Who's A Wine-o???

[Miriam]

sherb - i've been drinking a gewurztraminer this week from alsace - it's pierre sparr, 2004 - very good! :p and i got it at trader joe's, so if you have one in your area.....i'd recommend it!!!

[BethElena]

*bumpidy bump bump bump*

[Aug2002Bride]

Im not a WINE-O at all....But I have a question....I received a bottle of 2001 Terra Valentine Cabernet Sauvignon as a gift and my husband wants to know if its decent or if we should just give it to our neighbor!!! HAHA! Hes not a big wine person either (DH) but says he would drink it if it wasnt bad...he just doesnt want to waste it and we were planning on getting our neighbor a bottle of wine for xmas!

[andrew&shannah]

I have never had it myself but found this online:

Terra Valentine 2001 Spring Mountain District Cabernet Sauvignon
Napa Valley, California
http://a21.g.akamai.net/f/21/923/1h/www.wine.com/images/ratingWN.gifhttp://a21.g.akamai.net/f/21/923/1h/www.wine.com/images/rating91.gif

[Aug2002Bride]

What is that???

[yby1]

Im not a WINE-O at all....But I have a question....I received a bottle of 2001 Terra Valentine Cabernet Sauvignon as a gift and my husband wants to know if its decent or if we should just give it to our neighbor!!! HAHA! Hes not a big wine person either (DH) but says he would drink it if it wasnt bad...he just doesnt want to waste it and we were planning on getting our neighbor a bottle of wine for xmas!

It's supposed to be a decent bottle, just let it breathe for an hour before serving. If your neighbors are wine people, it would make a decent gift. :)

[andrew&shannah]

What is that???

Sorry I didn't have time to write more when I first posted. The 91 is the rating it received from The Wine News.

I, also found, from wine.com:
The blend from our Spring Mountain Vineyards shows vibrant blueberry, plum and bayleaf aromas, followed by deep boysenberry and cocoa flavors on the palate. The wine finishes long with tones of espresso and toasty oak.

From wineclubcentral.com:
The nose opens with a rich core of dark, ripe jammy fruits followed by notes of bing cherry, blackberry jam, black licorice, cocoa, caramel, and hints of toast and spice. Bright jammy fruit entry with balanced acidity and rich creamy cocoa tannins.

[CarolinaGirl]

I'm wanting to make some spiced wine with prepackaged mulling spices - rather than buying all the spices separate. The only ones I could find at the grocer are Martinelli's mulling spices. On the box it says to use with apple juice or cider. Anyone know if I could use it with red wine and have it taste okay? Here is my plan: Mix red wine with apple-cranberry juice and simmer with the mulling spices. What do yall think?

[Noniitis]

I think it would be just a little tart if you add simple syrup it will be great!
This is the recipe I have used

I used 3 bottles of random wine I had around the house< Premait Merlot, Phelps Pastiche, and Walnut Crest Shiraz> simple syrup <one cup of sugar in one cup of water boiled until the sugar dissolves> and Mulling
spices < I picked up a pack at the Kitchen store but they have them in most gorcerystores>

I simmered the 3 bottles of wine with the simple syrup
and the mulling spices lose for about an hour then I
strained it <the mulling spices are not good garnish>
and I let it cool so I could bring it to Karin.I added almost a half gallon of apple cider and the wine and used the tea infusion bags and
put mulling spices in those and brought it up to a
boil them let it sit at a simmer.

[mobox]

I actually went to a restaurant last night that had Chateauneuf de Pape by the glass!!! I was blown away. And it was good too. BEcause you know I had it. Two glasses. And they poured HEAVY! It was all good.

[JLRenheos]

I'm looking for a great bottle of Chianti wine.

Our friend's love Chianti (sp?). We were wanting to keep it under $20.

Suggestions???

It's for a birthday gift! I need it by tonight (in about 4 1/2 hrs. E.S.T.!)

[HeatherFL]

We just had Remy 2001 vintage Chardonnay while @ dinner in VA. WONDERFUL.

~H.

[Amuse Bouche]

Hey Mo -- where was it?

[PinkGirl]

Not a wine-o.. but getting to be a wanna-be! I love whites, but would lile to branch out into reds a little bit. I don't like super strong wine, a bit of sweetness is good (sorry for all the non-technical terms). Any suggestions for a reasonably priced (less than $15) red? Do you need more info. to reccommend one?

TIA!

[greenbunny]

We always used to get screwed being in a liquor-controlled state. There's a really limited selection and the prices are high. But now I guess they've clued in to the fact that everybody near the borders is driving to NJ or MD or NY for wines, because they've started offering special deals on wine. The prices are amazing!

We picked up Freemark Abbey Cabernet Sauvignon Bousche, Napa 2000, a $68 bottle for $19.99. 88 points and highly recommended in California Grapevine February/March 2005. It was more dry than I usually care for, but the flavors definitely made up for it, really rich and full.

They run out of this stuff quickly, though. I'm looking at the other local state stores for an $85 bottle quoted at $17...:eek:

[MSH]

Not exactly a wine-o but definatly a wanna-be. DH and I are members of a Niagara wine club and love it!! At the moment all the wines are from the same winery but so far we haven't received a single bottle we didn't enjoy. I would love to go wine touring in Napa or even in France next time we go overseas. My favorite at the moment is Icewine. I just love the sweet taste. DH used to be a reds only kinda guy but this summer when touring Niagara he feel in love with whites.

I keep all of the labels of our wines and will be putting together a book with all the wines we have tried, what we had to eat with them, who was there, the occation etc. I hope this will better help me put together great dinner parties etc.

[adamseve]

Discovered a fabulous chardonnay over Thanksgiving - Flora Springs 2004 Napa Valley.

http://www.florasprings.com/show/xmlsite/xml-standard.xml/xsl-vintage.xsl/start_id-pbgacjnjgjjjeidfdchjbmkofidkpjgkmfdaodmp/

[suzfuzsunflower]

DH and I have just started to get into wine - I am a wannabe wine-o! I love whites, haven't found any reds that I like. Does anyone have a recommendation of a sweet red?

[suzfuzsunflower]

MSH - how do you remove the labels without messing them up?

[MSH]

MSH - how do you remove the labels without messing them up?

Well there is always the good old soak the bottle in water method. However, when we were visiting the Niagara Wine Country this summer I picked up some label lifters, which are made for this exact purpose. I haven't tried them yet. I tend the leave the label removing till I have several bottles to do. I will let you know how they work once I've tried them.

[gokatgo]

Anyone ring in the new year with a nice bubbly?
We had a bottle of Perrier-Jouet NV Grand Brut Champagne that we really enjoyed.
We also enjoyed several other cheaper bottles, but we used them for champagne & chambord's. ;)

[tinkerbelljenny]

Anyone ring in the new year with a nice bubbly?

We just finished a bottle of Moet & Chandon White Star Champagne....YUM!
And now we are drinking Veuve Clicquot Ponsardin Champagne. Both of these bottles we have had before.

[wsusquirrel]

So glad I found this thread... I am a total wine-o!!! Going to go back and read the whole thread...

Happy New Year!

[Katy]

Richard and I went with a Mumm champagne. We still have the Dom that our friend bought us as a wedding gift, but since Richard doesn't really like champagne much, I have to save that baby for a day when we can share it with friends :D

[Myra]

I had a very tasty shiraz at an NYE party, and I can't quite remember the name of it. Sounds sorta like Trinchette (it's not Trinchero), and it's from Australia or New Zealand. Has a screw top instead of cork. Anyone?

[yby1]

I had a very tasty shiraz at an NYE party, and I can't quite remember the name of it. Sounds sorta like Trinchette (it's not Trinchero), and it's from Australia or New Zealand. Has a screw top instead of cork. Anyone?

Tatachilla?

[wsusquirrel]

I had a Penfolds Shiraz (last night and tonight) and was really impressed. ANyone else enjoy this wine?

[BethElena]

Beaujolais Nouveau - finally had a glass of their red (can't remember what kind) on Saturday last week! I liked it a lot better than the normal Shiraz DH makes me drink. (maybe it was a shiraz? I don't know.) I've never seen this at my local state store!

[Decemberwed]

had a Penfolds Shiraz (last night and tonight) and was really impressed. ANyone else enjoy this wine?


LOVE IT! Drinking it right now. There is a low-end 7/8 dollars (Rawsons Retreat) and a more expensive one 11/15 $? Anyways...I didn't notice too much of a difference in taste - course I am absolutely no expert. So I buy the Rawson's Retreat ones. I love the Shiraz/Cab and the Merlot. I have tried the Penfold's Chardonnay too and it is pretty good as well.

[Katy]

Beaujolais Nouveau - finally had a glass of their red (can't remember what kind) on Saturday last week! I liked it a lot better than the normal Shiraz DH makes me drink. (maybe it was a shiraz? I don't know.) I've never seen this at my local state store!I think that's because it's a pretty seasonal item. It's the NEW (nouveau) beaujolais that hasn't yet aged to the "full" red flavor. If you scroll up a bit, I believe I posted a Wikipedia link about it (http://www.constantchatter.com/showpost.php?p=400516&postcount=182).

[shopgirl]

I had a glass of red wine a few weeks ago at a friend's wine & cheese party. It was light and fruity and very good and I remember the name started with an M ... that's pretty much all I know.

I've asked my friend about the wine but since the wine was brought as a gift (and she can't remember who brought it), she doesn't know what it was.

The other night I stopped at the store to look around. I asked for recommendations for a red, light, and fruity wine and the person helping me suggested Beaujolais and said that it's fruity.

Welll, I pour myself a glass when I got home and it definitely was not sweet or light. In fact, I thought it was dry and tasted similar to merlot.

Does anyone know the red wine I had? The one that started with M?

Thanks!

[Tanya]

Does anyone know the red wine I had? The one that started with M?

Montepulciano?
Description: No wonder this Italian grape variety is growing in popularity. It makes deeply coloured, soft, smooth, easy-drinking wines, with savoury, plummy fruit, and sometimes a peppery character. It is widely planted in the Abruzzi and the Marches on the East Coast, most famous for Montepulciano d'Abruzzo and Rosso Piceno. But it also grows in many other parts of Italy, to the west and the south of its east-coast stronghold, where it tends to go into blends, adding softness and roundness to tarter, tougher grapes.

Other two Ms are Malbec and Mourvedre but I believe those are more full-bodied.

I just had a really delicious red, Rosemount's GSM (Grenache, Syrah, Mourvedre) 2001 ~$28/bottle. Smooth, smokey, potent berry scent.

Recently at a local wine bar, we got to have a glass of the Joseph Phelps Insignia 2002 (WS 2005 wine of the year). Wow, it was fabulous, but I don't know if it was worth $150/bottle. Definitely comparative to the Opus One. Another great pricey one we tasted was Jayson by Pahlmeyer (2002 blend), but at $65 a bottle it was worth it. We had it on New Year's. We don't make a habit of drinking expensive wines (well, DH would if I let him), but this local bar is awesome and we've learned a lot (and had a lot of fun!).

[tinkerbelljenny]

We had a pretty good bottle of wine last night which I found on sale. It is William Hill Winery 2002 Merlot This is actually our second bottle this week of this wine. It has sort of a cherry spicy oak taste to it.

Also, this week we had a bottle of Franciscan 2002 Oakville estate Merlot this wine had more of a dense cherry and blackberry taste to it. Both are good bottles for the price we paid.

And we also had another bottle of Moet & Chandon White Star Champagne which I have talked about before.

[FallingforPhil]

Ok, a dumb wine question......

I went out this weekend to a fairly high-end restaurant with my department. Our department chair is quite the wine expert--smelled the cork, the whole nine yards. I really enjoyed the bottle he ordered, but I didn't catch the name. Can anyone help? Here's what I know:

-Cabernet
-A leaf on the bottle
-he asked for 1997, but they only had 2002
-softer red--not too tannic

Thanks in advance--DH and I enjoy wine, but we're more of the $7/bottle types. :rolleyes:

[chortles]

Originally posted by FallingforPhil
...smelled the cork...
Not to do a public takedown of your dep't chair, but smelling the cork won't tell you diddly. All you'll smell is cork. It's (ahem) actually rather indicative of someone who doesn't know what they're doing.

That being said, it sounds like he ordered cakebread. There are label photos on page 1/2 of this thread. Cakebread makes pinot, merlot, and cabernet. Without more of a description than 'softer', it is difficult to say what he ordered. I'm inclined to say 'cabernet', only because I think a Pinot would be a challenging choice for a group dinner (I'm assuming he ordered both whites and reds). I'm kind of surprised that the restaurant didn't have any wines between 1997 and 2002 - it's a pretty common winery.

Glad you enjoyed and had such a nice dinner!

[FallingforPhil]

Not to do a public takedown of your dep't chair, but smelling the cork won't tell you diddly. All you'll smell is cork. It's (ahem) actually rather indicative of someone who doesn't know what they're doing.

No offense taken--I thought it was amusing, really. It's just that you won't find DH or I smelling the cork from our Friday night bottle of Yellowtail or anything. :p

Thanks for your help--I'm off to look at the labels.

[Rosebud]

I had a little wine tasting party at my house this weekend. We sampled about 15 bottles of many different varietals priced under $20. I thought I'd share the big favorites of the evening. The most popular were two different bottles of Moscato-- one Italian, one Californian.

Saracco Moscato d'Asti
http://www.liquorama.net/ProductImages/saracco.jpg

Allegro Moscato (Martin & Weyrich Winery)
http://www.mcnees.org/winesite/labels/labels_California/lbl_Martin_Weyrich_moscato_allegro.gif

The Italian bottle was a little better, we all thought. Sparkling, sweet, very light, lots of pear.

Other popular bottles that night:

* Clos du Bois Pinot Noir
* Honey Moon Viognier (which is an inexpensive Trader Joe's wine recommended to me by CC'er Amuse Bouche. It's been very popular everwhere I've taken it)

[wine_o_girlie]

We went to a local wine bar last weekend and had a great bottle of wine - Seghesio Zinfandel. I think it was $23. It went down really well on a Friday night with a side of crackers and a fabulous cheese made with Guiness. Yum!

http://images.google.com/images?q=tbn:Xers4PYngJbEuM:winetaster.no-ip.info/images/seghesio1.jpg

http://springbankcheese.ca/catalog/images/ched-guiness-new-LOGO.jpg

[cs5000]

Hubby and I ate at this restaurant in nyc. And I had a glass of Karl Erbs wine. I can't find it anywhere in the local wine stores here in brooklyn. It was sooooo good. Has anyone had it or know where I can get it order it?

Thanks.

[tinkerbelljenny]

Allegro Moscato (Martin & Weyrich Winery)

I have had that before, it is very good.

[sourgrapes]

smelled the cork, the whole nine yards

Ahahhaa...okay, so last night I was reading an article in Cooking Light and they mentioned about 'smelling the cork'. Here's what they had to say-

What to do with the cork that the waiter has put down beside you? Should you smell it? In a word, no. Nobody is sure how this pretentious practice even began. There is absolutely nothing you can tell about wine from smelling the cork. So why is the cork even put on the table to begin with? Tradition again: It's so you can see that the name stamped on the cork matches the name on the label--a guarantee that no one has tampered with the wine.

[yby1]

So why is the cork even put on the table to begin with? Tradition again: It's so you can see that the name stamped on the cork matches the name on the label--a guarantee that no one has tampered with the wine.[/I]

That's not the only reason. The cork is put on the table for your inspection to check for flaws (such as high absorption or dry cork) and signs of rot. If the cork looks bad, then this could be a sign that the wine is "corked" or oxidized. If you go to a high-end restaurant, usually the sommelier will check this for you, but most restaurants don't have this type of service, so they bring the cork to you. Some people also like to keep the corks to remember the winery name or for keepsakes, etc...

[deelcie]

adding to the cork thing.... I also like to see if the wine was stored properly. the cork should be wet on one end and dry on the other. if it's dry on both ends, it wasn't stored correctly (on its side) and if it's wet on both ends, wine has leaked out and it's probably bad.

[justHB]

It sounds to me like the Cooking Light article author doesn't fully understand what she's talking about.

[wine_o_girlie]

We tried a pretty cheap and decent bottle of wine over the weekend at a great wine bar/restuarant:

Mia's Zinfandel - $18

Don't let the screw top scare you...it's definitely not fabulous but it's good for the price.

http://nomerlot.com/reviews/media/mias.JPG

[Rosebud]

I hosted a wine tasting party recently and just thought I'd add to this thread in case anyone else is looking for ideas.

I asked my guests to bring either a bottle of wine or an appetizer-- and if they brought wine to let me know in advance what varietal it would be. Then, I printed up little cards that gave some basic info about all the varietals, so my guests could read about that wine's characteristics before they tasted it. The cards had info which regions the grapes come from, flavors found in the wine and special features of that wine (for instance, whether it is full bodied or tannic, etc.).

http://images.snapfish.com/345%3C95686%7Ffp335%3Enu%3D3233%3E436%3E2%3A%3A%3E 232443639%3B486ot1lsi
http://images.snapfish.com/345%3C95686%7Ffp335%3Enu%3D323%3A%3E65%3A%3E567%3E WSNRCG%3D32335272%3C46%3A8nu0mrj
http://images.snapfish.com/345%3C95686%7Ffp335%3Enu%3D323%3A%3E65%3A%3E567%3E WSNRCG%3D32335272%3C469%3Bnu0mrj

I arranged all of the wines on one table and guests could sample them in any order they liked. The actual tasting was very informal. I also created little booklets that the guests could use to record their thoughts on each wine they tried. The booklets also contained a page which explained the basics of how to properly taste wine. The booklets were a big hit-- everyone liked the idea that they could refer to them later if they wanted to go buy a bottle of something they'd liked at the party.

http://images.snapfish.com/345%3C95686%7Ffp335%3Enu%3D323%3A%3E65%3A%3E567%3E WSNRCG%3D32335272%3C46%3B3nu0mrj

We didn't do any cheese pairing at this tasting. However, I recently attended a tasting at a local cheese shop where they did some pairings-- and if you have a gourmet cheese shop in your area I highly recommend stopping in before your wine and cheese party. They give great advice on pairings and how to present them to your guests. Okay, that's it! :)

[mobox]

Had a nice bottle of the following for Vday. We've been saving it for almost a year.


Lincourt Pinot Noir
The Lincourt Pinot Noir is sourced from vineyards in two different cool-climate growing regions within Santa Barbara County: the Santa Maria Valley and the Santa Rita Hills. The diverse qualities of each area help shape this wonderful expression of Pinot Noir and make it possible to craft a complex wine with layered aroma profiles. Employing gentle punch-down techniques, the wine is vinified with extreme care. Ultimately the wine spends up to 15 months in French oak casks before bottling.


It was a 2002 and it was mellow and spicy and not oaky at all.

[Rosebud]

L.A. girls-- Wally's (on Westwood Bl.) is having their big tent sale this weekend! Wines are up to 80% off.

I went over there this morning and scored a few bottles. Just a warning, it was a total mob scene. I waited a good half hour to check out. People around me were dropping hundreds, even thousands of dollars and taking out multiples cases of really nice wine. The upside to the wait was that there were plenty of samples available to taste and lots of people around to give advice on bottles. Here's what I ended up with:

Trimbach Reisling 2003 $16.99
If you want to taste classic Alsatian Riesling, you need look no further than Trimbach. A French Riesling that is no more traditional than flavorful, with fruit undertones and a slightly acidic finish.

Vacheron Sancerre 2004 $24.99
Very full and expressive on the nose, with grapefruit and greengage fruit, but a full, plump sensation rather than leanness. The palate reveals this to be Sauvignon in the creamy style, but with attractive acidity, in fact it is quite racy. A full, creamy finish.

Chateau Delord (Bordeaux) 2001 $7.99
When we were last in Bordeaux we discovered this little gem and bought all we could. Smooth and delicious, this definitely qualifies as a BEST BUY.

Vizcarra Roble 2004 $13.99
88 points from Robert Parker! He says, "The 2004 Roble displays elegance as well as dramatic aromatics with scents of flowers, cherries, and berries. The vintage’s high acidity provides a crisp, attractive elegance along with a medium-bodied, nicely concentrated style. Drink it over the next 2-3 years.

[majorgal]

Subscribing...

.....as I sit here enjoying my favorite "supermarket Chardonnay", Toasted Head.

[justHB]

I wanted to give a recommendation for a winery in Napa (that I believe is sold in stores) - Peju Province. When we were up there at the end of the summer we stopped in and liked both the reds and whites. Since then we've drank our bottles of Sauvignon Blanc and Zinfandel and while on vacation this weekend, had a bottle of their merlot. Across varietals, I've been pleasantly happy with the flavor.

[Adaya]

I'm a wine-o all the way. I'm on my way to Argentina and Brazil next week. And I'm already trying to figure out how I'm gonna walk back to the hotel. Hee Hee :D When I was there the last time, I drank more wine in the those 4 weeks than I had in my entire life combined. :D

I'll have to come back and share some of the good wines I tried.

[wsusquirrel]

LOVE IT! Drinking it right now. There is a low-end 7/8 dollars (Rawsons Retreat) and a more expensive one 11/15 $? Anyways...I didn't notice too much of a difference in taste - course I am absolutely no expert. So I buy the Rawson's Retreat ones. I love the Shiraz/Cab and the Merlot. I have tried the Penfold's Chardonnay too and it is pretty good as well.

Thanks! Will try the others you mentioned as well...
:)

[December27JJB]

Subscribing...

.....as I sit here enjoying my favorite "supermarket Chardonnay", Toasted Head.

I LOVE that wine too!! :) Now I am tempted to run to Publix right now to get some :p

[Katy]

I'm a wine-o all the way. I'm on my way to Argentina and Brazil next week. And I'm already trying to figure out how I'm gonna walk back to the hotel. Hee Hee :D When I was there the last time, I drank more wine in the those 4 weeks than I had in my entire life combined. :D

I'll have to come back and share some of the good wines I tried.I can't wait to hear about your trip. The hubby and I are thinking of going to Argentina in May for our anniversary and all I keep thinking about is the wine and the beef! :D

[Adaya]

I can't wait to hear about your trip. The hubby and I are thinking of going to Argentina in May for our anniversary and all I keep thinking about is the wine and the beef! :D

Well girlfriend, you'll be going to the right place. I was there back in 2004 and boy did I eat all the beef and drink all the wine I could stand!! LOL!! :D PM if you have any questions or wanna see pics. Argentina is fabulous. You'll love it. I can talk about it all day and I'm sure I'll have much more to talk about it when I get back.

[mobox]

http://www.koehlerwinery.com/images/winery.jpg
Update on my recent trip to Santa Barbara County Wine Country. I go about twice a year and usually visit my faves along with one or two that I either have never been to or haven't for a long time. I was shocked at the fact that most wineries were "out" of Pinot Noir. Thanks "Sideways", thanks a lot. There was an abundance of syrah which pissed off my friend...she hates Syrah. Very little Chardonney, unlike years past.


FOXEN
I love driving out to Foxen because it's way up on the winery row and it's beautiful up there. Foxen is tiny and has always produced exceptional wine. I always thought it was on the pricey side, but now the others have caught up in price and Foxen hasn't raised it's prices at all so it's on par. They were tasting a Chenin Blanc which I loved (tart and a little sweet), Syrah, Pinot and a blend which I liked.

ZACA MESA
Use to be the main Syrah producer in the valley and the first place I ever tried Syrah. Still great wine here. Loved the Rousanne (crisp and yummy) and the Eight Barrel Syrah (full flavored but not that acidic aftertaste of a lot of syrahs). Zaca can lable their wine "Estate Grown" because they do in fact grow all their own grapes.

KOEHLER
I didn't taste here, just sipped off DH's. Loved the Sauvignon Blanc (it was nice and grapefruity like I like Sauv Blanc) and the Reserve Cabernet, which has won many awards. Their wines are considerably better than two years ago. New vintage I guess.

CONSILIENCE
They are truly the nicest pourers in Los Olivos. Very friendly and happy. Great wine here. Loved the Viognier...it was delicate and lovely. Also, pleasantly surprised by the Zinfandel which you don't see a lot in the Santa barbara area. They had a Zin Port which was fabulous. I'm not a port fan but it was so nice. Much thinner and less syrupy than most of the ports I've had.

BECKMAN
Lots of Syrah here. The only wine that struck me was the 2000 Cabernet. It was nice and loaded with tons of berry flavor. A little oak and lot of tannins. Good stuff.

SUNSTONE
We are wine members here. They have great wine, but it's not as great as it use to be. Their Viognier was good although not a standout. Of course, their amazing blend, EROS was a good as always. It's probably the best blend I've ever had. A tiny bit sweet, like cherries and also tart. Love it.

KALYRA
Totally not impressed. In fact, I can't say that I liked any of their wines. The omni present Viognier was ok. I'm not into dessert wine which I guess is their specialty.

GAINEY
Love the Gainey whites. Their Reserve Chardonney blew me away. It was a little buttery but not too much and it tasted like peaches which was a pleasant suprise. I loved that the aftertaste was a little citrusy.

[jenjunum]

Darn it I can't believe I missed the sale at Wally's. We were gone otherwise we definitely would have driven by. I've actually never been into Wally's before as I'm pretty new to wine and just learning what I like/don't like.

Right now Reislings are my favorites. I love to try new things though and since I haven't tried that many almost everything's new. I like going to Trader Joe's because they have cards on a lot of the wines with descriptions of them.

[mgrace]

We tried Fat Bastard Merlot and thought it was eh. I wasn't too hip on the aftertaste--I felt like it was burning my throat.

[greenbunny]

We tried Fat Bastard Merlot and thought it was eh. I wasn't too hip on the aftertaste--I felt like it was burning my throat.

ITA. We were not impressed with their Shiraz. Somone earlier in the thread said their white wine was decent, but the red is poor.

[andrew&shannah]

One Day Sale
Cost Plus World Market
20% off all domestic Chardonnay
Applies to 750ml bottles only. 20% off domestic chardonnay savings valid Saturday, March 25, 2006 in California, Arizona, New Mexico, Texas, Illinois, North Carolina, Florida, Minnesota, Washington D.C. and Virginia World Market stores only. Not available online.

[luvnbeng]

I'm definitely a wine-o! A big cabernet with a juicy steak is my idea of heaven! But for regular, every day drinking, I love whites--mainly pinot grigio and chardonnay.

DH and I belong to the wine club at Channing Daughters Vineyward in Bridgehampton. My favorite of their wines is their Brick Kiln Chardonnay:
http://www.nywinecork.com/Merchant2/graphics/00000001/channingdaughters1998brickchar.jpg

[berry]

My sister is hosting a wine & cheese party for my 30th. Ours is going to have some cheese and some apps along with wines.

Things we are thinking of serving:

Homemade baked brie in pastry
Martha Stewart homemade cheesballs/crackers
Bruschetta
Various cheese & crackers/flatbreads

One question is how much wine do we provide for each guest? Some of our guests will drink a bit, others only perhaps a glass. Is there a basic calculation?

Do you typically do a certain number of reds and whites? Like 3 types of reds and three whites?

Also, the party is in May, and I'd like to have more summery wines. Any suggestions on these?

Thanks in advance for any suggestions you have.

[Rosebud]

There's an interesting article at Slate.com about Sauvignon Blanc right now called White Lies: Why Sauvignon Blanc Is Overrated. Here's the link:

Slate Article (http://www.slate.com/id/2139871/?nav=tap3)

I disagree. I'm a big fan of the French Sauvignon Blancs and really like some of the newer New Zealand Sauvignon Blancs as well. Has he never had a really great Sancerre? Although I do agree with him that Vouvray can knock the socks off Sauvignon Blanc, I think it's ridiculous to dismiss an entire varietal.

Anyway, someone on a wine board on LJ had this response to the article. What do you think?

Mike Steinberger over at The Slate wrote the following article: White Lies: Why Sauvignon Blanc Is Overrated. As you can imagine, it's consists of about 500 words dissing the sauvignon blanc grape. Anyhow, here are some of the problems I have with this article:

It categorically slams a varietal. Oh boy, here we go again. First chardonnay, then merlot, and now sauvignon blanc. This is a tired and historically-discounted theme. A wine gets popular because the public likes it. So a pundit or two decide to be contrarian and tell the public that they shouldn't really like what they like. Ironically, Steinberger was one of the brave few rightly defending merlot a year ago.

It looks to France as the measure of all wine. No doubt France produces great wine, probably the best in the world. But Steinberger slams sauvignon blanc in part because the French don't produce any "great" sauvignon blancs. Considering that all the "great" wines that Steinberger mentions are European, it seems natural to conclude that by "great" he really means "famous wines produced in Europe." Anyhow, if were talking about awesome sauvignon blancs, why not spend more time discussing regions such as New Zealand, Sonoma, and South Africa? Couldn't these newer regions have the kind of climatic conditions that produce superior sauvignon blancs to France?

It passes off subjective opinions as as if they were qualified objective observations. Steinberger writes about sauvignon blanc: "[The] excitement is reserved for the nose; all the mouth gets is a limp, lemony liquid that grows progressively more boring with each sip. Sauvignon blancs almost never evolve in the glass--they simply fill the space." This is nothing but a set of personal opinions without support. Why does a wine have to "evolve" to be good? Also, my palate is less than sophisticated, but I certainly taste a lot more than "limp, lemony liquid." I get anything from mango to asparagus. What he's really writing isn't that sauvignon blanc is a bland wine so much as "Mike Steinberger, wine critic, doesn't prefer sauvignon blanc."

It doesn't really say anything. Really, what is this article trying to say? That wine you thought tasted good doesn't actually doesn't taste good because I say so. So there. In the end, I think this article was written with an unorthodox thesis so that it will be read. I like Slate, but they're kinda known for this approach.

Two More Curmudgeonly Observations:
(1) The wine he starts out dissing is a Kim Crawford. Kim Crawford's Marborough Sauvignon Blanc is one of my favorite supermarket wines. I find that it's also a great crowd pleaser at parties.
(2) Steinberger writes: "Being known for the quality of your sauvignon blanc is like being known for the quality of your white rice." I doubt that he drinks much sake or spends much time in Japan, where numerous regions are inordinately obsessed with the quality of their white rice both as food and as the medium for sake.

[ladybug777]

Berry: How many people are you expecting at your party?

I detailed our party in one of the above posts. For summer, I'd definitly include a Reisling.

Rosebud: Where did you get the cards and booklets for your party? They're wonderful.

[Tanya]

Rosebud03, that is an interesting rebuttal you came across--I sent it to DH. I think he missed the point of the original, though I tend to agree with his points, even though sauvignon blanc is probably my least-favorite white. I'm working on it, though:).

[Rosebud]

Rosebud: Where did you get the cards and booklets for your party? They're wonderful.

I made them myself, actually! I think I still have them saved on my computer at work. I could email them to you if you like. Just shoot me a PM. :)

[berry]

ladybug777 Hi there! I missed your reply until right now.

We're planning on having about 12-16 people for a 2-3 hour party. I'm thinking we need to calculate a bottle a person. Does that sound right?

Thanks for the suggestion on a Riesling. I love Riesling, it is one of my favorites.

I'm thinking maybe a Riesling & a Chardonnay, or perhaps a Gruener Veltliner (I love the Nigl one).

And for reds, possibly a Pinot Noir and another choice or two.

[nicole]

I want to try making sangria this summer, but I'm not sure what kind of wine to use. The recipe I found just calls for "dry red wine" but I don't ordinarily like red wine so I don't know anything about it. Any suggestions would be greatly appreciated!!

[moderngal]

My favorite sangria recipe calls for a Beaujolais, so that's what I always use- even if I try another recipe. :)

[Katy]

do a quick search for sangrias and I'm sure you'll find plentyof suggestions

[wine_o_girlie]

I would use a Spanish red - probably a Rioja.

[MES in Chicago]

I make white sangria and I use white jug wine. Everyone loves it!

[SweetRed]

I use Burgandy in the big $5 jug. I've tried it with "better" wines that I would sip with dinner, and it just doesn't taste as good!

[hockeybrat]

I made some last year from a Merlot box wine that DH bought.

Don't ask why but it was tasty :o :p

[gnatters]

When I make sangria I always use Riunite's Lambrusco. Granted, that is also one of the few red wines that I do like though.

~Natalie

[luvnbeng]

For red sangria, I use almaden mountain burgundy (jug wine). It's great for sangria, but I'd never drink it on its own.

For white sangria, I use cavit pinot grigio, or any other dry white wine.

[nicole]

You guys have definitely answered my main question, which was does it matter if the wine is inexpensive. I'm looking forward to experimenting with all these different options. And since I'm a white wine fan, I'm wondering if I wouldn't like white wine sangria more. Hopefully I'll find out!

Anyway, thank you all so much! :)

[KarenS]

I've had white and red sangrias and the thing about the red wine is that it stands up more to the strong citrus flavors that you add. A white wine, unless it's a really good, dry, flavorful one, gets buried underneath the fruit and citrus and added sugar.

I personally prefer red sangria! :)

Karen

[Marie]

Bogle Sauvignon Blanc is a great one for white sangria. For red I like a zinfindel or syrah.

[yanekie25]

I got a cava for white sangria. It was awesome. Everyone raved about it. The wine salesperson suggested it. He used to bartend in Spain. It is supposedly what they use in the real thing.

[literati]

So, FH is managing a restaurant. Well, someone said yesterday that 1996/7 were the best wine years ever for all wine. Does anyone have any insight into this comment? I can't see how a blanket statement can cover all vineyards around the world. Just doesn't seem plausible but I would love to be wrong on this...

[FEIrider]

I can't see how a blanket statement can cover all vineyards around the world. Just doesn't seem plausible but I would love to be wrong on this...

My family is in the wine business & what your thinking is correct! The best vintage years for one region is not going to be the same as another. And there's so much more to it than just weather! If your DH really wants some basic wine knowledge, check out this book (http://www.amazon.com/gp/product/1402726392/sr=8-1/qid=1147896340/ref=pd_bbs_1/104-7851428-3859159?%5Fencoding=UTF8).

[msnicolea]

Doesn't make any sense to me. It absolutely depends on the country, type, vineyard, etc. . .

[literati]

Thanks. We were both on agreement and just couldn't understand the comment.

FEIRider,
Thanks for the book rec. It looks like a good one to add to our budding collection. Actually, adding it would make it a collection along with The Wine Bible. LOL!

[Rosebud]

Have any of you ever been to this website?

Corkd.com (http://www.corkd.com)

I just ran across it and it looks pretty cool. Basically you can keep a wine journal here to keep track of wines you've tasted and others you'd like to try. You can also look at other peoples' picks and their reviews.

Could be a good resource!

[luvnbeng]

Thanks for the link--the corkd website looks like fun!

[Rosebud]

The newest issue of Newsweek recommends some particular bottles of Shiraz. Thought I'd post their picks here:

Thorn-Clarke Shiraz Barossa Shotfire Ridge 2004
The Shotfire Ridge line from Barossa Valley in Australia combines quality with value. This bottling is rich and plush.
Wine Spectator Rating: 91
Average price: $18

Glen Carlou Syrah Paarl 2004
Paarl is located on the southwestern tip of South Africa. This juicy syrah has plenty of structure, with fruit and cocoa flavors.
Wine Spectator Rating: 90
Average price: $22

Peter Lehmann Shiraz Barossa 2003
This ripe and supple Australian red, from a reliable value producer, shows blueberry and sweet spice flavors.
Wine Spectator Rating: 89
Average price: $15

Fairview Shiraz Paarl 2003
South Africa's Fairview makes a range of fine Shiraz. This one features dark berry fruit with a racy mineral streak.
Wine Spectator Rating: 88
Average price: $15

Grant Burge Shiraz Barossa Barossa Vines 2004
Aussie Grant Burge's 2004 Vines Shiraz is ripe, with a nice balance of focused plum and berry fruit.
Wine Spectator Rating: 87
Average price: $14

[tlew12778]

So, FH is managing a restaurant. Well, someone said yesterday that 1996/7 were the best wine years ever for all wine. Does anyone have any insight into this comment? I can't see how a blanket statement can cover all vineyards around the world. Just doesn't seem plausible but I would love to be wrong on this...
I agree with the others.

1997 was a 5 star year for brunellos. I only remember that bc we bought a case in 2002 when they went to market. I do know that Montalcino area had a very bad frost problem that year though and it destoyed more than half the crops, so while the wines that were produced are outstanding, there are relatively few bottles.

I think I also just read in a wine calendar we have :rolleyes: that 1997 was a very bad year for southern France... something about winds or frosts or something...

Anyway again, you can't make a blanket statement like that for the world... maybe for a region.

[KarenS]

I don't think you can make a blanket statement about the world, but as tlew said, I think it can apply to a region. I know that most Aussie wines from 1996 are considered some of the best in the history of Australian winemaking.

OTOH, just thinking about it, they might mean that overall 1996/97 season was the best ever because world wide it turned out some award winning, superlative wines. But that doesn't necessarily mean that they're saying that *all* wines from those years are good. You know what I mean?

Karen

[chefker]

FYI - The "Have a question about wine" thread has been merged into this one.
:)

[justHB]

A number of Sonoma County vintners are getting ready to release their 2005 zinfandels and by all accounts, last year was a banner year for that grape in that region. If you're a zinfandel lover, I definitely recommend you pick up some 2005 bottles as they become available. If you can get your hands on a Manzanita Creek zinfandel, do it!

[bookworm]

Thanks for the recommendation.

Do you know if that's a good wine to keep for a later date, or one to drink right away?

I'm notsogood at the keeping for later, but I rarely hear about banner years!

[Rosebud]

Interesting article. I think this may have been discussed a bit earlier in the thread... can't remember.

Wine and Cheese incompatible, says research
January 19, 2006
Oliver Styles

To some, it will be like saying Fred Astaire and Ginger Rogers were out of step. But new research has revealed that cheese and wine do not make the perfect pair.

According to the results of tests conducted at the University of California, Davis, cheese dulls the taste of red wine, making it difficult to discern different flavours.

Dr Hildegard Heymann, who led the research, found that after eating cheese, wine tasters could not tell the difference between expensive wine and cheap plonk.

Using eight different cheeses of varying strength from Stilton to Emmental, a team of eight tasters was asked to evaluate the flavour and aroma of Syrah, or Shiraz, Cabernet Sauvignon and Pinot Noir both with fresh palates and after cheese.

In almost all cases, the cheese masked the flavours of the wine, blocking a range of flavours including berry, oak, sourness and astringency. Tasters struggled to tell wines apart.

The researchers also found that the stronger the cheese, the more it dulled the palate.

Heymann suggested that the fat in the cheese coated the mouth, inhibiting taste. Another theory is that the protein in cheese binds with the compounds in wine, making it harder to taste them.

The only wine aroma enhanced by cheese was that of butter, suggesting only a small molecular link between the two.

The experiment was not repeated with white or sweet wines.

Wine and cheese is a popular pairing although Heymann said she carried out the study to bring a more scientific approach to food and wine combinations.

Despite debunking the tradition, the news does not come as a shock to those in the business of wine and food matching.

'What amuses me is that people need scientists to tell them this,' said Decanter contributing editor and leading food and wine writer, Fiona Beckett. 'Anyone who actually enjoys their wine will know that cheese will ruin their favourite wine.'

Beckett, who runs her own website on food and wine matching, said that wine lovers should pick one or two cheeses to have with their wine and not plump for a wide selection.

'The trap that people fall into is to serve a lavish cheeseboard with mature cheeses and wine. It's an absolute killer – any wine would fall at that hurdle.'

Reported in the New Scientist today, the results of the test will be formally published in the American Journal of Enology and Viticulture in March.

[wine_o_girlie]

A number of Sonoma County vintners are getting ready to release their 2005 zinfandels and by all accounts, last year was a banner year for that grape in that region. If you're a zinfandel lover, I definitely recommend you pick up some 2005 bottles as they become available. If you can get your hands on a Manzanita Creek zinfandel, do it!

Damn you! I am huge Zin lover and newly pregnant so that's not gonna work out. Crap.

[yby1]

I think we should start our own wine group. Maybe due something along the lines of 'Wine Blogging Wednesday' and choose a style of wine to try each month and then choose a certain day to post about it.

i.e. Maybe next month will be "Pink," and we all choose a 'pink' wine to try (like a French rose) and then we'll all post our reviews on the third Thrusday of the month or something like that?

Good idea?

[justHB]

Great idea Y!

[luvnbeng]

I love the idea of a wine group. Count me in!

[yby1]

Great! Maybe we'll start this month. I'll post details soon. :D

[FallingforPhil]

I'd be up for a wine group, as long as you all don't mind me drinking the cheap stuff. :)

[Jennifer]

I'm an occaisonal lurker - but I think a wine group sounds like fun!

[Katy]

I think a wine tasting group sounds like fun! I'll definately participate.

I have a question too...what does it mean when a wine has "good legs"? I know what it *looks* like, but what does it *mean* and why would we care?

[chefker]

I'm in! We're always looking to try new wines, and this will be good to share/hear new recommendations.

Re: Katy's question about 'legs'....I have a wine tasting textbook somewhere, I'll look that up and see if I can find any info.

[Katy]

I think we should separate this out into it's own thread though (with reminders here) like we did for the tea swap and like we do for the CC Bookclub. Otherwise, things can get burried and lost.

[yby1]

Wine legs - I hope this makes sense...You know when you swirl a glass of wine and you see streaks clinging to the side of the glass? Those are called 'wine legs.' It pretty much tells you a wines alcohol content, but many associate those 'legs' with wine quality. Theoretically, the more legs, the better the wine, but I wouldn't put much stock in that.

I'll create a new Wine Club thread later. :)

[Katy]

Y, thanks for the wine legs info. I knew *what* the legs/tears were, but I wasn't sure what it meant. At the last winery picnic, they mentioned the alcohol, but we were busy comparing the same wine stored in a *large* bottle vs. a half bottle, so I wasn't sure if it was the legs we were talking about, or if it was the differences in the bottling. Thanks for the easy definition. I just googled it and found some more great info about it.

[yby1]

Katy - each wine is it's individual, so to speak, they are all different when they are bottled. I guess that wanted to see the type of bottle caused difference in the wine's body :confused: That reeks of major wine geekiness to me. :p

The wine club thread has been started.
http://www.constantchatter.com/showthread.php?p=791670#post791670

[Katy]

OMG, there were TONS of differences in the two bottles. It was quite cool (and it could be geeky, it was a vineyard picnic and the were wanting those big'ol bottles to go!)

Looking forward to trying my PINK...

[Rosebud]

A recent L.A. Times food section had a rose as "Wine of the Week". Thought I'd post details:

2005 Chateau de Segries rose

http://www.kysela.com/rhone/Segries%20tavel.jpg

2005 is a banner year for roses from the south of France, and with summer upon us, now is the time to lay in some of the vintage's best. In the southern Rhone, the Tavel appellation is not only famous for its dry roses, but entirely dedicated to them...

Chateau de Segries 2005 Tavel stands out for its elegance. A deep, bright pink, its bone dry and leaves a lingering impression of wild strawberries. It's perfect as a warm-weather apertif but also has enough structure to come to the table. Best of all, it's a great buy.

Region: Provence
Price: About $13
Style: Dry and fruity
Food it goes with: tapenade, salad, roast chicken
Where to find it (around L.A.): Flask Fine Wines [Studio City] (818) 761-5373; Pete's Fine Wine's [West Hollywood] (310) 657-3080. Nationally: try wineaccess.com

[mobox]

I love a GOOD rose. I have one that I prefer from Sandford in the Santa Ynez Valley. It's a Pinot Noir Vin Gris and it is lovely (especially in the summer;) ).

http://www.sanfordwinery.com/images/2005-VGD-Label.jpg

The Vin Gris is a dry rose style wine made entirely of Pinot Noir. Instead of 2 weeks (as with our Pinot Noirs) this wine spends a couple of hours in the press on skins and then goes to neutral French oak barrels for fermentation. This wine is outstanding as an aperitif, with spicy foods or on your boat on a warm afternoon. This is serious rosé and a favorite of the winery staff.

[Rosebud]

Just saw this over on LJ. I was familiar with this website (Woot.com) but had no idea that they featured wine specials!

From LJ:
I don't know if y'all have ever heard of woot.com but it's a website that sells something different every day. One day they are selling LCD projectors, the next you can get a heart monitor for your wrist. Recently though, they have started a new website. http://wine.woot.com One wine a week they sell, starting on Mondays. Typically, you'll get 2-5 bottles of wine for whatever they are asking. Shipping is only $5. Some are good deals, others are so-so. It's worth checking out though.

Wine @ Woot (http://wine.woot.com/)

Their current deal:

MacRostie 2003 Paso Robles Syrah Quartet $39.99 + $5 shipping
http://wine.woot.com/Images/Sale/MacRostie_2003_Paso_Robles_Blue_Oaks_Vineyard_Syra h_QuartetOPK-standard.jpg
They say Paso Robles has become the place for Syrah jet-set grapes to grow and be grown, with no less a personage than Old Man Parker declaring it the best appellation for Syrah in all of California. Unlike Steve Bartman or Valerie Plame, the grapes at the Blue Oaks Vineyard and the vintners at MacRostie Winery had a very good 2003. And all their Syrahey goodness is safely locked away beneath a secure, contemporary screwtop.

[Adaya]

Damn it, I can't get wine delivered to me in GA. Sucks.....

[Katy]

Damn it, I can't get wine delivered to me in GA. Sucks.....damn those dry counties and how it messes with the non-dry counties!! :mad:

[scout]

I want to join! I just started a home based party business as a wine consultant (in home wine tastings!), so I'm looking forward to chatting about, learning more about and sharing about wine!

[Rosebud]

French vintners awash in too much wine: Worldwide glut, too many vineyards forces cuts in European subsidies

Updated: 1:41 p.m. PT July 7, 2006
LONDON - There’s a glut in Europe -- a wine glut. There’s just too much of it. So, the Europeans find themselves gulping instead of sipping.

The French and their beloved wines. Culled from the fruit of the rich Gallic soil for generations, a love affair shared the world over. But among the idyllic vineyards of France there is a nightmare becoming reality – not that the weather might produce a poor vintage, but because there is too much wine.

For decades the European Union has encouraged the French to plant more vineyards by giving them subsidies. Now it’s telling vintners to tear them up.

The problem facing European wine producers is that aggressive marketing by some new world producers like Australia, as well as improved production techniques in others like North America, have seen their sales increase by as much as 20 times. In the same period, exports from France have gone down 15 percent, but it still produces the same amount of wine. Add to that a French per capita drop in consumption and you end up with a surplus wine lake – equivalent to more than a billion bottles. In the last year the European Union has spent $500 million on ‘crisis distillation,’ turning lovingly created vintages into ethanol and surgical spirit.

“You had a comic economic insanity which was you were subsidizing an agricultural crop which was then being turned into something else which, when you think about it is just madness. So something had to happen,” said Wine writer Malcolm Gluck.

And that, says the European Commissioner, is to tear up 12 percent of France’s treasured vines. French wine growers have already been protesting threats to a way of life, which employs 1.5 million of their countrymen. Many French believe the vignerons, as the owners are called, will not easily part with vineyards that have been nurtured for centuries.

“I can really understand a vigneron who has been passed on a vineyard by his family, that is going to be very reluctant to take that offer because it is so emotional. He is so close to it,” said Raymond Blanc of Le Manour Aux Quatre Saisons.

Another proposal: simpler labeling and marketing French wine as one brand, following the example of the new world.

“It’s a big, big problem because we don’t know how to market ourselves globally, whereas America can do so brilliantly well,” said Gluck.

Thirty years ago the French would never have believed the vineyards of the U.S., Chile or New Zealand could have threatened them. Now, they are learning that only root and branch reform of their own wine industry will enable it to survive.

© 2006 MSNBC Interactive

[Mrs. Alting]

I want to join! I just started a home based party business as a wine consultant (in home wine tastings!), so I'm looking forward to chatting about, learning more about and sharing about wine!


What is the name of the company your work for? This sounds like so much fun!

My Favorite wine is from the Tamarack Cellears in Walla Walla, WA

2004 Firehouse RedSeattle Times “Pick of the Week” on February 22, 2006, “A unique red blend – half cab, the rest a mix of Syrah, Merlot, Cab Franc, Sangiovese and Carmenere. Lush, fruity and loaded with berries, cherries, cassis, coffee, chocolate, vanilla bean and cinnamon.

http://tamarackcellars.com/wines/2004-firehouse-red

[yby1]

Rosebud03 - That French wine glut has been a problem for awhile now. French appellation rules are so rigid that it squashes any type of creativity for wineries there in comparision to New World vintners. Instead of easing up on these rules, they want to dig up old vines instead :rolleyes: , that's backwards thinking if you ask me.

Simplying the labeling could help too. I think that can help to increase sales among wine novices, since they are more apt to purchase a wine with a label that says 2004 <winemaker name> Cabernet Sauvignon than one that says 2004 Bordeaux <winemaker name> Appellation St. Emilion Controlee. Many wine "purists" are against that change though.

[lorialys]

scout I'm a TTV consultant too! Just started last month as well.

[Rosebud]

.... and Global Warming continues to be a total bummer....

Climate change could be good news for Washington wine makers

WASHINGTON, D.C. - Climate warming could spell disaster for much of the multibillion-dollar U.S. wine industry.

Areas suitable for growing premium wine grapes could be reduced by 50 percent -- and possibly as much as 81 percent -- by the end of this century, according to a study Monday in Proceedings of the National Academy of Sciences.

The paper indicates increasing weather problems for grapes in such areas as California's Napa and Sonoma valleys.

The main problem: An increase in the frequency of extremely hot days, according to Noah Diffenbaugh of the department of earth and atmospheric sciences at Purdue University.

Grapes used in premium wines need a consistent climate. When temperatures top about 95 degrees they have problems maintaining photosynthesis and the sugars in the grapes can break down, Diffenbaugh said in a telephone interview.

"We have very long-term studies of how this biological system (of vineyards) responds to climate," said Diffenbaugh, and that gives the researchers confidence in their projection. Diffenbaugh is a co-author of the paper.

Scientists and environmental experts have become increasingly alarmed in recent years by accumulating gasses such as carbon dioxide in the atmosphere as a result of the burning of fossil fuels.

A panel of climate scientists convened by the National Academy of Sciences reported last month that the Earth is heating up and "human activities are responsible for much of the recent warming." The scientists said average global surface temperatures rose by about 1 degree in the 20th century. While that may not sound like much, many blame it for melting glaciers, weather changes -- perhaps even more hurricanes -- and threats of spreading diseases.

James A. Kennedy, a professor of food science and technology at Oregon State University, said he was shocked by the report on the potential effects on wine grapes.

"We're definitely, in the wine industry, starting to be concerned about global warming," said Kennedy, who was not part of the research team.

"The lion's share of the industry is in California, so it's a huge concern from a wine quality standpoint," he said. For people in the industry "this paper is going to be a bit of a shocker."

While problems are seen for California wine country, the paper suggests grape-growing conditions might improve in parts of the Northwest and Northeast.

However, the researchers note that the Northeastern and Northwestern states have higher humidity levels than the current top wine regions.

High humidity is associated with fungus outbreaks and other potential growing problems, Diffenbaugh said, "so it could be very expensive to produce premium wines in those areas."

"Our simulations suggest that the area suitable for the production of premium wine grapes will both contra! ct and s hift over the next century," the researchers concluded.

"Production potential was almost completely eliminated in the Southwest and central United States; only high elevations were marginally suitable in the Intermountain West," they reported.

Some favorable regions remain in coastal California, Oregon, Washington and New England.

A thousand years ago when Viking explorers arrived on the coasts of eastern Canada and New England they named the region Vinland, a designation that has perplexed many historians since grapes are uncommon there now.

The weather was warmer then, however.

In Medieval times there were vineyards in England that were later knocked out by a colder period known as the Little Ice Age, Diffenbaugh recalled. Now, wine grapes are being grown in England again.

The research was supported by the National Science Foundation, National Center for Atmospheric Research and the National Aeronautics and Space Administration.

source: AP

[bookworm]

I just tried a new-to-me wine that I never would have picked up but for the tasting at Best Cellars.

It's Maison Galhaud Voigner-Muscat. I would have said I didn't like either of those varietals, because the ones I have tried have been quite sweet. The woman at the shop said this was very floral with hints of passionfruit and lychee. I can taste the floral, and I know there is fruit, but I'm not sure I would have picked those :).

It went very well with Thai take out for dinner.

[Rosebud]

Newsweek has a feature called Uncorked at the back of the magazine that recommends wine. Here are some of their current recommendations:

Languedoc-Roussillon
If you're looking for a well-priced red to go with summer steaks on the grill, check out the sprawling wine region of Languedoc-Roussillon in southern France. Once mediocre, the region's wines are now robust and delicious, made mostly from Grenache, Syrah and Mourvedre grapes.

Chateau de Flaugergues: Coteaux du Languedoc La Menanelle Cuvee Sommeliere 2003
This blend shows currant, dark plum and mocha flavors. Exceptional value. $16

Chateau Maris: Syrah Minervois La Linviniere La Touge 2004
This first-rate wine from the Minervois appellation shows blackberry and cherry flavors. $19

Domaine La Croix Belle: St-Chinian 2003
Fragrant and fruity, with firm, lip-smacking flavors of blackberry, blueberry and a minerally component as well. $15

Chateau de Paraza: Minervois Cuvee Speciale 2004
This terrific value is well structured and elegant, with cherry, mineral and spice notes. $9

Chateau La Roque: Coteaux de Languedoc Pic St-Loup 2003
Taste the spice, mocha, raspberry and blueberry flavors in this red from a top appellation in eastern Languedoc. $15

[justHB]

http://images.usatoday.com/_common/_images/usat_logo.gif

Vineyards, wineries are pouring it on
By Jerry Shriver, USA TODAY

America's new wave of wine lovers no longer treks just to the West Coast to vacation in the vineyards. Nestled among the Appalachian foothills, the high desert mesas west of the Rockies, the Great Lakes shores and several places in between are thriving wine communities that showcase the bounty and hospitality of the regions. USA TODAY's Jerry Shriver visited five states where well-made wines and unpretentious tasting rooms combine with food, festivals and gorgeous scenery to draw thousands of tourists.
Raise a full glass this weekend to toast the 40th birthday of Robert Mondavi's landmark winery in the Napa Valley, where the founder has preached the gospel of American winemaking and California wine-country tourism to a once-skeptical world.

But save a few cheers for the folks in the rest of the nation who have adapted the seeds of Mondavi's vision and sown them deep and wide in their own backyard. In a majority of states nationwide, entrepreneurs are planting vineyards, building wineries and opening tourist-friendly tasting rooms at a pace that's unprecedented since the end of Prohibition. As a result, they're ushering in a new era of grass-roots wine appreciation that finally is erasing the stigmas of mystery and elitism.

In places where the winery wave is strongest, it's aiding sagging local economies, spurring leisure travel and expanding the scope of America's palate. (Haven't tried a Norton from Missouri, a North Carolina Viognier or an Ohio Riesling? They've all won top honors at major competitions recently.)

"We're in a golden era, and it's getting more golden," says wine educator Kevin Zraly, who assembled the first great collection of American wines at New York's Windows on the World restaurant in the 1970s and whose Kevin Zraly's American Wine Guide has just been published (Sterling, $12.95). "We're not a wine-drinking nation yet," he cautions, noting that a small percentage of the population drinks a vast majority of the wine. "But do I feel a turning point? Yes."

That momentum is due in part to the rise in regional (non-West Coast) viticulture, which gained widespread notice in 2002 when North Dakota became the 50th state to open a licensed winery. But it has been building over a decade, as the number of U.S. wineries has grown to roughly 4,000 from about 2,100 in 1995 (different groups count wineries differently, but all agree that the number has doubled in that span).

The West Coast states and New York still lead the pack (and account for 98% of domestic wine production), but the federal bureau that grants winery licenses says last year's 12% rise in applications was fueled in part by Colorado, Florida, Illinois, Iowa, Michigan, Virginia and a few other states.

Among the multitude of factors that are fueling the growth:

• Some state legislatures have adopted laws that make it easier and more economically feasible for small-scale wineries to sell their products from their tasting rooms and/or ship them directly to customers in other states.

• The emerging, 70-million-strong millennial generation — the first to prefer wine over beer and spirits, according to a recent survey — is viewed as a potentially lucrative market that is showing great interest in local produce and food products. "There is a lot of buzz about regional wines," says Jeff Carr, co-owner of Garfield Estates Winery in Grand Junction, Colo. "Europeans get the concept, while in America people think wine only comes from two or three magic places. But now there's a new understanding."

• Advances in winemaking techniques and vineyard management make it possible to create better wines in far more places than once was thought possible. "There are so many (vine) clones available and the variety of rootstock is so great now. I couldn't have done this 10 years ago," says Mark Friszolowski, winemaker at Childress Vineyards in Lexington, N.C.

• Shifts in agricultural markets have sent some farmers in search of alternatives. "The tobacco buyout has had a big effect on smaller growers," says Margo Knight, head of the Wine & Grape Council in North Carolina, where about 30 wineries have sprung up since 2000. "There aren't a lot of crops where you can take 10 acres and make a living, but wine grapes make it feasible to continue to farm the family plot."

• Tourists looking to save fuel costs and stretch leisure dollars are attracted by area winery tasting rooms, which sell an affordable luxury product and sometimes offer entertainment or dining.

"I don't need to go to California or France anymore to see a winery and see how wine is made," Zraly says.

Instead, wine appreciation is taking on a more casual, down-home flavor, and it's reaching audiences that previously never glanced at grapes. Most of the newer tasting rooms sport a casual atmosphere and offer a broad array of wines. The lineup typically includes simpler versions that appeal to novice drinkers alongside the more famous varieties such as Merlot, Chardonnay and Riesling, and they're treated with equal respect.

Says Richard Childress, the well-known NASCAR team owner whose winery in Lexington, N.C., is becoming a must-visit pit stop on the racing circuit: "You can get a big ol' race fan, beer-drinking buddy in there, and as soon as he tries one of the house sweet wines, he says, 'I can drink this, it's pretty good.' But we also have CEOs and people who are connoisseurs that want some of your good wines."

"Our customers are very open to learning about wine and how to hold the glass and smell it without being intimidated," says Mary Jo Ferrante-Leaman of Ferrante Winery in Harpersfield Township, Ohio, where 26 wines can be sampled. "There is no pretension here."

In Ohio, as in many other states with emerging wine tourism, the tasting-room experience is bolstered by a nearly year-round series of special events and festivals that help place wine in a more natural, less-stilted context.

"On the weekends you'll find pig roasts, corn roasts, weenie roasts, s'mores with wine, steak cookouts, a chess tournament, outdoor movies, bridge and backgammon — the wineries are all doing these various unique things," says Donniella Winchell, head of the Ohio Wine Producers Association, which oversees five wine trails. Her group's annual Vintage Ohio festival, which features fine-arts performances, draws 35,000 annually and has become a model for the growing number of festivals in other states.

Advocates in emerging wine-producing states have known that agri-tourism can generate big bucks, though until recently few had hard data to support their view. But trade associations and commissions in a few states, including New York, Colorado, Texas, Virginia, North Carolina and Ohio, have launched economic impact studies and are working with MKF Research, which also is completing a national wine industry study that's due in January.

The key preliminary finding: Wineries nationwide are recording 30 million visits annually, which translates into $2 billion in tourist spending. National comparison figures from prior years are sketchy, but in New York, where growth has been tracked regularly, annual winery visitation has jumped by almost 2 million since 2000. And in northeast Ohio, "the wine industry is the tourism industry," says Tony Debevc, who heads Debonne Vineyards in Madison.

While the national study calls wine "the most sought-after consumer good of this era," there are some obstacles for those who pursue regional wines. Most of the newer operations are tiny, and their products often can't compete in price and distribution with national and international brands. And a cluster of wineries in a pretty setting isn't automatically a tourism magnet.

"Wine is important, but only in context of a larger experience," says Debbie Kovalik, head of the Convention & Visitors Bureau in Grand Junction, Colo., where 18 wineries compete for tourists. "You have to tout other things."

Her group targets the "3 million sitting ducks in Denver" a few hours away with a billboard campaign: "Reds, Whites and Greens" shows bottles of wine and a hole at a Grand Junction golf course, while "Adventure You Can Taste" pictures vineyards, mountain bikers and river rafters.

Similarly, wineries in Virginia stress their proximity to Jefferson-era landmarks and the Blue Ridge Parkway, and wineries in New York's Finger Lakes talk up regional attractions such as the Corning Glass Museum, the just-opened New York Wine & Culinary Center in Canandaigua, and Niagara Falls.

"People don't want to just taste wine, they want an experience, and entrepreneurs have seized upon that," says Jim Trezise, head of the New York Wine & Grape Foundation. At the same time, "governments at various levels are coming to realize that the wine industry is really a good thing for the economy, for image and consumer health. It's all coming together."

[justHB]

Virginia: At Thomas Jefferson's old stomping grounds, the pursuit of great wine lives on

http://images.usatoday.com/travel/_photos/2006/07/14/in-vawine1.jpg
Behind Luca Paschina, the ruins of the Octagon house that Jefferson designed.

CHARLOTTESVILLE — The sentiment didn't make it into the Declaration of Independence, but Thomas Jefferson believed in his soul that drinking wine was an inalienable right. His $10,000 wine tab upon leaving the presidency was evidence, as were his decades of frustrating attempts to grow grapes at his Monticello estate.
He'd be gratified to see that more than 100 wineries and 200 vineyards have taken root across Virginia and that the top wines, particularly certain Viogniers, Chardonnays and Cabernet Francs, are considered among the best in the country.

But he might be even more impressed — or amused? — by how these wineries have capitalized on his legacy.

The prime grape-growing area is an oversized appellation called Monticello, covering 1,250 square miles and extending into four central counties. A Monticello wine trail directs tourists to 21 wineries, including a Jefferson Vineyards on Thomas Jefferson Parkway. And area wines compete for the Monticello Cup at the annual Monticello Wine Festival.

The connection is fully expressed at Barboursville Vineyards in Barboursville, which draws 80,000 visitors a year.

Visitors can view the ruins of a Jefferson-designed plantation house, eat in the Palladio restaurant (named after the Italian Renaissance architect who inspired Jefferson), sleep in an inn that dates to Jefferson's times and sample a Merlot-based wine named Octagon after the symbol favored by Jefferson in his architectural designs. And beginning in late August, visitors can view a permanent exhibit on Jefferson's role in Virginia winemaking.

"Jefferson understood better than anybody that wine gives us a sense of connection with the land," says general manger Luca Paschina, one of the deans of Virginia winemaking.

Paschina draws most of his grapes from the 142 acres of vineyards on the stunningly beautiful 830-acre estate, which was converted from a sheep farm 30 years ago by the Zonin family, one of Italy's largest grape-growing operations.

He's best known for his Cabernet Franc and his Octagon Bordeaux blend, but his Italian heritage has compelled him to experiment with grape varieties such as Barbera, Sangiovese and Nebbiolo, and with an Italian-style dessert wine, with encouraging results.

The area winery with the highest profile boasts no overt Jeffersonian attributes other than close proximity to Monticello.

Kluge Estate Winery and Vineyard is situated on a 3,000-acre farm southeast of Charlottesville and has become famous for its grand surroundings, its internationally famous consulting winemaker (Michel Rolland), and its boldly priced $58 New World Red Bordeaux blend. Socialite/philanthropist Patricia Kluge and her husband, William Moses, the winery CEO, have reportedly spent in excess of $30 million on the project, and they're not done yet.

"Our intention is to build a major wine company that will stand shoulder-to-shoulder with any wine company in the world," Kluge says. "Now that we know we can do it and have a team in place, the only issue is growth."

The Kluge wines, which also include a pair of excellent sparkling wines and an aperitif wine, are offered for tasting at the winery's 3-year-old Farm Shop, an upscale country store that sells gourmet deli items for takeout, as well as artisanal cheeses and jams made from estate-grown fruit.

The shop, which conducts about 100 tastings a day, has the feel of a charming hideaway. This fall, workers will begin converting a carriage museum into a showcase 37,500-square-foot visitors center and sparkling-wine-making center. The current 120 acres planted with vines is expected to grow to 300 by 2010. And Kluge is building a housing development called Vineyard Estates on an adjoining 511-acre parcel, with plans for many of the 24 houses to have their own small vineyards.

Says Kluge with a declaration that Jefferson would admire: "We did months of research and travel and decided we could either be a regional winery or a world-class winery. We are in the great-wine business."

IF YOU GO . . .

State wineries: About 122, up from 86 in 2002

Acres of vines: About 3,000

Popular grapes: Cabernet Franc, Cabernet Sauvignon, Chambourcin, Chardonnay, Merlot, Norton, Riesling, Seyval Blanc, Vidal Blanc, Viognier

Key area to visit: Central, around Charlottesville

Vintage lodging: The 1804 Inn at Barboursville Vineyards, Barboursville; 434-760-2212;the1804inn.com

Other notable areas: North Fork of Roanoake, Rocky Knob, Shenandoah Valley, Northern Neck and Eastern Shore

Fun festival: Virginia Wine Festival, Sept. 30-Oct. 1, Leesburg; virginiawinefestival.org

Information: virginiawines.org

WHAT TO DRINK WHERE:

Jefferson Vineyards 2002 Reserve Merlot - $25.95
Farm Shop Kluge Estate Winery 2003 Blanc de Blanc New World Sparkling Wine - $38
Barboursville Vineyards 2004 Cabernet Franc - $23
Horton Cellars Winery 2005 Viognier - $20
First Colony Winery 2003 Sweet Shanando - $13.95

[justHB]

Ohio: Verdant region to the south of Lake Erie is bringing forth some exciting new shoots

http://images.usatoday.com/travel/_photos/2006/07/14/in-ohwine.jpg
From Bianco to Rosso, Ferrante Winery has a spacious tasting area.

CONNEAUT — The granddaddy of modern Ohio viticulture looks at the dozens of wineries that have sprung up around the state and likens them to gangly teenagers.
"We have raging hormones and potential but haven't found our identity yet," says Arnie Esterer, 75, who founded the landmark Markko Vineyard in 1968 and makes some of the region's most respected wines. But lest he sound curmudgeonly as he putters around his rustic tasting room in the far northeast corner of the state, he adds: "I'm happy with the way Ohio wines have developed. There are a lot of wineries opening and a lot of people with dreams."

Those dreams are being realized most fully in the northeast quadrant, home to a third of the state's approximately 90 wineries. They offer a smorgasbord of wines and tourism experiences that represent the leading edge of what's happening elsewhere in the state.

When the Ohio wine industry was a national leader in the mid-1800s, it was focused along the Ohio River and was based upon wines made from the native Catawba grape. But the post-Prohibition renaissance is mostly in the north, along the ridges a few miles from Lake Erie. (A notable exception is the state's most-visited winery, Breitenbach Wine Cellars, in the Amish country near Dover.) Here, growers such as Esterer are finding success with European vinifera grapes such as Riesling, Pinot Gris, Chardonnay and Pinot Noir.

Within that long swath, a prime growing area east of Cleveland has emerged called the Grand River Valley. The valley's six wineries include a few small producers with tasting rooms that are becoming known for particular wines, including St. Joseph Vineyard in Thompson with its Pinot Noirs and Harpersfield Vineyard in Harpersfield Township with its Chardonnays.

But the anchors are the larger Ferrante Winery near Geneva and Debonné Vineyards near Madison. Both draw more than 1,000 visitors on summer weekends; during the week they're popular stops on motor coach tours that combine wine tasting with excursions to the lakeshore and the 16 covered bridges in Ashtabula County.

"Wineries here have to work a little harder to get people here, so they have to offer more when people do get here," says Ferrante co-owner Mary Jo Ferrante-Leaman. The winery, founded by her grandparents in 1937, has become one of the area's most popular attractions by offering a restaurant with vineyard views and a spacious tasting/retail area that offers 26 wines. The lineup includes the 2005 Grand River Valley Golden Bunches Dry Riesling, which recently won the top prize for white wines at the Riverside International Competition in California.

A similar vibe reigns at nearby Debonné Vineyards, which draws visitors with weekly concerts, a grill serving sandwiches and appetizers, and a tavern-like tasting room offering 23 types of wine. Owner Tony Debevc farms 115 acres, the largest spread in the state, and says he's beginning to see a shift in wine preferences, away from the sweeter blends made from hybrid and native grapes and toward the European varieties.

But the category Debevc says could become Northern Ohio's calling card is ice wine, a somewhat rare and expensive ($25-$30 a half-bottle) nectar made from grapes that are left on the vine until they freeze and become concentrated. Only a few places in the world can produce them consistently, and the Lake Erie area is emerging as one.

"Here they can reach full ripeness to give them that extra flavor component," Debevc says. "They're very labor-intensive, and only a select number of wineries are willing to spend the time and buy the equipment, and most are doing them in small quantities. But they're beginning to show some profit. In many wineries, they're a wine of distinction."

IF YOU GO ...

State wineries: About 96, up from 37 in 1996

Acres of vines: About 2,200

Popular grapes: Cabernet Franc, Cabernet Sauvignon, Catawba, Chambourcin, Chardonnay, Concord, Pinot Gris, Pinot Noir, Riesling, Seyval Blanc, Vidal Blanc. Also ice wines, sparkling wines, fruit wines.

Key area to visit: Northeast Ohio, particularly the Grand River Valley American Viticultural Area east of Cleveland along Lake Erie

Vintage lodging: The Lodge at Geneva State Park, Geneva-on-the-Lake; 866-442-9765; thelodgeatgeneva.com

Other notable areas: The Lake Erie coastal area west of Cleveland to Toledo

Fun festival: Vintage Ohio, Aug. 4-5, Kirtland; visitvintageohio.com

WHAT TO DRINK WHERE

Debonné Vineyards 2004 Vidal Blanc Ice Wine - $30 half bottle
Markko Vineyard 2002 Reserve Cabernet Sauvignon - $27
St. Joseph Winery 2004 Reserve Pinot Noir - $25
Harpersfield Vineyard 2004 St. Fiacre Pinot Gris - $16
Ferrante Winery 2005 Golden Bunches Dry Riesling - $20
Breitenbach Wine Cellars Red Raspberry American Wine - $8.50

[Mrs. Alting]

I want to join! I just started a home based party business as a wine consultant (in home wine tastings!), so I'm looking forward to chatting about, learning more about and sharing about wine!

Scout- I found the company when I googled wine consultant. Have you had a party? How did it go? I asked for information they don't have any consultants in my state yet so I hope I can be one of the first.

[MattsBug]

Hi, just posting to sub real quick as there is a lot to browse through ;) I love cooking, and my hubby and I love wine (and I LOVE cheese) However, I don't know too much technically about wine so this thread should be fun!! :)

[Rosebud]

Hi, just posting to sub real quick as there is a lot to browse through ;) I love cooking, and my hubby and I love wine (and I LOVE cheese) However, I don't know too much technically about wine so this thread should be fun!! :)

Welcome, MattsBug! If you're interested in starting to learn more about wine, I highly recommend picking up this book:

http://ec3.images-amazon.com/images/P/076790477X.01._BO2,204,203,200_PIlitb-dp-500-arrow,TopRight,32,-59_AA240_SH20_SCLZZZZZZZ_.jpg
Great Wine Made Simple by Andrea Immer

It's a really comprehensive, easy-to-understand guide to taking your love of wine to a more knowledgable level. She says her goal is to help anyone learn enough about wine that they can identify and order something they will like off a large restaurant wine list without feeling intimidated and without being limited to the same old, predictable choices.

She also has a show on the Fine Living Channel which is pretty interesting.

[stacyface]

Stumbled upon this thread... any Dave Matthews Band fans out there? Dave has his own winery! I thought it would have been mentioned in the Charlottesville article. Anyways...its great wine and reasonable pricing! My friend surprised me and sent me 2 bottles for a wedding shower gift!

I found out about his winery from a Food and Wine magazine article I read.
http://www.blenheimvineyards.com/

Great thread! :)

[stacyface]

Hi everyone,

I wanted to post some wines my husband and I have tried and loved.

Rodney Strong- both his merlot (had my engagement party) and sauvingnon blanc, delish! I am not a huge fan of reds, but the merlot is very yummy, and not a lot of tannen (and it doesn't make my jaw hurt)

Red Bicyclette - the merlot, again not a lot of tannen and doesnt hurt the jaw (i heard thats the gases, right?)

Nicolas Feiullatte champagne - we had this at a castle we stayed in during our honeymoon in Ireland, it was so light and crisp, it was great!

A great buy we had in Paris was this great bottle of red for 4 euro. I don't remember the name unfortunately, but the best thing we did was go inside a wine store and asked the merchant. :)

Oh and one more great wine to drink during the summer. My parents discovered it and we love it: Frascati. its a VERY light crispy and fruity white wine from Italy. for those of you who live in L.A., we got it at Bay Cities Italian deli. Its so great. :) I think it was about $7-10 a bottle.

I have looked all over to try to remember the name of the wine. The bottle is not completely clear, its opaque or frosted looking, and is not a tall bottle.

Highly recommended especially for grilling when you want a light white. :)

[andrew&shannah]

Stumbled upon this thread... any Dave Matthews Band fans out there? Dave has his own winery! I thought it would have been mentioned in the Charlottesville article. Anyways...its great wine and reasonable pricing! My friend surprised me and sent me 2 bottles for a wedding shower gift!

I just had Blenheim on Friday. They submitted two of their wines to a competition here in VA that took place at White Hall Vineyards outside of Charlottesville.
I can't speak for all of their wines but they two I had, Chardonnay (Star Label) and King Family Merlot, were not good at all. In fact, they received zero points at the competition. I didn't get to taste their Star Label Cab Franc because it didn't make it to the final round :(
I've heard good things about their Meritage though. On another positive note, they are a 100% organic vineyard which is pretty cool.

[MattsBug]

Welcome, MattsBug! If you're interested in starting to learn more about wine, I highly recommend picking up this book:

http://ec3.images-amazon.com/images/P/076790477X.01._BO2,204,203,200_PIlitb-dp-500-arrow,TopRight,32,-59_AA240_SH20_SCLZZZZZZZ_.jpg
Great Wine Made Simple by Andrea Immer

It's a really comprehensive, easy-to-understand guide to taking your love of wine to a more knowledgable level. She says her goal is to help anyone learn enough about wine that they can identify and order something they will like off a large restaurant wine list without feeling intimidated and without being limited to the same old, predictable choices.

She also has a show on the Fine Living Channel which is pretty interesting.
thank you!!! I will definitely pick this book up! She looks really familliar, I watch the Food Network a lot and I think she has been a guest on a couple shows haha... :)

[Rosebud]

Looking at wine through rosé-colored glasses

Finding a great dry pink wine can be tricky. Jon Bonné tasted 60 rosés from around the globe to find 15 that best complement lighter summer dishes

Rosé is a quandary in a bottle.

Until the past year or so, the pitch went like this: dry rosé wines are perennially overlooked also-rans, wonderful but misunderstood. Now there are whispers of a countervailing theory: that rosé has been overexposed, never proving its worth in the glass.

Are we witnessing a rosé backlash? Sales for so-called blush wines are tepid, which could be a move away from the pink stuff to dry reds and whites. For many of us pink-colored wine conjures up memories of simple, clunky, sweet wines — our first bottles, drunk before we knew better.

So it’s no wonder rosé still has trouble making its case. Wine magazines put pinot noir and chardonnay in bold type; rosé never gets to be the cover girl. Rare is the drinker who walks into a wine shop with rosé on the brain.

Yet you can’t say rosé hasn’t gotten its due. Retailers tout it with vigor. The summer rosé column — which, if you hadn’t guessed, is precisely what this is — is now a well-beaten wine-writer cliché. In our quest for the new, whatever exoticism rosé had has since evaporated. Why visit London when Chiang Mai awaits? Why uncork a Tavel rosé from Provence when you can impress your friends with ribolla gialla from Slovenia?

The answer, of course, is that people still like London and people still like rosé — and thank goodness for taste being in the mouth of the beholder. But that rosé drum beat, which emboldened many vintners to add a dry pink to their roster, has grown repetitive. Quite honestly, not every winemaker is cut out for rosé.

Most often, dry pink wines are byproducts of red winemaking. Vintners who want a more concentrated color — and flavor — in their reds bleed some liquid off newly crushed grape must. The pale bled-off juice is fermented into rosé. This isn’t the only way to make rosé, but as American wineries refine their techniques, it’s becoming increasingly common.

These saignée wines, as they’re often called, can be wonderful, but they share the same charms and faults as their parent juice. Overripe grapes that make highly alcoholic red wines will also produce heavy-hitting rosés. It’s no longer uncommon to see rosé at 14 percent alcohol and beyond, specimens that are usually overpowering, even uncomfortable in the glass.

Ideally, a good dry rosé is a creature unto itself, combining the red-fruit flavors and a bit of the tannic grip of red wine with the vibrancy of a light white wine. That’s why they’re so great with food. With that in mind, we tasted 60 rosés from around the globe to find ones that will best complement lighter summer fare. While a handful showed promise, many were quite ho-hum. A few were barely drinkable.

Searching for winners

France has perhaps the most famous rosé legacy — wines from appellations like Bandol and Tavel have stellar reputations and price tags to match — but most Provence wines we sampled didn’t dazzle as much as their relations from the Rhone and Loire Valleys. Our $20 price cap might have ruled out the most renowned French rosés, but honestly, there’s no reason to spend more than that on even a stellar pink wine.

Other frequently strong contenders struggled to shine. Spanish rosés, usually mouthwatering, failed to come through this year. Italy’s results were similarly mixed.

Keep an eye out for rosé made from pinot noir. Rosé is most often crafted from robust varieties, either from the Bordeaux (cabernet, merlot) or Rhone (grenache, syrah) portfolios, strong grapes that invoke bold flavors. But pinot rosé can be more subtle: the light strawberry and floral scents typical of that grape, with the bright-eyed acidity that helps heighten food’s flavors. Yet even here, the quality varied widely from winery to winery.

And that, finally, is the frustration: Regardless of whether rosé is unloved or over hyped, the risks of selling a mediocre bottle to a curious drinker are high. Winemakers might want to keep that in mind before they think pink.

TASTING NOTES
After a sampling of over five dozen pink wines from McLaren Vale (Australia) to Montsant (Spain), our top 15 rosé picks, sorted geographically:

France
J.-M. Raffault 2005 Chinon rosé ($13, VOS Selections): Chinon rosé, made from cabernet franc in the Loire, is versatile and habit-forming. Raffault’s winning example is light, bright and compelling, with the key Chinon aromas — tobacco, cherry and pencil lead — in a different context than the usual red wines. Great acidity throughout keeps it lively, and the end is long and refreshing. A quintessential summer wine.

Chateau de Roquefort 2005 Cotes de Provence “Corail” ($15, VOS Selections): The name means “coral,” and that’s precisely the color of this wine grown at the edge of the famed Bandol appellation. Cranberry and fresh sea water dominate, with a subtly filling body and generously soft texture. Grabs you at the end with a second refreshing dose of fresh fruit. Grenache, syrah, cinsault, carginane and clairette.

Domaine de Mourchon 2005 Seguret rosé “Loubié” ($13, House of Burgundy): From a vineyard on the slopes near the southern Rhone village of Seguret. Pale and fruit-filled, with herbal undertones. Ripe and memorable, with a subtle texture. Cinsault, grenache and syrah.

Paul Jaboulet Aîné 2005 Côtes du Rhône rosé “Parallèle 45” ($10, Frederick Wildman): Jaboulet’s Rhône wines are always a solid bet, and the rosé this year is tart and fresh, a berry-filled break from the heat, with a vibrant herbal finish. Grenache, cinsault and syrah.

Plaimont 2005 Côtes de Saint-Mont rosé “Les Vignes Retrouvées” ($11, VOS Selections): From the core of the Gascony region, this wine’s name refers to a rediscovered parcel now reclaimed by a dynamic local co-op. Filled with fresh berry and white flower scents. Heady and yet somehow delicate, bright and tart from start to end, a perfect match for food. Made from cabernet, tannat and the obscure grape pinenc.

United States
SoloRosa 2005 California rosé ($15): Winemaker Jeff Morgan is so devoted to rosé he wrote a book about it. His mix of Napa sangiovese and Lodi merlot is juicy and inviting (if on the big side), filled with jumping berry, basil and white spices. Barrel fermentation adds softness to a ping-ponging acidity. Hits all the right notes.

Clos LaChance 2005 Central Coast rosé “Pink-Throated Brilliant” ($14): Part of this San Martin, Calif., winery’s “Hummingbird Series,” this one named for a threatened species found in South America. Ripe fruit and slight dried-leaf scents, with a spritzy note on the tongue. Refreshing and balanced, with fresh red fruit and a clean ending. Grenache, cinsault, syrah and carignane.

Soter 2005 Yamhill-Carlton rosé “North Valley” ($20): Pinot noir rosé from winemaker Tony Soter’s Oregon estate. Subtle herbal notes, almost too soft, but a quiet approach makes it evocative, like a Marsannay rosé from Burgundy. The elegance is admirable. We also liked the A to Z Wineworks 2005 rosé ($12) from Oregon, which may be more widely available.

Three Rivers Winery 2005 estate rosé ($13): From Walla Walla, Wash. An all-cabernet franc wine, with layers of sweet strawberry and graphite leaping out, underlined by fresh leaves and a firm minerality. Not quite as firm as a Chinon, but the aromatics are pleasingly similar.

Bedell Cellars 2004 North Fork “Domaines CC Rosé” ($9): From Long Island. Fresh and popping, with peach, fresh strawberry and green leaves. Exactly what rosé should be — juicy, intriguing and yet not frivolous. Cabernet sauvignon, cabernet franc and merlot.

Italy
Costaripa 2005 Garda Classico chiaretto “Rosamara” ($18, Empson USA): Chiaretto describes rosé made from the groppello grape native to Lombardy, in northern Italy. This one, made by winemaker Mattia Vezzola, who also crafts Bellavista sparkling wine, also mixes in sangiovese, marzemino and barbera. Dusty fresh fruit on the nose, with tangy berry and a spicy finish that bites a bit. A bit odd, but fascinatingly layered.

Spain
Muga 2005 Rioja rosado ($11, Tempranillo Inc.): A burst of tree fruit mixes with dusty overtones. Zingy and sharp-edged, as a Spanish rosé should be, with a paper-edge crisp finish. Garnacha, viura and tempranillo.

Southern Hemisphere
Goats do Roam 2006 Coastal Region rosé ($10, Vineyard Brands): From the popular South African producer. Lush and a bit peppery amid sweet cherry fruit. An almost leathery disposition, and drier than it initially lets on, defined by a mineral focus. From shiraz, pinotage, cinsaut, grenache, gamay and merlot.

Yering Station 2004 Yarra Valley pinot noir rosé ($13, Domaine Select): From cooler-climate vineyards in Victoria on Australia’s southern coast. A mushroomed pinot scent dominates amid fresh berries. Weighty and dark fuschia in color, with a bitter hint at the end, but intriguing and showing roots that go deeper than a simple summer wine.

[Rosebud]

Saw this on Daily Candy today:

July 25, 2006

Rad, Rad Wine

Gossip? We're always ready to lend an ear.

And we don't particularly care if the story checks out. Fact,
fiction, or somewhere in between, it sure makes for good
conversation.

But for the really important things in life, we go straight to the
source. Take wine, for instance.

Instead of buying our reds and whites at the corner liquor store,
we turn to RadCru, the just-launched online marketplace that
connects oenophiles directly with wineries. It's neither a seller
nor a cellar, but we promise the concept will have you drunk with
excitement.

At 12:01 a.m., the company posts one wine (often a reserve or new
release) from a boutique producer. You then have 24 hours (or
until the stock runs dry) to snap up bottles from the winery.

RadCru currently offers three choices a week, mainly from the West
Coast, but they'll be going daily in the next few weeks. And rumor
has it that winemakers from Australia, South America, South
Africa, and Europe are looking to get in on the action.

Let's just say we heard it through the grapevine.


Available online at http://radcru.com

[Katy]

According to an article in the LA Times (http://www.latimes.com/features/health/la-he-alcohol31jul31,0,6549332,full.story?coll=la-home-health), drinking a glass of wine every day is good for us! :D

[andrew&shannah]

For those that buy from wine.com...

1 cent shipping sale on all orders over $99 :)
Enter 1CENTSHIP at checkout
Expires 8/11/06

[Rosebud]

Saw this article in the L.A. Times today. It basically tells you that you can get a great bottle of wine for $10 and recommends regions and specific labels to select in that price range.

The $10 sweet spot
Around the world in a bottle of wine: Where $10 buys you a first-class ticket.

EVERY wine lover wants it. Every host has to have it. "A great $10 bottle is the holy grail of wine," says Randy Clement, an owner of Silverlake Wine.

That's because for most people who buy and drink wine, $10 somehow feels like the right amount to spend on a bottle most of the time. Sure, there are the serious wine aficionados who think nothing of spending $40 or $50, or even $100, on a bottle for Saturday night. But for most of us, $10 is what Kyle Meyer, wine buyer for Wine Exchange in Orange, calls "the magic number" — the price that feels comfortable for purchasing everyday wines, weeknight wines.

From the retailer's point of view, $10 is the price at which people spend freely, buying cases instead of bottles. When there's a crowd, party planners stock the bar with $10 wines. And for wine geeks, who are always on the hunt for rare and precious wines, the trophy wine they prize most is the delicious bottle they bag for $10.

Curiously, less is not more. Things can be too inexpensive, says Clement. "People worry that if they spend less, they won't get quality." But at $10, people feel insulated from bad wine. That's why even occasional wine drinkers spend freely on $10 wines.

So what does the magic number buy you? That depends, of course, on where in the world the bottle comes from. Though $10 buys you a pretty interesting bottle of red from one of the up-and-coming regions of Spain, or a wonderful white from southern Italy, what you'll get from California — or Australia or Chile — will probably be merely drinkable.

Yet the $10 sweet spot is exploding. The fastest growing segment of the grocery store wine market is wine priced between $9 and $10, rising 13% from $181 million for the first six months of 2005 to $205 million for the same period this year, says Jon Fredrikson, a wine industry analyst with Gomberg, Fredrikson.

"Ten-dollar wine is more exciting than ever," says Meyer. "You get more than ever because of the increase in quality globally. Regions like Spain that for years have wallowed in mediocrity now are improving. There is not only more wine at $10, there are more great wines at $10."

Scouting for a $10 wine in the area, I visited 10 wine shops, including stores in Orange County, the San Fernando Valley and L.A. I asked buyers at each store to recommend wines priced $9 to $10.99 from regions around the world and tasted 86 of more than 100 recommended wines. As Silverlake Wine's Clement says: To find a great $10 bottle, "you've got to kiss a lot of frogs."

Here's a rundown of what $10 buys, warts and all:

The rest of the article, with all the recommendations: HERE (http://www.latimes.com/features/food/la-fo-wine16aug16,1,7452756.story?coll=la-headlines-food)

[Rosebud]

Fine Living has some good articles on their website right now:

10 Wines Under $10 (http://www.fineliving.com/fine/favorite_things/article/0,1663,FINE_1425_4883352,00.html)

15 Wines Under $15 (http://www.fineliving.com/fine/pac_ctnt/text/0,,FINE_10779_34631,00.html)

20 Wines Under $20 (http://www.fineliving.com/fine/favorite_things/article/0,1663,FINE_1425_4883351,00.html)

[Bloomwood]

We try to keep a few "everyday" bottles of wine on hand, so I picked up a Pinot Noir that was on sale for $15 at our local market. DH poured me a glass and it struck me as really good. I had to stop my phone conversation to tell him. It was a 2005 Chalone Vineyard Pinot Noir.

He went back to the store yesterday and bought what was left - 2 bottles! - then decided to stop by our local wine store to ask about other sub-$20 bottles of Pinot Noir. The wine guy dug out the same exact wine saying it was his favorite under $20 Pinot going! They were selling it for $12.

I highly recommend this wine! www.chalonevineyard.com (it's a flash site so I can't paste a label)

ETA: here's the 2004 label from wine.com
http://a21.g.akamai.net/7/21/2389/f52623a42dd6e0/www.wine.com/labels/85558l.jpg

[mobox]

I'm pregnant so I only had a sip (or two)...but this wine was fabulous. DH says it's the best Chardonney he's ever had. We bought it at the winery, so I'm not sure of the availability in stores. We actually had the 2003 vintage.

http://www.gaineyvineyard.com/images/wines/label_lsch_02.jpg

Winemaker’s Notes
When a winemaker has wonderful grapes to work with, his objective usually is get out of the way and let the wine make itself. Interventions that mask the quality of the fruit are a mistake. With our 2003 Limited Selection Chardonnay, it was clear I was to be a shepherd.

The inviting nose of this wine initially offers scents of buttercream and hazelnut nougat, but quickly emerging are multi-layered aromas of pear tartin and apple crisp with background scents of clove, cinnamon, papaya and caramel. The first sip introduces the bright, fresh acidity characteristic of Santa Rita Hills , followed by layered flavors of toasted bread, liquid minerals, lemon syrup and essence of apple tart. The wine has a fascinating, almost gauzy, texture, but its focused flavors remain persistent through a long, pleasing finish. Balanced and seamless, it will gracefully accompany many dishes, especially creatures of the sea, chicken and turkey, but it is also delightful on its own.