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2005 Robert Craig Mount Veeder Cabernet Sauvignon
Date: Thu, Aug 28, 2008 Winery Blogs
2006 Groom Barossa Valley Shiraz - Magnificent!
Date: Wed, Aug 20, 2008 Winery Blogs
David Groom is the former wine maker from Pensfold Grange, Australia's darling vintage that is highly sought after. David Groom has been involved in some very high end wine consulting, wine making gigs, including one that is currently underway in San Francisco. From what I understand he's taking the old Presidio property and converting it into the Foggy Bridge winery, which will no doubt be a success. Today we received a sample of the 2006 Groom Barossa Valley Shiraz from his property in Barossa Valley, Australia. This wine is hands down the best Australian Shiraz I have sampled in 8 years. Its got great texture with silky tannins that will no doubt dissipate with some cellaring. It has nice fruit (the right amount of fruit forward) and hints of anise, peppers, blackberries and most important a dash of vanilla. I believe that David Groom has the ability to transform grapes into art. Recommended for anyone looking to make an impression at a rack of lamb or osso bucco dinner. Recommended buy on this one as it will improve substantially with about 5 years in the cellar.
2004 Tenuta San Guido Guidalberto
Date: Wed, Aug 20, 2008 Winery Blogs
Yesterday we sampled the 2004 Tenuta San Guido Guidalberto. The Guidalberto is the sister wine to Sassacaia, the mother of all Super Tuscan wines. Guidalberto is a blend of 45% Merlot, 45% Cabernet Sauvignon and 10% Sangiovese. Like its big sister, Guidalberto is produced from hand selected grapes, meticulously sorted and blended together to produce this immediately drinkable masterpiece. Most Super Tuscans are just like my good Italian friends, a little sparky upon immediate introduction, but passionate and a pleasure to be around. This wine is unusual because unlike others, this wine opens up with soft tannins, an outstanding bouquet, and a very clean and lasting finish. Basically most Super Tuscans that are young, need some aging, but this one is a cut above the rest. This is a great wine that will cellar well over the next 3-7 years and should be part of any collector's portfolio. The best news is that this is not out of reach like most Bordeaux classified growths, its available for about $65 per bottle at most locations. Enjoy with Friends!
Rosé Champagne ... A brief biography!
Date: Tue, Aug 12, 2008 Winery Blogs
Someone asked me yesterday in a brief phone call about Rosé Champagne. Before we go into the production level discussion, its first important to state that all grapes are white on the inside, its the red skin that gives red wine it color. The skins in white wines or champagnes are removed so a Blancs de Noir is basically the white of the Pinot Noir grapes. Producers looking to make Rosé, include the skins of the grapes in the tanks or barrells for around 3-5 days, and then bleed the systems to flush out larger particles of skin or tannins, leaving a small amount of skin causing the wine to appear pinkish. Rosé Wines are produced with Rhone grapes like Syrah, Grenache and Carignan and develop well in hotter regions such as Provence, the Languedoc and Australia. In France, Rosé has now exceeded white wines in sales. In the United States many farmers who did well with the 2005 crop decided to increase the production of Rosé wines and champagnes instead of dumping crop. While historically its not my favorite, I recently attended a wine tasting by the Moet Hennessy. These guys produce the best champagnes in my opinion (my b-day is coming up...hint) and their portfolio includes the top three sellers: Veuve Clicquot ($50), Dom Perignon ($110) and Moet ($45). FYI, the best value in Rosé Champagne is produced by Moet. Its supple, perfectly dry with a hint of residual fruit sugars. Another fantastic champagne is the Moet Nectar Imperial.
Prosecco for the Party
Date: Wed, Aug 6, 2008 Winery Blogs
Whenever I start a new job, I like to celebrate. Who doesn't ? When you walk in on the first day, your emotions are a turbulent mix of fearlessness and trepidation. You honestly don't know what to fear, if anything. But oh, that night, the libations they do flow. My choice of celebratory libation, you ask ? Prosecco. Hailing from the Veneto region of northeastern Italy, Prosecco is a crisp sparkling wine that lends itself well to wild celebration. Soft, slightly off-dry and perfect for frothing-at the-mouth, I just think that Prosecco is perfect to liven up the party. Sure, big fat French Champagnes scream, " Congratulations ! " when you pop the cork. Prosecco is a little more on the down-low, softly, yet confidently whispering," Enjoy, but don't get a big head, hubris isn't very becoming.". My ultimate Prosecco is Carpene Malvolti, but the more widely available Bisol is a great second choice. The drier the better.
Cheers, Buckley Wineholt, Wines.com
Chateauneuf du Pape - A brief history...
Date: Wed, Jul 23, 2008 Winery Blogs
Willamette Valley Pinot Noirs...
Date: Fri, Jul 18, 2008 Winery Blogs
Upon first opening the bottle and pouring it into our glasses there was an immediate fruit explosion. The color of the wine was what a red wine should be. You could tell it wasn’t watered down and that it would have excellent body. We all agreed that it had an appealing plum, cherry, and spice aroma. I was pleased to find that it was not extremely “oaky” or “woody” like many pinot noir’s are tending to be these days.
Do you guys have any favorite pinot noir’s or any other types of wines for that matter out of Oregon? I feel like I haven’t really touched on that region in awhile, and after having this glass of wine today I feel bad, like a negligent grandmother, and now I need to spoil it. So please, spoil Oregon. Make it feel like the favorite grandchild. Put it on a pedestal and tell me about your favorite wines from Oregon. It’s almost the weekend… : )
Wine Storage II....On the Go!
Date: Wed, Jul 16, 2008 Winery Blogs
Safe Haven offers wine country travelers a place to store wines for an extended period of time so that way they can choose to drink the wine whenever they so choose, or have it shipped to their house safely once they return from vacation. I love the concept of Safe Haven, and see this place being quite successful for a number of reasons. For one, I can see many wineries teaming up with Safe Haven to accommodate their customers in order to get their name out. Also, the base price of Safe Haven is rather affordable to begin with.Next time you are on a trip through the wine country, perhaps you should look up Safe Haven to safely store your favorite find.
Wine Storage 101
Date: Fri, Jul 11, 2008 Winery Blogs
For long term storage, you will want to keep your wine stored between 55 and 62 degrees Fahrenheit, with a relative humidity of 60-70 percent to protect the corks. Dehydrated cork can let oxygen enter into the wine accelerating its maturity and rendering it bad after a very short time. This is most evident in bottles with low neck levels or even on the cork when you find that its been saturated thru the entire cork.
If you are building a storage closet, use insulation and be sure that you are using a proper AC unit, not a window unit. Vinotemp and Breezaire make relatively affordable units that you can put into your cellar. Be sure to lay the bottles sideways as thats the most optimal way to store wine and use racks if you have them available. Don't stain the wood as varnish carries toxins that can seep into the wines over time. If you're building racks, use spanish cedar, oak or pine.
Its a lot of work, and can take a whole weekend, but will be worth your time and investment! Have a great weekend! - Alex Andrawes, CEO Personal Wine and Wines.com.
Wine at the County Fair? Sure, why not!
Date: Wed, Jul 9, 2008 Winery Blogs
However, this year at the New York state fair they are allowing participants of the fair to walk around with 10 ounce cups of wine. Quite interesting if you ask me. At many of the county and state fairs I have been to beer has always been allowed in certain areas of the fair, but you never really saw people walking around with it.
So here comes the big question…why? According the article that I found, Senator John DeFrancisco hopes that by allowing people to drink the wine wherever they please, it will “encourage more of the fair-goers to sample New York’s wine varieties.”
I like the idea, and I hope it works. I am all about getting people to try new wines. So good for you New York, and I hope it works! Way to be the wine guinea pig for us all...
Fire and Wine!
Date: Thu, Jul 3, 2008 Winery Blogs
It really is everywhere. Not just in Southern California, but now Northern California, Las Vegas, Arizona, and a number of other Western states. The effects are devastating not only to the people that live in these areas and the ecosystems, but the economies.
One particular industry that is starting to get extremely worried about their well-being because of the fires is, as you may have guessed, the wine industry. While many vineyards haven’t been directly hit by the fires, they are getting closer and closer. Each day more and more vintners wake up see a sheet of layer of smoke on their vines from the fires, a sign that danger is quickly approaching. The layer of smoke, on top of the fog from the smoke has affected the way that the grapes are ripening, and in turn will affect the taste and outcome of their wines. Glen McCourty of The University of California Cooperative Extension farm said that “the secondary buds were three weeks late in the photosynthesis process because of the smoke” in an article for Wines and Vines. Three weeks, while it might fly by in our world, makes a HUGE difference in wine making.
Another problem that the fires bring into wine making is that the smoke and the fire leave a pungent taste and smell that is extremely difficult to get rid of. It is often describe of as a bacony flavor, and to most, if not all wine drinkers, it is not something pleasant.
So for now, California winemakers are taking every pre-caution to not let their wine be exposed to the smoke and the fire. However, when it is all around, what can you do? If you live in the ocean, you can’t avoid water can you? I guess we will have to see what may come.
Step-a-side Sideways, Merlot is back and kickin'!
Date: Mon, Jun 30, 2008 Winery Blogs
We want people to know that Merlot is ready to be loved again by all and remember that every vintage has a new story to tell…” I think the movie has a great message. Don’t knock something ‘till you try it. I think that should apply not only to Merlot’s, but the wine world in general. People sometimes get their mind set and can’t break out of the box. However, when you open up your mind and your palette you just might be surprised. If you go check it out, please comment and let us know!
French Wine or California Wine? by Denman Moody
Date: Sun, Jun 29, 2008 Winery Blogs
Sometimes I think they are so down on our wines because THEY CAN'T MAKE WINES LIKE OURS! I think the 1976 Paris tasting, in which our wines kicked their wines' tails (with all French judges), was certainly an eye opener. Even the judgings much later have proved our wines age much better than anyone ever thought. And now I read from some writer that since our wines have so much alcohol, that now our wines won't age anymore, and will lose the blind tastings. Bring them on!
My main point is that I love great Bordeaux wines. I also love great California wines. You can drink the ones you like, and you can write about the ones you like. But quit telling people what they should like. Of course you should experiment. And you should drink different wines with different foods. But your palate is the best palate on earth for you. And don't let anyone tell you differently. Denman Moody, owner of http://www.corporateeventwines.com/
Red Hot For The Summer
Date: Thu, Jun 26, 2008 Winery Blogs
Not only some other white ones, but some reds as well. With a little bit of research you can find a cabernet sauvignon that will fit right into your backyard bbq, and you won’t feel like you are eating the bark right off your oak tree.
- The first wine is one that I tasted a while back so I’m trying to draw memory from my palette on that glorious day…but bear with me. It was Eden Vale Winery’s 2003 MidSummer’s Eve. I was at a wedding in New York (this wine isn’t sold in most grocery stores here in Texas). At the wedding it was paired with red meat, but I remember thinking that it could also go with a seafood pasta. ($14)
- I have personally always been a fan of Roses’…when they are done right. Done wrong it can start tasting like Kool-Aid mixed with alcohol and you are headed straight for a headache. However, one rose that I have always enjoyed is Chateau Ste. Michelle 2006 Neillie’s Garden Dry Rose. This wine was originally released exclusively for the wineries Vintage Reserve Club Members, but thanks to all their praises, it is now on the market for all of us to enjoy! Serve this chilled at your next backdoor BBQ with berries to bring out the flavors. ($11)
- And for a white. I decided to choose a Riesling because they are traditionally not “oaky.” I choose to talk about Nearly Naked Snoqualmie 2004 Riesling because this vineyard specializes in using 100% organic grapes. Many people would dare to say that it would hardly make a difference in the taste, but it actually does make the wine more refreshing. Just what we need in the summer heat. ($10)
I hope you enjoyed my suggestions and please comment with any more you may have! Thanks!
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