My friend Alden recently sent two interesting notes to me related to wine. One was an article from the NY Times about wine tasting in South Asia. Apparently there is growing interest in that area with wine but from an interesting perspective. Many young and middle-aged men are learning about wine through a comic book series. I find this fascinating. Take a peek: http://www.nytimes.com/2008/10/22/dining/22comic.html?_r=1&ei=5070&emc=eta1&oref=slogin.
The other note of interest from Alden is this advertisement in Wine Spectator. All you blackberry users will love this. It is the Wine Spectator Mobile. Progress, progress: http://winespectator.com/mobile.
Bob
Wednesday, October 22, 2008
Tuesday, October 21, 2008
Visiting Wineries
A colleague of mine asked about visiting wineries in New York State. She was interested in knowing which estates were worth going to see. With the fall season coming up it strikes me people would really want to know where to go for some good wine tasting this fall. If anyone has recommendations please respond to this post. It would be helpful to give contact and web site information, if possible. We needn't confine ourselves to New York State. You could also add why you think the wineries mentioned are worthy of a visit.
Thanks for contributing,
Bob
Thanks for contributing,
Bob
Sunday, October 19, 2008
Vouvray - What Is it?
My friend Ed asked me the following question in response to my post on choosing a wine for Thanksgiving in which I mentioned my choice of a French Vouvray: "What is a Vouvray like? What is a good vintage and label for to try?" This is an interesting question.
Most people in the US don't have much knowledge of Vouvray or what they can do with it. I know other bloggers may want to chime in on this question. But I will take a stab at it. Vouvray, to my knowledge, is similar if not identical to Chenin Blanc. This very versatile grape is originally from the Loire Valley in France and is now grown in California and South Africa, among other places. It can range from sweet to dry depending on growing and harvest conditions. If memory serves me, Mary and I first tried Chenin Blanc with our good friends Alden and Maureen a few years ago. From there I researched it with my wine consultant at Villa Wines on Jericho Turnpike in Garden City Park. In my experience with Vouvray, I have found a difference between the California Chenin Blanc and the French Vouvray. The California variety has a more flowery sweetness to it, a honey like taste with melon, apple and pear overtones. The French Vouvray has less sweetness and honey like reminders. Vouvray can go with mild to spicy dishes, seafood,and salad.
One of my discoveries is that it Vouvray goes well with Corned Beef and Cabbage on St. Patrick's Day. It is a great compliment to the power of this holiday combo. We usually celebrate St. Patrick's Day with Florence and Dan in Brooklyn. I have made it a custom to bring a nice French Vouvray for dinner. I think Dan still likes to have a glass of imported beer with his meal.
I will leave the answer to the second part of the question as to vintage and label to other bloggers. I hope this was helpful Ed.
Bob
Most people in the US don't have much knowledge of Vouvray or what they can do with it. I know other bloggers may want to chime in on this question. But I will take a stab at it. Vouvray, to my knowledge, is similar if not identical to Chenin Blanc. This very versatile grape is originally from the Loire Valley in France and is now grown in California and South Africa, among other places. It can range from sweet to dry depending on growing and harvest conditions. If memory serves me, Mary and I first tried Chenin Blanc with our good friends Alden and Maureen a few years ago. From there I researched it with my wine consultant at Villa Wines on Jericho Turnpike in Garden City Park. In my experience with Vouvray, I have found a difference between the California Chenin Blanc and the French Vouvray. The California variety has a more flowery sweetness to it, a honey like taste with melon, apple and pear overtones. The French Vouvray has less sweetness and honey like reminders. Vouvray can go with mild to spicy dishes, seafood,and salad.
One of my discoveries is that it Vouvray goes well with Corned Beef and Cabbage on St. Patrick's Day. It is a great compliment to the power of this holiday combo. We usually celebrate St. Patrick's Day with Florence and Dan in Brooklyn. I have made it a custom to bring a nice French Vouvray for dinner. I think Dan still likes to have a glass of imported beer with his meal.
I will leave the answer to the second part of the question as to vintage and label to other bloggers. I hope this was helpful Ed.
Bob
Thursday, October 16, 2008
Thanksgiving Dinner - What Wine to Serve?
Cara Amici,
We are already into mid-October. Thanksgiving will be on us very soon. One of the wine questions I've always had was what wine to serve with Thanksgiving dinner. There seems to be many and sundry opinions on this matter. This is an important question for me because Thanksgiving is one of my most enjoyable holidays. Mary and I have a wonderful coterie of friends that we invite and with whom we really enjoy sharing the day. Getting the right wine is high priority. As a way of starting a discussion, I invite everyone to share their experiences and wisdom on this issue. Personally, my most successful choice has been a good, robust zin. Zins seem to go well with the spice and heaviness of a Thanksgiving dinner. I have also gone in a different direction and served a Gewurtztraminer, the zestiness of which works well. Some years I have gone the gamut from serving a Chenin Blanc or Vouvray to start, a zin at dinner and a sweetish German Riesling for dessert. Let me know how you have solved the riddle of wine and the Thanksgiving dinner.
Ciao,
Bob
We are already into mid-October. Thanksgiving will be on us very soon. One of the wine questions I've always had was what wine to serve with Thanksgiving dinner. There seems to be many and sundry opinions on this matter. This is an important question for me because Thanksgiving is one of my most enjoyable holidays. Mary and I have a wonderful coterie of friends that we invite and with whom we really enjoy sharing the day. Getting the right wine is high priority. As a way of starting a discussion, I invite everyone to share their experiences and wisdom on this issue. Personally, my most successful choice has been a good, robust zin. Zins seem to go well with the spice and heaviness of a Thanksgiving dinner. I have also gone in a different direction and served a Gewurtztraminer, the zestiness of which works well. Some years I have gone the gamut from serving a Chenin Blanc or Vouvray to start, a zin at dinner and a sweetish German Riesling for dessert. Let me know how you have solved the riddle of wine and the Thanksgiving dinner.
Ciao,
Bob
Tuesday, October 14, 2008
Wine Cellars
In his comments on an earlier posting, Bob raised some interesting but tough questions about knowing when to drink wines from one's cellar and also about starting a wine cellar. The truth is that one can't know exactly when a cellar-worthy wine is mature or at its peak. This is not only because one doesn't always know how a bottle of wine was stored prior to purchase or the exact effect of one's cellar conditions on the wine's evolution. It is also because different people have different standards for a wine's maturity. Some people prefer (well-aged) wines that have lost most of their youthful qualities, while others consider such wines, which lack the vigor of their youth, to be relics. Many books on wine will provide rough guidelines for the maturation of different kinds of wines or what might be called "windows of opportunity" for drinking them. Yet one thing that for me is fascinating about wine is: particular bottles do not always conform to these guidelines. I have had superb wines from our cellar that should have been over the hill; unfortunately I have also had wines that were falling apart when they should have been at their peak.
I've always thought that a wine cellar should basically contain wines that require some aging. This will exclude many if not most of the wines that are available in the marketplace, since they are at or close to their peak when purchased. Of those wines that benefit from being cellared and aged, which ones should be selected to start one's cellar is really a matter of personal taste. But in my case (and I infer also from the experience of others) this presents another pitfall of having a wine cellar. Because my tastes changed 5 or 10 years after starting a cellar, I found myself with many wines I no longer liked. I also realized years later that I had missed the boat on wines I wished were in the cellar.
Eric
I've always thought that a wine cellar should basically contain wines that require some aging. This will exclude many if not most of the wines that are available in the marketplace, since they are at or close to their peak when purchased. Of those wines that benefit from being cellared and aged, which ones should be selected to start one's cellar is really a matter of personal taste. But in my case (and I infer also from the experience of others) this presents another pitfall of having a wine cellar. Because my tastes changed 5 or 10 years after starting a cellar, I found myself with many wines I no longer liked. I also realized years later that I had missed the boat on wines I wished were in the cellar.
Eric
Saturday, October 11, 2008
Wines from the Cellar
One of the joys of having a wine cellar is being able to select mature wines whenever one wishes. One of the potential pitfalls is that one often doesn't get around to consuming the cellared wines at their maturity. In the last two to three months I think my wife, Adele, and I have been more fortunate than usual in the wines we have selected from our cellar. In the following list of enjoyable wines tasted recently are many that have been in our cellar for over 10 years.
(1) 2005 Clemens Busch "Vom Roten Schiefen" (from red slate).
Busch is a small, organic producer from the "lower" or northern part of the Mosel in Germany. Although his wines are very hard to find in the US, they are worth seeking out. This semi-dry, entry level Riesling had an extremely fragrant bouquet, richness (but not sweetness) and an elegance that is characteristic of wines from the best producers of Riesling. It captivated everyone who tasted it a few months ago.
(2) 1997 Ridge Vineyards York Creek Zinfandel
Although Ridge's Geyserville and Lytton Springs Zins receive much more publicity, I have often found that its York Creek bottlings, especially when well-aged, are my favorites. This wine was no exception. It still retained an extremely deep color, with only very slight browning around the edge. Its spicy and berryish nose was very prominent. On the palate the wine was intense and had great vigor. The finish was fabulous. A great Zin.
3) 1989 Huet Vouvray Moelleux Le Haut-Lieu Premiere Trie
A Loire valley, Chenin Blanc wine that was made from the first picking of super-ripe grapes in one of the so-called "vintages of the century" in the area. When I initially tasted this wine in 1996, I was underwhelmed. Perhaps it was the company--outstanding Vouvrays from 1919 to 1990. Or perhaps it was simply that the wine was immature. In any case, despite my respect for Huet wines, I didn't expect very much from this bottle. It turned out to be a pleasant surprise. It had a beautiful "old gold" color; a bouquet of figs; a rich, honeyish taste (still with a good deal of sweetness) and a long finish.
4) 1994 J.J. Christoffel Uerziger Wuerzgarten Spatlese
Because of their special spicy taste, the wines of the great Uerziger Wuerzgarten vineyard are among the easiest German wines to identity. This late-harvested example was pale yellow in color. It had the typical Wuerzgarten smell and taste, richness complemented by a noticeable and refreshing acidity, even on the finish. Still going strong at 14, this wine is why I like and collect German wine.
5) 1985 Ch. L'Evangile (Pomerol)
Over the years this wine has received glowing reports from some wine critics, notably Robert Parker. Yet like the Huet Vouvray above, it did not show particularly well when I first tasted it, at a tasting of 1985 wines from St. Emilion and Pomerol held in the late 1980s. The bottle tasted last month had a vivid, medium-ruby color and a very attractive nose, suggestive of berries. Even though it had been decanted before serving, at first, its taste was muted and it seemed dominated by acidity. After an additional 15 minutes, very rich fruit and a smoky quality had developed. This balanced the acidity. A very elegant and impressive wine. To me, it represented some of the best qualities of the 1985 vintage in Bordeaux.
Eric
(1) 2005 Clemens Busch "Vom Roten Schiefen" (from red slate).
Busch is a small, organic producer from the "lower" or northern part of the Mosel in Germany. Although his wines are very hard to find in the US, they are worth seeking out. This semi-dry, entry level Riesling had an extremely fragrant bouquet, richness (but not sweetness) and an elegance that is characteristic of wines from the best producers of Riesling. It captivated everyone who tasted it a few months ago.
(2) 1997 Ridge Vineyards York Creek Zinfandel
Although Ridge's Geyserville and Lytton Springs Zins receive much more publicity, I have often found that its York Creek bottlings, especially when well-aged, are my favorites. This wine was no exception. It still retained an extremely deep color, with only very slight browning around the edge. Its spicy and berryish nose was very prominent. On the palate the wine was intense and had great vigor. The finish was fabulous. A great Zin.
3) 1989 Huet Vouvray Moelleux Le Haut-Lieu Premiere Trie
A Loire valley, Chenin Blanc wine that was made from the first picking of super-ripe grapes in one of the so-called "vintages of the century" in the area. When I initially tasted this wine in 1996, I was underwhelmed. Perhaps it was the company--outstanding Vouvrays from 1919 to 1990. Or perhaps it was simply that the wine was immature. In any case, despite my respect for Huet wines, I didn't expect very much from this bottle. It turned out to be a pleasant surprise. It had a beautiful "old gold" color; a bouquet of figs; a rich, honeyish taste (still with a good deal of sweetness) and a long finish.
4) 1994 J.J. Christoffel Uerziger Wuerzgarten Spatlese
Because of their special spicy taste, the wines of the great Uerziger Wuerzgarten vineyard are among the easiest German wines to identity. This late-harvested example was pale yellow in color. It had the typical Wuerzgarten smell and taste, richness complemented by a noticeable and refreshing acidity, even on the finish. Still going strong at 14, this wine is why I like and collect German wine.
5) 1985 Ch. L'Evangile (Pomerol)
Over the years this wine has received glowing reports from some wine critics, notably Robert Parker. Yet like the Huet Vouvray above, it did not show particularly well when I first tasted it, at a tasting of 1985 wines from St. Emilion and Pomerol held in the late 1980s. The bottle tasted last month had a vivid, medium-ruby color and a very attractive nose, suggestive of berries. Even though it had been decanted before serving, at first, its taste was muted and it seemed dominated by acidity. After an additional 15 minutes, very rich fruit and a smoky quality had developed. This balanced the acidity. A very elegant and impressive wine. To me, it represented some of the best qualities of the 1985 vintage in Bordeaux.
Eric
Thursday, October 9, 2008
Chardonnay
I just tried a 2006 Toasted Head Chardonnay. I knew that this was supposed to be a rather oaky, fuller Chardonnay, much different than what many people prefer. During the summer Mary and I were drinking light Chardonnays, Pinot Gris, and Sauvignon Blancs from New Zealand. As soon as the weather had a hint of fall in it, I began to desire a heavier, smokey, oaky wine with a deep fullness. Mary picked up the Toasted Head at Villa on Jericho Turnpike in Garden City. Happily it is exactly what I was looking for. It had excellent depth for a white with lots of oak and smoke. Surprisingly, this is exactly the kind of wine I have always thought of as inferior and over the top. But right now it fits the bill perfectly. I can imagine myself sitting with my wife near the fire place this fall with a nice, full glass of Toasted Head.
Bob
Bob
Sunday, October 5, 2008
Welcome Wine Tasters
Greetings,
Enjoying wine is one of the great loves of my life. Opening up a new bottle of wine from New Zealand, Argentina, France or Portugal is a real thrill. There are only a few things better than popping the cork (or twist cap), letting the wine open up, pouring that first glass, breathing in the aroma and making that first taste. I hope this blog can serve as a fun place to share ideas, experiences and opinions on wines from around the world. Wine tasting is fun and so should this blog. Let us know what you think about your favorite wines.
Bob
Enjoying wine is one of the great loves of my life. Opening up a new bottle of wine from New Zealand, Argentina, France or Portugal is a real thrill. There are only a few things better than popping the cork (or twist cap), letting the wine open up, pouring that first glass, breathing in the aroma and making that first taste. I hope this blog can serve as a fun place to share ideas, experiences and opinions on wines from around the world. Wine tasting is fun and so should this blog. Let us know what you think about your favorite wines.
Bob
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