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When I first saw this link, I didn?t quite understand what they were talking about. But, never fear my friends, I did the research and am now perfectly prepared to tell you about the Dutty Wine Dance.
There is a Jamaican rapper who wrote a song entitled ?Dutty Wine?. To the best that I can decipher dutty should translate to dirty. The basis of the song is that he is poor and can only afford dutty wine that gets him very?.um?inebriated. Apparently it also gets the women he is with very drunk as well and this is the dance they do for him while drinking it.
The middle class is in an uproar. All their little girls are doing the 'Dutty Wine'. From left, right and centre, even disabled children, everybody is doing the 'Dutty Wine'.
Disabled children? Did they really go there?
Not wishing in any way to detract from the suggestive nature of the dance, I must point out that it is impossible to do it without long tresses. If you can't get your hair to swing round and round your head while you get down on all fours on the ground, you're not doing the 'Dutty Wine'. It requires supreme flexibility. Consequently, there's not a child who hasn't been stopped from doing it by a parent in the last few months
OK, why are CHILDREN in Jamaica doing this dance. I mean, it sure doesn?t sound like the hokey pokey to me.
The ones I feel sorry for are the disabled children. They don't have legs, so it's perfect for them. They can wine their little hearts out. But even when they do it, it's suggestive if not more so. All the adults hurriedly put a stop to it. Poor little children.
LOL! OMG, did I read that right? Why do they keep picking on the disabled kids? Are there just tons of disabled kids sitting around in Jamaica waiting to do a dance?
What?s worse is that I went on You Tube to see what it was all about and when I searched Dutty Wine I got like 50 million results. Here is one of the first ones I found but the most important question is ?How in the hell could a disabled child do this?
My picks from todays Kemeny SMH adverts and some new Yalumba releases incl. Signature 2004 at Nicks. Plus a bunch of updates yesterday if you didn't visit.
Years ago I used to make a lot of homemade bread. During high school and for a few years afterwards, I made all kinds of loaves: traditional baguettes, artisan European breads, sourdough, crazy experimental loaves, gargantuan Russian bread cooked in a full 5 qt. Dutch oven, and whatever else struck my fancy. It wasn't uncommon for me to keep half a dozen different flours on hand at any given time. At some point I moved on to other things, and great local bakeries have filled the need for the odder kinds of bread.
A brief mention of Mario Batali's Otto mentioned a pizza technique I'd been wanting to try. His restaurant starts pizza on a griddle and finishes it in the oven. I've read of similar ideas using a cast-iron skillet, and that's what I tried.
Making the dough was easy even though it had been forever. Recipe? We don't need no stinkin' recipe! Flour, water, salt, yeast, a dash of sugar. Allowed to rise twice, etc. While the dough was doing its thing I took some Muir Glen canned tomatoes, spiced them up a bit and reduced it all down for the sauce. The cooking method requires a bit more detail. (I've got an electric oven, so with gas this will be a bit different.)
I moved a rack of the oven to the top position and turned the broiler on, leaving the door shut. The big cast iron skillet was allowed to heat on medium high until all the metal was hot. I formed the crust into a rough disc as thin as possible (about 1/8" thick on my example but with more refined dough you can go even thinner--just cook it less). Lay out your mise en place, making sure to have everything ready. Put the pets in another room, turn off the smoke alarm, and prepare to sweat.
I spooned a bit of the homemade sauce on the dough, just enough to get the flavor and some nice chunks of tomato. Too much will make it soggy. I topped it with cut fresh mozzarella balls and a little Sriracha sauce. Dash of sea salt and pepper. I scattered a little cornmeal in the cast iron skillet and immediately slid the pizza into the skillet. Just a couple of minutes until the bottom is crispy and is flecked with a few black marks. Before the bottom burns, slide it out of the skillet (don't burn yourself) onto a plate or pizza peel. Then slide it directly onto the rack of the oven directly under the broiler. Cook until desired level of bubbling/browning/etc. For me it only took another couple of minutes.
While prep and everything took a while, the actual cooking time on the pictured pizza was less than five minutes. Five hot and busy minutes, but quick nonetheless. I threw some fresh basil and grated Parmigiano-Reggiano on top and enjoyed it mere seconds after this photo was taken. Great pizza. Light and crispy, full-flavored, and the crust had those little charred spots that do wonders for the taste.
I will warn you that the potential for screwing this up is great. Don't take your eyes off the pie at any stage of the process and be prepared for some smoke. But if you're willing to bear the heat as temperatures rise here in the South, then go for it.
The latest edition of Decanter (March) came out this week, and several articles caught my eye. The first was entitled Start Your Own Wine Cellar. As I’m often torn between buying bottles to drink and those I think I may like to keep for a special occasion, I was drawn to the profiles of the 3 different types of people for whom Decanter made recommendations. There was the couple who did not know much about wine, but wanted to learn and had £500 to get them going. At the other extreme was the couple who already drank a lot of good Bordeaux and had £5000 to spend. I found myself drawn to the example in the middle, someone who knows her grape varieties, but would not describe herself as a connoisseur. Decanter put together an interesting cellar at a cost of £1000 for her.
The one question I was left pondering with the suggestions was the distinction between wines for drinking 2008-2010+ and for 2010-2018. Why do a couple of decent Italian reds from 2004 fit in the first category, but a Portuguese 2005 and a Spanish 2003 fit in the second? I know it’s down to how it is made and matured, but how are you expected to know that for the slightly more unusual wines? Labels don’t always given enough information and certainly very few give how long to keep the wine for.
I always peruse the Wines of the Month to see what recommendations I can pick up. These wines are available from stockists in the UK so I feel sorry for foreign readers who may be unable to source them. However I’m always a bit frustrated to read other reviews elsewhere in the magazine and see the dreaded ?N/A? next to them. Although I figure what’s the point in reviewing them if they aren’t available in the UK I have to keep reminding myself how international Decanter is. In this month’s issue 4 of the 9 letters are from non UK readers. I am sure this helps the editorial team keep an international focus which is good for all us readers.
The panel tastings this month are both French, 2005 St Emilions and 2005 cru bourgeois. I was stunned to see a great value 2005 cru bourgeois at £7.35. I must seek it out.
Next month’s edition features Italy and is out, according to the ad in the magazine, on February 6. Oops ? I think they forgot to change the date from last month’s edition as I’m sure they mean March 6th!
After four decades in the wine industry, Harry McWatters, the spirited, fun-loving, and sometimes outspoken president of Sumac Ridge Estate Winery in Summerland, British Columbia, is stepping down.
Harry?s accomplishments are legendary. He helped found the British Columbia Wine Institute, Wines of Canada, VQA Canada, the BC Wine Information Society, and the Okanagan Wine Festivals Society. In 2003, he was a recipient of the Order of British Columbia and is considered instrumental in propelling British Columbia?s wine industry onto the global stage.
But even more important, Harry is known and loved for his tireless commitment and enthusiasm. To be in a room with Harry, is to be instantly caught up in a contagious passion for all things wine-oriented. His wit is razor sharp, his smile impossible to resist, and few can match the sheer depth of his knowledge.
But there?s clearly no slowing down on Harry?s immediate horizon. Effective May 1st, 2008 ? the day after he officially steps down as president of Sumac Ridge ? Harry intends to begin work establishing The Okanagan Wine Academy, an educational program offering in-depth wine educational programs primarily to consumers. In addition to providing consulting services, he will also continue on as president of the Black Sage Vineyard.
And he?s going to finally be able to devote some time to completing his cookbook, Wine Country Cooking, British Columbia, a project he says ?has been talked about and gathering dust for several years.? He smiles with that characteristic twinkle in his eyes. ?This is by no means retirement, but an opportunity to find new reasons to get out of bed in the morning and shift gears, as I plan to remain active in the future growth of this great industry.?
Like everyone who has ever had the privilege of meeting this incredible man, we wish Harry every success and look forward to seeing what shifting gears will bring. We?ll also be first in line to try out some of his Wine Country Cooking recipes.
Orogeny Russian River Valley Chardonnay 2004 $22 Rabbi Tuchman says: We were invited to a friends house for lobster on Father’s day. Yeah, it’s a tough gig. Since we tend to drink more red wine, it was my mission to pick up some Chardonnay while I was out shopping for the meal. I tend to struggle [...]
I had never heard of Sylvan Springs until a bottle of their “Hard Yards” Shiraz 2005 arrived for tasting last week. The wine has won a gold medal at an LA wine show and is listed in Winestates top 40 wines under $15.
Although little closed at first, dark plum and blackberry aromas emerged over the next hour. The full flavoured Shiraz fruit is supported by a little fine tannin and spice, finishing dry with some lingering cocoa and oak.
Sylvan Springs have managed to produce a well balanced Shiraz with decent length and enough complexity to keep even a snobbish drinker entertained, just don’t let them know about the price - as little as $10 per bottle if buying a case.
Score: 88/100 Price: $15 Closure: Screwcap Alcohol: 14.5% Other Opinions:Sylvan Springs, Torbwine, Winewaves Would I buy this wine? Yes, a good midweek quaffer.
OK, I don’t usually answer these things, but since it’s from Uncle Stan (Hieronomous of Appellation Beer), I’ll bite. The premise: Share things about yourself that others may not know by picking four categories and providing four answers per category (the master list). I just took Stan’s categories, because you all probably know way too much [...]
1992 Leasingham Classic Clare Sparkling Shiraz Cherry, raspberry and some leather and earthy elements to the nose. There is a delicious sweetness to the palate that is well countered by savoury nuances. Very enjoyable. 90/100
2000 Besserat de Bellefon Grande Tradition Champagne Cheesy and toasty nose. Rounded mouthfeel. Lacks depth and finishes short. 83/100
2002 Petaluma Hanlin Hill Riesling Lemon, orange peel and some toast aromas starting to develop. The palate is long and full, with incredible intensity. This wine holds so much future potential. 93/100
1978 Chateau La Tour Haut-Brion Tobacco, bramble, ash and smoke on the nose. The tannins are fully resolved, leading to a medium bodied palate with soft fruits and good aged character. Very pleasant to drink wine at its peak. 89/100
1996 Chateau Léoville-Poyferré Youthful nose of blackberry, spice, cassis and cedar. Intensely tannic on the palate, but the structure is good and this is going to improve greatly once the tannins soften and it takes on additional complexity. Needs time. 90/100
1981 Chateau Musar Cherry/kirsch, smoked meats, earth and honey. The palate shows amazing fruit sweetness that is balanced superbly by aged earthy, spicy characters. Complex and long. If this was deconstructed too much you may be able to pick out many faults, but amazingly all mixed together they have achieved harmony. 94/100
2000 Hochar Père et Fils Horsey, with earth, raspberry and a touch of VA. The palate is sweet and soft, it is quite drinkable but looked very simple in comparison to the older Musar had before. Will probably show better given time. 87/100
1995 Antinori Tignanello Cocoa, blackcurrants, graphite and cedary nose. Lovely medium bodied, savoury palate with excellent balance. 91/100
1991 Penfolds Bin 707 Cabernet Sauvignon A bold nose, with tobacco, cassis and blackberry. The youthfulness of the wine is evident on the palate as well, with primary fruit still dominant. The tannin structure and overall build of the wine is such that I think this has the potential for greatness. 92/100
2004 Gangloff Côte-Rôtie La Barbarine Must be close to 10% viognier in this, but it did not bother me as it did some others at the table. Very pretty nose, with lifted fragrant floral notes, apricot and pepper. Long and rich in the mouth with some spice evident. A little bit young still tonight, but very nice anyway. 90/100
2004 Tyrrell’s Shiraz Cabernet Vat 8 Earthy, with some raspberry notes as well. Bright, red fruited palate with some earthiness coming through in the background. Tannins are bold, but should settle with time. 88/100
1998 Pfeiffer Tokay Auslese Caramel, toffee and apple aromas. Medium body and sweetness. Ready to drink now, it could do with some more complexity but I don’t think it has the structure to age much more. 85/100
1998 Müller-Catoir Haardter Mandelring Scheurebe Auslese Passionfruit, spice, peach and pineapple aromas. Lovely, lingering sweetness to the palate and it just has the acid to keep it fresh and balanced. This style of wine is right up my alley. 93/100
1995 Hétszolo Tokaji Aszu 6 Puttonyos Honey, coconut, pineapple and maple syrup. Rich, honey like palate, but with excellent complexity and acidity. Fantastic length, this was a great wine to finish the evening with. 93/100
What am I doing around 1:00 am EST almost every night? Checking woot.com for the latest woot item, of course! Being a computer/tech junkie, I am always finding random good deals on woot. Now, they have made my life complete, with Wine Woot.
Every week they will be featuring a single deal on wine. Take it or leave it, but when they are out of stock, you are out of luck. If this turns out anything like the regular Woot.com, a good deal will be sold out in minutes.
The wine deal they have up there right now looks pretty good: St. Supéry 2000 Cabernet Sauvignon / Merlot Sampler. Seeing as how these would fit the Cheap Wine Reviews rule of 15 bucks or less, I might give this wine a try.
Daphne has been traveling with us. We haven't really liked her. We hate her, actually. I think she's been taking this trip as a lark, treating it like one long tea break. Falling down on the job. Her job, which is to help us navigate the byways of Veneto and Trentino. She's caused us to spend countless extra and most unnecessary hours in the car, not to mention many euros squandered in gas. She's slow to respond to changes in direction, out of sync with the maps that the It...
I think it's great that the San Francisco Chronicle and the LA Times would give Alice a fairly large stage to bitch and moan about California wine not being to her tastes and the contention that a single, Maryland-based Palate is the reason for her California Discontent.
Alice is in the midst of promoting her new book that takes the art of bitching and moaning into a book length format. Feiring's "The Battle for Wine and Love: or How I Saved the World from Parkerization" has a whimsical looking cover design that might just as easily be translated to a publishing effort on how pandas and tulips can save the world. But it seems behind the happy cover lies another approach:
"Join her as she sets off on her one-woman crusade against the tyranny of homogenization, wine consultants, and, of course, the 100-point scoring system of a certain all-powerful wine writer."
Just for the record there is no tyranny of Homogenization in the world of CA wine. There is only disappointment that most wines don't appeal to one's palate. It's also true that Alice's call for more "natural" winemaking and "natural" wines is really just a a reflection of her philosophy of life and not a critique of winemaking. It's highly doubtful she or most others could consistently identify wines that are made with and without "natural" winemaking techniques.
Still, I love to see Alice, this artful writer, make a full frontal assault on those wineries and critics who like to drink and make wines that don't appeal to her. There is a passion here that transcends and makes secondary work of the disappointment that is at the heart of her recent screeds and editorials. It's good writing, it's controversial, it engages the reader and it demonstrates that the politics of preference is alive and well in the world of wine.
As I read the good news today that the California Supreme Court overturned the law prohibiting same-sex marriage, I saw similarities between Feiring's position that California wine should be more subdued and natural and the opponents of the California Supreme Court ruling who believed marriage should be what it always was, between a man and a woman. Both Alice and the conservative, anti-gay camp believe there has been some brainwashing going on. But in the long run, both the opponents of same sex marriage and Alice will lose their battles. America is not, and never was, a place where traditions were forceful enough to squash the aspirations of those who choose to simply do what they want as long as it's not hurting anyone.
The big, bold wines that Alice believes are imitations of what real wine should be will be with us forever and will continue to be made because California's climate allows this as does technology, and because other people like them. But she should take take heart. There will always be Cathy Corisons, Steve Edmunds, Stony Hills and many, many others who, if Alice wants to seek them out, will demonstrate that there is no winemaking region in the world more diverse in the style of wines it produces than California.
For an in-depth look at starting up your very own vineyard, check out Vineyard Owner. It's still a work in progress, but it currently sports some nice articles on Disease and Pest Management, and Climate factors.
Beginning in 1979, Randy Dunn (then winemaker at Caymus) produced his first vintage of Cabernet from Howell Mountain fruit, arguably putting Howell Mtn on the map, and creating a demand from then on for “mountain-grown” fruit from Napa Valley.
Join us as we talk with Kristina Dunn about her role as marketing director of the family business, the legendary long-lived Cabs made by her father, and what it was like growing up on Howell Mtn.
This wine is wild and untamed! It has an exotic taste of berries and herbs, and is still quite tannic. After decanting, the wine softened a bit but continued to be chewy and dense. It also has a striking dark purple color, that looked beautiful in the decanter.
From a tiny region in Southern France, Bandol is made primarily from Mourvedre. The grapes are extremely ripe, but there's an underlying herbal tone that makes some of these wine taste almost wild and this is no exception.
I paid $32 for the bottle, and have seen it for as much as $40. If you're ready to do some exploring in France's lesser-known regions, look for a Bandol. And raise a glass!
I've put off reviewing the Pillar Box Red 2006 from Henry's Drive for quite a while because of something my mother taught me: If you can't say anything nice, don't say anything at all.
The Pillar Box Red 2005 was any easy-to-drink red blend ? all one needed to do was to crack open the screwcap, pour it in a glass, and drink it. When the 2006 vintage arrived last winter, I expected it to be much the same, but it wasn't. Instead, as it came out of the bottle it was bitter and harsh, and packed a lot of alcoholic heat.
Due in part to the perseverance of our wine rep, we wine guys and gals discovered that its personality changed dramatically after it was exposed to air for a while, so we sold the ?06 with a caveat: Decant it for at least half an hour, or leave the bottle open for three days before drinking. Because of those requirements, it definitely wasn't a party wine.
Lately I'd been curious about what effect six months of bottle age had wrought on the Pillar Box Red, so I gave it another try last night. Cracked open the bottle, poured a bit, gave the glass a swirl, and ... "hey, this is good!"
Age has definitely mellowed this vintage of Pillar Box Red. It does open with a streak of tannin, but that is quickly overpowered by jammy blackberry, blueberry and cassis flavors. It's full-bodied, and the alcoholic heat it once had is nowhere in evidence, despite its 15 percent alcohol content. After a brief (20 minute) decant the wine opens even more and the streak of tannin vanishes, a cedar nose emerges and the fruit flavors deepen. It could benefit from even more bottle age, but this Australian blend of Padthaway Shiraz, Cabernet Sauvignon and Merlot is perfectly drinkable right now, and is an excellent candidate to pair with burgers or serve by itself -- and since it's only about ten bucks a bottle, as a party wine!
Aussies love to give their wines strange names, but they don't come out of thin air. (D'Arenberg's Footbolt Shiraz is named after a horse; Tait's Ball Buster Shiraz is named in honor of the winemaker's wife, who we are to gather is not a shy, delicate creature.) Pillar Box wines are named for the ubiquitous mailboxes that populate Great Britain and, to a lesser extent, Australia. Pillar Box's wine labels further extend the tribute ? and as a variation of the theme, Henry's Drive also makes a Barossa Shiraz called Dead Letter Office.
SEE THE VIDEO ON NEWSCHANNEL 4 WEBSITE!!! URL: http://www.thepittsburghchannel.com/news/16178464/detail.html
Local Wineries Have Lots To Offer POSTED: 4:57 pm EDT May 6, 2008 UPDATED: 6:37 pm EDT May 6, 2008
While Pittsburgh residents have enjoyed warm weather and sunshine, a blast of cold air in California might have put your summer wine selection on ice.
More than 20 nights of frost damaged some of the Napa Valley's world-famous merlot grapes. But finding a good glass won't be a problem in Westmoreland County.
WTAE Channel 4 Action News reporter Jennifer Miele went to some local wineries to find out what their picks are for a merlot replacement.
There is a delicious selection at Stone Villa in Acme, Westmoreland County. Merlot lovers flock to one called Vistonia, which has a blend of red grapes developed by owner Randall Paul.
"We have some of the cabernet grape in there," said Paul. "We also have a little shiraz grape and it's a semi-dry wine, and merlot drinkers seem to like it."
Randall and his wife, Debbie, said Pennsylvania wines should be on your table. Their grapes are just starting to bud, but in California, the nation's best merlot grape growing state, the effect of two-dozen chilly nights could bring the harvest there down substantially.
"We grow about 15 percent of the grapes we use to make wine," said Paul. "The rest of the grapes we use are grown in Pennsylvania throughout the state."
The same thing goes for the Greenhouse Winery in Rillton, Westmoreland County, the Heritage Wine Cellars at the Grove City outlets in Mercer County, the Paterini Winery in Ellsworth, Washington County and La Casa Narcisi in Gibsonia, Allegheny County.
*What an unusual mix in terms of the international producers you represent?why Argentina, New Zealand and Japan?
- Not really if you consider that Argentina and Japan (Ginjo sake), and to some extent New Zealand, share the same common elements?there are great wines and sake being produced by highly talented winemakers and tojis (master brewers), and they are not getting recognized yet. The quality is already in the bottle?so why should these sell less or get less respect than wine from more obvious regions? We always say that we are really a ?national education company? since we usually explain more than we sell. Our job is to get people to taste these wines and premium sake, and the stuff inside the bottles takes care of the rest. At the heart of this idea is also the notion that in the end, it?s the people you work with who make the difference between mediocre and ?wow!?. We have been lucky, fortunate, and smart (maybe a little of each) to meet and represent some of the top talent in these regions:
Susana Balbo?Crios de Susana Balbo, Susana Balbo signature wines, Nosotros (with Pedro below)
Pedro Marchevsky ? BenMarco
Pepe Galante & Mariano di Paola ? mapema
Luis Reginato ? Luca, Tikal, La Posta
Roberto de la Mota - Mendel
Jose & Pepe Reginato ? Reginato sparkling wines
Guy Davis ? Davis Family Vineyards (Russian River, CA) and Gusto (NZ SB)
13 Master Brewers from all over Japan?each as talented as anyone we have met.
*As someone who deals so closely with Argentine producers, what types of obstacles, limitations and concerns have any of them expressed to you in terms of being able to export and promote their products abroad?
- Well, I want to stay out of trouble here since I travel to Argentina a lot, but let me just say that the Argentine government has historically been more of a hindrance than a help for wine exports. As an example, and hard to believe, they actually tax EXPORTS! Perhaps the bigger obstacle for Argentine wineries is that the economic and political situation is relatively unstable, and when you are in an industry that measures commitment and success over a decade or longer due to capital investment requirements, it is hard to deal with a system that usually looks out only 2-3 years at a time.
*In your eyes, what sets apart these Argentine producers you represent? What do their wines bring to the table of American wine consumers that large-yield, often conglomerate-backed wines simply cannot?
- I alluded to this a bit above when talking about who we represent and why. I think there are three main things that set our producers apart:
1) Our wineries are owned by and have Argentine winemakers who have lived in this unique climate and region for their entire lives. For us, that means that the wines that they make TASTE like Argentine wines, not like some random wine from somewhere in the world. And as talented as some of the flying/foreign winemakers are who are working in Mendoza, I have yet to taste a wine from them that thrills me the way our producers? wines do at the dinner table. And I taste everything from down there.
2) As good as they already are, they are still always trying to learn how to improve their wines, and in today?s wine world, that?s the only way you stay on top. It shows.
3) Obsessive attention to detail seems like an abused phrase, but in winemaking it is crucial and not as common as you would think. Our winemakers are also our close friends and in Argentina that is taken pretty seriously. They make sure that every step is done with the utmost care because they would never want to look their friends in the eye and say, ?uhh..I?m sorry but this wine is just ok because we weren?t really paying close attention when we made it.? Large wineries may be able to solve #1 above, but #2 and #3 are far harder to come by, and that?s probably as true in the US as it is in Argentina.
*Looking ahead?are there any regions Vine Connections is looking to expand its portfolio toward, and why?
- We made a strategic decision a few years ago that we would remain specialists in Argentine wine and Japanese sake. Some importers have gone in the opposite direction and are happy to sell one of everything from anywhere, but we?re just not built that way as people. We started as leaders in both of these categories and we feel the only way to stay out in front is to specialize. That?s why we spend almost a month per year in Mendoza and visit Japan for at least 2 weeks every year. It?s our own ?attention to detail? mantra, and we try to stick to it so that we can look our customers in they eye and say every time, ?This is really great Argentine wine and Ginjo sake?. Every time.
- Fortunately, we won?t be bored since there still plenty of regions and microclimates still left to discover in Argentina.
*Given the nature of the market here in the United States, what advice would you give to consumers who would like be aware of, as well as actually see, a dramatic increase in availability of premium Argentine wines such as those crafted by your producers?
- American consumers have helped their own cause a lot already by being very open to trying wines like Malbec, Bonarda, and Torrontes. I think they will help themselves even further by continuing to experiment with wines at many different prices, not just the ?great values? under $15. Nick and I firmly believe that well-made Argentine wines offer incredible value and over-deliver at all price points. A $12 wine is worth more like $16, and a $30 wine is worth more like $40 when compared to other wine regions of the world. And, of course, you can support quality-focused companies like Vine Connections by paying attention to the importer name or logo (like our compass) that appear on every bottle. As with other wine regions, a good wine importer can be your best friend when you haven?t tried a particular wine yet and would like some assurance that you are going to enjoy it?especially when spending more than $15 or so.
A magnificent Malbec! It picked up a trophy at the inaugural Wines of Argentina Awards held in Mendoza in 2007, having wowed the international panel of judges - included among them wine expert Jancis Robinson, who gave it an impressive 17 out of 20. This mulberry and spice-flavoured red wine was ma
Tecnorati
The one question I was left pondering with the suggestions was the distinction between wines for drinking 2008-2010+ and for 2010-2018. Why do a couple of decent Italian reds from 2004 fit in the first category, but a Portuguese 2005 and a Spanish 2003 fit in the second? I know it’s down to how it is made and matured, but how are you expected to know that for the slightly more unusual wines? Labels don’t always given enough information and certainly very few give how long to keep the wine for.
I had never heard of Sylvan Springs until a bottle of their “Hard Yards” Shiraz 2005 arrived for tasting last week. The wine has won a gold medal at an LA wine show and is listed in Winestates top 40 wines under $15.
Alice Feiring....You GO!
to drink and make wines that don't appeal to her. There is a passion here that transcends and makes secondary work of the disappointment that is at the heart of her recent screeds and editorials. It's good writing, it's controversial, it engages the reader and it demonstrates that the politics of preference is alive and well in the world of wine.
I've put off reviewing the Pillar Box Red 2006 from 
