This wine was in a flight of 2004s from DRC at the Mornington Peninsula International Pinot Noir Celebration. I wrote about the Echezeaux 10 days ago and someone pointed me to an article on DRC in the Dec/Jan 07 Gourmet Traveller Wine, which gives some indicative pricing. This wine has not been officially released but I may take out a loan to get a bottle or 2 for a benchmark tasting of the future. DRC is not the sort of stuff your average serious pinotfile buys all the time. In fact the Chardonnay Princess reminds me how many lovely Chardonnays I could buy for a single bottle of DRC. But that is why I want to write about it so the Winorama readers can share this very fortunate experience. The nose was very clean, showing pure fruit, mainly of the cherry tree type. The palate was rich with silky sweet red cherry as well that seemed to flow on and on with just a little crescendo of plum on the finish. Over the hour I managed to keep my meagre portion in the glass it revealed some dark cherry and plum. The classic iron fist in a silk glove fruit power and texture combination.

The Story Wines are a boutique producer based in Melbourne and a predominantly Shiraz vineyard in the Grampians region. From what I can gather the 2005 “Orphan” Shiraz is their second commercial release under the label.

Slightly off blood red in colour, this shiraz smells like damp English hedgerow berries, dark chocolate and a hint of raspberry jam. Medium bodied yet full in flavour with fleshy blackberry, blueberry and plum up front, some pepper and spices, a soft and supple texture and integrated chalky tannins on a savoury finish.

In essence this Shiraz is a reminder that I need to drink more wine from our Mexican friends south of the border. It is seriously moreish and very reasonably priced at online retailers Squashedgrape and Boccaccio.

Score: 91/100
Price: $20
Closure: Screwcap
Alcohol: 14.5%
Other Opinions: The Story Wines, Winorama
Would I buy this wine?
Yes, very good value for money

We have previously reviewed the entry level “Hard Yards” Shiraz from Sylvan Springs here on Winetastic and found it to be most agreeable. As you can imagine when a bottle of their premium Sylvan Springs Cyril’s Reserve Shiraz 2006 arrived unannounced, I was somewhat excited. It is fair to say that Sylvan Springs are currently doing a lot right at both the budget and super-premium level.

Showing a vibrant crimson hue, the aromas are currently subdued with a little vanilla oak, blackberry and cherry showing. Full flavoured but refined and impeccably balanced, the juicy Shiraz fruit glides across the palate and is well supported by spices and a hint of oak. The finish is very long, mouthwatering and leaves you wanting more. This is a Shiraz to put to sleep in the cellar for several years.

Straight after opening the aromas were a bit muted, however this is not to be unexpected from a recently bottled premium red. My reaction to the first sip was something along the lines of “wow, this is the best young red wine I have tasted this year”. After a couple of hours, the flavours became even more intense with loads of ripe blackberry fruit coming to the fore.

Score: 93/100
Price: $40
Closure: Stelvin Lux (Fancy Screwcap)
Alcohol: 15%
Other Opinions: Winorama
Would I buy this wine?
Yes, At $40 per bottle, I feel it does represent decent value for money. Squashedgrape have it for $35 if buying a case.

At the end of March, we threw a little shindig for Ryan on his birthday consisting of wine, mounds of grilled butifarra and dozen friends. And with the appropriate social graces, many of our friends came bearing gifts, all looking distinctly similar to a bottle of wine. Clearly, they had been well versed in the ways of gift giving for an uber-wine geek!

The Rimarts Brut Reserva from Sant Sadurni d’Anoia is one of Ryan’s birthday bottles which has been sitting patiently in the refrigerator just waiting for the right moment to be uncorked. And today just happens to be the lucky day as new friends for the States have been invited for a traditional Catavino Cookout on our terrace complete with grilled chicken, butifarra, grilled peppers, artichokes, and of course, regional cured hams and cheeses.

The strangely appropriate timing of this grand uncorking comes just one day before DO Cava releases their brand new image, coupled with the new slogan, “From the Land to the Heart”. Can you hear the violin’s playing the background and feel the gentle wind ruffling your hair, as you overlook their vast, rolling vineyards? As told on the Wines of Spain website, the idea behind this heart warming slogan according to DO Cava?s Regulating Council, Gustavo García Guillamet, is to encompass the entire winemaking process, from the very earth where, ?Cava is born as a gift for the senses, wooing one?s emotions and going straight to the heart?. Question: Do you suddenly feel compelled to savor a glass of cava based on this eloquent and moving slogan? Are your keys in hand prepared to buy up a few cases of brut, brut nature and semi seco cava?

But wait, there’s more. The slogan is being launched in conjunction with their sleek and minimalist new image. According to Gustavo, ?It?s a simple silhouette of four bottles where one of the bottles represents young cava aged from 9 to 15 months, the second bottle represents cava Reserva aged more than 15 months, the third bottle represents cava Gran Reserva aged more than 30 months, and lastly the forth bottle represents a cava that boasts the same qualities as the rest but differs because it?s a rosé?. The image is further expounded upon in how each letter describes a characteristic of its particular style. Therefore, “C” stands for ‘Characteristic’ and ‘Convincing’, describing how a young wine is intended to fully express the varieties in their raw form. The first “A”, for its ‘Ample’ character’ and ‘aromatic’ expression of ripe fruit of a slightly old, mature wine. So on and so forth.

Clearly this marketing campaign took a considerable amount of money and time to put together, but is it effective? Personally, I believe this is a complete waste of time and resources, simply because the international availability of cava other than Freixenet, Gramona or Codorniu is still limited, as is the amount of quality and comprehensive information on the web. Take the DO Cava website for example. Is this helpful to you? Would you not prefer that money be spent on effective education and international marketing strategies? Granted, maybe we’re biased, but somehow, I doubt that you’ll be looking at your next bottle of cava, while standing in the middle of your wine shop, saying, “So, this ‘c’ stands for a young cava that I should drink now.”

So we’re a bit skeptical of their campaign, but that doesn’t mean that we will ever stop drinking cava, and this particular one is no exception. Albeit a wee flat on the finish, we loved the creamy caramel notes on the wine, accompanied by a lush round mouthfeel, and we definitely would try another bottle to see whether the acidity is merely a flaw in this particular bottle or emblematic of the wine.

That said, we’d like to know what you wish DO Cava would spend their money on? What resources are you craving to help expand not only your Cava education, but also the accessibility?

Cheers,
Gabriella

Gabriella’s Tasting Note

Ryan’s Tasting Note
Light golden color with medium large bubbles. The nose on this is bready with with a nice lemon cream undercurrent, and light caramel nut notes on top. Really a pretty wine. In the mouth the acidity and vigor is low, ending with a flat finish. Though I really like the flavors of marzipan, nuts, lemon, and creamy yeast. Incredibly flavorful and a real treat on the palate. Ony with it had a bit more spritz and acidity. 3/5

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If you are into Spanish wine, it is likely you are aware of the oldest Bodega in the Rioja. Founded in 1852, Marqués de Murrieta concentrates on making Reserva and Gran Reserva, each spending multiple years in large oak barrels. The Castillo de Ygay is their Gran Reserva, and is produced only in exceptional years. Incredibly, the current release of this wine is 30 years old! The 1978 vintage was not bottled until 1998, after spending 212 months in oak!

Join us as we sit with Vicente Dalmau, President of Marqués de Murrieta winery. Vicente (who is also the Conde de Creixell) discusses Tempranillo, La Rioja, and an exciting new property in the Rias Baixas area of Galicia, where they are producing Alberiño.

For more information on Marqués de Murrieta: www.marquesdemurrieta.com

Sponsor: Pinpoint Tech, Your Mailing List Source: www.pinpoint-tech.com

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Review by Jessica Yadegaran

Do readers really care about active yeasts and secondary fermentation? Or do they long to understand wine's seductions, and its otherworldly sense of place? Do they care about a region's production, or would they rather hear how a glass of juice resembles a curvy redhead, and why it makes them feel the way it does? You know, drunk.

This is among Natalie MacLean's first points in Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass. A descendent of Celtic alcohol-lovers and livers, MacLean, a sommelier, writes first and foremost from a sensual place, dispelling many commonly held myths about wine writers: she doesn't spit a whole lot, and she loves the buzz just as much as she loves obsessing over the grape. The book is entertaining, informative and ideally suited for someone who has a working knowledge of wine.

From her first visits to Domaine de la Romanee-Conti and Domaine Leflaive to her honest appraisal of biodynamics in Burgundy - she's on the fence - MacLean's observations are cerebral and spot-on, and her language both beguiling and accessible: "Some wines will always taste like a lost argument or a long embrace." The book lacks an index, but is part-travelogue, part-memoir. You learn as she learns.

From Burgundy, MacLean leads us to the cellars of Champagne, winning points with readers who might not be familiar with the grande dames who have kept that region running. We meet Gerard Liger-Belair, a professor of bubby at the University of Liger-Belair before taking off for the land of Zinfandel, and MacLean's internship with Randall Grahm of Bonny Doon Vineyards.

It's hard to decide if it's MacLean's colorful prose, pop wine sensibility or portraitures of winerati that make her book so readable. The latter is definitely the case when it comes to Grahm, who, through MacLean's eyes, comes across very much like one of the wild-eyed Ralph Steadman drawings that grace his bottles. In other words, spot-on.

The book quiets down a bit when MacLean gets practical. She pulls a nine to five at two wine stores - The Jug Shop in San Francisco and Discovery Wines in New York City - and even does sommelier duty at Le Baccara in Quebec (yes, she drips). She shows you how to throw a tasting party.

She takes on Georg Riedel and Robert Parker and devotes too much of the book's denouement, sacrificing her flow, in my opinion, to wine auction number-crunching, but makes up for it by ending on a lavish dinner with Jay McInerney, the 1980s cocaine-novelist-turned wine writer, who tells her: "Wine makes me more thoughtful. I always want to taste the next thing so it slows me down; I pace myself. Wine saved me from rehab."

And MacLean saved us from another predictable wine book.

Natalie MacLean, Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass, Bloomsbury 2007, $10.17 (Paperback).

Jessica Yadegaran is a wine writer for the Bay Area News Group and wine educator. Read her blog at www.ibabuzz.com/corkheads or visit her Web site at theswirlgirl.com.

Imagine a corner of Italy where rice is as commonplace as pasta. Where you can visit a university of gastronomy and a university for truffle-hunting dogs all in the same day. Windsurf a secluded lake, mountain bike old Roman trails, hot-air balloon above vineyards, or test the powder on an Olympic-quality ski run. And through it all, taste some of the flat-out finest food and wine anywhere. Welcome to Piemonte. Meaning ?foot of the mountain,? and tucked in between the Italian Riviera and the Alps of France and Switzerland, Piemonte (pyeh-MOHN-teh) has aptly been called Italy?s ?green treasure chest.? Home of Barolo and Barbaresco wine, wild boar and venison, butter and cheese, and the ?Holy Grail of cuisine? ? the white truffle ? this prosperous province offers something for everyone, every month of the year. The Truffle Shuffle They may look like mutant potatoes, but white truffles rank among the priciest and most sought-after foods on the planet. Finding them ? in the woods, underground, in the dead of night ? involves a keen-nosed mongrel dog and arcane lore (including moon phases) passed down from father to son. Every trifolau (truffle hunter, in Piemontese dialect) guards his best spots like secret fishing holes. No wonder ? the prize fungi fetch stratospheric prices (a 1.2-kilo giant recently brought more than $120K at auction, and even ordinary ones can cost hundreds). Every fall, the world celebrates Tuber magnatum pico at the Truffle Market in the historic town of Alba. You enter below a larger-than-life poster of Sophia Loren holding a monster truffle, then thread your way past booth after booth of cheeses, sausages and other local specialties. Sample the truffled wild boar salami, the testun cheese with its crust of grape pressings, the breadstick dipped in chestnut honey, the dense hazelnut cake, and follow the heady aromas to the café bar in back. For 25 euros you can taste what the fuss is all about. While you watch, one stately gentleman shaves tissue-thin truffle slices over a pair of sunny-side-up eggs; another pours you a big glass of Barolo from magnum. (This is Breakfast of Champions Piemonte style!) Around the bend, past fragrant heaps of porcini mushrooms, the trifolai themselves display their finds. If you buy a truffle to bring home, keep it dry and cool (some suggest packing it in dry rice) and use it as soon as you can. (Oh, and it will perfume everything in your suitcase.) Or avoid the hassles by getting bottles of truffle oil instead ? it?s available year-round, it keeps for months, and a few drops go a long way. (Tartufi Morra, in Alba, is a great source for all things truffle.) Drinks Move over Chianti, make way for the world-class reds, whites and sparklers of Piemonte. They?re varied, versatile, and supremely food-friendly, with a history that traces back to Etruscan times (~800 B.C.). From the castle-studded Langhe and Roero regions to the Alpine foothills, here are a few of the best. Arneis: A dry, fragrant, food-friendly white with great acidity and clean flavors from stainless-steel aging. Great with freshwater perch from the lake district or trout from the mountain streams. (Cortese di) Gavi: Dry and crisp; an ancient varietal with DOCG (Italy?s highest) status. Try it with a fritto misto (?mixed fry?) of freshwater fish. Chardonnay: Piemonte?s cool hillsides make for a balanced, fruit-driven chard, usually with little or no oak. A natural with buttered tajerin (fresh, thin-sliced egg noodles) and local game birds such as quail and pheasant. Moscato (muscat): Made dry, sweet or sparkling, the highly fragrant moscato shows ripe, honeyed fruit-and-floral aromas. Great with hard-to-pair foods, and as a lower-alcohol afternoon sipper. Moscato passito, a hyper-sweet version, is made by raisining the grapes, either on the vine or in the winery. And love it or loathe it, the muscat-based Asti Spumante is hard to beat with Piemontese hazelnut cake, or with cheese and cogna? fruit chutney. Alta Langa, a fairly new DOC (regional appellation), produces metodo classico (Champagne-styled) dry sparklers, primarily from chardonnay and pinot noir grapes. Dolcetto: Medium-bodied and dry despite its name. Soft tannins, forward fruit and reasonable price make it an easy-drinking intro to Piemontese reds. A good partner for a sampler plate of local cheeses. Barbera: Piemonte?s most popular everday red; quality has vastly improved in recent years. Bring it on a vineyard picnic or team it with Piemonte?s garlicky staple, bagna caoda (see recipe). Nebbiolo: When produced without much barrel aging, this varietal is fresh and lively, with medium body and berry-spice flavors. It?s easy-going enough for a rustic lunch of bread, aged sheep cheese and wild boar sausage; heady enough to take on braised veal or wild hare at dinner. Barolo and Barbaresco: Big and burly, both made from the nebbiolo grape, they?re aged for up to three years in oak and can develop in bottle for decades. Locals call them the ?king and queen? of Piemontese reds and serve them with the region?s heartiest fare including venison, risotto with porcini, and anything with white truffles. Barolo Chinato, seasoned with botanicals such as quinine bark, juniper and rosemary, makes a potent after-dinner digestivo. Piemonte Producers Many wineries are open to the public for tours and tasting; others require an appointment. In addition, most restaurants and bottle shops feature a wide range of wines from the entire region. Here?s a sampling: Aldo Conterno Bruno Giacosa Castello Banfi Ceretto Fontanafredda Gaja Gancia Gianni Gagliardo Michele Chiarlo Pio Cesare Prunotto Renato Ratti Sandrone Vietti Eats Fonduta ? Piemonte?s alpine fondue, made with fontina cheese and often stirred into risotto. For a high-ticket version, shave white truffles on top. Agnolotti del plin ? Ravioli stuffed with veal, pork, spinach and nutmeg; often topped with sage butter. Riso (rice) ? Many varieties (look for short-grain ?Vialone Nano? or black ?Venere?). Piemontese risotto recipes vary from the salami-studded Panissa of the northeast to the wine-country mainstay, Risotto al Barolo. Polenta ? The best is stone-ground, from heirloom varieties of corn. Served hot and creamy with butter and/or melted cheese, or poured out, cut into squares, and baked or sautéed. Carne Cruda ? Piemonte-style steak tartare; made with beef or veal and dressed with olive oil and lemon. Bollito misto ? ?Mixed Boil? tastes much better than it sounds. Assorted long-simmered meats (some recipes include a pig?s foot and calf head along with the veal breast, capon and cotechino sausage) and seasonal vegetables. Manzo Stufato ? Braised beef, with varied seasonings such as bay leaf and nutmeg. Tartufo Bianco: The white truffle, ?Jewel of Piemonte,? tastes best as a last-second topping for simple hot foods such as eggs, buttered pasta and risotto. Shave it as thin as possible (a special tool is available locally) to release its musky, earthy aromas. Learn more at a 90-minute class in the sensory analysis of the truffle?s elusive aromas, or join the fourth-generation rector of the University of Truffle Dogs, and his ace sniffer ?Lady,? on a simulated truffle hunt. Cheeses Piemonte produces a huge variety of cheeses. The intense, blue-marbled Castelmagno is often stirred into fresh pasta or gnocchi. Caprino, made from goat?s milk, is tangy and creamy when young; denser and punchier as it ages. Murazzano, a sheep cheese from the Langhe region, has its own festival in August. Bettelmat, from the lake district, gets its distinctive flavor from an aromatic local grass that the cows feed on. Melt some Fontina for a classic après-ski fonduta; slice some firm Toma, creamy Taleggio, or nutty, rich Robiola over hot polenta. Families who make their own cheeses often dry-age them to various stages of hardness and pungency, and also cure them in olive oil with wild or garden herbs. Sweets Bonet: Caramel-cocoa custard, usually served cold. Giandujotti: Mini foil-wrapped chocolate-hazelnut confections, reportedly invented by Napoleon when chocolate supplies were low. Torta di Nocciole (Hazelnut cake): Made with or without cocoa powder, cinnamon and orange peel, it stars Piemonte?s famous and flavorful tonda gentile (round and friendly) variety of hazelnut. Frutta: Piemonte?s fruit ranks among Europe?s finest. Try fresh summer strawberries or peaches soaked in Moscato, with some crunchy brutti ma buoni (ugly but good) mini-biscotti. Ciliege al Barolo (wine-marinated cherries), on menus in season, are also available in jars. Madernassa pears (an ancient local variety, recently saved from extinction) are wonderful as is, stewed with spices, or distilled into grappa. (The agricultural cooperative at Cascina del Cornale sells these and more.) Bicerin: Torino?s hot coffee, chocolate and cream pick-me-up; it originated in an 18th century café? that still features it. Caffe? Corretto: Cuppa joe, wine-country style, served even at breakfast: splash in some red wine to ?correct? the coffee?s bitter edge. Where to Eat Ristorante Elvezia, in the town of Stresa on Lago Maggiore. Try the lake fish ?in cartoccio? (cooked in parchment) Gianni Gagliardo in La Morra. Restaurant features truffle menus in season; adjoining winery. Vintner Gagliardo founded and hosts the annual Barolo Auction. Piola on the town square in Alba. Cozy trattoria owned by the winemaking Ceretto family, featuring their wines. Great house-made ravioli. Belvedere, on the hilltop in La Morra, for agnolotti, wild game and a spectacular view of the Langhe wine country. La Contea, in Neive. Traditional Piemontese specialties, with home-cured meats, fresh-made egg pasta, game birds, and truffles in season. A ?Buon Ricordo? restaurant: you get a hand-painted souvenir plate when you order the specialty of the house. Combal.Zero for cutting-edge food and presentation, next to the ancient Rivoli castle near Torino. Innovative chef-owner Davide Scabin puts ?ingredients together in an unusual way: semi-solid soups, semi-liquid pizzas, cyber-eggs.? (These last come with white helium balloons attached, which make for unique after-dinner conversation?) He numbers each version of a dish ?like a new edition of software? ? Albese 2.4, for example, for his Alba-style veal recipe. Golosi di Salute in Alba. Gorgeous pastries and confections with a health-conscious twist. Just ask, and they?ll steer you toward dairy-free, yeast-free, or sugar-free options. Must-try: the butter-free croissants, enriched with extra-virgin olive oil. Baratti e Milano in Torino. Café? and confectionery shop, dating from 1875, with ultra-luxe inlaid marble floors, carved mahogany and silk-upholstered furnishings. Caffe? Florio, an elegant Torino landmark, since 1780. It?s said that Garibaldi planned the future of Italy here. Renowned for gelato, especially the hazelnut-chocolate gianduiotto. Where to Stay Lake district: Hotel San Rocco in Orta San Giulio ? A former convent, with ancient stonework, beamed ceilings, updated rooms. Lakefront indoor-outdoor dining (chef Paolo Viviani won top prize in the ?06 ?Rice Olympics? chef competition), great lake and mountain views. Hit the nearby shops for picnic supplies or foodie souvenirs: varietal rice, dried porcini mushrooms, multicolored pasta ribbons. Torino: Hotel Santo Stefano ? Sleek and contemporary. Its modern brick façade, with recessed color-changing LEDs, makes a neat old-meets-new contrast with the nearby Roman arches. Wine Country: Foresteria Conti Roero in Monticello d?Alba ? Up a steep, winding mountain road, this remote, country-elegant retreat started life as a hunting lodge for Piemontese nobility. Great wine list geared to regional specialties at its restaurant, Conte Roero. Albergo dell?Agenzia in Pollenzo, a four-star hotel on a Savoy country estate. Each guest room is named for a local wine, and the fitness center features a Turkish bath. The Agenzia also houses the University of Gastronomic Sciences (the first of its kind in the world) and the Wine Bank (a ?bottle library? from producers throughout Italy). You can take the Wine Bank guided tour and taste several bottlings from the cellar. Or book the two-day crash course in Piemontese food and wine, which includes wine-themed dinners and tastings at nearby wineries. Torino ? Museums, Shopping and More Torino, Italy?s capital of contemporary art, offers over 40 museums and outdoor exhibits. Its Egyptian Museum is ranked second in the world, after Cairo, and the Automobile Museum houses a large collection of rare and vintage cars. (If you?re staying for 48 or 72 hours, consider the Torino Card for free public transport, and free or deep-discount tickets to concerts, museums and more. Some hotels even include the Card with a two-night booking.) For movie buffs, the five-story Cinema Museum, in the Mole Antonelliana (?Italy?s Eiffel Tower?), traces Italian film history from its beginnings in Torino. Charlie Chaplin?s bowler hat is here, along with a shark head from Jaws and an archive of some 200,000 films. An interactive tour leads you through the stages of filmmaking, and spotlights typical movie themes in ten different ?chapels.? (In the ?love? chapel, reportedly, you lie on red, heart-shaped cushions to watch flicks; in the ?humor? chapel, you sit on a toilet.) Just outside town, the Castello di Rivoli, built for the Savoy royal dynasty, now houses a knockout modern collection in the Museo di Arte Contemporaneo. Along with an extensive permanent collection of Italian and international modern masters, the museum hosts special exhibits (the current show features Claes Oldenburg) of both established and up-and-coming artists. Throughout Torino?s city center, covered walkways and glassed-in arcades make it easy to shop, snack and people-watch in any weather. The sprawling Porta Palazzo, with over 700 stalls, claims the title of Europe?s largest open-air market, and the former Fiat factory in Lingotto has morphed into a multi-story shopping galleria. (Don?t miss the test track on the roof, overlooking the ?06 Olympic Village.) For nightlife, head to the wine bars, clubs and dusk-to-dawn discos of the Murazzi del Po, Quadrilatero Romano (Roman Quarter), or Docks Dora in the old warehouse district. Craving a martini? Salute ? vermouth was invented here! Recipe adapted from Seafood Pasta and Noodles, The New Classics by Rosina Tinari Wilson (Ten Speed Press) Bagna Caoda Piemontese for ?hot bath,? it?s a fondue-style regional specialty featuring assorted raw and cooked vegetables and a rich garlic-anchovy dipping sauce. Add some baguette slices to round out the meal, and to mop up any extra sauce. Bagna Caoda Sauce 1 cup small whole garlic cloves, peeled 1 cup olive oil 1 cup butter 1 can (2 oz.) anchovies, drained and coarsely chopped 1/4 cup fresh parsley leaves, coarsely chopped Vegetables Arrange your choice of seasonal vegetables on a serving platter ? raw, cooked or some of each. Examples: carrot and zucchini sticks, string beans, cherry tomatoes, broccoli and cauliflower florets, green onions, cabbage wedges, radishes, tiny potatoes. How To Simmer garlic in olive oil and butter over very low heat (an electric fondue pot is ideal) until garlic becomes very soft and golden, about 1 1/2 to 2 hours. Stir in anchovies and parsley and keep warm while everyone ?bathes? their veggies. For more info http://www.regione.piemonte.it/turismo http://www.torinoturismo.org http://www.turismodoc.it http://www.langheroero.it http://www.agenziadipollenzo.com http://www.bancadelvino.it http://www.tartufimorra.com http://www.gildedfork.com

"In most films, the cast is comprised of seasoned actors who possess a vibrant screen presence and innate ability to charm the audience. But for a handful of movies in which wine itself plays a major role, we might as well add "mouthwatering" to the list of qualities a cast may claim. Encompassing major motion pictures, documentaries and even a mockumentary, our list of top films for wine lovers covers lots of territory - affording viewers plenty to digest when it comes to wine and the silver screen..."

List includes

Sideways * Mondovino * From Ground to Glass * French Kiss * A Good Year * Corked * A Walk In the Clouds * Bottle Shock * The First Emporer * The Jefferson Bottles

Continue reading my latest Top 10 List at WineCountry.com

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