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| | The Complete Grape Growers Guide. |  | | A Complete Guide For Growing Grapes. Converts Very Well At A Reasonable Price! Growing Grapes And Making Wine Is A Very Popular Topic Right Now.
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| | Fool-Proof Wine Values. | | | Learn How To Easily Find Wines Of $50 Quality For $10 Or Less. Impress Friends With Your Expanded Wine Knowledge. Eliminate Your Dependence On Wine Salespeople. And Take The Hassle Out Of Buying Wine.
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| | Making Wine From Home. | | | A Fun And Very Informative Book On Home Wine Making. The De Facto Standard For All Home Wine Enthusiasts With Recipes, Advice And Tricks.
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Blogs & Sites:
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| [01/01/1970, 02:00] | Threesomes | | | In the world of numerals, one is the loneliest number. And things that come in twos are hopelessly conjugal: but groupings of three, as counterintuitive as it may seem, have a perfect symmetry. Like a triangle, they are seductively in balance. The three?s meanings are more than threefold. For starters there?s three strikes?the objective if you are a pitcher, something to avoid at all costs if you are an unrepentant felon living in the state of California. Then there are the endless triumvirates, like the Three Musketeers, the Three Stooges, the Three Blind Mice and the Three Little Pigs. Good luck and bad luck both travel in threes, the Holy Trinity makes the digit sacrosanct, and if you were granted three wishes, chances are you would use one to manifest a ménage à trios (streaming video may be sent to http://www.winexmagazine.com). In the culinary world, three is also a magical number. Here?s where the harmonic convergence of flavors, textures and aromas can feed off one and other. Three wisely chosen ingredients can create taste sensations that truly are greater than the sum of their parts, yet less involved, less expensive and less time-consuming than infinitely more complicated dishes. And the best news is that with fewer ingredients and fewer steps, you?ll have more time for your love triangle. Now if that genie would just respond to your text messages. Here is a succulent, sensuous, trilogy of foolproof three-ingredient recipes. Cocktail Dates
(yields 12 bites) In their unadorned state, Medjool dates are nicknamed ?nature?s candy?. Stuff these babies with the nuttiness of Parmigiano-Reggiano, wrap them in the smoky saltiness of bacon, and bake them, and they will turn into molten balls of decadence that will explode in your mouth and blow your mind. 12 large dried Medjool dates
6 slices bacon, cut in half
4 oz. chunk Italian Parmigiano-Reggiano Preheat oven to 350 degrees Fahrenheit Slice date from top to bottom as deep as the pit. Pry open date and remove pit. Reserve dates. Using your sharpest knife, cut Parmigiano-Reggiano into pieces that are just slightly larger than the pit you have just removed. Place cheese where the pit was and pinch the date around the cheese to seal. Wrap each Parmigiano-stuffed date with a slice of bacon. Set dates on a baking sheet, seam-side down, and skewer with a toothpick to hold bacon in place. Bake for approximately 20 minutes, or until bacon is crispy. Caution: Let cool for a few minutes before serving. Maple Salmon Suckers
(yields 12 suckers) This savory sucker comes with the Surreal Gourmet?s money back guarantee. If you are not completely satisfied, we?ll refund the purchase price and transfer an undisclosed sum from the estranged wife of a deported Nigerian business tycoon directly into your bank account. Simply forward us your banking details. 1 1/2 lbs. salmon fillet, preferably wild (select thickest fillet available)
3/4 cup maple syrup
1/4 cup soy sauce
2 T coarsely grated black pepper (I consider pepper a condiment rather than an ingredient. If you disagree, feel free to contact my attorney) Slice salmon into 1/4-inch-thick strips. Place salmon slices in a resealable plastic bag along with syrup and soy. Force out the air and seal. Marinate in the refrigerator for a minimum of 4 hours, but ideally for 24 hours. At the same time, soak 12 bamboo skewers in water (resealable plastic bags work well for this task too). Preheat grill or broiler to high heat. Remove salmon from marinade and skewer from the wide end. Place pepper on a small plate and dip one edge of the salmon in it. Grill salmon on a well-oiled BBQ grate over direct heat, or directly under a broiler for 1 minute per side, or until just cooked throughout, yet still moist. Serve immediately, or suffer the consequence of the fish drying out. Bee Stings
(yields 12 bites) The pigs, cows, and bees have done all the heavy lifting, making this the least amount of effort you will ever have to expend for the greatest amount of accolades. 1/4 cup best-available honey
1/2 T white truffle oil
6 oz. block Parmigiano-Reggiano cheese In a small bowl, combine honey, truffle oil, and pepper. Reserve. Just before serving, use a paring knife to chisel cheese into irregular 1/2-inch nuggets. Drizzle truffled honey over each nugget. For added savoryness, finish with freshly ground black pepper (To get the most Parmigiano-Reggiano for your buck, look for rindless center cuts. For the freshest Parmigiano-Reggiano, purchase from stores that move a lot of it.) |
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| [05/18/2008, 15:03] | an invitation to your burgundy report | | | Use this link if you would like to join the ‘experimental’ my.burgundy-report.com pages: i.e. YOUR Burgundy Report pages. The content and discussion comes hardly from me, but from the already 270 and counting people who have and will join. Merchants, producers, enthusiasts and consumers - they are all there… Visit My Burgundy Report I [...] | | | |
| [05/20/2008, 06:52] | May 20, Durif | | | Durif makes red wines with firm tannins and good color | | | |
| [05/13/2008, 20:22] | El Celler de Can Roca | | | El Celler de Can Roca is one of my most memorable dining experiences, up there with Troisgros. At 279? for 2 people with 19 courses and 9 wines by the glass, one could also call it a bargain (the top menu is 100? per person). To read more about this experience, please visit Vinix, the wine social network site run by my friend Filippo Ronco. My complete article is there with some pictures taken on the cell phone. | | | |
| [01/01/1970, 02:00] | 2005 Kaesler Shiraz The Bogan, 750 ml - 55.00 | | | 96 points Parker: "Aged in new and one-year-old American oak, and made in a completely different style, the 2005 Shiraz The Bogan (from 25- to 105-year-old vines) is a dense purple-colored effort displaying an exuberant nose of toast, blackberries, cassis, cherries, and damp earth. It is full-bodied and powerful with fabulous purity and texture as well as a blockbuster finish. This is a classic example of Barossa Shiraz at its finest. Enjoy it over the next 12-15 years." | | | |
| [05/12/2008, 18:55] | Interview with Ed Lehrman of Vine Connections: Second Installment | | 
*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. | | | |
| [03/11/2008, 10:53] | Old Mill Estate Rose 2007 | | |  Here is a wine style you don’t see every day: An off-dry Rose made from Touriga grapes that originate from Portugal, where they are traditionally used to make vintage port. The wine in question? Old Mill Estate Rosé 2007.
Vibrant flamingo red/pink, this Rose exhibits subtle cranberry and strawberry aromas. Cranberry flavours continue onto the palate, which is initially dry and savoury but finishes with a hint of sweetness. Simple and refreshing. Overall its a good little Rose, I feel it would show its best with appropriate food that would allow the savoury style of the wine to shine through. Score: 87/100
Price: $18
Closure: Screwcap
Alcohol: 12%
Other Opinions: Winorama, Wine Without Wank
Would I buy this wine?
I would probably pick up a bottle of Turkey Flat or Charles Melton Rose instead.  | | | |
| [05/06/2006, 06:55] | | | GREAT GOLD MEDAL FOR CHILEAN WINES.
In order to reaffirm its prestige, Chile gained 9 Great Gold Medal by its wines. These distinctions were gained in the "Concours Mondial de  Bruxelles" finalized in Lisbon the 23 of April.
These great prizes corresponded all to wines of the Carmenere variety. The Carmenere has its sanctuary in Chile indeed. An historical event: in the middle of century XIX the phylloxera attacked the Old World and she destroyed the vineyards. An agriculturist came to Chile from France and helped to develop the Carmenere. That man of Bachelet last name also turned out to be the first ancestor in Chile of Michelle Bachelet, president of the country today . Now, by the excellence of his carmenere, received Great Gold Medal: Aresti Chile Wine (Valley of Curico), two for Casa Silva Ltda. (Valley of Colchagua), Siegel S.A. (Valley of Colchagua), Misiones de Rengo (Valley of Rapel), Santa Helena S.A. (Valley of Colchagua), Casa Tamaya S.A. (Valley of Limari), Ventisquero (Valley of Maipo) and Viu Manent (Valley of Colchagua).
We present here the detail of some of these good wines.
 ARESTI RESERVA CARMENERE 2004 - ARESTI CHILE WINE LTDA. (Curico Valley) - Great Gold Medal
Deep colour. In nose opened fragances are outlined of spice as cinnamon, vanilla and cocoa as well as fragances of fruits of berry and cassis. Highlighting the fruit for on the fragances of wood. It fills well the mouth with a sweet touch proving to be balanced with good persistence. More information in the web.
 SELECCION CARMENERE - SANTA HELENA S.A. (Colchagua Valley) - Great Gold Medal
Deep ruby red in colour. On the nose, ripe red fruit aromas combine with spice and chocolate notes. Strong volume and structure. On the palate , with sweet tannins, red fruits aromas combine with spice and vanilla notes. Good final persistence. More information in the web.
 MISIONES DE RENGO RESERVA CARMENERE - MISIONES DE RENGO S.A. (Rapel Valley) - Great Gold Medal
Deep colour. Intense, with notes of the spice, as the black pepper and the cinnamon. We find also black fruit as the plum accompanied of exquisite aromas of black chocolate and coffee. Young, soft, fresh wine. Mature and long tannins. Notes of spice interlace harmoniously with notes of smoke and candy. End agreeable and pleasant taste. More information in the web.
All the awarded chilean wines
All the awarded argentine wines
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| [01/01/1970, 02:00] | Mussel Beach | |  Mussel Beach  Mussels on the half shell are as exotic and flavorful as they are inexpensive. (serves 6) 6 basil leaves
2 T fresh thyme, remove and discard stems before measuring
2 T fresh tarragon, remove and discard stems before measuring
3 garlic cloves, minced
1 shallot(s), minced
3 lemons, 1 * zested, 1 /2*juiced, 1 - 1/2* cut into wedges and reserved for garnish
1/4 cup fresh Italian parsley sprigs, remove and discard stems before measuring
1/2 t celery salt
1/4 t freshly ground black pepper
3 T butter at room temperature
1 lb. cultured blue mussels, rinsed, and debearded with a quick tug 1. . Mix all ingredients except the butter and mussels in a small food processor or blender or dice finely and mix by hand in a small bowl. 2. . If using a processor or blender add the butter. Otherwise, add the butter to the mixture in the bowl and blend thoroughly with a spoon. 3. . Place a vegetable steamer in a large pot and add 1 inch of water Bring water to a boil. Add the mussels, cover and steam for approximately 40 to 60 seconds, or just long enough for the shells to open (this is the sole object of the exercise). Remove opened shells and continue steaming any closed shells for I minute. Discard any mussels that have not opened by this time. 4. . Allow the mussels to cool. Remove the top shell. 5. . Set the mussels on a baking sheet (facing up) and spoon 1/4 teaspoon of the butter/herb mixture over each. 6. . Place the pan under the broiler on the level closest to the element or flame. Broil for about 2-1/2 minutes, or until butter is melted and the mussels just begin to brown. 7. . Serve on the half shell. le secret. .Do not oversteam or overbroil mussels. the adventure club . .Add a few droplets of Pernod (a licorice-flavored liqueur) to each mussel just before cooking. garnish . .Lemon wedges. suggested accompaniment . .A martini. alternatives . .i) Butter may be replaced with an equal amount of olive oil. ii) This recipe also works with oysters, but you will have to pray for a pearl in order to finance the difference in price. notes . .Buy the mussels from a reputable fishmonger on the day of the dinner. Select only mussels that are closed. ii) Keep mussels refrigerated. iii) Mussels are best washed and cleaned just before using. They begin to dry out once the beard is removed. iv) Don't worry if you are missing any one of the herbs. v) If you open a mussel and it looks questionable, give it the smell test. guest assignment . .Mussel debearder. hints for advance prep . .The butter mixture may be prepared days in advance and refrigerated or frozen. cooking apparatus . .A baking sheet, a large pot, and a vegetable steamer. serving apparatus . .A large serving plate, a plate for the empty shells and cocktail napkins. prep time . .Thirty minutes. cooking time . .Five minutes. * Double for 12 servings |
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| [09/22/2007, 16:38] | The Bordelais?.! | | | Oh well… whilst we await the final assessment of the 2007 (a difficult year perhaps), the Bordelais are hoping that Bacchus might at least come to their aid in the rugby world cup. Take a look at their invocations at our new site drinksvideo.com. By the way the opening passage is in French but you [...] | | | |
| [05/20/2008, 07:00] | Alois Lageder Pinot Bianco Alto Adige 2006 | | | There's beautiful mineral and apple character on the nose, with hints of apple. Medium- to full-bodied, with good fruit and a clean, crisp finish. Drink now. 13,750 cases made. | | | |
| [01/01/1970, 02:00] | Supertuscan & Other Great Wines of Tuscany Tasting | | Tue Feb 22nd, 2005, New York City
Super Tuscan & Other Great Wines of Italy Tuesday, February 22, 2005 New York City The top producers of Super Tuscan will personally present their best Super Tuscan wines and a large selection of other great Tuscan Wines at the fifth edition of this special wine tasting . | | | |
| [11/06/2006, 23:59] | How to Create Custom Wine Cellars | | If you?re interested in designing your own custom wine cellar there are a number of options available to you. The best news is that there are wine cellar designs for everyone from the avid do-it-yourselfer to the complete woodworking novice. There are modular wine racks that are available in different grains and finishes, with the least expensive generally being a wood such as pine. Most modular wine rack dealers will offer other materials such as red cedar or finished wood as well. Of course you can always save some money and finish the wood yourself if you desire a particular type of finish or color for your wine cellar racks. There are many wine racking companies that offer crown molding and skirting pieces so that you can easily combine different styles of wine cellar racking materials and types. This approach can yield some very unique custom wine cellar designs. There are built in glass racks that are made to fit snugly within a rack system. A good place for one of these individual units would be above the table top piece mentioned above. This would add to the ambience as well as functionality of your custom modular wine racking system. If you want something a little different than the traditional wood wine cellar racks, there are attractive metal trellis rack pieces that are very economical, yet stylish. These tend to look classier than the wood modular wine racking pieces, especially for placement in bar areas that will be viewed by visitors. If you would like to add a table area to your wine cellar while increasing the storage capacity of your cellar at the same time, a wine bin table may be the best addition to your modular racking system. There are taller, wine tasting tables that hold just over 100 bottles or about 180 bottles of wine, and there are shorter wine rack tables that hold more than 200 wine bottles in case bins. There are many online dealers and manufacturers of wine cellar racking pieces that also offer custom computer design services to help you achieve the exact wine cellar layout that you have in mine. With many of these professional services you can then have the plans sent to you and decide if you will build them yourself or have someone else build them for you. With all of the wine cellar design options available to you, there are many ways to accomplish the perfect wine cellar design for you and your situation. There are many wine enthusiasts online communities and the like where you can find others interested in the same things that you are and maybe gain some other ideas about wine cellars and the design aspect of creating your own wine cellar. | | | |
| [11/25/2006, 09:42] | Fine Wine Encounter | | At the Decanter event last weekend, it was great to see so many people enjoying fine wine. Such a joy to have so many truly outstanding wines under the same roof laid out for the consumer. At this particular Encounter Bordeaux epecially had a strong presence and the exhibitors read like a roll-call of the great and the good - though by no means exhaustive it certainly gave a very good schooling in what the fuss is all about. It proves that the UK is not all about Blossom Hill sugar water despite all the depressing statistics. Not only were there members of the public that you would expect - I had some lovely older gentlemen coming up to me at the Jancis Robinson stand, just to tell me with a conspiratorial wink that they were already "purple pagers" - but lots and lots of young people. The majority in fact. I hope this means that the next generation of wine drinkers/collectors/enthusiasts are trading up as they experience these wines first hand and making relationships with producers that may last a lifetime. As well as the wines on offer there were also Masterclasses, the two most popular being the Margaux vertical and Jancis. Both of these will be available as podcasts - once the technology has been tamed- on the Decanter website and Jancis will put hers up on www.JancisRobinson.com As well as all that, authors - Andrew Jefford and John Radford to name just two - were there for book signings and a very nice team from Riedel explaining all the subtle nuances of the various glasses and exactly why you need at least 10 different sets (I wish). | | | |
| [01/01/1970, 02:00] | New Search Option: Show Only Wines for Sale | | | When you click on the "buy now" links found all around the WineLog website, you are taken to a page that will show you one or more links to sites where that wine is sold. Buying wine through these links is a great way to stock up on the ol' ... | | | |
| [01/01/1970, 02:00] | Wine Queens | | | After years of struggling to prove itself to the rest of the world, it seems the California wine industry has finally arrived. There's no disputing the quality of California wines, and never before have they enjoyed a finer reputation. But at what price? Somewhere in the uphill struggle to world-class status, the California wine industry lost a very important tradition. The French still have it. Bovine festivals still have it. Even garlic, cherry and apple growers still have it. But when autumn rolls around in California wine country, the folks are left empty-handed. Without representation. Without hope. Without...a queen! Things weren't always this dark. In the 1950s and '60s, wine queens reigned over the California vineyards like welcome spring showers. Each October, at the California State fair in Sacramento, vintners chose a local lovely to represent them as their queen during National Wine Week. Some queens were blonde, some brunette. Some even studied dramatic arts. All, of course, were beautiful. For seven glorious days, the newly crowned Vintage Queen would take her position as wine's goodwill ambassador, making appearances at vintage festivals, attending dinners and proclaiming the excellence of California wines. But perhaps the most important duty of the Vintage Queen was posing for stunning publicity photos, personifying the glamour, grace and charm of California wines. Even some 40 years later, the message comes through loud and clear. It's time for these photographs to charm the world all over again! Let's raise a toast to these lovely ambassadors of the grape and honor their contribution to the success of the California wine industry as it stands today. In fact, why stop there? Let's be the first to shove all the nineties politically correct crap aside and elect new wine queens to lead us proudly into the 21st century! Long Live The Queens! |
 | . Everything grows large in California, they say! The beautiful 1950 Vintage Queen has the proof, as she playfully prepares to drink a giant glass filled with California Champagne. |
 | The charming 1950 Vintage Queen pauses from her grape picking duties to flash the lucky cameraman a smile. |
 | . Sultry! 1951 Vintage Queen Jeri Miller pauses during the wine grape harvest to adorn her hair with grape clusters. No wonder the grape was America's third ranking tree fruit that year! |
 | Beautiful Jeri Miller, 1951 Vintage Queen, toasts National Wine Week and wonders where she left her house key. |
 | . Diane Bagshaw, 1953 Vintage Queen, wears the traditional grape picking outfit favored by field workers of the day. |
 | . Dee Hardy, 1957-58 Vintage Queen, has a sunny disposition in spite of the grape vine growing out of her head. |
 | The lovely Dee Hardy, a 23-year-old San Francisco dramatic arts student, is pictured here trying to figure out where she left her glass of Chardonnay. |
 | Dreamy Dee Hardy, 1947-58 Vintage Queen, prepares to sip California Champagne while bubbles dance around her head in admiration. |
 | . Wine Queen June Adler reigned over National Wine Week, October 10-17, 1959. She is truly the picture of glamour! |
 | 1959 Wine Queen June Adler raises a toast to California wines after a day of hosing down tanks in the cellar. |
 | . Making wine is hard work, but Marilyn Lockway, 1963 National Wine Queen, makes it look easy! |
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| [10/22/2007, 07:28] | The Hunt for October Red | | 
Click for a larger picture of these bottles.
The hunt for October red has turned up a whole lot of alternatives. Here are four to get the week off on the right track. I love them all and have repeated them in search of my favorite. I can't say which is best because they're all top notch, each perfect for the season, and each priced at about $15 or under per bottle. Two are from Spain, continuing on my October theme; one is French and one from Washington State. Perhaps the balance of the month will turn up something from California. Eric Soloman's European Cellars is an importer many people trust. It's like a seal of approval for any Spanish wine in the eyes of many value conscious Americans. Eric brings us Capçanes Mas Donís Montsant Red 2004 ($15) and Mas Que Vinos Ercavio Tempranillo Roble 2005 ($13). Both are deep purple in the glass, but the Ercavio has more of an unfiltered appearance, showing some haziness under a halogen beam. Mas Donís 2004 is mostly old-vine Grenache (80% Grenache with 20% Syrah) and has a perfumed black cherry nose with teaberry and hints of pencil lead. The body is medium, the flavor's tart and the mouth feel is moderately tannic. The cherry fruit along with some vanilla flavors come together nicely in the dusty dry finish. The only thing I don't like is the plastic cork. Why must anyone use that blasted plastic cork? Alcohol content: 14%. Ercavio Tempranillo 2005 spent 5 months in French American oak and has a lovely aroma of black raspberry, loganberry and apple pie spice, plus the scent of a tobacco shop. Lush and fruit forward, this is what I would describe as a masculine comfort wine, and it would pair perfectly with a cheeseburger. The closure is a Nomacork*. Alcohol content: 13.5%. Jean-Philippe Bourgeois was the General Manager for Eric Solomon for 6 years, and now he is bringing French values to the American market. Château Capion 1C Rouge 2005 (Vin de Pays de l'Hérault, $13) is a blend of 35% Cabernet Sauvignon, 30% Syrah, 20% Cabernet Franc, 15% Merlot and was barrel aged for 14 months. That sounds like a recipe for a great Bordeaux but this gem of a red comes from further south. Still you get the deep purple color and aromas of black currants, dark berries and hints of vanilla. The rich blackberry cobbler flavors envelop the mouth in a far reaching luscious dry finish. The Magnificent Wine Company is the mass-production wing of K Vintners of Walla Walla, Washington. KV is the project of Charles Smith who brings us such magnificent wines as "The Creator". You might walk right past House Wine 2005 ($11) due to the rather "in your face" and non-standard graphics on the label. You might mistake it for a generic red blend but it's anything but. The blend is 54% Cabernet Sauvignon, 30% Merlot, 11% Syrah, 3% Malbec and 2% Cabernet Franc. Here's another ideal Bordeaux blend, and the latitiude is virtually the same as Bordeaux. The resulting aromas and flavors are much better than the average house wine, with dark berry flavors and aromas, resolving nicely in to a lush dry finish that echoes the virtues of barrel aging. The closure is a real cork. Alcohol content: 13.9%. *The Nomacork is a composite resin artificial cork that is similar to the Neocork, but the Nomacork brand is much more popular in terms of units sold. | | | |
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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 made by Herve Fabre, who was originally involved in the Bordeaux wine trade, before he and his wife fell in love with Argentina and moved there to establish a boutique winery. Herve's experience in producing top quality wines shines through in this tremendously rich, silky-smooth wine. Ripe blackberry and bramble aromas merge seamlessly with spicy oak and vanilla flavours. Full bodied, yet seriously smooth and warming. This 89 Parker point wine is sure to survive for many years to come. Definitely a wine to enjoy with fine food ... try it with rare roast beef or a juicy steak.
Price: 11.99 GBP
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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. 
