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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.
I'm going to buy this wine...because I just think it's terribly cool that a winery would honor one of the greatest jazz vocalists in the history of the genre. (Have you ever heard Ella sing "mack the knife"?!!?)
However, I'm probably not going to drink this Domaine Carneros Sparkling Wine while listening to any jazz, including Ella. Here's why.
I've long believed that even given the range and the diversity of the Jazz genre, the absolutely most appropriate drink to accompany Jazz is something that attacks the senses, throat, palate and body with a Velvet Bite.
No pure wine I've ever consumed possesses this quality.
By "Velvet Bite" I mean, first, that sensation of a subtle sting that warms just as the sting diminishes when the liquid is poured over your palate. You need to feel the relief of the alcohol sting diminishing just as the alcohol also begins to warm the throat and stomach.
There must be a soft clamping down on the palate that does not linger, but also is not escapable. The sensation alerts the senses in a momentary shock like no wine can do, yet fades away, relinquishing its bite in favor of alertness and warmth.
This state, I think, is best suited for listening to Jazz. Bourbon, Whiskey, Scotch and even cognac and armagnac are the proper drinks to pair with Jazz; best suited to provide a velvet bite.
Further, I believe the full affect of pairing the Velvet Bite with Jazz occurs when a shot of any of the above beverages is taken in advance of sipping on a second round of the same. And, how this shot is performed can affect the pleasure of the pairing even more if done right.
The shot, while it should be taken in all at once, should not be targeted at the throat so that it slips down past the palate with minimal contact. On the other hand, taking time to swish the beverage around the palate will also ruin the experience. Rather, the throat should be half to 3/4s closed when the shot enters the mouth. The partially closed throat will promote a slow movement of the bourbon over the palate, followed in quick order by it slowly sliding down the gullet. The technique delivers the bite, but does not sear the palate. And at the same time, a decent amount of alcohol enters the body and the blood stream in relatively quick fashion.
Yes, I'm suggesting that Jazz is best appreciated with a slight buzz. Not a "drunk". But a warm, comfortable, smirk inducing buzz.
It should be noted that after the initial shot of our preferred beverage, the second round can be sipped, and probably enjoyed even more due to the palate, body and mind having been properly prepared by the initial shot.
Wine is simply too week to stand up to the challenging nature of jazz; the subtle, complex and sometimes jolting nature of jazz rhythms require the body to be properly prepared with an anesthesia that both weakens one's grip on convention, yet provides a bite.
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.
The scientific method is a great tool for examining assumptions. You postulate a theory, you develop a way to test your hypothesis and then you analyze the data. Eventually you publish your findings in a peer review journal. Then it is rinse and repeat.
In the world of wine the requisite experimentation that is the crux of scientific study can take a long time. A very long time in the case of vineyards. To observe a change in a vineyard often takes decades, and in the case of vineyard to well aged wine, a lifetime may easily pass.
This leads to many theories being put into practice before they have been tested. The real world is the laboratory of wine. It is easy to understand why one might be hesitant to experiment in their vineyard, a vineyard that may be the sole source of one?s livelihood.
The result are beliefs that remain in place without a great deal of study or scientific foundation to back them up. This was the subject of a speech given recently at the American Society of Enology and Viticulture conference by UC Davis? Michael Anderson. The title ?Busting Wine Myths? neatly sums up one of my own reoccurring themes. If you are so inclined, the link above makes a good read.
Anderson and others at the conference cited various well held beliefs as being facetious. They included the theory of removing fruit from the vine to help increase the concentration of flavor in the remaining berries, as well as checking assumptions regarding long held irrigation practices.
Myths persist in any field, but the mystique surrounding wine helps to perpetuate and maintain dogmatic points of view. Few are immune from this practice. I have seen my own convictions fall prey when tested. I have every reason to assume there are others yet to be toppled.
What is the lesson to be learned? That believing is easier than knowing, to be sure, but more than that it is important to remember that everyone gets it wrong now and then. Conventional wisdom changes with fashion and embraces fads, but empirical evidence stands the test of, well.. testing.
Monolithic wine beliefs seem to be overturned with each new vintage. New data, new experiments, and better testing models help us understand wine in a way not possible just a decade earlier. As this trend continues, and as technology continues to solve problems, I fully expect wine to become more consistent and of higher general quality.
I am not sure that the high end of quality will ever budge, a great wine is a great wine by any standard. What we will continue to see is the bar being raised on the low end. Bulk wines may someday be better than what was bought as special occasion wine a generation ago.
Through it all a few voices cry out warnings. ?Beware that we do not lose site of ?place? in wine, terroir is what makes wine special.? Listen to the voices, it is variety that makes wine fun. Most of all, as always, listen to your own voice and drink what you enjoy. Busting myths make for great TV and we pundits love how it makes us sound when we espouse on the latest discovery, but it is, always has been, and always will be, just about the juice.
Upgraded to 96-100 points Parker: "This offering has been controversial as its price increase ranged between 300-400%, but this is a great terroir, and since the remarkable winemaking team of Nicolas Thienpont and Stephane Derenoncourt took over in 2002, Larcis Ducasse is finally showing its true colors. Located near Pavie, it possesses undeniable potential as demonstrated by the profound 2005. A 3,000-case blend of 78% Merlot, 20% Cabernet Franc, and 2% Cabernet Sauvignon fashioned from yields of 27 hectoliters per hectare, it underwent all of the standard garagiste winemaking techniques. It is not surprising that just about all the famous estates in this neighborhood on the Cote Pavie, including Pavie and Troplong-Mondot, did unbelievably well in 2005. A dark, dense purple color is followed by an extraordinary perfume of roasted herbs, espresso, tapenade, creme de cassis, and sweet kirsch. It is a wine of sheer opulence, extravagant richness, sweet tannin, and an amazingly layered texture as well as length. A blockbuster with superb elegance, finesse, and precision, it represents an exceptional achievement. Kudos to everyone involved for turning out this modern day legend. Anticipated maturity: 2011-2030."
This $10 sparkling wine from Vouvray France is really very nice! Made from Chenin Blanc, it is pale straw in color with a lemony melon bouquet that is understated. It is somewhat thin on flavor but is crisply made and refreshing.
Somewhat non-descript but I tell you this is a "best buy" sparkler and worth seeking out! I'll buy more if given the chance. Raise a glass!
Note--LeCheteau is spelled properly!
[04/10/2008, 02:15]
A friend sent this to me today and I can't help but share this.
Tasted by TashNYC. Jen had this and reported it was ok but would benefit from a year of bottle age, to put on some weight. I didn't have the wine. Other year's vintages have been very good. At Bob Tarjan's 60th birthday party in Princeton, NJ (88 pts.) - Tasted 5/9/2008. [FIND IT!]
Quite an unusual combination for the Balkans, since Syrah is fairly rare in the region. Skovin is probably trying to follow the world commercial trends with this Syrah Cabernet Sauvignon combination, and it’s not doing a bad job. Syrah brings in the spiciness and the earthy taste, which brings memories of those strong South African tastes of Syrah wines. Cabernet softeness it a bit, so overall it’s a nice wine, but distinctively dryer than the famous Australian Syraz-Cabernet’s.
Rating: 6/10 Price: 400 RSD (5 euro) Retailer: Super Vero
As the summer turns up the heat and the sounds of BBQs, street festivals and music, sweet music waft through the air, the chiming of Mojito glasses can be heard. To celebrate this classic drink, Tidings has commissioned two recipes...
Woo hoo! I'm thrilled to announce my contribution to this month's issue of Maxim, that venerable publication of scantily clad pretty young things and useful man tips on everything from screws to booze. Cue moi - I selected the wines and did much of the writing for the "Quaff On the Cheap!" piece in the Expert section of the March issue. I chose my fav five widely-available inexpensive reds, which they photographed for the very cool piece, and wrote up my thoughts on why they'll appeal to the mag's readers. Read on for the list of wines and a link to check it out! ;)
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.
I've tried to be good this week, I really have. Sober-sided comments. Touristic pictures of great Italian locales. No foul-mouthed drunken rants. Bonhomie and good will toward all. No silly business. Christ, it's killing me. Forget my consuming jealousy of bloggers who get invited to write in serious wine journals for money (imagine! it happens!). Forget, like totally forget, writing a book about the nectar of Bacchus. So, to quote the great American poet, "Let's go crazy / Let's go nuts!" To set the scene: I was reading my favourite...
[07/20/2006, 01:27]
New Board of Directors for Colchagua's Wineries (Chile) and your Route of the Wine
The Association of Colchagua's Vineyards and your Route of the Wine, chose new board of directors integrated by Jose Miguel Viu,Viu Manent Vineyards, Fanor Velasco, Emiliana Vineyards, Andres Turner, Montes Vineyards y Miguel Angel Gonzalez, Estampa Vineyards. In turn it took up office as president of the board of directors Mario Pablo Silva S., Casa Silva Vineyards, who already had occupied the same cargo between the year 2000 and 2003.
The act of possession of the new charges was realized in the restaurant of Casa Silva Vineyards, where the manager - Tomas Wilkins - delivered a platelet in honoring to the pass presidents, receiving the distinction the gentleman Jose Miguel Viu.
The new president, Mario Pablo Silva S., proved to be very optimistic, emphasizing that "our challenge today is even major that before, we are in the showcase of the world. We feel proud in being pioneers in Chile in promoting a denomination of origin, know that our major secret is the diversity and quality of our wines, and the union of our people, in each of the corners from the valley, of mountain chain to sea, and trust that the pride of being Colchaguinos will continue being the engine that will stimulate our project".
Following the theme of my last post about Americans? increasing awareness of the quality wines that many artisan producers of Argentina are exporting, I?m pleased to post the first installment of my interview with Ed Lehrman of Vine Connections. Along with his business partner, Nick Ramkowsky, they formed a company that not only imports the wines of artisan Mendoza producers, but selectively forges meaningful, long term relationships with them. As Ed Lehrman explains in the interview, this type of involvement encompasses much more than shipping and distribution, extending into representation, consulting, label design and many other crucial aspects which in the end, bring American consumers the types of genuine artisan wines that multinationals couldn?t even conceive of delivering.
Based out of Sausalito, CA, Vine Connections has been at the forefront of the changing of the guard, in terms of tastes, that I described in my last post. Their portfolio includes excellent California, New Zealand and Japanese Saké producers, alongside the wines of star Mendoza winemakers Susana Balbo and Pedro Marchevsky, along with others to look out for, such as Mapema, Tikal and La Posta del Viñatero. If you really want to know what Argentines really like to have at the table and moreover, the breadth that Argentine wines are capable of achieving, I encourage you to explore the types of artisan producers that Vine Connections represents and whose work, over the coming years, will ultimately triumph over the characterless, corporate-backed South American wines saturating our shelves.
I would like to thank Ed Lehrman for taking the time to provide his in-depth responses concerning Vine Connections, its vision and inspiration. Our conversation unfolded over e-mail:
*What is the vision behind your company and what were some of the key experiences that led you and your business partner to get started?
- My partner, Nick Ramkowsky, and I have both been in the wine business since 1986 (we started very young), and we could have done any number of things together. Nick was a small California distributor at the time, and I had just sold my direct-to-consumer wine business where he had been one of my suppliers. A fateful trip together in May of 1999 launched us into the importing/national sale & marketing business. We spent about a week in Mendoza on that trip tasting wines from bottle, barrel, tanks?you name it?and we met some incredible winery owners and winemakers. By the end of the week, we were looking at each other and asking, ?How does the 5th largest wine producer in the world hide incredible wines like these from the US?? It seemed like this must be the opportunity of a lifetime for wine guys like us to lead the charge in introducing Argentine wine to the US, and in a way that they would be fully appreciated for their quality and authenticity, and not just their price. As an aside, of the first 12 wines we imported from Argentina, the LEAST EXPENSIVE wine was $22 retail! So in fact, Vine Connections was originally formed in order to be an Argentine wine importer. *Compared to other importers, what is the depth of Vine Connection's involvement with the producers its represents? (in terms of consulting, marketing, other assistance, etc.)
- It is hard to speak about other importers, since some do quite a lot and some just taste and buy. As for us, we take the approach that we are the winery?s own sales & marketing department and they can use us for as little or as much as they need. That may mean writing back label copy, helping with label design, or determining whether a new blended wine is even a good idea to add to their portfolio.
For all of our wineries, we do the copywriting for all printed materials since we can communicate their stories in English more effectively, and along the same lines, we handle most press relations since we are here and readily available. And I guess the most valuable thing we do would be called ?consulting? since we offer our advice on many topics based on our 40 years of working in the U.S. wine biz. *How does your company forge relationships with producers? In this vein, what is the process like for you when considering an addition to your portfolio? Do the producers come towards you in the way of trade events, do you travel to areas to scout, so to speak, or some combination thereof?
- We are very careful in this regard since our objective as an importer is to build brands and not just sell wine. That requires long-term relationships, so besides tasting backwards and forwards through a winery?s production, we spend as much as time as we can with the owners and the winemakers to see whether there is a good fit for working closely together. When we meet people who already think they know it all about winemaking, marketing, etc., we politely walk away no matter the wine quality. Our initial screen is the wines?they have to be particularly good since that is what we are known for importing. Then we start talking about their philosophies, their dreams, their business objectives, and where we should all eat dinner together (a meal with a potential supplier is always a good way to gain more insight).
This process means that while we have run into some wines that we like, we have sometimes been unwilling to take the winery on. The most common stumbling block for us seems to be that the winery lacks a strong winemaking philosophy, and often because they have abdicated this cornerstone to a consulting winemaker (and most often to foreign winemakers). As time has passed, we have pretty much settled into the idea of only representing wineries owned by Argentines and with Argentine winemakers since the winemaking vision is usually clearer and more grounded in expressing what makes Mendoza so special compared to other regions.
From the first moment that we meet a winery team, it usually takes about 18 months before we come to an agreement, do the ground work, and then start selling the wines in the U.S. It seems to work--we have never lost an Argentine winery and every brand that we represent has achieved a significant level of success.
I wish I could say that finding these producers followed a particular recipe, but in truth, all of our brands have come to us via different sources. The key is to have your radar on all the time so that the best ones don?t slip by accidentally.
*You represent Susana Balbo and Pedro Marchevsky's Dominio del Plata Winery?how did that relationship come about and how far back do you go?
- Well, if it weren?t for the ?dynamic duo? of Mendoza, we may never have been Argentine wine importers. We met them on our first trip to Mendoza in 1999, and they were so obviously talented and knowledgeable that they got us thinking a lot about the possibilities. We also formed a trusting relationship so quickly that it became obvious that we would work together, and together push forward a common vision of making Argentine wine part of the daily American fine wine conversation. That seems like an ominous task looking back now?we had no company yet and they were renting a very small winery at the time?but at the time it just seemed like destiny.
I have been drinking quite a lot of 1996 Penfolds 407 recently and maybe that colours my impression of this wine, but I drank it young and loved it, and now I like it even better. An outstanding wine with plenty of years to go. I don’t taste wines blind generally and I don’t care to. I even read other people’s tasting notes before reviewing but I still manage to form my own opinion. I could give you a dozen reasons for not tasting blind and I am sure advocates of blind tasting could give me a dozen reasons why I should! Be that as it may I’ll stick to my guns for now. ‘That’s me in the corner.That’s me in the spotlight…I thought that I heard you laughing.’ I already know I am out of step with many on this wine but so be it.
Full red purple. Aromas of blackcurrant pastille, licorice, tobacco, dried herbs, mint and delicate spicy cedar vanilla oak. On the palate medium to full bodied with blackcurrant, tobacco, star anise, coffee and some gamey earthy flavours. Tight and compact with firm fine grained tannins and clean fresh acidity. Finishes dry and long with blackcurrant and tobacco flavours. A brilliant wine, one for the long haul, and one I am most certainly going to purchase for the cellar.
For those who have been around the wine blog-o-sphere for a few years, the Caveman's blog was a gem. Bill Z. offered world class wine knowledge with a down-to-earth attitude. Like many blogs (this one included) the Caveman posted less regularly, and then poof! it became frozen in time (kind of like Han Solo in Empire).
Well, my pal Bill, the Caveman, is back and writing for the Montreal Gazette. It's good to see his voice is being appreciated by those lucky folks in Quebec.
"It was my first evening back working the floor as a sommelier. I was invigorated after an exceptional week touring and tasting wine in France's Languedoc-Roussillon. My second table that night was a couple from France, so I started going on and on about the place, even recommending to them one of my favourite wines from the region. They looked at me and said, "Yes, it's beautiful there, but we would never drink their wines."
I don't remember when I ate my first oyster; it was probably twenty years ago. I haven't kept score, but in the past year alone I've had a couple hundred raw oysters. Yet Sunday was the first time that I'd ever found a pearl in an oyster. Fortunately I didn't chip a tooth in the process.
The pearl can be seen at right with a Shiner 99 bottle cap for comparison. Smaller than a BB, grey/brown in color yet slightly iridescent in the right light. Alas, it's too small for the old tooth test.
For those of you who saw this title and assumed the worst, I have yet to experience the uniquely soul-destroying food poisoning brought on by a bad oyster. I realize that my day will come at some point, yet the slight hint of danger somehow improves the flavor of each one. If hunger is the best sauce then dangerous/forbidden/rare characteristics must be the best garnish: the fully-raw beef, the mispriced bottle of wine, the wild mushrooms sold under the table...
An order of Sardinian nuns is the first convent to practise organic? viticulture?? in Italy.
The Compagnia delle Figlie Evaristiane grows hardy indigenous varietals? including Cannonau, Monica and Vermentino on an inhospitable stretch of the west coast of Sardinia.
The community focuses its efforts on supporting youth from disadvantaged backgrounds.
'We like to think that our vines are like the vegetables in the backyard of the convent,' said Mother Superior Margherita Piludu, 'we've never needed chemical fertilizers or fungicides to grow them. We pursue the same philosophy in viticulture.'
I will be traveling to europe and am wondering, which wines (or beers..:P) should I try? Im a wine novice and love muscato d'asti, though dont mind trying other types. So I will be going to:
amsterdam berlin vienna prague rome barcelona paris
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.
Tecnorati
Bruxelles" finalized in Lisbon the 23 of April.
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.
Quite an unusual combination for the Balkans, since Syrah is fairly rare in the region. Skovin is probably trying to follow the world commercial trends with this Syrah Cabernet Sauvignon combination, and it’s not doing a bad job. Syrah brings in the spiciness and the earthy taste, which brings memories of those strong South African tastes of Syrah wines. Cabernet softeness it a bit, so overall it’s a nice wine, but distinctively dryer than the famous Australian Syraz-Cabernet’s.
Woo hoo! I'm thrilled to announce my contribution to this month's issue of Maxim, that venerable publication of scantily clad pretty young things and useful man tips on everything from screws to booze. Cue moi - I selected the wines and did much of the writing for the "Quaff On the Cheap!" piece in the Expert section of the March issue. I chose my fav five widely-available inexpensive reds, which they photographed for the very cool piece, and wrote up my thoughts on why they'll appeal to the mag's readers. Read on for the list of wines and a link to check it out! ;)
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 have been drinking quite a lot of 1996 Penfolds 407 recently and maybe that colours my impression of this wine, but I drank it young and loved it, and now I like it even better. An outstanding wine with plenty of years to go. I don’t taste wines blind generally and I don’t care to. I even read other people’s tasting notes before reviewing but I still manage to form my own opinion. I could give you a dozen reasons for not tasting blind and I am sure advocates of blind tasting could give me a dozen reasons why I should! Be that as it may I’ll stick to my guns for now. ‘That’s me in the corner.That’s me in the spotlight…I thought that I heard you laughing.’ I already know I am out of step with many on this wine but so be it.
