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Wine Ebooks:
| | 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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| [05/15/2008, 07:00] | Amisfield Pinot Noir Central Otago 2006 | | | Very good intensity to berry, black cherry and roast duck flavors, with plenty of cedary oak and stony notes extending through the taut, tannic finish. Needs time to show its best. Best from 2009 through 2012. Tasted twice, with consistent notes. 3,500 cases imported. | | | |
| [03/17/2008, 23:32] | Wine Tasting: Bordeaux 2005 | | | Jack and Joanne taste more than 40 of the better Bordeaux wines from the heralded 2005 vintage. | | | |
| [05/13/2008, 20:08] | Music Changes Perception of Wine | | Chilean wine producer Montes, in association with Professor Adrian North of Heriot Watt University in Scotland, has determined that the style of music we listen to whilst drinking wine affects how that wine actually tastes. "For example, when powerful and heavy music such as rock is heard, wines such as Montes Alpha Cabernet Sauvignon were perceived as tasting 60 per cent more powerful and heavy than when no music is heard. Similarly, when bold and fresh styles of music such as pop were heard, Montes Alpha Chardonnay was perceived as tasting 40 per cent more bold and fresh than when no music is heard.
In conclusion, it can be said that the style of music we listen to whilst drinking wine has a direct correlation on the taste of that wine. In the psychology field this is known as sensory priming.
Some previous music/wine research had noticeable buying pattern changes in supermarkets but this is the first time I have heard of music effecting taste directly. The research is an extension of Montes wine-making techniques. They apparently play continual Gregorian chants to their wine barrels, believing that the gentle vibrations of the chants aid the maturation and ageing of their wines. I have some samples of both the wines and the music used in the research coming to me next week; could be interesting!
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| [10/01/2007, 22:46] | Oregon Pinot Harvest Delayed by Weather | | The Pinot Gris harvest in Oregon's Willamette Valley was set back even further by rain, and even some hail last weekend. On Sunday alone, it rained over an inch in parts of the Willamette Valley. It also hailed in various locations. While any widespread damage to the grapes is unknown at this point, the continued cool, soggy weather can't be good for the grape development at this late stage.
Grapes need to attain a certain sugar level (measured in Brix) to achieve proper ripening and balance. | | | |
| [11/13/2007, 03:33] | Make Benefit Glorious Zinfandel | | | "Consumer Learnings for Make Benefit Glorious Zinfandel Future" Christian Miller, owner of Full Glass Research?a wine industry research firm?chose this title for a presentation he gave in Paso Robles as a joking reference to the movie Borat. (See the movie's wine episode here.) And it?s pretty appropriate, because depending on who you talk to, zinfandel means different things to different people. There?s an almost Babel-like confusion involved in the language of zinfandel. Some people expect jammy wines. Some people expect spice and pepper. Some people don?t like it because they don?t know what to expect. Only 17% of hard core... | | | |
| [04/17/2008, 01:17] | Intelligent Value from Argentina?s Cafayate Valley: 2007 Don Rodolfo Torrontés | |  As the weather gradually warms up, I?m pleased to be encountering more intelligent value Argentine wines from provinces outside of Mendoza. Produced by Viña Cornejo Costas, an estate with established history in the Argentine northwest, here?s another Torrontés beauty from the mineral-rich Cafayate Valley. This is a great recommendation that can stand up to spicy and Asian dishes, given that Argentina?s native Torrontés variety is intense in acidity and flavor, even if light on body. This wine reminds me again that Torrontés made in the Cafayate Valley could well be considered the benchmark for Argentine Torrontés. For being in the $10-$12 range, this Torrontés boasts a great deal more complexity and balance than some French and Italian varieties costing more have sadly failed to exhibit. Although I am a lifetime fan of European wines, I?d like to drink more intelligent value wines made by producers who don?t take me for granted due to some sense of entitlement. I sometimes worry about that and I?m not sure whether it?s that exactly or perhaps the fact that wine prices for Burgundy and Bordeaux are incredibly inflated, but I?m finding it more difficult than ever to put down $15 for a bottle of white wine from prestige regions that won?t underwhelm. Reflecting more upon possible Argentine wine import trends, I am really looking forward to seeing more wines from Argentina?s provinces outside of Mendoza given that producers are avoiding bulk production like the plague and still very much feel that they have everything to prove. For one, crafting wines in Salta isn?t exactly for the faint of heart?stony, sandy soils on steep Andean inclines and almost 360 days of sunlight. Wines produced in Salta don?t even account for a tenth of Argentine wines, and this especially underscores the fact that bulk producers have stayed away for some time. I?ve recently noticed lots of new and exciting things which I?ll report on later in terms of Argentine wine imports. Interestingly enough, these wines don?t exactly fit the typical ?Wines of Argentina Awards? formula for success (Bordeaux-style blends with Malbec playing a role to some degree). I am seeing more general Patagonia appellation Pinot Noir, Tempranillo from San Juan and now, more Torrontés producers from Salta stepping up to deliver. I have a feeling that things are looking up for smaller Argentine producers who may want to share their work with export markets such as the U.S., since an open-minded changing of the guard, taste-wise is afoot. For now, here?s my take on the don Rodolfo Torrontés: In the glass, it is a clear, pale lemon color. The nose is perfumey and stays true to the nature of the aromatic Torrontés variety?clean, pronounced floral aromas (elderflower dominating), stone fruit (apricot and peach), and lemon. The style is dry, with high acidity, light body and an impressive balance of flavors for the price point. The elderflower blossom aspect that dominates from the nose on through to one?s afterbreath really captivated me, as it?s one of my favorite scents/flavors in general. The acidity from the lemon zest is very refreshing and nicely accompanies the stone fruit flavors. The importer of the don Rodolfo wines is Cabernet Corporation, out of California. Check with them for distribution information if it doesn't seem to be available in your area.
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| [04/14/2008, 20:48] | Among the Stones - The Wines of Cayuse | | Welcome to our video podcast of the Among the Stones - The Wines of Cayuse - Video Show #30. Click the Image Below to Play the Video: Click Here to Download File Some might say Christophe Baron had rocks in his head to plant Syrah in 1997 in Washington’s Walla Walla Valley. But actually, it is the vineyards of Cayuse that are loaded with rocks. As with most of his colleagues, Christophe feels the answer to great wines is to work hard work in the vineyard. But, the weather is a tough variable here in Southeastern Washington. To keep the vines from freezing during the harsh winter, Christophe must bury the vines with rocks and dirt. And, since grafting is a problem because of the cold winters (grafts would have difficulty surviving), all of his vines are all on their own rootstalks. Join us as we listen to this fascinating vigneron, and his take on working among the stones to make great wines from the Walla Walla Valley. | | | |
| [11/12/2007, 06:12] | It's Not Big It's Large | | The adjective 'big' as it relates to wine often carries a slightly negative connotation. Well, if not a overtly negative, then at least, fairly rough. A big red wine is more often lauded for its power than its beauty. Perhaps those big wines that also maintain an air of nuance should be referred to as 'large' or 'grand'.  When it comes to large, grand wines, one of the world's up and coming regions is Canada's Okanagan Valley in BC. In fact, one of Canada's biggest wine-glomerates, VinCor, has partnered with a band in Bordeaux (Groupe Taillan) to develop grand Bordeaux-style winery. Osoyoos Larose produces complex, character-full grand/large wine. The 2004 Petales d'Osoyoos (~$27) may be a 2nd label wine, but it's also lovely and grand. Petales is largely blackberry, earthy spice and plum preserves. If you happen to live near the 49th Parallel, matriculate over the border and grab this wine for turkey day. At a minimum, try it before the Loonie laps the Greenback on the exchange front and the wine costs you as much as a 'first label' vino.
If you're still having difficulty wrapping your brain around the whole Big v. Large concept, let Lyle teach you. His band is most definitely large rather than big. Listen here.
Update: Read a Canuck Wino perspective on big wine here. 
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| [03/01/2007, 13:08] | Meerea Park Cabernet Merlot 2004 | |  Well I popped up to the Hunter the other week and of course no visit is complete without a quick hop in to the Boutique Wine Centre. As usual big Garth Eather got me in an ear-lock but before I escaped he slipped a bottle of this into my box. I don’t generally keep many tasters at home but this one was handy..and as the old saying goes..’If you can’t be handsome, be handy’…although of course everyone knows that I am very handsome so this does not apply to me.
Aromas of blackcurrant, blackberry, BBQ sauce, mint, toasted coconut, lemon, cedar and tobacco. A curious smelling wine but most certainly an attractive and engaging one. On the palate medium to full bodied with blackcurrant, blackberry, spicy BBQ sauce and more earthy tobacco flavours. Tannins are fine, dry and lightly grainy and there is a slight citric acidity that adds freshness. Finishes with spicy tangy blackcurrant flavours. Packed full of flavour and interest. This is a highly slurpable and very tasty wine. | | | |
| [10/19/2007, 20:23] | Old Wine Bloggers Never Die, They Just Write for the Gazette | | 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."
Read the rest of the column here. Good on ya Bill! 
(Aww Bill you look like Big Parks!)
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| [01/01/1970, 02:00] | Ronn Wiegand Recommends: 2004 Vintage California Chardonnays (Aug 2006) | | | The 2004 vintage for California Chardonnay was excellent, yielding fruity, well balanced wines, with enough richness to make them somewhat more appealing than many 2003s. Moreover, the wines are drinking very well now, having fleshed out in texture and opened up in terms of aroma and flavor. Tasting and comparing two examples of the wines below is a good way to learn about wine, and to highlight the described characteristics (by way of contrast). Here are some wine tasting suggestions. | | | |
| [05/12/2008, 22:07] | LiveSTRONG With A Taste Of Yellow Round Up 2008 Part 1 | | 
Drop dead gorgeous
I'm dying to know
I nearly died of embarrassment
To die for
I'm dying to go on holiday, give up work, move house, get married, whatever.
I don't think so.
No one ever died because they were attractive.
No one died because they didn't know the latest gossip.
No one ever died of embarrassment.
Did you die when you ate that creme brulee, chocolate cake or drank vintage champagne?
.............and no one ever, ever died because they didn't go on holiday, continued to work, stayed in the same house, didn't get married, or whatever.
People die from accidents, heart attacks, any number of diseases like liver disease or kidney disease. Some people die because they are born into poverty in a third world country and some people die in war.
Then there are those who die from cancer. Mothers, fathers, grandparents, sons, daughters, sisters, brothers, aunts, uncles, friends, work colleagues, nieghbours.
Happily there are also those who beat cancer. The ones who discover it early. And that is the secret to beating cancer - early detection. Which is why they have tests like mammographies, PAP smears, colonoscopies, PSA's, skin and mole checks. If you have a history of cancer in your family these checks are even more important. Discuss cancer screening with your doctor next time you visit. It could save your life.
I would like to thank the 179 fabulous bloggers who cared enough to participate in LiveSTRONG With A Taste Of Yellow - 2008. Thank you for sharing your stories. I cried, I laughed and I rejoiced at the stories you shared. I'm honoured some of you chose to share your very personal stories with me via email, stories too painful to share with the world.
While I was writing the round up I received a call to tell me a friend had lost her battle with cancer. There was a big difference in our ages and until we were both diagnosed with cancer we weren't close. Our friendship developed as we shared our cancer journey. Some of our conversations were about death and our theories on an after life. Those around us found it hard to comprehend how easily we talked about death. How we could laugh about how we wanted to look in our coffins. For her it was to be no make up at all , for me it is to be no rosy cheeks or red lipstick. She'd chosen her outfit already - something simple. I'm in no hurry to choose my outfit. I'm thinking something white and angelic :) No harm in looking the part. Don't be shocked when your loved ones use humour to talk about their cancer - it helps us overcome our fears.
As much as I use humour to talk about my cancer, I no longer use the expressions - drop dead gorgeous, I'm dying to know, this chocolate is to die for, I'm dying to go on holiday, whatever.
I'd like to dedicate A Taste Of Yellow 2008 to my friend Augusta . A remarkable woman with a great sense of humour, she enjoyed whiskey, Scotch Finger biscuits, good cheese and semillon wine.
Because there were so many entries I have split it into two posts. There will be a link to the second part at the end of this post. I'd like to thank everyone who participated in LiveSTRONG With A Taste Of Yellow 2008. The following is in no particular order apart from entries with the wristband being featured first.
Lynn in Augusta Gorgia at Cafe Lynnylu persuaded her husband Alex to pose for her entry in the photo competition. I'm sure he was rewarded with the bowl of this delicious Lemon Ice Cream with Lemon Curd Swirl.
Some days I achieve very little (apart from a lot of laughter) when I spend far too much time on line chatting with Bron Marshall back in New Zealand. This Yellow Patty Pan Squash with Lemon and Currant Quinoa is just one of her many brilliant creations.
Bev at Yummy In My Tummy in Kortenaken, Belgium made Lemon and Ginger Muffins in honour of her grandfather . Her handsome, smiling grandfather lost his battle with cancer only four years ago when he was just 68 years of age.
Laurie from Astoria, New York with the delightful blog name Heaven is Chocolate, Cheese and Carbs has made these Sunny Caramel Cupcakes decoareted with yellow and white fondant.
Chris at Mele Cotte runs another cancer themed event Cooking To Combat Cancer. She honours her gran who lost her battle with pancreatic cancer with a Mango Pepper Salsa.
If Helene that lovely French Tartelette in the US comes to visit me I would hope she would pack her suitcase full of macarons. She makes the most delicious sounding (and looking) ones I've ever seen. Today she serves them in her Tropical Fruit Verrine with Peach Macarons. How good does that sound!
Kalyn you all know from Kalyn's Kitchen in Salt Lake City said this about her Chipotle-Lime Deviled Eggs - these deviled eggs were so good, I ate the ones in the photo before the pictures had even loaded into my computer. She had me craving deviled eggs when I read the post.
I decided to put these two dishes together as they both involve eggs but are totally different, which is the beauty of food blogging. I love how we see things differently and share our ideas. These Ouefs Mayonnaise are a favourite of Fred's and after previous mayonnaise attempts everything finally came together and Sam at Becks and Posh in San Francisco was happy with her home made mayonnaise.
Recently I've been on a similar cooking wave length to ChichaJo at 80 Breakfasts in Manila in the Philippines. We both made labnah the same week and there I was eating a bowl of semolina when her Semolina Porridge popped up for A Taste Of Yellow.
Arfi at HomeMadeS in Auckland New Zealand contributed two entries. She had some time to herself while her little ones were visiting their Grandmother so she whipped up this wonderful Banana and Coconut Pudding.
Tami at Running With Tweezers in Atlanta Gorgia contributes a Tangy Tarragon Vinaigrette to serve with Yellow Tomatoes.
Lori at Lip Smacking Goodness honours an aunt and her mother in law lost to cancer and celebrates those who have triumphed with this recipe for Mini Passionfruit Cheese Cake with Passionfruit Curd.
Bron Marshall couldn't resist a second entry and as it is the end of summer in New Zealand corn is everywhere. I often bought it from road side stalls when driving on the outskirts of Auckland. Bron served the family a snack of Yellow Grilled Corn with Chilli Butter.
My favourite Cream Puff in Canada, Ivonne at Cream Puffs in Venice is another blogger touched by cancer with the loss of her father in 2001. Thank you Ivonne for finding the time to participate with another fabulous cake. This year she lays a little yellow on us with a Lemon-Lime Cocounut and Macadamia Nut Cake.
A healthy and colourful Corn Salad from the sweet Paz at The Cooking Adventures Of Paz. I get to enjoy the streets of New York through Paz's weekly photos.
Tammy at Wee Treats By Tammy in Auckland dedicated her recipe from Cuisine for Lemon Rice Pudding With Cinnamon Ice Cream to her aunt undergoing chemo at the moment.
Jennifer at Use Real Butter in Nederland Colorado has kicked cancer's ass. To make these Lemon Petit Fours despite currently undergoing chemo shows her strength of character.
Ilva from Sweden now lives in Tuscany, Italy and daily shares her impressions of Italy with her photos at Lucullian Delights. She shares her recipe for Saffron and Carrot Cupcakes With Cardamom and Pinenuts.
Arundathi at My Food Blog in Chennai, India contributes with an intriguing recipe for Lemon Rice.
This fabulous looking Lemon Layer Cake is from Karen at Do Better in the San Francisco Bay Area.
From Bristol in the UK, Sam's Mum Chris at Ms Cellania shared her delicious Lemon Curd last year. This year she has gone savoury with a delicious Kedgeree.
From the family comments at the bottom of the post at Bake at 350 I can see Bridget's Mom Gayle was special and much loved. Bridget from Spring Texas made Rose Sugar Cookies in tribute to her mother.
In New Zealand Morven at Food Art and Random Thoughts dedicates her recipe for Sicilian Peppers to friends and family touched by cancer.
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More gewurtz. The good news is that this is an excellent wine. The bad news is that it is sold out. I thought I would review it anyway because it is worth reviewing and you might spot it on a restaurant list somewhere or other. This is barrel femented in old French oak and left on lees for an extended period. All very interesting and artisanal.
