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Note to self: Never, under any circumstances, fly cross country in the winter time using Chicago's O'Hare aerostop as your connecting hub. As good as the flight times look on paper, keep in mind, they are pure fantasy. That sweet...
Note to self: Never, under any circumstances, fly cross country in the winter time using Chicago's O'Hare aerostop as your connecting hub. As good as the flight times look on paper, keep in mind, they are pure fantasy. That sweet 45 minute layover from SLC? How's about 4.5 12 hours!? And that snappy 1 hour layover from Ottawa back to SLC? Try 3 hours. Oy veh. I need a drink. And speaking of drinks, can I interest you in a Chiroubles?
G. DuBoeuf Chiroubles 2005 ($10) - Had this wine originated from a more 'serious' French wine region, chances are it would be selling at 3-4 times the asking price. However, seeing as it comes from the immensely under-appreciated region of Beaujolais, you can grab it for ten damn dollars. Chiroubles is one of 10 Beaujolais Crus (i.e. premier growing sites). I might not describe this wine as, "exploding from the glass like a massive bouquet of violets," as Parker-proxy Pierre Rovani does. I would however describe it as an ultrasexy rendition of the Gamay grape - with scents of fresh blueberry and violet-blossom. In the mouth, DuB.'s Chiroubles does it nice and smooth with silky tannins and simple cherry-blueberry flavors. Snatch this wine up forthwith and sip it with a plate of bistro frites.
How many times have you bought a wine based on a promotional price? Or bought multiple wines you didn’t really want because of a three for two type offer? We may be all falling for “artificial promotions” that are anything but a good deal.
There are some good quotes in the article from wine industry insiders confirming that what have long been speculated to be dubious “offers” are exactly that and give no real value to the wine drinker at all.
If one were to speculate on the wine market as a savvy investor might in the small-cap stock market, the game would be the same: follow people you know with good track records. In the wine world, we'd also have to include a corollary about betting on great vineyard sites, but leaving aside the raw materials, it's clear that most good wines don't happen by accident. They're made by talented people.
Finding talented people in Napa isn't hard at first. There are a lot of them, many of whom have big brand names. When they start working for a winery, everyone pays attention.
But there are many more talented folks in Napa that never get the limelight of the big names. These are the "small cap" talents that are responsible for many of the small production wines throughout the valley that are just waiting to be discovered by anyone who can start connecting the dots between great vineyards and the people that work them.
Piña Napa Valley is owned and operated by the Piña Family, a name that might not mean much to most wine drinkers, but will turn the head of anyone who is reasonably involved in growing grapes in Napa. In the current generation, the Piña Family, through their firm Piņa Vineyard Management are responsible for farming some of Napa's most prestigious vineyards (Bryant, Pahlmeyer, Cafaro, Gemstone, Outpost, Showket, Sawyer, O'Shaughnessy, just to name a few), but the family has been making its home in the Napa valley since 1856 when their progenitor Bluford Stice led a wagon train into the valley from Missouri.
Only a few years after that wagon train, the family became involved in the wine business in Napa. They owned a vineyard just south of St. Helena, and Bluford Stice's son became a prominent winemaker at the then famous Inglenook winery (now Rubicon Estate) The family has been part of the Napa wine industry ever since.
As early as 1979 the family had thought about making their own wine, even founding a company called Piña Cellars with that intention, yet somehow never found the time until they purchased a small property on Howell Mountain in 1996 and decided to put their viticultural talents to work for themselves.
Their Howell Mountain property is known as the "Buckeye Vineyard" and its partially terraced hillside surrounded by Redwoods, Oaks and Madrone trees border Ladera and Beatty Ranch.
The family has been producing wine from their estate vineyard for the past 7 years, and the last couple of years they have been acquiring long term leases on several more vineyard sites around Napa with the goal of producing single vineyard wines.
One of these sites is the D'Adamo vineyard which sits at the foot of Atlas Peak in the southern part of Napa. This sustainably farmed vineyard is planted with 100% Cabernet Sauvignon.
The Piña's began their project with the wines being made by winemaker Cary Gott (a longtime Napa wine veteran and consultant who has worked for more vineyards than are possible to list). In 2001, Ted Osborne (of Storybook Mountain Vineyards most recently) took over as head winemaker, and is responsible for this particular wine. Osborne recently departed Piña, and has been replaced by the young Anna Monticelli.
This particular wine is aged for 18 months in 100% French oak (50% new) before bottling. 1147 cases are made.
Full disclosure: I received this wine as a press sample.
Tasting Notes: Inky ruby in color, this wine has a rich and juicy nose of cherry and dark cassis aromas that are surprising and arresting for a Napa Cabernet. In the mouth the surprises continue with dark juicy flavors of black cherry and cassis wrapped in a package of silky tannins. The wine is beautifully balanced and dynamic on the palate, conveying darker fruits than typical for the varietal, making for an unusual and compelling experience. The wine finishes nicely, with lingering notes that nearly reach blueberry.
Apparently I don’t get out much. Until recently, I didn’t know that some restaurants charge as much as $250 per bottle for their corkage fee. Excuse me, but that is insane. As Lettie Teague in Food and Wine magazine asked recently, “What could you get for $250 that you couldn’t for, say, $25?”
The average cost of corkage around the country is about $25, which is infinitely more reasonable, but even those establishments that have reasonable corkage fees, they, perhaps surprisingly, come with their own set of rules. One of the more popular restaurants in San Francisco, Michael Mina, for example, has a two-bottle limit with their $35 per bottle fee, and the bottles that you bring can’t be something that they have on the house list. That certainly makes sense, and if you’re planning on bringing your own bottle of wine to your next dinner reservation, it’s a good idea to call ahead to inquire as to the restaurant’s fee and their own individual rules. You know, “know before you go,” and all that.
In her recent Corkage article, Lettie shared seven cheap corkage spots for your drinking pleasure:
Where to Go
Metro Marche, New York City ($10). This bus-station brasserie has good food and cheap corkage. 625 Eighth Avenue, 212-239-1010
Sip Sak, New York City ($13). Great Turkish food and a low corkage fee. 928 Second Avenue, 212-583-1900
Dehlia Lounge, Seattle ($15). Corkage here is just $15, as it is at all of Tom Douglas’s restaurants. 2001 Fourth Avenue, 206-682-4142
Market, St. Helena, California ($15). Corkage is free on Tuesday nights at this friendly diner. 1347 Main Street, 707-963-3799
Charlie Palmer Steak, Washington, DC ($25). If you bring an American wine, the corkage is free; otherwise, it’s $25. 101 Constiutution Avenue NW, 202-547-8100
Naha, Chicago ($25). There are lots of great corkage spots in Chicago, but this restaurant also has terrific food. 500 North Clark Street, 312-321-6242
Michael Mina, San Francisco ($35). This top restaurant has a great wine list and a fair corkage fee as well. 335 Powell Street, 415-397-9222.
?Oshpett, oshpett,? the beer vendor barked on a sunny Sunday afternoon in Yankee Stadium. He was clearing the way for fans to get to their seats when I heard the remnants of a southern Italian dialect, several generations removed. For the folks he was selling beer to, he?d often end his transaction with a parting ?Chin-tann.?
Layered under decades of time and waves of subsequent immigrations, the Italian voice is stretched but not silenced. One needs only to scratch the surface only slightly to see the Italian presence in New York.
?Dig down into New York and you?ll reach Rome,? I once heard on a cold winter night several decades ago. I?m not sure how that applies in today?s world, but looking around the city today, it seems Italians are exploring the new New York, and loving every minute of it.
Once a section at the ballpark would be filled with suited up gentlemen, hats and all, with their mandatory cigar, looking after the legacy of Lazzeri, Rizutto and DiMaggio. These days the field has altered and they sit in their seats along fellow fans from Japan, from all over the world, and follow the careers of Giambi, Jeter and Matsui. E la nave va.
Hungry? Get yourself a Nathan?s, a kosher dog or a hot Italian sausage. You can even find a cannolo in the stadium if you dig deep enough.
Traveling in the subways and walking along the streets upside one can hear the ring of Italian being spoken. From the southern dialects now woven into a new patois? to the fresh staccato sounds of tourists from Friuli or the Veneto. The city is crawling with all kinds of Italians looking for a slice of New York to love.
I had never heard of Sylvan Springs until a bottle of their “Hard Yards” Shiraz 2005 arrived for tasting last week. The wine has won a gold medal at an LA wine show and is listed in Winestates top 40 wines under $15.
Although little closed at first, dark plum and blackberry aromas emerged over the next hour. The full flavoured Shiraz fruit is supported by a little fine tannin and spice, finishing dry with some lingering cocoa and oak.
Sylvan Springs have managed to produce a well balanced Shiraz with decent length and enough complexity to keep even a snobbish drinker entertained, just don’t let them know about the price - as little as $10 per bottle if buying a case.
Score: 88/100 Price: $15 Closure: Screwcap Alcohol: 14.5% Other Opinions:Sylvan Springs, Torbwine, Winewaves Would I buy this wine? Yes, a good midweek quaffer.
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.
The best kinds of cheap wines are the kinds that have a rich story behind them. Well, The Tillerman White wine brought to you by the Hook & Ladder Winery certainly fits the bill. At first glance this wine label made no sense to me… Hook & Ladder? The Tillerman? After doing some research, I feel enlightened knowing the origins of this fine cheap wine, so I’ll share:
The owner of the family-run Hook & Ladder, Cecil De Loach used to be a firefighter! “Hook and Ladder” is just another name for a firetruck. And The Tillerman is guy who drives the back end of a firetruck. A firefighter and a wine-maker! What a life!
I sampled several bottles of The Tillerman White, and I am glad I did. Not being a fan of white blends with a lot of oak, I enjoyed everything about this wine. The peach/apricot aroma was the most prominent feature of this wine as it approached my nose. The wine was very dry, tasty, had an awesome finish. Just a perfect all-around table wine. For about 16 bucks or less, this Sonoma County wine is a steal. If you see it in your supermarket, snatch it up! I look forward to trying some of their many other varietals. This same vineyard, the Russian River Valley produces Chardonay, Gewurztraminer, White Zin, Pinot Noir, Zinfandel, Cabernet Sauvignon, and the “Third Alarm” Reserve Chardonnay. Oh, how I would love to visit the vineyard one day. Rating: 9/10 - Excellent! The only reason I’m not giving it 10 is because I promised my readers “cheap wines less than 15 dollars” and this wine retails for 16. Look around though, I’m sure you can find a good deal! Even if you can’t, it is worth the extra dollar.
Extra Info:Hook & Ladder - Founded in 2004 2027 Olivet Road Santa Rosa, CA 95401 phone: 707-546-5712
This wine is characterized by a yellow-green colour, a fresh citrusy aroma with hints of honey and a complex flowery aftertaste. It’s a semi-dry riesling, dryer than the Slovenian rieslings (such as Laški Riesling for example), but sweeter than those found in Serbia. It is a nice wine to accompany a lighter meal.
This is one of the wines available in Belgrade restaurants in 0.2l bottles, so if you’re a driver among non-wine drinkers (meaning you can’t order a whole bottle of some fine wine) it’s a good chance you’ll be in a position to try it. Do so.
by Martin Field Pickled eggs ?n Scrumpy I was telling Beery Mag about getting legless on scrumpy (a strongly alcoholic rustic cider) on the morning of a mate?s wedding many years ago. We rode borrowed motor bikes down narrow hedgerowed lanes near Rockwell Green in Taunton, Somerset, and stopped for morning tea at a quaint little tavern that sold cider.
Although I spend a reasonable amount of time (how much is reasonable?) thinking about which wine to enjoy with a meal, quite often I'll find that even if it's not perfect it is still entirely serviceable and rather than wail hysterically while tipping the bottle down my throat, I can enjoy both food and wine while making a mental note to try something else next time.
But then, when you most want to find just the thing to do justice to the efforts of the chef, you go and make an absolute clanger. Of course it is also about doing justice to the effort that has gone into the production of the wine so showing it off in the most flattering company is desirous in absolute propotion to the amount of effort it is to procure a bottle and how lovingly you cherish it.
I haven't gone too far out of my way to scout out the perfect steak to show off my £5.49 Argentinian Cabernet Sauvignon. Although they would be more laidback company than some, more intricate, menus.
Had the most wonderful meal a couple of nights ago courtesy of a former Masterchef contestant. We kicked off the evening with some Champagne Drappier Brut Carte d'Or NV. A very biscuity nose with a fresh, light and clean apple palate with a broad, creamy bottom layer with an enthusiatic but not overwhelming mousse and very decent length.
The first course was mushroom ravioli in a wild mushroom (girasol) broth in which the woodland flavours sang out in operatic fashion. We matched that with a Louis Latour, Domaine de Valmoissine Pinot Noir 2002 from Provence. Very light crimson this was correct and tasty. Already quite evolved but still lots of fruit, just not the concentration I'd hoped for. Made a great pairing with the mushrooms though and the lightness and acidity in the wine lifted the earthy tones and richness of the ravioli.
The fabulously elaborate meal continued with roast duck cooked in red wine with cherry sauce. For the duck I had brought along a Feytit Clinet 2000 from Pomerol having enjoyed right bank Bordeaux with duck on many previous occasions. Here though the intensity and sweetness of the cherries and the reduction glaze reduced this otherwise rather lovely wine to thin, metallic, short nastiness. Really very sad!
We tried opening an Eldridge Blue Chip Shiraz 2003 from Clare Valley in South Australia, which alone was sweet, unctuous and jammy but this too couldn't take on the cherries.
Which came first - the cherry or the Feytit Clinet? They both lost that night. Tant pis...learn from mistakes. Next time before rummaging through the cellar, I'll ask for an exact breakdown of the recipes from my host - NO, not really! This is just for fun.
With Valentine’s Day fast approaching, people will be uncorking bottles of wine the world over. After all, when you think romance, wine is never far behind. In her book, The Simple & Savvy Wine Guide, author Leslie Sbrocco suggests “a deep red wine such as a sparkling Shiraz” as the perfect drink to celebrate the occasion. She also set about to dispel a few popular wine myths:
Myth: A screw cap means the wine is cheap. Fact: Some of the world’s most forward-thinking wineries are using screw caps these days. They’re easy to open and reclose, and they preserve the wine longer.
Myth: Older wine is better. Fact: Most wine sold today isn’t meant to be aged. If it’s from a reputable source, it’s safe to assume that it’s ready to drink.
From popular wine reviewer "Dr. Debs" at Good Wine Under $20: "In the spirit of the New Year, a group of bloggers decided to start an online Wine Book Club. Many of us want to read more--hands up if you've got a stack of books sitting on your bedside table with an inch of dust on them . . ." The first bi-monthly book is Vino Italiano: The Regional Wines of Italy, and the discussion will be hosted by Philadelphia retailer David McDuff at McDuff's Food and Wine Trail. This online meme-slash-wine club will appeal, I think, to those seriously...
I have always loved the packaging on Xanadu wines. That ambiguous golden dragon that looks like a knarly old vine really appeals to me. This is a blend of 73% Margaret River and 27% Frankland River shiraz. Dragon is a recent addition to the Xanadu range. It sits above the Secession and below the Estate in the portfolio.
Aromas of crushed boysenberry, cherry jam, spice, meat, pepper and toasty vanilla oak. On the palate medium bodied with fresh fruits of the forest, pepper, spice and meaty toasty oak. Dry quite assertive tannins and very fresh acidity. Good flavours but suffers from some hardness.
I've often wondered why New Zealand was anointed/anointed itself as the land of Sauvignon Blanc. To be sure, NZ SB has been quite successful as an import to the US wine market (and certainly names like 'Monkey Bay' don't hurt its mass appeal to the garanimal-wine-loving crowd). However, I think this success has come at a price. Kiwi Blanc has overshadowed every other grape variety. And this is a very sad thing.
Think about it. When was the last time you sampled a New Zealand Riesling or Gewurztraminer? These grapes have found a very cozy home on the Islands way down under. In fact, while I find most New Zealand Sauvi Blanc, easy-to-enjoy, I also find it a tad bit uni-dimensional (see here for a great descriptor of NZ SB). I have discovered extraordinarily sublime Riesling and intoxicating (in the figurative sense of the word) Gewurz. Think I'm nuts. Take this little NZ non-SB challenge:
Huia Gewurztraminer 2006 - A chewy, thick wine, which echos the Alsatian style but with a bit less earth
Villa Maria Riesling 2005- A remarkable feat of a wine. This Riesling stews together new world heft with teutonic crispness.
Am I alone in thinking the OenoKiwis might want to diversify their white wine portfolio?
Interested in the future of fine wine according to Berry Bros and Rudd? Of-course, what’s in the bottle will come under ever-more scrutiny… This is a post from: Burgundy-Report the future of fine wine(?) - assuming it’s real!
Do any of you folks have any advice for finding a specific type of wine that my local wine shop no longer carries? I've googled, I've ordered two bottles from an importer/reseller in Chicago, and I've not really had any luck finding any others (said store in Chicago has sold all of their other bottles of the stuff). Apparently my Google-Fu isn't strong enough to find anything else, much to my chagrin.
What I'm looking for is a rioja that I had last year. Muga produces an occasional Seleccion Especial. The 2001 vintage is what I'm looking for (though I suspect that I may invest in the 2004 as well, which I can actually find online), and like I said, short of the two bottles that I ordered from the folks in Chicago (I ordered it in October, and it's supposed to sail from Spain this weekend, finally), I haven't been able to find it anywhere else.
I don't know that I'm ever going to be able to find it again, to be perfectly honest, but I figured that I'd mention it here in the hopes that someone might have some sort of hints or information about hunting down somewhat rare wines. Thanks in advance!
This balanced red offers bright cherry and cranberry fruit, with licorice and mineral accents. Not a big wine, but nervy and intense. Drink now through 2010. 3,500 cases imported.
Years ago I used to make a lot of homemade bread. During high school and for a few years afterwards, I made all kinds of loaves: traditional baguettes, artisan European breads, sourdough, crazy experimental loaves, gargantuan Russian bread cooked in a full 5 qt. Dutch oven, and whatever else struck my fancy. It wasn't uncommon for me to keep half a dozen different flours on hand at any given time. At some point I moved on to other things, and great local bakeries have filled the need for the odder kinds of bread.
A brief mention of Mario Batali's Otto mentioned a pizza technique I'd been wanting to try. His restaurant starts pizza on a griddle and finishes it in the oven. I've read of similar ideas using a cast-iron skillet, and that's what I tried.
Making the dough was easy even though it had been forever. Recipe? We don't need no stinkin' recipe! Flour, water, salt, yeast, a dash of sugar. Allowed to rise twice, etc. While the dough was doing its thing I took some Muir Glen canned tomatoes, spiced them up a bit and reduced it all down for the sauce. The cooking method requires a bit more detail. (I've got an electric oven, so with gas this will be a bit different.)
I moved a rack of the oven to the top position and turned the broiler on, leaving the door shut. The big cast iron skillet was allowed to heat on medium high until all the metal was hot. I formed the crust into a rough disc as thin as possible (about 1/8" thick on my example but with more refined dough you can go even thinner--just cook it less). Lay out your mise en place, making sure to have everything ready. Put the pets in another room, turn off the smoke alarm, and prepare to sweat.
I spooned a bit of the homemade sauce on the dough, just enough to get the flavor and some nice chunks of tomato. Too much will make it soggy. I topped it with cut fresh mozzarella balls and a little Sriracha sauce. Dash of sea salt and pepper. I scattered a little cornmeal in the cast iron skillet and immediately slid the pizza into the skillet. Just a couple of minutes until the bottom is crispy and is flecked with a few black marks. Before the bottom burns, slide it out of the skillet (don't burn yourself) onto a plate or pizza peel. Then slide it directly onto the rack of the oven directly under the broiler. Cook until desired level of bubbling/browning/etc. For me it only took another couple of minutes.
While prep and everything took a while, the actual cooking time on the pictured pizza was less than five minutes. Five hot and busy minutes, but quick nonetheless. I threw some fresh basil and grated Parmigiano-Reggiano on top and enjoyed it mere seconds after this photo was taken. Great pizza. Light and crispy, full-flavored, and the crust had those little charred spots that do wonders for the taste.
I will warn you that the potential for screwing this up is great. Don't take your eyes off the pie at any stage of the process and be prepared for some smoke. But if you're willing to bear the heat as temperatures rise here in the South, then go for it.
There are two Montepulcianos in Italy: one is an appellation, the other is a grape. Today, I'm reviewing a wine from Le Marche that's made with that other, grapeyMontepulciano. It is a delicious and affordable wine that would be perfect with any traditional Italian trattoria fare from grilled meats to pizza and pasta.
The 2005 Fattoria Laila Rosso was a very good QPR blend of Montepulciano (80%) and a bit of Sangiovese ($12.95, Chronicle Wine Cellar; find it online for between $13 and $17) Montepulciano grapes carry a lot of pigment in their skin and that gives the wine a dark, blackish-purple color that is rich and cooling. Blackberry and black cherry fruit aromas are clearly present when you uncork this wine and give it a sniff. There's more dark berry and cherry in the flavors, too, along with a bit of roasted coffee bean. The overall impression is not of enormous fruitiness, but fruit kept in check with bitter notes and acidity and a bit of spiciness in the aftertaste. It was a food-friendly wine, and we had it with some spicy chicken in red sauce with penne. Bits of chicken breast are tossed with ground fennel, pepper, and coriander and then sauteed in a pan until golden. After a quick deglaze with some leftover white wine, you simmer lots of garlic and tomatoes until the pasta is cooked, and finish it off with some basil. The wine stood up nicely to the sweet acidity of the tomatoes, and the spicy chicken picked up the nice spicy notes in the wine, as well.
Fattoria Laila is located in the hills of Ancona above the Adriatic Sea. The area's chalky soils are great for Montepulciano. The Rosso Piceno DOC covers an ancient viticultural region. Ancient writers tell us that Hannibal, at a pit-stop along the way to Rome, had his horses rubbed down with red wine from Piceno to give them more energy and strength for the last part of the journey. You can find out more about Rosso Piceno, and an earlier vintage of this wine, at The Wine Lover's Page 30-second Wine Advisor.
As with most of the Italian wines I've had so far, these little known regions and lesser known grapes are capable of combining great quality and traditional Italian flavors with a very attractive price. If you like Chianti or Nero d'Avola, give reds from Rosso Piceno a try. They may become your preferred Friday night pizza and pasta wine.
GrapeRadio is proud to announce that it has won the award for “Best Wine Podcast and Video Blog” from the American Wine Blog Awards. A panel of wine industry insiders selected the finalist in each category and the winners were then selected by popular vote of the listening public. So thanks again to all of our listeners.
Summary of all Winners:
BEST PODCAST OR VIDEOBLOG Grape Radio The crew that produces Grape Radio deliver one of the finest wine radio shows in America. And they have for quite some time. In my mind, what sets them apart from other wine related radio broadcast, be they originating on the Internet or via broadcast, is their willingness to treat their listeners with the respect they deserve, not talking down to them and not assuming they all need remedial education. The American Wine Blog Awards is hardly their first piece of recognition. The Grape Radio crew is now twice honored as a James Beard Award Nominee.
BEST WINE BLOG WRITING Vinography www.vinography.com Last year Alder Yarrow’s Vinography took the prize for Best Wine Review Blog. I consider this award offering even broader recognition to what has become the standard bearer of the wine blogging effort. Alder has not built a substantial readership based on marketing and promotion. He’s earned it through his thoughtful, insightful writing and analysis.
BEST SINGLE SUBJECT BLOG Good Wine Under $20 www.goodwineunder20.blogspot.com Deb Harkness, aka Dr. Debs, the LA college professor and wine blogger has probably been the most newly noticed wine blog of the last 12 months or so. This is all due, as far as I can tell, to her enormous passion for both wine and her readers’ passions for wine. Her subject matter has of late broadened beyond recollections of her search for good wines under $20. This is very good news because she is quick witted and has an excellent eye for the curious and newsworthy. Yet her focus on value remains true and will likely be what delivers even more readers to her outstanding blog.
BEST WINE BLOG GRAPHICS Chateau Petrogasm www.chateaupetrogasm.com Benjamin Saltzman and Andrew Stuart have done something remarkable. They created something new and very, very good in the world of wine reviewing. When I first came across Chateau Petrogasm I was knocked by in my chair by their graphic approach to reviewing wines. How simple. A single picture to convey their impressions of a wine. The approach is both highly cerebral as well as arresting due to its implications for how sophisticated and precise the simplest form of communication can be. There is no doubt a coffee table book in the Chateau Petrogasm’s future.
BEST WINERY BLOG Tablas Creek www.tablascreek.typepad.com Tablas Creek has one of the longest running winery blogs. Any really good winery blog must impart the experience of working at a winery and running a winery. The Tablas Creek blog not only does this but is able to do so by also imparting the excitement they possess for being in the business, the seriousness with which they take their efforts and with the occasional self deprecating approach. It is a joy to read that takes one inside the head of someone who thinks clearly and communicates clearly about the business and fun of growing grapes and making wine.
BEST WINE REVIEW BLOG Good Wine Under $20 www.goodwineunder20.blogspot.com This was for me by far the most interesting group of nominees in this year’s awards. All four nominees do give their readers an educated and passionate glimpse into their view of the world of wines. Deb Harkness of Good Wine Under $20 did not necessarily win this category running away, but she did win it convincingly, with both the public and the judges. Why? I think it’s because voters and judges see in her reviews exactly what we all want when we encounter a wine we’ve not tasted: an excitement stemming from true discovery. Dr. Debs is clearly becoming an important person in the world of wine blogging and wine reviewing.
BEST BUSINESS BLOG The Wine Collector www.vinfolio.com/thewinecollector The raise to win Best Business Wine Blog was easily the closets of them all. I
Tecnorati
Apparently I don’t get out much. Until recently, I didn’t know that some restaurants charge as much as $250 per bottle for their corkage fee. Excuse me, but that is insane. As Lettie Teague in 
Once a section at the ballpark would be filled with suited up gentlemen, hats and all, with their mandatory cigar, looking after the legacy of Lazzeri, Rizutto and DiMaggio. These days the field has altered and they sit in their seats along fellow fans from Japan, from all over the world, and follow the careers of Giambi, Jeter and Matsui. E la nave va.
Hungry? Get yourself a Nathan?s, a kosher dog or a hot Italian sausage. You can even find a cannolo in the stadium if you dig deep enough.
I had never heard of Sylvan Springs until a bottle of their “Hard Yards” Shiraz 2005 arrived for tasting last week. The wine has won a gold medal at an LA wine show and is listed in Winestates top 40 wines under $15.
This wine is characterized by a yellow-green colour, a fresh citrusy aroma with hints of honey and a complex flowery aftertaste. It’s a semi-dry riesling, dryer than the Slovenian rieslings (such as Laški Riesling for example), but sweeter than those found in Serbia. It is a nice wine to accompany a lighter meal. 
With Valentine’s Day fast approaching, people will be uncorking bottles of wine the world over. After all, when you think romance, wine is never far behind. In her book, 
I have always loved the packaging on Xanadu wines. That ambiguous golden dragon that looks like a knarly old vine really appeals to me. This is a blend of 73% Margaret River and 27% Frankland River shiraz. Dragon is a recent addition to the Xanadu range. It sits above the Secession and below the Estate in the portfolio. 
