Featured Blog Posts - Wine To The Face

A Simple Wine Pairing Chart.

2008-09-23T01:30:05.889Z

I am just starting to get into cheese, but I found this chart to be helpfull. Wine type is on the left. Asti Spumanti - baby swiss Beaujolais - US brie, feta, muenster Bordeaux - havarti Cabernet Sauvignon - US brie, camembert, strong cheddar, Danish blue Champagne - vintage brie, mild cheddar, chevre, colby, edam, gouda Chardonnay - mild cheddar, gruyere, provolone Chenin Blanc - camembert Gewurztraminer - boursin, caraway, chevre, swiss Madeira - bleu Riesling - cheshire, colby, edam, gouda, monterey jack Rioja - strong cheddar, havarti Sancerre - goat cheese Sauternes - gorgonzola Sauvignon Blanc - strong cheddar, gruyere Sherry - bleu Sherry, sweet - vintage brie Port, Tawny - bleu, roquefort, stilton Vouvray - goat cheese White Zinfandel - cream cheese Zinfandel - muenster

Mukuzani: Stalin's Favorite Wine

2008-06-10T19:35:34.059Z

Ex-Soviet dictator, Josef Stalin is said to have favored the wine Mukuzani, which is made with unique grapes from the Khaketi district in Georgia.

Its not too surprising that Stalin's favorite wine is from his home state of Georgia, where he was born in the small town of Gori, in 1879.

Mukuzani is made from Saperavi grapes, found exclusively in the Kakheti district in Georgia. Saperavi grapes are known for having dark skins and dark flesh. Mukuzani wine (which you can buy here) is thus dark and dry in flavor. For another dry wine from Eastern Europe, try out the Plavac, Dingac from Croatia, which has considerably more bite than the Croatian national team (as of the date of this post).

Josef Stalin died in 1953, and was rumored to be poisoned, as he may have been planning an attack on Western Europe. If poisoned, it is highly likely that someone slipped something into his Mukuzani.

Plavac, Dingac Dry Red Wine, Croatia, 2005

2008-06-03T02:50:18.204Z

I use the word "tight" when describing wine as much as:

"dark fruit"

"serious"

"unbelievable"

"this guy"

In reality this guy is as tight as they come. It is so tight I cannot even drink it. I find a lot of Italian wine to be a bit astringent, but this guys takes it to the next level. I can only picture the winemaker seeing the juice as being a bit too fruity for his liking so he ferments the hell out of the juice to suck out any remnant of residual sugar. Would I recomend it? Only if some punk ass at your next food gig says, "I only drink dry red wine".

Should you serve red wine chilled?

2008-05-06T02:13:29.860Z

Try serving your red wine 55 degrees as opposed to the usual 65 degree room temperture and u will not be dissapointed. I allways thought the rule of thumb was colder tempertures will only bring out the acidity and subtle flavors in red wine. A cooler serving temperture will make even the big warm weather red wines taste that much better.

Michael Bauer agrees with me.

Presidential Candidates as South American Red Wine. I am here to help u people!

2008-05-03T01:20:22.718Z

A comparison of the 2008 presidential candidates to South American Red Wine

Hillary Clinton - Chilean Cabernet

Thorny/mineral texture with a long lingering black cassis taste that just won’t go away. It seems to always be available yet no one ever gives it the credit it deserves. Very approachable to the every day wine drinker.

Barack Obama – Argentinean Malbec

Party in a bottle. If u are under the age of 45, it is “cool” to be a fan of Argentinean Malbecs. Bred from vines originally imported from France, Argentinean Malbec’s have a noble past. Taste wise, these wines are super smooth and have a calming effect when paired with any intense red meat.

John McCain – The Argentinean Bordeaux Blend

Gets better with age. Ready to fight and be tasted against any of the world’s best. The winemakers choose the best grapes for these blends and therefore build wines that are aided by some of the best grapes in the world.

Paso Robles: Sonoma on Steroids

2008-04-29T02:39:36.151Z

If you are not a fan of long blog posts I would skip down to my snippets below. It provides enough random anecdotes to help guide your next visit to Paso Robles.

Where?

In the 1850’s American Oil and Railroad tycoons pushed their work party towards the port at San Luis Obispo (think “There Will Be Blood”). As a side note grapes were planted. Note to self: this is the exact time Christian Missionaries planted grapes in Napa and thus vines in Paso can be just as old.

Quite a bit later, the founders of Tablas Creek brought samplings of the vines found in southern France and planted them across Paso Robles. This founder, whose name I am unsure of, noticed the climate to be similar to southern France and thus planted mostly Mourvedre, Grenache and Syrah. Paso’s landscape even has the same lush purple flowers as southern France, which have attracted the world’s elite to Provence since Roman times.

The wines are big. Very big. Probably my biggest epiphany during my tasting visit last weekend was that every wine was “good”. Even a vertical tasting of the acclaimed Isosceles Bordeaux blends from Justin were hard to differentiate. I do not think I had one boring wine all weekend.

I noticed a lot of mom and pop wineries. I got the sense that most of the winemakers were ex LA people who were attracted to the country side. I had only seen a handful of the wines on my tasting map available at my usual wine stores in San Francisco. I am assuming Paso wineries have better distribution in LA than nor-cal.

Some random points worth pointing out:

1.) An important distinction to make in Paso is the difference between west side and east side. The west side is hilly, chilly from the ocean fogs as well as wind, and contains limestone based soil similar to the limestone under the Pacific Ocean. The East Side, which can be found across route 101, is pretty much the same wine as anywhere on the Central Coast.

2.) I had no write-home-about Mourvedre’s. I thought Mourvedre’s were a hot weather grape?

3.) Tablas Creek Blends were HOT. Like crazy alcohol attack on the mouth. I was not a fan.

4.) Nadeau Wines were about as dense as red wine can get and the winemaker was a crazy chemist. He also provided the quote of the weekend when he tells some new tasters: “Tastes are $20 per person. Just kidding. This is not Napa.”

Part 1 of a few.

4 Shows in 8 Days: Ghostland is Still King

2008-04-25T18:56:21.815Z

Normally I'm fine with going to one show a week. MAYBE two in a week if I'm really lucky. These last 8 days though, 4 of my favorite bands came to town, so I had little choice but to go see them all. Here were the best live performances in descending order.

Number 4: Midnight Juggernauts - Maybe it was the fact that it was a Wednesday or that they were following a top tier act ( I saw Ghostland at the Mezzanine just 6 days prior), but the crowd definitely wasn't that into it, and the bass and keyboards didn't really mesh. Good show, number 4 on my list though. Their video.

Side note, I'm going to start referring to this band as the Midnight Jugs, except for when I'm hanging out with Australians, then I'm going to refer to them as the Midnight Juggies.

Number 3: Lotus - There will probably be some people that will disagree with me ranking Lotus as number 3 on the list, and nothing against these guys, but they just don't bring it quite as hard as the next two bands on this list. For an instrumental act, they definitely brought it as hard as you could, but sometimes you need a singer to take it to the next level.

The crowd was great and their energy level continued to build significantly during the whole show. Side note, their keyboardist/guitarist was really into moving his head back and forth.

Number 2: Calvin Harris - Where you born in the 'aighties'? Cuz if you were, this guy's got love for you. He'll also have the ultimate hipster's haircut, and a sick combination of beats, rock, and vocals. This band is like the musical incarnation of Urban Outfitters ( I actually heard one of their tracks in there once). The crowd was young - I saw them at Pop Scene on 330 Rich - but they definitely were there to rage. I think very few people there knew more than 2 of his songs, but that will change in the very near future. I have a feeling that next time he comes to SF, he'll be playing the Mezzanine.

Number 1: Ghostland Observatory - Insane lights, insane volume, insane male pig tails, insane vampire suits, and an insane hangover the next day. My ears were ringing for four days following that show. This was my fourth time seeing them live, and they brought the intensity each time - day or night. I can't think of a better band to see live (Maybe Daft Punk, but few people get that lucky). For your viewing pleasure: their Sad Sad City Video.

Somewhat related to all of this, for show updates and to discuss bands coming to SF, check out the SF music group.

I'm now going to detox for a few days, and probably drink some central coast wines while camping in Big Sur or San Luis Obisbo.

FACE VALUE- The Complete and Utter History of the Men Who Brought Us "Wine to the Face"

2008-04-22T17:41:09.331Z

by Mimi Toro

For those of us who aren’t quite clear about the origins or meaning of the prepositional phrase, “to the face,” a brief debriefing:

Dating back to the golden ages of fledging wine exploration and the founding of the secret brotherhood of the Face, this phrase was uttered as a right of passage for those who wished to cross the threshold and enter the infamous secret enclave of the Order, a site later identified by anthropologists as 1545 Larkin (recently excavated from the treacherous terrain of Russian Hill). Stories found buried deep within the pages of an ancient and invaluable tome, the much sought-after Facebook, reveal that these four wise men had been seated upon the hallowed apparatus,* sipping a particularly rare wine from the Sonoma Valley of California and drafting a manifesto, the last remnants of which were recently pieced together to reveal a sheet of specially coated wax paper (scientists confirm it was of the ‘butcher’ variety) scrawled with a permanent ink that most likely came from an implement known back then as a Sharpie.

What exactly these men had been discussing remains a mystery to this very day. But what is known is that they were very powerful and had amassed a collection of the sacred quaff and it’s inherent wisdom that granted them both limitless power and widespread envy. The Order of the Face thrived for several centuries, wandering the globe and expounding the virtues of wine through their underground publication known only to accomplished scholars as Wine to the Face. Wherever they stopped, whole towns gathered to celebrate their infinite wisdom and their thirst for life (several accounts tell of entire countries taking wine to their faces as ritual sacrifice to the Order) and the men never lost sight of their humble beginnings at 1545 Larkin. Although their last known whereabouts have yet to be discovered, it is rumored that the men divided themselves amongst the four corners of the earth, each falling into a deep, intoxicated slumber beneath a tree. Legend has it that to sit beneath a tree of the Order is to experience an instant and interminable euphoria. Theirs was a story, never to be forgotten.

The Order of the Face has inspired countless offshoot organizations and the phrase itself has been inculcated into the vernacular of over 90 countries, even rising to fame in post-Lebowski America as the virtual parlance of our times. No single word in the English language at present can summarily express the complete sentiment of exuberance and enjoyment that this phrase embodies.

These were men who didn’t just do things. They took them to the Face.

*The apparatus that had served as their initial throne was discovered several years after the Larkin lair had been exhumed. What once had been a modest blue, curtained futon was replaced in their heyday by a suede sectional that allowed for deeper meditation and thus their most enlightened manuscripts.

-Mimi Toro is a reporter for Food to the Face and an avid member of the Wine to the Face Society

Chris Kattan Takes Blackbird Cabernet to the Face

2008-04-22T02:07:22.722Z

If Chris rocked the Blackbird Cabernet blend in Night at the Rocksberry he would have more swagger, more vibe and yes - even more style. The brainchild of an ex finance guy (I need to give the quick shoutout) the Blackbird Cabernet is packed with dark fruit and a miky soft tail from all the oak. Chris swears u will not hate it.

LeAnn Rimes is sponsored by Estancia Wine – LAME!

2008-04-22T02:26:14.013Z

I love Monterey. I love its aquarium. But when a Monterey wine is sponsoring a corporate mega star it is a little bit discomforting. You can see it for yourself.

Taking a Zweigelt To The Face - God Bless You

2008-04-21T00:52:36.596Z

I am chillin with the Leo Hillinger 2006 Zweigelt and I am starting to form an opinion.

Zweigelt is a grape related to the Blaufrankisch (I checked to make sure I spelled it correctly) and like its cousin is also found throughout Austria. Developed checmially by Fritz Zweigelt in the early 1900's (see pic above), It tastes a lot like a Pinot, but very stout. The grape has a serious amount of structure and umph - almost as if it from a longer growing season than what I assume is a shorter growing season than most of Europe in the Austrian hills. It is young, but drinking fantastically. You will not want to let this guy age any longer. The Wall Street Journal gave this guy a good to very good rating and I will give it the same.

AppelationAmerica.com says the name translates to "double your money"

Really?

Southern Tuscan Wine Producers are Caught Floping like their Italian National Team

2008-04-10T01:50:24.093Z

Something about reading over the Brunello Scandal involving all of the big name producers over the last few years has me thinking of the Italian World Cup soccer team that flopped its way to a World Cup title a few years ago. I love Italian wine. I think Central Italy could be the sexiest of all wine regions. But the bending of the rules kinda bugs me.

That being said.

Italian wine producers are impeded by some of the most sever wine restrictions in the world. While to be a Sangiovese in California u only need 75% of the grapes to be Sangiovese. In Italy, a Brunello needs to be 100% Sangiovese (or Sangiovese Grasso, which is a thicker skinned Sangiovese and can soak up the hot summer weather that much better). Were the winemakers and producers that much more tempted to bend the rules due to the strict restrictions?

Ex Cone Head Rips a Shot of White Tequila and Buys into Four Wineries Outside Toronto

2008-04-08T02:45:36.676Z

Two years ago Dan Akroyd bought into four Niagara Falls wineries for 12 million and he has now begun to see his wines have national distribution. Rumored to have had the business epiphany after riping a shot of white tequila, Dan says he likes unoaked Chardonay. What!? Is Dan finding himself in the Bill Donaldson Category?

Efrain Toro Likes his Red Wine Big and Bold

2008-04-06T21:55:11.435Z

The Drumming Magnate and central figure for Zildjian likes his red wine big. "Argentinian Malbec, Big California Zin's, you name it". Now the question becomes, how do u store these big wines in the Puerto Rican tropical climate.

New Yorker in the house

2008-03-21T04:06:04.920Z

As the resident New Yorker, a non-defector to the left coast, I so looked forward to my voyage to Long Island's North Fork wine country in hopes of gaining some competitive wine clout against my west coast comrades. As one of Long Island's last stands of traditional agriculture (yes, all of Long Island was once covered by potato farms), the North Fork seemed ripe for my liking - coastline culture, pie stands and intimate vineyards. The day was gray but that almost made it warmer, more like home, it wasn't the perfectly coiffed Napa or the overtly rustic Sonoma. Locality is key in the North Fork. And there's not a hint of its excess-filled south fork neighbor.

We landed on Orient Point by way of the New London ferry. The main drag, Route 25, goes west across the entire island, we made it as far west as Jamesport, a quaint coastal town. On Rt 25 you'll find the big name North Fork wineries, akin to 29 in Napa Valley, but less ostentatious. We had an insider's tip to go straight to Shinn Estates Vineyard, quite off the beaten path. Shinn was intimate, built in the North Fork vernacular. The owners once ran a successful New York City restaurant. The wine was lovely. Highly drinkable, smooth, and complimentary. I recommend the "Wild Boar Doe", a playful take on the traditional Bordeaux. Shinn's a sophisticated vineyard that enjoys sustainability and locality in the most endearing way.

We were sidetracked by Briermere Farms, for a stand overflowing with apple varieties. In addition to 2 apples and a personal pie (every kind you can imagine, jams too!), I purchased an antique fruit crate. Again, notes of the North Fork's traditional agricultural upbringings.

Onto my most favorite: The Old Field, part winery, part kick ass working farm complete with goats, chickens and roosters. The Westchester native owners (yes, I may be bias) have found the key to the perfect tasting room - a wood burning furnace. Drinking wine, huddled around the fire, yes. Their wines were a delight. Rooster Tail was the best, we purchased 3 bottles. The most perfect wine with the most burgers I made the next day.

It wasn't until nightfall that the beauty of North Fork revealed itself, so undeveloped that it was almost too dark in tiny Greenport. For the only open (and modern) restaurant, hit up the Frisky Oyster, fun and surprisingly trendy for sleepy Greenport. While I still can't get enough of rolling California hills and infinite vineyards, the North Fork is a welcomed compliment that maintains its character in the most organic way.

Hot Hot Heat. South Food and Wine Bar in San Francisco Brings Good Times with Hot Wines.

2008-03-19T02:02:31.873Z

The food is top tier. Not too expensive and South has all the random entrees with meat u have never heard of. I just cannot digg the wine list. Australian wine tends to burn the hell out of my mouth. So much acidicity and flavor that I feel I need to order the hamburger with extra sauce just to compete. There were some Pinot options from New Zealand, but I would prefer some Cali wines. The chef, who is famous on a global scale, was quoted in an interview saying he will base the wine list of wines know one has heard of before. Wynn Cabernet is available everywhere and I believe I saw a Penfold. There were a ton of options that I have never seen before so overall I will give the wine list an eight out of ten.

VJB Vineyards. Bringing Old Italy to Old Sonoma

2008-03-16T20:10:31.222Z

After yesterday's "vineyard crawl" in downtown Sonoma - a couple initial thoughts on the eight wineries we went to:

1.) Ledson wines are too perfect.

2.) Loxton is the perfect change of place winery on your visit.

3.) Jeff Mayo of Mayo Vineyards knows how to put on a party.

VJB had what I considered to be some of the best wines we tried. Their 05 and 06 Barbera's are perfect food wines, but still hold that burst of fruit Cali wines are famous for. Would I buy their barbera over top tier Piedmont wines? Probably not, but I think Barbera's in Sonoma are starting to gain ground. If u disagree, pls check out Jacuzzi wines (Across the street from Cline) and I guarantee u will jump on my bandwagon.

VJB's Primitivo (Zinfindel) had more guts than most zingy Zins and I almost bought a bottle.

VJB's "Dante" super Tuscan Blend was super sexy. It was one of favorite wines of the day and much richer and complex than their flagship Cabernet. Even the old Italian guys pouring the wines for us thought the Dante was the vineyards best wine.

Finally, The Barbera Port had a super rough texture that made it hard to stop drinking. Almost like sweet real wine as opposed to syrupy port - I think the VJB Barbera port is worth seeking out.

Jenke Cabernet 2004 Might Leave You with Dry Mouth

2008-03-15T15:15:29.198Z

Two wines, one night, multiple cab rides, three bars, heaps of 80s music - I started my Thursday night with a couple glasses of the Jenke, and will say that this wine definitely gets a thumbs up from yours truely. Its big, gritty, with lots of fruit flavors, though the most notable characteristic was in the tail ( I'm all about the tail by the way) during which it gave me a very unique smokey flavor. I took maybe 4-5 sips to place it. Yup, sure was, that was the same taste I got routinely at about 11 pm on a Monday, each week of sophmore year of college.

Calling all college stoners, buy a bottle of this wine, pronto.

If you're looking for a sidekick for this wine, I'd recommend any kind of red meat - steak, venison, etc - though you can take it straight up as well or with a nice, mediterranean, vegetarian dish. I did all three on Thursday night.

Spring Mt. Strikes Again

2008-03-10T07:44:35.143Z

We were introduced to Spring Mountain some time ago, and because of price and availability haven't returned to a wine from the airy mountain district of Napa for some time. This guy, which retails for 40 bucks at K&L in SF caught my eye on our last shopping spree and when a birthday colided with a friends parents visit and a chile cooking marathon I had to crack it. After about an hour of chilling the wine opened up and proved once again that spring mt. is where my kind of cab comes from. This guy is a blend of Cab, a bit of merlot and a tiny p.verdot. The fruit and alcohol is a tight rope display of balance - the earth ruminates - and the tail is just dry enough. It's hard to find a California wine for 40$ that can handle a bowl of chile and sharp cheddar cheese - this hunny did just fine.

4 Favorite Bands to Listen to While Drinking Wine

2008-03-08T22:08:45.405Z

Having just written that the Dona Paula Malbec pairs well with Calvin Harris, it got me thinking. What other bands do I listen to while drinking wine?

Poison

The Amazin Zin is big, powerful, fruity, and doesn't leave me with much except for a hangover. Its kind of like listening to 'Look at What the Cat Dragged in' on repeat. It gets the party going, but everyone is questioning their motives the next day.

John Butler Trio

John Butler Trio is a sure thing. I've listen to both of his albums probably 100 times each, so I never get overly excited about their songs now, but always enjoy it when its playing. I get the same vibe from the Cline Zinfandel. This used to be my favorite wine, but I've since learned to appreciate new flavors in wine, though I'm still always down for a glass of Cline. BTW, if you haven't seen JBT live, get on that. I'd look forward to his solo performance of 'Ocean.' This always gets the crowd going.

Fat Freddy's Drop

Fat Freddy's Drop makes me want to drink wine. It's subtly uplifting while extremely relaxing. I can't think of a better band to listen to at 11 am on Saturday. They're a New Zealand export, so you could go with a complete New Zealand experience and drink a Sauv or Pinot while listening to these guys. I'd also recommend any high quality wine that you've been saving for a special occasion. G Holmes would recommend the Cantena Malbec.

Calvin Harris

And now for the band du jour. Calvin Harris's mesh of beats, keyboards, and guitar licks, makes me want to go out, walk around the city, and punish and bottle of wine that's sitting in front of me on my coffee table. The Dona Paula pairs well with Calvin Harris, but so does pretty much any wine.

Get some fluoro on. Its time for me to turn up the jams.

Amazin Zin Will Get You Drunk

2008-02-26T16:58:18.718Z

At 14.4% Alcohol, look out for this guy. That's like 3x the alcohol volume of Keystone Light and 10x the alcohol volume of a Malibu and Coke. In the words of G Holmes, its like a total fruit bomb. In my opinion, the after effects following the bomb, are little to nothing, but like I said earlier, at 14.4%, it will get you drunk.

Would I buy it again? At $15/bottle, probably not, though it does have a cool wine label.

Biondovino: Killer Boutique Italian Wine shop in Russian HIll district of San Francisco

2008-03-06T17:11:45.444Z

I think the store name means good wine in Italian?

Regardless, this place located on Polk and Green has a serious selection of Italian wines not found anywhere else in San Francisco. The first time in I was able to grab three bottles from Montefalco, in Umbria Italy, when most wine stores do not carry any. You do pay a few more dollars than you would at William Cross or KandL, but this store will expand your knowledge of Italian red wine. Ceri Smith (below) used to distribute Italian wine in San Francisco and decided to move up in the food chain and create a store with all the wines she felt needed to be available.

Daily Candy's review is very on point.

Top Six NFL Draft Prospects as Italian Red Wine

2008-02-21T06:08:41.054Z

The NFL draft combine has begun and with the Patriots ready to dominate for the fifth year in a row I started thinking about the correlation of the top six prospects on walterfootball.com as Italian red wines.

1.) Miami Dolphins: Chris Long, DE, Virginia: Chianti Classico

The son of a hall-of-famer, I need to go with the classic Italian wine. Almost always 100% Sangiovese, Chianti Classico’s are red wine in its purest form. Chris is the perfect fit at any position on the D line and Chianti’s can fit with almost any meal.

2.) St. Louis Rams: Vernon Gholston, DE, Ohio State: Amarone

Vernon is a “beast” and “work-out warrior”. Meaning he is as big and physical as his frame will let him. The Amarone wines from North East Italy are as tanic and full flavored as a wine can be. They are literally set out in the sun and shriveled from the additional sun light to maximize every tid bit of flavor. Vernon may not be the best football player in the draft, but he is as hard nosed and serious as a player can be.

3.) Atlanta Falcons: Glenn Dorsey, DT, LSU: Sicilian Nero D’avala

Glenn Dorsey is an unbelievable talent who is kinda – fat. There has been a lot of Pundit chatter regarding how great defensive tackles in college can not make it in the NFL – or excuse me – the professional wine world. Great Nero D’avola have the ripest fruit in possibly the world and can hold their own against the battering ram of the pushy wine world. The plumpness of these grapes blow my mind.

4.) Oakland Raiders: Sedrick Ellis, DT, USC

Vino Nobile’s are the best grapes from the southern Tuscan town of Montepulciano. Unbelievably hearty and physical they pack a deceptive amount of power for a luxuries Tuscan food wine. Sedrick is already the quickest D lineman in the draft and packs a mean punch on every down. He also comes from a University that is synonymous with quality. Montepulciano’s have been some of the best wines in the world for literally the last six hundred years and will not disappoint.

6.) New York Jets: Darren McFadden: The Nebbiolo’s from Barbaresco

Darren is possibly the most talented and is the most exciting draft pick in this years draft. And then I read Wine Spectator. Every wine maker and sommelier claim Burgundy and northern Italian Nebbiolo’s as the wines. Barberesco’s have a serious graceful punch and are worth the risk with every purchase because every fourth bottle is a home run. Great Barbaresco’s open up as they age and as NFL teams know – unbelievable talent can happen to those who wait.

French Wine Regions 101

2008-02-23T20:31:55.396Z

In France, wines are usually classified by the region, rather than the grape. Since there is such a diverse range of climates in France, each regions usually has its own unique tastes and flavors. Check out all the red areas on this map, and chances are, you've dabbled with wines from one of these regions. I've also outlined some basic flavors that you can expect with each region.

Alsace - Mostly known for white wines, as is the country to its right, Germany

Bordeaux - Dark, gritty, tannic. Mostly known for red wines. These wines are everywhere. Personally, I tend to drink Bordeaux with a meal.

Burgundy - One of the most diverse regions. Look for both red and whites from the many of subregions of Burgundy including Beaujolais (South near Lyon) and Chablis (North near Auxerre).

Champagne - Um, yea, doesn't nead much description. Sparkling wine from anywhere else in the world is just 'sparkling wine'

Longuedoc-Roussilon - Cheap French wine is grown here. Can someone get me the name of a producer here, pronto?

Rhone Valley - Produces both red and white, but I've mostly seen Reds from this region (I also rarely check out the white wine section in stores, so that may be to blame as well) Made from Syrah grapes most commonly, expect the reds to be lighter or medium bodied wines.

How NOT to run your tasting room

2008-02-20T05:16:11.095Z

Ever been wine tasting? Your answer right now should be yes, but if it's not please ask me where to go. I have more opinions than that person sitting next to you. So last weekend I was once again reminded of the top things you should probably NOT do in the tasting room if you ever want to see repeat customers, sell wine, or god forbid, build your wine club list.

1. Never judge a book by its cover
- Don't think just because I am under 30 I don't buy wine. I do. And in fact, I spend a lot on it, all the time. Beyond just me, many people my age are doing the same. Millennial wine drinkers are on the rise, 47% of Millennial (ages 14-28) are drinking more wine. As to think, half of us aren't even legal drinkers yet...

2. Employ a knowledgeable staff
- Nothing bothers me more than being told about traditional Bordeaux blends by a person who doesn't even know what Phylloxera is, or about any wines produced beyond their own winery door. Please spend the time to hire a person who has a background in wine, have your winemaker talk them through the wines and winemaking process routinely, or front the money to send your staff to an educational class on the wines of the world. If you spend so much money on wines, the winery appearance, and everything else, please try to fork up the cash to employ the right front of the house people.

3. Always provide suggestions for other wineries
- If a person is asking where else they may find wines in the area, your staff should be willing to make suggestions. Nothing will help your winery more than being a part of your local winery community. If you send the other wineries business in the end they will do the same.

4. Never have more schwag than wine
- Yes, wine-away sells. So does that damn winery dogs book. But please try to keep the focus on the wines, not on the olive tapenade. People want to learn about your wine and taste it, not browse your ridiculously branded paraphernalia. I don't remember the last time I felt the undying urge to buy a pink polo shirt at my favorite winery.

5. Take your pinky out the air and calm down - it's only wine!
- All these people trying to act like wine is so fancy and VIP. Your providing booze. Expensive booze, yes, but please stop being so pretentious. First, the wine business is not glamorous. Second, you never know who may walk in that door (back to my first point). By acting above and beyond everyone tasting your wine, you can pretty much guarantee that you will not gain a solid fan base. Anyone who is a repeat customer at a place where they treat you like dirt can go ahead and stay out of my tasting room anyway.

On that note, thank you Ferarri-Carrano for probably the most uncomfortable wine tasting experience I have ever had in Dry Creek. Check your location, you may want to pitch up the bucks to bring your pretentious attitude back down the 29 where such things are appreciated.

Les Behrens resembles his wine at Behrens and Hitchcock , aka Erna Schein

2008-02-18T01:24:43.344Z

Les Behrens is an ex grave digger who with a burly six foot two frame is one of those guys u do not want to rub the wrong way at a dive bar. And behold his wines. Ridiculous alcohol levels often above 15%. So much flavor that they are still the best wines u have ever tried even after open for 24 hours. So much fruit and structure that it is almost hard to pair with any food. And then there is the finesse that is a given with every bottle. I heard he was once a gourmet chef and a master de cuisine. Would one of those types accept a wine that is not 100% balls?

Does anyone see a Bill Belicheck Resemblance? Anyone?

The Dry Creek Oasis: Family Vineyards, a.k.a “The Railyard”, off East Dry Creek Road

2008-02-12T03:48:14.576Z

Only when u step off the main road in wine country can u find the perfect – well usually – one stop shop for a local wine maker and his/her armada of wines that they are dying to have u try.

If u go to one winery in one stop u might as well go for eight.

Family Wines, www.familywines.com, is almost overwhelming with what is offered. U get Dashe, which in my circle has always been a zin fest, strutting its Cab’s and single vineyard Merlot. Lago Di Merlo makes some serious red wine. If u like old world wine, they will not disappoint. Mietz made the crowd pleasing wine of the day with their Syrah - think Raspberry and Chocolate. The other wineries offer some seriously extracted Zin’s, Cab’s and Petite Syrah’s.

After stepping away from Family Wines u can walk through the Parking Lot, or excuse me: the railyard, and hit up Kokomo wines, Peterson and Amphora. Papapietro did not really do it for me so I left it off my ABC list.

Kokomo:

A: has the best name

B: has already sold out of its 30 buck Zin

C: the tasting guy used to be the head sound guy for Tribe Sector Nine, Leftover Salmon and used to be on tour with Widespread Panic.

Peterson:

A: Free Stickers

B: U can see the mountain where the grapes are sourced from the Tasting Room

C: The Tasting Lady was pouring literally full glasses with each wine. We are talking ten full glasses of wine.

Amphora:

A: Rick Hutchinson is the main man

B: “Only woman touch the grapes”

C: Barrel Tasting for all and an unbelievable Cab Franc. Not to mention a killer Syrah as well as a Petite Syrah.

Elephants Take Wine to the Trunk

2008-02-06T17:32:41.118Z

Looks like wine makers are going to have elephants at Knyska National Park in Pretoria (sounds dangerously similar to Petoria) crush grapes for three types of wine - Rose, Chardonnay, and Cabernet.

So who is this elephant? Harry is a 22 year old, who was the first elephant on their reserve. No word yet on whether or not the winemakers expect Harry to take this wine to the trunk.

Next question, how do we get this wine in our hands? Keep an eye out for wines from Boplaas wineries in Calitzdorp, Karel Nel.

Celtics Starting Lineup as California Wine

2008-02-05T17:31:26.427Z

Now that football season is over, its time for Boston sports fans to focus their full attention on the Celtics. This guide will help even the most die-hard C's fan become a fan of Pinots, Cabs, and Bordeaux.

PG Rajon Rando, The Carneros Pinot Noir

Young and all defense (structure) makes me think of the Carneros Pinot Noirs. Adding to my argument is Rando’s fragile build. The Carneros Pinot Noirs are starting to turn heads around the world as a new premier Pinot region and Rando is turning heads in NBA circles as well.

SG Paul Pierce, The Central Coast Sirah

Fat and powerful, Paul Pierce can hold his own against the NBA’s best defenders and has the strength to get to the whole at will. Central Coast Sirah’s are that good with a ton of fat and blubber from the California Sun. The Central Coast Sirah’s have been positively noted in wine circles for the last ten years and can stand up to best southern French wines made primarily from Sirah as well.

SF Ray Allen, The Aged Cabernet Franc

Ray Allen is a little bit past his prime and has a game built on finesse outside shooting. Cali Cab Fanc’s, once the secret blending grape of Bordeaux, are now producing structured wines with just enough flesh to hold their own. The Cali Franc’s are known for their backbone and aging potential.

PF Kevin Garnett, The Napa Cabernet Sauvignon

Kevin Garnett is that good. NBA fans knew it when he was in Minnesoata and fans are now seeing how he has enough in his tank to take a team like the Celt’s to the championship. Like Kevin, the Napa Cabernet Sauvignon’s are arguably the world’s best. They go with any meal and have the longest tail of any wines of the world.

C Big Baby, The Lodi Zinfandel

This is too easy.

The Zin’s of Lodi are blubbery and young. Very powerful with the alcohol and almost too much dark fruit flavor that makes them hard to pair with any meal. Like Big Baby on draft day, the Lodi Zin’s are often disregarded by international wine snobs. Lodi Zin’s are loved by almost all young wine drinkers.

Plastic versus cork??

2007-12-03T22:35:39.951Z

I was having this discussion with a friend earlier today and am interested in knowing other people’s thoughts.

In the past ten years or so, there is a growing trend of replacing natural cork with plastic cork. In fact, plastic cork now represents 10 % of corks in America and that it could rise to 15% worldwide by the year 2015 (useful Google fact). My friend was arguing that using cork is the antithesis of being sustainable, in that millions of cork trees were being cut down for cork use, plastic corks were recyclable and that plastic corks were better for wines, as it doesn’t taint the wine as natural cork does.

I was arguing that in fact, natural cork is infinitely sustainable. Natural Cork is recyclable. Wine corks can be collected and remanufactured into numerous other products. Working in the hospitality industry in Australia, we used to keep all the corks used to give to the zoos for use in animal enclosures. Trees are actually stripped rather than cut and no harm is done to the tree. Natural cork is also biodegradable, in that it will eventually disintegrate when in landfill.

Therefore, what is the best stopper for wine? Plastic, cork, or another increasingly common alternative, screw-caps? Is the spoilage potential of natural cork enough to justify using plastic corks that are not biodegradable? How do screw caps fare with ageing compared to plastic and cork? I’d be interested in hearing people’s tasting experiences with plastic, cork and screw caps.