International Wine Tasting

Are you drinking pink???

noreply@blogger.com (Ted Cunneen, CSW) — Tue, 03 Aug 2010 19:21:00 +0000

What is Rose? Most people think "white zinfandel", or the wine my grandma and her retirement home friends drink. True, white zin is a form of rose, but I'm talking about dry roses. I think this might be the biggest hiddent gem, or untapped variety in the wine industry. A dry rose is made very much like a normal red wine. The juice gets crushed from the grape, but the skins are intact with the juice for only a small amount of time. The skins are removed, and the wine goes through a full fermentation (resulting in a dry wine, with higher alcohol levels). White Zin goes through the same process, except fermentation is stopped early (resulting in a sweeter wine). Sugars in the grape have not been fully fermented, and these yield lower alcohol.

What are the grapes involved? All roses are made from red grapes (Cabernet, Malbec, Merlot, Syrah, Zinfandel). These are the varietals that can offer the most extraction or pigmentation in the skin, which results in the beautiful color.

Which roses are the best? The French make great roses! Check out wines from the Loire Valley (Anjou), or the Rhone (beautiful Syrah rose). Like any French wine, these result in higher acid (rather than fleshy fruit). California makes a bunch of different styles. They can be great, but express a lot of fruit. I would tend to prefer French, because of the greater acid, and pair better with food (i.e. salmon).

Summer is the perfect time to pick these up, and most styles are under $20/bottle!

For all the guys reading this: it is perfectly acceptable to drink rose! You won't be called a sissy, or look like less of a man because you are consuming a pink drink. Chicks actually might even dig it?!

The perfect temperature for whites...

noreply@blogger.com (Ted Cunneen, CSW) — Wed, 28 Jul 2010 21:57:00 +0000

As summer continues to roll along, we're in the season of "whites". Summer is a great time to explore crisp, refreshing whites that have been neglected during the cool winter months (at least in the Midwest). The question gets asked, "which whites are you drinking this summer?" External temperature (believe it or not) is a perfect gauge to answer that question. The warmer the weather, the less inclined you are to drink heavier whites, right? I read an article recently in Food & Wine magazine illustrating this concept, but decided to put my own spin on it:

65 degrees - Full-bodied Chardonnay (most likely from California), or Viognier

Clos du Bois Chardonnay (Cali)
Cline Viognier (Cali)

70 degrees - Unoaked, lighter Chardonnay

Louis Jadot Macon Village Chardonnay (France)
Chandon Unoaked Chardonnay (Cali)

75 degrees - Sauvignon Blanc (Sancerre or California), US Riesling

Hannah Sauvignon Blanc (Cali)
Chateau St. Michelle Riesling (Washington State)

80 degrees - Sauvignon Blanc (Chile or New Zealand), or Prosecco

Santa Rita 120 Sauvignon Blanc (Chile)
Lunetta Prosecco (Italy)

85 degrees - Pinot Grigio (Northern Italy), low alcohol German Riesling

Cavit Pinot Grigio (Italy)
S.A. Prum Essence (Germany)

90 degrees - Vinho Verde

Twin Vines Vihno Verde (Portugal)
Aveleda Vinho Verde (Port)

95 degrees - BEER (too hot to be drinking wine!)

When the weather is extremely hot, wine becomes less enjoyable. One of wine's worst enemies can be temperature. Temperature increases the presence of alcohol (hence drinking lower alcohol Vinho Verde is refreshing). Once the wine glass starts sweating profusely, it's time to start thinking about an alternative beverages. Maybe a crisp Aperol Spritz on the rocks??

More from Argentina....Torrontes.

noreply@blogger.com (Ted Cunneen, CSW) — Tue, 13 Jul 2010 22:38:00 +0000

What is the hottest country in the world exporting wine to the U.S. right now?? Argentina! When we think of Argentina, we think of the success of their red grape, Malbec. The "other" grape that is gaining tremendous popularity from Argentina is Torrontes. Torrontes is a white grape that is grown in the northwest corner of the country (Salta, specifically). Flavor profile: it smells like Riesling, but finishes like Pinot Grigio. That is to say it's got tremendous floral and citrus notes, but not as aggressive as Sauvignon Blanc In many metropolitan cities, this has turned into classic "go to" for a patio pounder. The best part is that they're generally pretty affordable! The top 3 that I've tried have been:

Bogeda Colome - www.bodegacolome.com
Crios de Susana Balbo
Callia

You'd be foolish not to buy a bottle of Torrontes this summer!

A couple statistics...

noreply@blogger.com (Ted Cunneen, CSW) — Fri, 09 Jul 2010 17:18:00 +0000

I subscribe to a blog called "Wine & Spirits Daily". Topics range from wine related knowledge to industry trends. We hear a lot about people's purchasing habits, and how they relate to the economy. Below is a segment taken from one of W&SD most recent blogs, which I found very interesting:

CONSUMERS MORE CONFIDENT BUT STILL TRADING DOWN

The average US consumer is still beleagured by consumer debt, which stands now at an incredible 95% of GDP (compared to 66% in 1997), but they are becoming a little more confident, according to a research report by the folks at Boston Consulting Group. "Despite this hard truth about the magnitude of the recovery challenge in the United States, recession-weary consumers have been quick to embrace even the smallest signs of an improvement. And how consumers in this critical market feel matters a lot given the past correlation between U.S. consumer confidence and spending," writes BCG.
For example: (1) Anxiety about the future is down 9% from the peak seen a year ago. (2) 23% now feel insecure in their jobs, compared to 33% a year ago. (3) 37% are concerned about their financial security, down from 53% last year. (4) 46% of consumers said they intended to cut their spending, compared to 73% last year.
But consumers are still wary. Nearly 50% claim to have been personally affected by the crisis. And their confidence in the recovery has experienced a setback from six months ago, when fewer consumers said they thought the economy would get worse in the coming year. They also expect improvement to take several years. Plus, they are "still committed to the budget-stretching mechanisms they have been employing during the past 18 months." The new normal is being cheap.
HOW IT APPLIES TO WINE & SPIRITS. Although the intention to cut back on "nonessentials" is down from peak levels - 65% of consumers still claim they will cut back, down from 81% a year ago - plans to spend more time hunting for the best deals or to buy on promotion continue unabated. A total of 53% say they will trade down in spirits, while 17% said they will trade up. With wine, 50% plan on trading down and 18% will trade up.

Finding the best "value" in a wine shop....

noreply@blogger.com (Ted Cunneen, CSW) — Fri, 18 Jun 2010 20:40:00 +0000

I have been getting this reoccuring question lately, "what is the best VALUE wine to buy?". Well, "value" is just a fluffy term for "cheap", right? Not quite. In this day and age, I would say value is paying $50 for a $100 bottle of wine (or 50% discount). A lot of retailers put up massive displays of the "2 Buck Chucks", Tisdale, & Crane Lake. Let me clarify this...these are CHEAPly made wines. Do not be fooled by the quality of these wines. There's nothing of a value behind these. These bottlers (not wineries) use the most inexpensive grapes on the market, and try to put something tangible in the bottle.

Okay, so maybe $50 a bottle isn't in your budget. There are values to be had with wines in the 'teens. A lot of wineries, whose wines retail between $30 - $50, are struggling to sell cases. In order to move a little bit of volume, they offer tremendous deals to certain retail accounts. Therefore, these accounts pass along that value to their customer.

My advice to the saavy wine shopper:

1) Go to the largest retail account in your area
2) Ask one of the floor guys, "what's the steal in your store. What's the hottest deal you have on display?". He may ask you your budget, but should direct you to a tremendous value.

In my personal experience, I'm finding a lot of $30 wines for about $19.99. In my mind, these are the VALUES we should be looking for. They may not be your everyday drinking wines, but you'll be able to cellar them awhile, and have something to crack open on a special occasion.

Skinnygirl Margarita!! Coming soon to a store near you...

noreply@blogger.com (Ted Cunneen, CSW) — Fri, 07 May 2010 00:42:00 +0000

So I've completely been neglecting this blog, and I feel horrible about it....things at work have kicked into another gear with my company getting into the spirits industry and expanding it's portfolio..yet again! With that being said, get ready for the most talked about spirit that will be hitting shelves soon: Skinnygirl Margarita! In WI & IL, our launch date will be July 1st. This brand will be a freight train, so you'll be able to find it at most of the places you shop.

Please go to this website to learn more about the brand:

www.skinnygirlcocktails.com

Argentine Malbec..hot, hot, hot!

noreply@blogger.com (Ted Cunneen, CSW) — Mon, 29 Mar 2010 15:28:00 +0000

It's been awhile since my last entry, so I wanted to get out a quick post about the world's most exciting wine region: Argentina. If you're a wine drinker, and have not tried an Argentine malbec in the last year...something is very wrong. Argentina is exploding in the United States. In the last 52 weeks, Argentine wine sales in the U.S. are up close to 40% (Nielsen data). The next closest country is Chile at 15% growth. Australia and France are seeing the worst of it with roughly 15% declines.

Malbec. What is it, and why is it SO popular in the United States? Malbec is one of the original Bordeaux varietals. It is used as a 'blender'. Red Bordeaux's consist of Cabernet Sauv. or Merlot primarily, with small amounts of Malbec, Petit Verdot, and Cab. Franc. Malbec is a very tough grape to have 'stand alone' in France, since the climate is cool and damp. The grape doesn't grow well enough to produce enough character to be bottled as a single varietal. When you look at the Argentine landscape, you have an area that gets lots of sun, and is relatively warm. The best Malbec is grown in Mendoza, which is situated in the Andes foothills. The higher the elevation (usually 3500 - 4000 ft), the more extracted and concentrated the wine. This leaves winemakers with a more versatile and better grape. The great thing about Malbec is that it's easy to drink (you don't get a lot of strong tannin), and it got a lot of character (spice notes and complexity). It's not overly extracted like Australian Shiraz, which is something that turned people off to that grape. Some of my favorite wines & producers come from:

Nicolas Catena - Catena Malbec - the original pioneer of Mendoza. First starting producing wine in the early 1900s
Achaval Ferrer Malbec - one of my favorites. Also, check out their blend called "Quimera"
Bodegas Salentein Reserva Malbec - opened their doors in 2000. This family has a TON of money, and some of the best vineyard sites in Mendoza. Wine drinks really well now, but has the potential for greatness!

These wines are all under $20, and you're going to get a KILLER bottle of wine! If you haven't explored Malbec, it's about time you did. Next time you're at the wine store, buy a Malbec, and buy a California Cab at the same price. Let me know what you think!

Wine tastings 101.....

noreply@blogger.com (Ted Cunneen, CSW) — Sat, 13 Feb 2010 18:53:00 +0000

Last night I was in the great city of Green Bay (a.k.a Titletown...for those Packer fans), and participated in a wine tasting event. This event wasn't exactly a "tasting", more like an "all you can drink, and try to walk out of the joint". I mean this thing was a free for all. I felt like I was bartending at a college sorority formal. The majority of the people came with a spouse, or should I say....the women dragged their men out for the night. I haven't seen this many WASTED people at a wine event in awhile. So it got me thinking, do people really understand the function of a "tasting"??

Tastings are awesome, but you have to approach them in the correct manner.

Do your research, and invest in the right events. If the price tag is $50, it's usually pretty legit. Anything hovering around $20, will guarantee you're getting low end grocery store wines.
If you're going to a Spanish tasting, do some research on the wine regions of Spain. You'll won't be so lost when you're at the event. This takes 30 minutes, and can be fun.
Once at the event, look over the booklet. See if anything jumps out at you. Mark those items, and try them first. You're pallet becomes shot after awhile.
When you approach a table, ask "what are you presenting tonight?" Let the supplier rep walk you through the wines. Word to the wise, you DON'T have to try everything on the table. Also, if you're trying more than a few wines....SPIT. Everyone tells me, "I don't want to waste the wine!". Here's my rebuttal: you're at a tasting...do you have taste buds in the back of your throat?? No, so try the wine, and SPIT, and dump the rest out.
Make a quick note of what you like, and thank the rep for their time.
After you've made your rounds, take a few minutes and look at your notes. If you need to revisit a wine, revisit it. If you like it (and this is important, as the light bulb always goes off when I tell people this), take out your camera phone, and TAKE A PICTURE OF THE LABEL.
By taking a picture of the label, you'll have it with you at all times. Next time you go to the wine store, you can show the manager a picture. How many times have you tried to rattle off something you've tried, "Um, it was red, I think from California...or maybe Italy. The label was pretty, and had flowers. OH, and I really liked the name. It was funny, and I remembered I laughed!" Okay...this does NOT work. Take a picture..you're life will be easier. If you go to the right wine shop, anything can be ordered. You may have to buy 6 bottles, but it's worth it.

That's the basic outline for a tasting. They can be fun, informative, and you actually can learn a lot. Last night, I had the drunks shoving their glass in my face saying "Surprise me. Pour whatever. What's sweet?? What's the most expensive? I don't care, I'm here to get drunk with my wife". If you're looking to get wasted off wine, I suggest you go to the store, and buy a 5L box of Franzia for $12. It will save you money, and public embarrassment!

Corks vs. Screwcaps...

noreply@blogger.com (Ted Cunneen, CSW) — Tue, 09 Feb 2010 17:40:00 +0000

Everytime I do a wine tasting/event, I'm asked about my preference for enclosures. Is it cork, or screwcap? My answer: screwcap for 99% of wine. That 1% would be for Bordeaux/Burgundy, or anything that can be aged for a long period of time. Below are a couple "pros & cons" about each enclosure:

Cork

Pro:

there's something about opening a bottle of wine with a corkscrew. You know what I mean, it's tradition. It's like driving a car with a stick shift. Some people just prefer a manual operation of their vehicle.
cork is porous. Over time, small (and I mean small) amounts of air pass through the cork, and hit the wine. By slightly oxygenating the wine, it takes on a different aging process in the bottle.

Con:

cork is porous, and acts like a sponge sometimes. If a wine is stored too warm, the cork expands and allows oxygen in contact with the wine. Once that cork cools down, it captures the oxygen, and creates a seal. Your wine could be shot at that point.
cork is made out of bark of oak trees growing wild in the western Mediterranean. Molds on the cork interact with bleaching components (to sterilize) and form a compound called TCA. This creates a musty, moldy odor known as being "corked". It is estimated that 3-5% of all wine in cork have TCA. 1 out of every 20 bottles.

Screwcap

Pro:

every time you open a bottle of wine, the juice inside will be good. No questions asked. This is particularly good for white wine, because white wine HATES oxygen.
if I were to spend $50 on a bottle, I'd want to make sure the juice was going to be good. The worst thing is to buy a nice bottle, age it for a few years, and find out once you open it, that the bottle is "off". Money down the drain.

Con:

there's no romance in opening a screwcap. It's like anything else..rum, whiskey, beer.
we don't know how wines that technically benefit from cork (like Bordeaux/Burgundy) will age with screwcap. It's still a relatively newer concept, so we'll have to wait. Some Burgundy producers have bottle vintages in cork AND screwcap, just to compare the 2 wines in the future.

In summary, here is my buying recommendation:
- White wines: Always screwcap, over cork. You want the majority of whites to be crisp, clean, and refreshing.

- Red wines: anything meant to be drank young (3-5 years)...screwcap. Anything high end ($75-$100/btl) from France, Italy, Spain, or California...cork. The jury is still out on how these wines will age.

Italy's most popular spirit....

noreply@blogger.com (Ted Cunneen, CSW) — Thu, 04 Feb 2010 04:31:00 +0000

I’ve got to promote a product I sell, because: 1) it has little or no awareness in the midwest, 2) it’s pretty damn good (I drank the Kool-Aid, and I liked it!). My company just started importing a spirit brand from Italy last year. It’s like Campari, but not as bitter and herbal. If you chill it, and serve it over ice, it’ll taste like Sunkist Orange soda (what kid didn’t love that sugary drink growing up?). It’s name: Aperol. Aperol is the #1 selling spirit in

Italy

! The #1 brand in the US is probably Bacardi, Smirnoff, or Absolut. As we know, those brands carry some big weight! Aperol was developed in 1919 by the Barbieri brothers who lived in the northeastern part of Italy. They concocted a drink using special herbs and citrus flavors to enjoy as an aperitivo. Through the course of the last 100 years, this brand has become increasingly popular through that part of Italy. In fact, when you travel to the Veneto, Aperol cocktails are EVERYWHERE.

Okay, how does this translate to us in the United States? Here is what I did, and I suggest you try the same: play with the brand. What I mean is, go to the store and buy a bottle. On a Friday or Saturday night, play “mixologist” and try to incorporate this into your favorite cocktail. It, surprisingly, works and puts a refreshing twist on the drink.

I have a friend, who recently became a huge bourbon fan…Maker’s Mark specifically. Here’s what I did bourbon & Aperol.

Aperol Old Fashioned

2 parts bourbon
1 part Aperol
1 orange slice
2 marischino cherries
1 teaspoon of sugar
A splash of ginger ale/Fresca

Shake this in a cocktail shaker, and serve over ice. Aperol acts as the bitter component, and makes this a strong, yet refreshing drink.

Who doesn’t like sparkling wine? Prosecco is the hottest sparkling wine category right now. Next time you head to the grocery store pick up a bottle, and try this out:

Aperol Spritz (Italy’s most famous drink)

2 parts Aperol
3 parts Prosecco
1 orange slice

Serve in a red wine glass, and over ice. Try it out, and tell me what you think. This is also a staple in my household.

Go to your local liquor store, pick up a bottle, and have some fun! This spirit will not disappoint!

Wine pairing for some college staples...

noreply@blogger.com (Ted Cunneen, CSW) — Fri, 29 Jan 2010 17:26:00 +0000

Let me first apologize for the lack of posts over the past couple of weeks. I'm studying to take the Certified Specialist of Wine exam next Tuesday, and my brain has been completely fried with wine knowledge. It's an exam put on by the Society of Wine Educators. It literally encompasses everything from viticulture to grape varietal/region knowledge to chemical reactions of photosynthesis/fermentation. It's gotten a little intense studying for a couple hours every night (as I decided to take this 3 weeks ago!), and I have been too motivated to conjure up a good post!

Anyways, I wanted to write a short entry today about pairing wines with "budget" food. When the bank account gets a little tight, sometimes the dinner selection reverts back to college favorites: Easy Mac, Tombstone Pizza, and Ramen noodles. Check out my pairings below, and tell me what you think!

Easy Mac

This dish is cheesy, buttery, and fatty. It was a classic dish for me, since it took 3 minutes to make. Easy Mac is a great dish with a bottle of California Chardonnay. Chards from California are known to have a rich buttery component to them, which would mesh well with the cheese/butter in the dish. My choices: Clos du Bois, Sterling, Kendall Jackson, Beauleau Vineyards, and Beringer Founders Estate. These producers all make a style that is "traditional" California.

Tombstone Pizza

I think value/dollar, Tombstone is the best deal in the frozen pizza department. You can usually find these at 3 for $9.99. I was also a huge fan of their commercial. When the guy's sitting in the jail cell, and warden comes by and says: "What do you want on your Tombstone?!" There are a lot of reds that are versital with pizza. My favs would be: Valpolicella or Montepulciano di Abruzzo from Italy, Cote du Rhone from France, and Tempranillo from Spain. These reds tend to be "lighter", and express a softer fruit component....very little tannin. The texture/flavor of the pizza is not overpowered by the weight of the wine. You can find values in these categories for under $10/bottle.

Ramen noodles

Probably the all time "go-to" dish in college. You could buy Ramen for pennies, and it usually did the trick late at night. This pairing is a little trickier since Ramen is light, has little flavor, and it pretty salty. I'm going to hate to type this, but here it goes: Franzia, Almaden, or Charles Shaw Sauvignon Blanc/Pinot Grigio, or anything that is supercheap and a lighter white. The reason for the pairing is that most of Chuck Shaw whites have no body, and are virtually like tasting flavored, alcoholic water! Ramen is essentially flavored, salty water with spongey noodles. I'm envious of the person who is reaping millions of dollars from the creation of this dish!

Next time you've spent a little too much money and have to curtail the dinner budget, pick up a pack of Easy Mac & Clos du Bois! It could turn into a monthly staple?!

Wine trends, and the millennial consumer....

noreply@blogger.com (Ted Cunneen, CSW) — Thu, 14 Jan 2010 17:53:00 +0000

Like anything, wine is a trendy topic. The wine world has it's "ebs and flows", and it's "ups and downs". Back in the late 80s/early 90s, 60 minutes aired a show about the French Paradox. Basically stating, drinking red wine is good for your health. Soon after that show, Merlot made a big splash. Everyone, and their mother was buying this grape, because it was an easy drinking, red wine. It was the perfect marketing tool: drinking wine makes you live longer. California vitners ripped up many of their vineyards, and started to plant merlot. Per capita wine consumption in the U.S. exploded!

Early this century, Sideways came out and Pinot Noir was the hottest grape varietal in the world. Those same California vitners ripped up their merlot, and started to plant Pinot. Pinot Noir has had tremendous growth in the last 5 years. We are now the largest wine consuming nation in the world.

This trend also correlates to "generations" of wine drinkers. In my opinion, the wines of the Babyboomer generation were/are chardonnay, merlot, and cabernet sauvignon. More recently, pinot grigio, and pinot noir. My generation, the Millennial, is a little harder to predict. We love to try all and anything NEW. We're a generation that goes out and travels the world. We like brand names. We buy Starbucks, not coffee. We order Grey Goose, not well vodka. We dress in Diesel jeans, not "blue jeans". We are not getting married as early, so we have more disposable income. This is why I find it interesting that when it comes to wine, we still buy Charles Shaw, Tisdale, & Foxhorn ($3.99). This has to do with education. Why do you drink Starbucks? Because it's good coffee...maybe? or is it because your friends drink it, and it's trendy to be seen at a meeting with that little Mermaid/Siren on your cup? Millennials aren't drinking drip coffee, they want to try what's new....Peppermint Mocha Latte, Pumpkin Spiced Latte, right? Why are we spending the same amount on a latte, as we are on our wine? It doesn't make sense to me! It has do with knowledge, and we don't know much about wine. Wine selection over the past 10 years has increased significantly. Wine tastings have become trendy, and wine dinners WERE the new date night. We need to buy our wine with the same mentality of buying our coffee: spend more on your wine, and try new things. Experimentation is the only way you be able to expand your wine knowledge! Don't be afraid to pickup a bottle of Albarino, Torrontes, or Roussanne. Take a chance with Grenache, Cinsault, and Mourvedre. You'll surprise yourself, and try a bunch of cool and exotic wines.

Part 2, the dinner wine...

noreply@blogger.com (Ted Cunneen, CSW) — Wed, 13 Jan 2010 00:25:00 +0000

In follow up to my last blog, "Johnny" (my hopeless romantic friend, that is seeking to impress his date with wine knowledge) had purchased his cocktail wine. Which, by the way, was a Vouvray from Remy Pannier. Great little bottle of wine, which will run you about $11-$12. He's one step closer to pulling off the perfect date!

Johnny is a simple guy. He likes to keep his dinners on a consistent rotation: salmon, chicken, shrimp, and steak. I try to tell Johnny to keep it effortless with his wine pairing, and not to overthink the match. In the past, pairing wine came down to it's simplest form: white wine w/ white meat, red wine w/ red meat. As the wine industry has advanced over the past couple decades, so had that methodology. We now focus on the seasoning of the protein, when looking to pair it with wine. Below are a few basic dishes, and a few easy pairings:

Chicken -

Sauteed in butter - chardonnay, preferable from California. Most California chard is oaked, which gives it a buttery characteristic
BBQ chicken - syrah, or malbec. the spice from the BBQ sauce will most like pair very well with any spice that's in either of these two wines.

Salmon -

Baked/Sauteed - California Pinot Noir, or Unoaked Chardonnay. Salmon is a pretty flavorful fish (compared to others). A lighter style Pinot, or a Chard w/ some nice backbone would work well
Blackened - Zinfandel. The fruit from Zin will play well with the spice of the blackened fish. Zin doesn't have a lot tannin, so the body won't overpower the weight of the fish.

I told Johnny to start simple, and not to over analyze his pairings. Chicken and salmon are heathly dishes, and are super versatile. You can try a multitude of different pairings, and figure out dishes that you really like. Again, be adventerous, take a risk, and trust your pallet!

Selecting cocktail wines...

noreply@blogger.com (Ted Cunneen, CSW) — Thu, 07 Jan 2010 17:24:00 +0000

I've always been a big fan of cooking dinner on a date. Now, I'm not a love doctor or match maker, but the "date" wine selection is crucial. As a heads up, this entry is geared for the male reader. Let's face it, 80% of all wine drinkers are women. That 20% need help from time to time! Too many men out there use the infamous wine copout: "I'm a big, red guy. Give me something that's bold, with tannins and guts!" Guys, that perspective needs to change. The majority of women won't follow suit. You're going to appear narrow-minded, and ignorant, when it comes to drinking good wine.

I have a friend, let's call him Johnny, who used to call me all the time before cooking for his date. He'd peruse the grocery store for food, and when it came to wine, he'd call me. First of all, I'd ask how much he was looking to spend. Always key to know what your budget is, before selecting wine. Secondly, I'd ask what he was serving. With phone in hand, Johnny would guide me through the wine department, and we'd decide on a few wines together. I'm a big fan of always have TWO different bottles of wine with a meal. I like to have a cocktail wine, and a dinner wine. Plan on a budget of $20-$30.

I'd like to focus on the "cocktail wine". The cocktail wine should always be accompanied by a simple hors d'oveur. Rosemary & Olive Oil Triscuits w/ cheese are phenomenol, by the way. Also, as a rule of thumb, you can't go wrong serving anything with "sweetness". Now, let me clarify this: Arbor Mist, Boones Farm, Beringer White Zinfandel, and Reunite Lambrusco are OFF limits. You might as well be serving a Hungry Man, Ramon noodles, or Lean Cuisine for dinner. Not cool. Anyways, wines with sweetness....first thing that comes to mind is riesling, right? Over the years, I've become a huge fan of riesling. I like riesling on a 90 degree day, chilled to slush, and sipping it on the porch. I, also, like riesling at PF Changs, with General Chang's spicy chicken. Riesling rocks! If riesling is the route you take, there are three major regions to look: 1) Alsace (FRA), 2) Mosel (GER), 3)Rheingau (GER). Alsace gives you the sweetness you're looking for, but also has this amazing petrol, flinty, minerally component that makes it super unique. The Mosel is known for great wines, at great prices. The Rheingau is the "king" of Germany. Ridiculous wines, but you're going to pay some dough for them. These rieslings also pair well with softer cheeses (Port Salut has been a fav of mine).

As I mentioned, there are SOO many wines out there. Please stay away from big labels, when it comes to riesling. Everyone and their mother is producing a style, especially the Californians. Riesling perform best under cooler climates, because it ripens their acidity...stick to Europe!

NOW, if you're really looking to diversify and impress, try one of these selections:

1)Chenin Blanc - the white grape of the Loire Valley in France. Typically, produced under the name Vouvray. Most Vouvrays are semi-sweet, and have great acidity. Depending on the style, Vouvrays can exhibit notes of honey, nuts, ginger, fig, and white flowers. Pair with a "heartier" soft cheese.

2)Gewurtztraminer - grows along-side riesling in Alsace. The variety has high natural sugar and the wines are usually off dry, with a bouquet of lychees. Gewurtz pairs well with Muenster cheese, and all sorts of Asian cuisine

3)Muscat - Moscato d'Asti is one of the most popular wines produce from muscat, because of its slight efforvensence. These tend to be on the sweetest end of the spectrum, but are always crowd pleasers to dry and sweet wine drinkers alike!

Do your homework, take a risk, and you'll surprise yourself. Johnny was completely lost when it came to wine. Now he is a budding casanova, and appreciating the "International Wine Tasting" experience!

What's to come in 2010???

noreply@blogger.com (Ted Cunneen, CSW) — Thu, 31 Dec 2009 19:15:00 +0000

It's was my first FULL year in Milwaukee...wow. I've transitioned into my new surroundings, and made some great new friends! The wine business in Wisconsin was great this year, I couldn't have asked for anything more! As for the rest of the US, we played the "price point game". On a positive note, people are more interested as ever in wine! France, Italy, and Australia continued to lose more ground, but Argentina and Chile were rockstars! The whites kept us intrigued with Riesling, Sauv. Blanc, and Torrontes. Everybody went mad for Malbec, while Carmenere gained more interest and appeal. Sadly, on the domestic side, Crane Lake and the $3-$5 wines showed the most growth. Wineries, like Columbia Crest in Washington, knocked out a handful of winners!

What's in store for 2010?? Well, I don't have a magic ball, but I'll throw a few ideas out there:

Keep on eye on Argentina. The malbecs will get better, and torrontes is still young (in most parts of the US). Also, the southern part of the country near Patagonia..
Chile. Foreign investment, and a stronger economy are driving this category. Carmenere, Cab, and Sauv. Blanc get even better!
German riesling. These wines aren't just for "sweet" drinkers. The Rheingau, and Mosel produce some great wines
Washington State...have you had a Syrah from Walla Walla. The state continues to provide great values in Riesling & Merlot (did I just say Merlot?? yes. it's back!)
Pinot Gris from Oregon...the OTHER Pinot. Great fruit, solid acidity...balanced wine when done well!
Adios to Critter Brands! Good riddance! The kangaroos, penguins, and other barnyard animals had their day. It's time to return to terrior and quality!
Finally, revisiting grape varietals. Vermentino from Tuscany, Aglianico from Campania, Viognier from the Rhone, Sancerre from the Loire, and Nebbiolo from Piedmont (there's a reason why these wines have been around for generations.....they're great, and the Millennial's need to explore them!!)

Here's to 2010!!

Ringing in the New Year....

noreply@blogger.com (Ted Cunneen, CSW) — Wed, 30 Dec 2009 16:37:00 +0000

New Year's Eve is a holiday people have mixed emotions on:

a) it's overrated, and a glorified holiday. I'm staying in, and don't want to spend a dime!

b) I'm hoping someone will have a house party. I want to celebrate the New Year, but don't want to spend the big bucks

c) "I wanna go big! $200 a ticket at the Drake...no prob. It'll be an awesome event"

In my early 20s, my friends and I were in group (c). We'd figure out which bar was having the best party, and pay our $100..hoping to get our money's worth in booze. The realization is that $100 gave us major headaches the next day (well liquor, and soda. not a great combo!)

As we grew into our late 20s, we decided the house party route. I took the initiative and threw a party a couple years in a row. I invited friends to bring a nice bottle of booze, or champagne, while I supplied the mixers, the beer, and the wine. We figured people were able to enjoy themselves in the company of good friends, and good liquor...for about $25 a head!

Champagne is always a crowd pleaser, but I'm not a fan of showing up with Moet Whitestar or Veuve Clicquot. There are TOO many great bottles of sparkling to choose from. A couple of my favorites include:

Ferrari Brut NV (Trentino, IT) - 100% Chardonnay

I'm a fan of this wine, because Italy has some amazing sparklers (Prosecco, being another). Ferrari is the king of this region! This wine will not disappoint!
Price: $25-$30.00/bottle

Henriot Souverain NV - (Champange, France) - 60% Pinot Noir, 40% Chardonnay

Pound for pound, this will beat Veuve Clicquot anyday of the week. I fell in love with this wine a few years back. If you haven't tried it, pick up a bottle
Price: $35-$40.00/bottle

Billecart-Salmon Brut Rose (Champagne, FR) - Blend of Pinot Meunier, Pinot Noir, and Chardonnay

Rose's are still hot, and this one might take the cake. I received this as a gift back in 2005, and became a huge fan! If you're a Cristal Rose drinker, save some dough, and try this bottle.
Price: $100.00/bottle.

Gosset Brut Excellence (Champagne, FR) - 45% Pinot Noir; 36% Chardonnay; 19% Pinot Meunier

The oldest wine house in the champagne region. Gosset has been making wine since 1584 in the Ay region. This will outshine Whitestar in any tasting!
Price: $35.00/bottle

If these wines aren't available at your local shop, ask the staff what they like. I sometimes feel that bringing a Korbel, or Moet to a party is like bringing Coca Cola. Everyone's had it, they like it, but it doesn't bring any curiosity to the table. Be unique, do your homework, and bring something that the party will be talking about all night!

Cheers! Have a safe and happy New Years!

Splurging on wine....

noreply@blogger.com (Ted Cunneen, CSW) — Wed, 23 Dec 2009 19:00:00 +0000

It's holiday season, and that means people dig into their pockets to shell out cash for bigger and better wines.....right?? I think this used to be the mentality of a few years ago, before our economy took a turn for the worse, the unemployment rate spiked, and Charles Shaw became the "Deal of the Year". It's the time of year to celebrate with friends and family, which means spending a little extra on that favorite bottle of wine. I STILL believe this to be the case. Wine is what we call an "affordable luxury". If you spend a little more, at certain occasions, you'll still be able to pay the mortgage at the end of the month.

I was in Florida last weekend, and spent some time with a good friend of mine (who is also a wine lover). During that trip, we splurged and drank some great wine. It reminded me of a question I get a lot..."Ted, what's your favorite bottle of wine??". My answer, "Well, I can't say that I have a favorite, because there are SO many good ones out there". I may have answered that question this past weekend: 1999 Carruades de Lafite. Although, 1999 wasn't the best year for Bordeaux, this wine ROCKED. Why you ask? Well, first of all, it wasn't trying to do too much. With some wines, the fruit hits you like a ton of bricks...throws you off a bit. It's kind of like seeing the climax of a movie in the opening scene. It doesn't give you much to look forward to the rest of the movie. Also, if higher alcohol wine isn't served at the correct temperature, the flavor of the wine is completely masked. Everything about this Bordeaux was harmonious. In addition, it was served at 54 degrees, decanted for about 30 minutes, and served in the proper stemware (very key!). It was one of those moments that make you realize why you love to drink wine!

The cost: $119 (I did a Google search, and it was the lowest price I found). A bit steep in some people's opinions. Let me ask you this: how much have you spent on concert, play, or sporting event tickets? How was the outcome? For a guy, here is how I rationalize buying this bottle: Two tickets to the Chicago Bulls game ($60/ticket...nosebleeds). The Bulls are so awful this year (don't get me started) that enjoying a ridiculous bottle of wine it money better spent!

Go out of your way this holiday season, and splurge for something you're curious about! Spend $50, $75, or even $100 for a bottle. You've worked hard this year, in a tough economy, and it's time you rewarded yourself!

Find your wine style....Old World vs. New World!

noreply@blogger.com (Ted Cunneen, CSW) — Tue, 22 Dec 2009 13:51:00 +0000

What does is mean when you hear "New World" & "Old World" wines?? By definition, we can take a look at the history of wine making: which countries have been producing wine for over a hundred years, and which have come around in the last 50 years.

Old World: France, Italy, Spain, Germany

New World: United States, Australia, New Zealand, Argentina, Chile

We can also take a look at wine making methods. The Old World countries adhere to very strict government regulations (i.e. AOC in France, DOCG in Italy, DOC in Spain). Basically, the terrior (grape/soil/climate/culture) is the "artist" in crafting what you have in the bottle. In the New World, our artist is the winery/winemaker. They're able to have more freedom in crafting their bottle. You have less major flaws from vintage to vintage in the New World; a winemaker can "fix" a bad vintage. If Bordeaux was too cool, and was considerable rainy...well, they're stuck!

We ALSO hear a lot about flavor profile. If a wine is "dirty, earthy, or like sweaty sock", we say that is smells very Old World. Conversely, if we get a lot of "fruit and oak" on the nose, we classify it as New World.

Basically, these definitions build a wall in the wine world, and create confusion. If a friend hands you a glass of wine and says, "Try this. It's stinky, dirty, earthy, and smells like fresh cow manure. You're going to love it!" Your first reply, "umm, I'll pass, but thanks..." Hence, why more Millennial consumers choose New World wines! I came across an article in Food & Wine magazine (January 2010), and thought it was the perfect way for newer wine drinkers to decipher what kind of wine they might like. It goes something like this:

"Find your Wine Style"

----Which do you drink?----

1) whole milk - go for richer, more full-bodied wines - California Chardonnay, for instance

2) skim milk - you'll like lighter-style wines, such as Chablis

----Which juice do you prefer?----

1) grapefruit juice - you'll like things with high acidity - for whites that means varieties like Sauv. Blanc

2) orange juice - you'll prefer sweeter, riper flavors, so stick to Chardonnay, or Viognier

----Which would you rather have on a steak?----

1) cracked black pepper - try spicy Old World reds, like Syrah, Grenache, or Mourvedre

2) bearnaise sauce - you want a lush, smooth California Merlot

----Which sounds more appealing?----

1) black truffles - you're a fan of earthy, funky, umami flavors. Drink Pinot Noir from Bungundy

2) blackberries - you love fruit. New World reds are your thing. Australian Shiraz, or California Zin

I'm not saying this is the formula to finding the wine that suits you. I think it gives a good sense of how we can relate everyday food to our wine preferences. Ultimately, trust your own pallet, but don't be close minded! Once in awhile, take a risk, and try that "stinky" wine!

The Truth behind Drink Lists.....

noreply@blogger.com (Ted Cunneen, CSW) — Mon, 14 Dec 2009 19:24:00 +0000

My goal is to make the wine industry more transparent, hence me writing a previous blog on the "Scoring System". I'm not going to call myself the Perez Hilton of the wine industry, but want to make people aware of what goes on "behind the scenes".

In these recessionary times, people are dining out less and less. We like to call restaurants "FIFO" (First In, First Out), when times are good and bad. It's usually the first thing to be cut from the household budget. "Honey, let's stay in tonight and make a frozen pizza. We need to save money." I love to go out to eat, like most people. Sometimes I would prefer not to cook, but I think restaurants are made to provide unique EXPERIENCE. When people speak of a restaurant's quality, they refer to the food. "I went to XYZ restaurant last night, and the salmon was cooked perfectly....it melted in my mouth" I agree, good food will keep people coming back, but in these tougher times we need to take a look at all components (i.e. service, appearance, and drink lists). Don't get me wrong, it's awesome walking into a dive, and have a mouth watering dish for only dollars. If the restaurant is dirty/outdated, the service is lazy/slow, and they offer only Miller Lite...it makes the "experience" below average. The converse is true as well. If the service is top-notch, ambiance is perfect, the wine list is 200 selections deep (by-the-glass), but the food is cold, dried out, and uninteresting....we get another sub-par performance. The goal is to find a place that fires on all cylinders, and gives you the best of all worlds! These places are harder to come by than one might think.

As I digress from finding the "perfect" restaurant, let's brake down one of the crucial components.....the drink list. First of all, wine always gets the bad wrap on drink lists. Everybody complains that they mark it up way too much. I say to that, "Really? Are you fully educated on the business operations of a restaurant?" Here is an "insider" breakdown of what you're really paying when you order drinks at a restaurant (the costs are roughly estimated, but pretty inline):

Beer - Imported (Heineken)

Wholesale cost: $.80/btl

Drink list: $5.00/btl (in most metropolitan restaurants)

Mark up: 525%

Beer - Domestic (Miller)

Wholesale cost: $.20/draft

Drink List: $3.50/glass

Mark up: 1650%

Vodka - Absolut martini

Wholesale - $.80/shot (20 shots/bottle. Bottle @$16.00)

Drink List: $8.00/drink (appletini)

Mark up: 900%

Wine - Chardonnay (Kendall Jackson)

Wholesale - $1.60/glass (5 glass/bottle. Bottle @ $8.00)

Drink List - $7.00/glass

Mark up: 337%

Wine gets overlooked because of the price. It is usually the most expensive item on a drink list. By-the-glass can go up to $20! Take a look at how much money is made on draft beer! This is the cash cow of any bar.

When I lived in Chicago, after I graduated from college, my friends and I used to go to "All you can drink for FREE" bar parties that lasted 2 hours. We were right out of school, and anything FREE was golden! What a great marketing tool/lure! How many draft beers can somebody put down in 2 hours? I would imagine 4-6 is a fair number (Although, some of my friends had healthier drinking habits!) The bar is spending about $1.00/head to get you in. They assume that after those drafts, you'll buy a round of shots, or mixed drinks. This then will put the bar "back in the black" on you as a patron (please refer to the above entitled "Absolut martini").

Obviously, people are a little more thrifty with their spends at restaurants. I would suggest this: forgo the appetizer/dessert/espresso, and splurge for a decent bottle of wine. You, generally, order what you want/desire for an entree. It's the main component of a meal. Pair that entree, with a great glass of wine, to complete the overall "experience". Also, if the restaurant has a sommelier, or wine steward, partake in their services. Most often, these guys aren't trying to upsell you, or try to "talk above you". A common misconception is that they speak in the "wine lingo", and don't understand the need of the common person. They're conscious of your budget, and are sometimes great allies when told specifically what you're looking for.

The Millennial generation is all about learning. Google is a tremendous tool we use to bargain shop for cars, and electronics. The next time you're out to eat, please keep the above information in the back of your mind. Go ahead, give a wine-by-the glass a try, and leave the draft Miller product for the guy who hasn't done their research!

What's in a score??

noreply@blogger.com (Ted Cunneen, CSW) — Wed, 09 Dec 2009 22:18:00 +0000

This is a question I get all the time: what did the wine score? It used to drive me nuts. Am I a walking encyclopedia of wine scores? Do you expect me to give you my Dustin Hoffman in Rain Man reply? "Oh yeah, definitely 88 pts, definitely" HA! It's out there, and sometimes the easiest question to ask. Below are my ideas on the "pros" and the "cons" of scoring wine:

Pros: It's like buying a car. When you don't know a lot about cars, and don't feel like getting talked over by a salesperson, you turn to Car and Driver, Consumer Reports, Kelly Blue Book. It's independent research that gives YOU a better idea of what you want.

In the wine world it's Wine Spectator, Wine Enthusiast, and Wine & Spirits. I will say that wine publications are like "Wine Buying for Dummies". Check out the back of the magazine (where the scores are). Figure out how much you're willing to spend, and jot down the names of a few wines. This, actually, works out really well with the "value" wines. It allows people to not spend a ton of money, and test their pallet to see what they like. If you're seeking out 90pt+ rated wine, here is a good rule of thumb: you "typically" won't find one for under $10. It's always entertaining to talk to people who are searching for this "Holy Grail" of sorts. It would flaw the rating system if they did that. A great score for an $8 wine is 88 pts, because most "Best Buys" score 85/86 pts.

Cons: The most widely circulated publication is the Wine Spectator (or the Wine Dictator, for those out there). The Spectator is flawed. It operates like any other publication: it needs to sell ad space to generate revenue. So let's say I just submitted my Cunneen Single Vineyard Malbec (I'm super hot on malbec right now, and will get to that in a later blog) to the Spectator for rating. I also happen to have an extra $100K in the bank, allocated for marketing, which I offer up to the magazine (I'm throwing all my eggs in one basket!) Whether my wine is good or not, I'm going to tell you that the magazine is going to figure out how to spin some positive PR for my wine in that publication. If they were to omit, or sandbag my wine, there is no way in hell I'm spending a single nickel with them ever again. It would be in their best interest to provide me with a good score, or nice write up. I'm not saying this happens ALL the time, because they have to have some integrity in order to sell magazines. I'll tell you that their ad space isn't cheap. We're looking at hundreds of thousands of dollars for page ads. The Mom and Pop winery doesn't have that kind of budget. When you get down to lesser publications, space is cheaper. This means a few "no namers" make their way into ad space, and their wines are rewarded with good scores. I'm always a fan of word of mouth, or recommendation. It's like anything, if you trust your friend's judgement, you'll probably feel 'safe' buying the wine they suggest.

If I were had just started getting into wine, here's my plan of attack:

Pick up the Wine Spectator, and purchase 2 bottles each month in their "Best Buy" section. I use the Spectator, because they review more "mainstream" wine. You'll actually be able to find them.
Go to your local wine shop, and ask an educated (key word there!) store associate for his/her suggestions on 2 bottles of wine within your budget.If your local shop has an email blaster, those usually will provide good wine at a good value. Make sure you sign up for one!
Ask a friend, or two, for a recommendation on a wine they had recently.

You can't go wrong with this approach. It gives you multiple opinions/outlets, and allows you to ultimately be the judge. Consumer tastings are always great to attend. Even though they are sometimes pricey, you get to taste a bunch of different wine. It's a solid investment.

Question: Who/What do you trust when it comes to your wine purchases? For me, I trust my peers. I'll occasionally ask my distributor, "what's new? what do you like?" (so it's a bit unfair. I work w/ sommeliers, and certified specialists of wine).

Pioneer of Spanish wine: Senor Jorge Ordonez

noreply@blogger.com (Ted Cunneen, CSW) — Tue, 08 Dec 2009 17:05:00 +0000

I thought I would give you a few more wines to check out. Jorge Ordonez is a stud. Period. The guy was a distributor in Spain in the early 80s. He moved to Boston in the late 80s, and needed a form of employment. At that time, NOBODY was talking about Spain. He began to import some of his producers, and lived "paycheck to paycheck" his first 7 years. In the mid-90s, Spain started hitting the wine scene hard. Robert Parker (Wine Advocate) was saying phenomenal things about the country. When Parker gets excited, most of the American wine drinking population does too! In the late-90s/early 2000s, we saw Spain explode onto the wine scene. Ordonez was integral in that movement. I could go on and on, but I figured I'd give you a few wines to check out:

Volver La Mancha (Tempranillo)
- This wine retails for around $12-$15, but I think it rocks. It's from the La Mancha region (refer to map below). As I said earlier, there are some tremendous values coming from this region. Check it out!

Bodegas Luzon Jumilla (Syrah/Monastrell)
- Another exciting region called Jumilla. Jumilla is know for the Monastrell grape, from which Mourvedre is name in France. This wine packs a ton of flavor, and the wine trade loves it! Tremendous value, which you can find for under $10. Ordonez has a few projects from this area, at a higher price, and they disappoint.

Paso a Paso Castile-La Mancha (Tempranillo)
- Surprise surprise...La Mancha. Can't stress it enough. If you're looking for a wine to enjoy on a weekday night, without breaking the bank, here's another from Jorge's portfolio to put into your cart. Again, we're looking at under $10.

Ultimately, when you're looking in the Spanish section, this is the logo you're looking for. It's Jorge's importing logo. 9 times out of 10, you can't go wrong. I should note that many of Ordonez's wines come off very New World (Fruitty over Dirty Earth). If you're looking to taste/smell "sweaty leather saddle", these won't be the wines for you. Also, check out Garnacha (also known as Grenache). This grape performs extremely well in many of the Spanish terriors.

Please feel free to share comments thoughts on these wines, or the producer!

Wine regions of Spain

noreply@blogger.com (Ted Cunneen, CSW) — Fri, 04 Dec 2009 20:59:00 +0000

I'm a very visual person. When I first started learning about wine, I liked to see the geographical layout of a region.

Working your way into Spain...

noreply@blogger.com (Ted Cunneen, CSW) — Thu, 03 Dec 2009 21:38:00 +0000

This is one of my favorite vineyard shots, so I figured I'd start out my blog with it. I traveled to Spain in the fall of 2000, and spent 3 months studying abroad thru the Universidad de Valencia. It was in Spain, when I first started to drink wine. It was $.50 in the grocery store, and the cheapest alcohol to buy. My friends and I also discovered that when you mix red wine with Coca Cola, it taste a little bit like Cherry Coke. For a poor college student, this became instantly popular! Later, we learned this was also the choice drink for bums...

Spain is one of the oldest wine regions in the world. Archeologist date wine production back to 3000 BC! Today, Spain has the most "land under vine", but is third in production behind France and Italy. There are 4 main regions in Spain: Rioja, Ribero del Duero, Priorat, and La Mancha. There are a few others that are gaining recongnition: Penedes (Cava), Jumilla, Monstant. If you look at the picture above you'll notice the soil. They're like your kickball field in elementary school. Very sandy, dirty, and somewhat rocky. This makes for excellent drainage, and makes the vines really dig deep for its water source! They call this 'stressing the vine'. It makes for a more complex grape.

In keeping with the Spanish them, I opened a bottle of tempranillo last night. Occasionally, after doing events, I'll "trade" wine with other vendors. I hadn't had anything from Spain in awhile, so I figured I'd give it a whirl! I cracked open a 2006 Volteo Tempranillo. 100% Tempranillo, with a few months in oak. It comes from the Castilla region, which is just outside of Madrid (in La Mancha). I would consider this one of the "bulk" regions in Spain (like Langeudoc is to France). Reds from this area tend to be more New World (brighter, more concentrated fruit), than Old World (terrior driven, dirty, leathery, earthy. Here's what I got:

Nose: simply put, it's like sticking your nose into a jar of raspberry jam. Other than that, I don't get much. Maybe a little bacon fat nuance. It doesn't excite me

On the palate: I got "nice" sour cherry notes, but it lacked any dimension. You get a little in the front palate, and then it just dies. No finish at all.

This is the kind of wine that you want enjoy while watching TV, and eating Doritos. It's got a cool package that intriged me. It has one of those "cold activated" labels. It turns blue when it's ready to be drank. Retails on this wine range between $8 - $10. I wouldn't pay much higher than $7.99 for this wine. I represent a wine from La Mancha: Condesa de Leganza Crianza. Retails for $8.99. I find this to be a similar offering, but has more depth on the palate. La Mancha actually has some tremendous values in the market. If you're in your local wine shop, pick up a few bottles. You, generally, will not pay more than $10 for a bottle. If you're interested in Spanish wines, but don't like the "dried fruit notes" that you get from Rioja, this region is a great gateway into building your palate!

Question of the blog: have you tried La Mancha/Castilla wines? if so, which ones? what were the favorites?