The Wine Cellar

Winecology: Domaine Rijckaert - Vigne des Voises Vielles Vignes - Cotes de Jura, Burgundy - 2001

2005-03-04T11:58:00.000-08:00

Burgundy is the traditional home of chardonnay. Jura, in the south of Burgundy, is where Domaine Rijckaert ("ray" - "cart") calls home. In 1998, dutchman Jean Rijckaert enjoyed the maiden vintage of his own label after seeking out affordable vineyard plots in and around Jura (just each of the much-pricier Beaune region of Burgundy). His wines are known for their exceptional value in one of France's most pricey neighborhoods.

Rich gold color in the glass. Presents rich aromas of lemon/lime rinds and minerals. On the palette the wine was steely, juicy and tart. Complex flavor profile of lemon/line fruit, hazelnuts and a touch of banana (?). Great texture and depth. Well balanced with a solid finish. The wine had even more depth and concentration on day 3. One of Burgundy's best QPR domaines and a great contrast/alternative to California chardonnay.

Rating - 9.0 out of 10
Price - $11 (a steal)

Master Sommelier Update

2005-03-04T11:54:00.000-08:00

And the elite circle grows...

Record Number Earn Master Sommelier Diploma; Eleven Wine Professionals Awarded Master Sommelier Title

So You Want to be a Master Sommelier

2005-02-28T16:06:00.000-08:00

Q. What wine society has only 118 members world-wide? And 60 in the U.S?
A. The Court of Master Sommeliers

Why would one join this elite fraternity?

Your affinity for wine, food, service and hospitality is beyond that of most mortals
You'd like the Master Sommelier Certification as a passport to notoriety and opportunities for wealth in the food and wine service industry

How can one become certifed? Its simple, really. Just a little three part certification - introductory, advanced and Master Sommelier Diploma - as follows:

Part 1: Introductory Certification
Topics covered include: world wine regions including appellation regulations, viticulture, wine/spirit production, food & wine pairing, wine service and wine tasting skills. Certification at this level requires passing a multiple choice exam with at least 60% of answers correct.

Prior to taking the next step, the Court warns that one should be able to,"recite from memory facts such as Grands Crus of the Cote de Nuits, the satellites of St. Emilion, the districts of Chianti, the AVAs of Sonoma County, or the Bereiche of the Rheinhessen".

Part II: Advanced Certification
Topics covered are the same as the introductory course, however in much more depth and detail. Certification is in three steps. First is the one hour, 82 question (20 multiple choice and 62 short answer) writtten exam.

Second, a blind tasting of six wines in front of two Master Sommeliers. The candidate has 25 minutes to identify all six wines and is evaluated on technique and accuracy.

Third and last, is an obstacle course in restaurant service. Master Sommolier examiners throw the kitchen sink at candidates as they run the gauntlet of opening, decanting and serving wines, spirts and cigars; pair wine with food; set tables; and manage the duties of practical service and salesmanship. Once again, 60% is required to pass on all three steps.

Part III: Master Sommelier Diploma
The format for the final Master Sommelier Diploma is the same as the Advanced Certification. At this stage, a score of 75% is required to pass. Testing is by invitation only and one must wait one year after Advanced Certification before attempting the Master Sommelier diploma.

The level of detail is excruciatingly difficult. For example, during the blind tasting, a candidate must identify grape varieties, country of origin, district of origin and vintages for the six wines tasted.

Over the 25+ year history of Master Sommelier Diploma, the pass rate for the final stage is around 3%. Good luck!

Mitch Albom on Wine

2005-02-28T15:32:00.000-08:00

Detroit Free Press columnist and "Tuesday's With Morrie" author, Mitch Albom, rants on wine geekdom.

The article is amusing for what it's worth. But honestly, aren't there worse things than being an oenophile?

Winecology: Tenuta de Caparzo - Brunello di Montalcino - Italy 1995

2005-02-23T19:42:00.000-08:00

Brunello is Italian for 'nice dark one'. And Montalcino is an ancient Tuscan village. Brunello di Montalcino, by deduction is a nice, dark wine made in Montalcino. It is a close to kin to the more familiar Chianti, only more austere. Montalcino also happens to be only 10% the size of the Chianti region. Accordingly supply and demand dictates that Brunello's tend to be more rare, sought after and expensive.

Both are made from Tuscany's sangiovese grape. However, whereas Chianti is often blended with other varietals to add depth and layering, Brunello de Montalcino is 100% sangiovese. It affords this non-blending luxury due to a warmer climate and the limestone soil where its grown. Additionally, Brunello di Montalcino must be aged for a minimum of four years (two in oak barrels) prior to release. These factors add up to what is generally considered Tuscany's most consistent high quality wine.

Tenuta de Caparzo is a picturesque 40 year old estate with a wide range of Brunello bottlings. This effort is their standard label, a far cry in price from their high-end "La Casa" bottling. Fear not though, even the standard label delivers the goods.

In the glass the wine showed opaque ruby red colors with hints of browning on the rim. The nose boasted ripe fruit aromas of strawberry, cassis, cherry. Once in the mouth more cassis fruit and candied cherries carried through the mid-palette. But this is definitely not a fruit bomb. Oak provides for a velvety mouthfeel and soft tannins provide structure. All the pieces were in place for this elegant wine. The finish was supple, but sadly only modest in length. A great showing.

Rating - 8.5/9.0 out of 10
Price - $40

Winecology: Guardian Peak - Frontier - Namaqualand, South Africa - 2002

2005-02-16T20:14:00.000-08:00

The sixth edition of Wine Blogging Wednesday is hosted by Cook Sister - a native of South Africa. Accordingly, her theme is South African reds. Not too long ago I had an outstanding experience with a South African syrah, so I was really looking forward to sinking my teeth into this blend from Guardian Peak.

Guardian Peak is the second label of the historic and well respected Rust en Vrede Wine Estate, which consistently puts out well acclaimed wines. Their Guardian Peak label proudly embraces the natural environment of South Africa. In particular the winery seeks to protect and preserve the neighboring Kalahari desert, or Kalahari lion. The lion is proudly featured on Guardian Peak's label.

The Frontier offering is a blend of 43% Cabernet Sauvignon, 42% Shiraz and 15% Merlot. In the glass it has dark purple, inky colors that fade to the rim. Initially the nose was alcoholic, but that quickly blows off and aromas of dark black fruit and tar develop. The palette features ripe dark fruits layered with smoke, dark chocolate and even some cigar box. The finish has length, but is slightly bitter. While the flavors of this wine were complex and rich, I was distracted by its lack of balance. The full flavored profile wasn't supported with the necessary structure and tannin. It was kind of like having a beautifully fabricated Armani suit that was several sizes to big. Ultimately, things just didn't fit.

I'd pass on this one in the future.

Rating - 7.0 out of 10
Price - $11

Influence of Blogs - Continued

2005-02-15T17:34:00.000-08:00

Fellow oenoblogger, Tom from the top-notch Fermentations, responds to the question I posed in yesterday's post about bloggers forcing a top CNN executive to resign: "How long before oenobloggers make similar marks?"

Tom makes two very important and accurate assertions in answering this question.

The best mainstream wine jouranlists have many advantages over bloggers in that they: work full-time in writing about wine, have access to resources like editors and benefit from industry contacts that only come with experience and credibility.
Oenobloggers are still collectively trying to figure what they want to be when they grow up - how to build an audience, how to become relevant, etc.

Tom concludes and answers that he "wouldn't count on" wine bloggers making a similar mark.

First of all, what did I mean by making "similar marks?" I don't think any wine blogger is looking to force a resignation or cause harm. I believe making a mark would entail causing the mainstream wine media and their readers to take notice of this small, budding on-line wine community and the information/opinions it has to offer. Making a BIG mark might include actually persuading a change in how and what the mainstream wine media reports (e.g. style, frequency, mode).

Second, I think Tom is wrong to say he "wouldn't count on" oenobloggers making a mark. Will a wine blogger ever attain Parker or Spectator influence? Probably not, but 25 years ago Parker was an unknown, unqualified voice too. Is that oenoblogging great hope around today? Not yet, but I'm optimistic someone will step up.

Third and last, to further illustrate my point, consider a recent thread of on the e-Robert Parker discussion board. The thread took esteemed wine writer Michael Broadbent to task (rather ruthlessly) for some off-the-record comments he made at a London dinner regarding the globalization of wine (The full story is detailed by the thread's originator and oenoblogger, Jamie Goode, who had no ill intent in initiating his post). Discussion of Broadbent's comments reached a furious pace and brought in over 50 posters and hundreds of comments on both sides of the debate. Broadbent, not an internet user, was faxed pages upon pages of this commentary by his son, a discussion board member. Broadbent replied and defended himself and his comments on the discussion board. Certainly he wasn't forced to resign or retire from wine writing - not even close. But he's taken notice of this on-line wine community - it's opinions and reach.

Upon reflection, I can't really answer my own question as to "how long" before oenobloggers make a mark. But how about a new question, "will oenobloggers one day make a mark?"

I'd count on it.

Another Mainstream Journalist Falls Victim to Blogs

2005-02-14T20:30:00.000-08:00

From the NYT: "Resignation at CNN Shows the Growing Influence of Blogs"

How long before oenobloggers make similar marks?

Winecology: Valentine's Dinner

2005-02-13T17:02:00.000-08:00

Maya and I had some goodies yesterday celebrating an early Valentine's day at Spring.

Veuve Clicquot "Yellow Label" - Champagne, France - NV
This classic sparkler was a delicious apertif before dinner. Something about those fine bubbles set the mood just right. In the glass lots of tiny bubbles set in dark gold and light orange colors. The nose gave toasty yeast and notes of tree fruit. On the palette this wine was well balanced showing plenty of zip and fruits - apples and pears. Concentrated, full flavors with a clean finish of moderate length.
Rating - 8.5/9.0 out of 10
Price - $29

Palmina "Bianca" - Santa Barbara County, California - 2002
Palmina is having much success with indigenous Italian varietals in California. We enjoyed this unique blend of five white grapes - 35% Traminer, 30% Sauvignon Blanc, 15% Tocai Friulano, 15% Malvasia Bianca and 5% Pinot Grigio. It was a crisp, floral wine that paired great with the Oysters. Light straw, almost clear colors. An aromatic and heavily floral nose (a natural, upon reflection, since all five grapes utilized are floral at their core). In the mouth a racy and lively body. Very gewruz in nature. Plenty of white fruit and lychees. A substantial finish.
Rating - 8.5/9.0 out of 10
Price - $28 (retail price, $10 / glass at the restaurant)

Fonthill "Dust of Ages" - McLaren Vale, Australia - 2002
This 100% grenache, from Fonthill down under, was our main course wine. The wine had dark ruby colors that faded to a very light, nearly clear, pink on the rim. The aromatic nose breathed oodles of ripe strawberries and spice. On the palette is was luscious, round and had an ultra-velvety texture. Flavors of dark, red fruits at its core were very reminiscent of pinot noir. Secondary flavors of subtle earth and spice reminded me of typical Rhone valley wines. In one word, smooth. A best of both worlds wine that will have me seeking out more 100% Grenache.
Rating - 9.0 out of 10
Price - $24 (retail price, $65 / bottle at the restaurant)

Who Is Michel Rolland?

2005-02-09T19:26:00.000-08:00

There is much ado about this Frenchman and his wines in the oenophile world lately. Who exactly is Michel Rolland? And why should you care?

The Facts:

Michel Rolland is the foremost wine consultant in the world
His Bordeaux-based consulting practice has over 100 clients across 12 countries
His client roster reads like an oenophile’s wish list of must-have wines
He is a steadfast advocate for using technological developments in viticulture and winemaking to raise the quality of wine
He built his expertise while managing several Pomerol properties which he owns
He imparts a particular style or common denominator to the wines on which he works – heavy on the fruit and oak influenced
He is the reluctant star of a new documentary, Mondovino, which is critical of the globalization of wine and at times portrays him as the root of this evil
Michel Rolland is a lighting rod in the wine industry who is as despised as he is sought after

The Opinions and Criticisms:

Rolland has influence that matches or exceeds that of any single individual in the wine world
Rolland is creating wines that satisfy the tastes of a mass global market
Rolland is driving out the individuality and local essence of wines (e.g. terroir)
Rolland makes wines that strive for excellence on the same dimensions resulting in global variations on the same theme (i.e. his wines are “Pomerolled” or “Napa-ized”)
Rolland consults for a property and it’s wines become immediately credible and usually expensive
And last but not least… Jonathan Nossiter, creator of the aforementioned Mondovino, had this to say, “In the wine world there’s a tremendous standardization and uniformization of taste, from Australia to Chile to France to the U.S., across the globe and at every price level, from a $5 wine to a $500 wine. The classic fraud of our time, which is what Wal-Mart wants us to believe, is that, hey, you’ve got lots of choice at a lower price. Well, you’ve got a lot of different labels on these bottles, but man, the taste sure is the fucking same.”

My Take:
Plain and simple, I like good wine. It’s inconceivable to me that across the entire planet and across hundreds of grape varietals, the vast threat of homogeneity is about to ‘kill’ wine as we know it. If Rolland has made wine as-a-whole better, then that’s a good thing.

It seems to me that Rolland worked hard in studying the history of how great wine comes to be. He wrestled with and figured out possible answers to some tough questions: How much sun? How long before harvesting the grapes? What kind of oak to use? How long to age in barrels? And so on.

Low and behold, Rolland now understands how to make average wine really, really good and even great at times. He has created insights, ideas and techniques that if applied correctly can produce some beautiful juice. There is no silver bullet, magic potion or secret formula to make all wine great. Let alone unvaryingly, Orwellianly equal and great.

Perhaps, Rolland himself put it best.

“What I bring is a range of experience and a span of reference that other people here, however talented they might be, do not have…A consultant cannot know everything. I am here to give advice with an open mind to the resident winemaker. So the personality of the people is an essential. It’s fundamental. If you have no contact with the people, it’s impossible. I’m no magician.”

Winecology: Falset-Marca "Etim" - Montsant, Spain - 2002

2005-02-06T20:37:00.000-08:00

This wine comes from Spanish cooperative Falset-Marca, located in the ancient and isolated Priorat region - a relatively new addition to the mainstream global wine map. Priorat's wines are predominantly high-octane extracted reds, loaded with tannin, concentrated fruit and alcohol. These generous wines are a product of painstaking viticulture due to notoriously low-yielding vines. Priorat's climate and mountainous environment are anything but friendly. Extreme temperatures - hot days and cool nights - combined with rocky and arid soil are the norm. Grenache, carignan, tempranillo and syrah are grown with much success in Priorat.

The 2002 version of Falset-Marca's Etim blends the above four Priorat grapes. Initially this wine was tough and tight - firmly expressing its youth. After a couple hours of decanting, the good stuff was unleashed. The wine had a dark, dark ruby red color with a pronounced light purple on the rim. The nose breathed dark cherry, red licorice and spice. On the palette, ripe red fruits were concentrated and syrupy. Lots of cherry and strawberry. Zippy acidity compliments and balances the fruit. Tannin offers bite in the moderate finish. A great value with aging potential from Spain's shooting star region.

Rating - 8.5 out of 10
Price - $10

Wine Deals on the Town in Chicago

2005-02-06T20:05:00.000-08:00

The Chicago Sun-Times ran a nice piece on specials that various restaurants and bars have been running in the city. A few in particular are noteworthy for the wine deals to be had...

Spiaggia, 980 N. Michigan
"5 for 5" a daily wine and cheese tasting menu for $25 at the dining room bar. A sampling of 5 artisan cheeses paired with 5 wines from one of the city's top restaurants.

Star Bar, 2934 N. Sheffield
Mondays - all sparkling wine bottles 1/2 off
Tuesdays - all wine by the glass $5
Wednesday - Veuve-Clicquot Yellow Label glasses $7

One SixtyBlue, 1400 W. Randolph
Monday & Thursday - bottles of wine greater than $40 are 1/2 off
Tuesdays - all wine by the glass 1/2 off

I'll be trying many of the above in the near future!

French Wine Woes - Marketing Edition

2005-02-02T20:33:00.000-08:00

Yeeesh. Is French winemaker Catherine Gachet too sexy? Have we stumbled upon the Bordeaux bible belt? What maniac approved these x-rated wine ads?

xAcceptable
xUnacceptable - too risqué.

Oh no...don't put that glass so close to your mouth! Your eyes - noooo!
It's no wonder French winemakers need a $90 million aid package to recuscitate business.

Winecology: Georges Duboeuf Fleurie - Flower Label - Beaujolais 2003

2005-02-01T19:45:00.000-08:00

2003 is truly a remarkable vintage for Beaujolais. The scorching heat wave of July and August that year created wines with depth and complexity not normally found in Beaujolais. This particular wine is from negociant Georges Duboeuf who is by most counts the king of Gamay - the primary varietal grown and produced in Beaujolais. Ten villages comprise the top 'Crus' of the Beaujolais region. These top Crus tend to create wines with more elegance than typical Beaujolais, which can be overtly fruity, generally simple and lacking complexity. Fleurie is one of those ten Cru.

This effort had light ruby colors that occasionally brought forward bluish purple hues. A fresh nose of fruity strawberry and cherry. Some floral notes developed over time as well. In the mouth, sharp tartness is well balanced by concentrated fruit. A velvety mouthfeel has more cherry and spice. The moderate length, smooth finish features strawberry creamsicle.

Rating - 8.5 out of 10
Price - $12

Edited to correct Gamay as the "primary" not "only" varietal growin in Beaujolais.

Melbourne Food and Wine Festival

2005-02-01T19:36:00.000-08:00

Now that's what I call wine marketing - via Vinodiversity:

Winecology: D'arenberg "d'Arry's Original" - McLaren Vale, Australia - 2001

2005-01-30T19:51:00.000-08:00

Australia's red stripe winery, D'arenberg, has an historic past and vast portfolio of high quality wines to match. Luckily for us consumers many of these quality wines are available at fantastic value prices. This particular wine is named in honor of its third-generation owner "Francis d'Arenberg Osborn, universally known as d'Arry," who built the winery's current reputation and identity. According to D'arenberg's web site, back in the 60's, 70's and 80's the wine was known as "d'Arry's Burgundy" because all "medium body red wines with soft finishes" were called Burgundies. I'm sure the folks up in the Cote d'Or loved that policy.

The 2001 d'Arry's Original is a big - 15% alcohol - blend of equal parts Shiraz and Grenache that are grown in adjacent vineyards. Colors were dark opaque garnet, nearly black, in the glass. Initially the wine gave off an alcoholic nose but this quickly blew off. It opened up and presented earth and black fruits. On the palette, it was full bodied and creamy in texture. Grenache-driven flavors of ripe strawberries and cola, with underlying black pepper were abundant. Some herbal notes and subtle vanilla added complexity. Zippiness and easy going tannins are present start to finish, tying things together nicely. A flavorful and well integrated wine that has significant aging potential.

Rating - 8.5/9.0 out of 10
Price - $15

Other value D'arenberg wines to check out are the Stump Jump (Rhone style red and white blends), Broken Fishplate Sauvignon Blanc, Olive Grove Chardonnay, Dry Dam Reisling and the ultra-hot Footbolt Shiraz.

Beer is Good For You

2005-01-28T13:14:00.000-08:00

Sorry for the cross-over story, but this one is too good.

Man peed way out of avalanche
A Slovak man trapped in his car under an avalanche freed himself by drinking 60 bottles of beer and urinating on the snow to melt it.
Rescue teams found Richard Kral drunk and staggering along a mountain path four days after his Audi car was buried in the Slovak Tatra mountains.
He told them that after the avalanche, he had opened his car window and tried to dig his way out.
But as he dug with his hands, he realised the snow would fill his car before he managed to break through.
He had 60 half-litre bottles of beer in his car as he was going on holiday, and after cracking one open to think about the problem he realised he could urinate on the snow to melt it, local media reported.
He said: "I was scooping the snow from above me and packing it down below the window, and then I peed on it to melt it. It was hard and now my kidneys and liver hurt. But I'm glad the beer I took on holiday turned out to be useful and I managed to get out of there."
Parts of Europe have this week been hit by the heaviest snowfalls since 1941, with some places registering more than ten feet of snow in 24 hours.

Winecology: Bonny Doon - Le Cigare Volant 2001 - California

2005-01-26T18:13:00.000-08:00

The current edition of Wine Blogging Wednesday, hosted by the oh-so-clever Chez Pim, carries the 'wacky wine name' theme. There is a wide and tempting range of wacky wine name possibilities, but it didn't take me long to settle on this wine from Bonny Doon vineyards.

Literally translated, "Le Cigare Volant" is French for The Flying Cigar. Or euphemistically speaking, The Flying Saucer. Pretty wacky either way you cut it. The story behind this name is even wackier.

Bonny Doon's irreverent owner, Randall Graham, was an original California Rhone Ranger. One of those pioneer winemakers to bring the wines of France's Rhone Valley stateside. Le Cigare Volant's maiden voyage was in 1984.

This particular wine is Graham's tribute to Rhone Valley's Chateauneuf-du-Pape. A blend of grenache, syrah, mourvedre, viognier, cinsault and carignane. The name of the wine is his overseas potshot at those CdP winemakers, who in 1954, with very serious and grave intentions, had an ordinance passed to prevent Flying Cigars/Saucers from flying over or landing near their vineyards. Furthermore, the penalty for infringing upon this ordinance requires that any Flying Cigars/Saucers be impounded! Makes sense to me. You?

Le Cigare Volant's label does a particularly nice job of illustrating a Flying Cigar/Saucer abducting a CdP winemaker and his bullock cart.

So we've established the wacky wine name, wacky vineyard owner and a wacky story behind it all. Was the wine whacked too?

Le Cigare Volant had an opaque garnet color. After about 30 minutes of decanting, I was drawn to the aromatic nose, close-encounters-of-the-third-kind style. Copious amounts of cherry, raspberry and red licorice were highlighted by klingon-like cloaked black pepper notes. This wine is full bodied with ripe plums leading the way for plenty of dark-side fruit. Spice follows as if commanded by jedi knights. Smooth tannins provide an E.T. like backbone. Touches of acidity use gravitational pull to keep everything balanced. A light years long finish full of spice, fruit and tannins.

Rating - 9.0 out of 10
Price - $30

Winecology: Sauvignon Blanc Around the World

2005-01-24T19:57:00.000-08:00

Sauvignon Blanc is one of those grape varieties that is grown successfully all around the world. However, due to the effects of climate, it can taste vastly different from one end of the globe to the other. I recently had the chance to taste and compare three such contrasting styles. The first from Sauvignon Blanc's homeland of France's Loire Valley. The second and third from the New World - California and New Zealand. The three wines varied on several dimensions like concentration, body, mouthfeel and finish. Still though, they all displayed common flavor profiles including Sauvignon Blanc's distinct gooseberry and herbaceous character.

Pascal Jolivet - Sancerre, Loire Valley - 2003
Light straw in color. Strong aromas of chalk, slate and hay with occasional citrus notes. A tingling mouthfeel and fresh zestiness was abundant. Immediate taste of gunsmoke like flintiness. Additional flavors of gooseberry, citrus, fig and "green" tree fruits. A very clean and medium length finish. This effort seemed very natural to me - an honest expression of the grape's personality. It made for a perfect dinner pairing with spinach salad and chicken breasts stuffed with goat cheese.
Rating - 8.5 out of 10
Price - $16

Crocker & Starr Sauvignon Blanc - Napa Valley, CA - 2003
It shows a nearly colorless ultra-light straw. Aromatic notes of melon, lime, grapefruit and gooseberry. On the palette only mild acidity that doesn't quite hang with ripe citrus fruitiness. It also felt a little restrained by some underlying bitterness. Her balance was out of whack. The finish was intense and lasting, albeit astringent. Somehow this particular California expression of Sauvignon Blanc was too heavy and just didn't do it for me.

In Jancis Robinson's excellent book, "How To Taste", we are told that, "the problem with Sauvignon Blanc in a warm climate is that it can rapidly lose its refreshing acidity and the zippy quality of the aroma." She goes on to explain that these nearer-to-the-equator wines often times see oak to balance natural flabbiness stemming from higher sugar/alcohol content and earlier ripening patters. Seems like a good call by Jancis.
Rating - 7.0 out of 10
Price - $21

Kim Crawford Sauvignon Blanc - Marlborough, New Zealand - 2004
The wine was pale straw in color with a pronounced green tint. An explosive nose. Passion fruit, floral leaves, spice, minerality. Once in the mouth it felt deliciously supple offering sharp acidity and sweetness all in balance. The flavors were concentrated and pointed. Loads of pear and green apple fruits. Green vegetal flavors on a long finish that penetrates the back palette. This wine sees no oak and its totally apparent by its natural form. What a superb effort. A great match with Chicken Biryani - a not too spicy Indian dish featuring basmati rice, chicken and a medley of herbs and spices including coriander, cumin, bay leaves, saffron, cardamom, ginger and garlic.
Rating - 9.0/9.5 out of 10
Price - $14

Fine Wine Lines: Wine Expo Edition

2005-01-22T17:00:00.000-08:00

I've mentioned this before, but Wine Expo (a Southern California retailer) puts out the most entertaining weekly newsletter that I've come across. Subscribe for the laughs alone. You'll also get tons of below-the-radar insight into Italian wine - Wine Expo's specialty. Send an e-mail here to subscribe.

Some fine wine lines from this weeks edition:

"Sicilia Bianco IGT 2002 - $5.99 or
Sicilia Rosso IGT 2002 $5.99
Hey you, yeah you...wanna be chic and cosmopolitan like your Euro-Trashfriends? Start by learning to buy delicious, good with anything, quality with no brand baggage attached generic wine like this and using the savings to buy $80 Dolce & Gabanna T-Shirts ...' "

"Silvano Strologo Rosso Cònero Julius 2003, le Marche $14.99
'Captain....we’re damn near pinning the needle on the Bang for the Buck-o-Meter, I think she’s a gonna blow' 'Hang on to her, Scotty, these ribs are almost done and the Romulans are already here for dinner...try decanting it in that Dialythium Cristal vase on the counter...' "

*The Wine Cellar has no association with Wine Expo.

Lone Star Special

2005-01-21T06:09:00.000-08:00

Just one more reason to be proud of living in a blue state. Via Slate.com:

"The NYT notices a heartwarming multi-culti moment at an inauguration party. As 'at least some locals watched in dismay,' a group of Texans ordered up a Lone Star special: merlot with 7-Up, 'described as a Texas version of sangria.'"

Winecology: Chateau de Fargues - Sauternes, 2001

2005-01-20T18:28:00.000-08:00

Now, I get it. This is what sweet Bordeaux is all about. With all the hoopla surrounding the '01 Sauternes vintage and growing notoriety from the #1 billing bestowed to the 2001 Chateau Rieussec on Wine Spectator's recent Top 100 list, I had to get me some.

Chateau de Fargues has long lived in the shadow of little brother Chateau d' Yquem, the standard bearer for sweet wine worldwide. Some 300 years before d'Yquem came to be as we know it, Fargues was producing top flight wine. Both had the same owner until 1999 and today remain the product of very similar winemaking. Robert Parker has called Fargues' similarity to d'Yqeum "uncanny." Parker goes on to elaborate that Fargues won't have the 50+ year cellar life of some d'Yquem, but according to many experts, the 2001 should last three decades. And at easily one-third the price of d'Yquem and one-half the price of Rieussec, Fargues seems like a good bet.

Light gold colors with a visible texture in the glass. Powerfully aromatic and delightfully forward nose. Plenty of fruit, fig and honey. On the palette, ample and intense melons, apricot and citrus fruit. Its body of sweet light syrup is refreshingly balanced with fresh acidic notes. An ever lasting finish. Wow. Almost perfect, but I'm sure it will get better and better with age.

Rating - 9.5/10 out of 10
Price - $122

Oenoblogger Explosion

2005-01-20T18:26:00.000-08:00

Plenty of new oenobloggers out there. Many have been around for a while and are just new to me. Links are on the blogroll...check 'em out.

Winecology: Tsunami Fundraiser Tasting

2005-01-18T20:06:00.000-08:00

I had the pleasure of attending a fundraiser hosted by the Chicago chapter of the American Red Cross at Vinci Restaurant, an Italian bistro in Chicago's Lincoln Park neighborhood. Full disclosure...I'm a semi-active member of the American Red Cross of Greater Chicago Auxiliary Board. Disclosures aside, what an event. Scrumptious food, flowing wine and worthy cause. Highlights of the Italian fare included baked gnocchi in tomato sauce, grilled lamb chops, portobello and cremini mushrooms polenta and prosciuotto wrapped prawns.

Ten different purveyors of Italian wine contributed over 25 samplings for the tasting. Kudos to these distributors. In today's wine market, giving away wine for a cause is much appreciated. There were some outstanding value wines to be had this evening. A few in particular are worth note:

Cesari Mara - Valpolicella - Ripasso, 2001
Powerful nose of dark fruit. An intriguing, layered palette starts with black currant and anise. Spice on the mid-palette and and a strong, plummy finish. Fruit is well balanced with underlying tannins.
Rating - 8.5/9.0 out of 10
Price - $13

Monte Antico - Sangiovesse - Tuscany, 2001
Opaque and dark rose colors in the glass. Dominant earth and saddle leather aromas with hints of strawberry. Fruit forward palette. Lots of roasted strawberries. Nice acidity levels. Smooth, round with a very good length finish.
Rating - 8.5/9.0 out of 10
Price - $7

Villa Giada - Barbera d'Asti - "Suri Russ", 2003
Ripe and supple fruits are at the core of this wine. A dusty nose. Smokey with body that shows typical barbera acidity. A lasting fruit filled finish.
Rating - 8.5 out of 10
Price - $9

Taurino - Salice Salentino Riserva - 2000
Most unique wine of the night. A blend of the indigenous Italian grapes - Negroamaro and Malvasia Nera. Ripe cherry aromas. Spritz and concentrated grape juice on the palette. Light to medium bodied.
Rating - 8.0/8.5 out of 10
Price - $10

Fine Wine Lines

2005-01-18T19:43:00.000-08:00

The Dr. Vino Trifecta

"The numbers of those preferring 'ABC' (Anything But Chardonnay) white wine have been rising. As a result some American wineries have thankfully toned down the oak influence. The fewer 'Home Depot' wines out there, in my view, the better..."
Dr. Vino

Title of a blog post with regards to Foster's hostile takeover bid for Southcorp:

"Woop woop, there it is"
Dr. Vino

Yet another title of a blog post with regards to Foster's hostile takeover bid for Southcorp:

"The beer hunter"
Dr. Vino