I like to keep my pallet fresh and our tasting notes on our wines even more fresh since wines go about aging and evolving. So last night I thought that since I had a bottle of the San Gimignano Syrah Roble 2007 sitting there, staring at me, begging me to drink it, I would take my time and rewrite my notes. I had this with a salmon burger with tartar sauce and a green salad with avocado. That combination was decent and I think this wine could do very well with fish, just not with tartar sauce. Here is the updated version:

Eye: Red leather jacket.

Nose: Raspberry and blackberry jam. Faint hints of spice.

Mouth: Super easy to drink, well balanced and smooth. On the attack, ripe raspberry and blackberry with hints of black pepper and cedar toward the finish.

Oak: 12 months in new French and American oak.

Aging/cellaring potential: 5-7 years conservatively.

Pairing: Simpler pastas, mild cheeses, heavier fishes.

It is the time of the year that the weather is starting to change.  You can read it on wine industry websites, as those in the Northern Hemisphere scramble to get ready for Harvest, and those in the South are just starting to think about it.  The opportunity to be a Cellar Hand is starting to pop up on in wine industry classified websites all over, as they try to nail down the temporary work force 6 months in advance.

This is great news for young wine enthusiasts.  A Cellar Hand position could give you enough money for food, lodging and transportation to any wine region in the world, and it is an opportunity that few tend to jump on, probably due to the long hours and 7 day weeks.  Wine is largely a story about where the grapes are grown, and the people that grow them, and being a Cellar Hand allows you to see that story first hand, and get paid for it.  Some websites that either have advertisements up, or will in the future are www.wineindustryjobs.com.au/ , www.vinojobs.com/ , and www.winejobs.com.

Pablo and Hector Durigutti did not always work together. The brothers took different tracks to arrive at Durigutti Winemakers ( http://www.durigutti.com/).

Pablo is the lesser known brother, but has served on a number of projects, shipping him as far as Austria and Switzerland to advise high end wineries. Most famously he was in charge of all winery operation at Rutini and his experiences bring a New World style of wine making to this collaboration project with his brother.

Hector Durigutti has made a name for himself in the Argentina wine world by becoming one of the experts on the Malbec grape. To suggest that he has “rock-star status” would not be an understatement (http://boutique-wines.blogspot.com/2008/03/winery-of-month.html). His illustrious career has had his hands in over 25 different projects, but the start of his rise was at Altos Las Hormigas. While his website claims that Hector brings an Old World style to the project, do not be fooled. His Malbec’s are not going to taste like a Cahors (http://en.wikipedia.org/wiki/Cahors_wine or http://www.frenchentree.com/france-lot-quercy-cahors-wine/ ) and both share an “avant-garde philosophy”, which is by nature not in the Old World style. It is better to suggest that Hector has been involved in so many projects and his style has mimicked to the point that it seems like a traditional Malbec style.

As one would expect from the collaboration of two great winemakers, the resulting wines have been high quality, unique and delicious. As one would have not expected however, the results have been very affordable. The Durigutti Bonarda ( https://www.anuvawines.com/wine/bonarda/durigutti-bonarda-2006/ ) has medaled internationally, but it is also the first suggestion from owners of boutique wine stores in Buenos Aires when looking for a quality Bonarda. The Reserva Malbec ( https://www.anuvawines.com/wine/malbec/durigutti-malbec-reserve-2005/ )is exactly what you would expect from a Hector Durigutti influenced Malbec. It is a complex and unique expression of the varietal that can stand by itself, but also pairs well with a juicy steak, the 90 point rating from Wine Enthusiast is not a bad thing either.

Durigutti Winemakers has created some great wines, but since the winery is so new it has not gathered the customer base that the bigger names have already collected, and the corresponding price increase that comes with it. If you have not tried a Bonarda or a Durigutti Malbec wine yet I would highly suggest it.

(Guest blog by Ashley)

There are several sites on the internet listing “things you must do while in Buenos Aires”. After 9 months here I have accomplished several including; 28. Sprinting across Av. 9 de Julio in one bolt, http://argentinastravel.com/549/9-de-julio-is-it-the-widest-street-in-the-world/

29.Spending an afternoon reading in Ateneo’s book store, http://www.flickr.com/photos/proserpina_/101350718/

30. Eating pizza from Guerrin on Av. Corrients etc http://www.pizzeria-guerrin.com.ar/

But even with all my time in Buenos Aires there were a few I had missed. It wasn’t until my boyfriend’s dad came to visit that was motivated to get out and cross of the last few experiences off my list. Thursday morning when Chip arrived, we walked around to 1.Plaza de Mayo http://www.flickr.com/photos/faw/38877372/ and up Av. de Mayo to Café Tortoni.

2.Café Tortoni http://www.cafetortoni.com.ar makes everyone’s list. I’d passed it with long lines of tourists waiting to get in. The interior of the space remained a mystery however, as all the windows are closed with heavy curtains.  We walked in and my jaw dropped, marble, wood, stained glass and waiters in tuxedos. We took a seat and ordered a3.traditional Argentine breakfast; 3 media lunas and café con leche. . http://www.akworld.net/webblog/wp-content/uploads/2007/12/cafe_con_leche.jpg

Afterwards we walked through our neighborhood of San Telmo and showed Chip a few of our favorite spots like 4. Plaza Dorrego http://akworld.net/BAweekly/?p=296 , and 5. Defensa Street  http://z.about.com/d/gaytravel/1/0/E/G/-/-/Defensa_Street_1.jpg before stopping in at his hotel. Later that afternoon the two headed for 6.Recoleta Cemetery, http://www.recoletacemetery.com/ another staple on the list. I stayed in to work, something that you should avoid at all costs if visiting BA.

7. La Cabrerra, BA’s most famous steak house. http://travel.nytimes.com/travel/guides/central-and-south-america/argentina/buenos-aires/60725/la-cabrera/restaurant-detail.html , We heard the rumors. We read the reviews online. But nothing could prepare us for the monster cut of steak and smorgasbord of sides they put before us. We walked out with half a cow in a doggie bag. I recently read recently that Argentina has a per capita consumption of beef per year of 143 lbs. I am convinced La Cabrera has something to do with this. http://worldfocus.org/blog/2009/07/20/meat-lovers-mourn-argentinas-disappearing-beef/6393/

But no matter how much steak you eat there is always room for 8. Gelatto http://www.freddo.com.ar/ We tried to walk a bit of it off by passing 9.BA’s narrowest house in San Telmo. http://image12.webshots.com/13/1/21/41/139512141XJERTP_fs.jpg

The next morning we woke early. I made crepes, delicious and not on the list but the 10. Dulce de Leche I filled them with is. We boarded the bus and headed for 11. The Mataderos street fair. http://www.gotraveltoargentina.com/argentina_flea_market.html Sadly death took on a new meaning in Mataderos as we took the 45 minute bus ride out to discover there was in fact no fair that day. We wandered a few blocks noting the roughness of the barrio; stray dogs, broken glass, cracked pavement and headed for the nearby safety of 12. a Hole in the wall parilla,http://www.akworld.net/webblog/wp-content/uploads/2006/10/parilla.jpg where we 13. ate asado and 14. drank Quilmes.  http://www.quilmes.com.ar/
On the way home Stu and his dad repeated # 8.

15. We napped. Naps are universal for all travel lists.
Around 6 we  went to 16. The MALBA http://www.malba.org.ar/web/home.php for some modern art. On top of the permanent greats like Frida Kahlo Diego Rivera we swung to the top floor for a peculiar temporary exhibit.  We walked out scratching our heads as one should when leaving a modern art museum.

We walked around a bit before heading back to our place. We made the night extra special by opening Stu’s 17. Good bottle of wine, http://www.anuvawines.com/ the Las Perdices Don Juan. https://www.anuvawines.com/wine/blend/don-juan-reserve-blend-2006/ The boys taunted our kitten with  small scraps of cow from the night before.

For Chips last day in town we walked around 18. La Boca http://www.virtualtourist.com/travel/South_America/Argentina/Distrito_Federal/Buenos_Aires-1541981/General_Tips-Buenos_Aires-La_Boca-BR-1.html , probably my least favorite on the list aside from 19. Dog poop. It continues to amaze me how exhausting two blocks can feel when you are harassed by people trying to sell you something. “No I don’t want to buy a pair of jeans for my dog. And no I would not like to “prove” a cup of coffee”.

From there we took a taxi for # 20. Conversation in broken Spanish with a Porteno cabi- This one includes several parts or cannot be considered complete. You must talk about a) Politics, both Bush and Obama. b) asado and meat. c) Soccer and currently d) Michael Jackson. http://www.citytax.com.ar/flota-radiotaxi/laflota-radiotaxi8.jpg

By 2 am we made it back to our apt. The 4 days flew by so quickly it felt weird to say good bye. But we felt proud for accomplishing so much. Next time we will have a few more things to cross off; including 24. Peruvian Chicken in Abasto, http://www.guiaoleo.com.ar/detail.php?ID=2543 24. Wine Tasting https://www.anuvawines.com/wine-tasting/ and oh yeah maybe 25. Tango, http://minuet.dance.ohio-state.edu/~nicholas53/Images/Words/Passionate/tango2.jpg 26. Leather, and some http://animalsneedkisses.files.wordpress.com/2009/02/cow.jpg 27. Mate. http://upload.wikimedia.org/wikipedia/commons/5/55/Mate_calabaza_fondo_blanco.jpg

I know this post is very off topic, but I feel it’s my civic duty to inform as many people as possible about the bird-shit bandits:

If you live in or are visiting Argentina, the following may happen: you are walking down the street, minding your own business and you feel something splatter across your arm or pant leg. It looks white and disgusting and immediately a “good samaritan” will offer to help you clean off your clothing. It may be an old lady, or a young boy. It doesn’t matter. That person is part of a team of thieves scheming to get your money and valuables.

As this first person helps you clean off, a second and even third will try to pick your pocket, take you backpack or otherwise rob you.

I have personally met 4 people–all tourists–who have mentioned that this happened to them. Two of them recognized what was happenening about half way through the scam, and the other two did not and ended up without their wallets.

Please spread the word!

Mr. Cavagnaro’s Reserve Malbec rarely shows it’s gorgeous body at our wine tastings in Buenos Aires but tonight was an exception. With stories of bird-shit bandits (no kidding–watch out for this scam if visiting Buenos Aires. Especially at Retiro bus terminal or any subte line. Our two guests tonight along with a good friend of mine have nearly been victims of this horrendous scam. A nice older lady will approach you and tell you you have some schmutz on your jacket or pants and offer to help brush it off. She will say its bird shit. This, or one of her partner’s in crime will actually throw a concoction of milk and birdseed on you and she will try to help brush it off. Then they will try to pick your pocket.) and bullshit in La Boca, I do believe our guests had anything but a shitty time sharing 6 bottles of wine with us.

Cheers to Mike, Howie and Bruce.

On Saturday the Anuva team met for a short and sweet in-company tasting. With only 9 wines the tasting took about 40 min to complete. In the line up was a dessert wine. Pink viscous and aromatic. My initial reaction was Halloween candy, like when I was 10 and returning home with a large plastic pumpkin filled to the brim, devising a plan of how to convince my parents that I should be entitled to eat the entire lot. Others suggested tawny port and caramel. I’ll admit I am often apprehensive to try dessert wines. I tend to prefer coffee with my cake and feel slightly ill at the thought of sucking in any extra sugar.

Many a winery can make good desert wines but also make some horrendous sticky sweet syrups. Saturday night’s sample was made very well. And some people love desert wines, like Stuart who later washed down an entire dulce de leche flan with the wine. Dessert wines can be tricky:

http://www.winedefinitions.com/learningcenter/articles/introductiontodessertwines.htm

By definition a dessert wine refers to all fortified wines, with 16-21% alcohol, sweet or not. This includes ports, late harvests, sauternes, sherry and tirades. Production styles vary in Argentina desert wines are called Dulces or tardias (late harvests). Late harvest wines are difficult to make because the Grapes are left on the vines longer and thus are more susceptible to damage and weather. One of the first rules of fruit growing is that everyday on the vine is a risk. Delaying harvest can be a huge loss. But with some luck the grapes ripen, swell and eventually shrink. Flavors are concentrated and sugar levels are high. (Thus higher alcohol) As a result of the production desert wines tend to be more expensive.

In addition from a seller’s perspective moving dessert wines, which often come in 375 ml bottles can be a burden and throw off shipping. I have tried very few dessert wines. I will leave the wineries nameless, but some of the dessert wines I have tried have been pretty awful. But Saturday’s experience sparked my interest and I would be more willing to try other dessert wines in the future. My approach to wine and everything else for that matter is anything can be good if done right.

If you are interested in trying dessert wines I suggest the following -Try various dessert wines in tasting rooms, most wineries will feature theirs -Consult your local wine shop for a recommendation – Consider Argentina, which has been receiving more attention for its dessert wines. The low humidity in many regions allows the grapes to linger on the vines with less risk. To serve dessert wine -Whites chilled, reds partially chilled -Pair with foods, less sweet than wine. For example almond biscotti or pound cake pair easily with most dessert wines. -Fresh fruit like peaches are another option -Consider creamy cheeses, pates as alternatives to desserts.

If you had less than 24 hour vacation in Buenos Aires what would you do? Our guests yesterday, Lauren and Joann flew down that morning from the states for a mini-escape. With a bit of luck the two saw open seats for Buenos Aires and jumped at the chance.

With their departure scheduled for 9 pm their time was short, and their goals were high. A whirl wind day of steak, shopping and wine was in the works. When they explained their itinerary I had to ask, were these condensed out of the country excursions a norm? Apparently yes. Joann works for United and every so often takes advantage of the flight vacancies. I became envious at the mention of a past weekend trip to Rome.

While in Buenos Aires for 10 hours, the two had lunch at the famous La Cabrera http://www.parrillalacabrera.com.ar/, a great choice for the ultimate Argentine experience. We were excited to share our wine with them and hear more of their stories. By 6:30 we had their taxi waiting and wished them a safe flight.

Each wine has a life span. Many peak in their youth and are ready to be enjoyed within a year of vintage, like a high school prom queen. Other wines need a little bit more time to smooth out and become less awkward, like the geeky kid in your algebra class, who surprises you 10 years later at high school reunion. Aged wines offer much more complexity as wine makers look for a balance of three components; bright fruit, acidity and tannin, which comes from the grape skins and oak aging. With high amounts of each in a balanced proportion a wine can age into a complex velvety beaut.

As time passes the fruit fades and tannins break down. In most cases if there is little fruit to begin with the wine will seem dull and less interesting. An aged wine will be recognizable by its coloring. As red wine matures the hues lighten into coppers and browns. While white wines become more dark and golden.

Last week at a tasting I tried 3 wines with vintage dates between 1999and 2002. Our host explained that these wines were on their way out and ready to drink now. As we tried three different varietals the structure of each was elegant and round, while the fruit was mellow, subtle and subdued.

For a bit of fun our host ended the tasting with a young fruity Malbec, which stood in stark contrast to the grandfathers in the first half of the tasting. The fruit was bright but the structure seemed more tannic and less smooth. One of the most exciting things about wine for me is how wine changes, from time on a shelf to an hour after opening it. Aged wines are great to explore to understand how wines evolve, peak, fade and die. Check out this Article from Into Wine to learn more about wine aging. http://www.intowine.com/aging-wines-which-age-well

A heat wave in the dead of winter strikes fear into the hearts of wine makers. Last week Buenos Aires experienced an unexpected spike in temperature leaving all improperly stored wine at risk.

We received several nervous phone calls from wine makers warning us to serve their wine at the proper temperature. We assured them all of the wine is stored in a 12 degree Celsius wine cabinet.

The heat wave caught me off guard as well. I spent my day working around the city in a wool sweater with a long sleeved undershirt.. My wooly inferno reminded me of the Argentine summer and the sensation of being slowly cooked alive.

I passed several supermarkets. Eyeing their wine aisles stocked with out a temperature control system and chock full of Alamos, Santa Julia and Vasco Viejo, I thought that like me these wines knew how a roasted goose might feel.

Some of the best restaurants in town are guilty of cooked wine as well, storing their wine on shelves in the back, or worse yet above the grill.

On a hot night last February I learned the importance of proper wine storage. I buy wine from every price range and try to keep an open mind. I found a blend for 8 pesos and proceeded to the check out. To my surprise the wine had been discounted to 6 pesos.

Suspicious to say the least. If you wonder what cooked wines tastes like imagine the fruit knocked off the pallet and a dull syrupy sensation lingering in the mouth. Cooked wine also tends to make me feel ill. After a few sips I sent half the bottle down the drain and half into the oven over a roasted prime rib.

Proper wine storage requires a cool dark space. For more tips on how to keep your wine check out http://www.basic-wine-knowledge.com/proper-wine-storage.html

When shopping for wine be sure to note conditions. Is the space climate controlled? Most local supermarkets are not and it is well worth the extra stop to a wine shop.

As for me, after a long day of suffocating in my own clothes I looked forward glass of nice crisp white wine.