Vine: Uncorked

Save Water, Drink Wine: Wine & Spirits Magazine's 'Hot Picks' Event

I apologize for being quiet for so long.  There's been a lot happening, but things should calm down now...I hope.  But for now, consider buying tickets to the events listed below, from W & S Magazine, if you're in the area.  Should be some fabulous wine and the price isn't bad, especially when proceeds benefit such great organizations!

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                                       SAVE WATER. DRINK WINE:
                     WINE & SPIRITS MAGAZINE’S ‘HOT PICKS’ EVENT
            SHOWCASES SIPS OF MOST FAVORED WINES OF THE WORLD
                 So Cal’s up-and-coming wine pros and local restaurants
                                         provide bites and pours
 

(March 27, 2008, Los Angeles, CA) – Wine & Spirits Magazine will showcase their critics’ favorite wines of the world while featuring local, young wine professionals and restaurants in the two-city tasting event HOT PICKS.  The tour will kickoff in Los Angeles on Thursday, May 22, 2008 from 7 - 10 pm.  LA HOT PICKS is set in MODAA Gallery, a world-class mixed use architectural studio, art museum, and artist loft space located at 8609 Washington Boulevard in the culturally burgeoning Culver City. In keeping with Wine & Spirits Magazine’s mission to raise awareness of water conservation issues, proceeds of LA HOT PICKS will benefit the Surfrider Foundation. The second HOT PICKS will take place on July 9 in Seattle, at The Paramount Theatre, benefiting Puget Soundkeeper Alliance.


The events celebrate the “Critics’ Picks” list which will be featured in the June, 2008 issue. W&S critics taste and evaluate more than 9,000 wines a year. Their favorite wines—what they deem accessible, delicious and affordable—comprise this list. These are the wines that they scour wine lists and retail shelves for daily—what's in their fridge and on the table at their dinner parties. The LA May event coincides with the release of the June issue.


HOT PICKS is designed to reach a mix of millennial and gen Y wine consumers; all featured sommeliers and wine experts are under the age of 35. The event offers Los Angeles oenophiles a multi-level experience that brings together great wine, cuisine from a handful of select local restaurants, and the opportunity to meet ten of their city’s most exciting, up-and-coming wine professionals.


Tickets are $75 and available at http://www.wineandspiritsmagazine.com/hotpicks. Space is limited; advance purchase is recommended.

Founded in 1982, Wine & Spirits is published seven times a year and read by over 200,000 members of America’s wine community. Consumers and wine professionals read the magazine for information on wine and spirits, including articles on established and up-and-coming regions and producers, the art and science of viticulture, restaurant and industry happenings and food and wine pairing. Wine & Spirits, is the only American wine publication to win the James Beard award four times for excellence in wine writing.

Book Review: Wine & Philosophy

Wine & Philosophy: A Symposium on Thinking and Drinking
Edited by Fritz Allhoff, Forward by Paul Draper

To read this book is to think about wine in ways you probably never have before.  Wine & Philosophy is a symposium, a collection of essays written by notable scholars, philosophers, wine critics and other wine industry professionals that explore the deeper meaning of wine.  These essays take you on a journey, allowing you to look beyond the tangible sip and consider the significance this illustrious drink has had in the world for centuries, as well as how it affects our daily lives today, consciously and subconsciously. 

These essays look at how wine relates to history, art, culture, philosophy and religion.  They also contemplate the science and metaphysics behind why wine tastes the way it does, the notion of terroir, and how it could possibly have 'coffee or blackberry' notes in it.  This work includes essays that analyze the beauty of wine in relation to the art of drinking it, wine tasting aesthetics, and who has the authority to determine the quality of wine and whether it's good or not.   Finally, other essays include topics on wine from a political and economic standpoint. 

I definitely recommend this book to anyone interested in wine.  The essays are extremely well written, informative and thought-provoking.  Moreover, Wine & Philosophy is simply an enjoyable read.  However, it's not something you can breeze through in one day - it takes a little time if you really want to absorb all of the concepts presented.

It's only $13.57 from Amazon.com so buy it today!  BUY

 

2004 Byington Cabernet Sauvignon, Chelle Mountain Vineyard

Initially, the land on which Byington Winery & Vineyard now sits was purchased by Bill and Mary Byington as a family retreat.  However in the 1970s, the Byingtons were approached by a winemaker interested in leasing a portion of their land for vineyards.  Since Bill was an avid wine collector, he willingly agreed.  Twenty years later, Bill decided to plant nine acres of Pinot Noir, the crown jewel of the Santa Cruz Mountains, and Byington was established in 1987 with that years vintage release. 

While I have yet to taste their Pinot Noir, or any estate wine for that matter, I did taste the 2004 Cabernet Sauvignon, Chelle Mountain Vineyard, from Paso Robles.  The vineyard is situated on a ridgetop on the west side of Paso Robles in the York Mountain area.  Its positioning means the vines receive the full effect of coastal winds and wide temperature variations, but that doesn't hinder the quality of the grapes or the wine.   

This Cabernet is a deep, dark black plumb color and at 17% alcohol, it's definitely intense and concentrated.  The fruit forward nose gives hints of cassis and plumb, herbs, black tea and cedar.  The oak used is 30% new American barrels so it's not exactly subtle, but not TOO overpowering.  This is definitely a weighty, full-bodied wine with rich tannins and a medium-long, dry finish.  This is definitely a wine that will go well with red and game meats.  Its complexity and structure will allow it to age - as stated on the label, it can be enjoyed for the next 3-7 years.  I personally would enjoy this wine if it were a little lighter and had less alcohol.  But a fine effort nonetheless.

You can purchase this wine for $32 on the Byington Vineyard & Winery website.

Rising Wine Prices

The weak U.S. dollar, increased oil prices, rising labor costs, little consumer brand loyalty, endless selection of wine producers to choose from, the hunt for price and value, high demand and low supply of certain wines all lead to one conclusion - the price of wine is expected to rise, especially for European wines, in the near future. 

An article in the NY times, written by Eric Asimov, explores this fearful topic further.  Check it out.

Vinquire - New Wine Search Engine

FIND THE BEST WINE DEALS ONLINE

Vinquire.com Launches Free Comprehensive Wine Search Engine

San Francisco, CA (PRWEB) November. 6, 2007 -- Vinquire.com, a San Francisco based wine portal, today unveils a free wine search engine enabling users to search for wines at over 3,300 U.S. wineries and retailers.  Vinquire inventories over 500,000 wines and offers users the ability to find virtually any wine at competitive prices.

Unlike other wine search engines, Vinquire displays all wine search results available every time, regardless of site sponsorships. In addition, the search engine is constantly updated with fresh wine inventory data via Vinquire's proprietary web crawling technology. And, much like Google™ search, users can employ advanced requests to fine tune results.

Vinquire also offers social networking features enabling users to submit wine reviews, participate in forum discussions, and receive wine recommendations that are based entirely on other users' reviews. Additionally, the site is able to deliver customizable wine recommendations which can be optionally limited to wines available at chain stores such as BevMo, Albertsons, and Trader Joe's.

Vinquire is the first wine site that merges both a powerful wine pricing search engine with community-centric features. This enables Vinquire to not only deliver recommendations based on user-reviewed wines, but also help users find those bottles at the best prices. Based in San Francisco, CA, John Kleven and Andy Hund founded Vinquire in late 2005 and the site officially launched in 2007.

The search is available now at www.vinquire.com.

About Vinquire.com:

Vinquire.com is a free wine search engine that enables users to find the best prices on wine.  Based in San Francisco, CA, Vinquire maintains information on over 500,000 wines and allows users to search for, discuss, and review wines.  For more information, visit www.vinquire.com.

Portuguese Wine & Port Tastings

The Port and Douro Wines Institute and ViniPortugal Will Showcase

More Than 100 Wines at

Tastings In The US In November

Targets increasingly sophisticated U.S. consumer

 

PRESS RELEASE

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Oporto, Portugal – November 1, 2007— In response to increasing U.S. consumer appreciation, the prestigious Port and Douro Wines Institute, the official guarantor of the integrity and quality of Portos and Douro wines and ViniPortugal, the Association for Portuguese Wine Promotion will host four tastings in the US this November.

Events for the trade only will take place at 3 p.m. on November 12 in Los Angeles at the Ritz-Carlton, Marina Del Rey, CA; on November 14 at the Embassy Suites Hotel-Downtown in Portland, OR; on November 15 at the Sheraton Seattle, WA; on November 20 at the Harvard Club, Commonwealth Avenue in Boston, MA.

Following the trade events, four general consumer tastings will be held at 5:30 p.m. to benefit the prevention of cruelty and care of animal organizations in the four US cities: the Society for the Prevention of Cruelty to Animals Los Angeles, CA; DoveLewis Emergency Animal Hospital in Portland, OR; the Seattle Humane Society, WA; and the Massachusetts Society for the Prevention of Cruelty to Animals - Angell in Boston, MA.

“In the United States, the growth in wine consumption across the board has led to an increasingly sophisticated drinker,” said Jorge Monteiro, President of the IVDP.  “We want to build on the success of our Ports and Douro wines, as well as the other Portuguese red and white wines.”

 
Kim Marcus in the Wine Spectator said recently that since the turn of the century Portugal has emerged from the shadows to become one of the most interesting and exciting red wines regions in the world today.  Historically the US market has cared deeply for Portos, especially Vintage Portos.  Now, with new production methods and a strong distribution network, the US consumer is enjoying many Portuguese wines from, amongst other regions, Douro, Alentejo, Dão, Alenquer, DOC Muscat of Setubal, as well as the beloved Vinho Verde.

For more information about the Wines and Portos of Portugal Event, please call 1-877- 2-PORTUGAL.

Press Release provided by Harron & Associates.

What, No More Wine Headaches?

As wine drinkers, you've all been acquainted with this scenario at one time, or many times: you drink some wine, especially with dinner, you're feeling pretty good, and then the next day, or even as little as a few hours later you have a little monster creeping up that turns into a full-blown, throbbing headache. 

Well, there may be a way to avoid this in your future.  Chemists at the University of California, Berkeley, have developed a device that can detect chemicals, biogenic amines, found in wine that may be the culprits of these agonizing headaches.  They've been able to do this by working with the same NASA-funded technology designed to find life on Mars. 

These chemicals also occur naturally in many foods, so when drinking wine with food, these headaches can become worse depending on the foods you eat and the wine you drink.  Read More

First Big Crush, by Eric Arnold

A fresh, raw perspective on the harsh reality of being a winemaker.  We all think the job of making wine must be as glorious as drinking it, but Eric Arnold shows us a different side in his new book First Big Crush. 

Having just been fired from his job, or quitting it, depending on which part of the book you read, Arnold sets out to learn more about wine by heading to New Zealand and obtaining a year long apprenticeship at Allan Scott Wines.  Initially he's expecting "the good life," leisurely walking vineyards, tasting wine and good food.  On the contrary, he discovers winemaking to involve mostly cleaning and that winemakers are a little nutty. 

Part one illustrates the intricacies of the harvest, the technical aspects of using the equipment and what a dirty, physically painstaking adventure wine crush can be.  He does his best to balance the boring (to some people) technicalities with his rough sense of humor and drunken stupor stories that will definitely leave you laughing. 

Arnold goes on to introduce the reader to the stages of winemaking, beginning to end, and all things related to it in part two.  He touches on blending, the reasons behind it and why you shouldn't get upset when you find out there's some Chardonnay in your Sauvignon Blanc!  And of course Arnold couldn't get away without mentioning the importance of screwcaps seeing as New Zealand, along with Australia, has been at the forefront of The Debate.  One chapter, And the Winner Is...No One, talks about those beloved wine rating systems and the fact that so many people get caught up in buying and drinking wines because they were rated 90 + points by Robert Parker, rather than because they truly like the wine.  I firmly believe that people should try all types of wine, regardless of the rating system.  There are so many delicious wines out there that get snubbed because they don't have a rating attached to them and that's a sad thing. 

Part three focuses on vineyard management and preparing to start the cycle all over once again.  He discusses how wineries tend to have a hard time finding devoted workers due to the reality check that sets in.  Finally, Arnold emphasizes the troubles for both growers and laborers when it comes to the vineyard. 

No, the intentions of this book are not to completely destroy every wonderful thought you had about wine, viticulture and viniculture.  However, it's important to understand that the delectable wine you consumer with such ease, doesn't come with the same ease.  Winemakers love what they do, and it is a rewarding career, but it doesn't come without sacrifice.   

Overall I found the book funny and enjoyable, but I did find Arnold's writing a little rough around the edges.  Nonetheless, I suggest you drink some wine and read along, because the author did while writing it (maybe that's why the writing is a little disjointed). Click below to buy the book.

                                                              

To Cork, or Not to Cork...

                               

There's an interesting article, written by John Intardonato of Wine Business, regarding the never ending cork-screw cap debate.  This past weekend, COPIA kicked off its month-long Napa Valley harvest celebration.  Along with the festivities went a friendly wine closure debate; panelists included a small group of wine industry leaders. Read More at Wine Business.

Food & Wine Pairing For Thanksgiving

Quite often, people become dreadfully intimidated when it comes to serving wine at Thanksgiving or any other holiday meal.  They feel it just isn't possible to choose a bottle of wine to match so many flavors.  But it is possible and it isn't as difficult as it seems.

"No other holiday celebrates the gift of wine like Thanksgiving," says Natalie MacLean, author of the bestselling book Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass. "Wine is a taste of the harvest along with all the delicious dishes on the table.

To make pairing wine with your Thanksgiving or other holiday meal a painless task, take advantage of Natalie MacLean's free online matching tool.  Start out by choosing "turkey holiday dinner" from the food drop-down menu and then select the specific type of dish you are serving.  You may also begin by selecting the type of wine you would most like to serve. 

Below, you'll find MacLean's "Five Quick Tips For Choosing a Terrific Thanksgiving Wine":

1. Start with bubbly. Sparkling wine is a great aperitif to sip while you wait for the turkey to finish cooking. It adds a celebratory note to the meal and goes well with starters like soup and salad.

2. Consider the turkey. Unlike most poultry and game birds, turkey meat is very dry in texture. So you need a mouth-watering wine to complement it. Good options are crisp whites like riesling and pinot grigio. And yes you can drink red wine with white meat: pinot noir, beaujolais and zinfandel all have juicy, berry-ripe flavors that go well with turkey.

3. Look beyond the bird. The range of side dishes means that you don't have to match your wine just to the turkey. Since Thanksgiving dinner is often a banquet-style meal, with everyone choosing the trimmings, why not do the same with your wines? Offer both red and white, and possibly more than one depending on the size of your group.

4. Complement or contrast. A big, buttery chardonnay from California or Chile can complement the roasted, smoky flavors of squash, chestnuts and pecan stuffing. But if you'd rather have a contrast to the richness of cream sauces and dressings, try a crisp New Zealand sauvignon blanc.

5. End on a sweet note. If anyone still has room left when it's time for pumpkin or pecan pie, offer a late harvest wine or icewine. If you're a chocolate fan, try serving a liqueur with complementary flavors such as raspberry or blackcurrant.

Wine is supposed to be fun and exciting so don't let yourself become too concerned with whether or not the pairing works.  While there are ideal pairings, there is no "perfect pairing," since everyone's tastes are slightly different.  Therefore, just relax, enjoy time with your family and friends, have great food...and hopefully great wine will follow. Cheers!
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Natalie MacLean has won four James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award; and she was named the World's Best Drink Writer at the World Food Media Awards. Rex Pickett, author of Sideways, says that Natalie "writes about wine with a sensuous obsession" and is "often laugh-out-loud funny." Eric Asimov of The New York Times notes, "Ms. MacLean is the disarming Everywoman . she loves wine, loves drinking . a winning formula." The Financial Times observes: "Natalie MacLean is a new force in the wine writing world-a feisty North American answer to Hugh Johnson and Jancis Robinson."