Yea! Memorial Weekend is here. Start up the barbe...wait, what wine are we going to drink?
This weekend calls for something much lighter than the Oregon Pinots I love to talk about so much. Hmm...we have to think of something else. Don't worry, I have a few ideas.
Here's a bubbly for you. 2005 Argyle Brut. It's a $30 blend of Oregon Chardonnay, Oregon Pinot Noir, and it's a sparkling. This comes from their Knudsen Vineyard which produces yummy pinots, but that's not the point. They say fresh aromas of pears and lemon meringue pie. But I think there's a hint key lime to it too. Perfect for if you're segwaying into margaritas later.
One we won't be drinking this weekend is the Eyrie Pinot Gris Estate. Well priced at under $20 at a bottle shop. We aren't drinking this because I don't like to share. Enough said. But if you find this, enjoy, it is tasty! I recommend it with a cedar plank salmon spritzed in lemon with fresh cilantro. Oh, now I'm hungry.
A wine we will be drinking this weekend (at home, just the two of us probably) tickles the sweet buds of my tongue just thinking about it. Elk Cove Ultima. The 2006 Ultima is a blend of mainly Riesling and Gewurztraminer but has a touch of Muscat to send it over the top with 26% residual sugar. I'll take that over ice cream sundays any day! Something you may have to get from the winery, but at $32 (375 mL) I'd have them send 2, one for 4th of July and one Labor Day, just to be on the safe side.
And now for a wine I wish I could drink this weekend...Archery Summit's Vireton Rose 2008. I have had the 2007 vintage Rose and if the 2008 is even half what that wine was I will be overjoyed. I think it will be even better to be honest. However...it isn't released until JUNE!!! Eh, will just have to get some for the 4th of July. This is a wine I would jump on, if their A-list doesn't clean them out first.
Friday, May 22, 2009
Wednesday, May 20, 2009
Saving a buck, or two, w/o buying Two Buck
I have been making a few lists lately... here's another.
The economy is effecting my wine buying habit, mainly in that I haven't bought any new wine in over a month, and those I have bought in recent months haven't been for aging but more for instant wine-ification. Costs are rising for everything, and my paycheck isn't. Rather than sacrifice food or put my poor cat Foch out in the cold, I have forgone the luxury of wine tasting weekends and splurging at restaurants.
In true snobbery I would never suggest you go out and buy 2Buck. Heavens no, those words would never cross my lips! (What kinds of wine snob would I be?) Here are some ways that I have dealt with the slow and low economy. Hopefully some of them will help you, or can inspire some creativity in your own budgeting matters.
1)What am I saving it for? Sometimes you say "I'm saving it for a special occasion." I'm not breaking out those bottles just yet. But, every now and then a bottle or two fall through the cracks, get hidden in the back or just forgotten on the bottom rack. Now’s the time to go through your stash and clear out anything you can’t remember why you’re saving it. Don't forget those white wines that were really fruity, if you wait too long they will be tired and lack luster too.
2) Have a wine tasting party! I love going wine tasting, or just going to a tasting at a wine bar or bottle shop. But if the $15-30 your local bar is charging is too steep for 6 ounces of wine, consider hosting your own tasting. You’re in it for the same $15-30, but this time there’s a bottle per person, or couple in our party’s case, and everyone brings their own pot luck tapas so you don’t have to pay the extra $20 on that cheese platter and olives. Our party was a hit, we did wines of the world. Every couple was responsible for 1 bottle of red wine from their region of the world. There were 5 wines. We had a Shiraz from Australia, Malbec to represent Chile, Pinotage from Africa, to represent the US we had a Syrah from Washington. Someone didn't read the rules right so the fifth was a German Riesling, and it was delish. Everyone had a great leisurely time and drank and ate their fill for cheaper than you could have gotten this tasting at any wine bar. (Added bonus of the wine party – if you don’t like a wine, at least you don’t have to drink it all or dump it, someone will enjoy it.)
3) Second labels. Second labels can be the best bang for your buck. They are wines that are made by the great winemakers of the world, just not labeled and priced so high. In some cases, like Ken Wright with his Tyrus Evans label, the wines made are different varietals. He only does Pinot Noir under the Ken Wright label, but it is no secret he his branching out with the Tyrus Evans label to do other warmer weather varietals too. Cloudline is (shhh) Domaine Drouhin’s $20 Pinot Noir label. Again, not a big secret, I am not the first to break with this news. But if you’re wondering if it’s worth it, heck yes. You won’t find a second label wine if it doesn’t have some substance to it. A second label is really another way to produce good wine, and access another level of the wine market. It isn’t to dispose of the excess or lesser wine. There is a HUGE bulk wine market to dump your yucks into. A second label is not a winemaker’s sloppy seconds, it requires hard work and good grapes too. Second labels have been around for a long time, probably long before Robert Mondavi even got started with Woolbridge. Chateau Petrus, a wine that will put you out about $1k (hard to find, and really whom among us could afford, would buy and drink it even if we could find it), has a second label too. The $10 version, that is worth it’s price and maybe a bit more, is Christian Mouiex Merlot. This may actually be considered further down the line than 2nd, but well worth its association with Chateau Petrus. Good luck in finding these gems and more.
(Please add in the comments any second labels you know of, I of course really focus on Oregon so there’s a lot I don’t know about other worldly 2nd labels.)
4) Make your own. Now I have to say upfront I have not made my own wine. But I know many who have and they all say their wine is “drinkable.” My father makes his own beer, and I know that both can be easier to do than first imagined. There are many do it yourself stores, Mr. Beer kegs with concentrates and recipes, and many people who sell grapes around harvest time, as well as juice concentrate. Go to WineJobs.com and you can actually find bulk wine if you’re interested in more than a 5 gallon batch but don't want to bother with fermentation. Just be sure you know the laws. I don’t know if this applies outside of Oregon but I know you can only create 100 gallons of wine per year per person, up to 200 gallons per household with more than 1 person over 21 years old. Anything more than that is Moonshine, and as cool as that sounds, it comes with a price that doesn’t save you ANY money. If caught not only would you pay a hefty fine, they make you watch as they dump your hard work down the drain. (Sad day!) Let me know if you do try this, it could be interesting.
The economy is effecting my wine buying habit, mainly in that I haven't bought any new wine in over a month, and those I have bought in recent months haven't been for aging but more for instant wine-ification. Costs are rising for everything, and my paycheck isn't. Rather than sacrifice food or put my poor cat Foch out in the cold, I have forgone the luxury of wine tasting weekends and splurging at restaurants.
In true snobbery I would never suggest you go out and buy 2Buck. Heavens no, those words would never cross my lips! (What kinds of wine snob would I be?) Here are some ways that I have dealt with the slow and low economy. Hopefully some of them will help you, or can inspire some creativity in your own budgeting matters.
1)What am I saving it for? Sometimes you say "I'm saving it for a special occasion." I'm not breaking out those bottles just yet. But, every now and then a bottle or two fall through the cracks, get hidden in the back or just forgotten on the bottom rack. Now’s the time to go through your stash and clear out anything you can’t remember why you’re saving it. Don't forget those white wines that were really fruity, if you wait too long they will be tired and lack luster too.
2) Have a wine tasting party! I love going wine tasting, or just going to a tasting at a wine bar or bottle shop. But if the $15-30 your local bar is charging is too steep for 6 ounces of wine, consider hosting your own tasting. You’re in it for the same $15-30, but this time there’s a bottle per person, or couple in our party’s case, and everyone brings their own pot luck tapas so you don’t have to pay the extra $20 on that cheese platter and olives. Our party was a hit, we did wines of the world. Every couple was responsible for 1 bottle of red wine from their region of the world. There were 5 wines. We had a Shiraz from Australia, Malbec to represent Chile, Pinotage from Africa, to represent the US we had a Syrah from Washington. Someone didn't read the rules right so the fifth was a German Riesling, and it was delish. Everyone had a great leisurely time and drank and ate their fill for cheaper than you could have gotten this tasting at any wine bar. (Added bonus of the wine party – if you don’t like a wine, at least you don’t have to drink it all or dump it, someone will enjoy it.)
3) Second labels. Second labels can be the best bang for your buck. They are wines that are made by the great winemakers of the world, just not labeled and priced so high. In some cases, like Ken Wright with his Tyrus Evans label, the wines made are different varietals. He only does Pinot Noir under the Ken Wright label, but it is no secret he his branching out with the Tyrus Evans label to do other warmer weather varietals too. Cloudline is (shhh) Domaine Drouhin’s $20 Pinot Noir label. Again, not a big secret, I am not the first to break with this news. But if you’re wondering if it’s worth it, heck yes. You won’t find a second label wine if it doesn’t have some substance to it. A second label is really another way to produce good wine, and access another level of the wine market. It isn’t to dispose of the excess or lesser wine. There is a HUGE bulk wine market to dump your yucks into. A second label is not a winemaker’s sloppy seconds, it requires hard work and good grapes too. Second labels have been around for a long time, probably long before Robert Mondavi even got started with Woolbridge. Chateau Petrus, a wine that will put you out about $1k (hard to find, and really whom among us could afford, would buy and drink it even if we could find it), has a second label too. The $10 version, that is worth it’s price and maybe a bit more, is Christian Mouiex Merlot. This may actually be considered further down the line than 2nd, but well worth its association with Chateau Petrus. Good luck in finding these gems and more.
(Please add in the comments any second labels you know of, I of course really focus on Oregon so there’s a lot I don’t know about other worldly 2nd labels.)
4) Make your own. Now I have to say upfront I have not made my own wine. But I know many who have and they all say their wine is “drinkable.” My father makes his own beer, and I know that both can be easier to do than first imagined. There are many do it yourself stores, Mr. Beer kegs with concentrates and recipes, and many people who sell grapes around harvest time, as well as juice concentrate. Go to WineJobs.com and you can actually find bulk wine if you’re interested in more than a 5 gallon batch but don't want to bother with fermentation. Just be sure you know the laws. I don’t know if this applies outside of Oregon but I know you can only create 100 gallons of wine per year per person, up to 200 gallons per household with more than 1 person over 21 years old. Anything more than that is Moonshine, and as cool as that sounds, it comes with a price that doesn’t save you ANY money. If caught not only would you pay a hefty fine, they make you watch as they dump your hard work down the drain. (Sad day!) Let me know if you do try this, it could be interesting.
Tuesday, May 5, 2009
Ways to go green with your wine purchases
Okay, so I am not going to tell you to recycle, buy only from wineries who purchase carbon offsets or solar panels, or even be literal about buying green wine - aka Vino Verde. I'm just throwing out some practical GREEN-ish thoughts, some you already do and don't take credit for yet.
Being green is a way of life and a lot of wine consumers are already being responsible without knowing it. Here are some ideas, none of them new, most you already do. Now you can take the credit for being green you have due:
1. Buy local, even if you drive to the winery, you are using so much less gas to transport your wine than if you bought a wine from France or Chile.
2. Choose a different shipping method. Ground shipping requires less fossil fuels than 2nd day or next day air, and it's cheaper. Ship wine in the spring and fall, not the high heat of summer or dead cold of winter and you won't need to rush your wine home due to weather conditions.
3. Use a vacuum pump to keep open wine fresh. How many bottles of wine have you thrown out because you forgot to drink it the next day. Well if you vacuum seal it, it will usually stay good for almost a week even on the counter, add a day or two with refrigeration.
4. Use wine in your cooking. Don't use an "off" bottle (you can't salvage that), but if you didn't like the wine as a drinking wine, or it's a bit to oxidized for you to drink, it may still have use as a cooking wine. Also, if you don't want to drink it because it has been out for a few days (see #2 for a solution to that problem) you can still enjoy it incorporated into a meal elsewhere. We all know those reduction sauces are nice, but I substitute wine for water when slow cooking a roast, making taco meat (really peppery zins are great for this), and my favorite is to pour wine into a premade spaghetti sauce (Prego becomes gourmet in seconds, just pour it all in a sauce pan and stir until it all thickens up to the consistency you desire).
5. This isn't really a suggestion for greening up your wine life, and it may sound hypocritical because I do think we all need to do more than we are for the planet. Wine is not a necessity in life it is a luxury. Therefore I think you should stress less about justifying it's greeness and enjoy it freely and openly. You should indulge now and then and become extra green in other aspects in your life. Compost, grow a victory garden, walk to the store, bike to the gym, recycle your bottles, reduce your purchases of international wines, and reuse your wine shipping boxes by giving them to traveling friends or local wineries.
Reduce your carbon footprint in every other aspect of your life so you don't torture yourself about taking that vacation to see the world or buying that bottle of wine you have your eye on. It's a balancing act, learn to juggle.
Being green is a way of life and a lot of wine consumers are already being responsible without knowing it. Here are some ideas, none of them new, most you already do. Now you can take the credit for being green you have due:
1. Buy local, even if you drive to the winery, you are using so much less gas to transport your wine than if you bought a wine from France or Chile.
2. Choose a different shipping method. Ground shipping requires less fossil fuels than 2nd day or next day air, and it's cheaper. Ship wine in the spring and fall, not the high heat of summer or dead cold of winter and you won't need to rush your wine home due to weather conditions.
3. Use a vacuum pump to keep open wine fresh. How many bottles of wine have you thrown out because you forgot to drink it the next day. Well if you vacuum seal it, it will usually stay good for almost a week even on the counter, add a day or two with refrigeration.
4. Use wine in your cooking. Don't use an "off" bottle (you can't salvage that), but if you didn't like the wine as a drinking wine, or it's a bit to oxidized for you to drink, it may still have use as a cooking wine. Also, if you don't want to drink it because it has been out for a few days (see #2 for a solution to that problem) you can still enjoy it incorporated into a meal elsewhere. We all know those reduction sauces are nice, but I substitute wine for water when slow cooking a roast, making taco meat (really peppery zins are great for this), and my favorite is to pour wine into a premade spaghetti sauce (Prego becomes gourmet in seconds, just pour it all in a sauce pan and stir until it all thickens up to the consistency you desire).
5. This isn't really a suggestion for greening up your wine life, and it may sound hypocritical because I do think we all need to do more than we are for the planet. Wine is not a necessity in life it is a luxury. Therefore I think you should stress less about justifying it's greeness and enjoy it freely and openly. You should indulge now and then and become extra green in other aspects in your life. Compost, grow a victory garden, walk to the store, bike to the gym, recycle your bottles, reduce your purchases of international wines, and reuse your wine shipping boxes by giving them to traveling friends or local wineries.
Reduce your carbon footprint in every other aspect of your life so you don't torture yourself about taking that vacation to see the world or buying that bottle of wine you have your eye on. It's a balancing act, learn to juggle.
Friday, April 24, 2009
Do's and Don'ts of Wine Festivals
I am going to the Astoria Wine and Seafood Festival this weekend. Here are a few suggestions for those going to festivals, in any state.
1) BRING YOUR OWN GLASS!!! It is so different to have a glass rather than use dixie cups or thimbles that the vendors have to pour into.
2) Bring $1's and quarters. Unless you paid $50+ at the door, you will most likely have to pay for the tastings individually. Vendors don't have a lot of change because the newbies all brought or had to use the ATM and had only $20's.
3) Don't buy any wine by the glass, or drink a glass with lunch. If it's so good you want more, buy a bottle to enjoy at home. Drinking by the glass at the event will dull taste buds way earlier and you won't get to taste as many new wines.
4) Taste varietals you've never heard of. There are so many varietals of wine you’ve never tasted before, and so many producers you’ve never tasted wines from. TRY THEM, you never know unless you try.
5) Read what they have to offer. They should have a tasting menu. Don't ask for their Merlot or Chardonnay if they only have Zins and Chenin Blanc. In fact, don’t ask for their Merlot or Chardonnay anyway, you’ve had so many of those in your lifetime, try something new (see #4 again if unclear).
6) Don’t ask for “sweet white wines only.” Statements like this or asking for specific varietals pigeon hole your pallet. You’re at the festival to expand your pallet, try new things, and build your cellar with a few new wines you’d never had bought if you hadn’t tried them first.
7) Consider the $2 tasting for that wine a bargain. At wineries I’ve paid up to $20 for tasting as little as 3 wines. Just think, if you’d have bought the bottle at the store and then found out you didn’t like it you could be out $40. If you taste it first, you save $38 bucks by knowing ahead of time you didn’t like it.
8) Dump! If you don’t like the wine in your glass, don’t drink it, your liver can only keep up for so long (see #3 about this point too). So many people dump wine, you won’t insult anyone. Don’t think you’re wasting it, you’re here to taste, not get drunk.
9) Don’t go if you want to get drunk. You won’t enjoy the wine or learn anything. It’d be such a waste of money too.
10) Spit! If you don’t like the wine don’t consume it (see #8 about this point too). You don’t have a lot of time and can only consume so much. You will get a buzz today, so pace yourself. Only swallow what you like, love, and can’t live without. You’ll get to taste so many more wines with this mentality.
11) NEVER, NEVER, NEVER drive after drinking. One sip will impair your abilities. Someone should always be sober, 100% sober.
(I am not responsible for anything you or anyone you know does. Whether you read this or not, your choices are your own. By reading any part of my blog you are agreeing that no one is responsible for your actions but yourself.)
1) BRING YOUR OWN GLASS!!! It is so different to have a glass rather than use dixie cups or thimbles that the vendors have to pour into.
2) Bring $1's and quarters. Unless you paid $50+ at the door, you will most likely have to pay for the tastings individually. Vendors don't have a lot of change because the newbies all brought or had to use the ATM and had only $20's.
3) Don't buy any wine by the glass, or drink a glass with lunch. If it's so good you want more, buy a bottle to enjoy at home. Drinking by the glass at the event will dull taste buds way earlier and you won't get to taste as many new wines.
4) Taste varietals you've never heard of. There are so many varietals of wine you’ve never tasted before, and so many producers you’ve never tasted wines from. TRY THEM, you never know unless you try.
5) Read what they have to offer. They should have a tasting menu. Don't ask for their Merlot or Chardonnay if they only have Zins and Chenin Blanc. In fact, don’t ask for their Merlot or Chardonnay anyway, you’ve had so many of those in your lifetime, try something new (see #4 again if unclear).
6) Don’t ask for “sweet white wines only.” Statements like this or asking for specific varietals pigeon hole your pallet. You’re at the festival to expand your pallet, try new things, and build your cellar with a few new wines you’d never had bought if you hadn’t tried them first.
7) Consider the $2 tasting for that wine a bargain. At wineries I’ve paid up to $20 for tasting as little as 3 wines. Just think, if you’d have bought the bottle at the store and then found out you didn’t like it you could be out $40. If you taste it first, you save $38 bucks by knowing ahead of time you didn’t like it.
8) Dump! If you don’t like the wine in your glass, don’t drink it, your liver can only keep up for so long (see #3 about this point too). So many people dump wine, you won’t insult anyone. Don’t think you’re wasting it, you’re here to taste, not get drunk.
9) Don’t go if you want to get drunk. You won’t enjoy the wine or learn anything. It’d be such a waste of money too.
10) Spit! If you don’t like the wine don’t consume it (see #8 about this point too). You don’t have a lot of time and can only consume so much. You will get a buzz today, so pace yourself. Only swallow what you like, love, and can’t live without. You’ll get to taste so many more wines with this mentality.
11) NEVER, NEVER, NEVER drive after drinking. One sip will impair your abilities. Someone should always be sober, 100% sober.
(I am not responsible for anything you or anyone you know does. Whether you read this or not, your choices are your own. By reading any part of my blog you are agreeing that no one is responsible for your actions but yourself.)
Thursday, April 23, 2009
Archery Summit Winery
***Please note, I have a bias about this winery. I compare ALL wines to the deliciousness that is Archery Summit (you've been warned)***
This is the best winery to visit, even on a busy day. If you don't love the wine, you're crazy, but that's beside the point. If you don't fall in love with the wine, you will the facility. They have the only cave’s in Oregon used for wine storage that were mined into the hill side. I am not making this up. When you visit them, check out the restrooms in the cave. They are beautiful. Yeah, $100 and $150 seems like a lot to pay for a bottle of wine, and many people don't think a Pinot Noir exists that is worth that much. Although Domaine Serene's Monogram may not be worth the $225 price tag, Archery Summit is worth its price, in fact the Cuvee is a bargain when you see all the details that go into the making of this fine wine.
The winery is 100% gravity flow, they have an elevator to lift the wine without using pumps so they can flow the wine into the bottling line, or back into barrels for the Archery Summit Estate and Red Hills Estate wines which spend more than a year in barrel, racked after about 1 year. The winery has a majestic view of the Willamette Valley, looking over the little town of Dundee. They have a patio you can sip the wine on and enjoy summer days, bring some cheese and bread and it's the perfect way to spend the day.
But I really suggest taking the tour! They are $25 per person; include drinking the wines along the way. It's about an hour, and the best education you can get for your money. You get a tour tailored to your desires, not just about Archery Summit Winery, they also discuss about the Dundee Hills, Willamette Valley, and more general info like vineyard management practices and wine making details. There's so much to fit into 1 hour, and they do a great job of answering all of your questions. Call ahead for an appointment, try to get the 10:30 am tour rather than the 2pm if you want a private tour and more availability of tours during your stay in Oregon.
The wines are exclusively Pinot. Try the rose if you get a chance, it is 100% Pinot Noir, fermented completely dry and the first rose I ever considered buying. (And I did, about a 2 cases between my step-mother and I). Red Hills is my favorite vineyard, although I can't wait to open a bottle of Archery Summit Estate (in 10-12 years that is). They are very age-worthy wines and demand a fabulous meal to be paired with. However, if you can't wait 5+ years for the aging of the single vineyards, take home a bottle of Premier Cuvee instead. It's a blend of the 5 vineyards, very fruit forward and blended to be aged or consumed now. I suggest pairing this at a restaurant with a juicy steak or king crab legs. But if someone had a cream based sauce dish, it wouldn't over shadow the meal either. It’s the perfect wine when everyone orders something different.
Monday, February 2, 2009
6 more weeks of winter wines :)
Ground hog saw his shadow, or did he not see his shadow...I never know which is which, but I do know he said it's 6 more weeks of winter.
That's okay, young whites aren't released yet and I don't mind a few more weeks snuggled up with my cat Mmm Foch with a big glass of BIG RED wine. I love my big Pinots, Foch, and the occasional Cab that warms me during the blustery rainy days of winter. I don’t think wine is a mood indicator but I do gravitate to darker, heavier wines when it’s 5pm and pitch black outside.
Come spring I will be able to say “Amen, the roses are arriving!!!” But for now I will sit in front of the computer typing about my favorite rich and full bodied reds.
That's okay, young whites aren't released yet and I don't mind a few more weeks snuggled up with my cat Mmm Foch with a big glass of BIG RED wine. I love my big Pinots, Foch, and the occasional Cab that warms me during the blustery rainy days of winter. I don’t think wine is a mood indicator but I do gravitate to darker, heavier wines when it’s 5pm and pitch black outside.
Come spring I will be able to say “Amen, the roses are arriving!!!” But for now I will sit in front of the computer typing about my favorite rich and full bodied reds.
Sunday, January 25, 2009
Who Do You Trust?
Who do you trust?
Wine Enthusiast and Wine Spectator have fabulous articles and of course lots of scores. But when someone like Domaine Serene advertises their Monogram ($225) for 6 months prior to release and then pulls all mid 90s, you have to wonder. I love their wine, but I still wonder.
Since 99% of what I know is about Pinot my examples may not be more than just regionally relevant and I apologize for that.
The Wine Advocate and Burghound do not accept advertising so $$$ for ads obviously can't sway anyone. And although I do not believe WE and WS ratings are skewed by those who contribute to their budgets, you still have the opportunity to be skeptical because there are so many ads. (and the whole fake restaurant thing that happened last year, you know that WS thing we're all thinking and not saying.)
Okay, I've had my fun, I mean this question sincerely. There are speculations about many different published magazines, but who do you trust? Does your pallet line up with Steve Tanzer, Robert Parker, Harvey Steinman, or Dr. Jay Miller? And do you believe them because they are renowned for what they do, or because your pallet matches theirs on so many occasions.
I am working on creating a cellar right now so I don't think I can say whether I agree with anyone across any sized board. I think my Pinot Pallet is closer aligned with Burghound than with Dr. Jay or Steinman. I would love to taste some of "Parker's Perfects" some day (wines Parker has rated 100 pts). But I don't feel inclined to buy a wine solely based on one man's opinion, I don't listen to my own father that much, let alone a stranger with a wine glass. If someone happens to have one, or I find one that is a bargain, I may swoop down on it like a screeching eagle.
If I am so fortunate to find someone to agree with, I will be able to pounce on wines I will probably like and that is the goal right? Finding the most delicious wine for you.
Wine Enthusiast and Wine Spectator have fabulous articles and of course lots of scores. But when someone like Domaine Serene advertises their Monogram ($225) for 6 months prior to release and then pulls all mid 90s, you have to wonder. I love their wine, but I still wonder.
Since 99% of what I know is about Pinot my examples may not be more than just regionally relevant and I apologize for that.
The Wine Advocate and Burghound do not accept advertising so $$$ for ads obviously can't sway anyone. And although I do not believe WE and WS ratings are skewed by those who contribute to their budgets, you still have the opportunity to be skeptical because there are so many ads. (and the whole fake restaurant thing that happened last year, you know that WS thing we're all thinking and not saying.)
Okay, I've had my fun, I mean this question sincerely. There are speculations about many different published magazines, but who do you trust? Does your pallet line up with Steve Tanzer, Robert Parker, Harvey Steinman, or Dr. Jay Miller? And do you believe them because they are renowned for what they do, or because your pallet matches theirs on so many occasions.
I am working on creating a cellar right now so I don't think I can say whether I agree with anyone across any sized board. I think my Pinot Pallet is closer aligned with Burghound than with Dr. Jay or Steinman. I would love to taste some of "Parker's Perfects" some day (wines Parker has rated 100 pts). But I don't feel inclined to buy a wine solely based on one man's opinion, I don't listen to my own father that much, let alone a stranger with a wine glass. If someone happens to have one, or I find one that is a bargain, I may swoop down on it like a screeching eagle.
If I am so fortunate to find someone to agree with, I will be able to pounce on wines I will probably like and that is the goal right? Finding the most delicious wine for you.
Saturday, January 17, 2009
¡Salud!
¡Salud! is an amazing non-profit that provided health care for vineyard workers. The wineries of Oregon come together to create ¡Salud! exclusive wines to auction off. If you ever get to taste these special wines, you are among the special few. Places like Archery Summit, Cristom, Ken Wright, and Domaine Serene participate and use their finest single vineyards barrels for this event, so you know it's a big freakin' deal.
Anyway, yesterday I have the privledge of tasting several of the 1999 auctions ¡Salud! wines. We had Archery Summit, Cristom, Ken Wright, Domaine Serene, Sokol Blosser, Evesham Wood, and maybe even a few others. Let's just say we had a lot of fun. It's great to know people with big wine cellars (and in the industry, they have access to all sorts of things).
I'll keep it short, there wasn't one I didn't love, 1999 was an amazing year for Oregon Pinot Noir.
Cheers! no, no, no, I mean
¡Salud!
Anyway, yesterday I have the privledge of tasting several of the 1999 auctions ¡Salud! wines. We had Archery Summit, Cristom, Ken Wright, Domaine Serene, Sokol Blosser, Evesham Wood, and maybe even a few others. Let's just say we had a lot of fun. It's great to know people with big wine cellars (and in the industry, they have access to all sorts of things).
I'll keep it short, there wasn't one I didn't love, 1999 was an amazing year for Oregon Pinot Noir.
Cheers! no, no, no, I mean
¡Salud!
Sunday, January 11, 2009
Different Glasses
I have never done a formal taste test with Riedel. However I have 5 different Riedel glasses that I wanted to share my notes on a personal taste test.
The glasses I used were all Riedel, although I have others glasses I could have tried with too.
Glass #1 Small tasting glass that I don't really know the series of
Glass #2 "O" series Bordeaux
Glass #3 Nebiolo/Pinot Noir (similar to the Oregon PN w/o the lip)
Glass #4 Oregon Pinot Noir
Glass #5 Vinum Extreme Pinot Noir
The wine - Archery Summit 2006 Premier Cuvee
I found that at no time did the wine taste like a completely different wine. However, I did prefer the aromatic expression some of the glasses allowed. I think the crystal of the Vinum Extreme enhanced the wine well and allowed for the greatest amount of aroma, making some of the more delicate characteristics stronger and more available for the nose. The Oregon Pinot glass did similar in the way that it didn't allow the aromas to fly out of the glass when swirling. I chose to do this with a wine I already love and has interesting qualities and is very complex, to really test a glass's ability to open up these complex characteristics.
Glass 1 gave this wine an iodized aroma, masked all but a faint cherry fruit quality, and lacked any smoke or spice you commonly see in this Cuvee. Glass 2 was a bit better in that it did allow a brighter fruit quality to show through. I also hinted at a bit of rose tea on the latter half of my sniff. There was also no sharp heat that I felt when using #1. Glass 3 turned out to be the best glass for me. You could really pick up on the acidity and the fruits I distinctly smelt included bing cherry, blackberry, huckleberry, and fresh juicy raspberries. I definitely got more floral notes with this glass too. Stronger anyway. I didn't get any smoke, since I don't care for this aroma much I was very pleased. Glass 4 relaxed some of the fruit notes but brought on a bit of smoke. There was a bit more heat from this glass too. Glass 5 is my second choice as I got similar results as the Oregon Pinot Glass without the smoke, not as much fruit on the nose as my 1st choice.
Each taste of this wine had the same notes, in that the glass was not really as important to the mouthfeel or the finish. Only the first part of the taste is influenced by the glass.
Next time I open an '06 Pinot I'm going to see if this glass is better than the Oregon Pinot for me, it probably won't be true as there are other characteristics expressed and I may like or not like them. All the more important to try a wine in several every time (okay, not every time, but every once and a while to test your pallet and be sure you're getting the fullest satisfaction from that bottle of wine. Archery Summit Premier Cuvee is $48, lets just say I'll take the extra 5 minutes before sitting down to dinner to consider my glassware options and get the most bang for my $48 bucks.
I suggest everyone do something like this from time to time. Line up your glasses and find which one will help you enjoy your wine more. There was more dramatic of a difference than I expected. Trust me, until now I was still skeptical too.
The glasses I used were all Riedel, although I have others glasses I could have tried with too.
Glass #1 Small tasting glass that I don't really know the series of
Glass #2 "O" series Bordeaux
Glass #3 Nebiolo/Pinot Noir (similar to the Oregon PN w/o the lip)
Glass #4 Oregon Pinot Noir
Glass #5 Vinum Extreme Pinot Noir
The wine - Archery Summit 2006 Premier Cuvee
I found that at no time did the wine taste like a completely different wine. However, I did prefer the aromatic expression some of the glasses allowed. I think the crystal of the Vinum Extreme enhanced the wine well and allowed for the greatest amount of aroma, making some of the more delicate characteristics stronger and more available for the nose. The Oregon Pinot glass did similar in the way that it didn't allow the aromas to fly out of the glass when swirling. I chose to do this with a wine I already love and has interesting qualities and is very complex, to really test a glass's ability to open up these complex characteristics.
Glass 1 gave this wine an iodized aroma, masked all but a faint cherry fruit quality, and lacked any smoke or spice you commonly see in this Cuvee. Glass 2 was a bit better in that it did allow a brighter fruit quality to show through. I also hinted at a bit of rose tea on the latter half of my sniff. There was also no sharp heat that I felt when using #1. Glass 3 turned out to be the best glass for me. You could really pick up on the acidity and the fruits I distinctly smelt included bing cherry, blackberry, huckleberry, and fresh juicy raspberries. I definitely got more floral notes with this glass too. Stronger anyway. I didn't get any smoke, since I don't care for this aroma much I was very pleased. Glass 4 relaxed some of the fruit notes but brought on a bit of smoke. There was a bit more heat from this glass too. Glass 5 is my second choice as I got similar results as the Oregon Pinot Glass without the smoke, not as much fruit on the nose as my 1st choice.
Each taste of this wine had the same notes, in that the glass was not really as important to the mouthfeel or the finish. Only the first part of the taste is influenced by the glass.
Next time I open an '06 Pinot I'm going to see if this glass is better than the Oregon Pinot for me, it probably won't be true as there are other characteristics expressed and I may like or not like them. All the more important to try a wine in several every time (okay, not every time, but every once and a while to test your pallet and be sure you're getting the fullest satisfaction from that bottle of wine. Archery Summit Premier Cuvee is $48, lets just say I'll take the extra 5 minutes before sitting down to dinner to consider my glassware options and get the most bang for my $48 bucks.
I suggest everyone do something like this from time to time. Line up your glasses and find which one will help you enjoy your wine more. There was more dramatic of a difference than I expected. Trust me, until now I was still skeptical too.
Friday, January 9, 2009
Taste like a pro
What are we all searching for in a wine tasting? Sometimes people over complicate a tasting, you're doing several things when you're evaluating wine though. You have 2 main objectives when wine tasting I think. First of all, you're discovering what wine you like and don't like. Not just specific wines, but producers, regions, varietals, vintages, etc. You may love the 2006 Oregon Pinots and find 2005's to be too restrained and high in tannins. You may love everything Walla Walla has to offer, and dislike every Zin you've ever ventured to put in your mouth. Hopefully your second objective is to have fun. Why else would you do it???
Here are some techniques to tasting like a rockstar:
1. Examine the color and clarity, hold it up to the light, wine can be very beautiful like mini stained glass windows. If you swirl it a bit you'll see the legs, the wine trickle down back to the bottom of the glass, if nothing else they look cool.
2. Swirl the wine. Swirling will release the aromas. Oxygen will also incorporate into the wine. You'll be able to pick up on more aromas by getting them up out of the liquid.
3. Sniff -Really get in the glass and sniff. Aroma is the best part of wine sometimes. When you're sick nothing tastes right because you can't use your nose.
4. Sip - Unless you're at a dinner table, it is completely appropriate to slurp in air at the same time you drink the wine. This will aerate just a bit more, releasing the unique characteristics you may otherwise miss.
(Side note: Be confident while tasting! No one will second guess your nose if you describe the wine with confidence. If you smell something, then that's what it smells like. I don't care what Dr. J. says it smells like, if I can't smell it, or taste it for that matter, it doesn't mean I'm wrong, same as if I pick out something different. That's what makes wine so mystical.)
The last 2 here are suggestions for tasting:
5. Spit - Think about it. If you taste 6 wines at a winery, at 1 oz each, you are consuming 1 glass of wine. If you're going to 4 wineries, you would consume 4 glasses of wine. Your pallet will be shot by #2 if you're lucky. Spit out at least a few of them, it isn't an insult, in fact, most winery staff members will take you more seriously because you aren't looking like you're out to get buzzed. You will find enough wines to take home and enjoy in the safety of your own home.
6. Take notes - Whether you spit or not, you will not remember every wine you tasted and everything about it, what you loved, what you didn't, if you don't write it down. Don't count on the winery to supply you with tasting notes either, bring a little notebook or if you have to, use receipts, just don't forget the wines, you're trying to learn what you love and don't love. Remember that 6 wines at 4 wineries equals 24 wines to remember...good luck.
This last one is NOT a suggestion. If you do nothing else while you are tasting, follow this rule. This is the golden rule, so I will write it in caps:
7. DO NOT DRINK AND DRIVE!!! The life you save will not just be your own! 10 free tastings are not worth your life! Have a dry friend drive, hire a driver, or join a tour bus, but don't drive if you intend to taste any wine. If you are spitting you are still consuming some alcohol. Any alcohol you consume will effect you to some degree.
Now you're ready to taste wine like a pro. Cheers!
Sunday, January 4, 2009
Pronunciation is key
Here's a quick how to on pronouncing several Oregonian words so you don't sound foolish next time you travel to wine country or order an Oregon wine in your local restaurant.
We'll start with the trickiest: Oregon
Oregon: Or-E-gun - gun as in bang NOT GONE. It is not OREGONE!!!
Pinot: Pea-no - as in the veggie, peas or the letter 'P', then No, as in "NO, bad dog!"
Willamette: Will-am-et - Will just as the name, am as in "I am Sam", and et as in set, net, met, let, you get it.
I don't want to hear Oregone, pine-not, or while-aim-ettie ever again, it's embarrassing, and it's not your fault when they visit here. It understandable when it's your accent, but if you speek English, you should learn and teach the proper way to say these words.
While we're at it I want to throw in another misspoken word:
Riedel: Read-L - this is a German word, 'V' is pronounced as 'W' (yes, vodka is pronounced wodka) and 'ie' says 'E', like in Riesling, you don't call it Rise-ling now do you?
We'll start with the trickiest: Oregon
Oregon: Or-E-gun - gun as in bang NOT GONE. It is not OREGONE!!!
Pinot: Pea-no - as in the veggie, peas or the letter 'P', then No, as in "NO, bad dog!"
Willamette: Will-am-et - Will just as the name, am as in "I am Sam", and et as in set, net, met, let, you get it.
I don't want to hear Oregone, pine-not, or while-aim-ettie ever again, it's embarrassing, and it's not your fault when they visit here. It understandable when it's your accent, but if you speek English, you should learn and teach the proper way to say these words.
While we're at it I want to throw in another misspoken word:
Riedel: Read-L - this is a German word, 'V' is pronounced as 'W' (yes, vodka is pronounced wodka) and 'ie' says 'E', like in Riesling, you don't call it Rise-ling now do you?
Friday, January 2, 2009
2008 - the year of Syrah
2008 certainly was a great year for drinking wine. And it certainly has been a great year for Syrah! Some Oregon Syrahs I have enjoyed include those from Dominio IV, Rockblock by Domaine Serene, Elk Cove, Carlos and Julian, and Adelshiem,. If you're holding the latest issue of Wine Enthusiast (12/31/08), you can look to both the best buy list and the top 100 of 2008 to see both start with a syrah in the #1 slot. For the Best Buys #1 (90 pts )Bodegas Luzon 2007 Luzon, a Monastrell-Syrah blend for $9. And #7 is (again 90 pts) Mandolin 2005 Syrah for $10. I can't recommend either personally, but at that price you can defiantely take the risk yourself. I will be looking both of them up soon myself. On the Top 100 of 2008 #1 again goes to a Syrah with Failla 2006 Phoenix Ranch Syrah $42 (95 pts). I have this one though I haven't tasted it. It recommends a wait of 6 years (ahhh, I think I can give it a bit longer before breaking down.
I love learning about different varietals and Syrah is one my husband can't get enough of. I am sure I'll have more to talk about when the syrahs I have been laying down are ready.
Cheers!
I love learning about different varietals and Syrah is one my husband can't get enough of. I am sure I'll have more to talk about when the syrahs I have been laying down are ready.
Cheers!
Today I turn 24!
I have nothing to really report about the fact that it is my birthday except that I am now 24.
I have always loved having a birthday so close to Christmas and New Years. I have 10 weeks of crazy and then 10 months of nada. It starts with 12/7 my hubby's b-day, then our wedding was 12/13, so presents every year on that day from now on, of course Christmas 12/24-12/25, New Year's Eve, my b-day 1/2, and then wrap up 2/14. You'd think I planned it that way ;)
I have always loved having a birthday so close to Christmas and New Years. I have 10 weeks of crazy and then 10 months of nada. It starts with 12/7 my hubby's b-day, then our wedding was 12/13, so presents every year on that day from now on, of course Christmas 12/24-12/25, New Year's Eve, my b-day 1/2, and then wrap up 2/14. You'd think I planned it that way ;)
Thursday, January 1, 2009
Happy New Year!
Hope you stayed up late enough to celebrate the New Year with a chilly bottle of bubbly. We celebrated with a bottle of 1999 Elk Cove and Mumm Napa Sparklings. Maybe someday I'll have a bottle of Dom and friends I like enough to pour it for. We sabered the top of the Mumm Napa, that was awesome, but it was sans flying bubbles. Maybe next time we'll shake it a bit (not too much, we want some left to drink!).
My NYE resolution that matters to you is that I will continue to blog about my journeys, but that I will do my best to stay on top of my wine tasting and get out there to some new wineries to report to you about. If you have any must-have suggestions for me, please let me know!
My NYE resolution that matters to you is that I will continue to blog about my journeys, but that I will do my best to stay on top of my wine tasting and get out there to some new wineries to report to you about. If you have any must-have suggestions for me, please let me know!
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