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.
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