Thursday, February 26, 2015

Weekly Wine Review - Australian Shiraz - 2010 Sons of Eden Romulus

Sons of Eden made two versions of Shiraz - Romulus and Remus. Sadly, KL Wines only had Romulus - but as it was supposed to be the bigger denser of the two, I was OK with that. This wine was part of Wino4Life Wife's Birthday dinner - paired with Sous Vide then smoking gun smoked brisket, and heirloom potatoes with smoking gun smoked butter (I'm all about the gadgets!).

Monday, February 23, 2015

Wine Tip of the Week - Go Your Own Way and Rise Up Against Wine Ratings!

So tell me, what kind of hamburger do you like?  WHAT??? I want to rise up against oppressive wine ratings systems, not chat about burgers! False Advertising!!!  Well, yes sort of - but hey you are reading, right???  Trust me, keep going a little more and it may start to make sense - and you may just rise up against wine rating systems after all!

I first thought of this topic for a blog post during a trip to a burger restaurant this past weekend. Spoiler alter - it was BLT (Burger Laurent Tourondel) at the Mirage in Las Vegas.  They have a bunch of different types of burgers, and I was very hungry and having a tough time choosing. My leading contenders were these three beauties:

  • Shaft’s BlueShaft’s Blue Vein Cheese, Balsamic Caramelized Onion, Mushrooms
  • Cowboy BurgerBBQ Chipotle, Tobacco Onions, Lettuce, Tomato, Bacon, Pepper Jack
  • Lamb TandooriColorado Lamb, Mint-Cilantro Yogurt Sauce, Mediterranean Salsa

While struggling with my decision (and even considered adding their Falafel burger to the list...I looove a good Falafel) - I jokingly found myself wishing there was something that could help me make my decision ...perhaps a burger 90 point rating system??? 
What a silly concept - how could there ever be a burger rating system? If I were to tell you that you should try a burger at BLT or any other restaurant because I rate it 95 points...would you ever order it based on just that information? I know I wouldn't. I would want to know what the scorer's preferences were for their burger. Do they love spicy? Do they hate spicy? How do they stand on fried egg as a condiment? (Just FYI - I am pro fried egg!). Plus, what is being used for comparison - is this a 95 point across all the menu offerings? Are Kobe beef burgers rated right along with regular beef? Then, what about the Falafel? Are meat free burgers judged on the same scale? I do love a good Falafel, but it would not be a fair rating process that puts ground up garbanzo beans head to head against beef from a pampered cow from Kobe, Japan.

When you think about it, wine rating systems make no more sense than a burger rating system. OK, so this wine is 95 points and this wine is 85 points - does that mean you will really like one and loathe the other. Does it mean one is worth big bucks, and the other isn't worth your money? Not at all. Wine ratings are typically based on some common attributes of quality - the presence of faults, acidity level, tannin level, sugar levels to name a few - but ultimately the rating awarded to any wine is definitely influenced by the personal tastes of the reviewer.  Don't believe me? Look up the same wine on Wine Spectator, Wine Enthusiast, Wine Advocate, and other professional review sources and see how the scores can differ. 

Hey, I do wine reviews every week, so I do believe there are values in providing opinion along with some characteristics of wines to help you choose what you may want to try, and what you may want to avoid.  But much like you wouldn't choose a burger based solely on a numeric rating, don't choose your wines that way either.  Read about the wine - are the characteristics ones you like in wine? If not, a 97 point score will be meaningless if you are not a fan of say... huge Australian Shiraz like a Penfold's Grange Plus at over $400 a bottle, you don't want to find out your wine tastes are very different from Grange-review guy.  Regardless of the score if it's not your type of wine, you probably won't be impressed.  So, an uprising against wine ratings may not be necessary, but don't get caught up with those labels all over every wine shop that say 90+ point.  That score is just someone's opinion, who may be a fan of the double bacon cheeseburger with Tabasco sauce, while your tastes in burgers (and wine) may be more of a simply prepared Kobe burger, or even Falafel!

Even though I have (gently) encouraged you to rise up against wine ratings I will ask that you please check out my wine reviews. My rating system has what I think is a valuable upgrade to the standard 100 point scale. I break wines down in categories based on price first - and grade them based on what would be a great "Everyday Wine" vs. a great "Splurge Wine."  Use my information as reference...but in the end make sure you Go Your Own Way!

Thursday, February 19, 2015

Weekly Wine Review - Champagne- Franck Bonville "Belles Voyes" Brut Blanc de Blancs Champagne

The wife's Birthday Feast this year called for a little bubbly...so we had a little bubbly! I purchased this one at my new favorite wine store in Hollywood - KL Wines (a little far away from Arizona, but they ship!). Blanc de Blanc Champagne is made from 100% Chardonnay, unlike other Champagne which may also contain Pinot Noir and/or Pinot Meunier (yes...Red Wine grapes!).

Thursday, February 12, 2015

Weekly Wine Review - New Mexico Red Blend - 2014 Merkin Vineyards Tarzan

Please forgive me, for I have snobbed. I am very much against everything snobby in the wine world, yet I have turned my nose up to the wines of my home in Arizona.  Only after reading an article shared by a friend in Chicago did the wife and I drive a couple hours north of us to visit Caduceus Winery.  The owner and winemaker of Caduceus is Maynard Keegan of the band Tool.  You may have heard his name in association with another Arizona winery - Stronghold. Well that partnership is over, and that leaves Mr. Keegan free to focus on his Caduceus winery. Merkin (hee hee) is the second label for Caduceus - and most everything we tried was quite stellar.  Today's wine was one that was not available for tasting the day we visited, but Tarzan??? I couldn't resist the name, and the fact that it was made from Tempranillo - the grape of the Spanish regions of Rioja and Ribera del Duero (and Toro if you are keeping score).
 

Monday, February 9, 2015

Wine Tip of the Week - Train your Palate and your Nose

A part of wine that I find fascinating is how a glass of fermented grape juice can have aromas of so many different things - including fruit, vegetables, dirt, rocks, leather, wood, cow manure, cat pee, petrol, bandaids, raw bacon, spices... and on and on.  While not all the aromas translate into the flavor of the wine - the flavor will still have characteristics of fruits, spices, etc.

It is certainly enough for a wine drinker just to check that there are no problematic aromas - such as a wet cardboard aroma that comes with "corked" wine, or problematic tastes such as oxidized/vinegar tastes. But if you are like me, you may find it enjoyable and extremely challenging to identify what a wine smells like - especially when there are multiple aromas (e.g. fruit, spices, wood, herbs) in play in your glass of wine - as well as what it tastes like.

When I first started trying to identify aromas,  I found out quickly how much I relied on sight along with smell. I would smell something that I new I recognized, but had trouble saying exactly what it was. It is interesting how the smell of a lemon, is different from a lemon rind, and may start to smell stronger like grapefruit at some point.
Now I take time to close my eyes and smell things that may show up in a wine blueberries, green peppers, spices, leather, (not so much the manure or cat pee) etc. in order to remember smells to identify in a wine. I even bought one of those kits with all sorts of bottles of different smells (Le Nez du Vin) - and have spent many hours trying to train my schnoz to identify as many different aroma components as I possible can.
My tip for this week is actually a shout-out to Wine Library TV - although these videos are no longer being made, I have found Gary Vaynerchuk's enthusiasm to be contagious, and his wine knowledge to be very impressive. In this video, Gary V shows how you can have some fun training your palate to identify flavors - by tasting the real thing. Gary focuses mostly on flavor - but if you make a trip to the grocery store to stock up for this exercise - what not give everything a good smell as well?

The first 2 & 1/2 minutes or so is video from a fan to kick things off - but skip past it or just be patient, the good stuff with Gary V is there!



Monday, February 2, 2015

Gear Up - The Wine Lover's Toolkit

Yes it is absolutely true - wine is just a beverage, and all you really need to imbibe is a screw top bottle and a glass (I am not against drinking straight out of the bottle, but I am trying to set a higher standard for all of you!).  If you are stepping beyond just a screw top and a glass in the wine world, there are a set of tools that can help you get the most out of your wine, and perhaps impress your friends with your deft use of these tools (impressing friends is not our primary goal - but who doesn't like a few ooohs and aaahs???).  There are in fact thousands of wine related gadgets out there to buy - but the toolkit I am going to describe is what I feel the average aspiring wino will actually benefit from using. More is not always better, so finding the right gadgets that provide value in your wine endeavors is important.  So - what's should be in the wino's toolkit?

The Opening Act
The first item in our wine toolkit is a reliable corkscrew. One of the most common styles you'll run across for home use is this bad boy:
A Corkscrew with the Potential to Destroy!
I do use the term "bad boy" on purpose.  Be careful of these where the screw (or "worm") part looks more like a drill bit than a spiral that is consistently the same width. The more the screw looks like a drill bit the greater the danger that it will grind your cork to powder vs. extracting it.  You'll see the types I describe below have a definite spiral with a nice sharp tip.

One of the most reliable corkscrews I know it made by Tupperware.  It comes with a guide to help make sure the screw goes into the center of the cork, and is designed so the cork will come out by twisting only - no need to pull or tug on the cork.
Tupperware Corkscrew - A Consistent & Reliable Tool

I also really like the Rabbit style of corkscrews - not only because they look like cute little bunnies, but they work really well.  Our friends at Wine Enthusiast have a video showing how they work - push lever up, pull lever down and boom! (Boom in a good way!)
From Wine Enthusiast - Using a Rabbit Corkscrew

Besides being a great corkscrew, another thing I like about the Rabbit is that it comes in sets that include other great tools. Whether you get them in a kit or separate - they are great to have in the wino toolkit.

These kits typically include some or all of these items:
  • Drip Stop Ring. Keeps it clean.
  • Wine/Champagne Sealer. For any leftovers.
  • Foil Cutter. Sometimes I think the stuff is made from titanium (or adamantium) - so a good cutter is a must!
  • The Rabbit. This one in cool black and chrome.
  • Wax Remover (the thing that looks like a little left handed spoon).  My only trip to the emergency room (for me) in my life involved a wine bottle with wax (Chateau Potelle Too - Grenache) and the knife end of a waiter's friend corkscrew.  No stitches, but my middle finger was in a split for two weeks! This tool - no sharp edges - nice!
  • Extra screw or "worm". Doesn't hurt to have an extra.
Pour it On
Now our bottle has been opened with an awesome corkscrew from our toolkit - it's time to pour.  Another option to help avoid drips is a pour disk. This small metallic look plastic disks are rolled into a cylinder and placed in the bottle - and no more drips.  Great because they fit any bottle, are easy to clean and very inexpensive. Many wineries have logo emblazoned versions of these that they give away - so pick some up when you see them.
Stop those Drips!

I am a big fan of aeration for most wines, so it should be no surprise that I recommend aeration tools for our toolkit.  I am a big fan of the Vinturi Aerator. You can aerate the wine as you pour it in the glass... OR...


You can also use the Vinturi to aerate the wine as you pour it into another distinguished member of our toolkit - a decanter.  The decanter will then help to further aerate. If you don't have a good amount of time to decant prior to serving, this method will fast forward the aeration process.
Wine Decanter
Decanters can be ridiculously expensive, but I recommend to just look for one that has good reviews and mentions being made of crystal glass. Mine cost me $34 from Amazon and I really like it.  Another good tool to have for decanting is a funnel with a screen.  Wines that say "unfiltered" on the label, or wines that have been aging for a bit might have some sediment that needs to be filtered out.  I have the funnel/screen combo pictured below - also available on Amazon.
Decanter Funnel and Filter Screen

Your decanter is a great tool to help you aerate (and perhaps filter) your wine.  The design of many decanters is not conducive to cleaning and drying between uses.  Here are some handy items to help out: a decanter brush and decanter dryer.  Decanter cleaning brushes are long and bendable brushes so you can clean your decanter regardless of the shape.  A good wine glass cleaning solution (see Batting Cleanup below) works very well to clean your Decanter.
Decanter Cleaning Brush

Once your decanter is nice and clean, you want to make sure you can dry it so that standing water doesn't leave water stains that doesn't look very good on your decanter - and too many mineral deposits may impact your wine.  I use the gizmos pictured below.  You put this dryer in the microwave to get rid  of moisture - then place it in the decanter to absorb any remaining moisture.  I like this because it works, and is compact vs. a wire rack to hold your decanter upside down while it dries.
Wine Decanter Dryer

Wow - lots of tools and we haven't even taken a drink yet?  What do we need next??? How about some wine glasses???

There is no critical need for different types of wine glasses, but reds, whites, and sparkling wines do benefit from being served in glasses with different characteristics.  Wine glasses are available made specifically for different varietals - such as Cabernet Sauvignon, Merlot, Syrah, Zinfandel etc, and while I'd love to have a glass designed specifically for each variety - three different types of glasses are plenty for our wine toolkit.

Red Wine Glasses
Red wine glasses can typically have a wider, deeper bowl.  Red wines can benefit from lots of swirling, so a larger bowl allows plenty of room to get your proper swirl on.  The wider bowl also exposes a good deal of surface area to the air to help release the wonderful aromas of your wine.

If you are only going to have one type of wine glass - I recommend going with a larger glass to accommodate red wines.

White Wine Glasses
White wine glasses are usually smaller with a narrower design from bottom to top - often just  a smaller version of the shape of a red wine glass. White wines are often served a bit colder than reds, so a smaller amount of wine in the glass allows you to enjoy the wine at the colder - from the bottle - temperature, and just refilling more often!  Also, the smaller opening focuses the aromas, which are usually much more subtle and delicate than red wines.

Sparkling Wine/Champagne Glasses
Sparkling white wine and champagne are served in tall, very thin glasses, often called champagne flutes   (none of those wide mouthed champagne glasses you see in the movies!!!). The tall straight design is best for the bubbles to travel through the wine to the top, making the carbonation last longer and improving and focusing the aromas.

Batting Clean Up
Ahhh... the morning after the night before - and now it's time to clean up the evidence.  Wine glasses will benefit from a cleaning solution specifically for them, versus other dishwashing liquids which are highly perfumed, and can leave a soap residue that may impact your wine. Along with a good cleaning solution - keep a brush dedicated to just cleaning wine glasses so no other flavors get imparted to your glasses from the buffalo chicken wings dish or whatever!

In addition to cleaning your glasses - if you are like me (but NEVER my wife) - a drop or two of red vino may find its way to your clothing, carpet, towels, shoes, socks.... let's stop there.  For this occasion - it is good to have a cleaner that works well on wine stains. Oxyclean is an example - but be careful, because some fabrics or dies (like Life is Good shirts) can be messed up by Oxyclean like cleaners. For other fabrics - it works very well on wine stains.

Keeping Some on Hand for a Rainy (or Sunny or Partly Cloudy) Day
When you get to the point that you want to keep a few bottles on hand, versus going shopping for each wine experience - I highly recommend a dedicated wine refrigerator. Your food refrigerator will typically be set way too cold for wine storage, and the vibrations created by that machine keeping your hot dogs and mustard cold can be very bad for wine if exposed for a long time.  Wine refrigerators come in many sizes, and some have multiple zones to keep reds and whites at different temperatures.  Years ago I purchased a Vinotemp from Costco that was made to hold about 140 bottles.  Since I belong to a few wine clubs, I get wine that I need to store for a year or more before drinking, so the capacity works great for me. 

Once you have a few bottles on hand, you may want a way to keep track of what you have - plus a way to keep a few quick notes about bottles you've tried that you want to buy again, or just as importantly ones that you don't want to buy again.  I keep track of my stash with Cellartracker.  Cellar tracker is free (but does have a link for recommended payments if you like it and end up using it), and is a great tool to keep an inventory of the wine you have (they have a database with 1000s of wines), what you've consumed, and notes about what you liked and didn't like so much.

Making your Toolkit Your Own
Please keep in mind the specifics of your wine habits to determine what tools may or may not work for you. The ones I've listed here I find that I use on a consistent basis (i.e. didn't go into the garage sale when we moved last time).  If you find yourself saying - "I wish I had one of those..."  - make a note of it and consider adding it to create a toolkit unique to your wino needs! 

Thursday, January 29, 2015

Weekly Wine Review - Sonoma Red Blend - 2011 Hook and Ladder Station Ten

Red Zinfandel usually isn't mixed with other grapes, or may only have a very small percent of other grapes mixed in - it stands very well on its own. I am always interested when I find Zinfandel used in a blends - especially one like this where Zin is only about one half of the blend.


Monday, January 26, 2015

Wine Tip of the Week - Like Red Zinfandel? Try this!

I am a big fan of a good Red Zinfandel, but good examples from places like Napa and Sonoma can get a bit expensive.  If you are a fan of big fruity, peppery Zins there is another option you can try - Primitivo from Italy.

For a bit of wine geek specifics, Primitivo and Zinfandel are both clones of a Croatian grape called Crljenak (I have no clue how to pronounce!).  Primitivo available in the U.S. is largely from the Italian province of Puglia, and is typically priced from $10 - $20 per bottle.

Give Primitivo a try - and let us know any good ones you find out there!

Thursday, January 22, 2015

Weekly Wine Review - Australian Red - 2011 Running With Bulls Tempranillo

I'm always on the lookout for something new and interesting.  Tempranillo - the grape whose home is typically in Rioja, Toro, and Ribera Del Duero in Spain - made in the Barossa region Australia... hmmmm!  Very interesting!  Barossa is more known for big bruising Shiraz and Cabernet Sauvignon, so let's see what their take is on a classic Spanish grape... my guess is big and bruising!

Monday, January 19, 2015

Wine Tip of the Week - Wannabe Wino? Take a Class (or Two)

Have you been to a few wine tastings or perhaps visited Napa or Sonoma and enjoyed hearing about the grape growing or winemaking process? Wish you knew a bit more? Some additional wine knowledge can help make you a better wine consumer and a better wino.  

Your local wine shop may offer some advanced classes, or you can look into organizations such as the International Sommelier's Guild, International Wine Guild, Society of Wine Educators, or the Court of Master Sommeliers.  Most of these organizations offer a range of classes in addition to full-fledged certification courses.  

The Local Wine Events website is another good resource to find education opportunities in your area. You can find classes about different wine regions, about how wine is made, about food and wine pairing - there is a lot of great information out there for waiting for you!

Thursday, January 15, 2015

Weekly Wine Review - Spanish Red - 2011 San Alejandro Garnacha Las Rocas

Variety is important. My Total Wine store has not been offering much new in Spanish Wines, so my weekly wine shopping trip instead went to a Phoenix, AZ area gourmet grocery chain - AJs Find Foods. A nice variety of wine and very knowledgable staff, BTW (before Total Wine) I used to shop for wine at AJs quite a bit...I need to shop their more often.  A $12 Garnacha caught my eye...not the most elegant label, but hey - it's all about the flavor. Speaking of which, let's have some!
 

Tuesday, January 13, 2015

Chef's Dinner at Casa Pedro in San Juan de Parres, Spain - the Sequel!

Are you familiar with the concept of the “sophomore slump?” This happens when a sports team, a rookie athlete, an author, a film writer or countless other examples so thoroughly impresses the world upon with their debut performance in their respective field (their “freshman debut”), that they create on-going expectations that may be too high to achieve.  Think of M. Night Shyamalan, the director of the movie Sixth Sense. A film with a fantastic twist ending that pleased thousands upon thousands of movie goers, but set up the expectation that future films would not only meet the overall quality and huge surprise ending, but surpass it.  Sadly, often the expectations created are not reachable – and you have your sophomore slump.  These slumps obviously happen quite often, but there is also the concept where the higher expectations are met and even exceeded…and this is what we experienced during our second special Chef’s menu at Casa Pedro in San Juan de Parres, Spain.

My readers may recall that in A Great Gourmet Surprise - Chef's Dinner at Casa Pedro in San Juan de Parres, Asturias, Spain I described how Wino4Life Wife and I first met the Chef and his family who own and operate Casa Pedro.  A “Great Gourmet Surprise” was an understatement for that meal, and to this day it remains one of our very best foodie memories.   Naturally, when we returned the next time for a visit to Asturias – such a beautiful part of Spain – we not only dined at Casa Pedro on a regular basis for their wonderful daily offerings, but asked (OK, begged a little) if Chef Christian would be willing to prepare us another special menu. Luckily he agreed, and one night with great memories of our first encounter with Chef’s special menu, we strolled the short distance from our rental apartment to Casa Pedro. To say our expectations were huge is an understatement. So…, did we experience any signs of a sophomore slump from impossibly high expectations??? Read on to find out…