Quick tips for ordering wine in a restaurant

Baltimore’s Summer 2008 Restaurant Week is in full force and among the many restaurants participating this year there are endless types of cuisine and culinary treats to be devoured. But with a variety of restaurants, comes a variety of wine lists. For the casual diner who doesn’t want to go broke on a (bad) bottle of wine, here are some tips to ensure your next journey through a restaurant wine list ends with happy palates and a bank accounts. Read more

Free Advice To Restaurants: How to sell more wine and keep your customers coming back for more.

Two months back I was asked by a friend and restaurant manager who I’ve known for years for advice on her wine list. She asked how her restaurant (a mid-range restaurant in a nice area of suburban Detroit) could increase their wine sales and revenue since it had slowly been decreasing as the economy worsened. This was a great question and one that I feel is relevant for many fine dining restaurants in Baltimore and elsewhere in the US. In a time when the economy has many people eating at home and spending less on food and wine, how does a middle to high class restaurant survive? Here I offer advice some pretty simple advice for restaurants that either do not have a dedicated wine manager, or who could use a few ideas on how to sell more wine and make more money. Read more

Best places on the internet for (free) wine information.

Here are some of my favorite online wine resources- from videos to forums to wine blogs and more. I’m compiling a list of my favorite “Lesser Known” wine blogs and websites as well and hope to publish these in the next week. I have no competing interests in any of the sites, except for www.wineinterview.com, where my blog is also published. That said, my only compensation is link-backs, so there is no financial motive for me to put them here! If you have suggestions on other great websites, let me know! (image from dreamstime.com) Read more

Wine Region Overview: A brief look at Chile

One of the most up and coming wine regions (countries) in the world is Chile. This South American country has a very unique shape; it’s 4300 kilometers from it’s northern most tip all the way south past the Strait of Magellan, yet less than 200 kilometers wide (with the Pacific ocean to the west and the Andes Mountains to the east). The geography is also quite unique with the south providing vast glaciers and mountain ranges, yet the north and central parts filled with dry deserts, fertile plains, and a variety of micro-climates. It is only expected that somewhere in the middle of all this there would be a large area that is suitable to grow a few grapes. In fact, not only is there sufficient land and climate to make good wines, but in some areas the terroir is exceptional, allowing for the production of many great to outstanding wines.

Chilean viticulture is thought to be at least 400 year old, stemming from initial plantings by Spanish conquistador’s (seen above in image from Wikipedia Commons) in the 1600’s. Still, it wasn’t until the 1990’s that Chilean wine began to become recognized as having world-class wine potential. According to wikipedia, in 1995 Chile was home to only 12 wineries, whereas in 2005 that number has gone over 70. This increase in production makes Chile the firth largest exporter of wines to the US. So it’s no surprise when you walk into your neighborhood wine shop that a larger and larger section is being dedicated to this up and coming wines.

The most common varietals you’ll see from Chile are Sauvignon Blanc and Chardonnay, for whites, and Cabernet Sauvignon, Merlot and Caermenere for reds. There is also a big push for Pinot Noir, especially in the Casablanca wine region where the cooler, longer growing season provides a good environment for this finicky grape to thrive.

THe majority of Chilean winemaking takes place int he middle of the country. Chilean wine law recognizes the following regions: Atacama, Coquimbo, Aconcagua, Valle Central, and Southern Chile. Of notable intersst are Acongua and Valle Central.

I’ve had dozens of wines from Aconcagua, ranging from the wines in Casablanca which produce ripe, balanced Chardonnay’s, citrusy and crisp Sauvignon Blanc and cherry-filled, slightly acidity Pinot’s that offer great value. In the north, Acongau is known for Carmemere and Cabernet Sauvingon. Valle Central is home to the most famous of the wine regions which includes the Maipo Valley (well-known for Cabernet-based wines), as well as the Rapel Valley, Curico Valley and the Maule Valley. These are the regions that brought Chilean winemaking to the international stage and continue to make some of the more interesting Cabernet-based wines year in and year out.

Overall Chile is a wine region to keep your eye on. Many Chilean wineries are brinigng in expert winemakers from around the world to help craft outstanding wines from the great fruit that is coming from the vineyards. I would expect to only see improvemnets in the quality of wine in this region in the next 10 yeras. With the pricing in today’s market, many of tehse wines are incredible values. Be sure to keep an eye out for Chilean Pinot Noir which in my opinion will become one of the next “hot” wines (similar to what happened with Argentinian Malbec). Lastly, do not pass up on a chance to try a Chilean Carmenere, especially with BBQ meats or lamb. The depth of flavors and acidity make this a go-to food and wine pairing.

Wine ratings: Just to clear something up: 85 pts is a very good wine

A recent conversation at a wine store has me a bit worked up. I asked someones opinion on a wine and they responded “it’s an OK wine for the price ($13) but I wouldn’t give it more than 88 pts.” I responded “I thought 88 pts was a pretty good score” to be almost interupted with “yeah it’s OK but there are a lot of 90 pt wines at this price”. I had to hold myself back from shaking my head and walking out. At what point did an 88 point wine become “OK” and at $13 become an “OK value.” Wines that I rate 88 pts (Very Good) and are $13 I would buy by the case!

This isn’t an isolated incident, either. Lately I’ve been noticing a lot of tasting notes on both CellarTracker and other websites that contradict traditional wine ratings. Many people will score a wine between 85-89 points, but just trash the wine. They call it hot, undrinkable, etc…but still give it a “good to very good” rating. Therefore, I’d like to clear something up:

95-100	Classic: a great wine
90-94	Outstanding: wine with superior character & style
85-89	Very good: wine with special qualities
80-84	Good: a solid, well-made wine
70-79	Average: drinkable wine that may have minor flaws
60-69	Below average: drinkable wine but not recommended
50-59	Poor: undrinkable wine, not recommended

An 80 point wine is still a good, well made wine. An 85 point wine is very good. Many people are in the mindset that only 90 pt wines are good and anything less isn’t worth it. By limiting ourselves to the upper 20% of the scale, we’re missing out on a lot of quality wines and wines that are actually pretty good are being overlooked.

Another reminder that ratings are only useful if you understand the reviewers palate. If a critic constantly gives wines 90+ points (ie Jay Miller of the Wine Advocate) they are skewing scale which reduces the power of having a rating system with 50 points of variability. Before considering someones rating, or posting your own, keep in mind what the scores are supposed to reflect and ask yourself whether or not the wine actually merits that value.

A few hours after putting this post up, WineLibraryTV addressed this very issue.  For Gary Vaynerchuk’s perspective on this issue and his evaluation of some “89″ point wines, check out “89 Point Wines, What Is The Deal?”

Why again do we follow wine ratings?

James Suckling recently wrote a blog about a tasting he attended in March ‘08. The idea behind the tasting was to compare a couple Cult wines from California to the top wines of Bordeaux, all from the 2003 vintage. The lineup of wines was more than amazing and in the end Suckling and most of the group had a tough time distinguishing French from California in the blind format.

The top two wines of the night were from the US: the Colgin 2003 Cabernet Sauvignon Herb Lamb Vineyard and a 2003 Harlan Estate Cabernet. Suckling wrote of the 2003 Colgin, “…five tasters gave it 100 points, including Gabriel. It was easily the most popular wine of the tasting.” His unofficial tasting note: Read more

Tuesday Wine Tips -Questions from our forums: When and how to cellar wine; Decanting advice

Each week I’m going to post Tuesday wine tips. These will generally be from questions asked in our forums, but if no one has any specific questions, I’ll just highlight a few tips that pertain to any and all aspects of wine!  If you’ve got questions, from wine recommendations to wine science, feel free to head to the forums and “Ask Mike!”

Donna’s asks: “What types of wines generally taste better when decanted? and are there guidelines for how long you should decant specific types of wines?” Read more

Wines for Spring Part II: A Shopping List - 20 wines to kick off any springtime BBQ!

Part II of my Spring Wine Guide (Read Part I here): The chill of winter is ready to be packed away with your snow pants and wool sweaters in exchange for bathing suits and tank tops. If you’re like me, this time of year you’ll also transition from drinking big red wines every night to more Champagne, crisp whites, and Rose. Sure you’ll still have a big Cabernet or Barolo with a nice dinner indoors, but on a warm spring or summer night its best to kick things off with one (or two, or three!) bottles of a light, slightly chilled wine.

Here are my recommended wines for this Spring organized by Country and Price, with truncated tasting notes (Pink text = Rose wine, Green text = white or sparkling wine, Red text = red wine):

Read more

Spring Wine Guide: Part 1 - A few varietals to try and warm weather tips.

The spring season is upon us and with it is a transition from dining indoors and keeping warm to backyard barbeques and trying to cool off. Sure, winter was quite mild here in Baltimore, but it was still cold enough to keep most of us in a warm kitchen or dining room. Just as there is something great about drinking a luscious, big red wine on a cold night, there is something equally as satisfying in starting off a warm summer night with a chilled white or rosé wine. But just because our days and nights are heating up, that doesn’t mean it’s impossible to enjoy a red wine on a warm night. Here I recommend a few types of white and red wines to try this spring and summer, and offer some advice on how to make the most out of the beautiful weather that is upon us. Specific recommendations for wines will follow in Part II of Spring wines!
Read more

Etiquette when attending an in-store wine tasting

The following list is intended to be a guide those who are new to the world of wine and wine tastings. The guide is based on free wine tastings, which are common at local area wine shops and restaurants. This list is an excerpt from a full article I wrote which can be found at the online University of Maryland independent student newspaper. I’m most likely forgetting some important points and will update this if anything comes to me! For an overview on how to taste a wine in order to evaluate it, check out this article.

Tasting Etiquette
1. A 1 oz pour is traditional at these events, and is the state law maximum at free tastings. The premium tastings are usually more generous with pour volume.
2. You may ask to re-taste a wine, but don’t ask to try them all again, and again, and again! Only re-taste if you are serious about buying.
3. Keep in mind that the free tasting is designed to expose the customers to new wines with the hope they will purchase something. If you try a wine you really like, and it’s priced affordable, then support the tasting and buy a bottle. This way you’re getting a wine you know you like and the store has incentive for having more tastings.
4. A rinse in between pours is not necessary. Unless you are going from a red wine to a white wine or a red dinner wine to a dessert wine, there is no need to rinse your glass.
5.Ask questions. The person pouring the wine should know a lot about the particular wines on hand. If you like a wine, but it’s expensive, ask the staff to recommend something similar that is in a specific price range.
6. Once you get your pour, MOVE OUT OF THE WAY. There is no reason to stand in front of the tasting table when there is a large crowd waiting to be served! If you wish to talk with the person pouring or a friend, or anyone, move to the side of the table. Even better, move to the other side of the room! It’s fine to take your time evaluating the wine, but do it out of the way of other people trying to taste through more quickly This mainly applies to the free tastings which it seems some people turn into a long, social event.

Where to practice your newly learned skills:

Calvert Wine and Spirits (www.calvertwine.com) – check website for details.
The Wine Source (www.the-wine-source.com) - Every Friday night, 4:30- 7:30 PM
Mt. Washington Wine Company - (www.mtwashingtonwine.com ) - Last Thursday of the month

Local Premium (not free!) Wine Tastings
Bin 604 (www.bin604.com), $29 for 8 wines, schedule varies
Chesapeake Wine Company (www.chesapeakewine.com), $25 every Tuesday 6:00 PM
Vin (www.vinbaltimore.com), $15 which can be put towards your meal if you stay for dinner, Tuesday 5-7 PM (half-off bottles with dinner on Wednesday)

Expanding Your Palate: Five varietals you may not be drinking and the Huskies want to know “WHY?”

Let me guess the last 5 wines you drank (in no order): Chardonnay, Pinot Noir, Sauvignon Blanc, Cabernet Sauvignon, Syrah. If you’re like most people, you tend to stick with these Big Five varietals that are abundant in almost every wine market. These wines are generally what people order at restaurants, bring to wine dinners and share with friends. Perhaps many of you are thinking “he’s way off…” since you’re last five wines were Sangiovese, Tempranillo, Nebiolo, Grenache, Riesling? But again, these are abundant and although great wines, you’ve had them time and time again.

So, how many of you have heard of or tried the following: Albariño, Verdicchio, Charbono, Gamay, Touriga Franca? I’m willing to bet most of you haven’t had (or perhaps even heard) of these varietals. Well it’s time to expand your palates everyone!

Step out of the box for a few minutes while I introduce to you 5 wine grape varietals you aren’t currently drinking. I offer a few suggestions of wines that I feel exemplify each varietal and encourage you to get out there and try these (and other new wines!). Read more

Two Flavors of Sangiovese di Montalcino: Rosso and Brunello

The small Tuscan DOCG around the city of Montalcino has been the center of attention lately following allegations that winemakers were using non-Brunello grapes in the production of the famed Brunello di Montalcino. The Brunello grape is really just a clone of Sangiovese that was first planted by the Biondi Santi family in the late 19th centruy. Up until the 1940’s many producers in and around Montalcino did not pursue the grape. It wasn’t until 1945 when Brunello really began to gain attention and saw widespread plantings. Today Brunello makes up one of the most prized wines in Tuscany and one of the premier wines of Italy. When well made, Brunello has fine tannins, wonderful fruit character and elegance. When combined with the tradition and romance of the history of Brunello, make this wine one of the most sought after in the world.

Today there are strict rules regulation the production of Brunello di Montalcino. These include:

• use of only the Brunello grape
• normale bottling: released 50 months after harvest after at least 2 years aged in oak and 4 months in bottle
• riserva: released 62 months after harvest after at least 2 years aged in oak and 4 months in bottle

Read more

New: Restaurant Rating System

Also posted on the “ratings” page. - Thanks to Kim for the great idea of this new system and putting it into play!

Our Overall Ratings are based on a 5 star, 3 tier system. We feel that restaurants should be judged against others of similar price and purpose. For example, a TGI Friday’s is not in the same league as a Ruth’s Chris Steakhouse, nor does it attempt to be. For this reason, we don’t feel it would be accurate to use the same scale to review them. The price ranges included below are generalized estimates and reflect the cost of food only. Here is our description of the tier system including a few restaurants as examples:

Tier 1: The finer dining establishments in Baltimore. These menus are often designed by top chefs in the area and should offer unique or complex dishes created with the highest quality ingredients. Expect to spend $50 and up per person; examples include Charleston, The Prime Rib, Flemmings.

Tier 2: This tier offers the most variability in terms of what to expect, themes range from upscale ethnic cuisine to creative, unpretentious American dishes. These menus range from simple to moderately complex plates, and typically use higher quality ingredients. Expect to spend $15-$50 per person for 1-3 courses; examples include The Wine Market, Phillips Seafood, Blue Agave.

Tier 3: The menus here are usually predictable, offering simple dishes that reflect the theme of the restaurant. This tier would include your local sandwich shop, Pizzaria or Chinese restaurant. Expect to spend $10-$25 per person for 1-3 courses; examples include Holy Frijoles, Thirsty Dog Pub.

This system is copyrighted by Foodandwineblog.com. 

Wine Spectator’s Top 100 Wines of the Year - What I thought!

This month The Wine Spectator released it’s top 100 wines of the year. Without getting into what I thought of their selections, and with 2008 a few days away, I thought I’d recap my tasting notes on the wines that made Wine Spectator’s top 100 that I was lucky enough to try. Unfortunately, the high prices of those wines in the top 50 were too much for me to taste more than a few! Maybe next year we’ll see more value wines making the top 50! NOTE - I’ve listed Wine Spectator’s ratings (WS Rating) and rank. For information on my Value Rating System, check out my ratings page.

Without further ado:

8. Mollydooker Shiraz McLaren Vale Carnival of Love 2006 ($80): Opened and tasted immediately: Mushroom, plum, cherry, big fruits, big yet soft tannins. Decanted. 2 hour decant: Great color. Still tight on the nose. The initial mushroom note is gone with the appearance of a musty-forest floor with a touch of pepper and bacon. On the palette it’s toasted cedar, vanilla, plum, pretty solid through the middle with a long, complex finish that goes on and on. At this point I’m definitely seeing 96 pts or more. 3 hour decant: Again showing better, more buttery now with a bit more spice. The fruits in this wine just don’t stop. Quite pleasing and still 96+ points. 4 hour decant: Just as elegant as before. I’m quite impressed with the structure of this wine and overall quality. Very good. A very solid 96 points. My rating: 96 pts, GV. WS Rating: 95 pts

12. Valdicava Brunello di Montalcino Madonna del Piano Riserva 2001 ($175): I have yet to try this wine, but it’s in the cellar and will be opened in 10 years or so!

16. Schild Shiraz Barossa 2005 ($25): Decanted - big dark fruits, spice, tobacco on the nose. On the palate the wine is explosive with big, dark fruit, leather, plum, tar. Smooth tannins, long finish - pretty straight forward big Aussie Shiraz if that’s your style, you’ll like this wine (the 2004 was a better wine overall). We had this twice and it was consistently good. My rating: 90 pts, GV. WS Rating: 93 pts

37. Navarro Zinfandel Mendocino 2004 ($19): Blueberry, blackberry, cherry and some spice notes on the nose, as well as a small petrol component. Very good balance given the amount of alcohol, smooth tannins and a medium-long finish. A good Zin and great value. Tasted 3 times with consistent notes and evaluation. My rating: : 93 pts, VGV. WS Rating: 92 pts

62. Louis Jadot Moulin-à-Vent Château des Jacques 2005 ($22): Decanted 1 hour. Earthy tones, cherry, raspberry and other bright fruits. On the palate the wine was very well balanced, with dusty tannins and a earthy, medium-length finish. Should get better with a couple years, drinking nice now with a long decant. My rating: 93 pts, VGV. WS Rating: 91 pts

71. Columbia Crest Merlot Columbia Valley Grand Estates ($11): Deep reddish plum in color with notes of plum, raspberry, vanilla and blueberry on the nose. The body is surprisingly creamy with soft tannins layered with good fruit and tar flavors. Long finish accented by a subtle chocolate note - well made bargain Merlot. Buy a case and enjoy one of the best values out there. My rating: 89 pts, OV. WS Rating: 90 pts

72. Yellow Tail Shiraz South Eastern Australia The Reserve 2005 ($11): With all the hype about the Yellowtail reserve Shiraz, I felt it would be fun to grab a bottle and see for myself whether it was warranted. I did not taste this blind, but I wish I had, it was very good. The wine was filled with dark fruits and spice with surprising balance and really smooth tannins. The finish fell apart a bit, but overall the wine is a great value and highly recommended as a daily drinker. My rating: 88 pts, OV. WS Rating: 90pts

77. Heidsieck Monopole Brut Champagne Blu Top NV ($35). Tasted from 375 mL bottle. Pale yellow color with plenty of tiny bubbles. Apple, pear, buttered toast with good balance. Light, crisp, and very refreshing. My rating: 90 pts, VGV. WS Rating: 91 pts.

92. Mulderbosch Chenin Blanc Stellenbosch 2006($14): Pale yellow color. On the nose is wet stone, pear, honey and a touch of lemon rind with citrus, pear and some more honey on the palate. This wine has some wild acidity but it’s not overwhelming and makes it a great spring/summer wine served with spicy cuisine. The finish is crisp and very refreshing. A great value wine from an outstanding producer. My rating: 91 pts, OV. WS Rating: 90pts

100. Caymus Cabernet Sauvignon Napa Valley 2004 ($70): Tasted twice. August 2007 - Filled with dark fruits, berry, currant, chocolate, touch of oak. Firm tannins, long finish. Another great wine from a great producer with good aging potential. My rating: 93 pts, CV. WS Rating: 92 pts

Caymus tasted again 12/26/07: Decanted 30 minutes at a wine bar. Real tight nose, blackberry, black currant, leather. On the palate the wine was a bit off from the other time I’ve had this and rated it 93 pts…the tannins were rough with a medium-long finish. Not corked, but maybe an off bottle. My rating: 87 pts (PV, poor value as it showed this time around).

“I’ll take a cheap beer over a bad wine, anyday”

Back home in Michigan I have a chance to relax, drink wine, and most importantly, spend time with my friends and family.  While having a beer with one of my closest friends, Bryan Birch (yes, the Bryan Birch who was voted best looking in the RCHS class of 1998!) the discussion came up about cheap wine and cheap beer.

To keep this short, Bryan made the point that he would “take cheap beer over a bad wine, anyday.”  I think this is a great point for the time of year.

While at company Christmas parties and family gatherings, don’t feel obligated to drink jug or boxed wine.  There are many alternatives to bad wine, and usually the best way to go is with a decent beer (non-wine drinkers are more likely to have decent beer around).  If you don’t drink beer, then have a cocktail.  Our recommendation: avoid bad wine at all costs!  It can ruin a meal, a night, or even a friendship!

Happy Holidays!

Is Ignorance Bliss? The evolving palate.

Although wine ratings are subjective and only useful when you have an understanding of the background and palate of the person that is scoring the wine, I support their use and post ratings on this website (see My Ratings page for my system). Lately I’ve been thinking about my ratings and thinking of ways to improve my reporting of the quality and value of the wines I taste (see my new “Value” rating system). I’ve also noticed that in all of the reviews I have written, I have yet to give a wine a rating of 100 points (perfect score). While I have had 100 point wines (per other critics ratings) I do not feel that I have had a “perfect” wine. This leaves me asking myself, am I stubborn? Is there even a difference between 99 and 100 points? Maybe not from a bystander’s perspective, but from my perspective there is. Read more

New Rating System in Use

Along with the numeric rating system, I’ve decided to add whether or not the wine is a good value based on the following system:

• OV

  - Outstanding value, purchase as much as you can!
  

• VGV

  - Very good value, splurge a bit and buy two bottles

• GV

  - Good value - worth buying a bottle
  

• OKV

  - OK value - buy it if you really like the variety, producer, or can’t find anything else on the list

• PV

  - Poor value - maybe a good wine, maybe a bad wine, either way, not worth the money.

• DNB

  - Do Not Buy! Pretty self explanatory. Reserved for bad wines at bad prices.

Wine Grape Overview

The following overview of grapes commonly used in winemaking is not meant to be comprehensive. Rather, it is to provide you, the reader with a brief yet informative look at the major grape varieties used in wine making in the United States and throughout the world. The list will be continually edited and updated as to expand the list to lesser known varieties as well as to keep current any information regarding the represented varieties. For more information and a more comprehensive look at wine grapes, the best resource online that I have seen is at WinePros.org (click here!).

Cabernet Franc- One of the parent grapes of the black Cabernet Sauvignon (along with the green Sauvignon Blanc), Cabernet Franc is less widely consumed and very underrated. The grape itself has a thinner skin than the Cabernet Sauvignon while taking on some of the acidity of the Sauvignon Blanc and showing ripe fruits of raspberry, cherry and plum.

The grape is most planted in the St. Emilion area of Bordeaux where it is one of only five approved varietals used in making Bordeaux red wines. In California, Cab Franc is mostly planted in Sonoma and Napa Valley. It is often used as a blend with Cab Sauvignon or Merlot. Two outstanding wines that utilize this grape to it’s fullest potential are the famous Bordeaux red Cheval Blanc, or the Napa Valley made Dalle Valle. Wines based on Cabernet Franc usually pair well with pizza, duck, turkey, or even lasagna.

Cabernet Sauvignon- In a word association game, if someone gave you the words “California wine” and told you to say the first thing that comes to mind, there’s a good chance you would say “Cabernet Sauvignon”. This staple of California wine making became world renown in 1976 when in a blind tasting in Paris a 1973 California Cabernet took the grand prize beating out the French Bordeaux’s (the wine was a 1973 Stag’s Leap Cabernet). Since the late 1970’s wine makers have flocked to California to find excellent terroir and try their luck with growing grapes.

In Sonoma and Napa Valley, Cabernet Sauvignon shines. Other great regions producing Cabernet Sauvignon include Italy, and in recent years Washington State as well as Chile. The thick skinned grapes are quite resilient to mediocre growing conditions but perform best in slightly dry and warm climates with soil type that allows for good drainage and requires the grape to struggle a bit to become concentrated. The thick skins result in high tannin concentration, the feature that makes the wine “dry” out the palette and gives Cabernet Sauvignon the ability to age well.

On the nose Cabernet Sauvignon show notes of blackberry, black currants, and bell pepper. On the palette the wines show big dark fruits and often, when aged properly, buttery notes. Cabernet Sauvignons tend to have medium to large tannins and are often paired with grilled red meats, barbequed pork and most hearty stews and pasta dishes.

Chardonnay- Depending on what you call this varietal, White Burgundy or Chablis, or just Chardonnay, you’ll see very different approaches to making wine from this “most-famous” of the white wines. This green-skinned grape is grown around the world and can be found in a over-oaked style that many have associated with some of the California wines, to the elegant and world class wines of Chablis as well as sparkling wines in Champagne.

The grape itself can withstand a wide variety of conditions and depending on location will result in quite unique wines. For instance white Burgundies are moderately oaked and usually exposed to slightly warm growing conditions. This results in wines that are rich and show “warmer” flavors with less acidity and good structure. In contrast, the wines of Chablis are crisp and show green fruits and mineral/flint notes (a hallmark characteristic of Chablis). Then again, growers in California have been some times criticized for the use of too much oak, which results in wines with a lot of smoked wood and little or no fruits. It is because of this that many wine drinkers quickly moved on from Chardonnay grown in the New World style. Fortunately many winemakers have figured out the right balance of oak and the new California Chardonnays are quite elegant and well structured, and allow for nice expression of their fruits.

On the nose, Chardonnay can show a variety of well defined fruits which include peach, apple, pear, citrus fruits and apricot. The immediate appearance “wood” can indicate a wine that has been over-oaked. On the palette, again there can be quite a variety of flavors not limited to apple, peach, pear, smoke, oak and vanilla. Chardonnay is versatile when it comes to matching with foods and does well with many types of chicken, turkey, duck, fish and pasta dishes, as well as ethnic cuisine.

Malbec- These days when many people think Malbec, they may first think about Argentina. But it is in France where the grape first appeared as a world-class varietal. One of the five grape varieties allowed in Bordeaux red wines, Malbec is a black, thin-skinned grape that contributes flavors of plum and a touch of spice as well as moderate tannins to some of the best wines in the world. As a single varietal, the wines are concentrated, inky, and often heavily oaked.

Unlike Merlot or Cabernet, the Malbec grape performs best with moderate to high heat and high levels of sunlight. Further, swings from warm days to cool nights allow this early ripening grape variety to develop concentrated flavors. These required elements of terroir which make areas such as Napa Valley or the Mendoza region of Argentina ideal. A Malbec is best enjoyed with red meat, especially grilled steaks.

Merlot- This red wine grape dates back to the late 1700’s when it was first used to make wine in the Bordeaux region of France. Over the last 300 years, the grape has become essential to the Bordeaux, and also the world wine markets. Wines made primarily with Merlot are medium bodied wines that display fruits of plum and blackberry, as well as flavors of bell pepper, toasted oak, vanilla and cedar. Because of the delicacy of the grape, it is often blended with the thick-skinned Cabernet Sauvignon grape with the intention of softening the wine. It is this combination of grapes (along with Cabernet Franc, Malbec, Petit Verdot) that produces what are considered to be the best wines in the world in Bordeaux.

Although it has had some criticism in pop culture (specifically the movie Sideways), Merlot is still one of the most consumed and recognized grape varieties in the world. Merlot is widely planted in both Washington State and California, as well as in other countries like Chile and Argentina. Merlot is a great pairing to prime rib, hamburgers, or variety of chicken and game dishes..

Pinot Noir (Red Burgundy)- Wines have been produced from the delicate and temperamental Pinot Noir grape since ancient Roman times. Outstanding Pinot Noirs have been made traditionally only in the Burgundy region of France. In recent years, excellent examples of the potential of the grape have been found in Oregon as well as New Zealand. Further, some vineyards in California have done remarkable work with the grape and produced some outstanding wines (specifically vineyards in the Central Coast areas, the Sonoma Coast, and Russian River Valley). California Pinot Noir tends to be more fruit forward and dense.

Considered by many to be the most elegant of all wines, Pinot Noir is known around the world for its finesse and ability to be breathtaking. The wines are characterized by a garnet color combined with complex aromas of black cherry, raspberry, currant cinnamon, mushroom, and “barnyard”. Pinot Noirs are generally great expressions of the terroir where the grapes were grown and involve big bodied wines that have medium to high alcohol content when at their best lack substantial tannins or acidity. Pinot Noir is also used in the production of many Champagne’s as well as Rose wines.

Riesling- Traditionally a wine from Germany and the Alsace region of France, Riesling is now grown in many areas of the United States (Upper Northwest, Michigan, New York’s Finger Lakes) and Canada (Niagara Peninsula). The Riesling grape is used to make white wines that can be smooth and sweet, or wines that are acidic, crisp and refreshing, depending on the style of wine making. Late-harvest wines from the Riesling grape are concentrated dessert wines that are picked late in the season when the grapes have fully ripened and concentrated. Ice wines, which are Rieslings that are harvested during the first freeze of a growing season, are yet another style of Riesling-based dessert wine which have a lot of acidity and sugars.

Common flavors found in Rieslings are peach, apple, pear, apricot, minerals, as well as a nose that contains “petrol.” Rieslings pair very well with a variety of cuisine, especially spicy Asian food where the acidity and sugars of the wine balance out the spice of the cuisine.

Sangiovese- This classic Italian grape, most well known for its role in Chianti as well as in (Brunello di) Montalcino, is characterized by fresh berry, plum, and cinnamon, as well as other spices. Until recent years, Sangiovese was not widely planted outside of Italy. Today more winemakers are experimenting with this traditional Italian grape as there is increasing demand for Sangiovese-based wines. According to Winepros.org, the best regions in California for Sangiovese-based wines have come from Napa Valley, San Luis, Obispo, and the Sierra Foothills. Look to pair both pasta and pizza with wines made from the Sangiovese grape.

Sauvignon Blanc- This green-skinned grape used for the production of white wines was first cultivated for viticultural purposes in Bordeaux, France. A versatile grape, sauvignon blanc wines tend to have a moderate amount of acidity which leads to wines that are both crisp and refreshing and are almost always consumed young (1-2 years after bottling). Common components in sauvignon blanc include grapefruit, limes, minearls and grass.

Californian Sauvignon Blanc tends to have less of a mineral component and more citrus fruits and acidity than the wines of Bordeaux. New Zealand, another major producer of Sauvignon Blanc, produces wines that are more similar in style to California. Finally, Sauvignon Blanc, along with Sémillon, is used in a late-harvest sweet wines of Sauternes, France.

Shiraz/Syrah- Currently considered the fifth most planted red grape variety in the world, Syrah produces wines with rich color, intense fruits, concentrated flavors, and a unique spice that carries through the finish.Syrah, as it is called in France, is thought to be named for the ancient Persian city of Shiraz which was a major trading center in the Fars provenance in Southwestern Iran. For years Syrah has been the center of outstanding French wines in northern Rhone with some of the best being Cotie-Rotie and Hermitage. These wines have great structure and do quite well with a decade or more of bottle aging. In Australia the wines go only by the name of Shiraz, where they benefit from the warm climate and ideal soil type and have produced some of the best Syrah/Shiraz-based wines in the world in recent years (i.e. Penfolds Grange, Two Left Hands). Winemakers love the resilience of Syrah which is resistant to many forms of common vine diseases.

In California you will find both Syrah and Shiraz on bottles depending on the winery. Not to be confused with Petit Sirah (which has deep roots in California wine production and today is commonly used as a blending varietal with Zinfandel), Syrah is becoming a force in California wine production. As the grape does best with moderate heat and granite-based soils, Syrah is showing quite well in both Napa and Sonoma, and especially in the specific areas of the Sierra Foothills, Sonoma’s Dry Creek Valley, and the eastern portion of Santa Barbara County. These wines resemble the Shiraz of Australia with their opulent fruits and refined tannins and for the most part, are ready to drink within a few years of being produced. Syrah is a great pairing with barbecued meats (or chicken) or wild game and goes especially great with lamb.

Zinfandel (Zin)- Often considered the American (specifically Californian) grape varietal, Zinfandel has been grown in California for decades. Thought to be related to the Primitivo grape (which originated in Croatia and is still grown in Italy), Zinfandel is the most widely planted grape in California. The grape itself can be quite difficult to grow due to uneven ripening and is often harvested late to prevent the harvest of unripe grapes. The California terroir has proven to be an ideal place for the grape to thrive.

Much of the California supply of Zinfandel is used in what most people associate with Zin: White Zinfandel which is a blush/rose type of wine that quite frankly isn’t very good! Fortunately, many people learn quickly that the grape performs best as a red wine and soon discover the fruit forward and spicy wines that

The following regions are known for producing high quality Zinfandel: Alameda, El Dorado, Mendocino, Napa Valley, Rancho Cucamonga, San Luis Obispo, Santa Clara, Sonoma.

Fine print on Champagne Bottles

The following was written by a veteran member of the WineSpectator Forums with the call name of “VinoMe.” It is very well written and insightful, and with his permission, I have copied it here. For more information, or two participate in the discussion, see the original post on WS forums here: Fine print on Champagne Bottles

by VinoMe originally written December 10, 2006

With the Christmas and Holiday season upon us, I thought it might be an opportune time to post this information. I find that many wine lovers, even some of the most knowledgeable ones, are oblivious to the meaning of some of the fine print on a Champagne bottle. So here it is (ignore it if you already know this).Every bottle of Champagne must have a 2 letter code on it. They are in very small print with a set of numbers after it. They are always on the front label based on my observations but I don’t know if that is a regulation. ‘NM’ and ‘RM’ are the 2 most common with probably 80-90% of all Champagne sold falling into the ‘NM” category. Here are all 5 sets of letters and what they mean.

NM (Negociant Maker)- Actually the French use the word manipulant instead of maker but it means the same so I will use maker because it is easier to remember. These letters refer to a house which buys grapes to make their wines. All of the big houses fall into this category. Of course they also use some of their own estate fruit.

RM (Recoltant Maker)- This refers to a Champagne maker that grows their own grapes. they are allowed to buy up to 5% of their production. I often look for these initials on a bottle since they are often a sign of a small house that does not get a lot of press and is a very good value.

RC (Recoltant Cooperative)- Same as RM but they make and sell their Champagnes with the help of cooperatives.

CM (Cooperative Maker)- Here you have a collection of growers that join together to make and sell Champagne on behalf of its members.

MA (Marque d’acheteur)- This is a Champagne that is owned by a 3rd party and not the maker of the wine.

As I indicated, I like to look for the RM on the bottle simply because I find small production Champagnes more interesting and like to support small producer that take pride in what they do. It is much easier to get a sense of terrior from these producers since the blending from multiple site that is done by the large houses in most of their wines destroys any sense of place. They are more concerned with maintaining a house style than delivering a unique product. of course that is not to say that large houses can’t produce a great product, they can and do since they have access to most of the best sites and the most modern technology.

Hope this was informative and useful. Merry Christmas, Happy New Year and don’t forget to open something sparkly.

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An overview of Porto

Port wine is a type of fortified wine produced solely in the Douro region (Porto) of Portugal. The wine begins as a blend of many different grapes (Touriga Nacional being the primary grape used) and becomes a “fortified” wine during fermentation when alcohol, usually brandy, is added to the wine to cease fermentation and allow high amounts of residual sugar to remain. The outcome? Seriously rich, sweet wine that is served with desserts or with blue cheeses. Non-port fortified dessert wine are made in other areas of the world, but by international law can not use the term “Port” or “Porto” on the label.

The following are the major types of Port:

• Tawny port - Aged in Oak for some time, Tawny port takes on a light, brownish yellow color and tends to have “nutty” flavors which are from the long time spent in oak. Most people new to Port really like Tawny ports which are often very elegant. A 10 year Tawny Port is a blend of wines that are at least 10 years old. Often, older wines are combined with younger wines to create good complexity, bringing young ripe fruits into an oaked, developed older wine. The result can be elegant layers of fruit and spice.
• Ruby port- The least expensive of the Ports, Ruby is aged in concrete vats or stainless steel tanks, preserving the characteristics of the fruits. The result is a wine with a rich color and is drunk young. Some Ruby Reserves can be great wines and are usually less than $20.
• White port- As the name suggest, this is made from all white grapes and is very light in color. It can be dry (which is often mixed with tonic water, lime and mint leaves as a cocktail) or can be sweet and served chilled on a warm summers night. White Port is a great alternative to the dark stuff and can be quite refreshing and enjoyed as an apertif.
• Vintage port- The most sought after type of Port, Vintage Port consists of grapes that are all from one particular vintage. These are only made with outstanding vintages of Port and therefore are quite rare. Vintage Port is rich and elegant, and usually requires decades of aging to reach full potential.
• Late Bottled Vintage (LBV)- LBV Port is made from wine that was harvested as a vintage Port, but for one reason or another did not make it out of the Oak barrels in the time frame required (i.e. low demand). Nonetheless, LBV Port can be very good Port that can be a touch sweeter than Vintage Port, a lighter style of wine, and is usually about half the cost of the Vintage type.

A final note: Port wine is great with or as a dessert, and also with pungent cheeses. Don’t be afraid to try a few different styles and see what you prefer. Although they can be costly and are not usually drunk in large quantities (maybe a small glass or two in a night), Ports tend to save well in the fridge and can be enjoyed over days, an in many cases even a few weeks. With all wines, always store them in cool, dark places when unopened, and once uncorked, kept with a good seal in the fridge!

Saude!

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