Archives For Wine
Articles about the juice of fruit, fermented and sometimes aged. Paired with food or on it’s own it tends to make one think.
7. Avoid the second cheapest bottle on a wine list as, in most restaurants, this is the one the restaurateur pays the least for. Safe in the knowledge that customers don’t want to appear tight, owners tend to put the cheapest wine at a price slightly higher than the house wine – thus making the most profit. In most cases, the house wine will be better and cheaper.
There you have it: Winemakers today are acting like brewers.
I mean that in the best possible way. The small-craft-beer industry is amazing right now. Craft beer has evolved from the hop wars of the last decade into an explosion of styles and expressions, largely thanks to garagistes and virtual tinkerers like Mikkeller. You don’t need to devise a beer for the ages. Devise one for next month.
No surprise that wine executives are quietly nervous about craft beer. And wine types, take note of how Big Beer has elbowed its way into the craft world.
Every wine lover seems to have an “Ah ha!” moment. Was was yours?Learning how, from one of my friend’s parents, to take a jug of Carlo Rossi, sling it over your shoulder, and drink straight from the bottle. The wine sucked but at that moment I truly learned and understood that wine was meant to be consumed and enjoyed. Pure and simple enjoyment. It was Hearty Burgundy and will always have a fond little spot in my heart.
Despite the cynicism over wine critique – and the rather grandiose adjectives lavished upon certain appellations – it really does matter where your plonk comes from, according to the researchers from the University of California Davis.
They are attempting to fingerprint “terroir” – the unique characteristics that the geography, geology and climate of a certain place bestows upon a wine.
The idea for WineGlass came while Lindsay and his brother were staring baffled at a wine menu in a Moscow restaurant — “eyes glazed over with anxiety and shame,” the developer writes. “Like many poor saps whose wine knowledge consisted of a preference for white, or possibly red, the natural instinct was simply to choose the second cheapest. How are we normals ever supposed to know what the hell “Coche-Dury Auxey-Duresses, Cote de Beaune” means? Is it a red, or a white?”Lindsay resolved to democratize knowledge about the fruit of the vine.
Only lay down wine from producers you’ve personally visited.
This guarantees that even if your tastes migrate far afield, you will feel a personal connection when you open a wine years after purchasing it. I can immediately think of two wines in my cellar that I would not prefer in a blind setting — one a Brunello, one a California Syrah — but the visit to the wineries was memorable. The food was lovely. The unhurried, unguarded moments with the winemakers was priceless. I don’t love those wines today, but I love the way they remind me of who I was. I love the image of tasting these wines just yards from where they were grown.