The Case of the Burlingame Emerald (Sherlock Holmes in Silicon Valley)

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If you are somewhat wine-savvy, you'll notice the image they've used features bottles of French red wine, but none of them hail from Burgundy. This may explain why the "mainstream media" doesn't generally post articles about Burgundy and illustrate them with Bordeaux.

We'll cast them to Awayside. Years ago we had joked about ouncers of Lodi Zinfandel or Hardly Burgundy, but we were just kidding. Cappiello is serious and he's putting his money where his mouth is. His wines are not high-octane, though. One of the curiosities of the brand called "Forty Ounce": Isn't this a bit like those 9 inch "foot-long" sandwiches at one of those sandwich chains? The US Government doesn't permit wine to be sold in a ounce container, so that's part of the "problem. So you can have 40 ounce bottles of beer, but your Forty Ounce wine can be sold only in ml, ml, ml, ml, ml, bottles, etc.

But you cannot offer it in a bona fide We would point out the old adage about a sucker being born every minute. If that is true, there is simply not a large enough population to allow this company to succeed. Deutsche Welle routinely has interesting news items, many showing Germany as a sophisticated bastion of culture and civilization. They cover world news, but also offer many items about today's life and times in Deutschland.

In searching for a story about the German wine industry, they posted an article about the virtues of Riesling, Deutschland's most noble white wine. They mention the winery of August Kessler in Assmanhausen in the Rheingau region. Herr Batarseh the article misspells his name, by the way, as "Bartaseh" proudly crows about Kessler's sales in the American market.

That seems to us like a pretty small slice of the market as it comprises perhaps 7 of the 50 States. Apparently the reporter felt the need to tie in world affairs to the article and make it of interest to readers around the planet, so Herr Batarseh was asked to make a wine recommendation for the recently-elected U. Many people have found Herr Trump to have behaved during the presidential campaign in a "rude" fashion. Further, the Kessler winery is located in the town of Ass-manns-hausen.

Continuing drawing those conclusions, if you will. The other element of irony to this article, though is this: Donald Trump is a teetotaler and does not drink wine! So ist das Leben as they say in Deutschland! And what foods pair best with Cabernet Sauvignon? We surveyed customers, sales reps, professional wine judges and asked this simple question: Even our vegetarian friends said "You'd have a photo of a steak.

But the answers were all the same: But call us crazy and you will not be the first to do so! Life in a Cabernet Kitchen must be pretty wacky. This article on Barolo vintage "numerology" was posted on the 2nd of September, weeks, maybe longer, before wineries begin picking Nebbiolo grapes for their Barolo wines. The crux of the article, as you can see by its headline, asks if could be the vintage that "breaks the cycle of less-than-extraordinary vintages that end in '6'?

Many vintage charts indicate was pretty darned good in Barolo. New York wine writer Ed McCarthy described "Considerably better than , but not on the level of s. The Viberti winery offered this evaluation of I like very much, so I do not understand the notion of this 'cycle.

The and vintages were really good. Given that the article cites as "extraordinary," it makes such an essay a real head-scratcher. Could Parzen's next posting end the string of less-than-exceptional articles on the Carretta web site? Lorrie Dicorte begins the article with this paragraph: We also learn that front is back and back is front with respect to wine labels. There is a very small percentage of wine bottles where the artistic label is the "face" of the packaging, but this is not a universal dynamic. Dicorte then explains the various "classes" or "categories" of wine. Dessert wines are grapes harvested after maturation or that have been partially raisined after being harvested, While Fortified wines: Not every "dessert" wine is extremely sweet, but we can concede this statement is fairly accurate.

But there are "fortified wines" that are not sweet. Go taste a good Fino Sherry or Dry Amontillado. The final class or category is "Still Wines," which are described as " wines that have no effervescence bubbles. Possibly confusing is the notion that "table wines" are somehow different from "still wines. Most wines are meant to be consumed right now. Typically, the go-to age is singular red wines up to eight years; singular whites up to six years; blends three to four years.

Beaujolais Nouveaus are one year. Reds are harder to detect because of the darker bottles. Dicorte advises us, have a shelf life of eight years. That may be true for some wines, but we have tasted well-aged reds made entirely of Cabernet Sauvignon or Nebbiolo which have yet to even blossom or achieve maturity at 8 years of age. And, on the other hand, we have had varietal wines made of Gamay or Pinot Noir which were past their prime by the age of eight.

We learn that "singular whites" can be kept until age 6, while blends, for some curious reason, should be consumed by the age of three or four. We've had some Rieslings, for example, which are still babies at 8 or 10 years of age. We will leave the discussion of the golden color for a "white wine" for another day, but there are some whites being made these days which are subjected to skin contact or maceration during the fermentation which are bottled with a brassy or golden color.

Some of these are, in fact, quite drinkable. Dicorte asserts that "estate bottled" is " usually a good sign of the quality of wine. This is a designated wine grape growing region in the U. Department of the Treasury. There are approximately recognized AVAs in the U. Texas currently has eight designated AVAs. As of this writing end of August, there are actually according to the U.

Treasury Department's "TTB" web site. So we've learned, now, how to read a wine label.

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The article then features a recommended wine. It's from a winery called "Old Man Scary Cellars. Dicorte writes of this winery: Most of the grapes are estate-grown or sourced from the High Plains area. Their wines are showstoppers! The article then includes tasting notes for the wine: It's not made of Texas-grown grapes! Instead, the fruit was from California vineyards. It seems our expert, Lorrie Dicorte, can't or didn't read the wine label after all.

The Waco Trib has this note to describe their wine guru: We are not much interested in knowing how she "smells" or how she "tastes," though this article might be described as being aromatically flawed. Robert Mondavi used to say the formula was you could divide the price-per-ton by and that would give you the normal bottle price for a bottle of wine. That was then in the s and s and this is now.

Look at the "Highest Price Per Ton. We never read any articles indicating the organizers of the judging immediately went to buy a bottle or two to verify that the wine entered was the same wine being sold in the market. It would have cost them all of two bucks and, near as we can tell, they did not do so.

The fellow who owns that brand has been nailed for dubious business practices. There was a noteworthy "scandal" in New Zealand around when it was discovered a winery had won a prestigious medal for a wine it did not actually have in the market under the same label. The fellow who was the winemaker and, oh-by-the-way, a judge at the competition, ended up being seriously embarrassed and ultimately resigning from the judging and his post with the winery. Some years ago we discovered a producer of Chianti that had sold its normal wine to a local, Bay Area importer.

At the same time they had sold a totally different wine to a major US chain store at a ridiculously low price. We bought a couple of bottles and tasted the wines side-by-side. We contacted the vintner and he claimed the wine sold to the chain store was the same apart from being pasteurized for stability. The wines were remarkably different. We tried to get a couple of Italian wine critics to report on this. One had given the "real" wine a good rating in its annual wine guide, so the validity of their assessments was in question if someone tasted the knock-off bottling.

Neither journalist was willing to blow the whistle. And the funny thing is the Chianti had a proprietary name which was most appropriate: We had never visited the corporate offices of Treasury Wine Estates, but in looking at the photo of the "sculpture" in the vicinity of their headquarters: Is that a rubbish collector lifting a garbage can? Inquiring minds want to know. Well, we spend a lot of time evaluating the wines we're considering for the shop and we look to finding wines which we consider to be of good value. That's the sort of price range most value-conscious wine-drinkers are looking for in selecting a bottle of wine for everyday drinking.

He's quoted as saying "But for now, Rioja offers incredible quality at reasonable prices. You just have to know which brands to buy Just don't expect prices to stay low forever. In our shop there are wonderful Rioja wines for ten bucks a bottle. Few wine regions can compete with that level of quality for that price. Atkin has the top selection, Artadi's Vina El Pison A few selections are listed as "Not Available," which doesn't do the reader much of a service.

Atkin selected one wine with a total production of bottles, while another is even more scarce: It's really wonderful to know these experts are privileged to taste such wines, but including them on a list of wines to "buy" when they are not available seems fruitless to us. Salcito, whom readers are informed is a "Master Sommelier Candidate," would surely know how to deal with properly cutting the capsule on a bottle of wine.

The image chosen by Vogue has a amateurish attempt at dealing with the capsule and if Ms. Salcito opens bottles in such a sloppy fashion, we are certain her attempt at being a Master Sommelier will be greatly, uh, foiled. Posted in November We sent a note to the winery asking "what other wines do you have currently available to us? We ordered a couple of items and, believe it or not, a 3-pack of the Cabernet. We do have customers who want to impress a friend or business associate with an expensive, highly-rated bottle of wine and these practically come with hundred dollar bills for wine labels.

So here's the reply to our order in response to an email we received earlier in the day Yeah, we colored over some of the email response in order not to expose the winery. Not that they are alone in this sort of nonsense On something called a "Twitter Feed" we saw the local rocket scientists affiliated with the AIS Associazione Italiana Sommelier posted this image, linked to a little article on a web site called Wine Folly.

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The odd thing is that the image could depict classic coloring for wines made from Piemonte's prestigious Nebbiolo grape. Wines such as Barolo and Barbaresco are routinely rather light in color, so a wine from a recent vintage say, something less than 5 years of age , might have the color of the glass on the left.

We have opened numerous bottles of well-aged Barolo and Barbaresco and the color of the wine on the right is exactly what one looks for in a ten to 25 year old bottle of great wine. And, no, these are not spoiled, despite the suggestion that wine of that hue has "gone bad. We shared the photo of the wine glasses with a number of prominent Piemontese Nebbiolo specialists. The glass on the right could easily be a Barolo or Barbaresco of years of age and it would be vigorous and quite alive.

Who writes such nonsense? A prominent Barbaresco vintner said: I would guess the wine on the right to be years old. I remember my Dad never looked at the color of a wine. He put it in his mouth first thing to judge it. Now we are more careful for color and the nose of a wine. Still, quality remains a very personal thing. I remember tasting wines I thought were good and a winemaker was telling me why it was bad.

Sometimes I'm tasting a wine I think it too old and someone is raving about how good it is. Life is a beautiful thing! Another Barolista wrote back to say: Probably the sommelier or journalist who posted that image doesn't have much experience with Nebbiolo. Barolo or Barbaresco of that color can be in full form and perfectly drinkable.

It's too bad that there's little information amongst these 'experts' about certain wines such as our famous Nebbiolo bottlings. The article is not so much at fault as are the rocket scientists whose group is called NASA. We suspect those NASA folks are a bit red-faced. If not, they should be. Italy produces a wine called "Barbaresco," but we can find no evidence, apart from Signor Smith's article, of a wine called "Barbesco. Piedmont, by the way, is not a "province," but a region or sort of "state. The article becomes even more astonishing as Smith writes: Now we have a slightly greater clue in piecing together this puzzling article.

Asili, you see, is one of the odd vineyard sites known as a "cru. In fact, however, the use of Trebbiano and Malvasia for making Chianti Classico has been banned since the vintage. This is a most remarkable attempt at journalism, but it's quite a dramatic to use baseball terminology swing and a miss. It will be interesting to see if this fellow tries to explain Piemontese wines and, in particular, the wines of Barbaresco.

As they supposedly say in Fargo: The Article was withdrawn from the Inforum Web Site and we found this in its place on October 2, You can't make up this stuff A friend of ours from the Napa Valley, Paul Wagner, runs an organization selling "Public Relations" services to wineries. He's got a marvelous bit of marketing and public relations advice Click Here to see that. We heard much too frequently at this event, as someone poured their wine "We released this two weeks ago. What do we do with that nugget of gold?

Another, somewhat more amusing strategy that we heard more frequently than we would have liked to hear it is: But, having been in the wine business for more than a few minutes, we actually know a thing or two about French wine. When your wine has little in common with good French wine, we then identify you as a rank amateur and not a serious vintner. When we would hear "Our wine is made in The French Style," we would often ask what that means. And typically, sadly, there was not a well-thought out response. Since it is not a wine you can favorably compare to that made by our neighbors, we'll obfuscate a bit and claim our wine, which we know to be 'different' somehow, is French in style.

Similarly, a Pinot Noir producer telling us their wine is reminiscent of a good Bordeaux has just painted themselves as a total jackass.

The French make wines from numerous benchmark grape varieties. If your Sauvignon Blanc is devoid of varietal character and tastes like mineral water, claiming it's made in the style of a good Sancerre is going to meet with a "Surely you jest" thought by those who enjoy a bottle of good Loire Valley Sauvignon. Putting your Pinot Noir into a French oak barrel for 10 months does not make the wine "Burgundian" necessarily.

After hearing the comparisons with French wine so frequently and finding wines that were rather uninteresting, we felt the French may have a good case to bring against some of these jokers. But then we read this in his Prosecco article: Heimhoff is admitting that he cannot find a reason, in the glass, to buy a bottle of real, honest-to-goodness French Champagne because Prosecco is "qualitatively The only difference is "image and perceptions"???

Heimhoff find riding in a Smart Car to be about the same as riding in a Mercedes or Lexus? I see people everyday who spend money for "image and perceptions. I remind colleagues almost daily to pay attention to what's in the glass, not listening to the singing-and-dancing of a sales pitch or being blinded by the prestigious label or lofty price tag. When we taste and evaluate sparkling wines, we're looking for wines which might be comparable to top Champagnes. We appreciate top Spanish Cava. Perhaps our taste buds are a bit more discriminating than Mr.

But when we began studying the complex subject of wine, we learned that bottle-fermented sparklers were potentially far more complex than simple Charmat Process, tank-fermented bubbly. We can differentiate between benchmark bottlings of Champagne and good Prosecco. Heimhoff, over the several decades of wine explorations, simply has a lead palate or tin ear when it comes to sparkling wine?

There is one occasion where we might agree with the assertion that a good Prosecco is as satisfying as a good bottle of Champagne: For a fellow who's stamped his ticket in so many enological excursions, he's missed the boat on this score. So now they have trade partner customers angry because they are told the quantity of Cabernet that will be available this year is significantly less than last year.

And certainly those growers who'd been happy to sell grapes to Caymus in must have been a bit peeved to learn they were being cast aside in Imagine how happy retailers will be if they sold cases of and are now hearing the news they may be able to purchase 25 cases of ! The marketing manager at Caymus is tracking sales of its other brands of wines in helping determine allocations. Customers who have been buying Caymus wines since its initial release are being cast aside in favor of new, more attractive trade partners who might be able to sell a broader range of Wagner Family products.

Of course, were all the wines at a high level of quality and priced properly, this might be possible. One distributor affiliate told us don't mention my name if you repeat this that the tension in the room when the Caymus folks held a little sales meeting was palpable. But now we've had a chance to taste the wine, along with other Wagner Family offerings. We began thinking perhaps the brands of the Wagner Family will be sold within the not-so-distant future and we wondered if Gallo, Constellation or Diageo might purchase the company.

As with the , the does have noticeable residual sugar. We tested it using our little sugar-measuring device. You put so many drops of wine in the test tube and then so many twice the number of water and add a special little tablet, let it dissolve and fizz for 15 seconds and then compare the color of the liquid in the tube to the color chart.

As you can see in the photo, the wine does show somewhere in the neighborhood of 10 grams of sugar per liter. The showed a color closer to bright orange 20 grams! Our colleague Ellen described it as showing notes of "prune juice" on the nose and palate. In Italy's Veneto region where they make a red blend called Valpolicella, producers often leave some grapes to dry and shrivel, producing a wine of higher alcohol and, sometimes, a touch of sweetness.

Those wines are labeled "Amarone. Given what's in the bottle of Cabernet, perhaps the Wagner Family did know what they were doing and chose, wisely, to make less wine. So it seems Signor Whitley is, perhaps, adrift at sea regarding the Gaja Barolo! So you can imagine my amusement when a half a dozen of these naturalistas are standing three feet okay, maybe one full meter, or two from the front door Very healthful, I gather.

Then, we arrived at one table, seemingly unmanned. The first two samples were unimpressive and over-priced. We picked up the third bottle and a fellow immediately came over and grabbed the bottle. He then pointed his index finger our way, moving it in our direction and then recoiling for another point at us as he said "You! You are not permitted to taste my wine. It seemed as though he feared we might lunge past him and attempt to grab one of the precious bottles on the table.

This all came as a shock. We could not recall ever meeting this fellow and the brand name of his winery was unfamiliar, too. When we returned to the shop we asked our co-workers if anyone might recall us tasting this fellow's wines. We came up empty. It was then suggested that perhaps, instead of a case of Cabernet Sauvignon, this was a case of Mistaken Identity?

We've racked our brains trying to recall what might have transpired, apart from us saying we did not have a place for his wine in the shop.


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That, however, is a normal result of vintners driving around, looking for a home for their wines. The "batting average" of a winemaker is typically lower than a league-leading Major League Batting Champion. As we continue to ponder this curious and uncomfortable incident, we wondered "How is it that some winemakers have thinner skins than the grapes they crush each harvest season?

Robert Mondavi once provided the wine industry with a very simple formula for calculating the cost of a bottle of wine. He'd said you divide the cost-per-ton of the fruit by and that would yield the suggested retail price for a bottle of wine. Of course, in Mr. Mondavi's days, corks cost a few pennies each and a glass bottle might have cost 25 to 35 cents. Here's a bit of information on the relative cost of grapes for the harvest, should a winery not grow its own.

In fact, they're calling it "F Bomb. They're calling the White Wine "G Spot. Maybe we're simply old fuddy-duddys, but the notion of calling up the distributor and ordering some F-Bombs and a couple of G-Spots is not at all appealing. And here's the real test: If the wine has a name you'd have to whisper to the waiter or sommelier in a restaurant to avoid both embarrassment and your guests or others at neighboring tables from hearing, maybe the name of that wine is not suitable.

Two London newspapers and their on-line web sites posted stories within a few days of each other covering the most costly bottles of wine in the world. The authors of each article both used a wine-price comparison web site to document their findings. The author of the article in The Telegraph posted a few words about each wine. The Mail's article, written by Anucyia Victor also has some verbiage about the wines, but with some remarkable notations.

Wine Number Three comes from the Egon Muller's Scharzhof winery and it's a Trockenbeerenauslese Riesling, a wine made from raisined, dried grapes. As the fruit it hugely sweet, so is the wine. Victor's amazing articles contends " And if you're going to pick correctly, you'll take the Mosel sub-region of the Saar. If you can't read the caption: Wine Number Four is Domaine Leflaive's Montrachet, but the photo accompanying the article depicts a bottle of their Chevalier-Montrachet, which, of course, is not the same.

The caption claims the J. Prum wine, another Trockenbeerenauslese, is "the only sweet wine on the list," despite tabbing the Egon Muller late-harvest wine earlier! Both articles note Leroy uses a sorting table that has no conveyor belt for the berries to roll around on and be transported to the crusher , a very obscure bit of information. A DRC Montrachet is Number Eight and both authors cite some critic's description of the wine identically, mentioning the adjectives " Both authors mention Jayer's organic approach to weed control in the vineyard.

We wonder, then, did both authors have a relatively identical idea for an article simultaneously or did one plagiarize the other? We're willing to bet you've never seen a William Fevre Chablis that would qualify as a "red wine. Parenthetically, the restaurant is named after a famous Piemontese pasta, "Plin.

And yet the menu posted on-line has a number of pasta dishes, but no "Plin"! Decanter magazine's web site, Decanter. One of these "Top 30" wines is Bruno Giacosa's Barbaresco. But if you take a look at the bottle depicted on the slide show, you may notice it's a wine from Bruno Rocca, not Bruno Giacosa! Do you suppose they were drinking some Barolo or Barbaresco when they assembled the slide show?

It seems, the wineries have learned, that some restaurant wine buyers and perhaps others will immediately reject a bottle of wine if it has a pre-printed bar code. Their rationale is, of course, that a wine with a bar code on its label can't possibly be from a small, artisan winery. In fact, though, we have wines from very small producers who do utilize a scan code on their bottles.

These have a more professional appearance, in our view, than the dot-matrix printer labels we generate for bottles without a bar code. The photo to the left is a back label of a bottle of Cakebread's Sauvignon Blanc and this product has no UPC or scan code. Yet it does have a QR code as you can see on the bottle which is even more "high tech" than a UPC code. A QR Code allows someone with a "smart phone" to scan the "Quick Response Code" and their device will then open an internet browser, showing them a web page where there is information or public relations materials about the product.

Typically they offer those bottles to "chain stores" who routinely monitor inventory and sales of various products strictly by scan codes. So, they try to portray the image theirs are the products of a small, artisan producer, while having sufficient quantities of wine to accommodate grocery and big box stores. It's called having your cake and eating it, too. Yes, a pop-top can of Chateau Lafite Rothschild! Brilliant idea to quench your thirst while at the beach with a can of such a wonderful wine, although serious wine geeks would certainly prefer the and eschew the We've had some wine in liter-sized Tetra-Pak.

It has its place at a picnic, beach or pool party. How do you feel about this format for wine? Does it taste like paint? Or more like Paint Thinner?

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Here's another wacky way to package your wine! This gives new meaning to the phrase "pursing one's lips. And then someone is trying to market wine to fans of the TV cartoon "The Simpsons. And how about wine in "paper bottles"??? Sometimes there's more emphasis on packaging than on wine-making.

Clearly the newsies at Channel 4 are unaware of a practice called "green harvesting. The notion is the quality improves at the expense of quantity. They found, then, a snapshot of a recently green-harvested, thinned vineyard and came to the comical conclusion that the grapes much have been "shaken" off the vine as a result of the earthquake!

We heard a CBS radio news report asserting that " It was an incredible shake and we felt it here in Burlingame. Too bad some news reports are not credible! This photo was part of the article which is available on-line at The Huffington Post. I usually have a knife and fork on the table Three experts suggested wine to pair with a can of Spaghetti-os. Julia Lander of Moshin Vineyards suggests adding some cayenne pepper to the Spaghetti-Os and then pairing it with are you ready for this gastronomical wedding? Of course, we're in favor of taking the mystery out of wine and wine pairings.

We suspect, though, that the folks responding to this writer's queries are a bit desperate for publicity and hoping to make a sale for their wines. We wonder, though, if they damage their brand and credibility by having their wines associated with canned pasta or industrial confections. Is the joke, then, on those who responded or is it on those who read and write such malarkey?

As our late colleague Bob Gorman used to intone: They visited a couple of estates in Sauternes. The article mentions Botrytis Cinerea, the famous "Noble Rot" which can form on the grapes at harvest time, concentrating sugar and acidity, while contributing a honey-like quality to the wines.

This is the hallmark of great Sauternes wines In years where there's not sufficient humidity to encourage Botrytis , producers tend to make more simple dry white wines. But when there's a bit of rain or a lot of fog, the "mold" takes hold on the grapes and dehydrates the fruit. Botrytis-affected sweet wine is what Sauternes wines are all about. Here's a quotation from Sasha Paulsen's July 3, article regarding the estate of Chateau Guiraud: Aside from spelling Guiraud incorrectly 2 out of three times in that paragraph, Paulsen claims the winery produces three wines, the Chateau Guiraud, the Petit Guiraud and the G de Chateau Guiraud.

Yet the winery web site indicates there's a fourth wine, Le Dauphin de Guiraud.

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Astonishingly, Paulsen writes that the winery seeks to produce a " cleaner, lighter and more elegant Sauternes The writer visits the estate, presumably tastes the wines of Guiraud and comes away holding the notion they're trying to make Sauternes from grapes which have no Botrytis cinerea despite the region's long history of making wines from Botrytis-affected grapes! We contacted Sasha Paulsen and here's the response we received: Apparently contacting the winery through its web site or making a phone call to Chateau Guiraud was out of the question.

If the journalist is "puzzled," should they ask for clarification from the source? And far be it for a journalist to be able to correctly spell the name of the winery they've visited! With a staffer who submits such a poorly-researched, shoddy article, can you blame the copy editor for having a headache? First someone was marketing a wine called Layer Cake. Then a marketing company developed a line of wines called Cupcake. Now someone else is entering the fray and the new entrant hoping to batter the market is called Birthday Cake Vineyards.

Those grapes, apparently, don't hold a candle to these unusual enological adventures. The good news is for "Birthday Cake Vineyards" wines, the added flavors are "natural. It sounds like one very Unhappy Birthday to us! We thought this had a measure of charm. Here we found this: As someone who spends much of the day assisting customers with wine pairings for various menus, I, for one, can't say I'd be quick to recommend a Spatlese-level Riesling with a steak as one of my Top 50 picks for that dish. And most customers go with my top three suggestions as, when it comes to eating and drinking, they usually defer to someone of greater experience.

I suspect Riesling was a choice when Mr. Watson factored in the Miso Butter Riesling pairs well with Asian On top of the curious and debatable selection of a Riesling, let's consider this statement, which ought to cause readers with a modest amount of knowledge to question this fellow's credibility: Where did you come up with this? To put the numbers in perspective, The European Union regulations find "dry" wine to be 4 grams of sugar, or less. A wine described as "medium dry" could have as much as 12 grams of sugar per liter.

Of course, the key to German wines is balance and some hugely sweet wines actually have a fine balance of acidity so that you might have a difficult time in identifying precisely how much sugar is in a sweet wine. The VDP's new regulations, though, push dear Mr. Watson even farther off base! So, as the old proverb advises: If at first you don't succeed, dry, dry again. Or something like that. But we see, in reality, a list which reflects the influence of money and marketing success in some cases more than it does the actual grape growing and winemaking.

And this is what causes Bressan to express his opinion. In the Trentino region, for example, there are but three selections. From Piemonte the list cites Damilano, Casa E. Only two producers make the cut from Friuli and apparently you have to be named Felluga to be on the list.

Not on the list, then, is Borgo del Tiglio. There are 32 wineries from Tuscany on the list and, yes, all the big names and large advertisers are on the list I don't think my list, however, would include Cecchi or Mastrojanni. The Falesco winery made the cut from Umbria, as did the under-achieving in my view Lungarotti. Four Sicilian producers made the grade and yet, curiously, not a single vintner from Etna is on the list! The article linked above does put it in perspective noting the US market is more than a billion dollar customer for Italian wines, even some wines which are not purchased or consumed in Italy.

The article informs us: Rioja, which is a big full-bodied red wine, can stand up to the high levels of sugar present in Frosted Flakes. Plus, the wine's fruity character blends well with the sweetness of the cereal without overpowering or competing with it. Apparently the most sophisticated pairing is this one: Honey Nut Cheerios and some sort of Red Bordeaux!

If you're looking for a sophisticated choice, this is your pick. Both red Bordeaux and Honey Nut Cheerios are considered classics in their respective realms. The wine's minerality adds an extra oomph to the subtleness of the natural and earthy cereal. Nothing says you're a real wine aficionado more than using a corkscrew at the breakfast table and matching your Cheerios with a bottle of some well-aged First Growth Bordeaux!

Readers are cautioned to avoid certain wines: Also stay away from Champagne. The strong sparkling components do not pair well with the smoothness of the cereal and milk. We have not viewed the wines made of the Nebbiolo grape in Italy's Barolo region as being "soft. That said, it did not take us until the end of the article to surmise Ms. Baca is far from being considered a "wine expert. Posted February , years after the article saw the light of day. These delightful juices age between 4 and 6 months in stainless steel tanks before being bottled.

We proceed to a smooth filtration and fining to protect the flavors and ensure stability over the time. Since this is "the wine business," it should come as no surprise to veteran observers of this realm that the bottles of wine named after a corkscrew are sealed with The world of wine!!

It is a screwy business. Some people contend that pairing wine with food is a lot of nonsense. And that's all well and good But for some of us, pairing wines with food is also a wonderful challenge and sometimes the combination allows for a greater enjoyment than you might have pairing a particular dish to a glass of water or merely drinking a particular wine without any food.

That's what we strive for when matching wine to food or food to wine. We were recently presented a book by German wine and food guru Christina Fischer. Fischer explains the 'textures' of the wine matching the texture of a dish, too. The book is written with German precision and attention to detail. At the back of the book, there's a "Quick Finder: Who With Whom" Chart. Coq au Vin with Beaujolais or Pinot Noir.

Curiously, grilled steaks didn't make the chart. But "Leg of Venison" is on this chart and readers are guided to having a "Riesling Auslese at least 20 years of bottle age mature. We wouldn't want a nice Claret from Bordeaux or a good Super Tuscan?? Fischer suggests with your Lasagna you serve a "White wine, fruity, harmonious, medium-bodied In Italy our friends who've prepared Lasagne have paired it with uncomplicated red wines from near their homes.

In Piemonte we'd see it with a Dolcetto, lighter version of Barbera or a youthful, entry level Nebbiolo. In Toscana you'd see bottles of uncomplicated Sangiovese on the table. In the Alto Adige, don't be surprised to find Lagrein as the preferred wine of choice. In Campania, you'd be served a nice Aglianico. But Pinot Grigio or Silvaner with Lasagna?

Solamente in Germania, forse! Of course, the grand vin is Chateau Mouton Rothschild. There is no "Chateau Mouton Cadet. The Grape Goddess as she bills herself , Catherine Fallis, claims the Aglianico variety is "the world's most tannic grape," though some enologists might have Tannat, Nebbiolo and Cabernet Sauvignon on their lists ahead of Aglianico.

As for their pairing suggestions: And then here's another mathematical mystery for you: So that's a veritable bargain! Some winemakers have difficulty operating cellar machinery, others have trouble operating a calculator. Just remember, when alcohol is involved, anything can happen! No matter what the numbers, we can tell you both the Ridge Cabernet and the Tendril Pinot Noir are good quality wines and they taste good, too! With such an attractive discount, I'm betting they made a few sales, too! Chandra writes that Brunello wines tend to be more expensive than Chianti and then cites his picks for these Tuscan gems: Vietti, on the other hand, is a winery located far from Tuscany Richetelli's favorite travel destination is Italy.

We learn that Mr. Richetelli " knows a good wine when he tastes one. The article contends that " Most 'food wines' are labeled so because of how the acidity makes flavors pop like hot sauce on a wing or mustard. They are typically lower in alcohol content and are fruity, not sweet. Sweet wines are known to distract palettes from intense food flavors; these include Chardonnay, Cabernet, and other high-alcohol wines. Sweet wines distracts palettes I suspect he meant to write 'palates'?

Not every Chardonnay or Cabernet in the world is "sweet. Friuli wines are known for rich, almond finishes and the acids and minerals in the white wine goes great with nuts and vegetables. The most astounding assertion made by The Expert is this one: The headline of this story centers on a devastating hail storm which destroyed some vineyards in France's Bordeaux region. Perplexing as the headline is, the article, several paragraphs below, mentions hail storms which hit France's Burgundy region the Cote de Beaune being a particular stretch of vineyards there some miles from Bordeaux.

The journalist also mentions, in passing, hail storms in Alsace and the region of Champagne. Reports of meteorological disasters in vineyards are typically accompanied by some authoritative voice immediately predicting higher prices as a result of such troubles. Here's a screenshot of Decanter magazine's web site reporting on the disaster which happened in the Champagne region. We had heard earlier in the growing season of a previous weather-related problem which adversely impacted production of Champagne! Do you ever see those stupid Info-mercials on TV?

No wonder consumers and news readers are confused! It's enough to drive one to drink. They bill their publication as "The World's Best Wine Magazine," so we're amused to see precisely how good "the best" is. In their August edition, there is a column with suggestions of "Vintages to Buy Now. In fact, though, the s have been available for some months, many arriving this past Spring So, let's see, for Yet Decanter indicates this will be released in a month, or so.

We suppose the editions are printed well in advance of the month noted on the publication, so we may excuse them for not noting that Franco Biondi-Santi passed away this past April. We checked their on-line site and were a bit surprised to see the misspelling of the name of a famed winery which is featured in the August edition.

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Trimbach is the family name and it's clearly noted on their wine labels. We suspect Decanter has simply "trimmed back" the salaries of its staffers and editors are not so wine knowledgeable. The "Expert's Choice," if you're sharp-eyed, you'll noticed they botched the spelling of Spain's "Rueda" wine. The Decanter web site has links to a number of articles recommending various wines.

Under "Italian Wines" we noticed a curious entry. There are notable Sauvignons in the Alto Adige, too. The World's Best Wine Magazine? That's the best they can do? Their website even has a page of "corrections," as apparently the original DVD included a card which misspelled the names of various wine types.

As a result, they have an "updated" card Here's the one that's been corrected: How many errors can you spot? We found Dolcetto is misspelled Many Muscat wines are labeled as "Moscato. And there are many Rieslings which are vinified to dryness, too. I looked around for some stemware and then realized the fancy-pants distribution company was not offering conventional wine glasses at their trade tasting event. Celebrating their 40th year in business, this enterprise invited its merry band of vintners, coming from Italy, Germany, France, Portugal, Washington, Oregon and California to come pour the fruits of their labor into, essentially, a water tumbler glass.

Forty years of experience in the wine business and this grand crew provided glasses which would be clouded with fingerprints "Let's check the color and clarity of the wine Of course, you'd be warming the wine when holding this sort of glass, while a proper stem allows the wine to retain its temperature for a longer time frame. And, of course, swirling the wine in a water tumbler means you might elbow others in the face moving your arm to do so We've suggested these glasses for the management of this company when they are evaluating the offerings of prospective purveyors: And for customers attending future trade tastings, why not ask those winemakers to pour their triple-digit priced wines in a " tastevin " such as this?

Now we appreciate those stemless glasses as being appropriate for informal gatherings such as a picnic, beach party, concert venue, etc. And, in fact, the owner of this proud distribution company hosted several hundred of her closest friends to celebrate their 40 years in the wine business.

It was a lavish, by most accounts, outdoor affair and a good opportunity to use those stemless glasses. Here's a snapshot from that outdoor fest: The Amador County wine association, the Amador Vintners sent out a postcard invitation for people to come for a special weekend of wine tasting. Thirty-six wineries will be pouring their vinous efforts.

Here's the card they sent out Can you identify the winery where this snapshot was taken? I thought it looked more European than Californian and we called the Amador Vintners group since they did not respond to a couple of e-mail queries. I have no idea where it was taken, other than I suppose it's a European cellar. Apparently there are no photogenic cellars in Amador. Perlman, who's now in his 90s! However, given the number of stupidly-priced wines being made in Napa especially and Sonoma, we wondered if the sighting of this supposed meteor was actually another brand of wine flaming out?

Also includes descriptions of natural enemies as well as handy inch and metric measurement scales. These 50 information-rich cards will help growers, vineyard managers, and their teams identify and manage most common problems. Includes everything from mealybugs and phylloxera to glassy-winged sharpshooter and Eutypa dieback, all of which have an impact on California vineyards. We noticed, though, the set is incomplete. So, as a public service we found the "missing" card which has a photograph of a pest which has had a major impact on California's vineyards over the past several decades.

It's a nuisance which had caused so many wines to end up tasting more like cooked prune juice than Cabernet Sauvignon, more Zinfandels to taste like jam and so many wines to have elevated levels of alcohol under the guise of enhanced quality. Feel free to print your own copy of this card and add it to the UC Davis collection available here by clicking: We were surprised to learn this nugget of trivia regarding the Goodyear Blimp, since we're certain we'd seen it long before we'd seen a bottle of Silver Oak Cabernet. Our colleague, "Dinosaur Bob" Gorman was born in and he says he's sure he'd seen the blimp when he was a kid!

It spent one week at the top before being ousted by Elton John's "Crocodile Rock". We congratulate the Silver Oak crew on its 40th Anniversary, but suggest they leave the "history lessons" to those more learned in that field. We can imagine this brief telephone conversation: We did hear a customer say, just the other day, in fact, "Silver Oak?

We clicked on the link and found an article posted on an "examiner. You can find her write-up on the examiner. Her credentials are impressive: In March of , D'Vari was awarded the Level 5 Honors diploma from WSET for completing a year long research project focusing on the topic of marketing wine to millennials. Fewer than 67 people hold this designation worldwide. One might expect, then, given such illustrious wine-world achievements, that spelling the grape variety "Gewurztraminer" would be a piece of cake.

And she's a "certified" wine educator?!?! In the same article, the Toboni vineyard is mentioned and spelled "Tiboni" at one point. We perused her site and found this doozy of a spelling error All through the entire article, this expert wine guru spells it " Montalchino ," even mentioned " Brunello di Montalchino. The image above is the emblem is that of the Consorzio of producers of Brunello and Rosso di Montalcino and you'll notice they actually spell the name of the town correctly.

The article posted by Ms. We're presuming each bottle came with a label affixed to it and surely the names of the wineries and wine denominazione were spelled correctly. We're fairly certain the Rosso was made by the Caparzo winery, not "Camparzo," although it's possible the Gruppo Campari bought the winery and changed the name to partly reflect their ownership Anne Trimbach says theirs is the best-selling Trimbach wine in the U.

In a write-up of a nice winery in the Costieres de Nimes we learn this: The grape doesn't make the current list of grape acreage in Austria, as it's lumped in with "others. Here's her note on the Campuget red wine: Carmenere, we learn, is one of the "key grapes" of the Southern Rhone! We suppose it has quite the bouquet!

Yer killin' me lady! When you write articles for general circulation and set yourself up as some sort of expert or knowledgeable wine educator, you owe it to your readers and yourself, for crying out loud! It's a bit like the description for distilled spirits, in that "Not all brandy is Cognac, but all Cognac is brandy. In researching a wine we happen to like well enough to bring it into the shop, recommend it to customers and put a bottle on our own dinner table from time to time , we found a "blog" posted, apparently by the Portuguese winery which makes this wine.

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