Time has quickly gone by and I have been remiss at my post. I was so engrossed in my daily business that I failed to spew any words of wisdom, so here goes.
If you haven't been noticing the world is going to ....... in a hand basket. While the rich are recovering from a year of losses, they are still relatively rich enough to maintain the lifestyle of the rich and famous, many of us on the other hand are very concerned about meeting the every day expenses we encounter like eating, heating or cooling the house, clothing the kids and paying our massive credit card debt. While we mean well and fully intend to pay our bills we can't possibly fight the the giant credit card companies that use us and abuse us as they scramble to raise interest rates, raise minimum payments, and gouge us for every fee they can institute before the new government limits go into effect. Now if that doesn't push you to drink, perhaps a nice mild pinot noir, how about the national health care debate? Anyone afraid that health care costs will increase? That premiums will rise instead of decrease as we would hope? Will our physicians accept a government plan that limits their pay and forces them to make decisions that may not be in our best interests? Or better yet, how, and will our existing insurance company's choose to compete with a government plan ?
Competition is encouraged only if it works to bring about a fair resolve to all involved, but especially for us the end users and ultimate payers. Over the last thirty years I have observed that many insurance company's play by a different set of rules, one where they and they alone are the big winners in the game. They have the final authority to set the premiums, pay what claims they feel are appropriate, and adjust the plan as they go to limit their exposure. We on the other hand have the privilege to pay the escalating premiums, fight for our claims to be paid, and acquiesce to plan changes that we have no say in but are forced to accept. Forced? Really yes, because who of us can do without? And in many areas where the competition is almost nil, and with pre-existing conditions you don't have the option to change carriers, since medical underwriting will immediately result in a declination.
What would be nice, and the wine is taking effect now, would be the ability to move to another carrier when our existing one is pricing us out of the market. Having the ability to choose from multiple plans with various price points so we can budget what we buy with the current medical need. A good year health wise may mean we can choose a plan with a higher deductible so we can pay just a little less and accept a little more risk, whereas a bad year may result in our paying a little more to get a greater level of coverage. A dream? Perhaps.
Insurance company's would argue; that level of flexibility would create a long-term fiscal nightmare. I suppose it is simple enough to continue to charge escalating premiums without much justification, even if we are healthy and don't make use of our plan. Yes I am a bit cynical about it.
What do you think, will the government create a workable plan that will bring viable competition among insurance company's and help to stabilize the constant rise in premiums will still helping to insure the masses without? Will they make us or break us?
Time will tell, stay tuned while the massive bantering continues.
Monday, October 12, 2009
Friday, March 6, 2009
Is cork going , or are we getting screwed, as in bottle toppers?
The big debate continues as pundits argue the cork versus plastic versus screw cap issue.
For centuries corks have been the efficient method of capping our wine bottles. The cork provides the elegance when opening a bottle, the manner in which the cork is removed via corkscrew provides a flare, an opening act if you will, with the best yet to come. For me it adds the anticipation and excitement that you just don't get with a screw cap. A cork denotes something different, not just another cola, but a special drink, an upscale moment, even if its a cheap wine, the cork makes it special.
It makes a difference, not just another generic drink, but one with atmosphere and panache.
I get the concern of tainted wine due to cork taint, I mean I have opened a wine bottle that you just knew wasn't quite right, the smell, even the acrid taste all due to the fungus created by TCA, the chemical that causes the bad reaction in the wine, but really isn't that like buying a fine automobile and hopping you get one with little to no bugs? Everything we make today has some imperfections that change or corrupt the product. We can complain about it, moan about the pros and cons, but in the end we go about fixing the problem. Is plastic the fix we want?
The plastic corks used in today's wine bottles do work, but are they the perfect fix. Do they allow the wine to age as corkage does? Are they better at preserving the taste of the wine?
Do they have the same aesthetic feel as cork? Do they provide the complete experience we want in our wine? Are we sure we want to use a product that may require some ecological fix in the future, similar to that of plastic water bottles, and soda containers? The answers to these questions today may be personal choices, but are these choices viable long term solutions?
We cannot discuss the debate without considering what plastic or any other alternative will do to the existing industry of farming cork. The majority of cork comes from Portugal and other Mediterranean spots. The tree farmers who expertly remove the the cork in layers every 9-11 years per tree, rely on this industry as their primary source of income. Will we be disabling an industry, especially since this issue of tainting may only affect 1-6% of the wines bottled by corks? I'm all for maintaining any industry that uses old world techniques that may be lost forever simply for the sake of change or to reach out for perfection in an imperfect industry such as wine bottling. We have seen way too many old world techniques lost due to modernization. When was the last time you actually knew someone who could gold leaf by hand, or could finish an elaborately carved piece of furniture by hand crafted methods of old? What about your local shoe cobbler? Yeah he has been gone a while. Why do we look down on these age old methods that work in exchange for mass produced replicas of the same?
Alright lets talk about screw caps now. I do believe that screw caps have their place, water bottles, soda pop, and milk bottles even are great with screw caps. They are easy to open, maintain the product well for the time period that they are needed in. Wine, if it is to be used soon, or stored in screw capped bottles for easy access, seems perfectly fine to me, but for the long-term I have concerns that screw caps cannot provide the same characteristics and long term capping needs as cork. Screw caps to me are similar to wine boxes, they may be fine as carriers of wine for short term needs, but lack the fine attributes you get from a corked bottle of wine that has aged for the last five to ten years.
What do you think? Tell me your opinions, old world craft versus new world modernization which is better? Which is preferred?
Til Later,
D.S. David
For centuries corks have been the efficient method of capping our wine bottles. The cork provides the elegance when opening a bottle, the manner in which the cork is removed via corkscrew provides a flare, an opening act if you will, with the best yet to come. For me it adds the anticipation and excitement that you just don't get with a screw cap. A cork denotes something different, not just another cola, but a special drink, an upscale moment, even if its a cheap wine, the cork makes it special.
It makes a difference, not just another generic drink, but one with atmosphere and panache.
I get the concern of tainted wine due to cork taint, I mean I have opened a wine bottle that you just knew wasn't quite right, the smell, even the acrid taste all due to the fungus created by TCA, the chemical that causes the bad reaction in the wine, but really isn't that like buying a fine automobile and hopping you get one with little to no bugs? Everything we make today has some imperfections that change or corrupt the product. We can complain about it, moan about the pros and cons, but in the end we go about fixing the problem. Is plastic the fix we want?
The plastic corks used in today's wine bottles do work, but are they the perfect fix. Do they allow the wine to age as corkage does? Are they better at preserving the taste of the wine?
Do they have the same aesthetic feel as cork? Do they provide the complete experience we want in our wine? Are we sure we want to use a product that may require some ecological fix in the future, similar to that of plastic water bottles, and soda containers? The answers to these questions today may be personal choices, but are these choices viable long term solutions?
We cannot discuss the debate without considering what plastic or any other alternative will do to the existing industry of farming cork. The majority of cork comes from Portugal and other Mediterranean spots. The tree farmers who expertly remove the the cork in layers every 9-11 years per tree, rely on this industry as their primary source of income. Will we be disabling an industry, especially since this issue of tainting may only affect 1-6% of the wines bottled by corks? I'm all for maintaining any industry that uses old world techniques that may be lost forever simply for the sake of change or to reach out for perfection in an imperfect industry such as wine bottling. We have seen way too many old world techniques lost due to modernization. When was the last time you actually knew someone who could gold leaf by hand, or could finish an elaborately carved piece of furniture by hand crafted methods of old? What about your local shoe cobbler? Yeah he has been gone a while. Why do we look down on these age old methods that work in exchange for mass produced replicas of the same?
Alright lets talk about screw caps now. I do believe that screw caps have their place, water bottles, soda pop, and milk bottles even are great with screw caps. They are easy to open, maintain the product well for the time period that they are needed in. Wine, if it is to be used soon, or stored in screw capped bottles for easy access, seems perfectly fine to me, but for the long-term I have concerns that screw caps cannot provide the same characteristics and long term capping needs as cork. Screw caps to me are similar to wine boxes, they may be fine as carriers of wine for short term needs, but lack the fine attributes you get from a corked bottle of wine that has aged for the last five to ten years.
What do you think? Tell me your opinions, old world craft versus new world modernization which is better? Which is preferred?
Til Later,
D.S. David
Tuesday, March 3, 2009
A thoughtful muse.
While I truly feel that people in general can be kind, thoughtful and good natured, I more often than not find them in situations that demonstrate their selfish, demonic side. As I was growing up neighborly acts of kindness were an everyday event, the Mrs. next door made pies, always remembered to make an extra for us to enjoy, mom or dad went shopping and found a great bargain, they purchased multiples to be sure all the good neighbors got theirs.
Today it seems that everyone acts for themselves alone. Rarely do folks think of their friends or neighbors personal welfare. What happened to us? When did we become so self centered ?
It was often brought to our attention as children that if we consider others we ourselves will be richly rewarded, and we often found that to be just so.
I think about the many gardens, and grape arbors, and fruit orchards that surrounded us, no ever went hungry, and many willingly offered to help maintain them, as they knew that they too wold benefit from the harvest. Working together in our neighborhoods, towns, even suburbs can bring about the same good result. Many lending hands will make it better for all concerned.
If we police our neighborhoods, look out for our neighbors homes and property we will ultimately benefit. If we share our concerns and use our skills to help one another we can build trust and reliance that makes strong families into strong neighborhoods, and ultimately stronger cities.
I guess what brought all this on was watching the the many people users while here in Las Vegas. Solicitations for sex, gambling, continuous drinking that creates the atmosphere that allows one to be used further. It is interesting to me that in the same week one new giant casino has opened while two others file for bankruptcy. The daily news speaks to the billions in one time worth now devalued to almost nothing, everyone looses.
Its that way everywhere you look these days. The auto industry rapidly going under after years of abuse from management, unions, and labor alike, with ancillary industries shaking in their boots wondering what will happen to them if, if it happens and they go under. I guess we haven't really learned anything from the steel mills of a few years ago. The steel industry was booming, earnings were sky high, management was fat and happy, the unions representing their laborers became greedier and demanded more and more in benefits and pay. Soon the abuse by all ran the industry into the ground, mills could no longer maintain their large work forces and high expenses, in the little town where I grew up the mill that at one time employed 27,000, soon would lay off all but some 800, decimating the economy and workforce. The industry that could have, in fact should have cared for all, cared for none, all due to selfish greed and short cited thinking.
In a vineyard individuals cannot work alone, without everyone working to insure the harvest is brought in on time and the wine is made appropriately everyone ends up with either raisins or vinegar, not that they don't have their place, but not exactly the desired result.
So lets make wine, lets work together so we may enjoy the tasty result of our labors.
Sorry I was so long winded, but am I right? How do you feel about it?
Lets discuss it?
Til Later
D.S. David
Today it seems that everyone acts for themselves alone. Rarely do folks think of their friends or neighbors personal welfare. What happened to us? When did we become so self centered ?
It was often brought to our attention as children that if we consider others we ourselves will be richly rewarded, and we often found that to be just so.
I think about the many gardens, and grape arbors, and fruit orchards that surrounded us, no ever went hungry, and many willingly offered to help maintain them, as they knew that they too wold benefit from the harvest. Working together in our neighborhoods, towns, even suburbs can bring about the same good result. Many lending hands will make it better for all concerned.
If we police our neighborhoods, look out for our neighbors homes and property we will ultimately benefit. If we share our concerns and use our skills to help one another we can build trust and reliance that makes strong families into strong neighborhoods, and ultimately stronger cities.
I guess what brought all this on was watching the the many people users while here in Las Vegas. Solicitations for sex, gambling, continuous drinking that creates the atmosphere that allows one to be used further. It is interesting to me that in the same week one new giant casino has opened while two others file for bankruptcy. The daily news speaks to the billions in one time worth now devalued to almost nothing, everyone looses.
Its that way everywhere you look these days. The auto industry rapidly going under after years of abuse from management, unions, and labor alike, with ancillary industries shaking in their boots wondering what will happen to them if, if it happens and they go under. I guess we haven't really learned anything from the steel mills of a few years ago. The steel industry was booming, earnings were sky high, management was fat and happy, the unions representing their laborers became greedier and demanded more and more in benefits and pay. Soon the abuse by all ran the industry into the ground, mills could no longer maintain their large work forces and high expenses, in the little town where I grew up the mill that at one time employed 27,000, soon would lay off all but some 800, decimating the economy and workforce. The industry that could have, in fact should have cared for all, cared for none, all due to selfish greed and short cited thinking.
In a vineyard individuals cannot work alone, without everyone working to insure the harvest is brought in on time and the wine is made appropriately everyone ends up with either raisins or vinegar, not that they don't have their place, but not exactly the desired result.
So lets make wine, lets work together so we may enjoy the tasty result of our labors.
Sorry I was so long winded, but am I right? How do you feel about it?
Lets discuss it?
Til Later
D.S. David
Monday, March 2, 2009
So here I am in the lovely city of Las Vegas. What a wild and wonderful place. Everywhere you look colorful splashes of flavor, usually attached to one of the seven deadly sins, ha ha. If you like smacked in the face with sex, gambling, smoking and more sex with a few laughs thrown in then Vegas is your kinda town.
Large extravaganzas of glitzy shows, fireworks, girls, guys, all scantily clad, thousands of human like drones walking the many miles from one casino to the next, spending god knows what to have what they call a good time. So many young college kids here on spring break spending daddy and mommy's hard earned money on sex, booze, and as little food as possible. Deals can be had everywhere you turn, half price tickets, tickets at a discount, VIP tickets, you name your price no doubt you can find a seller, or a buyer. Buffets abound, some okay, some not so okay, some fairly good, but at every one enough food on display to feed a few third world countries and still what most eat tends to be the same burger, fries combo meals at three times the usual price.
What amazes me the most is the casual manner of dress of 99% of the crowd, shorts, some outrageous t-shirt and of course the obligatory flip flops or the $100 tennies. Everywhere you look young, old, middle age rs, even entire family's all dressed for a day in the park. You see them in the casino's, gray haired grannies, playing two and three nickel slots at a time, with the electric colored visor, the shorts, the t-shirts, the tennis shoes, sitting at their buttons, placing their bets while their electric scooters idle nearby, gently sipping their giant margaritas. Grandad isn't too far off either, he staked his claim to another bank of slots, only he is the family high roller, he plays the quarter slots.
Now I appreciate that everyone is here to relax have a little fun and enjoy, but why can't they do it with a little class? What happened to dressing for dinner? What about looking good while out on the town at night? When did we as a class of people become slobs?
I have to point out that I did see a few folks dressed nicely, but usually they were the foreigners who came to experience the glitz and glam of the Vegas of old. I remember when going out to a night club on the strip meant being dressed to the nines, in tux and gown. Where you went to view the high rollers and their entourage, watch them loose their money in bags and then see them buy a round for the gang while they took a break by taking in a performance of a great entertainer or singer. I guess those days slipped by me. Instead you can watch what appears to be a busload of America's fatest decimating a buffet in twenty minutes or less, dressed in the latest fashion from Omar the Tent maker and then washing it down with gallons of soda while waiting for the dessert table to replenish.
The saving grace of Vegas is that at night the bright lights and glitter seem to give way to a spectacular event that covers over the blight of the day. Here you can eat well, if you choose wisely, and drink to overkill simply by flashing your credit card, take in a show and have a grand ole time, regardless of the seamy surroundings of the homeless and the migrant workers who are on every street corner handing out invitations in the form of coupons to the hottest new strip show on the strip.
Please don't let it appear that I am not having a good time, because I really am. I so enjoy watching the masses do their thing and I am greatly entertained by their antics. Besides all that, I have had a few great meals here, with an occasional funny show, and some excellent wine at ridiculously low prices. Yes I am enjoying the fact that you can find an excellent Chardonnay or even White Zinfandel at $ 5.00 a bottle. Even saw an extraordinary Cabernet Saugvinion for just a few dollars more. I have enjoyed a good wine with every meal, the meals in our condo of course. That to me is a great find, since Nevada understands that to tax wine to death may mean the death of the wine. Cheers to them.
Meanwhile let me get back to my drinking in sin city, and I'll post more about my trip in abit.
Til then,
Tell me your Vegas story's, lets compare......
D.S. David
Large extravaganzas of glitzy shows, fireworks, girls, guys, all scantily clad, thousands of human like drones walking the many miles from one casino to the next, spending god knows what to have what they call a good time. So many young college kids here on spring break spending daddy and mommy's hard earned money on sex, booze, and as little food as possible. Deals can be had everywhere you turn, half price tickets, tickets at a discount, VIP tickets, you name your price no doubt you can find a seller, or a buyer. Buffets abound, some okay, some not so okay, some fairly good, but at every one enough food on display to feed a few third world countries and still what most eat tends to be the same burger, fries combo meals at three times the usual price.
What amazes me the most is the casual manner of dress of 99% of the crowd, shorts, some outrageous t-shirt and of course the obligatory flip flops or the $100 tennies. Everywhere you look young, old, middle age rs, even entire family's all dressed for a day in the park. You see them in the casino's, gray haired grannies, playing two and three nickel slots at a time, with the electric colored visor, the shorts, the t-shirts, the tennis shoes, sitting at their buttons, placing their bets while their electric scooters idle nearby, gently sipping their giant margaritas. Grandad isn't too far off either, he staked his claim to another bank of slots, only he is the family high roller, he plays the quarter slots.
Now I appreciate that everyone is here to relax have a little fun and enjoy, but why can't they do it with a little class? What happened to dressing for dinner? What about looking good while out on the town at night? When did we as a class of people become slobs?
I have to point out that I did see a few folks dressed nicely, but usually they were the foreigners who came to experience the glitz and glam of the Vegas of old. I remember when going out to a night club on the strip meant being dressed to the nines, in tux and gown. Where you went to view the high rollers and their entourage, watch them loose their money in bags and then see them buy a round for the gang while they took a break by taking in a performance of a great entertainer or singer. I guess those days slipped by me. Instead you can watch what appears to be a busload of America's fatest decimating a buffet in twenty minutes or less, dressed in the latest fashion from Omar the Tent maker and then washing it down with gallons of soda while waiting for the dessert table to replenish.
The saving grace of Vegas is that at night the bright lights and glitter seem to give way to a spectacular event that covers over the blight of the day. Here you can eat well, if you choose wisely, and drink to overkill simply by flashing your credit card, take in a show and have a grand ole time, regardless of the seamy surroundings of the homeless and the migrant workers who are on every street corner handing out invitations in the form of coupons to the hottest new strip show on the strip.
Please don't let it appear that I am not having a good time, because I really am. I so enjoy watching the masses do their thing and I am greatly entertained by their antics. Besides all that, I have had a few great meals here, with an occasional funny show, and some excellent wine at ridiculously low prices. Yes I am enjoying the fact that you can find an excellent Chardonnay or even White Zinfandel at $ 5.00 a bottle. Even saw an extraordinary Cabernet Saugvinion for just a few dollars more. I have enjoyed a good wine with every meal, the meals in our condo of course. That to me is a great find, since Nevada understands that to tax wine to death may mean the death of the wine. Cheers to them.
Meanwhile let me get back to my drinking in sin city, and I'll post more about my trip in abit.
Til then,
Tell me your Vegas story's, lets compare......
D.S. David
Wednesday, February 18, 2009
Whine and Dine
Recently having dinner out, I had the pleasure of ordering a nice glass of wine at a local eatery.
The wine was good, no problems there, but when i received the bill my heart fluttered, I thought for sure this was the big one, the wine was priced at $8.50. What further upset me was that the glass was only half full.
Understand, I don't consider myself cheap, just frugal, and $8.50 a glass for wine that was okay, just good, I consider highway robbery, especially since I could buy the entire bottle at a wine shop for about the same price. Now don't get me wrong, I am not against making a profit, but really that does not entice me to buy again. Repeat business I would think should be a major concern, especially at an establishment that has pretty good food, one that I am likely to revisit time and again. Maybe I am way off base, but in an economic climate where families are carefully watching every penny, would it not, should it not be a more logical approach to keep costs affordable so that add- ons to the tab such as drinks, wine, dessert come more freely?
I would completely understand the charge of $7 or more per glass of wine if the wine were a special vintage or even a better than average table wine. It seems to me that tripling or quadrupling the cost of wine by the glass is counterproductive to the whole dinner out regime.
It really makes more sense to me to sell the entire bottle, even at a premium, if its makes the dinner outing a more pleasurable experience for the patron. In my opinion, this would demonstrate to me that the restaurateur wants my repeat business and is willing make it easier for me to return.
Maybe part of the problem lies with the buying public since they know little about the product they consume, and especially little about the quality and cost of that product. I often see folks out for a nice night on the town, enter a restaurant and allow the waiter, generally some young teen or twenty something to choose the appropriate wine for the meal, what a mistake. How could that individual with such limited life experience choose, better yet why would he not choose the most expensive product for you, since by adding to the tab adds to his tip?
That is not to say that every young waiter is completely void of what may or may not be appropriate, just that it leaves way too much to chance. It is far better for each of us to learn the basics of what we like and don't like and the cost we are willing to pay for our education.
While traveling I find that better to upscale hotels often are notorious for raping their clients pocketbooks by charging excessively for mixed drinks and wine. It almost seems t0 me that they go overboard trying to use it as a way to assure a good bottom line. Recall the last time you perused the mini-bar, remember what those teeny bottles cost? After looking through the cost list, you may have decided to go downstairs to the hotel bar instead, only to find the watered down premium drinks aren't much better, and the wine, because you ordered the house Merlot, wasn't up to par either and almost as expensive.
My bottom line is I want value for the dollar I spend, and I feel strongly that every restaurant, hotel, or airline should consider my repeat business as more important than my initial visit. They provide both a service and a product to me and have the responsibility to demonstrate that they appreciate my patronage and want me back. This is no more than my present clients have the right to expect, no more than you should expect when spending your hard earned cash. We need to get back to this sound basic business ethic that provides a foundation for a successful repeat business. Attract customers don't deflect them. Reward customer loyalty don't take advantage of it.
Tell me what you think. Am I right?
Til Later
D.S.
The wine was good, no problems there, but when i received the bill my heart fluttered, I thought for sure this was the big one, the wine was priced at $8.50. What further upset me was that the glass was only half full.
Understand, I don't consider myself cheap, just frugal, and $8.50 a glass for wine that was okay, just good, I consider highway robbery, especially since I could buy the entire bottle at a wine shop for about the same price. Now don't get me wrong, I am not against making a profit, but really that does not entice me to buy again. Repeat business I would think should be a major concern, especially at an establishment that has pretty good food, one that I am likely to revisit time and again. Maybe I am way off base, but in an economic climate where families are carefully watching every penny, would it not, should it not be a more logical approach to keep costs affordable so that add- ons to the tab such as drinks, wine, dessert come more freely?
I would completely understand the charge of $7 or more per glass of wine if the wine were a special vintage or even a better than average table wine. It seems to me that tripling or quadrupling the cost of wine by the glass is counterproductive to the whole dinner out regime.
It really makes more sense to me to sell the entire bottle, even at a premium, if its makes the dinner outing a more pleasurable experience for the patron. In my opinion, this would demonstrate to me that the restaurateur wants my repeat business and is willing make it easier for me to return.
Maybe part of the problem lies with the buying public since they know little about the product they consume, and especially little about the quality and cost of that product. I often see folks out for a nice night on the town, enter a restaurant and allow the waiter, generally some young teen or twenty something to choose the appropriate wine for the meal, what a mistake. How could that individual with such limited life experience choose, better yet why would he not choose the most expensive product for you, since by adding to the tab adds to his tip?
That is not to say that every young waiter is completely void of what may or may not be appropriate, just that it leaves way too much to chance. It is far better for each of us to learn the basics of what we like and don't like and the cost we are willing to pay for our education.
While traveling I find that better to upscale hotels often are notorious for raping their clients pocketbooks by charging excessively for mixed drinks and wine. It almost seems t0 me that they go overboard trying to use it as a way to assure a good bottom line. Recall the last time you perused the mini-bar, remember what those teeny bottles cost? After looking through the cost list, you may have decided to go downstairs to the hotel bar instead, only to find the watered down premium drinks aren't much better, and the wine, because you ordered the house Merlot, wasn't up to par either and almost as expensive.
My bottom line is I want value for the dollar I spend, and I feel strongly that every restaurant, hotel, or airline should consider my repeat business as more important than my initial visit. They provide both a service and a product to me and have the responsibility to demonstrate that they appreciate my patronage and want me back. This is no more than my present clients have the right to expect, no more than you should expect when spending your hard earned cash. We need to get back to this sound basic business ethic that provides a foundation for a successful repeat business. Attract customers don't deflect them. Reward customer loyalty don't take advantage of it.
Tell me what you think. Am I right?
Til Later
D.S.
Monday, February 16, 2009
The Grapes of Whine
Hello again, lets get right to it. I don't know about you, but I get a bit incensed when a "oenophile" makes me feel inferior because I am not aware of each grape variety and blend, where its from and why, and what vineyard creates it. I do enjoy investigating new wine choices and can only be enriched by the knowledge of the grapes used and method of vinification, especially if I enjoy the wine, since it can only help me when choosing like wines for future consumption. But lets be realistic here, its not my profession, just my passion, and there are thousands of documented varieties within species of grapes, and yet we the consuming public really only focus on a hand full of them. Think about it, when you walk the aisle of your favorite wine store, do you really think in terms of which grape growing region you want to focus in on, or are you like most of us and think about which, red or white wine we like, which Merlot, or Chardonnay we prefer?
When you are reading the menu at your favorite restaurant and glance at the wine list, where do your eyes generally go? Few of us feel comfortable enough to vary from the favorites we usually order. In fact many simply defer to the "House" red or white and order a glass. Why? Generally because we either don't feel comfortable to order any variable, or we aren't adventurous enough to expand our options. Lets change that, let us review some basic information regarding grapes and their ultimate product, our wine, and allow it to make you better informed and more confidant when choosing something different, but equally exciting to drink.
Different varities of grape have differing aroma and flavor characterisitics. Supposedly "varietal" character is somewhat predictable. Varietal, means principally from one variety of grape, with the wine having the name of that grape, an example would be burgundy, or chardonnay. While this is theroretically true factors such as the location where the grapes are grown, the treatment of those vineyards, the skills of the vineyardist and the equipmant and techniques used by the winemaker all must be factored in. The resultant wine may have some of the varietal characterisitics but more often than not, it ends up as a clonal variation, slightly the same but different. Thats why you can purchase chardonnay's from a dozen different winery's and have a dozen different tastes each with its own characteristic aroma.
Varietals
Merlot in the United States is often viewed as the " generic red wine" of choice. It is a close relative to Cabernet Sauvignon but is lower in tannins ( basically polyphenols, or acids) which makes wine that matures faster and is softer, dryer, and smoother as it goes down.
It is the major grape variety grown in the Bordeaux area of South West France, and is grown in California, Chile, Italy and Australia. The grape grows best in rocky, arid ground but is fairly adaptable. The growers main concern is its susceptability to crushing or breaking due to frost, rain or early heat. The merlot berry is reasonably thin-skinned and somewhat prone to rot and mold or other fungus. The wine is usually medium red in color, medium bodied and made for early drinking rather than storing and maturing slowly. It is generally served at room temperature or slightly cooler than room temperature depending on personal taste. Oh, and so I don't get swamped by nay sayers I did not say chilled, just a little above room temperature to properly appreciate its varied aromatic characteristics.
Chardonnay is the classic white wine grape and is widely planted in the Burgundy and Chablis regions of France. It is also grown successfully in California (of course) and Oregon, as well as South America and Australia. The varietal is planted in cool climate regions, usually where the days are warm and the nights are cool. This produces a rich wine with a distinct aroma, possesssing a fruity character (ex: apples, lemons, peaches, or citrus) most often aged in small oak barrels influencing a vanilla flavor from the oak. A good chardonnay has an unmistakable taste because of its sugar / acid balance, its full body and its easy smoothness. The wine is often dry and golden in color and some producers put some of their Chardonnay through MLF or malolactic fermentation, essentially it subjects the grape with bacteria during fermentation which actually softens its acidic qualities, and brings out a rich, buttery taste. This also shortens the life of the wine as far as aging is concerned. In places like Australia, the warm irrigated regions are readily producing this softer richer chardonnay without the need for MLF, and in their own cooler regions the more acidic, crisp and fruity chardonnay. In France the finer Blanc de Blanc Champagnes are made only from Chardonnay. While wood aged Chardonnay is the staple, many consumers are demanding less use of wood which slightly lowers the level of quality and provides a more bland run of the mill taste. In the case of chardonnay, the tried and true methods provide the the better quality and therefore the higher cost. Chardonnay is generally served chilled.
By far the premier red wine grape is Cabernet Sauvignon. It is the most widely planted varity in the Bordeaux region of France, as well as the most successful red wine produced in California. The grapes are small and round with a thick, tough black skin. This toughness makes it fairly resistant to disease since it likes a moderately warm growing season and needs to be well drained from seasonal rains and storms. It develops a very complex bouquet and a multi-berry (dark cherry, black currant) fruit taste that tends to be very tannic or acidic and requires a long slow maturation period. It is very common for Cabernet Sauvignon to age for 18 months or more in small oak barrels to acheive the complex quality of the wine before bottling. Some bottle age the wine for 5-10 years in order for it to reach its peak flavor. I've been told that some of the best vintages in the U.S. come from the New York, mainly Long Island vineyards. The wine has a great aroma, a rich taste, with a hint of a bite as it finishes in the mouth. This outstanding wine is a favorite of collectors as it ages well in the bottle, and actually has a bit of snob-appeal. It is definately a room temperature wine, as chilling will obscure the deep flavors and aroma.
Riesling, also known as Johannisberg Riesling, is considered a noble grape as it has produced some of the rarest and most expensive wines. It is the dominant grape variety in Germany and in other cool regions of Central Europe, and is grown in North-Eastern France, Califorinia and Australia. Riesling can be produced from bone dry to very sweet, but are usually made in dry and semi-dry styles. The cooler temperate climates of North America produce a fruity dry wine with high acid and low alcohol similar to the German "Kabinett" versions, while the semi-dry style is like the German "Spatlese" wines that are sweeter but not overmuch. When Riesling grapes are subjected to a non-toxic mold (Botrytis cinerea) that usually springs from rain after a dry spell, the result is that the grapes shrivel, much of the juice evaporates and the sugars concentrate creating intense but concentrated flavors of a sweeter but long lived wine. Riesling has a powerful and distinctive floral and apple-like aroma, and can be spicey in taste depending on the vineyard. One of my favorites is the Blue Nun Riesling, a great everyday, lets have a drink kinda wine. I enjoy my Riesling chilled, and I'm sure you will too. Just a caution though, when using a good Riesling with dinner, its best if the meal is delicate since the wine has more taste and you wouldn't want the flavors to clash.
When done properly Pinot Noir is one of the best but most difficult grape to grow for wine.
It appears that it grows best in the Burgundy region of France, primarily in an area known as Cote d'Or (Slope of Gold). Here is where consistant success is acheived with this finicky grape.
The vineyards in this area slope gently down towards the East, where the vines are provided with long sun exposure but not the afternoon heat. The soil is chalky providing good drainage which allows the grapes to mature over a longer period of time, helping them to reflect the flavor of the soil more so than any other black grape. Pinot Noir is susceptable to almost every affliction known to vines, spring frosts, bugs, viruses, even birds, all can alter or ruin the grape.
Then if the grapes aren't picked promptly when mature they have a tendancy to shrivel and dry out leaving a raisiny aroma and a somewhat nuetral flavor. Even fermentation is difficult due to the 18 amino acids, which are naturally balanced in this variety. What does all this trouble leave us? Perhaps one of the most complex and intense wines with a with a great black-cherry aroma accented by a spiciness that suggests cinnamon. It is full bodied and rich, but not heavy or full of acid, leaving a soft velvety texture. It caresses you as you drink, leaving a smooth yet elegant taste in your mouth. It is produced in California, Oregon and Australia, but these variety's often lack the attributes of the French. Since it is such a finicky grape it does not have the longevity of some other red wines and usually reaches it peak in about five years.
Shiraz, as its known in Australia, or Syrah from France is a rapidly growing variety of wine. It is a intense wine with deep violet, nearly black color, and a rich flavor that tends to lean towards more spicy than fruity. It is a riper tasting wine yet in warmer Australian climates grows sweeter than the French variety. If you like a full bodied beer, perhaps a dark beer, you will like Shiraz or Syrah. Even though it is associated more with Australia and France, it is also produced in South Africa and California.
Zinfandel was at one time considered a mystery grape. Many say it comes exclusively from California, but most agree that it is a clone variety from the Italian Primitivo grape. The grape makes a good solid red wine and is often used as a blend for jug wines, basically common drinking wines. It has a fruity raspberry like aroma and flavor and generally can be enjoyed as a young wine. Home wine makers like the grape since its hardy and can be shipped without damage . It thrives in both cool to warm climates but does not like excessive heat. Zinfandel is a good basic all around wine to open with company or drink alone. Even though its red I enjoy mine slightly chilled, and its great with just appetizers or grilled steak in a full blown meal. In more recent years white Zinfandel has become very popular. Its really a rose that is slightly sweet with an acid balance.
Now we have only discussed a few more popular wine varietals, there are many more, but maybe you can see with the little we discussed, how these named brands so to speak may imply a purity of variety, even though in reality most are clones or blends. It simply gives less credence to the purists who feel that only by knowing the particular vineyards, the specific grape, and even the winemaker, gives you the right to call yourself an appreciator of wine. I strongly feel that knowing the basics provides an excellent foundation to knowing what you like and becoming your own expert in wine tasting. Do you agree? No? Yes? Let me know.
When you are reading the menu at your favorite restaurant and glance at the wine list, where do your eyes generally go? Few of us feel comfortable enough to vary from the favorites we usually order. In fact many simply defer to the "House" red or white and order a glass. Why? Generally because we either don't feel comfortable to order any variable, or we aren't adventurous enough to expand our options. Lets change that, let us review some basic information regarding grapes and their ultimate product, our wine, and allow it to make you better informed and more confidant when choosing something different, but equally exciting to drink.
Different varities of grape have differing aroma and flavor characterisitics. Supposedly "varietal" character is somewhat predictable. Varietal, means principally from one variety of grape, with the wine having the name of that grape, an example would be burgundy, or chardonnay. While this is theroretically true factors such as the location where the grapes are grown, the treatment of those vineyards, the skills of the vineyardist and the equipmant and techniques used by the winemaker all must be factored in. The resultant wine may have some of the varietal characterisitics but more often than not, it ends up as a clonal variation, slightly the same but different. Thats why you can purchase chardonnay's from a dozen different winery's and have a dozen different tastes each with its own characteristic aroma.
Varietals
Merlot in the United States is often viewed as the " generic red wine" of choice. It is a close relative to Cabernet Sauvignon but is lower in tannins ( basically polyphenols, or acids) which makes wine that matures faster and is softer, dryer, and smoother as it goes down.
It is the major grape variety grown in the Bordeaux area of South West France, and is grown in California, Chile, Italy and Australia. The grape grows best in rocky, arid ground but is fairly adaptable. The growers main concern is its susceptability to crushing or breaking due to frost, rain or early heat. The merlot berry is reasonably thin-skinned and somewhat prone to rot and mold or other fungus. The wine is usually medium red in color, medium bodied and made for early drinking rather than storing and maturing slowly. It is generally served at room temperature or slightly cooler than room temperature depending on personal taste. Oh, and so I don't get swamped by nay sayers I did not say chilled, just a little above room temperature to properly appreciate its varied aromatic characteristics.
Chardonnay is the classic white wine grape and is widely planted in the Burgundy and Chablis regions of France. It is also grown successfully in California (of course) and Oregon, as well as South America and Australia. The varietal is planted in cool climate regions, usually where the days are warm and the nights are cool. This produces a rich wine with a distinct aroma, possesssing a fruity character (ex: apples, lemons, peaches, or citrus) most often aged in small oak barrels influencing a vanilla flavor from the oak. A good chardonnay has an unmistakable taste because of its sugar / acid balance, its full body and its easy smoothness. The wine is often dry and golden in color and some producers put some of their Chardonnay through MLF or malolactic fermentation, essentially it subjects the grape with bacteria during fermentation which actually softens its acidic qualities, and brings out a rich, buttery taste. This also shortens the life of the wine as far as aging is concerned. In places like Australia, the warm irrigated regions are readily producing this softer richer chardonnay without the need for MLF, and in their own cooler regions the more acidic, crisp and fruity chardonnay. In France the finer Blanc de Blanc Champagnes are made only from Chardonnay. While wood aged Chardonnay is the staple, many consumers are demanding less use of wood which slightly lowers the level of quality and provides a more bland run of the mill taste. In the case of chardonnay, the tried and true methods provide the the better quality and therefore the higher cost. Chardonnay is generally served chilled.
By far the premier red wine grape is Cabernet Sauvignon. It is the most widely planted varity in the Bordeaux region of France, as well as the most successful red wine produced in California. The grapes are small and round with a thick, tough black skin. This toughness makes it fairly resistant to disease since it likes a moderately warm growing season and needs to be well drained from seasonal rains and storms. It develops a very complex bouquet and a multi-berry (dark cherry, black currant) fruit taste that tends to be very tannic or acidic and requires a long slow maturation period. It is very common for Cabernet Sauvignon to age for 18 months or more in small oak barrels to acheive the complex quality of the wine before bottling. Some bottle age the wine for 5-10 years in order for it to reach its peak flavor. I've been told that some of the best vintages in the U.S. come from the New York, mainly Long Island vineyards. The wine has a great aroma, a rich taste, with a hint of a bite as it finishes in the mouth. This outstanding wine is a favorite of collectors as it ages well in the bottle, and actually has a bit of snob-appeal. It is definately a room temperature wine, as chilling will obscure the deep flavors and aroma.
Riesling, also known as Johannisberg Riesling, is considered a noble grape as it has produced some of the rarest and most expensive wines. It is the dominant grape variety in Germany and in other cool regions of Central Europe, and is grown in North-Eastern France, Califorinia and Australia. Riesling can be produced from bone dry to very sweet, but are usually made in dry and semi-dry styles. The cooler temperate climates of North America produce a fruity dry wine with high acid and low alcohol similar to the German "Kabinett" versions, while the semi-dry style is like the German "Spatlese" wines that are sweeter but not overmuch. When Riesling grapes are subjected to a non-toxic mold (Botrytis cinerea) that usually springs from rain after a dry spell, the result is that the grapes shrivel, much of the juice evaporates and the sugars concentrate creating intense but concentrated flavors of a sweeter but long lived wine. Riesling has a powerful and distinctive floral and apple-like aroma, and can be spicey in taste depending on the vineyard. One of my favorites is the Blue Nun Riesling, a great everyday, lets have a drink kinda wine. I enjoy my Riesling chilled, and I'm sure you will too. Just a caution though, when using a good Riesling with dinner, its best if the meal is delicate since the wine has more taste and you wouldn't want the flavors to clash.
When done properly Pinot Noir is one of the best but most difficult grape to grow for wine.
It appears that it grows best in the Burgundy region of France, primarily in an area known as Cote d'Or (Slope of Gold). Here is where consistant success is acheived with this finicky grape.
The vineyards in this area slope gently down towards the East, where the vines are provided with long sun exposure but not the afternoon heat. The soil is chalky providing good drainage which allows the grapes to mature over a longer period of time, helping them to reflect the flavor of the soil more so than any other black grape. Pinot Noir is susceptable to almost every affliction known to vines, spring frosts, bugs, viruses, even birds, all can alter or ruin the grape.
Then if the grapes aren't picked promptly when mature they have a tendancy to shrivel and dry out leaving a raisiny aroma and a somewhat nuetral flavor. Even fermentation is difficult due to the 18 amino acids, which are naturally balanced in this variety. What does all this trouble leave us? Perhaps one of the most complex and intense wines with a with a great black-cherry aroma accented by a spiciness that suggests cinnamon. It is full bodied and rich, but not heavy or full of acid, leaving a soft velvety texture. It caresses you as you drink, leaving a smooth yet elegant taste in your mouth. It is produced in California, Oregon and Australia, but these variety's often lack the attributes of the French. Since it is such a finicky grape it does not have the longevity of some other red wines and usually reaches it peak in about five years.
Shiraz, as its known in Australia, or Syrah from France is a rapidly growing variety of wine. It is a intense wine with deep violet, nearly black color, and a rich flavor that tends to lean towards more spicy than fruity. It is a riper tasting wine yet in warmer Australian climates grows sweeter than the French variety. If you like a full bodied beer, perhaps a dark beer, you will like Shiraz or Syrah. Even though it is associated more with Australia and France, it is also produced in South Africa and California.
Zinfandel was at one time considered a mystery grape. Many say it comes exclusively from California, but most agree that it is a clone variety from the Italian Primitivo grape. The grape makes a good solid red wine and is often used as a blend for jug wines, basically common drinking wines. It has a fruity raspberry like aroma and flavor and generally can be enjoyed as a young wine. Home wine makers like the grape since its hardy and can be shipped without damage . It thrives in both cool to warm climates but does not like excessive heat. Zinfandel is a good basic all around wine to open with company or drink alone. Even though its red I enjoy mine slightly chilled, and its great with just appetizers or grilled steak in a full blown meal. In more recent years white Zinfandel has become very popular. Its really a rose that is slightly sweet with an acid balance.
Now we have only discussed a few more popular wine varietals, there are many more, but maybe you can see with the little we discussed, how these named brands so to speak may imply a purity of variety, even though in reality most are clones or blends. It simply gives less credence to the purists who feel that only by knowing the particular vineyards, the specific grape, and even the winemaker, gives you the right to call yourself an appreciator of wine. I strongly feel that knowing the basics provides an excellent foundation to knowing what you like and becoming your own expert in wine tasting. Do you agree? No? Yes? Let me know.
Monday, February 9, 2009
Drink and Enjoy affordable wine, and a little whining too!
It seems daunting to choose the appropriate wine. Is it red with meat and white with fish, as they say? If so what about the rose colored wines, the pink, and the not so white wines, where do they fit in? Most importantly does it really matter? How can I choose a wine I will like, and will it be affordable?
First don't be intimidated, as in most things use what you know. We have always heard that the best wine comes from France, and while many may be excellent, some just are not. Think about the kinds of food you enjoy. Is it French food, Italian, continental cuisine such as beef, pork, or lamb? Or maybe its ethnic food, Greek, Indian or Thai? Use these food groups to help you to focus in on the lessor known regions that produce wine, for example if you are a hearty meat eater regions such as Germany, Argentina, even South Africa provide some excellent choices. As a pasta man myself, the Italian wines provide some great affordable choices for me, especially the heart healthy reds., as do the South American wines, especially from Chile. Fish folks have an awesome choice of white wines, since these are generally lighter and smoother to the taste.
Both Australia and California produce very good white wines.
Not being a fish person, yet still enjoying a nice white wine, i prefer to use them in social settings with canapes or appetizers, even to just enjoy as an everyday wine. One of my favorites comes from the Rhine River area of Germany, its the famous Blue Nun in the beautiful blue bottle.
Blue Nun is a medium bodied white wine, slightly dry but not overmuch with a nice scent and a delicious taste. Its great to drink on its own, yet blends particularly well with cheesy appetizers like potato skins or cheese sticks. Its great with shrimp, i enjoy the pre-cleaned and cooked, lazy I guess, and any other seafood such as lobster or cracked crab legs, yum. I like to have on hand a few butter crackers or saltines ready to clear my palate before moving on to any other food, or even to use to keep my mouth free of any flavor other than the wine itself. If you find the original Blue Nun to be a little to dry for your taste, try Blue Nun Riesling, its a bit more fruity and lively yet still crisp. Just as versatile as the original but made with Riesling grapes that give it a more medium of the road taste without that tart dry aftertaste some wines have. Note though, that these are great drinking wines and sorry they are not sweet wines, but have a refreshing every day taste to them. While I am plugging one of my favorite vineyards, let me not forget their Rose and Pink blends that are lighter and have varied fruity tastes that make them easy-drinking wines either on their own or with food. Most white wines that are not Champagnes, are usually best served chilled, rather than at room temperature. Seems to bring out the luscious flavors and scents.
Blue Nun wines are very affordable, usually in the $7 - $10 range per bottle.
Now the whining part, he he. There are many affordable wines on the market. I often sample delicious choices while traveling. If your like me though, you can never find that particular wine when you return home. I live in a area where the wine and other spirits are controlled by the state, The LCB or Liquor Control Board. They determine which wines and spirits are purchased and sold within the state, based on the discounted wholesale cost they pay, which of course determines their profit margins. So what you see on their shelves are the wines they make the most on, with the volumes they can maintain throughout the state. That of course limits what they purchase and bring in, since they only have so much shelf space to fill. So often times what you find to drink while traveling cannot be found at home. That's not fair.
Its true you can ask them to special order your wine, but after the shipping and handling and the enormous state tax you probably want to put it in a lock box at the bank instead of drinking it.
Even home delivery, you know the companies who can ship directly to you, has to go through the state process or they cannot ship into the state at all. This makes the wine unaffordable and often not available at all, that's especially sad if what you found was a great tasting and affordable wine. I guess there is always traveling to the next state to buy your wine, but sometimes that's not an option or even not legal to do, so check first.
What about you, what do you like to drink? What have you found to be an inexpensive yet crowd pleasing wine ? And yes what are your whines about wine?
Let us know, soon.
Til Later
David
First don't be intimidated, as in most things use what you know. We have always heard that the best wine comes from France, and while many may be excellent, some just are not. Think about the kinds of food you enjoy. Is it French food, Italian, continental cuisine such as beef, pork, or lamb? Or maybe its ethnic food, Greek, Indian or Thai? Use these food groups to help you to focus in on the lessor known regions that produce wine, for example if you are a hearty meat eater regions such as Germany, Argentina, even South Africa provide some excellent choices. As a pasta man myself, the Italian wines provide some great affordable choices for me, especially the heart healthy reds., as do the South American wines, especially from Chile. Fish folks have an awesome choice of white wines, since these are generally lighter and smoother to the taste.
Both Australia and California produce very good white wines.
Not being a fish person, yet still enjoying a nice white wine, i prefer to use them in social settings with canapes or appetizers, even to just enjoy as an everyday wine. One of my favorites comes from the Rhine River area of Germany, its the famous Blue Nun in the beautiful blue bottle.
Blue Nun is a medium bodied white wine, slightly dry but not overmuch with a nice scent and a delicious taste. Its great to drink on its own, yet blends particularly well with cheesy appetizers like potato skins or cheese sticks. Its great with shrimp, i enjoy the pre-cleaned and cooked, lazy I guess, and any other seafood such as lobster or cracked crab legs, yum. I like to have on hand a few butter crackers or saltines ready to clear my palate before moving on to any other food, or even to use to keep my mouth free of any flavor other than the wine itself. If you find the original Blue Nun to be a little to dry for your taste, try Blue Nun Riesling, its a bit more fruity and lively yet still crisp. Just as versatile as the original but made with Riesling grapes that give it a more medium of the road taste without that tart dry aftertaste some wines have. Note though, that these are great drinking wines and sorry they are not sweet wines, but have a refreshing every day taste to them. While I am plugging one of my favorite vineyards, let me not forget their Rose and Pink blends that are lighter and have varied fruity tastes that make them easy-drinking wines either on their own or with food. Most white wines that are not Champagnes, are usually best served chilled, rather than at room temperature. Seems to bring out the luscious flavors and scents.
Blue Nun wines are very affordable, usually in the $7 - $10 range per bottle.
Now the whining part, he he. There are many affordable wines on the market. I often sample delicious choices while traveling. If your like me though, you can never find that particular wine when you return home. I live in a area where the wine and other spirits are controlled by the state, The LCB or Liquor Control Board. They determine which wines and spirits are purchased and sold within the state, based on the discounted wholesale cost they pay, which of course determines their profit margins. So what you see on their shelves are the wines they make the most on, with the volumes they can maintain throughout the state. That of course limits what they purchase and bring in, since they only have so much shelf space to fill. So often times what you find to drink while traveling cannot be found at home. That's not fair.
Its true you can ask them to special order your wine, but after the shipping and handling and the enormous state tax you probably want to put it in a lock box at the bank instead of drinking it.
Even home delivery, you know the companies who can ship directly to you, has to go through the state process or they cannot ship into the state at all. This makes the wine unaffordable and often not available at all, that's especially sad if what you found was a great tasting and affordable wine. I guess there is always traveling to the next state to buy your wine, but sometimes that's not an option or even not legal to do, so check first.
What about you, what do you like to drink? What have you found to be an inexpensive yet crowd pleasing wine ? And yes what are your whines about wine?
Let us know, soon.
Til Later
David
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