Robert Parker's Winopause

For the past couple months since Parker has sold out to a group of Asian investors, the wine world has been buzzing with pros and cons about it. Some go as far as declaring that his influence on the American palate has been declining for over a decade, some are pissed off about it and some wanna hang the guy for selling out. I say, good for you Bobby. It's the quintessential American dream, you start a business, you build it, you work your ass off. Then you sell it to the highest bidder, retire to Florida and spend the rest of your days playing golf and annoying the waiters in the local restaurants with your 5 o'clock dinners. Let his, now über rich son, worry about future.
Has he been a huge influence on the market? Hell yes!!! Do I like the guy? I used to, up until a few years ago, when he went the way of the WS magazine and started awarding points to whomever had enough cash to either buy a crap load of advertising in his magazine, or sponsor a nice little vacation to their chateau in Bordeaux. Listen,  as far as I'm concerned, the guy is awesome. He introduced South American wines, Oregon and Washington wines, he had the decency to not sell advertising to kangaroo wines. But in the end, as it turns out it was a business, and as much as people hate to admit it, he made money. A boat load of it. God bless.
I'm not a big fan of selling wines based on points, but it sure helps. Shelf tokens, case cards, posters whatever helps. 9 out of 10 people that walk into a store to shop around, can be influenced because of points, and if anybody ever tells you that the points and the package don't help selling the wine, he's full of it.
Luca Malbec, is one of those. Parker gives the 2010 vintage 93 points. If this bottle went for $1 a point it would still be worth it, but instead it's around $30. It is made by Laura Catena, who's name should ring a bell to anybody who ever had a bottle of wine. I'm not gonna talk about elevation and Argentinian areas, or how they collect rain water. I'm just gonna tell you that it tastes like berries and black fruit, even espresso. It has an unbelievable long finish and a dark almost ink like colour. Get one and find for yourself.
Pairing? This one reviewer on line said Irish Stew. I'm all over that, I just need to find a good recipe and get cooking. If I can't find a recipe, than I guess we are having steaks tonight.

Parker? God bless him! there should be more people like him.

Merry Brunello

So, one of the parts of being a wine rep in Texas, is to actually work the shelves of your accounts. Y'all Yankee reps have no idea how good you have it. I've spent the last 3-4 weekends hanging out in my accounts talking about and selling my wines. Which is kind of funny considering that I already sold them once, to the account!!!
It's actually kind of fun though. You get to see what your customers deal with on a daily base. Like the guy that comes in and goes "I want a really good champagne, but for under $10. And I know my champagne, so don't try to fool me!" Or the lady who said "if I buy this $9.99 bottle, will you give me your number?" no ma'am you have to spend at least $14.99. Or the guy who spent $900 in 10 minutes on Christmas Eve, because he decided to start his own wine collection. And after selling him a bunch of awesome wines, he decided to top his cart with a bottle of Cupcake. "This is for tonight, I don't wanna open anything nicer." Are you kidding me?!
Let me tell you, retail is not easy. It's fun but not easy, you are on your feet all day, deal with all sorts of people and at the end of the day, when you are exhausted and fed up with jerks, you still have to smile and be helpful. A couple hours on weekends, no problem, I got this. 7 days a week? No frigging way.
Anyway... after a long day on Christmas Eve, a couple of us got together in one of the accounts and had a couple bottles of wine with the store manager. Awesome stuff, but it just got me started. I got home, headed straight to my wine rack and grabbed a bottle of brunello. 2006 Terre Nere. I used to sell this stuff in New York and have been a big fan ever since. You can't find it in Texas, so I had to have a few bottles shipped. 2006 was a good year in Italy, so most brunellos have scored well in WS, even the ones that DIDN'T buy advertising in the magazine. Crazy!
Brunellos are awesome wines, but I feel like here in the south, people don't know them well. This one guy, self-proclaimed wine guru, big cork-dork if you ask me, said to me "Sherman you ever heard about this brunelli thing? Cause if it's expensive I should get some for my cellar". He actually pronounced it Brunelli; no buddy, go with the damn Cupcake wine, you don't wanna buy brunelli.
It tastes like mushrooms and wood, but also cherries and licorice. You can age it, and it will get better. Not the least expensive wine but not crazy either, $40-45. If you are tired of drinking Cabernet  (I know I am),  get a bottle, and if you can't find Terre Nere try another one, it's hard to find a bad brunello.
Pairing? Pasta with mushrooms, steak maybe some hard cheese. Versatile wine, and with this one every sip tastes different. Which to me is awesome.
Screw Cupcake!

Spam and Pinot

So....been out of touch for a few months now, but hey!!! we had a baby 5 months ago. Our life hasn't been the same since, and writing on my blog has been the last thing on my mind. Spencer is an awesome kid though, sleeps like nobody's business, both mother and kid are perfectly healthy, home sound and safe. I come home with a big smile on my face every night.
That smile disappeared a couple of months ago when my email account and all my info got hacked in. Yahoo, has this really cool feature, that allows you to see, where in the world your account got logged on. So I found out that somebody in Japan was responsible for me spending the next 6 hours resetting all my passwords, forgetting them and resetting again, convincing every one on my contact list that I do not sell beach front property in the Bahamas. Thank you very much mr. Jerk-Off San for putting me back in contact with people I lost touch with. And reminding me that I have a blog to write.
I've had a bunch of good bottles of wine since last time I wrote. Even had a couple of bad ones. Since then the Wine Spectator came up with the Top 100, hoping to get us to buy what they think we should. The only good thing in that issue was an article about Rajat Parr. Rajat started his wine career as a busboy, became the head buyer for the Mina Group, and later started his own winery. The American dream!
Sandhi wines.  Amazing. All of them. But I am only gonna ramble on about one of them, Santa Rita Hills Pinot Noir 2010. I've first had it at my company's portfolio tasting. And since Rajat never bought advertising in the Wine Spectator, they only give it 88 points. It is an amazing bottle of Pinot, ugly-ish kind of label, but who cares? It's all about what's in the bottle. It is bold and crisp, it bursts with aromas of plums and raspberries. Mineral but not overpowering, just like a really good Pinot should.
Pairing? Lamb chops, roasted potatoes and asparagus garlic and oil. at least that's what I had the second time I had a bottle.
As for Mr. Jerk-Off San? Try figuring out my new passwords. I'll even give you a hint, this time are in Romanian, even a little Gypsy language in there.

So, in a couple of days, we are going to have a baby. My wife is due June 12th, and our doctor decided that Mandy is going to be induced on Tuesday. This kind of takes the surprise out of the whole water breaking, crazy driving to the hospital, breathing, Lamaze thing. But hey! not complaining, just want to make sure that my wife and my son are OK. I guess best place to  be in preparation for the birth is a hospital room.
Nervous? You bet I am. Actually a little more than my wife is. Nervous about the birth, nervous about their health, and plus I really don't like hospitals. But the part that scares me the most, is a couple days later when we will come home with the baby. What are we going to do then? Everybody has some advice to give us, and I know we are not the first people to go through this. But I bet that all these people giving advice were just as freaked out when they brought their first baby home. It's not the diaper changing, feeding, no sleeping, crying, it's the fact that this person depends on you for everything. And for the rest of your life.
In any case, my wife can not wait to have a drink. I am not into the whole cigar smoking with friends thing on the night the baby is born. But I will open a special bottle when she comes home.
A while back I got as a present a bottle of Corton Charlemagne. I am not going to tell you the producer, since it's a 1974 you won't find to buy it anyway. Corton it's my favourite white wine ever. I once tasted an 1981, and afterwards I told myself that if I ever hear somebody telling me that you can not age white wine, I am gonna slap him. It was the most amazing wine I ever tasted. So, if the '74 was kept well it should be even better.
Corton is basically a hill in Burgundy. It is not a big hill, the production is very small, and that plus the quality of the wines, influence the high prices. Current vintages should not be to crazy expensive, but if you have the chance to drink an older one, go for it. Amazing wine.
Pairing? Anything from scallops to, even steak. These wine can hold their own against anything. But since my wife missed a couple things through her pregnancy, I think I'm gonna let her choose the menu.
And the baby? Can't wait to meet Spencer, I already have an idea what he will be drinking.

Kick off to summer, wear white, drink rose

So, it's not even June 1st and already the thermometer is at 99. This stuff wasn't on the "move to Texas" brochure I read last year. Sure... less taxes, bigger house, more money, but you can't go anywhere and spend it when the outside is an oven. What do you do? How many beers and Starbucks ice coffees can one drink in one day? How do you keep cool?
You don't. Not unless you become a hermit and never leave your house. Jump in the pool, cool off, come inside the house, have some ice cream, change the AC filter. Open a bottle of rose.
Why are people still afraid of rose? Not long ago, wine shops could not GIVE this stuff away. You could walk in the fanciest shop, and all you could find was, maybe, some crappy white zinfandel. Nowadays, the same stores have entire aisles dedicated to roses. What happened? If I were to guess, I would say El Nino happened and everybody started realizing that roses are actually really good, delicious and refreshing. And white zinfandel is crap. As you can tell, when it comes to white zinfandel, I have some anger in me.
It is Memorial Day, 4th of July is right around the corner. Everybody is running to the neighboring state to buy some fireworks, and hopefully NOT blow their hands off. Me, I'm stacking up my rose stash. But today I couldn't wait any longer and I opened  one.
Michel Chapoutier's Bila Haut. Otherwise known as ambrosia. Made from a blend of Grenache and Cinsault, it tastes like strawberries, but with a dry finish. It hails from Languedoc, an area known for producing ass-kicking roses. There were only about 1000 cases produced, so if you do find it in the store, it won't be more than $15-16.
Pairing? Since it's a holiday weekend, (and we don't like blowing up fireworks so my grill is still standing), we fired up the grill and threw some chicken breasts on it. I put rosemary, garlic and thyme on my chicken, dumped some couscous next to it and sat down for dinner. Then I realized that while I was cooking I already finished the bottle.
Phew... luckily I have another one chilled and winking at me. 

Golf and Chablis

This time of the year there is always a big golf tournament on TV. Masters just passed, the PGA is on this week. The TV is 24/7 on the Golf Channel, the grill is hot, the wine is chilling in the fridge. Even my wife, who a few months ago had no interest whatsoever on the game, is glued to the action. The only ones who don't seem to care are Tucker our springer spaniel and Tiger.
What happened to this guy? He is the one who put golf back on TV, who all he had to do to win was show up. Lee Trevino put it the best on The Feherty Show: " he is the best ever at the game, why does he need to change things? Give me five minutes with the guy, all he needs is a good slapping around not a new swing". Me, just like other Tiger fans, I am left wondering what could have been, and drowning my sorrow in a glass of Chablis.
But then again, I can go for a good glass of Chablis any time of the year. What is Chablis? No, it's not that crap that comes in gallon jugs and it is used by restaurants for cooking. It is the name of a region, in the north of Burgundy, and the wine is a Chardonnay. A delicious, fruity, dry and acidic Chardonnay. It can be aged, but who has to time to? Open one now and drink it, you can thank me later.
A few days ago I tasted with a customer the Billaud-Simon 2010. Wow!!! I waited a week and took another sample out of the warehouse, cause I didn't want to share with anybody. As opposed to other Chablis I had in the past, this one was soft and round almost like a good Chassagne. It's mineral, which you expect from a good Chablis, but it tastes like peaches and pears with a crazy long finish.
Pairing? This is what I have planned for tonight. Dozen Blue Point oysters chilled and winking at me and a piece of trout which is heading for the grill in a little bit. A little salt, pepper, squeeze a lemon.Par for the course.
I hope Tiger can do that.
I got yelled at the other day by one of you guys cause I didn't write in a few weeks. I know and I apologize, hey! even Tiger missed a couple lately.

Edge cabernet

In my industry, a big part of been successful is having a good relationship with your buyers. I have never done different sales other than wines, but I really doubt that other buyers can be as bad as the wine buyers. What is it about being a wine buyer, that makes a good guy become an a...hole?

Don't get me wrong, I have met some really nice guys as well. With some, I became friends, some I can't stand, some I respect for their knowledge, and some I just take an order from. It is amazing to see the transformation they go through once they become sommeliers. You have to make an appointment weeks ahead, confirm it three or four times, and once it gets closer to your allocated 10 minutes to see the guy, you are sometimes told that he has no time. Really people? You are not saving any lives, or putting people on the moon, you work in a restaurant! 

Since moving to Texas, I met a buyer with a different system. Let's call him John. What John does to see his reps is brilliant. Once a week, all the sales people, their spouses (if they want to come), get together for dinner at a BYOB restaurant. Everybody brings 3-4 bottles, John passes them around, and we all taste them. You are not allowed to bash somebody else's wines ( if you don't like them, keep it to yourself, is the first thing John tells a newbie), taste, enjoy or not, learn something new every week. Spit cups are provided, everybody is pretty tipsy by the end, John picks 2-3 new wines every week. How awesome is that? nothing fancy, no stuck up sommerlier ( even though John is one), bunch of people enjoying and learning about wine, the way it should be.

At one of these tastings, a salesman brought a bottle of Edge Napa Cabernet. Since I used to sell the wine in New York, this was like meeting an old and dear friend. Since he doesn't like to put his name on the label, I am not gonna tell you that it is made by Ray Signorello, one of my favorite Canadians. Ray also owns the Signorello Vineyards which produces The Padrone, wine that has been in my Top 5, ever since I tasted it, about 6 years ago.
Edge is 100% Napa grapes. Big, Napa cabs command a big Napa price, but not this one, it will cost you around $20. I once poured this wine in a $80 bottle of Cabernet,  and actually had a client buy a case at that price. It's that good. Wine Enthusiast gave it 91 points (they give it over 90 every year), and according to them it tastes like blackberries, blueberries and cedar. I don't know, I never ate cedar before, but to me it tastes like an excellent Napa cab should, big, round, lots of fruit, not crazy tannins. Go get a bottle and send me a line, I would love to see what you think.
Pairing? Since it was one of my favorites, I used to take a "sample" at least a couple times a month. So, I had it with everything from pizza to steak. And it delivered every time. If I have to choose a meal, I am gonna say veal. Big, milk fed veal chop, grilled with some portobello mushrooms, big bowl of broccoli rabe, mmm.... Slap your mamma good!

I miss Burgundy

I started this blog when I first moved to Dallas. Out of boredom, and because after going to wine shops/grocery stores in the area, I was completely dumbfounded by their selections. Row after row, stack after stack of California wines, some Italian and South American and not one Burgundy or Bordeaux in sight. I am not bashing wines (yes I am)  from the west coast, but where is my Burgundy?
At my last job in NY, I was lucky enough to work with, what I think is one the best. Louis Latour. I even spent a week in Beaune, working my way through their cellars, drinking, tasting, pairing and learning about Burgundy. Don't take me wrong, there are some wines that I am not crazy about, but there are some that everybody should drink at least once. Special occasions or not. And I am not even talking about crazy expensive stuff like La Tache or Montrachet, bottles that go for hundreds and thousands of dollars, I'm talking about your $20-$30 bottle. I'm talking about Marsannay and Santenay and other gems that everybody should drink every once in a while. Put them on the shelf people, they will sell.
Marsannay is a village and NOT a grape, as I've said it before the grape is Pinot Noir. Like any good Pinot, they  have nice earthy aromas, and taste like berries and cherries. Beautiful ruby red colour, a little mineral, all around, just a really good bottle of wine.
Pairing? I don't remember what they served in Burgundy with it, but I'm sure there was a lot of duck and cheese around. I like pork with it, on the grill with a little char, maybe some sweet peas, definitely some garlic. Cheese? Who cares?
In the last couple of weeks, I went off course a little bit and did not speak about what I told you I will. What can I say, I miss my Burgundy, and as you can see I have a little anger towards wine shops in Dallas.

75 degrees in Tx, so Sauvignon Blanc

Every posting I've had on this blog, ended with my following week's suggestion. According to my last posting, today I'm suppose to talk about Jam. But I've had a revelation.
As far as I'm concerned there are only three good things to come out of New Zealand: lamb chops, Lord of The Rings and All Blacks rugby. In the past I tasted a bunch of New Zealand wines, but  none of them made an impression on me. I've sold a bunch, pushed them to my clients, talked their ears off, but I never found one good enough to spend money on. Especially the high prices they go for nowadays. Until last night.
Since my wife got pregnant a few months ago, we only eat fish once a week. Last night, I bought a couple of pieces of cod, cooked them and then went through my wine collection looking for something to drink. Somehow, from one my tastings the week before a bottle of New Zealand sauvignon blanc made his way on my shelf. I am the only one drinking, so I figured: What the hell?! I don't wanna open something better, so I'll give it a shot.
Saint Clair Vicar's Choice Sauvignon Blanc is the bottle that set me straight about New Zealand wines. What a wake up call! I will never talk smack about them again. I don't know much about the producers, except that they are in Marlborough area and they are geniuses. The wine was not crazy mineral, which most wines from the region are, it tasted like grapefruit, blackcurrants and Granny Smith apples. I can honestly say, that I do not remember Sauvignon Blanc with a finish that long; I actually counted, and 20 seconds later I could still tasted it on my palate. Wow!!!
The wine is really not expensive, $15-$16 on the shelf. If you see it, buy it, you will not regret it. I've had $40 SBs from New Zealand that I hated.
Pairing? Fish. I cooked my cod with fresh tomatoes, onions, a lot of parsley and a squeeze of lemon, sort of like a marequiara sauce. The tomatoes complimented it, the lemon brought out the wine's acidity, the onions the sweetness, and the parsley I just happen to like a lot.
So, unless I find a bottle of Greek wine this week, that will change my mind about them, my next week's suggestion is gonna be Sophia Cabernet from Chile, one of my all-time favorites.

Roco Pinot Noir

Solve this equation: Oregon+Hippie=Pinot Noir. What's he talking about? are you gonna say. I'm talking about this gem of a wine, Roco, made by this hippie guy, Rollin Soles, in Oregon. Ohh, now I get it, you're gonna say. You don't get it, not until you taste this wine anyway.

A lot of people have heard of Argyle wines, but few know that Rollin is the one credited with putting it on the map. I have had the chance of meeting and working with him, and when it comes to making wine, the man is a genius. He has made more 90+ wines than anybody else in Oregon. Together with his wife, Corby, he bought a piece of property in Willamette Valley and called it Witts End. You know the guy is passionate about his vineyard if you hear him talking about it. I spent about 8 hours with him, and he described every clump of dirt to me. In detail. Twice. 

Anyway, the wine. He doesn't make much. The property is only about 7 acres and in the beginning, he only made enough for himself and a few close friends, and called it Private Stash. Nowadays, he makes two wines, and some of it makes it to the market but if you can't find it, go to his website and order some. The wines are luscious, full and rich, they taste of berries, cinnamon and white pepper. They have a long almost creamy finish, the kind of finish you would expect from a really expensive red burgundy.
If you find it, it should cost you around $40, which after you taste the wine, you are gonna think was a deal. And pairing? You are gonna laugh, but grilled cheese. With blue cheese. Creamy, salty, bit moldy, compliments the acidity of the wine. Mmmmm.
Next week Jam. No, not Jam Jar, I said Jam.

Saldo

Lots of people have asked me in the past how do I put up with all the tastings my job calls for. Now, in all honesty, I am not sure if "put up" is the right word for it, but I didn't know how to spell entice. You see, tastings are not what outside the business people imagine them to be. Sometimes, they start at 9am, and you have a hangover from the night before. Trust me 9 out of 10 times they are work and not pleasure. Plus, they use spittoons. Imagine that? Traveling for work, can sometimes be fun also, but God help you if you get back from an all-expenses paid trip to a winery, and you don't act like an Oompa Loompa right away, and focus the rest of your life on that one winery.

Another way to taste a whole new line at your own leisure is to change jobs. Or in my case relocate and change jobs. Most people in the industry change jobs based on salary, but some (in the long run, smart ones), do it based on portfolio. At my last job in New York, I had the chance of tasting (most cases enjoying) a really big French portfolio. When I moved to Dallas, I decided to pick a company with a crazy good American book. So, for the last three months, I have been working my way through their warehouse. And to my European trained palate's surprise I have found some big gems.

Saldo is one of them. What is Saldo? It is THE best zinfandel I have ever tasted. Made by David Phinney (who also makes Prisoner, another crazy good wine), of Orin Swift Cellars, Saldo wins points and accolades every year, from every magazine out there. He uses grapes from, pretty much all over California, but still manages to create an insane wine. Never met the guy, (wish I will, just to be able to say I shook his hand), but from what I hear he is a bit off the rocker himself. More power to him. If you check his website, it says "he is now developing his own vineyard for this project". I say, "Dave, leave it alone man! Others have tried to create a zin this good forever, if it's not broken, don't change it".

Open a bottle, and you will see what I'm blabbering about. There is no need to swirl, decant, light a fire, shoot a firecracker, or whatever it's "cool" to do to wine these days. The wine is ready, is luscious, it tastes like berries and plums, pepper and spice. Long finish, almost like a Port, oak and call me crazy, tobacco on the nose. It can be aged, but why? Drink it now, don't save it, I'm sure next year Dave will bottle another gem. 

Pairing? Beef. The bigger and bolder the better. T-bone on the grill, even a really good burger with a couple of slices of Vermont cheddar on it. And contrary to what I always preach about sharing wine with friends and family, not this time. Let them get their own. I am gonna eat my burger, drink it by MYSELF, have a cigar, then go try and explain my wife why she couldn't have any. At around $30, I think I might get another bottle.

I was told by another wine blogger, that I shouldn't tell you in advance what I'm gonna talk about next week. Supposedly, that's how you build a follower base, keep people in the air. Again, I call BULL. Next week Rocco Pinot Noir from Oregon. There, I said it.

Bubbles...Again

After my last posting I had a couple of friends from the wine industry giving me hell. One of my Italian buddies wasn't very happy with the fact that I mentioned Prosecco briefly, and another (who's in the Burgundy business) asked me "dude, how about Cremant"? Get your own blog people!!!

I am only kidding, I take criticism well. Sometimes, just ask my wife. And I tip my hat when somebody corrects me with a valid argument. Cremant should be on everybody's list for the holiday. Made in Burgundy (hence the name Cremant de Bourgogne), it can be either white or rose and it varies from dry to sweet. Most Cremants are made using the traditional method of fermenting the wine in the bottle. There are about 6-7 types of grapes being used, but the only ones worth remembering are Pinot Noir and Chardonnay. 
One of the best I've ever had is the Simmonet-Febvre Brut. I have had the chance to drink this amazing wine quite a few times, and quite a few different vintages, and they always put out great product. It is a 60-40 combination of the two grapes mentioned, and I swear you taste both when you have a glass. It is also quite inexpensive, as sparkling (good) wines go, it shouldn't cost you more than $20 in the store.
Pairing? Well, this is where it gets a little tricky. The wines don't need food accompaniment. I kind like to pop one before dinner, with some nosh. Peanuts, maybe some cheeses or outside on the deck just hanging out. It is one of those bottles that should teach you the wine is made to be enjoyed anytime and anywhere, and you should not be afraid of it.
And how about Prosecco? Here is a good (got me drunk quite a few times) cocktail recipe. We've all had a Mojito. Take some limes, mint and sugar muddle together. Than, instead of filling up with rum and club soda, use Prosecco. Fill the glass up, drink, burp, refill. Recipe for good times.
So, hopefully I am now back on the good side of my two criticizing, ball-busting friends. Happy New Year  everybody!

Bubbles

So, New Year's Eve is fast approaching and you just got invited to a party. You want to bring a bottle of Champagne, but you don't want to shell out for a bottle of  DP, but you also don't wanna look cheap and show up with a bottle of Korbel. So what is one to do? And what exactly is Champagne? How do they put bubbles in the bottles?
Champagne is a wine region in northern France, and only wines from this region can be called Champagne. So, that crappy bottle of Chandon that costs about $6 at your local store is not a Champagne. It's just a cheap, disgusting imitation which few people know is actually made by Moet. There are three different grapes used in the production of Champagne, chardonnay, pinot meuniere and pinot noir. This delicious, sparkly drink is made using a method called Methode Champenoise. In a few words, here is what happens: first they squeeze the grapes, they let the juice fermentate.  Then, they blend the combination of the three juices, they bottle them (with a temporary metal cap) and in the course of a few weeks, slowly, they turn the bottles around until they are completely upside down. Why? Because, in the bottles there are sediments. Then, they sort of freeze the head of the bottle, they open the cap, and they let the gas inside the bottle blow the sediments out. Afterwards they cap it with the cork and wire we all know. Voila!!!
The pressure inside a bottle of Champagne is about 3 times higher than in a car tire. And that is why they use those thick, heavy, special shaped bottles. As you can imagine, the price of the actual bottle, combined with the price of producing the wine  is very high. So, when the price of a bottle of "champagne" is $6, should raise some eye brows.

One of my favorite Champagne I've ever had is Louis de Sacy. It is a medium body Grand Cru, with great fruity after tones. It is not expensive (as Champagne goes), should not run you more than 50 bucks or so. They also have a rose version, which when drank at the right temperature should remind you of the best date you have ever been on.
There are other, much less expensive options out there. The two most important ones are Cava and Prosecco. Not many years ago, these wines were impossible to find, most restaurants didn't carry them and most stores thought you were crazy if you asked about them. Now, they even have restaurants named after them, the Oak Room makes a Prosecco cocktail, and most stuck up sommeliers offer at least 10-15 of them.
Pairing? Never with desserts or cheeses. White fish, like a great, grilled piece of halibut, salt, pepper, nothing else. Or, if you have it, roasted pheasant. I have only had it once and my mouth still waters thinking about it.
And please! DO NOT stick a strawberry in your glass. Do that with Korbel, it won't matter what it tastes like.

Bordeaux Whites&Sauternes

When somebody mentions the word Bordeaux, most of us automatically think red wine. But there is more in the region than Merlot and Cabernet. Or is there?
I know people up in New York, that when reading the above sentence, will get mad, text me and curse me in French. The funny part about it is that I won't know why they are mad. Is it because I said there is more to Bordeaux than reds, or because I seem to doubt that. If I manage to ever figure that out, i will be sure and let you guys know.
So, what is a white Bordeaux? I think there should be a couple different categories. First, you have the usual crisp, concentrated wine made with Sauvignon Blanc. Then, and this category should be first since it is frigging awesome, you have Sauternes.
Sauternes is a sweet wine made from a combination of Semillon, Sauvignon Blanc and Muscadelle grapes. The unique thing about this wine is that the growers actually let the grapes rot on the vines. I am not going to bore you with how the rot happens, climate, fog and such, but I am going to tell you that if you never tried it, you are missing out. Big time.
Since Sauternes is made from shrunken grapes, it is very expensive to produce, and the wines are very expensive. The best, and most expensive is Chateau d'Yquem. They actually hold the record for the most expensive bottle of white wine ever sold, when an 1811 bottle sold for over $110.000.  Dior even  makes a skin cream from the d'Yquem grape skins.

What would you pair this amazing wine with? The best thing I can think of, is a really good chocolate cake, with a chocolate mousse topping and chocolate ganache (always wanted to use that word). There are other Sauternes out there, some of them quite affordable, but if you ever have a chance, especially if somebody else is footing the bill get a glass. You will not regret it.
And how about the rest of white Bordeaux wines? Who cares?
I think I spent enough time in Bordeaux and next week will be talking about Champagne. New Years Eve is fast approaching, damn this year went by fast.

Bordeaux-Right Bank

In one of my past postings, I was telling you about the Bordeaux classification of 1855. A bunch of tipsy french guys in a tavern, drinking wine, blah, blah, blah. Well they must have been a bit drunker than they thought they were, because when everything was said and done, they realized they forgot about the right side of the river. So, they decided to fix that. 99 YEARS LATER!!!
Some people (mostly french of course) think the reason for that was that the hot shots of Bordeaux were on the left side.  But in 1947, Chateau Cheval Blanc made one of the greatest wines of all time. And the big surprise was, that these guys were on the wrong side of the river. This vintage, has been so hard to find in last few decades, that every time a bottle or two surface in some auction house, it creates a frenzy; people bid amounts of money that would feed a medium sized African country for the entire holiday season. Almost always it ends up being purchased by an anonymous Asian buyer bidding on the phone.
The main grape on the right bank is Merlot. Most wines are blended with Cabernet Franc, the exception being Cheval Blanc which is all Cabernet Franc. The two main appellations are St. Emillion and Pomerol, and if you ask me they are two of the best. I have never been the biggest Merlot fan ever, but put a good bottle of St. Emillion in front of me and watch out. The wines are round, rich, less tannic and they have an almost creamy texture as opposed to a lot of other Merlots which to me are drier than they should be. Another great Chateau on this side of the river is Petrus, Chateau that every vintage manages to kill it. I can honestly say, since I did tasted a few of them, this wine is "creme de la creme".
Right side of the river is also home to a lot of micro producers. It seems that every Parisian that made a few bucks (francs or euros), moved here, bought a small parcel of land and started making wine in their garage. Usually in the american garage you find bikes and golf clubs, old furniture and a whole bunch of other junk. The most amazing part is that when you taste a couple of this micro guys, sometimes located right across the street from each other, the wines couldn't be more different. Trust me, a lot of them should be named Chateau  Crapo, but every once in awhile you get lucky and find amazing bottles of wine at ridiculous prices.
One of my favorites has always been Chateau Boutisse. At my last job in New York, I had the chance to taste a few of their vintages, and every single one of them has been awesome. Saint Emillion Grand Cru, it is usually about 70% merlot, with the rest Cab. Fruity, lots of berries,  (the clowns at Wine Spectator call boysenberries and raspberries), it is spicy and delicious.
Pairings? Well, since it will only run you about $24-25 in a store, you got some cash left for dinner. So, buy a chunk of Parmeggiano Reggiano. And while you act all fancy, sip wine and eat cheese, roast a leg of lamb. With some garlic, maybe rosemary and thyme, cook medium rare and enjoy. Then go slap your mamma.

You can not talk about Bordeaux and not discuss whites and Sauternes. So, that's next week.

Bordeaux-Left Bank

So, if after last week's posting you were all confused about Bordeaux, relax, it will NOT get easier. If you scored anywhere close to 1500 on your SATs and you are a member of Mensa then you might make some sense of the craziness. If not, pour yourself a beer, and listen up.
The Left and Right Bank actually refer to the banks of the river Gironde, which flows through Bordeaux. As the two areas have very different soils, the wines are very different. The Left Bank, which is the bigger area, is mostly gravels and the wines tend to be dominated by Cabernet Sauvignon. The more important appellations are Pauillac, Saint Estephe, Saint Julien, Margaux, Medoc and Graves, and some of the big names like Lafite, Latour, Margaux and Mouton are on this side of the river. Some of these guys have been making wine for centuries, but lately they are harder and harder to find. Not, that there is a Black Friday rush for them. For the last few years or so, it seems that the Chinese market, backed by A LOT of cash, has a tendency of swallowing all of them. I don't know when they became such wine aficionados, but they manage to completely change the market.
There is one big thing to remember about Bordeaux. The wines are always blended using Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petite Verdot, sometimes all of them, sometimes just a couple, but never just one type. Bordeaux wines are about marrying different grapes, and not like California where if you buy a bottle of Cabernet you get a bottle of Cabernet. That is why, sometimes you hear the term in California of Bordeaux blend. They are meant to age, sometimes for decades.
Left bank pairings? The Food Network recommends duck with pan juices, whatever the hell that means. Because of the blending, the wines are very complex and hard to pair with just one item. But since they are Cab dominated, I still think they go with a big, juicy hunk of beef. You don't have to spend crazy cash on the wine, go buy a bottle of Chateau Larose Trintaudon for around $20, sprinkle some salt and pepper on a sirloin and throw it on the grill. Let the meat rest (this will give you some time to keep sipping on the wine), and enjoy. The way these amazing wines are meant to be enjoyed. I think I'm getting hungry.

I finally figured out how to add a pic to the blog, so here it is, a map of Left Bank.
Next week, Right Bank. More confusion.

Bordeaux. Week 1 of madness

Bordeaux wine. Left bank, right bank, phylloxera, Yquem, $5 bottles, $20k bottles, claret, st. emillion, margaux, holy crap how difficult can it get? To us, the regular guys on the street slash wine drinker, really difficult. I have been reading and studying about Bordeaux for over 10 years and I am still just scratching the surface. There is no way to explain the mess that is Bordeaux in one blog posting, so I think I'm gonna dedicate a few posts to it. Plus, we are talking about some of the greatest wines in the world, so trust me, it's worth it.
So, here is what I am gonna do. Today, I am gonna ramble about a general look at the region. Than, I am gonna have a left bank entrance (gonna explain later what this means), a right bank entrance (ditto), definitely a dessert wine, and the last one will be about the greatest wines from Bordeaux.
A high percentage of the juice made in the region is red. Most of the red wine is blended using Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec. There is no rule about percentages, everyone is on their own. And since they are French and don't want us to know what is going on, they don't put the blends on the labels. See, French appelations are based on the regions. If you go to your local store and get yourself a bottle of St. Emillion (if you never did, go get one, it's delicious), that means the wine is from the village of St. Emillion. Or if you buy Pomerol it's from Pomerol. You think you get it? You don't get it. Then, you have Chateau appellations. Then, you got regions. Then you talk about Crus, and it starts getting difficult.
What is a Grand Cru? Or a Premier Cru? What is a second label? Or a third? Fourth? Classee? I am gonna try and explain them the easiest I can. In 1855, a bunch of drunk, French wine officials got together and after spending a week in a tavern came up with "Bordeaux Wine Official Classification". Every few years this classification gets updated. In a particular appellation, let's say Pauillac, they decided which particular plot of land best represents the region. In this case Chateau Latour. So this is the first growth. Then, they decided which are second best and called those Premier Cru. And so on. Now, when you think you get it they come up with second labels. See, a Chateau who is a Grand Cru (or first growth), sometimes buys another plot of land, which happens to be right across the street, but since they can't sell that as Grand Cru, they tweak the label a little bit and sell it as a second label. For example Chateau Margaux's second label is Pavillion Rouge du Chateau Margaux. And if they make some money selling it, and believe me they do, they buy another plot of land and make a third label. Sometimes a fourth and a fifth.
Here is an interesting little known fact about Bordeaux. Between 1875 and 1892, Bordeaux vineyards were wiped out by a little, sap-sucking bug called phylloxera. The French bought vine roots known as rootstock from America, and literally all the vines that exist today are a product of the those American roots. How about  that? That fact always cracked me up.
So, maybe this will make Bordeaux a little easier. The wines are some of the best in the world, some of the oldest and with most tradition. They should be enjoyed by every wine lover in the world, but sometimes their price doesn't allow us to. I once had a chance to try a glass of Chateau Petrus 1982. That's it, I can't think of anything to compare that with.
Next week, left bank. Phew

Thanksgiving Day Wines

So, the big day is around the corner, You probably already started planning for it (I know my wife did), the menu is the same every year, so that's easy. You called your cousins, your uncle, your friends, and everybody got the message, they all know what time to come, and what to bring. But, what about the booze?
Traditionally, in the week before Thanksgiving, more wine is sold than any other holiday. All the stores stock up by the front door the stuff they couldn't get rid of through the year, everything is on sale, and every sales person has a different opinion. And you are confused! What do do, what to do...
Because Thanksgiving has such a complex menu, it is really hard to pair the entire meal with one type of wine. And unless you are going to have one of those fancy meals where every dish is paired with a different wine, in a different glass with a different fork next to it, you will not be able to pair it. See, the turkey demands one wine, the buttery mashed potatoes another, the cranberries, forget about it, and the pumpkin pie... Jeez.
The New York Times writes an article about it each and every year. This way Eric Asimov gets to bash another wine producer that nobody ever heard about it. And act like he does. After one of his tastings, he recommends for Thanksgiving dinner a Verdejo, "prized for its subtle fruit and mineral flavors", blah, blah, blah. Man, does that guy likes to hear himself talk.
Here is my suggestion about what to drink. If you read my blog, chances are that you are interested in wine. And if you are interested in wine, you must have some favorites. Go buy those bottles, and don't worry about what you should be drinking. But if you have to have an idea, try a Pinot Noir. Even better get a bottle of red Burgundy. They are very aromatic, great flavors that range from red berries to black cherries (will go great with your turkey) with great tannins but not overwhelming. And make sure to have a bottle of chardonnay handy, just in case that pesky, annoying, cork-dork uncle of yours won't complain about your wine choices.
If I would have my way (and the stores in Big D decide to carry them), I will get a few bottle of Santennay. Or hey! I like Barolo, so that's what we'll be drinking this year. Take that NY Times.
Next week, Bordeaux. Entire libraries have been written about it, so one week only might not do it.

Grappa

Shut the F...ront door!!! Grappa... my all time favorite after dinner drink! Nothing like a big, juicy steak, a glass of cabernet to go with it, but it would not be complete without an espresso afterwards and a good grappa to finish it off. Ahhh.... Grappa.
What is Grappa? Originally made centuries ago in the town of  Bassano del Grappa, where it gets its name, it is made by distilling pomace. Pomace is what it's left after making wine, a by-product. Composed out of grape stems, seeds and skins, it was originally discarded off. Until an Italian genius, figured out that was losing money by throwing it away.
Up until about 30 years ago, Grappa was made from all sorts of different grapes mixed together. The first single grape Grappa that I know of, was distilled by the Nonino distillery using the Picolit grape. The idea was, that Italians wanted to compete with the French and their eau-de-vie.  And man, did they compete!
Today, you can find all sorts of delicious grappas, from barolo to brunello grappas, from apricot flavor to cherry to pears to apples. It is produced in Oregon, California, South Africa, Australia and upstate New York. But even though a lot of these producers are coming out with some amazing Grappas, there is nothing like the original.
Grappa is around 40 to 45 percent alcohol, or 80-90 proof. The genius of making a good grappa, has to do with the distiller. The pomace is slowly heated, and the distiller has to find the perfect temperature. By law, you can not add water to the pomace, so methanol is released, which will kill you. So the distiller releases those vapors. Grappa is usually clear, but lately, producers age some in oak barrels, so you have light yellow to a dark brown Grappas, depending on the barrels used.
Buying grappa is where it gets a little tricky. You can find them anywhere from $10 to over $100 a bottle. Try staying around $50. Since they are so different, find one that you like based on the wine you like. Since, I've already told you I love Barolo, I buy Barolo Grappa. If you are a big Amarone fan, try that. Don't want to bash other producers, but buy Italian. There is way to much good Italian Grappa to waste your hard earned cash on South African Grappa.
Pairing? Friends and family. That's all you need. And you don't have to wait for after dinner. I just finished lunch, i think I'm gonna pour myself one.
Next week, wine for Thanksgiving.

Barolo

As far as I'm concerned, they should change the name of this amazing wine to Liquid Crack. Or Liquido Cracko, whatever it's in Italian. I'm telling you, Italians don't know what they have in these bottles. I get a high every time I drink it, and I don't even have to shoot it up.
What is Barolo? It's made using this amazing little grape called Nebbiolo, grape that is also responsible for Barbaresco, Gattinara, and a whole slew of other amazing wines. Barolo is grown in the region of Piedmonte, particularly around the villages of Barolo (hence the name), and Alba. Never mind that it took a Frenchman named Louis Oudart, to develop the wine as we know it today. Oudart, who was hired by the Marchesa di Barolo, made such an amazing wine, that other producers followed his techniques, leading to the lush, earthy, spicy wine that we drink today. It is one of those rare, amazing wines that taste differently every time you take a sip.
The very first time I visited Italy, I went to Venice, and like every other lost tourist, I went to Piazza Dei Doggi, and sat down at the main cafe in the square. I ordered a $22 glass of red wine from the Romanian waiter(sic), and took a sip. Five  minutes later I found out the wine was Barolo and six minutes later, I decided that spending the rest of my life as a lawyer, is not gonna cut it for me. I moved to NY, became as a sommelier, and have been in the wine business ever since. They say that drug addicts look for that first high every time they shoot. Luckily, I get that high every time I take a sip of this amazing, moderately priced wine (except in Venice). The only difference is that I don't change careers anymore.
Every once in a while, you are gonna see on the labels things like Canubis, Serralunga and so forth. Screw it. Barolo is Barolo, and no matter which village or side of some hill it comes from, it's amazing every time. Don't let it intimidate you, buy the bottle and thank the Frenchman who taught Italians how to make good wine.
Pairing? If you have truffles, have them. If you don't, use truffle butter, truffle salt, truffle honey, truffle soap or truffle liquid detergent. Or anything that has to do with truffles. Or wild mushrooms. A big plate of grilled portobello mushrooms with a little garlic and parsley, a glass of Barolo and you might also change careers. At the very least you will become an addict. See you at Barolo Anonymous.
Next week? Grappa. I promise I won't skip another week.