Fyi.. you'll soon (should be live later today or early tomorrow) be able to find my wine blog at the following URL:
http://www.winefoot.com/
No other updates will be done on this site - please update your browswer links!
Thank you!
-duane
Tuesday, February 26, 2008
Spirits, Wine and Beer Continue to Grow, but Industry Boom has Slowed
Feb. 26 /PRNewswire/ -- Trading up to higher quality spirits, wine and beer continued to fuel beverage alcohol industry growth in 2007, but the rates of growth slowed compared to previous boom years, and results were mixed among the three main segments of the business. Wine consumption increased 4% while spirits grew 3.2% and beer rose just 1.2%, according to the just-released 2008 Handbook Advance published by The Beverage Information Group, a division of business publisher M2MEDIA360.
The weakening U.S. economy was a major contributor to the slowdown, especially at restaurants and bars so key to the decade-long expansion of spirits and wine.
Still, the distilled spirits business was up (reaching 182.4 million 9-liter cases) for the tenth consecutive year, wine sales grew for the 14th consecutive year (hitting 294.4 million cases) and beer recovered for the second year in a row from a drop in 2005 (marking 2.93 billion cases).
"Inventive marketing and more approachable products have helped increase wine's appeal to a younger segment of the adult population," said Eric Schmidt, manager of information services for The Beverage Information Group. "Spirits still grew, but the effect of the slowing economy on restaurant consumption is apparent. Meanwhile, though beer showed strength this year, it is still losing share to wine and spirits, and the weakness of imports in 2007 could bode poorly for the future."
Wine continued to find favor with new legal-age drinkers, American craft beers continued a run of double-digit growth, and imported spirits showed great strength last year.
High-end products across all categories continued to outperform the business as a whole. For example, in 2006, generally more expensive imported spirits accounted for 39.7% of consumption. By 2007, it hit 40.3%.
Vodka, the single largest spirit category, grew 6.7% in 2007 -- the category now accounts for 28.9% of the spirits business. Rum, the second largest spirit category, also showed power, growing 5.1%. Tequila and Irish whiskey, both substantially smaller in volume than vodka and rum, posted impressive gains of 9.4% and 17.5%, respectively. Losing ground were blended whiskey (down 1.9%), Canadian whisky (down 0.6%), and prepared cocktails (down 5%).
Among table wines, which account for more than 91% of U.S. wine consumption, almost every country exporting to the U.S. showed growth last year, with Italy (up 8.8%) and France (up 6.6%) leading the way. Australia stayed flat last year, perhaps partly due to the slower growth of Yellow Tail, the leading imported wine in the U.S. Imported table wines grew faster last year (+7.6%) versus domestics (+3.1%), though domestic wines still dominate the business, with 66.9% coming from the U.S.
Craft and light beers were the main bright spots among beers; though imports advanced, it was at a much slower pace than previous years. Among premium, popular, malt liquor, ice and flavored malt beverages, only ice beer grew in 2007. Total beer consumption rose 1.2% or 35.7 million cases to 2.93 billion 2.25 gallon cases. Light beers grew 2.5% and now represent 51.1% of the whole beer market.
Dollar sales outpaced volume sales across all segments in 2007, with on-premise sales up 8.3%, and off-premise sales up 5.0%. Total sales for 2007 reached $188.7 billion.
The weakening U.S. economy was a major contributor to the slowdown, especially at restaurants and bars so key to the decade-long expansion of spirits and wine.
Still, the distilled spirits business was up (reaching 182.4 million 9-liter cases) for the tenth consecutive year, wine sales grew for the 14th consecutive year (hitting 294.4 million cases) and beer recovered for the second year in a row from a drop in 2005 (marking 2.93 billion cases).
"Inventive marketing and more approachable products have helped increase wine's appeal to a younger segment of the adult population," said Eric Schmidt, manager of information services for The Beverage Information Group. "Spirits still grew, but the effect of the slowing economy on restaurant consumption is apparent. Meanwhile, though beer showed strength this year, it is still losing share to wine and spirits, and the weakness of imports in 2007 could bode poorly for the future."
Wine continued to find favor with new legal-age drinkers, American craft beers continued a run of double-digit growth, and imported spirits showed great strength last year.
High-end products across all categories continued to outperform the business as a whole. For example, in 2006, generally more expensive imported spirits accounted for 39.7% of consumption. By 2007, it hit 40.3%.
Vodka, the single largest spirit category, grew 6.7% in 2007 -- the category now accounts for 28.9% of the spirits business. Rum, the second largest spirit category, also showed power, growing 5.1%. Tequila and Irish whiskey, both substantially smaller in volume than vodka and rum, posted impressive gains of 9.4% and 17.5%, respectively. Losing ground were blended whiskey (down 1.9%), Canadian whisky (down 0.6%), and prepared cocktails (down 5%).
Among table wines, which account for more than 91% of U.S. wine consumption, almost every country exporting to the U.S. showed growth last year, with Italy (up 8.8%) and France (up 6.6%) leading the way. Australia stayed flat last year, perhaps partly due to the slower growth of Yellow Tail, the leading imported wine in the U.S. Imported table wines grew faster last year (+7.6%) versus domestics (+3.1%), though domestic wines still dominate the business, with 66.9% coming from the U.S.
Craft and light beers were the main bright spots among beers; though imports advanced, it was at a much slower pace than previous years. Among premium, popular, malt liquor, ice and flavored malt beverages, only ice beer grew in 2007. Total beer consumption rose 1.2% or 35.7 million cases to 2.93 billion 2.25 gallon cases. Light beers grew 2.5% and now represent 51.1% of the whole beer market.
Dollar sales outpaced volume sales across all segments in 2007, with on-premise sales up 8.3%, and off-premise sales up 5.0%. Total sales for 2007 reached $188.7 billion.
Monday, February 25, 2008
High alcohol volume not a problem for Washington wines _ yet
THE ASSOCIATED PRESS
YAKIMA, Wash. -- Washington winemakers haven't really had to deal with rising alcohol volumes in their wines, but that doesn't mean they won't have to in the future.
Warm temperatures increase the chances that sugar levels will increase in grapes, thereby increasing the alcohol volume. Rising alcohol volumes already are being seen in some places as growers allow the grapes to hang on the vines longer to achieve a desired effect.
Some critics say vintners should take care to address the issue in California, where wines have been creeping past 14 percent alcohol and even into the 15 percent to 16 percent range.
Washington state hasn't had to address the issue just yet, but may in the future if temperatures continue to warm, said Shayn Bjornholm, education director for the Washington Wine Commission, a promotional state agency funded by fees on member wineries and growers.
Washington wines have seen about a half-percent increase in alcohol volume on average in the past 10 years, he said.
"That's very, very indicative. The whole world has done this - California, France, Spain," Bjornholm said Friday. "It's more about growing practices than temperatures. People are making wine to meet certain qualities, and you need to keep the grape on the vine long enough to do that."
But with Washington's high daytime temperatures come cooler evenings, which balance the effect, he said.
"Of all the wine growing regions, we have the greatest shifts, which allows our grapes to retain their natural acids," Bjornholm said. "It's exceptionally good for balancing the perception of alcohol on the palate."
YAKIMA, Wash. -- Washington winemakers haven't really had to deal with rising alcohol volumes in their wines, but that doesn't mean they won't have to in the future.
Warm temperatures increase the chances that sugar levels will increase in grapes, thereby increasing the alcohol volume. Rising alcohol volumes already are being seen in some places as growers allow the grapes to hang on the vines longer to achieve a desired effect.
Some critics say vintners should take care to address the issue in California, where wines have been creeping past 14 percent alcohol and even into the 15 percent to 16 percent range.
Washington state hasn't had to address the issue just yet, but may in the future if temperatures continue to warm, said Shayn Bjornholm, education director for the Washington Wine Commission, a promotional state agency funded by fees on member wineries and growers.
Washington wines have seen about a half-percent increase in alcohol volume on average in the past 10 years, he said.
"That's very, very indicative. The whole world has done this - California, France, Spain," Bjornholm said Friday. "It's more about growing practices than temperatures. People are making wine to meet certain qualities, and you need to keep the grape on the vine long enough to do that."
But with Washington's high daytime temperatures come cooler evenings, which balance the effect, he said.
"Of all the wine growing regions, we have the greatest shifts, which allows our grapes to retain their natural acids," Bjornholm said. "It's exceptionally good for balancing the perception of alcohol on the palate."
The Best Wine Rating Scale Ever!
LOL - I love this one and think you'll find the humor in it as well. Even though it's very tongue-in-cheek, the message is still true! Can you name one 97point+ Wine that's available for sale at realistic prices?
Wine X's New 1,000.00 Point Scale In an effort to conform to wine industry expectations and garner support from an industry that's content on only reaching a sliver of the adult population, Wine X introduces its new 1,000.00 point scale. Written with the trade in mind in winegeek language that even they won't understand (but embrace because it's a "point" system), it's the perfect vehicle to help wineries unload their product on distributors. After that, who cares, right? As long as it's out of the winery it's sold!
1,000.00 Scale
- 999.99 - 1,000.00 = You can't find or afford it
- 988.99 - 999.98 = You may be able to find it, but you still can't afford it
- 977.99 - 988.98 = You must be on their waiting list to be on their mailing list
- 966.99 - 977.98 = Even if you're on their mailing list you can only buy one bottle
- 955.99 - 966.98 = If you brown nose the winemaker you might be able to get two bottles
- 944.99 - 955.98 = Production was more than 100 cases but less than 105933.99 - 944.98 = Winemaker is cute
- 922.99 - 933.98 = So is their spouse
- 911.99 - 922.98 = The highest we'll score wines with no oak
- 900.99 - 911.98 = The lowest we'll score wines with too much oak
- 899.99 - 900.98 = Pure crap
Wine X's New 1,000.00 Point Scale In an effort to conform to wine industry expectations and garner support from an industry that's content on only reaching a sliver of the adult population, Wine X introduces its new 1,000.00 point scale. Written with the trade in mind in winegeek language that even they won't understand (but embrace because it's a "point" system), it's the perfect vehicle to help wineries unload their product on distributors. After that, who cares, right? As long as it's out of the winery it's sold!
1,000.00 Scale
- 999.99 - 1,000.00 = You can't find or afford it
- 988.99 - 999.98 = You may be able to find it, but you still can't afford it
- 977.99 - 988.98 = You must be on their waiting list to be on their mailing list
- 966.99 - 977.98 = Even if you're on their mailing list you can only buy one bottle
- 955.99 - 966.98 = If you brown nose the winemaker you might be able to get two bottles
- 944.99 - 955.98 = Production was more than 100 cases but less than 105933.99 - 944.98 = Winemaker is cute
- 922.99 - 933.98 = So is their spouse
- 911.99 - 922.98 = The highest we'll score wines with no oak
- 900.99 - 911.98 = The lowest we'll score wines with too much oak
- 899.99 - 900.98 = Pure crap
http://www.vinography.com/archives/2004/03/had_enough_of_the_100_point_ra.html
Sunday, February 24, 2008
Why Wine Ratings Suck….
I’ve been thinking quite a bit lately about how enamored the wine industry is with the 100-point rating system developed by the esteemed Robert Parker. It’s so set into stone that it’s become the universal system of rating wine; however, it has some grossly flawed issues with it that all too many folks seem to overlook:
- Wine is too subjective to ever have a rating attached to it:
Think about it - do you or I have Robert Parker’s palette? Nope. What if the winemaker’s decisions were to bring about a more vegetal aroma from the wine (as seen in many of the “old-world” producers) - does that make him wrong? What if the person doing the judging is biased against oak? Too many variables here to take into account through a numerical system.
So why is the wine industry so beholden to him and others like him? The real answer is because they know scores help move huge volumes of wine for them, that’s why.
- Ratings rarely ever take into account the price:
Why should a wine that costs $60 bucks get a rating of say 92 when there are wines less than half that price which can get the same score? What does that mean? And why would anyone buy a 92point wine at $60 dollars when they can get the same “quality” for less? Doesn’t make sense to me. A more exaggerated example is - would a $300 dollar 95point wine be 10-times better than a $30 dollar 93point wine? Hardly.
- Ratings don’t take into account the varietal of grape:
Think about it - how can you begin to adequately compare a 92-point Cabernet Sauvignon to a 92-point Viogner? Impossible. Ever seen a 100-point Sauvignon Blanc? Nope.
Please help me take back the Wine Industry from the "Snob Mafia" have have hijacked it into nothing more than bogus ratings and treating those whom disagree with them like crap. EMBRACE YOUR OWN PALETTE! If you like a wine, drink it up! If you don't, move on to a different one - your palette will never lie to you!
Saturday, February 23, 2008
What is the matter with People?
Seriously, what's wrong with folks these days? Who's lame-brain idea was it to pay for a taste of Wine?!?!? Do the old ladies handing out food samples at Costco make you pay for them? No! Why? Because Costco knows there's a good likelihood that you'll purchase that which you sample; assuming you enjoyed it. Same thing applies to wine - I know many folks who'd have no problems at all buying a bottle (or more) of wine from a winery whose wine they actually like! Gasp! What a concept.
Not just that, but what if you think the wine is crap? Why should you have to pay for it? That'd be like a Car Dealer forcing you to pay for a test-drive on a car. While I know it's an outrageous example, it's not too different to the way all too many Wine tasting these days make folks pay up front.
If we ever hope of changing this, then we have got to stop participating in it! Next time you show up to a winery or tasting event where they want to charge you up front for it - just walk away, don't do it!
If enough people start doing this, we can help curb this horrible trend - no thanks to the snobby folks down in Napa.
Not just that, but what if you think the wine is crap? Why should you have to pay for it? That'd be like a Car Dealer forcing you to pay for a test-drive on a car. While I know it's an outrageous example, it's not too different to the way all too many Wine tasting these days make folks pay up front.
If we ever hope of changing this, then we have got to stop participating in it! Next time you show up to a winery or tasting event where they want to charge you up front for it - just walk away, don't do it!
If enough people start doing this, we can help curb this horrible trend - no thanks to the snobby folks down in Napa.
Friday, February 22, 2008
Austin Chase - Graham WA - Wine Tasting
The local Austin Chase Coffee bar near me started doing weekly wine pourings with different vintners every Friday night - it had been a couple of weeks since I last went, so I decided to give it another whirl tonight. I met my friend, Edd Laville there (a local wine legend in his own right) and met the wine rep. Heidi Kinne, from Young's Columbia.
As you can see from the pic, he was having issues with his "Rabbit" opener. Guys, do yourself a huge favor, avoid these overpriced pieces of crap - folks get them from being duped of their ease, but quite frankly, there's nothing better than the old trusty waiters corkscrew:
Tonight, Heidi brought quite a number of wines with her from a winery called Michael David out of California, you most likely know them by their "7 Deadly Zins" wine. It was all very fruit-forward, typical grocery store wines, nothing special tonight with the wine, but it was worth meeting "the folks" for, nonetheless.
As you can see from the pic, he was having issues with his "Rabbit" opener. Guys, do yourself a huge favor, avoid these overpriced pieces of crap - folks get them from being duped of their ease, but quite frankly, there's nothing better than the old trusty waiters corkscrew:
Tonight, Heidi brought quite a number of wines with her from a winery called Michael David out of California, you most likely know them by their "7 Deadly Zins" wine. It was all very fruit-forward, typical grocery store wines, nothing special tonight with the wine, but it was worth meeting "the folks" for, nonetheless.
Wash. grape and wine industry worth $3 billion to state
By Associated Press
YAKIMA, Wash. (AP) - The good news keeps coming for Washington's grape growers and winemakers: a new study released Thursday shows the industry contributed $3 billion to the state economy in 2006 and employs nearly 19,000 people.
Industry leaders say the report confirms the state's wine industry is having a tremendous impact on the economy, leading to increasing visibility for Washington's wines and sparking efforts to tout Washington as a tourism destination.
"One of the important messages is the fact that we need to routinely measure ourselves and stand up and be counted," said Vicky Scharlau, executive director of the Washington Association of Wine Grape Growers. "Without this kind of proof of our economic impact to the state, it's difficult to continue growing."
Washington's wine industry has exploded in the past two decades, from fewer than 20 wineries in 1981 to more than 500 today. The state is the nation's second-leading producer of premium wine, after California, with 350 wine-grape growers and 31,000 vineyard acres.
Read the Rest at: http://www.komotv.com/news/local/15421516.html
YAKIMA, Wash. (AP) - The good news keeps coming for Washington's grape growers and winemakers: a new study released Thursday shows the industry contributed $3 billion to the state economy in 2006 and employs nearly 19,000 people.
Industry leaders say the report confirms the state's wine industry is having a tremendous impact on the economy, leading to increasing visibility for Washington's wines and sparking efforts to tout Washington as a tourism destination.
"One of the important messages is the fact that we need to routinely measure ourselves and stand up and be counted," said Vicky Scharlau, executive director of the Washington Association of Wine Grape Growers. "Without this kind of proof of our economic impact to the state, it's difficult to continue growing."
Washington's wine industry has exploded in the past two decades, from fewer than 20 wineries in 1981 to more than 500 today. The state is the nation's second-leading producer of premium wine, after California, with 350 wine-grape growers and 31,000 vineyard acres.
Read the Rest at: http://www.komotv.com/news/local/15421516.html
Cedar Plank Salmon w/ Fire-roasted Pepper-Saffron Suace
We ended up getting some fresh Wild-Caught Coho Salmon from Alaska at one of our local stores.
Cedar Plank Salmon served on top of Jasmine-mint Rice with Fire-roasted Red Pepper Saffron Sauce – I put some lightly-grilled Garlic bread on the side which made for great a great “mop” of the sauce.
I realize that fresh mint isn’t a typical ingredient associated with Salmon but it really helped bring a nice freshness to the flavor of the entire dish – it almost acted like a palette cleanser as well.
Cedar Plank Salmon served on top of Jasmine-mint Rice with Fire-roasted Red Pepper Saffron Sauce – I put some lightly-grilled Garlic bread on the side which made for great a great “mop” of the sauce.
I realize that fresh mint isn’t a typical ingredient associated with Salmon but it really helped bring a nice freshness to the flavor of the entire dish – it almost acted like a palette cleanser as well.
Washinton Leases 404 Acres on Red Mountain
State agrees to lease 404 acres on Red Mountain for wine complex
THE ASSOCIATED PRESS
BENTON CITY, Wash. -- State officials have agreed to lease 404 acres of state land in southcentral Washington to a wine grower and two partners from Gig Harbor for a winery complex.
The state Department of Natural Resources previously leased about 140 acres to four wineries on Red Mountain, a 4,040-acre federally recognized grape-growing region known for red wines.
The lease to Vintage Partners announced Monday is for a vineyard and winemaking complex where about a dozen small wineries will share crushing facilities while maintaining independent barrel and tasting rooms, said Duane W. Unland, regional business development manager for the state agency.
The 55-year lease, which was set to be signed Tuesday in Olympia, is worth about $500,000 a year for the state school trust fund.
The three principals in Vintage Partners are Dick Shaw, whose vineyards on the Wahluke Slope in Mattawa produce grapes under contract to Ste. Michelle Wine Estates and other producers, Doug Long of Gig Harbor, and Paul Kaltinick, a certified public accountant in Gig Harbor and former chief financial officer for J.C. Penney.
Project costs, including construction of a two-story Italian-style piazza covering 75,000 square feet with guest rooms on the second floor, will run about $50 million, Long told the Tri-City Herald.
THE ASSOCIATED PRESS
BENTON CITY, Wash. -- State officials have agreed to lease 404 acres of state land in southcentral Washington to a wine grower and two partners from Gig Harbor for a winery complex.
The state Department of Natural Resources previously leased about 140 acres to four wineries on Red Mountain, a 4,040-acre federally recognized grape-growing region known for red wines.
The lease to Vintage Partners announced Monday is for a vineyard and winemaking complex where about a dozen small wineries will share crushing facilities while maintaining independent barrel and tasting rooms, said Duane W. Unland, regional business development manager for the state agency.
The 55-year lease, which was set to be signed Tuesday in Olympia, is worth about $500,000 a year for the state school trust fund.
The three principals in Vintage Partners are Dick Shaw, whose vineyards on the Wahluke Slope in Mattawa produce grapes under contract to Ste. Michelle Wine Estates and other producers, Doug Long of Gig Harbor, and Paul Kaltinick, a certified public accountant in Gig Harbor and former chief financial officer for J.C. Penney.
Project costs, including construction of a two-story Italian-style piazza covering 75,000 square feet with guest rooms on the second floor, will run about $50 million, Long told the Tri-City Herald.
Thursday, February 21, 2008
Ever seen an 8-year Leonetti Vertical?
Here's a sight that's sure to make Leonetti fans drool with envy - an 8yr vertical from 1978-1985. I took this picture last time I was out in Walla Walla visiting my friends Joe and Amy from El Mirador Winery:
Les Collines Vineyards - Walla Walla
Those who know me know I'm all about the wines from Washington State - you'll find most of my time is spent talking about them. Here are some pictures I took back on November 1st of 2005 out at Les Collines Vineyard in Walla Walla. They grow some excellent fruit out there and supply many of the areas leading wine producers - enjoy!
"I'm not sure if I like Wine"
I hear it all the time from people - "I'm just not sure I like wine; it seems bitter." The wine-snobs of the world would turn away with complete disregard to these comments as most of them have forgot the world in which they started their wine-journey.
The reality is that the wine industry at large has done itself a great disservice by catering to their wine-snob customers who act as if their crap doesn't stink. I find this attitude nausiating and it really is turning folks away from enjoying wine. Many people simply don't know where to start - they're like kids, we need to help them learn how to crawl before they can walk and to that I offer the following advice on how to get started off on the right foot:
1. Ignore all wine ratings you see on the store shelves
Many stores display "talkers" - you've seen them - little placcards right below bottles of wine which brag "this wine got a 95pts in Wine Speculator". First off, who the hell cares and secondly what is that suppost to mean to the average customer? I'll tell you, it means nothing - ignore it. If a wine intrigues you, buy it!
2. Pay little attention to price!
There are incredible values right now in wine thanks in part to competitive wine regions around the world. Places like Argentina, South Africa and the Pacific Northwest are really churning out incredble wine values. I've outlined a few of them in my blog in fact. Does this mean expensive wines aren't worth it? Not at all, but then again, I've had many cheap wines which weren't worth their asking price either.
3. Get some good wine glasses
I find it to be an insult to my intelligence whenever I walk into a wine tasting and they're using little glasses which are barely big enough to get your nose into and look more like a Port glass. While you don't need to rush out and spring for Reidel's, there are many "knock-offs" available at places like Costco which come very close to the big brands, offer a lot of good volume inside the glass and really can change the way a wine tastes.
4. Drink your wine at a proper tempurature
Many folks in the wine industry will tell you to drink whites at temps between 45F-50F degrees and that's generally a good rule of thumb. Red wines almost always should be served at "room tempurature" - this phrase is really misguided by today's standards because at the time "room temp" was coined back in France, they didn't have heated homes which meant the average "room temp" was around 65F degrees. I always "eye ball" these temps - before I serve a Red, I'll put it in the fridge for about 20-30min to let it drop down to around 65F or so and for whites, it's easy to just put it in the fridge the night before.
5. Trust your Palette!
As you buy wine, your palette will mature and you'll want to embrace it, coddle it and treat it like your best friend. Forget the wine-snobs out there and the biased wine reviewers who have their own self-serving interests over your own. Only you can taste wine the way you can, there are no rules, there are no absolutes, you either like a particular wine or you don't and that's okay!
The reality is that the wine industry at large has done itself a great disservice by catering to their wine-snob customers who act as if their crap doesn't stink. I find this attitude nausiating and it really is turning folks away from enjoying wine. Many people simply don't know where to start - they're like kids, we need to help them learn how to crawl before they can walk and to that I offer the following advice on how to get started off on the right foot:
1. Ignore all wine ratings you see on the store shelves
Many stores display "talkers" - you've seen them - little placcards right below bottles of wine which brag "this wine got a 95pts in Wine Speculator". First off, who the hell cares and secondly what is that suppost to mean to the average customer? I'll tell you, it means nothing - ignore it. If a wine intrigues you, buy it!
2. Pay little attention to price!
There are incredible values right now in wine thanks in part to competitive wine regions around the world. Places like Argentina, South Africa and the Pacific Northwest are really churning out incredble wine values. I've outlined a few of them in my blog in fact. Does this mean expensive wines aren't worth it? Not at all, but then again, I've had many cheap wines which weren't worth their asking price either.
3. Get some good wine glasses
I find it to be an insult to my intelligence whenever I walk into a wine tasting and they're using little glasses which are barely big enough to get your nose into and look more like a Port glass. While you don't need to rush out and spring for Reidel's, there are many "knock-offs" available at places like Costco which come very close to the big brands, offer a lot of good volume inside the glass and really can change the way a wine tastes.
4. Drink your wine at a proper tempurature
Many folks in the wine industry will tell you to drink whites at temps between 45F-50F degrees and that's generally a good rule of thumb. Red wines almost always should be served at "room tempurature" - this phrase is really misguided by today's standards because at the time "room temp" was coined back in France, they didn't have heated homes which meant the average "room temp" was around 65F degrees. I always "eye ball" these temps - before I serve a Red, I'll put it in the fridge for about 20-30min to let it drop down to around 65F or so and for whites, it's easy to just put it in the fridge the night before.
5. Trust your Palette!
As you buy wine, your palette will mature and you'll want to embrace it, coddle it and treat it like your best friend. Forget the wine-snobs out there and the biased wine reviewers who have their own self-serving interests over your own. Only you can taste wine the way you can, there are no rules, there are no absolutes, you either like a particular wine or you don't and that's okay!
A good video on Washington Wines
Here's a cool video put together by our friend, Kirk Burpee, on why Washington is an amazing place for grape growing and introduces us to a winery making really good wine, called Five Star Cellars:
Wednesday, February 20, 2008
Chicken stuffed with baby portabello and spinich
I took Chicken breasts and butterflied them using a tenderizing mallet to thin them out.
I stuffed them with sautéed crimini Mushrooms, spinach, onion and garlic.
I then took a few pieces of bacon and fried them in a pan reserving some of the drippings.... (I later crushed the bacon into little bits to top over the dinner).
I used left-over stuffing mix (spinach, garlic, onion and crimini mushrooms) and threw those in the in the bacon drippings... after about a minute I put in the Balsamic Vinegar and let that reduce down by about 2/3rds with about 2 tablespoons of sugar (to help balance the tartness in the balsamic)..
For the potatoes, I just used good ol' russets and cut them into bite-sized pieces and placed them on a sheet-pan with olive oil, salt, pepper and a touch of Cayenne Pepper and Rosemary.
I stuffed them with sautéed crimini Mushrooms, spinach, onion and garlic.
I then took a few pieces of bacon and fried them in a pan reserving some of the drippings.... (I later crushed the bacon into little bits to top over the dinner).
I used left-over stuffing mix (spinach, garlic, onion and crimini mushrooms) and threw those in the in the bacon drippings... after about a minute I put in the Balsamic Vinegar and let that reduce down by about 2/3rds with about 2 tablespoons of sugar (to help balance the tartness in the balsamic)..
For the potatoes, I just used good ol' russets and cut them into bite-sized pieces and placed them on a sheet-pan with olive oil, salt, pepper and a touch of Cayenne Pepper and Rosemary.
Pics from Red Mountain WA
I took a trip last week out to Red Mountain AVA here in Washington State and here are a few pictures I took while out there:
$10 and under Wine Recommendations
So I’ve been trying a lot of different wines lately and purposely trying to step away from my comfort zone of Washington Wines and have really started taking a more serious look at other countries for some alternatives and to taste the various regions in what they have to offer.
For awhile I was caught up into the whole price thing – as if somehow the price of a wine will make it taste better. Sure there are great wines at prices well above $25 dollars but who can afford to drink those on a daily or weekly basis? That really got me started on this path I’m on now to find some of the best wines possible for $10 dollars or under. Yes, they do exist and I’m trying my best to help weed out the crappy ones on both yours and my own behalf.
When you get time, you should read this article that talks about how the price of wine can influence people into thinking a wine is good or bad:
I’ve been on a virtual world-tour lately of wine which branches from Italy to France to New Zealand to Argentina and have found there are some really great values out there which deserve your attention.
Here are my tops picks right now:
- 2005 Naiara Malbec – Argentina - $9
From the country of Argentina which is currently selling for about $9 bux here at the local Fred Meyer who recently got it in. If your favorite store doesn’t have it, you should see if they can order it or seek a store out which has a wine steward in it and I’m sure they can order it.Malbec is a grape varietal from the Bordeaux region of France which unfortunately is mainly used for blending purposes and is rarely made as a straight-up bottle of wine. It has a thicker skin than cabernet or merlot grapes and does extremely well in the growing conditions of Argentina. In fact, you could say that this varietal alone is really putting Argentina on the map of the wine world and they’re doing some tremendous things with it.
As these wines catch on we’ll see the prices start to slowly climb with demand so make sure to get in early on the wave of excellent Malbec wines from this region.
There’s some tobacco components coming through on the nose along with dark plum, a slight hint of vanilla, soil, cinnamon and smoked paprika. Mix that up with a very slight hint of sweaty arm-pit and you have an intense aroma that is very pleasant.
This wine will pair VERY well with any hearty pasta and red sauce dish or veal. I’d also have no problems having it with Meatballs and fresh parmesan cheese. It has an incredibly rich purple color to it and is very pleasant on the nose. I would even drink this wine with a spice-rubbed, grilled flank steak using Cayenne pepper, salt, pepper, paprika, cinnamon and garlic powder.
- 2006 Cavatappi Sangiovese – Mattawa WA - $10
Forget any pre-conceived ideas you may have about affordable Sangiovese wine because the flavor of this scrumptious wine tosses out the rule book (and burns it to be never found again) on what we’ve come to expect from so many of the Italian-style Sangiovese wines. Rather than having the bright fruit on the pallet like so many wines of this heritage have, this one tastes like an old sock left out in the mud for two weeks, filled with wet cedar chips. I like it!
Dark, earthy notes of this wine make it an obvious choice for fall stews and hearty soups. I’d have no problems pairing it with beef stew, pot roast and rosemary, roasted garlic mashed potatoes and even braised lamb shank. If you want to stick with the pasta, I’d go for ricotta-cheese and veal-stuffed ravioli with and herbal-infused red sauce and grated truffles. (you could substitute any good, “earthy” mushroom here if you’re on a budget such as cramini (baby Portobello).
- 2005 Robertson Winery Chenin Blanc– South Africa
If you’re interested in tasting other parts of the world then you owe it to yourself to seek this wine out. Here’s a white wine that has some really good structure, balance and acidity that make it a shoe-in for shellfish or fresh-water trout.
Unlike most American-made Chenin Blanc I’ve had, this one has a ton of mineral deposit flavors in it, almost like sucking on a rock from a crystal-clear river in the Mountains. Balance that with some good fruit on the mid-pallet, floral fragrance on the nose and you have the makings for a great wine that will surely delight those who enjoy seafood.
- 2001 Bosco "R" Montepulciano d’Abruzzo Italian Red Wine – Italy - $9
Okay, so here’s a wine that completely blind-sided me and it’s from Costco of all places – in fact, I think Costco may have some sort of exclusive distribution deal with this wine. No I can’t pronounce the name very well but who cares? You could call it anything but late to dinner. If you want a bold wine with TONS of flavor of dark plums, deep red, soiled cherries with a slight hint of oak, than this is your wine. It has a scrumptious mouth-feel - very velvety – and the finish is quite long.
TIPOLOGY: Red wine
GRAPES: Montepulciano d’ Abruzzo 100%
REGION: Abruzzo
DENOMINATION: D.O.C.
VINEYARDS: Hills of Pescara
HEIGHT HILLS: 250 mt s.l.m.
ESPOSURE: Sud, Sud-Est
VINEYARD GROWING SYSTEM: Rows of vine
SOIL: Pebbly-soil
LITERS PER 10.000 MQ: 8.000 l.
HARVEST: At the end of October
ANNUAL PRODUCTION: 100.000
WINE-MAKING: Maceration of the skins at cold controlled temperature
ALCOHOL CONTENTS: 13,00% Vol. ca
AGING: 12 months into big oaken barrels from Slavonia of 35 hl or 75 hl
AGING IN BOTTLES: 18 months into subterranean tunnels
For awhile I was caught up into the whole price thing – as if somehow the price of a wine will make it taste better. Sure there are great wines at prices well above $25 dollars but who can afford to drink those on a daily or weekly basis? That really got me started on this path I’m on now to find some of the best wines possible for $10 dollars or under. Yes, they do exist and I’m trying my best to help weed out the crappy ones on both yours and my own behalf.
When you get time, you should read this article that talks about how the price of wine can influence people into thinking a wine is good or bad:
I’ve been on a virtual world-tour lately of wine which branches from Italy to France to New Zealand to Argentina and have found there are some really great values out there which deserve your attention.
Here are my tops picks right now:
- 2005 Naiara Malbec – Argentina - $9
From the country of Argentina which is currently selling for about $9 bux here at the local Fred Meyer who recently got it in. If your favorite store doesn’t have it, you should see if they can order it or seek a store out which has a wine steward in it and I’m sure they can order it.Malbec is a grape varietal from the Bordeaux region of France which unfortunately is mainly used for blending purposes and is rarely made as a straight-up bottle of wine. It has a thicker skin than cabernet or merlot grapes and does extremely well in the growing conditions of Argentina. In fact, you could say that this varietal alone is really putting Argentina on the map of the wine world and they’re doing some tremendous things with it.
As these wines catch on we’ll see the prices start to slowly climb with demand so make sure to get in early on the wave of excellent Malbec wines from this region.
There’s some tobacco components coming through on the nose along with dark plum, a slight hint of vanilla, soil, cinnamon and smoked paprika. Mix that up with a very slight hint of sweaty arm-pit and you have an intense aroma that is very pleasant.
This wine will pair VERY well with any hearty pasta and red sauce dish or veal. I’d also have no problems having it with Meatballs and fresh parmesan cheese. It has an incredibly rich purple color to it and is very pleasant on the nose. I would even drink this wine with a spice-rubbed, grilled flank steak using Cayenne pepper, salt, pepper, paprika, cinnamon and garlic powder.
- 2006 Cavatappi Sangiovese – Mattawa WA - $10
Forget any pre-conceived ideas you may have about affordable Sangiovese wine because the flavor of this scrumptious wine tosses out the rule book (and burns it to be never found again) on what we’ve come to expect from so many of the Italian-style Sangiovese wines. Rather than having the bright fruit on the pallet like so many wines of this heritage have, this one tastes like an old sock left out in the mud for two weeks, filled with wet cedar chips. I like it!
Dark, earthy notes of this wine make it an obvious choice for fall stews and hearty soups. I’d have no problems pairing it with beef stew, pot roast and rosemary, roasted garlic mashed potatoes and even braised lamb shank. If you want to stick with the pasta, I’d go for ricotta-cheese and veal-stuffed ravioli with and herbal-infused red sauce and grated truffles. (you could substitute any good, “earthy” mushroom here if you’re on a budget such as cramini (baby Portobello).
- 2005 Robertson Winery Chenin Blanc– South Africa
If you’re interested in tasting other parts of the world then you owe it to yourself to seek this wine out. Here’s a white wine that has some really good structure, balance and acidity that make it a shoe-in for shellfish or fresh-water trout.
Unlike most American-made Chenin Blanc I’ve had, this one has a ton of mineral deposit flavors in it, almost like sucking on a rock from a crystal-clear river in the Mountains. Balance that with some good fruit on the mid-pallet, floral fragrance on the nose and you have the makings for a great wine that will surely delight those who enjoy seafood.
- 2001 Bosco "R" Montepulciano d’Abruzzo Italian Red Wine – Italy - $9
Okay, so here’s a wine that completely blind-sided me and it’s from Costco of all places – in fact, I think Costco may have some sort of exclusive distribution deal with this wine. No I can’t pronounce the name very well but who cares? You could call it anything but late to dinner. If you want a bold wine with TONS of flavor of dark plums, deep red, soiled cherries with a slight hint of oak, than this is your wine. It has a scrumptious mouth-feel - very velvety – and the finish is quite long.
TIPOLOGY: Red wine
GRAPES: Montepulciano d’ Abruzzo 100%
REGION: Abruzzo
DENOMINATION: D.O.C.
VINEYARDS: Hills of Pescara
HEIGHT HILLS: 250 mt s.l.m.
ESPOSURE: Sud, Sud-Est
VINEYARD GROWING SYSTEM: Rows of vine
SOIL: Pebbly-soil
LITERS PER 10.000 MQ: 8.000 l.
HARVEST: At the end of October
ANNUAL PRODUCTION: 100.000
WINE-MAKING: Maceration of the skins at cold controlled temperature
ALCOHOL CONTENTS: 13,00% Vol. ca
AGING: 12 months into big oaken barrels from Slavonia of 35 hl or 75 hl
AGING IN BOTTLES: 18 months into subterranean tunnels
What are you waiting for? Try an Argentina Malbec already!
This note goes out particularly to those California Wine-Snobs – you know who you are – the folks who are somehow convinced you can’t get a truly good wine for under $40 dollars. Hey, it’s not my fault that Napa wines are generally a rip-off and it’s not my fault that Argentina can make killer wines for dirt-cheap.
I’ve been drinking quite a number of Malbec’s (Argentina’s darling grape varietal) lately – all are well under $12 bones – and they’ve got me excited and worried at the same time.
Why am I worried? I worry anytime a foreign country can potentially cost American jobs because they can compete at a lower price point.
Why am I excited? Because the consumer in me and my palette tells me that there are some incredible values coming out of that region which really do deserve your interest. They can produce a bottle of wine for around $1-2 USD and have it sold at retail up here for $9. American producers –namely those in the more expensive areas of California - could have an incredibly difficult time competing at these prices because the wines are so good.
Looking at the way wine market trends go, if you don’t stock up on these wines now, they will eventually go up in price. As Argentina continues to rise in popularity, you’ll see the prices start rising as well. What you’re paying $10 buck for now, will sell for closer to $20 in a few more years.
I’m super excited about Argentina Wines, and highly encourage you to seek some out. Please don’t take my word here, trust your palette and as always try many wines as you can!
2006 Bodega Septima Malbec: My rating is 89+
This wine has an incredible nose of black licorice, fig newtons, blackberries and a slight hint of white pepper. The finish on this wine is quite long and brings a lot of pleasure with it. Wine Speculator gave this an 86pt rating, I feel that’s a bit low - I’d be more inclined to go 89+. Decant for 30-60min.
Pairs incredibly well with Pot Roast served with Bread-crumb-crusted pasta and brown Gravy made from pan drippings. I’d also have no problems pairing it with any hearty fish like a cedar-plank salmon with a Tarragon Aioli. The licorice notes of the wine would clearly go with the licorice-flavors of the tarragon.
I’ve been drinking quite a number of Malbec’s (Argentina’s darling grape varietal) lately – all are well under $12 bones – and they’ve got me excited and worried at the same time.
Why am I worried? I worry anytime a foreign country can potentially cost American jobs because they can compete at a lower price point.
Why am I excited? Because the consumer in me and my palette tells me that there are some incredible values coming out of that region which really do deserve your interest. They can produce a bottle of wine for around $1-2 USD and have it sold at retail up here for $9. American producers –namely those in the more expensive areas of California - could have an incredibly difficult time competing at these prices because the wines are so good.
Looking at the way wine market trends go, if you don’t stock up on these wines now, they will eventually go up in price. As Argentina continues to rise in popularity, you’ll see the prices start rising as well. What you’re paying $10 buck for now, will sell for closer to $20 in a few more years.
I’m super excited about Argentina Wines, and highly encourage you to seek some out. Please don’t take my word here, trust your palette and as always try many wines as you can!
2006 Bodega Septima Malbec: My rating is 89+
This wine has an incredible nose of black licorice, fig newtons, blackberries and a slight hint of white pepper. The finish on this wine is quite long and brings a lot of pleasure with it. Wine Speculator gave this an 86pt rating, I feel that’s a bit low - I’d be more inclined to go 89+. Decant for 30-60min.
Pairs incredibly well with Pot Roast served with Bread-crumb-crusted pasta and brown Gravy made from pan drippings. I’d also have no problems pairing it with any hearty fish like a cedar-plank salmon with a Tarragon Aioli. The licorice notes of the wine would clearly go with the licorice-flavors of the tarragon.
2005 Trivento Select Malbec – My rating is 90
The nose here has some good hints of vanilla (thanks to the French oak), some black cherry and dark plums. Like the Bodega, the finish is great and there’s good fruit across the front and mid-palette. There is a nice spicy component going on here and I’d definitely have no issues at all pairing it with many South-of-the-border inspired foods.
The buttery consistency of Guacamole’, for example would go very well with this wine – we had it the other night with some “taco stew” (think taco flavors in a slow-cooked, stew format) and topped it with Sour Cream, Guacamole’ and a touch of hot sauce.
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