THEWINEMONOLOGUES.COM

In China, caveat emptor . . .

thewinemonologues.com — Mon, 16 Jan 2012 09:16:06 GMT

'82 Lafite Rothschild for 98000 RMB?? What a bargain!! That's only $15,463.51 a bottle-- I'll take a case!

There are three things that really bother me about this opportunity. . .

1. I cannot afford Lafite-- even at it's most reasonable prices;

2. the markup and tax here in China on wine is out of control . . . the '82 Lafite Rothschild generally sells for a mere $6,000- $7,000 in the United States and France;

3. and, even if I could afford it, there is a good chance it is fake.

That's right-- there is a good chance it is fake.

China's consumption of wine has grown dramatically over the past decade (now #7 in the world) and with it, counterfeiters have increased their activities. One of the most "replicated" wine is French wine because it holds so much cachet with the Chinese consumer-- Bordeaux in particular.

Fakes are "everywhere-- from bottom to top of the range" says Romain Vandervoorde, head wine importer at Le Baron. "There is more Lafite '82 in China than was produced in France", he recently told Google news.

The most common practice of local counterfeiters is to tweak existing labels to look almost exactly like existing popular labels to make consumers believe they are buying the real thing. The real gutsy counterfeiters will the even purchase booths at wine fairs next to the legitimate wine producers and sell their substandard "wine". A bold example recently at a Chinese wine fair was "Benfolds" ( a play on Penfolds-- one of Australia's oldest wineries) which sold wine made of citric acid, sodium citrate, flavoring essence, and coloring. The label though was the familiar red, white and black of the Penfolds brand- and in English-- not understood by many locals.

The other form of counterfeiting uses old bottles of premier wineries-- label and all. There are bottle scavengers in China that will pay as much as $320 for an empty bottle of Lafite Rothschild. They then fill the bottle with their "swill", recork and sell it on the market as the real thing-- for real Lafite prices. It has gotten so bad, that Christie's Auction House in Hong Kong destroys all of the empty premier bottles of wine they use for fear they will be sold on the black market.

Counterfeiters prey on the undeveloped palates of Chinese consumers. 75% of the market in China is still local producers like Great Wall and Dragon Seal, but, trust me, they are less than appealing wines. This leads me to believe that the Chinese consumer has a long way to go understand good wine from fraudulent wine.

For some business people and government officials though, the value of sharing a Lafite lies in how much "face" it bestows, not on how well it tastes. With this lack of knowledge and emphasis on saving face, the counterfeiters will just keep on rolling out their juice-- and at the price for wine here, who can blame them.

I am ever weary of the wine purchases I make here in Shanghai. I used to worry, when I paid for wine in the States, about whether I would enjoy the wine in a bottle, especially wine I had never tried. Now, I have the same worries but I also worry about whether the liquid in the wine bottle I purchase is actually wine!

Cheers for now. . .

It's been a while. . .

thewinemonologues.com — Fri, 06 Jan 2012 12:42:32 GMT

It has been quite a while since my last post.

I have had thoughts of just dropping the whole "wine blog" gig to be honest.

I mean, the wine market here in China can be less than wonderful. . . or is it?

While it has been my recent experience that there is very little diversity between what wine retailers offer here in Shanghai-- unless you are looking for French wine-- that is here in abundance, China does have a lot to offer for me.

China is a country that is just discovering how to make "decent" wine. . . even though the country has thousands of years of history. It also offers me more Bordeaux wine than I have ever seen in Michigan. Along with that, my opportunities to attend tastings of First and Second Growth Bordeaux here are more than I could hope for, along with a good number of Burgundy tastings just for fun.

I started the Wine Monologues as a diary of my wine experiences and for a while I lost sight of that purpose. Not any more. Please stay tuned as my Monologues will continue to give you an eye into the China wine market, my own personal tastings and experiences here, as well as my trip this summer to France.

Cheers!

Snake wine. . . yep, snake wine.

thewinemonologues.com — Wed, 12 Oct 2011 03:25:48 GMT

I am all about trying new things. Just "give it a shot". You will never know until you try it.

I just returned from Vietnam and had the chance to put this ideal to the test.

On a tour of the Mekong Delta, we visited a local group that produces coconut candy-- in the middle of the jungle. In fact, this group uses the coconuts, the trees, and the leaves to create many useful products. The Vietnamese generally try to make use of everything from their plants, trees, fruits and vegetables in their daily lives.

As we toured the facility we came around to the backside of the counter selling the coconut candy. A few bottles sat on the counter and our guide, Tien, asked if I wanted to try some rice wine, coconut wine and banana wine. I, of course, was "all in".

The rice wine was as close to straight grain alcohol as I have ever had. In fact, it probably was. The coconut wine was much more smooth (it is hard not to be after the first drink). It had a creamy texture and there was a hint of coconut to it. The banana wine was about the same, with a hint of banana.

Then I saw it. . .

Snake wine is believed to be a healthy drink with medicinal attributes in southeast Asia. It is said to be especially good for one's kidneys. The snakes are generally venomous snakes fermented with rice wine.

As a new resident of southeast Asia, I thought. . . "when in Rome" . . . and gave it a shot. More mind over matter, the wine was smoother than the first rice wine I had tasted (still think it was just grain alcohol). With no scent, surprisingly, the wine tasted a bit "fishy".

Gladly, I am still a proponent of trying new things- even though this was a stretch. Now, where are those chicken feet

Cheers!

Chateau Palmer Tasting

thewinemonologues.com — Wed, 12 Oct 2011 03:25:06 GMT

One thing I have learned in my short time here in China. . . the Chinese love French wine. . . particularly Bordeaux. I can find obscene amounts of Bordeaux here in any wine store or local grocery store. That love of Bordeaux led me to a unique tasting last Saturday at Enoteca, a local wine venue. Chateau Palmer was on the menu and, as it is also an iconic producer from the left bank, I jumped at the chance to taste.

A quick review. . .

Red Bordeaux wines are generally blends of six varietals (although a very few produce single varietals). The AOC only permits Cabernet Sauvignon, Merlot, Cabernet Franc, Carmenere, Malbec, and Petit Verdot in the blends. Use of other varietals are known as Vin de Table or "table wines" -- not true Bordeaux.

The Bordeaux region is situated on the Gironde estuary and its tributaries, the Garonne River, and the Dordogne River. This wonderful "irrigation system" helps the wineries of Bordeaux produce world reknowned wines. Wineries from the left side of the Gironde, or the "left bank," are known for producing wines blended with a majority of Cabernet Sauvignon. The wineries on the right side of the Gironde, or the "right bank," tend to be blended with more Merlot.

Chateau Palmer. . .

Chateau Palmer is situated on the left bank. It is located in the Margeaux Appellation in Bordeaux. Chateau Palmer dates back to 1748 and was originally part of the ancient estate Chateau d'lssan.

The vineyard is about 52 hectares in size and is composed of equal amounts of Cabernet Sauvignon and Merlot as well as some Petit Verdot and Cabernet Franc.

Chateau Palmer is considered one of the two most popular Third Growth wines in Bordeaux.

The Tasting. . .

Last Saturday, this wonderful and historical Chateau offered six different bottles for tasting at a local wine store in Shanghai. Enoteca served as the host to about 40 wine enthusiasts. The wines offered were the 1995, 2004, 2007 and 2008 Chateau Palmer; the 2006 and 2008 Alter Ego de Palmer; and the "Historical Blend" Lot 20.07 (a sly way to put a vintage on this "non-vintage" wine).

Chateau Palmer, while a left bank Bordeaux, generally features Merlot over Cabernet Sauvignon as its main varietal. In fact, in only one of the bottles tasted, the 2006 Alter Ego, was Cabernet Sauvignon the predominant varietal.

Our host for the evening from Chateau Palmer, Bernard de Laage de Meux, explained that many Bordeaux winemakers are moving toward a more even blend of Merlot and Cab as a way to produce a more "smooth-velvety" blend for the consumer. In the case of the wines we tasted, there definitely was a wonderful velvety overtone in all the wines.

The 'Alter Ego' from the Chateau is a second label that has been produced since 1998. The Alter Ego uses the same grapes as Chateau Palmers but are made with different techniques and different percentages of varietals to produce earlier drinking wines. The Alter Ego label now accounts for 40% of Chateau Palmer's production.

All of the Alter Ego and Chateau Palmers were what you might expect. . . rich, elegant and velvety-- with the exception of the 1995 Chateau Palmer and the Historical Blend.

The '95 Palmer was devine. Not as deep in color as its younger predecessors, it has a brown tinge around its ruby coloring in the glass. The nose is dusty and musty with red berries coming through. The palate is old world all the way, full of raisins, red fruit, dirt and a hint of chocolate.

The "Historical Blend" is Chateau Palmer's little experiment. The Chateau believes that there may be a way to make a more "interesting" wine from the region by using a varietal from another part of France. The Historical Blend is Merlot and Cabernet Sauvignon, from "difficult" vintages, blended with Syrah from the northern Cotes du Rhone. Because of the use of a varietal outside those allowed by the Bordeaux AOC, this is considered a vin de table (table wine). It is not what most Americans would consider a normal "table wine" though, in that it has the wonderful characteristics of a Bordeaux with the added spice of Syrah on the back end. (The blend is 88% Merlot and Cab and 12% Syrah). The finished product is an outstanding array of flavors for the palate that I truly enjoyed.

China has been a bit of a challenge for my wine world. Except, of course, for the availability of Bordeaux. This local love of the region led to this unique opportunity for me to taste the wines of Chateau Palmer. I hope these unique opportunities keep coming my way while I am here!

Cheers!

A little cross promotion!

thewinemonologues.com — Tue, 27 Sep 2011 03:18:32 GMT

As you may know, I have relocated to Shanghai. I have also picked up a new hobby--photography.

I have joined the "365 Day Project" and would like to invite you to follow along.

The project is a year long journey of my life, one day at a time, one picture at a time. As you might expect, I will be focusing on my life here in Asia and documenting my experiences, wine related and otherwise.

To follow along, just check in here.

I hope you enjoy it and find it interesting.

Cheers!

Cabernet Day wrapup

thewinemonologues.com — Tue, 20 Sep 2011 02:54:01 GMT

For those of us social media nuts with an interest in wine, September 1 was "Carbernet Day" throughout the world. If you are a Tweeter or Facebooker, you may have heard the clammer about this event.

The idea behind Cabernet Day is for thousands of wine fans, all around the world, to drink and comment, via social media, on Cabernets. It was also an opportunity to learn about this wonderful varietal, with writers posting articles and blogs throughout the day.

For me, it provided the opportunity to take my first shot at Chinese wine. Chinese Cabernet Sauvignon is prevalent here in the Middle Kingdom and I was determined to jump right into it. Just for the heck of it, I procured a second Cab just in case I had the time and inclination to do some more Cabernet "research".

DYNASTY CABERNET SAUVIGNON

Dynasty is a Sino-French Joint Venture out of Tianjin. Their second largest shareholder is Remy Cointreau, who provides the basis for the production process within the winery. Established in 1980, Dynasty holds a very strong presence in the Chinese wine market and is very profitable, with 100 different wine and wine related products. http://www.dynasty-wines.com/en/ab_profile.htm

The Dynasty Cabernet Sauvignon, unfortunately, was not one of the best Cabs I have ever tasted. It was lacking on both the nose and the palate. The nose was very closed showing only a slight hint of red fruit. The palate was also limited displaying a small amount of red fruit with very little body. I had to search for tannins and acidity which gave the Cab a "flat" characteristic. This was not what I was hoping for in terms of my entry into the Chinese wine world.

Chinese wine production has been growing dramatically in the past couple of years. The Chinese have the taste and market for fine wine-- currently inflating the futures market for Bordeaux wines in particular. Unfortunately, the general consumer here has to, for the near future, live with wine producers/farmers, who are used to producing grapes for quantity and not quality. Until they reverse that trend, winemakers here will continue to produce wine that is going to be difficult to export successfully.

On the bright side of my Chinese wine exploration, there is wine here that has some upside. In researching the industry I have discovered that two producers are starting to make some good wine. Grace Vineyards and Silver Heights, with winemaker Emma Gao, are starting to produce respectable vino. I am on the lookout for these producers and will let you know what I find.

Peter Lehmann Cabernet

For my second Cab of the day (because I had all day to taste Cabernet), I chose a Peter Lehmann Cabernet. Peter Lehmann is a Barossa Valley producer of some award winning, reasonably priced wines. They are easily accessible-- especially here in China! I have had the Lehmann Shiraz, which I enjoyed a great deal, so I thought I would give their Cab a shot.

This Aussie Cab is ruby red in the glass. Cedar, leather and cherry aromas fill your nose. On the palate, I got hints of black and red fruits, coffee and a bit of green pepper on the back end. The tannins are firm and the acid is good. Peter Lehmann wines have a great QPR and are worth trying if you have not done so already.

I enjoyed my Cabernet Day from China. It is my intent to explore the world of wine in China and their Cabernet is a great place to start. I look forward to the journey and hope that you will follow along into this "new world" of wine.

Gan bei!

Old Shore Vineyards Winemaker Dinner at Vinology

thewinemonologues.com — Tue, 30 Aug 2011 05:37:05 GMT

As many of you know, I have set off on a 3 year journey to the Middle Kingdom-- Shanghai China to be exact. Before I departed in mid-August though, I set out to have one last grand weekend in Michigan. I took in the Lions' first preseason game on Friday night down at Ford Field and saw Kid Rock through the rain on Saturday night at Comerica Park. But before all that fun and frivolity, on the Thursday night before my grand weekend, I attended one of the best wine tastings I have ever been to. I was lucky enough to procure a seat at the Old Shore Vineyards Winemaker Dinner at Vinology in Ann Arbor. Not only was the wine and food fantastic, but the company was outstanding as well.

Vinology

One of my favorite venues for wine, Vinology is an wonderful destination for wine lovers and foodies alike! I was greeted by the host for the evening John Jonna who escorted me downstairs to the "Bubble Room" in Vinology. The evening began with a little "Sex" by Larry Mawby-- a Michigan institution in and of himself. John, always the gracious host, introduced me to some of his best customers that were there that evening. He apologized for his daughter Kristin not being able to make the evening-- she had just recently delivered twins-- "red" and "white"-- as Grandpa likes to call them. He then told me about the tasting events they host at Vinology.

I knew that they host wonderful wine tastings and dinners. They even are a favorite spot for many bachelorette parties. What I did not know-- and I will pass along to you-- is that you, the customer, can choose the wine tasting topic for a private event at Vinology. If you have a varietal, flight, producer or even winemaker that you would like to try at Vinology, you just need to contact John. He will help you organize and host the event and add his own wine and food expertise to make the evening a success. There is a minimum number of 12 guests that you would need to guarantee, but I thought it was a wonderful service that Vinology provides to their customers.

A pleasant surprise upon being seated. . .

It was time to be seated to begin our tasting and seated next to me, just by chance, were Dick and Sally Scheer, owners of the Village Corner in Ann Arbor. Another one of my favorite wine destinations, Village Corner recently closed after 40 years on campus at the University of Michigan. I had never met Dick or Sally, but have "chatted" with Sally through email and Twitter. I am happy to say that both are true local gems. Dick is a true wine expert, both of Michigan wines and wines in general. He gladly offered his insight on this evening for us about Old Shore Vineyards wine and wine in general. Sally was a pleasure to talk to and let me know that the "new" Village Corner should be opening very soon at their new home at 1747 Plymouth Road in the Courtyard Shops. If you used to shop at Village Corner or have never had the opportunity, do so, as soon as they open back up. Utilize their website to check out all the wine they have available. Sally told me that it will be even better than before with more detail and even more selection. I have missed being able to look for certain varietals or labels just by checking the Village Corner site-- but now, Sally assured me-- customers will be able to do that, and then some! She said it will be a true "wine geek" site---so, keep checking for the grand opening soon

The Dinner

All that was left was the dinner. . . and wow, was the wait worth it.

David Maki and Dannielle Alphonse are the owners of Old Shore Vineyards (OSV). Old Shore's winemaker is Cornel Olivier.  David and Dannielle graciously lead us through five wonderfully prepared courses featuring their 2009 'Turkey Nest' Pinot Gris, 2010 'Sofia' Rose of Pinot Noir, and all three vintages of the 'Tree Line' Pinot Noir. . . the 2008 (the original vintage-not released for sale), the 2009 (which I recently tasted and loved), and the 2010 (which had been bottled the evening before this event-- so it was as close to a barrel sample as we could get). To enjoy with these wines, Vinology served us Alderwoood Smoked Alaskan Halibut, Togarashi Crusted Black Pearl Salmon, "Seventy-Two Hour" Beef Short Rib, Chargrilled Domestic Lamb Chop and, lastly, Cherry Berry Tasting with Michigan Cherry clafoutis, raspberry 'linguine', and lingonberry ice cream.

We were guided through this wonderful tasting adventure by Dannielle, David and Cornel, each offering us insight into the vintage and varietal of the wines and how they were produced. John Jonna even conducted a blind tasting between the 2009 'Tree Line' Pinot and the 2009 Albert Bichot Burgundy-- which was quite interesting (the '09 OSV was the fave of the group).

A few notes . . .

    . . . Danielle and David have a true passion for their wine and it shows in their product
    . . . Cornel, although softspoken, has a dedication to his craft that is admirable
    . . . the 2009 'Turkey Nest' Pinot Gris is a bold Pinot Gris with more flavors of apple pie than I remember and would be a great addition to anyone's Thanksgiving table in a few months
    . . . the 2009 'Tree Line' Pinot Noir is just as good as I remember and wrote about not that long ago
    . . . it was an honor to taste the 2008 Pinot Noir as it was not released to the public-- but could have been--- Danielle, David and Cornel just did not know what they had
    . . . the OSV Rose is like nothing you have ever tasted-- this is not your normal 'pink' rose, and
    . . . the 2010 'Tree Line' Pinot Noir promises to be a wonderful bottle of wine when released-- different from both the '08 and '09-- you better get them once released while they last!

I have quickly become a great fan of the Old Shore Vineyards' label. I am now a true fan of the people behind that label.

OSV is a boutique winery with only great things to come. Their production at this time is small, so do not wait too long to order your bottles. I would also suggest that if you have the time, and are on the western side of the state of Michigan, send Danielle and David a note and see if you can stop by-- you will not be disappointed. I know I plan to pay them a visit next summer!

Cheers!
(Gan bei!)

Chianti. . . breaking it down. . .

thewinemonologues.com — Thu, 25 Aug 2011 01:25:10 GMT

Chianti is one of my absolute favorite wines.

No longer perched in a basket sitting on the red and white checkered table in your favorite Italian restaurant, this world class wine from Italy is worth delving into.

"True" chianti wine comes from the Chianti region in Tuscany Italy. Its primary red grapes are Sangiovese and Canaiolo. A true chianti wine must use at least 75% Sangiovese grapes (and may use up to 100%). Not as widely known, the white varietals from Chianti are Trebbiano and Malvasia, although good luck locating a "white chianti".

The confusing part for the everyday consumer of chianti is the labeling. Here is, hopefully, a simple breakdown:

"Chianti" and "Chianti Classico" are two distinct areas in Tuscany producing Chianti wine. They each hold their own status as a "DOGC" (Denominazlone di Origine Controllata e Garantita-- denoting the highest quality recognition for Italian wines);
Chianti Classico must have a minimum alcohol level of 12% and have been fermented in oak for a minimum of 7 months; additionally, Chianti Classicos that are labeled "Riserva" must be aged at least 27 months at the winery, with a minimum alcohol level of at least 12.5%;
Chianti wine, from the Chianti DOGC, that meet some very stringent requirements (lower yield, higher alcohol content and dry extract and produced in the provinces of Arezzo, Florence, Pisa, Pistoia, Prato and Siena of the Chianti DOGC), may be labeled as "Chianti Superiore"
Chianti from the "Classico" sub-area is never allowed to be labeled as "Superiore";
Chianti is generally a medium to full bodied wine. You can expect to experience tastes of cherries, plums, cinnamon, strawberries, vanilla, violets, and raspberries, but, similar to Bordeaux, each sub-region of Chianti produces its own unique flavor profiled wines. Chianti wines generally have a good amount of acidity and pair very well with food including beef, lamb, chicken and tomato-based sauces over pasta.

Chianti

The DOCG in Chianti covers 5 provinces: Arezzo, Firenze, Pisa, Pistoria and Siena. Within the provinces are 7 subregions: Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisance, Chianti Montalbano, Chianti Rufina and Chianti Montespertoli.

Chianti Classico

The Chianti Classico region covers an area of approximate 100 square miles (259 square kilometers) between the city of Florence to the north and Siena to the south. The four communes of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti are located entirely within the boundaries of the Classico region.

In Simple Terms. . .

The best news of us is that your "basic" Chianti is usually priced from $10.00 to $15.00 per bottle. For $10.00 more, generally, you can purchase a very good Chianti Classico.

Take a look at Chianti, if you have not done so since you last saw a bottle in a basket in your favorite Italian restaurant. They are great "value" red wines and at the Superiore and Riserva levels, are world class red wines.

Cheers!

Wine and Food Pairing Event

thewinemonologues.com — Thu, 28 Jul 2011 22:11:44 GMT

Have you heard? Michigan by the Bottle has revamped their site. Check it out!

One of their first events planned after the big renewal is a Michigan Wine Tasting Course. Master Sommelier Claudia Tyagi will lead a small "class" in tasting and pairing five Michigan wines with various Michigan bread and cheese selections at noon on August 6th at The Forest Grill in Birmingham. The cost of the course is a mere $25.00 and space is limited. To make a reservation, check out the MBTB website.

If you follow this blog, you know that I think very highly of Michigan by the Bottle's Cortney and Shannon Casey, as people, and as tireless promoters of the Michigan Wine industry. In addition to their exquisite company on the 6th, you will also have the opportunity to learn from a true gem, Claudia Tyagi. Claudia is unpretentious in her approach to wine and will serve as a wealth of Michigan wine knowledge.

If you have always wanted to explore Michigan wine, have not done so in a while, or just want to come and learn from a Master Sommelier, please join Shannon and Cortney on August 6th at noon for a great wine experience.

Cheers!

The most unique wine I (or you) may ever taste.

thewinemonologues.com — Wed, 13 Jul 2011 19:56:13 GMT

A few weeks ago, I was "encouraged" to have a wine tasting by my good friend Kurt. He was holding a very "unusual wine" for us to try and wanted an opportunity to share it.

We gathered some friends at my place and, along with all the bottles our friends brought and my wife's fantastic work in the kitchen, we set out to drink some wine! We had some Champagne to start, a wonderful Cab, a great Cab Franc from California and then Kurt broke out his pride and joy. . . the 2008 Susucaru 2 Vino da Tavola Rosato!

The Susucaru 2 is the creation of "non-interventionalist" winemaker Frank Cornelissen and comes from the Etna DOC in Sicily. The wine, according to its bottle, "has not been modified, neither chemically nor mechanically and does not contain preservatives or stabilizers. It will develop natural sedimentation as our wines are not filtered or altered."

The Mt. Etna region. . .

The Etna DOC was established in 1968 and is the oldest DOC in Sicily. The DOC is made up of the eastern, northern and southern faces of Mt. Etna, a famous volcano in the region. Wines produced in Etna include roses, dry whites and dry reds. The white wines are made from a minimum of 60% Caricante, a maximum of 40% Catarratto, with up to 15% Trebbiano, Minella or other authorized white grapes. The red wines have a minimum of 80% of Nerello Mascalese. The remaining 20% can be made from Nerello Cappuccio or a blend of at least 10% Nerello Cappuccio and up to 10% other red or even, somewhat surprisingly, white grapes.

2008 Susucaru 2

As described by Jon Rimmerman of Garagiste Wines, the importer of this bottle: "From a blend of Malvasia, Black Muscat and Nerello Mascalese (Frank's signature varietal, this portion is pre-phyloxera planted in 1871, 138 years of age) the "Susucaru" is his most limited wine (even more limited than the Magma R) - it is not exported and not sold to the US. To be blunt, this wine is indescribable and it cannot be compared to any other wine in my experience (nor in Frank's). It is technically a rose', produced from free-run juice and no actual pressings of solid matter/seeds/skins. Whole clusters are allowed to gently leak their juice and the most pristine, unfiltered liquid is used for this wine. Nothing is added, nothing is taken away and no chemical treatments are used in the vineyard or in the wine (no sulfur, stabilizers, enzymes or yeast) - this is pure grape extract in its most primal, volcanic form.

The Susucaru is a wine geek's fantasy beverage full of intrigue at every turn - it is not trying to be hip or cool but it is held in the "coolest" of circles for the very reason that is is trying to be nothing - it just is. Due to its free run nature, the Susucaru requires 3-4 times the grapes than Cornelissen's other wines thus it is very costly to produce. While I cannot describe this wine in proper words, it contains whiffs and flavors of Aramis cologne, Trinidad bitters, orange rind, cinnamon (no oak is used - it's from the grapes), fresh tobacco, nutmeg, wild fennel and a host of other tantalizing aromas and tastes that slather the palate with a luxurious texture and divine length. Full-flavored and unctuous with terrific acidity, this wine is one of a kind - it's that simple. In its fresh state, the color is orange with pink tinges from vinification in completely neutral "vessels" (all of the Cornelissen wines are raised in a trade secret mix of "vessels" that cannot be revealed but I suspect they are various sizes of clay pots). In the end, the Susucaru is not technically what I would refer to as "wine" - it is more a mix of ideology, philosophy and grapes that were grown and vinified with the freest of spirit leading the way.

As mentioned above, this wine is not exported for retail and it is not available in the US (besides this small parcel) - the entire Italian retail allocation is less than 50 bottles and they are very expensive. In total, only 43 cases were produced (as opposed to the little wonder beverage, the Contadino, of which there are nearly 500 cases). Most of the production of Susucaru is reserved for the top restaurants in Italy (Cornelissen's wines are now on the list at half of the Tre Forchetti restaurants in Italy and all of them have come to him to purchase wine directly - he has no distributor in Italy).

Please note: Those looking for the typical wine experience of red, white or rose' need to recalibrate their thinking - this is about an open mind and palate and the Susucaru fits no description of red, white or rose' - it defies all of our perceptions about wine and it is happy to redefine the term "wine" for all of us." www.cellartracker.com/wine.asp?iWine=686173

For our group, Susucaru 2 is salmon in color. It has the most diverse nose I have ever smelled. . . full of ever changing scents of orange peel, watermelon, apples, big doses of rusty nail, nail polish, grapefruit, varnish, lemons, strawberry and cinnamon. Every time I went back just to smell this one, it changed. . . sometimes for the good, and sometimes, not so good. On the palate, the expansive list of scents followed through to my taste buds, including, nail polish, oranges, lemons, tangerine, apples, strawberries, watermelon, herbal tea, and on and on. The more I tasted, the more flavors I tasted!

The reaction at the table of friends ranged from "this is awful", to this "gets better with time", to "this isn't good enough to cook with" to "this is indescribable". . . and it almost was. This wine "is what it is" and does not apologize for its unique flavor profile.

Why do I taste wines as "unique" as this? Because I like to try new and "out of the box" wine-- and you should try them too! It is worth the effort to try new varietals and new regions. You will not like them all, but at least you will have the experience to say so AND, you may just find one you truly enjoy more than the usual Cab, Zin or Chard. . .

As for the Susucaru 2 . . . it is not an everyday wine for me, nor even a once a month wine, BUT, I can say, it is a very intriguing and unique wine that I am thankful for having had the opportunity to try.

Cheers!

Old Shore Vineyards...wow!

thewinemonologues.com — Mon, 04 Jul 2011 16:19:54 GMT

Old Shore Vineyards is the the labor of love of Dannielle and David Maki. Located in Buchanan Michigan, near the southwest corner of the state, this little gem produces only premium single-estate grown Pinot Gris and Pinot Noir wines. With more than 100 years of agricultural history, Old Shore crafts very limited production wines at a very high level.

Old Shore has five vineyards, two for Pinot Gris and three for Pinot Noir. The Turkey Nest Vineyard is named after the turkey nests found in the vines and produces Pinot Gris. The Barnyard Vineyard also produces Pinot Gris and is near the Old Shore barn that is more than a century old. The Sofia Vineyard is situated at the highest point of the 65 acre estate and is visited daily by the "vineyard dog" Sofia. It produces Pinot Noir. The Tree Line East Vineyard is the smallest vineyard situated east of an historic tree line that guards the vines from westerly winds. The Tree Line West Vineyard is located to the west of the tree line and is terraced to allow planting on steep hillsides. Both the tree line vineyards produce Pinot Noir.

Owners David and Dannielle Maki take a "hands on" approach to the operation of their historic vineyard. Their motto is: "Be inspired. Go explore." They truly have a passion for wine and making sure that you, as the customer, truly enjoy their wine, either alone or, better yet, shared among friends. The winemaker at Old Shore Vineyards is Cornel Olivier-- yes, one of the "2Lads" from Traverse City. Together the Makis and Cornel have come together to produce some truly outstanding wine!

I ordered three of Old Shore's current offerings: the 2010 OSV 'Turkey Nest' Pinot Gris; the 2010 OSV 'Sofia' Rose of Pinot Noir; and the 2009 'Tree Line' Pinot Noir. In true OSV fashion, I also decided to "be inspired" and invite some friends and family to "come explore" these wines last Friday. Here is what we found:

'Turkey Nest' Pinot Gris

In the glass, the Pinot Gris has a light golden color. The nose holds wonderful aromas of pears and grapefruit. My friend Marshall hit this one on the head when he described the palate as grapefruit initially at the front of your palate and then, from mid-palate to the finish, a nice, rich melon flavor that completely coats your mouth. I am generally not a Pinot Gris fan, but this one is outstanding!

'Sofia' Rose of Pinot Noir

The color on this Rose is a very "dark" red--almost like a red wine (this is not your "pink" Rose from Provence!). On the nose, aromas of cherries, strawberry and a hint of vanilla that follow through wonderfully to the palate. Silky in texture with a wonderful finish, the Rose is unlike any other that we had tried before-- one worth exploring for sure!

'Tree Line' Pinot Noir

With an "oh wow" factor, this was my favorite of the evening! In the glass, this looks like a Pinot in that I can see my fingers through it. On the nose. . . oh my god. . . barnyard for days. . . and this is a good thing! Similar to many Red Burgundies, this OSV Pinot smells of dirt and hay and well. . . barnyard. The palate is a host of complex flavors of dark cherry, smoke, dirt, caramel with a hint of black pepper. Simply put, this Pinot is outstanding. . .

All three of these wines come from a very limited production--only 100 cases each. You can order the Old Shore Vineyard Wines through the website and can find them at a limited number of local stores and restaurants including: in Ann Arbor, The Produce Station, Vinology and the West End Grill; in New Buffalo, the Bentwood Tavern; and in Sawyer, Fitzgerald's and Soe Cafe.

Many of you, I would guess, have not heard of Old Shore Vineyards. I hope that you will be inspired by this post and go explore (and buy) some of their wines and try for yourselves!

Cheers and Happy 4th of July!

#TTMI wrapup with Black Star Farms

thewinemonologues.com — Tue, 28 Jun 2011 12:44:16 GMT

It seems like months ago that we finished up the latest Tweet & Taste Michigan featuring Black Star Farms. Some obligations took me away (including a visit to one of "the other 46" wine regions-Iowa- but more on that later).

I had a group of six Tasters at my house for the most recent #TTMI event including a "red wine fan" and three other "tweeple". . . @winoKurt, @zinfandel601 and new to these events, @JessicaHoho1. I even flew my mom up from Florida for the tasting! I think we were all pleased and impressed by the wines presented by Black Star Farms.

We tasted and tweeted about 3 of Black Star Farms latest releases: the 2010 Sur Lie Chardonnay, the 2010 Pinot Noir Rose, and the 2010 Pinot Gris.

The Sur Lie Chardonnay is an "unoaked" version of Chardonnay from Black Star. Sur Lie ("soor LEE") is a French expression for "on the lees." Lees is the coarse sediment, which consists mainly of dead yeast cells and small grape particles that accumulate during fermentation. Winemakers believe that certain wines benefit from being aged sur lie. Chardonnay or Sauvignon Blanc wines are thought to gain complexity if aged in this way for a few months. This aging at Black Star Farms gave their Chardonnay some creaminess in addition to its strong pear and white grape flavors. I believe this was the overall crowd favorite on Twitter-- although not by much!

The 2010 Black Star Farms Pinot Noir Rose is made entirely from Pinot Noir grapes. This dry rose was characterized as a true "summer sipper" by the group. The nose presents "barrels" of strawberries and fresh cut watermelon. The palate is full of strong tastes of apricots and strawberries. Although a dry wine, the fruitiness of the wine is immense and very pleasing-- perfect as a "porch wine"!

Lastly, the Pinot Gris. Surprisingly, this wine exerts some characteristics of a Gewurtztraminer. . . on the nose a bit of spice under the pervasive scents of honeydew melon. The palate also had a bit of spice on the back end lead by melon and peach flavors initially and on the mid-palate. This one was well liked by the group.

As a surprise to my humble group, I picked up a bottle of the Black Star Farms 2008 Leorie Vineyard Merlot/Cab Franc to round out the night for the red wine lovers in my home. Winemaker Lee Lutes let me taste this at a tasting last year and I thought it was outstanding. It lived up to its billing on the night of the Tweet & Taste. This beauty is silky and complex with a palate of red berries, plum, chocolate and spice. I would put this up against any Bordeaux blends in a blind tasting. This is a fantastic wine from Black Star Farms!

I can't thank Shannon and Cortney Casey of Michigan by the Bottle enough for continuing to invite me to participate in these Tweet & Taste Michigan events. I have enjoyed each and every one.

Lastly, a special thanks to Coryn Briggs and Lee Lutes of Black Star Farms for providing us the wines for the evening as well as all the great information about the wines, vineyards and the whole Black Star Farms experience. www.blackstarfarms.com If you have the chance, take a trip up north and stay at the Inn at Black Star Farms-- it is spectacular!

#TTMI: Back where we started!

thewinemonologues.com — Fri, 03 Jun 2011 14:23:17 GMT

Tweet & Taste Michigan started with Black Star Farms and now we come back around to Black Star Farms-- and I could not be more excited!

One of my favorite Michigan producers, Black Star Farms makes wonderful wines and I am looking forward to our next Tweet and Taste on June 15th at 7:30.

If you have seen my posts in the past about these events, you know that I am a fan and participant. This is a wonderful way to use a social media tool- Twitter-- to taste some Michigan wine and converse with Lee Lutes and Coryn Briggs of Black Star Farms, as well as some local wine enthusiasts.

On the 15th we will be tasting Black Star Farms':

2010 Sur Lie Chardonnay
2010 Pinot Gris
2010 Pinot Noir Rose

Please consider joining in for a wonderful night of wine tasting and tweeting. I will again be hosting a tasting with some friends, so if you want to join me, leave me a comment. Glasses are limited, so let me know soon

If you are unfamiliar with how a Tweet & Taste works, Shannon and Cortney Casey of Michigan by the Bottle have all the information you will need.

Please take a look at the links below for "how to" Tweet & Taste:

www.michiganbythebottle.com/ttmi.html

www.michiganbythebottle.com/2011/05/ttmibsfpromo.html

I hope that you will join in with us on the 15th!

Cheers!

The TTMI wrap up. . . good wine, good friends and a game 6 Red Wing Win!

thewinemonologues.com — Thu, 12 May 2011 20:36:00 GMT

Armed with 4 bottles of Chateau Chantal wines, I was set Tuesday night for a chance to try some new vino with friends Kurt and Jill and my wife Jen, Tweet with others around the state about the wine, and watch game 6 of the Red Wings/Sharks series. Tweet and Tastes events are some of my most favorite wine events. For me, its a chance to enjoy some wonderful wine with my wife and friends, both in person, and through Twitter.

This past Tuesday we tasted Chateau Chantal's 2009 Unoaked Chardonnay, 2008 Proprietor's Reserve 'Trio', NV 'Twilight', and NV 'Virtue'.  These wines were provided to me by Chateau Chantal.

Chateau Chantal's 2009 Unoaked Chardonnay was a delight to start the night with.  Generally, I am not an 'oaked' Chardonnay fan. I think that winemakers overdo the oak on Chardonnay to the point that I don't taste the fruit. Instead, I taste 'buttered popcorn', 'smoke', and 'wood' (as in biting into a tree!). Chateau Chantal's 2009 Chardonnay does not touch oak at all. . . it is stainless steel fermented and is composed of two separate fermentations of estate grown grapes. Lemon, limes and pineapple were very present on the nose. The palate is full of granny smith apples, pink grapefruit, pineapple and minerality. This chard is pleasantly acidic with good balance and finish. If memory serves, this was the 'group favorite' of the night on Twitter. Suggested retail on this is $12.99 and it is, in my opinion, a STEAL at that price. Go get some for the summer months to enjoy on the porch or paired with chicken, fish or salads.

Many may not realize, but Chateau Chantal is "international" with property in Michigan and in Argentina, where they grow their Malbec. Our second wine of the evening features a varietal from Argentina. . . Torrontes. I am a big Torrontes fan and looked forward to trying this blend. Virtue is comprised of 36% Torrontes, 34% Riesling, 22% Pinot Blanc, and 8% Gewurtztraminer.  On the nose, the tropical fruitiness of the Torrontes and the spiciness of Gewurtz comes through. The palate of Virtue also has tropical notes of pineapples, pear, apples followed in the mid-palate by the hint of spiciness found in Gewurztraminer. For my group, Virtue could have used a little more acidity to make it "jump" on the palate, but it was still well liked and at a suggested retail price of $11.49, it is well worth purchasing a bottle to see for yourself.

Next on our Tweet and Taste agenda was 'Twilight'. This Rose is a very interesting blend of 95% Michigan Riesling and 5% Argentine Malbec. Twilight is another great example of a 'summer sipper' or a wine that would pair well with salads, chicken, and particularly goat cheese (which we had!). It is deep pink in color and at 2.9% residual sugar, has a mild amount of sweetness to it. The nose has wonderful hints of watermelon, strawberry and rhubarb. The palate displays bright watermelon, strawberry, and raspberry characteristics. For me, this wine was my favorite of the night and, as it warmed in the bottle, it opened up more to enhance the tastes I got when it was chilled. Twilight us a delight and at a suggested retail price of $12.99, it is WELL worth the effort to find or even order from the winery.

Our last wine of the evening was the 2008 Proprietor's Reserve 'Trio', so named for its three varietal blend of Merlot (73.1%), Cabernet Franc (24.5%) and Pinot Noir (2.4%).   On the nose, there are hints of tobacco, plum, and vanilla. The palate presents flavors of dark berries, vanilla, plum, and hints of chocolate. Winemaker Brian Hosmer noted that this wine seems to be going through a 'difficult' stage and may need another year of two to get out of that stage. I would agree. The initial tastes on the palate are very nice, but as the wine hits the mid-palate and back-end, the flavors fade. With a little more time in bottle, this could be very nice. Suggested retail on this is $19.99 and probably worth an investment in a few years, or today, to hold for a while in cellar.

As I usually do, I had a great time tasting and tweeting about the wines of a great and iconic Michigan winery.  If you have not visited Chateau Chantal (Kurt, I am calling you out!), GO! The 65 acre site sits at the top of a ridge 12 miles north of Traverse City on the Old Mission Peninsula. The unparalleled views of both bays, as well as it beautiful bed and breakfast makes this a perfect destination on your Michigan wine travels.

Much thanks to Marie-Chantal Dalese and Brian Hosmer at Chateau Chantal for being wonderful hosts. Also, big props to Shannon and Cortney Casey of Michigan by the Bottle for their continued efforts to promote Michigan wines through these Tweet & Taste events. If you have not taken part in these events, you should. The next Tweet & Taste is June 15th!  Please join us!

Cheers. . . and GO WINGS!

It's baaack!!!

thewinemonologues.com — Tue, 03 May 2011 16:50:00 GMT

After months of retooling, recalibrating and new paint, Tweet & Taste Michigan is back! Well, maybe not the retooling, recalibrating and paint, but it's back!

At 7:30 pm on Tuesday May 10th a group of wine experts, bloggers and enthusiasts are taking part in a "virtual tasting" on Twitter lead by Shannon and Cortney Casey of Michigan by the Bottle. We invite you to join in and participate as we taste four wines from Chateau Chantal. This event will allow you to participate in or just follow along in the tweets of a fine group of wine enthusiasts as we taste. Brian Hosmer, the wine maker at Chateau Chantal, will be online to answer any questions. Marie-Chantal Dalese, the marketing director from Chateau Chantal, will also be online to provide further insight into the winery and the bed and breakfast up at the Chateau.

For more detail, please check out www.michiganbythebottle.com/ttmi.html

Tweet & Taste events are wonderful ways to learn about the wonderful world of Michigan wine. Please plan on joining us! If you have any questions, do not hesitate to ask!

The Grand Riesling Tasting of 2011

thewinemonologues.com — Sun, 10 Apr 2011 15:35:00 GMT

“Michigan winemakers produce wonderful Rieslings!” This I know and have known for sometime. But what I really wanted to know was how do these Michigan Rieslings compare to Rieslings from the more prominent Riesling regions around the globe? With the help of a few of my best “wine-friends,” I set to find out. In our tasting adventure, we discovered that not only is Riesling a wonderful varietal, but it is also a varietal with different characteristics from wine to wine, region to region. We also discovered that well-made Riesling has true age-ability.

A bit about Riesling

Rielsing originated in Germany almost 600 years ago. The first documented growths were in the Rheingau region and then in the Mosel region. Today, Riesling is grown all around the world with the most prominent regions being: Germany (the Mosel, Rheingau, Rheinhessen, Pfalz, and Nahe regions); France (Alsace); North America (Washington, Oregon, California, New York, Michigan and Ontario, Canada); Australia (Claire Valley); New Zealand (the Marlborough and Nelson regions) and Austria (the Wachau, Kamptal and Kremstal regions). http://www.drinkriesling.com/riesling-rules-book/regions/sacred-places-riesling-growing-regions/

Riesling is a versatile varietal that pairs very well with food and is equally good on its own. It has the acid to cut through the richness of meats and sauces and also the fruit sweetness to pair well with spicy food as well as lighter and more flavorful meals.

The Parameters of our tasting

Our “Grand Riesling Tasting of 2011” involved 8 tasters: Marshal Wehr and his fiancé Marilyn, Kurt Hornick and his girlfriend Jill, Shannon and Cortney Casey of ‘Michigan by the Bottle’ and, of course, my wife Jennifer. Now, we are by no means ‘wine experts’, but I will say, we can hold our own at a tasting!

We settled on 10 Rieslings from: Michigan (Black Star Farms and Chateau Grand Traverse); New York/Finger Lakes (Hermann J. Wiemer); Australia (Stump Jump- D’Arenberg); Washington (Eroica); Oregon (Willamette Valley Reserve); Germany (Deidesheimer Paradieggarten Kabinette-Pfalz); New Zealand (Spy Valley); California (Hagafen); and France (Domaine Bott Freres Reserve).

To be fair and impartial, we tasted all the Rieslings blind and at room temperature to allow the wines to show their true flavors. None of the wines were “scored” and the tasting was not a contest—simply a comparison.

The “Reveal”

Going into the tasting I was worried that most, if not all, of the Rieslings would fall into the “general” Riesling tasting profile of wines that are nicely acidic with smells and tastes of tropical fruits and/or apples. What we discovered was not what I expected. What we found was that, for the most part, Riesling can be a very diverse wine in its smells and tastes.

After tasting the 10 wines, some of the comments and tasting notes of the group included smells of “apples,” “melon,” “peaches,” “minerals” and “wet stone,” which are what you might expect at a Riesling tasting. There were also though, smells of “lemon,” “honey,” “candied grapefruit,” “copper,” “vegetable” and “grassiness” . . . some scents you may not expect in a Riesling. As to the palate, more times than not there were comments of tastes of “tropical fruits,” “apples,” “stone fruit” and “peaches.” What we also found though, were tastes of “creamy grapefruit,” “grassiness,” and “lemon-lime,” again, not your usual Riesling profiles.

A few of the surprise tastes and smells and the associated wines include:

Australian Stump Jump: A lot of minerality on the nose but tasted like creamy grapefruit on the palate—almost like a muted Sauvignon Blanc (we checked—it was a Riesling on the label);

Willamette Valley Reserve from Oregon: Smelled of “candied grapefruit” but tasted like creamy melons and white peaches;

Spy Valley from New Zealand: Slight air of grassiness on the nose that is typical of New Zealand Sauvignon Blancs and was tart and lemony on the palate (again we checked and it was a Riesling);

Chateau Grand Traverse: The biggest surprise of the evening was the bottle with scents of “vegetables” and melon on the nose and melons with a zing of lemon on the palate. This was the first time any of our tasters recalled smelling vegetables in a Riesling but this Dry Riesling from Michigan consistently received these tasting notes.

A Surprise and Delight

I noted earlier that this tasting was not a competition, but I have to say, one of the best Rieslings of the evening, was the oldest of the bunch. Lee Hershey, one of the most knowledgeable wine experts in southeast Michigan, donated a 1969 Riesling from the Mosel region of Germany. The cork was “surgically” removed by Marshall Wehr to a Riesling that was honey-brown in color and exploded with a scent and taste of delicious FIG! Although more than 40 years old, this Riesling still had the acid and flavor profile to stay with the other young Rieslings of the evening!

That is that. . .

The Grand Riesling Tasting of 2011 was a great deal of fun for all of us. It was a great opportunity to come together and taste a wonderful varietal on a truly objective basis. I think it reminded all of us that Riesling truly is a great food wine but it also taught us that this varietal can be very diverse from country to county.

Quo is me. . .

thewinemonologues.com — Sun, 03 Apr 2011 22:43:00 GMT

Wine is a "social drink". It is meant to be consumed with family, friends, co-workers, and so on. My best memories in wine always seem to involve wine enjoyed with family or friends.

One of my biggest "wine fans" is my wife. She prompted me to begin this blog. She is my biggest cheerleader in my wine world-- and my world generally. She is also the person that I most enjoy sharing wine with. Not only because she is my biggest cheerleader, but also because of the trust she has in my wine choices (she once called me from Brazil for a wine recommendation) and because of her reaction when I present her with a wine that she has never had before and I am sure she is going to love. My wife has been out of town this past week and returns from overseas this Wednesday. Last night I enjoyed a nice Riesling watching the Men's NCAA Final Four and tonight, I am enjoying a great Grenache from Spain with dinner and before the Notre Dame game in the Ladies' NCAA Final Four (my wife is a Domer)-- neither wine will be quite as good as it would be if she were here.

Quo!

I finished my "dad duties" for today and stopped at Holiday Market in Canton to pick up dinner for the kids and me. I am always looking for a recommendation from Santos at Holiday (he and I seem to share a similar palate-- which is a great advantage for me). I took a quick stroll through the wine aisle and noticed the 'Quo' and Santos' recommendation that this Spanish Grenache is one of the best made Spanish wines he has tasted in a while. Well, how could I resist?!? AND with a $9.00 price tag, I grabbed one to go.

Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net

I brought this bottle home and decanted it for about an hour (decant your red wines people!!). Dark violet color in the glass, the nose presents wonderful aromas of violets, cherries, chocolate, with hints of tobacco and dirt. On the palate, I tasted raspberries, strawberries, blackberries, chocalate and a hint of green pepper. Quo is a well balanced wine that is still young so the tannins are still very present, but with decanting they smooth out (decant your young red wines folks!). Quo would pair well with burgers or barbeque chicken. It is a wonderful wine that I truly enjoyed. . . but it will be better when I share it with my wife when she comes home.

Be sure to share some wine soon with someone special to you. Cheers!

Bukettraube. . . huh?

thewinemonologues.com — Sat, 02 Apr 2011 19:14:00 GMT

Bukettraube. . . geshundheit!

That was the first thing that came to my mind when I heard the word 'Bukettraube'. Turns out, it is not a sneeze, but a grape varietal.

Bukettraube. . .

Bukettraube (bu-ket-trau-be) is a white grape varietal grown predominantly in South Africa and is generally used as part of blends to make sweet wines. It is believed to have its origins in Germany and typically, the single varietal wines have a Muscat-type bouquet. Its flavor profile can include tastes of pears, apricots, and peaches. This is a varietal that should be consumed young. It has a very short shelf life and thus, can be hard to find.

2010 Cederberg Bukettraube. . .

I found this almost by mistake at Holiday Market in Canton. While waiting for my wife to finish at the seafood counter, I was perusing the wine aisle (as I am inclined to do) and came across this bottle. Priced at $15 and unknown to me, I grabbed it, excited that I could add it to my Century Club list.

Very pale straw color in the glass, the nose was muted a bit in the beginning but, with more time, scents of green apple, peaches and honey came through. The palate is full of pineapple, green apple, peach, honey, spice and a touch of mango. This wine was surprisingly acidic and even did well on a revisit the second day. A great "porch wine" for the price, go give this one a shot to take the place of the usual Chardonnay, Riesling or Pinot Grigio!

Always looking to expand your palate. . . Cheers!

Fat Bastard!

thewinemonologues.com — Mon, 28 Mar 2011 15:26:00 GMT

My wife left yesterday for a 10 day trip overseas. In honor of her "world wide adventure" (or more likely, to have her avoid trying this wine with me), I opened a bottle of the 2009 Fat Bastard Merlot.

Yep, you've seen the bottles on your grocery store shelf-- the little Hippo on the top of the label, the cute name for the wine-- unforgettable -- they are everywhere! They also have a great price point -- usually around $10.00 per bottle --AND-- Fat Bastard is a French wine!! A "vin de pays" (French "country wine" for those who do not speak French-- a step above a "table wine" in France, but below an AOC wine). How bad can it be, I thought ?!?!?!?

Well . . . . . . .

The story behind "Fat Bastard". . .

From the back label -- Fat Bastard was the result of the efforts of good friends Thierry Boudinaud (a renowned French winemaker) and Guy Anderson ( a British wine industry rebel) who created Fat Bastard by accident.

"It started out as an experiment Thierry had been doing in the back of his cellar, leaving a barrel 'on the lees' (yeast cells). He didn't know what to expect, but when the friends tried the wine Thierry exclaimed [in a thick French accent] . . . 'Now zat is what you call eh Phet bast-ard!' This very British expression perfectly describes the wine's wonderful color and round, rich palate, so that's what they called it."

Mmmm. . . not so much. . .

2009 Fat Bastard Merlot

I opened and decanted the Hippo's Merlot for about 45 minutes. Ruby red in color, this wine's nose was lacking, very lacking. I got some blackberry and blueberry, but I had to search for it. The wine on the palate was not much better. Initially, this Merlot has tastes of plum and blackberry but by the midpalate it is gone and does not reappear at the back end of your palate. This is a disjointed wine that has really no personality other than the catchy name and Hippo on the label.

I tried to make this wine work-- I really did! I left it open for hours and kept going back to it. I swirled and swirled hoping it would open up. It never did. I am glad that I only paid $9.00 for this bottle. I am not even sure it is worth that much though, with other wine, for only a few bucks more, on the shelves that are much better.

I hate to "bash" wines. But, this wine is available everywhere to everyone and I am sure that a lot of you have wondered what the "Hippo wine" with the funny name was all about. Now you know. Stay away (in my best thick French accent).

My view from the other side of the tasting table.

thewinemonologues.com — Fri, 25 Mar 2011 00:05:00 GMT

If you read my blog, chances are you have been to a "strolling" wine tasting--one in which you move from table to table trying different wines from different producers.

You approach the table, wait to be greeted by the winery rep/wine pourer, survey the bottles and, finally, make your choice. Once the choice is made, the tasting process begins -- the swirl, the color, the nose, and, of course, the taste and feel of the wine itself. Do you like it? Do you want to taste another wine from this vintner or are we just walking away now?

If the wine was interesting -- in a good or not so good way -- we probably have questions:

what varietals are included in any blends;
single vineyard grapes or from multiple vineyards;
estate grown grapes;
if a blend, why did the unmakes choose the varietals and how did they choose the blend percentages and so on and so on

If we are lucky, the person on the other side of the table has more information than we do about the wine we just tasted. If we are really lucky, the person on the other side of the table is the winemaker.

Sometimes, the person on the other side of the table is just a random person, college student or convention center employee. Have you ever wondered what it might be like to be the person on the other side of the taste -- thought you could do a better job? I had that chance earlier this week.

Black Star Farms gave me the opportunity to represent them at a tasting this week at Terry B's in Dexter, Michigan. Terry B's was hosting a Michigan wine tasting event and this was a no-brainer as Black Star Farms is a favorite of mine.

The premise. . .

Coryn Briggs, Director of Marketing at Black Star Farms, asked me last week if my wife and I would be available to pour and discuss some of Blackstar's wine at the tasting yesterday. My initial thought was "Duh!!". Of course, reality set in some hours later and I asked myself was I crazy? Could I stand in for Coryn or Lee Lutes (Black Star's winemaker) and not completely make a fool of myself (my wife is never a fool and certainly I would never suggest otherwise). Well, maybe I couldn't be as knowledgeable as the winemaker but I decided I could be better than a college student looking to make a few bucks. And, I have enjoyed most of Black Star's selections and I could always fall back on the "spec sheets".

Coryn did a great of job of prepping me for my assignment. I received the brochures and all the information I could want about the four wines that I would be pouring. I studied the documents thoroughly in the morning and was feeling confident when my wife called to say she could not leave the office as planned. My security blanket gone, I headed out the door shaken but still confident that I could handle this event.

The Arrival. . .

I arrived early to set up but found that four tables were already arranged in one small room of the restaurant and three others were set up in the next room. Black Star was slated next to Chateau Chantal and across from Bel Lago and Bowers Harbor. I was setup in no time.

Next to me, Chateau Chantal's rep was waiting for his wine (the wholesaler was running late). We introduced ourselves and, low and behold, I was talking to one of the original investors in Chateau Chantal! Across from me, the Bel Lago representative arrived and I recognized him from previous tastings -- Charlie Edson, the winemaker at Bel Lago. Yeah, I was out-manned here.

What I learned. . .

First and foremost, I had a lot of fun pouring and talking to the customers who came in for the tasting. I learned that. . .

. . . there are different wine tasters-- those that started only with white wines and would make there way around the room and then come back around for the reds;

. . . there are more "spitters" than I thought (at least at this event)-- I am not a spitter-- but a good number of tasters are--and that is not a bad thing!;

. . . there are some tasters that are very uncomfortable in their "wine skin" and are there for the education--which I was happy to supply -- taking them through wine by wine, varietal by varietal--this was right up my alley;

. . . there are a variety of ways tasters express what they think about the wines-

there were those that just poured out what they did not like
then there were those that sipped and then gulped, expressing their approval
there were some that scrunched their noses if they disliked a wine and
there were those that smiled and gave a nod if they liked what they tasted, and
there were the "vocal" tasters who just exclaimed "oh, I don't like that" or "oh, that is good";

. . . there are tasters that are very inquisitive about the wine, vineyard, winemaker, varietals, bottle age, what type of barrels are used. . . etc;

. . . there are tasters who are there to taste wine and socialize-- like the very nice couple I spoke to about their wedding and the fact that they had the ceremony at Bowers Harbor but stayed the night at Black Star Farms;

. . . there are the "runners" as I referred to them. . . for instance the husband who strolled the tasting with two glasses and would take tastes back to his table-- I did not see his wife until the very end when they were leaving;

. . . there are the "note-takers" who take notes on their sheets provided by the restaurant or, as in yesterday, the gentleman who would take a taste, walk away and dictate his thoughts into a dictaphone and then come back, taste and repeat the process throughout the night;

. . . there are the tasters who approach the table telling me "I was told to try. . .", they had received the advice of a friend or spouse to try one of the bottles;

. . . there are the tasters who go right down the row of bottles you have, tasting every bottle in order of presentation (thus I put the whites to their left and the red last!);

But, what I really learned is that -- at least for the Michigan winemakers -- this is not a competition. Everyone was terrific and I had a great time talking to the other "reps".

I wasn't out-manned at all. But, I did miss my wife. She would have loved this!