When I first heard about the World Wine Tour it was announced well before the recent tragedy in Haiti. I thought it important to share this post, just as I read it the first time it was written by Pri Anish Vag. Whether Haiti has been incorporated into their master plan, I don’t know.

How can a bottle of wine help the world? And how can the wine world come together, to change the lives of those in the greatest need? How can those in the wine industry really help the lives of those less fortunate?

In January of 2010 Anja Cheriakova and Georges Janssens will be starting a world wine charity tour. The pair will be visiting over 300 wineries around the globe, inviting them to donate a bottle of their best wine for the cause. Upon completion of their journey, which will include most wine growing regions of the world, they will hold an auction of the wines in the Napa Valley of California, donating all proceeds to charity. It will hope to raise 150, 000 USD.

To make this remarkable humanitarian project possible, the World Wine Tour 2010 project is seeking sponsorship, in return for marketing and exposure throughout the mission. The sponsors will be promoted through media broadcasts, and also directly through visits to wineries and other wine related businesses. For those interested in becoming a sponsor let me know.

The proceeds will support the Lao Rehabilitation Foundation Inc. (LRF). There the funds will go towards a special interest in education for children, by rebuilding a school in Simmano Village that was destroyed in 2008 by massive floods.

Average income per year in the destroyed schools village is estimated to be $16 US. LRF is one of the few foundations that works specifically in Laos to improve conditions there.

Aside from the sponsors to promote, the wineries to showcase, and the charity to raise funds for, the pair hope to motivate young people of their generation to combine their passions and dreams with humanitarian goals, which is what this world needs most.

There is something wonderful about sharing a meal and wine with close friends and family that is like no other experience in the world.  This experience for me is amplified, when the food is prepared at home.

It often occurs to me that I may not be normal.  When I am planning to have people over, I get really into it.  For me this is more than just a passion, this is full blown obsession.  Planning all of the courses (there are usually three to four), making sure that each course makes sense in the scheme of the whole meal.  Sometimes its about the wine and I plan that part first, and sometimes its about the food.  This weekend was a great weekend for cooking.  One of those weekends in which everything turned out perfectly.  Although we cooked several different dishes this weekend, we served the same wine all weekend and it was a great match.

My passion for wine is based on the shared experience of pairing wine and food with friends.  This weekend we were lucky enough to stumble on to a great value Cotes-du-Rhone at my local wine store.  We purchased this wine (a lot of this wine over the weekend) at the incredible price of $4.99.  I approached this wine with caution, fully expecting to have to stick the cork back in it and return it to its retail home of origin.  The great thing about wines at this price point when you are lucky enough to find them, is that you expect nothing.  If the wine is drinkable at all (and this one was), it is almost impossible for it to under-deliver. I realize that with three years on the bottle, the reason why it was on sale–potentially past its prime.  Would we have rescued it in time?  Good with Roast Chicken on Thursday, Good with Mushroom Pasta on Friday night, and I think perhaps the best with Breaded Pork Chops and Sage Cream Gravy on Saturday night.  Success!

I found this experience useful in reminding me that it is easier to match wine with food than many people think.  I believe that there are some matches that are better, but overall it’s pretty easy and nothing that should intimidate anyone.  It also reminded me that I have a sort of rustic style to my cooking that makes a wine like Cotes-du-Rhone a great match for many of the dishes that we enjoy at home.

I have enjoyed wines from the Rhone (as well as Rhone style wines from the New World) for quite some time.  I would have to say that this affair with Cotes-du-Rhone wines was love at first sip for me.  The red wines labeled Cotes-du-Rhone are made for early consumption.  Typically, they are bursting with red and dark fruit flavors and aromas and are very light on tannin.  This makes them generally pretty easy drinking and a nice pairing for a variety of foods.  If you prefer a fuller bodied wine, search for a Cotes-du-Rhone Village, or perhaps a Cotes du Luberon or Cotes du Ventoux (sub-appellations of Cotes-du-Rhone).

I don’t do this that often

(or maybe this is the first time, can’t remember) but I just can’t resist quoting this wine review I received in Facebook. You’ll find a link below to the original posting and by all means, take a peek because there’s more.

Nonetheless, I got such a kick out of this wine description. I know it’s an exceptional review from the author and not his/her normal schtick but man… after reading it I wasn’t sure if I should open the bottle or ‘use’ it in some wicked way, LOL!

No matter your reaction, Wine Time TV is not affiliated with the wine nor winery in question so indulge at your own risk. I’ve posted this as pure entertaining fodder for wine fodder-lovers and whether you have the slightest idea what the wine tastes like after this impressive description is of little interest. Got 40 bucks to burn, go for it!

And I quote;

Overall character is that of a sex loaded scarlet; endowed, jaunty and erotically scented with every part smelling and tasting provocative, flamboyant and blooming.  Its gorgeous, vaunting style is burning, mantling and amorous with a extravagant softness that is grandiose, exotic and pursed lipped.  

There is a edginess, sophistication and dominating air that questions whether your palette has the true aptitude to handle the complete clutch of this much worldliness.  The body is chasmal, bounteous and a little weighty.  In the tasting profile you will never find the true heart of this scandalous wine so just enjoy your x-rated time together. Be aware you will be left lauding and lost when you awake.

The principle flavors change dramatically throughout the decanting process and are generally very floral including red roses, lavender, geranium, dried hibiscus flowers, cranberry raisins, currant jelly, mango with skins, red plums, cobbler, red cherry pie, marmalade red apple skins, strawberry balsamic, raspberry iced tea, fig jelly, orange flower water, cinnamon, nutmeg, coriander, paprika, star anise, graham cracker, sweet baking spice, at times cassis, blackberry bramble and whole black peppercorn.

I don’t know about you but right after I figure out what the hell “chasmal” means, I’m off for a cigarette.
Phew!

Thanks for reading.

READ MORE about this sexy Zinfandel via SONOMA SOMMELIER :: AZZARO ZINFANDEL 2006.

Do wine scores matter?

 This seems to be a favorite topic among bloggers and wine consumers, so let me throw ‘what I believe’ into the ring.  You have to love the internet!

What if I like a wine that has been rated poorly?

What if my friends find out?

OMG!  Seriously!  Relax – this is supposed to be fun.  This is wine.  Swirl it, smell it, taste it, and decide one very important thing . . . do you like it.

However, let’s talk about the way wines are evaluated and perceived, and how you can apply some of this to your own wine tasting experience.  The only way to learn this is lots of practice.  I know, terrible news.

Professional wine tasting is based on two things, objective and subjective evaluation of the liquid in your glass. An objective evaluation of wine will provide the taster with information regarding the more concrete qualities of wine (acidity, sweetness, and tannin).  These qualities are roughly measurable and experienced in the same way by most people.  These qualities are measurable when we remember that on a scale of low to high – medium is the norm.

Subjective evaluation of wine will provide information regarding the wine’s smell and taste.  These qualities are interpreted by an individual’s memory.  They are perceived differently by an individual based on their past experiences.

While it is important to note that professional wine critics taste hundreds of wines every year, it is also important

to note that this is done so in a very sterile environment and independent of food and the company of good friends, which in tampawinewoman’s opinion, always enhance the wine drinking experience.

The end game is all about how you interpret the wine, whether you are comfortable with the wine’s value (the enjoyment of the wine versus the price paid for the glass or bottle), and ultimately whether you love or hate the wine.

The thing that wine critics have over us “regular” people, is that they taste more wine then we could imagine (and I can imagine a lot).  Therefore, they are comfortable with the process of evaluating wine.  Learning to taste wine like a professional is a skill, something that with practice you can learn.  Lots of thoroughly enjoyable practice!

I consider myself an ‘everyman wine drinker’. That is to say, I’m far from qualified to speak on the impeccable vintages out there being indulged upon by the upwardly mobile, particularly as I can’t afford the exorbitant prices. No, instead, I pride myself on finding impeccable bargains.

The dictionary defines BARGAIN as follows;

a thing bought or offered for sale more cheaply than is usual or expected : the secondhand table was a real bargain | [as adj. ] household and electrical goods at bargain prices.

I define bargain as;

A great tasting wine at a cheap price.

The last few months I’ve had the pleasure of living in Europe. It’s been a pleasure for a variety of reasons but one
of the things I’ll miss most (I’m off to Cali in Feb.) and I’ve said it before, will be the great many wines they have here. Great wines at everyman prices.

If you’ve been with us here at Wine Time TV.net since the beginning, then you already know that I on occasion like to share the wealth of my worldly wine exploits. Or simply put, I like to brag about scoring killer wines at awesome prices.

Today I was blessed with another bottle of 2007 Toscana Rosso. A soft and fruity Italian wine with a tinge of tang to it. Sparkling rich in color and a friendly nose, this wine has a certain neutrality to it that I imagine it could easily appeal to those who don’t really dig red wine and those who do, will appreciate it’s taste and respect it’s origins.

Oh, and did I mention it costs a mere €1.99 a bottle? Wine on.

Thanks for reading.

One of the things that I love about wine is that there is always so  much to learn.

This passion for learning (some may say obsession) contributes to the rather extensive wine library that I keep at home.

As I was putting some notes together for a presentation I am giving, I  came across one of my favorite wine quotes.

“every single bottle represents a year in the life of  somewhere.” (Matt Skinner)

In addition to being an insightful statement about terroir (more about terroir another time), this statement echoes some of my feelings about tasting and appreciating wine.

1.  Be respectful of the juice

2.  Give credit to the effort that goes into producing every bottle.

and, most importantly …

3.  Slow down

Take the time to get to know your wine.  Smell the wine.  Really get  in there, and not just once.  Great wine will

change dramatically the  longer it is in your glass.  Put away the gadgetry (specifically the Vinturi and other similar aerators) and let the wine do  it’s thing on its own timeline.  Enjoy this experience.  It’s a new year, start it out just a bit slower and appreciate all the aromas in your glass of wine.

This year for Christmas I got a pretty cool hourglass wine decanter. And though I am no daily drinker of red wine, I can certainly taste the difference a little breath of fresh air makes. Usually I would just set an open bottle of red wine on the counter for a little while before finally drinking it. However, after having used a wine decanter, I’m hooked. Just when I thought swirling and sniffing were cool enough, now there’s something else I can do before finally drinking the damn goodness! I have decided that I will never go back to the old ways again and if there’s no decanter around, I’m having a beer.


Here’s a breakdown of what heck a decanter is and does; A vessel, often made out of glass or lead crystal which is used to separate sediment from another vessel of liquid, for example a bottle of red wine. In this separation process, the sediment is left in a small amount of liquid in the original vessel, and the clear/clean liquid remains in the decanter.


Decanting red wine, however, serves another important purpose besides the whole sediment separation bit and that is to oxygenate the wine. All the Winos I know call it Aeration so I’m rolling with that. Whereas every body outside of the Wine Blogosphere would likely call the process of adding oxygen to a liquid, Oxygenation. Whatever. I trust you’ll make the right choice.


Why do this in the first place, you ask? Well, pretend you did. Why are you so difficult? Since Wine has been sealed in a vacuumed bottle for years, its body and shape are compressed to some extent. Oxygenating wine opens it up by expanding it with air. That breath of fresh air takes the edge off and enhances the aromas and bouquet. Or not. Some Wine experts will disagree with Aeration completely but they’re not cool anyway, so let’s not even talk about them. We’re the boss of us and we say Aeration rocks!


Okay, back to business. Decanting an old bottle of wine is quite simple if you keep in mind two steps. Firstly, it is important to stand the bottle of wine up for several hours to allow the sediment to settle to the bottom of the bottle. Why so long?! Because the big chunks of sediment will settle to the bottle quite quickly, however the finer sediment will take much longer silly.


Here’s how; In a well lit room slowly begin to pour the wine into your awesome decanter. If your decanter’s not awesome, drink beer. Once you have roughly one third left in the bottle have a look at the neck of the bottle for the sediment. Continue but once you begin to see sediment in the neck of the bottle, stop pouring. The wine in your decanter should now be sediment free. If it isn’t it’s because you’re not very good at it. Practice makes perfect and it’s fun! Practice!


Some people say that it is not necessary to decant your everyday bottle of red wine. While this might be true, other people say there’s certainly no harm in it. I think those two groups should meet and duke it out sometime. I’m the kind of Wino that wants clarity. I need answers! LOL! Anyway, with your Average-Joe-Wine, there might not be as much sediment in the bottle to separate or any at all, but the aeration will still likely enhance the flavor and aromas favorably and besides all that, you need the practice going from bottle to Decanter. The easiest wine to decant will be your young bottles of wine sine the goal is to have as much of the wine come in contact with oxygen as possible. Just pour it in so it splashes a lot in the Decanter. Make sure you’ve got that new white Silk shirt on you got for Christmas! Finally, let the decanter sit for a moment to rest before serving. All that splashing about is tiring.

Enjoy!

Thanks for reading.