After a very long break, Wine Time TV will be returning to regularity in the world of Winos online. Thanks to the drive from Wine Time TV writer Jodi Fritch and her interest to continue, I’m getting motivated and sparked!

Not having been able to afford wine as of late makes it kind of hard to be inspired to produce content around it. That’s all changing as opportunities and new money are arising. Yay!

I’m sure WTTV will reinvent itself yet again and bring another interesting twist to an old topic that’s often not-so-interestingly explored. Does that make sense?

Now in North Hollywood, I’m looking for the right ‘angle’ to approach the next Wine Time TV edition. Perhaps a wine shop or wine bar partnership? Hm…

I’ll let you know as soon as I figure it out. Meanwhile, chime in with any thoughts anytime.

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.

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.

One thing I’ve learned about drinking wine is to ultimately trust your own taste buds, no matter what any Wine Pro attempts to tell you otherwise.

I’m famous for being in a setting where we’re all drinking a vintage that is supposed to be of exceptional taste and quality and I’m the one thinking, “Hm, this wine sucks…” whereas the others around me are seemingly orgasmic while drinking. Then I have to think, what’s MY problem anyway? “Did I just brush my teeth or something?” Is that why this glass doesn’t appeal to me?

Whatever the case, there is no WRONG in wine tasting, just differences of opinions. So with that in mind, I offer this general advice when it comes to Pairing your wine with a meal. Though many will agree with these generalities (even some Pros), it matters not to me as it’s my formula that I’ve found works for my tastes so far. Maybe it appeals to yours as well?

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Starters

If you are considering fresh salads of somekind, the appropriate wine may be a Sauvignon Blanc.

However, if you are serving cheese, the best company could be a Merlot. Works great with a cheese fondue as well. Been there, done that!

For pizzas, cold cuts or snacks in general, a great choice is a Rosé since they tend to be on the lighter side of the Winosphere.

Main Course

A general good choice for a main course, particularly when it is an important dish, a great wine would be a Cabernet Sauvignon. It’s an awesome ‘all around’, pair-able and certainly drinkable wine to have in the house at any time and for just about any occasion.

But, if the main course includes sour dishes such as seafood, then put your money where the Sauvignon Blanc is and I’ll bet you’ll have a perfect match!

Nonetheless, if you’re serving a red meat dish, you could stretch a bit from the norm and

surprise your guests with a nice Malbec wine. I recently went for an Argentinean vintage from a winemaker I met while producing their Ad spot for Wine Time TV. They gave me a few bottles as payment and I certainly couldn’t complain. Pretty sweet deal!

As any Wino would agree, there’s sort of a standard rule when it comes to fish as a main dish. White wines are the ticket in that department and I definitely agree. So far in my limited Wino-ramma lifestyle, I have to say there’s nothing better than a nice buttery Chardonnay. Then again, if it’s a greasy fish dish (say that 10 times fast…I dare you!) try a dry one on for size. Hm, that whole paragraph seems like it belongs in a Rap song. See what I mean?

Alternately, If you don’t like white wine at all, besides being weird you can also pair fish with a nice Pinot Noir. No worries, no one will think any less of you. If they do, their snobs and you shouldn’t be hanging out with them in the first place; Let alone cooking them dinner!

Lastly, spicy dishes can sometimes be tricky. I’m going to suggest a Syrah simply because I can’t think of anything better. I’ve had the experience and was quite pleased with the result. The only problem I found is, Syrah vintages aren’t often available in your basic shopping location. Maybe you’ll have to go to a real wine seller. Maybe not.

Desserts

Taking into account that desserts themselves are sweet, it’s a logical pairing point to go for a sweet wine as well. Any other choice of wine can and will likely be succumbed by the desserts sweetness. Does that make sense? Admittedly, I’m totally NOT a dessert dude so I have little to offer on this point. However, my friend the Internet suggests a Chenin Blanc, which is a white wine grape variety from the Loire valley of France and as we all know those Frenchies sure can make pretty happening desserts! If I’m wrong, blame the Internet.

Happy pairing and thanks for reading.

It’s been a fun ride so far virtually hanging out with Foodie & Wino Tanya Melillo! This webisode of the 4 part series is by far the funniest. Tanya and I seem to be laughing the whole time about one thing or another. In this clip we learn what kind of man this attractive and single lady goes for as well as where to take her on a date. Tanya also reveals a brand new project which involves dinner with 5th generation winemaker Karl Wente.

*Music - Sir Charlie London’s “Enjoy – Forum De Luxe” Edit

Special thanks to Susanne and her friend Monika. Since living on the country in Hamburg Germany at present, internet speeds are of the stone age. Well, you get my point. A thrown rock would reach point B faster than a mouse click around here. Anyway, on occasion it’s necessary to drive the data to a neighboring town with faster internet in order to upload a 125MB file without any connection errors. Thanks again ladies!

Thanks for watching.
Kamary Phillips

Ah, thank Goddess for Spanish wines! This one was a steal at only €2.69! This 2008 had a wonderful, rich fruity taste. Though young, this BIO wine was quite smooth with no ‘tangy’ aftertaste which might otherwise suggest needing to lay down another year. We were totally satisfied with it. More than normally, I noticed a real similarity to California wine with this particular bottle. Good call Susy!

Click To Enlarge

No body and I mean nobody can Hobnob like my current guest, Wine Pro and Foodie Tanya Melillo. The Wine Time TV series continues with Part 2 (of 3 or 4 clips) of my then live Skype interview with one if the new stars of PBS’ The Winemakers Season 2, where I learned of Tanya’s exciting encounters with French Laundry’s Thomas Keller, top chefs Gary Danko and Traci des Jardins, retired Playboy and current Mayor of San Francisco Gavin Newsom and more!

Thanks for reading!
Kamary

I’m always excited to make new Wine Time TV shows however this next series is particularly interesting for me. This marks my first attempt at incorporating a Skype video call with the guest!

Recently I had the honor of hanging out (virtually) with top Foodie and Wino and new star talent in The Winemakers Season 2 (PBS), Tanya Melillo! In this first websode we learn a lot more about Tanya and what makes her tick. We also discover how the heck she and I even know about one another. And I finally figure out what her connection with the likes of comedian Will Ferrell, star chef’s Tom Colicchio and Rocco Dispirito are all about!

Here’s a new promo image you might see floating around the Interwebs courtesy of my boys at Modern Media Maniacs.com!

Given that Wine Time TV is currently a low to no budget production, what do you do when you really want to involve some amazing talent in the show but they live 7 hours away by car (LA -> SF) or even 12 hours by plane (Hamburg -> SF) and you can’t simply travel to meet each other for an hour or two to have an engaging interview?


You use SKYPE!


That’s what my next guest (Tanya Melillo) and I managed for a first time attempt. She’s a terribly interesting Wino with lots to talk about. Yes, that’s a compliment! Tune in October 1st for Wine Time TV Webisode #5!

Here’s a teaser…