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!

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.

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.

Dear Wine Stores:
It is with heavy heart that I write to you during this holiday season.  I must request that you stop staffing your stores with employees who are completely uneducated about wine and have no desire to learn.  Additionally, I must request that if you insist in continuing this practice that you have them refrain from distributing bad information to customers.
Sincerely,tampawinewoman

Dear Wine Consumers:
If I had only one wish this holiday season it would be that you re-evaluate where you are buying your wine.  We are so lucky to have some really great wine shops in the area filled with both knowledgeable staff and knowledgeable consumers that it would only make sense to support such places.  If you live in the Tampa Bay area, please email me and I will tell you where you can visit such a store close to your home.  
Sincerely,tampawinewoman





I MUST RANT just for a second 

So … here’s the deal … I had a fantastic wine dinner at my house this weekend.  All Australian themed.  My friend called me up and said, I would like to buy some wine for the dinner, can you recommend some bottles.  Happily I responded with a list of bottles that I know are readily available.  

As we were discussing the wine selections over appetizers I could not believe the ‘bad’ and ‘just plain horribly wrong’ information that she had received from the ‘wine person’ at the ‘big and large’ wine store.  There are so many people out there handing out incorrect information about wine and confusing everyone, what’s one more, right.  

During this holiday season find a wine store that you love, and a wine person you can trust.  Let’s support the small wine stores, who staff their stores with love and passion and have in place a staff that can truly assist you with correct wine information.

FYI – they do make sparkling wine in Australia! and you do sell it – as I saw it on your shelf just two days before in large supply.

Talk about a ghost of Christmas past. That was my first thought when I went into the cellar to pull out a bottle of red to go along with our take-out pizza the other night. This Christmas apparition, a 1996 Sterling Merlot, was still dressed in the gold ribbon it wore when it arrived at Club Loco back in the late 90s. It was dustier than I remembered.

Over the past decade, I’ve often thought of Merlot as a wine cliche, much like White Zinfandel was to the 80s. Like aphids among the vines, bottles of Merlot started to pop up everywhere. They appeared at weddings and restaurants and especially at our house during dinner parties and holidays as they arrived with guests eager to spread good cheer. Where there’s a party, there’s Merlot.

Eager to jump on the wine train, I poured and drank, and poured again. This went on for years. I just didn’t like it and I gave up. You can lead a girl to the tasting room but you can’t make her drink.

I tried to figure out what the big attraction was. I was left with the belief that it had to be the cool name. After all, it really sounds chic to say, “I’ll have a glass of Merlot.” Leaving that “t” off of the end makes the coolness official combined with the fact that Cabernet Sauvignon is a bit difficult to roll off your tongue after you’ve had a few glasses of it.

As a result, years have passed since my last taste of Merlot. That is, until this past Saturday night rolled around. You see, I really hate to go against the grape. In addition to my conformist tendencies, I have embarked on a recent journey to revisit wine that I have decided I don’t like. After all, tastes change, right? I was off to test the vintage.

Back to the 96 Sterling Merlot. I grabbed my favorite bottle opener and attempted to open it up. The cork broke. The first aphid in the grape pulp. With some assistance, I was able to remove the cork without any further incident and the wine made it into my favorite, stemless tasting glass.

If you look carefully, you can see the “ghost” in the wine.

I sniffed and swirled. Not bad. I liked the color, a deep garnet. The aroma was earthy and rich with a small bite but nothing discouraging.

I tasted. Better yet. I was greeted by a spicy and flavorful wine that had plenty of fruit and a punch of cedar. Ok. It was downright pleasant.

I’m not going to whine over spilt Merlot and will stand by my assessments of the other Merlots I have tried. They do pale in comparison to the 96 Sterling. As a result, I now find myself with even more of a dilemma.

Do I like Merlot after all? Is my new found affection exclusive to the 14- year-old bottle from Sterling Vineyards? I guess only time will tell. In the mean time, I will, once again, take my hat off to Sterling Vineyards. You really knocked this Merlot out of the Valley.

Wine is Everywhere!

I have great news for all of us wine enthusiasts … wine is everywhere.  It’s as if the whole world is saying “cheers!”, all while endorsing your appreciation for the juice.  If you’re as passionate about wine as I am, you have to agree … it’s AWESOME.

It’s being sold at fine wine stores, mega wine and spirit superstores, Target, Walmart, Sam’s Club, Costco, grocery stores, drug stores, you can even buy wine at gas stations (choose wisely, for selection is limited, but it will do in a pinch).

It’s on television and movies.  All types of movies from romantic comedies to action packed thrillers.  It seems that everyone has time for wine.  I’ve seen it on soap operas and sit-coms.  They are not just drinking this stuff either. They are going to wine tastings.  They are owning vineyards.  They are really involved.

This week I was blown away when my son informed me that he was given a bottle of Pinot Noir in the video game World of Warcraft.  That’s right its even in video games now.  At least it wasn’t any F***ING MERLOT!

So, stop anywhere, buy some wine.  Pour yourself a glass and toast pop-cultures endorsement of your passion for the juice.

Seen wine somewhere surprising lately?  Let me know or comment below.

Barrel 27 Wine Company

This weekend our mission was clear: navigating grey skies and a slippery highway with the ultimate intention of pleasing our palates. Cautiously traipsing through the torrential downpour hammering San Luis Obispo County, a fellow wino and foodie friend and I arrived safely at our Paso Robles destination. Rain-spattered, we slogged our way through the parking lot of an industrial center to the home of Barrel 27 Wine Company, welcomed by blustery winds and the pungent scent of fermenting grapes emanating from 800 barrels of their ageing wine.

Entering the tasting room, beset by a high backdrop of round wooden vats, one of Barrel 27’s partners, Jason Carter, soon greeted us in the cool 56?F cellar atmosphere. Over the course of the next hour, not only did he guide us through a flight of several lovely wines, but also graciously allowed us to explore their barrel room, adorned with stainless steel fermentation tanks and splendid French oak casks stacked loftily to the ceiling. Our expectations for their wine already high (as we had both recently stumbled upon some of Barrel 27’s well-balanced creations), we earnestly sipped, swirled and unlocked the nuances of more of their fragrant wines.

Some of the highlights included their beautiful white Rhone blend, 2008 High on the Hog ($15), a balanced blend of creamy Grenache Blanc, Viognier, Roussane, and splash of Marsanne. Possessing a light golden touch and fresh floral and citrus nose, this silky white left splendid traces of honey and lemon zest, and finished with a hint of mineral essence. Their caramel-blushed 2005 Central Coast Rosé of Syrah ($13) exuded light berry aromas. Our first sip produced a dense acid feel, soon toning down to allow the spicy layers to unfold. Smoky orange and berry undertones brought this food friendly wine to a balanced close.

Our next splash brought us their 2007 Rock and a Hard Place Grenache ($23). With captivating fresh garnet and violet affects and a dense blueberry nose, the flavors changed as our hands warmed up the glasses in this cellar-like temperature. Alluring notes of chocolate, blueberry, and charcoal warmed our palates, leaving a rich finish of orange rind and citrus. Their complex 2006 Right Hand Man, Central Coast Syrah ($18), exuded a deep, luscious plum tone and wafted of dried cherries. Possessing smooth notes of toasted vanilla, plums, currants and mocha, their signature wine left a light peppery and raspberry finish.

The nuances of their 2007 Hand Over Fist ($30), a sophisticated Rhone-style blend of 52% Syrah, 29% Grenache, and 19% Mourvedre, resulted in a beautiful shade of intense black plums, with a light jammy nose hinting of lavender and plum. This lovely fruit medley boasted currants, cherries, orange and chocolate, with a lasting mineral finish. This new release of their first Rhone-style blend proved dense and bold. Their 2006 Bull by the Horns ($32) also attested to Barrel 27’s ability to construct unified, intense blends. This concoction of well-tamed Petite Verdot, Syrah, and Tempranillo grabbed us with its concentrated dark cherry tones, its spicy nose of currants and cocoa, and its perfectly blended layers of chocolate, blueberry, cloves, and vanilla yet peppery finish.
At the end of the day, my fellow wino (who happens to be a former Southern Wine and Spirits executive and has been involved in the wine industry for twenty years) declared Barrel 27’s wines stunning. I couldn’t agree more. In spite of the ghastly weather and feeling stuck between a rock and hard place, we found our right hand man, sipped hand over fist, rode high on the hog, grabbed the bull by the horns and discovered more outstanding well-crafted SLO County wines. Mission accomplished.

Visit http://barrel27.com for more information about their own mission.

I was recently asked about my thoughts on Wine Tasting by a new wine lover. So, this article is for any brand new Winos out there. Those of you with wine experience have no business poking your nose in this post. Newbies only!

If you had asked me only 5 or 6 months ago as to how one should go about tasting wine, I’d have replied “With an open mouth.” Yeah, you can see why I don’t have many friends. Now, 5 months after having founded Wine Time TV I can’t get away with offering such a hasty reply, though I certainly think about it when asked that question. I’ll never change.

Fact is, my smart-ass answer isn’t completely off base. There just happens to be a formal process to wine tasting and the ‘open mouth’ bit eventually comes in to play. This method to wine tasting that I’m leading up to is actually applied by wine tasters all over the globe. Particular those stereotypical wine drinkers that we Newbie Winos always considered wine snobs before we fully understood the drinking rituals they were performing at tastings.

Actually, once you get past the uppity-yuppity attitude too often associated with it, wine tasting is quite fun and can require a bit of skill, depending on how deep you want to dive into the glass. The art of wine tasting is very easy to learn however and like anything else, the more you practice the better you will be at doing it. Don’t forget, the best part of wine tasting is you get to drink wine. So, practice, practice, practice. Hell, I’m practicing right now with a 2007 Chateu Barrail while writing this article. It’s a yummy Bordeaux I picked up; a steal at only €2.49.

There are no laws in my world of wine, just suggestions. I’m no expert however I know what I like. That’s all that really matters where my palate is concerned and I suggest you don’t let anyone tell you any different. If it doesn’t taste good to you, it isn’t good. That’s my basic rule of thumb.

Okay, let’s get started.

Keeping it ultra simple for the present, there’s red wine and white wine. Sure, many variations of each exist but odds are if you are a brand new Wino you’ve got a basic bottle of each and hopefully didn’t spend a fortune on either. The basic art of wine tasting consists of a few simple steps. So before we begin, you’ll likely want to pour yourself a glass. I’m already a step ahead of you as I mentioned already.

Pouring, is an art of it’s own and we won’t get too into that! Pro’s will tell you (and I tend to agree) that red wine works best with a larger, rounder glass. That’s due to the fact that the wine will taste better having had a good mixture of oxygen run through it. I find the large glass a good tip. You’ll discover regardless of glass size that the wine will have a different taste from the time you open it and say, 20-30 minutes later. Wine is living. Wine breathes. Contrarily, white wine, when professionally served, is generally in a smaller glass. I personally like a big glass for both as I’m a messy swirler.

Speaking of which, after pouring yourself a glass, the first step to tasting wine is to give it a nice swirl. Believe it or not, some suggest how many times to swirl. I go for 6 to 8 times out of habit and following that you’ll want to evaluate the color and clarity. Being new, you may have little clue as to what you’re looking for. No worries. Just tilt the glass in the direction of the whitest background you have near you. Usually a wall or table top.

Basically speaking, your wine shouldn’t have any solid bits floating around in it. If it does, it’s a good chance it’s part of the cork. Then again, if you’re a newbie on a budget you likely have a wine which has a synthetic cork of somekind and those generally don’t fall apart, no matter how deep you jammed your corkscrew into it.

You should also look at the color and the color tones of the wine. If its a red wine, notice the edges of the wine when you’ve got it tilted towards a light back drop. If it’s looking brown around the edges that may very well mean it’s getting old whereas a white wine that is old will likely appear an orangish or dark gold color along it’s edges. Yes, you can drink it anyway so long as it’s not days old. Just remember my main rule of thumb; If it doesn’t taste good to you, it isn’t good.

The next step is smelling the wine. To properly smell the wine you need to swirl it to mix in some air. That wonderful air makes the aromas in the wine float in the glass just above the wine itself. That’s also why I like a big glass. Not only because I have a big nose. So, after swirling stick your big nose in the glass. Don’t be shy. The deeper you go, the more smells you’ll encounter. Close your eyes and try and pick out as many aromas as you can. The more you do it, the better you’ll be at it. I know first hand you have to train those senses since we don’t use them in everyday life, unless of course you’re a wine professional. Many wine bottles have ingredients printed on the label so test yourself and see if you get any right. Even I often do and frankly, my nose sucks.

Now for the moment you’ve been waiting for, like Pavlov’s dog. Go on and taste it! When tasting the wine, swirl it around in your mouth a bit so that it coats the inside of your mouth. You might also try to inhale some air so that the wine releases even more flavor and aroma in your mouth. You might have seen and heard others making a slurping sound while tasting. Truth is, it really does stimulate the palate and even more flavor comes through. Be careful though, I did a lot of embarrassing drooling my first times doing it.

The tasting doesn’t end after you swallow it, or in some cases spit it out. The aftertaste is a very import factor to serious tasters. The aftertaste is measured in the actual length of the aftertaste, how it coats the mouth, how the mouth drys, the astringency and more is revealed. These sensations are generally a result of the tannins in the wine and red wine will tend to have a much stronger aftertaste than white wine, but thats not always the case.

Play around with all of this and by all means have fun. Before you know it, you’ll be using all sorts of snobby terminology while getting on your friends nerves the next time you have a glass of wine at your local pub, extended pinky and all. I should know, as my new found love for wine has already transformed the beer drinking friends I had only half a year ago.

Cheers!
Kamary

Secrets. We all have them.

I’m about to share some of my wine secrets. These are not secrets about my wine expertise. I have none. I am inspired to talk about this by a current discussion over at the Wine Whore’s blog. Don’t worry, he won’t get mad. He chose that name.

The discussion topic comes from a recent study that finds that people are more likely to enjoy a wine if a wine expert reviews it favorably.

I don’t buy it. In my humble, non-expert opinion, I think it’s 6th grade all over again. We all see it in our daily lives. For example, does anyone think Ugg boots look good? Of course not!

I have two pair. They’re comfortable, ok?

As far as wine goes, I no longer waste my time drinking wine I don’t like. On a vacation to Napa, one vineyard’s wine expert made a great proclamation that I have carried with me ever since.

There are two kinds of wines: Wines you like and wines you don’t like.

Since my humble beginnings as a Wine Nerd, I’ve taken this advice. Over the years, I learned that I dislike white wine and recently set white wine aside entirely. I have evolved into a full-bodied, red girl. And don’t go reading too much into that statement.

While I make this assertion, I am guilty of a few indiscretions.

The Wine Whore correctly and delicately pointed out to me that some people may use the wine scores because they don’t know how to select a good wine. I think this is more of the same issue: back to the 6th grade. Like pretending to get the joke when you don’t, people want to look knowledgable about wine when they’re not. They are afraid to admit that they don’t know which wine to serve at dinner and have to feign knowledge like a kid who doesn’t know the difference between Robert Pattinson and Taylor Lautner.

I am that kid sometimes. The wine nerd, who, I am sad to say, still has insecurities about my ability to choose a good wine. I’ve resorted to eavesdropping at wine stores which has turned out not to be the best of ideas. I also try to discreetly take note of the labels on the bottles other diners are enjoying at our favorite BYO. It brings new meaning to the term wine thief. I do this with books titles at the beach too. I freely admit to being a book snob but that’s a topic for another time.

Now my wine secrets are out and I feel better about them. In sum, the only advice I can give you is to stop keeping secrets. Be bold, ask questions and allow yourself to make mistakes when choosing wines. That’s how I became a proud wine nerd instead of a pretentious wine snob.