Christmas is a week away and I can hear you moaning that the guy (or girl, but is it ever really a girl?) who digs wine is incredibly difficult to shop for.
I'll never understand this way of thinking. This person should be the easiest one to shop for. There is, unless hints are dropped otherwise, one thing to purchase for the wine fan in your life.
Wine.
"But I don't know what to buy..." Dude, screw that. It's incredibly simple. Here are four ways to approach it.
1) Look for "shelf talkers." These are index card sized descriptions of wines; they're normally reviews from Wine Spectator or Robert Parker. This doesn't guarantee the receiver will love it, but if one of the pros gives a wine 90 points, it probably won't completely suck.
2) Sparkling wine. Few people dislike it and with New Year's a week away, it will most likely be put to good use. Don't feel compelled to go with Champagne, plenty of domestic producers (I'm partial to Iron Horse in California and L Mawby in Michigan) make fine bottles.
3) Go offbeat - go for a less popular region (Romania? Michigan? New York? Missouri? New Mexico?) or varietal (Cabernet Franc and Petite Sirah are somewhat obscure while still relatively easy to find).
4) If you're going to spend $25+ don't hesitate a bigger name - you'd have to be real snobby to bash the Raymond or Mondavi Napa offerings. Spending more? Silver Oak. Spending more than that? Chateaux Margaux. Spending more than that? We should be friends.
Showing posts with label editorial. Show all posts
Showing posts with label editorial. Show all posts
Friday, December 18, 2009
Friday, November 20, 2009
Obligatory Thanksgiving Post
In general, I think a lot of people focus way too much on pairing. I mean, you obviously don't want to serve a giant Shiraz with a Caesar salad, but generally speaking most wine go with most food.
Thanksgiving dinner, if you believe the critics, is a "difficult" meal to pair. It helps sells papers and magazines, I suppose, but I think it's rather absurd.
The key is to avoid big wines - leave your Mollydookers, your Napa Cabs, and your giant buttery Chardonnays on the wine rack. This is the meal to break out the Pinot Noirs, the lighter bodied Zinfandels, the roses, the Rieslings, the Gewurztraminers, and the sparklers.
I also can't help but think that unless you have a very small group of people who all really know wine, you shouldn't be spending much - even $15 is steep. Stick with the $10 range, it's all about the food and the company, right?
My top five suggested wines for Thanksgiving are:
1) 2009 Pierre Chermette Beaujolais Primeur
Screw the haters. I don't know if it's the vintage, the producer, or my incredibly low expectations, but this won me over and would be perfect. My endorsement is only for this bottle, not BN in general (see above).
2) 2007 Bistro Pinot Noir
An easy choice - perhaps the best under $10 (if not under $20) Pinot Noir out there.
3) 2008 Lacheteau Loire Valley Vouvray
An absurdly good Trader Joe's exclusive for seven bucks. Loads of acid and a nice hit of sugar will complement just about everything on your plate.
4) N/V Binny's Blanc de Blancs Cuvee Tradition Brut Vin Mousseux
For Chicagoland readers, this Binny's exclusive (for five bucks, no less) is a screaming value.
5) 2008 Mulderbosch South Africa Rose
A rose from South Africa should be unique enough to spark a conversation should one be needed. The fact that it's tasty helps as well.
Thanksgiving dinner, if you believe the critics, is a "difficult" meal to pair. It helps sells papers and magazines, I suppose, but I think it's rather absurd.
The key is to avoid big wines - leave your Mollydookers, your Napa Cabs, and your giant buttery Chardonnays on the wine rack. This is the meal to break out the Pinot Noirs, the lighter bodied Zinfandels, the roses, the Rieslings, the Gewurztraminers, and the sparklers.
I also can't help but think that unless you have a very small group of people who all really know wine, you shouldn't be spending much - even $15 is steep. Stick with the $10 range, it's all about the food and the company, right?
My top five suggested wines for Thanksgiving are:
1) 2009 Pierre Chermette Beaujolais Primeur
Screw the haters. I don't know if it's the vintage, the producer, or my incredibly low expectations, but this won me over and would be perfect. My endorsement is only for this bottle, not BN in general (see above).
2) 2007 Bistro Pinot Noir
An easy choice - perhaps the best under $10 (if not under $20) Pinot Noir out there.
3) 2008 Lacheteau Loire Valley Vouvray
An absurdly good Trader Joe's exclusive for seven bucks. Loads of acid and a nice hit of sugar will complement just about everything on your plate.
4) N/V Binny's Blanc de Blancs Cuvee Tradition Brut Vin Mousseux
For Chicagoland readers, this Binny's exclusive (for five bucks, no less) is a screaming value.
5) 2008 Mulderbosch South Africa Rose
A rose from South Africa should be unique enough to spark a conversation should one be needed. The fact that it's tasty helps as well.
Monday, October 05, 2009
On paid tastings
A while back, Shannon from Michigan By the Bottle wrote an article praising free tastings and arguing (more or less) against them. This is not a direct response or anything of that sort, but it got me thinking....
I love the paid tasting.
Seriously. I also acknowledge my love of them is a symptom of neurosis.
I am a recovering Catholic and though I've gotten over some things, the sense of overwhelming guilt still fills me with just about everything. When I enter a winery and the nice person pouring hooks me up with multiple pours of wine for free, I feel guilty. If said person is a winemaker/owner/manager I feel even worse. Even though I am legitimately looking for wine to buy and am not looking to get drunk, if you set me up for free, I feel bad.
If you charge me a few bucks, that guilt goes away. I also don't feel bad lingering a bit (not too long) and taking notes.
It's a trade off in terms of business I suppose. On a wine trip we made pre-blog, I bought wine from every single winery we visited that did not charge. This included places I hated everything - every single thing - we tried.
But when you charge me a few bucks - five, ten, fifteen, according to some reports there are places in Napa that charge fifty! - I am far more relaxed.
Recently, we visited Brys Estate - a winery in Michigan - and did a "premium" tasting of their $50 wines, four pours cost $10, a price I find to be more than fair. I guarantee if they poured these to me for free, I would've bought their cheapest, sweetest wine and given it to my sister-in-law who doesn't like wine. And that makes things all the more awkward with the "oh great, wine, my favorite" reaction. So, in a way, when wineries charge for tasting not only does it save awkwardness in the present, it also prevents it in the future.
To those who are well adjusted, I get why the free tasting makes sense. To the neurotic? For the neurotic? Charge me at the door - I insist.
I love the paid tasting.
Seriously. I also acknowledge my love of them is a symptom of neurosis.
I am a recovering Catholic and though I've gotten over some things, the sense of overwhelming guilt still fills me with just about everything. When I enter a winery and the nice person pouring hooks me up with multiple pours of wine for free, I feel guilty. If said person is a winemaker/owner/manager I feel even worse. Even though I am legitimately looking for wine to buy and am not looking to get drunk, if you set me up for free, I feel bad.
If you charge me a few bucks, that guilt goes away. I also don't feel bad lingering a bit (not too long) and taking notes.
It's a trade off in terms of business I suppose. On a wine trip we made pre-blog, I bought wine from every single winery we visited that did not charge. This included places I hated everything - every single thing - we tried.
But when you charge me a few bucks - five, ten, fifteen, according to some reports there are places in Napa that charge fifty! - I am far more relaxed.
Recently, we visited Brys Estate - a winery in Michigan - and did a "premium" tasting of their $50 wines, four pours cost $10, a price I find to be more than fair. I guarantee if they poured these to me for free, I would've bought their cheapest, sweetest wine and given it to my sister-in-law who doesn't like wine. And that makes things all the more awkward with the "oh great, wine, my favorite" reaction. So, in a way, when wineries charge for tasting not only does it save awkwardness in the present, it also prevents it in the future.
To those who are well adjusted, I get why the free tasting makes sense. To the neurotic? For the neurotic? Charge me at the door - I insist.
Saturday, September 12, 2009
Picking a wine shop
Interested in wine? Looking for a regular shop? Here's a few tests.
First, observe the following:
1) Enter the shop dressed in your most casual clothes.
2) Walk around and don't speak unless spoken to.
Shop elsewhere if:
a) No one says anything for more than sixty seconds.
b) You get looked at with anything other than a welcoming smile or nod.
c) Everything in the shop is dusty and many many bottles and shelved standing up.
You may have a winner if:
a) Someone comes over, introduces him/herself and shakes your hand.
b) Someone says "how may I help you?" within sixty seconds.
c) Someone says "welcome, have you shopped here before?" within sixty seconds.
They do okay? Alright
-
Second, observe the following:
1) Enter the shop dressed in your most casual clothes.
2) Ask for a good red wine for $15 or less.
3) Await response.
Shop elsewhere if the person says:
a) "I can give you a great wine if you're willing to spend just a tad more."
b) "How about this wine?"
c) "I don't know."
You have a winner if the person says:
a) "Is this wine for you or is it a gift?"
b) "What will you be eating with this wine?"
c) "What wines have you had that liked?"
d) "If you're going to be having fish, you may want to try...."
e) "A food friendly wine that goes with anything is...."
Did they pass? Here's hoping they're swell.
-
Wait a couple days, return at a different time of day and observe the following:
1) Enter the shop in your most casual clothes.
2) Ask for something light but with a bit of sugar.
3) Await response.
Run away if you hear:
a) How much do you want to spend?
b) White Zinfandel is in aisle three.
c) (deep sigh) I guess you may like....
You have a winner if you hear:
a) Late harvest or German Riesling may be your thing, let me walk you over and give you some info because the labeling is tricky.
b) What are you going to be eating with this?
If they passed, you're doing alright.
Here's what you need to take away:
One cannot give an accurate wine recommendation (at a store) if they don't know in what context the wine will be consumed and/or the general tastes of who is drinking it. If a vague question is asked and a wine is recommended, why in the world should you trust them?
White Zinfandel should never be recommended. I'm not saying White Zin is bad, I am saying that if someone at a wine shop recommends it to you, they are mocking you. Sad but true.
If a budget is stated, ANY suggestion or push to get you to go over it should not be tolerated. If a recommendation for more the five dollars under what you stated is offered, that's a good sign.
Bottles of wine should be stored on their side. Inventory should be dusted frequently. Dust doesn't hurt a wine, of course, but if the shop doesn't care about that, what makes you think they care about things like storage temperature?
Wine is a luxury item that you can easily live without or buy elsewhere - if anyone at a shop gives you shit, shop elsewhere.
Since wine is a luxury item, one should not be put off (but shouldn't necessarily expect) a little bit of over the top courtesy or explanation.
First, observe the following:
1) Enter the shop dressed in your most casual clothes.
2) Walk around and don't speak unless spoken to.
Shop elsewhere if:
a) No one says anything for more than sixty seconds.
b) You get looked at with anything other than a welcoming smile or nod.
c) Everything in the shop is dusty and many many bottles and shelved standing up.
You may have a winner if:
a) Someone comes over, introduces him/herself and shakes your hand.
b) Someone says "how may I help you?" within sixty seconds.
c) Someone says "welcome, have you shopped here before?" within sixty seconds.
They do okay? Alright
-
Second, observe the following:
1) Enter the shop dressed in your most casual clothes.
2) Ask for a good red wine for $15 or less.
3) Await response.
Shop elsewhere if the person says:
a) "I can give you a great wine if you're willing to spend just a tad more."
b) "How about this wine?"
c) "I don't know."
You have a winner if the person says:
a) "Is this wine for you or is it a gift?"
b) "What will you be eating with this wine?"
c) "What wines have you had that liked?"
d) "If you're going to be having fish, you may want to try...."
e) "A food friendly wine that goes with anything is...."
Did they pass? Here's hoping they're swell.
-
Wait a couple days, return at a different time of day and observe the following:
1) Enter the shop in your most casual clothes.
2) Ask for something light but with a bit of sugar.
3) Await response.
Run away if you hear:
a) How much do you want to spend?
b) White Zinfandel is in aisle three.
c) (deep sigh) I guess you may like....
You have a winner if you hear:
a) Late harvest or German Riesling may be your thing, let me walk you over and give you some info because the labeling is tricky.
b) What are you going to be eating with this?
If they passed, you're doing alright.
Here's what you need to take away:
One cannot give an accurate wine recommendation (at a store) if they don't know in what context the wine will be consumed and/or the general tastes of who is drinking it. If a vague question is asked and a wine is recommended, why in the world should you trust them?
White Zinfandel should never be recommended. I'm not saying White Zin is bad, I am saying that if someone at a wine shop recommends it to you, they are mocking you. Sad but true.
If a budget is stated, ANY suggestion or push to get you to go over it should not be tolerated. If a recommendation for more the five dollars under what you stated is offered, that's a good sign.
Bottles of wine should be stored on their side. Inventory should be dusted frequently. Dust doesn't hurt a wine, of course, but if the shop doesn't care about that, what makes you think they care about things like storage temperature?
Wine is a luxury item that you can easily live without or buy elsewhere - if anyone at a shop gives you shit, shop elsewhere.
Since wine is a luxury item, one should not be put off (but shouldn't necessarily expect) a little bit of over the top courtesy or explanation.
Tuesday, November 25, 2008
The Wine Ritual
Recently, Fran and I dined out at a fairly pricey restaurant and our waiter totally skipped the wine ritual – which to put it mildly – annoyed the hell out of me. This gave me the idea to throw a post on up about what the wine ritual and what is expected of you.
The first thing is the waiter (or waitress) should come out with your bottle and show it to you – you're looking the make sure it's what you ordered. You're checking the wine producer, the vintage, the varietal/region, and I suppose even the bottle size. If it looks good, shake your head, say “thanks” or “yes, that's fine.” If something is wrong, speak up right away – even if the vintage is wrong. It's possible they ran out of the vintage you ordered – or it's possible the wrong one was grabbed by mistake, I've seen significant price differences for the exact same wine but different vintages, so say something!
The waiter will then uncork the bottle. You may or may not be handed the cork – I've read this is becoming less common, in part because many more wines have screwcaps and fake corks. If the waiter hands you the cork, put it on the table. There's virtually no reason to do anything with it – if it's totally jacked up or moist then you'll know there may be a problem, but don't smell or chew it please.
The waiter will then pour a small amount into your wine glass. Taste it. Is it fine? Shake your head and “thanks.” The waiter will do the rest – usually pouring everyone at the table before you, typically ladies get poured first.
Now, I've heard of establishments where the sommelier will taste the wine first. We have yet to encounter this – I mentioned this to Fran – she found the very idea of this infuriating, where I thought it was totally fine.
What if it's not okay? This is tricky, but say something as soon as possible – not after you're halfway through the bottle. The key here is to be polite. I've, luckily, never had this problem in a restaurant.
If I picked something I simply didn't like then I wouldn't say anything – that was my error and I'll live with it. If the sommelier or waiter pushed it on me, I'd perhaps say something – when asked how I enjoy it, I may say something discreet to express my displeasure.
But what if the wine is bad – corked, perhaps? Here's how I would approach it: If the waiter is good, I'd ask him, otherwise I'd ask the sommelier or manager to try the wine and get their opinion. If you're convinced something is up and they disagree, then be tactful but firm.
Here's a pretty good article that's worth reading:
http://www.foodandwine.com/articles/wine-many-happy-returns
Personally, unless I have a conversation with the waiter about wine, I will never buy something that I know nothing about. I may not know the producer, but I'll know the region and/or varietal. (I also won't pay more than $75 for a bottle at a restaurant, and even that is pushing it.)
For example, I don't know much about old Bordeaux, I've heard it's funky and a bit of an acquired taste – some day I will buy some and try them out, but I'd feel really goofy paying three times what I can pay at a shop for something that I may wind up thinking has gone bad – but is, in fact, correct. If the place you're at has a wine list, then the odds are someone there will be able to talk to you about it – don't hesitate asking for assistance, that's why the staff is there!
The first thing is the waiter (or waitress) should come out with your bottle and show it to you – you're looking the make sure it's what you ordered. You're checking the wine producer, the vintage, the varietal/region, and I suppose even the bottle size. If it looks good, shake your head, say “thanks” or “yes, that's fine.” If something is wrong, speak up right away – even if the vintage is wrong. It's possible they ran out of the vintage you ordered – or it's possible the wrong one was grabbed by mistake, I've seen significant price differences for the exact same wine but different vintages, so say something!
The waiter will then uncork the bottle. You may or may not be handed the cork – I've read this is becoming less common, in part because many more wines have screwcaps and fake corks. If the waiter hands you the cork, put it on the table. There's virtually no reason to do anything with it – if it's totally jacked up or moist then you'll know there may be a problem, but don't smell or chew it please.
The waiter will then pour a small amount into your wine glass. Taste it. Is it fine? Shake your head and “thanks.” The waiter will do the rest – usually pouring everyone at the table before you, typically ladies get poured first.
Now, I've heard of establishments where the sommelier will taste the wine first. We have yet to encounter this – I mentioned this to Fran – she found the very idea of this infuriating, where I thought it was totally fine.
What if it's not okay? This is tricky, but say something as soon as possible – not after you're halfway through the bottle. The key here is to be polite. I've, luckily, never had this problem in a restaurant.
If I picked something I simply didn't like then I wouldn't say anything – that was my error and I'll live with it. If the sommelier or waiter pushed it on me, I'd perhaps say something – when asked how I enjoy it, I may say something discreet to express my displeasure.
But what if the wine is bad – corked, perhaps? Here's how I would approach it: If the waiter is good, I'd ask him, otherwise I'd ask the sommelier or manager to try the wine and get their opinion. If you're convinced something is up and they disagree, then be tactful but firm.
Here's a pretty good article that's worth reading:
http://www.foodandwine.com/articles/wine-many-happy-returns
Personally, unless I have a conversation with the waiter about wine, I will never buy something that I know nothing about. I may not know the producer, but I'll know the region and/or varietal. (I also won't pay more than $75 for a bottle at a restaurant, and even that is pushing it.)
For example, I don't know much about old Bordeaux, I've heard it's funky and a bit of an acquired taste – some day I will buy some and try them out, but I'd feel really goofy paying three times what I can pay at a shop for something that I may wind up thinking has gone bad – but is, in fact, correct. If the place you're at has a wine list, then the odds are someone there will be able to talk to you about it – don't hesitate asking for assistance, that's why the staff is there!
Sunday, July 27, 2008
Michigan Wine Trip – Round Up
Two days, 14 wineries and tasting rooms, 99 wines sampled (actually over 100, but some were fruit based - (“this cherry wine tastes like cherries?”) - I spit most of my samples so my liver is fine, but I'll be damned if my tongue doesn't hurt.
A word on my tasting notes: they were mostly done in a somewhat high pressure situation, with a sales person standing near me, sometimes watching what I write (I counteract this by writing in a fashion that is legible only to me), and often with only a few seconds before I'm being asked a question about what I thought or what I want next. This is part of the reason there isn't much variation in the my descriptions.
Of course another reason for this is that most of the wines are made with the same handful of varietals made in similar styles – subtle differences are present, of course – but what I can break down with a full bottle and three hours in my apartment I won't find in 30 seconds at a tasting room. You still get an idea. If something is absolute crap I'll say it, if something is outstanding I'll say it – otherwise if it's just a general description that it's “fine” - not bad, but not good enough to excited about.
We grabbed quite a few bottles so you'll see a number of Michigan wines reviewed over the next few months.
A word on my tasting notes: they were mostly done in a somewhat high pressure situation, with a sales person standing near me, sometimes watching what I write (I counteract this by writing in a fashion that is legible only to me), and often with only a few seconds before I'm being asked a question about what I thought or what I want next. This is part of the reason there isn't much variation in the my descriptions.
Of course another reason for this is that most of the wines are made with the same handful of varietals made in similar styles – subtle differences are present, of course – but what I can break down with a full bottle and three hours in my apartment I won't find in 30 seconds at a tasting room. You still get an idea. If something is absolute crap I'll say it, if something is outstanding I'll say it – otherwise if it's just a general description that it's “fine” - not bad, but not good enough to excited about.
We grabbed quite a few bottles so you'll see a number of Michigan wines reviewed over the next few months.
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