October 10, 2007
Welcome to the Stephen Asprinio Wine Blog. Simply put, this blog is for the savvy, the curious, and the speculative minds that wonder, “What is the deal with wine?”
Wine is such an intricate subject, and it takes a bit of motivation to really immerse oneself into the wonderful world of wine. The motivation, for me at least, has always been what’s in the bottle, and how a particular wine comes to life, from grape to glass. First off though, I wanted to include some background on wine, in regards to how the wine drinking community as a whole has grown over the past thirty to forty years.
For too long, wine has held a pretentious reputation. Unfortunately, in the past, there have been cases where wine drinkers felt it necessary to use their knowledge of wine to compensate for their lacking in other areas (small “male organs”, low self esteem, etc.), projecting a very snooty, elitist attitude about wine, and not simply embracing it for what it is -- an art form. This in turn created a negative connotation associated with wine, and consequently turned many people off from the holy grape juice altogether.
At a point, the majority of “fine wine” consumption (wine based on quality, not necessarily price) was exclusive to a particular class because the majority remained under the impression that fine wine was expensive and only attainable by the wealthy. Many lacked education, and/or simply have never been exposed to wines say, from outside the U.S. In the end though, after years of Wine Spectator, Food & Wine magazine, and many others providing information to what quality wine is and how readily available it is from around the world, the truth unveiled itself, and the reality of wine and its simplistic beauty became evident.
Comments
Hilo Johnny wrote:
Stephen, it is a privilege to be first here. A blog by you on wine is long overdue. I keep hearing about you opening a restaurant, as well. What is the status on that and where is it happening?
posted on October 11, 2007 at 5:21 AM
Crystal wrote:
It's nice to see you back. I for one missed you and glad you made an appearance on TC this season. I am an avid wine drinker and a Riesling is my favorite as well. I cant wait to read the next blog, you are always so informative. Thank You.
posted on October 11, 2007 at 11:25 AM
Ann wrote:
Hi Stephen!
Glad to see you're blogging about wine, Bravo is really covering all corners now! :)
Could you write an entry about good food and wine pairings? I'm really clueless about matching wine and food. Are there any rules you follow? (you mention red wine and seafood faux-pas is a misnomer, any other truth-revealing facts?)
so excited for your blog!
posted on October 11, 2007 at 11:32 AM
Emma wrote:
Stephen,
This is a wonderful idea. Welcome.
In the past, I have loved wines like shiraz and cabernet sauvignon (sp?). However, of late, they taste like raw vinegar to me. I went to the more mellow merlot, which also offended, finally to the pinot noir which is the least vinagery of the reds that I know of (and I know next to nothing about wine).
I seem to have suddenly wanted sweeter, smoother wines and wonder why. (Can you name one or two somewhat sweet, smooth reds?)
I wonder if there is some acid balance thing going on in our bodies that may relate to the reaction of our palates? If so, what, if anything, can be done about it?
Again, welcome, and thank you for listening.
posted on October 11, 2007 at 12:27 PM
Laura wrote:
I so admire you for your style and knowledge. Would love to see participate in more Top Chef shows, perhaps even as a judge.
My favorite wines are Gamay or pinot grigio.
posted on October 11, 2007 at 1:54 PM
Dre wrote:
Yay Stephen! Glad to see you have your own blog! It's long overdue. I have not missed a single episode of all 3 Top Chef seasons, but I have to admit that Season 1 is still my favorite. Bravo should take more advantage of your wine knowledge on the next season of Top Chef.
Hoping to learn more about wine from reading your blog. I seem to be stuck in a Shiraz rut. Need to do some adventuring into the world of wine.
Good to see you are back!!
posted on October 11, 2007 at 2:17 PM
Catie wrote:
Hi Stephen,
From one wine blogger to another - - it is great to see Top Chef recognize the importance of wine and how it is a big part of the food experience. Cheers!
PS - To Emma - It is rare that you find wines that are "vinegary". Perhaps the term you are referring to is "tannic?" Tannins can make the mouth pucker and indeed astringent, but such a natural part of a red full bodied wine. Eventually they soften with age. Hope that helps.
posted on October 11, 2007 at 3:29 PM
clara wrote:
Stephen,
Oh what a joy to see my favorite sommelier! I thought you were wonderful during the first season and was thrilled to see you back sharing your knowledge. I've been drinking Cabernet Sauvignon but will be giving Burgundy and Austrian Riesling a try. My dream job is to be a sommelier so I better start working on my palate.
Love You Much!
Clara
posted on October 11, 2007 at 4:13 PM
Jay wrote:
Love the new blog and intend on being a regular visitor. Tonight my wife and I are off to a local Miami resturant thats doing a 5 course beer pairing in celebration of Oktoberfest. Some of the menu talks about a beer brewed and bottled using the champagne process (Erdinger Hefe-Weizen from Bavaria) is this the wave of the future? I think I would rather have wine with the courses but trying to keep an open mind. Can't wait to read more on your blog.
posted on October 11, 2007 at 4:44 PM
Mark wrote:
Very nice beginning. "look, sniff, swirl, sniff again, and then taste" indeed, that first sniff tells me that you know something. Are you ISG certified?
Q: What do you eat with Romani Conti?
:-)
If a wine is vinegary, put it on a salad. ;-)
posted on October 11, 2007 at 8:06 PM
jean wilcox wrote:
Yes, indeed . . .it's an important distinction you make between "fine" and "expensive" wine. To date, the most valuable guide I've read was the July issue of Food and Wine magazine, the one with the new chefs on the cover. I knew so many of the wines and found the three taster's opinions to be varied and sophisticated. Heck, I'm not afraid of learning, but you have intimidated me in the past, Stephen. Who knew you were egalitarian?? Great posture, btw.
Jean
posted on October 11, 2007 at 10:18 PM
cece wrote:
Hi Stephen! You are my favorite of all Chefs! (from all seasons)
That said, I just cant wait for the restaurant you are opening in Florida. I am there once is open.
I am really not a wine person, but I know is because I have not find the right one.
The only one I kind of prefer, is plum wine.
Can you recommend a good wine for a beginner?
Peace :-)
posted on October 11, 2007 at 11:06 PM
Rebecca Mason wrote:
Simple in my tastes, I am quite new to wine consumption. My husband and I enjoy a Pinot or a reisling occassionally. I am curious, what are the takes on boxed wine. I've never tried it and my husbands family seems to think its good for average daily drinking. Do these wines generally compliment foods or are they merely comparable to having a soda?
posted on October 12, 2007 at 5:49 AM
Emma wrote:
To Catie:
Thank you for helping me. I now understand that the taste I was describing incorrectly as vinegary was actually the tannin taste.
But how could I have loved the taste of these full-bodied reds like shiraz and cabernet so much for so long, only to find that now they are too strong and generally distasteful. (Same brands, same years.) So I wondered if the change was in the person, not in the wine (acid balance in our bodies?)
Thank you again.
posted on October 12, 2007 at 12:32 PM
sandra wrote:
Stephen,
Sorry to say this, but I'm not really into wines. However, I do live in FL and go to WPB a couple times a year, so I hope to be able to eat at your new restaurant.
posted on October 12, 2007 at 6:51 PM
Elisheba wrote:
Thank you!! This is awesome. Another young wine lover!! I loved you on Top Chef and this blog is awesome!
posted on October 13, 2007 at 1:34 AM
Jane Claire wrote:
I agree with Elisheba. I think you are incredible, Stephen!
Anyway, I've just been introduced to ice wine, which is a very sweet wine that has been made from grapes that have been frozen on the vine. It's usually sold in half bottles and is a bit pricey. The wine I tasted was Austrian, and I think it was Hopler. It's also made in Germany and Canada. I am not a fan of sweet wines, but this was indeed quite delicious. Stephen, will you please discuss ice wine (or Eiswein) sometime in the future? That would be so great.
*Jane
posted on October 13, 2007 at 9:52 PM
Liz wrote:
Stephen,
I enjoy your style and confidence, and I appreciate your knowledge about wine, but you do little to dissipate the "pretentious reputation" that surrounds it. From what I've seen on the Top Chef series and your website, your behavior typifies the snooty elitism that both intrigues and repels people to explore wine as an art form, and ultimately reinforces the stereotype that you seek to retire.
posted on October 13, 2007 at 11:54 PM
Francis wrote:
I love you Stephen!
posted on October 14, 2007 at 4:52 AM
Loretta wrote:
What a treat to find your blog on this my birthday. I look forward to reading more about your expert opinions. I hope that at some future time you will write a bit on pairing certain foods with wine. I'm intrigued by that subject. I love Champagne (which I think goes well with not only strawberries but a variety of fruits). I also like a variety of reds most notably a good Cab or Sangiovese. I trust we will all learn something new from you.
posted on October 14, 2007 at 1:36 PM
Max B wrote:
Stephen,
Great to see you finally have a blog. It's very fitting that it is on wine because you are no doubt an expert. I agree with other people that it would be great for you to do some writing on wine and food pairings because you are also an excellent chef. Keep cooking and drinking.
posted on October 15, 2007 at 12:42 AM
Geminat wrote:
You (and Marcel and Hung) are my absolute favorite
Top Chefs. With you being a Sommelier puts you ahead
of the pack, I love how you were always cool under
pressure in comparison to the others who were running
around like chickens with their heads cut off. Some may
call you arrogant, I call you confident.
posted on October 15, 2007 at 1:36 AM
Jessica wrote:
I'm so glad you finally have a forum. Just keep being yourself. You're a great guy. You love wine, you love food, and you love being good at what you do. I respect you for that, and I think you're very talented. Don't worry about the idiots who call you pretentious. People who are easily intimidated or who are insecure don't get confidence and self-assuredness. Whatever. I guess they won't be drinking much wine. As for me...got to go...I have a Zind-Humbrecht Pinot Gris chilling in the fridge that is calling my name...
posted on October 18, 2007 at 6:51 PM
Rob_H wrote:
hi Stephen,
You're a wonderful guy and I appreciate your desire to share your knowledge with others. As a wine novice, I'm hoping to learn something more about wines and pairings with food. Oh, and you should really write a book about this subject--your media recognizability would probably help bring the subject of wine to a wider audience.
Thanks again,
Rob
posted on October 19, 2007 at 11:49 AM