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Year after year, we hear about the so-called “quintessential summer wine” of rosé (still rosé that is --rosé bubbles rock). Personally, someone else should step up and take the throne, preferably from the white wine world. I’m really not too impressed with rosé as a whole. And so it is, you won’t find me drinking any rosé wine anytime soon, and honestly, probably not throughout the entire summer. It’s more about principle than anything else. Don’t get me wrong, I enjoy a well-produced bottle of rosé as much as the next guy, but does it really deserve all this attention every summer? Frankly, I don’t think so.
First of all, we have given way too much credit to still rosé wines in general. It really was the easy way out, declaring a mediocre style of wine (in most cases) as the poster child for summertime wines. And of course, once this set in,...]]>
The following day we arrived at a residence in the suburbs where we would be spending the next few days shooting the holiday special. When everyone started showing up, the party began. This particular group seemed to fall into the “holiday spirit” almost immediately. Tom Colicchio had stuffed everyone’s stocking with some sort of gift that related to their past experiences on “Top Chef”. I received a tie in my stocking. How fitting ….
Afterwards, we popped...]]>
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...]]>
To simplify things, I have chosen my top 3 wine picks for Thanksgiving Day. These wines are regional styles of wine. A number of options exist in each category, and accessibility to these wines is not limited to only three wineries. I feel these three styles...]]>
The topic of “going green” in the wine world is an important one in today’s evolving society. In the hospitality industry in general, the green movement has been a major issue that is being focused on throughout each sector. New hotels are incorporating sustainable and “LEED Certified” building practices. Restaurateurs and chefs alike have embraced organic ingredients to serve in their restaurants, as opposed to conventional ones. And the wine industry has been making amazing progress in the green movement by implementing biodynamic practices into the vineyards, as well as producing the most progressive style of wine to hit the market -- organic.
In the wine world, organic refers to methods of growing that rely on the earth's natural resources, instead of man-made ones. Pests and weeds are managed using earth-friendly means such as beneficial insects and mechanical controls. Organic farmers build natural nutrients in the soil, which help fertilize plants without the use...]]>
Since Halloween is right around the corner, the thought crossed my mind that a column on the “scary stuff” in the wine world might be in order. I could instead of course write about what wines could pair well with bat, or what might a vampire pair with their prey. I’m just not sure how well these would pan out, simply due to a lack of experience in the pairings of the underworld. I have heard though that Chateauneuf du Pape pairs beautifully with roasted gargoyle.
There are three things that winemakers are most scared of, specifically when it comes to what happens in the bottle after their wine leaves the winery. They include the wine being “corked”, maderized, or oxidized. It is important to be able to notice these flaws when present in a bottle of wine. If not, you may unfortunately endure an unpleasant experience from a potentially great wine that has...]]>
I was browsing through some of the comments from last week’s blog, and noticed a question that lead me into this week’s blog, “Wine with Friends”. The question was on the ever-debated subject of whether or not red wine can be paired with seafood. I don’t want to get too much into the subtleties of this question, as they pertain to specific wine pairing details, which I will discuss further in subsequent postings.
Several answers to this question do exist though. One answer is “yes”, in a case such as grilled salmon with huckleberries paired with an Oregon Pinot Noir. Another answer is surely “no” when it comes to pairing any Cabernet Sauvignon, Syrah, or Merlot-based wine with oysters, clams, caviar, or other such delicate items from the sea. The other answer, which is the basis for this blog, is “maybe”. The term holds some significance in the discussion of “Wine with Friends”,...]]>
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...]]>
