Prentiss Street Wine Club

Tasting Report #2

2009-04-01T17:46:00.021-04:00

Again, Another Short Positive Review Trifecta

1) Frederic Esmonin Gevrey-Chambertin Clos Prieur Vertical (2002, 2003, 2005)

Last month, a group of 4 gathered over some crispy duck and tackled three vintages of the Esmonin G-C Clos Prieur. Overall, they were very good. And so was the duck. The 2002, being the oldest of the bunch, showed the most complexity (natch). It had loads of mint and parsley on the nose, along with subtle barnyard and olives notes. It was softer than we would have thought and a bit short. It was a bit sour, but had some nice mild wood happening. This was the favorite among the dudes. The 2003 had a more powerful nose of ripe fruit and cough medicine. The acidity was very good, but it was a bit awkward. Almost some sweetness like cola. Frankly, I don't remember the mouthfeel or finish here (I took poor notes), but it appears that this was the ladies' favorite. The 2005 was just too young, too bright and shrill. But it held promise. Balance was there when you looked beyond the tannin. And the fruit was pure. I'm going to regreat that I opened this child, esp. from a solid year.

2) Ferrando Erbaluce Di Caluso La Torrazza 2006

I know nothing about Italian whites, but wanted one. And this was imported by Neil Rosenthal, so I gave it a try. It was only $16 to boot. Before I opened it, I looked into Erbaluce di Caluse, but didn't find much. A mention here or there that Erbaluce is often compared to Pinot Grigio and most examples of the grape are pedestrian. This ended up being very fine. Rustic and very food-friendly. Clearly well made. And frankly, quite addictive. It comes recommended.

3) Blanchards of Allston tasting of Alsace, Loire and Rhone

This tasting took place on March 31, 2009. A very good tasting, comprised of 6 flights, single-blind (a total of 17 wines tasted). Standouts for me were the 2003 Trimbach Cuvee Frederic Emile Riesling and 2005 Chateuneuf-du-Pape from Domaine de Beaurenard and Domaine de Marcoux. I know 2003 wasn't a good year in Alsace, but the Trimbach was simply stunning to me, a real conversation stopper. It smelled like my Persian carpet's slip mat, for one. It then went on, for a white, to paint one of the most complicated pictures I've seen in a long while, if not ever. I don't attend tastings very often, so I get distracted by the small crowd and have to focus on the task at hand. This was that rare time when a tunnel developed and isolated me. Great stuff. And, a great value.

Session 7 Wrap Up

2009-03-23T12:03:00.024-04:00

Sparkling Wine
Session Date: March 21st (2009)

Easily one of the most popular sessions, with a near record number of attendees! This session showed the sheer variety in sparkling wines, and also the quality that can be achieved. Like no other session, sparkling wine was fully the center of attention and spun us all into whirling dervishes. Thanks to all who attended and brought such a high quality and interesting selection of wines. Scroll down for a list of wines tasted, pictures and a list of attendees. Next session: Summer 2009.

WINES TASTED

Segura Viudas Brut Rose

Lucien Albrecht Cremant d'Alsace

Domaine le Capitaine Val de Loire (Vouvray)

Francia corta Bellavista Cuvee Brut (Prosecco)

Mumm Napa Brut Prestige

Nicolas Feuillatte Brut Extrem'

Duval Leroy Brut

G.H. Mumm Cordon Rouge

Gosset Brut Excellence

The Black Chook (sparkling) Shiraz

Labrusca Lini 910 NV

PICTURES

My apologies to those of you I didn't capture!

ATTENDEES

CBL, JK, MA, KH, JR, CDM, KDM, AB, SN, ND, AP, AP, GA, CH, Jasper.

Wine Book Review #1

2009-02-23T12:07:00.019-05:00

A Short Positive Review Trifecta

1. Jancis Robinson. "Tasting Pleasure : Confessions of a Wine Lover" (1997).

Hell of a book, this one here. Jancis has the experience and writing chops to keep her story more than interesting. She perfectly balances her early and more recent career with a mix of insider stories, wine knowledge, and personal material. Since I hear voices in my head when I read, this book felt like a conversation. And it made me long to be a wine writer (or any wine person really), even though I can't sew a sentence together. Honest, unpretentious, and fun. I hope she updates these memoirs someday with the last 12 years of her life. She's an asset.

2. Neil Rosenthal. "Reflections of a Wine Merchant : On a Lifetime in the Vineyards and Cellars of France and Italy" (2008)

I want to lunch with Neil Rosenthal. I don't know what I'd ask him, since his book spills it all, filled with candid tales of wine retailing, traveling and importing. Unlike Jancis, he somewhat breaks our wine fantasies by exposing the challenges and hardships that come along with it. But Neil's grateful to all he's worked with and this humility pours out. He's also not afraid to call a spade a spade and tells many stories of people or places that have disappointed or gone pear-shaped over the years. His pace is very good and he favors Old World authentic wines and hard-working, family-driven winemakers. After reading, I now actively seek the wines he imports (successful book for NR in a number of ways).

3. Benjamin Wallace. "The Billionaire's Vinegar : The Mystery of the World's Most Expensive Bottle of Wine" (2008)

As a wine-loving archivist, this book promised to push all my buttons: old preserved bottles of juice, questionable provenance, history, academic wine experts, and issues surrounding storage, exhibition and authenticity. And pushed it did. This book had tons of momentum, and Wallace filled in the main story with loads of awesome tangents, especially related to Thomas Jefferson. He also effectively painted all the characters involved. Finally, Wallace did a great job making this story accessible to non-wine audiences, but not boring or simplistic for those with a wine background. A classic yarn.

Home Tasting Session #4

2009-02-09T17:12:00.011-05:00

February 2009
Rioja

Welcome to Home Tasting Session #3. These periodic sessions are intended to bring us back to the roots of the Prentiss Street Wine Club - group tastings - by highlighting widely available wines we can enjoy on our own. If you wish to participate - simply purchase the featured wine (usually under $20) for this session and taste (and drink). You are encouraged to leave a comment with your tasting notes, comments, or drunken rants.

Bodegas Palacio
Cosme Palacio
Rioja
2005

This home session, we switch it up and move over to Spain. There seems to be a Spanish food and wine micro-craze, as a result of the PBS special Spain on the Road. So let's ride it with one of my favorite Riojas. The 2001 vintage of this was a staple for me for 6 months - a great vintage of this modestly priced wine. How is it now I wonder?

Bodegas Palacio is over 100 years old, but was one of the leaders in "the new Riojas" (winery website), a movement started in the 1980s (movement being my term). Clearly trying to save the market for Rioja - changes included emphasis on grape selection, slower maceration and, of course, New. French. Oak. The Bodegas now claims to have the most valuable collection of barrels in Rioja (with over 10,000 Frenchies and 2000 Yanks hanging about). In my previous experience with this wine it was labeled Cosme Palacio-Hermanos and it was a Crianza. How will this wine (labeled simply Cosecha) stack up against its former self? Is this even the same wine?

Not having met this wine, here's what we should expect (i.e. face-value expectation):
Color: Dark, Garnet with very little brown at the rim (not that old, alas).
Nose (aroma): Oak, for certain. Then some tobacco, vanilla, leather, plums and raisins.
Palate (mouthfeel): Round, rich, soft. Hopefully long. Might have a sting from the wood.

I have a feeling this wine isn't up my old stand-by, but I hope I'm wrong. Also, it doesn't seem to be as widely distributed in the US, but seems to be on sale in every off-license in Britain. The folks over at Odd Bins (UK) tease by saying "[This wine's] tradition is married to modern production techniques [and] creates a glorious whole." A fancy way of saying New School. But they are describing, again, the Crianza model, so I'm sorts of confused. Not too worry - let's just try it. How about a standard-issue image of the bodegas' cellar to kick things off? Fine.

Possible food pairings: manchego, lamb, pork, stew, veggies.

Home Tasting Session #3

2009-01-27T12:08:00.022-05:00

January 2009
Washington Cabernet Sauvignon

Welcome to Home Tasting Session #3. These periodic sessions are intended to bring us back to the roots of the Prentiss Street Wine Club - group tastings - by highlighting widely available wines we can enjoy on our own. If you wish to participate - simply purchase the featured wine (usually under $20) for this session and taste (and drink). You are encouraged to leave a comment with your tasting notes, comments, or drunken rants.

Chateau Ste. Michelle
Cabernet Sauvignon
Columbia Valley (WA)
2005

This home session continues with another American Cabernet, this time from Washington. Like the Mondavi Cab from Home Tasting Session #2, I've not had the Chateau Ste. Michelle, or a Cabernet from Washington. Hopefully, many of you have yet to try it as well!

Chateau Ste. Michelle is one of Washington's largest and well known wine producers (it just got bigger with the acquisition of Napa's Stag Leap Winery). According to Lisa S. Hall (from The Oxford Companion to Wine), the parent company (of the same name) "controls a third of all vineyard land in Washington." The 2005 Cabernet Sauvignon Columbia Valley is pitched as the winemaker's "everyday Cab with plenty of complexity and structure" (winery's website). Will it be too everyday or commercial?

Not having met this wine, here's what we should expect (i.e. face-value expectation):
Color: Dark red, with some bright purples
Nose (aroma): Intense, some oak, jammy
Palate (taste and mouthfeel): a lighter-heavy weight, short finish, soft tannins. Slight oak. Flavors of coffee and dark berries.

Aged 16 months in 16% new American and French oak probably means the oak flavor is in check, but very present. The blend here is 76% Cabernet Sauvignon, 11% Merlot, 9% Syrah, 3% Cabernet Franc, and 1% Malbec which leads me to believe it will be pretty soft and the tannins will be muted. Additionally, 75% Cab is the minimum needed to label this Cabernet Sauvignon, therefore the Cab grapes in this blend were either middling or need a push towards the complexity department.

Chateau Ste. Michelle mentioned that the weather was really up and down in 2005 - so the grapes were a bit picky. Yet Paul Gregult (in The Wine Report 2009) said Washington reds from 2005 are "luscious, rich and textual." Whether this translates to a value-driven Cabernet is to be seen. So, will it be awkward and gangly, or balanced and affirming?

Possible food pairings: meats, duck, dark chocolate, rosemary, thyme, cloves, nutmeg

Musings #9 - Deathbed Wines

2009-01-21T12:19:00.014-05:00

At the gym recently, I started thinking about the idea of deathbed wines. This was tipped off in one of two ways. It was either that I thought of the Steven Wright statement: "I know when I'm going to die; my birth certificate has an expiration date on it." Or that the locker room this particular day was akin to hell (additionally, my run went poorly, and I felt like death warmed over).

What would your last meal be? What one thing would you take to a deserted island? I love these types of questions - a sort of last-ditch effort. They are often so implausible, but their short answer reveals so much about a person - their loves and fears. So, what wine would you like on your deathbed?

Many might answer right away with a legend. Palmer '61. Cheval Blanc '47. Anything Domaine de la Romanee-Conti. And those, along with many others, would be a good way to go out. Challenging, rewarding, and dare I say, life-affirming. Some might call out for a particular favorite wine. In my short career thus far, I might say Smith-Haut-Lafite '96, Rosenblum Rockpile Road '04, or Chateau Bonalgue '03. Shafer One Point Five 2004. These choices would be like chatting with a mentor, or that cool person you met on a train in Europe. A revisitation of a great memory. Yet, some might ask for an everyday wine. Any year Hugel Gentil or Guigal Crozes-Hermitage would be my call. These sorts of wines would be soothing and familial, calming, and the final discourse of a larger conversation.

How would you choose? I can't say first hand, but it would depend I suppose. Would you want a once-in-a-lifetime wine moment at the end? But what if you'd never had these wines before? What if you were disappointed or the wine, if it were older, had gone off? Or what if your favorite didn't speak to you anymore? And would the everyday wine be just that - everyday. Boring or anti-climatic?

Lots of questions - that paragraph there. My answer would have to be to bring everyone and the entire cellar. At once.

Musings #8 - You Can't Not Decant

2009-01-15T10:21:00.008-05:00

I wasn't going to deal with decanting at all. Enough has been said: it's great for young, tough red wines; aged wines that tend to throw sediment; use caution when decanting delicate older wines. But in general, decanting most wines, in my experience, helps a ton.

For example, The Kipper and I just recently opened a well-priced Graham Beck Pinotage. It's a perfect candidate for decanting, since it can be, according to Karen McNeil (one of my favs!), a bit coarse. After an hour in the tank, it sheds that edge and grows up. Pinotage can be polarizing, but I love it for being rustic, savory, and meaty. And again, decanting helps the wine itself in this case.

But what about decanting for aesthetic reasons? Even if it didn't help the wine directly, I think I'd still decant most things. It prepares you.

Music blossomed for me when I got records. Still to this day, records lay the foundation for listening to recorded music (maybe a reason for their current popularity in an Ipod world?). Its multiple enclosures to process and look at, the act of cleaning (if you were meticulous and/or sober), the placing of the record to the platter and the needle to the disc. All in all, a process that's performance. One to prepare you for the commitment of listening that awaits you.

This is what decanting is. A wine's overture. It allows you to spend time with a wine before aromas, mouthfeel and finishes. To see its color and how it behaves in glass. Your wine respected.

Besides, like a turntable spinning around, it's pretty cool. Who wouldn't be more attracted to a wine presented this way? Therefore, purchase a decanter if you don't have one (they can be had for little money) and decant some of your weeknight, value-driven wine and see how you feel about it. Or throw a dinner party and/or wine tasting and put a wine or two into the decanter and see what people say or what wine they go for first. Better yet, decant in front of your guests and see if they get pulled in. I bet they do.

Musings #7 - Open me, I'm Old-ish

2009-01-07T12:39:00.027-05:00

In the throes of the holidays - I took a break and had a wine tasting with Dr. Phattingstein. It started at 2pm on a Tuesday in his apartment. We felt special and of the leisure class. We tried my Couly-Dutheil La Diligence (Chinon) from 2005, followed by a 2000 Chateauneuf-du-Pape from Domaine Pontifical. The first was feminine and aromatic. Gentle and kind. The Pontifical was a vegetable stew with an armpit garnish. We liked both equally. After some conversation and a bottle of modest German Reisling, the good Doctor pulled out a 1996 Chateau Soutard. Or at least that's what my eyes saw - by this time covered with wool and other instruments of opaque-ness. We have a relationship with Soutard (him more than me), since it hugs tight with its rustic arms and old bones. Which got me thinking - why is it easy to open an older wine? Or rather, why is it so hard?

I don't have a collection of old wines. But I do have a few things that have expressed interest in restoring a Chevelle and taking some time off to sail. One of these voices is a bottle of Chateau Leoville Barton from 1999. Not a great year (which is why I have it), so after 10 years, its up to me to make it keep working or pump up the dingy.

To give this entry a hint of substance - what should I expect from the 1999? It will probably be a bit laid-back and accessible. Soft, but full of life and fruit. Very good, but not stellar, Many say it can work for me until 2025, but many say retire it right about now, or soon. But I can't open it! Why can't it pull a Soutard - seize a moment and shine!? Because I won't let it.

That middle-aged wine in a modest collection is doomed. First, the wine usually has a history that its peers do not. In a big, historic collection, it's more about which history you choose. And, frankly, more bottles makes the decision easier. Secondly, opening a primo bottle of which we speak often brings down the entire collection's cache. In a small collection - that bottle's value is intrinsic. My mom threatened to take back her original mono pressing of The Beatles' Rubber Soul, but I convinced her otherwise, stating that single record clout to all its. Especially the Band Aid and Bee-Gees albums. Finally, even if that bottle is stellar, you know you'll be a bit sad, since it was your first of this or your last of that. Or your only one.

But wine is ephemeral! To induce pleasure and not pain. It's settled. I have to find a time to open the Leoville Barton. Maybe after a few other bottles, when it would take over 9 minutes to change my mind. Better yet, how about never?

Musings #6 - Cruel to be Kind

2008-12-22T17:07:00.012-05:00

The Prentiss Street Wine Club held an open house this past weekend - and it was very nice. All our visitors brought great everyday wine (a hand crafted fruit-infused gin showed up as well!) which ended up being indicative to each's taste and personality. Thanks to The Kipper for great eats.

And I wrapped a Merlot in a bag and made everyone taste it and give feedback. It was a 2007 Yellow Tail Merlot. And it was kinda cruel.

But yet not. The most fascinating thing about it was the sheer cavernous space created by the comments surrounding my little cover-up. People talked and shouted about Old World and New World styles, regions, varietals. I slowly gave up that it was a Merlot: "Not California!" "Left Bank!" Then the vintage year peeped out: "Can't be!" "I don't care - I like it!" "Two-Buck Chuck!" Knowing what it was all along - this last utterance nearly made me crack: They're on to me. When it was revealed, most were generally shocked. Everyone felt it was serviceable and much better than they would have anticipated. I was surprised that it had a hint of structure to it as well. But we all concluded that it was neither a core-rattler nor a conversation-halter.

Before I was a wine geek I was a stereo geek. An audiophile. I'm still one at heart and I look at some of my older gear with pity and shame. Except for one piece: my Realistic STA-2380 receiver, which I purchased over 6 months on lay-a-way from Radio Shack when I was 14. It was what I could afford and had the specifications I wanted. But at the time, and up until a few years ago, I wanted to cover it up. Scratch the name from the faceplate. How could a budding audiophile center a hi-fi system around Radio Shack?! What I know now is that this solid state beauty is a tank. It's never wavered, and it's mostly outlasted all my other gear from that time, much of which had a better name. It was always there, had big solid-state characteristics, modest music reproduction, and it fostered me through a greater exploration of sound. Now it serves as my FM tuner and it still doesn't complain.

Which brings me back to the Yellow Tail, and what I've said in a previous post. When you cover up the faceplate - people aren't judging - but would I still serve it? Probably not, since we're all, unfortunately, influenced by brand, reputation, and caliber to some degree. But yes, there are a lot of fair to middling wines with fancy origins which we probably would feel taste better if we had both labels in front of us. Like the Realistic, Yellow Tail is available everywhere, is fairly adequate, doesn't complain and could foster new people into the wine world. This is a very good thing - especially for those of us who may not drink commercial-based wines regularly, but want to introduce others to the potential mind-bending traits of wine.

On second thought, I may serve it again. Blind, of course.

Tasting Report #1 - The Ridge Vertical

2008-12-09T11:24:00.024-05:00

I really recommend vertical tastings. I really do. For the novice, they make the attributes of wine in comparison more accessible. More obvious. For the seasoned taster, verticals force you to focus on things like terroir or a winemaker's intervention. But mostly they are just fun as hell. And when The DM's called The Kipper and I saying they had pizza and the table was set, my three bottles of Ridge Three Valleys cried out. Screamed in fact. The vertical floweth.

First (and briefly), I love Ridge. They don't follow trends, they keep things rustic, and their relationship with you, the purchaser, is as transparent as a window pane (download one of their fact sheets to see what I mean). I especially love their Three Valleys, the entry level red wine in their catalog. Why? It's a blend, made from the lesser grapes from their many vineyards. Every year, Three Valleys is a good barometer of the weather, the vine's mood and the winemaker's acumen. It's Ridge's house style, its annual report.

Now, how did the wine fare? To be geeky, this trifecta (years 2004, 2005, and 2006) was a lot like The Matrix Trilogy. So that, I decided, is my analogy. The 2004 was like the first picture - The Matrix: very impressionable, big & full. Borderline classic. Yet, once you became comfortable with that movie's aesthetic, like this wine, you realized it was somewhat complex and unexpected. It evolved. The 2005, thus, resembled the second picture - The Matrix Reloaded: more polished, more self-aware, faster, spicier. A bit sludgy (or maybe obtuse?) in parts but also extremely racy in other (like the car chase that took up the middle of the movie - which ruled). Finally, the 2006 felt like the final movie - The Matrix Revolutions: a bit rushed, slightly light & definitely gangly. In a word - weak. Maybe time will judge both the 2006 and Revolutions better, but probably not so much. But the vertical taken as a whole, like the trilogy, was quite satisfying, eye-opening, and fun as hell.

Did I cheapen this experience by equating it to fictitious building jumping, ringing phones & other phooey? Some might say yes, but I say no. Since we all talked about these wines with words like Shape Shifter, Bam, Poof & Adolescent.

Musings #5 - Rhone Sucker Punch

2008-11-24T09:48:00.017-05:00

It's taken me a over a week to figure out how to document my last tasting with Dr. Phattingstein.

The message from The Doctor was clear: "I'm making a simple roast. Bring over a nice red we can tuck into."

That red ended up being a Tardieu-Laurent Cotes du Rhone (CDR) "Guy Louis" 2000. All lights were green: critics seem to like it, I got it at a good price, and Tardieu-Laurent is a dependable negociant. The Doc's roast was sublime (his cooking usually is). And the wine? The wine was gob-smackingly New World huge. A Rhone Sucker Punch. I wish I could have recorded our reaction, since I think it was similar to the first time I downed an entire pouch of Pop Rocks on a dare. This wine packed tons of fruit, complex oak, and the longest finished I've experienced from a CDR. In retrospect - it was too much for that lovely roast. But it was fun and exciting and all the rest.

It reminds me of another "I've ridden my big-wheel into a curb" knee-knock-out wine: Molly Dooker's The Boxer from 2006. It's borderline absurd and would crush any meal it was paired with. I remember when I was an early teen - I demanded to see a monster truck show. I think I wanted to see how my mullet stacked up with others - but my dad agreed (I still remember pulling up and the parking lot attendant asking my father, a professor: "Are you sure you're going to the truck show!?"). Inside we were treated to awkward cars and trucks perched on top of huge wheels, turning slowly and decimating everything in sight. We got high on the fumes. That's my analogy for the Molly Dooker.

And that, along with the Tardieu-Laurent, asks the question: are New World wines built for food or just the judging table? A slightly incoherent and shallow entry/question after a week of thought. But my head still hurts.

Musings #4 - Jus Industriel and the Fab Four

2008-11-21T12:22:00.025-05:00

"People can't be bothered by all the hype and nonsense of wine. They just want to drink it."
-John Casella, founder of Yellow Tail Wines

The quote I've been thinking about for days. Is it genius? Is it arrogant? Do I agree with it? The answer to the last question is a no. But based on Casella's sales - I'm in the minority.

This is an old story - Casella and his marketing of wines in the US: Yellow Tail. The attractive branding and the wine's constancy leading to millions of cases purchased. Casella's attempt to make all his wines smooth and tannin-free driving everyday wine drinkers into a frenzy.

My main question, spurred on by Casella's quote, would be: Are people buying Yellow Tail because it's consistent and smooth (I thought of saying unchallenging - but felt this would validate Casella's assertion) or was its arrival on the market perfectly timed and its label pretty? Probably both.

I've always said that if The Beatles hadn't come along - another band from that time would be The Greatest. The climate was right, people were ready, and the influences were in place. But their music was very good and they were handsome. So that's where I feel Yellow Tail is.

My main hope is that a few consumers of Yellow Tail will realize that their wine is hyped. They will tire of Yellow Tail as it tells the same story every single time. And they will look at a wine blog, read a recommendation or two, or go to a wine dinner. And I'll thank Casella for that.

For an excellent interview of Casella - go to Grape Radio

Photo of Casella and his domain from www.graperadio.com

Musings #3 - Wine Pairing the Environment

2008-11-12T16:19:00.019-05:00

More than enough has been written about pairing wine with food. And, generally, more could be written about this enigmatic marriage. But what about pairing a wine with your environment? Not, for example, like the pairing of Champagne to a life-event but pairing to the space around you. How does our environment make you feel, and can this feeling be matched with wine?

My wife (often referred to as The Girl, Kipper, or The JK) and I decided to have a special lunch this week. A day off seemed reason to go out-and-about, to try a place not normally on the list. Let's go a bit later, to avoid the normal lunch rush and shopping posses (why would we need a reservation?). Like, as a teenager, that Thursday afternoon in the dead of summer - when you thought you'd have the amusement park all to yourself?! Since all people think the same (and this being the city), the restaurant was slammed.

Before I lose you, I'll say our lunch experience was filled with tension (the waiting), some austerity (our table was located right at the edge of the room, next to the kitchen right-of-way), and some sheer joy and smiles (the comfort food placed in front of us was very fine). The Kipper chose Joseph Drouhin's basic Chablis (2006), which nicely paired with our lunch. But afterward, I thought is also paired well with our experience. The room. The space. The Drouhin has some tension and austerity, but can't help but bring joy. And lots of smiles.

Musings #2 - The Power of Burgundy

2008-11-07T11:12:00.034-05:00

I'm a stone-cold freak for Chateauneuf-du-Pape (CDP). It has everything I'm looking for in a wine. The blending, the complexity, the history, and the Old-World style all mix into an alluring cauldron, in front of which I stand at the ready. With my ladle. A big one.

My friend Michael and I meet now and again and we often open flagship bottles (mostly Old-World) from our collections (Michael will be referred to as Dr. Phattingstein, The Doctor, Phattone, Obie-One-Criznobi and a handful of other names of the nick - so pay attention). Phattone (there's one!) and my meetings range from opening bottles around a small stone-top table, hyper-sensitive to the juice in front of us, or we'll just sit in front of the TV watching music videos from 1994 with a 2001 St. Estephe. For this occasion, nothing was set - so I pined to bring my 2000 Domaine de la Cote de L'Ange CDP.

It was damn good. Very aromatic, great mouthfeel and full of good stuff like tobacco, vegetables and sweaty armpits. It didn't last long. With another Rhone in my pocket and lamb on the table, The Doctor (are you following?) insisted on opening a bottle of Burgundy. Here's the rub:

I don't desire Burgundy. I've largely ignored Burgundy. Not because it's confusing (I've done my homework) - but because I don't love Pinot Noir, firstly. And it's expensive. And it's unpredictable. I equate Burgundy to a Grateful Dead show: shows were often-times flat, uninspired, standard-issue. Then once and a while, the Dead whipped out a face-melter. But no matter what, any Dead show was better than no Dead show.

The lights went down and out came Pierre Amiot et Fils' 2000 Morey-Saint-Denis "Les Ruchots". And it melted face. What balance and complexity! Perfect weight and expression! By the time I left I'd forgotten about my CDP - whispering to myself, "Any Burgundy is better than no Burgundy."

Regarding the Burgundy see:
http://www.chemindesvins.com/w_amiot_morruch00.html
Glass image taken from
http://www.jammadesigns.com/media/Red.Wine.Glass.w.Wine.Bar.Wall.Decor.jpg

Musings #1 - Rhone Style

2008-10-31T13:15:00.023-04:00

After reading memoirs by Neil Rosenthal and Jancis Robinson - I'm moved to start a Musings section to the Prentiss Street WC. More on these books later...

What to pair with a quiche when you really want red? To boot, it's a Friday night and company is on their way - so you can go a little bigger. A little less school-night. In the end, only a white would do (a reserve Pinot Gris from the solid Alsatian maker Trimbach), but not before we had that weekend red. Which led to a Rhone line-up of sorts.

What started it off of was the Bonny Doon Le Cigar Volant (2004). A favorite of mine, with its complex nose of dill and feet and its slightly rebellious balance, the Bonny Doon is a solid performer both times I've poured it. Energy from the BD led me to open two more bottles: the Rhone-style Kunin's Pape Star (2006) from California's Central Coast and a Crozes-Hermitage from Domaine de Remizieres. Both of these couldn't have been more different. The Pape Star was fruit-forward and clean, jammy and food friendly - a bit too goody-goody. Like a hall monitor that rarely let you pass unless you ran. The de Remizieres was much wilder, with a loose palate of steak, growl and long hair.

At the end of the night, it all came back to the Bonny Doon and its ablility to be all things: a known party animal who tells you to walk in the hall with a wink. And on a Friday night - that's who we want to be with.

Session 6 Wrap Up

2008-09-30T12:01:00.006-04:00

South Africa
Session Date: September 27th (2008)

Out of all the sessions - I think South Africa gave us the most widely varied wines. I think this is good - as we all found something to our liking and showed the variety available from this region. But, as a group, I think we found that the quality varied widely as well. Therefore - South Africa is a minefield that reaps rewards. Thanks to all who attended and brought such a well-rounded selection of wines. Scroll down for a list of wines tasted. Next session - winter 2009.

WINES TASTED

Sauvignon Blanc - Indaba 2008

Chenin Blanc - Raats Family Original 2007

White Blend ( Semillon, Sauvignon Blanc and Muscat de Frontignan) - Klein Mme Marlbrook 2004

Chardonnay - Zonnebloem 2004

Pinotage - Graham Beck 2007

Shiraz - Indaba 2007

Red Blend (Syrah, Mourvedre, Viognier) - The Wolftrap 2007

Cabernet Sauvignon - Waterford Pecan Stream 2004

Red Blend (Merlot, Cabernet Sauvignon and Malbec) - Mulderbosch Faithful Hound 2004

Cabernet Sauvignon - Graham Beck Gamekeepers's Reserve 2007

PEOPLE PRESENT

Colin, Julie, Micheal, Chris, Caitlyn, Kim, Jeff, Karen, Nicole, Tyler, Simon, Cybil

Session 6 - South Africa

2008-08-22T12:25:00.085-04:00

South Africa
Session Date: Sept 27th (2008)

For Session 6 - the PSwc will be tasting wines from South Africa. One of the world's oldest wine-making regions is ready to compete with other new and established wine producing regions. Wines from South Africa perfectly complement our previous sessions, both in terms of examining Old and New World styles and varietals.

South Africa, now the 8th largest wine producing nation (or 7th, depending on your source!), is often cited as the most beautiful. A Mediterranean climate with moderate hills and valleys keep vines sun-drenched in the day, yet cooled at night. But a less-than-beautiful past has kept South African wines off the map for centuries. The Dutch planted vines here in the 17th century and it's been rocky the whole way. Stifling cooperatives, over-production and apartheid have all kept South Africa from rising to the top. Many of these stumbling blocks have been cleared away (or are becoming lighter) - meaning South African wines are on the rise (almost 1 new winery a week!) and trying to define their style & discover their terroir.

(Click on map to enlarge)

South Africa wine areas are broken up into Regions, which are broken up into Districts (which can be further broken into Wards); this Region/District/Ward must be printed on the label by law and is preceded by the statement: "Wine of Origin ..." Much of the wine made here is used for Brandy and other spirits and many wines are produced by large cooperatives. Yet, the market is increasingly populated with small, private wine farms (what wineries are called here) where both quality and experimentation are better, something I hope we can capitalize on for this session.

The current debate in South Africa regarding wine seems to be focused on the number of varietals produced by cooperative and wine farms. Many feel producers are not concentrating on their strengths in favor of a greater number of choices or more popular varietals. I hope Session 6 can help us add to this debate.

Below, the main varietals grown in South Africa and what we should expect:

Chenin Blanc - Formerly called Steen in South Africa (but rarely labeled this way today). Arguably the white wine most associate with this country, Chenin Blanc is under threat (as are many other white varietals) as these vines are being pulled up in favor of more international varietals. Chenin Blanc is a dry, mid-weight, food-friendly wine, with a bright aroma and loads of green fruits.

Sauvignon Blanc - Many are familiar with New World Sauvignon Blancs, with their bracing acidity and over-the-top herbaceous green-grass characteristics. Sauvignon Blancs from South Africa tend to be richer in style, but more subtle. Pale yellow with an aroma of passion fruit & green pepper, these wines are lightweight and balanced.

Chardonnay - South Africa's contribution to the world's Chardonnay pastiche falls somewhere in the middle. Typically new world with its fruit, vanilla & oak, its delicacy & minerality evokes the Old World.

Pinotage - South Africa's native red grape, a cross between Cinsault & Pinot Noir, is very polarizing, with its mix of berries, herbs (meat!) & chocolate. Deep red in color, Pinotage is smooth, acidic & light.

Shiraz - Shiraz is gaining ground as South Africa's go-to varietal for quality reds. Cooler climates deliver smooth, rich & deeply colored wines, that show black fruits, pepper & smoke. In an attempt to take advantages of Shiraz's international popularity, more vines are being planted, diverting focus from more successful varietals. Therefore, South African Shiraz should prove interesting.

Cabernet Sauvignon - Cabs from South Africa deliver New World fruit, spice & body with Old World finesse & balance. Many wine critics rave over these wines, due to their value and rustic characteristics.

Other varietals/wines produced in South Africa we may encounter include: Merlot, Colombard, Semillon, Reisling, and Cap Classique (sparking wine). Extra points for anyone able to secure Jerepigo (a dessert wine).

Session 6 Wines (Districts to Taste):

Below is a list of major South African varietals to be included in Session 6. This acts like a registry. If you purchase a wine from this list - send an email to cblukens@gmail.com (or post a comment to this blog). I will then update the list. If we get more than one varietal - that's perfectly fine (if not encouraged!). If you are going to purchase your wine the day of the session, look to see what's not taken and try for it. If not - get anything on the list. If you find a wine outside this list, and it seems recommended, let me know or bring it. The recommended price range is $15-20.

PLEASE NOTE the following:

1) Quality with South African wines varies wildly, and the best wine comes from family or small wine farms. In my limited experience - South African wine labels are very informative. The more specifics about the wine itself or who produced it, the better. Also, large cheaper cooperative-based wines' labeling usually looks, well, cheaper and more corporate.

2) Final update of this list will be Friday, September 26th (2008).

* Chenin Blanc - 1 bottle coming

* Sauvignon Blanc - needed

* Chardonnay - needed

* Pinotage - needed

* Shiraz - 1 bottle coming

* Cabernet Sauvignon - 1 bottle coming

* Blends or not listed above - 1 bottle coming

Session 6 Appetizers

The focus is on wine, not necessarily wine/food pairings (but we have to have snacks and a few things will be provided). Any of the following food items pair well with most/all of Session 6 wines. Please bring anything that you feel matches well with your wine:

REDS: Cheese (cheddars and goat), pizza, BBQ, eggplant, mushroom, sausage, red meats, roasted veggies, anything that flies (or tries to!).

WHITES: Cheese (goat and soft), chicken, asparagus, peppers, lemons, apples, corn, charcuterie, lighter risottos, things that swim.

Credits

Texts:
*Dorenburg, Andrew & Page, Karen. What to Drink with what You Eat. (New York: Bulfinch, 2006)
*Gasnier, Vincent. A taste for wine. (New York: Doring Kindersley, 2006)
*Keevil, Susan. Wines of the World. (New York: Doring Kindersley, 2004)
*MacNeil, Karen. The Wine Bible. (New York: Workman, 2001)
*Stevenson, Tom. Wine Report 2008. (New York: Doring Kindersley, 2007)

Map:
http://www.wineweb.com/map_south_africa.html

Home Tasting Session #2

2008-08-06T14:01:00.021-04:00

August 2008
Napa Cabernet Sauvignon

Welcome to Home Session #2! Home Sessions are intended to supplement the Prentiss Street wine club Sessions - by highlighting wines we can enjoy on our own.
If you wish to participate - simply purchase the featured wine (usually under $20 and widely available) for this session and taste (and drink). You are encouraged to leave a comment with your tasting notes, comments, or drunken rants.

Robert Mondavi
Cabernet Sauvignon
Napa Valley
2005

Robert Mondavi - the first major modern winemaker in Napa. Arguably started the Food & Wine movement in California and New World wines in the US. Have I had his standard-issue Cab, or even one of his other varietals? No, and I was wondering who else was with me. Why is this? Too "pedestrian"? No, since (I've found) some budget/modest Napa Cabs outplay some of Napa's heavy hitters. Is it because Mondavi is now owned by big-corporation Constellation Brands? Maybe, but corporations own so much and it doesn't always equal a slip in quality. Is it because I figure it will always be there, like that historic site near your house that you never go to. Sitting there, on the rack, looking the same, year after year? Yes.

Since the Olympics start soon - why not pursue an American legend with a global reputation (and distribution)?

Not having met this wine - here's what we should expect:
Color: Dark & rich, almost "blue" (according to the winery).
Nose (aroma): Spices, dark fruits, oak.
Palate (taste and mouthfeel): Fairly heavy, with olive oil and chocolate notes. Decent finish. Some tannins. Some heat.

The Mondavi website says this wine spends 14 months in French oak, 20% of which is new. I'm expecting the tannins to be in check - but at 15% alcohol, will it be too hot? Let us try and see! Again - feel free to post your comments.

Possible Food Pairings: Meats of any kind. Game. Mushrooms. Heavier risottos. Cows milk cheeses, esp. creamier or aged.

References:
MacNeil, Karen. The Wine Bible. (New York: Workman, 2001)
Gasnier, Vincent. A taste for wine. (New York: Doring Kindersley, 2006)
www.robertmondaviwinery.com
www.winelibrary.com

Field Trip #1 - Bottle Shock

2008-07-24T12:25:00.026-04:00

Bottle Shock
Session Date: August 9th (2008)

PSwc field trip to Kendall Square Cinema
4:10 pm Showtime

Please join the PSwc as we take our first group outing to see the movie Bottle Shock. After the movie - we will discuss over wine and pizza at Prentiss Street.

What is this movie about? Broadly, the Judgment of Paris, 1976, but:

Synopsis: It's 1976, and Jim Barrett (Bill Pullman) is struggling to create the perfect chardonnay at Chateau Montelena, his vineyard in the not-yet-famous Napa Valley, where he has jeopardized everything for a dream. His son, Bo (Chris Pine), at first glance doesn't seem to have inherited his father’s love for the family business, and the two of them are often found duking it out in the backyard boxing ring, each hoping to knock some sense into the other. Steven Spurrier (Alan Rickman) is a British expatriate living in Paris who owns the Academie du Vin; out of necessity, he develops an idea to educate Parisians, not on French wine, but on the new wines coming out of California. A twist of fate along a dusty road brings the floundering vintner and the struggling shop owner together, changing both their lives—and the wine industry—forever. Director Randall Miller delicately composes Bottle Shock as a cinematic love letter to California’s wine country, where he shot the film in its sun-soaked entirety. Based on a true story, the film reveals America’s initiation into and contribution to vinification, along with the brave and enterprising artisans who love nothing more than to bottle it. --© Sundance Film Festival (www.bottleshockthemovie.com)

Details: This movie is screening at Kendell Square Cinema, Cambridge. We plan to attend the 4:10 show on Saturday, August 9. After the movie - we will travel back to Prentiss Street for post-movie discussion, pizzas and wine! You are encouraged to bring a Bordeaux or Napa wine you enjoy or want to try. If you are unable to make the movie (or don't want to), but can make it to Prentiss Street afterward, please join us there around 7pm. Please RSVP to cblukens@gmail.com

Session 5 Wrap Up

2008-04-07T12:11:00.007-04:00

Merlot
Session Date: April 5th (2008)

What a fun and interesting session Merlot gave us. The quality and interest with all 9 wines was fairly high, and this session proved Merlot's reputation and rap is undeserved. Thanks to all who attended and brought such a well-rounded selections of wines. Scroll down for a list of wines tasted. Next session - early late-summer 2008

WINES TASTED

Bordeaux (St. Emilion) - Chateau de Lescours (Grand Cru), 2001

Bordeaux (St. Emilion) - Chateau Soutard (Grand Cru Classe), 1995

Israel (Judean Hills) - Hai, The Patriots Merlot, 2005

New York (Finger Lakes) - Damiani Merlot, 2005

California (Sonoma Valley) - Simi Merlot, 2003

Washington (Columbia Valley) - Gordon Bros. Merlot, 2005

Australia (South Eastern Australia) - McGuigan Black Label Merlot, 2003

Chile (Maipo Valley) - Santa Rita Reserva Merlot, 2005

Chile (Central Valley) - Concha y Toro Casillero de Diablo Merlot, 2006

Nightcap - Falesco Vitano 2005

QUOTES

"Tuna on wheat"
"This is what I would drink if I were drunk"
"Why would you drink one if it's bad and low in alcohol"
"Tastes like how I think Merlot should taste"

PEOPLE PRESENT

Colin, Julie, Bob, Beth, Michael, Kim, Caitlyn, Chris, Andrea, Sonit, Nimisha

Session 5 - Merlot

2008-02-26T09:22:00.045-05:00

Merlot
Session Date: April 5th (2008)

For Session 5 - the PSwc will be tasting wines made from Merlot. By changing this session from a place to a grape (often called a varietal), we will be able to see how different areas treat the varietal - from the New and Old Worlds. Also - we will see how altitude, soil type, climate (or terroir) affect Merlot.

Used in some of the finest wines in the world, Merlot is planted all over the world. Incredibly juicy, Merlot is a medium-bodied wine that is very food-friendly. Vincent Gasnier says, "This fine grape variety is consistently excellent in quality and style. It produces well-coloured wines full of soft, smooth, ripe fruit and velvety on the the tongue." A decade ago, Merlot was more popular in the US than it is now (this decline is either quality-driven or anti-hype), but the result is a market packed with decent-to-great Merlots at good prices. But, it is often challenging to sort the good from the bad.

Merlot is most classically found in Bordeaux - predominately featured in blends from The Right Bank (St. Emilion and Pomorol being the principal areas). In many other parts of the world, Merlot is both a varietal and found in blends, especially from places like Chile, Australia and California. All of these places put a bit of themselves into their Merlots - and I hope this session demonstrates that.

Below is a breakdown of what we should expect from different Merlots - based on origin:

Bordeaux (St. Emilion, Pomerol, Right Bank satellites): Most of these wines blend Merlot (in varying degrees) with Cabernet Franc and Cabernet Sauvignon. Right Bank Bordeaux are ruby in color with a spice, cedar, and leather nose (aroma). They are dense and smooth, with moderate tannins and are very age worthy. Grand Cru examples are better - but many of the Satellite areas in the Right Bank produce great wines (and cheaper!).

Chile: Close in style to Right Bank Bordeaux. In Chile, Merlot is often confused with another grape, Carmeniere, and vice-versa. Merlots from Chile are often rich in color and have solid noses. These wines, at their best, are bright and balanced - filled with cherries and dark fruits.

Australia: Typical of the New World, Australian Merlots are big - and often blended with Cabernet Sauvignon or Shiraz. But Merlot as a varietal is gaining ground. As one should expect, these wines love to show their fruit - with a nose of dark berries and oak and a smooth mouthfeel. Australian Merlots are for drinking now, showing less complexity than a Right Bank Bordeaux.

California: This state's reputation with Merlot has certainly been challenged. Merlot's previous popularity led to a market flooded with often weak and insipid wines; they were just too "easy". Many areas grew Merlot, even if the conditions weren't right. Yet Merlot still thrives, and a solid Merlot from California has tons of personality and depth. With an aroma of earth and spice, these wines are often full and smooth.

Other Merlot producing area we may encounter are: New Zealand, New York, Washington, Italy, and Languedoc-Roussillon in France.

Session 5 Wines (Districts to Taste):

Below is a list of major wines to be included in Session 5. This acts like a registry. If you purchase a wine from this list - send an email to cblukens@gmail.com (or post a comment to this blog). I will then update the list. If we get more than one wine from a specific district - that's perfectly fine (if not encouraged!). If you are going to purchase your wine the day of the session, look to see what's not taken and try for it. If not - get anything on the list. If you find a Merlot outside this list, and it seems recommended, let me know or bring it. The recommended price range is $15-20.

PLEASE NOTE the following:

1) For this session, we are shooting for Merlot as a varietal (rather than as a part of a blend). Shoot for wines that are labeled "Merlot" - except in the case of Bordeaux (look below for suggested areas). If you can't find this - find a wine where Merlot is the largest portion of the blend.

2) Final update of this list will be Friday, April 4th (2008).

* Bordeaux (areas include St. Emilion, Montagne-St. Emilion, Lussac-St. Emilion, Pomerol, Lalande-de-Pomerol, Cotes de Castillon, Fronsac) - 2 bottles coming

* Chile - needed

* Australia - 1 bottle coming

* California - 1 bottle coming

* New Zealand - needed

* New York - 1 bottle coming

* Washington/Oregon - 1 bottle coming

* Italy - needed

* Languedoc-Roussillon - needed

* Israel - 1 bottle coming

Session 5 Appetizers

The focus is on wine, not necessarily wine/food pairings (but we have to have snacks and a few things will be provided). Any of the following food items pair well with most/all of Session 5 wines. Feel free to bring anything listed here as a finger food, appetizer, or small dish:

* Beef, cheese (esp. blue, chedder, other full-flavored), chicken, cranberries, charcuterie, fruit, garlic, mushrooms, pizza, tomatoes, rice dishes, walnuts.

Credits
Texts:
*Dorenburg, Andrew & Page, Karen. What to Drink with what You Eat. (New York: Bulfinch, 2006)
*Gasnier, Vincent. A taste for wine. (New York: Doring Kindersley, 2006)
*Keevil, Susan. Wines of the World. (New York: Doring Kindersley, 2004)
*MacNeil, Karen. The Wine Bible. (New York: Workman, 2001)

Home Tasting Session #1

2007-12-11T09:26:00.006-05:00

December 2007
Cotes-du-Rhone (France)

Welcome to Home Session #1! Home Sessions are intended to supplement the Prentiss Street wine club Sessions - by highlighting wines we can enjoy on our own.
If you wish to participate - simply purchase the featured wine (usually under $20 and widely available) for this session and taste (and drink). You are encouraged to leave a comment with your tasting notes, comments, or drunken rants.

E. Guigal
Cotes du Rhone Red
2004

E. Guigal is one of the major producers of wine in the Rhone Valley. Not only does Guigal purchase grapes to produce wines from many appelations - they also possess some of the best vineyards in the Rhone. Their vineyards, many in an area called Cote-Rotie, produce wines of incredible quality, character, and price. "Last Wishes" wines to be certain. Yet the quality can also be seen in Guigal's most basic red wine - the Cotes du Rhone - of which the 2004 is our wine for Home Session #1.
Cotes-du-Rhone reds originate from all over the Rhone Valley. Most of these wines are blends, containing one or more of the following grapes: Syrah, Mourvedre, Grenache, Cinsault, and Carignan. These blends are very different from maker to maker, wine to wine; the 2004 Guigal Cotes-du-Rhone is majorially Syrah and Mourvedre.

Without having tasted it - here's what we should expect:
Color: Dark & Shiny. Bruise-like
Nose (aroma): Spicy, smoky, dark fruits, petrol (I avoided using the term "gas").
Palate (taste): Very round, full. Spicey and peppery, with firm tannins. Finish should be medium in length.

The high percentage of Syrah and Mourvedre point to a wine with a bigger, spicier backbone versus one overflowing with fruit. What fruit, if any, will be present? Will it have balance? Let us try and see! Again - feel free to post your comments.

Possible food pairings: Chicken, hamburgers, roasted veggies. Also, Mexican food, pizza, tuna, onions & mushrooms. Of course, cheese.

References:
Dorenburg, Andrew & Page, Karen. What to Drink with what You Eat. (New York: Bulfinch, 2006)
Gasnier, Vincent. A taste for wine. (New York: Doring Kindersley, 2006)
MacNeil, Karen. The Wine Bible. (New York: Workman, 2001)
www.guigal.com

Thanks to Caitlyn and Kim Duncan-Mooney for presenting me with the perfect logo!

Session 4 Wrap Up

2007-10-01T12:07:00.002-04:00

Brown Baggin' It
(or The Blind Leading the Blind)

Session Date: September 29th (2007)

Thanks for coming everyone - glad we could be outside yet again. The blind tasting whipped out some surprises and I hope it helped define your taste a bit. Scroll down for a list of wines tasted. Tasting notes are culminated for the group's tasting sheets. Next session - February 2007...

WINES TASTED

White 1 - Fred Loimer "Lois" 2006 (Austria)
PSwc notes: clean, young, green, bright, moist. White pepper, lemon and star fruit. Ranked: Good to fine.

White 2 - Joseph Drouhin Macon-Villages 2006 (Burgundy)
PSwc notes: Crisp, minerals, slight butter, apples, wild chives. Authoritarian. Ranked: Fair to good.

White 3 - Turnbull Sauvignon Blanc 2006 (Napa)
PSwc notes: Brackish, sour melons with pepper nose. Replete with acid. Dissipating finish. Ranked: Fair.

White 4 - Chateau Tour de Mirambeau, 2006 (Entre deux Mers, France)
PSwc notes: Soft, bright, and regal. Of cloud feathers, showing citrus, honey, loam and tart raspberries. Ranked: Fine.

RED 1 - David Bruce Petit Syrah, 2005 (Central Coast, CA)
PSwc notes: Smooth/Soft mouthfeel with tons of cherries, broccoli, butterscotch and Tabasco. Long finish, with good cedar/oak balance. Ranked: Fine to Excellent.

RED 2 - Andrew Murray Tous les Jours Syrah, 2005 (Central Coast, CA)
PSwc notes: Spicy and jammy, with passive tannins. Tang and salt, with cherries. Clean, with nice finish. Ranked: Good to fine.

Red 3 - MollyDooker, Two Left Feet, Shiraz, 2006 (McClaren Vale, SE Australia)
PSwc notes: Dark, intoxicating nose. Big as hell fruit bomb, with hints of bacon grease, cream cheese, campfire smoke, and Skittles candy. Full of heat. "There's a lot of junk in that trunk!" Ranked: Fine to excellent.

Red 4 - Angeline Pinot Noir 2005 (Russian River Valley)
PSwc notes: Light in color, translucent. Full of plums, almost candy-like. Thin and generally underwhelming. Ranked: Good.

Red 5 - Domaine Jean-Marc Bouley, Hautes-Cotes de Beaune, 2005 (Burgundy)
PSwc notes: No nose, delicate and fairly tannic. Tangy, with loads of berries and small amounts of earth. Ranked: Good.

Red 6 - Marquis Philips, Sarah's Blend, 2006 (Southeast Australia)
PSwc notes: Big, chewy, thick legs. Fruit-forward - tons of Shiraz characteristics. Smoke. Too much oak? Full mouthfeel. Ranked: Good.

Red 7 - Cline, Ancient Vines Mourvedre, 2005 (Contra Costa Valley, CA)
PSwc notes: New school. Petrol nose and finish. Uncious. Solid color and mouthfeel. Hints of oak and cedar. Interesting. Ranked: Fair to fine.

PEOPLE PRESENT: Julie, Colin, Caitlyn, Kim, Sara, Abby, Chris, Andrea, Cybil, Simon, Jeff, Karen, Sonit, Nimisha, Tyler.

Session 4 - Blind Tasting

2007-08-21T13:25:00.001-04:00

Brown Baggin' It
(or The Blind Leading the Blind)

Session date: September 29th (2007)

"When it comes to wine, I tell people to throw away the vintage charts and invest in a corkscrew. The best way to learn about wine is the drinking." - Alexis Lichine

For session 4 - the PSwc will be tasting wines from paper bags. Taking a break from exploring different wine regions, the PSwc will partake in a wine club rite-of-passage: The Blind Tasting!

How it Works:

Pick a wine you like, one you've always wanted to try or one you have recently gotten into (either red or white, around $15-20 a bottle). It could also be a wine you've discovered out of a previous PSwc session. I will probably throw in an old wine and/or a cheapo for further excitement. Arrive with your wine concealed in a paper bag; we'll assign each one a number for note-taking.

We will taste these wines blind. We can muse about flavors, aroma, body, etc., without the prejudice of a label. Once you've identified your favorites, the wines will be revealed. You may be surprised at the results.

Session 4 Wines

Below is a list of wines to be included in Session 4. This acts like a registry - and will help indicate what wines are coming to the session. If you know what you are bringing (white or red) - please send an email to cblukens@gmail.com (or post a comment to this blog). I will then update the list. Again - the recommended price range is $15-20.

Whites - 2 bottles coming

Reds - 3 bottles coming

PLEASE NOTE the following:

* Final update to this page will be Friday, September 28th (2007) at 5pm.

* If you decide to bring a white, it would be helpful (but not necessary) to bring it chilled.

Session 4 Appetizers

The focus is on wine, not necessarily wine/food pairing (but we have to have snacks and a few things will be provided). Please bring appetizers or finger foods you feel pairs well with your wine.

Here is a decent online guide to help with wine pairing: http://www.nataliemaclean.com/matcher/

Session 3 Wrap Up

2007-06-19T09:07:00.001-04:00

Northern Spain

Session Date: June 16th (2007)

Thanks for coming everyone - glad the rain held out until the end. Spain proved to be most excellent - and affordable. Scroll down for a list of wines tasted and pictures. Tasting notes are culminated from the group's tasting sheets. Next session - Fall 2007...

WINES TASTED

Rias Baixas - Castineira, Albarino, 2004.

PSwc notes: Potent nose, lemony, medium finish. Round. Flinty. Outgoing & gregarious. Volitile puff of alcohol in last swallow - too much alcohol for an Albarino? Ranked: Good to fine

Rueda - Oro de Castilla, 2005.

PSwc notes: Pears and melons, mildly crisp. Pungent. More complex with a longer finish [than the Rias Baixas]. A more profound white wine. Rustic. Ranked: Fine

Rioja (white) - Marques de Caceres.

PSwc notes: Cold and clean, full of grass, lemon, and melons. Round, with an acidic aftertaste. Ranked: Fair

Rosado - Las Rocas de San Alejandro, 2004?

PSwc notes: Fruit bomb - super jammy (esp. in nose). Yet drier in the mouth. Very spritzy. Full of plums and sour fruits, with mild tannins and some acidity. Short finish. Ranked: Good to Fine

Rioja - Marques de Riscal, Reserva, 2002.

PSwc notes: Soft, and full of vanilla, oak, cedar, dark berries, plums, and raisins. Earthy and dungy. A short finish (due to off-year?) that's a bit weedy. This wine was the most widely ranked from: Fair to Excellent

Rioja - Conde de Valdemar, Reserva, 2000.

PSwc notes: Attractive nose. Delicate, with some finesse. Some barnyard flavors here - with dark berries and oak. Less heavy mouthfeel [than the Marques de Riscal]. Ranked: Good to Fine

Ribera del Duero - Legaris, Crianza, 2003.

PSwc notes: Loads of dark fruit, esp. cherries. Lavender and raisins. Paint thinner. Balanced, with soft tannins, long finish with a barnyard nose. "Silky as shit!" Ranked: Fine to Excellent

FOOD PRESENT

Majorero cheese, Peach salsa, Manchego cheese, Baked brown rice with mushrooms, Manchego crackers, sausages, brie.

PEOPLE PRESENT

Colin, Julie, Kim, Caitlyn, Ana, Michael, Steven, Nuria, Mark, Maggie, Andrea. And Jessie.