And yes, there are serious collectors in the NYC area who have old bottles stored in their cellars. About 50 or 60 wine lovers came together to celebrate Austrian wine the other night at Seasonal Restaurant in midtown Manhattan. That's right - Austrian wine, La Paulée style. Importer Carlo Huber and Seasonal Executive Chef Wolfgang Ban.

asked this question while tasting with Peter and Eduardo Ojeda, cellar master at Valdespino and La Guita. You know how when you're drinking a good Sherry, how one of the things that's so good about it is that strong streak of acidity that runs right down the spine of the wine? Doesn't it seem like an acidic wine? And no! Peter agreed. Anyway.At

So it was with skepticism that I tried the Grochau Cellars , “Commuter Cuvee” 2010 recently. American wine under $15 is a difficult category. And domestic pinot can be downright dicey. And charity wines often sacrifice quality for the good of the cause. It glides in at 12.5% perfect wine for National Bike Month!

This Pradeaux rose is only a year old, but already offers a glimpse of what time in the cellar will do. Been so busy lately with work that I just haven't had time to write here. But I want to share some recent "Whoa," wine and food that really knocked me out. 1999 Clos Rougeard Saumur Bréze , Louis/Dressner Imports, price unknown. Briny.

It is a quaint vineyard and after a tour of the ferementation vessels we have our tasting in the cellar, surrounded by oak barrels. "Welcome!" says attractive dark haired Federico Domingo, Export Manager for Bodegas Castillo Viejo as we squeeze into his tiny car. Alexander joins his. as well as a member of the Castillo Viejo family.

As we arrive a the winery Carlos proudly shows us his “new and old” cellar … one part dates from 1910, and the other part(s) they had built in stages, with the most recent part built just last year. The cellar is artfully done, designed to showcase and link both the new and the old. “Welcome!” to designer sunglasses. Around $13.

However, it’s not perfect since Nixon liked wine but his presidency undeniably ended in disgrace and even Herbert Hoover apparently once had a large wine cellar. ” Our country has a history of both binging on alcohol and abstaining so it is in an interesting lens for looking at leadership. ” American wine leaders and liter

They are selected by Antonio Flores, the González Byass cellar master, as barrels of special quality and bottled at different points in their evolution toward Amontillado. Not too long ago I had the pleasure of eating dinner at Fu Leen, the seafood restaurant in Manhattan's Chinatown. The idea behind wines like the Palmas is not new.

During the visit, we toured the cellar. Imagine being taken deep inside the caves of Champagne Vilmart and its owner/winemaker Laurent Champs asking which of its golden tresures (behind lock and key) you wanted to break open? One woman asked "the father or the son?" link]. Champagne News

One of the more interesting points is that in its entire history, there have only been seven cellar masters, with the "secrets" passed from master to student. Don't the glasses above looking tempting? Herve Deschamps, the chef de cave, was in a different part of France that day yet enjoyed a fabulous tour and tasting. 

Soon Kristina came to escort me on my VIP tour, which included a tour of the cellars dug out of chalk.  Since the cellar was dug before electricity, there are places for candles. What was most interesting about the cellar is that there are number of bays, each designated to a different grand cru. Mumm in Reims. years.

It's funny to think of a Sherry like Inocente as a candidate for the cellar. knew about this idea, and I know also that Jesus Barquin and Eduardo Ojeda of Equipo Navazos say that their biologically aged Sherries should be cellared for at least a year or two before drinking. little cloudy, almost. Yes, as it turns out.

” He noted that the origin of the winery is given only by where their cellar is located, adding “But the grapes could come from 100 kilometers away!” ” He adds that Haro, the town where many cellars are located, is of no viticultural interest, calling it “a railroad stop.” Just a few brands?

We saw the super high tech equipment, the optical sorter that made the final section of grapes look like luscious black jewels, the new cellar and more. See that turret? Can you imagine how exciting it would be to spend a few nights in it? In this link you can hear Jean René Matignon speak about the vintage. Bordeaux Bordeaux En Primeur New

Always elegant hosts, the Cathiards ended the tasting with a round of Louis Roederer Brut Premier champagne, a tour of the cellar (Daniel takes great pleasure in opening it via remote control), and dinner. It was especially important to pay close attention to the tannins.". Of course, the second wines were delicious too.

We tour the cellar which has the most antiquated presses I have seen.they are of the old fashioned variety, black iron. if it goes too long Eric will stop it either by lowering temperature of the cellar (the cellars are temperature controlled) or a small amount of sulphur. ah, the Bordeaux airport! Welcome!" basket press.

The new buildings will have capacity for 1200 hectolitres across 15 vinification vats, plus 10 vats for blending and be self-sufficient in energy, using wood from the estate's 60ha of forest for fuel, and with a subterranean barrel cellar to ensure natural temperature control. The Cathiardsare very generous hosts. More in a bit!

Fermentation takes place at between 17°C and 23°C in air conditioned cellars for 18 to 30 days depending on the batch. Very excited to visit this first growth Chateau in Sauternes, which is located on the high ground near the villages of Bommes.  As a first growth it is ranked first in the 1855 classification. Soils & Vineyard. Yields.

among others offered directly from the Chateau cellars. SIPPED: circa 1933. Fortune.com republished a lengthy archive article from 1934 over the weekend. SIPPED: LOLz. “Jay McInerney writes for the 1%–that is, the 1% who are happy he replaced John and Dottie.” ” A snippet from a hilarious roundup by the Hosemaster.

I could probably grow old drinking exactly what's in my cellar now and be perfectly happy. It didn't hold up well overnight - probably not meant for the cellar, but it is a quality wine, and it would be nice if there were more Oregon wines like this, where the producer doesn't try to do too much in the vineyard or the cellar.

All the wines bear the signature of firm tannins that cry out for cellaring. It’s the time of year when distributors and/or importers have annual (or semi-annual) portfolio tastings. Yesterday was the Polaner Selections tasting and I dropped by for a while in the second half. Below are a few impressions and photos. Really, a WOW!

2008 Leonetti Cellar Cabernet Sauvignon Walla Walla Valley ( about $65 ) USA, Washington, Columbia Valley, Walla Walla Valley. Sure enough, Eric posted the wines served, complete with tasting notes. For the full menu (pdf) , click here. Appetizers: crostini. USA, Virginia, Central Region, Monticello. Halibut course and salad course. Find it.

The Mas and its vaulted cellar built in the 17th century are the oldest buildings of the estate, and is very romantic looking. Cedric was kind enough to arrange visits to two other properties where we could see examples of how other producers run their cellars. Christian Seely just posted a video of blending at Mas Belles Eaux.

Henry Tang, a candidate to be wine-drenched Hong Kong’s next chief executive, may have seen his hopes hoisted on his (illegal) wine cellar. SPIT: Metrokane’s The Rabbit. Install a machine such as in the above video and you will really one-up your neighbors in the corkscrew department. SIPPED: reading. I’m 99+ points on that.

Cellar Selection France 2006 Chateauneuf du Pape 4 starsDeed red rose color. Closed aromatics at the moment; tangerine, dry bloody notes, dark cocoa and dried flowers. Needs decanting right now. This is tight and dry, pleasant at first, with noticeable soft tannins, cracked black pepper, somewhat racy red fruits and good Zzzing! alcohol.

Just imagine excavating a space for a winery and finding rocks so large and fascinating you are compelled to change plans and create a "glass cellar" so that visitors (and workers too, of course) can look out from the underground space and see the incredible collection of large rocks that form the basis of your wines!

The tasting room above is very "old school" yet the cellar and vat room are located in this incredible structure. Beyond the excellent wine, the real treat here is the vat room and cellars, which are designed in a circular formation and are almost more art than science. Hand harvesting rules, along with indigenous yeast.

"My great-grandmother was famous for being a harsh negotiator," Gaia Gaja tells me, telling a cute story about her great-grandmother and her marketplace shopping habits, which explains the name of the winery which means "endless negotiations" in Italian. Apparently, buying the land from a merchant family took many years and hence the name.

Jean-Marc practices organic farming; in the cellar he uses 15% new oak, mainly from the Allier forest, which integrates seamlessly into the wines’ silken, perfectly harmonious structures. It was a super expensive and exclusive event, yet I felt like I had to experience it. Africa looking like that!). More soon.

“If the work in the vineyard is well done, you have nothing to do in the cellar.” “The concept of taste linked to a certain place has been totally destroyed by technology,” Nicolas Joly told a standing-room-only audience yesterday. “The concept of appellation has lost its meaning,” he said. winemaking

Okay,” the journalist said, carefully stepping into the deep, dark cellar in ultra high boots, fresh from Saks Fifth avenue in Manhattan. He was an affable man, somewhere in his thirties, and as he opened the bottles the woman stared with curiousity at the three legged stool in the tiny, 12 th century alcove of the ancient cellar.

Very interesting seminar at the Symposium for Professional Wine Writers -- a "bean tasting" with various wines from Cakebread! It is based on Cakebread's American Harvest Workshop which features five innovative chefs and eight small purveyors. mini version for journalists visiting the symposium. very balanced yet lots of luscious oak and butter.

We drank Valdespino Palo Cortado VORS Cardenal , a fine old Sherry that represents the end of the line for Inocente - it contains wines that long ago were part of the Inocente solera before the cellar master selected them out to become Palo Cortado. Joe drank some wines that he loved, some of which were not available in New York.

Chambers Street Wines recently offered the wines of Chris Brockway’s Broc Cellars calling them “Californian vin de soif,” including his 11.9% The French have a wine term that doesn’t translate. No, it’s not terroir. It’s vin de soif. It’s lowish in alcohol and in price. ” There may be hope.

Wine Spectator called Bob's first Cabernet Sauvignon "a Cellar Selection.". Fabulous evening with Bob Pepi, wine consultant and founder of the Eponymous brand of California Reds. Bob's father bought land in Napa in 1966, grew grapes, and acquired some of the best vineyards in the Napa Valley. with their ripe, meaty flavors.

The wines are aged in traditional French oak barrels located in Domodimonti’s wine cellar. Do you like sulfates in your wines? No one does. In addition to Domodimonti we tasted other specialty items from Marche, as well as fabulous Amaro digestifs from Varnelli. Their approach can best be described as follows: Grapes are hand-picked.

2008 Shea Cellars Estate At 14.8% alcohol, one of the higher octane, if not the highest, pinots in my cellar from Oregon? It occurs to me recently that I've gotten lazy about choosing our wines at home; it's just gotten so easy to choose the "go to" producers from the regions I enjoy. Case in point: Oregon pinot noir. 2009 = see 2007.

now after a few years in cellar it's a deeper golden. The first time I tried this wine in 2009, this Chardonnay from the Ferragamo family's Tuscan vineyards, Il Borro had a pale yellow color. The fruity rich aromas of apple and peach are still present with notes of floral & lemon, but the oak has mellowed considerably.

Stephen Tanzer's International Wine Cellar, December 2009. Pommery Champagne POP Earth (France, Champagne). bubbles: gorgeous, fast moving, tiny. beautiful to behold. nose: med+ intensity, brioche, toasty, very delicious. palate: dry. Style note: The gorgeous light gold color, fountain of bubbles, and aroma make a gorgeous presentation.

If you know in advance that you will be opening a bottle of wine a few days from now, I suggest standing it up vertically in the cellar to let the sediment fall to the bottom of the bottle. I was given an amazing birthday gift in November, an old bottle of wine by Produttori del Barbaresco, the 1959 Riserva. In my case, not very often. Steak.

Depending on where you live you should be able to find a bottle for between $15 and $20 and it can be cellared for at least another 10 years. In 1858 Herederos de Marqués de Riscal became the first winery in the Rioja to produce wines following the Bordeaux method of slow fermentation and careful blending. Alcohol by volume: 13.5%

This year's best though is the Damiani Wine Cellars semi-dry Riesling 2010. I guess saying that 2011 was not as eventful as 2010 would be understating it a little. Although one must still put up with some of the aches and pains of old age there was nothing very serious to deal with other than a slight weight issue. At least new to me).

was in Jerez in October , and one night I had dinner at La Carbona with Peter Liem and Eduardo Ojeda, the cellar master at La Guita and Valdespino. Well, of the last few months anyway. There have been a few truly memorable drinks and eatsin the past months that I never found a way to write about here. And more Sherry. It was a special treat.

and reach and alley, again very eerie and quiet, to one of the cellars where we learn that the Maison employs a barrel-maker to repair 15 year old barrels instead of buying new ones. Cristian Dennis, a very affable gentlemen who knows all the secrets (yes, and secret passageways as well!). Outside Bollinger, we were met by M. dennis m.

In fact, though the Napa Valley is known as a region for fabulous wine estates (think castles, Persian palaces …) South Africa takes the cake when it comes to fabulous wineries where you can spend the day feasting on gourmet food from celebrity chefs, exploring cellars, meeting winemakers, and much more. Fabulous visit! link]. News S.

The tapestry, with its bold vivid colors of burgundy, gold, and electric blue, is elegantly draped over the glass-enclosed barrel cellar below and depicts a merry feast of gorgeously dressed men and women playing instruments, dancing, and having a great time. Welcome!” Apparently, Rabelais celebrated the hedonistic pleasures of the body ….

Johann Krige and Abrie Beeslaar in the Tasting Room. Kanonkop … I had never quite understood the name until I visited this winery in South Africa and saw the giant cannon near the entrance. It turns out that in the 17th century (yes, “new world” wines can be that old!) for my application paper. Thanks to Abrie, I am officially a MW student. News S.

In the fullness of time he became a butcher, then bought the farm that is today Backsberg Estate Cellars. The farm was “mixed use” (produce, grains, as well as wine) with the wine making activities on the farm established by Michael’s father Sydney with the cellars open to the public for the first time in 1970. Glen Carlou Website.

South Africa has more than its fair share of gorgeous tasting rooms – yet visiting Nederburg in Paarl, the fabulous scenery upon arrival, the immaculate cool and refreshing entrance to the tasting room, and the appearance of the fun, friendly, and gregarious cellar master Razvan Macici make this an extra-special visit. Nederburg Web Site.

This is absolutely top notch wine, I bet it would improve with time in the cellar, and it sells for $20 before a mixed case discount. I've been having a hard time with red wine lately. Okay, I never have a problem with mature Burgundy, or mature red wine in general. There could be many reasons for my bias. But I think it's more than that.

I ask Charles Hopkins, cellar master at De Grendel wines in Cape Town. "So what's the story with these gorgeous horses?" It is a gorgeous day, and I am sitting in the bright white tasting room with Charles and Richard Theron, Sales & Marketing Manager looking out at sleek Arab horses, meandering sheep, and some healthy looking vines.

In outline, this is easily accomplished: small berried clones; low yields, selective sorting of the grapes; and, trickiest of all, fermenting and cellaring the wine in such a way as to allow the terroir to come through with no distracting stylistic flourishes. actually have read almost no wine books, so my entire list is a short list.

The critics are Antonio Galloni of Robert Parker’s The Wine Advocate and John Gilman , who publishes The View from the Cellar. He said, “Depends on the size of the cellar–Drouhin or Jadot count as 2 stops–average is 1.5 Coincidentally, two American critics are tweeting from their Burgundy visits right now.

Every day, the winemakers are in the cellar, tasting it, listening to its needs. "I like a good farmer!" says Jeanne-Marie De Champs, owner of Domaines et Saveurs Collection in Burgundy. Jeanne-Marie represents over seventy producers and exports them to various countries, including the USA and my favorite wine stores. I have told her.

We are lead to the spotless, yet ancient looking cellars one can't help but think it is a movie set. La Maltroye. Winemaker and Chateau de la Maltroye owner Jean-Pierre Cournet has the exotic look of a jet-set film star as opens the door and greets us in his gorgeous 18th century Chateau in Chassagne-Montrachet. I love your wines.

The Cellar. Corrine Michot gave us an excellent tour of the cellar, both the “old cellar” and the new cellar which is gorgeous and so high tech it even has “skylights” that allow a visitor to look up at the sky through a thin film of water, as the cellar is located below the water table. Secrets of the Cellar.

As we enter the bright winery with its glass-enclosed walls we are met by Pierre, an assistant winemaker, who leads us down to the cellar and invites us to taste an assortment of wines. Domaine Meo Camuzet is a gorgeous, very modern looking winery in Vosne-Romanee. Jeanne-Marie's Hospice Wine being 'elevated' at Meo Camuzedt.

By all accounts quality has improved dramatically since her ascension … and I am eager to try these legendary wines in the cellar which she pulls directly from the stainless steel vats. Nicole Lamarche and her mother. Welcome!” By 2007. Though quite young, each wine has its own specific character, and each is quite balanced despite its youth.

We have just driven through the charming, historic village of Gevrey-Chambertin to arrive at Mr. Gallois’s home and cellar, where a child’s bicycle is parked near the front door and two enthusiastic-looking music and video producers eagerly taste wine atop a barrel in the charming tasting room, minutes later exiting with several cases.

I can’t help but exclaim, looking at the large, crude, roughly hewn 12th century wine press in the equally antiquated looking cellar. “Your grandfather actaually used that press!” Anyone might believe it was used by ancient Mesapotanian slaves rather than a hard-toiling Burgundian winemaker atop a small hill in the appellation of Fixin.

This is one of the great things about visiting a Sherry Bodega - if you are lucky you will get to taste special things, wines that the cellar master cares about but that will never see the inside of a bottle. Instead of trying to write about individual visits, I thought it would be fun to summarize a bit and share some highlights. Are you?

Even when you taste from the solera barrels you are experiencing but one version of the wine, the version that the cellar master wants you to see on that day, not the finished wine. In Burgundy and the Loire Valley, it can be difficult to find the producers you are trying to visit. Entrance to Bodegas Emilio Hidalgo.

This is done for practical, physical reasons in the cellars, and also because leaving a champagne on its lees keeps it fresher while waiting for the next outgoing shipment. When you’re shopping for bubbly between now until New Year’s Eve, how will you know how long that nonvintage bottle has been on the shelf? See exchange below.)

Cellar masters in Jerez and Sanlucar have a special technique for drawing wine from barrels, and in my understanding, it is primarily about aerating the wine. When I started drinking Sherry I thought that Fino wines were oxidized. This is entirely untrue - Fino is not oxidized at all, quite the opposite actually.

Slope Cellars. An item on Bloomberg yesterday detailed how Spaniards are drinking less wine, which has prompted Spanish wineries to pursue export markets more. From this perspective, it’s partially understandable why Spanish wineries might want to pay a fee to invite Wine Advocate critic Jay Miller to their regions. In NYC: Astor Wines.

Had plenty of goodies, three nice cheeses and a bottle of Damiani Wine Cellars semi-dry Riesling 2010. ( $16 ) Lots of honeysuckle, pineapple and apple blossom aromas with a sprinkling of peach and some lime. Forget the relaxing, but three out of four is not bad. Nice and soft mouthfeel with some Finger Lakes mineral, lime and green apple.

The term palma is used by cellarmasters in their classification of the various casks in the cellar. Peter Liem is an expert on Champagne and Sherry, and probably several other wine regions too, although he would never say that himself. In fact, perhaps the thing that he is worst at in the world is self-promotion. So without further ado.

waiting for our 7pm dinner and what a fabulous day we have had at the Palais Coburg, viewing multi-million dollar wine cellars and meeting the celebrities of the wine world. We embarked on a cellar tour (see picture above) and Palais Coburg has many cellars, wine fine Bordeaux and Burgundy having a cellar of its own.

cellar tour of Palais Coburg and a tasting. Josef Schuller, first Master of Wine in Austria. So excited! Very honored too that this is a bursary (scholarship) related to the Master of Wine programme, in which I am a student. Introduction tot he program. lecture by Gerard Basset MW. tasting of a selection of Terravina winelist.

usually serve orange wines at cellar temp (55 degrees F) and let the bottle warm up on the table from there. Orange wines are sweeping the nation! Well, something like that. These white wines emerge from their fermentation on the grape skins with a rich, sometimes orange, hue. Do they tell diners to call in advance? Do they use aerators?

Right now, I am trying to understand Sherry by thinking about primarily the Bodega - the place where the wine ages in barrel, and the cellar master - the person in charge of selecting individual barrels for blending, bottling or continued aging. I knew a very small bit about Sherry wines before I came to Jerez. Now I know a little bit more.

Slope Cellars, 436 Seventh Ave, Bklyn – Wednesday October 26th, 6 to 8:00pm (718) 369-7307. Wine importer lost his three-year battle against brain cancer last month. During the course of his treatment, he often posted on his blog that there were others in the world who could not get the treatment he was getting. Grapes The Wine Co.,

Once home, I opened a Ravines Wine Cellars Meritage 2007( $24 ). One full week of gorgeous weather in now over. got out of work tonight and walked into the chilly and rainy night. At least the thought of opening a nice local Finger Lakes wine at home helped keep the blood pressure under control. Glad I saved this one for Regional Wine Week.

The remaining bottles (both cork and screwcap) were stored in the cellar of President Emeritus Jonathan Levine for the past four years. Michel Laroche of Domaine LaRoche. So what is it about the 'cork vs. screwcap' controversy that is so fascinating? Below you can see the scores of "cork vs. screwcap" from members. Wine Media Guild of NY.

Dr. Frank's Vinifera Wine Cellars semi Dry Riesling 2010. News USA 2010 finger lake rieslings dr frank's vinifera wine cellars genora hunt country vineyards keuka spring vineyards lakewood vineyardsBetween the lakes, varying meso and micro climates create Rieslings with diversity and range. Glenora 'Dry' Riesling 2010. Full flavored.

If I really wanted to drink a Lafon Meursault nowadays, I'd have to buy a bottle at auction because I've been told that, like many of Burgundy's great wines, these require many years of cellaring before they reveal all that they have to offer. I drank a white wine by Domaine des Comtes Lafon the other night the first time I have ever done so.

All the wines are from small producers with a focus on wines made with a minimal hand in the cellar. This week, our “set of titanium corkscrews” award goes to Jose Pastor. And since 2009, he’s added another challenge: selling his wines without Wine Advocate scores. It’s also a philosophical difference over scoring.

The samples included dry Rieslings from Anthony Road Wine Company , Dr. Frank's Vinifera Wine Cellars , Hosmer Winery and Keuka Lake Vineyards. The absolute winner, heading into the official launch though, was one purchased in August, a 2010 semi-dry Riesling from Damiani Wine Cellars. The most interesting wine for me was the Icewine.

decided to open a bottle that isn't important to me, something that I would cull from my cellar. Look at my notes from Cellar Tracker and you'll see what I mean: 2/9/2008 : up there with the very finest Bourgogne i've ever had. Seems like a solid candidate for cellar-culling, no? This is an idea that I firmly believe in.

Visit the ancient, dust- and spider web-covered cellars and you realize that some of the very old bottles inside have survived the Napoleonic wars, the Franco-Prussian War, WWI, and WWII. Very excited to visit Schloss Schonborn again this week as a student in the Masters of Wine education program. Weingut Schloss Schönborn. Hauptstr.

The first time I visited Dr. Franks Vinifera Wine Cellars , I picked up a bottle of their Cuvee d'Amour 2007. don't collect wines and I don't cellar wines. Easily one of the best Finger Lakes red wines I have ever tasted. was hoping to hold on to this one for a while, but thirst and lack of will power ended that dream.

Rightfully so: Louis/Dressner has a portfolio bursting with terrific wines, from vineyard owners making their own wines with few, if any, interventions in the cellar. Whenever my wife sees that a wine’s back label is from importer Louis/Dressner, she gets excited about the wine to follow. Jean-Paul Brun. Bernard Baudry. Louis/Dressner.

With gold at $1,800, Ron Paul polling third among the Republican candidates, and people flocking in wine cellars for safety, is it any wonder that Costco is currently marketing a one year’s supply of food? Called Shelf Reliance THRIVE, it’s dehydrated, freeze-dried, and comes in big cans. All the better for storing in your bunker!

The ’08 has more red berry notes, acidity, tannin, balance and gorgeous oomph that bodes well for a long cellar life. The best bottles are the quickest emptied. But you knew that. Last week, I made my wife a birthday dinner. By the time we got to the table, I was dismayed to find most of the wine had evaporated! Find these wines ).

In his first show after 9/11, Stephen Colbert ripped on “giftportunities,&# or the various form of cashing in on the ten-year mark of the tragedy including the 9/11 memorial wine from Long Island’s Lieb Cellars. Colbert called it saying “perfect for when you’re drinking to never forget.&# You can drink this.

Harvest is approaching in our little section of Wilson Ranch. Yields are down this year with some of the fruit showing signs of bunch rot in the Sauvignon Blanc (pictured below). In the next week we will be dropping the bad fruit and picking the raisined clusters to crush as a separate lot. wonder how Mr. Sauv B feels about this. Savory.

Winemaker David Forsyth grew up in the Columbia Valley and spent twenty-three years making wine and building The Hogue Cellars before taking over winemaking responsibilities at Mercer Estates. "This Gone Fishin wine label is great!" did I have an opportunity to sit down and taste with a winemaker. grams of residual sugar.

And nothing better to pair with the food then a 2008 Ravines Wine Cellars Sauvignon Blanc ( $18 ) that I just brought home from our recent Keuka Lake Wine Tour. Tonight it just happens to be a very nice Sauvignon Blanc from Ravines Wine Cellars. My friends in the D.C. But, I am not going to do that without sipping on a nice wine.

Here’s his reasoning: “It’s better than even the best underground cellar, especially for sparkling wine. For wineries that would have to rely on climate-controlled cellars, this storage would be a greener option if they get their power from non-renewable sources. Into the abyss. But anyway, it’s a fun story. winemaking

Well, we had places to go and people to see, so back on the road heading for Dr. Konstantin Frank's Vinifera Wine Cellars. Around the lake and now heading north on the East side our first stop was Ravines Wine Cellars. The 2007 is very ready for now, but will cellar for many years to come. My favorite was the '09 Cayuga White.

If you want to try it, Astor Wines has it on the shelves right now, and I hear that a few other shops are considering carrying it - in a few weeks try Uva or Slope Cellars in Brooklyn. Apparently a lot of people know about this combination, this antithetical pairing of delicately nuanced Champagne with the greasy heavy fist of fried food.

The 09 might be more of a wine to drink young, and the 2008 seems to be a great candidate for the cellar. Cédric Bouchard is one of the leaders of the new wave in Champagne. He comes from a Champagne family - his father is an old school grower, but Cédric does things differently. bars as opposed to 6) to minimize their impact.

cellar, and also his considerable charm and enthusiastic. Rajeev Vaidya. Very excited to read in the latest issue of Wine Spectator that Daniel Boulud, one of my favorite NY chefs, is on the cover of the September 2011 issue representing French Chefs in America. sommeliers, because of his storied restaurant, priceless. manner.

In 1993, Dr. Konstantin Frank Vinifera Wine Cellars expanded production with the introduction of a value brand , Salmon Run, which is in honor of the majestic landlocked Salmon and beautiful Keuka Lake. Grilled a few NY strip steaks this past week-end and looked forward to opening a nice red wine for change. Cabernet Sauvignon and 6.5%

Obviously I couldn't dig into my cellar at that time, but I merely thought about drinking the 1999 Lafarge Volnay 1er Cru Clos des Chênes , and honestly I felt a little better. This blog is primarily about learning, my own learning about wine and food, and how they play a part in my life. No laundry to go pick up, paychecks to go deposit.It's

2006 Turley Wine Cellars Howell Mountain Zinfandel "Rattlesnake Ridge" A whopping 15.9% It's turning out to be a late season, with some predicting we are already two weeks behind last year's late harvest, but veraison has finally come to Napa Valley. Our patch of sauvignon blanc from Wilson Ranch, just north of St. tons to the acre.

When word spread that the looters were circling back to the restaurant, the staff told diners to go to the wine cellar and lock themselves in. The London riots are simultaneously shocking and horrifying, so much so that the prime minister even came back from his Tuscan vacation to appear to address the issue. Stiff upper lip! ht: eater ).

Choosing the wine is also my job, so tonight I chose a Gewurztraminer from Red Newt Cellars. This coming week-end is the Finger Lakes Riesling Festival , but tonight I am just enjoying wines from Red Newt Cellars. Tonight started out like any normal night around my house. Of course, the magic is in the grilling and that's my job.

And secondly he said that the temperature in the room was too cold - it was cellar temperature. While taking a long walk the other day after work, I stopped in at a wine store where I used to shop, but never really go anymore. very much like the woman who buys the wine there. Most sales are of the $10 variety, I would guess. Fugedaboudit

Salentein history began with the opening of its state-of-the-art winery and cellars just one year after its debut vintage. What can you say about an excellently turned out Chardonnay? am sitting at a table in the elegant Lambs Club with Mr. Jose Antonio Galante, Chief Winemaker at Salentein Family of Wines.