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

The wine main course, if you will, was the Palmas of González Byass - all four of them. 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. The Palmas represent an exploration of Fino Sherry as it ages. my stars.

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.

Of course, the second wines were delicious too. 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 big news with the Cathiards is that Chateau Smith Haut Lafittes to open a new €3m winery intended specifically for the second wine Les Hauts de Smith. You can read my previous posts about the spa, the restaurant, the resort, and its founders Florence and Daniel Cathiard here. The Cathiardsare very generous hosts. More in a bit!

Halibut course and salad course. Second course: bison Wellington. 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. Find it. Serve it.

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!

Next in his sights were herbicide producers and sales people whose products, he said, cause the plants to get sick but do not let the disease actually run its course, since they have another product to sell you for that ailment. “If the work in the vineyard is well done, you have nothing to do in the cellar.” winemaking

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. If it's an old white wine or champagne, you need to chill it, of course. This is very exciting - how often does one get to drink a bottle that old?

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. lobster salad to start, a local fish as the main course, an incredible tiny diced fruit and vanilla ice cream plate …. Bollinger herself. dennis m.

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. And of course, the Rabelais 07 is just as sumptuous as described …. Welcome!”

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.

But of course there are red wines that continue to fit the bill. 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.

Some of the workers are still finishing their lunch, which today is a delicious tomato and mozzarella salad, roast pork, various vegetables, and of course, cheese and dessert. The Cellar. Nathalie showed us the winery and cellar, and we enjoyed a tasting of several vintages before dinner in her private apartment. The Tasting.

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. Of course, the real proof was in the wines. Domaine Meo Camuzet is a gorgeous, very modern looking winery in Vosne-Romanee.

Bodegas are compounds - there are barrels rooms of course, but also courtyards with lovely plants and trees, and offices and all sorts of other buildings. 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.

This, of course, ignores the fact that fino is by definition an aged wine, being anywhere from three to ten years old when it is bottled. The term palma is used by cellarmasters in their classification of the various casks in the cellar. In fact, perhaps the thing that he is worst at in the world is self-promotion.

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. Of course, everyone loved the Roumieu -- the 2008 Merryvale raised eyebrows as some asked "is this new vintage 'fine wine' and what is a good definition of fine wine.'".

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. 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. 731 N.

For one, the wines command very high prices, particularly wines from the top vineyards in Meursault and of course, the Montrachet (one of those wines you'll never see on a shelf - perhaps in a restaurant or at auction, and I imagine we are into 4-digit price territory). Comtes Lafon is one of the iconic domaines in Burgundy. Perfect. Perfect.

Well, we had places to go and people to see, so back on the road heading for Dr. Konstantin Frank's Vinifera Wine Cellars. Mark of course was won over by the HH classic Chard while I enjoyed both the classic and Ingle Vineyard Pinot Noir and I was not leaving home without the 2008 Blaufrankisch. My favorite was the '09 Cayuga White.

Both were excellent wines, approachable in their youth, and both grew in depth over the course of their first hour open. 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. It retails for about $85.

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. And, of course, to the country at this time od societal fracture. The rioters moved on the Michelin two-star restaurant, The Ledbury , in Notting Hill yesterday. Stiff upper lip! ht: eater ).

Of course, the magic is in the grilling and that's my job. 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. Love it, when I make a great wine choice.

And secondly he said that the temperature in the room was too cold - it was cellar temperature. Of course this is true not only for La Tâche but for a $16 bottle of Muscadet, too. 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. Fugedaboudit

Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States. In 1962, merely a decade after arriving in America, Dr. Frank founded Vinifera Wine Cellars. am just interested in the cold wine. Long finish with peach, citrus and green apple.

That was a very exciting event, with dinner in the wine cellar and much drama as they brought out the old vintages. Fabulous opening dinner at Haut-Brion last night for the press. Haut-Brion was the host Chateaux, with each table hosted by the members of the Grand Cru Classes de 1855 of Medoc and Sauternes. seem to recall bagpipes.

SInce I'm in NYC, I am so luck as I can go to my favorite Park Avenue Spring restaurant and have three vintages of Cabernet from their family cellar paired with four courses of chef Kevin Lasko's cuisine! Look at the incredible aerial view of Marston Family Vineyard above. Helena. Now, more about Marston Family Vineyard.

Held at one of their wineries or homes, the evening affords you an insider's look into the cellars and lives of some of the world's most-renowned names in the wine industry. I am so excited! just finalized arrangements for attending the Auction Napa Valley 2011! Last year, I was able to attend an excellent presentation by Hugh Davies. Helena.

Here are five current releases I would cellar for 15 years that will bring a whole lot of bang for much less buck: Domaine Baudry, La Croix Boisée, 2008. And, of course, for the prices Bordeaux futures are fetching, you could get plenty of Bordeaux with a decade or two of cellar age on them. And around $30 a bottle? Under $30.

The dinner was held in their amazing old wine cellar where a small group of wine lovers gathered at a long table to eat, drink and talk about wine ad infinitum. Dolce Cheese Course Assortment of artisan cheeses Biscotti & cafeNow for the wines and foods that went with them. especially enjoyed this paired with the Baccala.

He said that it wasn't terribly concentrated, but he liked the vibrancy and focus, and he found that it improved over the course of the evening. 2009 Reichsrat Von Buhl Deidesheimer Herrgottsacker Riesling trocken , $16, Rudi Wiest Selections/Imported by Cellars International. some do not. But what are the basic German Rieslings?

Of course, I am also looking for the attributes all great wines share; complexity, length, textural elegance, and in the very finest wines, the capacity to continue to improve over time. There’s a new order at the Wine Advocate. Last month, Robert Parker announced editorial changes at the publication he founded in 1978. And NFL? Twice.

The cellar work can be dangerous. French critics, you know, do not visit cellars. never give bottles for that, I prefer to receive people in the cellar. also drink Austrian Riesling a lot, and of course Chassagne Montrachet too. This is the final post about my conversation with Jean-Marie Fourrier. JMF: I guess pruning.

Following your late afternoon arrival and settling in, we serve a Champagne reception, followed by a “ fine wine dinner&# with us at La Madèlene - 4 courses of typical Provencal fare prepared expertly by Jude and each course accompanied by a different fine Rhone wine from my cellar chosen carefully to pair with the food.

This must be what is meant as a “pleasure garden&# as I could imagine earlier owners taking a stroll in their most elegant clothes – of course with a parasol - perhaps enjoying a picnic. The wine is racked, settles for a day, put into the oak barrels, and rests on its lees in the cool cellar for 15 - 18 months. The Cellar.

remember when the great old restaurants in the city like Lutece and La Caravelle would buy their bottles of Bordeaux, and they would put it directly into their cellars. NR: Yeah, we can go down and have a look in my cellar in a little while. NR: Of course, but I usually buy the wines anyway. How do you grow your business?

Neal showed me his root cellar, where he grabbed a bunch of his potatoes for our lunch. NR: Of course. More conversation with Neal Rosenthal: Finished with our tour of the grounds, we went inside the house for a look around. There were rows of jarred tomato sauce and other preserves, made from the fruits of his farm. BG: Nice! BG: Yup.

The Aszu is run off to casks, and a slow second fermentation takes place for at least two years in underground cellars. Of course, I was expecting just sitting on the grass and having a sandwich, but AXA went all out with a catered affair, complete with a barbeque grill and selections of Dry Furmint and some offdry wines as well.

Some of the workers are still finishing their lunch, which today is a delicious tomato and mozzarella salad, roast pork, various vegetables, and of course, cheese and dessert. The Cellar. Nathalie showed us the winery and cellar, and we enjoyed a tasting of several vintages before dinner in her private apartment.

Reading Kevin Zraly's Windows On The World Complete Wine Course , I found some very useful information of you're a fan of Piedmontese wines (he actually gleaned the info from Giuseppe Colla from Prunotto, one of the top producers from the region). In an exceptional vintage set a Barbaresco aside for a minimum of four years before drinking.

In any case, it is beautifully and energetically aromatic, perfectly balanced, rich with baked apples, and it expanded and changed quite a bit over the course of an hour. great argument for cellaring high quality Sancerre. It was a "soft" opening for a new Thai restaurant downtown in the old Cru space. Thai food for the western palate.

Some of the workers are still finishing their lunch, which today is a delicious tomato and mozzarella salad, roast pork, various vegetables, and of course, cheese and dessert. The Cellar. Nathalie showed us the winery and cellar, and we enjoyed a tasting of several vintages before dinner in her private apartment. The Tasting.

And of course, you will find a tremendous difference between a young wine (Cosecha) and a Gran Reserva with more than three years combined bottle and cask age. After he explains the winemaking process, we visit the cellar where we see the barrels full of wine. Quick! Rioja History. The Grapes. The Winery. The Tasting.

It has come up a few times in (offline) discussion that I have been in recently: do people still cellar wine? Of course, I’ve had many European wines with age in recent months that have been stunning. The trouble is that they have to be sought out and treated with care and do, of course, carry more storage risks.

And, of course, there’s a little bling factor to the bulk.) Apparently, before sufficiently strong bottles were developed, cellar staff in Champagne would enter the caves with masks akin to a hockey goalie’s to protect against exploding bottles. Thus physics is a main challenge of reducing the bulk the Champagne bottle.

So I got together with a group of Burgundy loving friends who all dug deeply into their cellars and we drank a load of wine - top producers, from villages to Grand Cru. Some of the wines greatly improved over the course of a few days, shedding bulk, gaining definition. The weather was not good - lots of rain and a lot of rot. Vivant.

We decanted this wine and drank it slowly over the course of the evening. It was not made using biodynamic farming principles, and I have no idea what Denise Joly did in her cellars. Will any of the Savennières I have sleeping in my cellar become wine like this in 30 years? wine like this provides pleasure on many levels.

braised short ribs ( Slope Farms , of course) with Chipotle peppers inflected liquid. So Adam dug around in his cellar and produced a fantastic bottle of wine, the 1997 Auguste Clape Cornas. You know that I'm joking. If I were to list 25 wines that I want to drink in hot weather, I cannot imagine that Cornas would appear.

“Welcome to Abbaye Saint Hilaire,” says fun loving,good-natured owner Philippe Burel, with his characteristic cheerful smile and little laugh. Philippe and Mischa live in the “big red house’ which is a three minute drive where Mas de la Marotte. Early the next morning Philippe takes us on a tour of the vineyards and the 1200 hectare hillside forest.

sorry about the upside down pictures, I have no idea what's going on with my iphone) Seen in Lapierre's cellar In Lapierre's vines something the BATF won't allow us to do A dandy idea Chanudet, the anarchist Genevieve's dad, was the farmer who never succumbed to the chemicals and yeasts in the first place. Some crushes are like that.

Now you know garnacha - of course you do. You will experience the same foams and modernistic presentation, save that the portions for multi-course meals are much larger than you'd find in cities like New York or Paris. Jamon and cheese and, of course, wine was brought in for a feast. Day 2?? Hoses are everywhere. Actual humans!

The same is true in the cellar, where visitors can see all formats of barrels and all types and ages of wood, including cherrywood which Gian says is excellent for producing a long-lived wine from the Corvina grape as it accents the wine’s natural cherry flavors and softens the harsh youthful tannins. And New York? Day 2.

Our next stops were Lamoreaux Landing Wine Cellars and Wagner Vineyards. Back on the road and headed to Red Newt Cellars and Bistro for one fantastic lunch and of course more fantastic wines. Of course, I didn't expect less. About 5:15 pm yesterday I was thinking about how wine touring in the Finger Lakes really sucks.

Of course, that's me. With May and New York Riesling month coming to close soon, it is safe to say that I tasted more Riesling this month than any one year in my life. The hard part was deciding which ones I would post on the blog. After this article I will post once more on a NY Riesling and may list all those I have had. Why, I'm not sure.

2008 Hatzidakis Santorini Assyrtiko was beautiful wine, salty and savory with deep flavors of herbal honey and smoke, and of course, seawater. enjoyed these wines so much that I was inspired over the weekend to open one of the few bottles of Santorini wine that I have in my "cellar", the 2007 Hatzidakis Santorini , $22, Trireme Imports.

He headed back up to the valley that same afternoon to make his best offer, and Cakebread Cellars was born. served with pasta and ultra-fresh peas and morels, 2004 Merlot (the real winner)and the 2006 Syrah paired with Steak, and the 2008 Zinfandel served with the dessert course shown below. "So what did the first winery look like?"

Finger Lakes Riesling of course. Just finished watching the movie "Avatar" while sipping on my first Riesling of the summer. This month is Riesling month in New York and this will be the first of many I'll enjoy over the next 30 days. The 2008 Red Tail Ridge semi-dry Riesling was suggested by my sister-in-law. Sound good? What else is better!

All week long, I overheard other fine wine journalists raving about Brane-Cantenac — not just this vintage, but as the “first of the seconds&# and that many of them collected it in their cellars. think also in those markets, buyers will want to have some Brane-Cantenac in their cellars. Henri Lurton. We learn every vintage!

Of course my choice would be Napa Valley, Sonoma Valley or Russian River Valley, the home of some of the best wines in the world. Recently, the wife and I have been discussing a possible trip to California next year. few of the issues are for how long and where. Maybe we should wait until we can spend a couple of months and visit them all.

For this tasting I was joined by Rosemary Gray, the Champagne, Austria, Germany, and Sake wine buyer and a manager at Chambers Street Wines , Ben Hagen, the wine buyer at Slope Cellars , one of my favorite Brooklyn retailers, and Dan Melia who runs the US operations for Mosel Wine Merchant. But the inexpensive red wines of Provence? It is 12.5%

On its own this means absolutely nothing, of course. Imported by European Cellars. 2005 Damien Laureau Savennières Le Bel Ouvrage , $32, Jon-David Headrick Selections, Imported by European Cellars. I'm starting to believe in the influence of lunar cycles on wine. And there have been exceptions. And yes, it was a fruit day.

We tasted fifteen vintages of Monte Bello over the course of one day and had no clunkers. The younger vintages are all tightly wound and will reward with more than a decade of cellaring; the world’s best cabernet assumes a delicacy and refinement that make it very much worth the wait. The wines were all from their cellars.

Of course, they are sales peole by necessity, yet every single wine person I've met has always been incredibly sincere and passionate about their product. It then spends an additional 15 months aging in bottle before leaving the cellar. Antonio (standing). Wine producers always seem to be so genuinely friendly and nice. 28.00.

He disappeared into the cellar and returned bearing this treasure. It built slowly over the course of an hour, showing deliciously ripe fruit, peppery and intense. I haven't had a whole lot of northern Rhône wine. It was an interesting trio - I feel like I really learned something from these particular wines. Why this wine? alcohol.

John Gilman, author of the newsletter A View from the Cellar , weighs in today with his thoughts on Mayacamas Vineyards. Let’s turn the floor over to John for his views from the cellar… Mayacamas Vineyards is one of the greatest cabernet sauvignon producers in the history of California. 2015-2050. 2017-2050. 2020-2060.

First of all, let me tell you that there are a great many worse ways to spend the lunch hours between 12-2 pm than by sitting in a private room at Gramercy with a gaggle of smart wine writers and friendly Austrian wine makers, eating what had to be 7 courses and drinking good wine. This was a challenging tasting for me. was a clean slate.

Of course, you could always call over the sommelier and at the moment, it is probably your best option. This means that village producers can not dig the deep cellars ideal for aging and they can not prolong barrel maturation for more than a year. White Burgundy Tasting. 2007 Jean Collet Chablis Vielles Vignes. Very good quality again.

Of course, I brought home two and now think I should have purchased more. This has been one fantastic year of enlightenment for me when it comes to all things wine. Believe I may do a year end article on the subject. If I do, I will have to include the German grape, Dornfelder as one of the highlights.

This is a wine that deserves to survive the next decade in the cellar so it can reveal all of its charms. And so of course it was viciously corked. The other night my friend Adam invited a couple of people to his place for a night of wines from Pierre Gonon, the decidedly old school producer from St. Joseph. love this wine - I LOVE it.

Of course not. So I'm not going to start filling my cellar with this stuff. Of all of the wines I drank over the long Thanksgiving weekend, my favorite was, without question, a wine from Tuscany. My friend Mike most generously opened and shared his only bottle of 1990 Tignanello. Yes, I drank a Super-Tuscan, and I loved it. Not so.

We selected our two favorite wines, in order, identified the wine that we'd pick for long term cellaring, and also identified one outlier wine - a wine that is different from the others, if there should be one. This is one for the cellar, I would say. Jura wines are kind of obscure, outside of the wine-geek world. Who knows?

Of course, that's not the point. Tags: Cellar Selection USA Central California Good Value Paso Robles 2007 4 stars A great post at Reign of Terroir alerted me today to the need to disclose to my loyal fanbase what I recieve by way of compensation for writing Slaked! As I have said before, that number would zero. Nothing. Zilch. Slaked!

Of course the Volnay Taillepieds was very good, and so was Pommard Epenots, but those are much more expensive, and they weren't as easy to understand at this tasting. would eagerly buy this wine, and I'm sure it would cellar well but I bet I would drink mine rather quickly, fall coming on and all. Fall is tasting season in New York.

John Gilman, author of the newsletter The View from the Cellar , joins us again for a Q&A. But being younger than the gentleman I just mentioned, I do not have the same reserves of old vintages of white Burgundy or white Bordeaux in my cellar, and so premox has really hit my collection hard. Are these wines forcibly better?

Of course, the lounge is owned by my son and his fiance and has become our regular hang out since opening one year ago. no sooner sat down on Friday when he brought out a Glenora Wine Cellars Gewurztraminer. Glenora Wine Cellars has been producing award winning wines in the Finger Lakes Region of New York State for more than 32 years.

Blind tastings are incredibly challenging, of course, and can humble even the most accomplished tasters. When he said, “the worst thing you could do is die with a full cellar,” the room burst into laughter and a smattering of applause. On Wednesday evening I attended a tasting of fifteen wines from Bordeaux 2005. Pavie, St. Ducru (30).

We can watch as he interviews wine makers, wanders through their vines and cellars, eats with them, listens to their stories. One learns, of course, about his wine makers and their wines, but also about the Loire Valley and wine making in general. He created a channel on YouTube and uploaded home made videos.

Reminds me of a young Ethan Hawke , edgy but sweet, almost but not quite wholesome, of course, before he started writing novels. when he said this would cellar for 10 years. This summer, I not only took a vacation from work, but from Slaked! as well. Vacation is one of those things I don't do enough. It's hard to get right. 2003 St.

Not much, of course, but something. Flights are delayed. Market volatility remains high. All indicators point to a long and restless summer. And it's the wettest spring anyone can remember. Just last night we opened a Robert Sinskey 2005 Los Carneros Merlot ** that was nicely textured and tart. just can’t bring myself to do it. Never again.”

beautifully mature and rewarding nose, the primary fruit long gone, and it got deeper and deeper over the course of the three hours it was open. makes me feel so good about the other Bandol sleeping in the cellar. 1994 Domaine Tempier Bandol Rouge , Kermit Lynch Imports, current vintage is 2006 and price is about $50.

There were 7 people at this dinner and a whole load of wine and so about a third of each bottles of Sherry remained at the end of the night, allowing me to taste them over the course of the next several days. Equipos Navazos La Bota de Manzanilla #8, and La Bota de Amontillado #9 , Eric Solomon Selections / Polaner Imports. Excitement!

I'm talking about weather problems like hail or heavy rain or some other climatic stress, when a producer makes adjustments in the vineyards and sometimes in the cellar, and makes the best wines they can. This wine suffered from a case of under-ripe tannins, and no amount of cellaring can fix that. But that's because it's true.

But a film of beneficial yeast forms on the surface to moderate the oxygen exchange and prevent it from heading on a crash course to becoming vinegar. The oxidative process girds the wine for decades or centuries in the cellar. Oxidative wines are an essential wine tasting reference point. should receive a little love here too. Really.

want to give her great wines, wines that will improve with 19 years of cellaring. decided to drink a bottle over the course of three days with BrooklynLady, and hopefully learn something about how this wine might evolve. 2007 Domaine Hu e t Vouvray Sec Clos du Bourg , $28, Robert Chadderdon Selections. We loved this wine.

So of course I will join the fun this month. Also, much better at cellar temp than at room temperature. My friend David McDuff is hosting the 54th edition of Wine Blogging Wednesday, the monthly online tasting event created by my pal and New York Wine blogger extraordinaire, Lenn Thompson. even hosted once , a little over a year ago.

can't be as attentive to the nuances of aroma or flavor that way, I can't track the wine's progress over the course of the evening the same way I can in my own house. need to put more Champagne in the cellar. I don't usually write about a wine for Friday Night Bubbles if I drink it at restaurants or at friends' houses.

We began in the cellars of Morey-Blanc, tasting through the lineup of reds. We then moved on to Morey-Blanc's whites, and then drove several blocks to Domaine Pierre Morey's cellars to taste his whites. Pierre Morey in his cellar. And we were thrilled and awed. Peter, Tista, and Pierre Morey walking in Meursault. Delicious wine.

We’re back with Part Deux of our interview with John Gilman, author of the newsletter A View from the Cellar ( part one is here ). How do you make a screwcap-sealed wine taste and smell like rotting cabbage or burning rubber- put it in the cellar for a few years. German Riesling. And I really don’t understand why. The Loire.

Every visit without exception was excellent, an incredible learning experience, compelling wines, and the excitement each time of walking into a dark cellar full of barrels, glass in hand - what wines will they pour and what will they taste like? One of my favorites was our visit to the cellars of Philippe Pacalet in Beaune.

I only have myself to blame, of course, because (in many respects) I am a retailer's dream client: I buy steadily, all across the price spectrum, from vintage to vintage, and I encourage others to buy and drink more wine, too. Some are Good Values , others are Cellar Selections , all are American. But more on that, later.

Of course there is no substitute for drinking wine at home with a meal, but this was a great learning opportunity, especially since I have so little experience with these wines. For me it was like taking an intro course in college - you learn what it is that you want to learn more about. Most of the reds were just too enormous for me.

was really interested in these wines and glad I ended up popping them on Sunday, since I was fortunate to have the time on Monday to go through them again. and as well as they showed on Sunday, they were singing by Monday night. have a soft spot for catching wines at their peak and it was an itch that this bottle scratched! Until the next time.

It had been sleeping in a friend's basement cellar, but he sold his house. This, of course, would jeopardize US/Chinese relations and cause all sorts of problems, maybe even war. I finally got my act together and found a place to store my wine. Advice: keep careful inventory yourself before putting wine into storage. I asked. LOADS.

Coeur D' Alene Cellars founded in 2002 is located in Coeur D'Alene Idaho just east of the Northeastern border of Washington State. Coeur D'Alene Cellars focuses mostly on the Rhone varietals Syrah and Viognier along with Cabernet Franc and the of course the usual suspects Cabernet Sauvignon and Chardonnay. Idaho? Yes, Idaho.

If you have 100 bottles in your cellar, about 7 of them are corked. And furthermore, a person drinking corked wine can become sensitized to TCA over the course of the bottle, the way we become sensitized to most objectionable odors if we continue to smell them. Do you know what corked wine smells like? was not impressed with the wine.

This was also true when I played a lot of chess, when I was getting into economics courses in grad school, basically anytime I've undertaken anything of any import. This is the one that I must buy for my own cellar. should pull the few bottles I have out of the cellar and drink them over the next year or two. Who knew. Raveneau.I

then ordered Burgundy to finish our main courses. I recently reconnected with an old high school friend on that greatest killer of time: Facebook. We had out first "man date" at Momofuku Ssam Bar , based on the New York Times' wine guru - Eric Asimov's recommendation. 2005 Dom. Denis, Nuits-St.

mark e - Of course they do! Of course, Im in California (dry.) In addition to Geode, White Rocket markets Horse Play, AutoMoto, Silver Palm, Camelot, Dog House, Rays Station, Pepi, Tiz Red and Tin Roof Cellars. and what about all of the chemical/"high" tech crap are they combining in the cellar? Lets put Alice up to it!