Eve's Wine 101

Vintage Eve Circa 8/2018: The 2018 Western Foodservice and Hospitality Expo!

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The Western Foodservice & Hospitality Expo is the only all-encompassing event in California for the restaurant and foodservice industry, making it THE one-stop source for everything you need to succeed in today’s market.

My Takeaways from the Foodservice Expo

The 2021 show is set!

I think this is my 4th year at the food show and though I see a lot of the same vendors and classes, I also seek out the new – and always finds many things worth reporting on. This time my photos show that we enjoyed: making a beeline to Chris Uhde (partner with Impex Beverage Incorporated, the @whiskyredhead on Instagram and Los Angeles Magazine’s “The First Name for LA Whisky”) as he was signing up to do Cocktails on the Roof 9/7! Enjoyed tasting Togouchi, Kilchoman and Kurayoshi – all whiskeys from Japan!

From there, while in the Beverage Pavillon, I met with David Carbonell the GM for Drink Specialties that gets fermented beverages into bars that can’t serve distilled drinks and Philip Reis, National Sales Manager for CannaVinus, that makes a wine-based beverage with “exotic fruits and herbs” that is meant to be “the perfect wine pairing for the Cannabis lover.” Also had a few sips of Whistle Pig rye and Jefferson’s Bourbon with Bourbonblog.com

Just outside of the Beverage Pavilion was a large display for Somabar – a machine that stores up to 7 spirits for making a plethora of pre-programmed cocktails. There was a version for fermented beverage programs (those with just wine and beer licenses that make cocktails) and a full spirits program. You pick the drink, place your cup below, push the button for the cocktail you want, ice drops in and them the drink is made. Meant to go on the back bar I thought this would get much more play if the customers could do themselves, with the addition of some garnish and a bartender or server to watch over and, of course, charge accordingly.

Moving into the main convention floor things that got my attention included a plastic wine glass shaped like a rose with “petals” layered inside of it for aerating wine, JoeFroyo blended coffees, cheesewich slim breadless sandwiches, Longanisa garlic pork sausage from Argentina, tempting breads from both Melrose Bakery and Kings Hawaiian, Rishi Tea and Botanicals, the Kelvin Slush Manhattan, Pecans.com and Potatoes.com. 

PR Bootcamp for Restaurants in Memory of Fifi Chao

How does an enterprising restaurant attract the attention of credible food and beverage journalists along with legitimate food critics? Is a public relations firm perhaps needed or realistically even affordable? Who better to provide some insightful answers than a high-profile panel of experienced food journalists and restaurant critics. 

This distinguished panel (Andy Harris) was the brainchild of the late Fifi Chao, the beloved restaurant critic and food writer for the OC Business Journal for over 26 years until she retired last year due to illness. Fifi’s impression (based on a lot of experience) was that chefs & restaurateurs could benefit from sound, practical advice on how to approach the editorial food media. The panel members wholeheartedly agree and PR Boot Camp for Restaurants is a tribute to her memory. Fifi truly enjoyed promoting the restaurant business and generously guiding inquisitive young chefs with absolutely no strings attached. 

The panel was moderated by Andy Harris of the “SoCal Restaurant Show” on AM 830 KLAA and included Farley Elliott, Eater LA; Gretchen Kurz, Orange Coast Magazine; Anne Marie Panoringan, Freelance Food and travel writer; Patric Kuh, former restaurant critic for Los Angeles magazine.

My Takeaways From Andy’s Course

Thrilled to attend a class moderated by my #LAWineWriters friend Andy Harris, and also thrilled by the caliber of industry professionals that joined him to discuss restaurant public relations. These are just some of the things I learned:

  • Critics will sometimes visit a restaurant anonymously 3 to 4 times before writing a review. Sometimes up to six visits if there is a wine list and/or cocktail program to review as well. They pay every time, nothing is accepted for free.
  • They don’t always publish a negative review. And if they do they sometimes will be passive aggressive about the issues they found.
  • Critics feel it’s unfair to the business owner to review their restaurant until they’ve been open for 60-90 days. Yes, the restaurant should be ready, but the critics want to give the owners time to manage their precious baby before being reviewed. The want to allow for a “long, fair start.” (Also some new restaurants shutter at that 90-day mark, so no point in doing a review anyway.)
  • There is a difference between an editorial and advertorial, and the consumer has to be made aware of what they are reading.
  • Reviewers should use less adjectives, while also avoiding “lists” of menu items alone.
  • Food journalists can help new chefs via forums and conventions that can help to educate.
  • Restaurants have to work around Yelp and Instagram.
  • Press releases need to include an image, be short and be written for a specific media outlet’s needs. Think elevator pitch.
  • Public relations professionals have to be passionate about their clients.
  • Digital publications like Eater LA are somewhat different in that they review the latest openings as that’s what’s expected from them.

Shout Outs

As I only took in one day of the multi-day convention it would be a disservice not to mention a few other things going on. Along with all of the vendors – I couldn’t possibly visit with all – there was also a Healthy Food Expo and a Coffee Fest located within the Western Foodservice Expo, The Beacon Award for a female leader in the industry was won by Dominique Crenn, Chef and co-owner of Atelier Crenn; The Torch Award for talented chefs and/or restaurateurs went to Caroline Styne who is the sommelier and restaurateur of The Lucques Group; some of the chefs lecturing or presenting included Mareya Ibrahim, Bernard Guillas, Mary Sue Milliken, Niki Nakayama, Nina Curtis, Tati Polo, David Rose, Fabio Viviani, Ben Diaz, Betty Fraser, Shaun O’Neale, Holden Dahlerbruch and Bruce Kalman. 

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

One Bottle Post: 2004 Poggio Il Castellare Brunello Di Montalcino

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In keeping with my “Rona” series, aka more one-bottle blog posts because I can’t go out for wine, this week I give you the 2004 Poggio Il Castellare Brunello Di Montalcino, a remarkable Brunello made from Sangiovese grapes. (In my experience a Brunello take less time to aerate than their equally famous cousin, the Barolo made from Nebbiolo grapes. And I’m talking 90 minutes in a decanter for a Brunello compared to about seven or more hours for a Barolo – give or take an hour. This matters to me most as I don’t always know by 11 am what I’ll want to drink at 6pm, or worse: I do know what wine I want with dinner but the wine wasn’t ready to drink by dinner time. Back up bottles have become more important to me for this situation.)

Now back to this wine! This is the social media post I shared last month on this Brunello, with tasting notes and scores:

What great wine have you found in your glass lately? I found this in our cellar, hoping Eddie has another bottle: 2004 Poggio Il Castellare Brunello Di Montalcino, 14% alcohol, decanted for 90 minutes and oh, so good. On the nose this Sangiovese delivered dark cherry, toasted oak, black peppercorn, sweet char off a good filet, espresso, sandalwood and a sweet bread note reminiscent of a waffle cone. The taste had the same notes, very peppery, tannic with all dark fruit and dark chocolate. The finish had a nice sweet note to it as well.

Did a little Googling and found that K and L has it on their wait list and sells for $46.95, which I think is a good price, Wine Spectator gave it 96 points in 2009 and awarded it the #11 spot for the Top 100 wines of the year. Cellar Tracker gave it 92, Wine Enthusiast 91. Some recommended to drink by 2013 but I thought it was great now in 2021.

After the tasting I did a little more research on this particular vintage and the winery. I learned from looking at images of the winery that it would be spectacular to visit. From their Instagram I learned that they also have an incredible restaurant on their Montalcino property. On their website there are tabs for Private Dinners, their Tavern, and more.

Also, since I brought it up in my opening paragraph, in regards to length of time to decant a Barolo I searched the internet and learned that anywhere between one and two hours seemed to be the sweet spot for most vinophiles. Looking further I found that Wine Folly says two for a Brunello and three for a Barolo. So this is just an FYI for you when you want to try these varietals.

From the winery website:

In Tuscany there are places that can tell ancient stories and characters. The Baroncini family already started producing wine in 1489. So from father to son, 500 years have passed, and still today in Montalcino, Bruna and Samuele, produce wine as if to testify how time cannot scratch the traditions.

The high quality of the wines produced in the Montalcino area was already known at the time of the Etruscans, who had developed active settlements on these hills. The name “Tenuta Poggio Il Castellare” given to the company brings us back to the historical roots of the place: to the finds of an ancient settlement with the remains of houses and towers on the top of the hill of the same name.

For those that like to geek out from tech sheets, this is also from their website:

Production Area: Montalcino
Mixed Grapes: 100% Sangiovese Grosso
Terrain: Pliocene origins lands of predominantly clayey marl. They tend to reach considerable depth, offering great minerality
Growing System: Spurred cordon with dug soil
Density: 3500 vines/hectare
Average output per hectare: 45 hectolitres
Altitude: 500 metres
Microclimate: The climate is typically Mediterranean, with showers concentrated in autumn and spring. The middle hill area is frequently windy, which is ideal to keep the vines healthy. The climate is generally mild, with a high rate of sunny days during the whole vegetative phase: these conditions guarantee a gradual and complete ripening of the grapes.
Production Process: Manual harvest when the grapes are perfectly ripe. Alcoholic fermentation with controlled temperature (26°C) for about 10-12 days on the skins. Malolactic fermentation in steel vats. Refining in 2500lt Slavonian oak barrels for 30 months and in 225 lt French oak barrels for 20 months. Further refining in bottles for 4 months before the sale
Organoleptic Properties:
Colour – ruby red verging to garnet-red;
Bouquet – very intense, lingering, with hints of cherry fruit and spices;
Taste –well-balanced, with velvety tannins and a long aromatic grip on the palate
Alcoholic Gradation: 14,5% VOL
Serving Temperature: 22,0°C
Pairings: seasoned cheese, red meat, roasts, braised meat, game

Instagram: @PoggioIlCastellare

https://www.facebook.com/poggioilcastellare/

http://www.tenutetoscane.com/castellare/english/cellar-castellare.html

https://poggioilcastellare.com/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Vintage Eve Circa Jan 2018: Review of Joya Sangria

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Had an interesting chat a few weeks ago with one Eamon McDonald, the Founder and CEO of Joya Sangria. I had some experience with both house bar made and commercially produced bottle made Sangrias, however I never did a review. Now was my chance.

Eamon said that his imported Sangria was made with Spanish grapes and a small percentage of sugar. Serve chilled, over ice, with add ons like fruit and it would also lend itself to a cocktail.

When I received my samples I waited until I had a group over to sample with me. Collectively, these are our notes from the first tasting, the second tasting two days later was just me:

Joya White Sangria

12% ABV

Aromas of pineapple, grapefruit and pleasant floral notes, followed by the same fruit flavors on the mouth with the addition of honey. A nice mouth-coating viscosity allowed the flavors to linger. I could see this over ice with a slice of orange.

Reopened the same bottle two days later: Got more aromas of hard candy, maybe apple and lemon, while on the mouth I tasted the same pineapple and grapefruit, but also the addition of lemon-lime. I still wanted to add an orange slice but now I also wanted a little spritz too.

Joya Red Sangria

12% ABV

This had received 90 points from Tasting Panel and all agreed that it was tasty. With aromas of dried black cherry, plum and earth that were followed up in the mouth with a much drier taste than the White Sangria. The same cherry and plum fruit but also some plump raisin.

Reopened the same bottle two days later: Maybe a bit more black fruit on the nose – blackberry for sure – as well as some of that raisin I had only noticed on the palate the first time, wet earth and stone. Tasting it a second time there was a new layer of juicy ripe blueberry.

Note on the reopened tastings

I’ve done this before, just to see how a wine may fare after being opened for a day or two. Sometimes the new aromas and flavors can be attributed to how you would view aging and/or aeration, however sometimes, which may or may not be the case here, I find more when I get the chance to study again. Clearly, you will need to do your own study of Joya to see if you agree!

From Joya

JOYA® Sangria is a Spanish jewel that will excite any palate. In fact, the word JOYA is Spanish for jewel.

Its origins are in the small town of La Puebla de Almoradiel, nestled between the rolling hills and vast plains of Castilla La Mancha. Here, in the corner of Spain known for its winemaking traditions since before the time of Don Quixote, a prestigious family winery is transforming noble grape varieties into this vibrant, authentic and Premium Sangria layered with all-natural essences of fresh Mediterranean fruits.

JOYA® is distinct from other Sangrias on the market today due to its fuller-bodied 12% ABV, versus competitors at 7.0% to 8.5% ABV. Why does this matter? Simple. JOYA® Sangria will maintain its great taste and alcohol down to the last drop – even after cooling with ice. It’s a fuller taste you and your guests will appreciate.

JOYA® Sangria is ready to drink. Serve chilled or over ice. Garnish with fresh fruit if desired.

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See their website for pairing suggestions and cocktail recipes too: www.joyasangria.com

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Vintage Eve 7/2017: Vin Decanter, A Book Review for Wine 101ers

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Vin Decanter is a book for the novice wine consumer. Written and presented in an accessible way to reduce the complexity of the subject…Chris Madden is a teacher with over twenty-five years experience of working in education. Post-graduate studies in educational psychology and primary education, together with international teaching experience in Europe and the Middle East has enabled Chris to transfer his unique learning approach to his passion for wine…(Amazon)

From Chris Madden’s Facebook photos.

My Review

No matter what, novice or aficionado (or like me, somewhere in between) readers will get a lot out of reading Madden’s book, Vin Decanter. These are some of the (wine) drops of wisdom I agreed with or learned:

  • Focus on identifying fruits first when examining a wine’s aromas and flavors, they are usually the first to be called to mind.
  • There is a bit from Madden regarding the difference between old world and new world wines. Most importantly is that a wine will taste different depending on where the grapes were grown.
  • This one I always forget: If the Bordeaux is from the right bank of the Gironde River it will be Merlot dominant, from the left bank its more Cabernet Sauvignon dominant. Bordeaux wine varietals rarely list which grapes have been used in their wines.
  • In the chapter on “How to Choose Wine” Madden wants us to consider a “Shared Choice” idea where you would consider what types of food or drink other guests like, and use that to select a wine. For example, Madden writes that a stout beer drinker may like the full body of a Shiraz.
  • A convenient “Summary of Buying Wine Guide” is just a page long and very thorough.
  • Yes, I agree with Madden, when he suggests to wait a bit if a wine smells a little off, and check again. I’ve often noticed that funky smells can blow off.
  • OMG, his idea on anchoring your wine glass to a table when swirling – I say this all the time! Why try swirling if you’re not used to doing it? Table it and anchor it! Thanks Madden for showing photos on how to do that.
  • In chapter six, “Developing Your Palate” Madden suggests, among other things, to eat the fruit you need to learn about. Take it a step further, he prompts, and try it with the wine it mimics.
  • I will try Madden’s suggestion that if I suspect TCA (trichloroanisole) –sometimes referred to by the broader term “cork taint” – aerate the wine for a bit. I have noticed that “funky” aromas can blow off, but I usually limit that to “barnyard” odors and not wet cardboard.
  • Try the London-based WSET (Wine and Spirits Education Trust) for wine education. If you want to study on your own Madden suggests spending time with one grape from one region, a varietal you may already enjoy, to begin to discern differences. Then move to another.

Print on demand ISBN: 9781540368807

Kindle: ASIN: B01MRZN87U

Amazon: https://www.amazon.com/Vin-Decanter-Your-first-steps/dp/1540368807/ref=sr_1_8?s=books&ie=UTF8&qid=1497651063&sr=1-8

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Wine 101: If the Focus is the Wine Skip the Pairing

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I recently held a wine tasting with the Wine-Y Women Meet-Up group led by my friend Kathy Lockhart. I’ve met with these ladies before and have always enjoyed their company over wine and usually a fun themed party like dressing up for the Oscars at Kathy’s house. In the tastings I lead we ask that the ladies bring a dish to share with the group. Recently I got this question that I answered, but it got me to thinking:

wine tasting signQuestion: Any suggestions for a food these wines cry out to be paired with?

Answer: Hi —, really any food that you yourself normally enjoy with wine would be fine as we have a lot of different types: Viognier, Pinot Noir, a Bordeaux blend, Merlot, Cabernet Sauvignon, Charbono (red wine), a red Rhone blend of Syrah and Carignane, two Syrahs and a Petite Sirah.

My faves: cheese, charcuterie like salami and types of ham, olives, nuts, dried fruit, pasta in red sauce…just nothing that overwhelms the palate with a lingering flavor like smoked salmon or strong cheeses. With all that said last time we ate ahead of the tasting, and just kept small items – like the charcuterie/cheese/nuts/­dried fruit items – at hand. To evaluate wine the palate should be fresh.

More? When wine is judged professionally we only get green olives and roast beef – both proven to cleanse the palate of flavors and tannins that cling to the mouth (think wine stained tongues!) – okay, that’s enough for now! See you Saturday night!

Elaboration

In writing about wine for ten years now, and in drinking it for a lot longer, I’ve been to many tastings. As my own palate developed I learned that wine with food changes. Sometimes the food tastes different (fish can taste oily when paired with a red wine) or the wine does (a dessert wine’s sweetness is dimmed when paired with a blue cheese). Of course traditional pairings do work, like a hearty Cabernet Sauvignon that breaks down the fat in a filet mignon, but I still have learned that I can’t judge a wine on its own when I’m eating.

I mentioned a cheese and charcuterie plate, complete with dried fruit, olives, meats and cheeses, as a simple accompaniment. But to me it’s key that even this doesn’t accompany your wine – if you are evaluating it. It is true what I said about green olives and roast beef as a palate cleanser, but even during wine judging these foods are consumed between flights, not with them.

Try it yourself. Pour your taste. Smell it. Then swirl the wine and smell it again. Even these two steps should show a difference in how the wine smells before and after aeration. Then take a small taste in your mouth but don’t swallow it. Roll it over your tongue for a few seconds and judge how it feels – thin or mouth coating? You can try breathing in a little air – while the wine is still on your tongue – to aerate further and see if some of what you detected in the aromas are there in the taste. I find it very interesting if the aromas and flavors are different, and definitely worth noting.
https://www.parkviewortho.com/wp-content/languages/new/priligy.html

Now imagine doing all that with a crusty piece of French bread slathered with a creamy cheese that has its own flavors like garlic or other herbs. It. Doesn’t. Work.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve Circa 11/2011: Three Pinots and the Vin-Aire Instant Aeration System Reviewed

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A few weeks ago I received 3 unsolicited bottles of wine to review. All of the words below in italics are directly from the distributor, as to why you might enjoy their wines for the holidays, following my reviews.

At the same time, I was given a new wine-aerating device to do a product review on. See that review following the last wine review.

Yes, I am very thankful for these gifts, as I am for you dear reader!

wine tasting sign

Choosing wines for your holiday meals presents a delicious challenge for hosts in every kitchen. It is best to choose a wine that will complement the many different tastes and textures. Pinot Noir, at its best, has an elegant, light taste, which pairs well with heavy holiday dinners without adding yet another powerful taste to the table. Pinot Noir is the perfect wine to knit together the cornucopia of fragrance, flavors, and textures of the meal.

09 Sonoma Coast Vineyards (SCV on the label!)

My review

Pinot Noir from Sonoma Coast, California

14.3% alcohol

Appearance – Clear, ruby to a deep garnet edge, a few specks of silver.

Aroma – Cherries, leaves and stems right off the bat, and in a few more seconds, notes of rich soil, the palest of peppermint, grape soda, some tobacco.

Taste – Balanced and smooth on the palate, very bright and pleasant red fruit followed by mild tannins, white pepper, some astringency and drying on the back palate.

Finish – Mid length.

From Sonoma Coast Vineyards Freestone Hills: Pinot Noir 2008 is perfect to pair with the heavy foods of Thanksgiving. The mixture of dark black cherry and ripe rich black raspberry fruits plus pomegranate will insistently enhance any fall celebration and we think it is perfect to pair with a Thanksgiving turkey! It’s fruity enough to bring together the different flavors of the meal while creating a fresh taste. SRP $39.99

2010 Llai Llai

My review

Pinot Noir From the Bio Bio Valley, Chile

13.5% alcohol

Appearance – Clear with some sparkles. The raspberry color, paler color to an almost clearness to 3 of four edges in glass, top edge (at turn) slightly deeper than center.

Aroma – rose petals and stems, cherry-scented soap, mushroomy, wet gravel…

Taste – Cherry soda – due to a slight effervescence, dusty, stemmy, some smoke, mild pleasant fruit and balanced tannins.

Finish – Medium finish with tingly tannins holding on the mid palate. Not familiar with Chilean Pinot Noirs, this was a quite pleasant, light version, to some of the domestic heavyweights I’ve seen in the last couple of years.

From Llai Llai: This light wine will blend in with the many foods of the holiday and allow guests to enjoy the flavors of both their drink and dinner. This Pinot Noir is hand-harvested, creating a deep, brilliant red color with a ripe and intense red fruit aroma. Llai Llai Pinot Noir has the perfect balance of alcohol and acidity creating a certain elegance and sweet earthy notes, perfect for harmonizing multiple flavors. The very ripe and soft tannins allow for a long, rich, and smooth finish which is necessary to preserving the moistness of the turkey. Recently named the Best Value Chilean Pinot Noir by World Value Wine. SRP $12.99   

2009 The Crossings

My review:

Pinot Noir from the Awatere Valley, Marlborough, New Zealand

13% alcohol

Appearance – Love a screwcap for starters. The palest of plums, golden lights reach toward edge.

Aroma – Stemmy, bright cherry, freshly washed mushrooms and mint leaves.

Taste – Cherry, raspberries, white pepper, a little residual/back palate smoke, astringent.

Finish – Long and tingly.

Same wine Through Vin – Aire Instant Aeration system:

Bigger than my Vinturi, the bowl and the stem. No drips were cool, and sitting in the bottle instead of having to find a napkin to lay it on, cooler.

Appearance – No change – save a slightly lighter color and lighter edge.

Aroma – Decidedly more “mature” with more dust, chalkiness, more vegetal nuances, mushroom comes up much stronger.

Taste – Astringency lessened, fruit a bit more forward – which I didn’t expect after the way the aromas changed and put the fruit behind the vegetal notes.   Definitely smoother, Though, side by side, going back again with a fresh glass against the aerated one…I’d have to say…both are great. If your palate prefers the sound of my second description of a “mellowed” wine or the first, with more “bright” notes, it would be entirely up to you. For me, now, I’m mixing both glasses together.

Finish – Changed to medium instead of long! Not that it matters, but it is something worth noting.

From the website: The Crossings Pinot Noir 2009 is said to be a fantastic wine to pair with potatoes; a Thanksgiving favorite. Its finely poised aromas of red cherry, spice, raspberry, and gentle smokiness forms the perfect smell for the nose. The palate is vibrantly intense with a full rich and silky mid-palate which creates a very persistent finish.  The resplendent ruby red goes through to the core of the wine and will harmonize the many flavors of the Thanksgiving meal. Recently named a Best Buy and Best Value for Pinot Noir by World Value Wine Challenge. SRP $18.99

Finding Your Vin-Aire

  • It has an award winning design that after pouring a glass of wine fits into the top of your bottle to allow you to catch all drops and eliminate dripping.
  • It is designed with a wider mouth so that spillage and clogging is avoided as your pour the wine into your glass of wine.
  • The VIN-AIRE aerates wine instantly as you pour, thanks to the state of the art technology of its oxygenation air ducts.
  • The VIN-AIRE softens tannins resulting in a more pleasant finish. Any bitterness or bad aftertaste is reduced or eliminated. In brief, it Improves flavor and bouquet!
  • Oh, and it has a very classy look.

Purchase 1 “Vin-Aire” for $40, purchase 2 or more $35 ea.  If you go to the owner’s actual website you’ll see that he sells them for 49.99. With us it’s a saving of $10 – $15.

Order from local resident Denith Sandoval: denith@vin-aire.com

Want to watch the Vin-Aire in action:

Vintage Beacon Circa 4/2011: Wine Breather…Who Doesn’t Love New Gadgetry?

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A new wine accessory? Something you can’t buy at a store? Something that was designed by an artist with an artist’s sensibilities? Something that looks different from all of your other wine essentials? Can you say “Wine Breather”?

241828_4668282998773_1615533040_oFormer Santa Clarita resident and now Oregon-ite, Rick Russell, recently sent me his single AA batteried Wine Breather to review for Wine 101 peeps…

I had a wine tasting party planned in my home and thought it would be the best opportunity to try it out and have friends, albeit drinking friends, give it a “whirl” too.

This is how it works: As with any wine I serve, I pour myself a small taste first to make sure that the wine isn’t corked. In this instance, as Rick suggests that at least 1 ½ inches below the neck is removed to prevent overflow, I also employed my partner in crime of the moment, Ron C.

We both swirled and sniffed and tasted what happened to be in our glass. It was a home winemaker’s effort, a 2008 Tempranillo, and I had laid it down for about a year. Very bright and tight and in need of some first aid by way of Rick’s breather.

My sister-in-law videotaped me trying out the Wine Breather, and the first minute or so, you can tell, I didn’t know I was being filmed.

Anyway, I inserted the slim metal straw, turned the little dial, and heard my wine being…resuscitated…and brought to life! After thirty seconds, I removed the device, and poured the wine for myself, and Ron. And we were pretty darn astounded at how well it did in changing a young wine into a more mature one. The ripeness was still there, but the wine had developed and become much more palatable.

I look forward to using it at other wine events, as I said in the beginning of this column, it’s a gadget most have never seen before. And I believe that peeps will get a kick out of using it and, of course, the end result: a better tasting wine.

A word on the Wine Breather verses other wine aeration systems. This doesn’t leak. It doesn’t require a lot of washing. And lastly, and I can’t say this enough, it’s a piece of art that isn’t found on just any counter.

It is for the wine connoisseurs counter! The wine 101er’s counter! Or, maybe I should say, the home winemaker’s counter? Or would that just be too catty?

The Details

http://vinosamour.com

Rick Russell’s WINE BREATHER was first introduced in 1996 at the Los Angeles Gift Show, where it received a special Innovative/New Product Award and had sold out several times through Hammacher Schlemmer.

In as little as thirty-seconds, Rick Russell’s WINE BREATHER softens tannins, refines the flavor and greatly smoothens the finish, allowing fine wines to drink at several times their purchase price.

Quality designed of heavy gauge anodized aluminum and stainless steel, it is perfect for even the most discerning of wine enthusiasts for home entertainment.

Rick Russell’s WINE BREATHER: “As Indispensable As Your Corkscrew!”

See a Demo on YouTube

price: $79.99

(Note: While you’re on Rick’s site check out all of the other artful items you will find. And, full disclosure, the Wine Breather was sent to me as a gift to review. My rule of thumb on my reviews, in case you have the nerve not to read me every day, I only write about what I like. If you send me dismal wine, I won’t review it badly, I just won’t review it all.)

“Blink” your way through a tasting? (Vintage Beacon Circa 9-09)

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People are often very willing and very good at volunteering information explaining their actions. But those explanations, particularly when it comes to the kinds of spontaneous opinions and decisions that arise out of the unconscious, aren’t necessarily correct.  Consumer responses during market surveys can often be misleading.

 

A study by the Cheskin company involved two competing brands of inexpensive brandy, Christian Brothers and E & J. The client, Christian Brothers, wanted to know why, after years of being the dominant brand in the category, it was losing market share to E & J. Their brandy wasn’t more expensive. It wasn’t harder to find in the store. And it was not being out-advertised. So, why was it losing ground?

 

Cheskin set up a blind taste test with 200 brandy drinkers. The two brandies came out roughly the same. Cheskin then decided to go a few steps further. He told people which glass belonged to Christian Brothers and which to E & J. This time Christian Brothers’ 3 numbers were up. Clearly, people had more positive associations with the name Christian Brothers than with E & J. But if Christian Brothers had a stronger brand, why was it losing market share? Two hundred people were contacted, this time with the actual bottles of each brand being in the background. There was a distinct statistical preference for E & J. The problem was not the product or the branding. It was the package.

 

ChristianBrothers looked like a bottle of wine: it had a long, slender spout and a simple off-white label. E & J, by contrast, had a far more ornate bottle: more squat, like a decanter, with smoked glass, foil wrapping around the spout, and a dark, richly textured label. To prove their point, Cheskin did one more test. Two hundred people were served Christian Brothers Brandy out of an E & J bottle, and E & J Brandy out of a Christian Brothers bottle. Christian Brothers won hands-down, by the biggest margin of all. Now they had the right taste, the right brand, and the right bottle. The company redesigned its bottle to be a lot more like E & J’s, and solved the problem.

 

Clever packaging cannot be a substitute for a bad-tasting product. The taste of the product is important. But the point to note is that when we put something in our mouth and in that blink of an eye decide whether it tastes good or not, we are reacting not only to the evidence from our taste buds and salivary glands but also to the evidence of our eyes and memories and imaginations. Marketers cannot afford to overlook this point and pursue a simplified, uni dimensional approach  .http://www.vedpuriswar.org/book_review/BLINK.pdf

 

Barrel tasting Del DottoSo how do you think you would measure up on a taste test?  Having a cold for the past week a few people wondered why I gave up wine.  When I was a kid home with a cold my mother gave me an extra large Hershey Bar to make me happy.  It didn’t.  I couldn’t taste it.  I could enjoy seeing the bar, tearing through the outer paper wrapper and slim inner foil, having it melt on my tongue…and then?  Nothing.  Packaging can only go far.

The same thing can happen with wine.  Whether, red, white or pink, I can’t taste it when I’m congested.  And, if I were to try, I wouldn’t enjoy it and I would remember that negative outcome. 

The next thing about tasting wine, when I don’t have a cold, is the process.  You might catch me holding the base of my wine glass on my table swirling longer than you think is necessary to open up the flavors of a just-opened bottle  – while you’re on your first sip.  I’ll smell it next, a little at the first swirl maybe, but most likely at the last swirl more.  I’m looking to see what I can detect, and what is changing, as I wait.  When I’m satisfied, and you’re likely to be half done with your glass, I will sip…but not yet drink.

I will hold the sip in my mouth, move the wine around my tongue and finally, swallow.  I will repeat this whole thing again and again, and be completely conscious of what I’m doing.  I often will feel like I’m having a different wine if I delay finishing it – aerating changes it that much for me.  It’s not a habit that works on its own doing.  It’s from years of tasting blind.  Of not letting the bottle’s back label, handy winery tasting notes, or you, tell me what I will find there.

I remember labels for wines I like and don’t like, but I’ve also learned enough to know that each vintage year is different, as are the changing winemakers, so I will try the same wines at a different times.  If you swear by something I may try it…but you, as the “packaging”, is something I will only consider briefly.

So, as far as the Brandy test above, I find it truly interesting as I did the entire Blink: The power of thinking with out thinking by Malcolm Gladwell.  Even me telling you how I drink wine now makes your experience subjective.  Can you drink alone?  Spend at least 10 seconds thinking about the wine you are sniffing or tasting?  Not use it just to wash down a meal?  Then your own your way to making your own experience objective.

By the way, take note that they only had two Brandys to compare in the quote I used above, multiply that by the thousands of wines we have.  That makes thousands of different answers.  One thing I will tell you, and why I don’t do many bottle ratings, is what you find in your glass will be different from what I find in mine.  And neither of us is right in speaking for anyone else.