Non-traditional varietal wines are kind of "in" these days…as you’ve probably noticed. Shelves are stocked with not just Cabernet Sauvignon, Merlot, Pinot Noir, or red blends, but with varietals many people are not so familiar with. This includes varietals such as Mourvedre, Tempranillo, Cabernet Franc, Grenache,and…Malbec.
Happy New Year! A time for celebrations, resolutions and trying to remember to use the correct date! As we ring in another year, may I suggest making a commitment to understanding your personal wine collection.
Unfortunately, as you travel the world, and even up the California coast, you find that wine tasting can be a bit stiff. You often find yourself feeling belittled by wine snobbery. You just don’t feel at home. To help remedy that problem, here are a few guidelines to keep in mind when you are away from your home - A Taste of Monterey.
Yes, you can do it! Summer is finally here. Most of us will feel summer’s call to fire up the grill soon. And, chances are pretty good that before long you’re going to feel a craving for America’s favorite warm weather indulgence: the good old hamburger.
When you’re wine tasting, you undoubtedly hear the terms aroma and bouquet tossed around. You’ve perhaps even considered them to be one in the same, as they are used so interchangeably. And, while they are indeed related, there is a distinct difference between the two.
Whether you call it a Rosé, a Blush, or a Rosado, what we are talking about here are pink wines. Unfortunately, these wines have a bad reputation that stems back from Sutter Home’s introduction of their White Zinfandel in the late 1970’s. Many people think of pink wines as cheap, sweet and thin and refer to them as a ‘starter wines’. This couldn’t be farther from the truth. Simply stated, the popularity of these pink-tinted wines is on the rise.
There’s no mystery to serving wine, right? Just open the bottle and pour. Of course you know that serving a wine with the appropriate foods can help to enhance flavors and qualities of the wine- a juicy char-grilled steak with a big, bold Cabernet Sauvignon or broiled salmon filet with a buttery Chardonnay. You may even think about decanting a wine to let it “breathe” before serving it. But did you know that serving wine at the right temperature has an important impact on how it will taste?
It is April now. The beginning of Summer is in sight. Perhaps you are starting to think of outdoor entertaining. It might be fun to “mix” things up with what wines you serve your guests. Mix can be taken literally and figuratively...
We have all come across wines that were in need of some sort of help. For certain wines, the help could be as easy as allowing the wine to breathe. Wine is said to be alive, in that it changes chemically as it ages. But do wines actually breathe?
There is no doubt that one of the most enjoyable ways for a group of wine lovers to learn about wine is a "blind tasting" where the participants sample several wines without knowing what they are until after the wine is tasted. This is a wonderful way to learn about wine, however there are a couple of issues that you need to be aware of.