from BLOOMBERG NEWS:
December 2, 2016 — Glass of bubbly in hand, I took in the panorama of Manhattan’s twinkly lights from the terrace of a posh penthouse in Chelsea for the U.S. debut of the grand 2009 Louis Roederer Cristal Champagne back in October. It was the perfect elitist bling to match the view, and I happily lapped up my fair share.
Just in case you didn’t know, Cristal is a tête de cuvée (aka prestige cuvée), created in 1876 for Russian Czar Alexander II. Much, much later it became a favorite fizz of rappers. Most Champagne houses, from grandes marques such as Moët to grower-producers like Jacques Selosse, make at least one of these luxury cuvées. You spot them by their stratospheric prices, starting at about $150 and going into the thousands.
In a world happy enough with prosecco and pét-nat, are any of these pricey bubbles truly worth it? Absolutely….
November 28, 2016 — The Kingston, Ontario, town crier, in fur-trimmed tricorn hat and bright red coat, rang a brass bell and shouted “Hear ye, hear ye” as the lead-in to my most surprising tasting this year: “The Judgement of Kingston.”
The blind competition, held Nov. 6, pitted such top California chardonnays as Chateau Montelena against those from Prince Edward County, a little-known, newly exciting wine region on the north shore of Lake Ontario.
I was the lone American on the judging panel, but like the Canadian judges, I ranked Ontario chardonnays as No. 1 and No. 2, ahead of the oakier Napa examples. They were brilliant: light and crisp, with spiky acidity, succulent layers of lemon-lime and stony flavors, and a flinty elegance missing from the California wines….
November 18, 2016 — This week I’ve been flooded with e-mails and texts from friends and readers pleading for Thanksgiving wine advice. The all-American holiday seems to cause more wine stress than any other meal, especially this year.
After a divisive election, everyone is asking for the one wine that will not only go with every dish, but also please every guest from twentysomethings to grandparents, whatever their politics.
Sorry. I’m here to tell you that no single “unity” Thanksgiving wine exists. And that’s true even if you’re hosting a feast with just your partner and your best wine-loving friends.
But take a deep breath—and relax. The five wines I’m recommending below are sure to satisfy everyone at your table….
November 3, 2016 — In June, five international water sommeliers judged the second water tasting competition in Guangzhou, China. They swirled, sniffed, and sipped about 70 different brands of the simplest beverage on earth and awarded gold, silver, or bronze medals.
One of them was Martin Riese, the first and only water sommelier in the U.S. who does exactly what a wine somm does, but with water—understanding its taste complexities, selecting a list of waters from around the world for a restaurant, and pairing them with food. “Most people,” he says tartly, “are doing water wrong.”
You can roll your eyes, but this is a real job, and one of many: A whole new wave of sommeliers pour beverages other than wine….
October 27, 2016 — At 9:15 p.m. last Thursday, I was being happily seduced by a first taste of the 2012 vintage of Penfolds Bin 95 Grange, Australia’s iconic red that’s now being released to the world along with other whites and reds in their luxury collection.
Is this deep, rich, seductive, tongue-stroking red really the star of them all?
Well, this year, the answer is a definite “Yes,” but several immensely appealing also-rans are worth trying….
October 6, 2016 — With four turreted towers and flags flying, Château Palmer looks like a small, perfect castle surrounded by a vineyard, proudly situated in the Margaux commune of Bordeaux. Right now its vines are heavy with bunches of purple merlot, cabernet sauvignon, and petit verdot grapes. Harvest is here.
The grapes will go into a wine that is one of the top reds in the world: sensuous, with lush red fruit flavors and plenty of elegance. Classified a third growth in the famous 1855 classification that ranked Bordeaux châteaux from 1st to 5th “cru,” Palmer has punched above that level in the past decade in price and quality.
That’s because of young, energetic winemaker and Chief Executive Officer Thomas Duroux, who arrived in 2004 after a stint in Italy at Ornellaia and Masseto. He’s shifted the vineyard to biodynamics, an uber-organic farming method that few in Bordeaux follow. And a risky one at that. This year, despite threats of mildew and possibly botrytis, his team didn’t spray the vines and got lucky.
“2016 has been a year of strange weather: a wet spring and a dry summer with no rain for almost two months,” he says. “But this harvest season is perfect. I have a smile on my face.”
Here’s how harvest went on Oct. 4….
October 5, 2016 — For top consulting winemaker Aaron Pott, harvest time in the Napa Valley starts before dawn. Every day he juggles the needs of 12 client wineries as well as making his own wines. Constantly on his cellphone, driving from one end of the valley to the other, he’s ready at any moment to change his plans, based on a new weather report or a sudden problem to solve.
Well-known consultants such as Pott are hired guns in hot demand in the Napa Valley. Their rise parallels the boom of tiny boutique producers whose owners have millions to invest but no expertise. For some, he’s the part-time winemaker, buying additional grapes, choosing barrels, making the blends; at others, such as Fisher Vineyards, he’s an adviser, helping the winemaker kick up the wines’ quality and bring out individuality.
His days are filled with tasting, looking, and decision-making. Are grapes at optimum ripeness for picking? How long should the wine macerate on the grape skins to pick up the right amount of tannin and flavor?
Here’s how his Sept. 30 starts….
October 3, 2016 — This year’s harvest in New York City’s local wine region, the Hamptons, started 10 days later than usual for Channing Daughters‘ pét-nats, aka pétillant-naturels, the current bubbly wine craze. These lightly fizzy, naturally sparkling wines are made by the centuries-old méthode ancestrale, bottled before fermentation has finished.
The winery began picking white grapes for its Sylvanus pét-nat on Sept. 21. Why harvest dates vary from year to year is partly mysterious, governed by the weather over the entire growing season.
Depending on the vintage, the ever-experimental winemaker Christopher Tracy makes six or seven pét-nats in white, red, and rosé versions each year….
September 30, 2016 — At harvest time in northern Italy, layers of fog drift romantically over hillside vineyards of ripened nebbiolo grapes. Those from five tiny villages near Alba, the sleepy capital of the Langhe region of Piemonte, will go into the country’s greatest red wine, Barolo.
Right now, the crisp autumn air is accented with the scents of wood smoke, pungent, fermenting wine, and the fragrant, earthy-musky aroma of white truffles, sold at an annual market in Alba during October and November.
What could be better than wine and truffles at the source? The combo makes this region, the home of the Slow Food movement, a gourmand’s paradise, especially during harvest season…..
September 27, 2016 — Scouting the latest must-taste wine projects is a serious Napa Valley sport, and I play the game every time I visit.
Earlier this year a hot tip took me up a steep, twisting, rain-slicked road to the top of Diamond Mountain, in the northern part of the valley. I bumped over the rocky soil of a just-planted vineyard in an open ATV with Jasud Estate’s passionate, bearded owner, Ketan Mody, who didn’t seem to notice we were getting soaked. Later, when we tasted his first wines in the tiny cabin where he lives, I decided, despite being cold and wet, that this was one of the valley’s most fascinating new ventures…..
September 26, 2016 — The new mobile app “Wine Ring” sounds great: With the help of secret, patented algorithms, it can predict whether or not I’ll like a wine before I buy it.
It’s the latest in a series of apps that all swear they’ll solve your myriad wine-related problems—even ones you never knew you had.
I’m a skeptical non-techie, so I spent last week testing out Wine Ring, the just launched Omnipair (which aims to help you pick the right wine in a restaurant), and the latest versions of a dozen other wine apps to see what, exactly, they deliver. Several stood out as worth downloading; others seriously underperformed….
September 2, 2016 — Maybe you’ve been put off by the numbers. When 10 bottles of 1945 Château Mouton Rothschild go for $343,000, it can feel as though a wine auction is a wee bit … inaccessible.
Or maybe you think buying wine at auction is a stuffy process, involving sitting on uncomfortable chairs in bland boardrooms, raising paddles out of sheer boredom. Wine auctions, you figure, are not for you.
Well, you’re wrong. Wine auctions are no longer just one thing. I’ve been to raucous live sales where collectors battled for expensive bottles while sipping Krug champagne and savoring food by Daniel Boulud. But you can also bid online while hanging out at home in your sweats and eating pizza from a box, or even while flying from New York to L.A. ….
February 1, 2016 — When bids for the first Rolls Royce Dawn reached $750,000, the wealthy crowd at the glitzy Naples Winter Wine Festival 2016 charity auction went wild, shaking tambourines and fancy rattles.
This glamour car, not a stellar wine lot, was the monetary peak last Saturday. The winning bidder Julian Movsesian, who’s from California, told me, “I came intending to get this, no matter what the price.”
Most of the live auction’s 64 lots, many offered by famous vintners from five countries, included rare wines paired with fabulous trips, sparkly jewels, lavish golf holidays or VIP sports or concert tickets.
The auction was only one piece of a glittering, non-stop $10,000 per couple weekend that included vintner dinners hosted at private local mansions, with food cooked by all-star chefs, and, for an extra dollop of cash, a panel tasting celebrating the 1976 Paris Tasting….
from LE PAN:
November 6, 2015 — People buy wine with their eyes, the late Napa Valley vintner Robert Mondavi once told me. He was talking about how a label design influences what wine we choose to drink. Part symbol, part source of essential information, part marketing and sales tool, a label is like the cover of a book, a clue to what’s inside the bottle and a way to stand out on retail shelves.
A handful of prestigious wine estates take the idea further, enlisting a celebrated artist to create a painting or sketch for the label as a way of announcing that a great wine is also a work of art.
When Château Mouton Rothschild recently revealed its label for the 2013 vintage by Korean-born Lee Ufan, I began thinking about why so many wineries have copied the Bordeaux first growth’s lead. The château has spotlighted a different artist almost every year since 1945, thanks to the ambitious Baron Philippe de Rothschild, a brilliant marketer.
Now his grandson Julien Sereys de Beaumarchais, who, with his brother and sister, inherited the château last year, has taken over the art-beat task. “Our only requirement is that the artist we pick should have a global reputation comparable to that of Mouton Rothschild in the world of wine,” he explains.
Linking wine with fine art elevates it as a key part of culture – or so the thinking goes….
October 14, 2015 — From Hirsch Vineyards, on a high ridge of Sonoma’s coast, I can see the blue Pacific just a few miles away. The wind is strong and cold, and the vineyard rises above a blanket of fog like a sunny island.
This verdant outcropping is one of the most famous Pinot Noir sites in California. A dozen wineries have sought out its grapes in their quest to make great wines and Hirsch has long been on my shortlist of ‘grand cru’ Pinot Noir vineyards.
Notoriously finicky, the so-called heartbreak grape doesn’t fair well everywhere. California winemakers have struggled for decades to identify the spots where the grapes produce wines with the tart, crushed-cherry flavors and seductive textures you get from Pinot’s home, Burgundy.
In Sonoma, Pinot Noir paradise is in the coolest areas….
from BLOOMBERG MARKETS:
October 15, 2015 — This past spring, Joost Heymeijer arrived in Bordeaux with the Emirates airline wine team for a four-day marathon of tasting barrel samples. They ended up purchasing almost 1 million bottles as futures, zeroing in on 60 famed crus classés, such as Château Cheval Blanc. When the wines are ready to drink, they’ll be poured gratis in Emirates’ first and business classes.
“A long journey looks a lot better with a glass of fine Bordeaux or champagne,” says Heymeijer, who’s in charge of the airline’s in-flight catering. “That’s why we’ve spent half a billion dollars on the wine program over the past decade.” Two million bottles are aging in a warehouse in Burgundy; the rest are stashed in Dubai.
Emirates is one of many airlines adding elite wines to the list of luxury perks like massage beds and Michelin-starred cuisine as a long-term strategy to win wealthy travelers’ loyalty.
March 3, 2015 — Australia’s thick, jammy Shirazes, cheap fruity/oaky blends from industrial producers, and cellar-wizard winemaker philosophy have long shaped that country’s wine image abroad – and never appealed to me.
So what turned me into an Aussie wine fan? The stunning new wave reds and whites I tasted not long ago on visits to two cool-climate valleys. They reminded me once again how diverse a wine country Australia is and showed me what I hope is the face of its vinous future.
I found dozens of ambitious young-gun winemakers, who are ignoring fruit-bomb styles and lashings of oak for leaner, subtler wines. And instead of blending grapes from different regions, they’re embracing single vineyards….
from The World of Fine Wine:
Issue 47 – 2015 — I admit it: I’m a wine romantic. I respond to those special landscapes in wine country, the rows of gnarled vines tended by passionate families attached to their land for generations, the ever-repeated miracle of clusters of grapes being transformed into a drink that reflects their patch of ground, the dark cellars of cobwebbed barrels that hold history in liquid form. The wines that most capture my imagination seem imbued with a kind of meaning that no other beverage can match, their tastes conjuring cultural values that often tap into deep emotions.
My first visit to a California winery, several decades ago, was just the type of wine experience that fosters that kind of romantic view…
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