tag:blogger.com,1999:blog-51064142787433168772024-03-13T00:55:06.379-07:00The Savvy SommelierA knowledgeable yet irreverent blog about the world of wine.About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-5106414278743316877.post-20559114469640260102010-11-14T21:07:00.000-08:002010-11-14T21:09:24.631-08:00Heading to WordPressLike so many before me, I have moved my blogging efforts to WordPress. You can find me at <a href="http://www.savvysommelier.com">http://www.savvysommelier.com</a> or <a href="http://savvysommelier.wordpress.com/">http://savvysommelier.wordpress.com/</a>.About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-33531856270032677162010-01-22T14:38:00.000-08:002010-01-22T15:22:21.319-08:00For the Love of WinemakingAs a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sommelier</span>, part of my calling is to break wine into its component parts based on sight, smell, taste and my understanding of geography, grape varietals and regional <span class="blsp-spelling-error" id="SPELLING_ERROR_1">winemaking</span> styles. And while I can have dramatic impact on how a wine is presented, described, paired and, ultimately, enjoyed, the winemaker is really King (or Queen) in the mix.<div><br /></div><div>While all great wines do indeed start with great grapes, the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">winemaker's</span> influence really does make or break the final outcome of a wine. Part scientist, part artist, the winemaker must deliberate and labor over many variables and decisions during the process of shepherding fruit through to its ultimate destiny as fermented glory.</div><div><br /></div><div>But a few of the decisions a winemaker is entrusted to make:</div><div><ul><li>When to Harvest: juice flavor, sugar level, acidity, upcoming weather, skin conditions, rot conditions, seed ripeness.</li><li>Pressing/Crushing & Fermentation: sorting, pressing cuts, crushing vs. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">destemming</span> only, use of SO2, yeast types, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">malolactic</span> fermentation, acid and sugar correction, barrel choices, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">punchdown</span> / <span class="blsp-spelling-error" id="SPELLING_ERROR_6">pumpover</span> regimen, temperature management</li><li>Aging: time in barrel, racking, blending, bottling</li></ul><div>There are many confounding factors in making <span class="blsp-spelling-error" id="SPELLING_ERROR_7">winemaking</span> decisions. To learn more I rely on my friend, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Aimee</span> Baker, head winemaker at <a href="http://www.picchetti.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Pichetti</span> Winery</a>. She is teaching <a href="http://www.savvycellar.com/classes">"Wine Appreciation: From Vineyard to Glass</a>" on Monday Jan 25<span class="blsp-spelling-error" id="SPELLING_ERROR_10">th</span> and Feb 1st at Savvy Cellar Wines in Redwood City, CA. Come learn from her experience, gut feel and execution skills in making great wine. (<a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=619d875f-1b78-7bfc-a273-43830aab5d3e&ProductCategoryID=60f89c32-1b78-7bfc-a26c-b9842fe5df9d&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Pre</span>-registration required</a>).</div></div>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com2tag:blogger.com,1999:blog-5106414278743316877.post-28905430998584314362009-11-25T17:00:00.000-08:002009-11-25T17:25:49.117-08:00Gobble, Gobble Tofurkey TimeIt's time for the obligatory blog post about wine to pair with your Thanksgiving feast. Apologies for the lateness as it is Thanksgiving eve and the short week has slipped away.<div><div style="text-align: center; "><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjyv0Buv6MPV2TscbAWZOMmgR3H-aea6cciXov3Sw6FTsl5RlfjJUalDsFqt6ddJBJ7ikk_id4FfU8rITjJlToxb0l0M8Vjwn7Zkj_6QC9m9b4zitLUbq3GYlMOj6pPwqe5EU8TJxlkVi/s200/thanksgiving_wine.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5273201077404843842" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 133px; " /><div>Check out "<a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/11/20/WIDA1468EH.DTL">Can't-fail guide to Thanksgiving wines</a>" for a more traditional set of Thanksgiving wine recommendations. Laurie Daniel of the SJ Mercury News has a <a href="http://www.mercurynews.com/laurie-daniel/ci_13827760">good article as well</a>.</div><div><br /></div><div>My hubby Brent weighed in last year with his "<a href="http://savvysommelier.blogspot.com/2008/11/its-cool-whip-time-baby.html">It's Cool Whip Time Baby!</a>" post last year.</div><div><br /></div><div>Let's take a peak at the wines that I brought home from the <a href="http://www.savvycellar.com/">Savvy Cellar </a>for our Thanksgiving celebration. We are doing a potluck with friends (10 adults, 5 kids) this year, complete with BBQ turkey, potatoes, dressing, gravy, broccoli slaw, mac & cheese and, yes, tofurkey - it is N. CA after all!</div><div><br /></div><div>We'll start the festivities with a little Prosecco. Should be crisp, fruity, acidic and refreshing - a gentle start as the hoard walks through the door!</div><div><ul><li><span class="Apple-style-span" style="font-weight: bold; ">Chateau de Montfaucon</span> from the Rhone Valley. 5-varietal blend dominated by viogner and marsanne. Bright, big, aromatic with plenty of acidity to cut through our fatty fare. </li><li><span class="Apple-style-span" style="font-weight: bold; ">Talbot Chardonnay</span> from Santa Lucia highlands. This is a CA chard drinkers' crowd please. Lush, buttery. I might have a sip or two pre-dinner. Will do well with butter basted turkey.</li><li><span class="Apple-style-span" style="font-weight: bold; ">Georges DeBeouf Beaujolais Nouveau. </span><span class="Apple-style-span">So what does young french wine have to do with the quintessential America feast? </span> Well, despite its simple flavor profile, this wine is fairly acidic and will not shy away from the big and competing flavors of a Thanksgiving spread.</li><li><b>Paraiso Pinot Noir. </b>Bright sour cherry and cranberry on the nose along with balanced acidity make this an obvious choice.</li></ul><div><div>More important than the wine or food, is the great appreciation I have for my family, friends and neighbors who'll skip out on their families to join us tomorrow.</div><div><br /></div><div>Happy Thanksgiving to you and yours!</div><div><br /></div></div></div></div>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com1tag:blogger.com,1999:blog-5106414278743316877.post-9904975043096789432009-09-28T15:53:00.000-07:002009-09-28T15:59:56.616-07:00Organic Winemaking with Jim Milone, Terra Savia<span class="Apple-style-span" style=" ;font-family:Arial, sans-serif;font-size:12px;">Apprentice winemaker Joel Kampfe interviews Jim Milone, winemaker with Terra Savia. Jim shares how is able to get tropical pina colada flavors in chardonnay while keeping alcohol low. He also shares how to soften tannins in Petit Verdot through maceration (soaking after fermentation) without wine turning to vinegar.</span><div><span class="Apple-style-span" style="font-family:Arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style="font-size:12px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style="font-size:12px;"><a href="http://savvysommelier.blogspot.com/2009/09/jim-milone-terra-savia-winemaker.html">For a more general interview with Jim Milone, click here.</a></span></span></div><div><span class="Apple-style-span" style="font-family:Arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style="font-size:12px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style="font-size:12px;"><a href="http://savvysommelier.blogspot.com/2009/09/terra-savia-wines.html">To see Jim review some of his Terra Savia wines, click here.</a></span></span></div><br /><object width="380" height="260"><param name="movie" value="http://www.youtube.com/v/OY46JuBM-5w&hl=en&fs=1&rel=0"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/OY46JuBM-5w&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="380" height="260"></embed></object>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-69086160858358222992009-09-23T17:01:00.000-07:002009-09-24T11:28:50.696-07:00Terra Savia WinesAs part of our recent launch of Winemaker Wednesday at Savvy Cellar Wines, Winston Jones sat down to review three wines from Terra Savia. Joining Winston in reviewing the wines is none other than the winemaker himself, Jim Milone. Enjoy the reviews and enjoy the wines.<div> </div><br><div><a href="http://savvysommelier.blogspot.com/2009/09/jim-milone-terra-savia-winemaker.html">(For a longer interview with Jim Milone, Winemaker from Terra Savia, click here)</a>.<br /><br /><object width="380" height="260"><param name="movie" value="http://www.youtube.com/v/3mxnH3dQ8rU&hl=en&fs=1&rel=0"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/3mxnH3dQ8rU&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="380" height="260"></embed></object><br /><br /><object width="380" height="260"><param name="movie" value="http://www.youtube.com/v/yuDRn7U4HYI&hl=en&fs=1&rel=0"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/yuDRn7U4HYI&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="380" height="260"></embed></object><br /><br /><object width="380" height="260"><param name="movie" value="http://www.youtube.com/v/qtM0PAE01m0&hl=en&fs=1&rel=0"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/qtM0PAE01m0&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="380" height="260"></embed></object><br /><br /><object width="380" height="260"><param name="movie" value="http://www.youtube.com/v/uIb9fNkj4w0&hl=en&fs=1&rel=0"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/uIb9fNkj4w0&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="380" height="260"></embed></object></div>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-73720029280618485332009-09-23T16:31:00.000-07:002009-09-24T11:32:20.601-07:00Jim Milone, Terra Savia WinemakerSavvy Cellar kicked off a winemaker series last week, hosting Terra Savia winemaker Jim Milone. Jim sat down with my partner in crime, Brent Harrison, to discuss Terra Savia, organic farming and other topics around sustainability in practice in the vineyard and winemaking. Enjoy Jim's perspective and go forth and try his wines!<br /><br /><br /><div><br /></div><div><object width="380" height="260"><param name="movie" value="http://www.youtube.com/v/oYYdoaNDGsE&hl=en&fs=1&rel=0"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/oYYdoaNDGsE&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="380" height="260"></embed></object></div><div><br /></div><div><a href="http://savvysommelier.blogspot.com/2009/09/terra-savia-wines.html">See Jim review his Terra Savia wines, click here.</a></div><div><br /></div>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-67163931849413015932009-09-11T15:20:00.000-07:002009-09-11T15:27:36.125-07:00Wine is Not Always Serious<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Every once in a while I find something amusing. Even less often I get surprised. So it came as a welcome break from the pressures of running a wine business in this grinding environment when one of my star peeps, Winston, made the following. I hope you enjoy (and giggle) as much as I did . . . . . </span></span></p><br /><object width="480" height="390"><param name="movie" value="http://www.xtranormal.com/players/jwplayer.swf"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><param name="flashvars" value="height=390&width=480&file=http://newvideos.xtranormal.com/standard/5d2704b2-9a36-11de-99a1-003048d69c21_27_standard_medium-flv.flv&image=http://newvideos.xtranormal.com/standard/5d2704b2-9a36-11de-99a1-003048d69c21_27_standard_poster.jpg&link=http://www.xtranormal.com/watch?e=20090910152348857&searchbar=false&autostart=false"><embed src="http://www.xtranormal.com/players/jwplayer.swf" width="480" height="390" allowscriptaccess="always" allowfullscreen="true" flashvars="height=390&width=480&file=http://newvideos.xtranormal.com/standard/5d2704b2-9a36-11de-99a1-003048d69c21_27_standard_medium-flv.flv&image=http://newvideos.xtranormal.com/standard/5d2704b2-9a36-11de-99a1-003048d69c21_27_standard_poster.jpg&link=http://www.xtranormal.com/watch?e=20090910152348857&searchbar=false&autostart=false"></embed></object><object width="1" height="1"><param name="movie" value="http://www.xtranormal.com/players/embedded-xnl-stats.swf"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.xtranormal.com/players/embedded-xnl-stats.swf" width="1" height="1" allowscriptaccess="always"></embed></object>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com1tag:blogger.com,1999:blog-5106414278743316877.post-41717437190614323172009-09-02T11:14:00.000-07:002009-09-02T13:49:45.633-07:00Do Points Matter? The Results<object width="400" height="300"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=6275560&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1"><embed src="http://vimeo.com/moogaloop.swf?clip_id=6275560&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="300"></embed></object><p><a href="http://vimeo.com/6275560"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">SWE</span> 2009 Do Points Matter?</a> from <a href="http://vimeo.com/user2059948">David <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Glancy</span></a> on <a href="http://vimeo.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Vimeo</span></a>.</p>Last month, I attended the Society of Wine Educators conference and sat on a panel <a href="http://savvysommelier.blogspot.com/2009/07/do-points-matter.html">"Do Points Matter?" </a><div><br /></div><div><a href="http://savvysommelier.blogspot.com/2009/07/do-points-matter.html"></a>Well I'm not sure we resolved anything conclusively, although there was lively discussion among the attendees as to the merits / demerits of point-based ratings of wines. My personal take was that many professionals who have been in the wine industry for years, lamented longing for "the old days" where points didn't exist. For those younger professionals, it seems that points are a non-issue, merely accepted as part of the rating practices of the industry.</div><div><br /></div><div>Perhaps most interesting than the whole points debate was the results of the tasting. My fellow panelists joined the audience in a tasting of 8 wines, some rated 88 points and some rated 92 points. Our challenge was to predict whether each wine we tasted received 88 points or 92 points. Results were surprising: the audience (at least 60%) was able to correctly guess the points on only 1 wine.</div><div><br /></div><div>So it seems we all have our own unique rating systems. My thanks to David <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Glancy</span> for moderating the panel and providing the following recap of the % of the audience who was able to guess the actual Wine Spectator (<span class="blsp-spelling-error" id="SPELLING_ERROR_4">WS</span>) rating:</div><div><ol><li>Chateau Ste. Michelle Canoe Ridge Cabernet <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Sauvignon</span> Horse Heaven Hills 2006 (<span class="blsp-spelling-error" id="SPELLING_ERROR_6">WS</span>88) - 33% correct</li><li>Karl Lawrence Cabernet <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Sauvignon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Napa</span> 2005 (<span class="blsp-spelling-error" id="SPELLING_ERROR_9">WS</span>88) - 46% correct</li><li>Joseph Phelps <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Sauvignon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Blanc</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Napa</span> 2007 (<span class="blsp-spelling-error" id="SPELLING_ERROR_13">WS</span>92) - 49% correct</li><li>Jacob's Creak St. Hugo Cabernet <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Sauvigon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Coonawarra</span> 2004 (<span class="blsp-spelling-error" id="SPELLING_ERROR_16">WS</span>88) - 51% correct</li><li>Rodney Strong "Charlotte's Home" <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Sauvignon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Blanc</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_19">WS</span>88) - 54% correct</li><li>Geyser Peak <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Sauvignon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Blanc</span> California 2007 (<span class="blsp-spelling-error" id="SPELLING_ERROR_22">WS</span>88) - 59% correct</li><li><span class="blsp-spelling-error" id="SPELLING_ERROR_23">Beaulieu</span> Vineyards Cabernet <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Sauvignon</span> Rutherford 2005 (<span class="blsp-spelling-error" id="SPELLING_ERROR_25">WS</span>88) - 59% correct</li><li><span class="blsp-spelling-error" id="SPELLING_ERROR_26">Grgich</span> Hills Cabernet <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Sauvignon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Napa</span> 2005 (<span class="blsp-spelling-error" id="SPELLING_ERROR_29">WS</span>92) - 79% correct</li></ol></div><div></div>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com2tag:blogger.com,1999:blog-5106414278743316877.post-34168348366222385982009-07-29T08:32:00.000-07:002009-07-29T10:13:09.105-07:00Do Wine Points Matter?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://miamiwine.com/2009/03/14/wine-spectator-ratings--why-the-kink-at-90-points.aspx"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDa25IAKWOtgWACvoceiSaYOBsheUwlZTqXJyZS_jW083Ed8Czy4jdECZnulAgQWQ12GJdT4gJ6JLEi8SbBnmhJapdtJ46ylJq4aiXVyP5TrHyMMGErUujgMX3pt5tCNAt8QhBCPDQi3aw/s200/WS+2008+Score+Distribution+Plot-small_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5363914709951276050" border="0" /></a>I've been asked to sit on a panel and blind wine tasting today at the <a href="http://www.societyofwineeducators.org/public/conference/index.aspx">Society of Wine Educators conference in Sacramento</a>. The panel is titled "Do Points Matter"? Given I founded <a href="http://www.savvycellar.com/">Savvy Cellar Wines</a> using points as a screening criteria for wines we bring into inventory - only 90 points or higher - it got me thinking about the role that wine ratings and scores play.<br /><br /><br /><span style="font-weight: bold;">Do Wine Points Matter? Yes . . .<br /></span><ol><li><span style="font-style: italic; font-weight: bold;">Helps Lesser Knowns.</span> As the wine industry experiences the trend of consolidation of wineries as part of "uber-brands" and large, well-financed holding companies, we all run the risk of being subject to the almighty marketing dollar. Ratings help those wineries who are not as large, well-established or with deep pockets to secure distribution and marketing reach to the consumer. </li><li><span style="font-style: italic;"><span style="font-weight: bold;">Helps Consumers. </span></span>For those who are not wine enthusiasts and painstakingly study and taste wine extensively, points are a way to help consumers navigate the myriad of varietals, brands, regions and price points. Points provide guidance and can instill confidence in consumers - helping drive demand.<br /></li><li><span style="font-style: italic;"><span style="font-weight: bold;">Helps the Trade. </span></span>As a small retailer and wine bar, like consumers, we too face a plethora of choice in what wines to purchase. While we like to think our team has sophisticated palates and a deep understanding of what our consumers will enjoy, we can only stock so many wines and using established point ratings from leading wine critics helps to simplify our operational challenge.</li></ol><br /><span style="font-weight: bold;">Do Wine Points Matter? No . . .<br /></span> <ol><li><span style="font-style: italic; font-weight: bold;">Homogenizes Differences Among Wine.</span> Any point rating scale inherently buries or internalizes what are really material differences among wines (e.g. varietal, style, geography, "terroir", etc.) How does a Sauvignon Blanc from New Zealand really compare to a Chianti from Italy?<br /></li><li><span style="font-style: italic;"><span style="font-weight: bold;">Puts Too Much Power/Influence in a Few. </span></span>Point ratings are often the opinion of a single critic. Given the diversity in peoples' collective palates, this means that many will not be well served by another's singular point of view.</li><li><span style="font-style: italic;"><span style="font-weight: bold;">Creates Irregular Patterns in Demand. </span></span>Once a wine receives a positive rating from a prominent critic, it will spike demand for that wine. Great for a particular wine maker who receives a 90+ point score (and retailers who are fortunate enough to have access to that product). So the 92 point Napa Cab sells quickly often at premium prices, while the 89 point Napa Cab, which to many would be just as good or even better, languishes on the shelves even at discounted prices.</li></ol>I'm most excited about the discussion with my fellow panelists: <a href="http://www.mastersommeliers.org/member=29">David Glancy</a> and Reggie Narito Jr.<br /><br />We will be tasting eight (8) wines blind - four rated 88 points and four rated 92 points to see if we can assess the differences. Will post the results later.About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com4tag:blogger.com,1999:blog-5106414278743316877.post-86208342670327519872009-07-03T11:12:00.000-07:002009-07-03T11:31:29.531-07:00What's Chocolate Got to Do with Port?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElrQZwwACJfmCY1DNQm1JOJLOMvhHmcz7BfSIKCSpwwg4CMYGuB4dchUKjExIIAN6VhwSEVYpOouzCv4-XJpnrVMz2kdcZGKClocRUNx0xWay0l6QfCylkR-NZlwkjKsg-F-nxnWPC4_J/s1600-h/chocolates-and-port.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 178px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElrQZwwACJfmCY1DNQm1JOJLOMvhHmcz7BfSIKCSpwwg4CMYGuB4dchUKjExIIAN6VhwSEVYpOouzCv4-XJpnrVMz2kdcZGKClocRUNx0xWay0l6QfCylkR-NZlwkjKsg-F-nxnWPC4_J/s200/chocolates-and-port.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5354299329107366466" /></a>With our upcoming Savvy Cellar wine class "<a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=003e68fb-e55a-caa2-85e4-1236df0abadb&ProductCategoryID=60f89c32-1b78-7bfc-a26c-b9842fe5df9d&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1">Port & Chocolate" Monday July 13th</a>, it got me thinking why does chocolate and port (or other dessert wines) go together. Here's some fun facts about two of my favorite, most decadent of delights:<div><br /></div><div><!--StartFragment--> <ol style="margin-top:0in" start="1" type="1"><li><b>Aroma Sympatico. </b>You can smell aromas in chocolate just as you do in wine. Chocolate can be described as "winey." Wine can be described as "chocolatey."</li><li><b>Quality Designations. <span class="Apple-style-span" style="font-weight: normal; ">Both wine and chocolate can be called "Premier Cru". <a href="http://en.wikipedia.org/wiki/Premier_Cru">A Premier Cru vineyard in France</a> is one of the best single vineyards in the world. A Premier Cru cocoa plantation is a single-origin source of the finest cocoa.</span></b></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><b>Terroir. </b>With both wine and chocolate, you can taste <a href="http://en.wikipedia.org/wiki/Terroir">“terroir” or a sense of place</a>. One can often tell where a wine comes from by just its taste; and chocolates from different countries have distinct tastes (e.g. blueberry or smokiness).</li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><b>Fermentation. </b>Both wine and chocolate are fermented foods: wine is fermented grapes, and chocolate is fermented (then roasted) cocoa.</li> </ol><div>Enough talk. If you want to learn more and taste some exquisite pairings of port and chocolate, be sure to come to our <a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=003e68fb-e55a-caa2-85e4-1236df0abadb&ProductCategoryID=60f89c32-1b78-7bfc-a26c-b9842fe5df9d&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1">Port and Chocolate class on Monday July 13th</a>.</div> <!--EndFragment--> </div>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-55190752955273186312009-06-20T16:15:00.000-07:002009-06-20T16:35:50.055-07:00Champagne For My Real Friends<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIE8CAUVPhwkkQpzElawo3aqHNF2nMOrkvIWg9KLZvV7ZxxvGvHe6w-1hxVgMJlghrFPX4QFxFTtU4zw6lI0MAhjSPHqYBmHhsmmDMK0KjtV3KSj7AAZpdrX3P7URLPSMY8_LKSMjHyA4z/s1600-h/Sparkling_Champagne,_Holidays.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIE8CAUVPhwkkQpzElawo3aqHNF2nMOrkvIWg9KLZvV7ZxxvGvHe6w-1hxVgMJlghrFPX4QFxFTtU4zw6lI0MAhjSPHqYBmHhsmmDMK0KjtV3KSj7AAZpdrX3P7URLPSMY8_LKSMjHyA4z/s200/Sparkling_Champagne,_Holidays.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5349553970507553746" /></a><div><b><i>"Champagne for my real friends and real pain for my sham friends."</i></b></div><div>Tom Waits<div><br /></div><div>As I prepare my material for <a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=60f9536c-1b78-7bfc-a2a8-be1186b83c8b&ProductCategoryID=60f89c32-1b78-7bfc-a26c-b9842fe5df9d&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1">the wine class "All About Bubbles" I will teach on Monday June 22nd at Savvy Cellar</a>, I got reflecting on why I love Champagne and Sparkling Wine.</div><div><br /></div><div>Part of my love is based on how Champagne embodies celebration; although I love also how it brings pizzaz to mundane days of the week and simple foods . . . popcorn and bubbles, anyone? <a href="http://savvysommelier.blogspot.com/2007/12/its-tuesday-pass-bubbly.html">(See blog post: It's Tuesday . . . Pass the Bubbly!</a>)</div><div><br /></div><div>Part of my love is based in the richness of history and tradition of Champagne - dating back centuries.</div><div><br /></div><div>Part of my love is for the winemakers who are artists, creatively challenged to make the right "blend" from 30 - 60 still wines.</div><div><br /></div><div>Part of my love is for Dom Perignon (the 17th Century Monk), who was attempting to actually remove the bubbles from Champagne!</div><div><br /></div><div>Part of my love is for the (approximately) 56 million bubbles contained in a bottle of Champagne (once opened).</div><div><br /></div><div>Finally, whether it be Cava, Cremant de Loire, Franciacorta, Prosecco, Sekt, Sparkling Wine or Champagne itself, it looks so incredibly beautiful and is plain fun to sip!</div><div><br /></div><div><br /></div></div>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-3879638690062000042009-06-12T10:35:00.001-07:002009-06-12T10:51:51.019-07:00Feast on Wine & MoviesAs part of our <a href="http://www.savvycellar.com/snl">Savvy Night Live (SNL) series</a>, we show an interesting movie once a month at <a href="http://www.savvycellar.com/location">Savvy Cellar</a>. While the wine-related move fare is limited (one can see Sideways only so many times!), we do our best to find movies that lend themselves to <a href="http://www.savvycellar.com/assets/client/File/SCW%20Wine%20Menu%2006_09.pdf">drinking wine</a> and<a href="http://www.savvycellar.com/assets/client/File/SCW%20Food%20Menu%2006_09.pdf"> feasting on scrumptious food pairings</a>.<br /><br /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCAzAAyyvPOAnyGoX5cT0eFJjOjM1TluSMPyA0tYTwBNDR_48nBQ-ryv_6ebpjq2asZWbEsUchEG538R5FypA7XJA7Qsn0wgMyJhFpoB0IpkUNlCHiz_bkoQqpri-IbACQuT-FHZPbCNE/s200/6a00d83451c19f69e20105368af53c970b.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5346498416425077026" />This coming Saturday June 13th at 8pm, we will be showing "Babette's Feast." The movie is billed as a sort of wine/foodie flick - our favorite genre!<br /><br />Here's a brief synopsis (<a href="http://www.netflix.com/">compliments of "Chillin in NM" on Netflix</a>):<br /><br /><span style="font-style:italic;">Yum! To bring the simple but elegant pleasures of a beautifully cooked meal to those living a bland exsistence...how incredible. Babette creates a feast most generous and one I would love to indulge in! My mouth waters just thinking about each delectable course. And the love and joy she brings to the table as well is life altering for those who are lucky enough to take part in this magnificent meal. Not to be missed!!</span><br /><br />Hope you can join us for an SNL movie and wine "feast" on Saturday at 8pm!About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com1tag:blogger.com,1999:blog-5106414278743316877.post-45390421330599117312009-06-05T16:17:00.000-07:002009-06-05T16:34:30.256-07:00Food & Wine Pairing TipsThe Savvy Cellar is back with one of our most popular classes: <a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=ae227f9e-1b78-7bfc-a28b-861d60a581a9&ProductCategoryID=60f89c32-1b78-7bfc-a26c-b9842fe5df9d&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1">Introduction to Food & Wine Pairing</a>. This 2-night series will run consecutive Mondays - June 8th and June 15th. <a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=ae227f9e-1b78-7bfc-a28b-861d60a581a9&ProductCategoryID=60f89c32-1b78-7bfc-a26c-b9842fe5df9d&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1">More information and registration at www.savvycellar.com/classes</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuG2YVsPM6VqmvYTDa6sJ0H04h2D8aVbvth0az2zzdi9GtrBzjSrmawTQWE1GWK5eGOSqwqSWu3_XM_2afL06xh29nmsS55ihyZb5GhIVCJruC-68UBN-gpW8zOLXsoQmtsazqAjQhY9h/s1600-h/food+%26+wine+pairing+book.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuG2YVsPM6VqmvYTDa6sJ0H04h2D8aVbvth0az2zzdi9GtrBzjSrmawTQWE1GWK5eGOSqwqSWu3_XM_2afL06xh29nmsS55ihyZb5GhIVCJruC-68UBN-gpW8zOLXsoQmtsazqAjQhY9h/s200/food+%26+wine+pairing+book.jpg" alt="" id="BLOGGER_PHOTO_ID_5343990195754020850" border="0" /></a>Students will run through a wine tasting primer and then learn basic principles of food and wine pairing, such as:<br /><span style="font-weight: bold;"><br />Balance flavor intensity. </span>Pair light-bodied wines with lighter food and fuller-bodied wines with heartier, more flavorful, richer and fattier dishes.<span style="font-weight: bold;"><br /><br />Match flavors. </span>Match flavors. An earthy Pinot Noir goes well with mushroom soup and the grapefruit/citrus taste (and acidity) of Sauvignon Blanc goes with fish for the same reasons that lemon does.<span style="font-weight: bold;"><br /><br />If it grows together, it goes together. </span>My personal favorite tip. Regional foods and wines, having developed together over time and taken on characteristics of the earth from which they <span style="font-style: italic;">grow</span> or <span style="font-style: italic;">graze</span>, often have a natural affinity for each other. <br /><br />There's much more to it. But the best part is that we will do lots of tasting and experimenting with food and wine flavors to reinforce concepts and have fun in doing so!<br /><br />When all else fails just remember <a href="http://savvysommelier.blogspot.com/2008/11/top-5-food-wine-pairing-myths.html">"<span style="font-style: italic;">red wine with hamburgers and white wine with fishburgers.</span>" See the Savvy Sommelier's Top 5 Food & Wine Pairing Myths.</a>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-39496744882076827782009-03-25T21:54:00.000-07:002009-06-22T20:06:57.139-07:00How to Order Wine in a Restaurant<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzBSWlGgXZ7HW0vn7Gtns4SHtcVe1M-aETcY0kDPVomER0wlqPx62WChGTUe2hm-JXO8OhLuuPa2O5mdmqedGu9WD7V9QczuV_P8Mz4zul29DwCB30HHtcZAl5MEbcIOf0rwpZWrVbfye/s1600-h/fear.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 160px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzBSWlGgXZ7HW0vn7Gtns4SHtcVe1M-aETcY0kDPVomER0wlqPx62WChGTUe2hm-JXO8OhLuuPa2O5mdmqedGu9WD7V9QczuV_P8Mz4zul29DwCB30HHtcZAl5MEbcIOf0rwpZWrVbfye/s200/fear.jpg" alt="" id="BLOGGER_PHOTO_ID_5317527042819767506" border="0" /></a>"<span style="font-style: italic;">His palms are sweaty, knees weak, arms are heavy . . . . </span><span style="font-style: italic;">He's nervous, but on the surface he </span><span style="font-style: italic;">looks calm and ready."</span><br /><br />I'm pretty confident that Enimem was not referring to his feeling prior to having to place an order for wine at a restaurant. But many mere mortals can be pushed to feel such emotions when thrust into the spotlight that accompanies wine ordering for an important meal.<br /><br />Even for those of us with moderate wine knowledge, taking charge of wine selection can be nerve wracking, particularly if one is trying to impress a date, family members or their boss or work colleagues.<br /><br />There are some simple rules to follow. (<a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=611a0aba-1b78-7bfc-a225-fc280208c6e4&ProductCategoryID=60f89c32-1b78-7bfc-a26c-b9842fe5df9d&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1">For more on How to Order Wine in a Restaurant, Savvy Cellar is offering a class on Monday June 29th, 7pm, $49</a>):<span style="font-weight: bold;"><br /></span><ol><li><span style="font-weight: bold;">Ask for input. </span>Most decent restaurants will have at least one person staff who is somewhat wine knowledgeable or at least knows what is decent on their wine list. In addition, you can sample your dining companions as to their basic preferences - white or red, chardonnay or cabernet, etc.</li><li><span style="font-weight: bold;">Don't buy low (or high). </span>Often times the cheapest wines on the wine list are the most highly marked up. Don't waste your money - look for moderately priced wines.</li><li><span style="font-weight: bold;">Food (generally) loves acid. </span>If you are not an expert on food & wine pairing, a good rule of thumb is to select wines that tend to be higher in acid - sparkling wine, sauvignon blanc, pinot noir.</li><li><span style="font-weight: bold;"><i>If it grows with it, it goes with it</i>. </span>Given that wine comes from the earth, it often will pair well with food that also comes from the same region. Argentinian beef? Go with an Argentinian Malbec. French game? Try a Burgundy.</li></ol>Read more about food & wine pairing myths <a href="http://savvysommelier.blogspot.com/2008/11/top-5-food-wine-pairing-myths.html">"</a><a href="http://savvysommelier.blogspot.com/2008/11/top-5-food-wine-pairing-myths.html"><span style="font-style: italic;">Red wine with hamburgers, white wine with fishburgers</span>".</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnKeoeoq7FTbmFQgwZ7dmKLKv9aiyIm08hUhkJ1YtG2a8JHAyoGzOcHyJcApSwvxLrl5E6PGHCWdNHccfKvFM2TW-g9NrR6ren8UdR1lq73z0P0wtWL7IGxfpFs6xn79k0QHkS4aOkbz4/s1600-h/wine-in-restaurant-thumb.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnKeoeoq7FTbmFQgwZ7dmKLKv9aiyIm08hUhkJ1YtG2a8JHAyoGzOcHyJcApSwvxLrl5E6PGHCWdNHccfKvFM2TW-g9NrR6ren8UdR1lq73z0P0wtWL7IGxfpFs6xn79k0QHkS4aOkbz4/s200/wine-in-restaurant-thumb.jpg" alt="" id="BLOGGER_PHOTO_ID_5317527281735150290" border="0" /></a>To learn more about <span style="font-weight: bold;"><a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=611a0aba-1b78-7bfc-a225-fc280208c6e4&ProductCategoryID=60f89c32-1b78-7bfc-a26c-b9842fe5df9d&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1">How to Order Wine in a Restaurant</a></span><a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=611a0aba-1b78-7bfc-a225-fc280208c6e4&ProductCategoryID=60f89c32-1b78-7bfc-a26c-b9842fe5df9d&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1"> join us for our class offered this Monday June 29th at 7pm</a>. Put your knowledge to practice with tasting. $49. <a href="http://www.savvycellar.com/clubs">Savvy Cellar Wine Club Members pay for one, bring a guest for free!</a><blockquote><br /><br /><br /><object height="295" width="480"><param name="movie" value="http://www.youtube.com/v/UcdEoigw2Nc&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/UcdEoigw2Nc&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="295" width="480"></embed></object></blockquote>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-78563480796455071962008-11-26T20:53:00.000-08:002008-11-27T13:50:33.971-08:00It's Cool Whip Time, Baby!It's time for the obligatory blog post about wine to pair with your Thanksgiving feast. But alas it is Thanksgiving eve, the short week has slipped away, you've probably bought your wine already and the real Savvy Sommelier has gone out with the girls.<div><div style="text-align: center;"><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjyv0Buv6MPV2TscbAWZOMmgR3H-aea6cciXov3Sw6FTsl5RlfjJUalDsFqt6ddJBJ7ikk_id4FfU8rITjJlToxb0l0M8Vjwn7Zkj_6QC9m9b4zitLUbq3GYlMOj6pPwqe5EU8TJxlkVi/s200/thanksgiving_wine.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5273201077404843842" /><div>So now that this lowly spouse has grabbed the reigns of this blog, what could I possibly add to the conversation? Check out "<a href="http://www.mercurynews.com/food/ci_11014370">What to drink for Thanksgiving dinner</a>" and "<a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/11/20/WIDA1468EH.DTL">Can't-fail guide to Thanksgiving wines</a>" for a more traditional set of Thanksgiving wine recommendations.</div><div><br /></div><div>One of the joys of being married to a Sommelier is that I never have to sweat what wine to bring to a party, order at a restaurant or to pair with holiday meals. (Plus I get to drink all sorts of half opened bottles on a daily basis). Let's take a sneak peak at the dozen wines that Jennifer brought home from the <a href="http://www.savvycellar.com/">Savvy Cellar </a>for our Thanksgiving celebration.</div><div><br /></div><div>Knowing how the Savvy Sommelier thinks, my guess is we'll start the festivities with a little bubbly - <span class="Apple-style-span" style="font-weight: bold;">Cremant Brut Reserve from Blason de Bourgogne</span>. (Secret: this one is from Trader Joe's and is cheap! I'm guessing under $10/bottle). Should be crisp, fruity, acidic and refreshing - just what I need to imbibe as the in-laws walk through the door!</div><div><br /></div><div>Next up will be some white - nothing buttery or oakey in our house. She has some intriguing possibilities:</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 116px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHNqLx4ChwmA3QOz3drh3nWE2Kzqr-itnU202op9cC8r8EBVQIwS4_cKKU0KkEb7ZGMQS6FRHxSiIkNbPVHJoXQsh89R4ZI-BcSvkamYLIfzpQc_WVMgB1MnNi3VlneNILqCnC2-2uys9/s200/40787-600_d.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5273200656339916450" /><div><ul><li><span class="Apple-style-span" style="font-weight: bold;">Handley Gewurtraminer</span> (2005) from the Anderson Valley. Crisp, dry with aromas of rose petals and grapefruit. I would pair with Asian food myself but I'm not in charge.</li><li><span class="Apple-style-span" style="font-weight: bold;">Crios de Susan Balbo Torrontes</span> (2008). This is one of our favorite whites of late. <a href="http://en.wikipedia.org/wiki/Torrontes">Torrontes is an aromatic grape from Argentina</a>. It shows floral, citrus similar to Viognier and the dry crisp taste of Sauvigon Blanc. A solid possibility but my guess is she's saving that bottle for just the two of us.</li><li><span class="Apple-style-span" style="font-weight: bold;">Morande Terrarum Sauvignon Blanc Reserva</span> (2007) from the Casablanca Valley of Chile. I'm betting this is what she'll lay on us as an aperitif as we move from appetizers to the main feast. Orange blossom and magnolia with grapefruit and tropical fruit, topped with a clean and refreshing finish. (Plus there are 2 bottles of this!)</li><li>Wildcards: There is a <span class="Apple-style-span" style="font-weight: bold;"><a href="http://en.wikipedia.org/wiki/Kerner_(grape)">Kerner from Abbazia di Novacella</a></span> (2007), Alto Adige, Italy. I have no idea . . . . Also from Italy, she also has a <span class="Apple-style-span" style="font-weight: bold;">Falanghina Sannio from Feudi di San Gregoria</span> (2007). I could be in for an Italian surprise.</li></ul><div>The whites, while pleasing to my mother-in-law, are strictly the undercard in our house on this day. Onto the main event . . . the reds.</div><div><ul><li>A reasonable guess for the red we'll be enjoying is the <span class="Apple-style-span" style="font-weight: bold;">Alma Rosa Pinot Noir</span> (2006) from the Santa Rita Hills. This has been a crowd favorite at <a href="http://www.savvycellar.com/">Savvy Cellar. </a>Light, fruity, acidic with enough structure and interest to fare well with our bird. Would go over very well at most dinner tables on this day but my guess is the Savvy Sommelier will go bolder (or at least less conventional).</li><li>There are a couple of Chiantis in the house. Actually there <span class="Apple-style-span" style="font-style: italic;">were</span> a couple . . . I cracked open the <span class="Apple-style-span" style="font-weight: bold;">Cantinino from Castello Sonnino</span> (2001) to go with my bbq chicken pizza and Sharks game. (Ok, wine geeks this is technically not a Chianti but made from <a href="http://en.wikipedia.org/wiki/Sangiovese">Sangiovese</a>). The other is a killer <span class="Apple-style-span" style="font-weight: bold;">Chianti Classico from Brancaia</span> (2002 vintage) - I have no idea why this bottle sat on the shelves at Savvy Cellar and ended up in the sale bin. I won't question the lack of judgement others showed in overlooking this . . . rather I will be <span class="Apple-style-span" style="font-style: italic;">very thankful</span> it may end up on my dinner table.</li><li><span class="Apple-style-span" style="font-weight: bold;">Monteagrelo Bressia Malbec</span> (2005) from Mendoza Argentina is in the mix. Haven't tasted this yet but have enjoyed many Malbecs from Argentina - though I think beef and bbq not bird when I think malbec.<img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 83px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hdER1FQNMUqK5Im-cSVrU4vR_Pg_xASjY6eIDpi9HqklAvNHHnkBgljOUxtFGZBrA8pwwPNdAaOwAWUGA9hv6OwZdXp1Zf45IY6uqyr9xLoQ-Sh470d7in2Vjbv1ObFrMjhnfSrcz-qH/s200/hogue_Merlot.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5273200262676780082" /></li><li><span class="Apple-style-span" style="font-weight: bold;">Hogue Merlot Reserve</span> (2002) from Columbia Valley in Washington. My bet is on this bottle. Also found in the sale bin at Savvy Cellar . . . perplexing . . . what is wrong with people? This may be the best Merlot I've ever tasted. Rich and supple with texture and flavor reminiscent of a cab-based blend - yet without the intense tannins. I pulled this one on a "Cab Snob" one time when working the bar - said he hated Merlot. Tasted it blind and loved it!</li><li><span class="Apple-style-span" style="font-weight: bold;">Domaine Chanson Beaune-Bastion</span> Premier Cru from Burgundy (2005). On way out the door Jen said this is a "special" bottle and she'd have my head if drank it. I let it be - hope it comes around tomorrow on the table.</li></ul><div>Enough wine drivel, I have to watch ice hockey now and polish off some more Castello Sonnino Sangiovese.</div><div><br /></div><div>Happy Thanksgiving! </div></div><div><br /></div></div></div>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-58444324242100027982008-11-08T19:45:00.000-08:002008-11-08T20:22:32.054-08:00Top 5 Food & Wine Pairing Myths<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6cUyPqpIsOVUCXN5WEemPdD6zHy3yeq83T4VTvZSB8EPLWoh1Og4n7vHfvlwFUrlaDnOxrkun5hGrcymKsz-Pgcbo0f6gSv86_1lXag05YyLQgIahEPVRuU2TIiKP449sDrUhNihj4uTl/s1600-h/Hamburger_and_Wine.95170238_std.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 179px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6cUyPqpIsOVUCXN5WEemPdD6zHy3yeq83T4VTvZSB8EPLWoh1Og4n7vHfvlwFUrlaDnOxrkun5hGrcymKsz-Pgcbo0f6gSv86_1lXag05YyLQgIahEPVRuU2TIiKP449sDrUhNihj4uTl/s200/Hamburger_and_Wine.95170238_std.JPG" alt="" id="BLOGGER_PHOTO_ID_5266506271787998850" border="0" /></a><span style="font-style: italic;">"<span style="font-weight: bold;">Red wine with hamburgers, white wine with fishburgers</span></span>" read the greeting card my husband selected for his mother's university graduation celebration. (She went back to school as a mature student and received her undergrad degree when my hubby was 14 years old). This was his first lesson in food & wine pairing (and not a bad place to start).<br /><br />However there is much more to this subject and it got me to thinking what are some of the common myths (or mistakes that I find people make) around food & wine pairing.<span style="font-weight: bold;"><br /></span><br /><span style="font-weight: bold;">Myth #1: Serve big red wines with spicy foods. </span>Wines that contain high levels of tannic acid (e.g. tannins) will actually elevate the "heat" in a dish, making it even more spicy!<span style="font-weight: bold;"> </span><span>A great outcome for dares but not so much for dates or dinner parties.<br /></span><span style="font-weight: bold;"><br />Myth #2: Serve only white wine with fish. </span>Not necessarily. Despite my hubby's early pairing advice to his mother, many of today's fish dishes with interesting preparations and sauces can often warrant a delicate red. Think Pinot Noir or Gamay (e.g. Beaujolais Nouveau).<span style="font-weight: bold;"><br /><br />Myth #3: Champagne is for celebrations only</span>. Champagne is actually one of the most food friendly wines because of it's high acidity and palate cleansing properties. Serve it with appetizers or dessert to add a little festivity to your meal.<br /><br /><span style="font-weight: bold;">Myth #4: Sweet wines are best left for dessert. </span> Sweet wines can be a great complement to salty dishes. For example, Sherry and Muscat go well with oysters, olives and nuts.<br /><br /><span style="font-weight: bold;">Myth #5: Food & Wine pairing is an exact science. </span>While there are some guidelines and principles that can be learned and are relatively easy to follow - my favorite is when in doubt choose a wine from the region the cuisine originates from - food & wine pairing is as much art and practice.<br /><br />I'm not sure that "<a href="http://www.vinography.com/archives/2008/03/food_and_wine_pairing_is_just.html">food & wine pairing is just a big scam</a>", but I do agree that you should learn and then experiment with your own tastes. You might be surprised that my father-in-law's favorite food and wine pairing is unsalted peanuts in the shell with a cheap chardonnay. Whatever makes you and your taste buds happy!<br /><br />If you are interested in learning more about food & wine pairing, complete with lots of yummy tasting, check out Savvy Cellar's <a href="http://www.savvycellar.com/classes#IntrotoFoodandWinePairing">Introduction to Food & Wine Pairing class (2-night) Monday, Nov. 10th & 17th, 7-9pm</a>.<br /><br />If you get really good at food & wine pairing you may be able to <a href="http://savvysommelier.blogspot.com/2008/06/food-wine-pairing-no-stumping-this.html">stump professional sommeliers</a> or play parlor tricks on your friends and even know how to tackle <a href="http://savvysommelier.blogspot.com/2008/10/okey-dokey-artichokey.html">pairing wine with the dreaded artichoke</a>!About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com1tag:blogger.com,1999:blog-5106414278743316877.post-25060087758148750972008-11-07T16:21:00.000-08:002008-11-07T16:37:23.164-08:00Johnny Depp = Wino ForeverRumor has it that Johnny Depp has a tattoo that once read "Winona Forever". Love can fade; and fortunately tattoos can be modified. He is now a "Wino Forever".<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijliCKnoYMgbgWmYWQEqOnT8drhtX1DxTxoWkvDNX9NMoQYqDHxeL99obQBsUFUk3-CXK03NpCpnxMD5j80N0TFMy1O7SKjcQXeBcvxFC413A_1GnzJ2u1u_60rQx8a775b87dCCjeGlKk/s1600-h/5x7.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 143px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijliCKnoYMgbgWmYWQEqOnT8drhtX1DxTxoWkvDNX9NMoQYqDHxeL99obQBsUFUk3-CXK03NpCpnxMD5j80N0TFMy1O7SKjcQXeBcvxFC413A_1GnzJ2u1u_60rQx8a775b87dCCjeGlKk/s200/5x7.jpg" alt="" id="BLOGGER_PHOTO_ID_5266078572162947474" border="0" /></a><br />Do you know the answers to any of the following?<br /><ul><li>What grape varietal is found in a White Bordeaux?</li><li>Is "Bombay Duck" made from duck?</li><li>Will uncorking a bottle of wine help it breathe?</li><li>Where do "chitterlings" come from?</li><li>Is Muscadet the name of a grape, wine or region?</li></ul>If you do the answers, you could show off (and win prizes). If you don't, come learn and have some fun (and wine).<br /><br /><a href="http://www.savvycellar.com/location">Savvy Cellar</a> is kicking off it's <a href="http://www.savvycellar.com/snl">SNL (Savvy Night Live)</a> with <a href="http://www.savvycellar.com/taste">Wine (& Food) Trivia Night this Sat. Nov. 8th 7-9pm</a>.About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-73192227471285667032008-10-30T15:56:00.001-07:002008-11-03T22:19:46.329-08:00Sell No Wine Before Its Time<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_z_VHRTMXVDA1kwEkGngxPuLNwv25GEydbKm-quSIzGyx7TuHNnH7D26bcGZBjJNI3Eixu2-GwikIifDjbO96vU9D4frsOjxH-nUo7MPPvJqAItSrl7uHX8yFZtqcGqvcsbZygUUjd6A/s1600-h/20081029__ssjm1029daniel~3_Gallery.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_z_VHRTMXVDA1kwEkGngxPuLNwv25GEydbKm-quSIzGyx7TuHNnH7D26bcGZBjJNI3Eixu2-GwikIifDjbO96vU9D4frsOjxH-nUo7MPPvJqAItSrl7uHX8yFZtqcGqvcsbZygUUjd6A/s200/20081029__ssjm1029daniel~3_Gallery.JPG" alt="" id="BLOGGER_PHOTO_ID_5263086596768294418" border="0" /></a>Great news for the Mountain Winery in Saratoga. Best know for being <a href="http://www.mountainwinery.com/concerts/index.asp">one of the best venues to see live music in the Bay Area</a>. I've enjoyed every single show I've seen there immensely: Bonnie Raitt, Jewell, Cowboy Junkies, Neville Brothers, Bill Maher and more . . . . But, as a bit of a misnomer, their wine was anything but memorable. <div><br /></div><div>It turns out that the wine bottled under the Mountain Winery label hasn't been made from the vineyards on the property for years. That is about to change. Let's hope the quality of the wine will match that of the setting and performers in time. <a href="http://www.mercurynews.com/lauriedaniel/ci_10837177"> Read more from Laurie Daniel of the SJ Mercury News.</a></div>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-3855105963025311572008-10-27T15:26:00.000-07:002008-11-03T21:57:47.733-08:00SF Wine Bar Tour<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mRgwuX01cpTJkQ7cYHYvCN1RU9Nk5ktq2cLjNOUAtLE7ssOwVjjKwmE6PKlMEgaAaHNAD-PU6d50X2BXUy2YiV8Mj0sinz5fUD5g3mgAYN1Be0JbOjBnvc9voMCUwJo_pRu8atjwPBjA/s1600-h/savvy+cellar+no-text.gif"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 125px; height: 101px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mRgwuX01cpTJkQ7cYHYvCN1RU9Nk5ktq2cLjNOUAtLE7ssOwVjjKwmE6PKlMEgaAaHNAD-PU6d50X2BXUy2YiV8Mj0sinz5fUD5g3mgAYN1Be0JbOjBnvc9voMCUwJo_pRu8atjwPBjA/s200/savvy+cellar+no-text.gif" alt="" id="BLOGGER_PHOTO_ID_5264677409685254162" border="0" /></a>Well, every once in awhile one must break from work and family and go be anonymous somewhere while quaffing and shopping for wine. Brent (hubby) and I did just that this weekend. It's been almost 3 years since <a href="http://www.savvycellar.com/index.cfm">Savvy Cellar</a> opened and many new wine concepts have opened since in the SF Bay Area. Thought it was about time to check some out so off we went on a Sunday wine bar crawl.<br /><br />We used <a href="http://www.yelp.com/biz/savvy-cellar-wine-bar-and-wine-shop-redwood-city#hrid:_-fLaAZhgQOJkdeX7M0PKA/query:savvy%20cellar">Yelp as our source of wine bars</a>. Two immediate observations:<br /><ol><li>Less than 1/2 the places we wanted to visit were open on Sunday</li><li>We searched specifically on "wine bars in San Francisco" - most turned out to be wine shops with small tasting bars (tucked in the back) with limited menus</li></ol>First stop was <a href="http://www.yelp.com/biz/the-cask-san-carlos">Cask in San Carlos</a>. Opened fairly recently. Modest size but very attractive space. Definitely a wine bar with some nice food options (and a couple of beers). Had a tasty cheese plate, attractively presented along with an unremarkable white wine flight (3 wines) - only the riesling was drinkable. No education or background on any of the wines was offered. Wine list was not interesting or distinctive enough to make me want to return. However, if I lived in San Carlos (e.g. didn't have to drive home after drinking wine), I would frequent Cask periodically.<br /><br />Next stop was SOMA and <a href="http://terroirsf.com/">Terrior Natural Wine Bar & Merchant</a>. Terrior was our most interesting stop. Alternative, grungy interior made for an interesting setting. Two french dudes run the place - one was working and was helpful, though not talkative, in offering menus. They specialize in small lot, hand-crafted (some organic) European wines. Not much in the way of retail labeling or bar service but an eclectic place to hang. We had a yummy Lambrusco and Cremant d'Alsace. For more on Terrior, <a href="http://www.vinography.com/archives/2008/01/san_francisco_wine_bar_terroir.html">see Vinography review</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKg8FCJSRC6xJe5lei49WDkyc5Mc1S4EWSP6R2NgSdUGNr-50NNdO2fgAYhN7oum0MJB69vYnz36OgYW4Y17YKudh2Xn5C-iRlXN39Wyf6E4oI8VhVofoxBtX86Gwo15vySZdUKk4B8q1M/s1600-h/wineclublogo.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 48px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKg8FCJSRC6xJe5lei49WDkyc5Mc1S4EWSP6R2NgSdUGNr-50NNdO2fgAYhN7oum0MJB69vYnz36OgYW4Y17YKudh2Xn5C-iRlXN39Wyf6E4oI8VhVofoxBtX86Gwo15vySZdUKk4B8q1M/s200/wineclublogo.jpg" alt="" id="BLOGGER_PHOTO_ID_5264675105670995154" border="0" /></a>Just a few blocks away in SOMA was <a href="http://www.thewineclub.com/">the Wine Club</a>. Once I entered the non-descript side door, I immediately recognized it as the same as the one in Santa Clara. We helped ourselves to a self-serve tasting - basically an honor system as you get your own glass and then keep track of what you poured on a little chit sheet to pay at the cash register once complete. If you are a wine geek (like me) and don't care about comfortable shopping surroundings or straightforward merchandising, this is your kind of place. Jump in and go for a treasure hunt - not great for the average consumer, although best retail prices around. We are on a cheap bubbles kick and picked up the following:<br /><ul><li>Lambrusco Graspaross di Caselvetro 2007 $9</li><li>Schild Estate Barossa Sparkling Shiraz 2005 $25</li><li>Domaine J. Laurnes Cremant du Limoux</li><li>Graham Beck Brut (Chardonnay, Pinot Noir), South Africa</li></ul>Next up was <a href="http://www.yelp.com/biz/william-cross-wine-merchants-and-wine-bar-san-francisco">William Cross Wine Merchants</a> on Russian Hill. First impression was yet another average neighborhood wine shop, but once we got situated at the tasting bar in the back and began chatting with Jeremy who worked there, our impression changed for the better. Not only was he knowledgeable (and geeky smart about wine), he was very helpful. As we shopped we saw a modest but interesting, primarily European, collection. Picked up a Bugey Cerdon Rose and Petali di Rose Cagliola (2006) - you know it's a good wine shop when a certified sommelier who has her own wine business buys wine there!<br /><br />Last stop was <a href="http://www.swirloncastro.com/">Swirl on Castro.</a> Great location in the heart of the Castro, Swirl is shop for wine,<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8AhL4a_vXJZRzPSAUV0SiaBK5peCD6kRfTwpFxnDgQrXjO-d1GdSkfaHL6cr-tV9hkDKHk71Pvq5WNxmkmebqAiuMKfZXCmtwazYejKKOsCl65BuN7TgjIgbWEWYarS5p42eS5pdY86X/s1600-h/swirl+logo.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 48px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8AhL4a_vXJZRzPSAUV0SiaBK5peCD6kRfTwpFxnDgQrXjO-d1GdSkfaHL6cr-tV9hkDKHk71Pvq5WNxmkmebqAiuMKfZXCmtwazYejKKOsCl65BuN7TgjIgbWEWYarS5p42eS5pdY86X/s200/swirl+logo.jpg" alt="" id="BLOGGER_PHOTO_ID_5264675671768762674" border="0" /></a> beer and spirits. In fact, spirits often is more than 50% of their monthly business. Our servers were drinking Pabst Blue Ribbon - don't see that at a wine shop everyday! They try to specialize in small lot and cultish wineries rather than major brands. We hung at the small tasting bar in the back - Brent sampled a 1/2 glass of a nice viognier and I chugged a delicious syrah. Only strange moment came when the servers and I disagreed as to whether a Napa Zinfandel (Howell Mtn) they sampled me on was corked. I guess the customer is not always right.<br /><br />So what conclusions (competitive insights) did we garner from our little excursion?<br /><ol><li>There is no shortage of concepts and wine outlets - we are blessed living in the SF Bay Area</li><li>All of the places we tried offered something unique</li><li>If I lived in any of the respective neighborhoods (San Carlos, SOMA, Russian Hill, Castro), I would frequent these joints<br /></li></ol>Now, I gotta get back to work . . . until our next SF wine bar tour (part II) coming very soon!About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-49631282207908956252008-10-17T22:26:00.000-07:002008-10-17T22:30:14.537-07:00Vote for Savvy SommelierA shameless plug for this blogger to get more recognition (and votes than perhaps Ralph Nader will in the pending election). <div><br /></div><div>Step 1: Click here<br /><a href="http://www.localwineevents.com/Blogs/blog-575.html"><http://www.localwineevents.com/blogs/blog-.html%27><br /><img src="http://www.localwineevents.com/common/images/blog_vote.gif" /><http://www.localwineevents.com/common/images/blog_vote.gif%27><br /></http://www.localwineevents.com/common/images/blog_vote.gif%27></http://www.localwineevents.com/blogs/blog-.html%27></a></div><br /><div>Step 2: Share with your "winos in arms"</div>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-144142011135292912008-10-17T15:19:00.000-07:002008-11-03T21:59:33.373-08:00Okey Dokey Artichokey<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjua4ytU6zsjAP5D3BQh1HY2_6T4cbhrNzfdc8XjqCBblqkqw3DXrs7MF_hIC8uCuWgueaV4PP9u63PWpcRnicpWu4ISNi3DgikYbUIxQaqvgeeg7rAq_kwbBKT4dBkRNwd-eEBfRJE-n9m/s1600-h/artichokes.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 140px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjua4ytU6zsjAP5D3BQh1HY2_6T4cbhrNzfdc8XjqCBblqkqw3DXrs7MF_hIC8uCuWgueaV4PP9u63PWpcRnicpWu4ISNi3DgikYbUIxQaqvgeeg7rAq_kwbBKT4dBkRNwd-eEBfRJE-n9m/s200/artichokes.jpg" alt="" id="BLOGGER_PHOTO_ID_5264677948229721890" border="0" /></a>So I'm rushing home after a full day of tech consulting work, coaching soccer, driving kids from swimming and I get a call from the most Savvy of all Sommeliers. She lets me know that we have no wine - yes, it's true we have a lame wine collection at home (as we drink what we have) - and that we are having artichokes for dinner. Ahh, the dreaded California Artichoke - one of the most difficult foods to pair with wine.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDHYvMflR6B3wIKJJToiIalwBKw7gfs4dyIk1lDovDeHSlxlY52sOYZW7ArbFT927HkXBxNhefZTrybD6M7AZoT8R4zqrSLF6aKwVKpqg3Xi0rOGs6LgYAiq5YyfMiI1gdAouhJi9GXPZ/s1600-h/artichokes.jpg"><br /></a></div><div>Immediately, I think back to <a href="http://www.savvycellar.com/index.cfm?method=pages.showPage&pageid=7d813fae-1b78-7bfc-a27d-ff18d8d17ce9#IntrotoFoodandWinePairing">my food & wine pairing class</a> and I know this one's going to be tough but I talk myself through it: "<span class="Apple-style-span" style="font-style: italic;">I know there is something that can work with artichoke - think, think." </span>As I make my way to the supermarket and the 2 aisles and several end caps of wine, I realize I have a cheat sheet in my iPhone. Before I go there, I think crisp, acidic white. There, an independent, non-Sommelier, thought. But I best be sure, <a href="http://savvysommelier.blogspot.com/2008/10/escape-to-nyc-wine-20.html">what does </a><a href="http://savvysommelier.blogspot.com/2008/10/escape-to-nyc-wine-20.html">WineSnob</a><a href="http://savvysommelier.blogspot.com/2008/10/escape-to-nyc-wine-20.html"> think</a>? They confirm - Sauvignon Blanc or Pinot Grigrio - and they go one step further, unoaked. Aha, I have it.</div><div><br /></div><div>Bolstered by my confirmed wine pairing knowledge, I select a Pinot Gris from Oregon. Now I'm showing off as I know that Pinot Gris is the same varietal as Pinot Grigio. <a href="http://www.erath.com/OregonPinotGris05.cfm">Erath</a><a href="http://www.erath.com/OregonPinotGris05.cfm"> </a><a href="http://www.erath.com/OregonPinotGris05.cfm">Pinot</a><a href="http://www.erath.com/OregonPinotGris05.cfm"> Gris</a>.</div><div><br /></div><div>As I bolt through the front door of the house, playing it cool by delaying the inevitable discussion about what wine I selected, I can't wait for Jennifer to ask me what I got. "<span class="Apple-style-span" style="font-style: italic;">I picked out an Oregon Pinot Gris." </span>Instead of a smile, pat on the head or "<span class="Apple-style-span" style="font-style: italic;">good boy"</span>, I get a neutral look. Oh, oh, I stepped out too far. "<span class="Apple-style-span" style="font-style: italic;">I would have gone with a New Zealand Sauvignon Blanc . . . . " </span>I stopped listening . . . something about a grassy, asparagus note . . . . But I thought we were having artichoke. "<span class="Apple-style-span" style="font-style: italic;">Well Pinot Gris could work but most of them from Oregon have been oaked." </span>Ugh, a dagger to my ego. "<span class="Apple-style-span" style="font-style: italic;">Don't worry it should be OK."</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div>Well, I was determined at this point to drink (and enjoy) my wine. While it was indeed slightly oaked, it turned out OK with our artichoke and my standing as the 2nd most wine knowledgable person in my house (for the time being) was reinforced.</div><div><br /></div><div>Artichoke = sauvignon blanc or pinot grigio but make damn sure they haven't seen touched any oak! </div>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com2tag:blogger.com,1999:blog-5106414278743316877.post-53048186382702255052008-10-05T18:24:00.000-07:002008-11-03T22:15:40.267-08:00Escape to NYC & Wine 2.0<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pgmf4oRUXhqbd6qM_LwVuG7wYrRScw_XIZ1AyviZN6abr_clYqXYHhAF0YpBMnYvMiz7KOK9d95Ey4cMjXsvOpvesfWLurAUE-Ypv0u6yHV0KjowqlHHd1gb-62mAmkYLj7gb8VcIQuI/s1600-h/230908172855wine2.0_logo_tm.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 109px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pgmf4oRUXhqbd6qM_LwVuG7wYrRScw_XIZ1AyviZN6abr_clYqXYHhAF0YpBMnYvMiz7KOK9d95Ey4cMjXsvOpvesfWLurAUE-Ypv0u6yHV0KjowqlHHd1gb-62mAmkYLj7gb8VcIQuI/s200/230908172855wine2.0_logo_tm.JPG" alt="" id="BLOGGER_PHOTO_ID_5264678274311317730" border="0" /></a><a href="http://www.smokejumperstrategy.com/contact/biography.html">This hubby</a> of the Savvy <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sommelier</span> got to escape to NYC a couple of weeks ago to check out two of my favorite things – technology & wine. Seemingly an odd couple, these disparate worlds collided at <a href="http://www.winetwo.com/">Wine2.0</a> at Webster Hall on Sep. 18<span class="blsp-spelling-error" id="SPELLING_ERROR_1">th</span>. Here are the highlights . . .<br /><br />Lots of tasting plenty of wineries providing lots of yummy wine. I <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUZRAyFhpkuN1J7ofZPHXQkZUCMb2gFtpozSH-3cHUscYyRmg_FZCp-ZuLpcoNCUOfHMjpReu18k2pPH9rRovO9bX38WyFOJ26cw7qZDu-WcH1yGUfF-FB8Due1y3l_0YpLK1MqxXTmtj/s1600-h/ow_logo.gif"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 116px; height: 70px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUZRAyFhpkuN1J7ofZPHXQkZUCMb2gFtpozSH-3cHUscYyRmg_FZCp-ZuLpcoNCUOfHMjpReu18k2pPH9rRovO9bX38WyFOJ26cw7qZDu-WcH1yGUfF-FB8Due1y3l_0YpLK1MqxXTmtj/s200/ow_logo.gif" alt="" id="BLOGGER_PHOTO_ID_5264678528144684066" border="0" /></a>unsuccessfully tried to crash the VIP area upstairs but the bouncer was big (friendly but big), assuming the hob-knobs were sipping better stuff than us common folk down below. But I found <a href="http://www.orielwines.com/">Oriel – one of my favorite wine brands</a>. More on them in a later post.<br /><br />Companies with displays broadly stated seem to fall into social networking or <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ecommerce</span> plays – focused on helping you make, find, buy and track wine or connect with others that share your passion. Here's what I found.<br /><br /><a href="http://www.iwinesnob.com/"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">WineSnob</span></span></a>. One of 3 iPhone applications I have downloaded. Met Morgan Lang founder, leader developer. Based in NYC, self-funded. Beauty of the iPhone Apps model is small software developers can actually generated revenue (he smiled). <span class="blsp-spelling-error" id="SPELLING_ERROR_4">WineSnob</span> provides an attractive log of the wines you taste. Personally, I’m not one to categorize all I drink (after all I live with a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Sommelier</span>) but for those who are anal retentive and into their iPhone, I recommend checking out this app. Personally I love the quick access to wine terminology, food & wine pairing tips, fun wine-related quotes (this blog might start to rip some of those off) and info on varietals. (Will write a review of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">WineSnob</span> and the other iPhone applications I've used soon).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qMVuRCzy1LqWTv8APu0bUMpwq_x9C0bvuPzI8pEE0U-vlASXW7VZCXwRnLsvSxV2i05McpqUq2LWf5ybH9pogp92AEliDeT8cJzaBlr90CMLny2vy8BMXV8EDGFyxyTvvb3ZjGz1Gzn1/s1600-h/snooth_logo.png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 85px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qMVuRCzy1LqWTv8APu0bUMpwq_x9C0bvuPzI8pEE0U-vlASXW7VZCXwRnLsvSxV2i05McpqUq2LWf5ybH9pogp92AEliDeT8cJzaBlr90CMLny2vy8BMXV8EDGFyxyTvvb3ZjGz1Gzn1/s200/snooth_logo.png" alt="" id="BLOGGER_PHOTO_ID_5264679185857440802" border="0" /></a>Met Phillip James, founder of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Snooth</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Snooth</span> is a wine price search engine. They were showcasing a feature called “Pulse” = a global map that identified who was searching (live) on their site by geography. Seemingly search for wine online is a global <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">phenomena</span> (at last in English-speaking countries). Once a user has located a wine they are interested in they can link directly to a local wine retailer (by <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">zip code</span> I believe). I found spotty coverage on the SF Peninsula (nearest retailers seemed to be Berkeley). <a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showlist&productcategoryid=1c39e459-1b78-7bfe-4cd2-09fe24f8fb53">Savvy Cellar Wines</a> has got to check out what it takes to get connected into this network. In time, <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Snooth</span> will charge retailers a “toll” in the form of a percentage of transaction in order to show up high in the search results. <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Snooth</span>’s value is a large DB and connection to local retailers. (I don’t think much of their <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Facebook</span> application – nor does their founder). They’<span class="blsp-spelling-error" id="SPELLING_ERROR_15">ve</span> been at it a year+ and are pursuing a series A funding round.<br /><br /><a style="font-weight: bold;" href="http://www.crushpadwine.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_16">Crushpad</span></a>. Heard lots about this company from the SF "<span class="blsp-spelling-error" id="SPELLING_ERROR_17">winerati</span>" crowd – a winery where you can make your own high-quality custom wine. Great concept, fun tastings and seemingly doing well. Nice to meet and chat with Michael Brill , founder. He tasted me on a recently bottled <span class="blsp-spelling-error" id="SPELLING_ERROR_18">pinot</span> and then compared it to a <span class="blsp-spelling-error" id="SPELLING_ERROR_19">pinot</span> that had been barrel aged for a year – remarkable difference in smoothness, texture and <span class="blsp-spelling-error" id="SPELLING_ERROR_20">drinkability</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Crusphad</span> recently closed a round of expansion capital – eyeing locations in Bordeaux for future sites. While I’m not in the “snack bracket” nor have enough wine geek friends with $'s to take on custom wine-making (but I swear I will one day), I will definitely be gifting <a href="http://www.fuseboxwine.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_22">fusebox</span>, their custom wine blending & making kit</a> and inviting myself over to those I give it to. $120.<br /><br /><a href="http://www.cruvee.com/"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_23">Cruvee</span></span></a>. Launched at show. Seemed to be some sort of wine portal but their business is selling information back to wineries about what consumers are saying about them and searching for. Not sure about the viability of this site to develop traffic and/or revenue. But I don’t own a crystal ball.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhvsJalZ_P6sOJA7sCtrlsJzKgtV24JVmuygCf6FVBxnnwF3WHDYkxvZJj-eaZmY2F5idW_Ax_vp3iUiKGaOMF_0NtY0WGSEl5cnK1HTyv24H21sqM4xAmZ1KAPHOK7Ax6qNLF9_cUAAJ/s1600-h/glasshalffull.gif"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 82px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhvsJalZ_P6sOJA7sCtrlsJzKgtV24JVmuygCf6FVBxnnwF3WHDYkxvZJj-eaZmY2F5idW_Ax_vp3iUiKGaOMF_0NtY0WGSEl5cnK1HTyv24H21sqM4xAmZ1KAPHOK7Ax6qNLF9_cUAAJ/s200/glasshalffull.gif" alt="" id="BLOGGER_PHOTO_ID_5264680035975912498" border="0" /></a><br /><a style="font-weight: bold;" href="http://www.glasshalfull.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_24">Glasshalfull</span></a>. Fun wine-related shirts – not too dorky. $25. Savvy Cellar won’t be bringing them in for now as they require 40 order minimum per saying per size for wholesalers.<br /><br /><a href="http://www.bottlenotes.com/wine-clubs/default.aspx"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_25">Bottlenotes</span></span></a>. Small world. I ran into Andy Anderson who heads up finance and operations. I mentored Andy prior to his attending Kellogg School of Business as well as provided some advice more recently as he was trying to break into the wine world – never met him in person till now. <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Bottlenotes</span> has wine clubs, an interesting bridal registry (and idea I had previously) and shop.<br /><br /><a style="font-weight: bold;" href="http://www.vinvillage.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_27">VinVillage</span></a>. I <span class="blsp-spelling-error" id="SPELLING_ERROR_28">didn</span>’t get to chat with rep – seems to be some sort of wine-related social network where you can meet and connect with cork dorks in your neighborhood.<br /><br /><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_29">WineTwitter</span></span>. I <span class="blsp-spelling-error" id="SPELLING_ERROR_30">didn</span>’t get to check these guys out – they might have been upstairs with the special people or tucked in some corner. Can’t I just twitter (<a href="http://twitter.com/SmokeJumper">check me out at /<span class="blsp-spelling-error" id="SPELLING_ERROR_31">smokejumper</span></a>) about wine? Maybe they have some special sauce regarding setting up wine-oriented groups that Twitter lacks?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6eILfSh-PR4YBREXfwKASC8q8rInjk45HmhnodzqS1nESc6E3ycjVinN4Qqnkyt18Y9t7_STeTaqLu-GLBvDMucP0CowfN3Ie53tNMjag6gLWB-5q4BI2tWPhtPn-85Lwz-yHOeakezE/s1600-h/winepod-prod.png"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 102px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6eILfSh-PR4YBREXfwKASC8q8rInjk45HmhnodzqS1nESc6E3ycjVinN4Qqnkyt18Y9t7_STeTaqLu-GLBvDMucP0CowfN3Ie53tNMjag6gLWB-5q4BI2tWPhtPn-85Lwz-yHOeakezE/s200/winepod-prod.png" alt="" id="BLOGGER_PHOTO_ID_5264680851692643250" border="0" /></a><br /><a href="http://www.winepod.net/index.aspx"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_32">WinePod</span></span></a>. I think there was a drawing for one of these <span class="blsp-spelling-error" id="SPELLING_ERROR_33">slef</span>-contained wine-making units. They retail for $4,499. Dunno if they work or are worth that kind of jack, but man they are sleek looking. I bet Steve Jobs has one in his living room, which means I want one too!<br /><br /><a href="http://tv.winelibrary.com/"><span style="font-weight: bold;">Gary V</span></a>. So I got to see the phenom my wine friends rave about <a href="http://tv.winelibrary.com/2008/09/25/live-from-new-york-its-the-thunder-show-episode-546/">perform a review in person live</a>. Here’s what I think (as if it matters). Gary V. is a genius! He is developing a great brand in <span class="blsp-spelling-error" id="SPELLING_ERROR_34">WineLibrary</span>. His style is brash and in your face – personally not my cup of tea (must be the understated Canadian roots). But I totally get why people are attracted to his video reviews of wine – part entertainment and part education. What I did admire is the fact the dude has a good palate and makes wine tasting fun and accessible to many who might otherwise be turned off. I won’t become a regular <span class="blsp-spelling-error" id="SPELLING_ERROR_35">WineLibrary</span>.TV watcher but I get why others are. (<a href="http://twitter.com/garyvee">I’m now following Gary V. on twitter</a> – enjoying every moment of anguish he must feel when the NY Jets lose! As a 49<span class="blsp-spelling-error" id="SPELLING_ERROR_36">ers</span> fan, I get losing (unfortunately)).<br /><br /><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" id="viddler" height="288" width="437"><param name="movie" value="http://www.viddler.com/player/9b04dbed/"><param name="allowScriptAccess" value="always"><param name="allowFullScreen" value="true"><param name="wmode" value="transparent"><embed src="http://www.viddler.com/player/9b04dbed/" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" wmode="transparent" name="viddler" height="288" width="437"></embed></object>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-80691054858599414822008-09-25T08:36:00.000-07:002008-11-03T22:23:47.088-08:00Indian Summer = Rosé ClearanceSorry for the hiatus - back to work, back to school, etc. got this Savvy Sommelier distracted from spreading wine goodness via the blogosphere.<br /><br />Last I wrote about <a href="http://savvysommelier.blogspot.com/2008/08/ros-clairet-summer-perfection.html">Rose = Clairet = Summer Perfection</a>. As we transition into autumn, I'll continue with that theme with a set of savory specials - all intended to evoke memories of your summer, while we experience the warmth of early fall in N. CA.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JDpG7cHJ068Vmw7hygwIY182Q3dodXaktKhFXVjoOmEYlWYnCqidNhk7AJl-k5v2w_9yYCnYmcAcF1Q0HjaEckY0vulAK8XEGhdoBQIzkU7QypsVYbej_fvfbvbWgZjH-KoknHiVJ1jm/s1600-h/muga.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 94px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JDpG7cHJ068Vmw7hygwIY182Q3dodXaktKhFXVjoOmEYlWYnCqidNhk7AJl-k5v2w_9yYCnYmcAcF1Q0HjaEckY0vulAK8XEGhdoBQIzkU7QypsVYbej_fvfbvbWgZjH-KoknHiVJ1jm/s200/muga.jpg" alt="" id="BLOGGER_PHOTO_ID_5264683618894384306" border="0" /></a><br /><a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=9578530c-1cc4-fbb6-2328-58698078d79d&ProductCategoryID=8777c8fc-1b78-7bfe-4cfc-da5f347c5de6&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1">Bodegas Muga is from Rioja in Spain</a>. Their 2006 Rosé is a blend of tempranillo (Spain's signature red varietal) and garnacha (known as grenache in France and other parts of the world). It is pale pink in color. On the nose I experience aromatic redcurrent, strawberry and even some pink bubble gum (yup). The fruit is complemented by a dusty warmth that evokes a warm Spanish evening. Dry and <a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=9578530c-1cc4-fbb6-2328-58698078d79d&ProductCategoryID=8777c8fc-1b78-7bfe-4cfc-da5f347c5de6&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1">on sale at Savvy Cellar for only $10.40</a>. (90 points by Stephen Tanzer)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1WHJc2dKJBii0-ymGcdCgZafemgUclR8W-aysW3kYl1oVBKO_SvvwXoaqkDy3xuqeUgpD5Y_iIlfIJEbAAXOSRyVPkoOYzsM7LWa_BUqo3X13h2dy6z4RobxSM4IhqBXvcJxtKTp7Mq9/s1600-h/SlowineRose2007100907.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 51px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1WHJc2dKJBii0-ymGcdCgZafemgUclR8W-aysW3kYl1oVBKO_SvvwXoaqkDy3xuqeUgpD5Y_iIlfIJEbAAXOSRyVPkoOYzsM7LWa_BUqo3X13h2dy6z4RobxSM4IhqBXvcJxtKTp7Mq9/s200/SlowineRose2007100907.jpg" alt="" id="BLOGGER_PHOTO_ID_5264683874349362114" border="0" /></a><a href="http://www.slowine.co.za/">Slowine </a>is one of my favorite new finds. They are from Elgin in the Overberg region of South Africa, east of Cape Town. Similar to the <a href="http://www.slowfood.com/">slow food movement</a>, Slowine's philosphy is " . . . to remind us that so much of what is important in life happens in the moments "in between", when you aren't "doing something."" I invite you to stop for awhile and enjoy their 2007 Rosé. It is pinot noir - bright Salmon pink in color. I get ripe strawberries and cherries on the nose. A harmonious wine with sugar and acid in balance. Crisp and refreshing on the finish. I would serve this with roasted or bbq meats, root vegetables or even a light curry dish. <a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=957f12a5-1cc4-fbb6-239b-a719f142b846&ProductCategoryID=8777c8fc-1b78-7bfe-4cfc-da5f347c5de6&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1">On sale for $12</a>.<br /><br />Closer to home is one of my favorite California wineries, <a href="http://www.tablascreek.com/">Tablas Creek</a> in Paso Robles. They are <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhvFkxcXNm2rhAbHsAPQByQRl35-WIswpAmnl6mKkvv5vChmFS6URaKQdALNUeJZQeyZ3IHd70K9vuv-kwxfo_S-_zBdc9bpVD3zCJaHu7XuC3svs4r66yDlknUb2CapjFbX1_Y4cKfhb/s1600-h/Tablas+Rose.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 114px; height: 69px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhvFkxcXNm2rhAbHsAPQByQRl35-WIswpAmnl6mKkvv5vChmFS6URaKQdALNUeJZQeyZ3IHd70K9vuv-kwxfo_S-_zBdc9bpVD3zCJaHu7XuC3svs4r66yDlknUb2CapjFbX1_Y4cKfhb/s200/Tablas+Rose.jpg" alt="" id="BLOGGER_PHOTO_ID_5264684067940132146" border="0" /></a>dedicated to producing great Rhone varietal-based wines. Their 2007 rosé is an artful blend of mourvedre, grenache and counoise. It is pale red. Musky red berry and pomegranate aromas are complemented by baking spices and herbs. This is a food loving wine that is the perfect way to transition to the fuller, richer, earthy and stewed foods of fall. And a perfect sign-off for this blog post! <a href="http://www.savvycellar.com/index.cfm?method=storeproducts.showDrilldown&productid=5ea4160c-1cc4-81ae-63ed-b6c6559c6378&ProductCategoryID=8777c8fc-1b78-7bfe-4cfc-da5f347c5de6&OrderBy=PXPC.DisplayOrder%20Asc,%20P.Price1">On sale for $20.80</a>.<br /><br />For more background and serving tips on rosé, check out "<a href="http://savvysommelier.blogspot.com/2007/07/ros-not-your-mamas-wine-cooler.html">Not Your Mama's Wine Cooler</a>".<br /><br /><a href="http://www.savvycellar.com/index.cfm?method=pages.showPage&pageid=9856c795-1b78-7bfe-4ce4-dae375fef429">Stop by Savvy Cellar</a> if you'd like to sample these or other great fall wines in person.About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-59776155801377243412008-08-26T13:52:00.000-07:002008-08-26T13:58:37.585-07:00Rosé = Clairet = Summer PerfectionThis Savvy Sommelier is ready for some <a href="http://savvysommelier.blogspot.com/2007/07/ros-not-your-mamas-wine-cooler.html">summer </a><a href="http://savvysommelier.blogspot.com/2007/07/ros-not-your-mamas-wine-cooler.html">rosé</a>. I guess I don't mean some, I mean a lot. Actually, I plan to drink my entire summer rosé allocation during the first week in August, while I'm in <a href="http://en.wikipedia.org/wiki/Bordeaux#Wine">Bordeaux</a> with my family. It's fitting after all, because rosé wine originally came from Bordeaux. Bordeaux is widely considered as one of the top wine producing regions of the world, responsible for over seventy million cases of wine per year, about 85% red, 12% white, and the rest rosé. That means a total of more than 2 million cases of rosé wine per year. Now that's a summer vacation.<br /><br />The proper term in France for a rosé is really "<a href="http://en.wikipedia.org/wiki/Clairet">clairet</a>" (translation:clear). A clairet is dark pink in style, usually fairly full-bodied and deeply colored type of rosé. It is considered a specialty of the Bordeaux region and is thought to have originated in Quinsac in Premieres Côtes de Bordeaux. Similar to the light wine of the Middle Ages that was exported to England, clairet is the the source of the English term "claret".<br /><br />A little more geeky history: the term claret in Middle Ages England was a rosé made simply by mixing a batch of red and white wine together. Eventually, claret turned dark - demand exceeded supply, so red wine from other countries was added to the mix. Claret finally acquired it's current meaning, a dark red wine shipped from Bordeaux (without adulteration). That's what the word meant when the first bottled model was ordered in 1801.<br /><br />Call it rosé, clairet, blush or that pink stuff . . . just count me in.About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0tag:blogger.com,1999:blog-5106414278743316877.post-64759885851413716642008-08-06T13:45:00.000-07:002008-08-12T14:58:38.694-07:00Tastes Like Chicken“<span class="Apple-style-span" style="font-style: italic;">It kind of tastes like chicken</span>.” <div><br /></div><div>Instead of my usual verbose, poetic discourse, what if I were to just reply to every inquiry regarding the flavor of a red wine by saying, “Kind of tastes like Merlot…”? Like the doomed-for-dinner chicken, this just wouldn’t fly. </div><div><br /></div><div>We are often familiar enough with basic food flavors that we are not intimidated to experiment, and hunger generally eliminates the need for a pre-consumption verbal seduction. Wine is different. A new wine-drinker may be able to understand the inherent difference between a Pinot Noir from a Merlot; but start talking about the distinctions between a velvety chocolate-laced Washington Merlot and brooding spicy Chilean Merlot or a sophisticated floral-graced Bordeaux, and it doesn’t take long for them to throw in the towel and just order a martini.</div><div><br />A lot like understanding a fine work of art (after all, that’s what wine is) advanced wine appreciation calls for an open mind, a willing heart, and a bit of experience for comparison. To truly understand the narrow nuances of wine you have to taste many different types of a specific wine, ideally side-by-side. If you have only ever had one type of Pinot Noir, it is hard to understand all the potential in that single grape; it is also tricky to know if you really like Pinot Noir, or if you really just like that Pinot Noir.</div><div><br />That is the purpose of Savvy Cellar’s Sunday Tasting Events: personal palate realization. Each Sunday features a focused line-up of wines chosen to convey the unique attributes of region, climate, winemaker, grape, etc. Basically we give our customers a palate ‘master class’, to build confidence, strength, and quite frankly, to kill all wine ruts.</div><div><br />If I’ve whet your appetite, make sure to check out the Savvy Cellar website calendar, as all tasting themes for Sundays are posted each month. For those dying to get the dish on the ultimate grape diva, Pinot Noir, pop down to Savvy Cellar this Sunday, August 10th from 3-5pm, when we go Crazy for Pinot!</div>About The Savvy Sommelierhttp://www.blogger.com/profile/10919499837512029915noreply@blogger.com0