Wine Geographic

How Drinking Italian Wine Can Be Downright Philanthropic (Kind Of…)

Wine Geo — Thu, 11 May 2017 04:07:52 +0000

With everything going on in the news these days, you’d be forgiven if the earthquakes that literally shook residents in central Italy last year weren’t exactly in the forefront of your mind, but residents of that region have certainly not forgotten. Hundreds of lives were lost to the quakes and aftermath and some towns were left devastated. What can we do to help? Ellen Bhang at the Boston Globe has some delicious suggestions and they all revolve around one phenomenal thing: wine.

Bhang spoke to multi-hyphenate author Jeremy Parzen who also happens to be a professor at the University of Gastronomic Sciences in Pollenzo, Piedmont. Parzen in turn was inspired by a colleague, Fabio Giavedoni, who is urging members of the international community to drink wine from central Italy to ease the financial burden the region is experiencing following the earthquakes.

A conversation with Parzen sheds light on the importance of tourism. “If you live in Rome, you drive a couple of hours to these medieval lands,” Parzen says. He describes the terrain as rustic, much less developed than regions like the Veneto or Lombardy. It’s typical, he continues, for people to visit important cultural sites, like the Basilica of Saint Francis of Assisi in Umbria, drive to the wineries nearby, and load up the trunk with cases of wine. All of this was disrupted by the quakes, which damaged infrastructure and rendered some of the most-visited sites inaccessible. Tourism has fallen sharply. “People’s fear of seismic activity keeps them away,” he explains. “The smaller producers are really at risk, but even the bigger producers rely on tourism.”

The average wine drinker in the US might worry about finding regional Italian wines in American shops but Parzen says that many of his picks were on shelves in Boston-area stores.

Want to do your part? It’s easy! Head over to the original article at the Boston Globe and check out their picks or visit Wine.com and see what they have in stock. What better way to lend a hand then by popping some corks?

7 Must-Have Summer Wine Tools

Alana Luna — Mon, 08 May 2017 09:17:26 +0000

Summer is a time for relaxation, fun-filled get-togethers, and plenty of wine. Few things get our taste buds salivating quite like the thought of kicking back with an al fresco drink or two but preparing for wine drinking in the great outdoors takes a little forethought. With a few simple purchases, you can equip yourself with all the necessary summer wine tools for tons of vino-tastic times all season long.

1. Portable Wine Sack – $39.95

We’re not saying that you could smuggle this flexible silicone sack into a variety of concert venues and amusement parks but we’re not saying you couldn’t, either. The highly portable bag holds a full three liters of wine – that’s an entire box, by the way, or four bottles depending on your POV – so there’s plenty for you and the guys or an entire parking lot of soccer moms. The details are up to you.

BUY IT

2. Oenophilia Picnic Wine Table – $21.99

The weather’s beautiful, the company is great, but it’s awful hard to slice your brie and swirl your sparkling rosé while balancing on dewy grass. Now you can avoid looking like a total noob and impress your date with this handy dandy wine picnic table. Nerdy? Yup. Slightly industrial looking? You betcha. But it also has two mounting heights – swoon! – and holds both a communal plate and two stemmed wine glasses so really, how flexible do you want to be?

BUY IT

3. Jokel Silicone/Rubber Wine Glasses – $18.98

Your bond with wine is unbreakable and now your glassware can be too! Imagine this scenario: you’re sitting poolside, enjoying the warm summer air and a glass of Pinot Gris, when SPLASH! One of the kids launches a pool noodle towards your head. Smash goes your goblet and now there are shards of glass in the pool, on our chair, in the grass… it’s a summertime disaster and much like Pandora’s box, cleanup is going to be a real youknowwhat. Pick up some of these rubber wine glasses by Jokel and you won’t have to worry about chipping, melting, cracking, or breaking your favorite drinking vessels every again. Best of all? They’re dishwasher safe so your post-BBQ chores are practically already done.

BUY IT

4. Wine Pearls – $24.95

These pretty and practical little orbs give “clutching your pearls” and phenomenal new meaning. When soaring summer temps make you long for a chilled glass of Riesling but the bottle you grabbed from the store shelf is far from ready, you can pop these babies into your glass and have a cold drink in mere minutes. Just keep the pearls in your freezer and they’ll always be ready to go. The benefits are two-fold: the stainless steel material won’t affect the taste of your drink and because the pearls don’t melt they won’t dilute your wine, either.

BUY IT

5. Wine Bottle Candle Wicks – $9.95

Hanging out on the back patio and sharing a bottle of wine with your sweetheart is a beautiful thing, especially if you can turn down the million-watt porch lights and enjoy your chat surrounded by a little more ambience. These candle wicks turn your leftover wine bottles into stunning centerpieces. All you have to do is fill the bottle with lamp oil (not included but easy to find) and slip in the wick. Add flame and you have a good chance for romance.

BUY IT

6. Champagne and Rosé Club – $39.99/month

Bubbles and rosé are the unofficial drinks of summer – at least in our book. Luckily, we found a company that not only agrees but that is ready and willing to help us with our addiction. The Vinley Market Bubbles & Rosé Wine Club delivers curated bundles straight to your door. Each month you’ll get two bottles of wine, one rosé and one sparkling. The sommelier picks are brought in from around the world and you’ll get an information card that includes the history of the winery and winemaker and some extra interesting tidbits, too. Their unofficial motto? “Don’t be basic.” We like.

BUY IT

7. Drinking Buddies Drink Markers – $14.95/set of 6

This hilarious set of drink markers definitely gets points for humor. For just under $15, you get six cabana boys with their names emblazoned across their tiny little speedos. Hand them out to party guests as an ice breaker and they’ll be able to tell whose drink is whose no matter how crazy your homegrown happy hour gets. Banana hammocks not your thing? Head over to Swoozies anyway and check out other options like the Fireman’s Pole Drink Stirrers or some bodacious bikini-clad babes.

BUY IT

8. Double-Hinged Corkscrew – $2.93

A simple double-hinged corkscrew is your best friend. You can use the knife to cut your wine foil (or open a package of marshmallows for smores), the bottle opener to pop the top on a cold brewsky, and the corkscrew itself to – well, you get the idea. Buy a handful and keep one in your purse, one in your car (not for road drinking, please, but so you always have one nearby wherever you travel), in your suitcase (checked baggage only of course), your camping kit, your hiking pack, etc. This way you’ll be prepared wherever your travels happen to take you this summer and if you lose it, you’re only out a measly $3.

BUY IT

English Wine Country Takes a Frosty Turn

Wine Geo — Mon, 08 May 2017 06:09:03 +0000

Generally speaking, the English have a reputation for being polite to a fault, but things are getting a little less civilized in English wine country these days. The issue? Frost. Cold snaps are covering vines there with a dusting of the chilly stuff and it’s killing those vines by the thousands. Last week brought the coldest frost in two decades and winemakers are understandably on edge, but it’s not just the weather that’s wreaking havoc. One winemaker is said to have uttered whether it was “mad to try to grow vines in England” and his or her colleagues are reacting with predictable ire.

According to an article in The Times:

That response has irritated other people in the business who stress that Bordeaux also suffered extensive frost damage. They fear that public pessimism is harmful to a young industry with a growing reputation for making quality fizz and which needs investment if it is to hit its target of doubling production to ten million bottles by 2020.

Basically, English winemakers are a little more than taken aback that one of their own would disparage an industry that struggles for recognition as it is. When hail strikes in Burgundy, the wine world commiserates and mumbles platitudes about poor fortunes and bouncing back next year even as Pinot-philes mourn the tricky vintage; when the frigid blight hits England, the prevailing mood seems to be more along the lines of “Well, it’s England – what do you expect?” Is it fair? Not likely, and for winemakers whose livelihoods are often held hostage by the whims of Mother Nature, it’s understandably a touchy subject.

Denbies, in Surrey, which produces 500,000 bottles per year, told the BBC that 75 per cent of buds had been affected and the frost had been “catastrophic” and “a blow”. Another big producer, Chapel Down, in Kent, was irked by those remarks and argued that the impact of the frost had been “patchy”. It has vines on different locations, some of which remained free of frost.

While the frost has undoubtedly impacted vineyards across England, the extent of the impact seems to be up for debate. Some wineries are predicting 40% less yield – a major hit to their bottom lines – while others, like Chapel Down above, may not be feeling the heat (so to speak) to the same degree.

Bob Lindo of Cornwall’s award-winning Camel Valley vineyard has an optimistic take on the situation and how it affects English sparkling wine, which is the heart of the country’s wine industry:

“It can feel like a bereavement but it’s agriculture and it happens,” said Mr Lindo. “There have been four good years in a row and we plan on a cycle of one good, one terrible and two average. Sparkling wine takes between two and four years to make, so if winemakers factored in the prospect, then stocks should be reasonable.”

For more information on the frost and titillating insight into Champagne Taittinger’s sparkling new English adventure, head over to The Times.

Why You Should Go Wine Tasting on Long Island

Wine Geo — Fri, 05 May 2017 05:14:53 +0000

Long Island. Home of infinitely imitatable accents, Billy Joel, and some surprisingly delicious wine. The last item is something of a well-kept secret – locals know the grapes on LI are good, but the rest of the wine world seems to be woefully in the dark – something Jackie Bryant at AFAR is aiming to change with her stellar article outlining the real reasons we should all be wine tasting on Long Island.

If Long Island seems like a funny place for respected vineyards or perhaps you’re assuming it’s a newfangled hipster idea to put wineries there at all, you couldn’t be more wrong. Maybe the area doesn’t have the rich history of Tuscany or long-standing vinification traditions of even “newer” regions like Napa, but wine on Long Island is hardly an ’00 invention.

…. grape cultivation started on Long Island in the early 1970s, when Hargrave Vineyards planted the region’s first commercial vines. After years of trial and error, Long Island wines have finally been able to achieve the reputation they deserve, and the region has become a wine destination in its own right. And it was a particular grape—cabernet franc—that helped turn the tide.

That’s right. Not only is Long Island finally get their wines the spotlight, they’re gaining momentum on the back of a grape that much of the world uses primarily for blending purposes.

A hardy, savory grape used mostly in blends, cabernet franc rose to prominence in France, only to end up playing second fiddle to merlot. Inspired by Bordeaux, Long Island vintners planted the grape in the early 1980s to create classic Bordeaux blends, which usually consist of a combination of merlot, cabernet sauvignon, cabernet franc, and other varietals. Eventually, winemakers discovered that cabernet franc did especially well on its own. It’s suited to a maritime climate; nestled among the Long Island Sound, Peconic Bay, and the Atlantic Ocean, Long Island offers the perfect conditions.

There are other grapes worth drinking on LI, but the growing popularity of Cab Franc showcases how a region can become empowered by planting the right grape at the right time. Here in the U.S., our wine industry is relatively young and we’re still discovering what works where. The fairly recent ascent of Pinot Noir in Oregon is a fantastic example as is the success of Rhone varietals in parts of California previously restricted to Cab Sauv and Zin.

So, where should you go to sample the magic of these toothsome, earthy, fruity Cabernet Francs? Bryant recommends Wolffer Estate, Pindar Vineyards, and McCall Wines, just for starters, as well as Croteaux Vineyards which is proudly the sole rose-only vineyard in the country.

For more recommendations on where to go and what to taste, head over to the original article. Happy sipping!

Wine Travel News: Is Bulgaria the New Bordeaux?

Wine Geo — Mon, 01 May 2017 06:56:56 +0000

Village in mountains in the wine-making area in the southwest of Bulgaria (Image courtesy of Jessica Simpson/Intrepid Travel)

Bulgaria is known for a great many things, such as…. well, it’s not wine travel. But should it be? If you asked us a week ago we might’ve raised a skeptical eyebrow but a piece by Jessica Simpson for Intrepid Travel has us second-guessing our premature assumptions. As it turns out, Bulgarian wine is not only interesting, it comes with a sense of place and history that we often only associate with more widely renowned regions.

In this country, on the cusp of a wine tourism break-through, visitors are offered an immersion into the modern heart of a historic culture. At Starata Izba as well as each winery and vineyard visited, we met winemakers, heard their stories, and witnessed their passion for process and product. The sense of engagement provided understanding on a level not always afforded along the world’s more established and touristic wine routes.

Whereas you may have to reserve months in advance for access to wineries in Burgundy and Bordeaux and still end up being denied, Bulgaria doesn’t thrive on the same sense of exclusivity. There is an openness, a willingness – nay eagerness – to share and that makes each visit all the more special.

There is plenty of the past on display, too:

It’s impossible to appreciate Bulgaria’s wine present without considering the past. Many historians believe grape cultivation took root in this area over 5,000 years ago and credit the ancient elixir’s creation to Thracian tribes who worshiped Zagreus, also known as Dionysus, the god of wine. Zina Sorensen, co-founder of Bulgaria Wine Tours says that rich heritage is a thread connecting ancestors with contemporary producers. “The Thracians were winemaking masters and introduced a wine culture that still lives on in modern Bulgaria,” Sorensen says.

As for native grapes? Bulgaria has those too:

While wineries throughout the country produce international grape varieties such as Sauvignon Blanc, Chardonnay, and Pinot Noir with elegance, it is Bulgaria’s native grapes such as Mavrud that command the spotlight. The country boasts 44 registered native grape varieties (22 white and 22 red,) including Melnik, Dimyat, Mavrud and Rubin.

Perhaps it’s time to visit these outlying areas and reconsider what we believe to be the top wine regions – or at least stretch our definition of what can be an incredible wine-tasting experience. Is Bulgaria the new Bordeaux? Not likely, but it may just be an incredible locale all on its own.

For more information, read Jessica’s stellar firsthand account at Intrepid Travel or visit her blog for more travel inspiration.

The Perfect Wine And Spirits Getaway | Puerto Vallarta Insider Travel Guide

Hilarie Larson — Wed, 26 Apr 2017 20:40:34 +0000

Puerto Vallarta is a feast for the eyes, the palate and the soul.

Located on the Pacific coast of Mexico, Puerto Vallarta offers scores of beachfront accommodation, traditional architecture, fresh local seafood, and world-class hospitality. It’s also the second largest culinary destination in the country making it the perfect food, wine and spirit destination.

WHAT TO SEE & DO

Explore the 5 zones, each with it’s own charms.

Marina Vallarta Zone plays host to chic beach resorts, fabulous golf and, of course, the Marina, rimmed with shops and restaurants. It’s also the starting point for sea-faring adventures. Jump aboard the ‘Canuwa’ is a 62-foot luxury catamaran and cruise along the shoreline of the city to Los Arcos Marine National Park. Swim or snorkel, look for Humpback whales and Bluenose Dolphins, or just kick back.

Visit the Turtle Nursery at the CasaMagna Marriott where, from June through November, you can release young turtles back to the sea.

Hotel Zone:

This is where you’ll find the majority of the larger resort hotels, time-shares and condos. Luxury shopping, the cruise ship terminal and trendy restaurants abound.

Downtown/Historic Center: The true heart of Puerto Vallarta.

Saunter ‘The Malecon’ promenade. Enjoy the ocean breeze, take a photo of the famous ‘Seahorse’ statue (the symbol of Puerto Vallarta) and people watch to your heart’s content.

Gaze at the iconic Church of our Lady of Guadalupe with its distinctive ‘crown’ and stop to rest in one of the many colorful squares.

Discover the small island ‘Isla del Rio Cuale’ with its flea markets, river walk and restaurants.

Romantic Zone:

Get lost in the web of steep, winding, cobblestone streets, lined with bougainvillea-covered homes.

Walk out over the bay on Los Muertos Pier –deemed one of the 9 most beautiful piers in the world by CNN. Check it out after dark when it lights up!

This zone is home to the largest array LGBT clubs in Mexico. Puerto Vallarta is a welcoming destination!

“Eat, explore and experience” with Vallarta Food Tours who combine insider knowledge with fascinating tales of the people who create the local cuisine. You’ll never look at a taco the same way again!

http://vallartafoodtours.com

South Zone – THE place to be, especially for those looking for a quiet getaway.. Small, remote beaches such as Mismaloya, Los Caletas and Boca de Tomatlan abound, each with their individual character and charms.

Worth the Effort:

Thirty minutes from town you’ll find the Puerto Vallarta Botanical Gardens, a conservation area featuring all indigenous plants. Walk the trails, hear the birds, go for a cool swim in the Horcones River and then enjoy superb, regional cuisine at the Hacienda de Oro restaurant. Tip: don’t forget the insect repellent; the gardens are also host to ‘jejenes’ or ‘no-see-ums’!
www.vbgardens.org

SIP

Mexico is famous for distilled beverages with tequila the best known. But there’s tequila, and then, there is tequila. ‘ Tequiller’ Audrey Formisano will teach you the difference with a ‘Tequila Tasting’ at CasaMagna Marriott. Delicious education.

Tequila Tour Puerto Vallarta
Come and see the only and original distillery in the bay Area.
Experience the process of authentic crafting of 100% Blue Agave Tequila.

Raicilla is tequilla’s ‘quiet cousin’; a local, traditional and generational drink crafted from the Cenizo Agave (tequilla is made with Agave Azul). Most is distilled in the higher altitude Sierra region resulting in a more delicate and sophisticated drink. The Coastal region, where the agave is grown on salty, volcanic soils, has a smokier, more rustic appeal. The best way to learn, enjoy and purchase Raicilla is to go to the source. Visit Rancho el Varano in the hills south of Puerto Vallarta for an unforgettable experience and return home a Raicilla expert.

Trust an American to open the first craft brewery in Puerto Vallarta. Los Muertas Brewing is the brainchild of Connor Watts who left Park City UT to chase a delicious dream. With names like ‘Agave Maria’ and ‘Revenge’ and labels that echo ‘Dia de los Muertos’, tasty brews are now on the map in PV.

EAT

The Puerto Vallarta food scene is thriving with over 300 restaurants to fulfill you foodie fantasies.

Festivals yield the ultimate experience; ‘The Gourmet Festival’, held each year in November, takes place over 10 days, celebrating this diverse and unique culinary center. Guest chefs from all around the world pair up with participating restaurants to create unique dishes – from gourmet breakfasts to Blues inspired pairings.

Somewhat more humble, but no less fulfilling, is the annual ‘Ceviche and Aguachile Festival’ held every January. Local restaurants show-off their tasty takes on traditional fare. Aguachile is a style of ceviche local to Sinaloa and Nayant, with a basic recipe of raw shrimp or scallops, ‘cooked’ in lime-juice, salt, and chile, garnished with cucumber and red onion.
Other local specialties include, Mahi-Mahi, Marlin and Yellow-fin Tuna. Try ‘Tuba’- a coconut based beverage enhanced with fruits, nuts and herbs, a myriad of ‘Aquas Frescas’ and chilled Hibiscus Tea.

Insider Dinning Secrets:

Café des Artistes –Chef Thierry Blouet’s iconic and eclectic salute to French cuisine fused with a PV vibe has been enchanting diners for over 25 years.

Tintoque –the city’s new star features Chef Joel Ornelas‘ ever-changing menus, filled with flavor contrasts and unique textures. Worldly, classy and superb.

Mikado at the CasaMagna Marriot – Japanese Sushi inMexico? With the abundance of quality seafood on the doorstep, it makes perfect sense. A local favorite.

Tuna Azul – Pacific/Asian/Mexican fusion – try the tuna and vegetarian coconut ceviches!

Mauricio’s – located near the airport, this is classic Puerto Vallarta at it’s best. Highlight – the Aguachile Roja.

Mike’s Beach Club – you’ll need a boat or water taxi to reach this laid back shack on the beach at Las Animas. A perfect PV experience.

STAY:

Hotels range from boutique to luxury hotels on private beaches.

Casa Magna Marriott –open-air style that puts full focus on the beautiful beach and panoramic views. Every amenity you could want, fantastic buffet breakfast and beautiful beach. Warm and welcoming.

Westin Resort & Spa– located up the beach from the Marriott with rooms that overlook the Bay, beachside dining and a fabulous pool area.

Hyatt Ziva – on its own beach in the South Zone-private and serene.

Tasty Twosomes: The Top 5 Pairings for Cabernet Sauvignon

Alana Luna — Tue, 25 Apr 2017 07:28:20 +0000

Welcome to the fourth installment of our WG “Tasty Twosome” Series! We’ve already tackled Riesling, Pinot Noir, and Malbec and now we’re onto the robust, well-loved varietal popular in steakhouses everywhere: Cabernet Sauvignon.

What is Cabernet Sauvignon?

One upon a time, somewhere in southwestern France, Cabernet Franc and Sauvignon Blanc got together and had a baby and they called it Cabernet Sauvignon. Though Cab Sauv remains a major part of the French wine world – Bordeaux, anyone? – the fact that the varietal has such thick skin and hardy constitution means it has spread to the far corners of the earth.

These days, you can find great Cab being produced all across Europe (check out this beautiful example from Lebanon) as well a California (Napa Valley is a big one!), Washington State, New Zealand, Australia, South America, and South Africa.

A quick primer on the wine’s characteristics:

Fruit Aromas: Currant, Blackberry, Blueberry, Black Cherry, Plum
Non-Fruit Aromas: Mocha, Eucalyptus, Graphite/Pencil Shavings, Bell Pepper, Cedar
Acidity: Medium
Body Weight: Full
Oak Presence: Medium to High

Cabernet is often mixed with other varietals to create distinctive and interesting blends. Some of the most renowned wines in the world are made either entirely or mostly of Cabernet, including many examples of Bordeaux, cult classics from Napa, and Italy’s Super Tuscans.

Perhaps the best thing about Cabernet Sauvignon, at let for the purposes of this piece, is that it often shines brightest when sampled alongside food. From the tannins to the acidity to the typically high alcohol level, Cab has characteristics that can be overwhelming on their own but that bring even simple dishes to vivid life.

The 5 Best Pairings for Cabernet Sauvignon You’ll Ever Taste

Bone-In Ribeye

Three things to know here:

A great ribeye has tons of well-integrated marbling – that’s a fancy way of saying it’s fatty and delicious
Good beef has a ton of rich, complex flavor (especially grassfed or aged beef)
Cabernet Sauvignon is a voluptuous wine with a good amount of acidity and tannins

All of those things together lead to gastronomic magic. The acidity and tannins in Cab help cut the ribeye’s fat so it doesn’t feel quite so heavy or overwhelming on the palate and, in return, the ribeye’s fat mellows the Cab, making it taste smoother and mitigating the drying effect of harsh tannins.

(Note: Why bone-in ribeye in particular? The bone adds more flavor, and we love flavor.)

Try This Recipe: Butter-Basted Ribeye

Lamb

Lamb is a protein that changes its profile greatly depending on the age of the animal, how the meat is prepared, and what else is on the dish. Lighter preparations lend themselves to lighter wines like Beaujolais and roasted versions scream out for Rioja, a red from Rhone, or a phenomenal Cabernet. Reach for a fruitier New World Cab or a lighter-style Cab blend from Bordeaux so you don’t overwhelm your lamb, but if you go for a deeper application such as a braised lamb shank, you can opt for a heavier Cab without concern. Just remember, lamb with Cab can be amazing but only if the lamb has developed deep flavors to coincide with the robustness of Cab – no lightly seared chops with edamame, please.

Try This Recipe: Braised Lamb Shanks with Rosemary

Blue Cheese

Roquefort, Stilton, Gorgonzola, Maytag, Danish Blue – it’s all stinky and creamy and crumbly and full of scary/awesome mold and darn it if it’s not delicious. True, blue cheese is one of those hate-it-or-love-it items that can be fairly polarizing, but try it with the right wine and the entire dynamic changes. People love to pair blue cheese with sweet fortified wines like Sauterne and port, but especially funky blues respond well to Cabernet’s heft. Blue cheese is fairly acidic, too, just like Cab, and the “like with like” rule means that this pairing meshes particularly well.

Try This Recipe: Olivia’s Blue Cheese Burger

Duck

The number one descriptor for duck is “gamey,” which is a shame because there is so much complexity and flavor to this underappreciated bird. The meat is fatty, peppery, and wild duck or birds that are farmed with the right feed can have an earthy, nutty, almost herbaceous quality to them. As with lamb (and most other things), the right pairing for duck depends on the sauce and other accoutrement. For a Cab pairing, choose an herb-rubbed duck or one that’s either crusted with nuts or served with a nutty or berry-based sauce.

Try This Recipe: Crispy Duck with Blackberry Gastrique

Bitter Veggies

You can’t pair sulfurous and bitter vegetables like brussels sprouts and kale with anything… right? Wrong. While it’s true that these veggies are notoriously difficult to pair and match-up can go very bad very quickly, the right pairing can be absolutely sublime. With brussels sprouts, it all rests on roasting and caramelization – you need those deep, rich flavors so the Cab has something to grab onto. Please don’t boil brussels sprouts – ever. Grilled radicchio, oven roasted broccoli rabe, etc., are all lovely.

Try This Recipe: Grilled Treviso Salad (Swap out the goat cheese for blue cheese for extra points!)

Price Check: Is Chilean Wine About to Get More Expensive?

Wine Geo — Mon, 24 Apr 2017 05:06:08 +0000

Chile has become known as one of the “value regions” in the wine world, with plenty of bottles available at reasonable prices, but things are about to change.

According to an article by Bloomberg:

Freak weather has Chile’s largest wine producer, Vina Concha y Toro SA, underperforming its Latin American beverage peers. Connoisseurs and investors alike may have to get used to it, analysts say, because unusual weather could become the norm, driving prices up.

Heavy rains in 2016 gave way to record-breaking temps that scorched grapes and even led to forest fires. This followed an equally rocky 2015, making it two years in a row that Chilean producers faced challenging conditions and harvests that fell below expectations.

Skyrocketing temperatures during the Chilean summer brought the harvest forward by two weeks, and by as much as a month in some cases, cutting production.

Lower production means more stress on winemakers and less overall output. Following the economic rules of supply and demand, we can therefore expect to see the price of Chilean wine rise. Whether it continues to do so depends a lot on this year’s harvest – be kind Mother Nature! – as well as buyers’ reactions.

For more information as well as a look at how this news is affecting major Chilean producer Concha y Toro, a vineyard that buys many of its grapes from other vineyards, check out the original article over at Bloomberg.

The Wine Buying Tips Every Wine Lover Needs to Know

Alana Luna — Thu, 20 Apr 2017 06:26:18 +0000

Buying wine can be stressful – but it should be. Here are a few wine buying tips that may help you stock up without worry so you can sip, swirl, and smile to your heart’s content.

Trust Your Wine Pro

You can’t always shop at a wine or liquor store (sometimes the grocery store is just plain easier) but when you do have the opportunity to take advantage of specialty retail, mine the owner or sales assistant for their own tips. Point out a bottle you recently enjoyed or a few varietals that appeal to you and see what they have that’s similar. Don’t be afraid to throw out a price point, either – anyone who balks at your budget isn’t worth your hard-earned bucks anyway.

Become a Regular

When you visit a restaurant often, you start to understand the menu on a different level. You know what dishes you like and what you don’t, your server gets a feel for your preferences and starts recommending specials, and you know to ask what the chef got from the farmer’s market on Tuesdays because you know that the chef goes every single Tuesday. Being a regular at wine shop is no different. There are perks to developing a relationship with your wine pro – they’ll be thrilled to share their latest weird and wonderful finds and even if you go it alone, you’ll know exactly where they keep the random bottles the average joe never even looks for.

Use Technology

See an unknown wine at the store and wonder whether it’s worth buying? There’s an easy way (or five) to find out. Turn to your smartphone and fire up a wine app like Vivino or Wine-Searcher. You can also look up the wine on a site like Wine.com. Any of those sources will give you a mish mash of ratings from both critics and consumers as well as data relating to vintages, growing techniques, tasting notes, and more. There’s nothing wrong with being a savvy buyer and comparison shopping and anyone who tells you different is trying to sell you something – probably literally.

Keep an Open Mind

Screwcaps aren’t bad, Napa isn’t the only place that turns out a decent Cabernet, and there’s nothing wrong with rose (it can actually be ridiculously delicious). To discover great wine, you have to be willing to go outside your comfort zone.

Pay attention to tasting notes and producers, not closures.
Look to value regions and interesting bottles from well-known spots. We like whites from Rueda, reds from Chile, and blends from Rhone, and Chenin Blanc and sparkling wines from South Africa, just for starters.
Try out varietals you may not immediately recognize, like Verdejo, Cortese, Primitivo, Assyrtiko, Grenache, Carmenere, and Gamay.

Go to Wine Tastings. A Lot of Wine Tastings.

The more you taste, the more you learn what you do and don’t like. Plus, tastings offer an opportunity to interact with wine reps, distributors, and even winemakers – all people who really want to talk about the wines they’re pouring. Places like Total Wine, retail wine stores, and even grocery stores often hold weekly or monthly tastings to push their stock so keep an eye out for flyers. Restaurants often hold events, too, either as a special event or as part of a paired wine dinner. Don’t afraid to ask questions and take notes but be sure to enjoy yourself – the memories you tie to the wines you taste can often influence your preferences every bit as much as a “hint of smoke” or “buckets of juicy raspberries”.

Invest in Great Storage and Glasses

We’d be remiss if we didn’t at least mention what you should do with these fabulous bottles once you buy them. Wine can quickly turn if it’s exposed to too much light or heat. A small wine fridge (or a snug place in your regular fridge) is essential unless you’re lucky enough to have a cellar or basement that’s both temperature- and humidity-controlled. You also want to serve your wine in the proper glassware. Buying just a few different glasses will help the wine show its truest colors.

Have a wine buying tip you’d love to share? We’d love to hear it! Shout it out in the comments below.

Biking and Wine Tasting: Wine Travel in Burgundy

Wine Geo — Thu, 20 Apr 2017 05:18:15 +0000

Burgundy is a gorgeous place. Both culture and countryside charm exist in abundance, giving tourists plenty of opportunities to take in the wine, scenery, and food. But what’s the best way to go about your Burgundy travels? According to the Seattle Times and Rick Steves’ Europe, the answer may be something as simple as a bicycle.

There is something special about cycling through the bucolic French countryside, taking in the sights at two-wheel speed instead of whizzing by in a car. You see more, smell more, experience more – and that’s exactly the point Steves is making – albeit with a definitely wine-tinged POV:

I like to cycle from domaine to domaine, sampling wines as I go. When I make my wine pilgrimage, I look for smaller, lesser-known wineries with the most passionate and personable vendors. Signs make it clear where visitors are welcome to drop in, enjoy a little tasting and pick up a bottle or two. Although you can drop in unannounced at most wineries (“comme un cheveux sur la soupe” — “like a hair on the soup”), you’ll get better service by calling ahead and letting them know you’re coming.

Worried about PWI (peddling while intoxicated)? Steves addresses that, too:

In my tasting experience, the vintner pours a small amount of wine into a glass. Before tasting, I’m told to raise my glass to the light and admire the wine’s rich color. I stick my nose in to get a sense of its bouquet, then aerate by swirling to release the undertones. I sniff again and appreciate the contrast. And then I take a sip and chew the wine to enjoy every note. Finally, the vintner instructs me to spit it out into a receptacle, because “the stomach does not taste.” If you’re envisioning a progressively more wobbly pedal, remember that the most serious wine tasters make a point to use the spittoon so they can taste all day without their judgment becoming clouded. You can do the same to ensure you stay safely on the road.

If this is enough to pique your interest – and it truly should be – you’ll want to read the rest of the piece. Steves (or his team, rather) offers up a winning itinerary plus suggestions regarding travel, accommodations, and the best places to eat. Get all the juicy details on bike-based wine travel in Burgundy over at the Seattle Times.