Buying wine can be downright difficult. Supply is often limited; without a clue about what to pick: Sure it can be a Challenge, but there's Great Enjoyment!

Buying wine can be difficult. I think that a lot of folks feel that way. So don’t feel too bad about it because you are at a disadvantage from the get go.

There are a lot of choices to choose from and without a clue about what to pick. It can be intimidating. It makes you want to throw up your hands in despair because it feels like an impractical boondoggle... especially, if you really want to start getting a handle on picking out wines.

Listen... it's not your fault at all !?!

A lot of that has been handed down to us in the United Stated due to the Prohibition period from 1920-1933.

The untangling of that has left a lot of different rules in almost every state. It makes it pretty hard to find what you are looking for sometimes; but the advent of the internet has helped a little in finding the wine you may be looking for.

Because supply is limited. It is uncertain that you’ll find what you are looking for to begin with.

There are basically 3 levels that exist that help get wines to the consumer and they are:

 

1.     The Wineries and the Importers

 

2.    The Wholesales and or Distributors

 

3.    Stores(stores)and Restaurateurs

 

Just so you know most of the wines that you consume at a restaurant or buy at a store are sold directly from the Wineries directly to the Level 2 Wholesalers. Likewise; Importers are essentially buyers and they are picking wines from all over the world, making arrangements, following rules doing the same.

Additionally, the Wholesalers and Distributers have to deal with all the rules and regulations in the states where they reside. There is a lot of red-tape and they have a lot of influence over the shaping the pricing of wine while they cut deals the Wineries and the Importers. The Wholesalers/Distributors figure out how much they will recompense for every individually bottle they handle and then sell them directly to the restaurants and stores. So at the consumer level finding a great deal is very satisfying.

So that leads the Stores and the Restaurants. The places that we know best in finding wine. The store options are grocery stores, supermarkets, national retail chains and wine and liquor stores. There are other places we find wine and that’s the Wineries themselves, Wine Clubs, Auctions and as I mentioned before the Internet… which is helping greatly in finding wines that the consumer is interested in for purchase.

* If you get the opportunity to travel wine country and visit wineries you get the chance to taste a lot before you buy and it can lead to some great deals.

*Be aware the when you buy a wine for dinner at a Restaurant, it can be up to two to three times the store/retail price. So be prepared.

If you do not know the bottle and a half bottle is available, that can be an option. It’s a challenge.

I find times where I am just pleased to find a favorite on the wine list and can make a good decision based on that if it matches with my meal. If I like the place, I consider that the upcharge is to keep the restaurant profits in line.

Also, Sometimes samplings exist so keep an eye out for that; also look for opportunities for 3 ounce pours.

I hope this is informative for you! Cheers! and enjoy the search!

 

Yep! There's a difference between a wine being “Fruit Forward” and a wine being a “Fruit Bomb’’!

Whenever you hear the term ‘‘Fruit Bomb’’, what the folks are talking about is a modern style of winemaking, which basically accentuates fruit that is really lush and ripe. These wines are big and in-your-face, rich, jammy, lots of plums, blackberries and other red fruits.

Some examples of a ‘‘Fruit Bomb” can be California Zinfandels, Australian Shiraz, or assertive California Cabernets or related Blends. Malbecs from Argentina are going big on the fruit too as they continue to sell to the American market that loves their fruit!

Even the Old World regions such as Spain, Italy and France are now getting into the ball game in order to be in synch with drinking trends.

One thing for sure is that it is selling in America and most people think that they are delicious. Even if there are cynics that say ‘‘Fruit Bomb’’ wines are hateful, unbalanced, over-extracted, signifying that the ripe fruit flavors come at the expense of structure, character, good food pairing and sense of place…Whew!

It's true that to make a ‘‘Fruit Bomb’’, grapes can be left on the vine longer to get riper flavors, and that this can result in less acidity and higher alcohol. One thing for sure is that there is a major difference between a wine being “Fruit Forward” and a wine being a “Fruit Bomb’’! The important words to think about is control and restraint. Remember not every high-alcohol wine is a ‘‘Fruit Bomb’’, and not every ‘‘Fruit Bomb’’ has high alcohol, or sacrifices balance or structure for fruit flavors. Some wines just have a lot more fruit than others.

My thoughts are that there should be balance. In many case ‘‘Fruit Bomb’s’’ are the wines that keep public coming back for more wine. There are so many great ones! I find that with a “Fruit Forward” wine there is good dominant fruit with a lot of secondary flavors coming to the fore. So making an across the board determination is not the way to go. A wine can have pronounced fruit flavors and still be balanced, such as an Italian Amorone or a Spanish Tempranillo can be; but sometimes folks will say… just because it’s a “Fruit Bomb” it gives the the reason to guess that a wine is out of balance and lacks complexity… which is not true at all.

Wine is in the eye of the beholder…”Fruit Bomb” or not, you'll have to assess it by your own perspective.

Deductive Tasting - Using descriptors to understand Style, Character and Quality of a wine

Drinking wine is certainly a pleasure. But a lot of that depends on the settings or surroundings of the tasting and the tasters understanding of the wine. Generally tasting shouldn’t be just carried out anywhere or… at any rate. I mean if you are a wine lover you’ll enjoy the finer points of it.  There is no universal tasting experience. So, this deductive tasting is based upon the Court of Master Sommeliers format that uses descriptors to understand a wines style, character and quality; and for this article we’ll assume that the appropriate glass is being used and all that.

Let’s start -

Sight or Eye – it’s your first contact with the wine, your first examination of the wine

Clarity - is the wine clear, medium clear, slightly cloudy or just cloudy

Brightness – is the wine dull, hazy, bright, day bright, star bright or brilliant

Color – The reds are purple/ruby, red garnet, yellow or brown. The whites are clear, green, straw, yellow, gold or brown

Concentration – low, medium or high… are there intense flavors

Rim Variation – color of rim or edge - to determine age

Is there evidence of Gas?

Is there sediment or particles?

Viscosity – low, medium or high      

 

Nose or Smell- the inspection is the second assessment in which the sampled wine obligated to undergo

Flaws – Do you smell corkiness, H2S(Hydrogen Sulfide), volatile acidity, brett(which has a taste of rubber), oxidation, etc…

Intensity-Is the wine delicate, moderate or powerful?

Age Assessment- Is it young or does it show vinosity?

Fruit – What is the primary fruit and the secondary fruit…

Non Fruit Aromas – Flowers, spices, herbs botrytis or other aromas

Earthiness- Mineral, chalk, wet stones, mushroom, gravel, barnyard, musty, forrest floor

Wood – Old vs New; French vs American – Large vs Barrique(small size) – ie. Flavor notes that are common descriptions of wines exposed to wood include caramel, cream, smoke, spice and vanilla. Chardonnay is a variety that has very distinct flavor profiles when fermented in oak that include coconut, cinnamon and cloves notes. The "toastiness" of the barrel can bring out varying degrees of mocha and toffee notes in red wine. - Cloves, Cinnamon(French); Coconut, Dill(American)

Palate or Taste, – take it in with a little air for it to circulate in entire mouth and think about its components, swish it around a bit; sometimes it can feel like you can chew the wine…seriously!

Sweetness – Is it Bone dry, dry, off-dry, sweet, very sweet

Body – light, light to medium, medium, medium to full, full

Fruit – confirm and affirm the nose

Earthiness - confirm the nose

Wood – confirm and check the nose

Tannin – low, medium, medium plus, or high(does it grip)

Alcohol - low, medium, medium plus, or high

Acidity - low, medium, medium plus, or high

Finish – short finish, short to medium, medium, medium to long or long finish and length

Complexity - low, medium, medium plus, or high; the way a lot of variables interact with each other, creating entirely new flavors. Generally greater levels of complexity are usually much better quality wines. Can you detect such things as barrel fermentation or malolactic fermentation, or any other remarkable or unusual characteristics…

Initial Conclusion

Is it Old World or New World?

Climate – Cool, Moderate or Warm

Grape Variety or Blend

Age Range – 1-3 years; 5-10 years or more than 10 years…

 

Final Conclusion

Grape Variety or Blend

Country/Region/Appellation

Quality level

Vintage

 

Remember, the ability to taste wine improves with practice, especially if you have a passion for it…

 

Today’s Choice - A Doubleheader!!! - 2010 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages and the 2011 Bodegas Zerran Tinto, Montsant

A blend of Grenache, Syrah and Carignan; a big wine with black plums and black olives, nice juicy red fruits, brown spice, drenched in mocha on the finish. Michel Chapoutier makes great terroir wines and his wines are really good; especially from the Rhone. But this one is from Côtes du Roussillon!  It is rich and smooth and the tannins are really fine and integrated. An Unami inducing wine for me. It’s diverse and it will age. It can be paired with a good heavy stew, BBQ ribs, Souvlaki or Surf and Turf.  I’ve tasted the 2011 it is also just as phenomenal, if just a tad more sweet peppery than the 2010. I bought a few of the 2010 already and 2011 is on deck. I had another wine

From the region of Montsant with that is so like a Piorat. The Zerran Tinto is made from Syrah and very old Garnacha and Carignan that is aged 16 months in French oak. The red has very intense black fruit flavors. It is dusty (like a Rioja is), herbal with a touch of smoke. It has that clear your throat black pepper feeling. This Zerran wine comes from wines 1,500-1,800 feet in altitude. Try this one with some smoked or spiced meats; grilled or roasted meats… Braised Oxtail! Think about herbs and Manchego cheese too.

Both these wines can be delicate and ethereal at the same time …seek them out!

 

 

Special Report, This Year’s Lucky Seven are definitely to seek out! Great Stuff ! Wine Correspondent Ralph Del Rio's 2013 Toppermost!

By Ralph Del Rio, Wine Correspondent

Every year I make an effort to bring up some memorable wines for the year; which are some of the overall best; standouts! In previous years the list was a little more comprehensive. This year we are a bit more concise in pairing the list down to a great seven wines. So let's get on with 2013's top wines.

2011 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages

Just a flat out knock out wine! It can be put up against the greats. Super complexity on parade here… there’s toasty vanilla, licorice and an all-encompassing richness. Smooth like velvet, supple and tannins are very fine it is extremely meaty and briny tang with hints of lobster!?! Has to be tasted to be understood!

2012 The Prisoner, Napa Valley

Not subtle at all. This wine has been the bees knees for some time now; It’s the 2012 is menacing; Its deep black and ruby/purple color is trailed by a big, peppery, substantial, Rhone-like bouquet with hints of Spanish cooking bay leaf, cigar tobacco, black currants and honeyed cherries. It’s yet medium to full-bodied; mouthwatery plummy…Very decadent.

2012 Fess Parker Ashley's Vineyard Chardonnay

The wine is dry and cutting, It is completely polished in you can recognize lemons, limes and pears and tart apples, a little smoky It is a firm wine. It makes you think of salmon and baked chicken. Take your time drinking it. It saddles the old world /new world. It has tons depth.

2010 Freemark Abbey Cabernet Sauvignon, Napa (750ml)

A killer from a ‘Judgment of Paris’ wine; this Cabernet is full-bodied with colossal ripeness and fruitfulness. A lush wine that has nice long finish and mid to high tannins. It is herbaceous and has sage and sweet oak savory-ness.  Blackberry is integrated with the toasty sweetness of oak. There are hints cinnamon, clove. Very fulfilling!

2005 Bodega Classica Hacienda Lopez de Haro Reserva, Rioja

The major value of the bunch. It is crisp acidity and firm tannins on the dry, dusty dusky finish It is very intensive. A Gorgeous nose of five spices, tobacco, balsamic and black fruits. The mouthfeel is deep with sheets of spicy ripe black fruit. Finishes in waves…

2010 Monsanto Chianti Classico Riserva, Chianti (750ml)

This Chianti is expressive and very pretty. There is a delicacy to the wine that keeps you going to the nose over and over. It is juicy and mouthwatering. Very dark berries, cut flowers, leathery and tarry notes and spices combined with some anise that adds complexity. A delicious wine that is great with food; a lot of diversity.

2012 Poet's Leap Riesling 2012

It is a very openhearted wine. It’s rich, and vivacious and youthful. It’s very racy. But…What is thought-provoking is that this Riesling's bouquets drier than it is, with its limeade and papaya aromas. It's actually feels balanced, rich and fleshy. It screams for a spicy food dish. Perhaps Asian, Indian or even spicy meats. It has a stony minerality;  carroty, citrusy and exotic flavors whisk through this attractive wine

Some suggestions about my Cellar

I have a cellar of my own. How I got to that point is a little bit of a mystery but I think it has a lot to do with being simply mad about the grape!

Nevertheless, I am often asked about how I stock it or if I stock it or how do I know what I have etc…

I think that every individual stocks his or her own cellar according to his or her own tastes. The early drink wines really do not gain anything from being in a cellar. The less age worthy bottles that you have the more care you need to have to replenish the cellar. So there needs to be a balance.

I read somewhere that keeping a wine cellar is like doing a ‘Chinese Puzzle’. I feel that is fairly accurate. So one needs to have some detailed requirements to give your wine cellar some principles or reason. For instance…

Try to acquire wines of the same usage and style but which do not develop at the same rate. It is not good if they all reach their peaks or mature at the same time. It also helps you work on developing your palate and enjoying varietals.

Also, try to find wines that can stay at their peak for as long as possible; so you do not have to consume them all within a short period of time.

Furthermore, try to then vary the wine as much as possible in order to not have to drink the same wines over and over. It does not matter how great the wine is you need to have variety in your cellar so you can have it on hand for different occasions and for pairing with food.

The most important think about the size that you have to store and the budget that you have to spend.  In my case it allows ne to buy two to three bottles at a time so I can drink one sooner and save some for later.

Eventually you end up with the ability to choose a different wine every now and then; which for me is the best part of having a cellar; to be able to pick a wine out of a few choices when I need to.


By the way; other than reading the wine magazines; if you do travel to wine country buying wine from the producer, vineyard(via club) affords the pleasure  of getting great wine at a good price. It is also a great way to begin to understand the art of wine-making.

 

A little about the Vine through the year and the Soil...

Winter through Spring

The winter is the resting period for the vine and it then proceeds to budding and the flowering of the fruit and the appearance of fruit begins.

The pruning and the tying up of the vines transpires during the winter to spring and towards the summer the training

The soil is uncovered in the winter and then gets reworked through the spring into summer.

Summer through Fall

In the summer we see the ripening of the fruit and the fall brings the fruit fully ripened and ready for harvesting.

We will have the trimming of the vines in the summer and in the fall it will be cut back to get ready for the next winter. It is the winter when they bank up the soil.

The soil, both topsoil and subsoil play a crucial role. Vines grow on very poor soils and the restriction helps the flavor and the richness of the grapes. The key is the soil must be able to supply enough water for the vines to grow, yet be able to drain excess rainwater, especially during the ripening period. Drainage is a precarious factor; conditions may be too wet or too dry and may require artificial drainage.

The soil also contributes to the color, aroma, and flavor of the wine. The same grape variety, under the same climatic conditions, may produce wines of markedly different character according to the type of soil on which it is grown such as clay , gravel beds, limestone or granite to name a few; but that’s for another day.