Posts Tagged personal wine
Now most of us know that feeding worms enormous amounts of resveratrol (an antioxidant found mostly in red wine), not only extends their lives dramatically, but also increases their activity level, etc. The only problem seems to be that to obtain the same amount of resveratrol for a human, it would take several cases of wine or more per day! Next we hear that a study was done suggesting that procyanidins in primarily red wine are possibly even more important antioxidants that resveratrol because they are the most active polyphenols in red wine, so the amount of procyanidins in a glass or two might be enough to help. To confuse the issue to the point of saying—what?–the lastest info suggests that the reasons that both work so well is that both activate a family of enzymes called sirtuins, which are the real age-extenders/activity enhancers. Have fun googling the three words in the title! - Denman Moody
The Penedes wine region in the Spanish province of Catalonia is that nation’s epicenter of art, literature, philosophy, gastronomy and culture. More importantly, for wine drinkers, it’s where Spain’s famed cavas are made. Cavas, named for the caves within which they are aged.
I recommend the Marques de Monistrol MPX Brut Rose’ Cava. While this pink sparkler is certainly not expensive, it is a shining example of the overall wine value potential available from Spain. Pink and pretty from the Penedes, the MPX Rose’ Cava has a soft, creamy style with a well-integrated mousse. This Cava is crisp and elegant on the palate with intense red berry fruit flavors. While the fruit is there, this is no sweet affair. Minimal residual sugar on the back of the palate shows a restrained “dosage”, or extra sweetness added to the sparkling wine. This Cava really surprised us. There really is a lovely bright cherry note woven into the fabric here.
On sale through Winter from $11.99 and free shipping on a case at Wines.com!
Only a few wineries consistently produce a wide variety of great wines at great prices year after year. One to mention is the Peter Lehmann Winery, in Australia’s Barossa Valley. Given my affinity for red blends, it’s no surprise that I’ve been a huge fan of Lehmann’s Clancy’s for many years. A bold, robust mix of cabernet sauvignon, shiraz and merlot, Clancy’s really over-delivers at it’s modest price-point.
With the 2004 vintage scoring 90 Wine Spectator points, and the 2005 coming in a great vintage year in Australia, this is a wine not to miss. Lehmann’s ’05 Shiraz garnered a 91 point Wine Spectator score, and the shiraz component of the ’05 Clancy’s is clearly the headliner of this star-studded show.
A variety of dark fruits is proffered, with black cherry and plum predominating. The spice palate is shot through with everything from allspice to white pepper. Aussies are well-known for blending the distinctly diverse flavors of cab and shiraz, and Lehmann does so to great effect. The merlot component softens the package, providing finesse with it’s rounding qualities. It is on sale at Wines.com for $13.99 a bottle (typically $20) with free shipping on a case. Call 800-690-WINE and mention the “Diversity Special”.
Last week I had the great pleasure of meeting Alois Lageder, famed Italian winemaker. He makes over 20 different wines in the highlands of the Dolomites. He carefully chooses which grape will be planted at which particular site, reaching such decisions by considering the whole terroir, the complex and total array of all of the natural factors that determine the uniqueness of any given locale.
Lageder has been at the forefront of biodynamic agriculture for many years, with the long-term goal being to strengthen the vineyards’ biological equilibrium. By increasing the vitality of the vines, their resistance to parasites and disease is enhanced. Allowing full ripening of the grapes, and utilizing gentle vinification processes (such as relying upon gravity vs. the use of pumps), Lageder is able to produce wines of singular typicity.
These elegant wines truly taste of their origin. Two of my favorites from the tasting were the 2007 “Benefizium Porer” Pinot Grigio & the 2007 “Haberle”Pinot Bianco. The Pinot Grigio was a shining example of the often-flat varietal. Super-clean, stunning minerality, just enough acidity and some creaminess for balance. Just a hint of lime for the minimal fruit component. The Pinot Bianco, on the other hand, could not have packed more fruit onto the palate. This dry, fresh, vibrant fruit-bomb washed starfruit, green melon, grapefruit, and tart green apple over my beaming tastebuds. Chockfull of fruit flavors and fully supported by crisp minerality. This is the best Pinot Bianco I’ve ever tasted.
This man is a genius, and I hope that he is able to create wines this good for many years to come. While the PG would be great with anything with flippers from the sea, the PB is a super “stand-alone” wine, simply calling for the good times to roll. We are very proud to be able to offer Alois Lageder’s wines here at Wines.com, and we wish he and his family continued Great Success.
Sometimes when you’re clutching at straws, desperate to find something real to grab hold of, you fall flat on your face. You want a sure-shot fancy-schmancy respectable sparkling representation of a wine, but you’re unwilling to pony up for fine French Champagne. There’s lots of ersatz bubbles out there misrepresenting itself as Champagne. In fact, there’s a lamentable pervasiveness of deception throughout the wine industry. Wineries have been known to label “non-reserve” wines as higher-priced “reserve” wines, for which there is no lawful certification process.
Beware reserve. They can often taste no better than non-reserve. While many non-organically certified wineries do in fact exclusively use organic grapes from organic growers, the certification process is expensive and cumbersome. There are numerous certifying entities, such as the highly-regarded Oregon Tilth. If you are seriously concerned, research the winery and make your best judgement.
White zinfandel, though it legally is wine, it is a bogus sham to place it in the same beverage category as a charming dry rose’ from Provence. At the end of the day, trust your better judgement when it comes to wine. When buying wine, find a voice/source that you can trust, and proceed. Don’t just swallow the spurious claims of some deceitful Joe on the street.
While the trend in California chardonnays is towards more tropically flavored wines, featuring dominant pineapple/mango/guava/citrus notes, the big trophy chardonnays still reign supreme. Think Kistler, Far Niente, Newton Unfiltered, Grgich Hills, Rombauer, Shafer Red Shoulder Ranch.
On the other end of the spectrum are the “new chardonnays” of Central and Southern California. Many chardonnays, especially from the Paso Robles area seem more tropical every year. Surprisingly, these wines are exhibiting more of this tropicality than the leaner-styled chardonnays from Australia and New Zealand. It seems, through my tastings, that this flavor profile is a hallmark of the lower-and mid-priced tier, while in the upper-price tier, the traditional apple/pear/fig/honeyed notes tend to predominate. If you’re seeking that tropical stylee, Clos LaChance Santa Cruz Mt. 2006 Chardonnay delivers under $20. In the more traditional Burgundian-style, the wines from Tolosa in San Luis Obispo/Edna Valley are a steal. They offer both a non-oaked and an oaked version, a daytime & a nighttime option, if you will. I’ve found, generally, that these more “tropically”-flavored chardonnays (as well as the non-oaked versions) are best enjoyed in sunny situations. Save the oaky/fall-fruit-flavored chards for darker pursuits.
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