Hyperdecantation

I know, big word….maybe one you've never even heard of.  I spotted this video on a foodie page today and am just wondering if any of you wine lovers out there have tried this method to aerate your wine.  If so, let me know your thoughts and observations on the technique.  Takes a little bit of…

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Oh Canada…

I get all giddy at the thought of a trip to Canada.  I LOVE that country.   I’ve determined if I hada grander tolerance for chilly winters, it’d be Vancouver all the way, baby.  Cosmopolitan, clean, great people,  amazing restaurants with cool wine lists, Stanley Park, dragon races, the Grand Isle Market…wow, I could go on—that…

Blind Tasting…Listen to Your Palate?

Here's a tempting teaser for an upcoming article on Blind Tasting Parties.  Keep an eye out for the Summer 2012 edition of Edible Sacramento Magazine. "I love a good wine find, who doesn’t, really?   For me, that means something worth drinking on the spot which doesn’t cost an arm and a leg.  Amongst my peeps, I have a few…

Pouilly Fuisse, Chablis, White Burgundy….aka Chardonnay

Chardonnay is the most popular white wine purchased and consumed in the US today.  We gulp cheap Aussie critter specimens by the metric ton, and we scan by-the-glass menus for reliable California brands.   This varietal is a bit to the general population today what Blue Nun was back in the 1970s.  Light and crisp, readily available, easy to drink, inexpensive to…

Studying Away-The CSW Exam

Wine—it's what I do.  When I'm not writing , blogging,or  tweeting about it, I'm creating Facebook trivia quizzes, watching video lectures and drinking the stuff—all while managing a family and all that entails.  When I get a free moment,  I try to study and read on the subject.  As a result, earlier this month I thought, "what the heck" and signed up to…

Minerality in wine? I share an article.

I found this to be a very interesting article on minerality in wine.  There is always a bunch of hype around terroir.  While terroir is a wine’s expression of all components of its vineyard of origin’s micro or meso climate, many people erroneously focus their perception primarily on the influence of soil components on flavor.  This article from Palate Press serves to…

Gruner Veltliner..Wow, What a Treat!

As promised, I hunted down a bottle of Austrian Gruner Veltliner this past weekend.  I've been hearing snippets about what a great white it is; it's one of the little darlings of wine officianados and I wanted to get my palate on it.  I'm thinking there might not be that many of you who have tried it either, so…

US Wine Label Laws–Fact #2

As mentioned in previous posts, an AVA (American Viticultural Area) is a geographic designation for grape growing regions in the United States.  Areas typically have unique topographic and climatic conditions which can have an effect upon terroir.  These AVAs often have specific reputations, thereby, creating a desire upon the part of many winemakers to identify their…

U.S. Label Laws-Fact #1

So when you sit down tonight to open that crisp, grassy Sauvignon Blanc, or, for that matter, any other U.S. produced wine, think about this… Any bottle with a varietal label (i.e., Duckhorn Cabernet Sauvignon, Rombauer Chardonnay) is only required to contain 75% juice from that particular grape varietal.  Up to 25% of any specifically labelled…