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A few Facts to Bring to the Table: DECANTING

Posted By: | In: Dated: April 27, 2016 | No Comments »

decanterThe Merriam-Webster dictionary defines “DECANT” as a transitive verb:

1:  to draw off (a liquid) without disturbing the sediment or the lower liquid layers

2:  to pour from one vessel into another

What should we decant?

Old and young wines! Red and white! Decanting introduces oxygen back into the wine, which helps release more pleasant flavors and scents (it can also help remove bottle stink caused by sulphur preservatives). Most wines can benefit from a bit of aeration and decanters allow for a larger surface area of wine to have contact with oxygen.  Careful though! Decanting a wine too much can ruin it.

Why do we decant?

Older wines are decanted to separate the liquid from the bitter sediment that may have formed in the bottom of the bottle, but don’t need to breathe for a long time. Older wines should be opened close to when they are being consumed. Young wines can be closed and tight on the palate, so they are decanted to aerate, soften, and open up. Younger wines, depending on how strong they are, can be decanted from as little as a few minutes to as much as 6+ hours.

How long do we decant?

There’s no hard fast ruling as to how long a wine should be decanted. Generally, the safest way to know when your wine is ready is to taste it along the way—just remember, you can always decant the wine a bit more, but you cannot de-decant it! A wine left in the decanter for too long will take on vinegar-y traits. Older wines don’t need as much time, so a good rule of thumb is 30 minutes. Full bodied wines can be decanted as long at 3+ hours and medium bodied wines should be good after about 1 hour. Too many bubbles in your young champagne? Serve it in a larger glass like for a Burgundy or coupe glass. The more surface area, the easier it is for bubbles to escape.

Your decanting: whether you should or not, and if so for how long, is up to you—basically, if it tastes good, drink it!

 

 

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A Few Facts to Bring to the Table: “Cru”

Posted By: | In: Dated: April 6, 2016 | No Comments »

Photographs for the The Wine Cellarage

 

If you’re anything like me, you might have seen the word “cru” on a label and either not given it a second thought or were completely influenced by the words “grand” or “premier”. I studied French for a few years, so I can understand that “Premier Cru” translates to “first growth” and “Grand Cru” translates to “great growth”, but what do those mean?

Let’s break it down.

Remember the monks in Burgundy who had all that time to study and record their findings of the wine produced on the church’s land? Well, over time they began to recognize and figure out which vines and locations were producing consistently great wines each year. These areas became known as “crus”. Grand Cru – “great growth” – is the highest level of classification of vineyard. These wines are the “most treasured and expensive wines in Burgundy and rank among the most costly wines in the world”. There are less than 50 Grand Cru vineyards in Burgundy. Premier Cru – “first growth” – is the second highest level of classification of vineyard. There are hundreds of Premier Cru vineyards. Then we have Village wines (using grapes only grown in the specified village) and Burgundy Reds and Whites (simple regional wines).

In Bordeaux it gets a bit more complicated. In 1855, Napoleon III wanted the chateau owners to rank their wines for the World’s Fair in Paris. Naturally, this caused a stir among the owners and it fell to the Bordeaux Chamber of Commerce to come up with a solution. Under the Bordeaux Wine Official Classification, the chateaus were organized into groups according to their prestige and pricing. There are five classifications, starting with Premier Cru (most expensive; ie Margaux, Latour, Haut-Brion), Deuxième Cru (Second Growth)…all the way to Cinquième Cru (Fifth Growth). There is some opposition to the fact that the rankings have stayed the same since 1855. How can you judge a chateau today on the wine it was making over a hundred years ago? There have been attempts to change the system, but mostly due to the inability to agree, the classifications hold strong. The winemakers believe that “wine drinkers…will find their way to the best wines no matter what”.

So, next time you are choosing wine and looking over the label, remember that there is a deep history behind those words and maybe you can be the judge of whether these long standing chateaux deserve their Grand Cru classification.

 

 

MacNeil, Karen. “Bordeaux.” “Burgundy.” The Wine Bible. New York: Workman Pub., 2001. 127-130, 193. Print.

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Oak Barrels

Posted By: | In: Dated: March 23, 2016 | No Comments »

 
OLYMPUS DIGITAL CAMERA

Peanut Butter and Jelly, Spaghetti and Meatballs, Wine and Oak…

…All things that bring out the best in each other. Scary to think, but without oak barrels, many of the wines we love would not exist. Thanks to oak (there’s no natural or manmade substitute), we are able to strengthen, deepen, and intensify our wines. Other trees (pine, cherry, chestnut, etc.) have been tested, but they do not have the same ability to transform the wines as oak does.

So, why do we choose oak barrels to store most of our wine in over man-made alternatives? Not only are they strong, supple, and leak-proof, there are also forests filled with oak in Europe and America. Wine was originally stored in clay pots, but the clay would often break and they were not easily moved. Barrels came onto the scene providing a stronger storage vessel and their already wheel-like shape made for easier transportation. An advantage to using oak is that it introduces hints of vanilla, almond, tea, tobacco, and clove into the wine. It also allows for some oxygen to slowly seep into the wine, which leads to a smoother mouth feel and increase in color.

French oak vs American oak? Good question! French oak tends to give off more subtle flavors and aromas, whereas American oak is a touch sweeter and gives stronger notes of vanilla.

New barrel vs recycled barrel? New barrels have a stronger more intense flavor imparted into the wine. After about four to six years, the oak gives off fewer flavors and can be used to store wine.

Timing in oak? There is no specific time allotment for each wine to spend in a barrel. It is up to the winemaker’s preference and depends on the grape variety and the strength of the wine going into the barrel. For example, Pinot Noir can be ready after one year in a barrel, a regular brunello di Montalcino must be aged for 4 years (two of which must be in oak by law), and Spanish Riojas can spend as much as 10 years in a barrel for the smooth, intense, vanilla characteristics Riojas are known for.

It is truly amazing how oak can affect our wine, and thankfully the winemakers out there understand the subtle art of barreling so that we can enjoy the many wonders of what oak has to offer.

 

 

MacNeil, Karen. “Bordeaux.” The Wine Bible. New York: Workman Pub., 2001. 40-45. Print.

“Oak Aging and Wine (Part 1).” “Oak Aging and Wine (Part 1). N.p., n.d. Web 21 Mar. 2016 <http://www.beekmanwine.com/prevtopah.htm>.

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What’s in a Wine Name?

Posted By: | In: Dated: February 25, 2016 | No Comments »

Quick Facts:

-          New World wines are usually named for the grape varietal used (or at least the predominant grape in the bottle).

-          Old World wines are usually named after the region they were made in.


Did you know that Pinot Noir and Red Burgundy are the same type of wine? Confusing, I know!

Most wines are named in two different ways:

-          The grape they are made from

-          The region they are made in

The wine name depends on where you are buying your wine. For example, in the New World wines (“newbies” to the wine making traditions: United States, Australia, New Zealand), the wines are named after the predominant grape varietal in the bottle. If Pinot Noir grapes were used to make 75% of the wine, and the winemaker blended other grapes for the remaining 25%, then you are drinking a Pinot Noir according to the New World rules.

The Old World wines (think places with a long history of making wine: France, Italy, Spain) are more traditional. A wine made mostly of Sangiovese in Chianti will be called Chianti instead of Sangiovese. Winemakers in the Old World stick to regional names because they feel the region has as much to add to the success of the wine as the grape.

 

 

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A Few Facts to Bring to the Table: Bordeaux

Posted By: | In: Dated: February 16, 2016 | No Comments »

Bordeaux VineyardQuick Facts:

-          Bordeaux: “au bord de l’eau” – “along the waters”

-          80% of wine produced is red


Bordeaux is the largest fine-wine region in the world. It is larger than all of Germany’s vineyards put together, and ten times larger than all of New Zealand’s vineyards. Bordeaux supplies about 700 million bottles of wine a year, 80% of which are red wines.  Known for wine that can age for many years, Bordeaux’s location is a huge factor in why the wines are so well received.

Located near the Atlantic Ocean, surrounded by three rivers and many small streams, water places a crucial part in the Bordeaux wines we know and love. The name Bordeaux comes from “au bord de l’eau” French for “along the waters”. Bordeaux vines benefit from the mild and balanced weather provided by the Gulf Stream-warmed ocean and three large surrounding rivers. The waters are aided by the pine forests to the south and west which block potential frosts, cold snaps, and summer storms.

Both red and white Bordeaux wines are usually a blend of two or more grape varietals in order to get the more complex flavors associated with the Bordeaux region. Not all grapes blend well together, but Bordeaux seems to have had the best blending techniques and recipes all figured out for quite some time!

80% of the wines produced are red. There are 5 red grapes used that are usually blended: Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, and Petit Verdot. The two main red grapes used are Merlot (fleshy and round) and Cabernet Sauvignon (structured). Merlot and Cabernet Sauvignon balance each other nicely, and the tannins of the cabernet sauvignon help act as a preservative, which is why Bordeaux wines can age for a long time.

White Bordeaux can be a blend of Muscadelle, Sauvignon Blanc, Semillon, and Ugni Blanc. The main grapes blended are Semillon (dry and heavy) and Sauvignon Blanc (crisp and floral). Semillon is known as the “soul of white Bordeaux” and when aged can becomes creamy with a hint of honey. The Sauvignon Blanc is the opposite of Semillon: wild and zesty. Together they create a beautifully balanced and complicated white wine.

 

 

MacNeil, Karen. “Bordeaux.” The Wine Bible. New York: Workman Pub., 2001. 118-23. Print.

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Our private label Grand Cru Chablis with Lenny’s crab cakes

Posted By: | In: Dated: June 17, 2015 | No Comments »

A great food and wine match up and the Chablis Grand  Cru Les Preuses is open for business  and drinking perfectly right now!

 

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Wine Shop Happenings: A Visit with Luca Martini di Cigala

Posted By: | In: Dated: June 12, 2014 | No Comments »

Luca Martini di Cigala - Bottle Signing at The Wine Cellarage

Luca Martini di Cigala – Bottle Signing at The Wine Cellarage

Here at our wine shop, we were lucky enough to enjoy a visit and tasting with Luca Martini di Cigala of the prestigious San Giusto a Rentennano, a family owned wine estate that lies in the southern most area of the Chianti Classico region. San Giusto a Rentennano is a certified organic wine producer and practices careful hand harvesting. The estate has been in the Martini di Cigala family since 1914, passed to Enrico Martini di Cigala in 1957 and then inherited by Enrico’s nine children in 1992. Today, six of the nine children are partners in the estate, including Luca.

Luca Martini di Cigala was a wonderful guest and brought us the estate’s 2010 vintage ‘Percarlo’ to taste! Among Tuscany’s most prominent red wines, Percarlo sits within the top tier and has consistently surpassed expectations since its inaugural release in 1983. Pure, 100% Sangiovese has perhaps never tasted so good. Percarlo is crafted from the estate’s very best Sangiovese grapes, which are hand selected bunch by bunch from the best areas of the family’s vineyards.

The precious grapes that make Percarlo are chosen from low-yielding vines, then pressed and macerated for a lengthy 18 days before an additional 20 months in barrique plus 6 months in bottle. The resulting nectar is bottled unfiltered for a truly pure expression. In the best years, only 1,600 cases of Percarlo are produced…The 2010 vintage for Italy is considered one of the best vintages ever.

My tasting note for 2010 Percarlo: A beautiful bouquet of rich red fruits, roses, exotic spices and herbal notes. On the palate, the texture is velvety with fine grained tannins. There is a mineral presence in the wine that gives great depth and energy. Approachable now, the classic structure makes this one for the ages!

Not only did we taste with Luca Martini di Cigala, he was kind enough to sign some of the large format bottles that we have for sale in our New York based wine store. In addition to signing our bottles, he also signed the original wood cases for our magnum bottles. These photo taken here in our temperature-controlled wine warehouse, where our entire retail wine shop inventory is stored in perfect conditions. More photos from the signing below…

Percarlo Signing

Percarlo Signing

Luca Martini di Cigala signing large format bottles of Percarlo

Luca Martini di Cigala signing large format bottles of Percarlo

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White Wines for Hot Summer Days

A refreshing glass of white wine!

A nice cold glass of white wine is perfect for these hot summer days. There are so many different white wines out there and so many different styles that it can get a little overwhelming and confusing. We hope that this will serve as your summer white wine guide and will help you to choose a varietal and style that perfectly suits your taste.

Sauvignon Blanc

In each region where Sauvignon Blanc is grown, the grape and resulting wine expresses a unique set of flavors and styles.  Sauvignon Blanc thrives throughout France, and especially within Bordeaux, where it is the prominent grape varietal in Bordeaux Blanc blends and the coveted dessert wines of Sauternes . The climate of Bordeaux allows the Sauvignon Blanc grapes to ripen more slowly than in other areas, giving a wonderful balance between acidity and fruit. The climate is also an important factor in the development of the wine’s aromas.  The flavors in these wines are fruitier than those from other regions in France. These wines can also age a bit more than the Sauvignon Blancs that are produced elsewhere.

The Loire Valley is the home of Sancerre, producing some of the most celebrated Sauvignon Blancs in the world. Sancerre is considered an elegant wine that is vibrant and crisp. Sancerre has good fruit and minerals, which combine to make a deep and complex Sauvignon Blanc. The fruit flavors that are typically present in Sancerre are from the citrus family, including lemon, lime and grapefruit. However, when the grapes are really ripe you can taste pear, quince, and apple.  The wines that are produced in Sancerre have a good acidity, making them among the most refreshing wines out there.

Sauvignon Blanc Grapes

California Sauvignon Blanc is made in a variety of styles, some of which were inspired by the regions of France.  Fume-Blanc is a “French look a-like” that came into being when Robert Mondavi  began using oak aging to remove some of the grassy flavors that were showing up in his California Sauvignon Blanc.

The flavors that are present in Sauvignon Blanc/Fume-Blanc, grown in California, tend to be minerally, grassy, and tropical. The wines that show more tropical fruits tend to be mixed with Semillon, which helps add ripe and aromatic fruit flavors. In addition, there are wines produced in California that offer citrus fruit aromas, showing notes of passion fruit, grapefruit, and lemon.  On the other hand, the Fume-Blanc style shows melon flavors, as well as some other tropical fruits.

New Zealand Sauvignon Blanc is very tropical and refreshing when the weather is really hot. There is also something about New Zealand Sauvignon Blancs that I really enjoy in general, but especially in the summer. Just like all Sauvignon Blancs that I have covered here, they are bright, refreshing, and crisp. Marlborough is the most well-known area in New Zealand where this grape variety is grown and produced.

A typical New Zealand Sauvignon Blanc is very aromatic with tropical notes of pineapple, passion fruit, grapefruit, melon, gooseberry, and other citrus flavors. Some of these wines can have grassy and floral notes too. The cool climate that the grapes are grown in allows for these flavors to be quite intense, but also gives a good balance between sugars and acidity. Moderate to high acidity is typical for these wines.

View all Sauvignon Blanc available on our website.

Chardonnay

Chardonnay Grapes

Chardonnay is the chameleon of the white wine grapes, having a variety of expressions depending on the region and the winemaker’s influence.   Chardonnay is one of the most popular and widely planted white wine grapes in the world.  Chardonnay is a native grape varietal to France’s Burgundy region.  Consumers always get confused when it comes to Burgundy – red or white. It seems confusing with the different appellations within a village, the many different growers within the same vineyard, and then of course you sprinkle in the negociant.  When it comes to White Burgundy, the first thing you need to know is that 95% percent of the time, the white wines produced there are made from Chardonnay! And Burgundy produces some of the finest and most age worthy Chardonnays in the world.  Depending on the area of Burgundy, the flavors that can arise range from citrus fruit to licorice and spice notes, and can be rich and creamy in style or very racy and brisk.   Chablis is perhaps the most distinctive expression of Chardonnay within Burgundy.  View all White Burgundy available on our website.

Chablis will always be 100% Chardonnay, no blending of any kind. Because of the cool climate that the grapes are grown in, Chablis is always refreshing and very crisp, but don’t let that fool you, Chablis can be aged.  Expressing a deep mineral character in its youth, the wine tends to softens with age and develop floral and honeyed notes.  Another typical characteristic of young Chablis is a green apple-like acidity, as well as a flinty-mineral flavor.

California is another popular Chardonnay producing region.  California Chardonnay tends to be fuller-bodied in style, filling the palate with rich flavors and textures.  Chardonnay is wonderfully versatile, which is why it works so well for all seasons!

View all Chardonnay available on our website.

Pinot Grigio

Pinot Gris/Grigio Grapes

Pinot Gris or Pinot Grigio is a mutant form of the Pinot Noir grape.  The grapes can actually have a purplish hue, although the wine produced is light in color. This is a wonderful warm weather wine and is sure to cool you off on a hot summer afternoon.  It tends to be light to medium-bodied in style and is usually very pale in color. It is extremely bright, crisp, and refreshing.  Pinot Gris thrives in Alsace, California and Oregon, while Italy is known for Pinot Grigio.  View all Pinot Grigio available on our website.

Italian Pinot Grigio is very bright and clean. It is very light in color and in body. Sometimes there is an effervescent feel to an Italian Pinot Grigio. This makes the wine elegant and delicate, which means you want to drink it in its youth.

Pinot Gris is a major grape varietal in Alsace, and is very different from the Pinot Gris/Grigio that is found everywhere else. These wines have very intense flavors, because of the long autumn season, which allows for the grapes to ripen very slowly. The Alsatian Pinot Gris is medium-bodied and can be aged for longer than those of Italy and the United States.  Alsatian Pinot Gris can have a nice spice flavor to it, which is unique to this variety.  In general, Pinot Grigio makes a great cooler for the hot weather!

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Summer Wines 2013!

Summer is finally here, which means that it’s time to fire up the grill and break out the best of summer – light, bright, refreshing wines!  There are several good summer wines that I would like to recommend. I would also like to briefly mention what makes a good summer wine! These wines have been selected, because I feel that they are great for summer BBQs and fun low key gatherings, but they are also great for other times in the year as well. I hope that you enjoy them as much as I have so far this summer!

The summer white wines that you want to buy for BBQs and gatherings are light, crisp, and refreshing.

Refreshing glasses of Sauvignon Blanc being served on a hot summer day!

The white wine recommendations are fruitier, but are not sweet. This style of crisp white wines is light and refreshing, especially when served well-chilled. These white wines can be great for a typical summery BBQ or party meal, like chicken or seafood, or they can be great for pre-main course snacks and appetizers!

Sauvignon Blanc is a great white wine for the hot days ahead! Sauvignon Blanc is perfect for summer, because it is typically a refreshing, crisp white wine variety. It can be a fruity white wine, but it can also be minerally and dry; there is a style out there for everyone.  Sauvignon Blanc is grown in various regions across the globe, including Bordeaux in France, Napa Valley in California, South America, South Africa and New Zealand.  Each of these growing regions lends a different character to the grapes and the finished wine, offering a lot of variety in Sauvignon Blanc flavors.  One of our favorite Sauvignon Blancs this summer hails from Napa Valley, the 2011 Mason Cellars Sauvignon Blanc Napa Valley ($15/btl).

The 2011 Mason Cellars Sauvignon Blanc is 100% Sauvignon Blanc. On the nose, this spectacular wine offers aromas of fig and exotic floral notes.  The flavors on the palate are of summer fruits including citrus, honeyed grapefruit, melon, and quince! Don’t let all of this fruit turn you away though, because there is good acid present as well, which places this amongst the best dry white wines.  This is really a great white wine and a great value, I would say that this is one of the best sauvignon blancs under 20!

Our second white wine recommendation for summer 2013 is the2011 Chateau Cantelaudette Graves de Vayres Blanc ($15/btl), a blend of white Bordeaux blend, which includes semillon, sauvignon blanc, and muscadelle.  This is a wonderful dry white wine type considered a fantastic Graves “look alike”, and Graves produces the best white wines in Bordeaux. This is not only a dry white, but a fruity white wine as well, which are two typical characteristics of Graves. The aromas consist of citrus and some florals. The palate is long and has flavors such as melon, citrus, and fig, with a touch of wood and minerals. This white wine will go perfectly with summer salads, seafood, lobster, and any kind of appetizer that you would typically have in the summer.

Once the BBQ gets started, a glass of red or rosé is perfect! The types of rosé wine that we are offering are perfect summer wines! ‘Do you chill rosé wine?’ is a commonly asked question, and the answer is yes. Also, I find that the more chilled a rosé is, the more uplifting it is on a scorching day. Rosé wines are light, crisp, refreshing, and can be a bit more full-bodied than some whites. Rosés are great for everyone, but they are also great for the person who loves red but wants a cooler drink on a hot day. There are many spectacular rosé wines that we are offering for the summer…two of them are mentioned below!

For a softer wine that still packs a punch, 2011 Saintsbury Vincent Vin Gris of Pinot Noir Carneros ($15/btl) is wonderful. It is a medium to full-bodied, refreshing pink wine made from Pinot Noir.   The wine offers zesty aromas and flavors of plum, apricot, raspberry and blood orange. On the palate, the wine is vibrant with bright fruit, but not overly fruity, and a touch of acidity to make the wine perfectly refreshing. The finish is satisfying and lasts long. After one sip, you’re left wanting more.

Food pairing for the 2011 Saintsbury Vincent Vin Gris of Pinot Noir Carneros is easy, because it goes with almost anything, with the exception of heavier red meats. You can serve this with your snacks or appetizers at your BBQ or party, but you can also serve it with the main course of chicken, fish, or burgers. The 2011 Saintsbury is truly a good summer wine that is crisp and refreshing and is a great value under $20.

For a crisp, lighter rosé wine, 2011 Ponzi Vineyards Pinot Noir Rosé Willamette Valley ($15/btl)is among our best wines for summer. Strawberry, orange zest, spices that build over time, and white flowers appear on the nose of this pink wine. This is a dry rosé wine on the palate, but it also has plenty of fruits and other surprises as well.  On the palate, red berries and citrus fruits make an appearance, followed by a good clean finish with some floral notes at the very end.  Ponzi Vineyards Rosé is a lively and fun rosé for any occasion during the summer and it is a great value too.

Your typical light summer fare will go particularly well with the 2011 Ponzi Vineyards Pinot Noir Rosé. For example, I would recommend any kind of summer salad, like potato salad or a roasted vegetable salad tossed with citrus vinaigrette. Other salads that are ideal rosé pairings include baby spinach and arugula with a summer fruit and nut blend, tossed with a light summer vinaigrette. Risotto with fish and veggies is also a great summer dish to pair with rosé.  Chicken or seafood dishes will go spectacularly as well. Mediterranean style food is perfect since you want to keep it light and simple when serving a lighter style of rosé.

 

Any wine with bubbles makes a great summer wine.  Bubbly is always so versatile and you can have it before, during, or at the end of a meal! However, not everyone wants to spend the money for true champagne, which is why Prosecco is a great bubbly option.

The Prosecco grape originated during Roman times and is one of the oldest grapes in Italian history. Its origin and name can be traced back to the town of Prosecco in Trieste.  Prosecco grapes are transformed into sparkling wine using the Charmat method in which stainless steel tanks and yeast are utilized to produce a natural second fermentation. The process takes approximately 60 days depending on acidity, residual sugar and pressure. The Charmat method allows Prosecco to preserve its original flavors and perfumes longer. Prosecco is traditionally a dry wine with hints of apple and citrus.

NV Lamberti Prosecco Extra Dry ($16/btl) is a great bottle of Prosecco. It has notes of white peach, lemon zest, and smoke on the nose.  For the palate it offers great flavors of granny smith apples, sweet spices, and floral notes. The finish is long, which leaves your mouthwatering and wanting another sip! It is dry, crisp, light, and oh so refreshing for these hot summer days ahead. Also, if you like a good dry white, then you will love this bubbly.

Pink bubbles are always fun for a celebration, but in the summer time, there is just something extra nice about them. If you want a sparkling Champagne rosé for a great price, NV Champagne Laherte Freres Brut Rose ($38/btl) is a wonderful choice. The red fruit and strawberry flavors are really what make this rosé Champagne the finest summer bubbly!

The best red wines for the summer are elegant in style…wines such as Pinot Noir and Beaujolais.  Today Beaujolais is a wine that has depth, concentration, great structure, good balanced acidity and length. These wines are more like Burgundy than ever before. The days of carbonic maceration are practically gone. Today the serious producer treats the Gamay grape just like its counterpart, the Pinot Noir. The result is a wine that has wonderful fruit (but not too fruity), structure and length.

2011 Domaine du Vissoux Beaujolais Cuvee Traditionelle Vieilles Vignes ($14/btl) is, in my opinion, one of the best wines under 20, for its variety. It has such interesting flavor combinations that really get your taste buds excited. There are flavors of Middle Eastern spices, plum, red licorice, and black cherry. The nose is quite different than what you would expect with the flavors though. On the nose you smell woodsmoke, cherries, raspberries, and the minerals from the soil. This red wine is definitely vibrant and playful with good minerality, a fine core, and a finish that will impress you.

As a red wine lover, finding a good red wine for summer is a must for me!  Finding a great red wine like the 2011 Domaine du Vissoux Beaujolais Cuvee Traditionelle Vieilles Vignes is a real treat!  I recommend trying this great red wine under 20 as soon as possible.

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Ideal Wine Storage Conditions

Posted By: | In: Dated: June 6, 2013 | No Comments »

You have carefully chosen the wines in your collection, devoted your precious time to researching producers, vintages and styles, and invested your hard-earned money.  Now that you have those coveted bottles, you want to give them the best home possible and insure that they live up to their full drinking potential. Some wines will age gracefully for decades given the right environment, while others should be consumed sooner, rather than later.  It is important to evaluate your collection and may be helpful to organize it based on whether you should “drink sooner” or “drink later.”  Here are five main principles and tactics to integrate into your wine storage plan…

1. Keep It Cool – Temperature is supremely important to the longevity of your wine collection.  Just like the food in your refrigerator, wine is perishable and keeps for much longer when in a cool environment with a constant temperature between 50 and 59°F (10 and 15°C).  Fluctuations in temperature can cause permanent damage to your collection.  Keeping wine in too warm a room, or in a room that changes in temperature, such as a kitchen, will literally cook the wine.  Keeping wine too cold can cause the corks to shrink and harden, allowing air into the bottles and resulting in stale wine.

2. Limit Light Exposure – Keep your wine in a dark place.  Wine is as sensitive to light, as it is to heat.  Sunlight and artificial light are equally damaging and will heat the wine, causing premature aging, unpleasant aromas and off-flavors.

3. Movement Agitates – Allow wines to lie peacefully.  Frequently moving your wines will disturb their aging process.  Keep your collection in quiet place that is free of vibrations.

4. Lie Them Down – Keep your bottles on their sides so that the corks are always in contact with the wine.  This will keep the cork moist and prevent it from drying out and letting in damaging air.

5. Humidity Is Huge – Controlling the humidity in your wine storage space is of the utmost importance.  A constant humidity level around 60% will keep corks from drying and, in turn, minimizes wine evaporation.

Whether you are installing a wine cellar in your home, already have a cellar and looking for ways to improve it, or are searching for the perfect wine storage facility, these rules of thumb will keep your collection in the best possible condition.

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