August 4 2006
2005 Cloudline Pinot Noir
Holycow! I gotta go out and get a case. The 2005 Cloudline Pinot Noir has beenreleased!
Howdo I know this? Oddly, the wines releasehas been in a small, local high-end grocer’s weekly circular, and two localwine shops outside signage and email newsletter.
Onewine shop exclaimed:
“Ithas returned!! We couldn’t get our hands on any for four months after it flewoff the shelf.”
Apparentlysomebody’s getting spiffed to sell this one through.
Fortunately,a wine shop around the corner from me priced it, initially, at $17.99 and thenthe next day I saw the wine on the same sign priced at $15.98. There’s nothing like a little competition totighten up the mark-up.
Imean, honestly, there are 204,000 bottles or 17,000 + cases of this stuff. It’s not like … like an allocated Silver Oak(which I’ve heard runs up to 60,000 cases). Maybe that’s not a good example …
Mypoint is, sometimes the chaste amongst us don’t want to do the hype! But, sometimes that sells. And, money as an incentive usually helps, aswell.
Thisis well-made wine, I had the 2004 by the glass at a nice bistro in the springtime. But, I also think that there’s somuch crap Pinot on the market that a decent one surprises people.
Asfar as I can tell, Cloudline is something of a negociant brand created by acompany called Dreyfus, Ashby & Co. that handles its own distribution. Which makes sense because a newer negociant brandlike this would have richer margins and the ability to give a deal toretailers.
Thewine is consulted on by Veronique Drouhin-Boss, who has been turning outanother nice Pinot from Oregon—the Domain Drouhin that Ifortunately received as a holiday gift from a co-worker and promptly quaffed onChristmas Eve.
Keepon this in your local market, it is a pretty good value for a pinot, especiallyif marked down from suggested retail at $19.
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August 4 2006
New World
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August 3 2006
Wine Blogging Wednesday Postscript
I’vebeen reading a book called “Heat” which follows like 10 other media items—booksand movies called “Heat” which should make one somewhat skeptical of the valueof a book with a completely unoriginal title.
Thatnotwithstanding, this book is a first person account of a journalist thatstarts a magazine piece for The New Yorker on Mario Batali, noted foodie chef, andlast seen, well, pretty much every Sunday on the Iron Chef on the Food Network.
Whathappens in between the magazine piece and the Batali interview(s) is basicallythe development of a book that chronicles the author’s stint in the kitchen atBabbo—Batali’s piece de resistance restaurant in his food empire—a comicallyunflinching look at Batali himself, his genius, his demanding yet genial “youidiot” manner and Italian cooking’s historical place in European history.
It’sa good book, and I’m not even done yet. And, as a sidenote, what it does, that the Robert Parker book I reviewedlast week doesn’t do, is provide first person quotes from Batali that flesh outhis personality into three dimensions. In a quasi-biography, it’s the difference between a press release and awell written news article.
Oneof the interesting thing the book fleshes out, besides Batali’s ability to consumemass quantities of wine, is the absolute foul language, ribald and gallows humorthat takes place in a kitchen—any restaurant kitchen—which now makes all thesense in the world.
Itmust be some type of personality trait that draw people to the lifestyle andthe excess.
Myneighbor is a chef of some repute in Indianapolis i.e. he has a following. And,like Batali, my neighbor is a p.r. machine—certainly on a smaller scale, in amedium size market, but an absolute machine. He’s in the paper, on a radio show, doing a non profit benefit, or inthe monthly Indy food magazine literally every other week. And, his niche is authentic Italian. And, his favorite restaurant in the world isBabbo. And, he comes off as a completelycharming, warm, engaging food obsessed guy.
Ifyou catch him in the yard, though, which is too rare for this neighbors taste, heis a cigar-chomping, cussing til you turn blue ‘Chicken Little’ who you would think lost his dogthat morning.
Thecontrast between public persona and private neighborly persona is interesting,if not startling.
But,like Batali, we all have our warts and my neighbor can flat-out cook.
Onthe side, said neighbor sells homemade marinara, mozzarella balls, red winevinegar from a culture brought back from Italy, pesto, pasta and the likeat a Farmer’s Market.
Thisis a long build up to say I happened to have my Cheverny from the Loire Valley,the remaining bottle from Wine Blogging Wednesday, today with a Caprese saladmade from the first tomato’s from my garden, my neighbors mozzarella and hisred wine vinegar. And, the wine wasbetter on day two.
Despitemy challenges in getting around to and into the French white, I think I’llfinish the <multiple expletives deleted> bottle while reading “Heat.” Mario and my neighbor would be pleased.
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August 2 2006
Wine Blogging Wednesday #24 - Loire Valley Whites
Wine Blogging Wednesday celebrates its 2nd birthday today. Alder at Vinography is the honorary host for the b-day party of sorts and he selected a white wine—any sort, any vintage from the Loire Valley.
What a perfect opportunity for Good Grape to get in the act for WBW and participate.
A Loire white is a bit of a double-whammy for me—I drink 90% US/5% Italian/5% crazy Trader Joe’s Int’l wines and 98% red wines. Not so much on the whites and not so much on the French vino.
So, this was a good opportunity for me to learn something along the way ... I thought.
By nature, I do a ton of research. If there’s something I’m interested in I read, read, read. I like to know what I’m talking about and I’m big on the backstory. I like context. As my brother says, "Some people ask what time it is, and some people want to know how the watch is made." I usually want to know what time it is, and later I figure out how the watch is made. And, for precisely that reason I don’t drink french wine—because I’d be reading books til 2011 trying to figure out French wine. And, frankly, I’ve got other things I’m trying to decode first.
But, folks, I’m taking my clothes off and getting naked here for a second (figuratively speaking) because I’m cop’ing to the fact that I don’t know anything about French wine—outside of a topical understanding that comes by proxy when you follow the futures market. But, besides that, I know virtually nothing. Zip, zilch, nada, zero.
Maybe my Loire Valley white will help me ease me into the process.
I go to the wine shop and ask the Australian speaking chap if the Pouilly-Fuisse in my hand comes from the Loire Valley. He says "yes." He says "yes" hesitantly—hesitantly enough that I do a double-check at the counter. "Ah, of course ... Burgandy region. Yes, I see the Loire’s ...," I said. I did not, however, sell out my Australian friend who was busy dusting the Greek wines at that point looking furtively at me to "be cool"—it was the kind of look that said, "I’m new and I already screwed up once this morning, please don’t call me out," which I obliged. I didn’t know anything, how could I hold him responsible?
The wine I picked out is called a Cheverny and is a 60% Sav. Blanc. 40% Chardonnay blend from the central Loire Valley. Alder suggested a Chenin, which I happen to enjoy, but alas, I had to make do with what was available. It’s imported by a company called World Shippers & Importers Co. (who, as far as importer web sites go gets the luddite award for technological inferiority) and went for a cool $12.99—$20 cheaper then the Pouilly-Fuisse I had in my hand, too.
But, here’s the rub as I’m trying to do my research so I know the backstory to this wine ... I find out that Cheverny is an appellation in the Loire Valley. And, not only that, but it’s a Chateau, too.
Long story short, I have no idea who makes this wine, it appears to me to be a co-op wine, but I’m more confused then when I started.
Beau at Basic Juice has a piece on Cheverny here.
My notes for the wine say—despite the fact that I have no idea who makes it—: Strong, pleasant nose with pear and pineapple. Bracing, dry, tangy and elegant, this is a sleek wine that is pleasant and would pair well with a summer salad, a light pasta or fish. It’s a wine that lingers ...
Meanwhile, I’m wondering why I didn’t start with Wine Blogging Wednesday LAST MONTH when it was barbecue wine. A Zinfandel—that I can figure out.
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August 2 2006
The Sister Kiss—Indy International Wine Competition
It’sofficial. The Indy International WineCompetition released the results of the competition on Tuesday, August 1st.
And,the Chair of the Competition, Dr. Richard Vine, who not so secretly pined toascend from the #3 position amongst wine competitions behind
San Francisco and Los Angeles said,
"Downdeep in my soul, I’d really like to throttle San Francisco and Los Angeles."
Alwaysa flyover state and now we’re kissing our sister?
Indyhad 3859 entries. But, I’m not sure we’reactually coming close to a tie.
Thismight be an upset on the order of the 1976 Judgement of Paris.
Whereis Steven Spurrier when you need him?
Thequalifying benchmark for that largest competition is the number of entries and San Francisco reported about 3200 fromtheir judging in January. In the same interview Dr. Vine referenced 3900 as the mark to beat. But, that3200 would give Indianapolis an Ohio electorate size win of 659 votes, er, wines.
Onethings for certain, though, the San Francisco competition knows how topromote themselves because they refreshed their content on August 1st,likely in anticipation of a bunch of Google searches for “Wine Competition.” And, they have their own promotional website: www.winejudging.com
Thebest of show Grand Champion was a … Canadian wine … Mission Hill Family Estateand their Five Vineyards Riesling Ice Wine. I think Mission Hill is akin to Canadian wine like Mondavi is to California—kind of iconic.
Thered wine champion was a Sonoma winery—Martin FamilyVineyards and their ’03 Petite Sirah.
Martin 2003 Estate Petite Sirah, Dry Creek Valley, Sonoma County
Our 2003 Dry Creek Valley Petite Sirah is dark, rich and concentrated. With flavors of luscious ripe wild berry and cassis, compelling aromas of vanilla-scented oak, this wine is smooth textured, with hints of spice and dark chocolate. It is finished with depth, complexity, and a nice balance of suppleness. Like drinking a red velvet theater curtain.
Ifyou’re looking for a bargain, the ’03 Dancing Bull Merlot (priced nationally atunder $10) won a Concordance Gold medal. Methinks Jerry Shriver, the wine reviewer from USA Today and a judge atthe competition, will soon be issuing a review of this on his under $15 wineblog.
Inmore distressing news, the ’05 Yellowtail Pinot Noir also won a ConcordanceGold.
Groan.
Weought not to reinforce 7.5M cases of wine and grocery store end-caps.
Though,in their defense, only 116 wines out of 3859 (3%) scored a Concordance Gold soit must be pretty decent.
Indiana wine did modestlywell. Huber winery from Southern Indiana did pretty well with inthe national and Indiana commercial competition. Huber, generally, plays Tubbs to Oliver Winery’sCrockett in Indiana, so it’s nice to see themtake center stage.
Youcan find full results here.
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Page 7 of 8 pages « First < 5 6 7 8 >
Wine Blogging Wednesday celebrates its 2nd birthday today. Alder at Vinography is the honorary host for the b-day party of sorts and he selected a white wine—any sort, any vintage from the Loire Valley.
The wine I picked out is called a Cheverny and is a 60% Sav. Blanc. 40% Chardonnay blend from the central Loire Valley. Alder suggested a Chenin, which I happen to enjoy, but alas, I had to make do with what was available. It’s imported by a company called World Shippers & Importers Co. (who, as far as importer web sites go gets the luddite award for technological inferiority) and went for a cool $12.99—$20 cheaper then the Pouilly-Fuisse I had in my hand, too.
Our 2003 Dry Creek Valley Petite Sirah is dark, rich and concentrated. With flavors of luscious ripe wild berry and cassis, compelling aromas of vanilla-scented oak, this wine is smooth textured, with hints of spice and dark chocolate. It is finished with depth, complexity, and a nice balance of suppleness. Like drinking a red velvet theater curtain.
