I'll Have the Cheapest, Monsiour Sommelier

It's a common knowledge in the restaurant world that the best-selling wine on the list is almost always the second cheapest offered. The truth of the matter is, even at a nice restaurant, most people want cheap . . . without looking cheap. Hence, the popularity of the second cheapest. There's no problem with not wanting to look cheap, but the sad thing is, there's typically not a big difference between a $30 bottle of red and one that's being sold for $32. In fact, there's a pretty good chance that you might actually prefer the $30 variety better than it's slightly-more-expensive counterpart.

The Wall Street Journal has a cool article up on their site discussing this very issue. Who's to say that the cheapest equals the worst? One person quoted in the article points out that if you're dining at a decent restaurant, they aren't going to put an undrinkable wine on the list anyway. If you're looking for a quick, entertaining read, follow the link above.

Paul Giamatti Laments Passing on Wine-Related Chances

Following the massive success of Sideways, all around good guy and mopey mugged actor Paul Giamatti was offered a slew of wine endorsements. Unfortunately for him . . . he passed on them all. Who could have known that the film would single handedly change the face of the American wine industy, catapulting Pinot-Noir to the new "must have" in every housewives kitchen? Alas, the opportunity came and went, and now he's looking back with more than a little regret. Check out this hilarious Sideways related quote from an article in The Gazette -

"People are always pushing Merlot on me... everybody thinks it's hilarious ... and they think nobody's ever done that before."

Man oh man, what I wouldn't give to be a fly on the wall when he has to hear that line over and over again. Ridiculous.

Finding Love at Wine Class

I just came across a super-interesting wine related story out of Philadelphia . . . wine class is a great place to meet women. According to a press release that went out today, Philadelphia Magazine handed out one of there annual Philly awards to the Wine School of Philadelphia for being the best place to find a date.

A very eloquent excerpt from the release:

The magazine underscores a very compelling truth to the school's success. The romance of the vine can sometimes bloom into more ardent forms of love. "Philadelphia Magazine says the school is one of the top places to fall in love," says Keith. "Even in an academic setting, wine is the elixir of joy."

Ah, the elixir of joy. It's got a nice ring to it, doesn't it?

What's Biodyanamic, Anyway?

Biodynamic wine-making is a growing tend in the wine industry. It's like organic wine . . . just stepped up another notch. Check out an excerpt from an article I recently came across on the subject:

"Biodynamic farming is based on the precise observation and an attempt at balance of nature, a concept originated by the early Twentieth Century Austrian philosopher Rudolf Steiner. So, biodynamic wine is not only 100% organic, in addition, the grower has gone beyond to try to bring the farming process more closely in tune with nature. For instance, biodynamic wine growers may make their own compost and/or watch the stars and planets to time what they do."

The same website also provides a great list of top, delicious biodynamic wines that are great to get you started. If you're into the organic thing, this is a list that's definitely worth having a look at.

Wine 2.0 Expo

Wine 2.0 is a progressive organization that encourages and fosters blending the line between wine and technology. They are the sort of organization that encourages new ideas about how wine should be made, bottled, labeled and marketed - and this Fall, they're coming to New York. The Wine 2.0 expo brings together a host of virtual wineries, marketers, and websites that are all dedicated to taking wine online. Here's an excerpt from the Press Release that went out earlier this week -

"Wine 2.0 New York is the showcase for the emerging companies and wineries that are reinventing how wine is made, marketed or sold. These forward thinking companies, combined with new players from the web 2.0 space are the cutting edge of wine sales and promotion. said J. Smoke Wallin, Chairman of Wine 2.0. "We are excited to have the strong support of our key partners including Webster Hall Digital, Wine Library TV and Web 2.0 Expo." he continued. Wine 2.0 New York sponsors include WineLibrary.tv, Cameron Hughes Wine, Corkd, eWinery Solutions, Foster's Wine Estates, AmericanWinery.com, RadCru, Snooth and The Tasting Panel magazine with many more wine and tech industry companies and wineries."

I'm thinking this could be a very exciting event to check out. If you're in the New York area come Fall - you might want to have a look at their website for more info.

When Wine Goes Bad - or Bubbly, Anyway.

I just came across an interesting and brief "ask the expert" question in The Seattle Times Food and Wine Section. The reader says that there have been a few times, when dining out, that they've ordered a bottle of red wine that bubbles on the tongue. The question, is if it was the right move to send the bottle back and also, what might be the cause of such a phenomenon.

The answer was both helpful and informative. Apparently, when it comes to red wine, bubbling is generally a sign of un-planned secondary fermentation. It probably comes from the wine being poorly corked or another similar situation. It's a mistake on the part of the vintner, and certainly more than a justifiable reason to send back a bottle of wine. Included in the answer is an interesting side note - secondary fermentation can actually be very dangerous. When it occurs, many times the cork is pushed out of the bottle from the pressure, and in an extreme scenario . . . the bottle can actually explode. Yikes, who knew drinking a moderately priced Pinot Noir could be so dangerous?

She Knows Desert Wine

She Knows, a sort-of all-encompassing online women's magazine has a great feature up on desert wines. The run down - desert wine is great. It tastes good, it's perfect for after dinner, and there's a lot more variety than you might expect. The writer of the article, Michele Thompson, discusses the subject at length, explaining the difference between standard desert wines, ice wines, late harvest wines and sauternes. I've posted a link to the article at the top of my post, but have a brief glimpse at the intro to wet your whistle.

"Wine is rapidly becoming the drink of choice among Americans. Not only is the number of people drinking wine increasing, the number of wines on the market is also on the rise. Experts estimate that, by 2015, Americans may even drink more wine than the French! No doubt you are familiar with the usual reds and whites, but did you know that there is also a category of wines that are sweet enough to replace your favorite dessert? Dessert wines are luscious after-dinner drinks that will linger on your palate more deliciously than any mousse, cake, or pie. You’ve got to try one! Read on to learn more about these lovely sweet wines."

NFL Hates Wine (Apparently)

Officials of the American National Football League have given official rebuke to Green Bay Packers Cornerback Charles Woodson for "endorsing" his new wine during an interview. According to the football league's code of conduct, no player is permitted to endorse alcoholic beverages. Woodson, who is a self-proclaimed oenophile and one of the stars of the Packers, was chastised after giving an interview at the release party of his new wine -24 by Charles Woodson.

I guess there is a part of me that understands why the league would go out on a limb to publicly criticize the interview, but really? There's a huge difference between discussing a tasteful wine label you've put a lot of time and effort into and being paid a million dollars to have your mug slapped on a Bud Light commercial. Nevertheless, the official slap on the wrist won't stop the player from putting his new wine on the market. It's a boutique label, planning to only bottle a little under 1,000 cases this year.

Wine for the Doctor

There's an article today on The NY Times website about the commonly asked question - "What type of gift do you give the family doctor?" Their answer was a surprise to me, but a nice idea nonetheless - give the gift of wine! The article/blog post discusses two prominent wine writers discussing the doctor gift dilemma, and the reasoning behind giving the gift of vino to your favorite physician. Here's a bit of the post, but follow the link above for the whole she-bang.

The columnists said much of their reader mail comes from doctors, so they already knew doctors love wine. But they also learned that a gift of wine from a patient is not uncommon. While doctors appreciate great bottles, they are more touched by gifts of wine that have some special meaning to their patients, such as a bottle from a special trip, from their own cellar or from their home state or country.

On Naming Wine

Did you ever wonder how the name of your favorite wine was chosen? Sure the Lafite's and the Dom's are named after the vineyard - that's simple. But what about the growing trend of schticky marketing of wine. It may not have started with Aussie wine Yellowtail . . . but they certainly fanned the flames of the idea. Crusing through your local wine shop these days you'll see all kinds of crazy names. From Red Truck and Little Penguin to Bad Habit and Cat Pee - vintners are going above and beyond the call of duty to draw consumers eyes to their bottles.

The formula that seems to work is quirky name + quirky label = sales. This rant was sparked by an interesting article published recently in The St. Helena Star that spends a lot of time examining the wine-branding process and interviews some of the more succesful players. If you're looking for a little insight into how some of the more outrageous wine images were chosen, you should definitely check it out.

Online Vino Ads Still Illegal in France

I just finished reading an extremely interesting article on Decanter's Website discussing a recent vote in the French Senate. The lawmakers sat down this week to vote on whether to legalize Internet advertising in France for wine and other articles. Unlike here in the US, apparently marketing booze over the information highway is a no-go. Who would have thought?

Subjects interviewed for the brief article pointed out that allowing Internet ads for wine would help to give smaller vintners a chance to expand business where they wouldn't typically have a chance. I'm shocked and a little amazed that it's not allowed in the first place, but I guess you learn something new everyday.

Another Cool Wine Gadget

I just came across another nifty bit of cutting-edge wine technology on Cnet.com. This gizmo, called the soWine Bar from EuroCave allows you to vacuum seal and preserve two bottles of opened wine, simultaneously - for up to seven days. By inserting the bottles and pressing down the pump on the top of the apparatus, the soWine Bar creates a vacuum seal that slows oxidation and keeps your opened bottles of vino good to go for days into the future.

The idea in and of itself isn't that groundbreaking. There are a lot of gadgets out there that keep wine fresh for days after opening . . . but the cool thing about this one is that it maintains perfect drinking temperature for both of your bottles - even if their ideal temperatures are different (ie, one's a red, one's a white). Pretty cool, right?

The soWine Bar

Just a Little More on Summer Wines

I know it's been a hot topic here the past few weeks, but what can I say . . . it's really hot here in New York, so Summer wines have definitely been on the forefront of my mind. Today I came across another great article on finding great summer wines, this one coming from Bloomberg.com. John Mariani writes a great little piece encouraging readers to try new things during the summer, and his adventurousness pays off at his summer barbeque's. Check out a brief excerpt from the start of the article, or follow the above link to read the entire thing.

"The most satisfying thing about tasting and writing about wine is discovering a wonderful bottle you hadn't expected much from or known much about. Particularly in summer, when I'm not ready to break out a Lafite-Rothschild to go with the hamburgers and hot dogs out on the grill, I like to pick something I've never tried.
If it turns out to be awful, down the drain it goes. If it turns out to go well with the food, I'm content. And when I find it's much better than expected, I'm downright exultant. These are really the wines I want to tell people about -- none of them very expensive. Here are five I'm enjoying this summer."

A Great Summer Wine Guide

Seeing as it's now mid-July and New York has officially plunged into the depths of heat and humidity for the long-haul, I've decided this balmy Friday afternoon is the perfect time to highlight another great summer wine guide. This guide, which comes from Campus Connection Online, is great because not only does it discuss what types of wine are best to drink in the summer heat, but also much misunderstood etiquette surrounding bringing vino to traditional summer gatherings like Barbeque's and Brooklyn roof parties. Check out an excerpt:

"Nothing beats a warm summer night spent eating grilled cuisine and drinking good wine with close friends and family. To maximize your eating and drinking pleasure this summer, follow this wine guide for general food and wine pairing tips and advice on what kind of wine to share at your next cookout."

Follow the link above for the entire article. Have a look, enjoy, and treat yourself to some delicious food off the grill and a chilled bottle of wine this weekend!

Governor of New York: "It's OK to Drink in the Morning"

David Patterson, the Governor of New York, signed a bill this week that will allow NY wineries to begin their tastings on Sundays at noon - a full two hours earlier than previously permitted. The bill was designed to give a boost to vineyards look for a pick-me-up in this struggling economy. Moving the legal booze service hours up to earlier in the morning means that wineries can also begin tours earlier in the day as well.

The previous laws have been something of a thorn in the side of vineyard owners in the past. Have a look at an excerpt from a report based out of Buffalo -

"A quirk in state law was letting wineries sell bottles at 10 a.m. on Sundays, but they couldn't let buyers taste or drink the wine on their premises until noon.

Winery owners like Michael Von Heckler of Warm Lake Estate in Niagara County say those additional two hours could make a big difference, especially on what can be the busiest day of the week for wine tasting.

"We have people coming in at 11 o'clock or 11:30, and we have to tell them we can't serve them. They can buy wine, but we couldn't serve them before noon, so I think that's important especially for people who travel long distance," Von Heckler said."

Coming Soon - California Wine Month!

This is hot off the presses, Gov. Arnold Schwarzenegger of California has just announced that this September will be the first official California Wine Month! What does that mean? I have no idea! Well, I have some idea - thanks to this article just published on The Wall Street Journal's digital network, Market Watch. According to it, the governator announced a series of California events designed to celebrate and bask in the glory of Sanoma Valley.

Granted, the area is one of the largest produces of vino in the world and they do bring in approximately $19 Billion dollars in sales per year . . . but is a month really necessary? I mean, we've got a month for everything these days, and soon we're going to either A) run out of months or B) kill any significance more legitimate celebrations had in the first place. If you're interested in the latest news on Cali Wine Month and all the attached festivities, follow the link above.

Wine and Eggs = Match Made in Heaven

So I guess when it rains it pours (pun intended) over at Eric Asimov's NY Times wine blog, The Pour. Yesterday I featured his post on chilled white wine, and today I've come across another wildly entertaining post on the merits of pairing wine with - of all things - scrambled eggs. Follow the link above to read the entire post, but check out a short excerpt in the mean time.

"Even cooked slowly, the eggs don’t take too long, maybe five minutes. As they began to coalesce I took them off the flame and spooned them onto plates. With the bagels and a salad we had ourselves a perfect late dinner. The only question was, what to drink with them?
The easy answer would have been Champagne. Eggs go beautifully with Champagne, which is why it is such a brunch staple and was served in the wee small hours back in the days when omelets used to be served as midnight snacks. Beer would have been another fine choice. Still wines, though, are said to be difficult matches with eggs, which I’ve read can make many wines taste odd and sharp."

Putting Reds on Ice

Following the refrain of "It's hot outside and we want red wine in the summertime," NY Times Wine Editor and sometimes blogger Eric Asimov chimed in this week about the merits of breaking taboos and chilling red wine. I'll be the first to admit it, I've seen a few of my rural-dwelling friends and family members drinking a cheap glass of red with an ice cube in it - and I've met them with an appropriately snotty scoff. This is considered "low class," ruining the integrity of a red wine - but Asimov discusses the subject from a different angle - chilling the wine appropriately, doing it with the right varieties and ultimately - doing it right.

Drinking red wine chilled can be the perfect solution to someone trying to satiate a complicated palate and refresh themselves in the same instant. Over at Asimov's wine blog, The Pour - he goes on a two page tear explaining the finer points of how to choose the right red to chill in the heat. He opts for a lighter, more graceful Zinfandel, or even a lighter-bodied Pinot Noir. It's a must-read piece for the oenophile in the summertime, and a perfect companion for the old fashioned American grill outs so popular this time of year.

Chill Wine in an Instant

Cnet.com ran a feature in their Appliances and Kitchen Gadgets section today on a nifty little wine-related gadget. A few days ago I ran a piece on the magnet system that ages wine in a matter of minutes, well, this latest find apparently chills any bottle of wine instantly - as you pour it.

The Ravi Instant Wine Chiller looks a bit like a large pouring spout cum wine topper, but is fully equipped with cooling material that chills the wine on the way out of the bottle. Have you ever seen a freezer pack that keeps food cold for hours at a time? Well, the principle with the Wine Chiller is the same. It's stored inside your freezer, where the cooling materials freeze. The apparatus is made from stainless steel to ensure it doesn't taint the flavor of the wine.