December 30, 2008
Walmart announced that, sometime in 2009, it will begin offering customers a new discount item ——  Walmart’s own brand of wine. The world’s largest retail chain is teaming up with Ernest & Julio Gallo Winery of California to produce the spirits at an affordable price, in the $2 - $5 range. Wine connoisseurs may not be inclined to put a bottle of Walmart brand into their shopping carts, but “there is a market for inexpensive wine,” said Kathy Micken, professor of marketing at the University of Arkansas.“But the right name is important.”Customer surveys were conducted to determine the most attractive name for the Walmart wine brand. The top surveyed names in order of popularity were: 10. Chateau Traileur Parc9. White Trashfindel8. Big Red Gulp7. World Championship Riesling6. NASCARbernet5. Chef Boyardeaux4. Peanut Noir3. I Can’t Believe it’s not Vinegar2. Grape Expectations1. Nasti Spumante

Walmart announced that, sometime in 2009, it will begin offering customers a new discount item ——  Walmart’s own brand of wine.

The world’s largest retail chain is teaming up with Ernest & Julio Gallo Winery of California to produce the spirits at an affordable price, in the $2 - $5 range. Wine connoisseurs may not be inclined to put a bottle of Walmart brand into their shopping carts, but “there is a market for inexpensive wine,” said Kathy Micken, professor of marketing at the University of Arkansas.

“But the right name is important.”

Customer surveys were conducted to determine the most attractive name for the Walmart wine brand.

The top surveyed names in order of popularity were:


10. Chateau Traileur Parc
9. White Trashfindel
8. Big Red Gulp
7. World Championship Riesling
6. NASCARbernet
5. Chef Boyardeaux
4. Peanut Noir
3. I Can’t Believe it’s not Vinegar
2. Grape Expectations
1. Nasti Spumante
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December 25, 2008
Merry Christmas - Celebrating w/ a 3liter of Rombauer 2002 Chardonnay

Merry Christmas - Celebrating w/ a 3liter of Rombauer 2002 Chardonnay

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Cheers!

Cheers!

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September 11, 2008
I just finished the new book by Alice Feiring titled The Battle for Wine and Love OR How I Saved the World from Parkerization. Quite a controversial title that takes aim at Robert Parker Jr… . . The first two chapters bring up some very interesting points on how wine is manipulated by the wineries. The use of natural yeast versus industrial yeast in fermentation.  According to Feiring, industrial yeast insures that fermentation will start and finish when the winemaker wants it to, not according to the whims of nature.  There are now more than 150 designer industrial yeasts on the market that a winemaker can choose from to provide specific flavor  characteristics.  Do you want strawberries?  Done.  Cherry?  Sure.  Cocoa?  Absolutely. Boosting the color of the wine via a grape additive called Mega Purple. Micro-oxygenation - A low-tech process where a slender wire pulses bubbles of oxygen into the barrel.  It strips away some of the tannins that naturally come from the seeds, stems, and skins of a grape. How about obtaining that oaky vanilla flavor without barrels?  Sure…throw in oak planks or tea bags of oak dust or chips. Reverse osmosis - Often used to reduce the alcohol content in wine.  Why?  Wine with an alcohol content over 14% is taxed at a higher rate of fifty cents a gallon. So what should be done about this?  Feiring argues that more transparency is needed and wine labels should list all the additives and processes used.  If you use chips or dust to obtain that oak flavor, then put it on the label.  I’ll support that. What I didn’t like about this book is the aggressive attack on Robert Parker Jr. and his wine newsletter The Wine Advocate.  Is the purpose to bring down Parker or elevate the author? The author’s argument is that winemakers are moving away from the traditional method of winemaking to please the palate of Parker.  Could it be that people prefer the wines that Parker likes versus the author?  Sure, most wine on the market is not biodynamic but aren’t there more wine choices available today than ever before? The best answer is a blind tasting.  Try a variety of wines using both new and old methods of winemaking to find out what you prefer.  Remember, the best wine is the wine that YOU prefer.

I just finished the new book by Alice Feiring titled The Battle for Wine and Love OR How I Saved the World from Parkerization. Quite a controversial title that takes aim at Robert Parker Jr… . .

The first two chapters bring up some very interesting points on how wine is manipulated by the wineries.

  • The use of natural yeast versus industrial yeast in fermentation.  According to Feiring, industrial yeast insures that fermentation will start and finish when the winemaker wants it to, not according to the whims of nature.  There are now more than 150 designer industrial yeasts on the market that a winemaker can choose from to provide specific flavor  characteristics.  Do you want strawberries?  Done.  Cherry?  Sure.  Cocoa?  Absolutely.
  • Boosting the color of the wine via a grape additive called Mega Purple.
  • Micro-oxygenation - A low-tech process where a slender wire pulses bubbles of oxygen into the barrel.  It strips away some of the tannins that naturally come from the seeds, stems, and skins of a grape.
  • How about obtaining that oaky vanilla flavor without barrels?  Sure…throw in oak planks or tea bags of oak dust or chips.
  • Reverse osmosis - Often used to reduce the alcohol content in wine.  Why?  Wine with an alcohol content over 14% is taxed at a higher rate of fifty cents a gallon.

So what should be done about this?  Feiring argues that more transparency is needed and wine labels should list all the additives and processes used.  If you use chips or dust to obtain that oak flavor, then put it on the label.  I’ll support that.

What I didn’t like about this book is the aggressive attack on Robert Parker Jr. and his wine newsletter The Wine Advocate.  Is the purpose to bring down Parker or elevate the author?

The author’s argument is that winemakers are moving away from the traditional method of winemaking to please the palate of Parker.  Could it be that people prefer the wines that Parker likes versus the author?  Sure, most wine on the market is not biodynamic but aren’t there more wine choices available today than ever before?

The best answer is a blind tasting.  Try a variety of wines using both new and old methods of winemaking to find out what you prefer.  Remember, the best wine is the wine that YOU prefer.

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September 1, 2008
Open That Bottle Night - 1970’s Napa Cab Edition Our tasting proves that not only do some of the finest wines come from Napa Valley, but they also have the potential for long-term cellaring.  Cheers! In the background, Murph continues to be both exceited and perplexed at the high caliber wines being poured.

Open That Bottle Night - 1970’s Napa Cab Edition

Our tasting proves that not only do some of the finest wines come from Napa Valley, but they also have the potential for long-term cellaring.  Cheers!

In the background, Murph continues to be both exceited and perplexed at the high caliber wines being poured.

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Open That Bottle Night - 1970’s Napa Cab Edition 1978 Beaulieu Vineyard Georges de Latour Private Reserve C/S - Another BIG winner.

Open That Bottle Night - 1970’s Napa Cab Edition

1978 Beaulieu Vineyard Georges de Latour Private Reserve C/S - Another BIG winner.

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Open That Bottle Night - 1970’s Napa Cab Edition 1976 Heitz Cellars Martha’s Vineyard C/S. WOW!

Open That Bottle Night - 1970’s Napa Cab Edition

1976 Heitz Cellars Martha’s Vineyard C/S. WOW!

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Open That Bottle Night - 1970’s Napa Cab Edition Stephen Goldberg proudly presents a 1977 Inglenook C/S.  Unbelievable!!!

Open That Bottle Night - 1970’s Napa Cab Edition

Stephen Goldberg proudly presents a 1977 Inglenook C/S.  Unbelievable!!!

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Grilled Flank Steak with Roasted Corn, Tomatoes, and Chimichurri Sauce paired with a 2002 Robert Mondavi Stags Leap District Cab.  The perfect meal!

Grilled Flank Steak with Roasted Corn, Tomatoes, and Chimichurri Sauce paired with a 2002 Robert Mondavi Stags Leap District Cab.  The perfect meal!

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August 31, 2008
What goes well with salmon tartare on crostini and Delice de Bourgogne cheese (french triple creme)???? A 96 points 2003 Napa Chardonnay from Lewis Cellars.  Only 900 cases.  It’s unbelievable!!!!!!!!!

What goes well with salmon tartare on crostini and Delice de Bourgogne cheese (french triple creme)????

A 96 points 2003 Napa Chardonnay from Lewis Cellars.  Only 900 cases.  It’s unbelievable!!!!!!!!!

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Sauteed Green Beans with shredded Blue Cheese paired with a 2007 Whitehall Lane Sauvignon Blanc.  Delicious!

Sauteed Green Beans with shredded Blue Cheese paired with a 2007 Whitehall Lane Sauvignon Blanc.  Delicious!

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Saturday Night - August 30, 2008 We kicked off the festivities with the following: 2003 Schramsberg Brut Rose - Booyah! Add another champagne cork to the neighbors backyard! (Just Kidding!) 2007 Abiouness Rose - This rose of Pinot Noir from Carneros was delicious and crisp. Only 50 cases made though so good luck finding it outside of Cellar Collections (stepheng@cellarcollections.com).

Saturday Night - August 30, 2008

We kicked off the festivities with the following:

2003 Schramsberg Brut Rose - Booyah! Add another champagne cork to the neighbors backyard! (Just Kidding!)

2007 Abiouness Rose - This rose of Pinot Noir from Carneros was delicious and crisp. Only 50 cases made though so good luck finding it outside of Cellar Collections (stepheng@cellarcollections.com).

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Saturday Night - August 30, 2008 2005 Dendor Patton Old Vine Zinfandel - This is the first vintage of the Zinfandel blend from Bill Dendor & Dennis Patton.  78% Zinfandel, 14% Carignane, and 8% Grenache Noir. 2003 Astrale e Terra Merlot - It’s their 1st merlot in a number of years.  Very nice. 2005 Montevina Winery Barbera - A Barbera from California’s Amador County?  You bet!  What a refreshing change!

Saturday Night - August 30, 2008

2005 Dendor Patton Old Vine Zinfandel - This is the first vintage of the Zinfandel blend from Bill Dendor & Dennis Patton.  78% Zinfandel, 14% Carignane, and 8% Grenache Noir.

2003 Astrale e Terra Merlot - It’s their 1st merlot in a number of years.  Very nice.

2005 Montevina Winery Barbera - A Barbera from California’s Amador County?  You bet!  What a refreshing change!

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Saturday Night - August 30, 2008 We wrapped up the evening with a few Napa Valley cabs. 1999 Turnbull - The ‘99 vintage might surprise a lot of people by having more staying power than the ‘97 (Vintage of the Decade). The #35 wine in Wine Spectators Top 100 for 2002 is still going strong. 2003 Astrale e Terra - This is a terrific wine. Even more impressive considering the difficult 2003 vintage. 2004 Groth - One of my faves from the ‘04 vintage. Tasting Great! 2005 Stewart - Michael Stewart, founder of Texas MicroSystems, has a hit on his hands.

Saturday Night - August 30, 2008

We wrapped up the evening with a few Napa Valley cabs.

1999 Turnbull - The ‘99 vintage might surprise a lot of people by having more staying power than the ‘97 (Vintage of the Decade). The #35 wine in Wine Spectators Top 100 for 2002 is still going strong.

2003 Astrale e Terra - This is a terrific wine. Even more impressive considering the difficult 2003 vintage.

2004 Groth - One of my faves from the ‘04 vintage. Tasting Great!

2005 Stewart - Michael Stewart, founder of Texas MicroSystems, has a hit on his hands.

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June 8, 2008
“I’m not dating this guy. He just works for me!”

“I’m not dating this guy. He just works for me!”

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