Tag Archives: wine education

CREATING A STARTER CASE OF WINE

On a recent visit to New York to visit our daughter, Grace, we decided to purchase a starter case of wine for her and to set up an account at a wine shop. There are a number of very good wine shops in Manhattan, as you might imagine. We chose Union Square Wine Starter case -USQLogo_WBShop (LINK) after some online and in-person research, because of proximity to Grace’s school, a good selection of value-priced wines, and free delivery in the city when you purchase $95 or more worth of wine.

Grace, at 22, has developed a pretty good palate. She has been to France a few times and enjoys French wines very much, especially Bordeaux blends. My thoughts in filling the starter case were to take that preference into account and expand her experience a bit with reds, plus add some whites and rosès since summer is just around the corner. I also wanted to keep the prices under $25, being mindful of the budget of a starving aspiring Broadway star.

After discussing our goals with some of the sales staff, we (Dorianne, Grace and I) began to fill the case. I wanted to find some French wines that she would like first, which we did – one Bordeaux red blend, a Pomerol, two Sancerres, a Burgundian Chardonnay, and a wonderful rosè from Tavel, the only French A.O.P. that produces Au Bon Climat only rosès. To this, we added a reliable California Pinot Noir from, a favorite of ours; a nice Oregon Pinot Noir to  compare to the Au Bon Climat; a wonderful Rhône-style blend from Tablas Creek in Paso Robles; a Spanish Tempranillo blend; an Italian Barbara d’Asti and a Nebbiolo from Langhe; and an Australian Shiraz.

Here is the list:

Starter Case Chart
There is nothing here from Germany or eastern Europe, no New Zealand or South America, etc. Fortunately, Grace has a long future to explore these and other options as she chooses.
Now, you can argue with any or all of these selections, but this starter case was built with some preferences in mind. That is the idea – you decide the parameters of the selections and then you find the best representatives of those parameters based on availability, price, and certain intangibles. Our bias was toward France, with an additional parameter of expanding outward from there and focusing on the Old World with some New World representation as well. That is a lot to cover in twelve bottles.

Starter case -USQ
Union Square Wines and Spirits Shop

My suggestion to her was to make tasting notes of each wine as she drinks it and then replace bottles with a balance of things she likes and things she would like to try. Having a set of preferences helps when she is at a restaurant or a party and there are a variety of options. She already knows to steer clear of the bulk wines and the cheap “critter wines” that populate lots of party bars among people her age (and, unfortunately, people my age as well).

To create your own starter case, for yourself or for your children, my suggestion is to begin where you, or they, are. Start with what you already like and populate part of the case with those wines, then expand outward from there. The value of a good wine shop is that they will have staff who can make good recommendations – something you will not get at most supermarkets or places like Target and Costco (with some exceptions).

I can’t overemphasize the importance of finding a wine store employee or owner who you feel comfortable with. I was recently in an independent wine shop in Baltimore that stocked many wines with which I was unfamiliar. When I asked for recommendations from the owner/manager, he told me that he could only help me with Kosher wines; “That’s all I taste,” he said. No one else in the shop had tasted any of the non-Kosher wines! Interesting business model.

A good wine shop staff member will be of great assistance, especially when deciding what to add to your own preferences. He/she will have the experience needed to make recommendations that are very similar to those, or that are different enough to give you a new tasting experience. Good wine shops will also have tastings that you can attend to expand your wine experience.

It is important that you be clear about what you want. Don’t let the sales staff give you a wine that you are not interested in, or one that is too expensive for your budget.

Keeping these things in mind, creating a starter case can be a really great experience. Your comments, as always, are appreciated.

Copyright 2016 – Jim Lockard

SO MANY WINES, SO LITTLE TIME

Please pardon the lack of originality in the title of this post. It was the best I could do under the circumstances. You see, I am trying to experience as many aspects of the world of wine as I can, and there just isn’t time for creative blog title development.

In fact, there isn’t time to write this blog post – but I am devoted to you, my dear readers, and that devotion shall not wane. But communicating with you like this is eating into my wine exploration and experiencing time. Just so you know.

The reason for this post is the fact that there is just too much.

Too much wine, too many varietals, too many producers, too many pairings, too many restaurant wine lists with too many wines listed, too many wine blogs, too many wine books, too many tasting rooms, too many regions, AVAs, AOPs, appellations, districts, domains, too many wine terms, tasting notes, words in those tasting notes, too much chemistry, too many vineyards with too many terroirs, too many wine apps.

How is a wine lover to keep up?

Wine - Poster - Tonights Forcast

One answer, the one that I like the best out of the options that I have thought about, is that one cannot and should not even try to experience it all. Can’t be done anyway, so give up that ambition, my friend. Let that sphere of wine experience shrink down to a manageable size. Perhaps you give up on the nether regions of Eastern Europe, the vineyards to Thailand, maybe even China. Take a pass on the wines of Malibu, Michigan, Maryland, and definitely, Florida. You aren’t going to taste them all, travel to them all, anyway. And even if you could, how much enjoyment or appreciation could there be in tasting five hundred wines in a weekend?

Wine - Cartfull

Now I say this as a wine lover who has a preference for exploration. There are many other kinds of wine lovers. I know one who drinks only one wine 95% of the time – Kendall-Jackson Chardonnay (LINK). That’s it. As for me, looking back over the photos I have taken over the past year, I have probably had 250 to 300 different wines, not counting wine tastings; you have seen many of them here and more on my Twitter feed (@JimLockardWine). And in that, I have had a few dozen wines more than once. So I get that there is a range of behavior in the wine lovers’ universe. My Kendall-Jackson loving friend probably does not care too much about this post. But she is an anomaly, isn’t she?

Take last night. We are staying with friends in Cleveland for a week. Last night was to be a birthday celebration for family friends of our host. One of the guest is a former wine columnist (yes, Ohio has wine columnists), and a another, their daughter, is currently taking the Certified Specialist of Wine course (LINK) in New York, where she lives. In preparation, our host, a wine lover himself, took Dorianne and I to the best local wine storeWhole Foods – where we purchased a mixed case, Italians for last night, and some others for the rest of the week.

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Part of Last Night’s Line-up

I had a great conversation with the other wine lovers (and a heightened level of wine lover they were to be sure). And I found that while we shared some common experiences and areas of knowledge, that for the most part, our experience and knowledge were different. This is, of course, to be expected. And, it tells me that there is no such thing as someone who knows even close to everything about wine. So we all have to operate within a chosen personal sphere of knowledge and experience that we create ourselves, either on purpose or by default.

So what does this mean for you, treasured reader? Simply that you have dominion over your domain of wine knowledge and experience. So choose what you love, follow your nature (an explorer or a few wines that you return to over and over); include travel or stay at home; talk about the wine at a meal or talk about other things; download half a dozen wine apps or none at all; explore those small wine regions or stick with Napa and Bordeaux; opt for the top shelf at your wine retailer or the bottom shelf, or stay resolutely in the middle.

Wine is, after all, about the enjoyment of life. It is best when shared with friends and family, and it is best when sipped alone with a good book or a beautiful sunset. It is a social lubricant and a solitary muse. It can be the reason for travel, or a small part of a larger purpose. It is a living, breathing thing that can add to the quality of your life, as long as you do not overindulge.

Wine - Wineyard last night
Enjoying Wine with Friends

So do not feel pressured to go beyond your own comfort zone in your experience of wine. (Well, maybe a little bit from time to time.) You are not going to know or experience everything anyway. And no matter how broad and deep your knowledge and experience is, you will meet people who know things that you do not, and who have tasted wines that you have not.

My advice is to find your wine sweet spot, explore that thoroughly, and then branch out from there in a way that suits you best. And have fun in the process.

What are your thoughts?

Copyright 2016 – Jim Lockard

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LUXURY WINE TOUR IN FRANCE – CÔTES DU RHÔNE & PROVENCE

I am pleased to announce that a very special experience awaits you. Long before Peter Mayle’s “A Year in Provence” made it into the international best-sellers list, Provence, the south-eastern region of France, has held a special fascination for travelers from all over the world. Renowned for its beautiful weather, natural environment, and outstanding cultural heritage, this rich region offers us a lot to see and do! If you are a wine lover and are eager to experience some of the greatest wine regions in the world, we have a journey for you. One that envelops northern Provence and the southern Côtes du Rhône and some of the finest wines in France.

Seven nights in France, based in Villeneuve-les-Avignon on the banks of the Rhône River, exploring the hidden secrets of several wine regions that meet here – The Côtes du Rhône, Languedoc-Roussillon, and the Luberon.

This intimate, small group tour (only eight spots available) features lodging in fine hotels, meals in chateaus, visits to the legendary vineyards, and tastings of some of the great wines of France. All the while, you will learn more about wine in the vineyard and at the chateau. All tours will be in English, and there will be interactions with French people.

 Image 1 - Provence

I will be leading the tour, and I have traveled extensively in France. I will be joined by travel professional Steve Hooks of Journey Different, Inc. and local experts, you will get the inside story of some of the great wines of the Rhône Valley and Provence and have access to places not generally available to the traveling public. This small group experience, only eight people plus guides, will give you the opportunity to interact with the guides, the winemakers, and sommeliers. You and a few other wine lovers will share gourmet meals and luxury transportation.

You have the opportunity to join us for the wine experience of a lifetime!

THE TOUR

ACCOMODATIONS: You’ll be staying in a five star Relais & Châteaux property, the Hôtel du Prieuré in Villeneuve les Avignon, just a few minutes from the city of Avignon. Hidden in the heart of the village, its serene atmosphere and spirit invite you to relax and unwind. Le Prieuré presents an air of rare and simple charm, it is a haven of peace, a country hotel… in a picturesque town!

Hotel

Hôtel Le Prieuré

 

Image 4 - Provence

DAY BY DAY PROGRAM:

SUNDAY (Oct 9): Arrival at Marseille or Lyon airport and transfer to Hôtel du Prieuré in Villeneuve les Avignon, a typical Provençal village across the Rhône River from Avignon, where you can easily stroll to many restaurants and bars. A special welcome dinner at our hotel in the evening.

MONDAY (Oct 10): Visit to Costières de Nîmes, Château Mourgues du Grès for a tour and wine tasting. Lunch will be at the winery. In the afternoon: a visit and tasting at Dalmeran winery’s (AOP Les Baux de Provence) in the Saint Rémy de Provence region. Dinner at Bistro’ du Moulin restaurant in Villeneuve lès Avignon.

TUESDAY (Oct 11): We visit Châteauneuf du Pape, its vineyards and the castle ruins; a guided visit of a chateau and tasting of its wines. Wine tasting and wine and food pairing in a very exclusive cellar, Les Cave Saint Charles, in the heart of the village. After lunch we head to Orange to visit Theatre Antique. See the exceptional evidence of Ancient Rome. On the UNESCO World Heritage list, it is the best preserved theatre in Europe. We will have dinner with wine at our hotel.

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WEDNESDAY (Oct 12): Discover the Gigondas appellation. Lunch in the village square under the sycamore trees then afternoon tasting in Vacqueyras. Dinner at Les Jardins de la Livrée in Villeneuve les Avignon.

THURSDAY (Oct 13): Those who desire it can stroll to the local market on Thursday morning, only 200 meters from the hotel – But we’ll need to leave by 10:00 am. We visit the appellations of Tavel and Lirac. Visit Tavel’s famed Château de Manissy for a tasting and BBQ in the park. In the afternoon, walk through the vineyards and taste in Lirac. Dinner at La Table de Sorgue, a restaurant renowned among winemakers, with excellent food and an amazing wine selection.

FRIDAY (Oct 14): Late morning (at 10.30) Visit Avignon with some possible time for shopping and lunch on the Popes Palace’s square. In the afternoon, head to Chêne Bleu, outstanding winery nestled in the Dentelles de Montmirail hills for a visit of the winery and tasting. Dinner at Chêne Bleu.

SATURDAY (Oct 15): Last but not least: a day in the Luberon. Morning tour of the typical perched villages of Gordes and Ménèrbes. Lunch in an authentic and exclusive setting next to the old mill in Goult: “Chez Giuseppina.” Slow down, relax and enjoy an excellent meal in the Luberon hills with local wines. A final surprise evening will close our tour.

SUNDAY (Oct 16): Transfer to the airport for departure.

“If food is the body of good living, wine is its soul.” ~ Clifton Fadiman

TOUR COSTS: Full Price is $7600/ LIMITED TIME ONLY $6990/person for double occupancy (based on payment by check; a surcharge applies if PayPal is used). Single occupancy rooms may be availab5 le for an additional charge. A deposit of $1000/person holds your space and price. The limited time price is just that, so get your deposit in!

Visit our special website – DeluxeWineTours.com – for information, to download the complete flyer, and to register. 

QUESTIONS? – Leave them in the comments section below and they will be answered. Leave an email address if you want to be contacted privately, or contact Jim at JimLockardTravels@yahoo.com.

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GOOD ARTICLE – THOSE DARN WINE RATINGS

A very well written article from The Globe and Mail (LINK TO ARTICLE) across the Pond on the difficulties with the 100 point scale. It speaks to several of the points I’ve made here before, but it’s well written, as I said, and as a bonus, has some interesting reviews of some little-known (in the US) wines.

Of course, one of the main concepts behind this blog (LINK) is that wine should be both accessible and enjoyable to everyone. Anything, even a rating system that is intended to be helpful, that gets in the way of either of those ideals is problematic. The enjoyment of wine is a subjective experience for everyone, and becomes something close to an objective experience, that is, one that can be quantified generally, for only a very few. So I come down on the side of the many, without denying the few the bounty that results from their training and expertise (and maybe their God-given naturally discerning palettes).

Robert Parker may have started the whole 100 point thing, but don’t blame him – someone else would have done it. And personally, I find his ratings helpful. I trust his Bordeaux ratings and distrust most of his California ratings. So, like I said, subjective.

Enjoy the article!

Wine - Parker 100 pts

Copyright 2016 – Jim Lockard

WINE SEMINARS AT 2015 GARAGISTÉ FESTIVAL IN PASO ROBLES

Each year at the Garagistè Festival, there are two seminars held as part of the VIP package for the Saturday events. This year’s seminars were “Exploring the Aroma Wheel” with Madeline Puckette of WineFolly.com (LINK) and “Techniques of the Garagistè: The Secret of Stems,” with Mikael Sigouin, Ryan Pease, and Stewart McLennan.

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“Exploring the Aroma Wheel” Seminar.

Exploring the Aroma Wheel” explored how to discover the various aromas of wine and how to go a bit deeper than the normal surface sniff of the glass. Madeline Puckette is a very good presenter and the seminar was interactive. Each table had 8 covered and numbered coffee cups, each containing a different scent. We were to begin by sniffing each cup and noting what we thought the aroma was. Then, we were provided two glasses, one with Pinot Noir, the other Cabernet Sauvignon. We were asked to sniff the glasses (some instructions were given) and to list three fruit aromas and three non-fruit aromas that we noted in each.

Madeline Puckette of WineFolly.com
Madeline Puckette of WineFolly.com

Then, we were asked to sniff one or two of the cups again, and then sniff the wines. The experience of most people was that the aroma of the wine changed after sniffing one or two of the cups (the cups had odors like chocolate, mint, vanilla, smoke, etc.). Ms. Puckette noted that sniffing the aroma in the cup tended to eliminate that odor from the wine for the person sniffing; that changed the aromatic experience of the wine. The workshop was a good experience, and yes, we did get to drink the wine.

Mikael Sigouin of Kaena Wine Co., Ryan Pease of Paix sur Terre, and Stewart McLennan of Golden Triangle on the panel.
Mikael Sigouin of Kaena Wine Co., Ryan Pease of Paix sur Terre, and Stewart McLennan of Golden Triangle on the panel.

Techniques of the Garagistè: The Secret of Stems” featured three Paso Robles winemakers: Mikael Sigouin of Kaena Wine Company (LINK), Ryan Pease of Paix Sur Terre (LINK), and Stewart McLennan of Golden Triangle (LINK). Each of these winemakers uses stems and whole clusters in making some or all of their wines. The idea is to bring more of the sense of the terroir to the wines and to broaden the flavor profile beyond the fruit itself.

The wines were:2015-11-07 12.32.14

Kaena: 2013 Grenache – Terra Alta Vineyard

Paix Dur Terre: 2013 “The Other One,” 100% Mourvedre

Golden Triangle: 2013 50% Cabernet Sauvignon 50% Syrah

Each was very different in character, although all were the result of whole cluster fermentation. It was very interesting to hear what each winemaker seeks to get from the process and how this process is impractical for large-scale producers.

After the seminars, a lunch was served and then the VIP ticket holders had first shot at the Grand Tasting, with over 70 Garagistè winemakers, producers making under 1500 total cases each year.

We will explore the Grand Tasting in the next post.

SPANISH WINES HAVE A MARKETING PROBLEM

Here is an excellent article from Fortune.com on issues with marketing the wines of Spain. I have always said that Spanish Wines are the best value in the world today. We recently spent six weeks in Spain and had amazing wines from a variety of regions at very reasonable prices.

Here is a quote from the article:

“The Spanish wine industry’s exporting issues, which have long been a source of concern, have come to the fore in recent years. Spanish wine exports have tripled since 1995, And last year, exports grew 22.4% to 2.3 billion liters, according to the Spanish Observatory of Wine Markets (OEMV), helping the country pass Italy as the world’s biggest wine exporter by volume.

“The problem is that exports have been dominated by low-price/low-profit bulk wine, which accounted for 55% of Spain’s export volume last year.

“Spain’s biggest market in 2014 was France, which bought 518 million liters of Spanish wine—for only €0.47 per liter (about $0.53). Much of that bulk wine shipped to France was then bottled, marked up, and resold as a French product.”

(LINK TO FULL ARTICLE)

Here are a few photos I took in Spain.

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HOW LONG TO DECANT WINES?

Another excellent article, this one from WineFolly.com (LINK TO ARTICLE), on how long to decant various wines, plus some decanting tips. And excerpt with links:

  • The younger and more tannic, the longer you’ll need to decant.
  • Double decanting quickly decants a closed red wine. Just pour wine from the decanter back into the bottle and repeat as needed.
  • You can swirl your decanter.
  • Wine aerators are faster than decanters but are not advisable for aged wines.
  • Hyper-decanting (wine in a blender) has been shown to greatly improve the aromas and flavors on bold red wines as well as affordable wines.
  • Learn how to decant an unfiltered wine over a candle (or even a smart phone flashlight)

Good information. Enjoy the article!

UP YOUR WINE KNOWLEDGE – 3 GREAT ARTICLES THIS WEEK

We can all use some additional knowledge about wine and wine enjoyment. This week, I came across three very good articles from the wine media community that help us do just that.

First, Why Does Wine Taste Different on an Airplane? (LINK TO ARTICLE) a very good article from Business Insider – Australia about the effects of cabin pressure on wine and on you, the drinker. An excerpt (in the original Australian), read the article at the link above:

“Much like having a cold, the pressurised cabin and its dry air numbs your taste buds, and compromises your sense of smell by drying out your nose. Since flavour is a combination of both (in fact, almost 80% of taste is based on smell) things taste different on a plane. Apparently, our sense of salty and sweet can drop as much as 30% on a plane.”

Something to think about before you order that expensive Burgundy in first class.

Second, from Andrew Jefford in Decanter: Tasting notes – the shame of the wine world? (LINK TO ARTICLE)
is not exactly what you might expect on this topic. Here is an excerpt, read the article at the link above:

“The issue, it seems to me, is as follows.  The writing of descriptive (as opposed to academic) wine notes is a specialized form of wine entertainment, and is quickly seen as such by users.  No one takes them literally; they are liberally sprinkled with salt by the experienced reader, and soon leach more water than an aubergine.  The tongue is always somewhere in the writer’s cheek (or should be).  They are drafted with a smile, in a spirit of levity (or should be).  That’s how the genre works.”

Third, again from Decanter, How to Understand Wine (LINK TO ARTICLE) is a very good primer on the qualities that create the experiences that you have when you drink wine. Here is an excerpt, read the article at the link above:

“Try tasting one glass of plain water, then a second with some lemon juice added: you’ll notice the effect of the acidity in your mouth. Any fruit needs some acidity to be enjoyable, and wine – the juice of the grape, at heart – is no exception.

“Too little acidity, and the wine will taste flabby and over-sweet. Too much, and it will be tart, astringent and sour.”

Spending time with articles like these increases your wine knowledge and increased knowledge allows for increased wine enjoyment. The more you know, the more you can find what you like and avoid what you don’t like.

You may also want to review these sites more thoroughly and subscribe if you think it will be of value to you.

GUIDE TO SERVING WINES – TEMPERATURE AND STEMWARE

In making wine more accessible, information is a helpful thing. This very good article from Wine Enthusiast Magazine (LINK to WEBSITE), is a good guide to temperature ranges and the kinds of glassware to know about in serving various types of wine. While your budget may not allow you to have all of these types of glasses in your home, the temperature guidelines are something that you can manage at no additional cost – just some time and effort. And note the piece about decanting at the end.

When wines are stored properly (or even consumed just after purchase), then served at the correct temperature in the ideal stemware, you get the best value for your wine dollars and the most enjoyment possible.

(LINK TO ARTICLE)

FACT OR FICTION? – WINE IS GOOD FOR YOU

A great article from WineFolly.com on the research on the health effects of wine. (LINK TO ARTICLE)

HINT – it’s not as good as you have heard.

Quote 

Is wine healthy or not? There are countless studies that both warn and praise wine for its health benefits, but which side should you trust? When it comes to wine and health, there are a lot of articles floating around out there that are a little misleading, for example, take this title:

“A Glass Of Red Wine Is The Equivalent To An Hour At The Gym, Says New Study” –Huffington Post, April 3, 2015

Sadly, this is not true. Let’s take a closer look at the headlines on wine and health and sort out the hype from the truth.

Read the entire article for specifics.

Winebulance