The Gourmet Bachelor Cookbook
By Chad Carns
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I like to disagree. You say it’s blue. I say it’s Pantone 267. Wine experts have purported 2009 to be one of the best years in Bordeaux. And I agree…sort of.
Union de Grand Cru recently hosted another amazing event, pouring over 100 bottles of 2009 classified Bordeaux at the Marriott Marquis NYC.
Napa Cellars Wine
This past weekend, I invited food media friends over for Friday Night In! to taste Napa Cellars Chardonnay, Merlot, Zinfandel and Cabernet Sauvignon. Napa Cellars is a winery in Napa Valley, St. Helena Highway Oakville, CA. Wineries often ask me to taste their latest wine. So I often pop open a few bottles for friends on Fridays.
Think variety. This is just a fancy term for the type of grape. Just like apples and oranges, each one tastes different off the vine and has characteristics suited to making a specific type of wine.
108 bottles of classified 2008 Bordeaux hosted by UDGU, New York City
By Chad Carns, The Gourmet Bachelor Cookbook
Have you ever purchased an expensive bottle of wine for a special occasion and been thoroughly disappointed? I mean, if a bottle of wine cost twice as much as another bottle, it should taste twice as good…right?
Most of us would hardly consider a $100 bottle of Cabernet a bargain…or even a $50 bottle. But if you want to spend more than $30 for a special-occasion wine—and taste the difference—then 2008 Bordeaux might be the vintage for you.
“…excite your pallet without emptying out your bank account.”
The terror the word strikes in the hearts of the unsuspecting! Terroir is a term everyone likes to throw around these days to seem as though they know what they are doing. It’s simply a French concept for where soil and climate come together at a specific location, making a wine a little bit different from that of their next-door neighbor and completely different from anywhere else in the world.
Grapes can be fickle and the slightest difference in environment can drastically change what’s in your glass. The specific factors can be elusive, but at the end of the day, it’s all about location, location, location.
Wine 101 by Justin Christoph. Justin has dedicated his life to wine as a wine specialist for Christie’s, Acker Merrall & Condit, Morrell & Co. and veteran traveler of the international wine circuit for over a decade. Learn more about Christoph’s passion for Riesling at rieslingac.com
Warning! The following article contains a lot of French words and wine lingo that only a master sommelier will understand. Luckily, I had Willi Sherer Master Sommelier Aureole, Las Vegas as my personal guide during Vegas Wine Weekend hosted by Charlie Palmer’s progressive american restaurant Aureole, Mandelay Bay.
Have you ever ordered a French or Italian wine that tasted so dry or tannic that you had to pour it down the drain?
Well, you may have purchased the wrong year at the wrong time.
Some years produce better wine than others, mainly because of the weather. Great wines like Bordeaux and Barolo may need decades to fully develop maximum complexity and to soften the tannic edge. Some of these wines will be accessible in the first few years but then quickly become undrinkable and shut down for 20 years or longer.
The following chart should take the guessing game out of selecting a wine that you want to pop open tonight!
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