Friday, March 30, 2007

Belvedere Vodka One of the Best 10


Country of origin: PolandDistilled from: Rye Distillation: 4 times, charcoal filteredFlavor profile: Smooth, subtle and refined with a hint of botanicals Cool bottle rating: 8/10 Most overblown promotional puffery: "Following traditions dating back over 600 years, Belvedere is handcrafted in small batches." That's 4.5 million handcrafted liters. Web: http://www.belvederevodka.com/ Price: $32

Geyser Peak Winery

Geyser Peak Winery's image is of a friendly, good-value place. Some of the wines, particularly Sauvignon Blanc are good value. The tasting room is not.
Because multiple tastings are available, you could pay $25 and still not taste all the wines that you want. The staff is intermittently friendly but not particularly helpful.
That's a shame because Geyser Peak is an interesting place.
Geyser Peak Winery was founded in 1880. It's now owned by Illinois-based Fortune Brands, which also makes Titleist golf balls and Jim Beam whiskey, but its ownership history reflects the booms and busts of the wine industry -- the winery went bankrupt in 1908 and again in 1945.
In 1982, the winery, then owned by Stroh Brewery Co., was making gross amounts of 4-liter wine boxes when it was bought by Santa Rosa entrepreneur Henry Trione. Trione changed the focus to quality wines and sold a share of the company to Australian wine giant Penfolds in 1989. Penfolds imported Australian winemaker Daryl Groom to shape up the wines.
But Penfolds itself was sold the following year, and the company that bought it sold its share in Geyser Peak back to Trione. Fortune Brands bought the company from Trione in 1998; Trione now sells grapes from his vineyards to Geyser Peak.
Perhaps corporate changeovers have removed the personal connection. Groom and winemaker Mick Schroeter still make good wines, but the company could do a much better job of presenting them.

Veuve Clicquot Champagne



The wineries of Champagne have spent centuries building a reputation for fine sparkling chardonnay wines, and Veuve Clicquot is among the rare French wineries that have mastered the art of branding recently. Unfortunately, few wineries control their distribution -- Veuve Clicquot is indeed somewhat of an exception -- resulting in marketing budgets and brand positioning strategies that often shoot off

in an unfocused cacophony. Even Veuve Clicquot displays several independent pages on the web, which must negatively affect its brand image rather than reinforce it.
Despite this online problem, the Veuve Clicquot brand is performing remarkably well in the US, and many aspects of its site reflect that bill of health.


First, in a world of dull, undifferentiated labels that owe more to 19th-century traditions than to sound 21st-century marketing, Veuve Clicquot displays a uniquely differentiated dark orange label. This showy color helps it stand out, and strikes the minds of the most absent-minded customers.

Sunday, March 25, 2007

Best Whites Under $15


Best Whites Under $15.00

2005 Ferrari-Carano Winery Fume Blanc Sonoma County Sauvignon Blanc; Sonoma;
$13.99

"Appealing for its richness and complex layers of ripe pear, lemon-lime, citrus and subtle herb and grass notes. Lively acidity, but not too tart, finishing with a complex array of flavors. Drink now. 50,000 cases made. " -- Wine Spectator (89 points)

NV Domaine Ste. Michelle Blanc de Blanc Columbia Valley Chardonnay; Washington;
$9.99

"Distinctively spicy, this Washington bubbly is jazzy on on the palate, delivering pear, black pepper and yeast notes that persist on the creamy finish. A great value at this price and score. " -- Wine Spectator (89 points)

2005 Dashwood Sauvignon Blanc Marlborough Sauvignon Blanc; New Zealand;
$12.99

"Lively, juicy style has tangy lime and passion fruit aromas and flavors that persist on the clean finish. Drink now. 12,000 cases imported. " -- Wine Spectator (89 points)

2003 Beringer Vineyards Alluvium Blanc Knights Valley Sauvignon Blanc; Sonoma;
$13.79

"($16; a blend of 47% semillon, 41% sauvignon blanc, 10% chardonnay and 2% viognier) Aromas of apricot, honey and butterscotch. Big, rich, spicy and dry, with slightly leesy flavors of stone fruits, honey and spice and a palate-dusting finish. The wine's chardonnay component contributes fat." (88 points)

NV Cristalino Cava Brut other white varietal; Spain;
$5.99

" Subtle, leesy aromas of apple, spices, flowers and nuts. Dry, racy and perfumed, with intense ginger and apple flavors complicated by nutty and floral nuances. Finishes quite dry and restrained. Unusually subtle, fresh, clean Cava." (87 points)

Monday, March 19, 2007

A Bittersweet Affair

With Valentine's Day approaching, restaurants and wineries are eager to set up dark chocolate and macho red wines, the sexy sirens of the epicurean world. Decadent dinners promise truffles, rich cakes and other chocolate delights. In Wine Country and Copia's annual Death by Chocolate Festival are just a few of the opportunities for tasting California's signature reds and equally elegant artisan chocolate together. But whether these two indulgences are soul mates or just a one-night stand depends on how they're paired. Hints for pairing wine and chocolate

Wine should generally be as sweet or sweeter than the dessert.
Match elements in the wine and dessert, such as nuttiness or fruitiness. Pair infused herbal flavors with wines that also have these notes.
Complex dark chocolate needs an equally complex wine. Look for chocolate that's 60 percent cacao or higher.
Experiment. Try sparkling red and white wines.
Remember the wines you taste and like -- or don't like.
At a restaurant, if you don't like the wine you're served, tell the sommelier so he or she can help select another you will like.
Expose your palate to new tastes.

Saturday, March 17, 2007

Basil Hayden Bourbon

History The recipe of this remarkable bourbon dates back to 1796, when Basil Hayden himself was a master distiller. Hayden was born and raised in Maryland, where he learned to make whiskey from rye. When he came to Kentucky, Hayden began making whiskey from a base of corn, but added a higher percentage of rye than other distillers, resulting in a smooth, mild bourbon that was distinctly his own.
Distinctions Basil Hayden’s is unique in that it utilizes twice as much rye in it as the other bourbons in the Collection. This abundance of rye gives it a slightly peppery taste and aroma, perfect for sipping on the rocks. Aged eight years at a relatively mild 80 proof, Basil Hayden's has a broad appeal and is delicious in mixed cocktails.
Tasting Notes Age: 8 yearsProof: 80 Color: Golden amberAroma: Spice, tea, hint of peppermint Taste: Spicy, peppery, honey, light-bodied, gentle biteFinish: Dry, clean, brief Award: Silver Medal Bourbon- Wine Enthusiast Comments: "Basil Hayden’s is one of the best ultra-premium bourbons that you can find. It’s a good example of what a classic bourbon is like. It’s absolutely brilliant."The Small Batch Bourbon Collection represents the very best in bourbon, each handcrafted in limited quantities using time-honored recipes. These special recipes allow each Small Batch Bourbon to be distinctively different. As Booker Noe, Jim Beam's grandson and master distiller emeritus says: "This is bourbon the way it used to be, the way it was meant to be."

Stages Leap Wine


Cincinnati International Wine Festival March 23-24, 200720 West 9th Street Cincinatti, OH 45202Friday Evening 6:30 - 9:00 PM$65.00 prior to event, $70.00 at the doorSaturday Afternoon 2:30 - 4:30 PM$50.00 prior to event, $55.00 at the doorSaturday Evening 6:30 - 9:00 PM$65.00 prior to event, $70.00 at the door(513) 723-9463 for more information SLWC Represntative Tim Clark

Friday, March 16, 2007

Shiraz/Syrah Wine


Shiraz and Syrah are both names for the same red wine grape. This grape is most definitely NOT the same as petit syrah, a different red wine grape grown mostly in California.
The Shiraz / Syrah grape is called Syrah in the US, France and many countries. In Australia it is called Shiraz, where it is considered the finest red wine grown there. Shiraz is certainly the most widely planted red grape in Australia. Now that Shiraz has become well known and popular, some wineries in the US who are making an "Austrlian style wine" with this grape are calling their wines Shiraz as well.

Shiraz is known for its spicy blackberry, plum, and peppery flavors. Often there are additional notes of licorice, bitter chocolate and mocha. Shiraz is even affected by growing temperature - warmer climates bring out the mellower flavors of plum, while cooler temperatures spice up the wine. Five selected Shiraz wines 2003 Red Bicyclette Syrah (France), $9.99 A French syrah done in the French style. We found hints of plum in this wine, but in general found it on the bitter side.
2002 Fat Bastard Shiraz (France), $9.99 The exact same grape grown in the same location (Vin de Pays d'oc, France), But Fat Bastard is done in the Aussie style. This was a fuller flavor, with a light peppery, plum flavor. The mouth feel was on the thin side, as if it was watered down. It was fine on its own, but didn't stand up well to food.
2001 Blackstone Syrah (California), $10.99 This French-style Syrah is rich and subtle, with medium body, medium tannins. There are lovely flavors of blackberry, plum, pepper, and gentle oak. Nice garnet color, nice finish.
2002 Rosemount Shiraz (Australia), $12.99 Nice aroma, full body with plum, blackberry, pepper flavors. Great mouth feel, lighting up the entire inside of our mouths. Nice rich color as well.
2002 Rosemount Hill of Gold Shiraz (Australia), $17.99 Very full aroma, very full flavor. Tingles the inside of your mouth. The typical plum, pepper, blackberry flavors plus cinnamon and clove hints as well. Lovely finish.

Rye's Big Come-Back


Rye tasting notes:
I chose the following ryes because of their versatility. Whether sipped neat, over ice or in a cocktail, any of these will fill the bill nicely.
Michter's 10-year-old Straight Rye Whiskey This is one of the most versatile ryes out there. It's nutty, chocolaty, fruity and spicy. If Maker's Mark is the best all-rounder of bourbons, and Highland Park fits the same bill for single-malt Scotches, then Michter's 10-year-old takes the title for the ryes.
Sazerac 6-year-old Straight Rye Whiskey Perhaps the quintessential cocktail rye, this whiskey has enough bite and punch to shine right through a Sazerac cocktail, but it's intricate and marvelously spicy enough to be a rye that stands tall on its own two feet.
Rittenhouse 100-Proof Straight Rye Whiskey This is a gutsy bottling. Since there's no age statement on the label, it's a minimum of 4 years old. It jumps out of the glass and gets right in your face. You gotta fight through the spices to get to that incredible buttery mouthfeel, but it's there all the same. A bartender's dream rye.
Van Winkle Family Reserve 13-year-old Straight Rye Here's a dram that's full of flowers and toffee and spices that never bows down to the vermouth in a Manhattan. It's full of character, and seems to offer something you never noticed before every time you go back to it.
Wild Turkey Straight Rye Whiskey I have a hard time finding anything wrong with any whiskey that this Kentucky distillery puts on the market, and this is no exception. There's an old-leather quality to this rye that can be found in Wild Turkey bourbon, too, but its rye has that perfumed quality that's hard to find in any other style of whiskey.

Monday, March 12, 2007

Boston Wine Fest Close 4/06/2007

Event Description: The 2007 festival concludes with a celebration of some of the year’s favorite wines as well as a preview of wineries you can look forward to in 2008 at the 19th annual Boston Wine Festival. While enjoying this stellar selection of wines, you will savor a signature buffet by Chef Daniel Bruce.
Price (US): $100

Opus One wine fest 3/20/2007


Event Description: This elite winery from Napa Valley truly needs no introduction. Join winemaker Michael Silacci for dinner and a discussion about one of the most popular and desired wineries in California, as you have the rare opportunity to taste three decades of the one special wine produced at Opus One.
Price (US): $210

Frog's Leap Wine Event 3/14/2007


Event Description: Founded more than 25 years ago in the heart of Rutherford, Frog’s Leap has become a leader in the Napa Valley wine community. Owner and winemaker John Williams uses the best of the Valley’s organically grown grapes and the most traditional winemaking techniques to produce some of the finest wines including Frog’s Leap Sauvignon Blanc, Merlot and Cabernet Sauvignon that Chef Daniel Bruce has paired with this four-course dinner.
Price (US): $145

Saturday, March 10, 2007

Maker's Mark


I've been hooked on Maker's Mark since I first tried it. I'd always heard how good it was. I just got back from a tour of the distillery. I joined as an Ambassador about six months ago but haven't received any of the freebies yet. After going on the distillery tour I got to dip my own bottle in wax. Wound up buying a mouse pad, baseball hat, and a jigger glass too. They really do put a lot of effort into making a first class product. Do you know about the Maker's Mark Ambassador program?? I've already got my name on a barrel. To access the program : www.makersmark.com/Ambassador/

Thursday, March 8, 2007

$833.33 Napa Cabernet Sauvignon Bottle!

That was the top price tag at Premiere Napa Valley midwinter barrel auction.
This year's fundraiser brought in a record $2.16 million for 1,215 cases of wine, the highest figure in its 11-year history and a jump of 15.5 percent over 2006. The biggest single bid came from V.J. Jazirvar, executive vice president of the Petroleum Club of Oklahoma City, who ponied up $50,000 for five 12-bottle cases of 2005 Rombauer Vineyards Stice Lane Block D Cabernet Sauvignon, which will go to members and will be added to the club's 600-bottle wine list at a modest $15 markup.
Unless you get an invite to Oklahoma, don't expect to taste it. Like most wines at Premiere, it was made specifically for the event. Don't expect to find the 2004 either, which was last year's top lot. Jazirvar bought that one too -- for an even steeper $85,000. At more than $1,400 a bottle, every drop was claimed by club members.
"I bought a bargain this year," he says.

Montes Alpha Syrah 2004(Chile)


Montes Alpha 2004 Syrah, Colchagua Valley
Deep purple color, creamy vanilla, browns spices, blackberry jam, nuts, and earthy aromas. A round supple entry leads to a dry yet fruity medium to full bodied taste with sweet blackberry and cherry skins, mocha, and peppery spice flavors. Finishes with a tasty, tang of berry pulp, moderate tannins, and cocoa, and spice. WORLD WINE CHAMPIONSHIPS AWARD: Gold Medal
RATED: 90 points (Exceptional)CATEGORY: Syrah ALCOHOL BY VOLUME: 14%

Wednesday, March 7, 2007

Jim Beam Black label (Aged 8 years, 86 proof)

( Label Shown of White)
In a recent independent study, the Beverage Testing Institute rated Jim Beam Black® highest among leading North American whiskeys for its overall nose, depth of flavor and finish. Every barrel is aged 8 years to achieve a full 86 proof and distinctive character that anyone can respect. 2005 Wine Enthusiast Magazine rated Jim Beam Black Superb (90-95) Highly recommended in the American Whiskey category of the Top 60 Spirits for 2003. Jim Beam meets the requirements for being bourbon: its mash is over 51% corn, and it is stored in new charred oak barrels for longer than the national requirement of 2 years (the required maturation time to be called "straight bourbon"; "bourbon" has no required maturation time). Jim Beam uses rye and barley to fill out its grains.
Like many bourbons, Jim Beam uses a portion of a prior run to create a better environment for the yeast in the new run. This is known as "sour mash", as this process is much like how sourdough bread is made. The standard white label Jim Beam whiskey pours a light amber color.
A detailed history of Jim Beam can be found in F. Paul Pacult's book American Still Life: The Jim Beam Story and the Making of the World's #1 Bourbon.
The Jim Beam distillery is part of the American Whiskey Trail.
Kid Rock references: Jim Beam in I Am The Bullgod: "I never was cool with James Dean / But I be hangin' tough with my man Jim Beam."
Recently the company has come out with Beam Soaked Sunflower seeds and jerkey. They come in 3 flavors; Original, Barbeque, and Jalapeno.
Robby Gordon drives the number 7 Jim Beam in the NASCAR Nextel Cup.

Jack Daniels Tennessee Whiskey


"Sour Mash" is not the designation of a special type of whiskey. Instead, the name refers to the similarities between making whiskey and making sourdough bread. In both processes, a portion of the previous batch is used to start the next batch to promote consistency. Every Bourbon and Tennessee Whiskey is made using the sour mash process. Charcoal mellowing refers to a process used to make Tennessee whiskey. Angels' Share as the whiskey ages, the whiskey barrels "breathe." Because of this , between eight to ten percent of the alcohol volume will be lost to evaporation in the first year. Evaporation continues over the years at four to five percent per barrel. A good whiskey will lose approximately thirty percent of its original volume by the time it is bottled.

Monday, March 5, 2007

Diamond Sake

Sake is brewed like beer, using a mash of rice instead of barley or other grains. The rice is “polished” and the better the quality of sake the more polishing the rice has had. The polishing of rice is done to remove the layers of oil and protein in the rice grain. The core of the rice is mostly starch and produces the best sake. The cheaper varieties have less polishing and more protein and oils that add off flavours to the sake. This may explain why sake does not produce much, if any, head when poured. The oils and proteins in the beer brewing process account for head formation in beer.
You can serve sake in a number of ways, including cold, warm or room temperature. The serving temperature generally follows seasonal time lines. For regular beer and wine drinkers, sake may have some alcohol burn, but if you drink whisky or vodka straight, then the sake will be smooth and mellow. I find it smooth, but other reviewers noticed the alcohol (14.8% for Momokawa Diamond sake). On the nose there is a slight rice maltiness. There isn’t much acid associated with this spirit, but it does have hints of sweetness like honey or fruit. The start is light in flavor with the alcohol pleasantly hitting the back of your throat. The sake has a subtle wine like taste and then develops flavors of straw, rice and subtle fruit. The finish is more flavorful than the start and the subtle fruit flavors linger for a while. The finish is more sweet than dry.

Saturday, March 3, 2007

Alberta Premiun Whiskey


Alberta Premium Whisky is made in the standard Canadian way, via blending. The blending process consists of using a base whisky that is double distilled to about ~190 proof. The second whisky, or flavouring whisky, is single distilled to only 130 proof. Both distillates are aged in either new oak, or bourbon barrels, which held bourbon for no more than four years. They are then blended together and bottled. For Alberta Premium rye, the minimum age of the whisky is 5 years, however older whiskies may be also used to ensure that the product remains consistent. The Alberta Springs rye whisky uses the same process, but the minimum age of the whisky is 10 years Appearance: GoldenNose: The nose early on is dry with hints of rye. There isn’t a lot going on and the alcohol is even subdued. Aside from the rye, there are some very subtle floral notes. After a minute the rye become more apparent and some of the sweetness starts to come out. After 3 minutes the nose doesn’t change much. Unlike other Canadian whiskies, there isn’t that characteristic toffee aroma. Palate: On the tongue the rye is apparent and provides a good bite. A lot of the flavour happens on the back half of your tongue. There isn’t an exceptional amount of flavour in this whisky, but it does have rye characteristic and a slight sweetness that is pleasing. It is a very clean whisky. Over all the Alberta Premium is smooth with a good clean finish, with some warmth. With Water: with a little water the nose becomes a little sweeter and the rye less pronounced. Upon tasting the whisky, it becomes very smooth, but also dilutes out some of that rye bite. With the water a little more of the oak comes out. It still tastes like rye, but because it is a very smooth whisky to start, the water only makes it smoother. Which can be a good thing or a bad thing depending on what you are looking for in a whisky.

Forty Creek Barrel Select


Forty Creek Barrel Select Whisky
There are very few independent Canadian whisky distillers left, but Forty Creek is one of them, and a good one at that. The Forty Creek distillery is located between Toronto and Niagra Falls, Ontario. It is operated by John Hall who has been a wine producer for over 20 years, and to scratch an itch, he began making whisky in the early 1990's. When he started to think about making a whisky, he looked at it from the knowledge he already had and that was making wine. Mr. Hall likes to state that he follows tradition, but is not bound to it, which is great because it makes for a quality product. Tasting Notes:Nose: Quite to start with subtle floral hints and a slight sweetness. After a few minutes this whisky really opens up. Nose of dark fruits like plums and a sweetness that’s hard to place. Very nice though. Very smooth.Palette: Smooth start, with a fruitiness and a subtle attack from the wood and spice. Nice clean finish with a slight bite. Great balance between sweetness. With Water: A splash of water opens up the nose and showcases the Canadian vanilla and toffee nose. The floral hints are still present, but only in the background. The addition of water makes for an exceptionally smooth drink. The attack from the wood and spicy notes disappears, but the finish is still present and lingers gently for a few minutes

Friday, March 2, 2007

Shiraz...Under $20


FOUR SUPER 91+ SHIRAZ ALL UNDER $20!!!
With wine prices constantly escalating, finding that great bottle for under $20 is becoming more and more difficult. Well in the land down under this is not always the case. This is due to an influx of some of Europe's best winemakers combined with reducing yields so the quality is better.
The wines coming out of Australia today are far better than they were even just five years ago. As the mercury continues to stay low, these four bottlings (one a WS TOP 100!), will warm you up and keep your pockets filled.
Domaine Terlato & Chapoutier Shiraz-Viognier 2004 (750ML) (WS91) Langmeil Three Gardens Barossa 2004 (750ML) (WS91/WA90)
Marquis Philips Shiraz 2005 Australia (750ML) (WA91)
Thorn Clarke Shotfire Ridge Shiraz 2005 (750ML) (WA92) Just tried these at a recent tasting and what can I say...but...I'll Drink to That! Enjoy, The Booze Hound