Summer Breezes, California Zinfandel and the backyard BBQ season

Date: Mon, Jul 19, 2010 Wine Tasting

Well how's every ones summer going thus far? I know for many of you it'shot, hot, hot which is not the most comfortable of situations to be in and maybe you're notembracing thesummer thus far, but for many it's "grilling season"and to me and manyother wine lovers, thatmeans one thing will be coming out of the cellarand being uncorked in more plentiful numbers than anything else, what's that you may ask, Zinfandel. Some of you will thinking uh-no,Rosé is my go-to wine of choice during the warm summer months and I agree it does have its place as well but, it can't stand up to charred delights the way a goodZin can.

What you have when you open a bottle of Zin is powerful dark fruit flavors, distinctive spice, pepper and cinnamon notes, swirling around hard to define floral undertones, all culminating in an effort to balance the high alcohol, resulting in the what many will call the perfect BBQ wine. I've described Zin this way to friends willingto listen to meblather on,as the ultimate party wine, because it requires no decanting or coaxing it from its shell. Zinfandel just jumps up out of the bottle and into your glass, ready to impresseventhe mostfinicky of palates, cooling, sweet fruitflavors and good acidity combine to create the classic complement to whatever charred and smokey item you may cook up this summer.

Just the other day I posted the "live" version "summer breezes" on my FB page as I was reminiscing [cause that's what you do when approaching the half century mark] aboutmy days as a youth growing up here in San Diego, hearing"Summer Breezes" playing on the radio in seventy two, whilst on my way to the beach.It's asong which to me succinctly says summer is here, it's time for beach-side, backyard barbeque's, and longer sun-lit days filled with sand, surf, sun and most of all fun.Here are a few lyrics from the song, which speaks so much eloquently than my own words could possible convey and please watch the video to be fully transported to the past.

"Sweet days of summer, the jasmine's in bloom, July is dressed up and playing her tune, When I come home from a hard days work, And you're waiting there, not a care in the world, See the smile a-waiting in the kitchen, Food cooking and the plates for two, Feel the arms that reach out to hold me, In the evening when the day is through, Summer breeze makes me feel fine, Blowing through the jasmine in my mind".....Seals and Croft 1972



But for me, its not jasmine blowing through my mind, its a wine-tastic Zin I just encountered still swirling about my palate, reminding me of summers quintessential [love using that word] quaffer and that's why today I want to introduce to everyone my thoughts on a wine which you may have previously encountered where you shop. As it can be found just about everywhere you look and that is the Ravens Wood Vintners blend ablend in more ways than one as you will see when I break it down for you below.

First Swirl: Once I uncorked the bottle and poured myself a glass and tilting it down to examine the color, I found it to have typical, zesty red berry colored core and lightly colored cranberry rim.

First Sniff: After giving it a few good swirls in my glass and sticking my fat half Irish nose against the rim, I found a not too impressive array of cherry, cranberry, tar, and fruity floral scents. Meaning it didn't jump out at me, right away, I had to give more thought about what I was smelling.

First Sip: Okay maybe my first slurp, no really I just sipped it at first to get a general feel for this wine. I would say it lacks a tight focus, but offers wild berry and blackberry fruit that's supported by tangy acidity, firm tannins, with a undefined finish.

Aging and ABV: This wine was aged 12 months in 100% French oak, with 25% of those barrels beingnew. The ABV is 13.5%.

Composition: A blend of 77% Zinfandel, 18% Petite Sirah and 5% Carignane, with the fruit sourced from 3 different areas inLodi, Amador and Mendocino.

Price and where to Purchase: This wine is selling for the SRP of $9.99 and on sale some places for $7.99 depending on where and when you shop. It can be found just about anywhere wine is sold, but typically at a grocery outlet near you, with massive availability.

Cuvée Corner Wine Blog Score: Hey point seekers here's my score if your interested: This wine scored87 points on the Cuvée Corner 100 point scale.

Full Disclosure: Hello FTC and everyone else, yes this bottle was sent for reviewto the Cuvée Corner Wine Blog, by Ravenswood Winery in Sonoma.

About Ravenswood: One of the more interesting aspects of whoRavenswood is exemplified is their a rally cry which states, "No Wimpy Wines" and has defined them as a winery for decades, in fact formore than three decades, according to their website, " it has been the mission of Ravenswood Winery in Sonoma, California to embrace the bold and avoid the bland." I've had a chance to visit this winery myself about 5 years ago and I was very excited then about what I tasted, brought back home and look forward to giving some of their other wines a swirl once more. [It has been far too long].

Other Voices: I've looked around the web and many other wine bloggers like myself have given this wine good marks overall, but I was not able to find anyone from a major print publication who had reviewed the wine.

With/Without Food: Okay as is so often the question, oh my what to pair? Well as I've gone over in this review, this wine or this type of wine and that being Zinfandel is your go-to wine which will pair with whatever is you fave charred food of choice may be to create a seemingly endless variety of grilled dishes.

My Recommendation: Okay first of all let me say, even my dog liked this wine. He normally only likes white wines, but when he tasted this wine he lapped it up. Now that you have the endorsement of this little Mini-Poo here's what I think, this is a readily drinkable little quaffer that will delight most BBQ crowds and would be great for impromptu entertaining. It's easy on the wallet and just fantastic valuefor the money. You can find this wine any where and really any time you could need it, but do yourself a favor, buy a case, to compliment your next backyard cookout! Until next time stay thirsty my friends, cheers!

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I like my wine to be Dirty, yet Sexy: San Diego Twitter Taste Live

Date: Sun, Jul 11, 2010 Wine Tasting

Well the first ever San Diego Twitter TasteLive, has come and gone, it was fantastic. This was the first time I actually met some of the folks behind their respective twitter icons and all were as genuine, knowledgeable and gracious as their "tweets" indicated, despite the understandable misgivings of meeting folks you've only known online. Just real everyday folks with a genuine passion for sharing their love of great vino.
It was a great event and we are already planing the next one and in the words of Beau's Barrel Room it's going to be epic. We opened a little over 15 bottles, ranging from Sauvignon Blanc to Grenache and beyond. It was quite the eclectic collection.

There was 6 different wine blogs represented in this group, with widely different approaches to reviewing wine and the vino lifestyle.Here'sline-upof bloggers who participated: Wine Harlots, Beau's Barrel Room, Brain Wines, Wine for Blondes, and myself and a big shout out to La Jolla Momwho knows her way around a wine bottle.



Pinot Noir: The Wine Harlot brought two Pinot Noirs, which were really great examples of California Pinot. One from Sierra-Madre-Pinot-Noir-2007from the western edge of the Santa Maria Valley, in northern Santa Barbara County and selling from $39 to $44 depending on where you shop. Light in body and appearance, burst of crushed berries and earthnote aromas, melding nicely withsoft and silky mouth feel and nice underpinning of freshly crushed berries and dried herbs, I would hold onto this another year before opening, to give it a chance to come into its own. The other Pinot Noir we sampled was theFoppiano "Estate" Russian River Pinot Noir 2008wonderful aromas of raspberry jam with an added suggestion of sweet spices; nutmeg and clove and a mouth feelwhich evoked a sense ofcherry cobbler, a touch of leather andwrapping itself around some mellow toasty oakin the long and fruity finish with trailing remnants ofwhite pepper. This wine sells for an amazing price $23 most places and represents what I think is a screaming deal in Pinot Noir from the RRV, an uncommon luxury at near a paupers price, well done. Folks if I were you I would buy a case of the Foppiano, considering it myself.

Reviews: Now I'm not going to cover all the wines we drank or sampledthat day, just some of the highlights as I saw it and I'm sure if you look on eachone of ourrespectivesites you will get a few different view points of views and take aways, these notes I've shared here are just from my perspective, recalled from my Vincellar note book. I won't be reviewing the Torres Celeste Crianza in this post, but instead review it on its own.I think it deserves a whole page.

Grenache: Okay last but certainly not least, we reviewed two different Grenaches which Katie the La Jolla Mom wasnice enough to bring along with the wonderful home-made Chocolate Chip cookies [thanks they were so good]. She brought alongHerman Storyand I confess [and I'm embarrassed to say] to never having heard of him or his wines before, I am a huge fan of Grenache and love, love Paso Robles with their incredible wine scene going on there. Now speaking of Herman Story Winesand the beautiful expression of their grenache [although it needsdecanting] in the glass expressesan inky dark core, on the nose ofdecadent plummy fruit and hint of well worn saddle leather. It can come off very tight if poured directly from the bottle [please decant first]. Once decanted I'm sure there it will reveal, what Ionly suspect could be its true character, what's that you ask?A New World style Grenache showing off ripe cherry, blackberry, tar and smoke with subtle floral framed around the mocha notes, it would do well if it had a place in your cellar and not be open for another year or two. Oh btw in case you need extra persuasion some guy named Robert Parker really liked it, gave it 93 points and the wine sells for $36, great price for a big wine.

The other Grenache was from Core Wineryis a family run winery located in Santa Maria Ca. Our primary vineyard is the Alta Mesa vineyard, located in Eastern Santa Barbara county and they are selling this wine for about $20 through the wineries website, most likly it will sell between $14.99 to $16.99 in a retail shops, btw just found it at the San Diego Wine Companyfor $14.95, if they still have it in stock [geez can I pick prices or can I pick prices]. The whole group was curious about this wine, while some thought it to be very un-Grenache like, with the appearance and flavor profile of a over extracted Pinot Noir, while looking up it later at home, I found that this style of Grenache is not A-typical at all, instead this style is thee most common [according to the Wine Lovers Companion]. It was a bit hot and the RS [residual sugar] seemed to be a little high side, but again consulting my copy of the Wine Lovers Companion [3rd edition] high RS and ABV are part of the equation when it comes to Grenache, wines which tend to be sweet, fruity and low in tannins.

Someone who goes by the handleUltraMarathoner rated this wine 92 points and had this to say about this wonderful wine, "A fantastic Grenache and could be myQPR of the year so far. Pop and pour. After an hour the wine became something completely different. The texture added weight and has a smooth, round feel. Nose has crushed rocks and floral\lavender tones . Deep red raspberry flavors with an orange-liqueur and red/dark fruit. Mouth watering acidity and firm, but ripe tannins that shorten a what could be a longer finish. Well balanced. Complexity well beyond the price point. I'm getting more of these." I couldn't agree more with the majority of thesetasting notes or the score, my palate was nearly blown by the time we reached this very last bottle, that said I still highly recommend it to you. If this wine still had this much to say after I had tasted so many different wines, that's is quite impressive.

For our next event, it will be something far more focused and we will follow some general guide lines to make this a more authentic event. I've been talking it over with Beau and I think we have the makings of a new bigger and better event, which will pit Red Mountain Syrah vs Paso Robles Syrah in a face to face [blind tasting] smack-down of epic proportions. It should be winetastic and of course stay tuned here for the blow by blow results. Until next time stay thirsty my friends and cheers!

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5 things I learned about the Washington State Wine Scene during WBC 10

Date: Tue, Jul 6, 2010 Wine Tasting

Well the Walla, Walla winebloggers conference has come and gone, Iwas sad to see it go, butvery appreciative of thisopportunity toget reacquainted withWashington State Wine scene as I like to call it [don't think anyone else is calling it that].It wasfantastic tomeetmany of theother bloggers who've I've only known through Face Book or Twitter, [as there was over 300 folks it was hard to meet everyone] it was great to make those connections in person and get achance totalk a little shop live. TheWashington Wine Commission in conjunction with the Open Wine Consortium, Producers andZephyr Wine Adventuresput on a fantastically well organized conference. The number of different wines we were able to encounter over the three day periodwas just incredible [a virtualtsunami] of red and white wines, even bubbly made anappearanceandthe fantastic folks behind the labelwere equally winetastic.

Just speaking from my perspective, my sense of theof the overall satisfactionfrom other wine bloggersis that,the conference was a huge hit with all attendees, it would seem that no one can stop talking about the wonderful Washington Wine Scene [of course therewere andstill area few dissenters].Taking a look aroundand across the netand you can still see it's stilla huge trend [with plenty of buzz]on Twitter and many of my FB friends arestill talking about theirexperiences. As for me, my overall impression was very good and I have a lot to write about in the coming months and I would say further that the, [please feel free to quote me], "Washington wine is a force to be reckoned with" and the bloggers [myself included] are going to get that message out, not just in the few weeks afterward, but continuing on like aripple on the proverbial pond once a few [huh, what? I mean a fewasteroids striking the surface] causing waves to crash onbeach andfloodcoastal communitiesstones a thrown into the still surface, sorry thatpap I just typed outsounded a bit too reflective.

That said, I thought I would just share a few"leftovers" [as some are fond of calling this blog] with you about the Washington State Wine Scene, that I didn't know before? Apparently there's is plenty, as I discovered for myself in more ways then one, through our variousexcursions and speed tastings. As I travel from wine destination to wine destination, meeting producers, winemakers, vineyard workers, wine bloggers, PR professional and others behind the label, I continue on my quest to learn all I can about this wondrous love affair with the Vitis Viniferaor the "wine-bearing" grape.Think about this statement the next time you pour yourself a greatglass of vino,"In waterone sees one's own face; but in wine, one beholds the heart of another"....an old French proverb.

The first thing I learned that they [producers in WA] make some fantastic Merlot in Washington State, single variety Merlot and or Merlot dominated blendswhichare not flabbyor soft,wines that actually has some very nice structure and nuanced flavors. I will admit this openly, I'm not a big "Merlot Fan" just look at my many reviews and you will be hard pressed to find even one or take a look in my 200 bottle wine vault, there's noMerlot. It's not that I dislike the grape andI won'thaveMerlot-Meltdownlike Miles expressed to the character Jack in the movie "Sideways" regarding his hatred for the grape [or as some suggest his loathing of having loved and not being loved in return].

No, no nothing like that, I just have not come across a lot of Merlotswhich have impressed me enough to say, um I wanna buy thator not enough to want to recommend it someone in a review. Typically I love Merlot when it is blended, and not the lead grape. So yep that makes me a "Left-Bank" kinda guy and speaking of blending and I hope I get this quote correct, in Washington State, "they [producers] don't add Merlot to a blend with Cabernet Sauvignon to soften the Cab, no instead they add Cabernet Sauvignon to the Merlot to tame its massive structure." as I was sampling Merlot after Merlot, I said to myself, "wow that statement is right on" and has me leaning to the right in the context of Washington Wines.Check out this trailer belowfor the movie Merlove, which features manyproducers from Washington state.




Thesecond thing I learned is Walla, Walla Washingtonis a great place to to go for a wine tasting adventure.If you're like me and there's a chance that some of you are, then this one of those great wine destinations that you will want to make plans to stay there for a least a week and explore everything they have to offer. This was my first time in this particulararea and I must say I was really impressed with atmosphere in Walla, Walla. Fantastic people,charming accommodations [many great B&B's],inviting little restaurants, and many downtown tasting rooms, I really got a great vibe being in their downtown late at nite, strolling through their city. Walla, Walla reminds of downtown Paso Robles quite a bit, with the very welcoming atmosphere and down to earth feel,I am sure you will be just delighted by the experience as I have been. This pictureto your leftis the oneI took inside the B&B I stayed my first night in Walla, Walla and to me exemplified everything you will experience when you stay here, Stone Creek Manor. or anywhere else in town as there a number of B&B's in Walla, Walla.

Third I learned, the wines I encounteredcould becharacterized as a Bordeaux blend, I found thisis a very common thread during my tastings and you'llmost likely find the same at manyWashington State Wineries. Ipersonally was thrilled with manyBordeaux inspired blends I foundbeing poured at the conference and during our forays into thevino landscape that is Washington Wine. It was not just the red blends either, there were a good number of white-Bordeaux being poured as well. Now of course one of the better, if not best thee known producer in the state is Bob Betz of [Betz Family Winery], known to many as Washington’sfavorite boutique winemakers and a very familiar figure invino circles for creating Bordeaux inspired blends. It was also my great privilege to meet him and his daughter during the Willows Lodge hosted, "Woodinville Grand Tasting".In the line-up therewas also some other favorites of mine at this tasting,DiStefano Winery, Sparkman Winery, Baer Winery, Northwest Totem Cellars and Des Voigne Cellars who stunned me with their Meina Flor, a Rhone inspiredRousanne and Viognier blend, excellent!

If you'renew tothe world of vino, youmay very be scratching your head thinking, "what’s a Bordeaux Blend?" Okay here's the typical text book answer, it’s a blended red wine that contains two or more of the varietalswhich are authorized for use in the red wines of France's Bordeaux region which is divided left and right. Typically you'll find these varieties in the blend, Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and Carmenere. A typical Bordeaux blend will have Cabernet Sauvignon or Merlot as the primary grape (up to 85%), with other grapes making up the remainder. On the lesser knownside of the ledger, if you are talking about "White-Bordeaux" then of course you speaking of Sémillon, Sauvignon Blanc and Muscadellecomposing the most typical blends.

Ah the perfect segway to my fourth thing I recently learned about the Washington State Wine Scene, is the fact thatSémillon is a widely planted grape variety in this North West Wine Region. In factWashington Wineries areknown fortheir Semillon, and while this wine is most often enjoyed young or blended with its companion Sauvignon Blanc, WashingtonSémillons are known to age beautifully into rich, honeyed, nutty wines.In their youth they offer a broad spectrum of flavors, ranging from crisp citrus to melon and fig, and fresh pears to vanilla. A winetypically lower in acidity than Sauvignon Blanc, Semillon is luscious, yet light and the two blend marvelously together.Semillon beinglower acidity makes it's more susceptible to botrytis [or Noble Rot], resulting in a fair number of late-harvest bottlings, which make for a nice after dinner quaff with some paired cheeses in place of dessert. My favorite was is the one pictured to the left here, Chaleur Estate Blanc from Delille Cellars, it was fantastico!

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Walla,Walla or Bust! The Day has arrived and we're on the way!

Date: Fri, Jun 25, 2010 Wine Tasting

Hey folks sitting here at the airport and with a few hours in between flights I thought I would blab alittle about the WBC 10 [Wine Bloggers Conference] as it's being referred to in the twittershpere and on FB. The Cuvee Corner Wine Blog is but one of over 300 wine bloggers who are about to descend upon the wonderful little town of Walla, Walla Washington, which sits in the warmer south east part of the state. Many folks associate a trip to Washington state as rainy and over cast adventure, but the part of the state I will be visiting is forecast to clear blue skies and sunny warm temps in the eighties.

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A hidden "gem" in Temecula Wine Country: Briar Rose Winery

Date: Tue, Jun 15, 2010 Wine Tasting

Where is it: Now if you happen to be new to the area or you from San Diego or LA and you are an avid or just the occasional cork-dork like me and you are wonderingwhere Temecula Wine country is located, well you can find itin southwestern Riverside County, you maybe surprised to find that Temecula is California'smost prominent American Viticultural Area [AVA] south of Los Angeles and north from San Diego and about hour and half trip from those cities. Now for the adventurous wine lover or even the casual observer, it's an ideal destination for a short day trip from Los Angeles, Orange County, Palm Springs or San Diego. (Click here fordirections/map to Briar Rose winery, as well as, all of theTemecula wineries).



Here are the wines I tasted the day of my own appointment:

2009 Estate Viognier: A nice bottle of a complex floral wine, dry, crisp, honey suckle and rose aromas with peach and melon flavors. SRP: $19.00 Standard Tasting.
2009 Fume Rosé: A wine that hastens and welcomes the advent of summer and is nicely different then a majority of rosés you may already be familiar with, comes offbright, clean, and zesty. A Sauvignon Blanc aged and seasoned in barrels recently containing Cabernet Sauvignon. SRP: $24.00 Standard Tasting.

03,04 and 07 Cabernet Sauvignon: If you're someone who likes 100% old world stlye wines than these wines will make you very happy. Each wine displayed rich varietal character these grapes can achieve and were characterised by aromas of dried violets on the palate each wine displayed flavors of chocolate, ripe jammy berries, oak, pepper and earth. For my money, the 2004 was showing the best right now and the 2007[Private Collection]was very good as well but would benefit from futher aging. SRP: $38 [on special for $18], $58, $105. The 03 and 04 Standard Tasting and the 07 is on the Premium Tasting.


2005 Temecula One: Another wine from the Premium Tasting list and is a blend of 40% Sangiovese, 40% Cabernet Sauvignon and 20% Merlot a wine with "Super Tuscan" stylingandaretypically red wines of very high quality. This wine is medium-bodied, juicy, loaded with wild berry and dark cherry fruit, and balanced withdusty tannins. Premium Tasting SRP: $115


2007 "Katrina" Estate Zinfandel: This wine boasts of a "Old world" origin and is 100% Zin, which was aged 16 months in French/American oak, now when I think of old world in this context they have me thinking of Primitivo. Although, recent research reported byWine Prosthat in Croatia and at the University of California at Davis, using "DNA profiling, has proved Zinfandel is a clone of the Croatian variety Crljenak" [so easy to say as well], so glad they cleared that up. That said, this wine hasdeep violet reflectionsin the core and is complemented bya unique, intense bouquet, spicy aromas, isfull bodied and conveys a velvety warmth on the palate. SRP $92 Premium Tasting

2009 Talking Frog - Hefe-N-Vine Lager: This is a really fun little number, and was the last thing I tried before taking a tour of the grounds. It's 100% wine with Hefeweizen beer characteristics thrown into the mixture. It's just delightful and frothy, and has a nice head on it shoulders depending on you pour it. A delicate touch of sweetness and the right amount of crispness to balance it out. They call it a dessert wine, umm not sure I wouldgive it that designation, but it's great to pair with anythingthat's is somewhat spicy, it wouldmake the perfect compliment.Funny thing about it, is after drinking it you realize why they call it Talking Frog [burpage action] is what follows afterward. Wink-wink! SRP $18:00 Standard Tasting

Full Disclosure:As an invited guest of Briar Rose, my tasting fees were waived and I left with a sample of their 2004 Petite Verdot.

Pricing and where to Purchase: Okay the pricing on wines on the Premium Tasting list do seem to be a bit excessive when compared to similar wines from regions that have more gravitas, while the wines from the Standard List are well within what I would call normal tasting room prices and offer the consumer a fair price for the value given. As far as places you are able to purchase these wines, there are one of two ways that can happen, either through the tasting room or you can purchase from their website and have them direct ship it to you.

My Recommendations: This is one of the "hidden gems" of the Temecula Valley wine scene and one not to be missed. So make an appointment and check it out for yourself,you won't be disappointed by the caliber of their wine. Their staff is friendly, gracious, and it's a great place to just sit back relax and sip on some winetastic vino. I really liked the 2004 Cabernet and thought it was best of what I tasted that day overall and would recommend getting a few bottle of "Talking Frog" and it's at a price point which encourages a case purchase.

Other Voices: Michael N. of Temeculahad this to say, "This is a winery for aspiring and experienced connoisseurs or people that can tell good wine from great wine." and several Internationaland National Wine Competitions Judges have awarded Briar Rose Winery 51 wine awards between 2007 and 2009 in local, national, and international wine competitions.

Okay I learned something new about finding aromas in the glass, check out the video and please tell me what you think, I know it's a bit noisey in the background, so you have to listen carefully. [I've never heard this any where else, but there seemed to be something to it]

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Cigars, Cognac and Belle De Brillet, Poire Williams Au Cognac

Date: Sat, Jun 5, 2010 Wine Tasting

Today, cognacis shedding its snobby smoking-jacket[think Captain Nemo] image as a country-club spirit and tossing aside the idea that it's only a rich man's drink and oddly finding itself mentioned in rap songs and being mixed in a new wave of innovative cocktails by mixologists coast to coast. Although this particular Cognac I'm reviewing today is a little different the the average Cognac you may have encountered, one it comes in a pair shaped bottle and two it is infused with about 20lbs [on average] of Poire Williams pears per 750ml bottle. Although this is predominantly a "wine-review" blog, since cognac is made from vitis vinifera type grapes and although classified as a spirit, I have made the decision to review this wonderful Cognac and if you try it for yourself you will no doubt agree the Belle De Brillet is fantastico. I have had the chance to sample other cognacs and I was not too impressed, I guess I have a bit of a "sweet-tooth" when it comes to cognac.

Today's Cognac Regionconsists of six cru appellations, which when tallied up equal about 185,000 acres and must be produced in the regions distinctive, chalky limestone soils. Grapes are still traditionally harvested in October and under-go two distinct distillation, the first being calledbrouillis [slightly cloudy liquid] and during the 2nd distillation a master distiller separates alcohol vapors, where a clear spirit emerges. Now this is where an important distinction lies this process I've described must be completed by the end of March or it will be labeled a brandy [a poor mans cognac], because while all cognac is brandy, not all brandy is cognac. Today's top Crus in order of quality are Grand Champagne, Petite Champagne, Borderies, Fins Bois Bon Bois and Bois Ordinares and as with table wine each region is designated on each bottle's label.

After the 2nd distillation is complete the white wine which the French call eau de vie or the water of life, the cognac is transferred to oak casks made of 100 year old Sap and Heartwood trees, where it will stay for 2 years. This old wood is what transforms this clear liquid into the beautiful golden yellow color we know today, of course if it's allowed to more time to age its color is more amber than gold. After this time in barrel, the master blender will determine the blend and bottle a consumer ready cognac of with a minimum ABV of 40%, but since Poire Williams Au Cognac is not a pure varietal version of Cognac it's allowed to not this ABV requirement. [Unlike table wine,Cognac does not age in the bottle]

About Blending: Each Cognac blend will comprise 100 or more different lots of eau de vie [water of life].

First Swirl: In the glass it goes, but just a couple ounces this a something to savor; beautiful golden amber colored core and a light yellow rim and a viscous body.

First Sniff: Okay folks this is the very best part, if someone could put this smell into an aerosol can I would buy it by the case. Wonderful aromas of pear, smoke and the oak ageingimbues aromas such as vanilla, fruits and flowers,toast with a definite nose of alcoholic vapors, which can be alarming to newcomers. Long after this delightful libation has left the glass, the aromas linger on and on.

First Sip: Wow the very first time I had this was at the Wine Vault and Bistro here in San Diego who gave me a complimentary sample glass. It was mouth-filling and rich, but also delicate and fresh. I was totally blown away by how smooth it was, coating my palate with lushhighly refined notes of yumminess.I was expecting it to be somewhat "hot" like the nose, but nope just what I wouldcall "refined elegance". I definitely got the notes of ripe pears, caramel and Creme Brulee.

Composition: The grapes used to make Cognac are not your everyday household names, nope it's the Ugni Blanc [most widely planted], Folle Banche and Colombard and about twenty pounds of Poire Williams pears for blending.

Harvest & Ageing: The Brillet distillery is a "Bouilleur de Cru" distillery reserved exclusively for the production from Brillet's own vineyards. December to March sees the delicate traditional operation of Distillation Charentaise (2 times) in the Traditional Charentais Pot Still made from pure copper in a ritual unchanged since the17th century. The Brillet cellars assure the slow metamorphosis of the Pure Eau de Vie de Cognac but not without the heavy tribute in evaporation called "La past des Agnes". In order to guarantee the best original quality of the two Premiers Grand Crus of Cognac, the Brillet congacs are produced, aged in oak barrels and bottled separately "unblended".

Price and Where to Buy: I found it at theWine Vault and Bistrohere in San Diego, but there a number of places online where you can purchase this very tasty libation. It's selling anywhere between $40 and $50 and just as reminder many wine stores will not carry this simply because they don't have the license necessary to sell spirits, so know before you go. Even ifyour favorite retailer has it stock,it's not an item that will have a lot of depth in their inventory.

My Recommendation: This is a fantastic libation to have around the house at all times, since it's something you will be sipping over a period of months and not days. It makes for a great after dinner drink to sit back and enjoy with friends and some cigars or just to sip on its own. Makes a wonderfulany-time drinkand can easily be stored in the pantry without worrying about spoilage.

Cuvée Corner Wine Blog Score: Hey point seekers here's my score if your interested: This wine scored 95 points on theCuvéeCorner 100 point scale, and is a rock solid well made product, that will not disappoint.

Winemaker'sNotes: This, one of France's classic and great liqueurs, is the original blend of Brillet Cognac and the essence of Pears Williams (Poires Williams). The perfectly matured pears, carefully selected, were picked at their peak of ripeness, macerated, then blended with Fine Brillet Cognac.

Pairing Cognac and Cigars: This is one of my favorite pairings and of course notin thetraditional sense, thinking about the word pairing [matching food and wine]. That said, Cigars and Cognac are as old a combination as Napoleon and Josephine. Which begs the question; which cigar and which Cognac? According to Cigar Aficionado, "A light panetela would be as inappropriate with 30-year-old XO Cognac as a Muscadet is with a saddle of venison." well said and I would have to say I completely agree with the sentiment, thus choosing correctly is paramount to maximize your experience.
Max Cointreau, chairman of Cognac Pierre Frapin had this comment on the subject of pairing cigars and Cognac, "There are a range of Cognacs for cigars, such as a lighter VSOP with milder cigars, butany Grande Champagne Cognac can be good with a cigar". Similarly, master blender Jean-Marc Olivier recommends Courvoisier Napoleon as an excellent choice for all cigars. I would have to say, I agree more with Mr. Olivier more than Mr. Frapin and I definitely think the Poire William Au Cognac will make a "spot-on" companion to a majority of cigars, but my favorite is the Monte Cristo.

Other Voices: Well it appears the folks over at Wine Enthusiast really liked this cognac as well and scored it 96-100 points depending on which year they opened a bottle of this delightful elixir.

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Dining Out: 6 Tips on "How to Speak With a Sommelier"

Date: Tue, May 18, 2010 Wine Tasting

Having worked as a sommelier in the fine dining world for quite some time, I learned a lot from my customers. I learned common preferences and common qualms, how to recognize if someone is intimidated by the wine list, and how to deal with rather cranky tables. I learned that wine is an integral part of enjoying a meal, and that the happiest customers walk out not only having had great-tasting food and wine, but having had service that made the evening go so much more smoothly. I’d like to share some of my experience with you, to help you get the most of your money’s (and time’s) worth when eating out.

A quick note: sommelier is pronounced “sum-all-YAY” (I especially like the yay!). Not all restaurants have a designated sommelier; if not, you can simply apply the following tips with your server.

1. Be polite: This tip seems like a no-brainer, but it’s most definitely worth the top spot. You would be surprised at how many people are rude to restaurant servers – resulting in bad, or at the very least, sub-par service. Rude customers make servers reluctant to return to the table, to check on satisfaction, or to quickly attend to complaints.

On the other hand, a friendly, polite table will naturally encourage the server to not only give great service, but to go above and beyond. I always wanted to do something special for genuinely nice customers, whether they ordered the least or most expensive bottle on the wine list. By engaging in warm conversation, or simply smiling back at your server, you will often get special treatment – a glass of wine on the house, perhaps, or a specialty cocktail with dessert. Good manners go a long way in the restaurant business.

2. Ask for suggestions: No matter your price point, asking your sommelier for his or her suggestions can be a great value. A wine list is a sommelier’s baby – he or she will most likely have chosen with care some, if not all, of the wines available. The sommelier is incredibly familiar with the list, and though the restaurant must offer a wide range of styles and prices (that is, if the wine list is good), there will be a few gems that you may not recognize on your own. Think of ordering wine in restaurants as a great opportunity to explore – the mark-up is high, so don’t order a bottle that you could normally buy in your neighborhood shop for half the price. Ask for something special, and you will very likely be rewarded.

3. Don’t be afraid to ask for a decanter: Decanting isn’t just for older, fine wines. Many wines, especially young,tannic reds, are helped by an hour or two of fresh air. Exposure to oxygen essentially speeds up the aging process, mellowing out harsh tannins and developing flavors. Technically, you may not need your wine decanted – that is, slowly pouring the wine into another container, to separate any accumulated solids from the liquid. You simply need to let the wine aerate for some time to enjoy it best while you’re eating out.

If the restaurant is more casual, and there are no decanters decanters available, ask your sommelier to open the wine and pour it into your wine glasses. Simply uncorking the wine and letting it sit in the bottle will not ensure proper aeration. Wine glasses (the bigger, the better) provide a greater air-to-surface area ratio. Let your wine open up while you enjoy cocktails or your first course.

4. Recommendations versus orders: Asking your sommelier for recommendations is a great way to try new wines; however, as said time and time again, taste is extremely subjective taste is extremely subjective. Even if your sommelier recommends something in line with your preferences (say, suggesting an Australian Shiraz to those who like full-bodied, fruit-forward wines), there is no guarantee that you will indeed like the wine. If you don’t like it, say it. A good sommelier will take the bottle away, recommend something different, or have you order something else – and absolutely not charge you for the wine you didn’t like (and didn’t drink).

When ordering on your own, though, you should be responsible for your choice. If you didn’t like that Australian Shiraz, and the wine was in fine condition, chalk it up to a learning experience. Ask if you can take the bottle home – laws vary from state to state, but if you can, bring the bottle with you, stick it in your refrigerator, and cook with it the next night.

5. Let your sommelier know if the wine is flawed: If you think something is off with your wine, let the sommelier know! While he or she may not be able to wave a wand over the wine to fix it, the sommelier can whisk the offending bottle away. Good service dictates that the sommelier should ask you if you 1) want to try another bottle of the same wine, or 2) ask if you would like to choose a different wine. I know people who are reluctant to send food or wine back, not wanting to be an annoyance. But the sommelier and the restaurant are extremely interested in keeping you happy (and keeping you spending money), so please, please, please – understand you deserve to enjoy the best possible experience while eating out.

6. Bring your own bottle: (and be happy to share) BYO (that is, Bring Your Own) restaurants provide the opportunity to enjoy good food, in a comfortable place, without requiring you to spend money on highly marked-up wines or be limited by the restaurant’s wine menu. Bringing your own wine to a restaurant means you have an extra level of freedom, to some degree, when dining out. However, bringing your own bottle (or bottles) also entails a certain degree of etiquette. It is not necessary, by any means, to offer your sommelier or server a taste of the wines you have brought, but it is certainly a nice gesture. An offer shows respect not only for your sommelier, but more importantly, for the wine you have chosen for the night. I always appreciated my customers asking me if I would like a taste of their wine – and isn’t enjoying wine with people what it’s all about?

Bringing your own wine still entitles you to proper wine service: chilling to achieve the right temperature, decanting or aerating, and good wine glasses. (A quick note: your restaurant may not have 10 different types of specialty wine glasses, but they should at least have clear glass stemware, large enough so that you can enjoy all the wine’s aromas.)

This great article was written by guest contributor, Jolan Turkingtonthe Director of Communications for a wine-making franchise called Vintner's Circle, she is a certified Sommelier and regular contributor to the The Unreserved.

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Smoking Hot and Full Bodied : The Flechas De Los Andes 2007 Malbec

Date: Sun, May 16, 2010 Wine Tasting

Hey San Diego wine fans here is another screaming deal, but this time I present you with a "take no prisoners" wine of huge proportions and it will cost you so very little. This wine is big, up in your face good. Once you pour it from the bottle the aromas immediately grab your attention, looking at the color and the taste bud tickling tasting, youimmediately realize what a great deal you got in purchasing this wine. If you only had bought one at the time, like I did and after consuming its absolute wonderfulness, you will like me run not walk to quietly pick up a case or more of this fantastic wine. This wine made me think of a song entitled the "Fire Within" from the Costa Del Sol Spanish Guitar Collection [which by the way is great music to play while writing].

If you are a big fan of Malbec like I am than you are most likely aware there is whatWine Spectator is calling "Malbec Madness" going on in the wine market place and folks are "Going-Gaga" over the fantastic flavor profile of this wine and at the price points they are selling for, is it any wonder that Malbecs from Argentina are theQPR champs and folks are lining-up [not literally, but you get the picture] around the block to get their hands on a great bottle. In fact in a recent article from WS, entitled Malbec Madenss,Mr. James Molesworth had this to say after reviewing over 600 Argentinean wines since last December 2008, and more than 50% of them Malbec or Malbec based blends, Wines Spectator’s lead taster on wines of Argentina, proclaims that "all the foundations are in place’ for Argentina’s success in the US wine market" this from their November issue of last year and to which I say in acavalier tone, "ya-think" ?

The Partnership: The owners of this Argentinean estate [Bodega Flechas de Los Andes]are Laurent Dassault, owner of [Grand Cru] Chateau Dassault in St. Emilion, and Baron Benjamin de Rothschild, with folks like this involved in this project, I was not really surprised at the caliber of this wine, but what did catch me off guard was the tiny price.

The Winery: Bodega Flechas de Los Andes is located at the foot of the Andes cordillera, to the south of Mendoza with a Duillet designed winery offering you a wine that is the a pure, top of the range Argentinean Malbec.

Treatment: The wine spent 14 months in 33% new French oak, 33% second fill French oak, and 34% in stainless steel.

The Terroir: The grapes for this wine are sourced from wonderful alluvial soils, which are prized in the world of viticulture, because it often produces grapes with a higher concentration of flavors.

First Swirl: After uncorking the bottle and only using the Centellino Areadivinoto decant the wine, I found tilting the glass to the side it had a gorgeous opaque garnet colored core and fleeing to cerise rim. Some folks are going over-board[warning: Will Robinson, please decant] on the decant recommendation on this wine, yes this is a big wine for a little price and I do agree further decanting would be helpful, but honestly right out of the gate it's a palate pleaser, make no mistake.

First Sniff: Giving it a good swirl, my senses are immediately enveloped in this robust Malbec, as it unleashes notes of blackberries, red currants, and blueberry which gets the taste buds watering.

First Taste: An excellent velvety body and a balanced structure finishing with sweet tannins. It will age elegantly but who can resist drinking this now, I dare say I couldn't as I'm relishing each and every sip.

Pairing Suggestions: These tips are brought to you by,Malbec Onlywho thinks you should "be sure you pair it with asado de tira (short ribs with the bone), flank steak, New York steak, or a rich piece of lamb." Which I wouldn't disagree with, but I had it with someyummy pre-made hamburger pattyfrom Trader Joe's, onions, peppers andSwiss cheese, home made crispy friesand this wine went freak'g fantastically with my chosen pairing.

The Big Brother: What a lot of other wine reviewers don't tell you is that this wine has a "big-brother" the Gran Corte 2006 Flechas de los Andes from Baron Edmund de Rothschild estate in Mendoza.This is what they are callingtheir flagship wine; a blend that includes 57% Malbec, 35% Syrah, and 8% Merlot. This winehas already received wonderful adulation from the print critics, with average scores topping 94 points and the best part folks, another tiny price, selling for $35 to which I say wow! So much wine, for such a little price or as some criticslike to point out another hedonistic wine for the Californian palate. I say so be it, bring it on!

Where to Purchase: You can pick up this beauty at your local San Diego Costco, wherethey are selling it for a mere $14.99 each. I seen other places online selling it for similar prices and also as high as $24.99.

Cuvée Corner Wine Blog Score: Hey point seekers here's my score if your interested: This wine scored 95 points on the Cuvee Corner 100 point scale, because the price point on this wine and the caliber of it's quality makes the QPR off the charts.

Other Voices: Okay so maybe your thinking, "I need another opinion" well here ya go this wine received 92 Parker Points and hehad this to say thisvery good juice: "The Flechas de Los Andes’ 2007 Gran Malbec was opaque,deeply purple-colored, it reveals a brooding bouquet of cedar, espresso, violets, and black cherry. Medium- to full-bodied, on the palate it borders on opulence, with layers of succulent fruit, a smooth texture, spicy flavors, and a lengthy finish. It admirably combines power and elegance and perhapsover delivers in a very big way."

My Recommendation: Ummm, what the heck are you waiting for? Get your happy little self down to Costco or where everyou can find it and stock up. Like I said, this is a run don't walk recommendation, so you better hot foot it down to your local wine store and grab a case before they are all gone. The summer grilling season is upon us and you don't won't miss out on this fantastic deal.

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A new day in Chianti, Brancaia Chianti Classico 2006

Date: Wed, May 12, 2010 Wine Tasting

First Sip: The mouth feel reveals asumptuous expression of darkfruits, medium in weight, with a nice offsetbetween the fruit and herbal characteristics whichmakes the wine very appealing today, while its sufficient tannic clout is enough to suggest allowingit toage for a few years to come.

Composition: 85% Sangiovese and 15% Merlot

Full Disclosure: So if you're wondering how I was able to get my hands on a bottle, well the fine folks at the Hess Collectionwho are the importers of this fine wine sent a sample to me. But my first encounter with Brancaia was in Italy and this is where I fell in love with their wines.

Price and where to purchase: Okay San Diego wine fans grabbing some of this wine is going to be a little tougher than I thought, as itis not sitting on any shelf just waiting for you to come and get it. If you really want this wine [Ihighly recommend it], the [sole] distributor Young’s Market [but without a liquor license you can't buy it] hasplenty in stock but the majority of wine stores in San Diego would require you to purchase it by the case to keep the price in the reasonable range and by that I mean selling anywhere between $32.99 and $39.99,for specific prices please speak to your respective wine retailer. I spoke with the San Diego Wine Companyand with Vintage Wines Limited of San Diegowho both said they would order it for you, but you would need to speak with them regarding the arrangements of acquiring this wine.

My Recommendation: Because of the situation this wine is in,it may mean splitting a case with a friend or a few friends, who love a Chianti Classico like you do or maybe you could talk your favorite wine store into acquiring a few cases as a wise move to accommodate their customers. Whatever you do, I want to highly recommend this modern style of Chianti Classico to you, please give it a swirl and let me know your thoughts, I don't believe you will be disappointed, cheers.

Cuvée Corner Wine Blog Score: Hey point seekers here's my score if your interested: This wine scored 92 points on the Cuvee Corner 100 point scale and the QPR is very good. Another very well made wine worthy of a place in your cellar or at your dinner table.

Other Voices: In case you need another opinion about awine that I've found most tasty,I give youMr. James Suckling from WS [Wine Spectator]had this to say about the 2006 Brancaia Chianti Classico, "Shows plenty of crushed blackberry and cherry, with hints of flowers. Full-bodied, with a solid core of fruit and silky tannins that turn to vanilla and raspberry on the finish." and recommendsto drink [good idea] now through 2014 and gave thiswine a score of 91pts.

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The Chardonnay Conundrum; Ghost Pines Chardonnay 2007

Date: Sun, May 9, 2010 Wine Tasting

Okay folks as you know I've reviewed quite a few chardonnays over the past month and I have another one to bring to your attention today. It is from the folks at Louis M. Martini in Healdsburg, northern California, where Mr. Martini purchased 178 acres of land in the eastern hills of Napa Valley. This plot of land acquired its name as a tribute to the native grey pines, which some have thought to look like spirits lurking about at dusk.

However before we get there please permit me a small interlude, I want tospeak with those folks in the audiencewho may find themselves in the Chardonnay Conundrumor anyone who subscribes to the notion that New World Chardonnay is nothing more than over-oaked plonk. While it may be true that the popular styleleans towardhigh ripeness and tropical fruits [wherewines are sometimeas cloying as your garden variety lounge drink] and this has certainly been a trend, I don't think labeling every American Chardonnay as inherently flawed is a fair evaluation of all chardonnay made in the states. But this exactly the position [and the problem]that many of those whothink of themselves as having an "educated" palate will tell you. I know just writing about this subject will not win me any fans, but I don't care, it needs to be said and that is why I'm attempting to hammer home the point, "that all American made Chardonnay is not made in the Chateau Two by Four style" and you won't necessarily feel like you're drinking a pool of warm butter from the movie theatre waitingto be drizzled over stale popcorneither.

In fact for many folks in these circles, [you know who you are] it's trendy to "dislike" New World Chardonnay and dismiss it out of hand. In fact if you are speaking to someone with this mindset and in conversation you happen to mention that you like or adore a certain American Chardonnay, they may not say it to your face but honestly they are thinking, "my what a pedestrian palate you have" or that you have justarrived from the school of the uninitiated.On the other hand,if want to be one of the cool kids, just tell you love "un-oaked" Chardonnay or perhaps explain you are a fan of a little village in Chablis,that produces picture-perfect Chardonnay, where the wines will rarelygo through malolactic fermentation or be exposed to oak and you're in likeflint [yes, pun intended]



Composition and ABV: 100% Chardonnay, produced from three of the best places where Chardonnay thrives in California, thus producing a nice blend of25% Sonoma, 35% Napa and 40% Monterey. The wine weighed in at a very reasonable 14.2% ABV.

Where to Purchase and Price: I picked this bottleup at my local Ralphsin San Diego, but you can also find this in in plentiful supplies ata local BevMonear you and they charge $19.99 per bottle. The price I paid for mine was only $12.99 as they had it mis-marked. The scanned price was $14.99 and if I had bought six I could have saved an additional 10% [everyday discount]which would have amounted to more than another $1 off per bottle and sometimes they even have a super wine saver where you can get 20% off a six pack of all the same or mix and match. Not all grocery stores are the same, some will carry better labels at times then the standard homogenized wines of Barefoot and Woodbridge and the like.

Other Voices:In case my opinion didn't sway you at all, Robert Parker Jr. had this to say about theThe '07 Ghost Pines Chardonnay exhibits plenty of pineapple, nectarine, pear and peach characteristics; fresh, lively and crisp with a touch of oak and gave this wine 88 pts. I know not quite the ringing endorsement you may have hoped for, but price is not taken into account in his reviews or in the review of almost anyone else that you will see in the print publications.

Cuvée Corner Wine Blog Score: Hey point seekers here's my score if your interested: This wine scored 91 points on the Cuvee Corner 100 point scale andthe QPR [quality price ration]is through the roof at the $12-14 price range.

My Recommendation: This is a very good well made wine that won't disappoint anyone except the anti-oak crowd. It's not your everyday big oaky, butter Chardonnay. In fact it's is quite the opposite, being balanced, having a refined note of butter (from malolactic fermentation) which is skillfully integrated into the mixand is quitelovely. So I would definitely grab a few the next time you are in the wine shop or maybe at your local grocery store. This wine is head and shoulders over other Chardonnays in the $10 and under category.

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A BIG "Thanks" to all my Readers, you're the best!

Date: Wed, May 5, 2010 Wine Tasting

Hello everyone I can't believe it has been almost 2 years since I started this blog, and wow things have changed so much for me in regards to finding my voice, putting together a clear consistent review process, recieving more wines for review, gaining some credibility amoung some of my peers, attending trade tastings and conferencesto enhance my exposure to a greater variety of wine, working with some greatPRprofessionalsandmost importantly gaining some readership, withsome great feed back from my readers. I also see I have an international audience as well and can hardly believe some of the places in the world where my blog is being looked and hopefully read. Some of you just lurk out their and that's fine [I'm just glad you are there]. However, I would continue to encourage to everyone to feel free to disagree or celebrate some of my conclusions, as I welcome and look forward to every comment I receive.

Just to show that as readers of this blog, you're in very good company, the content you read here appears to be providing some relative and important dialogue on the subject of great wine for great prices. I've included a snippet of this article entitled,"Wine authors that just stood out in 2010" below which listed this blog as trending very well for the first quarter of 2010 and over tenfold from this time last year. I was very surprised and happy to see that this blog had made this very auspicious list ofwine bloggers who are also trending higher in valuation and readership. However, you still will not find my blog in the top 165 wine blogs, apparently this blog is on the other list which is not visible, and the total is list size is 380. I have no idea where this blog sits numerically on the list, but I am very thankful to you my readers that the trend of increased readership and valuation of this blog is moving in a very positive direction.

"Here is the quarterly ranking of web sites. Webmasters need not apply as the contest includes all sites. The table shows only the 165 ‘best’ — ‘best’ is evaluated with public website metrics. These figures permit to include all sites — not just blogs. Here below is a story of the poll and an analysis of the results." -Estelle Platiniof the Blog Cellarer.

She went on to say, "These sites currently enjoy public recognition and more readers. The sites whose valuations increased tenfold in the past 12 months are:"

» Wine Whore,
After reading her post I looked intothe Google Analytics page which monitorsthe readership of this blogand indeed it showed a significant increase in traffic from this time last year. It does appear that this blog does stand in the crowdof so many different wine blogs and winery blogs that talk about wine and wine culture. So at this juncture I wanted to say publically to everyone who has even spent a moment on this blog, those who've taken the time to dialogue with me about the content, and for those who took my advice and grabbed some of the wine I've recommended, here is a huge Thank You!

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An evening with Clos Pegase's 2008 Mitsukos's Chardonnay

Date: Sat, Apr 24, 2010 Wine Tasting

What to Pair: So whilst shopping the other day, [as I am the chief cook and bottle washer] I picked up some fresh Tilapiafora great [simple] recipe, a Lime Cilantro Marinadewhich I had fish swimming in all day, prior to throwing them into the oven in theevening. Then I prepared some fresh steamed Brocoli and a tasty Alfredo sauce with ricotta stuffed pasta shells, man this meal was fantastic. I was not sure about pairing the Chardonnay with my somewhat spicy Marinade, but I relented and opened it and oh-man just a match made in heaven. But hey don't take my word for go out and try it for yourself, you won't be disappointed. This is a very simple meal to put together and very light fare, just a couple of the stuffed shells per person and the sauce is highly adaptable to varying degrees of flavor, so feel free to experiment [I always do].

About the Winery: "Just down the road from the town of Calistoga, there is a crossroads. It's the intersection of wine and art. And at that crossroads, you'll find something rare and remarkable: balance." this quote from their website is not justmere PR hype, but so far with two different bottles drank, evaluated and reviewed it would appear to be all so right on point. They [Clos Pegase] have struck a balance in their winemaking approachand we the consumers are reaping the rewards of that balance with each swirl, sniff and sip.According to their website; "Their estate is located at both ends of the Napa Valley, where nature and science have come together to create one of the finest wine-producing regions of the world."Their estate comprises 455 acres, of which 90 are in the Calistoga area, known for its ripe, jammy reds, and the balance are in cool Carneros to the south, where the valley meets the San Francisco Bay.

Their Motto: "Rather than bending our wines to meet our whims, we let the vineyards be our guides, and we do our best to capture and reflect their distinctive personalities in the glass."or in other words, "the essence of terroir is whatthey celebrate" to which I say, Viva La Terroir!

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Wining and Dining Al Fresco: San Diegos Buon Appetito

Date: Tue, Apr 20, 2010 Wine Tasting

Anyone who has vacationed in a foreign country for a even a small amount of time knows readjusting to "everyday" life in San Diego can be a drag. While you may have missed certain cultural aspects of the U.S. may have been missed while abroad; like driving and smoke-free eateries. However, when returning home, many travelers find some parts of life lacking when they are compared to a previous dining experiences abroad.

Many travelers [including me]may miss the finer nuances of the alfresco dining [patio]experience, where every day is different and even going to the market can be an adventure. If you have traveled abroad in Spain or Italy, many travelersmiss the recently accustomed warmth [but without the mosquitoes please] of the Mediterranean dining culture, as many restaurants offer outside dining [mostly because of the heat]. As they tend not to be big believers in Air Conditioners [just a little fact they may shock the first time traveler].

To the question: Are you looking for ways to re-create those European dining experiences in your own everyday life?Hey San Diego restaurant-goers and wine lovers alike,it's time [spring is in the air] to take to the streets, opting to enjoy the sunshine alongside your meal and a great glass of vino. Which is why I want to introduce to you toBuon Appetitoin San Diego'sLittle Italy, where dining atan outside table facing India St. might take you all the way to Italy for a few hours.

Food: is often one of the most memorable parts about traveling abroad. Finding restaurants which are reminiscent European dining experiences can help you recall and recapture the buzz of previous trips, and reinvigorate you from hum-drum of everyday life. It may involve a little searching, but there are cuisine options right here in San Diego likely to remind of your own Al-Fresco dining experiences from past trips and atBuon Appetitoyou'll find"Nouvelle Italian" and classic Italian dishes are effortlessly blended together. But just be aware that the patio area fills up quickly on nice days, so be sure to make reservation, well in advance.

The Gist: Like a traditional Italian family, Buon Appetito is small but comfortable, and the food is delicious, fresh and authentic. A slightly campy, rotating art adorns every wall, as patrons sit nearly elbow to elbow, a college aged waiter staff, booming conversations all contributing to the restaurant'strattoria style approach.The main concept behind the restaurant according to Buon Appetito : "That is why we have this restaurant: To remember who we are and that is why we come together in celebration of food, wine and art." Well said!

The Wine List: The wine list is robust enough for what it needs to be - complimenting your meal but not overwhelming to the point where only a wine-snob could navigate. Buon Appetito understands that wine is there for your food, and not the other way around, and thus simplicity in selection meets greatness in flavor you can savor. You can order very traditional Italian varietals, but if your Californiapalate is uncomfortable with those wines, then they have a nice selection of wine from the Golden Statewith a few other New World selections in the mix.

Wine Bar Next Door: They have a new, very comfortable and inviting winebar called Sogno Divinowhich is right next to the restaurant. A great place to relax, imbibe on some yummy Italianvarietalswhile waiting for your table or to just catch up with friends before heading out on the town, you could also grab a quick bite in the form of their very tasty appetizers.

Italian Market: Okay, you leave the restaurant and your thinking, "man it would be great to re-create this at home" well here's your chance to try your hand at cooking some traditional Italian cooking at home. There's a little Italian Market next door as well called, "The Market by Buon Appetito". You have to check it out, and see it for yourself.

So if you're new to San Diego or you're here to stay this a part of our town worth exploring and taking the time to swirl, sniff and sip your way to a some culinary pleasures of the Italian persuasion. Until next time stay thirsty my friends and Buon Appetito, ciao!

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Wente Vineyards Riva Ranch Reserve Chardonnay, Monterey Arroyo Seco, a poor man's Rombauer

Date: Mon, Apr 19, 2010 Wine Tasting

Hey San Diego wine shopping fans I want to introduce you to another great value sure to please even the most finicky of palates and it's what some call the poor man’s Rombauer,wonderingwhatI mean by that? Good question, if you had an opportunity to taste or drink Rombauer Chardonnay, you know exactly what I mean. For example a writer who uses lots of puns but isn't very funny [like me] would be a poor man's Oscar Wilde.

If you areWente Vineyards this is what you would call a "back-handed" compliment. If you are Rombauer Vineyards you are probably not to comfortable with another wine being tagged with that moniker [so my apologies in advance]. Nonetheless, Wente Vineyards Riva Ranch Reserve Chardonnay, Monterey Arroyo Seco is exactly that, the poor man's Rombauer and is this phrase is bandied about as such in wine stores all over California and else where (like from the lips of wine rep's everywhere).

Let me behonest hereRombauer makes a great Chardonnay,a point towhich [nearly] everyone agrees, however with a price point starting somewhere around $29.99 each, it's not going to be the QPR [quality price ration] champ or even a competitor in that arena. With the economy the way it is now, folks who love to drink wine on a regular basis are looking to cut corners. well here is your answer! I have been drinking vintages of Wente Vineyards Riva Ranch Chardonnay since 2004 and while each one differs a little, one thing which is not different is the overall consistent quality. Price ranges from 10.95 -17.96 a bottle and in the word's ofJennifer's Reviewthat is "uber-fabulous".

With that said, now it's time for the review!

About the Winery: Their heritage block wines are grown in specific vineyard blocks named for the pioneers who relate to the history of Wente Vineyards’ winemaking tradition and premier Estate vineyards, which was founded more than 125 years ago, Wente Vineyards is the country’s oldest, continuously operated family-owned winery, which is located just east of San Francisco in the historic Livermore Valley, Wente Vineyards.

First Swirl: In the glass the wine a golden apple colored core and pale rim. Swirling about in my glass it reveals good structure and viscosity

First Sniff: From what I recall in my notes this wine had some enticing aromas of pear, apple and fig and other citrus notes effortlessly wafting up from the glass.

First Sip: The wine has a creaminess associated with having a bit of oak influence, complimented by generous tropical notes typical of Monterey fruit. This is an excellent wine to pair with food or as stand alone sipper.

Alcohol Content: The wine weighed in at 13.5% ABV, which is hardly noticed as this wine coats your palate with a suppleness normally associated with wines of a much higher caliber and price point.

Winemaking Style: Blending traditional and innovative winemaking practices, the winery draws fruit from approximately 3,000 acres of sustainably farmed Estate vineyards.

Vineyards and Composition: Arroyo Seco is widely regarded as one of the best places in California to grow Chardonnay. Riva Ranch is the name of the Wente family’s vineyard in theArroyo-Seco AVA which is presently planted to three Dijon clones and two Wente clones. The cool growing season and the deep gravelly soil ripen the Chardonnay perfectly, creating a natural balance of sugar and acid. The varietal make-up of the current 2008 vintage is, 94% Chardonnay, 4% Pinot Blanc, 2% Gewurztraminer.

Where to find it and Price: Now about price and location, I found this wine at the San Diego Wine Companyselling for $11.95. Most of you are already very familar with their location, but for the uninitiated they are centrally located on Miramar Road which can accessed from from the 805 or the 15 freeways.

Pairing Suggestions: Pairs wonderfully and easily with many food items, but it especially cries outtobesautéed scallops and clams on a bed of angel hair pasta drizzled with a dreamy Alfredo sauce and somesautéed fresh broccoli crowns, carrots and onions, but maybe that's just me.

San Diego Wine Shopping Examiner Score: Hey point seekers here's my score if your interested: This wine scored 92 points on the Cuvee Corner 100 point scale, which to some may seem a bit high, however you enter the QPR into this wines score and add wide availbility a much higher score is achieved.

My Recommendation: So there you have it San Diego wine shopping fans, another true bargain is uncovered by the Cuvée Corner Wine Blogand this is how I would characterize this wine: This is a drink-often wine, meaning it's as easy the wallet [or pocket-book] as it is on the palate. Ordering this by the case is a great choice and can really be considered as an everyday drinker and a great value for very little money.

Other Voices: Just incase my words and opinions didn't sway you one bit, here's a blokewith much better credentials than Ihave speaking about this great bargain "A rich, creamy style, with complex fig, honeydew melon, spice and light toast oak. The fruit has a sweet edge, but this is a very complex and appealing style" – James Laube from Wine Spectator who gave this wine 89 points on their 100 point scale.

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