Archive for the ‘Andrew Jones review’ Category
Saturday, October 1st, 2011
In 1974 huntin’ and fishin’ gentleman farmer Sherman Haight read an article in the Wall Street Journal that had a dramatic effect on his life. It concerned the legendary Dr. Konstantin Frank, the pioneer of vitis vinifera cultivation in New York state, (i.e. the growing of noble varieties such as Chardonnay and Cabernet.) Sherman was captivated by the tale of the 
Ukranian-born Dr Frank whose first job, on arrival in the USA, was as a dishwasher in a New York city café. Yet he became the inspiration of many who previously believed that it was only possible to grow American labrusca varietals or hybrid vines in vineyards with such freezing winter climates.
Indeed, he was so inspired by what he read that in his own words ‘I didn’t even get a toothbrush, went to the airport and flew straight to Rochester NY to find him.’
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Tags: climates, haight, hybrid, noble, reflects, vines, winter
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Saturday, October 1st, 2011
We receive so many inquiries about Dom Perignon that we thought it might be helpful to publish a page devoted exclusively to this famous Champagne and the most frequently asked questions.
Dom Perignon is the prestige cuvée of the giant Moët et Chandon Champagne house. It is named after the famous monk, who was the most important early influence in the development of Champagne into the sparkling wine we know today. It was not the first Champagne to use his name, as early in the last century small proprietaire-recoltants (farmer-growers) at Hautvillers, employed it for their wine. Unfortunately for them they did not register the name, Dom Perignon, as a trademark.
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Tags: champagne house, Dom Perignon, facts, legends
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Saturday, June 11th, 2011
After Best Sommelier of Italy in 20 years, Enrico Bernardo became World’s Best Sommelier in 2004 to 27 years. In writing this book, he wanted us to convey his passion for wine and some of his knowledge. In this context, the book is divided into two main parts: one on the art of wine tasting and a second where he reviewed the great vineyards of the world.
The approach of Enrico Bernardo tasting is particularly methodical and orderly, witness this long chapter on visual inspection, which opens the book. It is even rare to see this first phase of the tasting so finely detailed, a first phase that many amateurs tend to overlook (me included …)
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Tags: book, Review, taste, wine
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Saturday, June 11th, 2011
Whether the substance or form, this book is a real success, and is the ideal book to create envy. We note first presentation. Superbly illustrated, it is a delight for the eyes, like a promise of enchantment future of our taste buds … Moreover, the structure of the book, always a double page on a given topic, easy to read in part.
The first third is devoted to the general approach of the tasting, including how to approach the wines according to their type. Far too didactic lectures, Pierre Casamayor has found a tone that is both lively and surprisingly practical.
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Tags: book, Review, school of Tasting, wine
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Saturday, April 16th, 2011
After eight years of planning and development, Starr Ridge Vineyards has been producing tremendous fruit and will be the source of our first “estate bottled” Chardonnay. We are very excited and proud of this accomplishment, but even more excited about the quality of wine produced from these low-yielding clones planted on a west-facing slope in the hills along the Russian River.
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Tags: Chardonnay, Russian River valley, Starr Ridge, Vineyards
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Saturday, April 16th, 2011
As winemakers, much of what keeps our motivation high and our creative instincts flowing are the opportunities and challenges to source tremendous new grape sources and craft wines, which accurately reflect the unique micro-regions from which they were grown. As a consumer, you often see such efforts with vineyard specific or vineyard designated wines.
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Tags: county, notes, red table wine, Sonoma, tasting, Wine review, winemakers
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Sunday, January 9th, 2011
The parent table package is a selection of wines, which are noticed the taster Wein-Plus team during the rehearsals for the wine guide not only for their exceptional quality, but also because of its distinctive character. We would like to introduce you to our regular table wines, especially packages that are very typical of their origin and try us, you preferred less-known regions and styles present. We try in this way a broad spectrum of individual, characterful and high-class wines in bringing off the mainstream.
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Tags: reviews, tasting, wine list, Wines
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Monday, November 15th, 2010
For many years, “chianti” was the p.c. name used for very ordinary wine more often referred to as “dago red.” Bottled in squat, straw-covered bottles that could be used as candle-holders afterwards, the wine never saw the dirt of an Italian vineyard, being produced in mostly in the U.S. and Argentina. Classic chianti, however (which is not to be confused with Chianti Classico), is a dry, full-bodied red wine that takes its name for the Chianti region of Italy, the best-known red wine production are in the country, which covers most of Tuscany. (Happily, Chianti is delicious with the robust Tuscan cuisine. And movie lovers may remember that lovable cannibal Hannibal Lector washed down a meal of census taker and fava beans with a nice Chianti.)
Traditionally, Chianti was a mixture of four or five grape varieties, including Sangiovese, Canailo and two white wines, Trebbiano and Malvasia. Today, Chianti is more likely to be made entirely from the Sangiovese grape. In the Super Tuscans, Sangiovese grapes are blended with Cabernet or other big red varietals.
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Tags: chianti, wine, Wine review
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Sunday, November 14th, 2010
Dessert wines are sweet wines (duh!) that are designed to be an accompaniment to dessert or to provide a sweet finish to a meal all by themselves. There are two kinds of dessert wines, those produced naturally by late-harvested moldy grapes that have shriveled (like raisins), concentrating the sugars; and those that are fortified with brandy to increase the alcohol content.
The mold that is the catalyst for the intensely sweet grapes is called botrytis cinerea, poetically called “noble rot.” The mold only develops under certain conditions, and it’s a necessary part of the process for making the unfortifed wines. For some French Sauternes (not to be confused with the California “sauterne,” which is a semi-sweet jug wine), the vines are hand-picked as many as 12 times to make sure that no unripe grapes slip into the mix. Sauternes, which are made from Sauvignon Blanc or Semillon grapes, have a double life. Although lushly sweet, they are also high in acid, and can be successfully paired with such luxurious comestibles as caviar and pate. Many people consider the high end Sauternes “liquid gold in a bottle.”
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Tags: Dessert wines, Wine review, wine types
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Friday, October 15th, 2010
Unknown property of 37 hectares at St Etienne de Lisse, near the castle Faugères Mangot the castle has a rich history began in the early 50s by the couple Simone and Jean Petit. These twenty parcels acquired over time again by their daughter Anne Marie and Jean-Guy Todeschini in 1989. A big investment in land, 2 and Karl son Yann Todeschini passionate, and that is how a previously unknown domain may be for the world. Lights …!
Site Mangot Castle, Chateau La Brande
33330 Saint Etienne de Lisse
Tel: 05.57.40.18.23
Fax: 05.57.56.43.97
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Tags: Chateau Mangot, Mangot Castle, property, reviews, ST EMILION, St Emilion vineyards, Vineyard, wine tour, winery, Yann Todeschini
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Ukranian-born Dr Frank whose first job, on arrival in the USA, was as a dishwasher in a New York city café. Yet he became the inspiration of many who previously believed that it was only possible to grow American labrusca varietals or hybrid vines in vineyards with such freezing winter climates.
