Greetings readers, just thought I would throw out there that I will be taking a week-long trip to Spain the second week of September and will be touring various wineries in Ribera del Duero, Rioja, Txakolina, and Priorat. This will be a departure from my usual topic of sweet wines, but it should be exciting, nonetheless. Pictures and blog posts to follow!
La Vino DolceThere's No Shame in Being Sweet ™
Hello there! What’s this place? I remember having a blog at one time. This must be it. I’m sure no one is following this site anymore, due to my lack of diligence in maintaining it, but I’ll throw this out there just in case…
I’m teaching a Master Class on Sweet Wines at Sunfish Cellars on March 22, 2014. That’s this Saturday, for those of you keeping track. Tickets are available online if you click this link. That said, it looks like there might only be a few tickets left. The class will discuss the four main ways of making sweet wines: adding sugar, removing water, using overripe grapes and stopping fermentation.
The summer has not been kind to this blog. The only person to blame for that is yours truly. In the interest of getting things back on track, I thought I should post a series of articles that were recently published by the New York Times’ wine writer, Eric Asimov. Mr. Asimov explores the changing face of Sherry in depth in two blog posts and two articles. Anyone curious about Sherry, where it came from and where it’s headed, should take some time to read them:
Coincidentally, it sounds like we might be tasting some Sherries at the wine market this week, so I may post some tasting notes soon.
I was recently asked to write an article for a publication called Midwest Wine Press. The audience for that publication is primarily wine producers in the Midwest and sophisticated wine enthusiasts interested in the technical aspects of Midwest wine making. The article itself discusses using hybrid grapes to make sweet wines. As a rule of thumb, sweet wines need a little more acidity to balance out the sugar. This makes hybrid grapes, which almost always have high acidity, well suited for such wines.
As part of my research for the article, I was privileged to visit 3 of Minnesota’s best wineries: St. Croix Vineyards in Stillwater, Alexis Bailly Vineyard in Hastings, and Cannon River Winery in Cannon Falls. What follows are my tasting notes and recollections. Read the rest of this entry »
Not too long ago, I wrote an article explaining the differences between Late Bottled Vintage Ports and other styles of Port. I made a couple of claims in that article that I wanted to follow up on.
- LBV Ports without a traditional cork don’t age well -
A couple of my friends who read this blog questioned me when I claimed that LBV Ports with a cork stopper, as opposed to a traditional cork, don’t age well. Most people are under the impression that just about any type of port can be aged. The fact is, I stand by my assertion that, unless your port has a traditional cork, it will not age. To test my theory, I decided to consume the oldest bottle of LBV I could find.
Needless to say, this bottle of Sandeman’s 1989 Late Bottled Vintage Port was not good. It had absolutely no fruit left and was nothing but alcohol on the palette. I suppose if you were desperate you could probably have choked it down, but I wouldn’t recommend it. Read the rest of this entry »