THE VINEYARD OR THE WINEMAKING? WHAT REALLY MATTERS?

Allen R. Balik recently wrote an article in the Napa Valley Register entitled “Is it about the vineyard or the winemaking?”  That’s an often asked question. But, is it a good question or a bad question? I would say that it depends on your perspective. Here are some of the highlights of Allen’s article: Although […]

SUMMERTIME IS ROSÉ TIME!

    This year it is the 2011 vintage. I have written two articles so far on the 2011 rosés (to read the Côtes de Provence rosé trade tasting article click here and to read the first Featured Wine Commentary on 2011 rosés click here).   Also, if you missed it, a 2010 rosé article from […]

HALLELUJAH!

Kermit Lynch has been importing and selling fine wines since the 1970s. I have been a customer since the very early days. Over the years, he has represented some of the finest domaines in France. These include names like J.F. Coche-Dury and  Francois Raveneau in Burgundy, Vieux Telegraphe in the Rhone valley, and Domaine Tempier […]

Retrospective Review Volume I, Number 3 (December-January 1979-1980)

In this our third issue, Edward Lazarus kicked off with “Woes of a Burgundy Drinker” speaking to the fact that back then a lot of wine was spoiled by excessive heat either in transit or after arrival when many wines were stored in unrefrigerated warehouses. In Southern California, there are many weeks each year when temperatures range between 80-100 degrees. Northern California is generally cooler, but even so, temperatures can reach the same highs. This is disaster for wine storage – particularly Burgundy. Burgundies, both red and white, are among the wines most sensitive to excessive heat.

And, 30-40 years ago, many, if not most, wine storage facilities used by wholesalers and distributors were not refrigerated. So true to our mission we were straightforward with our call “must consumers deal with spoiled wines as well?” Today things have changed as now wines are transported in a temperature-controlled environment to their destination , which is temperature-controlled as well. We’ve made progress and today, thankfully, spoiled wines are a rarity.

Ah, Spring, The Vintage of the Century Is In the Air!

Ah, Spring, The Vintage of the Century Is In the Air!

Last November when we were in Burgundy, we were impressed with the 2008 red wines. They showed better balance and richness than the 2007s tasted from barrel (our review will follow shortly – stay tuned). But nearly everywhere we went, when tasting any 2008s and expressing a positive opinion, the reaction was “just wait for the 2009s.” Later, this year we will go back to Burgundy and taste some of the 2009s. But even without tasting the wines, it seems obvious that given the quality of the harvest, that there will be many lush and concentrated Burgundies of great appeal. And, more recently, at the opening tastings of the 2009 Bordeaux, the cry is echoed. Here are just a few of the early proclamations: “2005 a great vintage or better,” “the best young vintage I have ever tasted,” “Best wines ever.” So it looks like we are in for another “Vintage of the Century.” Again? OK. In my 40 years of tasting wines, I have only heard this about 10 times. Wow! I am not that old!!

Champagne or No?

On a recent coast to coast airline flight, my food service tray was accompanied by a folded card that said on the front of it “Unmask the truth…” overlaying a bottle labeled “American Champagne.” When I opened the folded card, the message inside read “No more cover-ups” and spoke to the fact that Champagne is only sparkling wine from the Champagne region of France and sparkling wine from other places is not Champagne.

ONE WINEDRINKER’S OPINION: THE NEED FOR UNDERGROUND WINELETTER

Over the years many of us have decried the often commercial, many times self-serving or inaccurate information available about wine. An obvious solution would be to publish our own subscription letter. Some of the most experienced and knowledgeable wine tasters/collectors/and consumers have joined together to publish what we plan to be the most candid and comprehensive commentary available on fine wine anywhere…