What is a Sommelier?–Happy Hour for I Know Jax
July 10, 2012I mentioned a few weeks ago that I was taking part in filming wine-themed segments for I Know Jax, a TV series based here in Jacksonville. It’s essentially a TV magazine-style show, about fun things to do in the greater Jacksonville area. The show is produced by Talentino Media and is housed on the website with the same name – iknowjax.com. The episodes air every Saturday at 11pm on CW 17, right before Saturday Night Live (we’re essentially the warm-up act! :)
I’m still trying to work my way around, since I’m not used to having two cameras and another person to work with, but these videos have been a lot of fun to make and I’m sure they’ll only get better! This is the first one we filmed, and I’ll make sure to post them on a weekly basis after they broadcast.
Posted in Facts | Tagged I Know Jax, Sommelier, what does sommelier mean, What is a sommelier | Leave a comment //5 Tips for Pairing Foods with Rose Wines.
July 9, 2012
There’s no doubt that White Zin has tainted most peoples’ perception of “pink wines,” and if you’re one of those people, I’d like to reassure you that there’s a whole category of wine out there which awaits your discovery….and it’s not all sweet!
The other hindrance to the success of roses is that, that whole “masculinity-thing” (if you’re a guy…obviously)! In other words, if you don’t feel comfortable wearing pink clothing, chances are you probably aren’t too keen on being “seen” with a pink-colored wine. That’s on you. It’s certainly something I can’t help with. What I can help with are these five tips on food pairing with roses!
Establish the sweetness level of the wine.
Sometimes this is easier said than done, especially when you’re dealing with Californian roses. Since East Coast roses don’t indicate a “sliding-scale of sugar” on the bottle, determining the sweetness level of a wine can be a minefield.
A good indicator of how sweet that rose might be (without actually tasting it), is the color. Since most roses are bottled in clear glass, it’s fair to say that the deeper and more pronounced “pink” color of the wine, the more sweetness it’s going to potentially yield. If you therefore think the wine will show a high level of residual sugar, you need to make sure you’re pairing it with food accordingly.
Consider the “weight” of the meal vs. the “weight” of the wine.
Roses are usually made by leaving the grape skins in contact with the juice (in order to give it its color), and so they possess small levels of tannin. The more skin contact, the greater the color and degree of tannin. As a generality, the lighter colored roses tend to be softer and pair best with more delicate dishes such as salads, cheeses and fish. The darker, bolder styles pair well with grilled meats and spicy dishes.
Posted in Facts | Tagged Rose, White Zinfandel | Leave a comment //Wine Flash-Deal Websites See Rapid Growth….But At What Cost to Wineries?
July 9, 2012 
A new group of middlemen is rapidly emerging in the U.S. wine business, using “flash-deal,” Groupon-like tactics to connect wine lovers with wineries and brands at ultra-discounted prices.
They’ve earned the moniker of “flash-deal sites,” a play on their business-model of blasting offers several times a week to their email subscribers. The deals last for 24 to 72 hours, highlighting wines sold at up to a 70% discount.
New York-based Lot 18 is seen as one of the “big boys,” after having pulled in $50 million from venture-capitalists. Another is Sonoma, Calif.-based Invino , which has also reportedly raised an undisclosed sum to support its growing business.
Chicago-based Winestyr , launched in January of this year, and aims to get to $1.75 million by year end.
So why are these businesses seeing such growth? With the economic downturn, shipping laws favorably changing and shifts in consumer-purchasing habits, Web-wine purveyors have finally been able to seek a stake in the $32 billion U.S. wine market.
Posted in News | Tagged wine flash deal websites | Leave a comment //III Forks Complimentary Wine Tasting Every Second Monday.
July 9, 2012III Forks Complimentary Wine Tasting Every Monday
Hallelujah! Another New Study on the Effectiveness of Wine Sealed with a Screw Cap.
July 8, 2012
A thrilling new study is taking place at the University of California at Davis! They have decided to help to close the debate on whether screw cap closures are as effective as corks when it comes to aging wine.
The university is working with the PlumpJack Group, a wine and hospitality company, cofounded by billionaire philanthropist Gordon Getty and California Lt. Gov. Gavin Newsom, to assess the quality and aging potential of different closures. The goal is to provide information for the wine industry so winemakers can make better decisions on how to seal their bottles.
The two-year study will analyze wines under three different types of closures—screw caps, synthetic corks and natural corks. The test group, which consists of 200 bottles of Cade Sauvignon Blanc 2011, will be monitored every few months using a spectrometer to detect changes in color. The wines will also be chemically analyzed using oxygen sensors placed inside the bottles. The sensors allow the university to measure how a wine is aging without opening it. The wines that show differences will be opened at the end of the study and tasted to determine if the quality has been compromised.
Click here for the full article from the Wine Spectator.
My Thoughts…
What I would really like to see is a study on the studies of corks vs. screw caps! How many more studies does there need to be, and what was it that the last group didn’t do right that there needs to be another one? For me, the debate was closed a few years ago with the findings from this Australian study.
The screw cap vs. cork debate is boring…but with that said, I know for a fact a lot of people still have a problem with wines sealed with a “twisty top.” Maybe the only reason I find it so dull is that I’m surrounding myself with “wine news and views” 7 days a week, and the cork vs. screw cap debate is absolutely the most played-out topic.
The sad thing is that no matter what this two year study shows, it’s not going to change the overwhelming consumer opinion that screw caps look cheap.
Primarius Pinot Noir, Oregon, 2010.
July 6, 2012
Grapes
97% Pinot Noir 3% Syrah
Facts
- If it’s good enough for the President of the Philippines and Hillary Clinton, it’s good enough for you! What am I talking about? Well, the Primarius Pinot Noir was recently served at a June luncheon at the Department of State in Washington DC. Check-out the full menu at the bottom of this post.
- It’s only been in the last 2 years that I’ve started to grow an appreciation for Oregon Pinot Noirs….I should probably correct myself there.…I’ve always liked the wines….it’s just the prices that are sometimes hard to swallow (no pun intended)!
Good quality and affordable are two completely two separate concepts when it comes to Pinot Noir in Oregon. Usually the good ones are rarely affordable, and the affordable ones are most frequently just not that good,….but you could probably say the same thing about Pinot Noir from anywhere (since it’s a notoriously “finicky” and expensive grape to grow). Therefore, the starting rung on the “Oregon wine ladder” should be the generic “Oregon-state” wines (as with the Primarius), who source their fruit from multiple vineyards.
- In case you were wondering, the 3% Syrah in this wine is probably just being used to add color and the tiniest amount of body to the Primarius. This kind of blending is used by a great number of Pinot Noir producers, and “other grapes” can sometimes can go as high as 25% (depending on the rules and regs of the state).
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