Wine

It’s almost, but not quite inconceivable, that a blend of three of my favourite grapes, from a small Tasmanian producer, should arrive on my doorstep unannounced. It’s Merlot, Malbec & Cabernet Franc. Three cheers for that.

Guest blog from Gavin Quinney Liv-ex has once again opened up the blog to Bordeaux grower, winemaker and writer Gavin Quinney (@GavinQuinney). Below, he provides an update on the growing conditions for the 2013 vintage. All photos and images in...

Lunch yesterday with Edward Snell chairman Dave Hooper at Ed Hung’s South China Dim Sum Bar (below) in Long Street, Cape Town. The joint was hoppin’ and Ed is a big fan of Cape brandy which is a great match with dim sum. Ed’s favourite was the 14 year old Oude Molen VOV in spite [...]

Tasting this at room temperature, which is no bad thing with many a white as it points out any shortcomings pretty quickly. Not the way you’d drink it normally mind you, though we do tend to drink most of our whites way too cold in this country. Aside from the shit ones of course: they [...]

I almost did a spit-take on reading that the organization that oversees the 1855 Bordeaux classification is applying for UNESCO World Heritage status.  UNESCO is the United Nations Educational, Scientific and Cultural Organization, which is sort of the U.N.’s kumbaya wing; and part of it is the World Heritage Centre, which recognizes world sites of great historical and cultural importance and seeks to protect and preserve them. Among the 962 recognized World Heritage sites are Australia’s Great Barrier Reef, the historic center of Vienna, the Magao caves of China, the Acropolis, Israel’s Masada, the Pyramids of Egypt and, here in the States, Mammoth Cave, Yellowstone and the Statue of Liberty. And now–let me get this straight–the Bordelais want to include a list of wineries? What am I failing to understand here? The Classification was drawn up, let us remember, by wine brokers, who had been asked by the Emperor Napoleon to choose wines to display at a Paris exposition. It was nothing more nor less than a price list. True, it has assumed far more importance over the decades, but it’s hard to see how a “classification” can be included on a list of World Heritage sites. I suppose I might have more sympathy with the nomination if they had suggested Bordeaux itself as a region, rather than the 1855 Classification. But then, Bordeaux already received World Heritage status (in 2007), so what is it that the nominators are looking for, beyond that? All we have to go by is the Decanter story; I could find no additional information on the Internet. Here’s how the magazine quoted Phillippe Castéja, president of the Conseil des Grands Crus Classés, in explaining his group’s nomination: The 1855 classification is the fruit of both natural and human factors and it has only gained in importance over time. Its value lies not just in the excellence of the wines, but the architectural richness its chateaux have brought to Bordeaux, the artisanal trades that it supports, from hand-picking of grapes to traditional vine pruning skills, to the renown that it has bought to France across the world. This is true, as far as it goes, but Bordeaux’s architectural heritage already was honored in that 2007 World Heritage status, and it’s not clear to me (from an admittedly inadequate but nonetheless fairly closely scrutinized review of the existing list) that there are any other World Heritage sites that are devoted to “trades” and “skills,” as opposed to places. Nor is it clear from the Operational Guidelines whether such recognition is even possible. It may be that the Bordelais are seeking recognition, not as a “natural heritage” (such as Mammoth Cave) but as a “cultural landscape,” which is allowed. The Guidelines define “cultural landscape” as, briefly, “the combined works of nature and man,” and as “illustrative of the evolution of human society and settlement over time.” But it’s very hard to see how the 1855 Classification would qualify as a “cultural landscape” the way, say, the Honghe Hani Rice Terraces of China (which is currently nominated for Heritage status) are. It looks to me like the Bordelais, having achieved their World Heritage status six years ago, are looking to gild the lily. Maybe I’m wrong. But if the 1855 Classification is worthy of World Heritage status, then so are the U.S. Constitution and Declaration of Independence. I therefore officially nominate our founding documents.

Now that I'm back in London from the Loire I am able to provide some updates on my investdrinks blog of the Nouveau/Finbow fraud and money laundering trial: Defendants:Simon Robert DempseyRebecca Louise McDonaldDaniel Thomas SnellingDina Louise SnellingThe case, before His Honour Judge Michael Grieve QC in Court 8, Southwark Crown Court (London SE1), is likely to conclude in some time in the first part of July. Evidence will probably finish this week or early of next. Speeches and judge's summing up will take up next week with the jury likely to retire in the first week in July to consider their verdict.Reports are here (17.6.13) and here (18.6.13).

The number one conversation about social media always ends with “what is the ROI.”  It is a reasonable question and while I think there are lots of answers to the question, there is one prevailing truth: there is ALWAYS ROI in talking to your customers.  First, social media is, at its essence, a communication channel.  Just like the phone, email, fax, carrier pigeon or smoke signals, when a customer reaches out to you through these channels you respond.  You don’t ask the ROI, you just take care of your customers. “It is not the employer who pays the wages. Employers only handle the money. It is the customer who pays the wages.” – Henry Ford Social media at its foundation is about human interactions.  Too many of us strive to chase the homerun marketing campaign like Old Spice, wish that social media would work like the “spray and pray” methodologies of email marketing, or wish that we could buy a adwords on Google and wait for the cash register to start ringing.  The wine industry is experiencing the most competitive environment in human history.  I say that again, the wine industry is experiencing the most competitive environment in human history.  And its only getting harder. What amazes me is how many wineries allow these key communication channels to go unanswered.  It is like having a giant answering machine and never listening to the messages, much less responding.  Alan Baker of Cartograph wines inspires me to surface the positive examples as well as the ones that are less than shining examples. Jerry Gregoire, 47, chief information officer at Dell, puts it this way: “The customer experience is the next competitive battleground.” Fortunately I have one of the best anecdotes (and I would LOVE for other wineries, consumers to add yours) that happened with me.  I was having a casual lunch at Barn Diva in Healdsburg.  A warm day, a wonderful lunch and I decided on a glass of Ramey Chardonnay.  I don’t often tweet about wine but when I do, I often vacillate between tagging the winery and just mentioning their name.  In this particular case I was truly enjoying the wine and not testing to see if the winery was listening– it was simply worth mentioning becausee it was a great day, great food, and great wine.  To my surprise, David Ramey (a true wine industry legend) tweeted something very simple to me just the next day.  He said “thank you.” @pmabray Hey, Paul, thanks a bunch! — David Ramey (@ramey_david) May 17, 2013 Soon after I also got a great response from the winery: @pmabray We’re glad you enjoyed our wine Paul. Thank you for sharing. — Ramey Wine Cellars (@RameyWineCellar) May 17, 2013 Yes, I know that David doesn’t tweet that often.  That’s ok.  It made me feel even more special that he chose me to thank.  The excellent follow-up from the winery made me feel that they cared about my enjoyment of the wine. “In a world of infinite wine choices, service is the only differentiator.” – Me So where was the ROI?  Let me continue the story.  A few weeks later I was at Whole Foods (aka Whole Paycheck) and was buying wine.  I started with one bottle that led to two, and then there was another interesting wine that made it three.  Before I knew it I had five bottles in my cart.  Well, as everyone knows six bottles gives you a 10% discount.  Whole Foods (in Napa) has a pretty solid selections of wines.  You can choose from all kinds of bubbles, great whites like Le Cigare Blanc from Bonny Doon, Côtes de Tablas Blanc from Tablas Creek, and on and on and on.  But when my eyes rested on the 2009 Ramey, my choice was obvious.  I remembered the kind thank you from David and the winery.  But my story doesn’t end there.  This weekend the same dilemma occurred at Napa Safeway (another market with a fine selection of wine).  We were shopping for wines for a comparative chardonnay tasting.  Five bottles in and

A June Monsoon of Maroon, Um, WineIf your dinner is watching its weight, this is not the wine to serve. Time for another parade of wines and the accessories that love them. If you haven't seen our special summer wine shipping policies, get familiar with them before you roll out the barrel. It's just one more way we make summertime the season of wine.

A June Monsoon of Maroon, Um, WineMake sure you have some sunglasses handy. Because you're gonna put your party ... on ice.Time for another parade of wines and the accessories that love them. If you haven't seen our special summer wine shipping policies, get familiar with them before you roll out the barrel. It's just one more way we make summertime the season of wine.

I recently realized that for someone who grew up on Italian wines, I have seemed to cast them aside over the past five years. Until I started blogging, I think I believed that wines were only made in Italy. Now I know better. That may be the single most important thing I learned because of my blog. This week, I decided to get back in touch with the fantastic wines I have always loved. So, for the rest of June I'll be drinking only the wines of Italy.I am starting with a region of Italy that I have little knowledge of. I have tasted only a few of the wines from the Veneto wine region. Veneto is a wine region in north-eastern Italy, one of a group of three highly productive Italian regions known collectively as the Venezie (after the ancient Venetian Republic) and the biggest DOC producer of the three. Although the Venezie collectively produce more red wine than white, the Veneto region produces more whites under DOC and is home to the famous Soave wines. For now though, I am tasting their fabulous red wines.The first wines of Veneto that I opened were produced by the Allegrini Estate. Based in northeastern Italy, the Allegrini Estate is steeped in the culture and heritage of Fumane di Valpolicella, a small village just north of Verona. Since the 16th century, the Allegrini family has handed down grape growing and wine producing traditions from one generation to the next. Records reveal that the family played a prominent role in the local community as one of the most important land-owners, involved in agricultural work and upholding local traditions. In modern times, the well-earned Allegrini reputation is considered to be a direct result of the intelligence and hard work of Giovanni Allegrini, an instinctive man who dedicated his resources to the land and innovative wine-producing techniques. Giovanni was among the first to question local viticultural procedures, and as a result, he revolutionized accepted practices, while combining the science of enology with strict grape selection to create several of Valpolicella’s most famous wines. Today, Giovanni’s children continue his legacy.Photo by ShirleyDisclaimer: Samples submitted for review.First evening, with cheese pizza, we opened the Allegrini Valpolicella 2011 (SRP $15). Valpolicella is arguably the most famous red wine to come out of the Veneto wine region in north-eastern Italy. The red wine known as Valpolicella is typically made from three grape varietals: Corvina Veronese, Rondinella, and Molinara. Allegrini is made of 65% Corvina, 30% Rondinella and 5% Molinara.Aromas were all cherry with a little blackberry and ripe black plum. On the palate I got all light red cherry with some acidity and hints of spice. The finish was moderate with ripe fruit and spice. A very nice light and versatile red wine that paired well with the cheese pizza. This wine will also be a very nice summer BBQ wine paired with chicken, veal or a mixed grilled veggie dish. Add some pepperoni or burger meat to your pizza, or try with pasta and your favorite red sauce. Very Highly RecommendedThe Valpolicella, I thought, would be hard to follow, but the Allegrini La Grola 2009 (SRP $28) was so much more impressive. A very rich ruby red color lead to aromas of cherry, blackberry, black currant with hints of freshly roasted coffee beans and herbs in this blend of 80% Corvina Veronese and 20% Syrah. A very smooth mouthfeel with lots of ripe berries and some tobacco and some licorice notes. The finish was very lengthy with tons of ripe cherry and a little toasted oak. We served this wine with Chicken Parmesan and pasta. Much more full bodied than the Valpolicella and much more eloquent. My favorite Italian dish has always been Chicken or Veal Parmesan and I instinctively always lean towards Chianti or Brunello and have not given a chance to the wines from Veneto. That will have to change after tasting the Allegrini La Grola. For heft