So it seems that when one counts all of the numbers, and sees the dollars that flow in, it is still red (as in red wine) that drives the numbers and brings home the bacon. It seems the higher in the food chain wine drinkers go, the more they go to Cabernet Sauvignon, especially that valley along highway 29 called Napa. While Pinot Noir is still the Holy Grail, Cabernet is and will always be king. But must we only bleed red? While I will rarely turn down a chance at a fine Oakville or Rutherford Cab, I would never like to be remembered as a “one trick pony” wine lover.
For 50 years, the wine industry has been bringing Sauvignon Blanc to the world as one of the best food wines one can serve. A very distinctive varietal, with historical roots that go deep into the Bordeaux and Loire Valley, Sauvignon Blanc was always meant to go with food. Oysters, mussels, crab and other joys for the sea are just so much better when this match is brought out to the dining room. What makes this wine so enjoyable?
Did I find God in the vineyards? That must have happened because I can’t even explain it normal terms. On January 16, 2012, in a little town called La Consulta, my colleagues (Thane, Neil, Peter, Brett) and I tasted something magical. We flew in from the US on a Tour de Argentina and Chile to meet with some of those countries’ superstar winemakers. But no moment of this trip was greater than the time with we spent with Karim Mussi Saffie, Proprietor and Winemaker of Altocedro in La Consulta, Mendoza. The plan was to check out the winery, the vineyards, taste wines, eat food and drink, but what transpired was more than we had expected.
Yeah, yeah, I know a few Bordeaux and Burgundy producers as well as somms and bloggers who will take issue with what I am about to say, but this is so true. I have tasted nearly every vintage of Silver Oak since the winery was founded in 1972 to be honest, I have not loved everything that they have done. I had to work through their formative decade in the ‘70’s as they, along with the rest of the wine world, attempted to grow beyond their respective neighborhoods. Now as we have reached the 10th vintage of the current decade, there is no question that Silver Oak Cellars has taken center stage on the prestigious platform of most important wines in the world. Continue reading Silver Oak Cellars and its Mastery of the Wine Universe
What did Zinfandel really want to be? Before the late 1960’s, California was all about cheap dessert wines- White Port, Tokay, Sauternes (skid road sweet wines). Only a handful of producers made varietal wines and they were largely limited to Chardonnay (then called Pinot Chardonnay) and Cabernet Sauvignon. When the first varietal revolution began in the late 1960’s, Zinfandel was in the mix. Continue reading The Wayward Zin has come home…