For many people Bordeaux is a collectible, a wine for old-fashioned wine drinkers. It wasn’t that long ago that Eric Azimov wrote in the New York Times, “Bordeaux, once the world’s most hallowed region and the standard-bearer for all fine wines, is now largely irrelevant.” This great red wine from the Atlantic coast of France is, however, more affordable and more accessible than ever. Whether it is a cheeseburger on a Tuesday night or the finest filet mignon, there is a Bordeaux for every occasion.
Wines with the general appellation of Bordeaux are famous for being great values. The 2010 Saint Sulpice represents one of the best wines this level of Bordeaux has to offer. Located near Saint Emilion, this winery has some prime vineyard land to make great red wine. This easy drinking red has aromas of tea and black currants with soft, round cranberry and currant flavors on the palate. Enjoy the St. Sulpice with a flat iron steak and mashed potatoes.
Looking to the North, we have the region of Saint-Estephe. Wines from the cooler zone have a brambly and earthy character, which make them a great accompaniment to any hearty meal. One of my favorite go-to wines over the years has been the Chateau de Pez. This 2008 is dark and brooding with aromas of cedar and cigar box. The cassis fruit is supported chunky tannins. The big, chewy de Pez would be great with a rib eye steak.
Pessac-Leognan is the most southern region of Bordeaux. The creative and innovative winemakers of this growing area are making great wines for a very fair price. Ch. Haut Bergey is a great example of this innovative spirit. Purchased in 1991 by Sylvaine Garcin-Cathiard, every effort is made to create a hand-crafted wine of high quality. All of the improvements and hard work have paid off in this amazing 2010. In a vintage full of great wines, the Haut Bergey is a shining example of high quality for a fair price. Aromas of roasted coffee, vanillin, and tobacco lead to ripe black currant fruit on the palate. The sumptuous flavors are supported by fine tannins and bright acidity to the finish. Keep this wine in the cellar for another 5-10 years. I would pair the Haut Bergey with a standing rib roast…now that’s a great Sunday supper!
All this talk of Bordeaux has me yearning for some beef. One of my favorite local places to shop (in the Bay Area) is Schaub’s Meat, Fish, & Poultry in the Stanford Mall. They are famous for their “Fred steak,” which is a special dry cured beef that is amazingly delicious. Don’t be alarmed by the dark and blackened exterior— it’s just covering the yummy, beefy inside. Below, is an example of a top sirloin roast that my friends and I shared with a bottle of 2000 Grand Mayne, St. Emilion.
One health question that I get more than any other—besides whether or not a wine contains sulfites—is whether or not wine is gluten free. The short answer is that yes, it is. The production of wine is inherently gluten free as the raw materials involved are grapes, and there is no wheat used in the growing or fermentation process.
As far as the production process, the only place—theoretically—where gluten may be used is in fining. The best fining agents are animal based products, the most common being egg whites, but I couldn’t find any winemakers that use wheat gluten in this capacity.
In regard to the aging process, the heads of some wine barrels can be sealed with a wheat paste; however, wax alternatives have been found to be less expensive, and offer a better seal. Tricia Thompson, a dietician who specializes in gluten free products recently commissioned tests of a Cabernet Sauvignon and a Merlot. The results of the tests conducted on both wines came back showing fewer than 10ppm. According to the FDA, products that contain fewer than 20ppm are considered gluten free.
So, to sum up, for all intents and purposes there is no discernible gluten to be found in wine, making those who must or who choose to watch their gluten intake very happy!
*always check with your doctor as the final source of information.
Door tag AGAIN? We all know the feeling. Missing deliveries is annoying. Waiting around for deliveries when you could be doing something else? Even more annoying.
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I was barely a wine professional when I visited my first winery. The year was 1975; I had just started buying wines for my family market and been married for a year. Our Gallo representative set up a tour and tasting for me at Sebastiani Winery in the town of Sonoma. I was really excited but had no idea what to expect. My first experience exceeded my expectations. Why? I followed the rules, paid attention to the hospitality and enjoyed the ambiance of the area. Visiting wineries is more than just tasting wines at a bar; it can become a foray into the surrounding countryside. The Napa Valley is one of the most toured places in California. In 2012, Napa Tourist spending hit $1.4 billion. (Source: Napa Valley Register.com, April 26, 2013). Folks go beyond wineries – they enjoy landmarks, recreation and restaurants. The end result is an experience of memorable proportions.
What are the dos and don’ts for winery visits?
Planning is where it begins. With so many options, one must make the most of the opportunities. What is the most important? The wine, the vineyards, the restaurants in wine country, some scenic point, everyone in your party has a magic button. Once the basics have been covered, you are on your way to a grand time. In my 40 years as a wine pro, I have visited a lot of wineries and whether you are an everyday consumer or a well-schooled professional, I have learned that preparation is the key to enjoying and getting the most out of visiting a winery. While serendipity often occurs at wineries (i.e. OMG, the grapes are just coming in or the owner wants to bring an old wine that is not on the list for you to taste), planning provides the underlying structure to a successful winery visit.
DO be respectful
So now you have arrived at your destination? What now? If you are a walk in, understand that you and your party are guests and will most likely be taken care of by the winery’s hospitality team. If you made a reservation, as some wineries require, then the most important thing is to be on time or inform the team of any changes (you are late or the number in your party has changed). In this way winery and restaurant reservations are quite similar. You would not be 30 minutes late for a reservation at the French Laundry without calling them.
DO thoughtfully taste wines – remember, it’s not a bar.
DON’T be afraid to spit.
DON’T drive if you have had too much wine! Lots of great buses, drivers, taxis to get you home.
And finally… DO enjoy yourself It’s wine country after all.
You think you need to travel to The Mecca of Pinot Noir to satisfy your appetite for the variety? Well, I have news for all of you starving wine lovers. Though it is hard to deny that a week in Beaune, France would do wonders for the wine soul, I can point to so many places in California where Pinot Noir has gone to the next level. Where? Could it be the Russian River Valley, the Anderson Valley, Sonoma Coast? While those places do indeed have some of America’s very best Pinots, today I’d like to talk about the Santa Lucia Highlands.
History tells us that the earliest plantings in this AVA took place in the 1790’s, but it was not until the 1980’s and 1990’s that the area was re-discovered by farming families: Pisoni, Franscioni, Manzoni, Boekenoogen and others. Today there are many artisan productions proving this area’s potential for greatness. At the forefront of the movement is Bernardus, whose single vineyard Pinot Noirs are nothing short of spectacular. While Proprietor Ben Pon had been known for developing a strong case for Bordeaux blends (Marinus) out of Carmel Valley, his more recent launch of Pinot Noir is grabbing attention from the top critics in the wine world. Wine publications such as the Wine Spectator, The Wine Advocate and the Wine Enthusiast, have given the wines superb accolades and high scores.
In my recent tastings I was really wowed by the 2011 single vineyard offerings. The Soberanes shows great balance and trueness to the varietal. The Sierra Mar takes the varietal on a darker fruit journey and is pretty delicious. The Pisoni is scary good and so young that it could take a year of two before it is ready, though one could roast a leg of lamb and be pretty happy with this wine. The Garys’ is complete and distinctive as it offers a more savory personality. My very favorite is the Rosella’s. This wine is so spectacular that I could easily turn away a fine Gevrey-Chambertin and pour this one in its place. Gentle and bright, yet deceptively powerful, the wine just stays, stays and stays on the palate. It may now be the time to invoke a new saying, “Can Burgundy rival America’s best single vineyard Pinot Noir?”