Archive for the ‘Wine Education’ Category
The three-tier system of having a “distributor” in between the producer of wine and the wine retailer was put into place after prohibition to prevent the abuses associated with “tied houses” prior to prohibition. Unfortunately this system has merely served to duplicate the corruption that it was created to fix. Prior to prohibition, suppliers wielded so much power they could control retailers by threatening not to supply them. Retailers became “tied” to particular alcohol producers. The “tied” retailers were forced…
A WINE REVIEW 65% 2006 Mayo Family Winery Estate Bottled "Reserve Chardonnay—Sonoma Valley35% 2006 Chateau Souverain Chardonnay—Alexander Valley This blend of two Sonoma County Chardonnays combines to produce a striking, clear and brilliant deep straw color in the glass. The blend's aromas are dominated by stone fruit, including white peach and apricot, followed by distinct butterscotch and vanilla notes derived from oak aging. There is a rich, full bodied attack on the palate that leads into slight hints of citrus,…
This week the U.S. Open, America's most important golf tournament, will have the attention of sports writers, Tiger-watchers and golf lovers the world over. It's a big tournament and it always has been. Despite the existence of the Fed Ex cup, which is suppose to produce something like the final results for best golfer of the year, I think it's safe to say that winning the U.S. Open produces the greatest prestige for a golfer. Folks will be glued to…
I think there is a connection between the degradation in the quality of classic candy and the rise of simply, flabby low priced wines. First, let's admit that wines in the lower price categories that are made for American consumption do tend to be flabby, sweet, simply wines with little character. They are, in my opinion, delivery vehicles for alcohol disguised as sweet fruitiness that is slippery on the tongue. The California Central Valley and Australia has been pumping out…
It may just be fond memories of drinking it in the warm summer air of the south of France, but I'll swear that the buzz I get from my beloved, milky yellow Pastis is a different kind, a softer, a richer and fuzzier and more comfortable buzz than I get from drinking any other kind of alcohol. And I like it. As someone recently explained to me, "Pastis is something you either like or don't like." And it's so true….
