I am taking a moment…well…ok…three minutes to talk about one of coolest new additions to the internet. The blog is called Cocktail Fodder. Check the video:
I have been honored to be a part of movement called Sud De France which promotes and celebrates the wines of Southern France. I have always loved these wines and figured I would put that passion on video. Here is the first installment of the Langudoc-Roussillon series. It is a crash-course history of the region. I will continue next week with specifics on the various appellations and microclimates of the area. ENJOY!
When we think of Bubbly we usually think Champagne. And then we think, woah, that’s expensive!. Well there are other bublies out there that are much more affordable and full of peronality. In this video I cover The bubblies of Italy:
Never think that good Bordeaux wine is beyond the reach of your wallet. Join me as I get nice with all the other good stuf that is not fetched at auction.
Seven minutes to four wacky and fairly obscure wines on the American Market. Let’s get crazy and widen our wine knowledge and impress out friends! Oh, and keep wine merchants in check asking them about new stuff. Let’s grow!!!
It is Spring and all we can think about is rose and crisp white wine. But we cannot forget the wonders of chilled red wine. There are just a couple things to take in consideratin when choosing one and I am here with some ideas and a quick second video as a side note to the most famous chilled wine of all. Check it:
Wine and oak. What a pair! A happy accident that became a phenomenon and soon a standard. What is it about oak and wine that makes our toes curls when done right?
What makes a wine tickle the toes? The usual suspects will probably pop up such as balance and finesse. Words like depth and integration take the stage at some point. For me its how all these elements come into play on the palate. The nose is very important with its ability to connect to the olfactory highway but the weight and texture of the palate interacting with the nose job is what really gives me the tickles.
For me it’s that moment when wine washes over your palate and all the receptors of your senses are in harmonial bliss (did I just make up harmonial or is that a real scrabble approved word?). The alcohol is just right and not all up in your grill burning everything in its path. The fruit is present and mingling with others at the party such as tannin and acidity but not letting them take over the conversation. Everything is pretty much seamless. These cohesive melodies comfortably strung together are the makings of poetic wine quotes across time and the reasons wine writers are compelled to wax on and off about a particular bottle. Now That’s interaction, man. Continue reading »
What makes a wine tickle the toes? The usual suspects will probably pop up such as balance and finesse. Words like depth and integration take the stage at some point. For me its how all these elements come into play on the palate. The nose is very important with its ability to connect to the olfactory highway but the weight and texture of the palate interacting with the nose job is what really gives me the tickles.
