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Heritage Vines, Trendy Times and the New World
Now that our comfort zone of Chardonnay, Cabernet et al has been shattered with great introductions of other grapes, it seems that I spend more time discussing with guests the most niche or small plot varietals. Actually, it is refreshing and I'm happy to use descriptions that 5 years ago were limited to a few guests and our classes. Although the fascination, the journey, the "puzzling" our way through the world is a large portion of recent changes in consumption, there are a few other concerns that have propelled these wines & areas to the spotlight.
The reactive nature of the public to heavily oaked or alcohol soaked fruit bombs, previously aligned with both Australia and/or California's warmer regions, has sent TWH scrambling to provide Pinot Noir, Cabernet Franc, Lemberger... any port in a storm, but in these cases not PORT! Many sommeliers agree that woood use can detract so much from the table when done clumsily; it is without question that alcohol kills all flavors eventually, so why push it to the limit in each glass? I have had a long run of explaining Maloactic gone awry - Movie popcorn only tastes good in a... no, actually it doesn't taste good there either! Without a doubt the Loire Valley whites are on a comeback here - 2011 & 2012 have been times of Vouvray, Muscadet and Sancerre. The versatility of cooler climate wines, with their more interesting subtle flavors & less alcohol, is the topic of this year - and I have attached two great articles below for your enjoyment. With compliments, New York has really placed themselves well in this New World Market - look to the top producers for great examples. (Shinn Cabernet Franc, Ravines Meritage, LaMoreaux Landing Gewurztraminer, Heart & Hands Pinot Noir, Etc., Etc. - and Rieslings from these or many others).
Don't worry that I still propose a great Falanghina or Greco from warmer Italian regions - that's part of the "Heritage Vines" mentioned in the first paragraph. Likewise, Spain is in our heart, regardless of temperature/alcohol they always seem to keep the balance aand make us beam! It's simply that I have always loved the concept of "food wines", a term that distributors/sales/import are just now beginning to use in their marketing. Ciao M
Recent blog posts
- May Tasting Schedule!
- Special Spring Savings!
- Scotch Tasting to be Rescheduled in May
- March Tasting Schedule Now Posted!
- "Bring on the Books!" February 23rd - March 8th
- The Wine House Supports Go Red for Women!
- Guest Speaker - Wednesday, January 16th!
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- Masi Wines - Guest Speaker, Wednesday 11/14/12, 6:30 pm
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