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Thursday, January 15, 2015

Bordeaux Uncorked: An Evening with Chateau Thieuley

"Let’s just stipulate that in the hierarchy of pleasures, people come first. Now that we agree on that, good food and drink can help make any party better." -- Eric Asimov

Welcome to Monday, I trust everyone had a wine-tastic weekend. Because I know I did, in fact I had a relaxing evening hanging out with Mrs. Cuvee's [work] colleagues, residents new and former. I was tasked with bringing a couple bottles to share for the evenings festivities. Sadly even after the delightful sound of the cork being "popped" few had any interest in the vino, mostly due in part [I suspect] to their lack of familiarity with Bordeaux, someone even asked [surprisingly] "what is Bordeaux?".

But that question made for a unique springboard opportunity to dive into a conversation about what Bordeaux is and the many types and styles of wine it has to offer the average vino-sapien. Any chance for me to blather on and on endlessly [or so it seemed] about the virtues of wine exploration and the uniqueness of Bordeaux would be an opportunity I would relish. Mrs. Cuvee was even a bit surprised by my more than talkative nature that evening. But I told her, it was simply what happens when the right button is pushed. 

The appetizer of choice for me? No it was not the salsa and chips [as there wasn't a cerveza in sight] no instead a simple hummus and the rather delightful sea-salted pita-chips which they offer by the pallet. Some fresh fruit added a bit of a foil to the chick-pea delight, while the wine sang a capella in the background, a delightful summer evening pairing to say the least. Even after the smoked wild-caught salmon joined the dining festivities, the wine still held its ground nicely. 

A Sauvignon Blanc/Semillon blend often referred to as a White Bordeaux, was not a stunning wine. It was not one that would make anyone think "oh-wow what is this", but it is a wine I'd buy again and recommend. It's great to have wines like this in the cellar, ready to go at a moments notice. It really makes for an ideal way to dress up a lazy summer evening, with friends, family or even the occasional co-worker get togethers. This wine sells most places for about $15, I gave it a score of 87 points. 

It has real soul and substance to it; a nice blaze of acid pinning the [fruit driven] Semillon to the mat and vibrant minerality to keep things interesting. In my mind it was the perfect wine [apple/pear lemon butter] for the occasion, simple, light and most of all refreshing. Each, sip and slurp had me thinking about what it must be like to sit on a porch/veranda in Bordeaux, relaxing with friends and family, and perhaps watching the sunset over the vineyards. 

If you'd like to know more them and the other wines they offer, they have a fun and inviting website that you should check out. A winery which boasts of modern sophistication, but one that has not forgotten the path of tradition that has got them where they're today. Until next time folks remember life is short, so sip long and prosper cheers!  

[Full Disclosure: The wine appearing in this review was a sample]

Monday, December 8, 2014

Myth Busted: The Top 5 Myths about Sulfites in Wine

“A myth is a way of making sense in a senseless world. Myths are narrative patterns that give significance to our existence.” ― Rollo May

Invariably any number of folks who work in the wine-biz or wine-trades, whether it's your favorite tasting room in Napa or the wine-bar down the street, will be asked about the health effects of sulfites in wine and its supposed link to headaches.This has become even more a question in our health-conscious nation, where even the question of where their food comes from and whether it's ethical are a topic of daily discussion. Since food and wine are so tightly tied together, it's only natural that questions about chemicals that perhaps is potentially lurking in our vino, should also be addressed. Thus the focus on sulfites has become more mainstream, especially since a law was introduced and passed forcing producers to add the phrase "contains sulfites" to the ominous warning label found on wine bottles.

The team at Vine Crowd has compiled a list of the top five myths about the sulfites found in wine we all drink everyday. Done in a style, which I believe to be a similar [style or fashion] to the folks on the once [hugely] popular show Mythbusters. A fascinating show, where they take a common sense approach [aka. scientific method] to prove or disprove popular recurring myths. So, sit back, buckle-up as it's going to be a bumpy ride in the wine-wagon today on our way to discover together what is really going on in our wine and like some popular nineties show once proclaimed, "the truth is out there".

1. You or someone you know is allergic to sulfites.
NOPE, not true. Someone’s been badly misinformed. Sulfites are something that our body naturally produces at a normal rate of about 1,000mg a day. Compare that to the average 10mg per glass of wine and it’s pretty clear that if someone was allergic to sulfites, their problems would be a little more severe than a life without wine. There are, however, individuals that have high sensitivities to sulfites. We’ll get to that in a second.

2. The sulfites in wine are extremely high.
Again, not true. Sulfites are a part of the winemaking process all around the world. They are added in moderation in order to preserve wines for aging. They are also added to other foods for the same reason – anything from the vegetables in a salad bar to dried fruits will contain added sulfites. Sulfites in an average glass of wine will measure 10mg, whereas a 2oz serving of those bright orange dried apricots typically has 112mg. Yep, over 10 times as much as a glass of wine.

3. Sulfites give you headaches.
FALSE. Probably the biggest myth of all. There has been no link to sulfites and headaches in research groups – even among people with high sensitivity to sulfites. Even among the highly sensitive people, adverse reactions (mainly asthmatic) only presented themselves when subjects were given four times the normal amount of sulfites in a single glass. This is not to say that some people don’t get headaches when they drink certain types of wine or alcohol, it just shows that it’s not the sulfites that are causing them. New research is showing that headaches may be related to the type of yeast used in fermentation.

Clarification: "I wanted to clarify that the infamous ‘red wine headache’ is very real for some people, but as mentioned above, it’s not the sulfites that are causing them." ~ Jennifer Kaplan

In the June issue of the Harvard Health Letter, it says ''The red wine headache is a real if poorly understood phenomenon." and according to Marian Burros that quote is what she would call "a masterpiece of understatement."

4. There are less sulfites in white wine.
It’s probably safe to say that we all know someone that doesn’t drink red wine “because of the sulfites.” In reality, white wines have slightly more sulfites than reds.

5. There are more sulfites used in American wines.
Surprise, things listed in bold are still NOT TRUE. Though winemaking practices differ in each country and region, the amount of sulfites used in winemaking tends to be the same among Old World and New World countries. Several studies show that sulfite levels are similar throughout Europe and the US specifically. The fact that the US has a sulfite warning label but Canada and European countries do not tends to add to this myth.

Other Resources: For more information on the topic there's a great article posted entitled; Eating-well the puzzling red-wine-headache by Marian Burros who writes for the NYT. And one other insightful article on the subject; Red Wine Headaches vs. Sulfite Allergies.

This article is cross-posted at Vinecrowd.com and posted here courtesy of the author Jennifer Kaplan who was gracious enough to allow the Cuvée Corner Wine Blog to post it here in its entirety. I believe the information contained in this article is important and will be helpful for the vast wine swirling and slurping public to get their heads around this sometimes controversial topic. Jennifer Kaplan article, does just that with a very common sense approach to dispelling the myths about sulfites.

I hope everyone found this article at the very least helpful and make others feel a little more comfortable about the sulfites found lurking in their wine glass. I believe we can say this myth was emphatically busted. So until next time, remember to sip long and prosper, cheers!

Friday, December 5, 2014

Bubbly, Sparkling Wine or Champagne?

"Too much of anything is bad, but too much Champagne is just right" Mark Twain

"In victory, you deserve Champagne, in defeat, you need it." -- Napoleon Bonaparte.

"Champagne is the only wine that leaves a woman beautiful after drinking it." -- Madame De Pompadour

"Champagne, if you are seeking the truth, is better than a lie detector. It encourages a man to be expansive, even reckless, while lie detectors are only a challenge to tell lies successfully." -- Graham Greene



Thursday, December 4, 2014

Orange is the New Black

“Women think of all colors except the absence of color. I have said that black has it all. White too. Their beauty is absolute. It is the perfect harmony.” ― Coco ChanelChanel

While l love to quote the rather outspoken Ms. Chanel, I have to disagree with her this time, because in the case of Pinot Gris Orange from Beauregard Vineyards [Santa Cruz Mountains[ orange is the new black. This is a standout wine, for it's unique approach to Pinot Gris, its unique aromas and flavors. This was the first time, I've had the opportunity to sample a wine like this, frankly I had no idea what to expect. I really did like where it took me tho. 

This wine represents the perfect last review of the month of August, while it's hot and steamy outside, my insides were treated to the summertime sipping delights of the Regan Vineyard, Pinot Gris Orange. The nose itself I thought was quite captivating, it again reminded me of another Chanel quote. 
"Perfume “is the unseen, unforgettable, ultimate accessory of fashion. . . . that heralds your arrival and prolongs your departure,” Chanel once explained.
The nose is pretty unique, burnt dried orange-peels, new baseball mitt [freshly oiled] but not off putting, a funky-monkey that will captivate and compel sip after sip and perhaps even the occasional slurp. It's a wine best served chilled, but not too cold. On the palate, bone-dry, high-acid, more citrus and a distinctive dried orange skins, textured tannins and a fine ground minerality. On the long lasting finish, a very compelling blood orange thang. 

For those who like to keep scores, I gave this wine a crisp 88 points. I've not had enough wines of this style to form much of an opinion, but this wine was extremely well executed, firing on every cylinder. If you'd like to grab a bottle of this wine, it can be purchased directly from the winery for $33.

In response to the question posed via #winechat "as whether this style of wine is a love and/or relationship" my immediate thought was that, "it's definitely a niche item, but a great #wine for adventurous minded vino-sapiens."
"Typically, red grapes are left on the skins during fermentation, while there is no skin contact when making white wines. However, sometimes a winemaker will choose to let macerated white grapes ferment on the skins. The result of this process is known as an orange wine."
But I'd definitely say further, most wine drinkers don't use the word the word "hate" when speaking of wines they don't like, [with the possible exception of cheap bulk wines posing as the real thing] they tend to use words or phrases like, "that's not my cup of tea" or I don't prefer that style of wine. Something greatly akin to my general disdain for much of the domestic Sauvignon Blanc I encounter. 

The recommend pairing for this wine is Havarti Cheese, because of its creamy texture, wines high acid and red wine like tannins are perfect pairing partners. I unfortunately did not have any of that cheese on tap, seeing I'd not done the required shopping ahead of time. But what I did have was, what they call in Hawaii plate lunch something which is varied as the islands themselves. 
“The cultural significance of the plate lunch is that it illustrates Hawaii as a special place where all of our mixed cultures share their foods with one another,”  Matthew Gray, Hawaii Food Tours
Thanks to the lovely and fetching Mrs. Cuvee I've got this dish dialed-in good as any you'd find while traipsing across the islands. I had prepared fresh made Chicken Katsu Curry. I use fresh chicken breast instead of thighs, it's a bit healthier. It's served with white/brown rice, that's sprinkled with Nori Komi Furikake and the "golden" curry [which comes in different heat levels] which comes in bricks you break off, and bring to a boil in water. 


The preparation of the chicken is key; cut the breast into strips, rinse in water, dredge in flour, dashes of salt and pepper, then the chicken is then thrown into a bowl of beat eggs [1-2 max] and then it hits a bowl of panko [Japanese style bread crumbs]. Once those steps are complete, then it's time to "fry" best done in a large skillet, filled with 3/4 cup Avocado Oil. The fillets cook rather quickly over moderate heat, so have a paper towel lined plate ready to go take on the perfectly cooked fillets. 

As for the rice, that is so easy. First put away that box of Uncle Ben's and bust out that rice cooker you received when you were married the first time. Bust out the bag of Cal-rose [Japanese rice] pour in two cups and then add water [rinse twice] from tap, put your finger into the bowl touching the top of the rice. The water level over the rice should meet the first crease [critical] of your finger, hit the cook button and in about 20-25 minutes you'll have perfect sticky rice. 

You're now ready to get those fillets on the cutting board, take a sharp knife and cut the fillets into bite size pieces. Cover it with piping hot curry, add a small scoop of rice, hit rice with the Furikake, add some steamed edamame and you're all set to have plate lunch perfection. Now going back to the wine, its dryness and crisp acidity paired perfectly with the dish. It's now my recommended go-to pairing. Give it a try yourself, and let me know what you think. Until next time folks, remember life is short so sip long and prosper cheers!

Full Disclosure: This wine was sent as a sample for the review process. 

Wednesday, December 3, 2014

Wine of the Week: 2009 Foradori Granato




It has been said, "Wine buffs write and talk as though the food and wine will be in your mouth at the same time, that one is there to be poured over the other.  This is bullshit.  Gustatory enjoyment comes from food and wine and cigars of your liking.  So far no one has said that a Monte Cristo is the only cigar to smoke after Armagnac, Romeo and Juliet after Calvados ... but the time may yet come." ~ Clement Freud

Clement here makes some good points and he is right who am I tell you what to drink or eat for that matter? I mean c'mon we can all agree, that each of us should drink/eat what we like. But like the patrons who visit the wine store where I work, who often look for my recommendations and or opinions on certain wines before making their purchase, I only offer my impressions for your and their consideration; what you or they do with that advice is ultimately in your hands. 

I can tell you this though; many customers over the years come back to the shop and tell me how happy they are with my recommendations. I've even recommended wines while working the wine demo scene in a local San Diego Costco, only to have a customer who was visiting from Atlanta and who had purchased quite a few cases based on my recommendation to enthusiastically thank me via an out of the blue phone call. But again, please drink what you like, but if I may be so bold, if you'd like to drink better than the average vino-sapien, then please stick around for this review and the many to follow.


After being uncorked on a Thursday evening, and sealed up via a vacu-vin at the end of [COB] evening, opening the bottle again on Friday evening brought much joy. This wine improved significantly, the fruit was far more accessible, the tannins had mellowed and the fine ground minerality was much more evident. It's a bottle that just needed a few hours of decanting or uncorking the day before, to be fully enjoyed the next. I'm so glad I had another opportunity to get to know this fantastic Northern Italian gem better.

The 2009 Granato is 100% Teroldego [a new grape to me] comes from three different vineyards of the Campo Rotaliano in the Trentino-Alto Adige region in Northern Italy, very near the border of Slovenia in the appellation of Vigneti delle Dolomiti [IGT].


Many other reviewers have given this wine outstanding scores and praise, I echo a few of those sentiments but slow my roll just a bit, when it comes to the use of the word phenomenal or other jumping up and down adjectives. This wine is a beauty no doubt, offering gorgeous aromas of blackberries, dark cherries, herbs, and stiff but drying tannins. You also may notice subtle hints of coffee and lovely fine ground minerality and a vivid underlying acidity bringing the balance.

While this wine demonstrates amazing depth, underlying power and a medium sized finish, it does require patience. It’s not a wine that comes dressed to impress right away, it’s a bit of a wallflower. To fully enjoy this wine, bust out the decanter many hours before you plan to get out onto the dance floor via your empty wine stem. 

This wine is a real beauty, consider honestly seeking it out. It's a unique experience that will bring you much joy. I can't go 94 points on it, like so many have, but I'd give it at least it a solid 91 points. It sells for $54 most places and is bottled under a cork closure. Until next time folks please remember life is so short, don't settle for the ordinary when you can have the extraordinary, slurp long and prosper cheers!

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