5 in 5: Day Four

The march for five posts in five business days soldiers on towards the home stretch. Today, my views on affordable wines. I really had to fight my instincts to not use the word cheap in that sentence. The fact is that I love expensive wines. I think the flavors, and more importantly, structure that come out in high priced wines are worth almost every penny. $1,000 for an aged Bordeaux, no. $200 for a strong California Cab, definitely. While wines with pedigree and high cost occasionally turn out a stinker, they typically produce consistent quality. But alas, I cannot drink $200 wine very often. And while I have a good number of triple digit value bottles in my cellar, I won't pull them out for a typical week night. So what can I do when I come home after a tough day and need that glass of wine to cool me down. I'm not pulling out the Insignia. So for the past two years now, Katie and I have been the quest for the perfect table wine. An affordable wine that we can buy a case of and leave in the cellar for everyday drinking. This way I don't have to wander downstairs and convince myself to give up another beautiful wine for "just another" night. It has been a search with ups and downs. The ups have included the Penfold's Bin 128 Shiraz (a bit too pricey), Lindeman's Padthaway Shiraz (not consistent), and Yellowtail's Reserve Shiraz (closest one yet). The downs, a nearly undrinkable Rawson's Retreat (a disappointing one from the Penfold's Brand), a flat Bancroft Ranch, and countless other Chilean, Argentinian, Italian, and Australian let downs. The key has been Australia. The Aussies make some much wine that the price can be so damn, well, cheap. I think we'll continue to scour the Down Under racks at wine shops till we find just the right wine for our taste. We've also been focusing on Shiraz and Cabernet-Shiraz blends because they seem to be the most versatile with a variety of foods. If you know of any wines you really enjoy for under $10 please leave a comment with your input. Maybe one of your recommendations will become my Dr. Livingstone. Till next time..."Wine is the most civilized thing in the world."--Ernest Hemingway

P.S. We'll be dining at Napa Valley Grille tonight, so expect a review/recap of the festivities in tomorrow's post.

5 in 5: Day Three

Today we debunk a classic myth. Red wine goes with red meat. White wine goes with white meat and pasta. Wrong! Pairing wine is not that simple, but also not too complex. There is one basic tenet I recommend you follow: Don't let the wine overpower the food, and don't let the food overpower the wine. You need to try and attain a sense of balance with your wine and food. They need to compliment each other without hurting each other's effect on your palate. While the classic red with red and white with white is suitable, you're not breaking a commandment when you go against it. I was discussing the idea of food and wine over lunch with my sister. The dish that we focused on was Salmon. I asked her what she would have with it and she quickly retorted with white wine. When I said I would pair it with a Pinot Noir, she seemed surprised. That's because wine still has that old country ideal to some people. But as creeps into the mainstream (US is poised to become the world's largest wine consumer by 2010) it's become kosher to flirt with the traditions. Salmon is a hearty fish. So while a strong bodied white would do fine, a light red like Pinot may fit the bill better. Another example is pasta. If I am having a spicy Seafood Fra Diablo, I want a Zinfandel in my hand. Zin is one of the few wines that can hold its own against a heavy and flavorful pasta dish. Zin typically will be referred to as peppery and zesty. Hmmm...what does spicy pasta sometimes taste like? They seem to be a match made in Heaven's kitchen. The simple point, is that there are no rules! Try what you want and see what works! Burgers and Cabernet, Meatloaf and Merlot, Mac and Cheese with Chardonnay. Take a dish and see what you think will work well with it. And a final note, sometimes it makes more sense to pick the wine and then build the dish around it. Decide what wine you want to try, take a sip, and see what in your pantry might make the wine dance on your tongue a little more. Till next time..."Good wine ruins the purse; bad wine ruins the stomach."--Spanish saying

5 in 5: Day 2

Yesterday was a lesson in skepticism in wine shopping. Today it's optimism. It's the positive things you should be doing when searching out that next treasure. Because believe me, there is nothing quite like finding an outstanding bottle of wine at a good price! It's like its own little buzz, apart from the alcohol.

Number One: Stick to What You Know
Don't shop the French aisle if you don't know Bordeaux from Burgundy or Loire from Rhone. Don't delve into Italian wines if you can't tell the winery name from the region on the label. Try and focus on your strengths. If you drink a lot of Chardonnay then begin there. If you live in America and speak English, stick to wines with labels you can read. Don't start venturing by yourself into those pesky foreign labels until you feel confident in your abilities. It would be a shame to see you plunk down $20 for a White Bordeaux only to find its past its prime (been there, done that). That leads to number two.

Number Two: Ask for Directions
Don't be afraid to ask for help. If you shop at a reputable wine shop, chances are that someone there knows more than you and is being paid to help you. If you want to try something new ask, "Do you know of a good Red Bordeaux for $20?" Worst case scenario is that the sales person says no and you move on. And if you get a sense that the sales person is talking out their ass (which some of them do) kindly listen to their advice and then throw it away after they leave you to peruse. Plus, most wine shops let the employees taste new wines they reciev, so they can sometimes give you a heads up on a bargain. I was at Cask N' Keg in Mystic looking for a quality $40 to $75 Cabernet when a kind gentleman pointed me towards a bottle of Waterstone for $30. He informed that "rumor on the street is that the juice for this wine came from declassified grapes from Harlan." That means Harlan Estate, a $250 a bottle wine, had too much juice and sold it off at a discount. That juice was certainly not Harlan's best lots, but still damn good. It was the best $30 Cab I've ever had!

Number Three: Do Your Homework
Don't feel ashamed to do some research before heading out to buy some wine. I am sure most of you do that now when buying a new TV or digital camera. So why not do some investigation before hand. The internet has a myriad of wine websites (for example, mine!) that have professional reviews, consumer reviews, and pricing guides. Wine Spectator has some good info for free! No subscription required. However, their website is filled with bountiful info when you do subscribe. Like any other purchase, the more you know walking in, the better off you'll fare.

Well, that will do it for today. The 5 in 5 marathon will have to be five business days as Katie and I set off for the Vineyard on Saturday morning(and I mean morning, like 3 am morning). Till next time..."Why do people who can't take advice always insist on giving it?"--James Bond, Casino Royale

5 in 5: Day 1

Alas, I have fallen behind in my blogging. To make up for lost time, I will be performing my own marathon of sorts. 5 blogs in 5 Days. That might not sound like too much, because it isn't! It just means I need stick to it and get it done. Today's "lesson"-wine shopping! Now I am no expert, but I know enough to steer you in the right direction when wandering the racks and bins at your local wine and spirit shop. Let's explore some things to avoid and be skeptical of:

Number One-Be Wary of Pretty Labels
The producers of wines (and especially their marketing departments) are in this business to make money, and that means selling a bottle of wine for more than what it cost to make it. Now, if your name is Mondavi you don't have that problem. If you produce an outstanding quality and limited quantity wine for $200 a bottle, someone will buy it. It's the producers who make a $8-$20 bottle of wine that might not be of the greatest quality that want, actually need, your dollars. And their first trick is a pretty label. Now, I am not saying some of these artsy, funny, or cute labels don't have a decent wine in the bottle. What I am saying is most reliable producers of affordable wines make a good enough product they don't need to resort to this tactic. The latest trend in the last three years-animals. Australia is the king of this. Penguins, Kangaroos, Dogs, Monkeys, Cockroaches, you get the picture. Does that mean I don't have any animals in my cellar, actually there's a magnum with a "Little" Penguin on it chilling in my fridge right now. Just be advised, pretty labels are there to attract you! Some marketing rep said, "Lets put a funny name and cool picture on this bottle, some schmuck will buy our filth of a wine!"
Number Two-Shelf-Talkers
Now I know you've all done this, because I have. You're browsing along when you see in big bold font "92 Points." You stop and think, "Hmmm, 12 bucks for 92 points thats not bad." Examine these "shelf-talkers" carefully. They are there to sell a wine, not necessarily to give you the best deal. First, make sure the vintages match. So what if the 2002 scored 92, it might be the far worse 2003 on the shelf. Second, who gave it 92 points? While I don't go on points alone, they can help if they are from the right person. I don't care if some Joe Winedrinker for the Dallas Morning News or an obscure State Fair in Iowa gave it a high score. So who do you trust? If the tag is from Wine Spectator or The Wine Advocate (Robert Parker's mag) it's a reliable benchmark. Anything else I question. Wine Enthusiast tends to hand 95s just for showing up and buying an ad in their magazine.
Number Three-Watch for Deep Discounts
Unless your shopping at Costco or Trader Joe's, be skeptical of huge sale prices. A wine shop is only going to offer a deep discount if they need to move the wine. Either it isn't selling because its swill and everyone hates it, its been sitting on the shelves so long it's probably gone bad, or it was transported across country in 115 degree rail car for the last month. Once again does that mean all sale prices are bad wines? No! I have found some amazing bottles at sale prices, just know where you're shopping and ask yourself if you trust the wine shop. If you know the owner or manager and think they are trustworthy, chances are you aren't getting fleeced, instead they found a good deal at wholesale and are passing it on to you.

So what does all this mean, only buy what you know is good? No, try new things but be aware of what your buying. For $20 are you buying the wine or the services of an advertising firm? Is that score really a good score or just a number plastered to the shelf? Why is it 40% off? My advice when you're looking for a new wine, call me. Just kidding, but many of you know I love handing out advice. In all honesty, start with a varietal you know you like, such as Cabernet or Syrah. From there look for a name you might recognize or know. "I had their Merlot and it was good, why not try their Zin." I like to look for labels that come across as simple and elegant, even dignified. Of course some marketing rep probably said, "let's make it look dignified, some schmuck will buy it!" But seriously, if they keep it simple that already tells you that the winery probably takes a no frills approach, and chances are the wine will be decent. And my last piece of advice, every now and then take a flier on a bottle that you know nothing about. Find a wine at a decent price with no points, no sales, and no animals on it, and give it a shot! It just may become your new favorite! Till next time (tomorrow!)..."Life with wine is sweet!"--Laura

P.S.-I don't know of any wine with cockroaches on the label, but there just may be one somewhere!

Here's to New Experiences

Last night we tried something new, a Beer Dinner. Same as a wine dinner but substitute in the ales and stouts for the Chards and Cabs. We attended the Sam Adams Beer Dinner at the Up River Cafe in Westerly. For the most part it was a positive experience. The four courses were superb. Leading off was Pancettea and a Bleu Cheese Flan. This was paired with Sam's always tasty Heifeweizen Followed by Katie's favorite course, Brown Sugar Cured Pork Belly paired with the Cherry Wheat. The Cherry Wheat is a beer I don't think I could drink solo, but pair it up with the right dish and it simply soars! Next up was Delmonico Steak with the Boston Lager, a classic pairing. And finally, a Banana Torte (take note of the e), with the Black Lager. The dish was phenomenal and the beer was tasty too, but we had all been expecting the Chocolate Bock for that final course and were quite disappointed. The company was perhaps the best part of the night! The negatives, service was awful. They had so many people there and simply not enough servers. The servers also didn't work well together or in the same area all night. So certain tables, like ours, didn't get hors' devourers till we flagged down someone and complained. Second, they put us at a table right by the pouring table. That wasn't a big deal, except they kept the beer outside by that table. So every time they opened the door we froze. My sister-in-law had to wear her jacket for most of the night. Thankfully the food and friend made the night a positive experience. And nothing against the other tables there, but I prefer the crowd at wine dinners. Please send in the requests for the next tasting, I want your input! Till next time..." Pardon my lips, they find pleasure in mysterious place" Max Skinner, A Good Year

Taking Requests

It's almost time for Katie and I to move to the new house in Connecticut! But, I think I'll stick with the RI Wine Guy moniker for now. Once we're settled we are going to be hosting another Wine from A to Zin Night. And while I have some rough ideas of what wines to pour, I want your input! What type of wine would you like to see? A certain varietal? Maybe a specific region? Maybe a general type (fruity, dry, crisp, i.e.)? Please leave a comment with what you would like to see and I'll do my best to accommodate. Till next time..."Are you chewing gum?"--Miles, Sideways

Trivial Temperature

The other night Katie and I experienced a sort of revelation in the serving temperature of wine. For the past few weeks our cellar has dropped to lower than 45 degrees Fahrenheit. The ideal storage temp is between 55 and 65 degrees. While hot temperatures , anything above 70, will accelerate the aging process, and essence destroy your wine, cooler temps seem to have no ill effects on aging. They simply slow down the process, almost like a suspended animation. Does that mean you should throw all your wine into your 40 degree fridge? Not necessarily. Either way, we pulled about a bottle of Pinot Noir the other night. It is recommended that sparkling, dessert, and light white wines all be served between 34 and 50 degrees. Heavier whites should be slightly warmer. Most red wines are optimal between 55 and 65 degrees. Lighter reds, such as Pinot Noir or Beaujolais, can be a bit warmer. Needless to say our Pinot Noir was way too cool. And I don't mean hip and with it. I tried to let it warm up , but really need a glass of wine. The temperature really made an impact. The wine seemed ultra ripe, like sweet cherries. But as it warmed up it rounded into form very nicely. It mellowed out and really had some great fruit flavors and elegance. But it only showed its true colors when it reached the right temperature. So use those basic guidelines of temps, and play with them a little to see how you like your various wines served. Till next time..."Try to be your normal, humorous self. The guy you were before the tailspin. Do you remember that guy? People love that guy."--Jack, Sideways

Pieces of Palates and Procurements

It's been a busy week in the Felty apartment as we begin to pack up things before the big move at the end of the month. But there has been time for some indulgence of Bacchanalia. First, a taste from a few weeks ago that slipped through the cracks. Our good friend Phil presented us with an excellent bottle for Christmas and our 2nd anniversary, so we made sure to crack it open with him here. The 1998 Robert Mondavi Reserve Cabernet Sauvignon Napa Valley is a mouth full, and I mean that on both levels, to speak and to drink. This wine is that classic example of a great Cabernet from California. It's the flavors I've come to love, the black fruits, the cedar, the oak, and those smoothed out tannins. I always say how the worst thing that has happened to me was getting a taste of expensive aged wines, because now I crave them and simply can't afford them. Phil, thanks for the outstanding wine once again, and more importantly thanks for the friendship! A more recent consumption was the 2004 Au Bon Climat Santa Barbara County Chardonnay. ABC, as its commonly referred to, is a well respected producer of Burgundian varietals in Central California. The Santa Barbara County is their entry level Chard, and boy did it do the trick. Katie and I spent well over half an hour debating the color of it because it appeared paler than most words we conjured up, like sunshine, blond, or straw. I think we finally settled on moonlight. The flavors were extremely enjoyable, it began creamy and oaky, but finished with mineral and stone flavors. It had a very European flair to it. I'd recommend giving it a shot next time you spot one. We spotted it at Cask N' Keg in Mystic. And while we were there I started oogling over some high end Cabs. First, I spotted a '98 Insignia, that they've had on the shelf for some time now, at a good value price. But, my first bottle of Insignia is an '01 so I didn't want to back track that far and have to fill in with the '99 and '00. Then I spotted the 2003 Caymus Cabernet Sauvignon. Highly rated, it was also at a great price, but I wasn't planning on buying anything else but the ABC Chardonnay that night. Then I spotted it, something that caught my eye. It was a Beaulieu Vineyards label. BV was one of Katie and mines favorite stops in Napa, and we ended up leaving with a very pricey, yet rare bottle of the Clone 4 Cabernet. While we tasted there we wandered around the reserve room and gazed upon vintage after vintage of the Georges de Latour Private Reserve. This is their signature wine, and considered one of the most reliable and consistently high scoring wines in Napa Valley. The label I spotted in Mystic was the Georges de Latour label, and the vintage was 1997. 1997! One of the finest years Napa has had! Now, I like to procure wines that have some pedigree, i.e. the Insignias, the Silver Oaks. This bottle would look so sweet in my (I mean our) cellar. After glancing at the price, $99 (mind you it averages about $120 on the web), I chatted with the manager about it. He simply said it's a great Cab from a great vintage, and he retails it at what he paid for it, no major mark-up. And sure enough, he only had four bottles. But alas, we walked out that night with just the ABC and a St. Supery Sauvignon Blanc. I regretted not buying it the minute we left the store. Katie pretty much gave me permission to turn around at Starbucks and go buy it. But I would've felt like a schmuck, so I kept driving. On the way home we stopped at my in-law's so they could give me my Christmas gift that finally arriver. It had been held up at customs in France. I wanted to cry when I opened it, a 2000 Les Forts de Latour. Now 2000 is still considered one of the greatest vintages ever in Bordeaux. That means a bottle of Chateau Latour retails for around $600, if you can find one. Now Latour is a first-growth, one of the four wines designated as the cream of the crop in the 1855 classification (a fifth wine was later added). Les Forts de Latour is their second label. Any juice that isn't deemed excellent enough for the top blend is deposited here. Does that mean its bad, hardly. In some vintages, such as 2000, the second label can rival the first label from other vintages. And here, I had a bottle! That whole night we still debated the BV, and to make a long story short, Katie picked a bottle of it up yesterday. And the manager accurately predicted that we had been talking about it since we left the store the previous night. When Katie brought it home, we discovered it is also the 100th Anniversary bottle, celebrating BV from 1900-2000. So in the end, we have two new fantastic bottle to add to the cellar, and I can't wait to make some memories when we finally open them. Till next time..."Happy Birthday Dad!!!"--Me

Two for One Weekend

Here's the second post of the weekend. If you're reading this, remember to also check the one below written yesterday. And also, pass this blog on to others who may be interested. I am trying my hardest to get my readership as large as I can, and for that I need your help! My faithful readers (which I estimate to be around 6) I plead with you to help me take over the world (or at least parts of Connecticut and Rhode Island) like a plague. Anyway, busy few weeks in tasting. And today you'll learn I can bash wines just as much as I can praise them. Let's start things on a high note. Katie and I had the greatest white wine we've ever tasted the other night. And that's not in jest, it's true! We both thought it was phenomenal, and that's saying something when we totally agree on a wine. The wine was Chateau Villa Bel-Air's White wine from Graves in Bordeaux. Where I know I am going to hear from one of my reader's is that I can't remember the vintage. I believe it was 2000 but it could have been any year after that. How can this wine be so great and I forgot the vintage? I was enjoying it that much! I picked it up with Mike for like $19. It was worth every penny. It starts out with a complex aroma that hints at mineral and a fruit basket. The initial flavors are crisp like a Sauvignon Blanc, but the finish seemed like a Chardonnay. Of course, a white wine from Bordeaux will be Sauvignon Blanc with some Semillon blended in. The Chardonnay resemblance is what made this wine so amazing! Let's move on. Last Friday we attended the Beringer wine dinner at Octagon at the Mystic Marriott. People hear Beringer and immediately envision magnums of White Zinfandel. And while they do make a boat load of cash off that wine, they also make some excellent high end wines. Here's a run down of what we had (if you're curious about the food drop me an email and I'll fill you in! riwineguy@gmail.com). First up, 2005 Sauvignon Blanc Napa Valley- pretty weak and flabby, not much body or crispness. Then, the 2005 Alluvium White, a Bordeaux blend from Napa Valley. The Semillon in it made the difference. It brought some structure to it and really blew the first wine out of the water. First red was a Napa Valley Pinot Noir. That right there turned me off. The only good Pinots from the Napa area come from Carneros, and the rep for Foster's Wine (massive wine company that owns Beringer now) said the vineyards for this are not in Carneros. This wine lacked fruit flavor seemed to fall out on the finish. I'd rather spend the extra dollars for a solid Sonoma Pinot. The highlight of the evening was a comparative tasting of the 2001 and 2002 Private Reserve Cabernet Sauvignon. This is Beringer's number one wine. And the 2001 did not disappoint. It had that killer aroma of Cedar and black fruits. The flavor profile followed those up and was nice and smooth even at this young age. The 2002 showed potential but was not as developed yet. It almost had a bite to it from the tannins that could use a few more years to mellow out. In all, the Cabernets and the food made the whole night worth it (especially the most amazing dessert ever!). Some other quick tasting notes. D'Arenburg's 2003 The Footbolt Shiraz from McLaren Vale in Australia is a prime example of fine Australian Shiraz at an affordable price, I highly recommend it. Look for it at Warehouse Liquors next to Shaw's in Westerly. I also took a flyer on a bottle of Loire Valley Sauvignon Blanc that was on sale. It was so blah, I can't even remember the name. Last night we tasted a Chilean Cabernet that had all the flavors of a Cabernet but a soft and easy body. It almost seemed watered down, but it only affected the body, not the flavor. I really enjoyed this one. It's called "Root: 1" and comes from the Colchagua Valley in Chile and its the 2004 vintage. The vines for this wine are also the original ungrafted vines and roots. This is another wine you should search out and give a shot, it would make a nice little red for any occasion. One last wine, I promise. If you were at the first Wine from A to Zin Night then you shared the Rosenblum Vinter's Cuvee Zinfandel. Try their Petit Sirah as well. We had it at The Up River Cafe Friday night and absolutely loved it. It was just so damn smooth and easy drinking! I probably left out some wines from the last few weeks, but I probably lost you four or five sentences ago. Just remember if you ever want some advice on a wine, e-mail me, or ask for my cell number and I'll be glad to lend a helping hand! Well, till next time..."I cook with wine; sometimes I even add it to the food."--W.C. Fields

P.S. If you like music like Coldplay or U2, check out Bloc Party on their album Silent Alarm, it's great stuff!

Glass Houses

Wow, what a whirlwind two weeks. It's brought good news and bad news. Let's get the bad out of the way, our next Wine from A to Zin night has been postponed from February 16th till sometime in March or April. The good news, we need to postpone it to move into our new house! Well, it's not ours till the closing on March 1st, but you get the idea. Katie and I are moving to Uncasville and can not wait to hold some amazing wine tastings in our spacious new living room and dining room. Not to mention the gorgeous kitchen (with a double oven!). We'll keep everyone up to date as to when the new date will be. And it should definitely be more comfortable in larger space. Ok, so that clears up the second half of the title, as to the first part. Riedel, the leader in glassware around the world, has developed a new glass. They have created a glass just for Oregon Pinot Noir. Now, Riedel has been marketing glasses for specific varietals for years now. And I'll admit, it seems silly. Your telling me that the shape and size of your glass will affect your wine? After three years of heavy wine drinking (always in moderation of course) I can say that these factors do affect the aroma and flavor. Does that mean you should go drop a grand on new stems for every type of wine you drink? No, how many of us can afford a set of four glasses at $75 each just for Zinfandel? Using the wrong glass won't make your Sauvignon Blanc taste like piss (that just means its bad wine) but typically the right glass will optimize the aroma and flavor. For example, last night at The Up River Cafe, they gave us small white wine glasses for a bottle of Petit Sirah. So I kindly requested their larger red glasses, seeing as they were more appropriate for the wine. Back to Riedel, they have made glasses for specific regions from Europe, however this is their first Regional and Varietal specific glass for an American wine. It all came about when some organizers of a Pinot Noir event in Oregon discussed using one Riedel glass for the event. They narrowed the choice down to two styles. And while one enhanced the aroma more effectively, the other enhanced the flavor. So the good folks in Austria tinkered in their factory till they created a perfect combination of the two glasses. Harvey Steiman at Wine Spectator blogged about where this might lead, a specific glass for almost any region and wine? Maybe someday, but my wallet prefers the Riedel series available at your local Target for $10 a stem. Anyway, I'll update later today perhaps with some wines we've had over the last weeks, including a Beringer wine dinner at The Octagon in Mystic. Till next time..."To take wine into our mouths is to savor a droplet of the river of human history."--Clifton Fadiman, American writer and critic