OK, most New Yorker’s have at least heard about this area, but in New York City,
knowledge of local wineries is generally limited to Long Island, notwithstanding the
superb efforts of the New York Wine and Grape Foundation’s indefatigable and
comprehensive PR efforts.
Let’s start in 1951 when Dr. Konstantin Frank, a Ph.D. and professor of plant sciences in
Russia, emigrated to the U.S. and arrived with $40 in his pocket. He spoke 6 languages,
English not being one of them. [click to continue…]
Our good friends over at wines.com had me over for a quick interview to talk about what some of the critical things to consider when thinking about a wine cellar. Take a look, and check out wines.com and their terrific selection of wine!
The perfect cellar is an underground storage facility that is damp, cool and kept at a constant-temperature. The savings on future cooling costs alone justify the large expenditures on tunnels and caves for wineries to age and store their wines for future release.
The same could hold true for an enophile who wants to purchase and store wines. Unfortunately, most of us don’t have the perfect location for a cellar; hence the advent of numerous types of cooling facilities and units. My first wine-storage facility was a small room with a tiny air conditioner in the window. This is not ideal for the long term because an air conditioner can suck the humidity out of the air, and even if the bottles are stored properly on their sides, the corks can dry out and cause leakage.
The best type of storage facility, other than a cellar, is some type of refrigeration unit that has temperature and humidity control. I had a refrigerated closet for many years at a temperature of 60 degrees and only 50% humidity, and the wines aged perfectly (even though many contend that 50% humidity is too low). Although there are no magic numbers, a constant temperature of around 55 degrees and humidity of 65%-70% is just about right. If humidity is too high, labels can be ruined and mold can begin to form around the tops of the corks (I’ve seen this several times). [click to continue…]
J Vineyards Pinot Noir Russian River Valley 2006–A big hit as soon as someone sees the classy, award-winning bottle. First release from newly hired, Sonoma veteran winemaker George Bursick. Bright red cherries with forest floor, mushrooms and spice. The winery recommends lamb shish-kabobs on the grill. $38
Saint Cosme Cotes-du-Rhone 2007–Perhaps the hype about the 2007 Rhones is fact.This is my first 2007, and this purple-black, opaque beauty rivals all Cotes-du-Rhones I’ve tasted over the years with the possible exception of Coudoulet de Beaucastel from 1998 and less than a handful of others. With this big, rich red, I’d go for anything from a cheeseburger to a hearty beef stew. A terrific bargain at $16
Byron Monument Pinot Noir Santa Maria Valley 2006–Tasted from Riedel Sommelier glasses with my wife before (with Danish Havarti and Town House Original Light Buttery Crackers) and during dinner with a Wolfgang Puck chicken pizza. A blend from the best barrels and from the paramount vineyard blocks at its Nielson estate. The most expensive and best of the lovely Byron Pinot Noir lineup, and competitive with the best wines made from Pinot Noir in the world. Cherries, truffles and expensive new leather greet you on the nose, and in the mouth–luciousness! Very limited production. Fabulous wine! $75
J Vineyards Pinot Gris Russian River Valley 2006–Aromas of honeysuckle and peach with cinamon and pear nuances on the palate. Fresh and exciting taste if you’ve not experienced an excellent Pinot Gris. The winery recommends a scallop cevice with grapefruit and avocado. $20
Vinaire was founded to help you discover why buying, collecting, and enjoying wine is one of the simple – and essential – pleasures in life. We help you discover new wines and the best way to cellar them.
