Archive for April, 2019

Wine Reviews: Weekly Mini Round-Up For April 29, 2019

Vinted on April 29, 2019 binned in wine mini-reviews

I taste a bunch-o-wine (technical term for more than most people). So each week, I share some of my wine reviews (mostly from samples) and tasting notes in a “mini-review” format.
 
They are meant to be quirky, fun, and (mostly) easily-digestible reviews of (mostly) currently available wines (click here for the skinny on how to read them), and are presented links to help you find them, so that you can try them out for yourself. Cheers!

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It’s Spring, So Drink Some F*cking Tavel

Tavel galet
Drink Tavel, or I’ll smack you upside the head with this galet!

It’s Spring in the Northern Hemisphere, which for wine writers means one thing: an inundation of Rosé samples and PR pitches. So I am here to remind you about the Southern Rhône’s answer to Rosé Spring Fever: Tavel.

You remember Tavel. It’s near Avignon. Wine has been produced there for centuries as a light-ish red. It’s one of the first Rhône crus, having become an AOC in the 1930s. It’s 100% rosé – 60% GSM, with a bunch of other (in typically Rhône-ish fashion, seemingly one billion) varieties allowed. It usually clocks in at 14% abv, and sports some of the deepest, darkest, sexiest shades of off-red in the wine world. It’s rosé with seriousness, versatility, and personality. It’s rosé that embraces its butch side. It’s f*cking great. And it’s a potentially endangered species: while there are currently 900 ha of vines in the region, that number is eroding slowly as (according to appellation co-president Thomas Giubbi) successive generations fail to take up the vine and wine work of their retiring parents. So you need to drink more of this stuff.

The key to understanding Tavel (at least, as I saw it when I I visited last year via media jaunt), is to realize that the region’s three soil types probably have the greatest impact on its realization of kick-ass rosé. As Domaine la Rocalière’s Sèverine Lemoine explained to me, “Other [Rhône] appellations have three colors, and one type of soil; we have one color, but three types of soil.”

Those (in)famous Rhône galets, brought from the Alps via the Rhône river, provide grapes with structure and power. Clay-rich limestone promotes freshness and spice notes. Finally, the oldest soils – Pliocene sand – offer fruit with finesse and fruitiness. Combined with a Mediterranean climate, you’ve got a compelling environmental mix for crafting a seemingly paradoxical ballsy rosé.

Here are a few examples from compelling Tavel producers that I visited. Assuming that you’re man or woman enough to handle the Sergio Oliva of pink wine, that is…

Read the rest of this stuff »
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Wine Reviews: Weekly Mini Round-Up For April 22, 2019

Vinted on April 22, 2019 binned in wine mini-reviews

I taste a bunch-o-wine (technical term for more than most people). So each week, I share some of my wine reviews (mostly from samples) and tasting notes in a “mini-review” format.
 
They are meant to be quirky, fun, and (mostly) easily-digestible reviews of (mostly) currently available wines (click here for the skinny on how to read them), and are presented links to help you find them, so that you can try them out for yourself. Cheers!

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Getting The Tables Turned On Me For WIN Advisor

Vinted on April 19, 2019 binned in about 1winedude blog, wine publications
WIN Advisor 2019
image: Wine Industry Advisor
Tables have turned

Just a quick-hit today to let you know that I’m the latest victim subject of the
Turning the Tables – Interviewing the Interviewers” series over at Wine Industry Network. In those articles, Carl Giavanti (who, I must say, has the coolest glasses in all of the wine biz) flips the script on us journalist types, asking us the questions.

You can read my little TtT feature at the WIN Advisor website, if you’re so inclined (and so foolish) as to actually want to get inside of my head for a few minutes. We tackle topics such as recommendations to wineries when working with journalists, my most memorable recent wine tasting experience, whether or not I consider myself an “influencer,” why my postmodern writing style is sometimes the publishing equivalent of (bad) experimental jazz, and how to effectively de-feather a live chicken while driving at high speed in a Ferrari (I might be lying about that last one). You know, the usual stuff.

Cheers!

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