In the latest video installment on 1WD TV, I channel my inner Colonel Hannibal Smith and taste a sample of Emblem’s 2006 Rutherford Cab in order to try out another sample: one of the latest wine aerators to hit the market, the cigar-shaped Nuance Wine Finer aerator – all with some surprising results. Many 80s brain cells are damaged in the ensuing antics. It will all make more sense when you watch the vid. Sort of. I think.
Oh, yeah – there’s a wine involved here as well, of course:
2006 Emblem Rutherford Cabernet Sauvignon (Napa Valley, $50)
On twitter, I called this wine a “dark fruit, spice & black licorice savings bond that hasn’t quite yet come due,” meaning that I think it will need 4 to 5 more years to integrate and soften up. But as noted in the above vid, if you’re the impatient type you can still find a lot to love here, though decanting this kick-ass, beautiful monster from the 4th generation Mondavi clan is a must. For me, the best part about this wine is that it’s kind of deceptive: the fruit comes off all dark on the nose, but opens up to a lovely, pure, juciy red currant on the palate, like eating a big ol’ handful of the stuff right off the plant. Enough acidity to pair with meaty dishes, but proceed with some caution.
I mean it. Don’t go hatin’ on wine scores just because they get abused. Or because you (like me) don’t care for them much yourself.
If you really want to change things in the wine world, then go out there and buy wines that appeal to your own preferences, and based on recommendations from sources that you trust – irrespective of whether or not those recommendations are based on scores.
In this short video, I explain why I think wine scores/ratings have their place (gasp!), and why it’s not the fault of the scores or rating systems themselves that they get relentlessly abused in wine media, retail and even by consumers.
At the end, things get a bit… trippy… Also, monkeys are involved. Whatever. You’ve been warned…
In this episode of 1WineDude TV, I am flying solo while the family is in FL and so have to fend for myself for dinner. When my friends’ excellent book What To Drink With What You Eat fails to find me an appropriate match for my Trader Joe’s Lentil Soup with Ancient Grains, I grab two bottles of Montecillo Rioja and see how they match up with the thick, viscous soup.
Turns out the answer to the question of how well they match is “not so great” (the wines themselves turn out to be pretty decent, though), so I promise future wine & food pairing vids will feature the excellent cooking of my wife, and hopefully as a result more inspired pairings. To make up for it, I conclude the video with a sexy photo of my wife. Which she may or may not think is touching and funny. We’ll see…
“Lagare volume dimensions are naturally dictated by the lowest testicles of the shortest man.”
Lagares, of course, are the long, low vats in which Port grapes were once (and sometimes still, though rarely) crushed by foot. The quote above is from the straight-shooting Miles Edlemann, the straight-shooting viticulturist for some of the Symington Family estates in Portugal’s Douro region. It was during a visit to one of those stunning Douro properties – Quinta da Cavadinha – that I met Miles and where he demonstrated one of the more… uhm… intimate aspects of Port wine production by climbing into one of the Warre’s wine company empty lagares and imitating an exaggerated, wide stomping stomping motion with his feet (pants still on, of course!).
You see, the dimensions of the workers stomping grapes were quite important, because the shortest of them had to be able to walk somewhat freely through the volume of grapes in order to crush them efficiently without certain anatomical aspects being compromised… or compromising the crush, as it were, and so… errr… you get the idea. Today, most Port grapes are crushed via large machines that emulate quite effectively the pressure of the human foot (though the machines lack testicles – or, at least, if they have them I didn’t see them and I’m not in any hurry to do so)…
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