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Elegant Wines | 1 Wine Dude - Page 8

Posts Filed Under elegant wines

Planes, Trains, And Single-Day Butt-Numbing Automobile Rides To Dão (Quinta dos Roques Recent Releases)

Vinted on May 30, 2013 binned in elegant wines, overachiever wines, wine review

The first thing I need to tell you is that I’m deeply grateful to ViniPortugal for having invited me to Lisbon to judge in the 2013 Wines of Portugal Challenge (the first time they’ve opened it up to international judging), and for the hospitality that they showed to me while I was there.

I have to tell you this first because I’m about to spend the next few hundred words sounding as if I’m undermining every word of that previous sentence, even though it happens to be the truth, truth that’s balder than Bruce Willis.

What’s also the Die-Hard-With-A-Vengeance-bald truth is that, despite the fact that I’m about to recommend a Dão producer (Quinta dos Roques / Quinta das Maias) to you, I cannot tell you diddly-squat about them. I know, we are off to a swimming start here, aren’t we? Hang on, it will get better, I promise.

Here’s the thing: the Wines of Portugal public relations folks face a daunting task in trying to herd a large amount of fiercely independent winemaking and food-crafting cats. If they ever get the PR situation to match their culinary and wine prowess, I suspect they would conquer the planet storm trooper style. Until then, though, you won’t need to stock up on any ammo, based on my recent experiences (but I still love you, Portugal!).

Exhibit A: I, along with about ten fellow newly-minted international judging alumni, spent more time on a bus traveling from Lisbon to Dão and back in one day in May than I spent (by about an hour) in a plane flying from Philly to Lisbon, all in the name of tasting the wares of a few of the best-regarded producers in Dão. The number of wines we tasted that day? About 12. The number of bottles of water or beer (or anything else) aboard the bus on that 7+ hour jaunt? Zero.

Exhibit B: We were served a fixed menu of bacalhau (traditional Portuguese salted cod, of which there are rumored to be one thousand different preparations) five times in four days, often successively for dinner and lunch on the same days (including the day of our Dão expedition). When we burst out laughing at the final dinner when we each received a serving of cod the size of my mastiff’s head, I was asked “what’s wrong, don’t you like it?” My reply: “I didn’t say that; it’s amazing food, but I don’t like anything five times in one week no matter how amazing it is… with the possible exception of sex with my wife…”

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Toilet Frogs And Whale Tails (Alto De La Ballena Recent Releases)

One could go their entire blogging life and never be fortunate enough to use the phrase “toilet frog.” And yet… here I am, able to use the term from personal experience.

I need a moment to revel in this, people. Please, indulge me a moment, for I have met them, in person.

T-o-i-l-e-t   f-r-o-g-s…. As in, frogs that live in a toilet. Yes, seriously, and for realz, as the youngins say these days.

The toilet frogs moment comes courtesy of Alto de la Ballena (literally, “height of the whale [hills]”), a relatively small producer (about 55k bottles) with a relatively small vineyard area (about 20 hectares) in a relatively small country (Uruguay) who are making relatively excellent wines that are not yet available in the U.S. (though they are working on it; it’s a situation I sincerely hope changes after this, and not just because they showed me their toilet frogs).

The story begins in the Sierra de la Ballena, a stretch of hills that begin at a whale-watching peninsula near the seaside resort town of Punta de Este, a spot where the seafaring mammals stop during their August/September migration to Patagonia. Taking their name from the whales, the Sierra de la Ballena undulate to the north, about fifteen kilometers inland to the town of Maldonado, which is where Alvaro Lorenzo and his wife Paula Pivel decided to plant their vineyards in 2000/2001.

Lorenzo and Pivel were all alone on the steep, rocky, gravel, granite, limestone, and schist hills in Maldonado.

“At the time, no one was here,” Lorenzo told me when I visited the property as a guest of Wines of Uruguay; “we took the risk.”

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Rocks, (PhD) Papers, Capybara (Bouza Winery Recent Releases, Uruguay)

Bouza Winery is small even by Uruguay’s petite wine production standards. 25 hectares of vineyards spread out between two plantings, in the Melilla and Las Violetas regions near Montevideo, yielding about 120 thousand bottles a year. But you wouldn’t know it tasting their wines, which are bold, modernly stylized (okay, and in a few cases too modernly stylized on the aggressive oak treatment), and bigger than some of California’s heftiest reds.

But while you might justifiably dismiss Bouza’s in floral, plummy and spicy experimental 2011 single-parcel “A6 ” Tannat as being too, well, boozy, you’ve got to admire the gumption undertaken in trying to bring it to life. The vines are trained low to the ground, a ground covered with local stones red stones brought in specifically because their wavelength provides maximum light reflection, the better to ripen up that tricky Tannat with less need for leaf thinning and with fewer of that grape’s often punishing tannins.

Bouza has a bit of a secret weapon, and it’s not Pincho, their local male capybara who is friendly and fond of having his rough fur petted (by the way, capybaras purr when they’re happy; who knew!??). No, the secret weapon isn’t a dog-sized rodent that acts like a cat (although that admittedly is very cool), or the fact that Bouza’s renovated 1940s-era property and excellent restaurant have them set up better for receiving tourists than just about any other winemaking outfit in Uruguay. [ Editor’s note: as far as I’m aware, Pincho is a relatively rare case among capybaras, who are pensive in the wild; do NOT get hosed on Bouza wine and the go to the zoo trying to pet one, unless you want to possibly lose your hand! ]

The weapon is mild-mannered, be-speckled and willy-haired former physics teacher and chemical engineering PhD Eduardo Boido; the kind of head winemaker whose doctoral thesis centered on oenology, and just the kind of guy that you’d expect to think up an idea like trucking in wavelength reflective-wavelength red rocks and dumping them in an experimental vineyard…

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What We Drank When Shelby Left Us

Vinted on April 25, 2013 binned in crowd pleaser wines, elegant wines, kick-ass wines, wine review

Last month, I had the sad duty of bidding farewell to Shelby Vittek, who most of you know as “The Young Unpaid Shelby,” the 1WD intern. Shelby’s official internship (the actually-earning-university-credits part) concluded at the end of March. Everyone in Roberts HQ has been sad to see her go, most palpably my daughter who literally hung herself around Shelby’s right leg, mockingly begging her not to leave.

Only a few weeks removed from having Shelby around to help out, and I can say that I wish I’d grabbed the other leg and begged her to stay. From cataloging samples and finally making sense out of the sample pool mess that had taken over my basement, to working directly with Google on performing the technical legwork required for setting up The Punch Down show, to performing research that made its way into several articles across all my various gigs, Shelby totally crushed it as an intern. So much so that we’re discussing opportunities to keep her on in some (hopefully paying) capacity, along with the occasional guest post.

Which is, I think, where Shelby really shone during her 1WD tenure: behind the keyboard. Her guest posts were stellar, her writing chops are impressive, and I can tell you that she’s bright when it comes to yielding knowledge of the wine world (so much so that her smarties outshine some people that I know who involved in the business and are twice her age).

All of which is another way of saying that if you’re in the biz and are reading this, you ought to seriously consider this young woman if you’ve got a job opening requiring great communication skills combined with practical wine knowledge and a drive to continuously improve on both.

Now that I’ve given you my commercial for Shelby’s professional value-add, we can talk about the fun stuff: namely, wines that she picked to serve during her send-off dinner…

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