Posts Filed Under going pro

My Valentine… To Icewine (An Ice Wine Primer For Fix.com)

Vinted on February 21, 2017 binned in going pro, learning wine
Fix.com Ice wine

(image: fix.com)

On Valentine’s Day last week, Fix.com published, appropriately, what amounts to my little Valentine to what might be the red-headed-step-child of dessert wines right now, Ice Wine.

Hell, even the once-totally-ignored sweet Sherries are cooler now than Ice Wine (see what I did there?).

Personally, I have a sweet tooth, which probably explains my borderline-obsession with the dessert section of the fine wine store shelves. Ice wine is the kind of thing over which wine geeks have wet dreams: it’s unique, intense, and usually only available in tiny quantities because it’s such a pain in the friggin’ ass to produce well. Actually, I think that you might need to be at least a little bit insane – like, not-quite-normal, a-little-touched-in-the-head, sure-I’ll-play-ice-hockey-goalie or sure-I’ll-be-a-rock-drummer insane – to actually want to harvest grapes for ice wine.

The short-shrift given to Ice Wine, even in some of the most storied wine books, kind of fills me with an unhealthy rage (it’s okay, I’m over it). The closest thing that I’ve found to my feelings regarding the stuff – particularly the Canadian stuff – in written equivalent comes from Karen MacNeil’s The Wine Bible (which I hope she doesn’t mind me quoting here):

“…the greatest Canadian icewines posses an almost otherworldly contrapuntal tension between acidity and sweetness, making drinking them an ethereal sensation. That’s saying it in an intellectual way. But here’s the kin-in-you version: You’ll want to lick the bowl.”

It’s exactly right; she’s exactly right.

It’s not often that you get a combination of such intense, pure fruit expression, sugar, and raging acid. Those only come by way of the world’s best dessert wine experiences, in which I would unabashedly the best offerings of icewines from the nation of Terrence and Phillip, and the eiswines of Germany and Austria. The northern U.S. territories making Ice/Iced Wines probably aren’t quiiiiiite there yet, but they are catching up quickly, and are absolutely quick studies. And don’t laugh too much at the dessert wines made from artificially frozen grapes, folks, because I’ve had a spate of them lately that would make you rethink writing off some of those beauties.

The infographic summary of the article is available below after the jump, but there’s quite a bit of text for you to scan quickly on your phone while pretending to be reading it, covering the difference between Ice Wine and Iced Wine in the USA, Eiswein in Germany versus that of Austria, and testifying my love of the glorious Icewines of the Great White North.

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Hello, My Name Is… Barbera

Vinted on February 2, 2017 binned in 1WineDude TV, going pro, Italian Wine

Hello my name is BarberaLast year, I spent a good amount of time (lucky for me) jaunting around the northern Italian countryside, taking in the sights, sounds, and (most importantly!) the flavors of Asti and Monferrato.

I’m happy to report that the work that we (that’s me and the Consorzio Barbera d’Asti e Vini del Monferrato) did in those beautiful environs is now being published on an English-language website called My Name is Barbera.

My work there will consist of a combination of long-form articles, as well as short video vignettes that we recorded during the trip (the first of which is embedded below), the latter of which will have about as much jealous-rage-enducing views of the gorgeous Italian countryside as you can handle in a minute and half without drooling on your screen or starting to smash things.

While this work and publishing is in play, I won’t be formally reviewing any Barbera wines from the area here on 1WD (this is a paying gig, after all), but I make no promises as to not doing my best to stoke your travel bug urges to get your butt over there and witness Monferrato’s beauty for yourself. For now, though, you can enjoy it via proxy.

Anyway, you can follow along with my Monferrato escapades at http://www.mynameisbarbera.com/author/joe-roberts/.

Monferrato Moves Episode #1 – Open Space

Cheers!

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Go Forth, And Grill! (Talking Wine And BBQ For Fix.com)

Vinted on June 15, 2016 binned in going pro, learning wine
Fix.com Grilling and Grapes

image: fix.com

With warmer weather finally upon us in the Northern Hemisphere, my latest for Fix.com (“Grilling and Grapes“) focuses on what wine grapes to keep in mind when you’re firing up the grill.

Wine-and-seasonal-food-stuff-pairing articles are nearly as annoyingly omnipresent as drink-rose-in-the-Springtime articles these days, but because this is my writing that we’re talking about here, you know that I snuck in some slightly off-the-well-trodden-path options.

As always, the Fix.com folks have provided appealing, immediately-digestible visual awesomeness that far exceeds what my words are able to achieve (see below for kick-ass evidence).

Get thee to the wine shop, and then get thee to thy grill!

Cheers!

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Okay, So You Knew This Was Coming (Italian Red Wine Grapes For Fix.com)

Vinted on May 24, 2016 binned in going pro, Italian Wine
Fix.com Italian Red Grapes

image: fix.com

In what will come as a surprise to no one, Fix.com has published the companion piece to my Italian White Wine Grapes article, The Grapes Behind Italian Red Wines.

That one definitely fits right into the saw-it-coming-from-a-mile-away-bro category.

Having said that, I think that the geeky among you will be pleasantly surprised by my grape picks from central Italy on down. And can we get a major shout-out to the Fix.com graphics team here? I mean, they did a killer job of representing the different grapes and their flavors (check out what the did for minerality… just… awesome).

The full infographic is embedded below for your enjoyment, but you’ll need to head on over to Fix.com for the full text.

Cheers!…

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