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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Central Coast-ish California’s Pence Ranch, and its charismatic owner, Blair Pence (who, with toothy grin and cowboy hat looks every bit the part of a rancher) have been making the wine scene headlines so far in 2013, and not in a good way.

To bring you up to speed on what has become the U.S. wine biz equivalent of tossing flaming poop bags about AVA boundaries, let’s quote a few spots and then we can talk about what no one else seems to be getting at in this battle, which is Pence’s wine itself.

To the tape, from Independent.com (emphasis mine):

Vintner Blair Pence filed with the federal government this February to expand the borders of the increasingly renowned Sta. Rita Hills wine-grape-growing appellation to the east to include his vineyard, which he planted in 2006 outside of Buellton… USC-educated developer-turned-farmer has been dealing with the wrath of his winemaking neighbors, and their terroir tussle is now making headlines in the international wine press. “If you look at the history, you look at the geology, you look at the weather, it belongs in the appellation,” said Pence, who built Los Angeles office buildings and industrial parks before growing grapes, ranching cattle, and raising avocados. “The science is so clear-cut.”

And the opposition summary, via WineSpectator.com (emphasis mine):

The board of the Sta. Rita Hills Winegrower Alliance (SRHWA) disagreed with Pence’s arguments, however, and voted unanimously to oppose expansion. Wes Hagen of Clos Pepe, the original petitioner who crafted the AVA boundaries, is against the expansion, saying the new border would extend into a distinct landmass called the Buellton Flats, which has a north-south orientation, while the current AVA has an east-west orientation. According to Hagen, the areas Pence wants included also lack the maritime influence that growers insist make the region ideal for Pinot Noir and Chardonnay. “We’ve spent $25 million and 20 years promoting the area,” said Hagen. “We don’t want to be catty, but we want to protect what we’ve built.”

Reaction has not been kind, probably because this seems like a bit of a money grab for Pence, who stands to gain higher grape prices if his AVA expansion bid is successful. Since I visited Pence Ranch and talked about this with Blair Pence last August, I thought I’d chime in on the debate/debacle; mostly because I find it very odd that little has been said about whether or not the Pence Ranch wine itself seems to fit what one might call the Sta. Rita Hills Pinot profile…

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Merced del Estero, in the über-sunny San Juan region of Argentina, has been tending vineyards under the care of the familia Rodriguez  for three generations, since 1897.

But it took me just one iteration of the annual

Argentina Wine Awards to help screw them up a little bit.

MdE was one of the producer visit stops for a group of about half of AWA judges that followed the awards judging, seminar and winners’ gala in February. It was also one of the most unassuming – twelve hectares of estate vineyards, west of the Tulum Valley, close enough to the Andes to be impacted by the hot sonda winds, and sitting about 700 meters above sea level (which sounds impressive, but that’s about average for a lot of fine wine grapegrowing in the high elevation dessert of Argentina).

The first thing that you notice about the Rodriguez family vineyards – if you’re a geek like me, I mean – is that many of the vines are trained in pergolas, reaching fairly high off the ground. The second thing you’ll notice is that the Bonarda (planned to be introduced to the MdE lineup this year) on the sunnier, exposed areas of the pergola are practically… raisins.

Which you’d resemble, too, if you were openly exposed to that punishing sun for as long as they are…

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About a year ago, I unwittingly unleashed a minor sh*tstorm when I taste-tested some very good chocolates and paired them with some very good wine and found the match up to be not-so-very-good.

The main issue then was that the very good chocolates in question were designed specifically to pair with wines. And yet, time and time again I find myself coming back to a conclusion that is almost as certain in the wine and food pairing world as death and taxes are to the “real” world:

Most wine and chocolate pairings simply DO NOT work.

The vast majority of the time, the chocolate is too robust, and it clobbers the paired wine. This is because most still, dry wines – even hefty, hearty reds – just lack the jabs to counter chocolate’s overall lack of subtlety and bitter power-punch. The match-up might work for some people, but probably doesn’t work for most people.

There are, of course exceptions – more on those in a minute – but they are just that: exceptions. You’re usually far, far better served enjoying the wine and then later enjoying the chocolate, keeping them as far away from one another in the process, lest they start the palate equivalent of a Ballroom Blitz.

So you can imagine the pants-crapping emotions I experienced when I was recently hired to choose the wines for a wine and chocolate pairing corporate event held in Philly’s iconic Curtis Center. Yiiiiiiiiiiiiiiiikeeeessssssssssssssssssssss!…

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