I’ve done a lot of fun work with the folks at Fix.com, and they have a couple of sister websites to which they asked me to contribute. My latest for them is available over at their PartSelect.com blog: a primer on how to properly chill and open sparkling wine.
Some of you might be rolling your eyes at this (I’m looking at you Kralik!), but I’ve frankly been aghast at how often I have seen professionals in the wine business f*ck this up. So this isn’t advice just for noobs; I know a lot of people in the biz who need a refresher on this, stat.
Seriously, there’s no excuse for messing up the chilling part, and yet I see this happen at least once at almost every single public wine tasting event that I’ve attend. Part of me wants to grab people by the collar, shake the boots off of them, and scream at them to JUST ADD SOME F*CKING WATER!!!
But, I don’t do that, because I am a man of peace (and because I don’t want to be incarcerated).
In this article, we also get into glassware tips for serving and drinking those bubbles once you do get them nice and cold (which won’t take long if you do it properly) and opened up. The infographic summary is embedded below after the jump. Enjoy (and pleeeeease pass along to someone you know who probably ought to know better)…
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Those visiting Miguel Torres Chile‘s charming little restaurant spot, but without bringing a requisite sense of winemaking history along with their appetites, are likely to come away thinking that this pioneering Spanish wine brand’s foray into Chile consists of some tasty juice and really good food, the end.
In the infamous words of the USA’s 45th president (who, incidentally, was elected to that office the night before I arrived at Miguel Torres Chile during a media tour):
Admittedly, the wine biz (spectacularly) overuses the concept of context, but Miguel Torres Chile is legitimately a brand that has to be experienced in context for it to make sense.
In 1855, Jaime Torres headed to Cuba and, a mere fifteen years later, returned to Spain stinking rich from time spent in the trade and oil businesses. The Torres family then began a successful wine business in the Penedès, and, in what I am guessing was the manifestation of Torres’ large-scale dreams, built the largest wine vat in the world. Everything went up in smoke during the Spanish Civil War, and it was after rebuilding that things started to get really interesting. The Torres clan eventually went on to pioneer mich of what we’d now consider normal winemaking in Spain, including the planting of international grape varieties, temperature controlled vinification, and the use of French oak barrels.
Fast forward to the present day, and you’ve got fourth generation family member Miguel A. Torres, a chemist by education and an author of several wine books, overseeing much of the family business (including giving approval to the final blends for some of the Chilean wines, to the point where samples sometimes have to be sent to him to taste in Spain)…
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For those of you not (yet!) following along with my Northern Italian gig at My Name is Barbera, the second installment in the video series there is now available.
In this episode, I talk about the dreaded “T” word – terroir – with respect to the unique landscape of the region, to the backdrop of what you will see is one of the more beautiful wine-growing locations on planet Earth (see inset pic above for a sense of scope/scale/beauty/landscape-diversity).
I also squint. A lot. I’m blaming the sunshine. And the majesty of the surroundings. And maybe a lack of coffee at the time of filming. But I’m not blaming excessive Barbera consumption…
Anyway, you can check out the vid below, and head over to the My Name is Barbera website proper for my more long-form takes on the region, as well as articles written by European wine scribe Anton Moiseenko.
Monferrato Moves 2: Terroir Monferrato