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Thursday, December 15, 2016
Rationally Natural #winetasting https://t.co/6ys8sHngW2 — Jerry Lee (@direct_cellars) December 15, 2016 Rationally Natural #winetasting https://t.co/6ys8sHngW2
Rationally Natural #winetasting https://t.co/6ys8sHngW2 (via Twitter http://twitter.com/direct_cellars/status/809412713885511681)
Ep#3.3 Whitehaven Sauvignon Blanc 2011 #travel https://t.co/YHBfTEMnRJ — Jerry Lee (@direct_cellars) December 15, 2016 Ep#3.3 Whitehaven Sauvignon Blanc 2011 #travel https://t.co/YHBfTEMnRJ
Ep#3.3 Whitehaven Sauvignon Blanc 2011 #travel https://t.co/YHBfTEMnRJ (via Twitter http://twitter.com/direct_cellars/status/809412711003996160)
New post on my blog: 5.13 [Semi Final #2] – Fontanafredda Barolo Nebbiolo 2010 https://t.co/UcGT1OvbwO — Jerry Lee (@direct_cellars) December 15, 2016 New post on my blog: 5.13 [Semi Final #2] – Fontanafredda Barolo Nebbiolo 2010 https://t.co/UcGT1OvbwO
New post on my blog: 5.13 [Semi Final #2] – Fontanafredda Barolo Nebbiolo 2010 https://t.co/UcGT1OvbwO (via Twitter http://twitter.com/direct_cellars/status/809409523819679744)
5.13 [Semi Final #2] – Fontanafredda Barolo Nebbiolo 2010
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5.13 [Semi Final #2] - Fontanafredda Barolo Nebbiolo 2010 #whitewine https://t.co/HquOImylmS — Jerry Lee (@direct_cellars) December 15, 2016 5.13 [Semi Final #2] - Fontanafredda Barolo Nebbiolo 2010 #whitewine https://t.co/HquOImylmS
5.13 [Semi Final #2] - Fontanafredda Barolo Nebbiolo 2010 #whitewine https://t.co/HquOImylmS (via Twitter http://twitter.com/direct_cellars/status/809405164880658432)
New post on my blog: So,You Think You Know Wine? Ep 1-1 https://t.co/ug8IFqIsNm — Jerry Lee (@direct_cellars) December 15, 2016 New post on my blog: So,You Think You Know Wine? Ep 1-1 https://t.co/ug8IFqIsNm
New post on my blog: So,You Think You Know Wine? Ep 1-1 https://t.co/ug8IFqIsNm (via Twitter http://twitter.com/direct_cellars/status/809401963028873216)
So,You Think You Know Wine? Ep 1-1 #winetasting https://t.co/ce0cbqqPdF — Jerry Lee (@direct_cellars) December 15, 2016 So,You Think You Know Wine? Ep 1-1 #winetasting https://t.co/ce0cbqqPdF
So,You Think You Know Wine? Ep 1-1 #winetasting https://t.co/ce0cbqqPdF (via Twitter http://twitter.com/direct_cellars/status/809397613489373184)
Hello, and welcome to my periodic dig through the samples pile. I’m pleased to bring you the latest installment of… https://t.co/xXzFRagjzQ — Jerry Lee (@direct_cellars) December 15, 2016 Hello, and welcome to my periodic dig through the samples pile. I’m pleased to bring you the latest installment of… https://t.co/xXzFRagjzQ
Hello, and welcome to my periodic dig through the samples pile. I’m pleased to bring you the latest installment of… https://t.co/xXzFRagjzQ (via Twitter http://twitter.com/direct_cellars/status/809386866789220352)
New post on my blog: So, You Think You Know Wine? (Intro) https://t.co/74tnP1QxID — Jerry Lee (@direct_cellars) December 15, 2016 New post on my blog: So, You Think You Know Wine? (Intro) https://t.co/74tnP1QxID
New post on my blog: So, You Think You Know Wine? (Intro) https://t.co/74tnP1QxID (via Twitter http://twitter.com/direct_cellars/status/809386864260087808)
Vinography Unboxed: Week of December 4, 2016
Hello, and welcome to my periodic dig through the samples pile. I’m pleased to bring you the latest installment of Vinography Unboxed, where I highlight some of the better bottles that have crossed my doorstep recently.
This week included a lovely German Riesling and then a bunch of Rhone Rangers. Selbach Oster is a great producer and one that rarely disappoints for both quality and value for the money. This single-vineyard Kabinett from the Mosel was no exception.
The rest of the wines range from the tight, herbal notes of the Bonny Doon Bien Nacido Syrah, to the rich luscious fruit tinged with new oak of the Clos Solene bottling. There are a few other wines from Paso Robles in there this week, from producers Caliza and Villa Creek. The former’s “Kissing Cousins” white blend is a crowd-pleaser of a white wine, while the latter’s “Garnacha” Grenache made mostly in cement is a wonderful expression of the grape.
Enjoy!
2015 Selbach Oster “Zeltinger Himmelreich Kabinett” Riesling, Mosel, Germany
Palest greenish gold in color, this wine smells of unripe apples and citrus pith. In the mouth, mandarin orange and Asian pear flavors have a snappy crispness thanks to excellent acidity and a wet chalkboard and pink grapefruit background that lingers mouthwateringly in the finish. Delicious. 11% alcohol. Score: around 9. Cost: $22. click to buy.
2014 Villa Creek “James Berry Vineyard” Roussanne, Paso Robles, Central Coast, California
Bright yellow in the glass, this wine smells of honey, lemon curd and bee pollen. In the mouth, citrus zest, candle wax and lemon curd mix with sweetish flavors of baked apples. A hint of bitterness on the finish. 14.8% alcohol. Score: around 8.5. Cost: $50. click to buy.
2015 Caliza Winery “Kissing Cousins” White Blend, Paso Robles, Central Coast, California
Pale gold in the glass, this wine smells of apple, greengage plums, and citrus. In the mouth, tart Asian pear, apple, and lime zest mix with a nice stony underbelly and a hint of green wood on the finish. Great acidity and freshness. A blend of 38% Viognier, 36% Roussanne, 26% Grenache Blanc. 14% alcohol. Score: around 9. Cost: $30. click to buy.
2012 Bonny Doon “Bien Nacido Vineyard” Syrah, Santa Maria Valley, Santa Barbara, California
Dark garnet in color, this wine smells of black cherry and blackberries wafting on the smoke of a campfire. In the mouth blackberry and white pepper flavors have a nice blanket of suede-like tannins to nestle into, as notes of tart blackberry linger in the finish. Good acidity and length. 13% alcohol. Score: between 8.5 and 9. Cost: $50. click to buy.
2014 Clos Solene “Cuvee Jean” Syrah, Santa Maria Valley, Santa Barbara, California
Inky garnet in color, this wine smells of blackberry and black cherry. In the mouth blackberry and black licorice mix with flavors of mole sauce and a hint of white flowers thanks to the 3% Viognier blended in. Smooth and bright with faint tannins and great acidity. A rasher of new oak makes this a bit more polished than I’d like, but very pretty nonetheless. 14.8% alcohol. Score: around 9. Cost: $87.
2013 Caliza Winery “Azimuth” Red Blend, Willow Creek District, Paso Robles, Central Coast, California
Very dark garnet in the glass, this wine smells of black cherry, licorice, and crushed hazelnuts. In the mouth, dark cherry and licorice flavors have a slight saltiness to them, with cocoa powder and a hint of bitter wood on the finish. Good acidity and freshness, albeit with a bit of the alcohol showing on the finish. A blend of 40% Grenache, 40% Mourvedre, and 20% Syrah. 15.5% alcohol. Score: around 9. Cost: $58. click to buy.
2013 Caliza Winery Syrah, Willow Creek District, Paso Robles, Central Coast, California
Inky garnet in the glass, this wine smells of blackberry pie. In the mouth, juicy blackberry and black cherry fruit has the bitter high-toned qualities of a higher alcohol wine. The fruit is sweet and lush, and honestly charming despite the 15.7% alcohol. Score: around 8.5. Cost: $58. click to buy.
2014 Villa Creek “Garnacha” Grenache, Paso Robles, Central Coast, California
Medium garnet in the glass, this wine smells of delicious strawberry jam. In the mouth, bright strawberry and cherry fruit has a fantastic juiciness and snap to it thanks to excellent acidity, and a nice herbal earthy backdrop that is quite appealing. 100% whole cluster, with 66% fermented and aged in concrete. 15.6% alcohol but not showing much of that. 325 cases made. Score: between 9 and 9.5. Cost: $50. click to buy.
2013 Villa Creek “High Road – James Berry Vineyard” Red Blend, Paso Robles, Central Coast, California
Dark garnet in the glass, this wine smells of raisins and black cherries. In the mouth, rich black cherry and raisin and chocolate has a lush powerful fruit core. The fruit is a tad ripe for my tastes, but there’s enough acidity there to keep it from being flabby. A blend of 40% Syrah, 40% Mourvedre, 20% Grenache fermented in 66% concrete. 15% alcohol. Score: around 8.5. Cost: $80. click to buy.
2013 Villa Creek “Luna Matta Vineyard” Red Blend, Adelaida District, Paso Robles, Central Coast, California
Very dark garnet in the glass, this wine smells of blueberry and black cherry. In the mouth, blueberry jam and blackberry jam have a powerful full-throated quality that leans a bit high-octane. Nice downy tannins coat the mouth, and linger with an earthy darkness in the mouth. Good acidity. A blend of 70% Mourvedre and 30% Syrah. 14.6% alcohol. Score: between 8.5 and 9. Cost: $??
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Vinography Unboxed: Week of December 4, 2016 #travel https://t.co/AEOnKkkl5k — Jerry Lee (@direct_cellars) December 15, 2016 Vinography Unboxed: Week of December 4, 2016 #travel https://t.co/AEOnKkkl5k
Vinography Unboxed: Week of December 4, 2016 #travel https://t.co/AEOnKkkl5k (via Twitter http://twitter.com/direct_cellars/status/809382514955407360)
So, You Think You Know Wine? (Intro) #luxury https://t.co/S8g8O98uxB — Jerry Lee (@direct_cellars) December 15, 2016 So, You Think You Know Wine? (Intro) #luxury https://t.co/S8g8O98uxB
So, You Think You Know Wine? (Intro) #luxury https://t.co/S8g8O98uxB (via Twitter http://twitter.com/direct_cellars/status/809382511759396864)
Welcome to my weekly roundup of the wine stories that I find of interest on the web. I post them to my magazine on… https://t.co/rcfhcb5cHI — Jerry Lee (@direct_cellars) December 15, 2016 Welcome to my weekly roundup of the wine stories that I find of interest on the web. I post them to my magazine on… https://t.co/rcfhcb5cHI
Welcome to my weekly roundup of the wine stories that I find of interest on the web. I post them to my magazine on… https://t.co/rcfhcb5cHI (via Twitter http://twitter.com/direct_cellars/status/809379400831696896)
Wine News: What I'm Reading the Week of 12/11/16
Welcome to my weekly roundup of the wine stories that I find of interest on the web. I post them to my magazine on on Flipboard, but for those of you who aren’t Flipboard inclined, here’s everything I’ve strained out of the wine-related muck for the week.
Enjoy.
Sweet Wine Lovers Have a New Voice
And its name is Tim Hanni.
Tasting Wine Without A Net: The Subjectivity Of Natural Wine
Ah, the romance of it all….
How Port wine is made, in pictures
Jamie Goode gives us a photo essay.
Anson: How Al Gore convinced Miguel Torres to fight climate change in wine
Jane Anson tells the story of one winemaker’s conversion.
The Santa Cruz Mountains’ other red grape: cabernet sauvignon
Laurie Daniel on some cool Cabernet.
Wine detective on a mission to track down counterfeits
A profile of Phillip Moulin.
Don’t fall for the ‘Secret Sister Gift Exchange’ posts you’re seeing on Facebook
Don’t do it.
Can Science Save Our Favorite Wines?
Brooke Borel on the search for a CRISPR grape. Get it?
The wine world’s wine writer – Hugh Johnson
Nice profile of Hugh.
Fine Wine Producers Debate To Cork Or Not To Cork
Jeannie Cho Lee on the debate that still continues.
Damaging insect found in Colorado’s largest wine region
Phylloxera comes to the Rockies.
A Hidden Cache of Wine Spurred These New Wine Libraries
See if you can get yourself even a sip….
Denver wine collector loses $1.7 million to crooked vendor, sues insurer
Insurance doesn’t cover fraud, apparently.
Where to Look (and Listen) to Learn About Wine
A few relevant sources.
How Much Fake Fine Wine is in the Market?
Maureen Downey teaches a class.
$550M Worth of Kurniawan Counterfeit Wines Being ‘Resold Over and Over Again’
Speaking of fraudulent wine….
Gallo: Consumers don’t view wine as an elitist drink
Good news.
‘Sour Grapes’ Explores the Dark and Insane World of Wine Fraud
Decider reviews the new film.
Why Chinese millennials buying wine online is a phenomenon ripe for research
A master’s thesis in progress.
For London’s food and wine businesses, Brexit has a bitter taste
Doesn’t go down easy.
Truly Horrible Vandals Destroy 400,000 Bottles of Italian Wine
10% of the production sabotaged.
Jefford on Monday: Wine’s ready reckoners
Andrew Jefford crunches the numbers
American wine consumers still don’t care about what sommeliers like
Blake Gray on the Sonoma State University consumer survey.
How to spot a fake wine: 10 signs to look for
Decanter sits down with Maureen Downey and gets some tips.
New Zealand Sauvignon Blanc widens its scope
Patrick Comiskey on the attempts to break the mold.
Beaujolais Isn’t Nouveau for the In-the-Know
Lettie Teague favors the Cru.
Is Wine Romance Coming Back?
Matt Kramer feels the renaissance.
When Wine Imitates Art
Andrea Frost on beauty.
Rediscovering the Festive Fizz of Lambrusco
Florence Fabricant pens an ode to the ultimate pizza wine.
Faith in wine fakes?
Tim Atkin muses at the dangers and depths of wine fraud.
Making Quality Wine in Virginia
Blake Gray talks with Rutger de Vink, whose wine are awesome.
Rioja embraces singularity
Tim Atkin on the mess that is the DOCa.
Turning Price Theory Upside Down
Blake Gray on the unusual findings of many years of Wine Searcher data analysis.
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Wine News: What I'm Reading the Week of 12/11/16 #travel https://t.co/aSf3eHk0FR — Jerry Lee (@direct_cellars) December 15, 2016 Wine News: What I'm Reading the Week of 12/11/16 #travel https://t.co/aSf3eHk0FR
Wine News: What I'm Reading the Week of 12/11/16 #travel https://t.co/aSf3eHk0FR (via Twitter http://twitter.com/direct_cellars/status/809374964717522944)
Umbrian Farro, chicken from today’s stock pot, today’s chicken stock, leeks, tomatoes, grana padano – finished in … https://t.co/lToPMM0Zq3 — Jerry Lee (@direct_cellars) December 15, 2016 Umbrian Farro, chicken from today’s stock pot, today’s chicken stock, leeks, tomatoes, grana padano – finished in … https://t.co/lToPMM0Zq3
Umbrian Farro, chicken from today’s stock pot, today’s chicken stock, leeks, tomatoes, grana padano – finished in … https://t.co/lToPMM0Zq3 (via Twitter http://twitter.com/direct_cellars/status/809371812442345472)
New post on my blog: Ep#3.9 Tommasi Amarone Della Valpolicella Classico 2008 https://t.co/voX2mv2cnH — Jerry Lee (@direct_cellars) December 15, 2016 New post on my blog: Ep#3.9 Tommasi Amarone Della Valpolicella Classico 2008 https://t.co/voX2mv2cnH
New post on my blog: Ep#3.9 Tommasi Amarone Della Valpolicella Classico 2008 https://t.co/voX2mv2cnH (via Twitter http://twitter.com/direct_cellars/status/809371810382905344)
100 Points, Top 100 – A Hundred of This and a Hundred of That
Umbrian Farro, chicken from today’s stock pot, today’s chicken stock, leeks, tomatoes, grana padano – finished in a Breville pressure cooker for 30 minutes
The top 100 wine lists are pouring out of wine critics as usual this time of year. The top 100 lists are scattered with 100 point wines. There are a hundred reasons that these hundreds aren’t worth a C-Note.
Is there a perfect wine? Can you reduce the thousands of wonderful wines in the world to the 100 best? A hundred says if you think so you are either selling wine magazines or spending too much for wine. Another hundred says you’re missing out on hundreds of wines that are exciting in hundreds of ways you’ve never even considered.
Yet, last night I had a 100 point wine. Well at least it was was a 100 point experience for me at that exact moment in time. This wine was perfect at that moment, with that meal and because I was 100% ready to appreciate the hundreds of things that made this a perfect wine. It’s possible that I could have this same wine hundreds of times in the future and never again will it be that perfect 100 point wine epiphany. It will certainly be wonderful, but not perfect. That’s because perfection in wine is fluid, it’s hundreds of things coming together at just the right moment to make my experience of that wine perfect at a precise point in time.
This perfect wine last night was 2006 Sottimano Langhe Nebbiolo. A wine that cost me all of $24 when I bought it about eight years ago. What made this wine perfect? First it was made by my friend, the extraordinary winemaker, Andrea Sottimano. Second, I know the story of this wine. The Sottimano family had just purchased a site in the famed Basarin Vineyard in Barbaresco when I was visiting them some years ago. While the Sottimanos could have called this wine Barbaresco, they decided to only label the wine as a Lange Nebbiolo even though this meant they would have to sell the wine for a much lower price. The reason they chose to do this was that their vines were “only” fifteen to twenty years old at the time. In the New World we would have called wines from these vines “Old Vines” on the label, but for the Sottimanos it was not yet worthy of the Barbaresco name. Now at its tenth birthday, this wine radiates a beautiful purity that outshines many famous Barbarescos selling for many times the price. This stunning wine was a gift from the Sottimano family to all of us. Also, I had made the effort to nurture this bottle for eight years. I had a relationship with this bottle.
I selected this wine then spent the afternoon cooking. First homemade chicken stock filled the house with wonderful aromas. Then I made Umbrian Farro in a risotto style with chicken from the stock pot, the day’s chicken stock, leeks, tomatoes and grana padano. It was everything I hoped it would be and the harmony of the wine and food was memorable and emotional.
All of this came together to make my 100 point wine. The memories of my friend and the inspiring story of the choices their family made to create this extraordinary bottle on my table combined with a relaxing day in the kitchen filling the house with enticing aromas and creating a dish just as delicious as I imagined it. Hundreds of things came together at one place and time to create one unique, perfect, experience and a perfect wine. The farmers that nurtured the grapes, farro, chickens, celery, carrots, garlic, tomatoes, onions, oregano and my respect for what they created all came together at one point in time and created my 100 point wine.
People make their top 100 lists and rate wines 100 points, but for me perfection in wine is not quantified by numbers, but in feelings. Wine brings happiness and pleasure to our lives. It is not a math problem.
A hundred of this or a hundred of that and every once in awhile you find that perfect moment. I don’t have a top 100 wine list for 2016 because each year there are hundreds of small moments of perfection that together make the year my own. Sometimes perfection is to be found in simplicity and other times in complexity. These perfect experiences are to be treasured as they can never be exactly repeated. The next one will come when you are ready for it. It is not something that you can buy or put a number on.
Perhaps one hundred is the loneliest number. Why limit yourself?
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Ep#3.9 Tommasi Amarone Della Valpolicella Classico 2008
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100 Points, Top 100 - A Hundred of This and a Hundred of That #wine https://t.co/C5VG0RWNnk — Jerry Lee (@direct_cellars) December 15, 2016 100 Points, Top 100 - A Hundred of This and a Hundred of That #wine https://t.co/C5VG0RWNnk
100 Points, Top 100 - A Hundred of This and a Hundred of That #wine https://t.co/C5VG0RWNnk (via Twitter http://twitter.com/direct_cellars/status/809367416752848896)
Ep#3.9 Tommasi Amarone Della Valpolicella Classico 2008 #redwine https://t.co/1CEVUQLRq4 — Jerry Lee (@direct_cellars) December 15, 2016 Ep#3.9 Tommasi Amarone Della Valpolicella Classico 2008 #redwine https://t.co/1CEVUQLRq4
Ep#3.9 Tommasi Amarone Della Valpolicella Classico 2008 #redwine https://t.co/1CEVUQLRq4 (via Twitter http://twitter.com/direct_cellars/status/809367413456130048)
New post on my blog: Ep#3.4 Wolf Blass Grey Label Shiraz 2010 https://t.co/FEcwullm5Q — Jerry Lee (@direct_cellars) December 15, 2016 New post on my blog: Ep#3.4 Wolf Blass Grey Label Shiraz 2010 https://t.co/FEcwullm5Q
New post on my blog: Ep#3.4 Wolf Blass Grey Label Shiraz 2010 https://t.co/FEcwullm5Q (via Twitter http://twitter.com/direct_cellars/status/809364169468379136)
Ep#3.4 Wolf Blass Grey Label Shiraz 2010 #winetasting https://t.co/vWha77Pupc — Jerry Lee (@direct_cellars) December 15, 2016 Ep#3.4 Wolf Blass Grey Label Shiraz 2010 #winetasting https://t.co/vWha77Pupc
Ep#3.4 Wolf Blass Grey Label Shiraz 2010 #winetasting https://t.co/vWha77Pupc (via Twitter http://twitter.com/direct_cellars/status/809359867441922048)
New post on my blog: Ep#2.2 Perrin Réserve 2009 https://t.co/cQDoyJDIBK — Jerry Lee (@direct_cellars) December 15, 2016 New post on my blog: Ep#2.2 Perrin Réserve 2009 https://t.co/cQDoyJDIBK
New post on my blog: Ep#2.2 Perrin Réserve 2009 https://t.co/cQDoyJDIBK (via Twitter http://twitter.com/direct_cellars/status/809341564589895680)
Ep#2.2 Perrin Réserve 2009 #travel https://t.co/7SVbIPvxIT — Jerry Lee (@direct_cellars) December 15, 2016 Ep#2.2 Perrin Réserve 2009 #travel https://t.co/7SVbIPvxIT
Ep#2.2 Perrin Réserve 2009 #travel https://t.co/7SVbIPvxIT (via Twitter http://twitter.com/direct_cellars/status/809337215411109889)
New post on my blog: Ep#2.6 Pierre Sparr Gewurztraminer 2009 https://t.co/n4jAsIbM5K — Jerry Lee (@direct_cellars) December 15, 2016 New post on my blog: Ep#2.6 Pierre Sparr Gewurztraminer 2009 https://t.co/n4jAsIbM5K
New post on my blog: Ep#2.6 Pierre Sparr Gewurztraminer 2009 https://t.co/n4jAsIbM5K (via Twitter http://twitter.com/direct_cellars/status/809333983519637505)
Ep#2.6 Pierre Sparr Gewurztraminer 2009 #wine https://t.co/DLdfIchUph — Jerry Lee (@direct_cellars) December 15, 2016 Ep#2.6 Pierre Sparr Gewurztraminer 2009 #wine https://t.co/DLdfIchUph
Ep#2.6 Pierre Sparr Gewurztraminer 2009 #wine https://t.co/DLdfIchUph (via Twitter http://twitter.com/direct_cellars/status/809329662279065601)
Just arrived #Arran #21stAnniversary #whisky singlemalt #limitededition 52.6% vol. @Arranwhisky http://pic.twitter.com/oTiDXJhyn2 — Whisky Europa (@WhiskyEuropa) December 15, 2016 RT @WhiskyEuropa: Just arrived #Arran #21stAnniversary #whisky singlemalt #limitededition 52.6% vol. @Arranwhisky https://t.co/oTiDXJhyn2
RT @WhiskyEuropa: Just arrived #Arran #21stAnniversary #whisky singlemalt #limitededition 52.6% vol. @Arranwhisky https://t.co/oTiDXJhyn2 (via Twitter http://twitter.com/direct_cellars/status/809329575696052225)
Lamb and cacao ravioli with spiced red wine gel rucola and parmesan foam.. Our flying buffet pick for the season! http://pic.twitter.com/elF9pFtG3j — Eat Drink Design (@EDD_India) December 15, 2016 RT @EDD_India: Lamb and cacao ravioli with spiced red wine gel rucola and parmesan foam.. Our flying buffet pick for the season! https://t.co/elF9pFtG3j
RT @EDD_India: Lamb and cacao ravioli with spiced red wine gel rucola and parmesan foam.. Our flying buffet pick for the season! https://t.co/elF9pFtG3j (via Twitter http://twitter.com/direct_cellars/status/809322119355998208)
Scientist originally started looking at the health advantages of olive leaf extract, since the leaves are a compon… https://t.co/Ef9eAWfoIw — Jerry Lee (@direct_cellars) December 15, 2016 Scientist originally started looking at the health advantages of olive leaf extract, since the leaves are a compon… https://t.co/Ef9eAWfoIw
Scientist originally started looking at the health advantages of olive leaf extract, since the leaves are a compon… https://t.co/Ef9eAWfoIw (via Twitter http://twitter.com/direct_cellars/status/809319409483399169)
Red wine in an alcoholic drink which is made from fermented grape juice. The wine making process is a really long … https://t.co/52V26rVnqx — Jerry Lee (@direct_cellars) December 15, 2016 Red wine in an alcoholic drink which is made from fermented grape juice. The wine making process is a really long … https://t.co/52V26rVnqx
Red wine in an alcoholic drink which is made from fermented grape juice. The wine making process is a really long … https://t.co/52V26rVnqx (via Twitter http://twitter.com/direct_cellars/status/809319404789960708)
Health Benefits of Olive Leaf Extract
Scientist originally started looking at the health advantages of olive leaf extract, since the leaves are a component of the Mediterranean diet. This is one of the diets that appear to reduce the threat of heart problem, since there is a low occurrence of the illness among individuals that eat these kinds of foods.
According to the Mayo Clinic, the Mediterranean diet is a”heart-healthy eating plant”. Inning accordance with a study performed in 2007, it decreases your risk of death from both cardiovascular disease and cancer for both men and ladies. The key parts include eating a generous amount of fruits and vegetables every day, eating healthy fats discovered in olives and canola oils, including little portions of nuts (about one cup) per day, consuming red wine and eating fish regularly.
The diet plan includes hardly any red meat and entire grains, such as rice. Entire grain bread is a vital part of the diet plan, but it is eaten without butter or margarine.
Scientists have actually often searched for a single component of a diet plan that makes it healthier than others. That’s why they have actually taken a look at the health advantages of olive leaf extract. The leaves are not typically consumed, but have actually been used as medicine, given that pre-biblical times. Modern research has shown that compounds discovered in the leaves attack pathogens; specifically bacteria, viruses and fungis.
Substances found in red wine, mostly resveratrol, however there are others, have antioxidant and anti-cancer activity. They prolong the life of heart cells, too. All vegetables and fruits supply nutrients. The antioxidant material relates to the color of fruits, vegetables or roots. For example, curcumin is accountable for the yellow-orange color of turmeric roots. Each differently colored fruit or veggie supplies a different anti-oxidant. This is why it has actually been recommended that we eat a “rainbow” of fruits and veggies every day.
You can get the health advantages of olive leaf extract and those of lots of other vegetables and fruits (or wine) , with a properly designed multi-nutritional supplement. A properly designed supplement may offer some of the benefits of the Mediterranean diet. Worldwide, other conventional diets are seen to be healthy, too. Typically, they are low in animal battle, high in fruits, veggies, nuts, fish and entire grains; quite various from the usually American diet.
There has actually been some research concerning the health benefits of olive leaf extract, however there has actually been a lot more worrying resveratrol, curcumin and also green tea. Green tea is a staple of the conventional Asian diet, another heart healthy consuming plan.
There is no doubt that embracing a healthy eating plan and being more physical active are keys to enhancing your general health. One thing that supplements can do is offer you the energy to be more physically active and decreasing food yearnings that are symptoms of dietary deficits. Now that you understand a little bit more about the health advantages of olive leaf extract, you might want to learn more about what goes into making the very best nutritional supplements.
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Fabulous Facts You Must Learn about Red Wine
Red wine in an alcoholic drink which is made from fermented grape juice. The wine making process is a really long procedure which includes various yeasts that convert the sugar and juice of the grapes into alcohol. Besides red wine you can likewise buy the white and the rose wine from the marketplace which are similarly good. The red and white are 2 different broad categories of wine which consist of several other different types of wines.
The red wine consists of numerous different varieties which are the Sangiovese, Barbera, Zinfandel, Pinot Noir, Cabernet, Red wine, Malbec and Sauvignon. The juice that is obtained from the grapes is usually colorless but the grapes are soaked until and unless they get the brilliant red hue. During the wine making process the amount of tannin present in the grapes boosts and it offers a great flavor to the red wine.
In this short article, my primary focus would be to inform you about the crucial realities about red wine.
Origin of red wine The red wine was originally manufactured in France and in some areas of Italy. Various types of red wines are now produced in California, Australia, Chile, Argentina, U.S.A and Romania. In order to grow effectively the wine grapes require a particular temperature level, great soil conditions, climate and fertilizers. They grapes need to constantly be gathered in a particular season in order to attain the very best quality and amount.
The wine making process begins with the squashing of the grapes. When the grapes are crushed, the body, skin and the juice of the grape is fermented. The color of the grape skin is exclusively accountable for giving the red wine a distinct natural color. High quality grapes which are deep red, blue or purple in color are used for making red wine.
Main areas where red wine is grown
Nowadays the grapes for red wine are grown in:
1. Loire, Beaujolais, Bourgognes, Bordeaux, Rhone regions of France.
2. They are grown in Australia, Chile, Spain, Argentina and Italy.
3. In the United States of America, the grapes are grown in Washington, California, Oregon and New york city.
Benefits of red wine Red wine has various health advantages which are discussed listed below:
1. The skin and the seeds of the grapes have a special substance called the Resveratrol which is excellent for human health.
2. Red wine also includes various antioxidants which are extremely useful for all the heart patients.
3. Red wine also assists in treating cancer, Kidney stones and Alzheimer’s disease.
4. If you are struggling with Hypertension, Atherosclerosis, Blood embolisms and Parkinson’s disease then the red wine can be extremely advantageous for you.
Well these are some exceptional realities about red wine which would certainly offer you all the essential information that you require about this excellent drink.
Most wine lovers will inform you that they started with lighter white wines prior to they get fully grown and carried on to the sweet red wine. Numerous, nevertheless, still take pleasure in a fat bastard wine from time to time, depending upon the events.
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Ep#3.11 FINAL! Domaine Du Vieux Lazaret Châteauneuf Du Pape 2009
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Ep#3.11 FINAL! Domaine Du Vieux Lazaret Châteauneuf Du Pape 2009 #whitewine https://t.co/HxcloZTg9b — Jerry Lee (@direct_cellars) December 15, 2016 Ep#3.11 FINAL! Domaine Du Vieux Lazaret Châteauneuf Du Pape 2009 #whitewine https://t.co/HxcloZTg9b
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When it pertains to red wine, none tastes sweeter than the one you make in your personal house. Bringing your hous… https://t.co/6hyIyAHQns — Jerry Lee (@direct_cellars) December 15, 2016 When it pertains to red wine, none tastes sweeter than the one you make in your personal house. Bringing your hous… https://t.co/6hyIyAHQns
When it pertains to red wine, none tastes sweeter than the one you make in your personal house. Bringing your hous… https://t.co/6hyIyAHQns (via Twitter http://twitter.com/direct_cellars/status/809312552513662976)
Do It Yourself Red Wine Making: Bring The Household Together
When it pertains to red wine, none tastes sweeter than the one you make in your personal house. Bringing your household together to make various sort of red wine is a terrific household bonding experience. With numerous red wine packages offered, making red wine in your home has ended up being very simple. All you need are the best components, a bottle and a long time and you’ve got yourself your personal home made red wine.
Red Wine Making Packages To discover the ingredients for house made red wine, you can discover one of lots of sets at many department or pastime stores. These components may not be the very same as those of the high dollar variety that expert red wine makers utilize, however they are great for some house made red wine making.
Red wine making can bring the entire household together. It’s exciting to select a brand of red wine and to bottle it up to save so that it ages correctly. Once it’s aged, the entire household can take pleasure in the fruits of their red wine making efforts. House made red wine is terrific for gifts to pals or for hosting red wine tasting celebrations. Whatever you choose, you now have a red wine you can call your own mix.
To find bottles for home made red wine making, try to get your hands on old usage red wine bottles. Lots of times, you can get these from dining establishments who would normally discard them. Make certain you rinse the bottles out completely as even a minor residue from a previous red wine can taint the taste of your home made red wine.
Do it yourself red wine making can be an enjoyable and rewarding experience and, who understands, you might create an unique taste that people might want to pay for. You could even begin your very own red wine service. Red wine can be sold out of your home or you can even offer your red wines on Ebay. Many websites are offering webhosting for a low price so beginning your very own red wine making e-commerce website can be an excellent concept, likewise.
To begin red wine making, obtain a healthy supply of old red wine bottles, a red wine making package and your whole family together. You’ll see just how much enjoyable it is to make red wine in your very own house. Getting the taste simply right can take some experimentation but you’ll marvel how simple it is to make your own red wine.
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You need a license to drive a car. Permits for hunting and fishing are required. In general if it’s dangerous you … https://t.co/0iHJSKHoD9 — Jerry Lee (@direct_cellars) December 15, 2016 You need a license to drive a car. Permits for hunting and fishing are required. In general if it’s dangerous you … https://t.co/0iHJSKHoD9
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New post on my blog: Ep#2.1 Masi Costasera Amarone 2007 https://t.co/yyGEVp355a — Jerry Lee (@direct_cellars) December 15, 2016 New post on my blog: Ep#2.1 Masi Costasera Amarone 2007 https://t.co/yyGEVp355a
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Barrel Roll
You need a license to drive a car. Permits for hunting and fishing are required. In general if it’s dangerous you need to prove you’re competent to get a permit. Perhaps winemakers should have to get a permit before they’re allowed to use new oak barrels.
Admittedly new oak barrels are not dangerous to people, but they can be very dangerous to wine. Today’s wines rarely taste of basic mistakes in the cellar. Cultured yeasts, enzymes and cutting edge machines that can take out almost anything have seen to that. But the neutral ripe black-fruited wines produced by these techniques are, to say the least, boring. So new oak flavors sing a siren’s song that few winemakers can resist. If new barrels are not an option, no problem. There are inner-staves, chips, powders and many other products made out of oak to bring those flavors to your wine.
There’s the problem isn’t it? The whole idea of “bringing flavors” to a wine should be controversial. After all, wine critics look down their nose at Retsina, spiced wines or any wine that has something added to alter its flavors. Yet when it come to new oak, they’re suckered in with an almost religious fever that anoints these oak flavored wines with big points.
The concept of terroir is dear to wine lovers around the world. Yet can you think of a bigger enemy of terroir than the pronounced flavors of new oak? If you mostly taste the oak, you are not tasting the wine.
That is not to say these flavors can’t have their place. Certainly cabernet sauvignon and other Bordeaux varieties can be lifted to new heights with the judicious use of new oak. However, there are so few varieties and appellations that use or benefit by the use of new oak that perhaps more winemakers should step back and reconsider its use. Just because new oak flavors are associated with the two of the most famous wine regions should not be in itself a reason for a winemaker to equate those flavors with quality. The worldwide success of cabernet sauvignon and the exalted status of Bordeaux, and now the Napa Valley, has established the taste of new oak itself, instead of the flavors of the land and variety, as the goal to be coveted by many winemakers and sought out by consumers.
This, of course, is much more a New World than an Old World problem. Most of the other European regions that flirted with new oak in the 80s and 90s have backed off and returned to their more traditional methods. It was sad to see some Italian producers destroy the character of classic, individualistic wines in Piemonte and Toscana during this era. Fortunately, almost all of those producers have either severely reduced their use of new oak or abandoned it all together and returned to making wines true to their regions and varieties. As it turns out, it’s good business to be different in the world of wine instead of tasting like you could come from anywhere. In fact, now Barolo has almost become the new “Burgundy” with rare single crus, high prices and allocated wines.
Then there are “oak products” like inner-staves, chips and powders that are added to a wine simply to add that oak flavor. These producers are doing the same thing ancient winemakers did when they created wines like Retsina. The pine flavors covered up other faults, which is exactly the reason “oak products” are used in winemaking today. The most important purpose of a wine barrel is to allow controlled amounts of oxygen to interact with the wine, not to add flavor to it. Obviously these oak products don’t have anything to do with the amount of oxygen the wine is exposed to as they only add flavor. They create the modern version of Retsina.
There is using new oak as part of your basic manipulation winemaking recipe, or there is using new barrels like a great chef uses herbs and spices. A soupçon here and there brings a dish to life, too much and you become TGIF. Wine with too much oak makes me think of pizza. On one end of the spectrum you have Pizza Napoletana with its thin, crisp crust graced by light touches of the finest ingredients. Then you have Chicago deep dish pizza where a single slice has more gooey cheese than two, maybe three, whole pizzas in Naples. In Italy one person can eat a whole pie, while two slices of Chicago deep dish is a gut buster. I grew up loving Chicago style, but once I tasted pizza in Italy I could never go back. This is the choice a winemaker has with new oak. What kind of pizza do you want to make?
The use of new barrels is very much a decision that should be made by variety and region. For example, here in the Applegate Valley it has become very clear to me that new oak barrels are just not a good idea. The wines here are too graceful and refined with naturally silky tannins and layering new wood flavors and tannins on top of them buries the character that makes this place a special wine growing region. There are more regions like this in the world of wine than there are those like Bordeaux and Napa.
Like most fashions, even the use of new oak in winemaking has reached its logical extreme. For some, even 100% new barrels was not enough and now there are wines with 200% new oak. How is that possible? Simple, after its first year in a new barrel you transfer a wine into yet another brand new barrel for another year or more. The resulting wine is, of course, 100% devoid of terroir and 400% more expensive. Such is the new math of wine.
While we won’t be issuing new barrel permits to new winemakers, perhaps we could at least consider learner’s permits? No new oak barrels for five years? Certainly learning how to make good wines without the crutch of new oak, from either barrels or oak products, would make for better, more thoughtful winemakers.
In the meantime, it’s in my interest that winemakers retain their addiction to new oak. Every year I can buy beautiful French Oak barrels thoughtfully broken in for me by other winemakers. I can buy these one, two, three and four year old barrels at a tiny fraction of what they cost new and then have the pleasure of using them for years to come.
Come to think of it forget the permits idea, I hope they keep using them.
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