Isn't part of it the yield? Doesn't the vine yeild less per vine/acre/plot? Am I thinking of the right grape? Wait . . . I think I'm thinking of chablis. Too much study . . . too diverse a courseload. I'm studying "The Complete Wine Course" at the same time as "The Fabric of the Universe" and trying to run numerous projects simultaneously. I'll look it up and write in on a note card for later reference . . . and forego the wine tonight (likely until Friday).

Cheers!

We had peppered steak last night with a French Pinot Noir. WOW.

This Pinot Noir.

Before, I'd only had Californian PNs from the grocery store and didn't care for any. This one, though, really lit me up. Really brought out the tangy sweetness of the tomatoes as well as painting a picture of a very happy, self-sacrificing cow (from Minnesota) honored by the complement of tastes. And then, after the meal, it was incredibly complementary to the Dove Promises dark chocolate - even better with the Russel Stover's vanilla bean dark chocolate wafers. Cullinary equivalent of multi-O.

Very cool. Thanks.

Had a new wine yesterday at an event I presented. Muscato D'Asti. Super frizzette. Light yellow. Fruity. Everybody loved it. Can't wait till my next event to have some again. . .

I'm working toward that end. As well as a number of incentives from TTV.

I've shared a couple reserves and highend bottles with the guy who mentored me in the business eight years or so ago. I have no idea where he is these days.

It'll happen soon. Meantime, I'm running around networking to earn money to pay off my student loans. That'll take a lot of wine sales! But I can manage it, and have a lot of fun doing it!

Find anything spectacular in Boston?

Not a chance. No passport.

Actually, I have this weird superstition thing about cities of more than two million. Esp. NYC. Rather be out in a vineyard in Germany.

thanks for the link, though. I did some surfing and learned a little. Always a good thing. Thanks!

David

Okay. I got it wrong.

Tonight I made a roasted garlic red pasta sauce with angel hair pasta. The wine I chose for . . . let's say "price-point". It really should have worked! I have a Temp/Cab 80/20 blend. It's a 2002 and very good and dry. BUT, the past sauce is overly sweet and the wine wipes it out. The wine actually complements the garlic bagels, but not the pasta with red sauce. A true temprillo would be excellent . . . but I really should have gone with It. versus Sp. on this one. My bad.

So . . . I learned something new! And that is truly FANTASTIC! I'm enjoying the rest of the bottle as my wife and urchin go to discuss a trip to Germany for my 17YO.

Go figure!

I'm having a tasting in my home Sunday; wish me success, everyone!

Rob, I defintely agree on Ravenwood. Anything after 2002 or so seems . . . off somehow. That happens when a wine hits it big, doesn't it? I've had a lot of great Zins lately. Dancing bull  seems to have gone parallel with Ravenwood, but I still prefer it marginally. Cardinal Zin is fun. I'm getting in TTV's signature Zin tonight. Likely save it for Sunday's tasting, though. So anyone in the Springfield, Illinois area is welcome to email and drop in this Sunday at 2:30 CST. It will be quite an eclectic crowd, too: poets, museum folk, retired librarians, a blues harpist, folks from the Classical Guitar society, and at least three novelists. Not to mention . . . well, it'll be a great time!

A medium bodied Argentine or Chilean red goes well with the asparagus, too. If you spice the asparagus with spicy dijon and McElhaney's Chipotle like I do. Makes for quite a unique meal . . . and a lot of askance looks from the inlaws .

How about Sauvignon Blanc?
I like it. It's versatile as far as my normal diet for food pairing.

Rob, what's your favorite wine with peppered steak? Or steak au pauve (sp?). Grilled steak? Pan seared steak? Do you prefer white or red with salmon, or does that depend on how it's prepared? Or what it's served with?

What goes best with grilled young asparagus?

I just read something (don't recall specifics, as I've been researching about 98 sources) that claimed on %1 of wines as "corked" (which is the industry term for moldy or fungal infestations from cork). Rubber plugs are, indeed, detestable. Especially since most vintners I've found using them tend to bottle their wine "green" (I'm borrowing from beer vocab here, not sure if they call it that with wine). I'm with you on the screwtops, though it wasn't an easy sell. I wouldn't expect to see them on anything that ages well, though. I mean like a bordeaux or such that doesn't plateau before five years.

I'm thinking that "corked" wine is more prevalent now because there is a worldwide shortage of good, real cork. So some of the cork being used is too wet to begin with. But that's complete speculation.

Pardon me for my one bit of wine snobbery: White Zin is not wine, it's a failed experiment that caught on with folks who graduated from Everclear Punch and 'coolers'. I'll sooner call sangria wine! [it's a wine-based cocktail and wonderful when well executed, especially by a blue-eyed Portuguese woman named Amy - who is also an author]

The Australians made a pretty good job of maturing from Matilda Bay [still gagging], to some very interesting varietals. I've always thought that the Down Under and South African wines were rather dissimilar to European wines of the same grape and vintage. But some are really great.

I love Spanish reds! Rioja. And Itallian reds - pretty much any sangiovese wine or blend. Also Chilean reds and French. I love a good cuvee or prosecco.

Did you know that the shape of the glass is very important? It influences the oxidation of the wine as well as doing a lot to determine how the wine is presented to the palate. I never could figure out the champaign bowls of yesteryear; I always prefered flutes.