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We were there!

Wine Bloggers Conference

Schug Carneros Estate Winery

The Schug Winery Building, courtesy Schug Winery

It’s hard to know where to begin when talking about Walter Schug.  This guy has been working in the California wine industry since 1966, when he was a grape buyer for Gallo.  He is still hip-deep in making some phenomenal pinot noirs and has been continuously since he started working for Joseph Phelps in 1973.  Our conversation ranged from the latest on this year’s harvest – “It went on a long time,” he noted – to the history of the California wine industry to the development of yeast in Germany.

We

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BV Coastal Estates 2008 Chardonnay

We served the wine at a brisk 61 degrees with fish and chips.  The color was clear and golden like a chardonnay should be, and Michael got citrus and melon in the nose. The first taste had a nice medium weight and crispness that suggested the wine had been fermented in steel tanks. Nonetheless, there was the spice of applied oak, meaning oak used as an ingredient instead of to cover one or more faults. The finish was decent but not long.

Just like the cabernet we mentioned earlier, these are decent wines for midweek meals or occasions where

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Fetzer Valley Oaks 2007 Cabernet Sauvignon, Calibration Tasting

Fetzer Cabernet Sauvignon is from the Hopland area of Mendocino County. The grapes come from many different vineyards, so forget terroir.  Any trace of locality is impossible to detect.

For your calibration purposes, we drank the wine with a black bean soup.  The soup was good and hot, but the wine was 72 degrees.  Anne had opened the bottle several hours earlier to use as part of the soup.

The color was very deep ruby.  The nose had a cassis – black currant – tinge to it along with a warm mulling spice hint as well.  The mouthfeel –

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It’s Calibration Time!

This week we’re doing a new calibration tasting.  What’s that, you ask?  Well, since we firmly believe that wine is a subjective experience, tasting notes by themselves can only tell you so much.  After all, say we write that we caught some cherry in the nose, and some light tannins on the finish.  So then you try that exact same wine and smell raisin and get some acid, instead.  Does that mean we don’t know what we’re writing about?  Does it mean you don’t know how to taste wine?

It means neither of those things.  The reality of any

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