WBC 14 Speed Tasting: Ooo, Do We Go With the Bad Boy or The Sensitive One?

Actually, this was from  last year's Wine Bloggers Conference speed tasting event, but it looks the same.

Actually, this was from last year’s Wine Bloggers Conference speed tasting event, but it looks the same.

Speed Dating – we mean Tasting continued. When we left you last week, we had just finished some highlights of a round of white wines – all insanely yummy – while attending last month’s Wine Bloggers Conference in Buellton, California.

Today, the Reds. Like speed dating, you’ve got a bunch of folks coming table to table to give you about five minutes to decide if you want a relationship with their wine. Unlike speed dating, in which the objective is to weed out, speed tasting is all about getting as many different wines into your personal portfolio as possible. We got way too many to write about here, but the highlights included:

The Sensitive Evolved One, the 2012 Ferrari-Carano Siena, a red blend with a deep ruby color and a hint of sweetness, making it a great sipper and even better with food.

Cheryl McMillan, who was representing Ferrari-Carano, said that the wine is a blend of sangiovese and malbec, with some petite syrah and cabernet sauvignon. We noted the screw cap and asked about aging (because wine under screw caps supposedly doesn’t age as well), and McMillan said that really wasn’t an issue with this wine.

“It’s made to drink now,” she said. “It’s not going to lay down for very long.”

In other words, a little flirtation, maybe a short fling, but not an extended commitment. Okay. Oh, and another plus – Ferrrari-Carano’s executive winemaker is Sarah Quider, and the gal who actually made it is associate winemaker Rebecka Deike, who does the red wines for the winery.

Next up, consider the attraction of a Bad Boy, one who is all wrong, but so very right in the moment. Now, meet Alexander Valley Vineyards 2012 Sin Zin. And the fact that it’s zinfandel is what makes it so very wrong, at least in Anne’s opinion. Anne doesn’t really like zins, but she liked this one. The Wetzel Family, who own the vineyard and the winery, have been bottling this zinfandel for over 35 years. Michael really liked it as a more subtle zinfandel (making it all the more dangerous), with an excellent balance between fruit and acidity, and a good long finish.

Katie Wetzel, who did the honors of pouring for us, said that the goal is not to make a zinfandel with the heavy jammy notes, but to also keep the fruit character of the wine.

“This zin tends to be in the middle,” she told us.

And where there’s a bad boy, you know there’s going to be a Smooth Talker, and in this case, it’s the Adelaida Touriga Nacional 2010. If any of the wines we tasted were smooth, this one was it, with a nice dark color and an earthy profile. Good luck finding it on the Adelaida website, though. Anne searched and searched and could only find some technical notes buried under the Trade & Media tab. Think this one was trying to slip something past us?

Finally, there’s the one you’ll actually want to make a commitment to, and we are OddBallGrape for a reason – we love those unusual grapes, and the Urban Legend 2010 Teraldego definitely needs a commitment. Why? It won’t be ready to drink for a few years yet. But, oh, the potential!

It’s made by Merilee and Steve Shaffer, a husband and wife team of winemakers.

“I’m the goddess of fermentation, he’s the god of the barrels,” Merilee explained as she poured our wine. Winemaking is not the first business venture these two have had. “We’re serial entrepreneurs. It’s a little like being serial murderers.”

The wine had an inky dark color, a good fruit nose, dense texture, and strong tannins. Yes, give it a few years, then serve with a good steak dinner. Or something beefy and garlicky. This is going to be a very special wine.

And now, back to recovering. Actually, we’re hoping to catch up with several of the above folks in the future to ask them about wines, grapes and winemaking.

Speed Tasting at the Wine Bloggers Conference – Oh, You Little Flirt!

Getting ready for speed dating, um, speed tasting/live blogging at WBC14

Getting ready for speed dating, um, speed tasting/live blogging at WBC14

You’re in a hotel ballroom, the noise level is rising like the tides, and just when you get to like one, the next one shows up. Is this any way to build a relationship?

Well, the nice folks at the Wine Bloggers Conference thought if speed dating works for singles, it could work for wine. And, really, it did, but it was a challenge.

Oh, wait. What’s the Wine Bloggers Conference? It’s exactly what it sounds like – a conference or convention for people who blog about wine. And if you’ve ever Googled “wine blog,” you know that there are about 50-bajillion of us out there writing about our love of wine, and wine, and what we eat while drinking wine, and more wine. So mid-July, about 350 of us got together at the Marriott in Buellton, California, to talk about writing about wine and, uh, to taste wine. Which we did. A lot of it. Buellton, by the way, is smack in the heart of the Santa Barbara County wine region, kind of between the Santa Ynez Valley and the Santa Rita Hills.

So imagine a couple hundred people in a hotel ballroom, the chatter (and noise) increasing by the glassful, while each winemaker and his or her representative had five minutes to serve six to 10 people and tell us about the wine. We did two sessions over the two days of the conference, one for whites and one for reds. Fortunately, this wasn’t about weeding out because all of the wines were fabulous. But we now have a chance to use all those pretentious descriptors, like flirty, that don’t really mean anything as we bring you some of the highlights.

In fact, we’ll begin with The Flirt, herself – the Yorkville Cellars 2011 Cuvée Brut. A real bubbly personality. Literally, it’s a bubbly, and it was poured by Yorkville’s owners Deborah and Edward Wallo and their son Ben. Michael noted that it had a nice light toast color with good bubbles, bright acidity and a clean finish. It’s made from semillion and sauvignon blanc grapes, which are not your usual bubbly grapes.

“We like to play around with different varieties,” Deborah told us. Or was it Ben?

Then we got to the Cheap Date – Bandit Pinot Grigio, which comes in a one-liter box for $8. Yes, the box is recyclable. Michael noted that it had a neutral nose and tropical fruit taste with some sweetness, possibly making it good with spicy food.

But the white that we were most likely to make a commitment to was the Consilience 2012 Santa Barbara Viognier.

“If they try it,” said Consilience’s PR person Dan Fredman, about when people will buy an unusual wine like viognier. “Once they taste it, then they become evangelical about it.”

Well, we’re evangelical about this one – Michael noted that it had the traditional floral nose, with golden color and a light, clean fruit flavor. Good as a sipper and great as a food wine. Yum.

Next up – The Reds

 

Out and About – Traxx Restaurant and Traxx Bar

CameraZOOM-20140501154747109One of the things we love is discovering really fun places that have great wines – especially places you wouldn’t necessarily expect to find them. Which is why Anne was so anxious to check out Traxx, at Los Angeles’ Union Station.

Now, Union Station, at 800 N. Alameda St., is already one of those gems even most Angelenos don’t know about – although we’ve all seen it hundreds of  times in films, television and commercials. It opened in 1939 and was built not only during the heyday of rail travel, but at a time when Los Angeles was just coming into its own as a major city in the U.S. The architecture is grand, with a mix of Hispanic mission style overlayed with an Art Deco sensibility. And it’s all been recently refurbished, thanks to the big 75th Anniversary celebration on May 3, National Train Day.

Traxx, which opened in 1997, took over the old restaurant, putting the bar part of the restaurant in what used to be the station’s telephone room – one of those nice places with phone booths where you could make a phone call while waiting for your train. Now, it’s a place where you can get a nice glass of wine while waiting for your train.

CameraZOOM-20140501154612605We both commute through Union Station regularly, Michael to get to his day job, and Anne to her errands for various clients. It took a bit of arm-twisting by Anne to get Michael into the bar after work one night recently. But in Michael’s defense, stopping for a drink means getting home to dinner and relaxation that much later. Not fun when you’re already pooped from a long day at work.

Still, it was one of those days, and the bar wasn’t too busy, although there were plenty of commuters kicking back for a drink before their trains left (there’s a pretty busy system of commuter trains to the further reaches of Southern California that come and go from Union Station). There were also a few tourists. The atmosphere was a tad on the noisy side and the bar has the inevitable television sets playing, but not blaring.

The wine list was very interesting, but sadly, we don’t remember what specifically we drank. We weren’t there to report on it, just to check it out before going home. It was only later that we thought about writing it up here. You can find a wine list posted here, but Anne didn’t recognize anything on it. Which means they change things up as the wines are released – and that’s a good thing. The important thing is that the white was served nicely chilled, and the service was prompt and polite. Wines by glass run between $9 and $16, and most of them were local to California, many from the Central Coast and Santa Ynez Valley.

Hours, menus and more information are here, at the restaurant website. If you’re in L.A., it is well worth checking out and pretty easy to get to, even if you don’t drive, since both the Red Line and Gold Lines are here, not to mention a host of buses. Contrary to popular belief, L.A. does have public transportation and it works pretty darned well. If you’re not in L.A., then the lesson is that fun places to drink wine are all around us. You just have to be willing to check them out. Even if it means getting home from work a little later.

 

Getting on in the Tasting Room

IMG_0194This one begins with a shout out to our friends at the Pasadena Enterprise Car Rental office, mostly because it was Tanya whose question suggested this post.

You see, Tanya and Anne were chatting about wine tasting. Tanya had recently been up to Malibu and we’d just gotten back from a weekend in Santa Barbara and Lompoc. And Tanya was a little surprised when Anne said she’d been spitting a good part of the weekend.

Okay, spitting your wine out after you’ve just tasted it does sound really gross. It’s not that bad, especially if you remember to bring a small cup to spit into (like we forgot, oops). Or you can just taste some of the wine and pour the rest out into the spit or dump bucket that should be on the tasting room counter, which relieved Tanya no end. She was thinking it was rude to not drink what you were poured.

The thing it’s not at all rude to pour or spit your wine out. Because the bottom line is that while wine tastes really good, it can also get you plenty drunk, or if you have Anne’s tummy, really sick. And if you’re having a good time with friends, it’s easier than you might think to get a snootful. If you pour or spit, no one is going to think you don’t like the wine (even if, perhaps, you don’t). Folks are just going to think you don’t want to get drunk, and the folks behind the counter in the tasting room are seriously down with that.

Drunks are no fun to deal with – one of the reasons we prefer to avoid party weekends or wineries with multiple limos parked outside. In fact, on of the rudest things you can do in a tasting room is let yourself get polluted. So pour or spit. You’ll be fine and able to taste that much more wine, too.

 

Two Shepherds, Two Philosophies, One Great Wine

William Allen in action

William Allen in action

It’s kind of a long story why this particular post got kicked repeatedly to the back burner when we actually tasted William Allen’s awesome syrahs last June at a Rhone Rangers tasting event. The Rhone Rangers is an advocacy group touting wines made in the style of France’s Rhone Valley. Rhone-style wines usually mean syrahs, mourvedres and grenaches or a blend of those three also known as GSM.

Allen’s wines, under his label Two Shepherds, really stood out because while the syrahs were nice and meaty, they were also well-balanced and smooth, unlike several of the other wines we tasted that day. But what makes Allen even more interesting is that he is not a full-time winemaker. He works a day job as an engineer to pay the bills while building his winemaking business.

“I don’t have much of one,” he joked about his life. “The most challenging time of year is harvest.”

And given that he’s leased blocks of grapes from seven different larger vineyards in five different counties, you can imagine he’s putting in some very long hours when it’s time to bring the grapes in. He also works with a custom crush facility, Inspiration Vineyards and Custom Crush.

But it works for him for the time being. He told us that he doesn’t have to put in the huge overhead most wineries require to do business for winemaking facilities, vineyards, storage and bottling equipment.

“It’s all money in advance,” he said.

The Two Shepherds are the two goals Allen works toward. One is Shepherding the Palate – Allen is also an active wine blogger and works actively with the Rhone Rangers to promote Old-World style wines. That usually means wines that are more balanced and subtle than many of the traditional California-style wines. The second shepherd is Shepherding the Grape – using minimal intervention to make his wines, including native fermentation (not adding yeast to get the sugars in the wine to ferment), and doing little more than protecting the wine from harm as it goes through the various processes on the way to us, the consumers.

The only problem is that he doesn’t really have a tasting room, but he will make appointments to taste at the Sheldon Winery in Santa Rosa, California. You can also buy his wines on the website TwoShepherds.com.

Celebrity Wine FAQ – Dr. Neil DeGrasse Tyson and Does Terroir Exist?

CameraZOOM-20140304165510327 So Fox Networks is getting all excited about Cosmos: A SpaceTime Odyssey, the re-boot of the Carl Sagan mini-series from the 1980s, and Anne gets invited to the gala premiere screening and party (good food, decent wine). Fox is premiering this new mini-series on Sunday, March 9 at 9 p.m., and National Geographic Channel is premiering it on Monday, March 10 at 10 p.m., with it also airing on pretty much every channel Fox Broadcasting owns.

The mini-series features Dr. Neil DeGrasse Tyson, of the Hayden Planetarium, and during the post-screening Q&A, Dr. Tyson noted that he enjoys wine.CameraZOOM-20140304180551970

“I drink wine that’s a little bit more expensive than it should be,” he joked.

But it reminded Anne that she did get a wine FAQ from Dr. Tyson a couple summers ago that we never ran for some reason. Maybe we were waiting for this event. More likely life just got in the way. Oh, and Dr. Tyson didn’t really have a question.

“As an academic, any time such a question exists I then find the answer myself,” he said.

But we did have a question for him, because at the time, there were a bunch of scientists who were saying that terroir, doesn’t really make sense. Now, terroir is the French word for earth and you hear it a lot in wine circles, and in that context it’s the concept that the earth the grapes are grown in makes the wine subsequently made from those grape taste unique. In short, wine made from cabernet grapes grown in Bordeaux, France, tastes different than the wine made from cabernet grapes grown in Tuscany, Italy, or anywhere else in the world. The catch is, certain scientists say that it can’t be because there’s no way that different minerals or elements of the soil are going to get into the grapes from the ground.

CameraZOOM-20140304165619045Well, Dr. Tyson believes that terroir exists, even within districts within France.

“From Pauillac to St. Emilion, same grapes, but the wine tastes different, so there’s terroir going on there. Period,” he said. “Why even debate that?”

That doesn’t mean he understands how it works – perhaps no one does.

“I don’t care what the mechanism is, but what’s true is that different plots of land produce wines that taste differently,” he said. “I’m perfectly happy to accept what I know is true without knowing why it’s true. You get the same blend, the same winemaker and there’s two different plots of land and the wine tastes different. That’s terroir. I’m good to go with that.”

And we are, too.

 

 

 

A New Name for an Old Acquaintance – Michelle

CameraZOOM-20140212161951604It was kind of an interesting invite, although it took Anne several minutes to decipher that it was an event introducing the sparkling wine Michelle. It was being staged for women and took place at a blow dry bar. We weren’t able to attend for a lot of reasons, but we had to admit the staging of it made us a little uncomfortable, as if Michelle, which was the new label from Chateau Ste. Michelle, was being dumbed down to suit the ladies.

It wasn’t – we promise you that and we were quite pleased with the wine, itself. But the event was going after Michelle’s primary market – women. You see, women account for 75 percent of wine sales in the U.S. and most women get their wines from the supermarket shelves, as noted by wine writer Karen MacNeil a couple years ago in a Daily Beast interview. It’s about the daily or table wine – the stuff you drink every night, versus the expensive fancy stuff you buy to collect or for special occasions. That’s the wine that mostly men tend to buy – and what most wine publications cover, which is why it’s mostly written by and for men.

Michelle sparkling wine, on the other hand, is actually the new label for Domaine Ste. Michelle, the sparkling wine put out by Chateau Ste. Michelle in Paterson, Washington. You may have seen their old black label with gold writing and never realized that’s what you were looking at because it blended in with everything else on the supermarket shelf. One thing about the new label is that it definitely pops. In fact, that’s how Anne spotted it so quickly at our local Trader Joe’s for only $8.99 (prices may vary in your part of the country). We found it again at a local BevMo (for $10.99), and we found it easily, even though it was on a lower shelf. Better yet, for the label, we weren’t expecting to find it at TJ’s or even looking for a sparkling wine when we saw it.

CameraZOOM-20140212161935306

 

We were sent a couple bottles for review, both the brut and the brut rosé and here’s the really good news – it is one nice sparkler. The taste is smooth, it’s méthode champenoise, with all of the elegance that style creates. It’s just a darned good little wine for a darned good price. And like all sparklers, it goes with everything. The rosé is a little fruitier, but otherwise, it has a lot of the the richness and subtlety that a good Champagne has.

So give it a shot. You don’t even have to be a woman to buy it, but you’ll probably find it at your local supermarket and not a fancy wine shop. Too bad, because it’s just as good as anything from the wine shop.

Why You Want Méthode Champenoise for Valentine’s Day

BRE_label_logoWe tasted Breathless Sparkling Wines a couple years ago at the Family Winemakers tasting event and loved them. Turns out there was a good reason why – they’re made by a friend of ours, Penny Gadd-Coster. Not only does Penny have her own label, Coral Mustang, since 2007 she’s been Executive Director of Winemaking at Rack & Riddle, a winery and custom crush facility in Hopland, California. (A custom crush facility is a place where people with grapes can go to make wine commercially without buying and/or building a whole winery.)

Breathless is owned by Rebecca Faust, co-owner of Rack & Riddle, and her two sisters Sharon Cohn and Cynthia Faust.

So when we wanted to find out how to pick a good bubbly for Valentine’s Day, it only made sense to talk to Penny about Breathless, and other sparklers.

Sparkling wine, of course, is the generic term for wine that has bubbles in it – or intentionally made with bubbles in it. You can sometimes get bubbles in wine that’s not supposed to have them, but that’s a different issue. Champagne is the stuff from the Champagne region of France and you really shouldn’t call wine Champagne unless it’s actually from there. Never mind that darned near everybody does, including us.

Penny

Penelope Gadd-Costeincluding us, and getting that right is one of the rare things we get snooty about.

Penny explained that there are some differences between Champagne and California sparklers.

“Probably from a California or a Western U.S. standpoint, the difference is fruit,” she said. “You don’t get that out of most French Champagnes, so that makes them a little bit unique. We can ripen the grapes a little bit more and bring out those flavors.”

Like most French wines, Champagne has a little more acid and will often taste a little chalky, unlike sparkling wines from California.

“You compare these to a French Champagne and they’re a lot more fruit forward,” Penny said. “They can have the acidity, but you actually know that there’s chardonnay in there, that there’s pinot noir in there.”

Oh, yeah, French Champagne and most California sparkling wine are made from either chardonnay – called blanc de blanc, or white from white (grapes), or pinot noir – called blanc de noir, or white from black (or red grapes). All grape juice is white, red and pink wines get their color from soaking the juice in the skins before fermenting them.

For that special night out, if you’re not getting an actual Champagne, Penny recommends looking for the words “méthode champanoise” on the label. This means it was made like they make Champagne in Champagne, France. The wine is fermented and bottled, then goes through a second fermentation in the bottle, which produces the bubbles. Other bubblies are made by the charmat process, which means they shot the fermented wine through with carbon dioxide, basically, like they do with sodas.

“The made in the bottle wine is going to be a lot more elegant,” Penny said. “You’re going to have nicer, smaller bubbles. You’re going to feel more elegant.”

She did point out that méthode champenoise tends to be more expensive because it’s a lot more labor intensive. Nor are charmat-style bubblies that bad. They can be perfectly nice. But we are talking special occasion here.

As for what to serve with your bubbly, well, anything your fuzzy little heart desires. That’s the great thing about sparkling wine, it literally goes with just about everything. Penny suggested having a sparkling rosé if you’re serving a heavy meat dinner, such as a standing rib or steak. If you’re doing something a little on the spicy side, then you might want the slightly sweet bubbly labeled “extra dry.” No, it doesn’t make sense, but that’s how it goes sometimes.

In any case, bubbles make it special and that’s what you want for Valentine’s Day – or any other special occasion. Even if it’s just surviving another week.

How to Buy Wine for Your Party

DSCN0131So you’ve decided to take the plunge and have a real New Year’s Eve party. Or you’ve invited the family over for Christmas Dinner. Or you just want to have a party because it’s the end of the year and it would be fun.

Or at least you thought it would be fun when you sent the invites out. Now that said event is staring you in the face, you’re feeling that cold rock in your tummy and wondering what the heck were you thinking? You want to serve wine, but have no clue what to buy or how much. And what if you get the wrong one? What if everyone thinks you’re a total dweeb, newb, dope?

Stop. Right now. Take a deep breath. Take another. You know, it’s that kind of judgmentalism that we are fighting here at OddBallGrape.com. If we had a sharp stick to poke in the eye of each condescending jerk who smiled in that oh-so-superior way and made some snarky comment, we’d have a freaking forest. Trust us, unless one of those folks happens to be a close, personal friend or a relative, you won’t be dealing with somebody like that. And if you are, make said close personal friend or relative buy the freaking wine. With his or her money.

We’re going to assume you’ve already figured out your budget. If you’re doing a dinner for, say, five to 10 people, you can afford slightly more expensive wines (say, around $10-$15 a bottle) and you’ll match your wines to what you’re serving – red wines with red meat and heartier fare, whites with seafood and lighter tasting fare. If you’re doing something decidedly spicy, such as Indian, Thai or Mexican food, then a slightly sweet wine like a gewurztraminer or riesling does wonders. You don’t need a different wine for each course unless you want to do it that way. You don’t even have to serve courses, but you might since it is a big holiday dinner. In which case, serve a nice light white with the soup and salad courses, and then match your dinner wine to your main course.

And don’t stress over the matching. Cabernet sauvignons, syrahs, and tempranillos all tend to be heavier reds that go well with food. Merlot is one of those reds that tends to be in the middle, while pinot noirs are generally a lighter red. Chardonnays are your basic white, which goes with most lighter fare, such as white fish and sauces, while sauvignon blancs tend to have more and crisper acid, which goes better with cheese. If you really want to cover your backside, forget all of the above and find a nice sparkling wine you like and serve that with the whole meal. Almost everybody loves bubbly and it goes with everything. As for how much, see below for the formula.

Don’t stress about spending $15 a bottle for a larger party. You won’t have to and no one will expect you to. There are plenty of drinkable brands for less – just be sure you’re serving something you like. They won’t be transcendent, but you’re not looking for transcendent here. You’re looking for something fun that goes down easily with or without food.

So get a few different bottles in your price range and do a quick tasting. The ones you like the best are the ones to buy. That wasn’t so hard now, was it?

But how much? How much? You can generally get four to five glasses from each bottle of still wine, five to six glasses from each bottle of sparkling wine. No, you don’t need champagne flutes, but figure you’ll get only four to five glasses per bottle then. For parties, we usually do our math based on the whole guest list, even though we know not everyone is going to show up. That way, we’re less likely to run out. We assume two glasses per person, then buy two bottles of white to one bottle of red for the whole group. Or, for example, we’ve got 30 people invited. Probably only 20 will show, but just in case, we figure each person will drink two glasses of wine (they won’t, some will drink more, some won’t drink wine at all). So we need 60 servings. Each bottle will give us five servings, so we need 12 bottles, comprised of eight bottles of white to four bottles of red. Add a case of beer for those who like it. A couple bottles each of cola, diet cola, and lemon-lime soda, and maybe a pot of coffee and a pitcher or two of de-caf iced tea, and you’re golden.

 

Our Favorite Thanksgiving Wine

IMG_20131124_131011As we noted in our last post, our favorite wine for Thanksgiving dinner is the annual release of Beaujolais Nouveau. From the Beaujolais region of France, it’s the first wine to appear from the current harvest. In other words, yes, that is a 2013 you see on the label (or should see), and yes, that wine was grapes a mere few months ago.

It’s basically new wine – made to be drunk, like, now, and as such is usually very light and fruity, which is why wine snobs love looking down their long bony noses at it. But that’s also why it’s one of the best matches for the full range of flavors at a Thanksgiving dinner. It’s not a sweet wine and there’s enough acid to stand up to the stronger flavors of the turkey, gravy and mashed potatoes, but there’s also not so much that it will go sour and icky with the sweet potatoes, cranberry sauce and that strange fruit something or other that Aunt Hazel puts in the stuffing. Being more fruity helps on that end, too.

This year’s release seems to reflect the really hard year France had weather-wise. They had a tough time getting their grapes to ripen fully, and this Nouveau doesn’t have as much fruit as usual. We tried it with the turkey pot pie and baked sweet potato the other night. While it was definitely tighter and a touch more tannic (that drying sensation on your teeth) than in years past, even Anne thought it worked with the sweet  potato, and her palate catches sour flavors faster than Michael’s does. All-in-all, it remains a great option for your big dinner.

There are two other reasons why it’s a great option, especially if the whole fam-damily is showing up. One is that it tends to run around $10 to $12 a bottle. Since your average bottle of wine serves four (five if you’re stingy), you can afford to serve everyone a glass or two, even if you have a crowd. That high-end pinot noir or fancy tempranillo could force you into serving that fifth glass from the bottle. Secondly, there’s bound to be someone or other at your table whose palate just isn’t up to a fine red. The new boyfriend who only drinks whites. The aged grandmother who prefers sweet wine, if she drinks at all. The brand-spanking new 21-year-old who hasn’t tasted much wine before now. Beaujolais Nouveau is a nice introduction to finer reds that isn’t so dry and heavy that you need to get used to it.

One little warning – do make sure you are buying the 2013 Nouveau. When Michael went to pick up our bottle, he noticed that there 2013-11-22_13-06-25_141were a few cases of the 2012 next to the 2013s. Nouveau doesn’t usually taste good aged. In fact, by January, the current year is already past its prime and just barely drinkable. We don’t even want to think about year-old Nouveau. Blech. So double check the vintage date on your bottle and be sure it’s the current calendar year.