Comments for Wine Weekly

Comment on Wine Grape: Aglianico by wino in america

wino in america — Mon, 20 Feb 2012 01:40:22 +0000

Vini Nobilis is another really great Campania producer available in the US. http://www.onthewaytrading has a great deals online. Not all states are available for the direct delivery. Really great Campania wines at incredible prices.

Comment on Red Wine Review: Hob Nob by vinojoe

vinojoe — Sun, 12 Feb 2012 04:11:31 +0000

I haven’t tried the HobNob since this review so not sure what the issue is with the new corks. I’m assuming the corks are synthetic and tightly fit, in which case you might want to try using a different cork removal tool, such as a Screwpull, Metrokane Rabbit, or an “Ah So”.

Comment on Wine Term: Lees by vinojoe

vinojoe — Sun, 12 Feb 2012 04:02:01 +0000

Al thanks for the comments. Methinks I was not clear in my statement. When I stated “Some wines (usually white) are left in contact with their lees to increase the complexity and enhance the structure of the finished wine.” what I meant was that some wines are left on the FINE lees for a LONG TIME AFTER fermentation — and, generally speaking, red wines gain less benefit from such practice, therefore, it is a practice that is more usually applied to white wines in situations where the winemaker wants more complexity (but, it is not necessarily a common winemaking practice for white wines in general, if that makes any sense).

However you are absolutely correct in that “red wines are made by allowing them to stay on the lees to extract as much color and flavor as possible” — before and during fermentation. In other words, we’re both right, it just depends on the timing.

Comment on Affordable Champagne and Sparkling Wines for New Year’s by Kris Chislett

Kris Chislett — Thu, 09 Feb 2012 01:06:27 +0000

I agree, I think the Riondo Prosecco is one of the best sparkling wine values on the market.

Comment on Wine Term: Lees by AL Long

AL Long — Fri, 27 Jan 2012 01:51:15 +0000

You wrote “Some wines (usually white) are left in contact with their lees to increase the complexity and enhance the structure of the finished wine. ” Sorry but it is the red wines “that are usually left on the lees ” to increase the complexity and enhance the structure of the finished wine.

white wines are very rarely left on the lees. If white wines are left on the lees they can end up with a lot of tannin which would make the white wine less pleasant .

The extracted tannin that comes from the lees is what makes the red wines last longer and in fact less drinkable when they are very young; except for some styles like a Beaujolais. White Zins are an example of a lightly pressed red grape from which the juice is is quickly removed from contact with the red grapes resulting in little or no tannin in that wine.

Most white wines are separated from the lees as soon as possible. Red wines are made by allowing them to stay on the lees to extract as much of the color, (especially red grapes) and flavor as possible.

Comment on Red Wine Review: Hob Nob by Elaine

Elaine — Wed, 25 Jan 2012 00:23:20 +0000

I’m having a very difficult time up the new caps on Hob Nob Pinot Noir. It almost makes me want to change my favorite everyday Pinot. Please help. Maybe you should go back to the old cork. I agree with Barbara, above.

Comment on Red Wine Review: Hob Nob by Elaine

Elaine — Wed, 25 Jan 2012 00:22:32 +0000

I’m having a very difficult time up the new caps on Hob Nob Pinot Noir. It almost makes me want to change my favorite everyday Pinot. Please help. Maybe you should go back to the old cork.

Comment on Lousy Wine at Charity Events by vinojoe

vinojoe — Wed, 11 Jan 2012 03:30:59 +0000

Interesting — thanks for your comments. I don’t get it — why serve lousy wine to obviously deep-pocketed patrons? Maybe it happens when the event organizers can’t find someone to donate, and have to scratch together money to buy whatever is on closeout? Or they’re working with a distributor whose “donation” is actually wine that would otherwise be destroyed because it’s three vintages behind?

OTBN is great; I’ve been to similar restaurant promotions for many years and it’s always been among the most enjoyable wine experiences. Great to hear that it is being used for charities and hope others are paying attention so it can be a more widespread concept!

Thanks again for visiting and sharing your thoughts.

Comment on Lousy Wine at Charity Events by Kristin Vanden Brul

Kristin Vanden Brul — Tue, 10 Jan 2012 13:10:44 +0000

I have to agree with Jay that it is typically the norm for Charity events is to serve “lousy wine.” I am not a beer or liquor drinker so I often have to decide whether to drink at all. I get it that the event is for a good cause and the ultimate goal is to make money for the charity. I have always wondered why we can’t BYOB? I don’t mind buying a ticket for a dinner event where mystery chicken is served but I would at least like a decent glass of wine.
I have been involved with a Gala Event in Rochester, NY for the past 6 years. We call our event OTBN…Open that Bottle Night… A fabulous concept coined by WSJ writers Dorothy Gaiter & John Brecher. Guests buy a ticket for $150/person & bring a special bottle to share with their table. We haven’t had to print invitations for the last 2 years…we sell out 3 months before the event. The cause is very important “Bivona Child Advocacy” which helps children that have been sexually & physically abused.

Comment on Red Wine Review: Concannon Syrah by JD Engels

JD Engels — Tue, 03 Jan 2012 02:49:58 +0000

One of the best red wines every in the $10-$15 price range. Used to find it in Rite Aid Drug stores and Military bases but now cannot find it anywhere, even online. Seems Concannon has replaced it with an indigenous California grape Sirah. Just not the same.