win

win@thebarn.com

1040 discussions

by Jim L. Ellingson

Back on for Aussies at Erte. ----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> ----- From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: wine(a)thebarn.com Subject: [wine] Erte is Postponed. Nothing this week. On Mon, Apr 19, 2004 at 04:55:53PM -0500, Jim L. Ellingson wrote: > Greetings, > > Nic's Pick is for Australian wines at Erte. > > Erte Restaurant. > 329 13 Ave NE, Mpls 55413 > 612-623-4211 > > > Nikolai > Jim/Louise Lori Bob Betsy Russ McC > > Please let me know so that I/Bob can update the reservation (8 seats). > > Best, > Jim > Nine Syrahs and Shirazes for $17 or Less Compare and contrast this rich red at affordable prices The Syrah grape, also known as Shiraz, hails from France, though it now appears in wine regions worldwide. Syrah typically yields full-bodied wines, but it has a fruit-forward nature that helps to make it more approachable than other big reds. Along with pronounced fruit, textbook Syrah has a spicy side as well as a range of flavors that includes chocolate, coffee, herbs and a gamy note. Here is a selection of well-priced Syrah and Syrah blends from around the world. -- Alison Napjus Wine Score Price DELHEIM Shiraz Simonsberg-Stellenbosch 2001 90 $17 If you can get past the funk up front, there's a wall of chocolate, raspberry and blackberry flavors here, with roasted coffee, game and sweet earth as well. Powerful finish sports pepper, herbs and dried fruit notes, with a great twang of minerally acidity as well. Great sauvage-style Syrah. From South Africa. Drink now through 2006. 7,500 cases made. -- J.M. NINTH ISLAND Shiraz Limestone Coast 2001 89 $16 Bright and generous, loaded with blackberry and green peppercorn aromas and flavors that remain vibrant through the juicy finish. From Australia. Drink now through 2007. 2,500 cases imported. -- H.S. THREE RIVERS River's Red Columbia Valley 2001 89 $15 Lithe, almost lean, and lively with blueberry, blackberry and hazelnut flavors that mingle intriguingly as the finish persists. Syrah, Cabernet Sauvignon and Cabernet Franc. From Washington. Drink now through 2007. 1,320 cases made. -- H.S. E.B. FOOTE Syrah Columbia Valley Graves Vineyard 2002 88 $16 Bright, almost crisp in texture, a distinctively jazzy style with red berry and pomegranate flavors wrapped in fine tannins, echoing nicely on the finish. From Washington. Drink now through 2006. 258 cases made. -- H.S. HILL OF CONTENT Shiraz West Australia-South Australia 2001 88 $13 Smooth, velvety, with pretty blueberry notes hiding under a veil of fine-grained tannins and emerging on the refined finish. Best from 2005 through 2010. 2,000 cases imported. -- H.S. SIMONSIG Shiraz Stellenbosch 2001 88 $14 Distinctly sauvage in style, with herb, pepper and game notes weaving through the supple black cherry and currant fruit. Has muscular tannins providing grip on the finish. From South Africa. Drink now through 2005. 10,000 cases made. -- J.M. WATER WHEEL Shiraz Bendigo 2001 88 $15 A bit grainy in texture, with nicely formed blueberry and plum flavors poking through a layer of firm tannins, finishing with harmony. From Australia. Best from 2005 through 2010. 10,000 cases made. -- H.S. GRANT BURGE Shiraz Barossa Barossa Vines 2001 87 $10 Ripe and spicy, thick with cherry, orange peel, dusky spice and toasty flavors, mingling nicely as the flavors sail through the finish. From Australia. Drink now through 2006. 20,000 cases made. -- H.S. MADISON Shiraz California 2002 87 $10 Juicy and youthful, with a burst of blueberry, raspberry jam, black currant and floral flavors. Oak accents and soft structure shape the finish. Drink now through 2005. 1,206 cases made. -- J.L. -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 7 months

[wine] Bacchus

by mccandless＠att.net

Dear friends, Many of you no doubt received Mitch Spencer's 4/16/04 letter to the effect that due to "increased printing and mailing costs for our membership materials," Haskell's is regretfully raising prices of Bacchus memberships. I was curious about how many people, besides me, received TWO separate mailings (a couple of days apart) of Mitch's letter. Do you suppose we might possibly have identified a source of the excessive printing and mailing costs they've been experiencing? Perhaps they were distracted by the recent good publicity in the Pioneer Press, and forgot they had already mailed it once.... In addition, one might wish they would join the 20th century (let alone the 21st) and offer an internet-only option. Many of their members, including me, would prefer to kill fewer trees. Best regards, Russ

21 years, 7 months

[wine] Australian Wines at Erte

by Jim L. Ellingson

Greetings, Nic's Pick is for Australian wines at Erte. Erte Restaurant. 329 13 Ave NE, Mpls 55413 612-623-4211 Nicolai Lori Jim/Louise Brian??? Joyce? (an Aussie sparkling or Pinot perhaps...) Please let me know so that I can update the reservation. Best, Jim ----- Forwarded message from The 30 Second Wine Advisor <tswa(a)wine.cniweb.net> ----- Date: Mon, 6 Oct 2003 13:39:49 -0400 (EDT) To: jellings(a)me.umn.edu Subject: 30 Second Wine Advisor - The other Australia From: The 30 Second Wine Advisor <tswa(a)wine.cniweb.net> X-Sender: <tswa(a)wine.cniweb.net> THE 30 SECOND WINE ADVISOR, Monday, Oct. 6, 2003 PLEASE DO NOT REPLY TO THIS EMAIL! It comes from a "SEND-ONLY" mailbox, and I will not see your reply. I value your feedback, so to contact me, please send E-mail to wine(a)wineloverspage.com To change your E-mail address, change between daily and weekly editions or text and graphics editions or unsubscribe, see "Administrivia" at the end of this page. ___________________________________________________________________ TODAY'S SPONSOR * Introducing Corporate Rewards from The California Wine Club! (Page down to "Introducing Corporate Rewards" below) ___________________________________________________________________ IN THIS ISSUE * The other Australia * Introducing Corporate Rewards from The California Wine Club! * Sponsorship opportunities * This week on WineLoversPage.com * Last Week's Wine Advisor Index * Administrivia ___________________________________________________________________ THE OTHER AUSTRALIA The more time I spend in Australia and New Zealand, the more I love these quirky places and their friendly people and the more I want to come back often. It's easy for English speakers to travel in these places that seem almost like home, because we can understand the language (most of the time, although it gets a little dodgy when they start talking about "football") and because things here seem a great deal like home. Except, of course, when they're different, as in the occasional encounter with a standard yellow-and-black kangaroo- crossing road sign. Just when you think you know Australia, something about it will surprise you ... and this observation is certainly true when it comes to the country's wines. As I've frequently pointed out before, many wine lovers in the U.S., basing our opinions on the range of Australian wines most likely to turn up on our shelves (and on most of the Australian items that win high-point reviews from critics Robert M. Parker Jr. and Wine Spectator magazine), assume that just about all Australian wines are big, fat, highly alcoholic, fruity and in-your-face blockbusters. And having just finished sampling dozens of wines much like this as a judge at the Sydney International Wine Competition just ended, I can confirm that quite a few of them are. But you'll find an exception to every rule; and in my case, having stayed on in Australia for a few days after the Sydney competition and enjoyed a bit of quick wine touring with Australian friends in Victoria, the smallish Australian state surrounding Melbourne, I'm delighted to have rediscovered a lot of elegant, balanced and refined wines that don't fit the bold-and-brawny stereotype. With grateful thanks to my pals Rob Keith (and his wife Jenny) and Murray Almond for joining me and handling the right-hand-driving chores, I'd like to devote the rest of today's article to a quick survey of a few good non-stereotypical Victorian wineries and wines - at least some of them available in the U.S., Britain and elsewhere - that I've had the pleasure of sampling this week. When you think of Victoria, forget the familiar names of the better-known Australian wine regions like Barossa and McLaren Vale, Coonawarra or the Hunter Valley. On these trips we've veered onto roads less often taken: The Victorian wine regions Nagimbie Lakes, Bendigo and Geelong ("Juh-LONG"). About a 90-minute drive northeast of Melbourne toward the "Great Divide" mountain range that runs between Melbourne and Sydney, Nagimbie Lakes is a scenic, hilly and relatively cool region, cool enough that the grapevines have only just started budding, several weeks behind the vineyards in northern New Zealand that I visited last week and those in Victoria's coastal regions. We visited two good-size producers there whose wines are reasonably easy to find outside Australia: Chateau Tahbilk, a historic winery with rustic tasting room and underground cellars that date back to the 1860s (as do some of the winery's oldest Shiraz vines, several rows of which are still used to make wine); and Mitchelton, housed in a stark white modern building with an eye-catching tower that strangely resembles an airport control tower. One of Tahbilk's most popular wines, available around the world, is the 2002 Marsanne, a white Rhone-style variety (bottled with a Stelvin-brand metal screw cap, not a cork), which sells for AUS$10.95 at the winery. A clear brass color, it breathes attractive white flower and honey aromas and offers a rich, slightly oxidative flavor, clean and long. At the other end of Tahbilk's price spectrum, the 1998 "1860 Vines" Shiraz (AUS$99.95), made from grapes grown on vines more than 140 years old, is a stylish red wine with scents and flavors of ripe, juicy plums accented with brown spice, more elegant than blockbusterish. Two Mitchelton wines offered distinctly different approaches to Australian fruit. The 2000 "Crescent" Central Victoria Shiraz Mourvedre Grenache (AUS$25) is ripe and complex, with aromas of plums and pepper and slight, pleasant "animal" notes. A wine of excellent balance, it was almost Rhone-like in character. The 2001 Print Shiraz (AUS$25), showed characteristic Australian aromas of mint and menthol over ripe black fruit; good structure and balance kept it out of the "blockbuster" category, however, and it carries its 14% alcohol well. Today (Monday in Australia, Sunday back in the U.S.), Murray Almond introduced me to his home region, Geelong, which was originally one of Australia's original wine-growing areas but lost that tradition for generations and is only recently resuming it. Near the coast southwest of Melbourne, it's a relatively cool growing region, and many of its wines aim at refinement rather than power. At Fettler's Rest winery in Geelong, wine maker Scott Ireland produces wines under two labels: The Jindalee brand is made to sell at a bargain $5.99 in the U.S. and comparable prices in Britain; it's a juicy, ripe and fresh wine aimed quite frankly at the mass market (and slightly sweetened with grape concentrate to meet perceived American tastes for bottlings imported to the U.S.) While not a wine for "connoisseurs," it's fruity and gulpable, well worth examination as a more stylish alternative to the ubiquitous Yellow Tail. The winery's Fettler's Rest wines, in contrast, are stylish, a half-dozen grape varieties from an AUS$15 2003 Gewurztraminer that's fruity, floral and bone-dry to the Fettler's Rest 1999 Jindalee Estate Geelong Shiraz (AUS$19.50), a dark-purple wine loaded with seductive black fruit, a bit leafy but pleasantly so, a wine that breaks the stereotype of Oz Shiraz with balanced, accessible fruit, good balance and smooth, almost silken tannins. Two more new Geelong wineries in stunning facilities with wines to match are Pettavel and Shadowfax, the latter named after Gandalf's horse in Lord of the Rings. These wines are not yet available in the U.S., and that's a shame, as both producers produce delicious wines that respect their Australian heritage while breaking cleanly away from the perceived style. I was particularly delighted with Pettavel 2000 Emigre Geelong Shiraz (AUS$40), which seemed to fit the oversize Oz Shiraz mold with its inky color and big, plummy aromas, but exceeded expectations with a big but remarkably smooth and balanced flavor; and Shadowfax 2001 "One Eye" Heathcote Shiraz, a complex, refined Shiraz that highlights plummy fruit with perfumed white pepper in the aroma; juicy Plums, fragrant pepper and an intriguing note of dark, sweet chocolate on the palate. As I wrap up this two-week trip through a swath of Australia (plus short stops in New Zealand and California's Central Coast), I intend to put my wine tasting notes, food reports and photos online as soon as time permits. I'll let you know and provide links to the information as soon as it's available. Meanwhile, The Wine Advisor remains on a Monday-only production schedule until I get back to the office, but I plan to resume normal publication later this week or, at the latest, next Monday. ___________________________________________________________________ DISCUSS THIS ARTICLE IN OUR ONLINE FORUMS: I have posted this column in our Wine Lovers' Discussion Group under the title, "30 Second Wine Advisor: The other Australia." As always, you are welcome to comment, ask questions and join in an online discussion in this friendly and civil interactive online forum. http://www.myspeakerscorner.com/forum/index.phtml?fn=1&tid=45269&mid=379987 Click the REPLY button on the forum page to post a comment or response. (If your E-mail software broke this long link in half, take care to paste it back into one line before you enter it in your Web browser.) ___________________________________________________________________ INTRODUCING CORPORATE REWARDS FROM THE CALIFORNIA WINE CLUB! Since 1990 The California Wine Club has been providing unique and meaningful gifts for doctor referrals, appreciation gifts for business owners, holiday gifts for families and corporations. There is no better way to get your name in front of your clients than with a monthly delivery of award-wining wine from The California Wine Club. Two bottles per month, or four bottles per quarter? Red only or white only? Whatever their tastes and your budget, The California Wine Club has something to fit. And now, with their Corporate Rewards program you'll receive benefits that last the whole year! For more information call 1-800-777-4443 or email corpexec(a)cawineclub.com. ___________________________________________________________________ SPONSORSHIP OPPORTUNITIES There is no quicker, better or more efficient way to deliver a wine-related message to wine lovers around the world than WineLoversPage.com. Because we're not encumbered by the costs of producing a print publication or television program, our operating costs are relatively low, and this benefits our advertising partners in the form of rates that the traditional media can't deliver. And because we've been around the Web longer and enjoy wider readership than any other online wine publication, it's no surprise that advertising partners who've tried the competition tell us that the results - even from the big names in the wine-magazine world - simply don't compare. If you're in a position to give advertising a try, or if you know someone who might, I'll be happy to provide more information. Just drop me a note at wine(a)wineloverspage.com. ___________________________________________________________________ THIS WEEK ON WINELOVERSPAGE.COM Here are links to some of our recently published articles and features that I hope you'll enjoy: * Oxford Town Wine: Traveling with wine As we all know, air travel isn't as much fun as it used to be. In fact, it can be a huge hassle. That's why John Juergens always travels with his own wine. But getting the wine to your destination in good condition presents a challenge ... The key to successful air travel with wine is, of course, all about how you pack it. Juergens offers wine-travel tips in his column from Mississippi's Oxford Town Wine: http://www.wineloverspage.com/oxford/travel.phtml ___________________________________________________________________ LAST WEEK'S WINE ADVISOR INDEX The Wine Advisor's daily edition is usually distributed on Mondays, Wednesdays and Fridays (and, for those who subscribe, the FoodLetter on Thursdays). While I'm on the road, however, we are publishing only on Mondays. Here's the index to last week's columns: * Postcard from Australia - Judging wine (Sept. 29, 2003) http://www.wineloverspage.com/wineadvisor1/tswa030929.phtml * Complete 30 Second Wine Advisor archive: http://www.wineloverspage.com/wineadvisor1/thelist.shtml * Wine Advisor Foodletter archive: http://www.wineloverspage.com/wineadvisor1/foodlist.phtml ___________________________________________________________________ ADMINISTRIVIA To subscribe or unsubscribe from The 30 Second Wine Advisor, change your E-mail address, switch from weekly to daily distribution, or for any other administrative matters, click to http://www.wineloverspage.com/admin.php?id=20970&cs=7d1109b668af1f87d36d12e… We welcome feedback, suggestions, and ideas for future columns. We do not use this list for any other purpose and will never give or sell your name or E-mail to anyone. All the wine-tasting reports posted here are consumer-oriented. In order to maintain objectivity and avoid conflicts of interest, I purchase all the wines I rate at my own expense in retail stores and accept no samples, gifts or other gratuities from the wine industry. Monday, October 6, 2003 Copyright 2003 by Robin Garr. All rights reserved. ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 7 months

[wine] Haskell's still hasn't learned to put a cork in false advertising

by Betsy.Kremser＠co.anoka.mn.us

21 years, 7 months

[wine] [jellings@me.umn.edu: Spanish at Auriga]

by Jim L. Ellingson

Mostly an update... ----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> ----- X-MessageWall-Score: 0 (smtp-relay.enet.umn.edu) Date: Mon, 12 Apr 2004 19:07:15 -0500 From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: wine(a)thebarn.com Subject: [wine] Spanish at Auriga User-Agent: Mutt/1.5.4i X-Spam-Checker-Version: SpamAssassin 3.0.0-r9809 (2004-03-29) on lips.borg.umn.edu X-Spam-Level: X-Spam-Status: No, score=-4.3 required=5.0 tests=AWL,BAYES_00,HOT_NASTY, LINES_OF_YELLING,LINES_OF_YELLING_2,LINES_OF_YELLING_3,RISK_FREE autolearn=no version=3.0.0-r9809 X-archive-position: 31 X-ecartis-version: Ecartis v1.0.0 Errors-to: wine-bounce(a)thebarn.com X-original-sender: jellings(a)me.umn.edu Precedence: bulk X-list: wine Greetings, I Nonni was wonderful. Thanks to Mark and Frank for having us. Joe did some good leg work for us. Fhima was willing to cut their normal corkage in half ($15 to $7.50). That's reasonable in general, but doesn't work well for the group. Kincaids does not charge corkage, but is booked up until 4/29. This week, we're doing Spanish at Auriga. 19th and Hennepin 6:30 tonight. Bob Betsy Lori Jim/Louise Nicolai Ruth-less Bill S Annette S Cheers, Jim ----- Forwarded message from The 30 Second Wine Advisor <wine(a)wineloverspage.com> ----- THE 30 SECOND WINE ADVISOR, Monday, April 12, 2004 ___________________________________________________________________ TODAY'S SPONSORS: * California Wine Club http://www.cawineclub.com?Partner_ID=winelovers * Brentwood Wine Co. http://www.brentwoodwine.com ___________________________________________________________________ IN THIS ISSUE * AUSTRIA REVISITED Returning to the land of Alps, great food and intriguing wine. * SEPP MOSER 2001 NEUSIEDLERSEE BLAUER ZWEIGELT RESERVE Fresh and fruity, plus a mouth-watering snap. * SEPP MOSER 2002 WOLFSGRABEN KREMSTAL GRUNER VELTLINER Crisp fruit gains character from stony minerality. * CALIFORNIA WINE CLUB Collector or connoisseur? Try the Club's Signature Series! * BRENTWOOD WINE CO. It's spring cleaning season. Don't forget your wine cellar! * WORDS ABOUT PORT Fladgate tasting report, and a new Port E- letter. * THIS WEEK ON WINELOVERSPAGE.COM Classifying wine lovers. * LAST WEEK'S WINE ADVISOR INDEX Links to recent articles in the Wine Advisor archives. * ADMINISTRIVIA Change E-mail address, frequency, format or unsubscribe. ___________________________________________________________________ AUSTRIA REVISITED When most of us in the rest of the world hear Austria mentioned, we think of pleasant associations: Strauss waltzes, "The Sound of Music," snow-capped Alps and the Blue Danube, luscious pastries and dollops of rich whipped cream ... and, for many Americans, German- speaking immigrant ancestors. What's not to like? But even committed wine enthusiasts tend to think of Austria for other glories than its wine. A bit of history here: Although its wine history goes back to the ancient Celts more than 2,500 years ago, Austria's modern wine story is sadly shaped by a wine-adulteration scandal that hit world headlines in the 1980s, when it was revealed that some of the country's bulk wine producers, making cheap sweet wine for sale on the German market, were using diethylene glycol - better known for its use as antifreeze - as an artificial sweetener. No injuries were reported (this particular antifreeze, though illegal, was non- poisonous), but in spite of quick criminal prosecutions, the international sales of Austrian wines plummeted, and many producers went bankrupt. Under both legal and economic pressure, the Austrian industry quickly reinvented itself, adopting strict new regulations and a fierce commitment to quality. But the memory of the marketplace is enduring, and to this day Austrian wine remains a relatively minor niche in the world market. It deserves better. Modern Austrian wines are consistently impressive, in a style very different from the familiar products of their cousins across the border in Germany. Although you'll find a few luscious dessert wines, most Austrian wines are bone-dry and crisp, with a consistent "minerality" that adds complexity and flavor interest to both the reds and the whites. I got a good and impressive exposure to Austrian wine during a visit to Vienna and several of the country's wine regions in 1998, and I'm looking forward to a return visit as I guide a group tour there this coming September. More about that below. But first, let's have a quick refresher on a few of the basic points of Austrian wine regions and grapes. THE MAP Adjoining Germany, Switzerland, Northern Italy, Slovenia, the Czech Republic, Slovakia and Hungary, Austria is a smallish but mountainous country, with craggy Alps rising in much of its western and southern portions, while its wine-producing regions cluster in the warm and fertile Danube Valley around Vienna on the country's eastern end. The regions best-known internationally are those along the Danube - Kamptal, Kremstal and, in particular, the Wachau - but there's much more variety and diversity in wine regions such as Steiermark in the southeastern Alps and Neusiedlersee in the country's scenic eastern lake region. To view a map and charts about Austria and its wine regions, you can download the Adobe Acrobat (PDF) file at http://www.winesfromaustria.com/edownload/docu2003chap1.pdf In contrast with Germany's most sought-after wine regions, the Rhine and Mosel valleys, Austria's vineyards enjoy a relatively benign climate that fosters full ripeness and powerful, intense wines. Those who insist on finding comparisons among disparate regions might better liken it to Alsace than Germany. But why compare? It's Austrian, and that's good. Following disastrous floods in 2002, Austria basked with the rest of Europe in the torrid summer of 2003, and early reports suggest that the wines of the vintage will be exceptional. THE GRAPES While Riesling, Chardonnay and the Pinot grapes will be familiar to visitors, many of Austria's leading grape varieties are indigenous, and not all are well-known. The white grape Gruner Veltliner ("Green-er Felt-leen-er"), however, is developing an international reputation and a virtual "cult" following in its own right, and sommeliers in particular hail it for its food-friendliness. Austrian reds are only just starting to break out, but persuasive examples of Blaufrankisch (more famliarly named Lemberger) and today's featured Blauer Zweigelt ("Blow-er Tsvy-gelt") offer evidence that Austria's climate is well suited for the production of powerful, complex red wines. MORE AUSTRIAN INFO ONLINE For extensive information about Austria and its wines, available in German, French, Chinese and English, see the Austrian Wine Marketing Board's Website. For the English pages, click http://www.winesfromaustria.com/ ___________________________________________________________________ JOIN US FOR AN AUSTRIAN WINE TOUR THIS AUTUMN I'm delighted to partner with the respected California-based touring company Food and Wine Trails for a seven-day "Austrian Wine Experience" tour this coming Sept. 25-Oct. 1. We'll visit wineries in three of Austria's top wine-producing regions - Wachau, Kamptal and Burgenland - as well as taking in the rich world of art and culture (and food and wine, of course!) in Vienna. For a quick summary and details, visit http://www.foodandwinetrails.com/html/wines_of_austria.html ___________________________________________________________________ SPEAKING OF WINE TOURS: YOU CAN STILL JOIN US IN BURGUNDY IN MAY The day is growing late, but we can still accommodate one more couple, or possibly two, on my May 24-30 tour of Burgundy and Champagne with French Wine Explorers, an exceptional introduction to the vinous and gastronomic world of Burgundy (plus a bonus side trip to Champagne). We'll enjoy VIP-style visits at several top producers plus four-star lodging and meals at some of Burgundy's top restaurants including the classic Lameloise. Details at French Wine Explorers, http://www.wine-tours-france.com/BurgundyWineTours.htm ___________________________________________________________________ TALK ABOUT WINE ONLINE Fond of Austrian wine? Or is it entirely new to you? Whether you want to teach or learn, you're always welcome to join in the conversations about wine in our interactive Wine Lovers' Discussion Group, where you'll find a round-table online discussion on today's topic here: http://www.myspeakerscorner.com/forum/index.phtml?fn=1&tid=49993&mid=423075 If you prefer to comment privately, feel free to send me E-mail at wine(a)wineloverspage.com. I'll respond personally to the extent that time and volume permit. ___________________________________________________________________ Sepp Moser is a respected producer with a long history in Austria; his father, Lenz Moser, has been making wine since the 1950s, and the family winery history goes back to 1848. Today's featured wines from Sepp Moser - a beautifully structured, minerally Gruner Veltliner from Kremstal and a fruity, snappy Blauer Zweigelt from Neusiedlersee - represent the family's two primary properties. SEPP MOSER 2001 NEUSIEDLERSEE BLAUER ZWEIGELT RESERVE Clear garnet in the glass, this unfamiliar variety introduces itself with a forward, fresh and fruity aroma that blends red fruit with a pleasant scent of very ripe Winesap apples. Mouth-watering acidity, a hallmark of good Austrian wines, frames ripe but bone- dry red-cherry fruit on the palate, with a spicy hint of fragrant white pepper to add pleasing complexity. Snappy acidity makes it an exceptionally fine food wine, while its ripe fruit flavor and interesting complexity give it the tools to stand alone as an aperitif. U.S. importer: California Wine Club International Selections, imported by Victoire Imports Co., San Leandro, Calif. (April 11, 2004) FOOD MATCH: Acidity and fruit make it a versatile food wine, and it's not so robust as to overpower lighter fare. It made a very fine match with an Austrian classic, Wiener Schnitzel with fresh lemon. VALUE: Competitive in the ultra-premium category. WHEN TO DRINK: The conventional wisdom suggests drinking up Blauer Zweigelt while it's young and fresh, but this one certainly isn't going to fade over the next few years. WEB LINK: The winery Website is available in German and English. The English-language pages start here: http://www.sepp-moser.at/starte.html FIND THIS WINE ONLINE: Today's featured wines are available as a package from The California Wine Club, by phone at 1-800-777-4443 or on the Web at http://www.cawineclub.com?Partner_ID=winelovers You'll also find international "where to buy it" information on the winery Website (link above), or locate vendors and compare prices at Wine-Searcher.com, http://www.wine-searcher.com/find/Sepp+Moser/-/-/USD/A?referring_site=WLP ___________________________________________________________________ SEPP MOSER 2002 WOLFSGRABEN KREMSTAL GRUNER VELTLINER This clear, light straw-color wine shows a greenish hue in the glass. Pleasantly musky honeydew-melon aromas add overtones of citrus fruit; these appetizing aromas carry over on the palate, adding a distinct "stony," "chalky" minerality that is the trademark of quality Gruner Veltliner ("GV" for short). Crisp pineappley white fruit and a soprano high note of acidity hang on in a very long, clean finish. U.S. importer: California Wine Club International Selections, imported by Victoire Imports Co., San Leandro, Calif. (April 10, 2004) FOOD MATCH: GV is a remarkable food wine, right up there with Riesling in its versatility. It makes an amiable companion with poultry, pork, seafood and even spicy Asian fare. I matched it against the simple, warming background of a rich potato, celeriac and leek soup. VALUE: Increasing popularity is starting to boost the price of quality GV, but this one would be an excellent buy in the $15 range and still fair in the $20s. WHEN TO DRINK: Although this one is ready to drink, top GVs will keep well under good cellar conditions; I've found 30-year-old Gruner Veltliners holding up remarkably well in Austrian cellars. WEB LINK AND WHERE TO BUY IT: See links above. ___________________________________________________________________ CALIFORNIA WINE CLUB: COLLECTOR OR CONNOISSEUR? If you're a collector or a connoisseur, then The California Wine Club's Signature Series is for you! With the Signature Series, the search is unique. Club owners, Bruce & Pam Boring seek only the rarest, most decorated, most coveted wines from California's best boutique wineries. Some are library wines, held in reserve deep in the cellar ... others are covered in gold and silver medals, with only a few cases remaining. The Signature Series is not for everyone and due to the limited availability of wine, club membership is limited to just 800 members. Each shipment includes two bottles of rare, hand-selected wine as well as detailed tasting notes and winemaker comments. Monthly shipments vary in price, averaging $125. For more information or to join the Signature Series call 1-800-777-4443 or visit http://www.cawineclub.com?Partner_ID=winelovers ___________________________________________________________________ BRENTWOOD WINE CO. It's spring cleaning season. Don't forget your wine cellar! Savvy wine enthusiasts know that the time of year when we clean up, fix up and paint up is also a great time to review our wine collection and consider moving things around, clearing out old bottles that no longer intrigue us and making room for something new. Perhaps you over-bought what seemed like a good deal at the time ... or your tastes have changed ... or maybe you just see an opportunity to realize an investment gain on something you bought a decade ago. Whatever your reasons for taking wine to auction, Brentwood is the place for you. Here's why: * Brentwood pays sooner! With consignment auction houses, you'll wait months for your money. Brentwood pays in three to five days. * Brentwood pays more! You can count on average auction net or above for your wines. * Brentwood buys your wine outright! There's no risk of a bad auction result or unsold lots. * Free appraisals! Send your list to appraisal(a)brentwoodwine.com or fax it to 1-503-638-6737. Of course selling is only half the game. If you're buying collectibles, Brentwood is your year-round source for centerpiece wines for entertaining. Enjoy the fun and excitement of buying wine at auction ... at Brentwood Wine Co., http://www.brentwoodwine.com PS: Thinking about restocking your home glassware? Make Brentwood your source for Riedel crystal: They have the entire line ready for immediate shipment! ___________________________________________________________________ WORDS ABOUT PORT Kobrand Corp., a major importer, recently sponsored a series of Port tastings around the U.S., and Port expert Roy "Portolover" Hersh couldn't resist the opportunity to fly down when the tour came to Los Angeles. We're all the beneficiaries, as Hersh files this comprehensive report on a fine assortment of Ports from The Fladgate Partnership, (Taylor, Fonseca, Croft and Delaforce), along with comments on the 2001 Port growing conditions and tasting notes on a remarkable series of Ports old and new. You'll find his full report online at http://www.wineloverspage.com/port/fladgate.phtml Hersh is launching an E-letter about Port. If you would like to be included on his E-mail list, you're invited to send him E-mail at PortoLover(a)aol.com, including your first and last name and the city, state and country in which you reside. Knowing him to be both passionate and deeply knowledgeable about Port, I'm confident that this will be a don't-miss publication for anyone who enjoys this great wine. Highly recommended. ___________________________________________________________________ THIS WEEK ON WINELOVERSPAGE.COM Here are links to some of our recently published articles that I think you'll enjoy: * RANDY'S WORLD OF WINE: The compelling call of Walla Walla What's up with Walla Walla, and why is everybody going there? Well, not quite everybody; but everybody certainly ought to. Washington State's Walla Walla Valley is now making some earth-shattering wines, belying the region's non-reputation just 10 or 15 years ago. Randy Caparoso is back from a trip to Eastern Washington's rising wine region, and he brings us this report, complete with a wine rack full of Walla Walla tasting notes. http://www.wineloverspage.com/randysworld/walla.phtml * DAVE MCINTYRE'S WINELINE: Fighting the Palate Doldrums Dave McIntyre tells us that he's going through one of those phases when his brain and palate seem to be on autopilot. Food is fuel. Wine is medicine. Everything tastes the same. Heck, he's even trying to write verse! Seeking to rejuvenate his palate, he ruminates about wine in WineLine No. 41. http://www.wineloverspage.com/mcintyre/wineline41.phtml * WINE LOVERS' DISCUSSION GROUP: "Painful measures" in Bordeaux? Bordeaux wine producers are starting to "think the unthinkable," according to recent news reports, as they try to halt an ongoing plunge in sales of one of the world's most prestigious wines. Suggestions range from tearing out vineyards to taking stern measures to improving the quality of the product, particularly the low-cost bottlings sold as generic "Bordeaux" and "Bordeaux Superieur." Participants in our Wine Lovers' Discussion Group are commenting on these issues, and you're welcome to read the posts and join in. http://www.myspeakerscorner.com/forum/index.phtml?fn=1&tid=49973&mid=422890 ___________________________________________________________________ LAST WEEK'S WINE ADVISOR INDEX The Wine Advisor's daily edition is usually distributed on Mondays, Wednesdays and Fridays (and, for those who subscribe, the FoodLetter on Thursdays). Here's the index to last week's columns: * Little Penguins, Yellow Tails and youth (April 9, 2004) http://www.wineloverspage.com/wineadvisor1/tswa040409.phtml * More Southern Italians (April 7, 2004) http://www.wineloverspage.com/wineadvisor1/tswa040407.phtml * Do wine lovers improve with age? (April 5, 2004) http://www.wineloverspage.com/wineadvisor1/tswa040405.phtml * Complete 30 Second Wine Advisor archive: http://www.wineloverspage.com/wineadvisor1/thelist.shtml * Wine Advisor FoodLetter: Salade Rouge et Verte (April 8, 2004) http://www.wineloverspage.com/wineadvisor1/tsfl040408.phtml * Wine Advisor Foodletter archive: http://www.wineloverspage.com/wineadvisor1/foodlist.phtml ___________________________________________________________________ SUBSCRIBE: * 30 Second Wine Advisor, daily or weekly (free) http://www.wineloverspage.com/wineadvisor/index.shtml * Wine Advisor FoodLetter, Thursdays (free) http://www.wineloverspage.com/wineadvisor/foodletter.shtml * Wine Advisor Premium Edition, alternate Tuesdays ($24/year) http://www.wineloverspage.com/wineadvisor/premium.phtml ARCHIVES: For all past editions: http://www.wineloverspage.com/wineadvisor1/thelist.shtml CONTACT US E-mail: wine(a)wineloverspage.com SPONSORSHIP OPPORTUNITIES: For information, E-mail wine(a)wineloverspage.com ___________________________________________________________________ ADMINISTRIVIA To subscribe or unsubscribe from The 30 Second Wine Advisor, change your E-mail address, switch from weekly to daily distribution, or for any other administrative matters, click to http://www.wineloverspage.com/admin.php?id=20970&cs=7d1109b668af1f87d36d12e… We welcome feedback, suggestions, and ideas for future columns. We do not use this list for any other purpose and will never give or sell your name or E-mail to anyone. All the wine-tasting reports posted here are consumer-oriented. In order to maintain objectivity and avoid conflicts of interest, I purchase all the wines I rate at my own expense in retail stores and accept no samples, gifts or other gratuities from the wine industry. Monday, April 12, 2004 Copyright 2004 by Robin Garr. All rights reserved. ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 7 months

[wine] NYTimes.com Article: California Gets In on the Pinot Noir Game

by jellings＠me.umn.edu

The article below from NYTimes.com has been sent to you by jellings(a)me.umn.edu. /--------- E-mail Sponsored by Fox Searchlight ------------\ THE CLEARING - IN THEATERS JULY 2 - WATCH THE TRAILER NOW An official selection of the 2004 Sundance Film Festival, THE CLEARING stars ROBERT REDFORD and HELEN MIRREN as Wayne and Eileen Hayes - a husband and wife living the American Dream. Together they've raised two children and struggled to build a successful business from the ground up. But there have been sacrifices along the way. When Wayne is kidnapped by an ordinary man, Arnold Mack (WILLEM DAFOE), and held for ransom in a remote forest, the couple's world is turned inside out. Watch the trailer at: http://www.foxsearchlight.com/theclearing/index_nyt.html \----------------------------------------------------------/ California Gets In on the Pinot Noir Game April 14, 2004 By ERIC ASIMOV IN the last decade, pinot noir has been a real California success story. Pinot, the great red grape of Burgundy, was long considered too exacting - fickle is the clich� - to produce good wine in California. The climate was too warm, the soil too rich, the grape clones incorrect, the rootstocks improper, you name it. But once you have the taste of good pinot noir in your mouth, you thirst for more, and California winemakers persevered until they began to get it right. Through the 1990's, the map of pinot-noir-growing areas in California came into focus. These areas were typically cooled by coastal breezes, fogs or elevation, but warmed up enough in the daytime and into the fall for the grapes to ripen properly. Prime pinot territory has come to include the Arroyo Grande in San Luis Obispo County, the hilly areas in the Monterey Bay area, the Carneros region, the Russian River Valley, the Anderson Valley and, most recently, the Sonoma Coast and the Santa Rita Hills in Santa Barbara County. But even as the California wine industry congratulated itself on taming the pinot noir grape, critics sniped that the wine didn't taste like Burgundy. It was too heavy and too sweet, they said, making up with power, fruitiness and alcohol what it lacked in subtlety, earthiness and finesse. California partisans responded that their pinot noir has its own character and personality, and that those who insist on comparing it to Burgundy miss the point. After all, they said, even Burgundy doesn't often meet the Burgundy ideal. While both sides are correct, the California partisans can't help sounding defensive. Burgundy has always been the standard that California winemakers have striven to meet. Once in a while, they even get there. The single-vineyard wines of Calera are positively Burgundian in their intensity and elegance. But more often, even the best California pinots have been something else. To get a better idea of what that is, the Dining section wine panel tasted 25 of California's most celebrated pinot noirs from the excellent 2001 vintage. My colleagues Amanda Hesser and Florence Fabricant, our guest, Beth von Benz, the wine director at Judson Grill in Manhattan, and I were expecting the sweet fruit bombs so typical of California pinot. Instead, we were surprised by their balance and character. The wines we liked best weren't blockbusters; they were nuanced and interesting, combining vibrant fruit with an unexpected earthy character. In short, they were pointing to Burgundy. Bound by what we could purchase retail, we were not able to include some of the most hotly pursued California pinots, like Kistler and DuMol, which are hard to come by. Some wineries, like Marcassin and Calera, have not yet released their 2001's. One bottle I was eager to taste, a Rozak Ranch from Brewer-Clifton in Santa Barbara County, was corked and undrinkable. Nonetheless, we were able to try a good enough cross-section of California's top pinots to give us cause for optimism. Our No. 1 wine, for instance, the Littorai Thieriot Vineyard from the Sonoma Coast, seemed to combine the best of both worlds, mixing plush California fruitiness with Burgundy's more elegant texture. Littorai's winemaker, Ted Lemon, trained in Burgundy. Like many California pinot producers he gets grapes from a variety of vineyards, bottling them separately in an effort to display each vineyard's distinctive features - just as in Burgundy. Littorai's Hirsch Vineyard bottling was bigger and oakier, yet attractive. Like Littorai, Flowers, situated in a beautiful valley on the Sonoma coast, makes single-vineyard wines, but it also produces blends from several vineyards. Our No. 2 bottle, a wine of surprising subtlety, included grapes from 10 different vineyards. Our third-ranked bottle, the Anderson Valley Hein Vineyard bottling from Copain, also made a virtue of lightness, offering beautiful fruit, floral and earthy flavors that did not overwhelm with sweetness. Not that we ignored all the California-style pinots. The Rosemary's Vineyard from Talley in the Arroyo Grande Valley was thick and rich yet balanced, while the Peters Vineyard bottle from Papapietro Perry, a winery new to me, was fat and saturated with fruit. Yet it was structured enough to lead us to believe the wine would become focused with time. Some well-known names in California pinot noir didn't make the cut. We found the Hirsch Vineyard bottling from Williams Selyem to be surprisingly washed out, while a Hyde Vineyard from Paul Hobbs was light and forgettable. These two were, by the way, the most expensive bottles in the tasting, at $105 and $110 respectively. One relative newcomer that made the list was Failla, a winery worth looking for in the future. Ehren Jordan, who owns Failla with his wife, Anne-Marie Failla, is the winemaker for Turley Wine Cellars and makes pinots that are surprisingly Old World in scale. California pinot doesn't age the way a top Burgundy does. Its fruitiness rarely evolves into the trufflelike, funky, leathery flavors that you sometimes find in aged Burgundy. Yet it would be interesting to taste a bottle of the Rochioli every few years. Now it is dense and closed, but over time, it seemed to us, a story in pinot noir would unfold. Pinot noir is by reputation the most food-friendly of red grapes. It is the classic restaurant choice if you are looking for one bottle to bridge fish and meat dishes. Paradoxically, the thick, sweet California pinots can be difficult food matches, overwhelming salmon and pork, for example. But most of these pinots? I'd drink them with just about anything. Tasting Report: Earthy and Fruity Personalities That Stand on Their Own BEST VALUE Littorai Sonoma Coast Thieriot Vineyard $48 *** 1/2 Vibrant California-style ripe fruit combined with a leaner Burgundy texture; balanced and harmonious with persistent, complex flavors. Flowers Sonoma Coast $40 *** Subtle, elegant and earthy, with chewy tannins, a rasp of acidity, a dose of chocolate and good mineral and fruit flavors. Copain Anderson Valley Hein Vineyard $51 *** Alluring aromas of tart cherries, strawberries and earth; medium-bodied with persistent flavors. Easy to enjoy now. Talley Vineyards Arroyo Grande Valley Rosemary's Vineyard $70 ** 1/2 Classic thick California texture, with plenty of spicy, dark fruit and herbal flavors. Balanced and persistent. Rochioli Russian River Valley $50 ** 1/2 Dense and closed, yet potential is evident; earthy, slightly dusty aromas with flavors of tart cherry and sassafras. Littorai Sonoma Coast Hirsch Vineyard $58 ** 1/2 Aromas of fruit and smoke, along with a chocolate component from oak barrels; fruitiness and complexity begin to emerge with exposure to air. Gary Farrell Russian River Valley Rochioli/Allen Vineyards $63 ** 1/2 Clear and balanced with medium body; flavors of ripe fruit and earth. Straightforward and pleasing. Failla Russian River Valley Keefer Ranch $40 ** Juicy, with plenty of fruit and floral flavors but not a lot of complexity. Papapietro Perry Sonoma Coast Peters Vineyard $55 ** Very Californian, with plump texture and luscious fruit. Will evolve. Robert Mondavi Napa Valley Reserve $50 ** Powerful aromas of cherry and vanilla; full of life but not subtle. http://www.nytimes.com/2004/04/14/dining/14WINE.html?ex=1082966960&ei=1&en=… --------------------------------- Get Home Delivery of The New York Times Newspaper. Imagine reading The New York Times any time & anywhere you like! Leisurely catch up on events & expand your horizons. Enjoy now for 50% off Home Delivery! Click here: http://homedelivery.nytimes.com/HDS/SubscriptionT1.do?mode=SubscriptionT1&E… HOW TO ADVERTISE --------------------------------- For information on advertising in e-mail newsletters or other creative advertising opportunities with The New York Times on the Web, please contact onlinesales(a)nytimes.com or visit our online media kit at http://www.nytimes.com/adinfo For general information about NYTimes.com, write to help(a)nytimes.com. Copyright 2004 The New York Times Company

21 years, 7 months

[wine] Spanish at Auriga

by Jim L. Ellingson

Greetings, I Nonni was wonderful. Thanks to Mark and Frank for having us. Joe did some good leg work for us. Fhima was willing to cut their normal corkage in half ($15 to $7.50). That's reasonable in general, but doesn't work well for the group. Kincaids does not charge corkage, but is booked up until 4/29. This week, we're doing Spanish at Auriga. 19th and Hennepin Bob Betsy Lori Jim Nicolai Cheers, Jim ----- Forwarded message from The 30 Second Wine Advisor <wine(a)wineloverspage.com> ----- THE 30 SECOND WINE ADVISOR, Monday, April 12, 2004 ___________________________________________________________________ TODAY'S SPONSORS: * California Wine Club http://www.cawineclub.com?Partner_ID=winelovers * Brentwood Wine Co. http://www.brentwoodwine.com ___________________________________________________________________ IN THIS ISSUE * AUSTRIA REVISITED Returning to the land of Alps, great food and intriguing wine. * SEPP MOSER 2001 NEUSIEDLERSEE BLAUER ZWEIGELT RESERVE Fresh and fruity, plus a mouth-watering snap. * SEPP MOSER 2002 WOLFSGRABEN KREMSTAL GRUNER VELTLINER Crisp fruit gains character from stony minerality. * CALIFORNIA WINE CLUB Collector or connoisseur? Try the Club's Signature Series! * BRENTWOOD WINE CO. It's spring cleaning season. Don't forget your wine cellar! * WORDS ABOUT PORT Fladgate tasting report, and a new Port E- letter. * THIS WEEK ON WINELOVERSPAGE.COM Classifying wine lovers. * LAST WEEK'S WINE ADVISOR INDEX Links to recent articles in the Wine Advisor archives. * ADMINISTRIVIA Change E-mail address, frequency, format or unsubscribe. ___________________________________________________________________ AUSTRIA REVISITED When most of us in the rest of the world hear Austria mentioned, we think of pleasant associations: Strauss waltzes, "The Sound of Music," snow-capped Alps and the Blue Danube, luscious pastries and dollops of rich whipped cream ... and, for many Americans, German- speaking immigrant ancestors. What's not to like? But even committed wine enthusiasts tend to think of Austria for other glories than its wine. A bit of history here: Although its wine history goes back to the ancient Celts more than 2,500 years ago, Austria's modern wine story is sadly shaped by a wine-adulteration scandal that hit world headlines in the 1980s, when it was revealed that some of the country's bulk wine producers, making cheap sweet wine for sale on the German market, were using diethylene glycol - better known for its use as antifreeze - as an artificial sweetener. No injuries were reported (this particular antifreeze, though illegal, was non- poisonous), but in spite of quick criminal prosecutions, the international sales of Austrian wines plummeted, and many producers went bankrupt. Under both legal and economic pressure, the Austrian industry quickly reinvented itself, adopting strict new regulations and a fierce commitment to quality. But the memory of the marketplace is enduring, and to this day Austrian wine remains a relatively minor niche in the world market. It deserves better. Modern Austrian wines are consistently impressive, in a style very different from the familiar products of their cousins across the border in Germany. Although you'll find a few luscious dessert wines, most Austrian wines are bone-dry and crisp, with a consistent "minerality" that adds complexity and flavor interest to both the reds and the whites. I got a good and impressive exposure to Austrian wine during a visit to Vienna and several of the country's wine regions in 1998, and I'm looking forward to a return visit as I guide a group tour there this coming September. More about that below. But first, let's have a quick refresher on a few of the basic points of Austrian wine regions and grapes. THE MAP Adjoining Germany, Switzerland, Northern Italy, Slovenia, the Czech Republic, Slovakia and Hungary, Austria is a smallish but mountainous country, with craggy Alps rising in much of its western and southern portions, while its wine-producing regions cluster in the warm and fertile Danube Valley around Vienna on the country's eastern end. The regions best-known internationally are those along the Danube - Kamptal, Kremstal and, in particular, the Wachau - but there's much more variety and diversity in wine regions such as Steiermark in the southeastern Alps and Neusiedlersee in the country's scenic eastern lake region. To view a map and charts about Austria and its wine regions, you can download the Adobe Acrobat (PDF) file at http://www.winesfromaustria.com/edownload/docu2003chap1.pdf In contrast with Germany's most sought-after wine regions, the Rhine and Mosel valleys, Austria's vineyards enjoy a relatively benign climate that fosters full ripeness and powerful, intense wines. Those who insist on finding comparisons among disparate regions might better liken it to Alsace than Germany. But why compare? It's Austrian, and that's good. Following disastrous floods in 2002, Austria basked with the rest of Europe in the torrid summer of 2003, and early reports suggest that the wines of the vintage will be exceptional. THE GRAPES While Riesling, Chardonnay and the Pinot grapes will be familiar to visitors, many of Austria's leading grape varieties are indigenous, and not all are well-known. The white grape Gruner Veltliner ("Green-er Felt-leen-er"), however, is developing an international reputation and a virtual "cult" following in its own right, and sommeliers in particular hail it for its food-friendliness. Austrian reds are only just starting to break out, but persuasive examples of Blaufrankisch (more famliarly named Lemberger) and today's featured Blauer Zweigelt ("Blow-er Tsvy-gelt") offer evidence that Austria's climate is well suited for the production of powerful, complex red wines. MORE AUSTRIAN INFO ONLINE For extensive information about Austria and its wines, available in German, French, Chinese and English, see the Austrian Wine Marketing Board's Website. For the English pages, click http://www.winesfromaustria.com/ ___________________________________________________________________ JOIN US FOR AN AUSTRIAN WINE TOUR THIS AUTUMN I'm delighted to partner with the respected California-based touring company Food and Wine Trails for a seven-day "Austrian Wine Experience" tour this coming Sept. 25-Oct. 1. We'll visit wineries in three of Austria's top wine-producing regions - Wachau, Kamptal and Burgenland - as well as taking in the rich world of art and culture (and food and wine, of course!) in Vienna. For a quick summary and details, visit http://www.foodandwinetrails.com/html/wines_of_austria.html ___________________________________________________________________ SPEAKING OF WINE TOURS: YOU CAN STILL JOIN US IN BURGUNDY IN MAY The day is growing late, but we can still accommodate one more couple, or possibly two, on my May 24-30 tour of Burgundy and Champagne with French Wine Explorers, an exceptional introduction to the vinous and gastronomic world of Burgundy (plus a bonus side trip to Champagne). We'll enjoy VIP-style visits at several top producers plus four-star lodging and meals at some of Burgundy's top restaurants including the classic Lameloise. Details at French Wine Explorers, http://www.wine-tours-france.com/BurgundyWineTours.htm ___________________________________________________________________ TALK ABOUT WINE ONLINE Fond of Austrian wine? Or is it entirely new to you? Whether you want to teach or learn, you're always welcome to join in the conversations about wine in our interactive Wine Lovers' Discussion Group, where you'll find a round-table online discussion on today's topic here: http://www.myspeakerscorner.com/forum/index.phtml?fn=1&tid=49993&mid=423075 If you prefer to comment privately, feel free to send me E-mail at wine(a)wineloverspage.com. I'll respond personally to the extent that time and volume permit. ___________________________________________________________________ Sepp Moser is a respected producer with a long history in Austria; his father, Lenz Moser, has been making wine since the 1950s, and the family winery history goes back to 1848. Today's featured wines from Sepp Moser - a beautifully structured, minerally Gruner Veltliner from Kremstal and a fruity, snappy Blauer Zweigelt from Neusiedlersee - represent the family's two primary properties. SEPP MOSER 2001 NEUSIEDLERSEE BLAUER ZWEIGELT RESERVE Clear garnet in the glass, this unfamiliar variety introduces itself with a forward, fresh and fruity aroma that blends red fruit with a pleasant scent of very ripe Winesap apples. Mouth-watering acidity, a hallmark of good Austrian wines, frames ripe but bone- dry red-cherry fruit on the palate, with a spicy hint of fragrant white pepper to add pleasing complexity. Snappy acidity makes it an exceptionally fine food wine, while its ripe fruit flavor and interesting complexity give it the tools to stand alone as an aperitif. U.S. importer: California Wine Club International Selections, imported by Victoire Imports Co., San Leandro, Calif. (April 11, 2004) FOOD MATCH: Acidity and fruit make it a versatile food wine, and it's not so robust as to overpower lighter fare. It made a very fine match with an Austrian classic, Wiener Schnitzel with fresh lemon. VALUE: Competitive in the ultra-premium category. WHEN TO DRINK: The conventional wisdom suggests drinking up Blauer Zweigelt while it's young and fresh, but this one certainly isn't going to fade over the next few years. WEB LINK: The winery Website is available in German and English. The English-language pages start here: http://www.sepp-moser.at/starte.html FIND THIS WINE ONLINE: Today's featured wines are available as a package from The California Wine Club, by phone at 1-800-777-4443 or on the Web at http://www.cawineclub.com?Partner_ID=winelovers You'll also find international "where to buy it" information on the winery Website (link above), or locate vendors and compare prices at Wine-Searcher.com, http://www.wine-searcher.com/find/Sepp+Moser/-/-/USD/A?referring_site=WLP ___________________________________________________________________ SEPP MOSER 2002 WOLFSGRABEN KREMSTAL GRUNER VELTLINER This clear, light straw-color wine shows a greenish hue in the glass. Pleasantly musky honeydew-melon aromas add overtones of citrus fruit; these appetizing aromas carry over on the palate, adding a distinct "stony," "chalky" minerality that is the trademark of quality Gruner Veltliner ("GV" for short). Crisp pineappley white fruit and a soprano high note of acidity hang on in a very long, clean finish. U.S. importer: California Wine Club International Selections, imported by Victoire Imports Co., San Leandro, Calif. (April 10, 2004) FOOD MATCH: GV is a remarkable food wine, right up there with Riesling in its versatility. It makes an amiable companion with poultry, pork, seafood and even spicy Asian fare. I matched it against the simple, warming background of a rich potato, celeriac and leek soup. VALUE: Increasing popularity is starting to boost the price of quality GV, but this one would be an excellent buy in the $15 range and still fair in the $20s. WHEN TO DRINK: Although this one is ready to drink, top GVs will keep well under good cellar conditions; I've found 30-year-old Gruner Veltliners holding up remarkably well in Austrian cellars. WEB LINK AND WHERE TO BUY IT: See links above. ___________________________________________________________________ CALIFORNIA WINE CLUB: COLLECTOR OR CONNOISSEUR? If you're a collector or a connoisseur, then The California Wine Club's Signature Series is for you! With the Signature Series, the search is unique. Club owners, Bruce & Pam Boring seek only the rarest, most decorated, most coveted wines from California's best boutique wineries. Some are library wines, held in reserve deep in the cellar ... others are covered in gold and silver medals, with only a few cases remaining. The Signature Series is not for everyone and due to the limited availability of wine, club membership is limited to just 800 members. Each shipment includes two bottles of rare, hand-selected wine as well as detailed tasting notes and winemaker comments. Monthly shipments vary in price, averaging $125. For more information or to join the Signature Series call 1-800-777-4443 or visit http://www.cawineclub.com?Partner_ID=winelovers ___________________________________________________________________ BRENTWOOD WINE CO. It's spring cleaning season. Don't forget your wine cellar! Savvy wine enthusiasts know that the time of year when we clean up, fix up and paint up is also a great time to review our wine collection and consider moving things around, clearing out old bottles that no longer intrigue us and making room for something new. Perhaps you over-bought what seemed like a good deal at the time ... or your tastes have changed ... or maybe you just see an opportunity to realize an investment gain on something you bought a decade ago. Whatever your reasons for taking wine to auction, Brentwood is the place for you. Here's why: * Brentwood pays sooner! With consignment auction houses, you'll wait months for your money. Brentwood pays in three to five days. * Brentwood pays more! You can count on average auction net or above for your wines. * Brentwood buys your wine outright! There's no risk of a bad auction result or unsold lots. * Free appraisals! Send your list to appraisal(a)brentwoodwine.com or fax it to 1-503-638-6737. Of course selling is only half the game. If you're buying collectibles, Brentwood is your year-round source for centerpiece wines for entertaining. Enjoy the fun and excitement of buying wine at auction ... at Brentwood Wine Co., http://www.brentwoodwine.com PS: Thinking about restocking your home glassware? Make Brentwood your source for Riedel crystal: They have the entire line ready for immediate shipment! ___________________________________________________________________ WORDS ABOUT PORT Kobrand Corp., a major importer, recently sponsored a series of Port tastings around the U.S., and Port expert Roy "Portolover" Hersh couldn't resist the opportunity to fly down when the tour came to Los Angeles. We're all the beneficiaries, as Hersh files this comprehensive report on a fine assortment of Ports from The Fladgate Partnership, (Taylor, Fonseca, Croft and Delaforce), along with comments on the 2001 Port growing conditions and tasting notes on a remarkable series of Ports old and new. You'll find his full report online at http://www.wineloverspage.com/port/fladgate.phtml Hersh is launching an E-letter about Port. If you would like to be included on his E-mail list, you're invited to send him E-mail at PortoLover(a)aol.com, including your first and last name and the city, state and country in which you reside. Knowing him to be both passionate and deeply knowledgeable about Port, I'm confident that this will be a don't-miss publication for anyone who enjoys this great wine. Highly recommended. ___________________________________________________________________ THIS WEEK ON WINELOVERSPAGE.COM Here are links to some of our recently published articles that I think you'll enjoy: * RANDY'S WORLD OF WINE: The compelling call of Walla Walla What's up with Walla Walla, and why is everybody going there? Well, not quite everybody; but everybody certainly ought to. Washington State's Walla Walla Valley is now making some earth-shattering wines, belying the region's non-reputation just 10 or 15 years ago. Randy Caparoso is back from a trip to Eastern Washington's rising wine region, and he brings us this report, complete with a wine rack full of Walla Walla tasting notes. http://www.wineloverspage.com/randysworld/walla.phtml * DAVE MCINTYRE'S WINELINE: Fighting the Palate Doldrums Dave McIntyre tells us that he's going through one of those phases when his brain and palate seem to be on autopilot. Food is fuel. Wine is medicine. Everything tastes the same. Heck, he's even trying to write verse! Seeking to rejuvenate his palate, he ruminates about wine in WineLine No. 41. http://www.wineloverspage.com/mcintyre/wineline41.phtml * WINE LOVERS' DISCUSSION GROUP: "Painful measures" in Bordeaux? Bordeaux wine producers are starting to "think the unthinkable," according to recent news reports, as they try to halt an ongoing plunge in sales of one of the world's most prestigious wines. Suggestions range from tearing out vineyards to taking stern measures to improving the quality of the product, particularly the low-cost bottlings sold as generic "Bordeaux" and "Bordeaux Superieur." Participants in our Wine Lovers' Discussion Group are commenting on these issues, and you're welcome to read the posts and join in. http://www.myspeakerscorner.com/forum/index.phtml?fn=1&tid=49973&mid=422890 ___________________________________________________________________ LAST WEEK'S WINE ADVISOR INDEX The Wine Advisor's daily edition is usually distributed on Mondays, Wednesdays and Fridays (and, for those who subscribe, the FoodLetter on Thursdays). Here's the index to last week's columns: * Little Penguins, Yellow Tails and youth (April 9, 2004) http://www.wineloverspage.com/wineadvisor1/tswa040409.phtml * More Southern Italians (April 7, 2004) http://www.wineloverspage.com/wineadvisor1/tswa040407.phtml * Do wine lovers improve with age? (April 5, 2004) http://www.wineloverspage.com/wineadvisor1/tswa040405.phtml * Complete 30 Second Wine Advisor archive: http://www.wineloverspage.com/wineadvisor1/thelist.shtml * Wine Advisor FoodLetter: Salade Rouge et Verte (April 8, 2004) http://www.wineloverspage.com/wineadvisor1/tsfl040408.phtml * Wine Advisor Foodletter archive: http://www.wineloverspage.com/wineadvisor1/foodlist.phtml ___________________________________________________________________ SUBSCRIBE: * 30 Second Wine Advisor, daily or weekly (free) http://www.wineloverspage.com/wineadvisor/index.shtml * Wine Advisor FoodLetter, Thursdays (free) http://www.wineloverspage.com/wineadvisor/foodletter.shtml * Wine Advisor Premium Edition, alternate Tuesdays ($24/year) http://www.wineloverspage.com/wineadvisor/premium.phtml ARCHIVES: For all past editions: http://www.wineloverspage.com/wineadvisor1/thelist.shtml CONTACT US E-mail: wine(a)wineloverspage.com SPONSORSHIP OPPORTUNITIES: For information, E-mail wine(a)wineloverspage.com ___________________________________________________________________ ADMINISTRIVIA To subscribe or unsubscribe from The 30 Second Wine Advisor, change your E-mail address, switch from weekly to daily distribution, or for any other administrative matters, click to http://www.wineloverspage.com/admin.php?id=20970&cs=7d1109b668af1f87d36d12e… We welcome feedback, suggestions, and ideas for future columns. We do not use this list for any other purpose and will never give or sell your name or E-mail to anyone. All the wine-tasting reports posted here are consumer-oriented. In order to maintain objectivity and avoid conflicts of interest, I purchase all the wines I rate at my own expense in retail stores and accept no samples, gifts or other gratuities from the wine industry. Monday, April 12, 2004 Copyright 2004 by Robin Garr. All rights reserved. ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 7 months

[wine] Nebiolo at Inonni

by Jim L. Ellingson

List update. Vintage chart. ----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> ----- Date: Tue, 6 Apr 2004 14:18:24 -0500 From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: wine(a)thebarn.com Subject: [wine] Nebiolo at I Nonni ----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> ----- Date: Fri, 2 Apr 2004 16:02:38 -0600 From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: Wine(a)thebarn.com Subject: [wine] Mebiolo at I Nonni Greetings, We're taking Chris up on one of his suggestions. Barolo/Barberesco/Nebiolo at I Nonni this Thursday, 6:30. Our host, Mark, has set the limit at 12 people. I hope he and Frank can join us as well. We're at 12, so let me know if you can't make it, make room for others. Buon Giorno Italia I Nonni Ostera Enoteca Buon Giorno 981 Sibley Hwy (13) 651 905 1081 Lilydale 55118 Warren/Ruth Betsy Jim Dave Turand Bob Chris Larson (late) Joe Cassell Janet Bill Lori Annettte Cheers, Jim 6. If you wanted to make me venture out to try something new, we could revisit Barolo and Barbaresco. I wouldn't mind learning more about Niebolo. I still feel a little uncomfortable buying these. That is to say, without knowing what I should expect from the bottle. Vintage Chart Italy : Piedmont Vintage Score Description Drink Rec 2001 92-96* Firm, well-structured reds with racy character NYR 2000 100 Rich and opulent reds with round tannins and exciting fruit. Perfection in Nebbiolo NYR / Drink or Hold 1999 92 Balanced reds with firm tannins and bright fruit Drink or hold 1998 93 Ripe, fruity and silky. Very harmonious and refined Drink or hold 1997 99 Superripe, opulent, flamboyant wines. A benchmark vintage Hold 1996 98 Textbook Barolo, Barbaresco. Structured, fruity, racy reds Hold 1995 87 Very good quality. Stick to top producers Drink or hold 1994 77 Barbarescos show spice, modest fruit; lack concentration. Some Barolos offer decent fruit and complexity Drink 1993 87 Delicate, delicious and fruity, with supple tannins Drink or hold 1992 76 Diluted; many estates did not bottle Drink 1991 77 Mostly light, some pleasant; a few very good wines Drink 1990 97 Firm, ripe and long-aging Hold 1989 97 Ripe, opulent and supple Hold 1988 90 Firm, focused and generous Drink or hold 1987 83 Light, but with pretty fruit Drink 1986 86 Soft and generous Drink or hold 1985 94 Rich, ripe, concentrated and elegant Drink or hold 1984 80 Light style, spicy and fruity Drink 1983 75 Very light, sometimes thin Drink 1982 90 Powerful, tannic and long-lived Drink or hold 1981 73 Light; mature now Drink 1980 70 Very light; some are thin Drink 1979 86 Supple and flavorful Drink or hold 1978 90 Firm and classically built Drink or hold ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 8 months

[wine] Nebiolo at I Nonni

by Jim L. Ellingson

----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> ----- Date: Fri, 2 Apr 2004 16:02:38 -0600 From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: Wine(a)thebarn.com Subject: [wine] Mebiolo at I Nonni Greetings, We're taking Chris up on one of his suggestions. Barolo/Barberesco/Nebiolo at I Nonni this Thursday, 6:30. Our host, Mark, has set the limit at 12 people. I hope he and Frank can join us as well. We're at 12, so let me know if you can't make it, make room for others. Buon Giorno Italia I Nonni Ostera Enoteca Buon Giorno 981 Sibley Hwy (13) 651 905 1081 Lilydale 55118 Warren/Ruth Betsy Jim/Louise Dave Turand Bob Chris Larson (late) Joe Cassell Janet Bill Lori Cheers, Jim 6. If you wanted to make me venture out to try something new, we could revisit Barolo and Barbaresco. I wouldn't mind learning more about Niebolo. I still feel a little uncomfortable buying these. That is to say, without knowing what I should expect from the bottle. ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 8 months

[wine] Mebiolo at I Nonni

by Jim L. Ellingson

Greetings, We're taking Chris up on one of his suggestions. Barolo/Barberesco/Nebiolo at I Nonni. Buon Giorno Italia I Nonni Ostera Enoteca Buon Giorno 981 Sibley Hwy (13) 651 905 1081 Lilydale 55118 Cheers, Jim 6. If you wanted to make me venture out to try something new, we could revisit Barolo and Barbaresco. I wouldn't mind learning more about Niebolo. I still feel a little uncomfortable buying these. That is to say, without knowing what I should expect from the bottle. ----- Forwarded message from Chris <c2708(a)yahoo.com> ----- From: Chris <c2708(a)yahoo.com> Subject: Re: Wine(a)thebarn.com, address To: "Jim L. Ellingson" <jellings(a)me.umn.edu> In-Reply-To: <20040318151718.GA5610(a)poblano.me.umn.edu> Jim, Actually, I have several ideas. These ideas are largely driven by what I have in my cellar at home. 1. I have a vertical of Chablis that I wouldn't mind tasting and discussing through. 2. I have a horizontal of Chateauneuf-du-Pape, and several variations of that regional horizontal theme. 3. A series of 1997 or older California Cab. (I don't think we've done anything like that in a while.) 4. The bottle of Pinot I had last night helped keep the flame alive. Lately, I had splurged on several $100 plus bottles and had TERRIBLE disappointments. You know I am no novice, but by the bottles you would've thought I had no idea what I was doing. So, Pinot is (like this week) always an option. 5. Cote-Roti and/or Cote-Roti look-a-like Syrahs. I have a few we all might be itnerested in tasting. No crap Syrah/Shiraz though, put a price floor on that one perhaps? 6. If you wanted to make me venture out to try something new, we could revisit Barolo and Barbaresco. I wouldn't mind learning more about Niebolo. I still feel a little uncomfortable buying these. That is to say, without knowing what I should expect from the bottle. 7. Excellent (again mabye a floor) California/Burgundy Chardonnay. (I know what you're thinking...excellent California Chard? Chris...) I believe that I have a few that would be a good and tasty. 8. If we wanted a two fer, we could organize a sparkler party on Sunday morning. I've got a couple that might be fun. What do you think? Chris --- "Jim L. Ellingson" <jellings(a)me.umn.edu> wrote: > Hi Chris, > > Any idea as to what you'd like to to on 4/8/04? > use the web page to change your address. > > (add/subscribe the new one and unsub the old one > to//from the list "wine" ...) > > http://www.thebarn.com/cgi-bin/lsg2.cgi > > Cheers, > Jim > > > On Wed, Mar 17, 2004 at 05:24:40PM -0800, Chris wrote: > > Hey Jim, > > I am coming to Minneapolis on Friday April 2nd, and will be > in > > town until the 11th. So, Thursday April 8th I'll be joining > the > > crew. Can't wait to see all of you again, and join in on > some > > great wine and food. Notice the wine comes first! > > > > Hey, how do I change the email address that this goes out > to? I > > am getting rid of this one, it gets too full of junk mail. > > Just thought I would give a heads up. > > Chris -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * e Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 8 months

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