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by Jim L. Ellingson

FYI/FYE May 20, 2008 Older Brain Really May Be a Wiser Brain By SARA REISTAD-LONG When older people can no longer remember names at a cocktail party, they tend to think that their brainpower is declining. But a growing number of studies suggest that this assumption is often wrong. Instead, the research finds, the aging brain is simply taking in more data and trying to sift through a clutter of information, often to its long-term benefit. The studies are analyzed in a new edition of a neurology book, .Progress in Brain Research.. Some brains do deteriorate with age. Alzheimer.s disease, for example, strikes 13 percent of Americans 65 and older. But for most aging adults, the authors say, much of what occurs is a gradually widening focus of attention that makes it more difficult to latch onto just one fact, like a name or a telephone number. Although that can be frustrating, it is often useful. .It may be that distractibility is not, in fact, a bad thing,. said Shelley H. Carson, a psychology researcher at Harvard whose work was cited in the book. .It may increase the amount of information available to the conscious mind.. For example, in studies where subjects are asked to read passages that are interrupted with unexpected words or phrases, adults 60 and older work much more slowly than college students. Although the students plow through the texts at a consistent speed regardless of what the out-of-place words mean, older people slow down even more when the words are related to the topic at hand. That indicates that they are not just stumbling over the extra information, but are taking it in and processing it. When both groups were later asked questions for which the out-of-place words might be answers, the older adults responded much better than the students. .For the young people, it.s as if the distraction never happened,. said an author of the review, Lynn Hasher, a professor of psychology at the University of Toronto and a senior scientist at the Rotman Research Institute. .But for older adults, because they.ve retained all this extra data, they.re now suddenly the better problem solvers. They can transfer the information they.ve soaked up from one situation to another.. Such tendencies can yield big advantages in the real world, where it is not always clear what information is important, or will become important. A seemingly irrelevant point or suggestion in a memo can take on new meaning if the original plan changes. Or extra details that stole your attention, like others. yawning and fidgeting, may help you assess the speaker.s real impact. .A broad attention span may enable older adults to ultimately know more about a situation and the indirect message of what.s going on than their younger peers,. Dr. Hasher said. .We believe that this characteristic may play a significant role in why we think of older people as wiser.. In a 2003 study at Harvard, Dr. Carson and other researchers tested students. ability to tune out irrelevant information when exposed to a barrage of stimuli. The more creative the students were thought to be, determined by a questionnaire on past achievements, the more trouble they had ignoring the unwanted data. A reduced ability to filter and set priorities, the scientists concluded, could contribute to original thinking. This phenomenon, Dr. Carson said, is often linked to a decreased activity in the prefrontal cortex. Studies have found that people who suffered an injury or disease that lowered activity in that region became more interested in creative pursuits. Jacqui Smith, a professor of psychology and research professor at the Institute for Social Research at the University of Michigan, who was not involved in the current research, said there was a word for what results when the mind is able to assimilate data and put it in its proper place . wisdom. .These findings are all very consistent with the context we.re building for what wisdom is,. she said. .If older people are taking in more information from a situation, and they.re then able to combine it with their comparatively greater store of general knowledge, they.re going to have a nice advantage.. -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * University of Minnesota, mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

17 years, 6 months

[wine] Think Pink 4 Summer, KALLSEN

by Jim L. Ellingson

Apologies to Kallsen studios for my typos. Two L's please. The Chronicle Wine Selections: Dry Imported RoséLynne Char Bennett Friday, May 16, 2008 More stores and restaurants are responding to consumers' growing interest in roséine, which has become the hot quaffer to quell the heat of warm weather. Both imported and domestic roséare becoming increasingly available - a good thing since more consumers are discovering them. Most rosécurrently on retail shelves are imports, accounting for 76.6 percent of U.S. roséales, according to the Nielsen Co. Still, the number of domestic versions, which we will review next week, is also increasing dramatically. Practically every winemaking region produces this enjoyable pink drink. A similar diversity of grapes make these wines, including red Bordeaux and Rhone varieties, Barbera and Tempranillo, as well as more obscure grapes like Gaglioppo and Zweigelt. Rosés made with juice from red and black grapes that has had minimal contact with the dark grape skins, which contribute color and a small amount of tannins to the wine. Last year, the panel tasted 72 imported roséfrom 14 countries, recommending 11. This year's imports numbered 93, of which 17 are recommended below - a pleasant improvement from last year's less promising showing. Relatively few wines were submitted again this year, including last year's 3-star R. Lopez de Heredia Vina Tondonia Crianza Rioja RoséBut the number of new entries this year underscores the diversity of choices available on shelves. The majority of our recommendations are from France, which comprised more than 25 percent of the wines we tasted. The French have been making roséor a while and for the most part doing it well. While the wines ranged from light- to medium-bodied, the panel enjoyed those with good fruit expression, moderate intensity, zippy acidity and great balance. Most had minimal tannins - as roséhould - but several showed a little grip, which adds textural interest. Well-made roséenerally garners a solid 2- to 2.5-star rating, though occasionally a few rise above. All should be enjoyable. Try a few bottles, find your favorite and stock up for the summer. Rating: TWO STARS 2006 Bastianich Venezia Giulia Rosato ($15) Earthy nose with loam and herb roots; high-pitched floral note above cherry, dried blackberry, and spice aromas and flavors. Exotic and lean with mineral bounce and grip on the palate. From winemaker and restaurateur Joseph Bastianich, who founded Italian Wine Merchants and whose mother is culinary expert Lydia Bastianich. This wine is 100 percent Refosco - a lesser-known Northern Italian red grape. (Importer: Dark Star Imports) Rating: TWO STARS 2006 Cantina Terlan Alto Adige Lagrein Rosé$17) Slight musky aromas with citrus and olive. Dense, almost meaty texture; intense dusty blackberry. Medium body, brightness and grip with great expression. From Italy. (Importer: Banville & Jones Wine Merchants) Rating: TWO STARS 2007 Cascina La Ghersa Piage Monferrato Chiaretto Barbera ($15) Slight funk and musk on nose amid tart raspberry and lemon zest, plus earth and mineral notes. Straightforward with bright, acidic backbone. From Italy. (Importer: Epic Wines) Rating: TWO STARS 2007 Chateau Saint Martin de la Garrigue Coteaux du Languedoc Rosé$12) Slight herb and chive blossom notes over strawberry and passion fruit aromas; lean, fresh palate with plum, cherry and mineral nuance. Made with 50 percent Mourvedre, 40 Syrah, 10 Grenache Noir. From France. (Importer: Kermit Lynch Wine Merchant) Rating: TWO STARS 2006 Domaine du Jas D'Esclans Cru Classe Cotes de Provence Rosé$23) More complex, aromatic nose but less intensity on palate; strawberry, orange peel, chopped herb with pink grapefruit peel and grip on finish. Contains 60 percent Cinsault, 30 Grenache, 10 Carignan. From France. (Importer: Organic Vintners) Rating: TWO STARS 2007 Domaine Saint Andre de Figuiere Le Saint Andre Vin de Pays du Var Rosé$10.50) Light salmon color with light, delicate body. Strawberry, plum skin and some mineral with fresh herb and a hint of cotton candy on finish; straightforward with mouthwatering acidity. French, with 25 percent each Cabernet Sauvignon, Syrah, Grenache and Cinsault. (Importer: Dee Vine Wines) Rating: TWO STARS 2006 El Portillo Mendoza Malbec Rosé$11) Meaty, peppery, earthy and soy notes under the sweet-tart currant, strawberry with tart citrus and herbal punch on finish. Spice, zippy acidity and grip in this straightforward Argentine wine. (Importer: San Francisco Wine Exchange; the 2007 vintage is imported by Palm Bay International) Rating: TWO STARS 2006 Fra Guerau Montsant Rosé$15) Floral aromatics, roasted cauliflower, loam and caramel hints with crushed blueberry and peach skin on finish. A stoic, dark-toned effort with plenty of structure. Montsant is within Spain's larger Tarragona region. Made with 50 percent Merlot, 25 Syrah, 25 Garnacha. (Importer: Freixenet) Rating: TWO STARS 2007 La Vieille Ferme Cotes du Ventoux Rosé$10) Meaty nose of bacon, underripe berry and nectarine with some underlying gravel and tannin on the clean fruit finish. Produced from 50 percent Cinsault, 40 Grenache and 10 Syrah by Jean Pierre Perrin - a member of France's Perrin family of Chateau de Beaucastel. (Importer: Vineyard Brands) Rating: TWO STARS 2007 Librandi Ciro Rosato ($14) Crushed strawberry with peppery spice. Ripe, plush; a little alcohol showing. Mineral punch and grip on the finish. The wine is 100 percent Gaglioppo, which is prevalent in Calabria, Italy; when vinified as red wine, it has been described by some as a straightforward Nebbiolo. (Importer: Winebow) Rating: THREE STARS 2007 Loimer Kamptal Roséable Wine ($15) Stony slate, strawberry-rhubarb compote and crushed blackberry aromas and flavors. Lean, grippy, taut profile with lengthy finish. A standout for the price. It's 100 percent Zweigelt, which is Austria's most widely grown red grape - a 1922 cross between Blaufrankisch and St. Laurent. (Importer: Vin Divino) Rating: TWO AND A HALF STARS 2006 Mas Grand Plagniol Costieres de Nimes Rosé$12) Full, weighty and a bit fleshy with a ripe but dry finish. Sweet cherry, ancho chile, cinnamon and plum aromas; similar flavors plus plum skin and some tannic grip on finish. Good even with medium-rare grilled beef. From France. (Importer: Winewise) Rating: TWO STARS 2007 Sabine Coteaux d'Aix en Provence Syrah-Grenache Rosé$11) Named after winemaker Charles Bieler's daughter; cherry, peach pit and spiced, peppery finish. Weight and body enough to pair with pork and rare ahi tuna. Contains 70 percent Syrah, 30 Grenache from France. Good value. (Importer: Trinchero Vineyards) Rating: TWO AND A HALF STARS 2007 Triennes Vin de Pays du Var Rosé$21) Dry dusty berry, red apple skin; lean with good acidity. Edgy, with pretty fruit on the palate. Pink grapefruit peel and slight grip on the finish. Outperforms its light profile. From France. (Importer: The Sorting Table) Rating: TWO STARS 2007 Vignerons des Caves de Provence L'Estandon Cotes de Provence Rosé$11) Sweet raspberry, candied cherry Jolly Rancher and watermelon, with a spun sugar note on the nose, but lean and lively on the palate. Focused and tapered with slight pepper on the finish. Nice summer quaffer from France. (Importer: Diageo Chateau & Estate Wines) Rating: TWO STARS 2007 Vignerons du Mont-Ventoux Les Demoiselles Coiffees Cotes du Ventoux Rosé$11) Straightforward cherry, tangerine and mineral with herbal hint; lean acidity, light-bodied with long, focused finish. French-made blend of 50 percent Grenache, 30 Carignan and 20 Cinsault. (Importer: International Vineyards) Rating: TWO AND A HALF STARS 2007 Vignerons du Mont-Ventoux Cotes du Ventoux O Rosé$13) Concentrated tart fruit on nose, plenty of mineral and herb, with watermelon, orange blossom and peach skin. Well-balanced French roséith less-ripe berry and an acidic backbone; even better with food. (Importer: International Vineyards) Panelists include Lynne Char Bennett, Chronicle staff writer and wine coordinator; Jeff Berlin, sommelier, A CotéJon BonnéChronicle wine editor. For more recommended wines, go to sfgate.com/wine. Key: Rating: FOUR STARS Extraordinary Rating: THREE STARSExcellent Rating: TWO STARS Good http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/05/16/WIT810HM6V.DTL This article appeared on page F - 4 of the San Francisco Chronicle -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * University of Minnesota, mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

17 years, 6 months

[wine] Kalsen Studio, Alice in Parkerland

by Jim L. Ellingson

Greetings, A reminder of tonights open house. Also a second installment from Alice Feiring. ----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> ----- Date: Fri, 9 May 2008 10:02:52 -0500 From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: wine(a)thebarn.com Subject: fwd: Kalsen Studio Open House and art a whirl User-Agent: Mutt/1.5.9i X-Spam-Score: 0.011 () AWL X-Scanned-By: MIMEDefang 2.63 on 128.101.142.226 Greetings Winers, (no whiners!), This was most excellent last time. Please bring something to share, nothing too precious... Cheers, Jim ----- Forwarded message from Jason Kallsen <jkallsen(a)cpinternet.com> ----- From: Jason Kallsen <jkallsen(a)cpinternet.com> To: "'Jim L. Ellingson'" <jellings(a)me.umn.edu> Subject: Kallsen Studio open house for Art-A-Whirl Date: Fri, 9 May 2008 08:09:09 -0500 Jim - One week from today, Friday May 16th, everybody is invited to the studio for a wine party of massive proportions. 5-10pm, come when you can stay as long as you want. That is the opening weekend for Art-A-Whirl, so it's going to be very busy around that neighborhood. Hope to see you and the group there (please forward info). Kallsen Studio Thorp Building 1618 Central Avenue Northeast Suite 6 Minneapolis, MN 55413 612.789.9910 www.kallsenstudio.com <http://www.kallsenstudio.com/> Jason Kallsen cell 952.212.3965 voice mail 952.941.8795 x 301 "We are not creatures of circumstance, we are creators of circumstance." -Benjamin Disraeli ----- End forwarded message ----- Viewing wine through a Parkerized looking glass Alice Feiring, Special to The Chronicle Friday, May 16, 2008 Steve Edmunds, owner of Edmunds St. John Winery in Berkel... Despite criticism of his wines, says Steve Edmunds, "Plen... Wine critic Robert M. Parker Jr., a longtime supporter of... Saddled with the name Alice, I've long-suffered from the inevitable Wonderland reference. However, when it comes to the critical acclaim for New World-style winemaking, I really do wonder if I've stepped through the looking glass. I shun popular fruit-driven wines just as I do cardboard tomatoes. Others rush to them the way mice rush to sugar. Are we really tasting the same wines? Is my palate so peculiar? Or have others had their taste buds brainwashed? It occurs to me that larger forces might be at play, pushing these bold flavors, especially when a respected winemaker gets publicly paddled for making wine in a restrained style. And especially when it's a vintner whose wines were previously lauded, like Steve Edmunds of Berkeley's Edmunds St. John winery. I first experienced Edmunds' wine in the form of his Port O'Call New World Red. This was back at a 1989 wedding in the Berkeley hills, and it was everything I used to like about what California could produce. The grapes in the wine were identifiable as a Rhone-style blend with the taste of those lovely soft, barely cooked mi-cuit prunes from Provence, and didn't skimp on tannic structure, but it also had that California brightness. Uber critic Robert M. Parker Jr. liked it as well. In his early criticism, he heaped on praise, calling Edmunds St. John perhaps the "finest practitioner" of Californians working with Rhone grapes. He remained an Edmunds supporter for nearly two decades, even stating in a 1994 write-up, "I love this guy's wines." But something started to turn. Parker's current notes might say more about where the critic is now, than Edmunds. A couple of years back I traveled from New York to Paso Robles, on assignment researching the region's wines and attending Hospice du Rhone, an annual celebration of Rhone grapes. I'm a redhead who melts in the heat, and the sauna-like conditions on the day of the gala tasting - reminiscent of the real Rhone Valley - made me weak. I gulped some ice water and revived the old curmudgeon within as I grumbled, "OK, there must be something I can tolerate in this room." A few wineries impressed me - Pipestone, Adelaida and Tablas Creek. But California generally is out of my usual taste preference. Still, I was there to experience the scenery, so I sidestepped the exhibiting French vignerons and made rounds of the locals. Right next to where the hefty wines of Turley Wine Cellars were being poured was their polar opposite: Edmunds St. John. With graying blond hair and vintage pre-'90s spectacles, Steve Edmunds, a boyish 58, had a get-me-out-of-here-and-put-a-guitar-in-my-hand kind of demeanor. I took a sip of his Los Robles Red Viejos Rozet Vineyards Paso Robles from the 2000 vintage. I liked it and was so relieved to find Edmunds' mark of restraint still stamped on the wine. The 2001 Basseti Vineyard Syrah was next, all sunny and tasting of olive, with well-knit tannin. Good and healthy tannin. "There's hope," I thought. But not everyone shares my love of tannin, like the guy tasting next to me. He asked Edmunds: "Is this ever going to open up?" Like Edmunds' way of dressing, or his eyeglasses, little has changed in his winemaking. He still doesn't have his own winery. He buys his fruit from trusted sources. He approaches the wines as he has for more than 20 years. The dirt the grapes grew in did not change; neither did Edmunds' approach to the grapes. He still interprets the parcels he uses, with vintage and maturity being the only variables. He picks earlier than most and has never bowed to the gods of new oak. His aim is to work with the power of California fruit and not, as is popular today, augment it. The wine was plenty open for me. I directed Mr. Closed Wine to Turley. Parker on the attack Though Edmunds enjoyed Parker's praise, his scores never made it to the cult status of 95 points or higher. Since his first vintage in 1987, Edmunds' restrained style has made him an unsung hero for those who believe California should lower the sugar and lift the personality in its wines. But in Parker's eyes, Edmunds seemingly started to falter in 2004 and cracked in the 2005 vintage, when Parker slammed him with damning scores ranging from 84 to 87. Where in years past, even middling scores for Edmunds were accompanied by glowing prose, this time the words stung. In the August 2007 Wine Advocate Parker wrote, "What Steve is doing appears to be a deliberate attempt to make French-styled wines. Of course California is not France and therein may suggest the problem. If you want to make French wine, do it in France." "Wow," I thought, "wine critic on the attack." Criticizing a wine for trying to be French? As Edmunds has said, he does not want to augment the power that is natural to California. Was he punished for elegance or has America and its most favored critic forgotten the beauty of restraint? The personal attack seemed out of line, more like a spurned lover. There were also some choice words that would quickly lay me flat on a shrink's couch if they were used about a piece of my writing: "innocuous effort," "one-dimensional," "superfluous." Was Parker was playing the Wonderland Duchess, screaming, "Off with his head"? Parker's style has been quick to laud and hesitant to criticize. This show of displeasure was highly out of character. The words indicated offense, but what could be offensive? Did Edmunds disappoint by not succumbing to a preference for jam and oak? Was this to be a cautionary tale to those who take a stand against non-Parkerized wines? I wanted to inquire what Edmunds' thought of it all. Before we met up for dinner this March, I retasted some 2005s. I found the 2005 Parmelee Hills compelling, with touches of mint, the deep smoked blueberry of Syrah and a definite touch of granite in the rain. The wine had opened more than the last time I had it and was far from superfluous or innocuous. In fact, over the next few days it opened up and showed even more complexity. The Red Neck 101 Eaglepoint Ranch, which Parker said had a "superficial personality," sang with cocoa, forest and plum. Both of these wines were quite closed when I last tasted them five months previous. Edmunds' wines need some time. Sometimes a few months. Parker is an experienced taster, shouldn't he have known this? (I would have contacted Parker, but I suspected he wouldn't take the call.) I kicked off the Edmunds evening with a brilliant skid on the slick floor of New York's Gramercy Tavern restaurant that landed me right on my butt. As I nursed my wounds over a bottle of Beaujolais, Edmunds told me he, too, was mystified by the Parker debacle. It occurred to him that somehow he offended the critic. Perhaps it was a discussion of Syrah on Parker's Web site. "I said that I hoped that Syrah didn't get turned into an SUV, and Parker popped in on the thread and called me a wimp." Vintner sticks to his guns But there is evidence of discontent in the wings. Despite Edmunds' spanking, I'm hopeful that others might have the spunk to lower the dial on the fruit and expose the complexity California wine can have. "Plenty of people offered me encouragement," Edmunds said, "for being willing to take such a beating for not making the style of wine that Parker seems to demand." What helped ease the pain was that far from worrying about hurting his sales, Edmunds' East Coast sales rep sent out a mailing that said: "Edmunds St. John scores mediocre points in the Wine Advocate!" And the wine sold like hotcakes. Maybe I'm not in Wonderland after all. Alice Feiring is a wine journalist, blogger and author of the newly released book "The Battle for Wine and Love - Or How I Saved the World from Parkerization." E-mail her at wine(a)sfchronicle.com. http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/05/16/WIUU10KEOG.DTL This article appeared on page F - 1 of the San Francisco Chronicle -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * University of Minnesota, mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

17 years, 6 months

[wine] Varietally correct at Town Talk

by Jim L. Ellingson

MOstly an update: >From Lori: We are in at Town Talk Diner for Thurs. May 15th. The res is for 10 people and no corkage. The wine is +Identifiable Varietals. One big guessing game! Warren was kind enough to set this up for us-and Bill picked the wine! Thanks guys! Contact Jim for who's going to be there. Bill's wine wym is this: Bring things you feel are good arch types of style and source. Sounds like fun! Posting from todays NYTimes on Soave. Date: Mon, 12 May 2008 12:05:52 -0500 From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: wine(a)thebarn.com Subject: [wine] Got Wood, Town Talk Looking to be at Town Talk this week. Back up is Arezzo. Vin du jour is in Bill's able hands. Bill Dave Lori Russ/Sue Jim/Louise Warren/Ruth Betsy Bob I'll be off line until wedesday. C, J May 14, 2008 Wines of The Times Soave Challenges Its Easy Image By ERIC ASIMOV ON the face of it Soave would seem to be about as controversial as a carrot. It.s a white wine, right? An Italian white, which to many people means a crisp, cold, characterless quaffing wine for knocking back, not for savoring. Yet there we were, the wine panel, completely divided over the merits of the 25 Soaves we had just tasted. I had been looking forward to this tasting for a while. The conventional attitude, that Soave was a synonym for insipid, was out of date, I felt, and needed to be re-evaluated. In recent years a small cadre of producers in Soave territory, in the northeastern Italian region of Veneto, had started to take the wine much more seriously. Instead of the bland mass-produced white of the 1960s and .70s that Americans had become familiar with, these producers were making delicious wines with a pronounced minerality that I had enjoyed tremendously. What was different? Instead of the large-scale farming techniques that had emphasized quantity over quality, they had drastically reduced yields in the vineyards, resulting in grapes with more character and intensity. They focused their efforts on the garganega grape, the most interesting of the Soave blend, rather than on the dull trebbiano Toscano. In fact, new rules for the Soave Classico appellation, which covers the best hillside vineyards, prohibited the trebbiano Toscano and required that Soave Classico be at least 70 percent garganega, with the remaining 30 percent made up of pinot bianco, chardonnay or trebbiano di Soave, the local name for verdicchio. I.ve had some good Soaves in recent years, and I thought the tasting bore out my feeling that Soave was a wine on the upswing. I found many well-made wines of strikingly different styles. Some were steely and dry, not conceptually distant from the Soaves of memory yet startlingly improved in quality. Our No. 1 wine, the 2006 Soave Classico from Monte Tondo, is a good example of this type of wine. It.s 100 percent garganega, though, picked by hand instead of by machine, and fermented in steel tanks. It.s a lovely wine, and a steal for $12. Other Soaves, like our No. 4 wine, the 2005 Soave Classico La Rocca from Pieropan, a rich, golden wine with a fleshy texture, clearly show the effects of aging in oak barrels, a technique not usually associated with Soave. By effect, I don.t mean the overbearing aromas or flavors of vanilla and chocolate that typically come from new oak. I mean the gentle effect of the microscopic amounts of air that penetrate the wood, which adds complexity and richness to the texture of the wine. To me, this was all to the good. Stylistic divisions in wine are often presented as traditionalism versus modernism, and I regularly find myself on the traditionalist side because modernism is often code for diminishing what makes a wine distinctive. But in the case of Soave, I sensed no such division. Both the Monte Tondo and the Pieropan seemed to me examples of enhanced Soaves, wines that were improved over what they might have been, say, 25 years ago but that still retained their fundamental Soave character. To my surprise, not everybody on the panel felt this way. .I was really saddened by what we tasted,. said Fred Plotkin, who has written numerous books on Italian culture as exemplified by its food, wine and music. Fred, who joined Florence Fabricant and me for the tasting, termed the changes in Soave .the alleged revival.. .The new point of view seems to be to mask the wine with weighty, heavy elements that are not friendly with any of the food of the area,. he said. .I was shocked at how many of the wines I didn.t like.. Needless to say, I disagreed with Fred. We did find some overbearing examples of Soave, redolent of butter and caramel like bad New World chardonnays, and we rejected them. But the wines I liked, whether of the leaner or richer variety, go wonderfully with food, at least in my experience. One wine on which we disagreed was our No. 10, the 2005 Strele Soave. Admittedly, this was an extreme wine in this tasting. It was oaky, which I would generally not like in these wines, and oily in texture, yet it had a pronounced minerality, with flavors of lemon and almonds that I felt made it focused and satisfying. But Fred felt it tasted of sour cheese. I had no answer for that. Florence and our second guest, David Lynch, the author with Joseph Bastianich of .Vino Italiano: The Regional Wines of Italy. (Clarkson Potter, 2005), took something of a middle ground in the debate. David said that while Soave should not be held to a sort of classic ideal, the region was in a profound identity crisis. .What Soave should be, nobody knows,. he said. And while Florence was not as disapproving as Fred she said too many of the wines were burdened by heaviness. These sorts of disagreements are an important reminder of how subjective the perception of wine can be. Clearly, we were all expecting something different from these wines. Yet even Fred and I found common ground on some favorites. Our No. 2, the 2005 Soave Classico Monte Carbonare from Suavia, was intense, juicy and well balanced, while our No. 3, the 2004 Soave Classico from Pieropan, was rich, complex and delicious, and was Fred.s favorite, by the way. And while we all felt that our No. 8 wine, the 2006 Classico from Inama, was pleasing, we also agreed that two more expensive bottlings from Inama, one of the top Soave names, were too hot and heavy. One well-known name, Anselmi, was not in our tasting but is worth seeking out. Quite simply, Roberto Anselmi, the proprietor, no longer uses the Soave designation because he disagrees with the appellation rules. Of our 10 favorites, seven cost $12 to $18, including our No. 1 wine, the Monte Tondo, at $12. Most are inexpensive enough to warrant taking a chance to find out how you feel about them. Tasting Report: An Old Acquaintance That.s Grown Nuanced With Age BEST VALUE Monte Tondo Soave Classico 2006 $12 *** Light, lovely and threaded through with flavors of minerals, nuts, lemon and flowers. (Importer: Clyde Thomas, New York) Suavia Soave Classico Monte Carbonare 2005 $24 *** Deep, intense and juicy with an enticingly rich texture. (Vias Imports, New York) Pieropan Soave Classico 2004 $26 *** Rich, honeyed and complex with aromas of flowers, anise, almonds and minerals. (Empson & Company, Alexandria, Va.) Pieropan Soave Classico La Rocca 2005 $36 ** 1/2 Deep, intense and even richer than the .04 Pieropan; aromas of honeydew, flowers and minerals. (Empson & Company) Coffele Soave Classico Ca.Visco 2006 $18 ** Fresh, tangy and refreshing; cries out for seafood. (Bacchanal Wine Imports, New York) Pràoave Classico 2006 $16 ** Rich and honeyed, with lemon, floral and mineral aromas. (Vinifera Imports, Ronkonkoma, N.Y.) Tedeschi Soave Classico Monte Tende 2005 $13 ** Steely and tart, with lingering flavors of lemon, flowers and nuts. (Dreyfus, Ashby & Company, New York) Inama Soave Classico 2006 $12 ** Creamy texture with fresh fruit and mineral flavors. (Inama U.S.A., Napa, Calif.) Santi Soave Classico Monteforte 2006 $13 ** Creamy, floral and focused. (Frederick Wildman & Sons, New York) Strele Soave 2005 $18 ** Rich, deep and controversial, with oily texture and flavors of minerals and lemon confit. (Weygandt-Metzler, Unionville, Pa.) WHAT THE STARS MEAN: Ratings, from zero to four stars, reflect the panel.s reaction to the wines, which were tasted with names and vintages concealed. The wines represent a selection generally available in good retail shops and restaurants and on the Internet. Prices are those paid in shops in the New York region. Tasting Coordinator: Bernard Kirsch

17 years, 6 months

[wine] There could be a terrorist in that bottle of Brunello

by Russell McCandless

Courtesy of Dr. Vino's blog (www.drvino.com) 5-14-08: Not content with the FAA's Global War On Toiletries, US federal authorities are now turning their eyes on another liquid: Brunello di Montalcino! A recent scandal has revealed blending in of grapes other than sangiovese, the only one permissible under the local DOC rules. Now, as a result, the feds are threatening to block US imports of the pricey Italian wine as of June 9. "Part of our mandate is to make sure all labels are truthful, accurate and not misleading to the American consumer," Mr. Resnick of the US Alcohol and Tobacco Tax and Trade Bureau told Eric Asimov of the Times. Um, OK, how about starting with Korbel "California Champagne"?

17 years, 6 months

[wine] Town Talk

by l.ames＠juno.com

We are in at Town Talk Diner for Thurs. May 15th. The res is for 10 people and no corkage. The wine is Identifiable Varietals. One big guessing game! Warren was kind enough to set this up for us-and Bill picked the wine! Thanks guys! Contact Jim for who's going to be there. _____________________________________________________________ Click here to find a massage therapy school near you. http://thirdpartyoffers.juno.com/TGL2121/fc/Ioyw6i3l9dempz8apdxXG5wsU0OUSDp…

17 years, 6 months

[wine] Re: Update Ingredients on 5/22

by Alicia Anderson

Does anyone want to carpool from S Minneapolis to Ingredients in WBL? Cheers, Alicia On Mon, May 12, 2008 at 8:22 AM, Joyce Hegstrom <jhegstro(a)umn.edu> wrote: > We have increased the reservation to 12 so you and John are in. > > Jim: Maximum is 12 which is what I believe we now have and someone can > get in only if there is a cancellation. I've asked for a menu and hopefully > Tony or Ben will get it to me. > > Bubbles > > > Alicia Anderson wrote: > > Any room for John and Alicia? > > On Fri, May 9, 2008 at 10:31 AM, Jim L. Ellingson <jellings(a)me.umn.edu> > wrote: > > > ----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> > > ----- > > > > Date: Wed, 7 May 2008 14:13:03 -0500 > > From: "Jim L. Ellingson" <jellings(a)me.umn.edu> > > To: wine(a)thebarn.com > > Subject: [wine] Ingredients on 5/22 > > User-Agent: Mutt/1.5.9i > > > > More details w/r/to Ingredients on 5/22. > > Many thanks to Sheila and Joyce for setting this up. > > > > > > We are in! Sheila set this up for us > > > > It's Chefs' choice and they chose the theme of "Funky Whites" (viognier; > > alberino, etc.) > > > > Reservation is our usual 6:30 for 8-10 and $55/person including > > tax/tip/meal. (jle: by our 1/3 rule, it's abou $40 for the > > dinner and then $15 for tax/tip/etc.) > > > > > > List as of 5/9. Mostly full. > > > > > > Sheila > > Joyce > > Russ/Sue > > > > Jim/Louise > > Lori > > Bob > > > > Betsy > > Ruth-yes/Warren-maybe > > > > > > > > Thanks to Gloria for filling in the details on the NE Tasting. > > > > Cheers, > > Jim > > > > > > > > > > > > > > -- > > ------------------------------ > > * Dr. James Ellingson, jellings(a)me.umn.edu * > > * University of Minnesota, mobile : 651/645-0753 * > > * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * > > > > > > > > ----- End forwarded message ----- > > > > -- > > ------------------------------ > > * Dr. James Ellingson, jellings(a)me.umn.edu * > > * University of Minnesota, mobile : 651/645-0753 * > > * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * > > > > > > > > -- > NOTE NEW E-MAIL ADDRESS:jhegstro@umn.edu > (there is no "m" at the end of hegstro) > >

17 years, 6 months

[wine] Got Wood, Town Talk

by Jim L. Ellingson

Looking to be at Town Talk this week. Back up is Arezzo. Vin du jour is in Bill's able hands. Bill Dave Lori Jim/Louise Warren/Ruth Betsy Bob Russ/Sue I'll be off line until wedesday. C, J ----- Forwarded message from The 30 Second Wine Advisor <wine(a)wineloverspage.com> ----- Authentication-Results: smtp-relay.enet.umn.edu from=wine(a)wineloverspage.com; sender-id=neutral; spf=neutral Date: Mon, 12 May 2008 12:39:39 -0400 (EDT) To: jellings(a)me.umn.edu Subject: 30SecWineAdvisor: Oak and Chardonnay From: The 30 Second Wine Advisor <wine(a)wineloverspage.com> X-Sender: <wine(a)wineloverspage.com> X-Greylist: IP, sender and recipient auto-whitelisted, not delayed by milter-greylist-3.0 (smtp-relay.enet.umn.edu [128.101.142.227]); Mon, 12 May 2008 11:36:59 -0500 (CDT) X-Spam-Score: 0 () X-Scanned-By: MIMEDefang 2.57 on 128.101.142.227 THE 30 SECOND WINE ADVISOR, Monday, May 12, 2008 ________________________________________________________________________ TODAY'S SPONSOR * CONNOISSEURS' SERIES This exceptional program brings you the kind of rare, limited-production California jewels that are often available only on tightly allocated mailing lists. Call The California Wine Club at 1- 800-777-4443 to join or learn more. http://www.cawineclub.com/connseries ________________________________________________________________________ IN THIS ISSUE * OAK AND CHARDONNAY Today we take another look at a perennial wine question: Does Chardonnay need oak? * DUTTON GOLDFIELD 2004 DUTTON RANCH RUED VINEYARD RUSSIAN RIVER VALLEY CHARDONNAY ($45) From Connoisseurs' Series: From Connoisseurs' Series: Butter, smoke and tropical fruit reveal a New World style, but it's handled very well indeed. * A TO Z 2006 OREGON CHARDONNAY ($16.99) Delicious Chardonnay presents an oak-free balance of clean fruit and subtle minerality. * THIS WEEK ON WINELOVERSPAGE.COM Jorge Eduardo Castillo offers ways to make wine with dinner more exciting; Randy Buckner reviews 100 new releases; and our WineLovers Discussion Group debates the value of vacuum wine-preservation accessories. * ADMINISTRIVIA Change E-mail address, frequency, format or unsubscribe. ________________________________________________________________________ OAK AND CHARDONNAY A few months ago, we took a close look at a perennial wine question: Does Chardonnay need oak? Today let's return to this issue, prompted by recent tastings of an Oregon Chardonnay that expresses the "un-wooded" style with unusual purity; and a higher-end California Chardonnay that's undeniably opulent in the oak-and-butter style but carries it off with grace thanks to its complexity and balance. The un-oaked example, A to Z 2006 Oregon Chardonnay, takes an unusually pleasant approach to Chardonnay for my tastes. In many New World regions, Chardonnay au naturel can be a bit fat and soft, a combination that can benefit from a kiss of oak to give it structure. A to Z's Oregon model, however, is in no way pudgy. Clean and fresh, true fresh- apple flavors, subtle minerality and crisp acidity comes together in a package that needs no oak. Today's oaked example, Dutton Goldfield 2004 Dutton Ranch Rued Vineyard Russian River Valley Chardonnay, one of this month's offerings from California Wine Club's excellent, high-end Connoisseurs' Series, presents plenty of butter and a dollop of smoky oak in a distinct New World style. But it's made well, with subtle balance and intriguing complexity that brings these flavors together in a stylish combination. Oak or no oak? With wines as well-made and delicious as these two, there's no reason for debate: I'm happy either way. ________________________________________________________________________ DUTTON GOLDFIELD 2004 DUTTON RANCH RUED VINEYARD RUSSIAN RIVER VALLEY CHARDONNAY ($45 retail; $40 per bottle for half or full case orders by Connoisseurs' Series members) Clear light gold. Butter, smoke and tropical fruit reveal a New World style, but it's handled very well indeed, rich on the palate but fully dry and properly acidic, complex and textured. With relatively restrained 13.7% alcohol and excellent balance, this is an exceptional California Chardonnay, opulent but balanced, even elegant. A fine match with a thick, pan-roasted pork chop. Only 564 cases were made. Winery Website: http://www.duttongoldfield.com/ (May 3, 2008) FIND THIS WINE ONLINE: The Dutton Goldfield 2004 Rued Vineyard Chardonnay is part of this month's shipment in California Wine Club's Connoisseurs' Series and is available for additional orders by Connoisseurs' Series members. Call 1-800-777-4443 to join or learn more. ________________________________________________________________________ A TO Z 2006 OREGON CHARDONNAY ($16.99) "No Wood," the label proclaims, and this transparent straw color wine does present a clean expression of Chardonnay, fresh and subtle apple aromas as pure as the scent of slicing into a fresh Granny Smith. Crisp apple flavors plus a hint of lime and a touch of stony minerality; dry and tart, nicely shaped by mouth-watering acidity. I'm not always a fan of unwooded Chardonnays, which sometimes come across too neutral, but that's no problem with this delicious wine with its good balance of clean fruit and subtle minerality. (May 9, 2008) FOOD MATCH: A natural match for freshwater fish. It was fine with walleye fillets baked with a topping of cornmeal, Parmigiano-Reggiano and fragrant West African "grains of paradise" pepper. VALUE: The middle teens represent a fair range for this very good unwooded Chardonnay. WHEN TO DRINK: No great rush, but I don't see it as a candidate for cellaring. WEB LINK: For the winery fact sheet on this Chardonnay, click http://www.atozwineworks.com/chard.html FIND THIS WINE ONLINE: Unfortunately, because of its single letters, "A to Z" does not appear to be searchable on Wine-Searcher.com. To locate distributors in many states of the U.S., see the winery Website, http://www.atozwineworks.com/distributors.html ________________________________________________________________________ TALK ABOUT WINE ONLINE If you have questions, comments or ideas to share about today's article or wine in general, you're always welcome to drop by our online WineLovers Discussion Group. This link will take you to the forum home page, where you can read discussions in all the forum sections: http://www.wineloverspage.com/forum/village Everyone is free to browse. If you'd like to post a comment, question or reply, you must register, but registration is free and easy. Do take care to register using your real name, or as a minimum, your real first name and last initial. Anonymous registrations are quietly discarded. To contact me by E-mail, write wine(a)wineloverspage.com. I'll respond personally to the extent that time and volume permit. ________________________________________________________________________ PRINT OUT TODAY'S ARTICLE Here's a simply formatted copy of today's Wine Advisor, designed to be printed out for your scrapbook or file or downloaded to your PDA or other wireless device. http://www.wineloverspage.com/wineadvisor2/2008/05/oak_and_chardonnay-print… ________________________________________________________________________ THIS WEEK ON WINELOVERSPAGE.COM * VINO 101: Thinking Out of the Box People want to have fun when they go out to dinner. Jorge Eduardo Castillo suggests some creative ways to provide his guests an unexpectedly fun experience. http://www.wineloverspage.com/vino101/outofthebox08.phtml * BUCKO'S WINE REPORTS: 100 new wines With warm spring and summer days around the corner, our attention turns to crisp white wines and friendly reds. Randy "Bucko" Buckner reports on wines from $6 to $105, sure to fit any occasion and pocketbook. http://www.wineloverspage.com/bucko/bucko0508.phtml * WINELOVERS DISCUSSION GROUP: Vacu-Vin: Does it work? A reader's question about the Vacu-Vin (and other wine-preservation systems that work by using a plastic pump to remove some air from a partially consumed bottle) generates a spirited discussion on our WineLovers Discussion Group. Read the conversation, and join in, at this link: http://www.wineloverspage.com/forum/village/viewtopic.php?f=3&t=15656 ________________________________________________________________________ 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: * The World of Wine in 2058 (May 9, 2008) http://www.wineloverspage.com/wineadvisor2/tswa20080509.php * Fine, affordable Malbec (May 7, 2008) http://www.wineloverspage.com/wineadvisor2/tswa20080507.php * Bits and pieces (May 5, 2008) http://www.wineloverspage.com/wineadvisor2/tswa20080505.php * Complete 30 Second Wine Advisor archive: http://www.wineloverspage.com/wineadvisor2/archives.php * Wine Advisor FoodLetter: Pork chops Li�goise (May 1, 2008) http://www.wineloverspage.com/wineadvisor2/food/tsfl20080501.php * Wine Advisor Foodletter archive: http://www.wineloverspage.com/wineadvisor2/food/archives.php ________________________________________________________________________ SUBSCRIBE: * WineLoversPage.com RSS Feed (free) http://www.wineloverspage.com/rss/ * 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 ARCHIVES: For all past editions: http://www.wineloverspage.com/wineadvisor2/archives.php 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, May 12, 2008 Copyright 2008 by Robin Garr. All rights reserved. ----- End forwarded message ----- -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * University of Minnesota, mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

17 years, 6 months

[wine] Rus Rvr Pinot fwd sfgc

by Jim L. Ellingson

Hey, it's expensive **therefore** it's good. THE CHRONICLE SELECTIONS: Russian River Valley Pinot Noir Lynne Char Bennett Friday, May 9, 2008 Russian River Valley Pinot Noir is highly sought after. Few wineries in this Sonoma County appellation produce a large number of cases. Most make less than a few thousand cases - in some cases a few hundred. The Russian River Valley appellation generally has more production than the vineyard-designate Russian River Valley wines recommended last week. Most of the Russian River bottlings are blends made from more than one vineyard. Some wineries use primarily estate fruit from vineyards the winery owns; others source from growers. In some instances, a winery specifies the vineyard(s) - some of which are quite famous - on the bottle's back label. Fifty-four wines were tasted in this category, which is about the same number as last week's single-vineyard wines. Similar numbers were recommended for both - 16 this week and 19 last week - though there were higher overall rankings for the single-vineyard bottlings, as might be expected. This week's Russian River Valley Pinot Noirs have lovely fruit, balancing acidity, moderate alcohol and for the most part, modest tannins. Fewer of the wines are a challenge to locate compared to last week's recommendations. Some are available in restaurants and all can be purchased from the winery. Rating: TWO AND A HALF STARS 2005 Aubin Cellars Verve Russian River Valley Pinot Noir ($33) Solid basic berry with spice notes on the nose. Flavors of red cherry, raspberry, cinnamon with nutmeg and toast come together on the fresh, bright palate. Balanced and straightforward. Rating: TWO AND A HALF STARS 2006 C. Donatiello Russian River Valley Pinot Noir ($48) Cherry, ripe strawberry, a bit of sandalwood and plenty of oak spice on the nose give way to buoyant, tart berry fruit with exotic citrus highlights; underlying mineral grip, nice structure and increased acidity on the finish. Rating: THREE STARS 2004 Dehlinger Russian River Valley Pinot Noir ($48) This wine completes malolactic fermentation in 40 percent new French oak. Almost pungent loamy berry and floral notes on the nose, with hints of soy and tamarind. Ripe cherry, plum and a suppleness on the palate belies its richness, structure and weight. This 2004 bottling - which has been held back longer than our 2005 and 2006 recommendations - is the current release. Rating: TWO STARS 2006 De La Montanya Reserve Russian River Valley Pinot Noir ($60) Though it isn't mentioned on the label, this reserve is from Tina's Vineyard's best two barrels. Herb notes overlay plum, cherry, mint chocolate and orange zest aromas. Brighter flavors with some mineral, a touch of heat and stemminess on the palate. Better with food. Winery only. Rating: TWO AND A HALF STARS 2006 De Loach Vineyards OFS Russian River Valley Pinot Noir ($38) OFS stands for "our finest selection" vineyards. Plenty of candied berry, cola and sweet oak aromas; the palate's tart acidity is balanced with dark cherry and subtle tannic grip. Great with food. Rating: TWO STARS 2006 Dutton-Goldfield Dutton Ranch Russian River Valley Pinot Noir ($38) Fruit from five of the 60 individual Dutton Ranch vineyards is in this cuvee. Toast, oak and a slight smoky, rubber character underscore plum and creamy, cherry aromas. There is solid, bright red fruit on the palate, which offers grippy tannins and citrus zest on the lingering finish. Rating: TWO AND A HALF STARS 2006 Kosta Brown Russian River Valley Pinot Noir ($48) A blend of grapes from eight vineyards. Juicy dark red berry, cola, soy sauce and tamarind aromas and flavors; rich, intense fruit core with vibrancy and bounce on the palate, which shows finesse but with a bit of heat on the finish. Rating: TWO AND A HALF STARS 2005 Merry Edwards Russian River Valley Pinot Noir ($39) Cherry, sweet baking spice and pretty earthy, leafy notes define the aromas. Nicely balanced palate of black cherry, cranberry and sweet oak with a bit of minerally grip for structure. Black-plum-skin finish. Winery only. Rating: TWO STARS 2006 Lynmar Estate Russian River Valley Pinot Noir ($40) This wine includes fruit from the estate's Quail Hill Vineyard. Lovely aromas and flavors of buoyant cherry, red and dark fruit, and clove. Tangy and bright with a generous burst of fruit surrounding the integrated tannins. Rating: TWO AND A HALF STARS 2006 Papapietro Perry Russian River Valley Pinot Noir ($43) Fruit from several of the vineyards in the Papapietro Perry stable is blended into this cuvee. Lovely earth and loamy aromas surround the floral notes and bright black cherry and raspberry. Earthiness continues on the palate; mouthwatering acidity and ample structure. Rating: TWO STARS 2006 Pellegrini Olivet Lane Vineyard Russian River Valley Pinot Noir ($35) Olivet Lane was planted to the Martini clone in 1975 and is considered to be one of Russian River Valley's heritage Pinot Noir sites. Aromas and flavors of cherry cobbler, jammy strawberry, cola, toast and pencil segue to a buoyant finish. An oakier style with solid fruit. Rating: TWO AND A HALF STARS 2006 Rochioli Russian River Valley Pinot Noir ($58) Sweetwater Vineyard fruit comprises 70 percent of the blend with the remainder from other estate vineyards. Dusky and dusty dark fruit with a rich, ripe nose of black cherry and black raspberry with a pretty, tapered finish. Rating: TWO STARS 2006 Russian Hill Estate Russian River Valley Pinot Noir ($30) Fruit from several small growers has gone into this bottling. Lavish oak, lemon curd and vanilla aromas are lifted by a slight floral quality. Surprisingly lean and tart on the ripe cherry palate with bright acidity and focused structure. Rating: TWO STARS 2006 Williams Selyem Russian River Valley Pinot Noir ($45) Allow a bit of time for this wine to open and round its edges. A bit of gray mineral on the nose alongside black cherry and vanilla. Food-friendly acidity on the zesty palate with spice on the finish. Winery only. Rating: TWO STARS 2005 Willowbrook Cellars Russian River Valley Pinot Noir ($34) Wet leaf and loam open up first then black raspberry and raspberry aromas. Focused palate of leafy berry, lemon zest, tangy tamarind and a hint of soy sauce with buoyant red cherry on the finish. Rating: TWO AND A HALF STARS 2006 Woodenhead Russian River Valley Pinot Noir ($40) A rich but understated nose of mocha java, roasted cherry and strawberry leaf with hints of lavender and pencil lead. A touch hefty and hot, with fresh, tart fruit and dry forest floor on the palate. Panelists include: Lynne Char Bennett, Chronicle staff writer and wine coordinator; Jon BonnéChronicle wine editor; Chris Wright, wine educator, Boulette's Larder. For more recommended wines, go to sfgate.com/wine. Key: Rating: FOUR STARS Extraordinary Rating: THREE STARSExcellent Rating: TWO STARS Good http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/05/09/WIF810F8LF.DTL -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * University of Minnesota, mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

17 years, 7 months

[wine] Update Ingredients on 5/22

by Jim L. Ellingson

----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> ----- Date: Wed, 7 May 2008 14:13:03 -0500 From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: wine(a)thebarn.com Subject: [wine] Ingredients on 5/22 User-Agent: Mutt/1.5.9i More details w/r/to Ingredients on 5/22. Many thanks to Sheila and Joyce for setting this up. We are in! Sheila set this up for us It's Chefs' choice and they chose the theme of "Funky Whites" (viognier; alberino, etc.) Reservation is our usual 6:30 for 8-10 and $55/person including tax/tip/meal. (jle: by our 1/3 rule, it's abou $40 for the dinner and then $15 for tax/tip/etc.) List as of 5/9. Mostly full. Sheila Joyce Russ/Sue Jim/Louise Lori Bob Betsy Ruth-yes/Warren-maybe Thanks to Gloria for filling in the details on the NE Tasting. Cheers, Jim -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * University of Minnesota, mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * ----- End forwarded message ----- -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * University of Minnesota, mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

17 years, 7 months

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