Unfortunately, I don’t see many of the second label wines in stores often enough. But when I do, I buy what I see. And buy it again.
This vintage of the Michel-Schlumberger Maison Rouge has rich, ripe, red fruit and soft tannins, and it’s likely more zinfandel than anything else. But the wine isn’t over the top or too ripe, in the way of some cheap red blends and zinfandels. Plus, the finish is just tart enough so the wine isn’t cloying.
Highly recommended. This is fall barbecue wine, and you can even chill it a touch.
This week’s wine news: Will wine bottles soon have a cigarette-like cancer warning? Plus teaching legal weed in college and the future of craft beer
• Wine causes cancer? The cyber-ether was ablaze last week with the news that federal authorities may soon add a cigarette-like cancer warning to wine bottles. “More likely, [the health warning] will include a warning with the word cancer – no matter how weak the link is between cancer and moderate wine consumption.” Which, has been noted here many times, is so weak as to be almost no link at all. The wine business, if this happens, will have no one to blame but itself. It’s so preoccupied with selling overpriced wine to aging baby boomers than it hasn’t paid attention to anything else.
• Call them budtenders: What do colleges in legal weed states do? Offer marijuana classes similar to the wine classes I taught at two colleges in the Dallas area, of course. Oakton College in suburban Chicago offers one of the classes, teaching its 100 students about molecular biology, drug laws and treating terminal illness. Says a student: “This is pretty intense.”
• The future of craft beer: And it’s not necessarily bright, says Imbibe magazine. Craft beer evolved in response to Big Beer, but as it has grown in popularity, it has become more Big Beer-like, and many craft brands are now part of the biggest booze companies in the world. The article is long and little inside baseball, but it makes the point we’ve learned in wine. Consumers are fickle. Do something they don’t like, and they’ll go somewhere else.
The Beringer private reserve cabernet shows off the style that made this kind of wine famous
The wine closet continues to offer surprises – witness the high-powered Beringer private reserve, a Napa red. This was a sample from the long ago recession, when producers were so eager to move product that they even sent pricey bottles to me.
The Beringer private reserve ($115, sample, 14.5%) has aged barely at all in that decade. It’s still a huge wine, with rich and luscious black fruit. I can’t even begin to imagine what it would have tasted like if I had opened it when I got it.
And, though the wine isn’t subtle, it’s not overpowering. The structure is round and supple, and if there aren’t layers of flavor, it’s much more than a one-note wine. There are very relaxed tannins hiding in the back, and all that fruit isn’t especially cloying. Despite the high alcohol, it’s not noticeable until you’ve finished the bottle. So it does need food as big as it is.
In this, it’s an excellent example of the style of Napa cabernet so beloved by critics who give points, retailers who use points to sell wine, and wine drinkers who buy wine according to price and points.
Chianti producers are tinkering with 800 years of success to chase consumers who don’t exist
Chianti, perhaps the quintessential red wine – earthy, tart and oh so dry – is going to become more sweet. Why? Because Italy’s Chianti producers want “to sweeten its appeal to attract more women and a new generation of young consumers. …”
This approach is so pathetic on so many levels that I don’t even know where to begin to criticize it. Chianti is wine, not Hawaiian Punch or a rum and Coke. Why make it taste like something it isn’t?
More importantly, it works from a false premise: That women and younger consumers don’t like dry wines, don’t buy dry wines, and only want to drink sweet wines. Where do otherwise intelligent people (yes, this includes you, Bogle) get these ideas?
The world wine market is worth more than $300 billion, and almost all of that is dry wine. Why, suddenly, are those sales figures irrelevant?
Well, says the president of the group that represents Chianti makers, “When we participate in wine fairs in Brazil, America or in Asia, people often tell us Chianti is a great wine but too hard, with too much tannin.”
Ah, that’s it – anecdotes from other people who work in the wine business. Chianti producers are going to tinker with an eight-century success story because someone who sells wine told them what they heard from someone else who sells wine, who heard it from someone else who sells wine. Talk about hearing what you want to hear and disregarding the rest.
That’s an even worse reason to do something than a focus group.
The only good news in this is that the current legal residual sugar levels in Chianti are so low that the new, higher level is still less sweet than many California dry red wines. But that’s troubling, too, since the Chianti group president made the same point: ““It will still be a dry wine. The limit we have will be the same as other famous Italian wines like the Brunello and the Barolo. It won’t taste any sweeter.”
I wrote a guest piece for an Italian wine magazine in the blog’s early days; I was asked to offer my insight into the U.S. market and how Italian companies could continue to sell lots of wine here. Because, as the Italians never seem to remember, they sell more wine in the U.S. than any other foreign country.
I wrote: “Make Italian wines in Italy. Don’t make Italian wines that taste like they were made in France or California. What’s the point of that when people can buy French wines and California wines?”
I guess I need to find that piece and send it to the Chianti producers group.
Newsy website reports that sommelier cheating scandal may be part of more extensive problems at Court of Master Sommeliers
Remember last year’s sommelier cheating scandal, which grabbed the cyber-headlines and then mysteriously disappeared? The Newsy website reports that the scandal may be part of larger problems at the organization that oversees the master sommelier program.
“[S]everal current master sommeliers are going public for the first time by speaking to Newsy,” reports the website. “They have grown concerned about more ‘systemic’ problems plaguing the Court of Master Sommeliers, the nonprofit governing body that administers the group’s exams.”
The report – you can watch it in the video at the top of the post or read the transcript – outlines what appears to be an attempt to stonewall outsiders from finding out exactly what happened. All we know is that someone gave the list of wines for the blind tasting portion of the test to at least one candidate, the results were then invalidated, and the sommelier group said all else was fine.
Since then, the court has revised its code of ethics to include a provision that would punish master sommeliers who criticized the organization: Newsy reports that the new code “warned of ‘disciplinary action’ for ‘any action or utterance’ by a master sommelier that ‘could be construed as detrimental’ to the Court’s good name.’ ”
Says one master sommelier in the report: “I took that as, you know, ‘Be quiet. Don’t question our authority or we’ll kick you out. There are some fundamental things that are wrong.”
None of this is surprising. I made a few phone calls in the aftermath of the scandal, and couldn’t even get anyone to talk off the record. They didn’t want to talk at all; as one well-known master sommelier told me, “I advised them to go public, and they ignored me. It’s their problem now.”
The reason for the group’s behavior is not surprising: money and power. As I wrote last year, “Sommelier-ing has become an industry in and of itself – movies, even. Sommeliers are the current rock stars of the wine business, perhaps even more quoted and revered than the celebrity winemakers who used to dominate the discussion.”
But the minute it looks like those MS initials are worthless, all of that collapses. So the court, according to the Newsy report, has done all it can to make sure no one finds out exactly what happened. And, if anyone does find out, to punish them for telling the rest of us.
It’s also not surprising that a Mainstream Media outlet had to pursue the story. There’s little incentive for the Winestream Media to follow up on the scandal. It has almost as much invested in turning sommeliers into rock stars as the sommeliers do. Who do you think put all these people on a pedestal in the first place?
The 2017 version of the Luma grillo, an Italian white, is just as enjoyable and as delicious as the 2016 – and that’s saying something
Vintage difference is a good thing. What isn’t good is inconsistency from vintage to vintage, when quality appears and disappears seemingly at random. This is something that happens to wine at every price, a function of our post-modern wine world and its focus on price instead of value. So when you find a wine that shows vintage differences, but doesn’t show inconsistency, buy as much of it as possible. Which is the case with the Luma grillo.
The Luma grillo ($11, purchased, 12.5%) is a Sicilian white, and grillo is one of my favorite grapes. Grillo is a Sicilian specialty, and offers a welcome change from chardonnay and sauvignon blanc – not as rich as the former and not as tart at the latter. This vintage shows lemon and green apple fruit, and even some almond and spice. It’s exactly what grillo should taste like – balanced, interesting, and light but food friendly.
This week’s wine news: Local wine and the chambourcin grape get a video shout out from the Winestream Media. Plus, tips about sounding less snotty when you write and wine taxes in Ireland – which aren’t pretty.
• Bring on the chambourcin: Madeline Puckette at Wine Folly offers a refreshing perspective on hybird grapes like chambourcin, complete with video: “So, instead of poo-pooing that so-called ‘foxy’ bottle of Marquette or Chambourcin, maybe give it a whirl. It might actually be good!” The point, of course, is not whether the grapes are good or bad, according to some critic’s perspective, but whether the winemaker can turn the grapes into a quality bottle of wine. Which, as I have tasted many times over the years, can be done. And it’s worth noting that I’ve had crummy bottles of wine made with so-called real grapes like cabernet sauvignon and chardonnay.
• Better wine writing: One of the Wine Curmudgeon’s crusades over the blog’s history is making wine writing easier to understand – less winespeak and more English, if nothing else. This post from Lifehacker’s Meghan Moravcik Walbert isn’t about wine writing specifically, but her suggestions apply: “[F]ancy words that make you sound like an ass are all around you. And it’s time you know so you can stop using them.” Written as only a cranky ex-newspaper employee would write, and oh so true. Her list of banned words includes “curate,” which makes me cringe, and “synergy,” which she reminds us “isn’t a real thing.”
• Very high taxes: The Irish pay some of the highest taxes on wine in the world – 54 percent of a standard €9 bottle of wine is tax. That works out to about US$3.50 a bottle on a $6 bottle of wine, a staggering sum – and one the neo-Prohibitionists would no doubt gladly agree to. Interestingly, despite the tax burden, the Irish drink about twice as much per capita as we do in the states. And our tax burden is just one-quarter to one-third of the Irish, depending on where you live,