CVIndependent

Thu05232019

Last updateTue, 18 Sep 2018 1pm

Wine

16 May 2019
by  - 
Everywhere I look these days, wine publications, blogs and even the occasional Cosmopolitan article are all proudly announcing: “Merlot is back!” But is it? I often talk about merlot in my tasting seminars as one of the most underrated varietals in production. Not only it is the primary grape in some of the world's most-expensive wines like Chateau Petrus, Chateau Cheval Blanc and Ornellaia; it has the ability to produce wines that are complex while still being approachable. Its exceptional juiciness and integrated but not overpowering tannins are the very reasons it became so hyper-popular in the ’90s. It was just so damn delicious, velvety and easy to drink. Fast forward to 2004 and a little indie movie that the producers probably thought no one was going to see. By now, we are all familiar with the movie Sideways and how it directly affected the wine industry—skyrocketing the popularity of…
26 Apr 2019
by  - 
I’m just not ready to give up on Temecula yet—but if my last two visits are any indication of what Temecula wants to be, then its destiny might already be written. Twelve years ago, I ventured to Temecula for a work trip that slightly masqueraded as a girls’ trip. We all had a great time: The weather was perfect; the food was good; and the hospitality was on point. But one distinct part of the trip does not spark fond memories: We visited about seven wineries over two days, none of which were memorable enough to cite all these years later. I would like to point out that I’m not a “day-drinker,” and when I’m working, I spit all wine. Always have, always will. So the lack of poignant experiences was not because I had over-imbibed, but because they were simply forgettable, at best. What I remember vividly was staying…
19 Mar 2019
by  - 
I’ve been working at a wine shop in Palm Desert for about three months now—and I love it! It’s a tiny little space, with a limited number of wines—and because the store is so small, each of the wines is thoughtfully curated. They each serve a purpose and are designed to be the best representation of the region, the price and the varietal. For years, I was a wholesaler of wine. My job was to bring the samples of wines to the buyers of these little independent retail shops and peddle my goods. I was selling wine to other wine professionals, and there was no such thing as getting “too geeky” when it came to describing the wine or telling the story about how the wine came to be. Now I have the honor of being the buyer sitting on the other side of the proverbial table, listening to the…
16 Feb 2019
by  - 
My dad is here visiting from Canada, along with 50,000 other people from Canada, and has been enjoying our balmy winter. I, on the other hand, am freezing to death, constantly bundled up in a parka, scarf, wool socks and boots. There is no question: I should have all my Canadian rights revoked for being so cold in 60-degree weather. Because so many of his comrades are also down here, his social calendar is as full as a newly widowed resident at Sun City. We began talking the other morning about food-and-wine pairings, wine gifts and what it means to be a good guest when going to dinner at someone’s home. As someone who entertains often, this is a subject that is very important me—and over the years, I’ve learned some valuable lessons. Guests will often bring flowers or offer to bring a side dish or dessert. This suits me…
15 Jan 2019
by  - 
The first time I tasted an orange wine was about seven years ago while I was living in Napa. I was working with Tommy Fogarty, of Thomas Fogarty Winery out of Santa Cruz, attempting to sell Santa Cruz wines—a daunting task in Napa, to say the least. However, there was no better person to tackle the obstacle with than Tommy. To this day, he’s still one of the coolest guys in the business—not to mention his Rapley Trail pinot noir is one of my favorite California wines. When I dropped him off at his car at the end of our day, he grabbed a shiner (a bottle with no label) out of a case in the back of his Jeep and handed it to me. It was an orange wine made from chardonnay; he laughed as he told me it was a little funky, but it was a fun wine…
18 Dec 2018
by  - 
I’m now going to gush about the best wine-tasting I’ve ever been to—ever. I am going to spend the next 900 words or so name-dropping winemakers you’ve probably never heard of, and describing wine-making techniques that will bore you to tears. Consider yourself warned. Earlier this December, the incomparable desert wine goddess, Christine Soto of Dead or Alive bar in Palm Springs, did what no one in this industry thought was possible: She managed to convince a laundry list of the best and brightest winemakers in California to converge at the Ace Hotel for one day of wine-tasting fun in the sun, for the first Palm Springs Wine Fest. You might think that wouldn’t be such a difficult task, given the beauty of our desert this time of year. I mean, who wouldn’t want to come to sunny Palm Springs in December for a little work/play? Well, the truth is…
15 Nov 2018
by  - 
People often ask me what my favorite wine is. For me, that’s like asking me to pick a favorite child; on most days, that would be impossible. So much of what I drink depends on the weather, or what I’m eating, or my mood in general. I do, however, have a favorite wine-producing country, and it might not be what you’d expect. My love affair with South Africa began about 16 years ago. I was sitting in a ballroom in Monterey, Calif., surrounded by other would-be sommeliers preparing for our exam. I knew very little about South Africa as a wine-producing nation—and this was going to be an introduction I would never forget. As I stuck my nose in that glass and inhaled deeply, I remember immediately … gagging. The putrid smell of rotten raspberries wrapped in bandages, with a slight animal-fur note, is something that still makes me shudder…
16 Oct 2018
by  - 
Everyone I know in the wine industry has had their own personal “Ah-ha!” moment—when wine became more than just a classy way to get drunk, when we went from simply enjoying the way the wine tastes to becoming consumed with every aspect of it. Where was it grown? How was it grown? How did the winemaker ferment it? How long was it in a barrel, and what kind of barrel was it, and how big was the barrel?! That’s the moment we realized the wine was alive, has a personality and wants to be understood. For me, that moment happened when I was in college. I applied for a job at a prominent steakhouse while going to school; I knew the difference between white and red, but that was about the extent of my knowledge. Thankfully, this steakhouse took a chance on me and informed me that if I was…

Page 1 of 11