CVIndependent

Fri06052020

Last updateMon, 20 Apr 2020 1pm

Wine

17 May 2020
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I have kids, so I therefore watch a lot of Disney movies. In the movie WALL-E, the Earth has been destroyed by pollution, so all the humans have been put on a spaceship and blasted out to a far-away galaxy. They all sit in their own private floating chairs, watching their personal little TVs, eating and drinking to their heart's content. They are, for the most part, completely unaware of the people around them. On a side note, they also become tragically obese and barely able to walk. Geez, Disney. When I’m curled up on the couch and watching movies like this with my kids, I have these moments when I think everything is OK. I’m busy at work. People come into the wine shop, and I pour them a little something I have open. I get to chat with wine-sales reps and interact with customers and my co-worker. Aside…
17 Apr 2020
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Here we are, still at home—eating and drinking away another day in the confines of our own kitchen. And while you’re sitting at home wondering what to make for your third lunch or second pre-meal dinner, may I suggest you harness your boredom by turning your kitchen table into a personal food-and-wine experience? I mean, why not? What else are you doing today? I keep hearing people talk about their well-intended goals for this time of quarantine. Meanwhile, I’m over here, like, what wine can I pair with my P.F. Chang’s lettuce cups that will blow my mind? (By the way, the answer is the Union Sacre Belle de Nuit dry gewürztraminer. Ahhh … sublime.) So if you love the idea of food-and-wine pairings, but you’re not sure about all the “rules” and/or don’t know where to start, here is my take on how to have your own food-and-wine pairing…
19 Mar 2020
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The sun is shining. The weather is getting warm. The patio furniture has been brought out of hibernation. For wine lovers, this means one thing … rosé season has arrived. As I began to write this piece, I was all set to recommend my favorite pink beauties and perhaps touch on the strange new mindset in which some people refuse to drink rosé that’s more than a year old. But … instead of celebrating the arrival of the newest, freshest wines, and the arrival of springtime in the valley—with all the amazing events, and parties, and social gatherings—life has been put on hold. We are being told to isolate ourselves while COVID-19 takes its toll on society. Writing about wine in light of everything that is going on seems, well, trite. But the more I thought about it, the more I realized the notion of keeping calm and carrying on…
16 Feb 2020
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You should drink whatever wine you like! All that matters is what you like! The most important part of drinking wine is that you enjoy it! There isn’t a wine professional alive who hasn’t uttered these words to a consumer. And all of these statements, to an extent, are lies. On one hand, we tell people that the only thing that matters is whether or not they personally like the wine—and they should never feel embarrassed or question their choices. That’s a good rule to live by, no matter the topic. On the other hand, while we are assuaging people’s wine fears, we are also dumbing down wine, and stripping away the very things that make us love wine in the first place—all the elements that a single vineyard, from a single year, from a particular type of fruit, influenced by specific weather patterns, and tended to by loving stewards…
17 Jan 2020
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I love California wine—but perhaps not in the way that you think. California wines are often described with adjectives like powerful, jammy, oaky, buttery, ripe, intense and concentrated—but it’s descriptors like these that make my stomach turn and have me reaching for the nearest can of Modelo. Yes, the flavor profiles that have become synonymous with mainstream California wines are the very attributes I loathe in a wine. In the world of wine geekdom, loving California wine—in all its over-extracted glory—is often associated with being a pedestrian wine-drinker: You needed a wine to punch you in the face with its flavors and aromas in order to appreciate it. Bigger is better, right? This is how the California wine industry defined itself and how it found unparalleled success with the cocktail-to-wine converts. But there is another wine story beginning to emerge—a story that is compelling and exciting, being written by young,…
15 Dec 2019
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As we approach the start of the new year, I’ve been reflecting on my time here in the desert since moving back from Napa a few years ago. The one thing that I have realized is how much I underestimated the wine savvy—or better yet, the sense of exploration—of the wine consumers here. When I first started buying wine for a retail space, my overall goal was to bring in wines that were more esoteric, more global, more natural—and more fun! I wanted to start steering away from the mass produced “grocery store” wines toward wines that were created by small producers—farmers and winemakers with deep roots, but perhaps shallow pockets. One at a time, I brought in a quirky label, and then another, and then an unheard-of varietal—hoping that maybe a hipster out of Los Angeles would stumble in and buy some, or maybe someone would trust me enough…
18 Nov 2019
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I have a love-hate relationship with pouring at wine-tasting events. On one hand, there is nothing in the world that I love more than having a platform and a captive audience with whom I get to share my passion and enthusiasm for wine. I get a thrill seeing the expression on a person’s face when they try a wine for the first time—and they love it. They didn’t even know something like this existed, and now they can’t get enough of it. I, in turn, get to “geek out,” filling their head with a ton of useless information about the history of the grape, how it’s cultivated, and the wars, political upset and economic devastation this little vine had to endure. I have goosebumps as I write. I live for this stuff. On the other hand, I have to constantly attempt to debunk certain wine myths that people cling to…
17 Oct 2019
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I know precious little about beer. Aside from some pedestrian lingo about lagers and IPAs and plebeian fermentation knowledge, I’m pretty clueless—and as someone who is an “expert” about wine, this is a sad and shameful fact. The truth is, when I was a kid, everyone around me drank Budweiser or Kokanee out of a can. When I got into college, Sam Adams was the height of beer-drinking sophistication; wanting to be a “cool kid,” I did my best to choke it down. But I just didn’t understand what all the fuss was about: It was bitter and ashy and gave me cottonmouth—not exactly what I wanted in a nice, cold beverage. As time went on, and the craft-beer scene started to explode, I continued my efforts to drink “serious” beer and really did my damnedest to “get it” … but the more time passed, the worse the beer got.…

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