Following yesterdays rant about overly extracted/  high alcohol wines, I see that the NY Times is listening (no, I am nowhere near that egocentric).  In Wednesdays edition of Eric Asimov’s “The Pour”, Asimov talks about a California Pinot Noir producer who  “renounced the fruit-bomb style in favor of wines that emphasize freshness and delicacy”.  The winemaker stated “It got to the point where I didn’t want the wine to be fatter than the food”.

Asimov goes on to talk about a predominant style of wines that are “ripe & extravagant” and approaching 15% alcohol (MUCH higher than the one time traditional 11-12%) and goes on to talk about how he “was thrilled to find a small but growing number of producers pulling in the opposite direction…Instead of power, they strive for finesse. Instead of a rich, mouth-coating impression of sweetness, they seek a dry vitality meant to whet the appetite rather than squelch it.”

Well put Mr. Asimov.

Continuing with the hodgepodge, I read a quickie peice in the USA Today about young adults holding their liquor (or wine) better than their older counterparts.   Entitled, “Can older adults hold their alcohol?”, apparently “The older adults performed more poorly than the younger group”.  Well kids, looks like you need to start giving your parents a curfew and THE LECTURE on responsible drinking.

Finally, I attended a rather large kosher wine (and food) event a few weeks ago and wrote about it for The Jewish Press – “America’s Largest Independent Jewish Weekly”. The article has now been posted online and can be found here.

I attended another of my wine tasting group’s Burgundy tastings tonight and will write about it as soon as I have the chance.  Stay tuned, and…

Happy delicate, youthful, kosher wine tasting!

WTG