Posts Tagged ‘the pour’

hodgepodge of wine stuff

Thursday, March 12th, 2009

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.

http://www.cartoonstock.com/newscartoons/cartoonists/mgt/lowres/mgtn170l.jpg

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

Wine Pleasures

Friday, May 9th, 2008

Eric Asimov of the NY Times wrote in his blog “The Pour” an article titled “Wine’s Pleasures: Are They All In Your Head?“, about “what motivates the wine shopper”. The article (or I suppose really blog post) is the second most emailed article on the NY Times website today as of 7PM and has so far amassed 231 comments (and counting I’m sure). (more…)

They don’t make ‘em like they used to

Monday, May 5th, 2008

oak-chips.jpgI just read a recent post by Eric Asimov of the New York Times on his blog The Pour. The post, titled “Does Your Wine Need Viagra” deals primarily with the issue of alternative sources used by wine producers for imparting the OAK flavors to wines (chips, powders & staves instead of barrels). But the article itself, as well as the myriad of comments that follows seems to be praising the old world producers, how they let the wine make itself, without the use of modern technology. While the New World producers (specifically California) are using all sorts of alternative technologies and products to make wines that lose that something special. (more…)