Top 100 Wine Blogs

Featured Entries:
-
Domaine Rose-Dieu Plan de Dieu, 2014
Domaine Rose-Dieu 2014 “Plan De Dieu”, 14.5% ABV, Approx $16/bottle in 2016. Most wine lovers have favorites when it comes to Côtes du Rhône village-level wines. This one I found locally for about $16, but I’ve seen as low as $12 online! Domaine Rose Dieu’s Plan De Dieu, a full-bodied, spicy blend of Grenache, Syrah, […]
-
Troon Takes Orange Wine to the Next Level
Troon Vineyards 2019 Kubli Bench Amber, Estate Orange Wine; Applegate Valley AVA, OR. 13.3% ABV, MSRP $30/bottle. Kubli Bench Amber is an orange wine from Troon Vineyards, a Demeter BioDynamic, Certified Organic winery in the Applegate Valley AVA, located in the southwestern region of Oregon. The Kubli Bench Amber is a blend of 74% […]
-
Smith Madrone: Blurring the Lines Between Old and New World Wines.
I recently had the opportunity to join in a live tasting of four wines I’d highly enjoyed a year ago. The winery, Smith-Madrone, is one of the best under-the-radar labels you can find. I’m still surprised their prices have not sky-rocketed, but their wines are selling out faster every year and their value is among […]
-
Wines of the Dão
When I think about wines with tremendous value, my first reaction is the Iberian Peninsula. But move over Spain, the wines of Portugal are coming through! OK, so is this really new? Maybe you’ve tried some Portuguese wines before. But this IS new, unless you have truly paid serious attention to the wines of the Dão […]
-
Old World Flavors From a New World Vineyard: Lucas & Lewellen Toccata Classico 2015
Lucas & Lewellen Toccata 2015 Classico Red Wine, Santa Barbara County, California, USA. 14.7%ABV, SRP is $29/bottle. Sample Provided. Winemaker Megan McGrath Gates blended 50% sangiovese, 30% cabernet sauvignon, and 5% each of merlot, cab franc, petite verdot, and freisa , from Santa Barbara County’s Los Alamos and Valley View vineyards. Color is a medium […]
Recent Reviews
-
Troon Takes Orange Wine to the Next Level
Troon Vineyards 2019 Kubli Bench Amber, Estate Orange Wine; Applegate Valley AVA, OR. 13.3% ABV, MSRP $30/bottle. Kubli Bench Amber is an orange wine from Troon Vineyards, a Demeter BioDynamic, Certified Organic winery in the Applegate Valley AVA, located in the southwestern region of Oregon. The Kubli Bench Amber is a blend of 74% […]
-
Smith Madrone: Blurring the Lines Between Old and New World Wines.
I recently had the opportunity to join in a live tasting of four wines I’d highly enjoyed a year ago. The winery, Smith-Madrone, is one of the best under-the-radar labels you can find. I’m still surprised their prices have not sky-rocketed, but their wines are selling out faster every year and their value is among […]
-
Wines of the Dão
When I think about wines with tremendous value, my first reaction is the Iberian Peninsula. But move over Spain, the wines of Portugal are coming through! OK, so is this really new? Maybe you’ve tried some Portuguese wines before. But this IS new, unless you have truly paid serious attention to the wines of the Dão […]
-
2016 Aridus Graciano and Syrah from Cochise County, Arizona
Aridus 2016 Graciano, Cochise County, Arizona. %14.4 ABV, SRP $37/bottle. By Jim vanBergen, JvBUnCorked. All Rights Reserved. Copyright by Jim van Bergen, JvB UnCorked 2019. May Not Be Duplicated Without Permission. Color is an opaque purple center with dark ruby edging. The nose shows black and blue fruit compote, eucalyptus, and a subtle herbal blend. […]
-
Pazo Torrado Albariño Rias Baixas, Galicia
Pazo Torrado Albariño 2017, D.O. Rías Baixas, Galicia, Spain. 12.5%ABV, SRP around $11/bottle. All Rights Reserved. Copyright by Jim van Bergen, JvB UnCorked 2019. May Not Be Duplicated Without Permission. By Jim van Bergen, JvBUnCorked Color is a translucent medium straw. The nose offers a luxurious floral aroma, hyacinth, orchid and pineapple. […]
Recent Commentary:
-
Evening Land 2011 Bourgogne Rouge
My love of pinot noir began with Burgundy and expanded rapidly around the world. More than ten years ago, I was attending an Oregon regional tasting and had been severely impressed with an Evening Land wine I tasted from the Eola-Amity Hills AVA of the Willamette Valley. When I found out they were also making […]
-
Enjoying Aged White Wine & Pierre Morey 2011 Bourgogne Aligoté
Let me start with a wine review: Pierre Morey, 2011 Bourgogne Aligoté, Meursalt, Cote D’Or, France. 12% ABV; Case purchase in 2013 for $17/bottle. At nine years of age, the color has only slightly deepened to a maturing pale gold. Aroma is light and mellow, reductive of dried wildflowers and lemon zest. On the palate, the […]
-
New Year’s Bottles and my “Dry” January
Several close friends decided to have a dry January. Everyone understands the idea, you’re dieting off the weight that got put on over the holidays, and your liver could use a break. While I had some time off from work, I saw my doctor and had my blood work done- so I know my liver […]
-
Flattery in Wine?
When people make fun of your passions, or when personal and professional interests crossover, it must be a sign your blog is doing something right. Right? A friend of mine texted me today with this gem: It was funny, in a laughing-at-Sideways kind of moment. But now I’m suddenly feeling like a glass of merlot! […]
-
What You Learn When Pouring for Others
I love pouring wine for others. I recently donated several cases of wine to a fundraiser, and in addition to the wine, I poured glasses to the attendees. They walked up to a wine bar, I asked them what they liked to drink, and then poured them a taste. Sometimes I poured them tastes from […]
Archive:
- February 2021 (1)
- January 2021 (3)
- December 2020 (3)
- November 2020 (1)
- October 2020 (2)
- September 2020 (1)
- August 2020 (1)
- June 2020 (1)
- April 2020 (2)
- March 2020 (3)
- February 2020 (3)
- January 2020 (2)
- December 2019 (3)
- November 2019 (3)
- October 2019 (3)
- September 2019 (3)
- August 2019 (4)
- July 2019 (3)
- June 2019 (2)
- May 2019 (4)
- April 2019 (4)
- March 2019 (2)
- February 2019 (5)
- January 2019 (2)
- December 2018 (5)
- November 2018 (4)
- October 2018 (4)
- September 2018 (3)
- August 2018 (5)
- July 2018 (5)
- June 2018 (6)
- May 2018 (6)
- April 2018 (4)
- March 2018 (5)
- February 2018 (4)
- January 2018 (4)
- December 2017 (4)
- November 2017 (6)
- October 2017 (7)
- September 2017 (3)
- August 2017 (5)
- July 2017 (8)
- June 2017 (9)
- May 2017 (5)
- April 2017 (4)
- March 2017 (3)
- February 2017 (5)
- January 2017 (3)
- December 2016 (5)
- November 2016 (4)
- October 2016 (6)
- September 2016 (8)
- August 2016 (4)
- July 2016 (5)
- June 2016 (4)
- May 2016 (5)
- April 2016 (5)
- March 2016 (7)
- February 2016 (4)
- January 2016 (6)
- December 2015 (5)
- November 2015 (5)
- October 2015 (5)
- September 2015 (2)
- August 2015 (6)
- July 2015 (7)
- June 2015 (3)
- May 2015 (5)
- April 2015 (5)
- March 2015 (5)
- February 2015 (3)
- January 2015 (5)
- December 2014 (5)
- November 2014 (7)
- October 2014 (5)
- September 2014 (5)
- August 2014 (5)
- July 2014 (8)
- June 2014 (5)
- May 2014 (5)
- April 2014 (4)
- March 2014 (5)
- February 2014 (5)
- January 2014 (5)
- December 2013 (3)
- November 2013 (5)
- October 2013 (5)
- September 2013 (5)
- August 2013 (5)
- July 2013 (2)
- June 2013 (7)
- May 2013 (8)
- April 2013 (3)
- March 2013 (9)
- February 2013 (6)
- January 2013 (5)
- December 2012 (9)
- November 2012 (6)
- October 2012 (5)
- September 2012 (7)
- August 2012 (7)
- July 2012 (8)
- June 2012 (11)
- May 2012 (12)
- April 2012 (1)
- April 2011 (3)
- March 2011 (2)
- January 2011 (1)
- November 2010 (1)
Keeping as Many Balls in the Air as Possible…Without losing One’s Own!
8 JunThe title above is a quote from my business world. Specifically, from Abe Jacob, the Godfather of Theatrical Sound Design. He’s a mentor and friend, and the man who was not being satisfied as the sound mixer for Jimi Hendrix, The Mamas and the Papas or the other 60’s acts he worked with. So he started designing sound for Broadway shows such as Hair and Jesus Christ Superstar. He’s quite famous in the small world of theatrical sound designers. (How does this relate to wine? I’m getting there!)
But today, Abe’s famous tongue-in-cheek quote, “What exactly does a sound designer do? (He/she) Keeps as many balls in the air without losing one’s own!” is quite apropos to me, as I struggle to complete a blog post I started some time ago whilst making a living in a totally different industry, while tackling multiple projects simultaneously, and trying to be father, husband, techno-genius and wine director at the same time.
Today, the cherry on the sundae is that I have promised a group of friends a wine tasting, and I’m terrified that what I have planned won’t please everyone. While I know that ultimately it’s impossible to please everyone, I’ve got a great plan yet I keep second guessing my choices. At the same time, I have other friends, associates, and co-conspirators whom I know would LOVE to attend this get-together, but I can’t invite them as the group is already maxed out in size. So, too, is the wine. I thought I’d pick ten bottles to taste, which is about two more than most people can really handle at a tasting before their mind or taste buds explode and they just want to stop thinking about wine and enjoy something in their glass. Currently I’m at *15* bottles, and I have about three or four more I’d like to add! Ball after ball goes in the air. Knowing sooner or later, something is going to drop.
Agreeing to hold a tasting is the same as committing to teach a master class (something else I do in my professional “production” life). You might or might not know the level that each of your attendees has attained. They might not like what you serve, they might not understand what your goals are or why you are sharing these wines. You need to keep everyone engaged, and you have to accommodate all the levels of your students simultaneously, making sure everyone learns something that is appropriate to their own level. It’s not for the faint of heart, believe me.
In this tasting, the goals are simple yet expansive: to allow a varied group of people to taste a series of wines, to begin to understand and identify individual grapes used for single grape and blended wines, and through the process of tasting, begin to understand the language of wine as well as to be able to understand the differences between a basic vin du table versus a well-crafted, world class vintage. I’m hoping the difference will be obvious, but that’s where the terror comes into play, long before anyone even mentions terroir. (You saw that joke coming a mile away, didn’t you?) For the advanced oenophiles, it is a taste test and comparison in evolution of style, price point, as well as terroir. As designed, any level of wine drinker would enjoy the selection.
What can I expect from this tasting? I sincerely hope that all my guests will:
1) Learn more about wine than they knew previously
2) Experience new wines they enjoy tremendously
3) Have a good time
4) Retain their wits and manners
5) Refrain from drinking to excess.
Honestly, with all I have left to do on my platter, I’m happy that I was still able to use Abe’s quote. If life gets any tougher, I might have to amend it to juggling chainsaws or something I learned in the circus- which is a very different blog post for another time.
Because you were wondering, for my tasting I have selected wines that range in price from under $10 per bottle to almost $100 per bottle. Choosing price point bottles and selecting flavor samples to match wine language is almost as difficult as figuring our what foods I can serve that will pair with all these wines and prepare in advance. I hope I can keep from changing my mind, but ultimately rolling with the changes is part of what I’m good at, both personally and professionally. Maybe that’s why this is a challenge without being terrifying.
No one ever said that life would be easy. If however, you look at it the right way, then boy… is it fun!
I lift my glass in a toast to you, fellow wine lovers. Here’s to opening a bottle and finding something you love inside it.
à votre santé!
Share this:
Like this:
Tags: Commentary, Identifying Wine, Wine Commentary, Wine Tastings