This is the first morning of four days of intensive wine judging for the San Francisco Chronicle Wine Competition. We, as judges, are responsible for future awards and the sales that they will result in for hundreds of wines. The responsibility of this task can be overwhelming, but the way that I deal with it is to go quiet, Zen-like, and focus, one at a time, on each glass that is directly in front of me.
I am a medium-bodied, well-aged, complex and somewhat spicy Wine Wench. I’m not afraid to talk about the “well—aged” part. I’m going to be 52 in a couple of weeks (Gifts of wine and money are gratefully accepted – hint, hint) and the wine industry has been my career home for most of my life.
This delicious wine is 100% Syrah. It is richly textured and loaded with aromas and flavors of plum, blackberry, sun-warmed earth and peppery spice. Picture Joe Manganiello (True Blood hunk) wearing only faded jeans and a smoldering look, lounging on a picnic blanket with ripe blackberries hanging in the background and you’ll be with me on my happy Hermitage planet. Oh yum!
My first introduction to wine (if you could call it that) was at sipping Mogen David at family Passover Seders as a little kid. I find it kind of ironic that for all the prayers we said (we Jews have a prayer for just about everything), the only prayer I remember is the one for wine. Funny, huh?
The Millésime Bio World Organic Wine Fair celebrated its 20th anniversary on January 28, 29 & 30, 2013. This well-organized event featured more than 700 organic wineries from around the globe. It was held at the Parc Des Expositions Exhibition Center in Montpellier in the Languedoc-Roussillon region in southern France.
I recently returned from a press trip to Montpellier, France, where I attended the 20th year of Millésime Bio World Organic Tradeshow. It was a wonderful, delicious, educational trip and I enjoyed every second of it (well, maybe not the bit about having a horrid cold for the last couple days and during the airplane ride home, but that’s a story for another time).
Wine evaluation is a smelly business. You have to rely on your nose (and mouth) to accurately identify and describe exactly what you’re smelling and tasting. It takes more focus then you may think – it’s not an easy job, but someone’s gotta do it! I’ve been thinking...
The tasting room was crowded with cheerful visitors as I worked my way behind the bar, pouring wine, chatting with the customers and operating the cash register. Soft music played in the background. It was a good day. As I poured wine for a Tommy Bahama clad tourist,...
I am no stranger to hard, physical work - I grew up on a horse ranch and spent many hours cleaning corrals, mucking out stalls and stacking hay, and I've still owned horses up until recently (just don't have the time and money any more - sigh). The wine industry is...