Category:Red wine

Wine of the week: Avalon Napa Valley Cabernet Sauvignon 2005

image Time was, the Avalon was $10. The Wine Curmudgeon used to drink it by the case, buy it for visiting wine types and make them guess how much it cost (one of these days I’ll have to share the story about the Avalon and the visiting Australian wine marketer), and recommend it at every opportunity.

It’s not $10 any more (closer to $15, though you can find it for $12 every once in a while). But it’s still one of the best values in the wine world, with almost all of the rich, fruity character of Napa cabernet at one-half to one-third the price.

How does Avalon do it? For one thing, the company only makes cabernet. For another, it doesn’t own land or  touristy production facilities. It’s based on the French negociant model, which allows it to keep costs — and prices — down.

Serve this with a Father’s Day barbecue. Or buy a case and toast Dad with it throughout the year.

Barefoot wines: Value or just cheap?

imageWine Curmudgeon note: This post is attracting so much traffic that new visitors should know that I wrote another Barefoot post in September 2010 — Barefoot wines (again): Value or just cheap? It updates this post and offers some thoughts on the Barefoot merlot. There is also a review of Barefoot riesling, written in December 2009.

Original post: Barefoot Cellars wines get a lot more publicity than most inexpensive wines. The $6 cabernet sauvignon and merlot showed up on The Wine Trials' top 100 list. The $6 pinot grigio earned raves last week from the Wall Street Journal's respected wine columnists, John Brecher and Dorothy Gaiter. And the $10 extra dry sparkling wine got a gold medal at the prestigious Dallas Morning News competition this spring.

Is it time for the Wine Curmudgeon to take another look at Barefoot?

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The basics of enjoying wine, part I

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This is the first of a three-part question and answer series about wine basics. The second part will run June 6 and the third part on June 13.

It's summer. It's warm. You want a glass of wine. But you don't know a chardonnay from a cabernet. What's an aspiring wine drinker to do?

Have no fear. The Wine Curmudgeon is here. In fact, The first question people always ask me about wine is how to get started drinking it. For some reason, Americans are convinced that wine is not something to drink with dinner, but a secret holy society that requires rituals and initiations to understand.

This is silly, and I ?m proof of that. Today, I ?m a wine writer and educator who travels throughout the wine world. But 20 years ago, I was a sportswriter who drank Miller Lite and thought wine was something that only snooty people did. If I can learn about wine, anyone can. My biggest regret is that I didn ?t start sooner. I missed drinking a lot of good wine.

Hence this Q and A, which is enough to get almost anyone ready to look at their glass, take a sip, and sigh.

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Wine of the week: Hey Mambo Sultry Red 2006

imageSimple, fruity red blends from California are not what they once were. This is upsetting, because  the Wine Curmudgeon appreciates simple and fruity wines quite a bit. Not every occasion requires a $50 bottle of wine. But prices for simple, fruity red blends have gone up or quality has gone down, or both, in the last couple of years.

The Mambo (about $13), though, has remained consistently satisfying. It's a six-grape blend (no cabernet sauvignon or merlot, thankfully) that offers dark fruit and medium tannins. Serve it with Italian food, hamburgers or anything else that requires a simple, fruity wine.

And yes, it has a silly closure called a zork that does seem to do the job — and without need of a corkscrew.

Tuesday tidbits 28

? Chinese wine drinkers: The price of high end wines just got a lot higher — or it will, if all those newly wealthy Chinese wine drinkers throw their money around the way the experts expect they will. Or, as Reuters so poetically put it: "[T]he potential of the huge China market as a flood of newly minted consumers there chase Western lifestyle trends." One of the first tests of the Chinese willingness to overpay for wine is a key auction in Hong Kong this week, where a case of 1945 Chateau Mouton Rothschild could sell for $160,000.

? Siberian merlot, anyone? Just in case some of you were still wondering how global warming would affect the wine world, there is this from The Associated Press: "[B]y 2050, the world's premier wine-friendly zones could shift as much as 180 miles toward the poles." So long France, hello Quebec. Somehow, if and when global warming arrives, I think we'll have more important things to worry about than the quality of Siberian wine.

? Robert Mondavi: Much was written when Robert Mondavi died a couple of weeks ago, but one of the best pieces of writing didn't appear until last week, Jon Bonne's retrospective in the San Francisco Chronicle. It asks a key question: In a world where family wineries are being replaced by corporate labels, and with California so very full of its accomplishments, who will carry forward Mondavi's mission?

Pairing wine with fast food

One of the most common questions I get in my Cordon Bleu classes is whether wine can be paired with fast food. This usually comes from students, trying to be wise guys, who do not yet realize that the Wine Curmudgeon is all knowing and all powerful in the classroom.

Actually, I welcome the question. Showing how to pair wine with a Big Mac (think inexpensive California merlot, with some tannins and acid but lots of blueberry fruit) helps demystify the subject for the students. It also helps change their way of thinking, since most don’t realize that wine is something to drink every day, and just not on special occasions.

Apparently, I’m not the only one who gets questions about this. There is a lot more advice about this floating in the cyber-ether than I realized, whether it’s arguing whether an oenophile is allowed to do it (of course!) or White Castles with beaujolais nouveau. Which sounds mighty damn good.

And then there was this, from the Click Wine Group, which does eight labels from $10-$15, including Fat Bastard. It sent a news release around this week touting its wines’ compatibility with pizza, chicken fingers, takeout Chinese, and even burritos. Some of the pairings seemed a stretch (cabernet sauvignon with a grilled chicken burrito, for instance), but several were excellent, like riesling with a spicy chicken stir fry and a Spanish red blend with barbecued chicken pizza.

The release makes the point that Americans are not only cooking less, but ordering more takeout and delivery. This, it notes, is a reason to pair fast food with wine. That’s all well and good, I suppose, but it does miss the point I make to my classes. Wine goes with anything, regardless of where you got if from.

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? Baseball wine: How does Chipper Chardonnay sound? Or Cabernet Glavignon? They’re from a company called Charity Hop, which produces wines for charity using sports figures as the leverage. Chipper is Chipper Jones of the Atlanta Braves; the second wine is named after his teammate, Tom Glavine. Even Ernie Banks, Mr. Cub, has his own wine — 512 Chardonnay.

? Genetics and wine palates: The always erudite Dan Berger writes that genes may have as much to do with how we taste wine and what we like as anything else. For instance, do some people prefer sweet wine to dry wine because it’s part of their DNA, or is sweet vs. dry a learned behavior? It’s a fascinating essay — highly recommended.

? Aussies line up for Grange: This is one of the best known wines down under, a darling with the Wine Magazines and a label that always gets big scores. At the beginning of May, the winery sold all of its 2003 — about 9,000 cases — in one day. Asking price? About US $500 a bottle. The sale reportedly attracted a fair number of speculators, buying the wine to sell later at a profit.