Anyway, I was as skeptical of the Vinturi as I was about the Reidel when I first heard about the concept. And then… I poured tonight’s Cline Syrah into my glass without using the Vinturi. My first instinct was to re-pour the wine. Then I realized this would be a good test.  

I A/B’d the wine. I tasted it, and … it was… closed. All wrapped around itself. It was … fine, but not good. So, I took a second glass and ran the wine through the Vinturi. The next sip was as though I were tasting a completely different wine all together. I was actually kinda stunned. This was a wine I’d expected would have sat in a premium decanter for the day. Or at least a couple of hours. It’s that different. 

So, what makes a Vinturi that much different? And how, exactly, does that little sucker work? Apparently, through math. 

This is the equation that the Vinturi site offers as part of the how it works section:

Yeah, I know. What? When I drink my wine, that up there is not what I’m thinking about. Just sayin’. But what does all that math mumbo-jumbo mean?? (there’s a reason I went into PR and writing people)

Well, according to Vinturi, all that P+ 1/2 – 3 stuff means that your wine has:

BETTER BOUQUET
Sample the nose. You’ll appreciate the subtle aromatic differences and the full aroma of the wine. Vinturi allows wine to display its intended aromas.

ENHANCED FLAVORS
Go ahead, take a sip. Vinturi’s wine tastes better. It is more flavorful and has better mouthfeel. It tastes like a richer, more expensive wine. It tastes like it was intended to and is more enjoyable.

SMOOTHER FINISH
Ahh. Vinturi’s aeration is very effective at softening tannins which results in a much more pleasant finish. Any bitterness or bad aftertaste is reduced or eliminated. [source]

Now, again, I thought this was all marketing hype. I’m a recovering PR girl. I know from hype, and yet… this is actually true, once you’ve tried the product. It really does do all those things. Blows my mind a little.

If you’re a wine lover, and you don’t yet have a decanter, or, you’ve got one but you don’t always want to decant the entire bottle, go buy a Vinturi. Seriously. These rock. If I, the most skeptical chick on the planet, can be convinced, you will too. 

(images courtesy of Vinturi)

Post from: EveryJoe

Gadgets: The Vinturi

Brix26, a personalized wine recommendation service located in San Francisco at the crossroads of Napa and Sonoma. Created in 2005 by Peter Langenstein, Peter works
directly with many of California’s boutique wineries, obtaining the unique opportunity to taste hundreds of the finest varietals available. Brix26 clients are able to browse and purchase single wines or mixed cases on the website, and are encouraged to call or email Brix26 directly for one-on-one recommendations. Each bottle will be shipped directly to home or business, complete with customized tasting notes and the option for individual gift-wrapping.

Peter has put together some suggestions for wine lovers and wine givers this holiday season for some of his top picks.

The Most Bang for Your Buck (Under $25)

Ever tried to figure out how much should you spend on a wine gift? One of the biggest misconceptions the wine industry has foisted on consumers is the more expensive the wine, the better—or even more misguided, the longer it will age.  It’s just not true – there are great wines, even wines that can age, at all price points.

Peter Recommends:  The Twenty Rows 2006 Cabernet Sauvignon Napa Valley ($19.99)—a rare 100% Napa Valley Cabernet. Tasting as though it could be a $50 Cabernet, it’s a second label from one of the Valley’s top wineries.

Got the Urge to Splurge?

If you’re dishing out the dough, you should be assured you are receiving something spectacular. Unfortunately there is a sea of overpriced Napa Valley cabs, all hoping to be the next $100 cult wine. The good news is that there are wines that are able to back their lofty price tag.

Peter Recommends: The Robert Foley 2005 Claret Napa Valley ($159 – 94 points). You won’t go wrong with this bottle, which is made by the previous winemaker at Pride Vineyards. Foley’s Claret (a Bordeaux blend of Cabernet Sauvignon, Merlot and Cabernet Franc) is consistently one of our favorites every year.

For the Ultimate Wine Snob

How do you impress the wine lover who claims to have seen (and tasted) it all? For this type of person, a highly rated, difficult to obtain Cult Cabernet will get their blood racing every time!
Peter Recommends: The Blankiet 2005 Paradise Hills Cabernet Sauvignon Napa Valley (95 Points – $299)

Party Picks

Let’s face it. There will be plenty of soirees this season and you won’t want to show up empty handed. Parties are the perfect opportunity to spice up your selection with something to please all palates.

For a great Chardonnay that’s not too steely, Peter recommends The Patz & Hall 2007 Chardonnay Napa Valley ($34.95)

As for a red, don’t be afraid to be adventurous! Unless steak is on the menu, there’s no need to serve Cabernet at a party. Try something a bit lighter such as a California Zinfandel.  A great option—a rare single vineyard treat from a venerable Napa Cab producer, is The Nickel & Nickel 2006 Bonfire Vineyard Zinfandel ($48).

The Icebreaker

Looking for a bottle to spark conversation and keep the gang talking long after the last sip?

Peter Recommends: *Orin Swift’s 2007 “The Prisoner” Napa Valley ($35). It’s guaranteed to garner attention and probably become the new crowd favorite.

The bottle is equipped with a visually striking label (from artist Francisco Goya) and is an intriguing blend of several red varieties including Zinfandel, Cabernet, Petite Syrah and several others,

Shhh…It’s our Secret!

For the bottle that you’re dying to share, but don’t want to anyone to discover, we’ve found some phenomenal small production wines that are truly hidden gems.

Peter Recommends:

The Atrea 2004 Old Soul Red, Mendocino ($26.99). As one of my favorites this year, it’s an interesting blend of Zinfandel, Syrah, Malbec and Petite Syrah from Mendocino—an area often overlooked. This choice is sure to impress any fan of big, rich reds.

The Palazzo 2005 Proprietary Red Napa Valley ($55). For Bordeaux fans, this has been one of our best discoveries as there are only 1,000 cases of this Merlot/Cabernet/Cabernet Franc blend. This particular bottle was modeled after France’s Right Bank wines but unabashedly ‘made in California’. It’s a beautifully balanced blend produced by Scott Palazzo and will pair well with meat-based dishes.

Cheers!

Setting the tone for the New Year can be done right with the perfect bottle of champagne.

While New Year’s Eve usually means either low-priced domestic fizz (think Cook’s) or high end fancy French Champagnes, I’d like to suggest a taste of something both domestic and high-end.
Peter Recommends:

Schramsberg 2000 J. Schram ($89) – Possibly the finest sparkling wine produced in California, this Champagne rivals the finest bottles available, and frequently tops them in blind tastings.

All of these wines can be purchased at Brix26. They can be reached by email at info@brix26.com, or by phone at 1-866-4Brix26 (427-4926)

(images provided by Brix26)

Post from: EveryJoe

Brix26: An Exclusive Wine Service

Hellbent Wine is a new Australian Shiraz Cabernet created by Whitefish Group and winemaker Kevin O’Brien of Kangarilla Road Winery.

I have to say that for a $17 bottle of wine, Hellbent is damn good. The grapes are from the Southern Fleurieu region, and give it a rich red color and a signature blackberry and spice flavor. The nose is gorgeous and reminds me of a rich fruity jam.

I may have just found a new favourite red wine!  For more information on Hellbent wine, see the Whitefish Group (distributors and co-creators) site.

(image source: Whitefish Group)

Post from: EveryJoe

Hellbent Wine Launches

While I’m getting my images processed and posts written, I came across something that I just had to share. There’s a team of (young) students at Rice University in Texas who are trying to create a beer that mimics some of the properties that make red wine the boon to health that it is.

They’re attempting to grow a yeast with the anti-aging chemical found in red wines, called resveratrol, during fermentation, and then use that to make their “BioBeer“.  Resveratrol is already found in low levels in hops, and the boys and girls (undergrads – some of them are not even legally allowed to try their creation!) are simply trying to magnify that.

Resveratrol is mainly found in red wine, (in the skins of grapes, which are left on to make red wine) and also in small quantities in some berries and peanuts.

The team has engineered yeasts to produce resveratrol, and they’re about to brew their first batch of BioBeer. This particular chemical in yeast is susceptible to oxygen and light, and so beer, the students reason, is one of the best carrier liquids for the chemical.

The BioBeer project is an entry in the International Genetically Engineered Machine (iGEM) competition being held this weekend in Cambridge, MA. The event showcases student work in the field of synthetic biology.

Sounds complicated to me, but hey – if anyone can make beer good for you, sounds like it’ll be these guys. (Image Source: (CC) Rice University BioBeer Project)

Post from: EveryJoe

Beer, that’s good for you?

It’s a little difficult to tell if those numbers are going to stand up nationally or not however. The press release goes onto say that:

“What you’d typically see in national wine consumption statistics that rely largely on supermarket scanner data, place Syrah/Shiraz at 3% and Chardonnay at 23%,” said Michael Osborn, Wine.com Founder and VP of Merchandising. “Wine.com consumers buy wines you’ll find at fine restaurants, and in that world Syrah purchasing ranks at 11% and is growing in popularity.”

Either way, go try a new Shiraz. It’s good!

Post from: EveryJoe

Shiraz outselling Chardonnay

The Seven Daughters White Winemaker’s Blend is composed of seven distinct varietals including Riesling, Symphony, Chardonnay, Orange Muscat, Gewürztraminer, Sauvignon Blanc and French Colombard. Some sultry sweet scents of orange blossom, musk and melon danced around with the fresh flavours of lychee and tangerine.  My first sip was lovely, and it finished with a slightly spicy note.

Yes, the Seven Daughter’s white is good, but then I tried the red, and I just about fell over.

The red blend is a sophisticated mix of Syrah, Merlot, Zinfandel, Carignane, Sangiovese, Cabernet Franc and Cabernet Sauvignon. The nose reminds me of blackberry and pepper, with a hint of subtle notes of lavender and vanilla. Overall, this wine tastes like dried cherries and big red fruits. Can you tell I loved the red? I did.

If you get a chance to try either of the Seven Daughters blends, whichever you prefer really, jump at it. It’s definitely worth it!
(image source: Seven Daughters)

Post from: EveryJoe

By the Glass: Seven Daughters Wines