VinoWeek Episode 27 - How to Improve Your Wine Experiences

Rachel Signer has a list of ten things every woman should know about wine, but her list could apply to guys as well. 

Michelle Locke offers up nine hacks to help you drink better wine by drinking it better. In the podcast Bill and I offer up a few ways to enhance your wine drinking experience as well.

Is the age of the Sommelier coming to an end? Some high profile somms are looking for a different experience and are moving into the retail arena. 

Upscale wine merchant Premier Cru of Berkeley, California has finally folded amidst a plethora of accusations and lawsuits. The FBI is now actively involved and handling former customer and vendor complaints. 

Napa County officials are flexing their muscles and threatening to shut down a winery in Calistoga that does not have their permits to do business in order.  

We talked about this story on a prior podcast.  Look who's saying 'My Bad'. Here's proof that Maureen Downey is smart and one tough cookie. 

Wine of the week:

2014 Tenshen Santa Barbara County White Wine

This is the best full bodied aromatic white I've tasted this year. It's a Rhone blend of Viognier, Rousanne, Grenache Blanc and Chardonnay. The wine is aged for five months in 80% neutral oak, 20% stainless steel. The aroma offers up orange blossoms, tangerine, kumquat and it's delightfully tropical. On the palate it's full bodied, rich and savory. When you swallow, it taste like more, with flavorful waves of apricot and yellow peaches. It's delicious!  Wines of this quality, at this price point do not remain on the market for long. Run to your favorite retailer and secure some before it's gone. 14.7 % abv $18 - $20 

Thanks for listening and please tell a friend about us. Cheers!

Vino101 Episode 28 - A Visit to Quivira

Let's get the admissions out of the way first. I'm a big fan of Hugh Chappelle, the winemaker at Quivira Vineyards. I don't think Doug Allan the Brand Manager for the estate was aware of that when we first made contact to request a visit. Big thanks to Doug for setting up the interview with Hugh, allowing us to learn more about the wines made at Quivira. Having enjoyed so many wonderful cool climate West Sonoma County Chardonnays and Pinot Noirs that Hugh has made at other properties, I was excited to discover what he was up to in Dry Creek Valley.

Sixteen miles long and two miles wide, Dry Creek Valley is home to a large concentration of old vine Zinfandel vineyards. That's what originally brought us to the area as we are ramping up for the upcoming Zinfandel Experience 2016 coming to San Francisco. Fortunately for us Hugh makes more than just Zinfandel. We covered a variety of topics as we tasted through a number of Quivira Estate grown wines.

Sauvignon Blanc is the signature grape of Dry Creek Valley and currently Sauvignon Blanc is the most planted white grape in the valley. Quivira's Fig Tree Vineyard Sauvignon Blanc is all estate fruit with low sulfide input, wild yeast driven, with phase picked grapes that are Demeter Certified. In the interview Hugh reveals he drinks more Sauvignon Blanc than anything else and once you try theirs it's easy to see why. The Quivira Estate Vineyards are Demeter Certified Biodynamic and Organic but they don't fly that flag very high. The owners Peter and Terry Kight seem devoted to sustainable farming, comfortable with letting the wines speak for themselves, without leaning on certifications to sell their products.

It was a very rainy day in December, so instead of walking through the vineyards we conducted the first part of the interview in the production area where the sound quality was not that great, but the content is awesome.  It's a working winery so there's lots of background noise we were unable to filter out. Hugh enjoys working with smaller family run wineries where he "can taste every barrel and every vat". The highlight for me was tasting the 2015 Sauvignon Blanc out of Acacia barrels. Whether you're a novice or a wine geek there's something for everyone in this podcast. Thanks to Hugh and his crew for making this podcast possible.

The 2014 Quivira Rose is 62% Grenache, 15% Syrah, 15% Mourvedre, 8% Counoise. This may be the only Demeter certified rose in California. The grapes are farmed specifically for Rose i.e. - zero saignée.  Treated like white wine the grapes are given a cold soak and pressed before fermenting. Aromas of strawberries and cranberries are echoed on the palate as well. It's light bodied, clean, crisp and dry. $22 / 13.3 abv /  900 cases

The 2014 Fig Tree Vineyard Sauvignon Blanc is 100% Sauvignon Blanc. The vineyard is situated next to the intersection of Dry Creek River and Wine Creek and gets its name from an old fig tree that sits on the estate. Phase picked and 70% fermented in stainless steel, 30% in a mix of Acacia and French oak. The aromatics of lemon, lime zest, fresh cut grass, melon and tropical fruit jump out of the glass. As fantastic as the nose is, where this Sauvignon Blanc departs from the pack is in its texture. In the mouth it's medium bodied, minus the acidic bite that you sometimes get with less well made Sauvignon Blanc. It's rich and round with flavors of citrus and tropical fruit with just the right amount of acidity. Is there a hint of fig in there? With the organic farming, phase picking and multi layered barreling program, a lot of care goes into crafting this wine. It's an outstanding effort.  $24 / 13.5% abv / 2,384 cases

The 2013 Grenache is 100% Grenache and is grown on the estate. The grapes were picked in three passes and fermented with native yeast, using 15 - 20 percent whole cluster, then aged 6 to 9 months in 60 to 130 gallon barrels. Once the blends are assembled the wine is moved into 600 and 900 gallon foudre to finish maturing. This is a Grenache made by a former Pinot Noir winemaker so Hugh's style is readily apparent in this offering.  In the glass you'll find aromas of strawberry and red cherries with hints of lavender. On the palate the wine is full bodied, fresh and vibrant, showing beautiful balance and texture, with lovely spice notes on the finish.  $32 / 14.7 abv / 744 cases

The 2013 Black Boar Zinfandel is 83% Zinfandel, 12% Petite Sirah, 5% Carignan. The grapes are sourced from ridge top vineyards, Anderson Ranch in the Lytton Springs area, Goat Trek Ranch and Wine Creek Ranch on the valley floor. Opaque with aromas of black fruit. licorice and spice. On the palate it's full bodied, concentrated and richly styled. Black berry and black cherry in the fore with subtle hints of spice in the background. If you're a big Zinfandel lover you'll want round up a few bottles. Drinking well now, but this one is age worthy. It's already sold out at the winery  but you can use wine-searcher.com to find a source.  $38 / 14.8% abv / 830 cases

Thanks for listening and enjoy the podcast. Cheers!

VinoWeek Episode 26 - Culinary Schools, Wine Parings and More

Happy New Year! 

Thirty-one cases of the world's most expensive wine have disappeared from a northern port in France while awaiting shipment to the Liquor Control Board of Ontario in Canada. 

Lettie Teague pens a piece titled 'An Insider's Guide to Weird Wine Words'. It's a good primer for explaining some of the jargon used by people in the wine business to describe wine characteristics and flaws.

If you ever wondered why some food and wine pairing work and others don't, this article by Bill St. John will help you understand the key elements of pairing wine with food.

The Culinary Academy is closing all sixteen of its schools in the U. S. Steve Heimoff comes up with a few reasons for the closure and we come up with a few of our own. 

Guy Fieri is attempting to dissolve his popular chain of Johnny Garlic's restaurants. The problem is his partner doesn't want dissolution; he wants to purchase Guy's shares of the chain. We'll watch as this one plays out in the court system.

Bill Swindell reports for the Press Democrat on the upward trend of tap rooms opening in Sonoma County. 

Levi Dalton provides a detailed accounting of why sommeliers may be facing a difficult year in 2016

Wines of the Week:  

Bele Casel Asolo Prosecco Superiore Extra Brut  

Imported by Chambers & Chambers of San Francisco this is not your average supermarket brand Prosecco. To start with it has pedigree. Coming from the Asolo Denominazione di Origine Controllata e Garantita, one of the two areas in the Prosecco growing region that has the D.O.C.G. designation. The difference between a D.O.C. and a D.O.C.G. Prosecco is that the latter comes from the hillier regions of the growing zone and is subject to stricter quality controls and because of the terrain is more likely to be farmed by hand. Bele Casel is a small family owned farm and use no chemicals at their 100% organically farmed twelve hectare site in the Asolo region, in the province of Treviso, north of Venice. 

In the glass the wine shows a light straw color with aromas of white peach and green apples. On the palate green apple and lemon, bright acidity with a clean refreshingly dry finish - elegance personified. This is our house bubbly for the month of January.  Serve with oysters on the half shell, ceviche, salads, fried calamari and light seafood dishes.   11.5 % abv $12 - $14 

2012 Kaiken Ultra Malbec/ Mendoza

Hand harvested 100% Malbec, raised in one, two and three year old French oak barrels for one year - In the glass a deep violet color, the nose shows black fruits, cocoa and vanilla. On the palate blackberries, chocolate and vanilla, full bodied with firm but round tannins. Rich, showy and superbly balanced with good length on the finish. Enjoy this one with fondues, strongly flavored cheeses and grilled steaks. A ridiculously great value at $14 - $16. Readily available at the moment, be forewarned wines of this quality, at this price point get snatched up quickly. 

 

Shone Farms 2012 Estate Pinot Noir

Made by Santa Rosa Junior College Students under supervision of winemaker Chris Wills this Pinot delivers cherry cranberry and earthy mushroom flavors.  Smooth and satiny on the pallet.   

From the Winemaker: Pinot Noir was hand harvested in the middle of the night to ensure cool fruit and then placed into small bins and transported by forklift to the cellar door before dawn. The morning fruit was hand sorted by SRJC Wine Studies students then destemmed and gently placed into an open top fermenter. The must cold soaked for three days and was then inoculated and allowed to ferment to dryness. The fermentation cap of grape skins was hand punched down three times per day to extract color, flavor, and body components. The must was pressed to dryness, settled and racked to medium-toast French barrels where it aged for 16 months.

As always thanks for listening and tell a friend about us. Cheers!

VinoWeek Episode 25 - Lawsuits, Fake Wine and Saber Fun!

Roughly ten percent of the bottles in convicted wine counterfeiter Rudy Kurnaiwan's wine cellar were deemed fakes and were sent to Creedmore, Texas to be destroyed. There's a video of the process, but allegations of fake wine being sold at high end auctions continues to persist. Wine sleuth Maureen Downey and wine expert Gil Lempert-Schwarz are headed to court as Schwarz has asked the court to order Downey to stop defaming him. Unfortunately, there appears to be more than enough fake wine to go around. Caveat emptor!

New York wine retailer Empire Wine's ongoing lawsuit against the New York State Liquor Authority has taken a turn in favor of the NYSLA, after Governor Cuomo vetoed a bill that would have limited the state's power.  

Bill Swindell reports for the Press Democrat on the legal problems facing Truett-Hurst. As shares for the company hover at low penny stock levels, it's a sobering reminder of how difficult the wine business can be.

E J Gallo increases its footprint in Napa Valley with the purchase of The Ranch Winery in St. Helena

John Fox, owner of Premier Cru, a wine retailer in Berkeley, California, amid numerous lawsuits and claims of running a Ponzi scheme, has closed his retail shops' doors and elected to continue business through online sales only. All of the bad press of late must have made it very uncomfortable for him and his staff to conduct business face to face with the public. If you have made purchases and would like to pick your wine up, you can still do so by making an appointment. 

This video may be as close as you can get to Champagne without visiting in person.

You left your saber at home, but you still want to show off to your friends. The guys at VinePair show that there's more than one way to open a bottle of bubbly.  

Wine of the Week:

2012 Clos de los Siete

2012 Clos de los Siete

2012 Clos de los Siete

 57% Malbec, 18% Merlot, 14% Cabernet Sauvignon, 9% Syrah and 2% Petit Verdot -  Opaque in the glass, aromas of black fruit, cocoa and spice, good concentration, smooth tannins and a long finish. Made by rock star winemaker Michel Rolland who collaborates with seven French partners at five different wineries in Argentina. An excellent value at $14 to $16. Break out the roasted meats and steaks.

 

 

 

 

 

Thanks for listening and tell a friend. Cheers!


Colors of Soave Master Class

In September I had the pleasure of attending a Colors of Soave Master Class hosted by Master Sommelier Evan Goldstein and Giovanni Ponchia, at Nostra Spaghetteria in San Francisco. Having attended last year's Soave class I was keen on seeing what was to be learned at Soave 2.0. Evan ever the professional did not disappoint. This class focused on the soils and site differences in the Soave region. Having worked at several wineries in Northern Italy, Giovanni serves as an enologist and marketing ambassador for the Soave Consorzio Tutela. The Soave Consorzio's mission is to promote Soave wines.

In San Francisco there are typically only a few handful of days where the mercury approaches ninety plus and this was one of them. I could not think of a better way to spend a sizzling afternoon than sipping the wonderful Cru Soaves that were on hand. 

The Soave region twelve miles due east of Verona, in north eastern Italy,  with the hills of Valpolicella flanking its left shoulder and Cru vineyard names like Castelcerino, Casette Foscarin and Salvarenza leading the charge for quality, is making a legitimate call for being recognized as a top producer of white wines. When one talks of Cru Soave it's important to note you are referring to the hills of Soave and not the alluvial flatlands. These hillside vineyards range in elevation from 125 to 1,100 feet.    

Evan noted that Garganega based wines like Soave are very nuanced, and  "if you're looking for a wine of place, Soave can be a fire hydrant directly out of the terroir into your mouth".  The class started with a historical perspective of the Soave region and an explanation of the various types of soil that can be found throughout the region.  How the different soil types impacted the style of wines produced became very clear as we tasted the wines. In general one could say the calcareous limestone based soils yielded more linear, citric, floral and austere wines. I think these wines would age more quickly. Conversely wines from grapes grown in the volcanic red and black basalt soils were richer, thicker, oilier with more texture.   

We started with 2014 Latium Soave DOC "Campo le Calle". From alluvial based soil, 100% Garganega, 30 year old vines, 15 to 25% of the grapes are dried for 15 to 20 days. Pale gold color, aroma of hawthorn, fresh cut grass and citrus. On palate citrus and lemon with zippy acidity.  14% abv $20

2013 Vicentini Agostino Soave Superiore DOCG "Il Casale" is 100% Garganega from calcareous alluvial based soils from the hills of Colognola. Raised in stainless steel vats only, grassy lemon-lime aromas and flavors with a delicate acidity and finish.  13% abv $25

Seafood Salad - rock shrimp, cuttle fish, italian butter beans, celery, cherry tomato, walu walu onion, lemon vinaigrette, chili oil

Seafood Salad - rock shrimp, cuttle fish, italian butter beans, celery, cherry tomato, walu walu onion, lemon vinaigrette, chili oil

2013 Cantina di Soave Superiore Rocca Sveva DOCG Classico "Castelcerino"  80% Garganega 20% Trebbiano di Soave - A cooperative of 2,200 growers Cantina di Soave produces roughly one out of every two bottles of Soave sold. Rocca Sveva represents the high end of their portfolio.  The grapes are pergola trained therefore they are handpicked. Stratified calcareous rock soils, grapes from the top 100 best growers, the wine spends nine months in the tank before bottling. Gravity only, no pumps are used to move the wine. Light golden yellow color, with mineral, melon , pear and honey notes, bright and crisp   13% abv $20

2014 Marcato Soave DOC Classico "Monte Tenda" 80% Garganega, 20% Trebbiano di Soave from 11 year old vines, fermented and aged in stainless steel for 6-8 months. Light gold color, aroma of white flowers and yellow apples. On palate lemon citrus flavors with a light finish.  12.5 abv $18

2014 Cantina del Castello Soave Classico DOC "Pressoni" 80% Garganega 20% Trebbiano di Soave, clay-basaltic soil, raised in stainless steel, three months "sur lie", aged four months in the bottle before release.  A very engaging tropical nose of melons, papaya and peaches. More weight on the palate than the previous wines, vibrant acidity with a long finish. I'm still trying to find some of this for my wine stash, delicious.  13% abv $17

   Sous Vide Chicken Thigh - onion mashed potato, wild mushrooms, lemon zest

   Sous Vide Chicken Thigh - onion mashed potato, wild mushrooms, lemon zest

2012 Monte Tondo Soave DOC Classico "Casette Foscarin" 90% Garganega, 10% Trebbiano di Soave Operated by the 2nd and 3rd generation Magnabosco family harvested from 25 year old vines, tufaceous and basaltic soil. After primary fermentation aged in barriques and 5hl tonneau for about six months. Aged one year in bottle before release. An international style Soave for sure, with a vanilla, coconut and tropical fruit nose. Full bodied on the palate with a pleasing oily sensation, and a richly flavored, savory finish. This one will be hard to locate on retail, you're more likely to find it on restaurant wine lists. Don't hesitate to buy if you find it.  13.5% abv $29

2013 Gini Soave DOC Classico "La Frosca" 100% Garganega grown in basaltic rock and limestone, the Gini Brothers craft beautiful wines. Traditionalist the vines are trained by pergola rooted in basaltic rock and limestone. No sulfur additions in the winery with the wine spending at least 8 months on the yeast in stainless steel and barrique. A delicate green apple, pear and mineral nose. The extended oak aging seems to have only added a delightful depth and textural component to the wine while allowing the fruit to remain at center stage. On the palate persistent minerality and acidity, a tongue tingler. Very impressive now, this will be a good one to purchase and enjoy over the next decade.  Yes Soave can and does age well.  13% abv $25 

A wonderful lineup of Cru Soaves

A wonderful lineup of Cru Soaves

2014 Cantina di Monteforte Soave DOC Classico "Vicario" Cantina di Monteforte is a cooperative with around 600 growers.  100% Garganega, basaltic soils, partially barrel fermented, vibrant peach, pineapple profile, medium bodied with good concentration12.5% abv $12 At twelve bucks this a no brainer case buy. 

2014 I Stefanini Soave Superiore DOCG Classico "Monte di Fice"  100% Garganega grown in grey and black volcanic soils, fermented in stainless steel and resting on the lees for 9 months. A deep golden color, tropical aromas, mango, peach, medium bodied with low acidity.  13%abv $27

2014 Franchetto Soave DOC "La Capelina"  red basaltic based soils, 100% Garganega, straw color, white flowers and citrus aromas, juicy white peach fruit in the mouth, finishes crisp and mineral with good length.  12.5% abv $12

A tip of the hat to Limeng Stroh at Full Circle Wine Solutions, the staff at Nostra, Evan and Giovanni for putting together a fantastic event.  If you want some basic knowledge of the Soave region and wines, please review our previous podcast on Soave. Cheers!

Holiday 2015 Wine Suggestions

It's that time of the year when friends and family get together to celebrate the holidays, so Bill and I decided to come up with a few wine selections for the season. Although we didn't recommendany bubbly in this podcast, our default wine is sparkling, whether it be Champagne, Cava, Prosecco, Sektor domestic sparklers. A glass of bubbly always seems an appropriate way to kick off a celebration. We hope you enjoy the podcast. Cheers!

 

2014 Ritual Pinot Noir Casa Blanca Valley, Chile 

Aromas of fresh red fruit, bing cherries and raspberries, with a good wack of vanilla, bright acidity and medium bodied. In the mouth juicyblack cherries and strawberriesIf you like a fruit forward, slightly sweet style of Pinot Noir - new world all the way -  this is your wine. A definite crowd pleaser made by winemaker Rodrigo Soto formally of Benziger in Sonoma. 10,000 cs $16 - $19

 

2013 Lazy Day Pinot Noir - Lazy Creek Vineyards

Medium body PInot.   Like the medium body with aromas of berry, plum and some licorice in the nose.   Cherry, spice ,and berry on the tongue.   Sustainably Farmed. $26 bottle.

 

2014 Tin Barn Gilsson Vineyard Zinfandel

Sourced from a 65 year old vineyard east of the town of Windsor in the Russian River Valley this Zinfandel smells like a black cherry pie with lots of vanilla and oak. In the mouth it's a fruit bomb, jammy, chewy and lip smacking good. Slick and sappy with mild tannins and a delicious, long savory finish. 20% new american oak 583 cs $25 - $29

 

 2011 Mas Des Dames La Dame 

Imported by Vintage 59 and farmed organically by Lidewij van Wilgen. AOC Coteaux Languedoc/ 20%Syrah, 50% Grenache, 30% Carignan.  On the nose, blackfruit, mulberry, earth, leather and herbs. On the palate blackberry, mineral and savory with a medium length finish. $16 - $18  

 


VinoWeek Episode 24 - Wine Spectator Top 10

Are you a points chaser and you only drink wines that have scored 90 or more points? If you hurry you might be able to find some of the wines that made The Wine Spectator's Top 100 for 2015. Close to a third of them fall into the $30 and under category, so if you want you can satisfy your curiosity and find out what all the hoopla is about without breaking your budget.  

Guy Fieri is going into the wine business. As far as celebrity wines go he claims he's trying to keep a low profile, so you won't see his likeness or name on the front label. He elected to call the wines Hunt & Ryde in honor of his two sons Hunter and Ryder. The wines all reds for now will be available around Thanksgiving.   

The staff at Punch came up with a nice list of wines you might consider for your Thanksgiving dinner table.

Jon McDaniel offers some great suggestions on what type of wines to bring to the office, in-laws and neighborhood holiday parties.

Hard to believe but we have another winemaker accused of tax fraud and embezzlement. Christian Garvin is facing up to 52 years in prison if convicted.  The court sees him as a flight risk so if he makes bail they plan to hold onto his passport.

Stephanie Baker gives us the scoop on a secret underground wine vault that holds a cache worth $1.5 billion.

Thanks for listening and tell a friend about us. Cheers!

 

VinoWeek Episode 23 - Wine Crimes

Food Republic has put out a video detailing how fake wine is made and brought to the market. It's a super slick production, exposing the secrets of recent infamous fraudstersand explaining how confidentiality and shame perpetuate the status quo. 

One of our favorite wine retailers K&L Wines in San Francisco has moved to a new and larger location.

In an article for Vogue, Jordan Salcito, beverage director for Momofuku restaurants, shares how her pregnancy has worked to her advantage.

Is the legalization of marijuana good for the wine business? Jeremy Parzen speculates whether the emerging marijuana business will follow the path of "Big Wine". 

The wine of the week is Arianna Occhipinti's 2014 Tami' Frappato. If you've never had a Frappato here's a chance for you to stretch your palate.  Arianna farms organically and uses the natural winemaking process with wild yeast fermentations. Medium garnet in color, the wine offers up a fresh clean aroma of red berries , with a hint of smoke. I kept sticking my nose in the glass trying to figure out what was going on. As the wine opened up volcanic earth notes came into play. In the mouth it's smooth and balanced with a perfect play between the tannins and acids. Think cranberries and light cream. It's not a big wine, but it has perfect tension with good minerality, juicy fruit and spice. Arianna's Frappato would be right at home on your Thanksgiving table. 12.5% abv $13 - $16

Thanks for listening and tell a friend. Cheers!

 

VinoWeek Episode 22 - Rising Prices in Napa

What goes up must come down. It holds true in the stock market and real estate, but are Napa winemakers immune to prevailing market conditions? Stephen Eliot of the Connoisseurs Guide wonders if Napa Wines are too pricey? While W. Blake Gray goes straight to the source and asks wine oracle, Rob McMillan, Executive Vice President of Silicon Valley Bank, his prediction on where Napa wine prices are headed in the future. 

I had the good fortune of attending the 12th annual Wine & Spirits top 100 tasting in San Francisco on Tuesday October 20, 2015. I'm not sure why I haven't made time to attend this event in the past, but it's already on my calendar for 2016 and I've already invited some friends. Held at City View Metreon in downtown San Francisco, the event featured fabulous wines with the winemakers at your disposal and top local chefs trying to outdo each other,  offering some incredible food. Freshly shucked Hog Island Oysters and 2002 Bollinger Champagne R. D. Extra Brut to start and it got better from there. Certainly one of the most well curated wine tastings I have attended.  

French fashion house Chanel has entered the wine business in the U. S. with its purchase of St. Supery Winery in Napa Valley. 

Diageo is cutting its holdings in the wine industry and Treasury Wine Estates is looking to bulk up its wine portfolio. Who will end up with Chalone Vineyard?

We end this podcast with a few stories about dumb criminals. These guys must be the only people in the world that don't realize that cameras are everywhere.

As always thanks for listening and tell a friend. Cheers!

VinoWeek Episode 21 - Wine Tasting Survival

Harvesthas concluded in Sonoma County and vintners are happy with what they have tasted thus far. Bill Swindell gives us a quick look at what winemakers and farmers have to say about the 2015 vintage, one of the earliest on record.

German agri-chemical giant Bayer has acknowledged that one of its products sold throughout Europe has caused stunted development of the berries for certain wine growers. Although the cause has yet to be determined Bayer is already taking steps to compensate growers that have suffered losses.  

Danny Meyer wants to change the way employees are compensated at his thirteen full service restaurants. The most controversial part of his plan is the elimination of tipping.  Aimed at equalizing the pay differences in restaurants, between the front and the back of the house and addressing pending mandatory minimum wage price increases being proposed in the legislature, his move to emulate the European modelfor fine dining sans tipping, will have lots of restaurant owners and workers watching closely. In a very detailed piece for New York Eater, Ryan Sutton examines the pros and cons of Mr. Meyer's altruism.  

Joey Casco posted a blog titled 'The Harsh, Drunken Truth on Wine Trade Tastings'. He includes a personal story that is well, let's just say very sobering. Bill and I use his blog as a springboard to offer some additional tips on how to survive a wine tasting.  

The wine of the week is Luciano Saetti's 2014 Vigneto Saetti Lambrusco Salamino. Luciano farms organically and crafts his wines without the addition of sulphites. The color is medium garnet and shows a beautiful pink froth when poured. Aromas of black cherry, plum and a hint of cola are evident on the palate as well. Perfect acidity and balance its bone dry. 12% abv - Pair this lovely Lambrusco with charcuterie, your favorite cheeses, lasagna, pizza and Italian sausages.  $19 - $20

Thanks for listening and tell a friend. Cheers!