2005 Rosenblum Reserve Syrah Kick Ranch

Today on Video Vino I tasted the 2005 Rosenblum Reserve Syrah, Kick Ranch vineyard.  This is a fantastic, thick, delicious syrah – a fantastic wine from a fantastic producer.  Only 474 cases of this Syrah were produced – rated a 94 by James Laube at Wine Spectator – so don’t hesitate to get yours today!  Normal Cafe le Grand retail price is $45.00, however, we’re currently offering a special Wine Club Member’s Only price of $30.00.  We hope to see you soon!

2005 Rosenblum Cellars Reserve Syrah Kick Ranch $45.00/ $30 for CLG Wine Club members (limited time)

https://www.rosenblumcellars.com

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Question: Should I Review Wine?

Greetings CLG BLOG Peeps!

I’ve been kicking around what to fill these pages with… and occasionally I think that perhaps I should do more reviews.  I don’t particularly think my opinion should matter any more than anyone else’s, but I must admit, I drink a ton of wine… so jotting down some notes may not hurt.

So, I put it to the few of you who actually spend some time reading this drivel… should I review wines?  If so, what would you like to see…?  Just the written (typed really) words of a self professed cork dork, or perhaps a video review so you can enjoy my mug sipping and slurping through random wines?

Thanks for your time and see you soon!

In the meantime… keep thinking and drinking!

Regards,

Ron

“I don’t know enough about wine to ask questions or attend a class”

Huh?? Come again?

During a recent exchange with a wine-novice-but-interested friend we were discussing the CLG – BLOG.  She was lamenting because I hadn’t posted much lately (my apologies), to which I inquired of topics she’d like to see here.  Her response included many great suggestions for topics to ramble on about and I thanked her… and further suggested that she ask the questions via the BLOG and also take one of the Winoversity classes… to which she responded “I don’t know enough about wine to ask questions or attend a class.”  As it turns out, this was the topic I thought deserved an entry!

So I realize that wine can be intimidating – unbelievably intimidating.  Just like any subject or topic or area of knowledge that one may not be familiar with… it’s natural to be intimidated by such things if we lack the knowledge.  Especially in the presence of those you think know more than you… looking stupid is never high on one’slist of desires.  However… in the world of wine – no one knows it all.  I’m not an expert, and there are so very few experts that it’s unlikely you actually know one… plus, the more you know, the more you realize you don’t know… and even if you know a lot about wine regions and factoids, there are so many wines that have personalities of their own that it’s impossible to know about all of them… so it’s a continual learning curve… never ending… constant… year in & year out.  Get the point?

In fact, I would go so far as to say that everyone is enough of a wine expert on the one thing that matters most:  what you like and don’t like in a wine.  No one is expert enough to tell you that you should or shouldn’t like a wine… that’s your area of expertise and the one that really counts.

All of that being said… if you have enough interest in wine to discuss it with friends, read about it in a book, website or BLOG, browse the selection of your favorite wine store and actually think about whether you like a wine or not, then you are clearly on your way to becoming a wine savvy consumer, and you should never feel intimidated by anyone about wine again.  You should take your one area of expertise (your taste), develop a sense of adventure (and we’re talking about tasting wine, not climbing Mt. Everest) and learn as much as you can through reading, taking a class, attending a tasting, asking questions and trying new wines on a frequent basis.  Knowledge and familiarity lead to greater appreciation!

Doesn’t sound to tough, does it?

Thanks for stopping by – please comment, ask questions (even anonymously!) and come back often.  If not here, we’ll see you at Cafe le Grand, where we’re changing the way you look at wine!

Regards,

Ron

Sediment: Friend or Foe?

A couple months back we received an e-mail at Cafe le Grand from a valued customer and wine club member regarding a wine experience they had while entertaining guests… it went something like this:

I opened a bottle last night that I received with my monthly selection.  This particular bottle was a wonderful wine, however, the last glass poured had huge chunks of sediment in it.  Would not normally have been a big deal, but we had dinner guests over and after boosting your shop this was not a good impression.

In responding I took the opportunity to educate our customer on sediment… and since then have decided it’s probably a lesson to be taught to all of our wine loving friends.  My response went something like this:

Thank you for speaking highly of Cafe le Grand, word of mouth is the best advertising and we thank all of our loyal customers and wine club members for talking us up!

Unfortunately, you mistakenly got a poor impression from the sediment in the wine – when in fact, if any impression is to be had, it is likely a positive one for steadfast wine making and proper storage.  Sediment in wine is a completely natural thing and occurs in many wines- including (and perhaps most frequently) some of the finest, most expensive wines in the world.  Other than being a little bitter and requiring a rinse of your glass prior to the next, sediment is completely harmless.  The causes range from simple precipitated matter (tannin & pigment) settling out of an unfiltered/unfined (or less filtered/fined) wine, to the precipitation of tartaric acid (which is often observed as crystalline matter on the cork and the neck of the bottle).  Some wineries take greater measures to remove such material so it can’t become sediment, while others consider the efforts to remove them too harsh on the wine and believe that such matter will add to the ageability and complexity of the wine.  According to the Wine Lover’s Companion “Sediment is not a bad sign but in fact may indicate superior wine.  It is the natural separation of bitrates, tannins and color pigments that occurs as a wine ages.”

To avoid getting sediment in your glass it’s recommended to simply, and properly, decant the wine – perhaps by pouring it through a fine strainer made for just such a purpose.  Decanting wine is also a great way to allow wines to open up more quickly – where they become more expressive sooner, and can also be an elegant way to serve wines as well.  An attractive decanter with a gourgeous colored wine is as good as any centerpiece – better in that you can drink it!

I encourage you to drop notes to us with your wine questions and suggest that you and your guests come to the wine tastings at Cafe le Grand and also attend sessions of Cafe le Grand’s Winoversity Wine Classes.  The Fundamentals course provides a very solid foundation and provides a great opportunity to learn and taste and discuss all things wine!

Thank you again for your e-mail and please pass this on to your guests so they too can understand sediment!

And just like this customer, I strongly encourage you to ask questions- via the BLOG  or e-mail to Cafe le Grand – and also to attend any of the CLG-Winoversity classes we offer.

With that, I hope you’ve learned a little something about the gunk in the bottom of the bottle.

Thanks for visiting and we’ll see you at Cafe le Grand – Where we’re changing the way you look at wine!

Regards,

Ron