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DR VINO'S WINE BLOG
The global nightmare known as coronavirus has brought enormous tragedy, uncertainty and change to the way we live. In the pre-2020 part of my life, I led lots of wine tastings, large and small, in reallife.
LE FROGLET: SINGLE-SERVE WINE IN A PLASTIC GLASS! DR VINO Forget screwcaps versus corks: An English entrepreneur has sold this invention of single-serve plastic wine glasses–stem and all!–to Marks & Spencer, which now “struggles to keep up with demand.”He is laughing all the way to the bank since a business reality show in the UK called “Dragons’ Den” panned the idea when he presentedit on the show.
CHENIN BLANC VS. SAUVIGNON BLANC Over on Forbes.com, I just contributed a short piece about the wines of Vouvray.Almost entirely, the wines of Vouvray are from the Chenin Blanc grape and Vouvray is in many ways the apogee of Chenin Blanc. The wines from this 5,000 acre appellation can be very rewarding, as a sparkling wine or dry, off-dry, and sweet. ICEBERG WEDGE: IMPOSSIBLE-FOOD WINE PAIRING?!? The likes of a radler or hefeweizen seems to do the trick. If pressed for wine, some Alsatian blend could play a nice supporting role. The pungency (and mouth-coating nature) of a bleu cheese dressing needs acidity to cut it. A dry cremant (alsace or bourgogne) or blanc deblancs could fill
BEET SALAD: IMPOSSIBLE FOOD-WINE PAIRING?!? Beetroot is a food we should eat more often all people because it is a vegetable with many vitamins are recommended for energetic people with anemia or blood diseases. For me I prefer to eat it raw in a salad with lettuce, tomato, carrot and onion. Furthermore, as indicate a CRANBERRY SAUCE: IMPOSSIBLE FOOD There’s always the option of the cranberry-based Cosmopolitan cocktail. I actually had cranberry sauce with a pair of Rieslings last night. It went better with the sweeter, fruitier one. With the dry, mineral wine, the cranberries knocked out most of the flavor. On November 17th, 2010 at 12:53 pm , WINE, ALLERGIES, HISTAMINES AND SULFITES 97 Responses to “Alcohol, allergies, histamines and sulfites – reactions from an allergist” On April 26th, 2010 at 11:09 am,Damien wrote:. I am considering printing and laminating copies of this entry as well as all the attached studies to give to everyone who PULLED PORK SANDWICH: IMPOSSIBLE FOOD-WINE PAIRING?!? Cheap, sweet and easy. Like a well, you get it. On August 5th, 2010 at 1:50 pm ,Alex wrote: Pulled pork with a vinegar-based sauce and slaw (no mayo/all vinegar) paired great with Goldeneye’s Vin Gris of Pinot Noir. The rose brought enough body to stand up to the sauce, and let the vinegar bring the acidity to the wine. IMPOSSIBLE FOOD WINE PAIRINGS: CHICKEN TIKKA MASALA! Our “impossible food-wine pairings” continues! In this series, we look at foods we enjoy in America that present an impossible wine challenge! We have previously digested chips and salsa, nori, and the falafel sandwich. And now, for all the meat-a-tarians who were getting cranky, we present our first meat dish Chicken tikka masala! Commentsare
BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER: WINE PAIRING DR On November 10th, 2009 at 9:02 pm , The Wine Mule wrote: It’s really okay to drink red wine with vegetablesso how about a bottle of Peter Zemmer Pinot Nero Alto Adige. Light, but with lots of earthy character. Good acidity provides a foil for the butter, and there’s some good aromatic herbal quality to match to the sage.DR VINO'S WINE BLOG
The global nightmare known as coronavirus has brought enormous tragedy, uncertainty and change to the way we live. In the pre-2020 part of my life, I led lots of wine tastings, large and small, in reallife.
LE FROGLET: SINGLE-SERVE WINE IN A PLASTIC GLASS! DR VINO Forget screwcaps versus corks: An English entrepreneur has sold this invention of single-serve plastic wine glasses–stem and all!–to Marks & Spencer, which now “struggles to keep up with demand.”He is laughing all the way to the bank since a business reality show in the UK called “Dragons’ Den” panned the idea when he presentedit on the show.
CHENIN BLANC VS. SAUVIGNON BLANC Over on Forbes.com, I just contributed a short piece about the wines of Vouvray.Almost entirely, the wines of Vouvray are from the Chenin Blanc grape and Vouvray is in many ways the apogee of Chenin Blanc. The wines from this 5,000 acre appellation can be very rewarding, as a sparkling wine or dry, off-dry, and sweet. ICEBERG WEDGE: IMPOSSIBLE-FOOD WINE PAIRING?!? The likes of a radler or hefeweizen seems to do the trick. If pressed for wine, some Alsatian blend could play a nice supporting role. The pungency (and mouth-coating nature) of a bleu cheese dressing needs acidity to cut it. A dry cremant (alsace or bourgogne) or blanc deblancs could fill
BEET SALAD: IMPOSSIBLE FOOD-WINE PAIRING?!? Beetroot is a food we should eat more often all people because it is a vegetable with many vitamins are recommended for energetic people with anemia or blood diseases. For me I prefer to eat it raw in a salad with lettuce, tomato, carrot and onion. Furthermore, as indicate a CRANBERRY SAUCE: IMPOSSIBLE FOOD There’s always the option of the cranberry-based Cosmopolitan cocktail. I actually had cranberry sauce with a pair of Rieslings last night. It went better with the sweeter, fruitier one. With the dry, mineral wine, the cranberries knocked out most of the flavor. On November 17th, 2010 at 12:53 pm , WINE, ALLERGIES, HISTAMINES AND SULFITES 97 Responses to “Alcohol, allergies, histamines and sulfites – reactions from an allergist” On April 26th, 2010 at 11:09 am,Damien wrote:. I am considering printing and laminating copies of this entry as well as all the attached studies to give to everyone who PULLED PORK SANDWICH: IMPOSSIBLE FOOD-WINE PAIRING?!? Cheap, sweet and easy. Like a well, you get it. On August 5th, 2010 at 1:50 pm ,Alex wrote: Pulled pork with a vinegar-based sauce and slaw (no mayo/all vinegar) paired great with Goldeneye’s Vin Gris of Pinot Noir. The rose brought enough body to stand up to the sauce, and let the vinegar bring the acidity to the wine. IMPOSSIBLE FOOD WINE PAIRINGS: CHICKEN TIKKA MASALA! Our “impossible food-wine pairings” continues! In this series, we look at foods we enjoy in America that present an impossible wine challenge! We have previously digested chips and salsa, nori, and the falafel sandwich. And now, for all the meat-a-tarians who were getting cranky, we present our first meat dish Chicken tikka masala! Commentsare
BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER: WINE PAIRING DR On November 10th, 2009 at 9:02 pm , The Wine Mule wrote: It’s really okay to drink red wine with vegetablesso how about a bottle of Peter Zemmer Pinot Nero Alto Adige. Light, but with lots of earthy character. Good acidity provides a foil for the butter, and there’s some good aromatic herbal quality to match to the sage. ALLERGIES AND WINE: GLYCOPROTEINS Allergies and wine: glycoproteins. While sulfites cause a severe allergic reaction in a small number of wine drinkers, one of the puzzles of wine consumption has been what causes headaches (aside from drinking too much). As we have discussed before, histamines that naturally occur in wine could be a cause of some allergic reactions. HERRING PAIRING: NEW CATCH HOLLAND It is a product comparable to Genever, but instead of containing 1-3% maltwine (Moutwijn in dutch), the compound giving Genever it’s unique taste, Corenwijn contains more than 51% Maltwine. It has a very special flavor profile you won’t find in any other drink. Somehow combining this with “Hollandse Nieuwe” is sublime. GAZPACHO: AN IMPOSSIBLE FOOD-WINE PAIRING?!? Soon enough, and barring a worsening of the blight, ripe local tomatoes will be flooding greenmarkets around the country–if they aren’t already. Which always puts me in the mood for gazpacho! So easy to make and so fresh: Some tomatoes, a cucumber, a little red onion, a garlic clove, some vinegarMmm! But tomatoes have high TALKING DIRTY: RIOJA SOIL MAP It’s hard to generalize since other factors, such as elevation and sun exposure, play a part in grape characteristics and the overall wine quality. But many of the structured, most age-worthy wines from Rioja come from vineyards in the calcereous soils. It is worth noting that the official subzones (map below) don’t match the soil types. CORK DORK: TEN COOL THINGS TO DO WITH LEFTOVER WINE CORKS Here are ten ideas! 1. Kicking things off, consider this gorgeous “bowling ball” from Minnesota artist Jan Elftmann. We’ll come back to her at the end, but this is a good one to get things, er, rolling. 2. The wall o’ corks as you may remember from the 15,000 cork wall at Frankly Wine, a Manhattan wine CORAVIN: WHAT IS IT GOOD FOR? 27 Responses to “Coravin: what is it good for?” On August 30th, 2013 at 12:53 pm,Kim Johannsen wrote:. The price point is a little high compared to the average cost of a bottle of wine, and there are other, cheaper, wine saver options that would probably suit most average consumers better. IMPOSSIBLE FOOD WINE PAIRINGS: CHICKEN TIKKA MASALA! On September 11th, 2007 at 9:37 pm,Dini Rao wrote:. To me drinking a Gewurz with Indian food kills the spices I love so much and detracts from the dish. I like doing Amarone or Musar with other regions (something made with garam masala) or lamb, but for chicken tikka I love a rich, but dry Chenin perhaps from Savennieres or Vouvray, a white Burgundy or other Chard with good earthiness or any SOMETIMES A MOLDY CORK... On January 10th, 2011 at 1:59 pm,1WineDude wrote:. Last year, I had the good fortune of sampling some Haut-Brion from 1929 with a group of friends. When we inspected the cork, it had obviously leaked at some point and had developed what must have been some sort of mold covering the opening above the cork and below the foil; we called it “gunk” and figured the wine would be deader WHY IS WINE SO EXPENSIVE IN RESTAURANTS? WHAT CAN YOU DO Wine is a cash cow for restaurants. It is not uncommon for a restaurant to sell a bottle of wine for over a 300% mark-up on the retail price of the same bottle (and the restaurant often doesn’t even pay the retail price). Wine by the glass is a particularly insulting activity since the consumer DOING A PIGEAGE ON PINOT Over at the new blogazine, Palate Press, there’s a posting about a pair of women who bare all and then jump in a tank full of warm, fermenting pinot juice, seeds and skins. No, this isn’t the recreational sport of tank diving; they did it in the name of “pigeage” or a punch down that keeps the floating bits (known as the “cap”) moist.DR VINO'S WINE BLOG
The global nightmare known as coronavirus has brought enormous tragedy, uncertainty and change to the way we live. In the pre-2020 part of my life, I led lots of wine tastings, large and small, in reallife.
LE FROGLET: SINGLE-SERVE WINE IN A PLASTIC GLASS! DR VINO Forget screwcaps versus corks: An English entrepreneur has sold this invention of single-serve plastic wine glasses–stem and all!–to Marks & Spencer, which now “struggles to keep up with demand.”He is laughing all the way to the bank since a business reality show in the UK called “Dragons’ Den” panned the idea when he presentedit on the show.
CHENIN BLANC VS. SAUVIGNON BLANC Over on Forbes.com, I just contributed a short piece about the wines of Vouvray.Almost entirely, the wines of Vouvray are from the Chenin Blanc grape and Vouvray is in many ways the apogee of Chenin Blanc. The wines from this 5,000 acre appellation can be very rewarding, as a sparkling wine or dry, off-dry, and sweet. ICEBERG WEDGE: IMPOSSIBLE-FOOD WINE PAIRING?!? The likes of a radler or hefeweizen seems to do the trick. If pressed for wine, some Alsatian blend could play a nice supporting role. The pungency (and mouth-coating nature) of a bleu cheese dressing needs acidity to cut it. A dry cremant (alsace or bourgogne) or blanc deblancs could fill
WINE, ALLERGIES, HISTAMINES AND SULFITES 97 Responses to “Alcohol, allergies, histamines and sulfites – reactions from an allergist” On April 26th, 2010 at 11:09 am,Damien wrote:. I am considering printing and laminating copies of this entry as well as all the attached studies to give to everyone who BEET SALAD: IMPOSSIBLE FOOD-WINE PAIRING?!? Beetroot is a food we should eat more often all people because it is a vegetable with many vitamins are recommended for energetic people with anemia or blood diseases. For me I prefer to eat it raw in a salad with lettuce, tomato, carrot and onion. Furthermore, as indicate a CRANBERRY SAUCE: IMPOSSIBLE FOOD There’s always the option of the cranberry-based Cosmopolitan cocktail. I actually had cranberry sauce with a pair of Rieslings last night. It went better with the sweeter, fruitier one. With the dry, mineral wine, the cranberries knocked out most of the flavor. On November 17th, 2010 at 12:53 pm , PULLED PORK SANDWICH: IMPOSSIBLE FOOD-WINE PAIRING?!? Cheap, sweet and easy. Like a well, you get it. On August 5th, 2010 at 1:50 pm ,Alex wrote: Pulled pork with a vinegar-based sauce and slaw (no mayo/all vinegar) paired great with Goldeneye’s Vin Gris of Pinot Noir. The rose brought enough body to stand up to the sauce, and let the vinegar bring the acidity to the wine. BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER: WINE PAIRING DR On November 10th, 2009 at 9:02 pm , The Wine Mule wrote: It’s really okay to drink red wine with vegetablesso how about a bottle of Peter Zemmer Pinot Nero Alto Adige. Light, but with lots of earthy character. Good acidity provides a foil for the butter, and there’s some good aromatic herbal quality to match to the sage. PRISONER WINE SOLD FOR $285 MILLION DR VINO'S WINE BLOG Dr Vino's wine blog. wine talk that goes down easy. Who’s taking Constellation’s money now? Agustin Huneeus. Word came out today that Constellation wines is buying The Prisoner wine (s) for a whopping $285 million. The seller was Agustin Huneeus who bought The Prisoner wine for $40 million in 2010. And who said there’s no money in wine?DR VINO'S WINE BLOG
The global nightmare known as coronavirus has brought enormous tragedy, uncertainty and change to the way we live. In the pre-2020 part of my life, I led lots of wine tastings, large and small, in reallife.
LE FROGLET: SINGLE-SERVE WINE IN A PLASTIC GLASS! DR VINO Forget screwcaps versus corks: An English entrepreneur has sold this invention of single-serve plastic wine glasses–stem and all!–to Marks & Spencer, which now “struggles to keep up with demand.”He is laughing all the way to the bank since a business reality show in the UK called “Dragons’ Den” panned the idea when he presentedit on the show.
CHENIN BLANC VS. SAUVIGNON BLANC Over on Forbes.com, I just contributed a short piece about the wines of Vouvray.Almost entirely, the wines of Vouvray are from the Chenin Blanc grape and Vouvray is in many ways the apogee of Chenin Blanc. The wines from this 5,000 acre appellation can be very rewarding, as a sparkling wine or dry, off-dry, and sweet. ICEBERG WEDGE: IMPOSSIBLE-FOOD WINE PAIRING?!? The likes of a radler or hefeweizen seems to do the trick. If pressed for wine, some Alsatian blend could play a nice supporting role. The pungency (and mouth-coating nature) of a bleu cheese dressing needs acidity to cut it. A dry cremant (alsace or bourgogne) or blanc deblancs could fill
WINE, ALLERGIES, HISTAMINES AND SULFITES 97 Responses to “Alcohol, allergies, histamines and sulfites – reactions from an allergist” On April 26th, 2010 at 11:09 am,Damien wrote:. I am considering printing and laminating copies of this entry as well as all the attached studies to give to everyone who BEET SALAD: IMPOSSIBLE FOOD-WINE PAIRING?!? Beetroot is a food we should eat more often all people because it is a vegetable with many vitamins are recommended for energetic people with anemia or blood diseases. For me I prefer to eat it raw in a salad with lettuce, tomato, carrot and onion. Furthermore, as indicate a CRANBERRY SAUCE: IMPOSSIBLE FOOD There’s always the option of the cranberry-based Cosmopolitan cocktail. I actually had cranberry sauce with a pair of Rieslings last night. It went better with the sweeter, fruitier one. With the dry, mineral wine, the cranberries knocked out most of the flavor. On November 17th, 2010 at 12:53 pm , PULLED PORK SANDWICH: IMPOSSIBLE FOOD-WINE PAIRING?!? Cheap, sweet and easy. Like a well, you get it. On August 5th, 2010 at 1:50 pm ,Alex wrote: Pulled pork with a vinegar-based sauce and slaw (no mayo/all vinegar) paired great with Goldeneye’s Vin Gris of Pinot Noir. The rose brought enough body to stand up to the sauce, and let the vinegar bring the acidity to the wine. BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER: WINE PAIRING DR On November 10th, 2009 at 9:02 pm , The Wine Mule wrote: It’s really okay to drink red wine with vegetablesso how about a bottle of Peter Zemmer Pinot Nero Alto Adige. Light, but with lots of earthy character. Good acidity provides a foil for the butter, and there’s some good aromatic herbal quality to match to the sage. PRISONER WINE SOLD FOR $285 MILLION DR VINO'S WINE BLOG Dr Vino's wine blog. wine talk that goes down easy. Who’s taking Constellation’s money now? Agustin Huneeus. Word came out today that Constellation wines is buying The Prisoner wine (s) for a whopping $285 million. The seller was Agustin Huneeus who bought The Prisoner wine for $40 million in 2010. And who said there’s no money in wine? ALLERGIES AND WINE: GLYCOPROTEINS Allergies and wine: glycoproteins. While sulfites cause a severe allergic reaction in a small number of wine drinkers, one of the puzzles of wine consumption has been what causes headaches (aside from drinking too much). As we have discussed before, histamines that naturally occur in wine could be a cause of some allergic reactions. HERRING PAIRING: NEW CATCH HOLLAND It is a product comparable to Genever, but instead of containing 1-3% maltwine (Moutwijn in dutch), the compound giving Genever it’s unique taste, Corenwijn contains more than 51% Maltwine. It has a very special flavor profile you won’t find in any other drink. Somehow combining this with “Hollandse Nieuwe” is sublime. TALKING DIRTY: RIOJA SOIL MAP It’s hard to generalize since other factors, such as elevation and sun exposure, play a part in grape characteristics and the overall wine quality. But many of the structured, most age-worthy wines from Rioja come from vineyards in the calcereous soils. It is worth noting that the official subzones (map below) don’t match the soil types. GAZPACHO: AN IMPOSSIBLE FOOD-WINE PAIRING?!? Soon enough, and barring a worsening of the blight, ripe local tomatoes will be flooding greenmarkets around the country–if they aren’t already. Which always puts me in the mood for gazpacho! So easy to make and so fresh: Some tomatoes, a cucumber, a little red onion, a garlic clove, some vinegarMmm! But tomatoes have high CORK DORK: TEN COOL THINGS TO DO WITH LEFTOVER WINE CORKS Here are ten ideas! 1. Kicking things off, consider this gorgeous “bowling ball” from Minnesota artist Jan Elftmann. We’ll come back to her at the end, but this is a good one to get things, er, rolling. 2. The wall o’ corks as you may remember from the 15,000 cork wall at Frankly Wine, a Manhattan wine CORAVIN: WHAT IS IT GOOD FOR? 27 Responses to “Coravin: what is it good for?” On August 30th, 2013 at 12:53 pm,Kim Johannsen wrote:. The price point is a little high compared to the average cost of a bottle of wine, and there are other, cheaper, wine saver options that would probably suit most average consumers better. IMPOSSIBLE FOOD WINE PAIRINGS: CHICKEN TIKKA MASALA! On September 11th, 2007 at 9:37 pm,Dini Rao wrote:. To me drinking a Gewurz with Indian food kills the spices I love so much and detracts from the dish. I like doing Amarone or Musar with other regions (something made with garam masala) or lamb, but for chicken tikka I love a rich, but dry Chenin perhaps from Savennieres or Vouvray, a white Burgundy or other Chard with good earthiness or any SOMETIMES A MOLDY CORK... On January 10th, 2011 at 1:59 pm,1WineDude wrote:. Last year, I had the good fortune of sampling some Haut-Brion from 1929 with a group of friends. When we inspected the cork, it had obviously leaked at some point and had developed what must have been some sort of mold covering the opening above the cork and below the foil; we called it “gunk” and figured the wine would be deader WHY IS WINE SO EXPENSIVE IN RESTAURANTS? WHAT CAN YOU DO Wine is a cash cow for restaurants. It is not uncommon for a restaurant to sell a bottle of wine for over a 300% mark-up on the retail price of the same bottle (and the restaurant often doesn’t even pay the retail price). Wine by the glass is a particularly insulting activity since the consumer DOING A PIGEAGE ON PINOT Over at the new blogazine, Palate Press, there’s a posting about a pair of women who bare all and then jump in a tank full of warm, fermenting pinot juice, seeds and skins. No, this isn’t the recreational sport of tank diving; they did it in the name of “pigeage” or a punch down that keeps the floating bits (known as the “cap”) moist.DR VINO'S WINE BLOG
The global nightmare known as coronavirus has brought enormous tragedy, uncertainty and change to the way we live. In the pre-2020 part of my life, I led lots of wine tastings, large and small, in reallife.
LE FROGLET: SINGLE-SERVE WINE IN A PLASTIC GLASS! DR VINO Forget screwcaps versus corks: An English entrepreneur has sold this invention of single-serve plastic wine glasses–stem and all!–to Marks & Spencer, which now “struggles to keep up with demand.”He is laughing all the way to the bank since a business reality show in the UK called “Dragons’ Den” panned the idea when he presentedit on the show.
CHENIN BLANC VS. SAUVIGNON BLANC Over on Forbes.com, I just contributed a short piece about the wines of Vouvray.Almost entirely, the wines of Vouvray are from the Chenin Blanc grape and Vouvray is in many ways the apogee of Chenin Blanc. The wines from this 5,000 acre appellation can be very rewarding, as a sparkling wine or dry, off-dry, and sweet. ICEBERG WEDGE: IMPOSSIBLE-FOOD WINE PAIRING?!? The likes of a radler or hefeweizen seems to do the trick. If pressed for wine, some Alsatian blend could play a nice supporting role. The pungency (and mouth-coating nature) of a bleu cheese dressing needs acidity to cut it. A dry cremant (alsace or bourgogne) or blanc deblancs could fill
CORAVIN: WHAT IS IT GOOD FOR? 27 Responses to “Coravin: what is it good for?” On August 30th, 2013 at 12:53 pm,Kim Johannsen wrote:. The price point is a little high compared to the average cost of a bottle of wine, and there are other, cheaper, wine saver options that would probably suit most average consumers better. WINE, ALLERGIES, HISTAMINES AND SULFITES 97 Responses to “Alcohol, allergies, histamines and sulfites – reactions from an allergist” On April 26th, 2010 at 11:09 am,Damien wrote:. I am considering printing and laminating copies of this entry as well as all the attached studies to give to everyone who PULLED PORK SANDWICH: IMPOSSIBLE FOOD-WINE PAIRING?!? Cheap, sweet and easy. Like a well, you get it. On August 5th, 2010 at 1:50 pm ,Alex wrote: Pulled pork with a vinegar-based sauce and slaw (no mayo/all vinegar) paired great with Goldeneye’s Vin Gris of Pinot Noir. The rose brought enough body to stand up to the sauce, and let the vinegar bring the acidity to the wine. BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER: WINE PAIRING DR On November 10th, 2009 at 9:02 pm , The Wine Mule wrote: It’s really okay to drink red wine with vegetablesso how about a bottle of Peter Zemmer Pinot Nero Alto Adige. Light, but with lots of earthy character. Good acidity provides a foil for the butter, and there’s some good aromatic herbal quality to match to the sage. DOING A PIGEAGE ON PINOT Over at the new blogazine, Palate Press, there’s a posting about a pair of women who bare all and then jump in a tank full of warm, fermenting pinot juice, seeds and skins. No, this isn’t the recreational sport of tank diving; they did it in the name of “pigeage” or a punch down that keeps the floating bits (known as the “cap”) moist. FRANCOIS PINAULT BUYS ARAUJO ESTATE #BILLIONAIRE #NAPA 7 Responses to “Francois Pinault buys Araujo Estate #billionaire #napa” On July 25th, 2013 at 5:55 pm,Jack Bulkin wrote:. In June 2008 at the top of the U.S and World Markets, it was announced that Michel Reybier, current owner of Cos d’Estournel, purchased Napa winery Chateau Montelena.DR VINO'S WINE BLOG
The global nightmare known as coronavirus has brought enormous tragedy, uncertainty and change to the way we live. In the pre-2020 part of my life, I led lots of wine tastings, large and small, in reallife.
LE FROGLET: SINGLE-SERVE WINE IN A PLASTIC GLASS! DR VINO Forget screwcaps versus corks: An English entrepreneur has sold this invention of single-serve plastic wine glasses–stem and all!–to Marks & Spencer, which now “struggles to keep up with demand.”He is laughing all the way to the bank since a business reality show in the UK called “Dragons’ Den” panned the idea when he presentedit on the show.
CHENIN BLANC VS. SAUVIGNON BLANC Over on Forbes.com, I just contributed a short piece about the wines of Vouvray.Almost entirely, the wines of Vouvray are from the Chenin Blanc grape and Vouvray is in many ways the apogee of Chenin Blanc. The wines from this 5,000 acre appellation can be very rewarding, as a sparkling wine or dry, off-dry, and sweet. ICEBERG WEDGE: IMPOSSIBLE-FOOD WINE PAIRING?!? The likes of a radler or hefeweizen seems to do the trick. If pressed for wine, some Alsatian blend could play a nice supporting role. The pungency (and mouth-coating nature) of a bleu cheese dressing needs acidity to cut it. A dry cremant (alsace or bourgogne) or blanc deblancs could fill
CORAVIN: WHAT IS IT GOOD FOR? 27 Responses to “Coravin: what is it good for?” On August 30th, 2013 at 12:53 pm,Kim Johannsen wrote:. The price point is a little high compared to the average cost of a bottle of wine, and there are other, cheaper, wine saver options that would probably suit most average consumers better. WINE, ALLERGIES, HISTAMINES AND SULFITES 97 Responses to “Alcohol, allergies, histamines and sulfites – reactions from an allergist” On April 26th, 2010 at 11:09 am,Damien wrote:. I am considering printing and laminating copies of this entry as well as all the attached studies to give to everyone who PULLED PORK SANDWICH: IMPOSSIBLE FOOD-WINE PAIRING?!? Cheap, sweet and easy. Like a well, you get it. On August 5th, 2010 at 1:50 pm ,Alex wrote: Pulled pork with a vinegar-based sauce and slaw (no mayo/all vinegar) paired great with Goldeneye’s Vin Gris of Pinot Noir. The rose brought enough body to stand up to the sauce, and let the vinegar bring the acidity to the wine. BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER: WINE PAIRING DR On November 10th, 2009 at 9:02 pm , The Wine Mule wrote: It’s really okay to drink red wine with vegetablesso how about a bottle of Peter Zemmer Pinot Nero Alto Adige. Light, but with lots of earthy character. Good acidity provides a foil for the butter, and there’s some good aromatic herbal quality to match to the sage. DOING A PIGEAGE ON PINOT Over at the new blogazine, Palate Press, there’s a posting about a pair of women who bare all and then jump in a tank full of warm, fermenting pinot juice, seeds and skins. No, this isn’t the recreational sport of tank diving; they did it in the name of “pigeage” or a punch down that keeps the floating bits (known as the “cap”) moist. FRANCOIS PINAULT BUYS ARAUJO ESTATE #BILLIONAIRE #NAPA 7 Responses to “Francois Pinault buys Araujo Estate #billionaire #napa” On July 25th, 2013 at 5:55 pm,Jack Bulkin wrote:. In June 2008 at the top of the U.S and World Markets, it was announced that Michel Reybier, current owner of Cos d’Estournel, purchased Napa winery Chateau Montelena. POLICY - DR VINO'S WINE BLOG DR VINO'S WINE BLOG One of the “fresh voices taking wine journalism in new and important directions.” -World of Fine Wine “His reporting over the past six months has had seismic consequences, which is a hell of an accomplishment for a blog.”Forbes.com CRANBERRY SAUCE: IMPOSSIBLE FOOD There’s always the option of the cranberry-based Cosmopolitan cocktail. I actually had cranberry sauce with a pair of Rieslings last night. It went better with the sweeter, fruitier one. With the dry, mineral wine, the cranberries knocked out most of the flavor. On November 17th, 2010 at 12:53 pm , TALKING DIRTY: RIOJA SOIL MAP It’s hard to generalize since other factors, such as elevation and sun exposure, play a part in grape characteristics and the overall wine quality. But many of the structured, most age-worthy wines from Rioja come from vineyards in the calcereous soils. It is worth noting that the official subzones (map below) don’t match the soil types. SAUERKRAUT: IMPOSSIBLE FOOD-WINE PAIRING?!? I finally got around to reading the food issue (Nov 22) of the New Yorker, and was amazed to find not one but two–two!–articles extolling the gustatory and health virtues of sauerkraut (sauerkraut!). In one brief piece, David Bezmozgis describes the making of this pickled cabbage as “part wrestling match, part science experiment.” That’s because IMPOSSIBLE FOOD WINE PAIRINGS: CHICKEN TIKKA MASALA! Our “impossible food-wine pairings” continues! In this series, we look at foods we enjoy in America that present an impossible wine challenge! We have previously digested chips and salsa, nori, and the falafel sandwich. And now, for all the meat-a-tarians who were getting cranky, we present our first meat dish Chicken tikka masala! Commentsare
PRISONER WINE SOLD FOR $285 MILLION DR VINO'S WINE BLOG Dr Vino's wine blog. wine talk that goes down easy. Who’s taking Constellation’s money now? Agustin Huneeus. Word came out today that Constellation wines is buying The Prisoner wine (s) for a whopping $285 million. The seller was Agustin Huneeus who bought The Prisoner wine for $40 million in 2010. And who said there’s no money in wine? FREEZING WINE: HARDER THAN YOU MIGHT THINK DR VINO'S WINE BLOG 18 Responses to “Freezing wine: harder than you might think” On January 4th, 2013 at 11:28 am,Robert Dwyer wrote:. Great topic. I shipped a bottle of wine from wine.com last year when the temperaturewas around 10F-25F.
WHY IS WINE SO EXPENSIVE IN RESTAURANTS? WHAT CAN YOU DO Wine is a cash cow for restaurants. It is not uncommon for a restaurant to sell a bottle of wine for over a 300% mark-up on the retail price of the same bottle (and the restaurant often doesn’t even pay the retail price). Wine by the glass is a particularly insulting activity since the consumer DOING A PIGEAGE ON PINOT Over at the new blogazine, Palate Press, there’s a posting about a pair of women who bare all and then jump in a tank full of warm, fermenting pinot juice, seeds and skins.No, this isn’t the recreational sport of tank diving; they did it in the name of “pigeage” or a punch down that keeps the floating bits (known as the “cap”) moist. ENOMATIC REWARDS NEW YORKERS The fact that the enomatic, a $10,000 machine that spits out wine pours, has landed in New York is not news (unlike in Fairfax, VA): Union Square Wines installed six of the machines when they moved to their new location last summer.What’s news is that it is the only store in New York to do so.DR VINO'S WINE BLOG
The global nightmare known as coronavirus has brought enormous tragedy, uncertainty and change to the way we live. In the pre-2020 part of my life, I led lots of wine tastings, large and small, in reallife.
LE FROGLET: SINGLE-SERVE WINE IN A PLASTIC GLASS! DR VINOCHAMPAGNE SINGLE SERVE BOTTLESMONET CHAMPAGNE SINGLE SERVE BOTTLESSINGLE SERVE CHAMPAGNESINGLE CHAMPAGNE BOTTLES Forget screwcaps versus corks: An English entrepreneur has sold this invention of single-serve plastic wine glasses–stem and all!–to Marks & Spencer, which now “struggles to keep up with demand.”He is laughing all the way to the bank since a business reality show in the UK called “Dragons’ Den” panned the idea when he presentedit on the show.
CHENIN BLANC VS. SAUVIGNON BLANC Over on Forbes.com, I just contributed a short piece about the wines of Vouvray.Almost entirely, the wines of Vouvray are from the Chenin Blanc grape and Vouvray is in many ways the apogee of Chenin Blanc. The wines from this 5,000 acre appellation can be very rewarding, as a sparkling wine or dry, off-dry, and sweet. ICEBERG WEDGE: IMPOSSIBLE-FOOD WINE PAIRING?!? The likes of a radler or hefeweizen seems to do the trick. If pressed for wine, some Alsatian blend could play a nice supporting role. The pungency (and mouth-coating nature) of a bleu cheese dressing needs acidity to cut it. A dry cremant (alsace or bourgogne) or blanc deblancs could fill
WINE, ALLERGIES, HISTAMINES AND SULFITES 97 Responses to “Alcohol, allergies, histamines and sulfites – reactions from an allergist” On April 26th, 2010 at 11:09 am,Damien wrote:. I am considering printing and laminating copies of this entry as well as all the attached studies to give to everyone who BEET SALAD: IMPOSSIBLE FOOD-WINE PAIRING?!? Beetroot is a food we should eat more often all people because it is a vegetable with many vitamins are recommended for energetic people with anemia or blood diseases. For me I prefer to eat it raw in a salad with lettuce, tomato, carrot and onion. Furthermore, as indicate a CRANBERRY SAUCE: IMPOSSIBLE FOOD There’s always the option of the cranberry-based Cosmopolitan cocktail. I actually had cranberry sauce with a pair of Rieslings last night. It went better with the sweeter, fruitier one. With the dry, mineral wine, the cranberries knocked out most of the flavor. On November 17th, 2010 at 12:53 pm , CORAVIN: WHAT IS IT GOOD FOR? 27 Responses to “Coravin: what is it good for?” On August 30th, 2013 at 12:53 pm,Kim Johannsen wrote:. The price point is a little high compared to the average cost of a bottle of wine, and there are other, cheaper, wine saver options that would probably suit most average consumers better. PULLED PORK SANDWICH: IMPOSSIBLE FOOD-WINE PAIRING?!? Cheap, sweet and easy. Like a well, you get it. On August 5th, 2010 at 1:50 pm ,Alex wrote: Pulled pork with a vinegar-based sauce and slaw (no mayo/all vinegar) paired great with Goldeneye’s Vin Gris of Pinot Noir. The rose brought enough body to stand up to the sauce, and let the vinegar bring the acidity to the wine. DOING A PIGEAGE ON PINOT Over at the new blogazine, Palate Press, there’s a posting about a pair of women who bare all and then jump in a tank full of warm, fermenting pinot juice, seeds and skins. No, this isn’t the recreational sport of tank diving; they did it in the name of “pigeage” or a punch down that keeps the floating bits (known as the “cap”) moist.DR VINO'S WINE BLOG
The global nightmare known as coronavirus has brought enormous tragedy, uncertainty and change to the way we live. In the pre-2020 part of my life, I led lots of wine tastings, large and small, in reallife.
LE FROGLET: SINGLE-SERVE WINE IN A PLASTIC GLASS! DR VINOCHAMPAGNE SINGLE SERVE BOTTLESMONET CHAMPAGNE SINGLE SERVE BOTTLESSINGLE SERVE CHAMPAGNESINGLE CHAMPAGNE BOTTLES Forget screwcaps versus corks: An English entrepreneur has sold this invention of single-serve plastic wine glasses–stem and all!–to Marks & Spencer, which now “struggles to keep up with demand.”He is laughing all the way to the bank since a business reality show in the UK called “Dragons’ Den” panned the idea when he presentedit on the show.
CHENIN BLANC VS. SAUVIGNON BLANC Over on Forbes.com, I just contributed a short piece about the wines of Vouvray.Almost entirely, the wines of Vouvray are from the Chenin Blanc grape and Vouvray is in many ways the apogee of Chenin Blanc. The wines from this 5,000 acre appellation can be very rewarding, as a sparkling wine or dry, off-dry, and sweet. ICEBERG WEDGE: IMPOSSIBLE-FOOD WINE PAIRING?!? The likes of a radler or hefeweizen seems to do the trick. If pressed for wine, some Alsatian blend could play a nice supporting role. The pungency (and mouth-coating nature) of a bleu cheese dressing needs acidity to cut it. A dry cremant (alsace or bourgogne) or blanc deblancs could fill
WINE, ALLERGIES, HISTAMINES AND SULFITES 97 Responses to “Alcohol, allergies, histamines and sulfites – reactions from an allergist” On April 26th, 2010 at 11:09 am,Damien wrote:. I am considering printing and laminating copies of this entry as well as all the attached studies to give to everyone who BEET SALAD: IMPOSSIBLE FOOD-WINE PAIRING?!? Beetroot is a food we should eat more often all people because it is a vegetable with many vitamins are recommended for energetic people with anemia or blood diseases. For me I prefer to eat it raw in a salad with lettuce, tomato, carrot and onion. Furthermore, as indicate a CRANBERRY SAUCE: IMPOSSIBLE FOOD There’s always the option of the cranberry-based Cosmopolitan cocktail. I actually had cranberry sauce with a pair of Rieslings last night. It went better with the sweeter, fruitier one. With the dry, mineral wine, the cranberries knocked out most of the flavor. On November 17th, 2010 at 12:53 pm , CORAVIN: WHAT IS IT GOOD FOR? 27 Responses to “Coravin: what is it good for?” On August 30th, 2013 at 12:53 pm,Kim Johannsen wrote:. The price point is a little high compared to the average cost of a bottle of wine, and there are other, cheaper, wine saver options that would probably suit most average consumers better. PULLED PORK SANDWICH: IMPOSSIBLE FOOD-WINE PAIRING?!? Cheap, sweet and easy. Like a well, you get it. On August 5th, 2010 at 1:50 pm ,Alex wrote: Pulled pork with a vinegar-based sauce and slaw (no mayo/all vinegar) paired great with Goldeneye’s Vin Gris of Pinot Noir. The rose brought enough body to stand up to the sauce, and let the vinegar bring the acidity to the wine. DOING A PIGEAGE ON PINOT Over at the new blogazine, Palate Press, there’s a posting about a pair of women who bare all and then jump in a tank full of warm, fermenting pinot juice, seeds and skins. No, this isn’t the recreational sport of tank diving; they did it in the name of “pigeage” or a punch down that keeps the floating bits (known as the “cap”) moist. FOOD AND WINE ARCHIVES One of the popular features on this site is the challenge of the “impossible food-wine pairing.”But while we often focus on the virtues of sparkling wine with zany foods, there’s one that a classic 80s commercial told us about: Riunite! POLICY - DR VINO'S WINE BLOG DR VINO'S WINE BLOG One of the “fresh voices taking wine journalism in new and important directions.” -World of Fine Wine “His reporting over the past six months has had seismic consequences, which is a hell of an accomplishment for a blog.”Forbes.com WHY IS WINE SO EXPENSIVE IN RESTAURANTS? WHAT CAN YOU DO Wine is a cash cow for restaurants. It is not uncommon for a restaurant to sell a bottle of wine for over a 300% mark-up on the retail price of the same bottle (and the restaurant often doesn’t even pay the retail price). Wine by the glass is a particularly insulting activity since the consumer TALKING DIRTY: RIOJA SOIL MAP It’s hard to generalize since other factors, such as elevation and sun exposure, play a part in grape characteristics and the overall wine quality. But many of the structured, most age-worthy wines from Rioja come from vineyards in the calcereous soils. It is worth noting that the official subzones (map below) don’t match the soil types. SAUERKRAUT: IMPOSSIBLE FOOD-WINE PAIRING?!? I finally got around to reading the food issue (Nov 22) of the New Yorker, and was amazed to find not one but two–two!–articles extolling the gustatory and health virtues of sauerkraut (sauerkraut!). In one brief piece, David Bezmozgis describes the making of this pickled cabbage as “part wrestling match, part science experiment.” That’s because IMPOSSIBLE FOOD WINE PAIRINGS: CHICKEN TIKKA MASALA! On September 11th, 2007 at 9:37 pm,Dini Rao wrote:. To me drinking a Gewurz with Indian food kills the spices I love so much and detracts from the dish. I like doing Amarone or Musar with other regions (something made with garam masala) or lamb, but for chicken tikka I love a rich, but dry Chenin perhaps from Savennieres or Vouvray, a white Burgundy or other Chard with good earthiness or any BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER: WINE PAIRING DR On November 10th, 2009 at 9:02 pm , The Wine Mule wrote: It’s really okay to drink red wine with vegetablesso how about a bottle of Peter Zemmer Pinot Nero Alto Adige. Light, but with lots of earthy character. Good acidity provides a foil for the butter, and there’s some good aromatic herbal quality to match to the sage. FREEZING WINE: HARDER THAN YOU MIGHT THINK DR VINO'S WINE BLOG 18 Responses to “Freezing wine: harder than you might think” On January 4th, 2013 at 11:28 am,Robert Dwyer wrote:. Great topic. I shipped a bottle of wine from wine.com last year when the temperaturewas around 10F-25F.
DOING A PIGEAGE ON PINOT Over at the new blogazine, Palate Press, there’s a posting about a pair of women who bare all and then jump in a tank full of warm, fermenting pinot juice, seeds and skins.No, this isn’t the recreational sport of tank diving; they did it in the name of “pigeage” or a punch down that keeps the floating bits (known as the “cap”) moist. PRISONER WINE SOLD FOR $285 MILLION DR VINO'S WINE BLOG Dr Vino's wine blog. wine talk that goes down easy. Who’s taking Constellation’s money now? Agustin Huneeus. Word came out today that Constellation wines is buying The Prisoner wine (s) for a whopping $285 million. The seller was Agustin Huneeus who bought The Prisoner wine for $40 million in 2010. And who said there’s no money in wine?DR VINO'S WINE BLOG
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WINE TARIFF COMMENT PERIOD ENDS TODAY Tariffs of 100% may soon hit European wines in America. The price of some wines will double. But mostly it will mean that many of the most coveted wines will no longer be available. The comment period ends today at midnight over at the site of the United States Trade Representative. Fully 24,071 people have submitted comments. Addyours! My take
on the situation is that it’s a code red: after “big, beautiful” negotiation with China and a new agreement in North America, the administration is more likely to turn to Europe. Hopefully, cooler heads will prevail…Anyway, I made a pie chart! It shows that more American businesses profit from a bottle of European wine than the producer. Overly simple, but trying to make the point that these tariffs are an own goal.Here are three
pieces
I wrote on tariffs for Wine & Spirits magazine last month. And here’s my letter to the USTR:January 13, 2020
Ambassador Robert Lighthizer, I am writing to express my concern regarding the escalation of tariffs on wine. Read more…Permalink
| Comments (1)
| | French wine , winepolitics
Jan
13
2020
1
EUROPEAN WINES FACE A POTENTIAL 100% TARIFF Another day, another wine tariff post… Last week, news trickled out that the US Trade Representative might raise the tariff on European wine to 100%. Oh, and the tariff on 31-pages of other items. Unsatisfied with progress in the aircraft dispute with Airbus, which was the cause of the 25% tariff imposed on some European wines on October 18, the USTR has threatened to take itto 100.
I discussed the issue with Blake Murdock of Rare Wine Co, Dixon Brooke of Kermit Lynch Wine Merchant, and Rocco Lombardo of Wilson Daniels. Each of them is taking a different approach–I filed two storiesfor Wine &
Spirits magazine that you should check out.
If you don’t want European wine prices to double next year in this country, make your comments heard over at regulation.gov. Comments
accepted until January 13. Ugh. How long will they last, if imposed? It’s anybody’s guess. Full list of items in the federal registerPermalink
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Comments (1)
| | French wine
Dec
16
2019
1
BRACING FOR 100% CHAMPAGNE TARIFFS Late yesterday, the US Trade Representative unsheathed a champagne saber. But it wasn’t for sabering champagne in celebration; rather, it was for dealing it a blow by threatening tariffs of 100%. French sparkling wine (not still wine) as well as cheese, handbags, makeup and enamelware would be affected. (See the whole list here.)
While that would be very bad news for consumers as well as producers, there is some cause for guarded optimism. This was, after all, saber rattling, not actually putting the tariffs into effect. The core issue here is a “digital tax” that France has imposed on big tech companies, mostly American, doing business in France. France has threatened to retaliate if the tariffs announced yesterday (not the ones from October!–do
try to keep up) are imposed so maybe it is all just a bargaining position? And there’s Trump’s relationship with LVMH founder Bernard Arnault, on display in Texas recently, which may
have played a part in why champagne, handbags and cognac were not on the first round of tariffs. But, of course, there’s also the case for pessimism: this is the self-proclaimed “tariff man” whose relationship with Macron has deteriorated. There’s a lot of uncertainty in trade these days. Importers may plan for the worst case and bring in boatloads (or planeloads) of bubbly as soon as they can to duck under the wire of a potential tariff. Sadly, if enacted, this will be fatal to the category of crémant wines, sparkling wines from France outside of Champagne. While many of them are very good wines, their main selling point is value, which the tariffs would obliterate. Napoleon supposedly said about champagne that in victory you deserve it while in defeat you need it. An important corollary to that all-purpose reason for popping bubbly next year might be “providing you can afford it.” A hearing is scheduled on the champagne tariffs for January 7 inWashington DC.
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Comments (1)
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Champagne
Dec
3
2019
1
WINE MAPS ARE ALL THE RAGE“Wine
is geography in a glass,” Hugh Johnson said recently. He and Jancis Robinson were in town to promote the new edition of the World Atlas ofWine
.
He said that back in 1970, the publisher was unsure if a book of wine maps would really fly. So he had to impress upon the publisher how wine and maps were a natural fit. The market shouted a reply: by 1973, the book had sold 500,000 copies. Lifetime, he said, the volume has sold more than 5 million copies. The book gained a new lease on life when Jancis Robinson became a co-author in the fifth edition. Jancis and her team do the heavy lifting now and this eighth edition has been fully revised. The tome has added new areas of coverage such as the Savoie and the Judean Hills. In all, it has 300,000 words, 230 maps, 400+ pages and weighs almost five pounds. Even with all this heft, it is admittedly not going to be the last word on any region. But, because of its breadth, it is often the _first_ word for many readers, particularly onfar-flung regions.
Someone recently asked me what is the ONE wine book I would recommend: this is it. If you are trying to generally to learn more about wine and have a slightly more than casual interest, and are not looking for a edge-of-your-seat narrative, this is the one for you. I consult to a restaurant where I put together the wine list and work with the staff. I have this book on the shelf there. It is essential. I use it all the time to show where wines hail from. It’s useful to drill down from a country map, to a regional map and then even villages to let the staff and even some guests see where the wines come from. There is really a ton of interest in wine maps. Many are available on the internet, but it is fun to really pore over a map in your hands, such as this World Atlas of Wine, or hang them on the wall. Steve DeLong has been making the latter for a decade now, blending his architect’s visual sensibility with his love and knowledge of wine. He has a kickstarter going now for a new product, “Wine Maps of the World.” This set of foldable maps blend cartographic precision with a good design aesthetic. His kickstarter campaign has raised/sold $50,000 and hasfour days to go.
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Comments (2)
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books
Nov
22
2019
2
THE KINCADE FIRE IS AWFUL The Kincade fire has already burned 54,000 acres in Sonoma County, roughly the size of the area also under vine. There have been mandated evacuations of 180,000 residents and the 3,400 first responders have it only 5% contained. Strong winds have blowing sparks and embers huge distances but the winds are moderating. The governor has declared a state of emergency. Power outages have further disrupted many lives inthe Bay Area.
It is terrible. Follow Twitter #kincadefire for the latest updates. Fortunately, for all the loss of property, no human lives have been lost. Please post in the comments about places where we can donate to help. Symbolically, buying a bottle of Sonoma wine could help show that we are thinking of them. And then there are they Getty and Tick fires in Southern California… Floods, hail, late frosts, and fire have all threatened vineyards around the world in recent years. The changing climate has really affected winegrowing dramatically.Permalink |
Comments (2)
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American wine
Oct
28
2019
2
HOW DID CHAMPAGNE DODGE THE TARIFF BULLET? For those looking to explain the oddities of the recent tariffs onFrench wine
, a
clue may have come last week in Texas. But first, those oddities. It is not really going out on a limb to say that this administration has a haphazard, govern-by-tweet style of policymaking. So it should not be a surprise that there were some head-scratchers in the wines affected by tariffs. since not all of the $2.1 billion of wines that the US imported from France last year were included. Notably omitted from the list was the high-value category of champagne (sparkling wines were all exempted). Cognac and French spirits were not affected, another large, high-value. (And neither were French handbags or fashion–by contrast, cashmere sweaters from Scotland were hit). And wines over 14% alcohol were not affected. And those in “containers” of over two liters. And Italian wines were exempted since Italy is not a part of Airbus–yet parmigiano reggiano was hit with a 25% tariff? Hmmm… For a possible clue for explaining some of those loopholes, we take you to Johnson County, Texas Read more…Permalink |
Comments (5)
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| French wine , winepolitics
Oct
25
2019
5
QUESTIONS ON FRENCH WINE TARIFFS! Our post about the 25% tariff that will be imposed on the $.2.5 billion of wines imported from France, Spain and
Germany as of October 18 raised some questions. We respond: Rick: How do you suppose this will affect FUTURES orders that are inplace?
Dr. Vino: They will be hit by the 25% levy if they arrive in the US after October 18. This could lead to the smart collector’s money either (A) diverting toward wines already in the US that are available at auction (they have the added bonus of being perhaps more ready to drink) or (B) perhaps the merchant that sold you the future is prepared to hold off on taking delivery until the tariffs are called off. This trade dispute can’t go on forever, right?! Carol: Since Italian wines are not hit by tariffs, will this be A PROSECCO NEW YEAR’S EVE? Dr. Vino: Champagne somehow dodged the tariff bullet so your choice of bubbly will be tariff-free. Carol, with a follow-up: So WILL WINE PRICES BE RISING THIS HOLIDAYSEASON?
Dr. Vino: It is unclear if there will be price hikes on store shelves (and restaurant wine lists as soon as December). Many shops or restaurants could conceivably buy now to insulate themselves and distributor warehouses are probably pretty full in anticipation of both year-end madness and perhaps this tariff move. One rep I spoke with said their distributor is not expecting price hikes for six months. But who knows–others may not be as well positioned and have to pass these tariffs on to consumers sooner. Jade: SHOULD I PRE-BUY MY WINE NOW FOR THE REST OF THE YEAR? Dr. Vino: Sure! I never would tell you not to! There are so many great wines in the market right now plus a lot of stores offer discounts on 12+ bottles. And you know the holidays are coming…oh, and have you seen the news recently? Oh, man…might make you want to crack intoyour stash.
Juliette: SO WILL FRENCH ROSÉ NEXT YEAR BE 25% MORE EXPENSIVE? Dr. Vino: If the issue remains unresolved and the tariffs are still in place, then yes. Any 2019 wine from these three countries would be impacted–even Beaujolais Nouveau! Leslie: HOW EXACTLY DO THE TARIFFS AFFECT THE AUCTION MARKET? If a past vintage passes from an affected EU country will that be subject to tariff? Do auction wines now become more valuable if they are unaffected by the tariffs? Dr. Vino: Wines in the US before Oct 18 are not hit by tariffs. So, yes, there’s a chance that if futures buyers like Rick divert their funds to collectible wines that are slumbering in cellars across America now, then, yes, there could be a bump in the auction market for French (and German and Spanish) wines. Okay, that’s all the questions for now. But I did want to reproduce the text of the directiveon French wine
tariffs (and Spanish and German and UK wine): “WINE OTHER THAN TOKAY (NOT CARBONATED), NOT OVER 14% ALCOHOL, IN CONTAINERS NOT OVER TWOLITERS.”
So weird that WINE OVER 14% ALC GETS A PASS! so all Chateauneuf du Pape comes in unaffected? To Juliette’s point above, maybe we will see some 14% alc roses? Also, game on for double mags of French wine! And champagne! Also, final fun fact: $16 million of wine was imported from the UK last year! I knew it was, uh, small beer, but that is actually morethan I thought!
UPDATE: this post was edited to reflect the fact that champagne will not be affected by the tariffs. Neither will cognac or handbags so a big wine for LV to the MH.Permalink
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Comments (6)
| | French wine , winepolitics
Oct
4
2019
6
TRUMP TO SLAP TARIFF ON FRENCH WINE The trade war gets real! As if tariffs on hundreds of billions of consumer goods made in China weren’t real enough, the latest escalation from the Trump administration has found a new target:French wine.
Late yesterday, word came down that the Trump administration will impose $7.5 billion in tariffs on goods from our European allies. The impetus is subsidies to the plane consortium, Airbus, which is backed by France, Spain, Germany and the UK. Thus the tariffs affect symbolic goods from those countries, including all wine, olive oil, whisky and some camera parts. The long-simmering dispute entered a new phase yesterday as the WTO ruled in favor of the US. Hopefully there will be a negotiated settlement but as announced yesterday, the levy will be imposed on all goods on the list that enter the country as of October 18. The fourth quarter of the year is by far the biggest quarter for wine sales. Many of the wines that will be sold during that time are already in (climate controlled) warehouses on our shores. But not all. If these tariffs become reality, it remains to be seen how importers of French and Spanish (and German and British) wine will adjust prices in the near term. But, if these tariffs linger, prices for these wines will inevitably rise sharply in the new year. It is worth noting that tariffs are paid by importers, not the producers (although in some instances, importers may request producers share the pain to mitigate price increases but with a tariff this large, there’s not a lot they can do other than see prices on store shelves rise and placements on wine lists decline.) Wine is highly symbolic of France. Thus, it has been the subject of protests and over time, such as in New Zealand over the Rainbow Warrior or in 2003 over the Iraq war. (See the wines served at Macron’s state dinner.)
France was the biggest supplier of imported wine to the US market, sending $2.1 billion of wine to the US in 2018. Spain was fifth with $383 million, Germany ninth with $103 million, and the UK 14th with $16 million in wine (!). Clearly, the biggest winners here are domestic wineries, which provide two of over three bottles of wine consumed in America. Italy, the second largest provider of imported wine to the US, is not hit by the tariffs since they do are not a part of the Airbus consortium. As such, they stand to benefit greatly and the Italians, New Zealanders, Chileans and Australians are probably slack-jawed at this opportunity that has been handed to them. If the tariffs indeed get imposed, how long they remain in place is an open question. So far, Trump has not rolled back any tariffs against China, so it is entirely possible that the only way for the tariffs to be removed is when there is a new occupant of the Oval Office.Permalink |
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| French wine , winepolitics
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