Richard Jennings
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On the Blog Post Holiday Champagnes: This Season's Best Bets
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On the Blog Post I'm Thankful For ... Thomas Fogarty Wines
Richard Jennings
3:28 am on Sunday, December 9, 2012
ReplyCraig,
Dick did a great job with Chalone. I've had many of his Pinots going back to 1974, and they are holding up remarkably well. His death in 1998 was a great loss. I have not been very impressed with Chalone in recent years. -
On the Blog Post Try Before You Buy: Bay Area Wine Tastings
Richard Jennings
3:48 pm on Thursday, April 26, 2012
ReplyLou,
Thanks for the link. I just tried their survey questions, but wasn't too impressed by the recommendations, which contradicted several of the indicators I'd given them. Interesting approach though. -
On the Blog Post Try Before You Buy: Bay Area Wine Tastings
Richard Jennings
3:00 pm on Thursday, April 26, 2012
ReplyAaron,
Victor Pugliese is the owner of Vin Vino, which celebrated its 25th anniversary last year.
Bill,
I agree. -
On the Blog Post Try Before You Buy: Bay Area Wine Tastings
Richard Jennings
7:33 pm on Wednesday, April 25, 2012
ReplyVanessa,
Thank you for your comment. That woman behind the counter at VVW would have been Rebecca, who has now moved on to Noe Valley Wine Merchants in the City. The current staff at VVW, including the owner, Victor, are also incredibly knowledgeable about the wines they offer. -
On the article A Beginner's Guide to Wine
Richard Jennings
6:13 pm on Wednesday, December 7, 2011
Aaron,
Thanks for the question. Most seasoned wine tasters do what you describe, sucking in some air with their mouth after taking a sip, so as to oxygenate the wine in the mouth, or palate. It may sound a little disgusting, but it works! It helps bring out additional flavors and nuances in most wines, and I always do it when I'm tasting and rating wines. -
On the article A Beginner's Guide to Wine
Richard Jennings
6:10 pm on Wednesday, December 7, 2011
Steven,
Great question! The only wines one should avoid aerating, either in a decanter or just in one's wine glass for awhile (or with one of those little aeraters that you can pour the wine into on the way into your glass) are older wines. Wines that have already matured, so their tannins have softened and integrated, do not need aerating and could be negatively affected by it. Virtually all young wines, however, can benefit from some aeration, whether that's pouring through an aerater, or leaving it in a decanter for an hour or so before serving. There are tight, powerful whites--like higher end white Burgundies and Chablis--that can benefit from this treatment too.
--Richard -
On the article Support Your Favorite Small Business With a Patch Shout-Out
Richard Jennings
4:37 pm on Wednesday, November 23, 2011
ReplyI mentioned them in my Wine Wednesday column this week: Vin Vino Wine on California Avenue does daily wine tastings of some of the world's best wines. Great customer service in helping to pick out wines for all occasions too.
Richard Jennings
12:40 am on Wednesday, December 12, 2012
Hi Susan. I hear you. Champagne is pricey, and those were the best of the best. I'll recommend other sparkling wines in my next post, and there will be a lot of values there.