Derek

I thought you might be interested in adding a link to zoomvino on your blog.

zoomvino is a new internet communication platform connecting winemakers with wine buyers worldwide, listing more than 50 countries, 250 regions and 1700 geographical dénominations (appellations).

The platform already lists most commercially active wineries selling in bottle, and their number never stop growing. Zoomvino is also a unique guide to the world‘s wines, zoomvino Buzz, for those buying wines directly from wineries or planning a wine holiday.

Here is a link to zoomvino: http://www.zoomvino.com/

Best regards, Lino.

You really do answer your Blog inquries!… I am so very impressed.

I love very dry red wines. This pretty much restricts me to noble reds. While I can occasionally tolerate a dry white Pino Grigio, I prefer Cabernets Sauvignon — and I rarely try anything else.*

Now let’s talk about region: I have no problems with French, Italian, Argentine, Chilean & Australian cabs. In fact, this summer or next summer, I plan to drive my 10 year old daughter up a stretch of the Rhine river to sample reds at every little B&B between Frankfurt & Koblenz, Germany. I have promised her this trip for 3 years. (Like me, she loves to sip a Cab, though in smaller quantities).

I even like upstate New York wines (I was a student at Cornell University in the 70s, which is close to the oiginal Taylor Winery–before it was moved to California and operated by Seagrams and then Coca-Cola. Perhaps because of my early tasting experience, I swoon for a good California cab. Even though they are based on a hybrid-French root stock, something about the unending complexity and rare dud have captured my heart. Life has so very many venues of pleasure, and so for wines, I choose to focus on Cabs.

Above $25 they are almost all terrific. I always enjoy the varieties selected by Wines.com for their partnership with the Wall St. Journal club members. But I cannot afford to spend $5000 a year on wine (I love it too much). Fortunately, one needn’t have a fat wallet…

Like many shoppers, when moving through the ailes of a store, I look for a score or tasting note from one of the big wine connoisseur magazines. But often these are on the expensive wines or they relate to the wrong vintage. So instead, I consult my trusty pocket list: A few years ago, an editor of the Boston Globe printed a list of 10 wineries that never “bastardize” their label. That is, if the harvest or process was less than an 88 or so (according to the winemaster’s own scale), they unload the entire batch on a wholesaler, re-packager or even as cooking wine. They refuse to retail a bad year under their flagship name. Surprisingly, 7 of these 10 are very affordable brands. I have validated the claim for most of the wines on that list. (If you wish, I will scan and fax it too you).

Now for the answer that I promised…
I can very easily be offended by some cheaper wines. Even in a blind test, it’s not hard to discern the two bck chuck. But in very moderately priced wines, I have never gone wrong with a Berringer or Raymond cab regardless of the vintage and label. (The good Raymonds are just a bit more). Even on the east coast, you can always find a Berringer Reserve or Founder’s Estate for $8.50~$11. That’s an incredible bargain for a wine with a complex boquet, great body, just the right tannins and very smooth finish. They are always available at the wholesale clubs (BJs/Costco/Sams) and almost as often at local retailers. You already reviewed a Berringer Cabernet and you liked it.

As to the cheese, my wife and daughter always plan ahead for my birthday. They buy me a brick or wedge of authentic Stilton cheese (or Stichelton from Neil’s Farm Dairy, which is located in Stilton but prohibited from using that name). Although Denmark is known for bleu cheese, they are a far cry from Stilton. I have no idea how something that smells like uncovered cat litter can cause me so much relaxation and joy, but it is fact. Pair it with a dry Cab for sheer relaxation and contemplation.

Incidentally, Trader Joe’s carries a Stilton at about 1/2 the cost of the wholesale price (even direct from the importers). The buyers at TJs don’t like to reveal the source of the cheese, but if you google the case of a rare recall a few years ago, you will see that it is from Cropwell Bishop Creamery (one of 6th registered makers of Stilton cheese…”By authority of the Queen” and all that Royal jazz). Try to by Cropwell or Stichelton anywhere else and you will pay $20 for 1/2 lb. But at Trader Joe’s, it is $10 or 11 per pound. This is one of the reasons that TJs won’t reveal the source. The official importers would be furious with the dairy.

* I am sure that there are a gazillion wines and pairings that are just as good. And in many areas of my life, I am open to new experiences (for example with Asian foods, or craft beers). But when it comes to wine, I have no desire to stray. If there is a cab in the room (and of course, if there is a Stilton), I just don’t care to try anything else.

Ellery Davies (Massachusetts)

For an unusally blissful experience, try pairing a deep and complex dry red (like a Napa California Cab) with a really stinky, veined cheese — just before bed time, perhaps when you curl up for a good movie. You already reviewed my favorite Cab (so I won’t mention it). As for the cheese, I prefer a British Stilton from any of the 6 licensed producers or “Stichelton” from Neal’s Yard Dairy (also in Stilton, but prohibited from using the registered name).

Like great music, classic Star Trek, or good s-x, it is a raison d’être — existing purely for the pleasure value. But your joint penchant for fine wine makes you more fortunate than me, because my passion for great wine is not shared by my spouse… (Don’t feel bad for me. She is nearly perfect in every other way).