Archive for August, 2009
I went over to see my Mom the other day and she shared with me a wine tip regarding wine preservation that showed up in an issue of “Woman’s World” that she was reading. The brief write-up was titled, “No More Wasted Wine”. Here it is in it’s entirety:
“Next time you have left-over wine, forgo recorking the bottle and try this preservation trick, courtesy of vintner Darren Hesington of Cape May Winery in New Jersey: Pour the remaining vino into a small container like a water bottle, and seal tightly. Being exposed to less air keeps it fresher longer”.
I agree with Mr. Hesington’s tip except for the suggestion to utilize a water bottle as a suitable vessel to prolong a wine’s life. I disagree with the use of any plastic container for a couple reasons. First, I have tried several “bag in box” wines this year which have made me question whether the plastic bags used to store the wine have an effect on how the wine tastes. These wines have barely had any taste and no discernible aromas. I’m not sure yet if it’s the wine, the vessel, or a little of both, but it all just makes me question whether the plastic bag is “numbing” the wine. The second reason plastic is not a good idea is that it can retain smells from other foods or liquids that has been stored in it.
If you do decide to put this wine tip to the test, I would recommend using a stainless steel thermos that is free of coffee and chicken noodle soup “flavor-savers” over the use of a plastic container.
Good luck with which ever one you try!
Last week’s Fancy Dinner Friday was one to remember for my wife and me. If you’re joining us for the first time, we have a family tradition in our house that takes place just about every Friday night called “Fancy Dinner Friday”. Our oldest son coined the phrase “Fancy Dinner Friday” about two years ago, because on most Friday evenings, you’ll find my sons and me transforming our dining room into what he calls a “fancy restaurant dining room”. We start by dressing the dinner table with a nice tablecloth, placemats and real napkins. We finish off the look of the dining room by adding lots of candles all around. Our Friday night dinner menu is always the same – a large plate of spaghetti and meatballs that my sons and I make especially for Mom. Chopsticks are always available and may be used in place of a fork if anyone desires. Don’t ask – I’m not quite sure how chopsticks came into play. My wife and I also use these Friday evenings to become acquainted with new wines – usually red. Why? Well, we think red wine goes pretty darn well with a plate of hot spaghetti and meatballs.
On this particular Friday evening, there was some excitement swirling around in our house prior to dinner being served, as our two children prepared for their unveiling of the “Fancy Dinner Friday Mascot”.
Act 1: The Fancy Dinner Friday Mascot pays us a visit
This summer, our sons have become quite fascinated with mascots; particularly how mascots dress up in costumes, make an exciting entrance, and know how to electrify a crowd. Last Friday, my wife and I were paid a very special visit by the “Fancy Dinner Friday Mascot”. All that I can tell you about this funny looking mascot was that it looked like a much younger Chef Boyardee, with a mixture of the little burger chef from the classic 1980’s arcade game called “BurgerTime”, and bared a striking resemblance to our youngest son. As the little chef-looking mascot ran wild throughout our house to his specially selected mascot music, he made sure to give everyone lots of high 5’s and some cool jumps before exiting. Shortly after his departure, our youngest son made his way to the dinner table and we told him that he just missed the mascot. He told us, “Oh man…maybe I’ll get to see him next time!” (Wink-Wink).
Act 2: One Cabernet Sauvignon Coming Up
Tonight’s spaghetti and meatballs couldn’t have asked for a much better red wine than this one, based on the label and the price tag alone. We were drinking the 2004 “Estate Bottled” Michel-Schlumberger Cabernet Sauvignon from the Dry Creek Valley in California, and the cost was an astounding $18.99 a bottle! The last time that I had an opportunity to taste a Michel-Schlumberger wine was back in early 2000 when the price of a bottle of wine from this outstanding producer was under $20 bucks and Enron was the stock to buy.
Prior to the current economic global meltdown, a California Cab of this stature would have easily run you $30 dollars or more. But, I was fortunate enough to see the “blue light special” flashing in aisle 3 at my local wine retailer and had the option of either buying this wine – 1 for $18.99 or 2 for $30. Having never tried this particular Michel-Schlumberger wine before, I decided against the very enticing two-fer offer and settled on one bottle.
I sure am kicking myself now for not taking advantage of that 2 for $30 special, because this Cab is good! In fact, it’s very good! My advice to you: If you see this Michel-Schlumberger Cabernet Sauvignon marked down from $29.99 to $18.99 like I did, BUY IT!
The 2004 Cabernet Sauvignon is a remarkable bold blend of Cabernet Sauvignon, Cabernet Franc, and Merlot made in a French Bordeaux meets New World style. This outstanding, well made Cab doesn’t have one element per say that pops out at you – it just delivers a consistent heady and seamless punch of spicy dark fruit and rich spices that is perfect from the time that it hits your taste buds until its long terrific finish lingers away. This is a wine that offers Cabernet Sauvignon lovers something to cheer about from the beginning, to the middle, and through the end.
I award the 2004 Michel-Schlumberger “Estate Bottled” Cabernet Sauvignon 4 stars out of 4. It was like drinking a 3 course meal!
Don’t turn around, oh oh. Der Kommissar’s in town, oh oh! It’s wasn’t the Commissioner that recently visited us, but it sure was a damn fine German doctor that made a house call to WineLife365.
“Dr. L”, as it’s known in wine circles, is a terrific “purist” style Riesling from Mosel, Germany. What I mean by “purist” is that this wine tasted like real crushed fruit, free of “special” additives that are suppose to enhance a wine’s natural flavors.
The 2008 Dr. Loosen Riesling is packed with apples and pears. However, all of this fruit does make this wine a tad sweet. Not too sweet though, but enough for me not to award it a 4 star WineLife365 rating.
I give the good doctor 3 Stars out of 4. If you dine on swine, this white wine is a perfect accompaniment.
Alles klar, Herr Kommissar?
WineLife365 Rating: 3-Star