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Bourbon Gives You Worse Hangovers

December 21, 2009

I don’t exactly know why this study out of Brown University is getting so much press, aside from the timely holiday peg, because isn’t this old news? I feel that I’ve known it for about a million years, but, to recap: Booze like Bourbon makes a worse hangover than booze like vodka because of the “congeners”, extra, non-alcohol molecules that get dissolved in the hooch, and then get stuck in your brain. These congeners are the same reason crappy wine — especially the crappy wine “aged” in the presence of wood-sawdust teabags, or toasted wood-and-glue bricks — gives you headaches. The headaches come because the wood dust or glue gets dissolved in the wine and then you drink it and it gets stuck in your brain! How to avoid this? Fall in love with unoaked wines (Sauvignon Blanc?), cultivate an interest in wines made from full hardwood toasted barrels instead of oak-dust-teabags because those don’t contribute near as many congeners to the finished wine, or sit in the corner twiddling your thumbs and stay out of trouble!





Black Box Riesling: Yuck.

December 20, 2009

I’m going to start posting some super-quick wine notes here. My first: Always been a fan of the Black Box bag-in-box wines, their Cabernet Sauvignon and Syrah have been at the top of my super-cheap wine picks forever. Why? Whenever I’ve had them they’ve been simple and good quality, I like the bag-in-box technology which shrinks around the wine as you squirt glasses out of the box, and at that price (around $20 for 3 liters, at my local liquor stores) it’s the wine America needs to be as comfortable drinking wine as we are drinking beer, which is a personal goal of mine. So when I saw new Black Box Riesling at a local liquor store recently I grabbed a box. It is from Washington State, a great wine region, a great value wine region, I had big hopes. And: Blech.

My first impression of the wine was that it was sweet, juicy – and then a strange, off-putting metallic finish appears. Oxidation. It’s not bad enough that I feel comfortable returning to the liquor store, but it is bad enough that I think anyone buying a box who isn’t comfortable ID’ing oxidation would think: I don’t like Riesling! Too bad. If you happen to find this note Googling around after being disappointed with your box, please know: It’s not you, it’s them.





Bar Codes On Wine Bottles: No Real Help

December 17, 2009

Tyler Colman has a great piece in Forbes on trying out the various new wine barcode scanners, including the new I-phone app Cor.kz. Verdict? They don’t work. Bar codes aren’t on most bottles, and when there are barcodes there are so many variables that the computer pulls up wrong information. Of course I couldn’t help note that Colman’s experiment relied on hundreds of dollars of equipment and further relied on his knowledge as an expert to know what information was wrong. A much faster path to knowing wine quickly? Knowing your own taste, and being able to express it to other human beings in language both of you can understand. To paraphrase the Mastercard ads, piles of crap: hundreds of dollars; knowing enough to get the guy at the wine store to hook you up with something you like: priceless.





Champagne’s Good For You! Vodka Soda, Not So Much.

December 13, 2009

So happy to see the news in the British papers that Champagne offers the same heart-health benefits as red wine. The gist of it, from this story in the Daily Mail, is that:

Red wine, previous research has found, helps ward off heart and circulation problems. Most of that effect comes from chemicals called polyphenols, which affect circulation by slowing down the removal of nitric oxide from the blood. In turn, elevated levels of nitric oxide cause blood vessels to dilate, which lowers blood pressure and reduces risks of heart problems and strokes.
Polyphenols are found in relatively high levels in red but not white wine. However, they are found in champagne…. “The question was: would champagne have the same impact as red wine or would it have the limited impact of white wine?”

Answer: Yes!

Though it’s a little confusing, because all the versions of the story I’ve seen (there are a lot) both posit the idea that the health-benefits of Champagne are attributable to the fact that Champagne is made with some red-wine grapes, and then follow it up with the idea that probably Cava and Prosecco will have the same benefits, even though they’re made with white grapes. Well, they’ll figure it out. However, this certainly will mean that all rosé wines — the sexy ones, but also White Zinfandel and White Merlot too — will be heart healthy like Champagne.

For anyone wishing to annoy friends fond of ordering Gray Goose Sodas, please note that the researchers controlled for any effect the pure alcohol would have by giving their control subjects pure alcohol and carbonated water and measuring their blood nitric oxide levels: No benefit. I’m going to assume this extrapolates to the whole world of highballs. I’m going to also assume this means Champagne will soon be an acceptable item to charge to my health benefit card. I’ll let you know how that works out.





Now Lewis Black Has His Own Wine?

December 9, 2009

Dang, first Olivia Newton-John got into the winemaking business, then the dude from Tool released some wine, then a dude from Primus — and now angry Daily Show regulars are getting in to the act! Yes, Lewis Black is releasing his own wine, a Cabernet Sauvignon.

I just hope that it succeeds well enough to bring us John Hodgman port, Senior Black Correspondent Merlot, and John Stewart Manischevitz singles.





Big Dog Attack!

December 8, 2009

Most everyone in the world of wine is very polite, you have to be because it’s a small world and you’ll eventually run into each other. Which is why it’s so fascinating to see one of the biggest, most important critics in the business, Eric Asimov of the New York Times take a couple serious swings at Robert M. Parker, Jr., the alpha and omega of all wine critics. The setting for this swing-taking was a column in yesterday’s Times on the French red wine Chateauneuf-du-Pape.

However, because wine is a polite world, this swing-taking is coded and subtle, and you’d only notice it at all if you knew a lot of wine-context. So just to be a troublemaker, let me put the context into plain English for regular folks.

The big criticism of Parker is that he privileges overblown, jammy, “fruit-bomb” wines. The idea is that he likes these fruit-bombs either because he tastes too many wines, and in the context of a sea of wines the fruit bombs stand out, or that he just has tasted too many wines and thus can’t even see shades of gray anymore, just black and white.

So, here’s Asimov’s attack. He starts off the piece saying that Chateauneuf-du-Pape has two sides, classy, and unclassy. And 2007, the year under consideration, is unclassy, because it’s “full of lush, opulent fruit with powerful, jammy flavors.” Now, “lush”, “opulent”, and “powerful” are classic words of Parker praise, simply using them as pejoratives, as Asimov is doing here, is a shot across the bow.

Then, Asimov goes for the jugular! “But to each his own,” writes Asimov. “Robert M. Parker Jr., a Châteauneuf lover, has called 2007 ‘a truly historic and profoundly great vintage.’” But the implication is that Parker has called it a profoundly great vintage because he is dumb, wrong, and unclassy!
To prove it, Asimov quotes another big dog, “David Gordon, wine director at Tribeca Grill, which offers what is most likely the widest selection of Châteauneuf in New York” and thus a Chateauneuf specialist! In contrast to Parker, who is spread thin. What does David Gordon say? “I’ve never had a vintage like this, so lacking in structure and tannins, and with so much ripe fruit at the expense of minerality and earthiness.” In other words, opulent fruit-bomb/Parker = bad!

Next Asimov delivers a roundhouse punch to Parker, wondering: “Will they age?” What this question really means is: If you follow Parker’s advice and buy these expensive wines, will they increase in value over time — or will you put your money in Parker’s hands and watch it vanish? Implicit in this whole story is the idea that the wines of 2007 are overpriced due to Parker: (“In selecting the wines for our blind tasting, we set a cap of $100 a bottle. Some top producers have not yet released their ’07s, while others are in great demand because of the rave reviews the vintage has received.) This idea that the whole vintage is overpriced essentially posits Parker as a malevolent force, pushing up the price of wine because he’s a powerful dummy with a sweet-tooth.

Oh, and if you’re wondering where I stand in all of this: I don’t, really. I can’t afford Chateauneuf-du-Pape too often, and have been burned by a number of thin and sour bottles when I’ve dabbled in it in restaurants so I tend to avoid it. On the Asimov Parker divide I think they’re both right: Parker is a great and good man but he has way, way (way!) too much power and I thoroughly support Asimov declaring war on him.

Oh, and if you were expecting a little more obvious bloodshed in this fight, sorry. But I think this whole thing is pretty hilarious and worth pointing out. It’s the most subtle fight of the year!





You Know You’re a Wine Weenie When…

December 7, 2009

The Ridgedale Library talk & signing was a blast, it’s really fun meeting everyone and hearing their stories. One of my readers tonight was telling me she likes wine and wants to learn more but is afraid of turning into a guy like her next door neighbor, who comes to her parties with his own stemware and walks around refilling his own glass with his own wine… and… dude? You know that’s bad manners, right? You know you’re clearly communicating that your host’s stemware and beverage are beneath you? I guess I can almost imagine a scenario in which you’re so beloved by your close friends that you can successfully pull off pretending to be a jerk like Niles Crane from Frasier… but, um, I can also imagine another scenario. Here’s a tip for weenies, wine and otherwise: If people feel you regard their taste with scorn, they won’t like you.





Double Poverty of Champagne

There’s a dull piece about wine calling itself Champagne when it isn’t Champagne in US News & World Report that has one beautiful quote, from Champagne maker Bruno Paillard, who explained the:

‘”double poverty of poor soil and climate” that makes Champagne unique’.

Double poverty. That’s really perfect and captures the true nature of Champagne, thin wine from a place where the grapes can never truly ripen, but where they devised remarkable art to take this double-poverty and make it one of the best things in the world. I’m going to remember that.





Cool Mom Picks Likes Me!

December 6, 2009

If you’re wondering what my dream review looks like, it looks like this one from Cool Mom Picks, a website that I look at religiously. Always nervous-making when someone you admire reviews you, but now I feel so happy I could float!





Le Nouveau Beaujolais Est Arivée! (At My House…)

December 5, 2009

The readings I’ve been doing have been a blast — last night at Magers & Quinn was another sell-out! But I’ve everywhere I’ve gone I’ve gotten questions about the Nouveau Beajolais, and since I don’t have loads about it in the book I figure I’ll put a post up about it right quick.

First — what is the Beajolais Nouveau? It’s two things: One, it’s the youngest red wine commonly available, released mere weeks after it was picked. So, the 2009 Beaujolais Nouveau is released in November of 2009, but harvested in 2009 too, typically sometime between late August and early October. Two, it’s a big marketing event cooked up to sell Beaujolais. A lot of people get their panties up in a bunch about the last point — it’s not real wine, it’s not aged or ageable, it’s marketing! I could care less. Here’s some other marketing I enjoy: Santa Claus (cooked up on a greeting card, popularized by Coca-Cola), the Macy’s Thanksgiving Day Parade, Shepard Fairey posters, the American flag, pirate flags, Beatles movies, the Oscars, the Monkees — if we discount every part of culture that’s also marketing we’ll have precious little left. I think it’s a lot more like a strawberry festival in spring, a corn feed in summer, or an apple festival in fall — it’s a thing you eat to celebrate the season. I like to have a bottle or two every year, but this year has been so beyond-hectic I barely noticed that it had been released a couple weeks ago. However, today, when the tots took a side-trip from the shoe-store to paw at the M&M machine in the doorway of the Liquor Barrel in St. Louis Park, I did notice that there was Beaujolais Nouveau stacked up in right next to that M&M machine. So I got a bottle, from Labouré-Roi, a big Burgundy négociant (a company that buys grapes or wine and sells it again.)

So, how is my Labouré-Roi 2009 Beaujolais Nouveau? Grapey, grapey, grapey: With a little candied-cherry and whiff of tea-smoke too, (but mostly it’s grapey.) And I’m enjoying it tremendously. The harvest is done, the days are short and getting shorter, and this wine seems to promise that seasons come, go, and change, and just as there was just a harvest another season will begin shortly. Should you buy some? If you want to have a lot of snob appeal and acquire a lot of bragging rights, probably not. But if you like the first peas in spring, roasting marshmallows in summer, and eggnog at Christmas I say try some, it’s a great bit of seasonality in a world that has less and less. It also seems really lively and vital in a nice way, full of young grape energy! I feel a little energized after drinking it, the same sense I get after drinking a carrot-and-wheatgrass-juice. And frankly, it’s done everything I could hope an $11 red could do: It’s made an average night after putting the kids down interesting and memorable.








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