This inforgraphic reveals the actual cost of the materials used to make a bottle of wine, but fails to take into account everything else, like the overhead of the winery including building/office cost, staff salaries and benefits, marketing, distribution mark up, taxes, and so on. However, it does reveal how all these years Continue reading
Congratulations to Ciara and Naomi! I’ll be emailing both of you with a list of books you can choose from.
Now how can you win this week?
Just leave a comment below with your favorite type of music or a specific song you like to listen to when you drink wine.
One entry per person please. Comments will be closed after October 4th, and a winner will be chosen at random and announced next week.
Will the “Fizzy Fountain” take off in America? Probably not until food coloring and high fructose corn syrup are added. Nevertheless, this is a great idea that gets people to use refillable water bottles as opposed to wasting money and resources on the plastic alternative. This will cut down on the 4.5 million barrels of oil it takes each year to make the plastic water bottles purchased in Paris alone.
Ahh the wine cellar, perfect for storing vintage films lost to time, or so the Bill Crosby estate executors found out when game 7 of the 1960 world series between the Pittsburgh Pirates and the New York Yankees was discovered perfectly preserved inside the San Francisco residence.
After Crosby viewed the 2-hour-36-minute game, probably in a screening room in the house, the films took their place in the vault, said Robert Bader, vice president for marketing and production for Bing Crosby Enterprises.
They remained there undisturbed until December, when Bader was culling videotapes of Crosby’s TV specials for a DVD release — part of the estate’s goal of resurrecting his body of work.
He spotted two reels lying horizontally in gray canisters labeled “1960 World Series.” They were stacked close to the ceiling with home movies and sports instructional films. An hour or so later, he found three others on other shelves. Intrigued, he screened the 16-millimeter film on a projector. It was Game 7, called by the Yankees’ Mel Allen and the Pirates’ Bob Prince — the complete NBC broadcast. The film had not degraded and has been transferred to DVD.
Wente launched their first ‘Day of Discovery‘ on September 4, 2010 with great success! Their motto for the day was “Good wine, good music, good food, good times!” and that is exactly what they delivered. A variety of bands performed all day long from three separate stages. Food and drink were available for purchase and the tasting rooms were open to patrons.
Tickets were $29 in advance and $35 at the door, which may seem pricey if you are viewing this just as a winery event, especially taking into consideration that food and drink were not allowed to be brought in. However, if you view it from the standpoint of attending an all day concert, and especially to Wente’s regular Summer concert series, ticket prices were more than reasonable.
Over all, the event was very enjoyable. The food was prepared nicely and the purchase area seemed well organized. There were plenty of great choices including Burgers, Sandwiches, and Salads, snacks for the kids like popcorn, and a wide array of drinks including Wente’s assorted wines that are always palate pleasing. Tasting room fees were also reasonable ($5 versus places like Napa where you’re likely to pay upwards of $20) and the bands chosen to play were well rounded. Being that this was the wineries first event of it’s kind, with each successive year, I’m sure improvements will be made. For what it’s worth, these are my thoughts on how they can improve:
Wente takes great strides in all aspects of their operations to practice sustainable agriculture. Their website outlines an extensive and impressive list of areas in which they are “practicing what they preach”(http://www.wentevineyards.com/wine/sustainable_agriculture1/). A few tweaks, however, to their ‘Day of Discovery’ would enhance their sustainability, such as using biodegradable cups and utensils. Also, water was provided in the tasting rooms and eventually at the end of the food line, but my guess is that many were not aware of it. Why not encourage patrons to bring an empty, refillable water bottle, and provide refilling stations throughout the grounds, which would greatly reduce the amount of bottles that need to be recycled, as well as those that end up in the garbage?
A bit more information could have been provided on the musical acts themselves at the event. Genre, artist bio’s, and the other details would give those that didn’t have the time to visit all the artists websites the chance to plan who they wanted to see a little better, since many acts perform at the same time throughout the day.
This turned into a very nice afternoon of enjoyable wine, excellent live music from some rising talent, tasty food, and great association. I guess they got their slogan right.
Photo Credits: Charles Communications and Kimberly Charles
Disclosure: I attended this event on a press pass
Need a good wine to pair with dinner? Wiley Jack aims to fill those boots. The brand that launched less than a year ago by wine behemoth Diageo Chateau & Estate Wines offers three simple wines for only $8 each. An easy to make recipe is provided for each wine, and additiional recipes can be found on the Wily Jack website. The label is great and was designed by Michael Schwab.
Disclosure: These wines were sent to me as a press sample. Please find my tasting notes below.
2007 Wily Jack Cabernet Sauvignon
Notes: Raspberry and blackberry notes with firm tannins and a structured mouth-feel. Tons of fruit on the finish that lingers on your tongue.
Score: 88pts (B+)
Recipe: Grilled Steak with Porcini Red Wine Butter
- 4 – 8 ounce sirloin or rib eye steaks
- 2 tbsp EVOO (or Extra Virgin Olive Oil as my buddy Rachel Ray would say)
Porcini Red Wine Butter
- 1 ounce dried Porcini mushrooms (about 1/4 cup)
- 1 cup Cabernet Sauvignon
- 1/4 cup minced shallot (1 large shallot)
- 4 tbsp butter
- 1 tbsp minced garlic
- 2 tbsp minced flat leaf parsley
- 1 tsp kosher salt
Place dried porcinis in a small strainer and briefly rinse under cold water. Transfer to a non-reactive pan with wine and shallots. Cook on low heat until wine is reduced to an almost syrup-like consistency. After mixture cools, place with butter, garlic and parsley in a food processor and blend until smooth. Season with salt and pepper to taste. Set aside.
Cooking the Steaks
Preheat grill to medium high heat. Lightly coat meat with oil and season with salt and pepper to taste. Grill to your desired doneness, about 4 -5 minutes per side for medium rare. Serve with a spoonful of porcini-red wine butter sauce on top Pair with mashed or baked potatoes or oven baked French fries.
2007 Wily Jack Zinfandel
Notes: Somewhat hidden aroma with cherry and mineral notes on the palate. Medium to light bodied with a nice simple finish. A little tart but overall a nice effort.
Score: 84pts (B)
Recipe: Winemaker Jason Becker’s Rosemary Scented Tri-Tip
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons steak sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons finely chopped fresh rosemary
- 5 to 10 cloves minced fresh garlic (to taste)
- 1 beef tri-tip roast, about 4 pounds
- salt and pepper
Combine and whisk all marinade ingredients into a small bowl.
Trim fat off tri-tip roast; spread marinade evenly on all sides of roast. Cover in plastic wrap and place in the fridge for 4 to 24 hours.
Lightly season roast with salt and pepper, and grill on barbecue pit (preferably charcoal) over medium heat until your desired doneness, about 35 minutes for a tender and juicy medium. Remove and let sit for 3-5 minutes before slicing.
2008 Wily Jack California Chardonnay
Notes: A very crisp and buttery chardonnay with green apple notes on your tongue. A smooth finish with a clean mouth feel.
Score: 86pts (B)
Recipe: Sautéed Salmon with Lemon-Ginger Wine Sauce
Lemon-Ginger Wine Sauce
- 2 cups white wine
- 2 shallots, peeled and thinly sliced
- 1 bay leaf
- 2-inch piece of fresh ginger, thinly sliced
- 1 stick cold butter, cut in large cubes
- juice of 2 lemons
- salt and pepper to taste
- 4 8-ounce salmon filets, boneless and skinless
- salt and pepper
- 2 tablespoons extra-virgin olive oil
Sauce: In a non-reactive saucepan on medium heat, reduce the wine with the shallots, bay leaf and ginger until about ¼ cup of liquid remains. Reduce heat to low. Using a whisk, briskly stir in the butter one cube at a time and then strain through a fine mesh strainer into another small saucepan or sauce boat. Stir in the lemon juice and season with salt and pepper to taste. Keep in a warm area.
Salmon: Season the salmon filets with salt and pepper. Pour olive oil into a large sauté pan on high heat and lay the seasoned salmon filets skinned side up. Cook the salmon for 4 minutes on each side.
Ladle sauce over and around the salmon. Serve with steamed rice and vegetables.
Congrats and enjoy the book!
Now, since I’m sure there are some who didn’t get their name in, I’ve decided to give away a book a week for the next 7 weeks. Every week you’ll have a chance to win if you leave a comment below on any post from that week. Same rules apply, one entry per person per week, live in the U.S. of A and like to read about wine (or simply fill decorative book shelves). The winner will be announced next week after Monday and have their choice from the following books:
This weeks question: How often do you cook with wine? If you don’t cook with wine, why not?
What makes a wine cellar beautiful? Is it the design and functionality of the cellar itself? Or, is it the contents within? Some might say that the most beautiful cellars can be found in homes of passionate collectors. But a different take could be those found in the worlds most prestigious wineries themselves. The Most Beautiful Wine Cellars in the World by Astrid Fobelets, Jurgen Lijcops, takes a look at over 60 cellars from all parts of the world. Great photos and perfect for a coffee table.
Since it has been awhile since my last post, are you’re good enough to still be hanging around here, you are eligible to win a copy of this beautiful book. Just leave a comment below and you’ll be automatically entered.
What is the most beautiful Wine cellar you have ever seen? (If you can’t think of one, just say something off the cuff like “I eat cheese” and you’ll be entered.)
One entry per person please. Comments will be closed after September 20th, and a winner will be chosen at random and announced next week.
Contest sponsored by Winexpression in association with Berkbooks.