Find out where great champagne is born
This week I read a terrific article concerning the intricacies of making NV champagne from blending still wine (Vin Clair and reserves) prior to the processing named Methode Champenoise, which converts them to Champagne. It was a very nice, quick read that defined the process well. I thought many of you would be interested so here is the link: www.wine-searcher.com/m/2016/02/vin-clair-where-great-champagne-is-born. In case you don’t have the time, I do wish to inform all that one of the top Champagne blenders in the world, Regis Camus, cellar master at Piper Heidsieck, an eight-time winner of International Wine Challenge Sparkling Wine Maker of the Year provides a truly informative take on the process.
This next is a must-read, my friends. Sadly, it has been alleged that quite a few Cali wines are loaded with dangerous levels of arsenic. TV 10 WTHI-TV and Associated Press reported that 83 Cali wines were included in a lawsuit; go to wthitv.com/2015/03/23/list-of-wines-cited-in-lawsuit-as-having-high-arsenic-levels. Most of those listed are everyday wines whose names you will immediately recognize. Please keep in mind these are only allegations at this point. However, if you consume large quantities of any of them, you probably ought to avoid, until all the facts are in. Arsenic poisoning (arcenicosis) is deadly. Ingesting arsenic, a semi-metallic metal which accumulates in your body, sort of like mercury, until it reaches critical mass, causes it. While researching the article I did learn of a possible upside. Recent scientific studies have shown arsenic may act as a cancer cure, putting some into remission. It is also a good blood thinner when used appropriately. You can find medical information and symptoms here: www.medicalnewstoday.com/articles/241860.php. Don’t forget, you must read the entire paper, ads and all, before opting to the links. The one exception is for a sunny day in the 60s, in which case bring your clubs.
Beringer Knights Valley Cabernet Sauvignon, both the 2010 and '12 are interesting to me. In both cases the Reserve runs about $25 more than the generic. My tasting spread is about 1 point, possibly 2 on the 2012. As RRs are aware I also provide price points in my evaluation. In this case, when you get two bottles for the price of one, buy a mixed case of eight 2012 generic and pay up for four of the '12 Private Reserve at $110. These are 96-point wines and need cellar time. Should set you back less than $700 for the case, bringing your average bottle cost to $58.
If you haven’t read any W. Blake Gray, you should. Gray is former wine editor of San Fran Chronicle and currently editorial board member for Palate Press. He also chairs the Electoral Board of the Vintner’s Hall of Fame. I found this particularly poignant, probably because it supports my viewpoint. He describes the value of those several-thousand-dollar bottles to a T. “It depends on how you're going to use the wine. Are you going to drink it with dinner, maybe a nice steak, or perhaps in your den in front of a crackling fire? Then no, it's almost certainly not worth the money; there are plenty of wines you will like just as much at one-tenth the price. Are you going to give it to your Cab-loving boss while you're up for a big promotion? Or to a politician whose vote you want on crucial legislation? Or use it to lure your favorite Hollywood star to your table? Then it's probably worth it - assuming you get the job, he votes your way, and she doesn't turn out to be an impersonator in drag.” One thing I have learned through experience, the wine tasting experience is usually directly impacted by taster cordiality and the ambience of the venue. I prefer blind tasting because to paraphrase Sam Clemens, ”A wine’s rating improves with its lack of proximity to the vines it came from.”
Email John McDonald at chjonmc@yahoo.com.
