But first do you own one? (Hard to decant without one!!!)
As is explained in the linked article (see below) there are no wines that could be hurt from decanting but “opening up a wine” by introducing oxygen is a good thing for heavy bold red wines and old wines do well when decanted 30 minutes prior to drinking…when we see new decanters have been created that enhance the decanting process we will try to present and show them to our members.
Please note that from time to time we will post articles about craft spirits and craft beers.
Armagnac is strong…it is very different…be prepared for a very unusual experience. Warning: Do not approach casually!
The link below will offer some insights. In the future I post additional stories to help members to understand. Armagnac is often difficult to find…especially quality versions..it is not inexpensive…and one should be careful what to pair with this strong spirit but done correctly can be a fantastic experience!
About 2 years ago I had a wonderful evening of tasting Greek wines. They were good enough that I ended up purchasing ½ a case of them.
Right after the wines arrived at our home good friends of my wife and I came for a visit from Connecticut. They had recently had visited Greece. I shared my passion for the Greek wines that I had tasted and asked her want she thought of Greek wine she had while there. Amanda gave me this shy kind of look and said they thought that they were not very good.
It dawned on me that she was probably influenced by the taste of the wines sold locally in Greece.
As more and more wines arrive in the US wine market the truth is that the wines sold internationally are probably far too costly to be sold where they are made.
If you have had the misfortune of only having locally made wines give the Greek wines a 2nd chance. Those that arrive internationally will probably surprise you with their quality. I've attached an article talking about the specifics of some of these wines.
That is a long time (in American wine history) to be working one place (Pritchard Hill). It was so long ago that Donn Chappellet and his wife Molly listened to the advice of renowned winemaker Andre Tchelistcheff and purchased the property overlooking Lake Hennessey. They recently celebrated their 50th year in Napa Valley.
It is considered to be the first Napa winery to produce their grapes from a vineyard at elevation and now a second generation is running the operation. Donn Chappellet passed in May 2016.
The winery is considered to be one of the Napa’s hidden treasures. Chappellet Winery sits in the eastern hills above the valley and the town of St Helena. Their wines are consistently rated very highly. Tastings are arranged by appointment only, so try knocking on their door.
The infograph information provided in this article is a decent starting point but I wonder... why they stopped there?
Why was there not mention of Franciacorta or Cremant? Franciacorta is a DOCG in the province of Brescia (Lombardy) not far from Milan. For Italians, this is their Champagne and is starting to garner international recognition. Cremant (French for creamy) is made as AOC wines in 8 regions. The method used has lower carbon dioxide levels and is said to create a creamy mouth feel rather than a traditional fizzy one (hence the name).
There are many styles of Cremant (pronounced cray-mont) and one produced in Luxembourg.
Brachetto is a sparkling red wine made from Italian Bonarda grapes. There are many regions in the US that are producing sparkling wines (from Virginia to California).
We might suppose that many Fermented Globetrotters either regularly consume good sparkling wine or will (as they learn more about the various types).
At some point we will discuss the difference of Champagne from the large (well known) Champagne House to the small grower producers scattered throughout the Champagne of northern France.
In Decanter Jane Anson writes about a new classification for wines from Rioja.
This is MORE great news for wine lovers as I assume that these wines are extra special but it is important for a secondary reason...one that I refer to all the time.
One might just assume that the local wine producers want to craft different wines but this is just one more example of how the industry is trying to up their game in the ever growing intense competition for consumer dollars. Everyone everywhere is realizing that doing things the same old way is not going to cut it.
Yet how will these producers get the word out to wine loving consumers? It is one thing to ramp up your efforts to produce better wine but if these same producers do nothing more to get the attention of wine drinkers the effort will not be overly successful!
If you have discovered the secret behind you know what I mean. No one (and I mean no one) can tell another wine lover what aged wine tastes like and that the listener really grasp the impact on their taste.
After tasting younger vintages and then trying properly aged wines often the lightbulb goes on! It can then dawn on you why some wine lovers make such a fuss over older wines.
In and of itself this article by Anson is a wonderful review of a well known Chateau in the Bordeaux region of France. But I think it is also a lesson on how wine ages in the bottle and develops into something extraordinary.
In Phase 2 of Fermented Lifestyle we will be working with several tech companies and domestic wineries (for now) to help them promote and sell their library wines to our Globetrotters. Stay tune on this one.
More and more wine lovers are realizing that a really good bottle of wine "needs" to be decanted. As the industry reacts they are trying to develop new and better decanters. Here is an interesting one from one of the leaders..Riedel!
If you have not yet discovered Port wines Fermented Lifestyle will do our best to get you to learn about them. Most Americans serve and drink the different Port styles at the wrong temperatures. How do I know? I've spent time with Port producers in Portugal.
But when served correctly and with the right pairings this can be fantastic!
In this article from Decanter Jane Anson explores the latest insights coming out of the region as it pertains to Bordeaux 2016 en primeur campaign and what look like a definite increase in price of double digits as a percentage.
Yet there is a definite change afoot in how en primeur campaign runs...more and more properties have stopped participating knowing that they have a better chance to sell at a later date at even higher prices.