Idiocy and and the Fall of Common sense

As my wife often reminds me as I'm shaking my head at a startling example of government fiscal (in)competence or interesting interpretations of driving rules of the road, "Common sense isn't that common".

Another startling example of synaptic failure is the raid by 60 activisits on a French research centre in Alsace destroying 7 years of internationally recognized work toward a solution to Grapevine Fanleaf virus(GFLV). The report published by Decanter magazine also goes on to explain that these mental deficients are unlikely to get more than token punishment.

While I am not a supporter of GMO(genetically modified organisms) in our food supply. I do think that research with appropriate safeguards is necessary especially in this case given the destructiveness of the GFLV virus.

In the words of comedian Bill Engvall "Here's you sign".

The Next Big Thing?

Under the heading of the next big thing I found an article in Wine Access touting natural wine bars as the next big thing. These establishments provide wine that has been produced using as little intervention as possible starting with hand-harvested, organically produced grapes moving through vinification without the aid of additives like tannin or enzymes and spurning modern techniques such as micro-oxygenation and reverse-osmosis. All calculated to showcase the quality of the vines and the soil. Sounds like a terroirist's dream doesn't it. The vanguard of these establishments are now the rage in San Francisco, can the pacific northwest and BC be far behind. With bated breath and empty glass I wait for a like-minded adventurer to try this in my neck of the woods. Cheers

The Terroir of Steak

Yes you heard me right. Steak. Big protein. Sliced cow. I have a clip from Wine Spectator that details different feed regimens and how they affect the flavours of the wine and by extension, what wine pairings work best.

The beef here

and the wine....

Here

Enjoy!!

Just for fun!!

I came across this video and couldn't stop laughing. Wine drinkers are certainly inventive!!

How to open a bottle of wine?

Now there's a switch

I, like many of my peers, am turning to organic food to escape pesticide and hormone-laced, tastless @#$@$ that once was the staple of many supermarket shelves. Food retailers have picked up on the fact that we are ready to pay a premium for "organic", "free-range" and "pesticide-free". The opposite appears true for wine. As Mark Lacter reports, " a new UCLA study finds that consumers get turned off by wines that are identified as organic, even though they often rate higher than non-organic". Mr. Lacter proposes several possible explanations, including snobbery, for this finding.

My thought is that to be labeled organic, there must be significantly less sulphite added in the wine-making process. I have encountered wines that oxidized well before their time because of it. I prefer wines not labeled organic for this reason. Food for thought.

Terroiriffic BC Rieslings

Riesling is one of those grapes that, under the right conditions, can show stunning expressions of the land on which it is grown. Unforgettable examples have come from Germany and the Alsace region of France for decades. The new world is only lately exploiting Riesling's ability to show the best of the land on which it is grown.

I have a couple favorites from my neck of the woods (Okanagen Valley, British Columbia, Canada). The first is Tantalus Old Vines Riesling 2007. For me the main feature is the well structured acidity and purity of fruit flavours. The intensity of flavours from the 30+ year old vines is stunning. I just love this wine!! I look forward to this wine after several years aging because I think the best is yet to come from this gem.

If you are a fan of old world riesling, you might feel the Tantalus suggests the austere wines of Alsace, the next wine is pure Mosel-Saar-Ruwer. Lang Vineyards Riesling Farm Reserve is a multiple award winning wine, including Best White at the All Canadian Wine Championships, this wine seduces with crisp acidity, fresh peach, pear fruit flavours and a hint of minerality. Another favorite for summer sipping or spicy asian food.