The reason that some people like some types of wine and dislike others may be physiological. I know that people with allergies and intolerance to histamines do not drink red wines. The do not is probably akin to cannot. For the last couple of years I have been prescribed a statin by my doctor. This is a low dose medication to prevent increases in cholesterol levels. Also over the last couple of years I have increasingly preferred Gisborne and Hawkes Bay Chardonnays over their cousins from Marlborough. The grapefruit skin character of Marlborough Chardonnays is not to my liking and has seemingly become more pronounced. It was only recently when my GP reminded me to not consume grapefruit while taking Lipex (the statin) as there are side effects that the penny dropped. Is the grapefruit character evident in some Chardonnays, especially those grown in cooler regions of a chemical similarity to actual grapefruit juice? This would explain my dislike of the wines and that others like them. Maybe the ABC brigade are taking statins.

BOTTLE SCHLOCK

We went to see Bottle Shock on Sunday, the movie purportedly about the great Paris blind tasting of 1976 where Californian wines came to the wine world's attention and (some) outplaced (some) French wines. I was looking forward to seeing this, having known of this story and was keen to see how the wines and the tasting would be portrayed. The result was great disappointment. Hollywood decided to only make passing references to the actual wines involved, both French and American and to dish up instead a crappy love story interspersed with a travel advertisement of Napa Valley. Why is it that they are always so gutless that they need to pander to the lowest common denominator. Instead of sticking to the main story they seem to have wimped out and given us; a pathetic love triangle; a family dispute; oversimplified French caricatures; and over-romanticised wine country scenes. There are enough wine enthusiasts world-wide to have ensured the success of a movie done well. Shame.

You (I'VE) got the silver...

In our lifetime we accumulate small things that are very meaningful to ourselves and go unnoticed by others. one of these small things I have is a silver funnel that is the best decanting device I have ever come across, In wine books and wine lore in general, wine ponces talk about using candles and back-lights against the neck of a bottle to show when sediment is about to pour out into the wine decanter. This is laborious, inaccurate and dangerous ( lighted flames and inebriated persons should not be combined). The silver funnel is a simple and safe labour saving device that is also perfectly accurate in determining when sediment from the bottle is about to reach the volume of wine being decanted. I swear by it and and am forever grateful in having it. I was given this by one of the nicest people in the wine industry that I have ever known. Barbara Coombs has been a long term wine representative for leading wine companies over the last 20 years. Before her stint as a wine representative she was P.A. to the highest profile ever CEO of a NZ Liquor company. This man gave Barbara the silver funnel which she kept for many a year before giving it to me. I very much appreciated the gesture as a mark of respect that she has for me and also appreciated the value of the item which is a big part I guess of why Barbara chose me to give it to.
I used it last night to decant a half bottle of Penfolds Bin 28 (Kalimna) Shiraz 2003. Using normal decanting methods with a young wine like this would most likely show no sediment. My silver funnel clearly shows, at the end of the pour, minute grainy traces. Eliminating these definitely adds to the enjoyment of one of the world's great (and unbelievably affordable)wines.

Ray says "Yeah right!"

The two big supermarket chains say they have stopped selling alcohol below cost as a "loss leader", after claims the cheap deals lead to alcohol abuse.

Supermarkets have voluntarily given up offering liquor deals to encourage customers into stores where they buy other goods.

The decision follows criticism from the Liquor Licensing Authority that loss-leading "promotes the abuse of liquor" and may breach the law aimed at reducing abuse.



Ray (Auckland)says:

"I buy a bottle of wine that the supermarket has discounted from say $25 to $15. I enjoy that bottle with my dinner over the next 3 or 4 days. Someone else buys a non-discounted 3 litre cask of cheap plonk for the same amount and drinks it all in one day. Which one of us is the responsible drinker?

So ending discounting will fix alcohol abuse. Yeah right"

Ray is sort of correct. It will not reduce alcohol abuse.

This story last week made me sit up and take notice. The supermarket duopoly (New Zealand has only two supermarket operators no matter how many brands they have out there)have seen an opportunity to increase profits along with reputation by making that statement. Sure they aggressively market against each other and will always have deep-cut wine sales but they always have an eye to the bottom line. The Liquor Licensing Authority criticism must have been music to their ears.
Here is a scenario - Either or both of the supermarket chains discuss the Licensing Authority criticism at a board meeting. The CEO asks what they should do about it. The Merchandise GM says that they have over 600 wine companies daily pleading with them to take their wine and are prepared to pay the usurious 'merchandising' fees to get the product on shelf or on promotion - there is no shortage - they can pick and choose. They can also screw down the suppliers to give an attractive into-store price enabling them to 'pass on savings to consumers' while still enjoying a very healthy margin (whether as GP or the aforementioned 'merchandising' fee.
The Marketing GM says that their consumer research of drinking behaviour suggests that drinking patterns are static or increasing (not decreasing). If a wine drinker enjoys drinking 4 bottles of wine a week he will continue to drink 4 bottles regardless of whether the price goes up or down -- they might as well get an extra couple of bucks for each bottle they sell.
The PR GM (spin doctor) then says that if they release a statement saying that they too are concerned at alcohol abuse and will cease loss-leading alcohol then they can get good (free) publicity, satisfy the Licencing authority, sell as much wine as before and bank more dollars. Everyone is happy. Right?

BOIL UP MY COGNAC BARKEEP! (Part 3)

Parts 1 and 2 went into cyber-space. Either that or Google have a built in editing system that deletes all crap before it is even finished (but how come Richard's blogs exist?).
Anyway here goes...(the shortened edition)

There are many misconceptions in the liquor industry. Centuries of traditions with procedures and protocols can be confusing for new entrants. Things done wrongly are not always out of ignorance however, sometimes it is a case of "a little knowledge being a dangerous thing".
On Sunday evening I was in Rotorua and dined out at a reasonably fancy bar/brasserie.
I had two glasses of wine with my meal (an ordinary Rocca Della Macie Chianti and a reasonable Barossa Shiraz). I noticed that they served Remy Martin XO at $17 a glass. This is a pretty good price for one of the world's great cognacs so I ordered one. I was seated with my back to the bar so didn't see what they had done to my drink. When it arrived it had obviously been warmed. Whether they had pre-warmed the glass with hot water or put a flame under the cognac-filled glass, I don't know. Both of these practices have been accepted by some 'professionals'. The result was that my beautiful Remy Martin XO was virtually undrinkable. To fix it I poured a measure of iced water from my water glass which brought it closer to the ideal temperature. I often put a measure of cold water into my cognac or malt whisky. This takes the edge off the spirit and allows the bouquet to flourish. I noticed a couple at a nearby table (Americans) giving me an odd and supercilious look. I bet that they thought I was a pleb. The bar staff probably did the same but I didn't see them.

This from one of the professional prats on his/her blogsite Epinions.

"I never, ever, mix V.S.O.P. Cognac (or higher grades like X.O. [Extra Old] or V.O.C. [Very Old Cognac]) with soft drinks or mixers. Cognac of this quality is meant to be consumed at room temperature or may be served in a heated snifter, if you are adept in the art -- but I really don't recommend this practice. The simple warmth from your hand, as it holds the body of the brandy glass, is enough. Always serve "neat" with no ice or other liquids. I never dip my cigars in Cognac. "

Now whilst he/she is not as bad as the other 'snob-writers' the information given is not helpful. Real experts say that a little bit of clear cool water enhances the drink. (I am saying a little bit of water Richard, not lemonade OK?)

I marketed Remy Martin some years ago and have been fortunate to have visited their production facilities (or Cellars as we marketers call them). I have tried many good blends with the real experts and the consensus is that warming the spirit negates all the best aspects. Unfortunately the warming practices have slipped into the traditions and the wannabe sophisticates adopt them (particularly Americans).
OK, call me a snob I don't care but good wine, beer or spirit deserves to be consumed at its best.

BOIL UP MY COGNAC BARKEEP!

PARTY, PARTY, PARTY

Had some drinks at my place tonight. Lynn was out so I invited a few cronies around. Things were going OK until Atiila the Hun Guy started to break things. Fucking vandal. Luckily Beowulf was here. She went a bit berserk and threw Attilla out. That was OK for a while but then she got pissed and started causing trouble. If she had been pregnant I could have abused her. As it was I was stuck in the corner with The Boring Guy. I couldn't get away. He was rabbitting on about Evah pirazzi strings and finger positions - weird and boring. The Curmudgeon stumbled about complaining about everything. The only thing he was useful for was telling those gatecrashers Bunny and Bill to Fuck off when they arrived. They pretended to know someone at the party. It was when they said they knew Richard that was their undoing. Curmudgeon threw them out. They were last seen being harangued by Attilla the Hun Guy out on the street. To be honest I wish that Curmudgeon had thrown out the Boring Guy and he could have gone off with Bunny and Bill. The wines were good (at least the ones I drank were. I put out the crap stuff for the others).