Beware gatekeepers on autopilot. As part of the research process for an academic paper on wine awards, Robin Goldstein submitted an application for Wine Spectator's Award of Excellence using a fake restaurant and a subpar wine list.
I named the restaurant "Osteria L'Intrepido" (a play on the name of a restaurant guide series that I founded, Fearless Critic). I submitted the fee ($250), a cover letter, a copy of the restaurant's menu (a fun amalgamation of somewhat bumbling nouvelle-Italian recipes), and a wine list. Osteria L'Intrepido won the Award of Excellence, as published in print in the August 2008 issue of Wine Spectator.
Most of the wines on the "reserve" list had previously been panned in the magazine. Ouch. (via eater)
Update: Wine Spectator's executive editor has responded to what he calls an "elaborate hoax" on the magazine's message board. The response is somewhat defensive, defiantly unapologetic, and, in the end, a pretty effective defense of the magazine's position. In particular, they did take steps to verify the restaurant's existence, including several phone calls to the provided phone number, reading (fictitious) online reviews, and visiting the restaurant's web site. (via diner's journal)
Venez vite, je goûte les étoiles!
Attributed to French monk Dom Pierre Pérignon upon his discovery of Champagne. It's typically translated into English as:
Come quickly, I am drinking the stars!
Although Pérignon made important advances in sparkling wine production, a reproducible process for making sparkling wine (of which Champagne is one variety) was actually first described by an Englishman, Christopher Merret, some thirty years before. In a paper presented to the Royal Society, Merret noted that the addition of sugar to wine would result in a second fermentation, which made the wine sparkle.
Merret came to sparkling wine through his interest in glass. The process of secondary fermentation had been known since before medieval times but was not reproducible because the glass bottles would explode under the pressure. Using stronger English glass and sturdy corks, Merret was able to dependably reproduce the sparkling effect and publish the technique for anyone to do the same. A bit less glamorous than "drinking the stars" perhaps, but a deft illustration of the scientific method nonetheless.
BTW, Moët and Chandon, producers of the Dom Pérignon brand of Champagne, still perpetuate the myth that Dom Pérignon invented the method for making sparkling wine. From the DP web site:
Make "the best wine in the world." It took a visionary spirit and exceptional daring to set such an exalted ambition at the end of the 17th century. But vision and daring were second nature to Pierre Pérignon. Before him, there was only what was known as the wines of Reims, of La Montagne and of La Rivière, according to their origins in the Champagne region. With amazing intuition, Dom Pérignon was the first to see the fabulous promise of luxury. He took very ordinary wines and gave them body, spirit and grace. Through his efforts Champagne wine entered a new world.
Whatever helps you sell the Champers, I guess.
How do you describe a smell or a taste? John Lanchester discusses that and a recent book of perfume reviews in this recent New Yorker article.
The language of taste has, therefore, reached something of an impasse. On the one hand, we have the Romantic route, in which you are free to compare a taste to the last unicorn or the sensation you had when you were told that you failed your driving test-and others are free to have no idea what you are talking about. On the other, we have the scientific route, which comes down to numbers, and risks missing the fundamental truth of all smells and tastes, which is that they are, by definition, experiences.
Jürgen Stumpf owns three wine bars in Berlin that operate on the honor system.
For the price of 1 euro (about $1.50), you rent yourself a glass and get to sample as many of the wines as you want. At the end of the night you throw some bills or coins into a big jar, the amount based on what you think is fair.
This post about the carbon footprint of wine contains an interesting map at the bottom. It's a map of the US with a line splitting the country in two. West of the line, it is more carbon efficient to drink Napa wine while to the east of the line it is more carbon efficient to drink French Bordeaux. You can almost see the coastline of the eastern and Gulf states struggling westward against the trucking route from California. The Vinicultural Divide?
Crushpad lets you make your own wine from the comfort of your own home. "Crushpad offers a web-based system called MyCrushpad that allows you to monitor and manage your wine remotely.You'll be able to create your winemaking plan online, see pictures of your grapes while they're still on the vine, access the dozens of statistics (like sugar, acids, fermentation temperatures, etc.) our winemakers use to make decisions about handling the fruit. You'll be able to check on your wine at every stage from the vineyard to the barrel to the bottle no matter where you are."
A list of possible Red Sox-inspired wines. Matsusake, Two-Buck 'Tek, Coco Cristal, and Big Papinot Noir all sound delicious.
Finalists for the 2007 version of the annual competition held by Design Within Reach to design the best chair out of a champagne cork. Check out the finalists from 2004 and the winner from 2006. (DWR's site has a bit of a permalink problem, so I can't find contest results from previous years.)
Is it worth paying $700 for a bottle of wine? Well worth it, says Slate's wine columnist, for the right bottle. "My father took a sniff of his glass, and he immediately registered a look of shock that called to mind the expression on Michael Spinks' face when Mike Tyson first landed a glove on him in their 1988 title fight. Unlike Spinks, however, my father managed to remain upright. I took a sip of the wine and quickly pronounced the same verdict I had rendered 20 months earlier: 'Holy shit.'"
Tremble funnyman Todd Levin dons the Non-Expert's hat over at The Morning News to explain how to buy wine. "FANCY SERIF FONT + PARCHMENT LABEL + SOMETHING YOU KIND OF REMEMBERED FROM THE MOVIE SIDEWAYS + $12-$16 PRICE TAG = SUCCESS"
Hiroshi Tanaka demonstrated his "fast aging" technique for wine at the Taste3 conference. I tasted some of the "after" wine and it was better and smoother than the "before" wine. A promising technique, especially for cheaper wines and spirits.
Jay-Z is banning Cristal champagne in his clubs after some "racist" comments by the champagne house's managing director in The Economist. I think Jay-Z is confusing race with culture here; I can't imagine two cultures that are more different from each other than American hip hop and French champagne production. Despite his hesitancy about discussing a culture unfamiliar to him, I thought the director essentially said that they aren't worried about the bling lifestyle association because it's ultimately good for business. (via bb)
Influential wine critic Robert Parker gave 90 to 91 points (out of 100) to a wine made by porn star Savanna Samson, denoting it as "an outstanding wine of exceptional complexity and character". I'll leave you to make your own jokes about the wine's "great body" and "long legs".
Speaking of wine blogs, Wine Library has a video blog about wine. Not sure about the spit bucket thing on camera tho... (thx, erik)
The Pour is a wine blog by the NY Times wine guy, Eric Asimov. Asimov joins Frank Bruni on the food and bev blogging front for the Times. The Pour includes a list of links to other wine blogs and resources as well. Nicely done.
Waiter Rant on how to order wine without looking like an asshole. "When I see someone [smell the cork] I know I'm dealing with a complete amateur. Guess what you're gonna smell? Cork!"
The SF Chronicle has a list of the top 100 wines of 2005.
Update: This list covers only wines from CA, WA, OR, and ID, not from the whole US or world. (thx, rich)
Meg recaps our daytrip to the Mekong Delta. If you go, partake not of the rice and banana wines. Holy antifreeze, Batman!
Pairing wine with fast food. How about a 2003 Pinot with your Kentucky Fried Chicken or a nice Cabernet to go with your Taco Bell Burrito Supreme? Need more pairings for fast food? Try here, here, or here.
A company called Enologix uses spectroscopy and chromotography to predict wine scores with a high level of accuracy. Critic Robert Parker introduced wine scoring (here's his perfect score list) but some say that his dominance is not such a good thing.
So, you wanna go into the wine business.... Well, listen up kid, here's some good advice from someone who's been there.
The NY Times picks some good bottles of wine for under $10. For those of you who want to move up from the Two Buck Chuck a little.
Steve makes prison wine out of moldy bread, ketchup, grape juice, raisins, garbage bags, and tube socks. "It's hard to believe this started out as a bag of fruit snacks and grape juice. Yet somehow these ingredients went from sweet and child-like to harsh and alcoholic quicker than Lindsay Lohan."
Steve Leveen suggests that people stop finishing books they aren't enjoying. Compares books to wine, says that we should "taste" a variety of books and only "drink" the ones we really like.
