Ever felt awkward when ordering wine at a restaurant? Ever walked into a wine store and had no idea where to begin, what to buy or how much to pay? Ever looked at a European wine label and wondered what’s in there?
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Latest Blog Posts
I recently had the pleasure of tasting a bunch of Spanish wines, courtesy of Wines from Spain USA. More Americans are drinking Spanish wine these days as far as I can tell just from what I’m served in friends’ houses, what I see on wine store shelves, and what people who talk about wine are, well, talking about. That’s good for Spain (and for consumers) because not too long ago, the only Spanish wine that American really knew was Vino de Jerez—Sherry—and a lot of it was cheap cooking wine…read more →
The United States Marine Corps Celebrates its 239th birthday today, November 10, 2014 As we enjoy our freedoms and a lifestyle envied the world over, please remember that U.S. Marines are fighting and dying in wars that our nation sent them to fight. The Original Resolution of the Continental Congress: "That two Battalions of Marines be raised consisting of one Colonel, 2 Lt. Colonels, 2 Majors, and Officers as usual in other regiments, that they consist of an equal number of privates with other Battalions, that particular…read more →
The Spanish take their wine aging very seriously--they are truly concerned with not releasing a wine "before its time." So much so that they've written it into their wine laws: A Spanish quality wine labeled Crianza (red wine) must be aged a minimum of 2 years, with at least six months in barrel (barrica de vino). In Navarra, Rioja, and Ribera Del Duero, the minimum time in barrel is a year. White wines must be a year old, with at least six months in barrel. Reserva wines (red) must be…read more →
South Africa is one of those wine regions that a lot of people have heard about, but few people–too few, anyway—have taken the time to discover and explore its wines. I’m a little bit in that category; I’ve tasted some of its stuff from time to time, particularly Chenin Blanc, which they sometimes call “Steen” locally, and of course Pinotage, a cross of Cinsault and Pinot Noir that was literally invented in South Africa in 1925. But I've never really spent much time thinking about South Africa except at an…read more →
When you think of Italian wine—and I’m just guessing here—you probably think of reds. Dr. Hannibal Lecter aside, Chianti is the wine everyone knows best, made from Sangiovese grapes grown in Tuscany, and it’s a truly great food wine. Amarone, one of my favorites, is lush and powerful, with a hint of sweetness, made from partially-dried Corvina grapes, and works best with rich food. And Barolo and Barbaresco wines, made from the Nebbiolo grape, are among the greatest red wines of Europe. And of course there are the Super-Tuscans, fairly expensive wines often…read more →
I recently had the pleasure of tasting a bunch of Spanish wines, courtesy of Wines from Spain USA. More Americans are drinking Spanish wine these days as far as I can tell just from what I’m served in friends’ houses, what I see on wine store shelves, and what people who talk about wine are, well, talking about. That’s good for Spain (and for consumers) because not too long ago, the only Spanish wine that American really knew was Vino de Jerez—Sherry—and a lot of that was cheap cooking wine…read more →
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My wife gave me a wine class by Dave Gaier. I learned a lot and also had a great time with my friends! Give Dave a call — if you’re interested in learning about wine, I recommend Dave as the ideal person to teach you!
Metuchen, New Jersey