Enobytes Wine Blog

Boonville, Calif., May 8, 2008 - The newest winery in Anderson Valley, Calif. debuted May 8, 2008 with the launch of Foursight Wines, a small family owned and operated winery producing just a few hundred cases of cool-climate Pinot Noir and Sauvignon Blanc each year.

Foursight Winery, Charles Vineyard, Anderson Valley

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When I was a young man, I used to preach the atrociousness of the varietal of Merlot being produced as a stand-alone wine circa 1985-1989. I will actually admit that back then, I would hold up Bordeaux wines as an example where Cabernet ruled and Merlot took a back seat. How uneducated my claims were back then especially with the facts being St. Emilion and many St. Julien’s consist primarily of Merlot and these regions have continued to make standout wines vintage after vintage. That would make my limited education obviously challenged and all the rants ludicrous and unsubstantiated. To all the new-world produced Merlot and all the Bordeaux regions I may have slighted, I officially apologize.

Now on to new business, I recently weighed in on some wholesale grape price disparities in Napa, primarily the gap between Cabernet Sauvignon and Merlot, $2300-4500 per ton on Cab and only $1400-2500 for Merlot. Some Cabernet even went for a whopping $39,000 a ton. In my opinion, the Merlot retailing in the $25 –$35 price range far outshines comparable Cabernet at the same price point. Who is getting rich here? Is the real joke on Read the rest of this entry »

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Cinco de Mayo is upon us and many question wine pairings with Mexican dishes. Dr. Vino posted this same conundrum on his blog, approriately titled, "Burritos - impossible food-wine pairing!?", for which he asks his readers to recommend what they would pair with a burrito. It’s interesting to see posters recommend everything from sparkling wine to Zinfandel. One poster went as far as to say everyone was wrong with their suggestions, since "Mexican food + mexican wine = the only match".

When it comes to Mexican food, there really isn’t much difference between burritos and grilling up some meat and accompanying it with some vegetables, herbs and a starch. So why do we have such a hard time selecting a wine that compliments Mexican dishes? Some may think it’s an impossible task, but Read the rest of this entry »

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After reading comments left regarding a recent post about restaurant wine lists and corkage fees I felt compelled to make a comment of my own.

First, I would like to say I appreciate the fact someone actually reads my blog. I was even more elated to find out I am not the only one that feels on-premise wine sales are pushing the limits lately with profit margins and ridiculous corkage fees. Now I would like to chime in on retail prices and mark ups. I have previously mentioned the industry norm was Read the rest of this entry »

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A couple of posts back I mentioned the entity known as Crushpad to introduce another exciting option wine enthusiasts have for procuring custom made premium quality wine. After reading the following post, it may become an idea that not only sounds advantageous but also an idea whose time has come.

The reason I mention this option again is there is a current debate about the fall of the great Napa region’s reputation and Read the rest of this entry »

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I tried another wine from the Rosa D’ Oro winery down in Lake County California last night and low and behold folks we have another winner! The 2005 Primitivo (a close relative to the Zinfandel grape) was fabulous; deep woodsy aromas with
big, juicy, luscious flavors with intense fruit flavors. These folks are making some of the best Italian varietals I have tasted in a decade.

Speaking of new releases (well if we weren’t we are now) there are quite a few from our neighborhood scheduled for Read the rest of this entry »

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Dolcetto originates in the Piedmont region of Italy, where it is overshadowed by the more powerful and concentrated Nebbiolo and even Barbera. In California, there are less than 100 acres under vine, typically grown by expatriate Italians. The grape produces deeply-pigmented wines, thick with fruit character, high in natural acidity and having only mild tannins. Dolcetto is best consumed young, as its youthful fruit character fades quicker than its acidity.

Lake County can produce phenomenal wines and the 2005 Rosa D’ Oro Dolcetto is one of them. Sticking to old-school winemaking techniques, this winemaker has brought out the best in this grape. Read the rest of this entry »

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April 2008 Wine Picks

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Have you ever considered making your own wine but found the quest of acquiring a winery, grapes and a genius that can make the wine an expensive and daunting challenge? The mere thought of following this dream through completion is a strenuous and ambitious endeavor with the results squashing the hopes of almost every enophile; unless you have discovered the possibilities Crushpad offers.

Photo credit, wikipedia

With Crushpad you are allowed to pick the varietal and usually the type of clone from some of the most sought out fruit in the location that suits your desired flavor profile. You will have up to the minute harvest information. The fruit is then trucked to the winery in San Francisco the same day it is picked. Then you choose the method of winemaking or let their accomplished winemakers make that choice for you. If you want 12 months in new oak, that’s your choice. Say you fancy stainless steel and no malolactic fermentation for your Chardonnay; that’s your choice. Check out the Crushpad 30, a menu of options to fully realize the complete list of winemaking styles and choices; Thirty separate choices for putting together the wine of your dreams. Read the rest of this entry »

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Are TSAs restrictions effecting the way you travel with wine? It’s a good question posed by Annie, one of our forum readers. “Getting wine from point A to point B has always been a bit of a challenge for air travelers. But since the liquid carry-on restrictions went into effect, it’s more difficult than ever”.

She is questioning the effects of these restrictions on people who travel with wine, whether it’s bringing a few bottles home from a wine country trip or taking a special bottle to a vacation destination. So what’s the scoop?

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On-premise wine retailers should take notice of the changing tides headed their way. In the near future, the economy on all levels will start to reflect the high fuel prices everywhere including what shows up on your plate at local restaurants. As this happens, it will become necessary for some consumers to decide if they are fortunate enough to enjoy wine with their dinner or will they have water and wait until they get home to have some wine.

Recently I have been surprised with how often a new question regarding a wine choice is being repeated. It goes something like this “Marc, I need your help. Myself and a group of friends are going to dinner and we are meeting at my house first. I need a wine for us to consume before we go.” There is apparently a trend of no longer even purchasing wine by the glass at a restaurant much less bottles at the ridiculously high mark-ups most restaurants are charging these

days not to mention the $20-$35 corkage fees. You might think I am referring to recent college grads who are still paying back college loans but that would not be the case. Most often the group mentioned involves professionals from one of the big two employers in Hillsboro and Beaverton and these folks are closer … Read the rest of this entry »

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