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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