I’m really excited. Not only is June but days away (and a trip to the beach imminent), but the wine community is just bursting with enthusiasm and anteing up with boucoups opportunities for you to taste their wares.

And when I said a trip to the beach was imminent… I meant it! Starting this Sunday, Cape Cod Life is breaking out the vino and fabulous fare for one whole week! Each night a different cultural venue hosts a soiree of sorts – and most events are only $20. Check out the schedule to make your plans and then grab your sunblock to make a day (or two) of it!

If you don’t have your sights set on the Cape just yet – or if you just like an excuse to stick around Boston’s South End on a Monday night – Michael Dupuy from the boutique importing/distribution company Genuine Wine Selections will be pouring some pretty sexy stuff at Estragon.

When? This Monday night, 6/1/09 from 5 -7pm.

What? Some terrific, aged Riojas from Lopez de Hereria. When’s the last time you tasted a 1999 Gravonia Crianza white? Or a 1989 Tondonia Reserva white? Or a 1998 Tondonia Gran Reserva rose? Let alone a 2002 Cubillo Crianza or 1999 Tondonia Reserva red?

For those of you heading to the hills or some such this summer, don’t forget your bladder. Er, uh… your wine bladder, that is. Check out this little bit of wine wizardry!

Which wine adventures are you heading out on to celebrate the first week of June?

Folks have been coming by the shop with great gusto for warmer temps;  and they have been seeking out red wines for the occasion! No, we’re not just talking about “BBQ wines”. We’re talking about wines to sip and enjoy with or without a meal while you sit on your porch watching the sun go down.

Today I’m going to share some lesser known varietals or unique regional offerings (hybrids or blends) perfect for just such an occasion. Your mission, should you choose to accept it, is taking this list (or a modified version, as you see fit) to your local shop to see which offerings they have on offer. These are some cool wines to keep your summer fresh – but they aren’t necessarily available at every shop. They are, no less, worth seeking out.

Zweigelt. Austrian fruity goodness. Some earth. Often a touch tart. Lively. A hybrid of  St.-Laurent and Blaufrankish.

Dole. A Swiss wine, which blends Pinot Noir and Gamay. Fresh, ripe redberry fruits and cherries. Distinct in its own right, it has a unique identity I think many palates will embrace.

Dornfelder. Some argue this is the new “hottness” out of Germany. Another red berry-fruited wonder, but with a great spice. Terrifically light on its feet – without ever leaving planet Earth.

Gamay. Low tannin, light style red. Very fruity and THE grape in Beaujolais red wines. Seek out Beaujolais Villages offerings to get a bit more depth in your glass (aka a dash of Burgundian earthiness).

Lambrusco. An Italian, frizzante style wine. Vinified sweet and dry – so ask to accommodate your taste or intentions. A lovely spectrum of depth and redberry fruit flavors on the market.

Some of these may be familiar to you as we’ve bantered about several in the past. But I’ve been known to get stuck in traditional ruts when on a mission for an aperitif or a lighter style red to accompany a meal on a hot day. So, go on! It’s a big bad world of refreshing RED wine out there.  Remember these options and… experiment!

What other reds do you like on a hot day? There are several more out there… please chime in!

This just in:  if you like Toasted Head Chardonnay, take note! R.H. Phillips is closing up shop. The product is being moved to Robert Mondavi’s Woodbridge enterprise. I’m sorry to hear about the closure not because I enjoy Toasted Head, but because it is closing to improve “efficiency”. Granted, this is no doubt a wise business move. But if you’ve ever read about the French winemakers scrambling to make ends meet just to produce their wines because they feel so passionately about creating something wonderful, it is more tragic. Not that I’m comparing the small French winemaker/viticulturist to a larger than life U.S. corporate entity that churns out wine like water. Rather, to me wine at its best is artisanal. I simply wish Big Business had nothing to do with it. That said, and knowing that’s how it is in some cases, I’m bummed the local community will suffer.

Meanwhile, on the heels of my Leftover Bubbly article, it turns out Zork is set to launch a special closure for sparkling wines – one where you open the bottle and can reseal it with the same closure thereafter. Studies indicate the wine will keep it’s mojo for several days after being opened. I’ll believe it when I see it – though if anyone can do it, it’ll be Zork.

But the grand prize on wine journalism this week goes to (drum roll, please…) Decanter, for Richard Woodard’s article about scientists’ efforts in South Africa to pinpoint the reason these wines have a general reputation for smelling (and tasting) of burnt rubber.  I’m chuckling because research to date has been “inconclusive” and – get this – they “have not yet estabilished scientifically…whether it is unique to South Africa”. Having just completed the March-May trade tasting season (which included several fairly large South African portfolios), I’m pretty confident stating here this characteristic is ABSOLUTELY unique to South Africa.

And so my question heading into the Memorial Day weekend is….

Why does it feel like New World wine regions in particular are constantly trying to use technology or science to “prove” some characteristic about their wine? Does anyone else feel this way? Can’t it just be what it is?

Every time a wine from Gascony, France comes across the tasting table, Disney’s Beauty and the Beast comes to mind. I have no idea why. I’ve never even been to Gascony! Perhaps there is something about the history of that region (think Vikings, Duchies, Joan of Arc and the 100 Years War) that transports me to Belle’s little village.  Of course, it doesn’t help this part of the world is most famous for one of my favorite evening night caps:  Armanac. I can just see myself sitting in the Beast’s big leather armchair enjoying a little sippy sip before turning in….

One of the still wines I most appreciate from that area – a Peter Weygandt selection – is quaint like Belle’s village, too. It is so in all the best senses of the word. Indeed, it is “skillfully” crafted, and delightfully “unusual in an interesting, pleasing, or amusing way”. It has  easy-quaffing, mouth-filling, zippy pizazz.

What is this wine I speak of? Domaine de Cassagnoles‘ Gros Manseng. Gros Manseng is a white varietal grown exclusively in the southwest of France. As hinted above, it is better known for its role in the creation of Armagnac. But it is not often a major player in the world of still wines – or at least not in terms of export, I imagine.  (If my suspicion is correct, then kudos to Mr. Weygandt. He’s got something special on his hands!)

The Domain Cassagnoles Gros Manseng is a delicious, paradox white. It strikes my fancy in the same way that some lesser known (or appreciated?) Italian whites appeal to me (e.g. Friulano, from Italy). It is a bit on the fuller, richer-textured side of the equation, but comes no where close to being a good alternative to a full bodied, oaked Chardonnay. (Egad!) It has too much lift in the mid palate and the fruit flavors are distinct. They are reminiscent of just-ripe, white peaches, quince and apricots – fruit-forward, but not juices-running-down-your-arm sweet. The citrus component is present just enough to provide that levity and zip, without being a grapefruit or lime-bomb of acidity often found in Sauvignon Blanc. A touch of minerality gives it a sense of place; you know it must be an Old World offering. This wine is like a little girl who’s a bit more “grown up” than her peers – powerful and opinionated, but still having a welcome, youthful charm.

Ah… Much like Belle, no?

If you haven’t sought out Gros Manseng, please do! It is such a versatile white ready for quaffing or pairing with fresh, spring/summer dishes.

Are you familiar with (still) Gros Manseng? How about Armagnac?

Graduation season is in full swing throughout the country. No doubt corks are flying as years of hard work are celebrated and new adventures anticipated. But what to do with left over bubbly?

We often think of sparkling wine as a special commodity not for everyday buying. So when purchasing a bottle (whether actual Champagne, a domestic effort or some other country’s fine offering) we are remiss to waste it. But we all know sparkling doesn’t hold up so well overnight. The wine simply cannot deliver the same experience on Day 2. Or can it?

Pop over to Wicked Local today to learn all about what to do with your leftovers this celebratory season. You certainly don’t want to miss what Rachel Nason from Brookline-based D’Lish Intimate Catering has up her sleeve!

Then, chime in here with your own ideas!