adventure-seeker or comfort-seeker?

As my hectic, challenging weekend wrapped up, I realized a) I hadn't a thing in the fridge to whip together a meal and b) I needed something VERY comforting. A turkey burger and beer at my favorite local jaunt would suit me perfectly, so we headed off in that direction. A wine author I've read in the last year (but can't remember which one, apologies!) wrote about wine people in the context of "Adventure-Seekers" and "Comfort-Seekers". The author believed people seeking out wine pretty much fall into either one of these two categories. I think I have my moments dabbling in each, depending on my mood or life-context.

Either way, I find this 'categorization' very helpful when I'm speaking with customers or clients. You have to know when someone is willing to expand their horizons beyond the CA Cab they have come to know and love; or if they are willing to travel, you have to gauge in which direction it is best to push them (gently).

Do you consider yourself either an adventure-seeker or comfort-seeker? Are you a little of both?

(For all of you out there who have been tuning in silently, this is your chance to post your thoughts!)

Are you "overwhlemed"?

You may have seen one of the fairly recent articles written on the Project Genome wine study arranged by Constellation Wines, U.S.. As far as I can tell, the goals of the project are: first, help retailers and restaurateurs understand where wine consumers are coming from (you know, in terms of their head space or gut when they go to make a purchase); and second, use that information to make their wine-buying experience a bit more user-friendly. I like the idea... in theory. The initial study (of two) considered what motivated (3500) wine consumers. The researchers were able to group folks into one of six categories: Enthusiasts (12%); Satisfied Sippers (14%); Savvy Shoppers (15%); Traditionalists (16%); Image-Seekers (20%); and Overwhelmed (23%).

I am dying to know what questions they asked and how they came up with these various categories et. al.. I'm also curious how consumers who aren't thinking about wine 24-7 feel about them (hence my post!). For me, they don't really work, both in terms of myself and in terms of the folks I chat with at the shop and during my tastings.

Nevertheless, a lot of hoopla has resulted because the largest consumer group (23%) fell into the "overwhelmed" category. These folks are said to be those that like to drink wine but rely on information readily available when they go to make their purchase. If no such information is available - in print or through a knowledgeable store clerk/sommelier/waiter - they get flustered and flee.

It seems everyone (in the media) is talking about using this 23% to leverage some kind of revolution in wine accessibility. The idea is that if we (in the industry) tell you what a wine is going to taste like, you'll be a happier, more savvy shopper. In theory, they may be on to something. But my experience tells me that you can't just tell someone what a wine will taste like, in person or on a shelf-talker or by giving it 90+ points. Wine is history. Wine is local culture, flavors, cuisine, terroir, and varietals. Wine is an art. And, wine is a very personal, individual experience. That's what makes it special.

As Alice Feiring says, otherwise "wine would be another beverage, a soft drink, something you could flick a switch and come out of a faucet."

My advice? If you're new to this game or stuck in a rut or find yourself overwhelmed, pull yourself up by your boot straps, grab a bottle and then taste, discuss and even Google it! Just be sure to savor the full experience of it!

Do you find yourself often "overwhelmed"? How would you characterize your buying?

Red "Only" and White Wine "Only" drinkers...UNITE!

At the shop I work with some pretty great people. At worst they are wine curious and food aficionados (just like me). So after such a great weather weekend here in Boston I woke up rejuvenated and eager to hear what the others had been up to on a rare holiday off and - most importantly - what they ate and drank. Almost immediately I learned my coworker had also broken out her Weber - except she not only had thrown buffalo meat on the fire, but also pulled out a bottle of Rose to pair with it. This was nothing short of brilliance. I realize you may have just re-read my last two lines twice and are asking "Rose? Isn't that the horribly sweet pink wine my parents used to buy in a box and drink every night? White Zin or something?". Well, I suppose it could be as a few (American) folks are still making those wines. But likely if you're seeing pink wines fill the aisles or cooler at your wine shop and getting more mention on wine lists these days, those would NOT be the same wines our parents drank out of a box (or a 1.5L bottle). They would more likely be phenomenally tasty, DRY wines that pair with just about any fare and are at their best during warmer (or outright HOT) months.

Rose wines result when dark grape skins are allowed the briefest contact with the juice. This approach imparts a few mind-bottlingly fabulous things: just a hint of red pigments to give the wine its pink-ish color; just a touch more oomph (or body); and a kiss of tannin, so the wine is still at its tastiest when chilled but can also 'hold up' to heartier foods (like buffalo meat).

Rose sales in the U.S. have really started to take off the last few years. So at the shop we've worked to anticipate the demand and pre-order wines that are known to be tasty, sought-after finds. What's interesting is as we were recounting our weekend stories and getting the wine back in order, we noticed that one of our favorite Roses hasn't taken off quite as quickly this year. Is it because of the economy? Is it because our clientele is still waiting for (more consistent) warmer temps? Is it because folks aren't sure the (much-deserved) hype is worth trying some?

All I know is that Rose can be made from any red grape varietal and, as a result, there is something for everyone. Some of the most gorgeous offerings come via Tavel, France. Another one of my personal favorite styles is made from the Cabernet Franc grape; and these can also be sparkling. Yum! If you are even more of an adventure-seeker, apparently Slovenia is even dabbling in Rose. The point is ROSE IS GOOD. So go out and buy a bottle. And if you and your loved one can't agree on white or red wines, buy two (different ones, for the sake of experimenting, please).

Do you drink Rose? Why/not?

Excuse me... I ordered a Malbec, not a Margarita?!

It is only fair I muse on great libations for grilling on this (lovely here in Boston) Memorial Day. Plus, I love Margaritas and I love Malbec. Malbec was the first varietal I really discovered outside of the most well-known US reds (cab, merlot, pinot noir). Heck! It was my first real exposure to wine outside of the US and all I had done was buy a bottle from Argentina. It was love at first sip! I haven't really stopped trying them since. Of course it doesn't hurt that working at the shop we're always tasting new Malbecs. Many of them are solid wines and still relatively inexpensive; we can afford to "mix it up" for our customers. Last week one of my favorite importers/distributors brought another one by the shop for us to taste. I put my nose in the glass and... MARGARITAS!

Yep, I smelled margarita in my wine glass. Yet there was no tequila or lime juice in sight. I took a look at the wine again and went in for a sip. It was a fairly typical Malbec on the mid-palate. Juicy, red berry fruit, smooth (from the oak, no doubt) with hints of spice. There was definitely some of that margarita 'essence' on the finish. Still, not too shabby. It took me a second to put the pieces together... My Margarita association was with the saline (salt) scents and flavors imparted in the wine. That was a new one for me and my beloved Malbec. My wine brain told me it had to be the soil... or was it?

Later I researched my suspicion. The Mendoza/Lujan de Cuyo region in particular is known for its sandy soil - and the saline imparted from aquifers near the surface. Very cool. (It's always nice to know I'm not going crazy and that by paying attention to my senses while tasting wine, I'm getting more out of the experience and learning more to boot!)

It was a good reminder too. I may be an academic at heart, but for wine the classroom is your glass. You don't always need to "study" all of the elements so much as let your nose and tongue do the walking. The more you do, the more you learn.

When's the last time your nose led you somewhere new?

Newsflash: Red Sox and Wine 2008

Were you one of the many Boston-area Red Sox fans who grabbed a bottle of the Schilling Schardonnay or Caber Knuckle last year? If so, I hope you were one of the first to home plate (aka your local wine shop)! Those who purchased these wines early in the game had a chance to taste some good (for what it is) wine benefiting great charity organizations. Unfortunately I was one of the ones who tasted the wine in extra innings - after the demand had exceeded industry expectations and the scramble for more juice compromised quality. Never fear! The professionals behind the magic are attempting to hit consistent grand slams this year with their newest Boston Red Sox Charity Wines line up: Vintage Papi (cab/merlot blend); Captain's Cabernet; and SauvigYoouuk Blanc. They've gone West this year to Selby Vineyards (not to Chile as they did in '07) to produce these 2008 releases. The goal is to ensure there is enough good juice to go around.

Here's the scoop! In the Boston market, the first pitch was thrown for the 2008 lineup last Thursday at the EMC club at Fenway Park. Big Papi, Varitek and Youk were all there to toast the wines so it's possible you've seen recent publicity on the wine and the charities their proceeds benefit. If you've read more than one article, you may also have seen some inconsistency in what's written about what's actually available. Tricky!

To sort it all out, I've gone right to the source (aka the MA distributor of these products): First, we drank all of the Schilling Schard and CaberKnuckle last year. If you're local wine shop still has a few bottles clanking around, grab one (if you dare)! There is no more of either of these wines available. Second, you'll have to wait another couple of weeks before the 2008 series will be available. The wine is mellowing from its trip from the west coast before it will land on your local wine rack.

Of course, I'm dying to know... Did you grab a bottle last year? Which did you try? How did you like it?

Note for readers in other US markets: Charity Wines is working their wine/athlete/charity mojo in at least 3 other cities - New York, Cincinnati and Atlanta. I'd be curious your experiences with those wines, too!

Science is fun! If not sometimes problematic...

Wine making is a science project. Heck, the entire liquor industry is one big experiment! That's a big part of what makes wine so darn fun to taste and learn about. So here's my latest evidence... Last Thursday night I wanted a nice glass of something "comforting" with my dinner. I had a bottle of a baby (e.g. $10) 2005 Bordeaux in my wine fridge I knew would scratch the itch perfectly. I unscrewed the cap (yep! a screw cap, so no fear of a corked bottle), poured myself a glass and began sipping. It was exactly as I remembered: bright red-berry fruit with hints of caramel, a supple mouthfeel, gentle tannins and a lingering, slightly spicy finish. I finished the first glass with dinner and poured myself a second while I watched the game. Yum. Since it was a 2005 Bordeaux, I decided to cap the bottle (rather than pump the air out) and tucked it back in my fridge for another night or two to see what it would do.

On Saturday night I was psyched to pull the bottle back out with dinner. I let it warm up to room temperature and poured my boyfriend and I each a glass. I was still munching when he went in for a sniff.... "Vanilla! No, BUTTERSCOTCH? Is it supposed to be like that?", was the reaction my previously yummy wine elicited. And, NO. It was not supposed to be like that. It not only smelled exactly like a butterscotch candy, it tasted like it. We dumped the bottle and moved on (yea back up wines). The experience got me thinking... can a wine start out great/normal and then turn out to be flawed?

So I did some additional research... What I learned was the wine could have been affected with too much diacetyl. Sometimes this can be a good thing, as the wine takes on buttery, nutty or even caramel-ish tendencies. I don't mind essence of caramel at all in my wine - either sniffing or sipping! What I find fascinating is that the mild caramel flavor I tasted on Thursday night could devolve SO dramatically so as to render the wine undrinkable by Saturday.

I'm going to continue my research on this phenomenon and recreate my experiment with another bottle. In the meantime, what's your experience with flawed wine? Do you know something more about Diacetyl?

The shelves are talking...

As we were putting up more "shelf talkers" the other day in the shop, I started thinking about my earliest adventures wandering around my local wine shop. I was too self-conscious to ask for help but I kept seeing all of these "cute" little info cards popping up along the shelf edge "talking" about the wine. They would give wine notes like:

This deep-crimson-colored Cab has an attractive bouquet of cedar, coffee, cassis and black currants. This start leads to a medium-bodied, fruit-driven wine with light tannins, silky fruit and good length.

At first I thought, "Um... right. Because every time I open a Cab, I just smell wine! And what the heck is tannin?!" It kinda stressed me out. Bottom line: that little talker didn't tell me if I would actually like it. Overtime I have found shelf talkers are both incredible little gifts to help me make a selection and great fun, too... I often like to taste a wine for myself and see if I agree!

Recently one of my closest wine-loving friends reminded me when you're just starting to get into wine just about every wine smells like...well, wine! To get over that hump the key is to keep tasting wines. Have fun with it. Compare your impression to whatever "they" say on the back of the bottle. Make your own judgement. Your palate is your own! Overtime, you'll start to get a better sense of what's what when you read those little talkers.

Question of the day: Do you find "shelf talkers" helpful? Why or why not?

unique, limited-engagement Boston wine event

I know you've been anxiously anticipating what I have up my sleeve for Friday's here on the Pour Favor Blog... Drum roll please...! Since a lot of shenanigans usually pop up throughout the week, I figure it is only right to reserve Friday's for some bit of news or industry trend or even another blogger's banter that caught my attention and deserves a little more "air time". Hopefully this fodder will give you something entertaining to talk about as you open a bottle (or two...) over the weekend.

If you haven't been following Gary Vanerchuk's video blog, you must start immediately. That is all I have to say today.

Well, not quite (I do like to chat)... but seriously. Perhaps you caught him on The Big Idea with Donny Deutsch last Wednesday night, or Conan O'Brien on Monday or heck, even Tuesday on Mad Money with Jim Crammer. He's the guy who made Conan eat dirt and cigars last year and "trained" Ellen's palate with salty stones, leather, and even cherry juiced cotton candy last September. Yep! He's been making the rounds!

I love Gary because he "gets" it. Everyday smells and tastes really do come through in a wine. You just have to stop and smell (and taste) the vino to pick those out; and when you do, your wine tasting experience is taken to a whole new level.

Gary's constantly pushing his viewers to step outside their box and experiment to find what makes their palates really sing (cigar tasting and stone licking and all!). And - bonus - if you're willing to take a risk, you can find some real gems often without breaking the bank. Who doesn't want a great value wine, particularly in this day and age?

With that introduction (or review of what is wonderfully Gary V.), I not only encourage you to check out the "Thunder Show" for yourself, but to get in on the action on Thursday, June 19th right here in Boston. Yes, Gary's coming to town for a book signing at the BU Bookstore! Tickets are very limited, so register today! He's so fabulously nutty, who can predict what you may be missing?

Question of the day: Are you coming to the soirée?

Reeling in Riesling....

I want to share information, musings and happenings from life padding around a wine shop, tasting and learning about wines, planning events and otherwise staying on top of the latest wine news and trends. But I'm all about efficiency. So I'll attempt to save my random musings for Mondays and reserve Wendesdays for a more "educational" take. (You'll just have to wait until Friday to find out what that day's all about!) In the meantime... welcome to the first of many Wine Wednesdays!

In part I'm inspired by last week's discussion on Wine Blogging Wednesday about Old World Riesling. But I'm also just inspired. I've even been known to bust out my little "Rebecca dance" upon first sniff of a Riesling! (Note: This dance is way cooler, and way better than Elaine's on Sienfeld.) Everyday I'm noticing that the word is starting to spread... MOST RIESLINGS ARE NOT SWEET. They only have that reputation from post WWII days when German wines were intentionally made sweet to appeal to American GI's and to locals, who were malnourished and craved something sweet. Needless to say, this is some of the best, most-gorgeous, mouthwateringly delicious wine to sip (with practically any food you can imagine)!

A question I often field is: how can you tell from a label what makes a German Reisling less (or more) sweet?

Germans clasisify Rieslings using the Pradikat system, which indicates the ripeness (read: sweetness) of their grapes at harvest. This does not necessarily tell you how sweet the wine ends up being.

You may be familiar with everyday or QbA wines - the basic level of less expensive, often perfectly tasty Riesling. The next levels in the German quality spectrum are QmP wines (from normal to super ripe): Kabinnett, Spatlese and Auselese. Then Beerenauslese, Trockenbeerenauseles, and Eiswien (dessert). But a winemaker can do whatever he/she pleases when crafting the wine, resulting in varying levels of actual sweetness in the finished product.

Here's a tip: Check out the alcohol content posted on the label. The lower the level, the sweeter the wine. If a bottle is listed at 7% it is sweeter. If you see the maximum (for a Riesling) of 11%, it's gonna be its driest.

Question of the day: How do you like your Riesling?

wine is a team sport

Greetings and salutations fellow wine-lovers!

If you’ve had a chance to check out my bio, you know that I’m a relative baby in the wine world. Yes, I still remember what it was like bumbling around a wine shop attempting to select a satisfying bottle. But my absolute fascination with the stuff is something I now contend with just about 24-7 these days. The fact that each vintage (nay, bottle?) produces different results, technology is always improving and techniques are always evolving means I’ll never be satiated, either. Yippee!

Join me on my wine journey! As I host tasting events and continue in my role at my local wine shop, I’ll be posting various tidbits, a-ha moments, fun facts and, I hope, useful tips and analogies to make wine (additionally) accessible for you and your friends. I encourage you to share your own musings and experiences, too. Wine appreciation is always at its greatest when sipping is considered a “team” sport!

On that note... won’t you share when you first caught the wine bug? Click on "Comments" below!

Cheers!