Author Archives: Maurice

  1. Take the Vinturi Challenge: Dry Creek Zinfandel

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    Vinturi ChallengeThe Vinturi Challenge is where we test the Vinturi aerating system against the decanter and the traditional, straight from the bottle.  To see the details of the Challenge, read the 1st post of Barolo.  My intention is to find the best approach to each wine.  Some wines will benefit from decanting, others are better straight from the bottle and maybe we’ll find one which the Vinturi will benefit.  By the time we get through different wines, you will have a better idea of when to decant, when to Vinturi and when to let be.

    In a nutshell, during the Vinturi Challenge we taste the wines blind.  One wine is decanted up to 30 min before tasting.  The other wine is poured straight from the bottle and the last is poured through the Vinturi.  The judges rate the wines on aromatics, flavors, tannin, alcohol and acidity.  At the end, each judge picks their favorite glass.  We then show the glass to see which was the judges preference. (more…)

  2. A Commencement Speech to Grape Graduates of 2013

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    commencement speech

    I cannot believe that I am standing here in front of all you young grape graduates about to give you a commencement speech.  As I stand here and look at you, I see wide-eyed yellow, green and red grapes of all sorts.  Hello Albariño on the 50 yard line and cheers to the good ol’ Pinot Noir standing next to the Gamay on the 32 yard line.  I am so proud to see that this year so many more grapes have graduated than in any other year.  Yes, Malvasia, I see a bright future for you.  Hola Tannat, this too is going to be a good year for you!  I know that this is what each and every one of you want to hear.  Unfortunately, I cannot tell a lie.  I cannot stand in front of you and say the same for all of you. (more…)

  3. Dr. Seuss of wine: Brettanomyces

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    dr suess wineDr. Seuss was a major part of how our society learned to read and interact with the world around us.  It was the way I learned to eat a sound breakfast, green eggs and ham.   I searched for a long time deep in abandoned libraries and found these lost works of Dr. Seuss.  Interestingly enough, the collection focused on wine!  Imagine that, Dr. Seuss was a Oenophile. In his first work, he helps us understand Brettanomyces.  Can you say, BRETT-tan-NO-Mices?  Do you know what Brettanomyces is?  Thanks to Dr. Seuss we will now have a better understanding of Brettanomyces. (more…)

  4. Take the Vinturi Challenge: Pinot Noir 1

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    Vinturi ChallengeThe Vinturi Challenge is where we test the Vinturi aerating system against the decanter and the traditional, straight from the bottle.  To see the details of the Challenge, read the 1st post of Barolo.  My intention is to find the best approach to each wine.  Some wines will benefit from decanting, others are better straight from the bottle and maybe we’ll find one which the Vinturi will benefit.  By the time we get through different wines, you will have a better idea of when to decant, when to Vinturi and when to let be.

    In a nutshell, during the Vinturi Challenge we taste the wines blind.  One wine is decanted up to 30 min before tasting.  The other wine is poured straight from the bottle and the last is poured through the Vinturi.  The judges rate the wines on aromatics, flavors, tannin, alcohol and acidity.  At the end, each judge picks their favorite glass.  We then show the glass to see which was the judges preference. (more…)

  5. The Corkage fee: Two Sides of the Cork

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    corkage fee

    The corkage fee is a an ongoing battle between patrons and the restaurateur.  Like everything in life there are two sides to every discussion.  While working in the restaurant business I have learned to live in the grey areas.  Although black and white is so much easier to live by, life just doesn’t allow for that.  The corkage fee discussion is one that I would like to jump into and give my “grey” point of view and hopefully give a compromise between the patron and the restaurateur. (more…)