Posts Written OnOctober 16, 2012

comment-cork

To be a better writer, I’ve always thought that you need to be an avid reader. So, I’ve been spending quite a bit of time of late reading books written by some of my favorite wine writers — people like Terry Thiese, Jamie Goode, Hugh Johnson and Eric Asimov. I’ve also been obsessively listening to I’ll Drink to That! a podcast by Levi Dalton that is fantastic. He sits down with some of the best and brightest in the wine world and they talk about a wide array of topics — everything from living in Champagne to counterfeit wines to opening a wine shop to online wine writing.  I really can’t recommend it enough if you’re a wine geek. All of this reading and listening has, perhaps not surprisingly, led to a great deal of thinking on my part — thinking about the present and future of this site. Thinking that inspired…

shinn-2009-wbd

I’ve said it before and I’ll say it again — Long Island wine lovers shouldn’t overlook the 2009 vintage. Sure, 2010 has been declared “the” vintage by many, but 2009’s long, warm, dry autumn  rewarded those willing and able to let their reds hang into October and beyond. Wines like this one — Shinn Estate Vineyards 2009 Wild Boar Doe ($30), a blend of 40% merlot, 23% cabernet sauvignon, 17% malbec, 15% petit verdot and 5% cabernet franc  — are proof. I’ve tasted several vintages of WBD and this might be my favorite. Layered and somewhat brooding, the nose offers blackberry, cassis and blueberry fruit with hints of vanilla, smoke, peppery spice and molasses. Medium-to-fuller bodied, the palate is even more spicy and peppery, with a layer of dark roast coffee and the same core of black and blue fruit. The tannins are firm and chewy, making this an ideal pour with fatty…

wwd101612

This is a sampling of what our editors and contributors have been drinking. Amy Zavatto: Eve’s Cidery “Bittersweet” Call me trendy: Tried Eve’s Cider’s “Bittersweet” at Brooklyn Oenology and walked out of there with a bottle. If this is what cider can be, sign me up — zippy, snappy apple nose. On the palate, the dry, crisp mouthfeel fills out mid-palate into something juicier and fresh; truly the flavor of just-picked sweet-tart apple, but right before it could go over the top, the flavors reign themselves in, leaving you with a bone-dry finish. Roast pork loin, please. Mark Grimaldi: Brick House Vineyards 2011 Pinot Noir “Select” Brick House is a certified biodynamic winery (and has been for over 20 years now) in the Willamette Valley of Oregon on the Chehalem ridge.  It’s a winery that flies under the radar.  They don’t care about submitting wines for scores, or making flashy wines to…