Wine 1004

Prosperous Vodka from Cape Verde, Africa wins big at the 2023 International Wine and Spirits Competition

Each year in London, some of the most seasoned palates in the alcohol industry come together to sample thousands of liquid entries from across the globe. The event is known as the International Wine and Spirits Competition, and when the annual results are published, they have the potential to make or break a brand.

We’ve continually reported on IWSC winners across the various whisky subcategories: scotch, Irish, bourbon, rye. But now it’s time to shift our attention to the vodka category, especially since an unexpected entry has caught the judges’ attention.

The bottle that has received such noteworthy feedback is Prosperous Vodka that is crafted by the Kriol Distillery. So, what makes it so special? The answer is its outstanding score of 99 out of 100. This is enough to identify it as not only the highest rated vodka at the competition, but also as one of the highest-rated spirits in all categories. No entry received a perfect 100, and only 10 expressions in total matched Prosperous Vodka’s score of 99 points.

One striking feature about Prosperous is its place of origin. The company responsible for its creation, Kriol Distillery, is located just outside of Praia, the capital city of Cabo Verde. Those who are geographically savvy would be aware that Cabo Verde is a petite island nation approximately 350 miles away from the coast of West Africa. However, only a handful of individuals would associate this setting with exemplary vodka.

It’s high time this changes. As the IWSC judges have emphasized, there’s a remarkable spirit emerging from this corner of the globe. Here’s the enthusiastic acclaim they showered on Prosperous:

“A lush aroma reminiscent of bread greets the nose. The palette is met with a hint of warmth from the spice, perfectly accompanying a delightful grain foundation. The texture is rich, making it a delight to savor.”

These are certainly comprehensive tasting notes for a type of spirit which often gets discredited as “tasteless.” The winning factor for Prosperous lies in their choice of a special kind of wheat for distillation. This lends a gentle creaminess to the drink, in addition to the earlier mentioned bread-like aroma. Comparably, renowned American vodka brands like Smiroff and Tito’s are all made from corn distillates.

According to the law, vodka can be distilled from practically any raw material. It’s crucial to keep this in mind when browsing your local liquor store’s shelves. Don’t fall into the trap of thinking that only cold-climate areas such as Eastern Europe can produce superior varieties.

Indeed, there’s fantastic vodka being bottled all over the world, from Japan to Southern Argentina. And yes, even remote tropical islands like Cabo Verde.

Finding Prosperous in the US is not particularly difficult either. It has a relatively wide distribution here. On the shelves, you’ll recognize it by its blue illustration of its homeland’s mountainous landscape. It retails for around $35, making it the perfect base for a delicious vodka martini.

Keep an eye out for more standout vodkas from IWSC, as they prepare to release their 2024 rankings later this spring.

Ruins of the Cidade Velha, a fortified Portugese citadel on the island of Santiago, where Portugese colonists docked in 1460. The city was called Ribeira Grande (the Big Valley). Former capital and origin of Cape Verdian history, the town lies 12 km from Praia, in an oasis protected by the Saint Filipe fortress.

While enjoying wine can be a delight, the chore of cleaning the wine glasses afterward is not. Wine glasses are fragile and often display soap streaks left after washing them. Even worse, if soap residues accumulate, they may leave a subtle soapy taste. If you find yourself having to wash your wine glasses repeatedly to achieve a perfect, streak-free shine, it may be time to consider cleaning with vinegar. White vinegar is a well-known, natural cleaning agent and it can resolve your streaking issue.

While soap may leave a filmy residue if not adequately and thoroughly rinsed, vinegar works to dissolve any filmy layer. Being acidic, vinegar excellently removes grime from your glasses gently, without scratching or causing any damage. The easiest way to clean your glasses with vinegar involves filling a small container with hot water and a liberal splashing of vinegar. You can then immerse your glasses into the solution and pat them dry, using minimum towel strokes as possible, and thereafter allow your glasses to air dry.

Read more: Vinegar Cooking Hacks You’ll Wish You Knew Sooner

If you have a wine glass with stubborn stains, particularly from red wine, you might need additional help to remove the spots. You can add a sprinkle of baking soda to your vinegar and water mixture for extra cleaning capacity. However, exercise caution not to make the solution overly abrasive, as this could scratch your glasses. After swirling your glass in the concoction, use a cloth to gently wipe the stains off. You’ll want to rinse your glass under hot water to eliminate any leftover solution, and towel dry once again.

Vinegar can also be an easy way to spot clean glass if you notice a smudge on your glasses right before serving. You can pour a small amount of vinegar onto a towel and wipe away the smudge. Then, run your glass under hot water to remove any vinegar smell and taste and you’re all set.

Read the original article on Tasting Table.

Wine is a luxurious, sophisticated beverage with different flavors, colors, and bodies. Its creation is a conscious and careful action, fine-tuning numerous variables to strike the right balance. Making a wine is more than just selecting quality grapes, it includes considering the wine’s age and the type of storage it involves. Even aspects like the difference between oak and steel barrel-aged wine play a significant role. Another notable variable in this delicate equation is the color of the wine bottle itself.

Packaging, though often seen as a marketing element, plays an essential role in wine bottling. The color of the wine bottle not only promotes marketability but also influences the wine’s quality. Thus, its selection is intentional by wine produces.

You can read more here: 10 Of The Healthiest Beers You Can Drink.

The color of the wine bottle influences the wine due to one primary factor – the sun. The UV radiation from the sun, although mostly filtered by the glass, still manages to permeate, especially if the glass is translucent or transparent. This incidental light may disrupt the wine’s fermentation process and interact with its compounds to bring about sulfur – impacting the wine’s flavor and aroma. This unfavorable effect is referred to as “light strike” by wine experts. Hence, if sunlight manages to penetrate a wine bottle, it could potentially damage the wine that is stored within over time.

Dark-colored glasses are a practical solution for wine producers to safeguard against light strike, as these can inhibit UV radiation. This explains why wine fridges have tinted glass and why it’s preferable to store unopened bottles in a cool, dimly lit cellar. It’s worth noting that one of the most detrimental things you can do is to keep your wine in direct sunlight. Read more about common wine mistakes you can make.

Despite the demonstrated benefits of dark glass in curbing light strike, it’s not uncommon to find many wines, especially whites and rosés, packaged in light or clear bottles, often referred to as ‘flint glass’ in the wine industry. This is primarily a marketing strategy where producers intend to showcase the vibrant colors of their wines as an indication of their crisp and refreshing flavors.

Additional consideration is given to the fact that light wines are designed to be consumed within a short period of time. Just like their red counterparts, they should be stored in a dark, cool area. Expert guidance recommends finishing an opened bottle on the same day or securely sealing it and refrigerating for a few more days at most.

Given the delicate nature of wine and the brevity of its optimal conditions, it can often seem daunting to handle. Regardless of the type or the color of the bottle, abiding by the cardinal rule of storing it in a dark, cool place can help maintain the quality of your wine.

Read the original article on Daily Meal.

Vineyard in Marlborough, New Zealand – Home to Giesen Winery

With Dry January in full swing, many consumers are seeking non-alcoholic beverage choices, and fortunately the wine, beer, and spirits industry has been introducing many new options over the past two years. This makes sense, given that the category is one of the fastest growing in the past year, with a volume increase of 31.2% in 2023 compared to the previous year, according to NielsenIQ.

One winery that is making a big splash in the non-alcoholic category is Giesen. Based in New Zealand, Giesen has been making wine since 1981, but only started producing its zero alcohol wines in early 2020. Recently their head winemaker, Duncan Shouler, hosted an online tasting of six of their zero alcohol wines, and explained the special winemaking process used to maintain aromas and flavors while removing the alcohol.

‘High quality non-alcoholic wine depends on two factors – high-quality grapes and a process to delicately remove the alcohol,” stated Duncan Shouler, head winemaker for the Giesen-Zero wine portfolio. It turns out that the delicate process is similar to what the perfume industry uses to extract aromas.

Giesen has to this point crafted and launched seven distinct non-alcoholic wine options: a sparkling brut, sauvignon blanc, pinot grigio, rosé, riesling, merlot, and a red blend. These wines are also low in calories and carbohydrates, which range from 19 to 33 calories and comprise 4.5 to 9 carbs per 5-ounce serving. The recommended retail prices in the U.S. span from $16 to $19.99.

Duncan Shouler, the Head Winemaker at Giesen Winery in New Zealand

#1) Initiate with Sustainably Cultivated Wine Grapes: Duncan disclosed that all Giesen wines are accredited sustainable according to Sustainable Winegrowing New Zealand. This declaration implies that every single grape used in the production of these wines have been grown sustainably, incorporating specific practices for soil, water, plant protection, and human interaction. The grapes for the zero alcohol wine are sourced from these very vineyards.

#2) Create Wine in Identical Manner: The grapes undergo fermentation in a similar way to standard wine, typically in a stainless steel tank using yeast. After that, the white and rosé wines are aged for a number of months in the tank. Fermentation and aging of the red wines are handled with oak chips and staves to infuse a subtle hint of toasty oak.

Remove Aromas From Wine, Then Alcohol: There are several methods to remove alcohol from wine, but Duncan says they prefer to use the spinning cone technology.

“We use spinning cone technology, which is used in the perfume industry, because it is really good at extracting aroma. We do this first, and then slowly heat up the wine and remove the alcohol,” stated Duncan.

They do this in multiple passes so that it is a gentle process. “We have our own spinning cone, so we get to control the quality,” explained Duncan. (Other methods to remove alcohol from wine include vacuum distillation and reverse osmosis.)

Blend All Components: The last step is to blend the aromas and the dealcoholized wine back together, along with a small amount of pure grape juice (no sugar is added to the wine). When bottling, they add a small amount of SO2 (around 30 ppm free) to protect the wine, as is common with traditional wines.

“The end result is wine that is 0.35 to 0.4% alcohol, similar to fruit juices. If you were to drink 20 bottles, you would still be fresh,” said Duncan.

In the past non-alcoholic wines have received a ‘bad rap’ because they either taste too thin or too sweet – like drinking grape juice. The good news is they are getting better, and some of the Giesen wine are a testament to this – especially if you like dry wines – which are quite popular in New Zealand and Australia.

Duncan led us through a tastings of six wines, and my personal favorites were the Giesen Pinot Grigio and Sparkling Brut, but all six wines are appealing for Dry January. Following are some brief notes on the wines, with calories and carbs calculated for a 5-ounce glass serving:

Giesen Zero Pinot Grigio = nose of pear with a hint of floral, with tart green apple and good texture on the palate. It ends with a surprisingly long and refreshing finish, and would pair well with salad, cheeses, and lighter fish dishes. 27 calories, 7 carbs, $16 (My personal favorite)

Giesen Zero Sparkling Brut – Light fresh nose with ripe golden apple and lemon; frothy bubbles in the beginning that transition to a pleasant pétillance on palate. Very dry and refreshing with good acidity. Made with a blend of chardonnay, pinot grigio and sauvignon blanc grapes. 21 calories, 6 carbs, $19.99.

Giesen Zero Rosé – Appealing salmon color, a hint of pear, tart strawberry and rhubarb on nose and palate, juicy acidity with dry finish. 19 calories, 4.5 carbs, $16.

Giesen Zero Riesling (semi-sweet) – A hint of classic diesel on nose, but brimming with peach, honey, and lime on palate. Nice texture with good acidity and decent length. Lingers on the palate in a pleasant manner. Would pair well with spicy cuisine. 33 calories, 9 carbs, $16.

Giesen Zero Sauvignon Blanc – Classic gooseberry and grass on nose, which follows through on palate with strong lime and a hint of kiwi. Light bodied with high acid. 19 calories, 4.5 carbs, $16.

Giesen Zero Red Blend – a surprisingly aromatic nose with ripe berries, spice and toasted oak. A bit thin on the mid-palate, but has an enjoyable finish with plum, cloves, oak and a pleasant tannin structure. A fine effort – given that producing dry red non-alcoholic wines is very challenging. This wine could even stand up to heartier dishes, such as pork with mushrooms and hard cheeses. It also pairs well with chocolate. 27 calories, 7 carbs, $16.

When asked, Duncan said the best sellers were the “sauvignon blanc, sparkling brut, pinot gris, and rosé, but the red blend is also gaining in popularity.”

Portfolio of Giesen Zero Alcohol Wines

Giesen has also developed an interesting database of wine cocktail recipes for their non-alcoholic wines. Many were developed by master mixologist, Pam Wiznitzer, and are available on their website. Examples include ‘The Ruby Slipper Fizz, The Gigi Spritz, and Minted Sunset Smash.”

The number of non-alcoholic wine brands is growing, and some classic brands, such as Fre have just released some new varietals, such as their Fre Sauvignon Blanc. This zero-alcohol wine features the classic grassy, gooseberry nose, but bursts with melon and sweet ruby grapefruit on the palate. 37 calories, 9 carbs per 5 ounce serving.

Other popular brands include Arial, Wander+Found, Proxies Blanc Slate, Dr. Lo, and Leitz Einzs Zwei Zero, amongst others.

The most luxurious wines usually have fancy names to match: Chateau Lafite Rothschild, Dom Pérignon, Domaine d’Auvenay, the list goes on. Figuring out how to pronounce the label on your bottle is almost as tough as selecting which one you should buy in the first place. But right now, the name on everybody’s lips is decidedly more simple: Josh.

If you’ve ever browsed the shelves of your local wine shop in search of an affordable Cab Sauv, a bottle from Josh Cellars was likely for sale. Since founded in 2007, the California-based winery has expanded their repertoire to include 11 varietals.

Joseph Carr named the brand after his father, a military veteran who also worked as a lumberjack and firefighter. The brand honors Josh’s legacy with every bottle. And for the past week, that legacy has taken on a life of its own.

Earlier this month, a user on X shared a post about the brand’s Merlot. What started as an entirely earnest suggestion became a launchpad for online memes poking fun at the name.

I’m not gonna keep telling y’all to grow up and leave that Stella & Barefoot alone pic.twitter.com/XrkSN7zukC

— King Pisces 🔱🧸 (@OptimusGrind__) January 7, 2024

With a suggested price of $17.99 a bottle, many users argued that Josh Cellars Merlot isn’t as much of an upgrade from Barefoot and Stella Rosa wine as the original post may lead us to believe. As well-balanced and delicious as it may be, ordering a glass of Josh feels just a little bit silly.

And then the memes started taking over our social media feeds like a tidal wave.

got the results back from the doctor and i’m afraid to say i got that josh in me pic.twitter.com/rKIvRNU7Wt

— horse dentist (@equine__dentist) January 11, 2024

Pour up (Josh), head shot (Josh)
Sit down (Josh), stand up (Josh)
Pass out (Josh), wake up (Josh)
Faded (Josh), faded (Josh)

— swag (@chillextremist) January 11, 2024

Me and the boys after a bottle of Josh wine pic.twitter.com/d1EQIGqgD5

— Vincent A DiGeronimo (@vincedige) January 13, 2024

The memes surrounding Josh wine have provided the winery with more exposure than ever. Data from Google indicates that interest in Josh wine has never been higher. It’s too soon to tell, but there’s a good chance that this newfound brand attention will translate into a Josh renaissance.

How has Josh Cellars been handling all the memes? According to Dan Kleinman, Chief Brand Officer of Josh Cellars, they’re taking the jokes in stride. “The wittiness of these posts have captivated us and we’re delighted to see our brand be part of the broader social media conversation,” he says. “Let the memes flow!”

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We frequently receive inquiries concerning the intricate art of winemaking. Below are a few noteworthy recently asked questions.

Question: The other day, I was drinking a bottle of white wine and noticed a large amount of sediment at the bottom of my final glass. Does this signify something wrong with my wine?

Reply: Negative, yet your apprehension is understood. One of our recent dinner invites was repulsed after she unknowingly consumed some of these crystals in her last serve of a delightful Cormorant grenache-marsanne blend. We found the amount, nearly a teaspoon, in her glass surprising as well but confirmed that the wine was not harmful.

Even so, it was not enjoyable to swallow. Had you been alone, or without the knowledge of an expert, you might have suspected the wine to be defective. As a result, to prevent this issue from surfacing, several winemakers subject their wines to cold stabilization to eliminate these crystals before they are bottled. Yet, this method also risks removing the wine’s crucial acidity. It’s a purely visual concern that winemakers continually face.

Firstly, let’s talk about the origin of these crystals. Often termed as “wine diamonds”, these crystals emerge from the naturally existing tartaric acid, essential in solidifying chemicals. It also imparts colour and structure to a wine. Though most of it gets eliminated during the filtration process, a fraction often remains soluble and hence invisible during purchase. However, once the wine is refrigerated, the crystals appear and settle at the bottom.

We had a conversation with the winemaker at Cormorant, Charlie Gilmore. He confessed that his grenache-marsanne blend results in a significant amount of crystals once refrigerated. He acknowledged the existence of methods to eliminate these crystals at the winery, but his primary aim is to produce an untouched, authentic wine. However, he takes a stand against cold fermentation.

He stated, “It’s a significant energy user. In order to produce quality wine, I won’t fine, filter or freeze. I believe it’s a better wine if I avoid doing so.”

Secondly, we discovered potential chances for a wine that stays in the refrigerator for several days to form more crystals. For instance, the Cormorant blend was refrigerated for a few days in preparation for the Thanksgiving dinner. If the wine had been refrigerated just a few hours before the dinner, it might not have resulted in as many crystals.

We value a winemaker who adheres to the natural process of winemaking, utilizing fewer chemicals and methods in the purification of a wine. The Cormorant had no fining or filtration utilized and had minimal sulfites added. This created a highly fresh, crisp wine we would happily serve again – only with less refrigeration time.

Q: I adore red wine, yet even if I only consume one glass, I always end up with a headache. White wine, on the other hand, does not have the same effect. Is this just a personal reaction or does red wine have components that augment my chances of getting a headache the next day?

A: Have faith in us, this issue has been investigated and contested for numerous years. We have informed our readers that it isn’t caused by sulfites, as many would presume, but likely due to the phenolics or histamines which are more commonly found in red wine than in its white counterpart, and even beer. A new perspective on headaches and red wine was introduced by a recent study published in Scientific Reports.

The report, authored by Apramita Devi, Morris Levin and Andrew L. Waterhouse, attributes the headaches to quercetin, which blocks ultraviolet light as a sunblock would. Only a chemistry scientist would be able to understand the technicalities of this academic report, but our main takeaway is that red grapes exposed to more sunshine accumulate more quercetin.

Even though the liver is adept at processing alcohol, it can be overburdened when quercetin comes into the mix. The toxin produced by this inadequate processing can provoke a headache akin to the pounding of a John Deere piston. As a consequence, high doses of these chemicals are often administered to alcoholics to trigger unpleasant symptoms that deter them from drinking.

Furthermore, the research revealed that levels of flavonols, a wide category that includes quercetin, were “four times greater in ultra-premium wines than in mass-produced wines”. This could be attributable to the fact that vineyards may expose their grape plants to additional sunlight to promote ripeness and allow the skins to remain in contact with the fermenting juice for extended durations. These meticulous practices are not commonly employed in the production of inexpensive wines.

If you experience headaches after consuming red wine, it would be prudent to examine the price tag.

The findings of this report can be accessed on www.nature.com/articles/s41598-023-46203-y.

Q: Does wine served in a plane at high altitude taste any differently?

A: We were taken aback when we learned that altitude influences the flavor of wine. A press release from TAP Air Portugal indicated that the airline employs a wine panel that samples wines inflight to note any differences. Visualize a team of experts decked out in lab coats, flying about while savouring different wines. An interesting job, that’s for sure.

Studies have indicated that at altitudes between 3,000 and 5,000 feet, you can sense around 20% less sweetness and 30% less salinity in wines than at ground level. The wine itself doesn’t change, but your taste perception might. As these elements significantly influence the taste of wine, airlines need to carefully choose those wines that can withstand these conditions without altering taste significantly. Typically, these are fruity wines with fewer tannins.

Wines that have high salinity usually originate from vineyards close to the sea –examples are albarino from northern Spain, assyrtiko from Greece, or grillo from Sicily. We haven’t encountered these wines on flights to or from Europe yet. But it does make us ponder whether a mildly sweet Californian chardonnay will taste the same inflight as it does on ground.

It’s common for fliers to experience dehydration, which can reduce the aroma of wine by up to 25% according to studies. On long-haul flights, it’s therefore recommended to opt for water rather than alcohol. Since our palates only detect five different components – sweet, bitter, salt, acid and umami – a significant portion of a wine’s character is identified through its aroma.

All Saints Estate Durif 2021 ($38): This is an impressive find. If you’re a fan of robust and rich reds, you’ll love this durif from northeast Victoria, Australia. Durif is a combination of peloursin and syrah. It’s a tannic, condensed wine with an intense black color and potent ripe berry flavors. The tannins in this wine allow it to be preserved for at least ten years.

Coto de Imaz Reserva 2018 ($23): It seems that we can’t get enough of Rioja. Each time we sample a new one, we find ourselves wondering why tempranillo isn’t a more frequent feature on our tables. This particular gem is entirely tempranillo, packed full of dark berry fruit. After aging in American oak for a minimum of 18 months, it presents a distinct vanilla and caramel nuance. For a little more, the 2016 Coto de Imaz Gran Reserva ($37) offers greater focus and richness. Extra bottle aging yields a smooth, luxurious texture.

Villa Maria New Zealand Private Bin Sauvignon Blanc 2022 ($16): For those who prefer a lively and sharp sauvignon blanc, this selection from the Marborough region will not disappoint. It features white grapefruit, a touch of fresh-cut grass, and refreshing acidity.

Tom Marquardt and Patrick Darr have been writing a weekly, syndicated wine column since 1985. See their blog at moreaboutwine.com. They can be reached at marq1948@gmail.com.

One of the great things about wine is the seemingly never-ending list of wine regions to choose from and learn more about.

From Chilean white wines to Canadian sparkling wines and everything in between, you can easily spend a lifetime exploring the world through wine.

But there’s also something to be said for returning to familiar, favorite wine regions, especially on long, dark winter nights.

And for me, there’s nothing better than a great bottle of red wine from France’s Bordeaux region.

I’m not alone in this opinion, either. Bordeaux has long been one of the most popular and most revered wine regions in the world.

Why?

I have one word for you – plastics.

Sorry, I couldn’t resist. And if you didn’t get the joke, ask your parents about the movie, “The Graduate.”

No, that single word is “consistency.”

Some wines and wine regions can be hit and miss. But Bordeaux consistently always hits the mark.

That’s important since there seems to be a never-ending list of wineries worth checking out in Bordeaux. In fact, there are roughly 7,000 wineries in Bordeaux.

So if you’re not familiar with a Bordeaux wine you find in a store or on a wine list at a restaurant, you should feel free to explore because there’s a pretty good chance the wine will taste great.

I can say this from recent experience. Last month, I tasted close to two dozen different wines from Bordeaux. Most were reds. A few were whites or Sauternes, the region’s distinct dessert wine that you can read more about in a few weeks.

Some cost less than $10 a bottle and made my annual list of the top 10 wines under $10 for 2023. Others cost significantly more and were special occasion wines for Christmas, New Year’s Eve or my dad’s 87th birthday. And in one case, one spectacular Bordeaux wine was created three years before I was even born in 1969. What a treat!

But what impressed me most was the fact that in every single case, every single wine from Bordeaux tasted great. It didn’t matter if the wine was three years old or 58 years old. They all had distinct, delicious flavors and aromas that often lingered long after each sip, especially the Bordeaux red wines that were over 20 years old. All of them were memorable and well worth the wait.

That’s why I thought I’d focus on a few new Bordeaux wines that stood out this past month. I’ve also included a brief explanation about the region, its grapes and some other helpful information.

Hope you enjoy.

MORE ABOUT BORDEAUX

France’s Bordeaux wine region is divided into two main areas – the Left Bank and the Right Bank. The dividing line is the Gironde River. Wineries located on the southwest side of the Gironde River are on the Left Bank. Wineries located on the northeast side of the Gironde are on the Right Bank.

BORDEAUX’S LEFT BANK

The Left Bank of Bordeaux encompasses a number of renowned subregions, such as Medoc, Paulliac, Margaux and Graves. Notably, the red wines produced in these areas usually consist primarily of Cabernet Sauvignon grapes mixed with other varieties.

THE RIGHT BANK OF BORDEAUX

In the Right Bank of Bordeaux, you will find well-known subregions like Pomerol, St. Emilion, Fronsac and Castillon. Here, rather than using Cabernet Sauvignon as the main grape in most red blends, Merlot grapes are predominantly used by most vintners.

BORDEAUX CLASSIFICATIONS

In 1855, Napoleon III (yes, that Napoleon) asked officials to rank every winery in Bordeaux. More than a century and a half later, those rankings remain relatively unchanged. There are five Bordeaux classifications, from First Growth (the highest) to Fifth Growth. For the First Growth (or Premier Cru), there are only five iconic Bordeaux wineries: Chateau Latour, Chateau Margaux, Chateau Haut-Brion, Chateau Lafite Rothschild and Chateau Mouton Rothschild.

There’s been a lot of debate over the decades about these rankings. Some wineries and consumers object to them. Even so, Bordeaux’s classification system remains firmly in place and it’s unlikely anything will change anytime soon.

WINE TASTING NOTES

2016 Chateau Larrivet Haut-Brion ($48 Suggested Retail Price)

Location – Pessac-Leognan, Bordeaux, France

Grapes – 62% cabernet sauvignon, 30% merlot and 8% cabernet franc.

Tasting Notes – This Left Bank wine had an advantage over the other wines recommended this week – it has a few extra years under its belt. That often makes a HUGE difference when it comes to red wines from Bordeaux. That’s because those extra years often smooth out any harsh edges and often add an extra layer of nuance and complexity. That was certainly the case with this complex wine. There were layers upon layers of different concentrated flavors and aromas, including hints of blackberry, cherry and roasted almonds. A real winner.

2020 Chateau Dalem ($22 SRP)

Location – Fronsac, Bordeaux, France

Grapes – 85% merlot and 15% cabernet franc.

Tasting Notes – This Right Bank Bordeaux wine was new to me when a friend shared it recently over the holidays. I’m glad they did. This straightforward wine didn’t play the games that some beautiful but complicated Bordeaux wines do at a young age. This drama-free wine didn’t have any barnyard aromas, which I love and which often indicate it’s a great age-worthy wine. Instead, this understated, sophisticated wine tasted great right from the first sip, which is often what a lot of us want from a wine, especially if we’re busy cooking dinner and hosting guests.

2020 Chateau Haut-Brisson ($29 SRP)

Location – Saint-Emilion, Bordeaux, France

Grapes – 90% merlot and 10% cabernet franc.

Tasting Notes – I had a good feeling this Right Bank wine from Saint-Emilion would be a good one. Why? Because in many cases, I have found that Saint-Emillion wines strike just the right balance between being powerful and earthy while also having grace and elegance. This big wine hit all those notes as well as having a long, intense finish that lasted at least half a minute. This is a great wine that will age well for years. Then again, why wait when you can enjoy this truly magnificent wine now?

2020 Madame De Beaucaillou ($28 SRP)

Location – Haut-Medoc, Bordeaux, France

Grapes – 66% merlot, 24% cabernet sauvignon and 10% petite verdot.

Tasting Notes – As I explained at the beginning, I loved all the Bordeaux wines that I tasted last month. But if I had to pick a favorite among the younger Bordeaux wines I tasted recently, this one from Bordeaux’s Left Bank was right near the top. Floral, fragrant and bursting with subtle flavors, this delicate, effortless wine tastes delightful right now. There’s not a single hard edge to this wine – just smooth, silky and absolutely sublime.

Cheers!

Wine Press by Ken Ross appears on Masslive.com every Monday and in The Republican’s Weekend section every Thursday.

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After a busy 2023, my best friend, husband, and I ushered in the New Year by watching movies and enjoying our preferred Noble Vines Cabernet Sauvignon. Even though the evening was relaxed and cosy, I ended up being clumsy and accidentally spilled wine on my favourite tea towel while pouring our second glasses. As a keen follower of #CleanTok, I recalled a video by the acclaimed TikTok personality Grandma Babs as I was getting over the shock of potentially ruining my festive holiday tea towel. But, the ensuing process shocked me even more as this was the first instance where a viral trick did not work as expected.

The red wine stain removal hack of Grandma Babs required a surprising ingredient: more wine! Specifically, white wine. In the video shared by Babs, the white wine miraculously erased the dark red stain right after she soaked up the excess with paper towels. Fortunately, I had a roll of paper towels and a bottle of Sauvignon Blanc, typically used for cooking, but it seemed good enough for the task at hand.

I poured an equal amount of white wine corresponding to the spill (a little less than 1/4 cup) and let it rest for approximately a minute. I began blotting with the paper towels and even used one in between the towel to soak up as much red wine as possible. At first, when I saw some red colour on the paper towels, I harboured some hope, but it soon vanished as the stain appeared almost identical to when I had just spilled the wine.

My best friend, who is a big fan of cleaning hacks just like me, proposed using some baking soda. I sprinkled sufficient amount to cover the stain and lightly rubbed it in, allowing it to sit for five minutes to work its magic. Unfortunately, after wiping off the baking soda, the three of us were horrified to see a black blotch ruining my beloved tea towel.

Because home remedies didn’t seem to be working, I decided to put some OxiClean Stain Remover on the stain, let it sit for 15 minutes, and throw my tea towel in the wash as my last resort. I was relieved to find out it worked — for the most part, at least.

There was a very faint stain, but overall my tea towel was restored back to its cute glory. Even though Grandma Babs’ wine stain removal trick didn’t work for me, I’ll definitely continue to follow her sage advice, hacks, and tips and keep up with the trials and errors of home cleaning. Moral of the story? Always be skeptical of viral cleaning tips and tricks — and when all else fails, stick to tried-and-true cleaning methods (like these red wine stain removal tricks).

For more than a decade, our Parisian natural wine bar and restaurant project has been thriving. We’re not particularly fixated on “natural wines”, as they can be hit or miss, but we have companions who appreciate these wines greatly. Therefore, in the spirit of friendly gatherings and culinary exploration, we occasionally host diner parties at “natural wine bars” or more often, “natural wine restaurants”, and always insist on trying a new place each time. This pursuit has led us on a delicious journey filled with remarkable restaurant discoveries across Paris, the finest of which you can find in this blog section.

With an overwhelming number of around 26,000 restaurants in Paris, making a dining decision can prove to be quite a challenge. Although, the international media do offer noteworthy recommendations in their restaurant reviews, these mostly incline towards popular tourist dining spots and often keep circling back to the same few establishments. Possibly, this is because once a restaurant gets recognized by the media, it is bound to receive additional coverage.

However, this project of ours doesn’t aim to merely follow the masses. We favor local, neighborhood-style establishments over touristy, glamorous ones, with our primary focus being on quality food and drinks. So when compared to majority of the media features, our chosen restaurants are often reasonably priced and tucked away in the less trodden districts of Paris.

Note on photography: The image “Restaurant Simone, Paris” was provided by BKWine Photography and has been removed to comply with the blog’s content guidelines.

The project has been ongoing for more than a decade, with visits to around 50 different dining establishments. The focus on “natural wine” isn’t a major concern. A few that our friends find appealing is sufficient. Alternatively, some organic wines could serve the purpose. Nowadays, virtually all eateries in Paris offer a range of so-called natural wines for selection.

Your preference for natural wines doesn’t significantly impact this, as these restaurants offer excellent food and wine options. They reflect the relaxed vibe of Parisian neighbourhoods, deviating from luxury or fine dining, making them ideal places to hang out with friends.

To provide some guidance, here’s our list of top 47 (counting till now) restaurants included in the project:

Restaurant Chez Nathalie, Paris, copyright BKWine Photography

9 rue Decres, 75014 Paris.

Really nice small restaurant behind the Gare Montparnasse. Very much “neighbourhood” style.

13 rue des Petits Champs, 75001 Paris.

A long-time classic and favourite run by Mark Williamson for more years than he’d like to admit. Not particularly oriented towards natural wine but an outstanding wine list and excellent food. Read more on Willi’s Wine Bar and Maceo in this article.

14 rue du Jura, 75013 Paris.

A tiny neighbourhood restaurant close to Salpetrière and rue Monge. The kind of place that you wish you had around the corner to pop into when you don’t care for cooking. Good food, short wine list.

Restaurant Tadam, Paris, copyright BKWine Photography

49 Avenue Jean Moulin 75014 Paris.

Once upon a time, the location occupied by La Régalade was a renowned restaurant operated by Yves Camdeborde, who is credited as a pioneer of Parisian “bistronomy”. Today, the place is under new management with a different name, but it remains a delightful venue for classic French fare. The restaurant also boasts a commendable wine list.

The restaurant is located at 45 Rue Vandrezanne, 75013 Paris.

On the eastern edge of the city, close to La Butte aux Cailles and just behind Place d’Italie, you can find another charming neighborhood eatery. This restaurant offers the luxury of outdoor seating, completely free of traffic, making it an idyllic spot for a warm summer evening. The menu, although concise, features dishes influenced by Oriental cuisine and is paired with a curated selection of wines.

You can find this restaurant at 1 Rue Charles Fourier, 75013 Paris.

More of a regular café-bistrot indeed, but its lovely location features a large “terrasse” on a quiet square in the less-traveled area of Paris known as Les Peupliers. It’s definitely worthwhile to take a stroll in this neighborhood and discover its architectural gems, such as the houses on rue du Docteur Lery and La Cité Fleurie.

You can find this charming café at 15 Rue des Petits Champs, 75001 Paris.

Belonging to the same family as Willis Wine Bar, this place is owned by Mark Williamson as well. While the Wine Bar maintains a casual vibe, this one offers an elegant ambiance. You can expect great value for your money in a calm and serene environment coupled, of course, with Mark’s exceptional wine list.

The address is 33 boulevard Arago, Paris 13.

We had previously visited this place, receiving an exceptional dining experience with their five-course tasting menu. Although not as phenomenal this time around, it was nonetheless enjoyable and definitely warrants a revisit. The restaurant, a small but ambitious establishment, provides enjoyable outdoor seating which we could avail in September. Their selection of wines is also commendable – an added advantage is their adjacent wine shop.

The location is 151 Rue Marcadet, 75018 Paris.

Found on the less-visited backside of Montmartre hill, it maintains a certain exclusivity, which we found refreshing. Despite its simplicity in style (which we prefer – no pretentious designer tables or overwhelming lighting), their ambitions are high when it comes to food. There is also an abundance of enticing wines. It’s unfortunate that this gem of a place is quite a distance from us on the other end of Paris. Paris 18 and surrounding areas prove to be great hunting grounds for natural wine restaurants or wine bars.

Restaurant Bistrotters, Paris, copyright BKWine Photography

19-21 fossées St Jacques, Paris 5.

This sought-after venue often features in discussions on natural wines or wine bars (restaurants) in Paris. Its longevity is only one of its many charms. Located merely a stone’s throw away from Panthéon, the place offers a fusion of comfort and taste. Despite its crowded and slightly cramped ambience, a short menu filled with traditional café favorites like oeuf mayo and an elaborate wine list cater to every preference. Added bonus: a delightful terrace.

5 rue des Petits Hotels, Paris 10.

Be prepared to discover a gem in the heart of Paris. Albeit small, the location leaves a big impact with its slightly Asian and Latin influenced affairs (“Japanese fusion” anyone?). Thanks to a short and dynamic menu coupled with a unique and captivating wine list, food lovers are in for a treat. Notably located near Gare du Nord and Gare de l’Est. It is also in the vicinity of l’Eglise Saint Vincent de Paul which is surrounded by other notable restaurants.

4 rue Biscornet, Paris 12.

Located in the less heralded 12 arrondissement, this splendid eatery is just a short walk from La Bastille, tucked away in a tranquil street.

37 rue du Couedic, Paris 14.

A recently inaugurated eaterie during our visit. Predominantly Italian, although this isn’t overtly noticeable in their menu, the restaurant emphasizes on natural wines in their wine list. It’s a quaint and pleasing place, notably distanced from crowded tourist spots. You’ll find it near Place Alésia in the 14^th.

28 rue Notre Dame des Victoires, Paris 1.

Near La Bourse (Palais Brongniart), it boasts a sophisticated ambiance. While its name implies “I’ve forgotten the name,” the restaurant indeed remains memorable with its excellent cuisine.

10 rue de la Butte aux Cailles, Paris 13.

Nestled in the lesser-known but decidedly charming area of Paris, Le Butte Aux Cailles – just a short distance from Place d’Italie. Many excellent eateries are available here and this one is traditional (perhaps vintage?) café-bistrot.

25 rue de Bruyère, Paris 9.

“Your neighborhood bistro”, certainly, a charming community restaurant (which is still present!), the kind that you can only discover in France. Situated between Pigalle and Gare St Lazare.

8 rue de Mont Louis, Paris 11.

Nearby the Père Lachaise cemetery on a miniature side-street. A classic, small bistro that seems to maintain multiple locations in Paris, even on Champs Elysées.

35 rue Nationale, Boulogne Billancourt.

This establishment ranks highly for the superior quality of its cuisine. Nonetheless, it appears to have metamorphosed into a more refined (and somewhat pricier) dining venue that exclusively offers prix fixe meals.

30 rue de la Folie Méricourt, Paris 11.

A surprisingly large local eatery, rumored to have a fireplace. Traditional French food, fine wines. Incredible it perseveres in the neighborhood.

22 rue du Plateau, Paris 19.

The first dinner in our Paris natural wine bar and natural wine restaurant project. One of the perhaps now legendary bistronomique restaurants up at the Butte Chaumont. Excellent wine selection and good food (but a bit disappointed by the service). It’s still there so it must be doing something right.

—Per Karlsson

Social media is the perfect place for a little joshing around, but if you’ve been online in the past week, you might have seen a particular kind of Josh making waves. We’re referring to Josh Cellars wine, which thanks to X (formerly Twitter) user @OptimusGrind__ is having a viral moment. They tweeted a picture on January 6 depicting a bottle of the popular budget-friendly wine, along with the caption, “I’m not gonna keep telling y’all to grow up and leave that Stella & Barefoot alone.”

The post kickstarted a barrage of (mostly negative) responses and quote tweets, which really took off when user @Zujabes riffed that, “For non wine drinkers, this is like someone driving a Hyundai making fun of a Kia driver.” This quote tweet’s engagement dwarfed the original post, which caught the attention of intrepid meme makers worldwide.

Many people began swapping in the name “Josh” for words in familiar alcohol-based slogans, like “It’s Josh o’clock somewhere,” which user @chillextremist captioned over a relaxing beachside photo of a Josh bottle and wine glass in the sand. Others looked to pop culture to demonstrate their ironic fandom, such as an uncredited meme featuring a faded picture of Disney’s Goofy proclaiming, “gone off the jawrsh bro,” surrounded by emojis. The wine is seemingly perfect fuel for irony-obsessed meme makers: If you’re unfamiliar with the brand, you can laugh at the unique wine name, and those who do drink it can revel in folks’ ironic love of the product.

Read more: Popular Vodka Brands Ranked From Worst To Best

Josh Cellars, the California winery that produces the drink often mentioned in internet memes was established in 2007. It was named in memory of the father of Joseph Carr, the founder of the company. The wine is more than just internet joke material, as it has been recognized as the topmost table wine in the United States, as quoted by VinePair.

In simpler terms, for those who are not accustomed to wine, this is reminiscent of a Hyundai driver poking fun at a Kia driver https://t.co/OZ0WazDv9p

— husky supreme (@Zujabes) January 7, 2024

Although the company has not yet addressed its skyrocketing internet popularity in the past week, it could be speculated that Josh’s marketing team is probably pleased with the heightened publicity. X user @chillextremist surmised as much in their tweet, which portrayed a jubilant group of office employees and was captioned “Live look at Josh wine marketing department”. Seeing the wine usually sells in excess of 5 million cases per year, it remains to be seen if this viral notoriety will lead to a significant boost in sales.

This just goes to show that all it takes to spark an internet avalanche for your brand is one person making a simple joke. There’s only one thing left to say about the power of online humor: Cheers!

Read the original article on Mashed.