Vintuba Wine Blog - Latest Comments

Re: It takes a lot of sheep to make good wine in New Zealand.

ChrisO Vintuba.com — Thu, 31 Jan 2013 21:49:36 -0000

Marcus- Thanks for the clarification. I don't think Catherine was implying that it was excess capacity from the dairy industry that led to is adoption in the wine industry.

Cheers!

Re: It takes a lot of sheep to make good wine in New Zealand.

Marcus — Thu, 31 Jan 2013 21:03:14 -0000

This claim that stainless steel used for processing sheeps milk was an opportunity to change its use to winemaking is absolutely untrue. What we did learn from the dairy sector and their understanding of the use of stainless steel....not because they had spare capaicty from sheep milk production. So, so far off the mark with this statement above.

Re: Changes in Tuscany (Chianti Classico revamps its denomination)

Per-BKWine — Tue, 29 May 2012 16:47:07 -0000

Interesting. But frankly, isn't it a storm in a tea cup? What makes any significant difference in these new regulations?

Re: How to open a bottle of champagne with a sword

Frank T Kraemer — Sun, 18 Sep 2011 23:23:17 -0000

You read it right. Although I have opened bottles with the sharp side of the blade, however it is important to tilt the blade slightly towards the cork as it is shown in the picture, otherwise the sword will slip off the bottle.

Re: The ‘tastes like chicken’ phenomenon that is killing terroir!

suburbanwino — Tue, 23 Aug 2011 12:14:28 -0000

A great point to be made, but I think humans tend towards a frame of reference. Especially with wine (thus, points scoring). Wine has very generally been lumped into "New World" and "Old World" in much of the writing I've seen. So, if a new world wine tastes more of the old world, it may be referenced that way. And vice versa (like some Vin de Pays).

Ultimately, is it lazy? Perhaps. Oversimplified? Sure. But for the vast majority of wine drinkers, complicating matters further may spit in the eye of "crawling before running".

Re: First Day in Bordeaux

James Swann — Tue, 05 Jul 2011 11:11:18 -0000

What a year 2011 has turned out to be for the Bordeaux market. Just a few months later and one of the most drawn-out en primeur campaigns ever marks a particularly intriguing time for Bordeaux.

Re: Cuban Picadillo and Saffron Yellow Rice

Yoland — Thu, 30 Jun 2011 04:26:27 -0000

I am boring.So I look casually .Then I find this article .This is very interesting .My mood become good.Thank you.

Re: Switzerland-more than just cuckoo clocks and great chocolate

:) — Mon, 27 Jun 2011 20:48:08 -0000

I just returned from a study abroad trip to Switzerland and stumbled across this site while looking for information for my paper I'm writing. Very beautiful country and they sure do like their wine! My host family owned a small winery in the Alps and it was hands down the best wine I've ever had!! I recommend a visit to this country for anyone looking for a great travel experience!

Re: Biodynamic Aliens in Flying Cigars Invade the Wine Business

Cigars — Wed, 20 Apr 2011 03:53:19 -0000

Thank you for posting this, it was unbelievably informative and helped me immensely

Re: Cuban Picadillo and Saffron Yellow Rice

bed frame — Fri, 18 Mar 2011 04:27:15 -0000

This looks so lovely! I like this dish! The color is so appetizing. I am going to try this one.

Re: First Day in Bordeaux

ChrisO Vintuba.com — Mon, 14 Mar 2011 08:48:36 -0000

I knew I forgot something!

Re: First Day in Bordeaux

JonM — Sun, 13 Mar 2011 22:59:20 -0000

You left for France without me! Raise a glass for me. I can only image the "wine Snob" thrills your in for.

BTW - is it true Jerry Lewis owns a vineyard in Bordeux?

Re: Biodynamic Aliens in Flying Cigars Invade the Wine Business

cigar reviews — Fri, 11 Mar 2011 01:07:58 -0000

ihave no problem with what underscored Jurgo'a argument to me about "The Silly Champagne" Award

The award was, in my opinion, silly and obviously self serving. Self serving isn't a crime by any means, if it were, 98 percent of marketing and pr people would be in jails.

However, I completely agree with you that no one should take someone else's good name and distort it for their own sakes. Champagne so marked should come only from the Champagne district. Period. Same with Napa, Port, Sherry, Lodi--anything. Hearty Burgundy made me ill in more ways than one. No Pinot Noir in that blend, I assure you.

I also think that in trying to expand the Champagne district the French may be shooting themselves in the foot. If a district is "sacred" maybe it should really be "sacred" as in don't mess with it.

I would think that the CIVC might also do well to explain why real Champagne is better that imitations or wannabes. To me, it would make more sense. A name is a name, but taste is what matters.

Re: To cork or not to cork? – that seems to be the question

pennystocks — Fri, 04 Mar 2011 12:12:49 -0000

Two other fixtures of note this weekend are Cork's clash with Galway and Tipp's encounter with Waterford under lights at Simple Stadium. The burning question for any Rebel supporter is whether or not Cork can build on their second half performance

Re: To cork or not to cork? – that seems to be the question

adult services — Mon, 28 Feb 2011 05:51:23 -0000

It is a sad day for passengers that like to fly between Belfast and Cork using Manx2. This is because virtual commuter carrier has just announced that it is going to cancel this route. This news comes just after one of its flights on this route crashed ...

Re: To cork or not to cork? – that seems to be the question

temperature thermostat — Thu, 17 Feb 2011 05:44:32 -0000

To Cork or Not to Cork? That is the Question ... The good news is that screw tops don't seem to impact the delicious flavor of such kosher ...

Re: My come to Jesus meeting with Beaujolais

ChrisO Vintuba.com — Mon, 29 Nov 2010 23:34:16 -0000

Thanks Frank! I am a big fan of the Cru Beaujolais, especially the 2009 vintage which is proving to be excellent.

Each of the 10 Cru's is actually its own AOC. I think what will help the Cru's more then anything is better marketing combined with continued serious wine making that produces wines of the quality level of the 2009.

So glad there are at least two of us that are fans of this unsung region of France.

Cheers!

Re: My come to Jesus meeting with Beaujolais

Haddadfrank — Mon, 29 Nov 2010 21:12:12 -0000

The Beaujolais Crus are under rated, and have the misfortune to be tarred with the same brush as Beaujolais nouveau. The difference betwen a Morgon and a nouveau are extreme. The crus should have their own AOC, to set them apart from the nouveau. Cru Beaujolias are great food wines, nothing better to put on the table when everyone is having something different on their plates. How can you go wrong on the price point either.

Re: How to open a bottle of champagne with a sword

Donbaumhefner — Tue, 23 Nov 2010 10:39:46 -0000

Why does the picture of the sabre have the "cutting" edge towards the lip? Am I reading the instructions correctly? Thanks, Don

Re: Global #Zinfandel Day Nov 19th

suburbanwino — Wed, 10 Nov 2010 09:51:46 -0000

No "formal" event on a friday, but we'll knock back some Zin, for realz.

Re: October 28th 2010 is Global #Champagne Day

Laura — Wed, 27 Oct 2010 16:05:02 -0000

I can't imagine Champagne day without drinking some yummy Champagne Bruno Paillard!!!

Re: October 28th 2010 is Global #Champagne Day

Wijntweet — Tue, 26 Oct 2010 10:24:00 -0000

@wijntweet is ready for the action with some Billecart-Salmon....

Re: PODCAST #4 The white wines of Galicia, Spain “Green Spain”

Millan — Thu, 07 Oct 2010 16:30:57 -0000

Just a correction. Galego is not a dialect, it is a LANGUAGE.

Re: Wine Soiree- An interview with Andrew Lazorchak

ChrisO Vintuba.com — Mon, 27 Sep 2010 10:16:58 -0000

Thanks Andrew!

I try and hug my decanter at least twice a week!

As for Vince hes has let the whole slap-chop remix go to his head.

Re: Wine Soiree- An interview with Andrew Lazorchak

Andrew Lazorchak — Sun, 26 Sep 2010 15:22:16 -0000

Love it!

Hug your decanter!! And yes, I should have just said, "like Luciano Pavarotti".

Nice video, but how come you edited out Vince from Sham-Wow / Slap-Chop?