Here’s our weekly write-up of wine events in and around the
greater Cincinnati area. It’s a big list, so we’ve compiled it on one
page for your printing pleasure. (For information on Dayton, you can
refer to Mark’s blog at Uncorked.) If you know of tastings or events that we missed in Cincinnati, please email us
and we’ll add it to the list.
Our new addition this week is Chateau Pomije Wine Shop. Chateau Pomije is also where Kevin and I had our first date 7 years ago this Sunday, back when it was a restaurant and a wine shop. In fact, the wines for our wedding came from the Indiana winery of the same name, when they had a great late-harvest Riesling.
Don’t forget the Cincinnati Fine Food Show, within the Cincinnati Flower Show, is this weekend only. For more information, check out our blog post from Tuesday.
You may note that the tastings in KY are mostly free, and the
tastings in Ohio charge at least .25. It’s illegal for a retailer to
give alcohol away in Ohio, so they charge you, but many times it’s a
Tell them we sent you, and happy tasting!
Follow the "Continue reading" jump at the bottom for Friday, 4/20 -
Thursday, 4/26 tastings. Upcoming events & classes, which require
reservations, are listed at the end.
The next Wine Blogging Wednesday has been announced and is hosted by the good Doktor Weingolb. Posting date is the third Wednesday in May, May 16.
If you’re new to WBW, the concept is simple. Just buy a wine that
fits the theme and write a review. You don’t even need a blog! If you
have a blog, comment on the yet-to-be-created WBW review post on his blog on May 16.
If you don’t, comment with your whole review. You don’t need to sign
up or reserve a spot or anything fancy. (Thanks for the clarification Marcus!)
This month Doktor Weingolb is asking us to find a wine from the Languedoc-Roussillon region of France, often called the Midi. The catch: The wine must be a mid-priced value wine, between $15 and $30. These are often considered the gems of the Midi.
Don’t worry if French wines seem a little intimidating. The Doktor has listed a great selection of appellations and producers here. If it still seems a little scary, that’s okay. Just tell your favorite employee at your local wine shop that you’re looking for a mid-priced wine from the Midi region of France. They’ll help you find a great deal.
With the increase in advertising, even my Tivo-filtered brain has seen a few TV ads. So I decided to see if there was good reason for the additional cost with the premium level of Tequilas. With the help of Michelle, I went for a blind tasting of 5 premium silver tequilas with 1 well-level tossed in to see if it would be noticeable.
Silver is the entry level in Premium tequilas. Silver usually has a slightly more alcohol taste and a lot of roughness around the edges. The trade-off is the increased level of fruit in the flavor. The second level is gold, and the top tier is Reposado. The flavor is smoother, but the fruit becomes lighter and more integrated into the overall flavor.
Here is what I tried, in order of preference after the blind tasting:
Full notes after the jump.
If there is a slight problem with the RSS feed or the Email Subscription today (in that you end up with more than just two posts from Thursday), my apologies. I was fooling with the code on some older posts.
Biodynamic Wines with Peter Koff, MW
The Party Source, Newport, KY
Friday, April 13, 6-8 pm
There was a lot going on in the Biodynamic tasting we attended on Friday night. I’ve divided the information into two posts: Part I: The Wines and Part II: The Atmosphere. Let’s start with the wines, shall we?
Peter Koff (MW) began by telling us a lot about biodynamics in a short period of time. I took more notes than I can possibly relay here. I’m glad I researched biodynamic agriculture before I attended.
Biodynamics were first taken seriously in 1924 when Rudolf Steiner gave his series of lectures. Steiner taught the art of reconnecting with the land and understanding the rhythm of the earth. Biodynamics is the leading method today of farming organically. Winemakers using the biodynamic methodology believe that because they understand the rhythms of the earth, they can farm organically more efficiently. Because of the connection with the world of energy, Biodynamics helps dramatically increase the possibility of individuality in the wine – the terroir. Supposedly, many biodynamic wines are starting to transcend their grape, and instead, represent their terroir, or "somewhereness."
I get the concept of biodynamism. In fact, I wholly support it – the mumbo-jumbo and all. Why? Several years ago I had some complicated back surgery. After the surgery, I was assigned a physical therapist who combined traditional therapy with massage and cranio-sacral therapy, which works by aligning your chakras. Now that’s mumbo-jumbo. The thing is, it worked extremely well. Why? We reconnected with everything inside – my healing was emotional as well as physical. Combining the homeopathic and the traditional helped speed my healing. I think it works the same in wine. By taking advantage of the live energy in the earth, and reconnecting with the natural rhythms of the land, the vines are better nourished and thrive.
But I don’t necessarily believe the wines are worth more of my money. I do believe that when a winemaker is giving that much attention to the individual vines and soil, they have a better chance of creating an excellent wine. The wines we tasted were impressive, but none of them really blew my socks off. Or rather, I’ve now tasted excellent organic, biodynamic, and conventionally farmed wines. Not one has struck me as better than the rest. I would love to have a blind tasting, comparing similar wines and vintages in each farming method. That would better prove to me that a biodynamic wine might be worth the extra cost.
I really got a lot out of this tasting, and I’m glad we had the opportunity to attend. In the interest of fairness and such, I should probably mention that we were comp’d this tasting.
Wine reviews are after the jump.
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