Chilean Wine, Post Earthquake

I was in one of my favorite wine shops on Friday (which I will not name) and the nice guy pouring wine started telling me about the dire straits the Chilean wine industry was in post-earthquake. Turns out, the nice guy interpreted a $250 million dollar loss a little too pessimistically. It’s certainly bad, but it could be a lot worse.

Image from Montes Winery, Chile

I found the Wine Spectator article he referenced and supplemented it with my favorite online wine magazine, Decanter. Turns out that $250 million is across the Chilean wine industry as a whole, and includes 125 million litres of what is basically spilled juice. So if you break that up between all the wineries, it’s a loss, but nothing like they had originally feared.

From Decanter on March 3:

After a board meeting today at Vinos de Chile and Wines of Chile, the domestic and international operations that represent 95% of the industry, the verdict is that some 12.5% of the country’s cellared wine has been lost.

That is about US$250m worth of wine – a figure that will not represent actual loss as the wine is insured, and moreover the country’s wineries were overstocked, Rene Merino, president of Wines of Chile told decanter.com. ‘This will not affect our supply to our importers at all.’

That last sentence is key, because it means that you can still buy Chilean wine over the next year without a problem. Additionally, the wineries may not have lost much wine, but their employees did lose their homes, electricity, and so much more. I may actually make a point to buy more Chilean wine in 2010 and hope that somehow, by helping the wineries, I can help their employees.

From Wine Specatator, March 3:

In addition, many wineries now have scores of workers in need of shelter. ”What really concerns us now is our workers, as many have lost their homes,” said Merino. “This has to be addressed quickly. However, there is much that is out of our hands—electricity, roads, ports are obviously under government control, rather than ours.”

Wine Spectator also mentions that while the overall damage estimate is lower than feared, some wineries were indeed hard hit:

• Viña Santa Rita: ~8 million L, 1 m of which was premium juice
• Viña Montes (Purple Angel, Folly, Cherub): ~20% loss of icon level wines (Alpha M, Folly, Purple Angel)
• Miguel Torres: ~ 100,000 litres
• Viña Santa Carolina: ~ 200,000 litres
• MontGras: ~ 5% tanks, 10% barrels
• Viu Manent: Less than 15% of inventory
• Concha Y Toro: Initial figure of 40 million was “wildly exaggerated, but losses will be significant.”

Update: I’ve also heard from Viña Los Vascos (a Lafite estate) in the comments.

Featured Cincinnati Wine Events: Mar 6-12

So have you bought your Wine Festival tickets yet? It’s coming up really soon. In fact, it’s next weekend? How about your Beer Festival tickets? That one’s only a couple weeks away. And of course, don’t forget to experience BockFest starting tonight. Go see the Trojan Goat in the BockFest parade on Saturday!And in the spirit of BockFest, I opted for a Beer Photo!

The upcoming week is primarily about the Wine Festival that caps off the week (or begins the next weekend). You can still get tickets for some of the winery dinners, and the Cork n Bottle event with Michael Mondavi is not to be missed. Dep’s Fine Wines (yes, Liquor Direct) is also hosting a winemaker on Wednesday evening. Dennis Hill from Perfecta and Cannonball wines is in town for, you guessed it, the Wine Festival. The Dep’s event is free!

Remember, all the recurring events, those dependable weekly tastings, are displayed on our calendar. The one-time events are after the jump.

For information on what’s going on in Dayton, you can refer to Mark’s blog at Uncorked.

Local Wine Tasting Event Calendar

Friday Interactive Wine Tasting Map

Saturday Interactive Wine Tasting Map

Image used under Creative Commons from mccun934

Saturday, Mar 6

BockFest
Visit the BockFest website for the schedule of events and more information

Wine Tasting: Call for topic
Jungle Jim’s
5440 Dixie Highway
Fairfield, Ohio 45014
1 pm, Prices vary per topic
Reservations required. (513) 674-6008

Traipsing through Beaujolais
The Party Source
95 Riviera Drive
Bellevue, KY 41073
This wine region just south of glamorous Burgundy is among the most misunderstood in the world. Beaujolais is a terrific wine, even a serious red wine and with real aging potential in the cellar. With the right selections, Beaujolais can pair with a wide range of hearty foods–at a fraction of the cost of its northern neighbor.
1-3 pm, $20
Reservations required.
859.291.4007

Tuesday, Mar 9

French Regional Wine Tasting
20 Brix
101 Main Street
Milford, OH
6 pm, $45/pp
Reservations required.
(513) 831-2749

Exclusive Tasting with Michael Mondavi
Cork n Bottle
Buttermilk Pike Location
Crescent Springs, KY
We are pleased and privileged to bring to our Buttermilk Pike store our good friend, Michael Mondavi for a private wine tasting. Michael will be here to guide us through a sampling of his family’s latest vintages from Napa Valley. He will also be signing bottle purchases of his collectible Cabernets. Appetizers, cheeses and hors d’oeuvres will be served throughout the evening to complement the wines. Come join us for this special event.
6:30 pm, $25
(859) 341 – 9600
RSVP Required. tim.hue@corknbottle.com

Wednesday, Mar 10

Meet the Winemaker: Cannonball and Perfecta Wines
Dep’s Fine Wines (formerly Liquor Direct)
90 Alexandria Pike
Fort Thomas, KY
Dennis Hill from Cannonball and Perfecta Wines joining us for an impromptu wine tasting at our Fort Thomas store. Reservations available. It’s free of charge. Contact shannon@depsfinewine.com to reserve your seats now.
859.781.8105

Bartending 102 with Josh Durr
Tonic on 4th
125 West 4th Street
Cincinnati, OH
A Crash Course in the Foundations of the Professional Bartender
5:30 – 8:30 pm, $55
Reserve via Ticket Derby
More info: (513) 721-1345)

Thursday, Mar 11

Toast for Hope Wine Tasting Fundraiser
Benefits Women’s Crisis Center
Carnegie Visual and Performing Arts Center
1028 Scott Blvd.
Covington, KY 41011
Fine wines, gourmet hors d’oeuvres and live music.
5-7 pm, $60
More Information, 859-372-3571

Amarone & Friends: Italy’s Dried Grape Wines
The Party Source
95 Riviera Drive
Bellevue, KY 41073
The Italians have a most curious tradition of drying grapes slightly before pressing them. The resulting red wines have a concentrated, powerful character, leading up to the king of them all, Amarone. Join Jay on a tour of Amarone and friends.
6:30 – 8:30 pm, $20
Reservations required.
859.291.4007

Wine dinners for the CIWF:

DaVeed’s at 934
Graziano Family of Wines
Tickets: $125

Eddie Merlot’s
Kuletto Wines
Tickets: $125

Embers
The Hess Collection
Tickets: $150

Hugo
Frank Family Vineyards
Tickets: $150

Morton’s, The Steakhouse
Villa San Juliette
Tickets: $150

Orchids at Palm Court
Terlato International
Tickets: $125

Friday, Mar 12

Cincinnati International Wine Festival Grand Tasting
Duke Energy Convention Center
Grand Ballroom, 3rd Floor
525 Elm Street
Cincinnati, OH 45202
6:30 – 9 pm
$70.00 prior to event, $75.00 at the door
$105 for Grand Tasting ticket and Special Tasting ticket, $110 at the door

Mexican Classics: Tequila and More
The Party Source
95 Riviera Drive
Bellevue, KY 41073
Mexico’s classic distillates, Tequila and Mezcal, are totally unique in the world of fine spirits. Along with Tequila Ocho–which ROCKED our world in 2009–you can taste the best añejo Tequila and rarest Mezcal. Viv-uh la May-Hee-Coh in the EQ!
6:30 – 8:30 pm, $20
Reservations required.
859.291.4007

Featured Cincinnati Wine Events: 2/13 – 2/19

Better Off Bottled?

CNN Money reported today that restaurant wine lists are huge rip-offs. I think we all knew this. But just in case you weren’t clear on the facts:

Restaurants mark up cheaper bottles by an average of three times the retail price, while the prices of higher end wines are typically doubled, says Ronn Wiegand, a master sommelier who runs the industry newsletter RestaurantWine.

Last week, I got to eat at the wonderful (and amazingly expensive) new restaurant Sage in Las Vegas’s new Aria / City Center complex. My friend and I picked a $44 bottle of Argentinian Malbec off of the wine list, and proceeded to enjoy two bottles, but I was aware that the bottle probably retailed for around $15. We made a decision to “not think about it.”  That said, we both felt we got off lucky with the $44. Mixed into the French listings was a bottle of Domaine de la Romanee-Conti La Tâche, which was listed at over $9000. Per bottle. Ouch!

The CNN article continues, with tips about wine by the glass:

Think that’s rough? Prices for wine sold by the glass are tripled or even quadrupled, Wiegand says, since restaurants have to account for the chance that they won’t sell the whole bottle before it spoils.

I hate ordering wine by the glass, but occasionally, that’s all I want and I bite the bullet. If I’m with a group though, or if Kevin and I actually want the same glass, I’ll tend towards a bottle. Back when Tonic was Twist, I would always order a bottle of the Gruet Sparkling Wine from New Mexico as opposed to just a glass. The difference between an ~$14 glass and a $40 bottle seemed negligible when people were sharing. I recently noticed that Tonic still offers the Gruet on their list, so if I can ever tear myself away from cocktails, I might resort to the full bottle again.

Many restaurant wine lists have a sweet spot – that spot where you can find several bottles of wine in a similar price range that is actually affordable and not so far off from the retail price to give you a heart attack. At Sage, we found that spot in the Argentinian section. At the Wine Cellar at Las Vegas’s Rio, that spot was located in the Spanish wine section. So if you have to shop by price, look for the sweet spot.

Cheers to 1WineDude’s Joe Roberts
for tweeting this tip!
Dollar sign used under Creative
Commons from OldMaison

A Neiman Marcus Holiday

Back on October 6, Neiman-Marcus released their 83rd World Renowned Christmas Book (which is a fancy way of saying catalog). Now, this is a pretty famous catalog. First published in 1926 as a 16-page booklet, the Neiman Marcus Christmas Book was initially intended as a Christmas card to the store’s best customers. Building on tradition through the years, the book has evolved into a legendary source for alluring and mystical gifts.

I was first exposed to it through a Terry Brooks novel, Magic Kingdom for Sale–Sold! I don’t think the author referred to Neiman-Marcus
specifically, but he was talking about this catalog. From within its
pages the protagonist purchased an actual magic kingdom (no worries, I
know it’s fiction).

Since I first read that book, I’ve paid attention every year to the Fantasy Gift portion of the Christmas Book. This year, it’s after my heart. There isn’t a magic kingdom, but you can pick up a custom-built Cupcake Car or His and Hers Aircraft. There are also some fantasy wine & spirits related items:

• HALL Artisan Wine and Art Experience at HALL Winery: Learn organic, artisan winemaking firsthand, tour the estates and the art collection, and have the opportunity to create your own personal vintage in a private blending session with HALL’s Winemaker and have your custom vintage bottled for you. The Napa weekend includes accommodations at Auberge (wow!) and a private dinner party with Kathryn Hall.
  Price tag: $20,000 (page 55)
• Maker’s Mark Master Distiller Experience: All-access, VIP experience with Maker’s Mark Master Distiller, Kevin Smith. Spend a day making whiskey, step by step and take home two bottles of the rarest Maker’s Mark – golden bottles etched with your likeness and dipped in gold wax with 24-kt gold flecks. Includes luxury accommodations in Louisville and a gourmet dinner hosted by Bill Samuels, the 7th generation of Maker’s Mark owners.
  Price tag: $7,500 (page 58)

Additional wine-related items in this year’s catalog include Egermann Neiman Marcus Exclusive Crystal Champagne Flute, Wine Glass, and Water Glass ($150 each), Lalique Crystal Wine Stopper ($90 each), Waterford Crystal Colored Flute ($115 each), Waterford Crystal 12 Days of Christmas Flutes ($85 each), and Ajka Crystal Glassware ($125 each). You’ll notice that those prices are all $150 and under. I was informed that this year, over 40% of the catalog is priced at less than $250. That’s a big step for Neiman-Marcus.

You can buy the catalog for only $15. This year, however, the entire catalog is online, so you can peruse (and drool) at your leisure.

Glassware Matters Part 2: We Can’t All Afford Riedel

I've written print articles on choosing the correct glassware. But I tend to focus on regular,
affordable glassware – not Riedel. It's important to note that wine
will always taste better in the proper glass, whether it's Riedel or
not. Riedel glasses just take things to a different level.

We can't all afford Riedel. If you're like me, you've got some Riedel, but you don't pull it out all the time for fear of breakage and the pain in the butt of cleaning it. So here are just some general glassware tips that apply even to those Joker glasses. Whether Riedel or not, glassware makes a huge difference in how a wine tastes and smells.

Admittedly, I've read articles and studies that dispute this, but when you think about it, it makes sense. A glass can direct where the liquid hits your tongue and you have vaguely different taste sensations on different regions of your tongue (although the tongue map itself has been debunked). The same with smell – it's common sense that a larger bowl will release more aroma than a closed in bowl. On top of that, we've tried this at home countless times. Cabernet doesn't taste as good from a Champagne flute, etc. Try it – you'll be surprised.

The differences in glass shape can be subtle and include the
depth, width and overall curve of the glass. The size of the bowl determines
how much or how little liquid can be swirled, affecting exposure to the air.
The shape and thickness of the rim directs the wine to specific parts of the
tongue with different taste sensitivities. Finally, the diameter of the opening
concentrates or expands the wine’s bouquet.

• Red wine glasses are characterized by their larger bowls, often
  compared to the shape of a balloon. The wider bowl helps accumulate the aromas
  and aerate the wine.
• A white wine glass often has a smaller bowl and straighter sides,
  shaped similar to a tulip. The smaller shape allows less air to circulate, and
  has less effect on the chilled temperature of the wine.
• Champagne and sparkling wine are best drunk from flutes. A flute
  allows the wine to bubble from a single source at the bottom. The coupe, which is a flatter style glass
  with an open mouth, is not recommended as it lets air, and bubbles, escape the
  glass.

Buying a stemware set for each varietal can get expensive. In
fact, professional tasters and wine judges use just one type of glass. In an
all-purpose wine glass, you only need a couple of things:

• 
  Clear
  glass. Clear glass, as opposed to tinted, allows you to view the color of
  the wine, which you often can’t do in the bottle. The color of the wine can
  often be a tip as to whether the wine has gone bad. For this reason, you also
  want to avoid cut-glass and heavy crystal. Save those decorated glasses for
  iced tea and water.
• Shape.
  A glass with a tulip-shaped bowl is important. The curve helps hold the bouquet
  of the wine. The bowl should also be large enough so that you can swirl the
  wine without spilling. Generally, the opening of the glass should not be larger
  than the widest part of the bowl.
• Thin rim.
  A wine glass rim should hardly be noticeable and should never impede the
  wine from reaching your mouth. A glass with a thick rim can get in the way of
  the wine. The rim, along with the shape of the glass, can help direct where the
  wine hits your tongue.
• Stem.
  The breakable stem on a wine glass actually serves a purpose. It allows you to
  hold the glass without affecting the temperature of the wine. If you hold a
  wine glass by the bowl, the warmth of your hands will warm up the wine. The
  best wine glasses have stems that were obviously pulled from the bowl, which
  adds stability and strength, despite the fragile appearance.

No matter what wine glass you choose, take care when washing the
glasses. Wine glasses can hold the scent of your dishwashing detergent and the
detergent may also leave a residue. For your better glasses, eschew soap
altogether. Treat your  stemware as
you might a fine cashmere sweater. Wash your stemware by hand under hot water
and hang to dry.

When it comes down to it, you can drink wine out of a jelly glass
if need be. But to best expose the flavors and colors of the wine, you want to
pay a little attention to your glassware. A basic collection should include
several tulip-shaped, all-purpose glasses, as well as some champagne flutes. A
more tailored collection that won’t break the bank might include 2-4
balloon-shaped glasses for red wine, 2-4 tulip-shapes for whites, and several
champagne flutes.

Glassmakers at Riedel follow the maxim that content determines
shape, and form follows function. While the type of glass may enhance the
experience, remember that the contents of the glass is what is truly important.
A friend of mine made the comment that she will “drink my wine out of a dixie
cup if I must. What’s important is the wine!” Let’s raise a glass to that!

Glassware Matters (Part 1): Riedel Seminar

On our last day at sea on the Cruise Ship, we took a Riedel (rhymes with "needle") glassware seminar. It was actually a really interesting seminar, just in the way they forced you to compare the glasses.

The ship team of sommeliers all participated in the presentation, and
one of the first things they said was the clearest: Glasses are the
loudspeaker of the wine, instruments to increase your enjoyment."

We started out with 5 different glasses spread out in front of us. Four of those were from the Riedel Vinum set (Chardonnay, Burgundy/Pinot Noir, Sauvignon Blanc, and Bordeaux). The fifth glass was labeled as the Joker glass (ie, generic) and is the wine glass that was standard throughout the cruise ship and was not Riedel. It's worth noting that every time I've judged a wine competition, we've used similar generic glasses.

We received the wine one pour at a time, starting with the Sauvignon Blanc and then we started pouring and tasting wine as follows:

Needless to say, with all the pouring and switching going on, you really had to pay attention.

Riedel uses the idea of a Tongue Map to prove that glassware matters, and that directing wine to a particular part of your tongue makes a difference in what you taste. Now, the Tongue Map has been debunked, although it does have its roots in accuracy. From what I've read, while your tongue isn't strictly laid out in the maps areas, certain taste buds are slightly stronger in these areas as compared to other locations. So while you might pick up acid all over your tongue, it's strongest on the sides. As a general guide, our sommeliers told us that we pick up more acidity on the sides of our tongue, harshness/bitterness towards the back, and sweetness in the front, with weight of a beverage landing in the middle. 

So did it make a difference? Of course. Keeping in mind that holding a feather-weight, lovely glass in your hand can also influence your perceptions. However, the Estancia Chardonnay tasted soft, with less oak, and full of vanilla when I tasted it in the Vinum Chardonnay glass. When it was moved to the Sauvignon Blanc glass, it  had more compressed flavors and higher acidity. I didn't care for it. In the Joker glass, there were no aromas and what had been a decent wine before was suddenly harsh and poorly balanced. It made me consider that perhaps I would like Chardonnay a little more if I drank it out of proper glassware on a regular basis.

Perhaps the one that stood out the most for me was the Kendall-Jackson Pinot Noir. I'm not a huge Kendall-Jackson fan, and I admit I scrunched my nose up when they poured the Pinot Noir into my Burgundy glass. The Pinot had soft aromas of earth and vanilla. Supposedly, the glass sent the wine directly to the center of my tongue, so I tasted a Pinot Noir reminiscent of what I smelled: softness, earth, vanilla, with just a hint of oak. Later, the KJ Pinot Noir ended up in the Joker glass and I hated it. I commented to Kevin that this was what I'd expected the Pinot Noir to taste like from the beginning. Again, maybe I should break out my Riedel glassware more often.

Another interesting note was on the Bordeaux glass, which we used for an Aussie Shingleback 2005 Shiraz. The Bordeaux glass is what our sommeliers said can serve as the Riedel All-Purpose glass. But they also called it the Tannin Tamer and I experimented with that later at the wine bar. Dump any tannic wine into this glass and it does lessen them to a certain degree – at least in compared to the Joker glass.

Although I'd been sold on the concept of glassware making a difference before the Riedel seminar, this excellent demonstration rather drove the point home. I do believe there are elements of visual expectation and psychology involved in it, and I'd drink wine in a paper cup if you gave it to me that way, but glassware does matter.

Tomorrow I'll talk a little more about general glassware tips. After all, we can't all afford Riedel. (Luckily, Kevin and I each got a set included with the seminar.)

TasteCamp: Thoughts on Long Island Wines / Wine Industry

I don't have as many wine notes as I would like from this weekend. Some folks were diligently finding every possible surface to write on, but after the first couple vineyards, well, I just gave up. However, I did have a writing surface for both Shinn and Paumanok, which were also my two favorite vineyards that we visited. I'll post tasting notes for Shinn, Paumonok, and Roanoke over the next few days and into next week.

Looking at the trip as a whole, I had two issues with Long Island wine:

I was impressed with the commitment to sustainable farming we learned about at a lunch provided by Jamestown, Macari, and Shinn Estates. The lunch was all locally grown / farmed / fished and all three wineries, while not certified organic, are working towards it. In some cases, they are happily adding in biodynamic practices. I've said before that while I don't actually buy into biodynamics, I do believe that anyone who is going to pay that much attention to each individual vine and the soil is just going to grow great grapes. Their efforts at sustainability are admirable, especially since, as they pointed out, Long Island is basically a giant sandbar. Biodynamic-leaning Shinn Estates, with their wild dandelions lining the vineyard, was by far one of the prettiest I've seen, even just at bud break.

Our weather for the trip was lacking, until mid-afternoon on Saturday when the sun chose to peek out of the rain clouds long enough to allow us all to traipse through Shinn Estate's vineyards. But for those of you who thought I had a relaxing, beach-filled trip to the Hamptons, rest assured there was much use of the umbrella. It didn't really dampen the fun though.

I'd love to go back to Long Island – I know that much. When Kevin and I travel, we love to learn about the local wine. But we itch to explore everything else as well. Time to learn a little more about the area wasn't really scheduled in, so we found time where we could. Friday, before the festivities started, we ate at an historic diner in Cutchogue and visited a couple of wineries on our own (as well as the Big Duck roadside attraction in Flanders).

Before dinner that night, as well as early Saturday morning, we spent some time walking the adorable town of Greenport where we were staying. I'd love to visit again in the summer when all the little stores are open. Finally, we made a decision to be late to the Sunday tasting so that we could at least drive through the Hamptons and visit the gorgeous old lighthouse in Montauk, at the very tail end of the South Fork. As Roman Roth (winemaker for Wolffer Estate) said when we walked in late, "It's a very Long Island."

If you're up for a weekend getaway, it was an easy flight from Cincinnati to LaGuardia, and an easy 90 minute drive down the Long Island Expressway to get to the North and South Forks of Long Island.

Wine Away for Stain Away

I want to address this because I'm always asked this question in interviews. How do you get out a red wine stain?

You see, I have a love of white furniture, white rugs, white accessories – a lot in my house is white. Of course, I also love red wine. About once every two or three weeks, I accidentally spill a bit of wine on my light beige and white carpet or my white couch. Without fail.

But you can never tell I had a spill at all.

I have a process I swear by, and it starts with Wine Away. You can buy it at Amazon or at most of your local wine shops (certainly Party Town and Party Source have it). You can even buy it in travel size (purse size!). It smells horrible – like someone dumped a lot of fake oranges into the bottle – but it's worth it. According to the Wine Away web site, the stain remover is made from fruit and vegetable extracts and does not contain bleach or phosphates. 

Whenever I dump the wine, I immediately get a towel and the Wine Away. This isn't a paper cloth type of experience by the way. I actually keep a white cloth in the cabinet with the Wine Away bottle. I spritz on a lot of Wine Away and then dab it with the cloth. For larger spills, I just press. Don't rub!

You'll immediately see a difference. After the stain is close to gone, I add some more Wine Away, dab it again, and drop the item in the washing machine. I let it soak for 15-30 minutes, and then let the washing machine do the rest. It's worth mentioning here that I'm also a fan of washable slip covers for just this reason.

Last year, Kevin accidentally dropped a Kinkead Ridge cabernet franc on his home office carpet. The bottle shattered and red wine went everywhere. A bottle of Wine Away and a lot of white towels later, the stain is almost non-existent. If I could actually put the carpet in the washing machine, it would probably be completely gone. Oh, and I ran out to Chateau Pomije and replaced the bottle the very next day of course!

I also dropped a bottle in Party Town one day last year. I was wearing white capri pants. I bought some Wine Away on the spot, drenched my pants in it, washed them when I got home, and they're still sparkling white.

So, I know I sound a bit like an infomercial but I promise that Wine Away neither pays me nor sends me samples. I wish they would! I certainly use enough of it.

Game On!

Over the last decade, wine has become more approachable. From easier to read labels to consumer-focused and consumer-written wine blogs (waving hello!), it’s just getting easier to learn about wine.

In the learning field, we often add games to our courses, whether online or in person. Experts will tell you that adults learn better when they can apply their knowledge. Of course, adults also learn better when they’re playing a game, and the learning isn’t as obvious. They’re having too much fun.

No where is this more evident than in the world of wine. Two new wine games have hit the market recently. In Europe, there is the Dutch game, 4xProeven (Tastingx4), which combines a board game with four bottles of wine. Here in the US we have Karafe. I’ve yet to play either of these games, but here’s what I know so far:

4xProeven

This game is a brilliant move for marketers all over. Wine publicists should pounce on this. The carton folds out to become a game board. Inside the carton are six half-bottles of wine that are somehow related (ie, all Australia), six numbered bottle sleeves, playing chips, instruc­tions, additional information and tasting notes.  Players first select a game leader, who sleeves the wines. After that, there are three different games that can be played:

• ‘Name and Blame’: taste all six wines and guess which numbered bottle belongs to which wine label
• ‘Dare to Compare’: compare two wines at a time
• ‘Grip the Grapes’: determine the two dominant flavours of each wine

This is a fantastic way to introduce people to new wines and let them get to know the wine in a fun and relaxed environment. As far as I know, this game is curently available only in Europe.

Karafe

I own this game. The nice publicist for Karafe sent me a free copy and I’ve yet to play it. My weekends have been filled and this game doesn’t appear to be quick. From glancing at it and reading the instructions, it seems like an adult version of Life, Monopoly, and Trivial Pursuit, all rolled into one.

Truthfully, I’m rather eager to play it, although slightly fearful that my wine knowledge is lacking. The object of the game is to make the most money through the process of producing and selling wine. Yep, in this game, you get to be a winemaker. It starts with acquiring cash, then land, then growing and harvesting, bottling, and finally selling the wine.

To move forward, you the dice. Each space has a monetary amount or instruction. You can acquire cash or buy more acres. Eventually, you can start bottling, harvesting, or selling per the instructions on the space. You must answer a question correctly before you can recieve the asset (acres, bottles, cash, etc). 

There are two levels of questions: Sippers and Connoisseurs. Sippers have slightly easier questions. (This is helpful if you’re playing with a sommelier. They have less of an advantage this way.)

• Example Sippers question: When decanting a younger red wine, it is best to pour quickly in order to allow the wine to splash against the side of the glass. True or false? (True)
• Example Connoisseurs question: What is the term for the flaky deposit sometimes found in the older, bottle-aged wines, particularly port, which requires the wine to be decanted to remove it?
• A) beeswing B) dust C) fermentos D) foliage  (A beeswing)

Occasionally, a player will receive a Wine Taste Test question. Ah yes, there is drinking in this game too. The player must turn their heads while someone else pours the wine. The drinker must then identify the wine. It’s recommended for everyone to taste each wine and make a note of them before the game begins. For more difficult tastings, you could have four similar wines; for easier tastings, you can use four starkly different wines.
When we do get around to playing this game, we’ll definitely let you know.

So there you go. Two completely different approaches to wine  games, but both educational and fun.

My thanks to Kevin Dugan for the tip about 4xProeven and for the title of this post!