Thinking of a present for the holidays (even if intention is to keep it
to yourself) and a baboon is not the easiest thing to find these days?
Well, here are some cool suggestions for books and wines:
Naturalness is a hot topic in the wine world. But what exactly is a
"natural wine"? For this pioneering book, best-selling wine writer Jamie
Goode has teamed up with winemaker and Master of Wine Sam Harrop to
explore the wide range of issues surrounding authenticity in wine. They
begin by emphasizing that wine's diversity, one of its strengths, is
currently under threat from increasingly homogenized commercial wines
that lack a sense of place. Drawing on a global array of examples and
anecdotes, Goode and Harrop examine complex concepts--terroir,
biodynamics, and sustainability--in clear language. They also discuss
topics including cultured and wild yeasts, wine "faults," the carbon
footprint of the wine industry, "natural" as a marketing concept, and
more. Authentic Wine illuminates a subject of great interest to wine producers, consumers, and anyone wondering where the wine industry is headed.
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Made from the indigenous Tocai grape (nothing to do with Tokay wines from Hungary that are made mostly from the Furmint grape) it produces delicate and
slightly aromatic white wines that perfectly compliment the most
delicate courses. It works well with a variety of vegetables, but if you will have mint in your food... This is going to be the perfect match!
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The last two decades have seen a revolution in Bordeaux. What Price
Bordeaux? takes a novel approach in explaining the forces responsible
for this change. The top châteaux have been obtaining unprecedented
prices for their wines, while at the same time smaller chateau owners
are going bankrupt. Enormous changes in the production and style of wine
have been accomplished by advances in viticulture and vinification
coupled with climatic changes. The battle between modernists and
traditionalists plays out through the garage wines, felt by some to be
the newest wave, and by others to be a caricature of Bordeaux. Pulling
together information from a variety of sources including the market in
Bordeaux, changing patterns of ownership, and new possibilities in
viticulture and vinification, this book presents a unique overview of
the forces making Bordeaux wine what it is today. The book considers the
role of terroir, how events ranging from the phylloxera plague to
global warming have changed the fundamental nature of Bordeaux, the
mysteries of the en primeur system, the rising influence of oenologues
and critics, the changing nature of the wine itself, and the rise and
fall of various chateaux. A running theme is the powerful effect that
the classification of 1855 continues to have on the chateaux of both
Left and Right Banks, and this and the other classification systems are
considered before concluding with a new classification of the châteaux based on the existing market.
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Ruby red in color, with an aromatic and bold fragrance of red berry
fruits, cherries and a hint of mint; this "Super Tuscan" Syrah is well balanced with firm tannins. The grapes were manually harvested in the Valdrighi vineyard, soft destemming and
pressing, carbonic maceration, 15 days in oak tanks, malolactic
fermentation, and 18 months in new barriques.
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Born in 1956 (unfortunately a poor vintage in Europe), Harry Karis's
first encounter with wine occurred when he played guitar in a rock and
roll band in the mid 70s, enjoying 'more or less' good wine at a young
age. In the early 80s, he opened a restaurant with his wife Josi and
became increasingly fascinated by the world of fine wine. This was the
beginning of a long and infinitely pleasurable journey. A late-bloomer,
Harry finished medical school at the age of 40. Thanks to a certain
degree of prosperity, he began drinking more exclusive and rare wines,
expanding his minded and appreciating wines from all over the world,
Bordeaux was his first love. Mainly self-educated, with an inquisitive
nature and a drive to learn, Harry studied almost every possible
wine-related subject.At the end of the 1990s, Harry became more focused
on quality Southern Rhone wines, especially Chateauneuf-du-Pape. He
greatly appreciated these wines with different personalities and styles,
but all sharing a lush, exciting and very exuberant quality. This led
to a completely different, more hedonistic approach to wine drinking
rather than a merely analytical one. Harry's instinctive eagerness
motivated him to delve deeper into all aspects of Chateauneuf-du-Pape.
He soon realized that all available documentation was fragmented,
incomplete, behind the times, and lacking in insight.He therefore
decided to undertake a major challenge and write his own book about
Chateauneuf-du-Pape.
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This Brunello di Montalcino wine represents the ultimate expression of the fine wines produced by Molino di Sant’Antimo. During
the transformation into wine, the carefully selected pure Sangiovese
grapes undergo constant checks while aging for three years in oak vats
and six months in bottle. If well cellared, the wine will age nicely for
10 to 15 years.
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The wines of Tuscany were famous long before Leonardo da Vinci described
them as "bottled sunshine," and they are at the forefront of the
remarkable renaissance of Italian wine over the past 30 years. In this
groundbreaking new book, Nicolas Belfrage shares his insider's knowledge
acquired as a specialist wine trader and writer. Mindful of the
region's fascinating past, Belfrage brings its story up to date,
discussing such subjects as geology and geography, grape varieties, and
the latest research into Sangiovese, the variety used in the top wines
of Chianti Classico, Brunello di Montalcino, and Vino Nobile di
Montepulciano. He also clarifies the regulatory framework and follows
the recent controversial developments in viticulture and winemaking,
including the rise of the Super-Tuscans and the ongoing "Brunellogate"
scandal that broke in 2008. At the heart of the book are in-depth,
illustrated profiles of more than 90 of the most interesting producers,
large and small, with insightful notes on the essential character of
their finest wines. The author also offers a comprehensive review of
vintages and selects his top 100 wines in ten different categories,
while wines of special quality or value are indicated throughout.
Find this book on Amazon
Find this book on Amazon
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On the nose, pure black fruits and lavender balanced by minerality.
Really pleasant blueberry action on the palate with a hint of vanilla
and possibly vanilla ice-cream. Smooth tannins and good acidity with a
long finish.
Wine Enthusiast, Roger Voss: Oscar Quevedo, a new star of the Douro, has
produced a stylish wine, suffused with tannins, fresh acidity, solid
black fruits and a lively bright feel. It is ready to drink, but could
age 3–4 years. (11/1/2010) - 88
Find this wine on TheWineHub store
Find this wine on TheWineHub store
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In Wine & Philosophy, philosophers, wine critics, and
winemakers share their passion for wine through well-crafted essays that
explore wine’s deeper meaning, nature, and significance.
“A fascinating symposium that proves one thing: wine is worth thinking about.”
–Hugh Johnson, author of the World Atlas of Wine
“Most wine books are narrow in scope. Not Wine & Philosophy: these far-ranging essays are fascinating and diverse, placing the wine in your glass in a context spanning civilizations and centuries.”
–Stephen Tanzer, editor/publisher, International Wine Cellar
“Wine & Philosophy is remarkably accessible; the writers and winemakers contributing to this work are amazingly accomplished and all have an abiding interest in philosophy, literature, and wine. This combination of scholarship and passion makes for a fascinating, illuminating, and highly entertaining work.”
–Larry Stone, Master Sommelier
Find this book on Amazon
–Hugh Johnson, author of the World Atlas of Wine
“Most wine books are narrow in scope. Not Wine & Philosophy: these far-ranging essays are fascinating and diverse, placing the wine in your glass in a context spanning civilizations and centuries.”
–Stephen Tanzer, editor/publisher, International Wine Cellar
“Wine & Philosophy is remarkably accessible; the writers and winemakers contributing to this work are amazingly accomplished and all have an abiding interest in philosophy, literature, and wine. This combination of scholarship and passion makes for a fascinating, illuminating, and highly entertaining work.”
–Larry Stone, Master Sommelier
Find this book on Amazon
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Cherry red with great robe and slight blood-coloured edge. Bouquet
predominately of Cabernet-Sauvignon, with certain hints of rusticity in
attack, dry land, cedar, smoked holm oak, cured meat and dried flowers
(house leeks). In the glass it opens out and expresses hints of
freeze-dried strawberries, minerals, (very subtle) dates and very
concentrated black fruit. An elegant palate with a good weight of fruit
and agile when drinking. Fine and sensual. Fine aftertaste and cherry
liqueur finish.
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This brand-new, second edition of The New Spain is the only
up-to-date, illustrated reference to Spanish wines. John Radford takes
the reader on a region-by-region tour of Spain’s rapidly changing
vineyards and wineries. All aspects of Spanish wines are covered in
depth, from soil types and vineyard classification to the most
innovative bodegas and newest styles of red, white, and sparkling wines.
There are comprehensive producer profiles for each wine region, as well
as tips on the best wines available and an easy-to-use glossary of
Spanish wine terms. More than 150 color photographs and detailed maps
showing the location of all wine regions complete this indispensable
book.
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This Nebbiolo-based wine from the "Alto Piemonte" in Italy has a brilliant ruby red color,
with a complex bouquet of dried berries, violets and spices. This wine
can be described as "Intense & Powerful" but, by being totally dry,
well balanced, with a refreshing acidity and "only" 13.5% alcohol; it
delivers a sensation of elegance with every sip.
Plenty of red berries, cherries and spices with hints of tobacco. The tannins are very present on the palate,
but they are pretty mellow, giving a firm structure to the ripe fruit
of the wine. The finish is pleasant and long. It is good to drink now
(with some light aeration - even less than one hour in a decanter should
be enough), but it will develop even more complexity in the bottle for
years to come. You can certainly lay it down in the cellar for a few
more years.
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That's it for now...
"Laugh when you can, apologize when you should,
and let go of what you can’t change.
Kiss slowly, forgive quickly, play hard,
take chances, give everything,
and have no regrets.
Life is too short to be anything but happy"
and let go of what you can’t change.
Kiss slowly, forgive quickly, play hard,
take chances, give everything,
and have no regrets.
Life is too short to be anything but happy"
Thomas J. Petrik
Cheers,
LA
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One of the pillars of TheWineHub is Wine Tourism. Whether you are a wine maker, or a wine drinker, we all enjoy having discoveries...
One of the pillars of TheWineHub is Wine Tourism. Whether you are a wine maker, or a wine drinker, we all enjoy having discoveries...
TheWineHub exists to help you with that.
1 comment:
Luiz, While the 2nd edition of the New Spain book is the latest it is not "brand new", it was published in 2006. Unfortunately, it seems to be out of print. Amazon has no new copies and the used ones start at $199. I'll do some checking and see if I can find it cheaper elsewhere.
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