Happy HalloWine!!

Le Pich, meaning “golden eagle” in Waipo Indian is a project from Purlieu Wines. Purlieu’s objective is always balance:  healthy fruit picked at peak ripeness, with power and freshness; with balance comes the capacity for wine to age, fascinate and excite.

Winemaker Julien Fayard trained in France, was the assistant to director of winemaking for the legendary Lafite-Rothschild, and moved to Napa Valley in 2006. Julien worked at Quintessa before joining Atelier Melka.  Most recently, Julien worked as Phillippe Melka’s director of winemaking with Hundred Acre, Vineyard 29, Lail, Gemstone, QTR, Perfect Season, and other ventures.

Purlieu 2015 Chardonnay “Le Pich”  Russian River Valley
Retail 32.00 – GGWC 27.99
Use code HALLOWINE at checkout

The 2015 Le Pich Chardonnay offers up a pale golden color.  On the nose you’ll be greeted by notes of banana, white peach, vanilla and piecrust.  On the palate, this wine is rather rich and creamy in mouthfeel leading to lush flavors of white stone fruits, fresh citrus and baking spices.  Very harmonious this wine delivers for the price.  It has a long and clean finish.  Sadly, only 250 cases were produced!

Also, be sure to check out the Le Pich 2013 Cabernet Sauvignon!

Click here or on the links above to order!

What is a Microclimate?

Microclimate is a word English teachers love: the definition is self-explanatory. But while it seems easy to understand, the wine jargon that often accompanies wine tastings and tours makes microclimates seem complex and confusing. In truth, microclimates are easy to see and even easier to feel.
Unlike “malolactic fermentation” and other mysteries of winemaking, microclimates are quite tangible. One day, I left San Francisco en route to Napa and it was 60 degrees and foggy.  I drive across the Golden Gate Bridge and drive through Sausalito and the sun tries to peak out.  Before long, I am driving into Marin and the temperature gauge goes from 60 to 70.  As I go East and enter Carneros the temperature has gone to 74. As I drive from Carneros along Highway 29, every mile the temperature seems to going up.  I work my way to the Silverado Trail and am by the time I reach Yountville it reads 78 – as you can see the “micro-climates” at work.  That day I wind up in Calistoga (30 miles north) and it was a balmy 90 by 11:30 AM!

Simply put, microclimates are the smallest measure of climate, conveniently situated under macro- and mesoclimates. Macroclimates describe large areas defined by certain weather patterns or landforms like mountains, such as Napa Valley or the Cascades in Washington. Mesoclimates refer to smaller, medium-sized areas, like large estates or subregions of an AVA, like St. Helena, Santa Lucia Highlands, or even  a Single Vineyard like Bien Nacido in Santa Barbara. Microclimates define small areas, like an individual row of vines or section of a vineyard. While the term can refer specifically to that environment directly over a vine and its individual canopy, the word typically refers to groups of vines. Usually, these areas are defined by soil or elevation changes, proximity to water, or weather patterns like intense winds or cold pockets, for example. FYI, The Bien Nacido is hundreds of acres of vines and has over 15 distinct micro-climates.

Beyond dictating whether shorts or hats are appropriate attire in midsummer, microclimates heavily impact grapes and their resulting wines. These tiny spaces have a different balance of warmth or cold, humidity or dryness than their surrounding areas. Though minute, these factors have a huge impact on how grapes ripen.

For instance, fog blankets grapevines in the Russian River Valley in a cool morning mist, slowing their ripening compared with sun-drenched neighboring vineyards. For delicate Pinot Noir grapes, this slow and gentle ripening is ideal, but other grapes, like Grenache, demand more sunlight to yield delicious vino, making sunny, dry slopes ideal for their cultivation.

Similarly, various soil types provide different levels of water retention to grapevines, making the vines struggle more or less to produce fruit. As a result, vines may yield more fruit, or have smaller, more concentrated clusters. These factors combined give winemakers a different base product at harvest, forming the baseline for singular, delicious wines.

Along with one-of-a-kind virtues, microclimates provide vintners with similarly unique challenges. For example, the same moisture that brings cool temperatures to Sonoma mornings creates perfect conditions for rot, requiring growers to protect their fruit. Sometimes, the conditions even present botrytis, a rare form of rot that makes Sauternes and other dessert wines so amazing, but destroys grapes destined for dry wines.

Together, the balance between these factors forms the basis of terroir, and you can taste it. Cool or cold areas produce wines with lower alcohol than more balmy neighbors. Small clusters from struggling vines contribute more tannins than plump, juicy berries. Likewise, soils with a low pH create grapes and wines with more bright acidity.

They say good wine is made in the vineyard, but more specifically, it’s made by the microclimate. For once, it’s part of winemaking that’s easy to see, feel, and understand. And in wine regions, always remember to pack a sweater!

For more information on the microclimates of California wine country, or for help in choosing the perfect wine, don’t hesitate to give me a call at 415-337-4083.

The $55 Screaming Eagle 95 Point Prop Red ROCKS & YOU EVEN GET FREE SHIPPING!

Stan Kroenke (owner of Screaming Eagle) acquired 586 acres of the original land grant called Rancho San Carlos de Jonata..  And swiftly named his new winery “Jonata” paying homage to the 1845 Spanish land grant, Rancho San Carlos de Jonata. At the time the land grant covered a large part of the Santa Ynez Valley. Today’s Jonata is at the heart of the former land grant. The Jonata name was borrowed by the first pioneers from the local Chumash Indian and means “tall oak”.  Only a fraction of the land is planted, thus preserving a large portion of the land.  The first vintage dates back to 2004, thus the 2013 is the “10th Anniversary”!

Jonata 2013 Todos Proprietary Red Blend, Ballard Canyon
Retail 58.00 – GGWC 54.99
Use code TODOS at checkout

Constantly changing nose of strawberries, raspberry, pastis, sage, tobacco and grilled meat. Massive scoops of sweet red fruit/sweet cream on palate that quickly moves to savory cured meat notes. Remains fresh and charming and moves seamlessly to the chalky and coating tannins that emerge on the mineral-driven finish. Notes of Mexican chocolate. Tremendous life ahead

Robert Parker 95 Points: “The 2013 Todos Proprietary Red Wine is a smokin’ wine that’s made from 78% Syrah, 15% Sangiovese, 2% Cabernet Sauvignon, 2% Viognier, 1% Cabernet Franc, 1% Petit Verdot and 1% Merlot. Full-bodied, supple, elegant and concentrated, with impeccable balance, it offers lots of purple fruit characteristics, spice, dried flowers and underbrush aromas and flavors. It’s one of the more approachable wines in the lineup, yet it will evolve for a decade or more on its purity and balance.”

Click here or on the links above to order!

What is a “crisp” wine?

You’ve probably heard the word “crisp” uttered by the puckered lips of one of your wino friends, but what actually is a crisp wine and what makes it crisp in the first place? Let us demystify this often-used, confusing term.

The word “crisp” is exclusively used to describe white wines and is a reference to both a wine’s acidity as well as its dry — as in not sweet — characteristics. A wine is crisp when there is a good amount of acidity present that gives you a taste sensation similar to fresh squeezed lemonade, combined with an absence of sugar or strong fruit flavors. For these wines, the acidity and dryness are playing the major roles in terms of taste.

Crisp wines are perfect for sipping on a porch while lounging in the sunshine, or at your next backyard barbeque. A crisp wine should cleanse and awaken your palate, as opposed to a wine that saps the moisture from your mouth. It should taste refreshing and is the perfect wine to serve cold on a hot day.

These are wines that are best served young; they aren’t made for much aging, as the best grapes for these bottles are picked when they’re still not fully ripe, resulting in lots of acidity without a ton of sugar. This lack of high sugar also means these wines are low in alcohol, making them insanely drinkable. Try to drink them in their most current vintage because that’s when they’re freshest.

You’ll find crisp wines whenever you pop a bottle of Sauvignon Blanc, Pinot Grigio, Assyrtiko, Albariño, Torrontes and even young Riesling. Some people try to claim that crisp wines aren’t very interesting, simply labeling them as “basic” quaffable wines. That simply isn’t true, though it’s an opinion that continually gets reinforced by snobby wine types. In fact, crisp wines can be excellent for pairing with food, especially when that food comes from the sea.

A few “crisp” wine suggestions:


Click here or on the links above to order!

136 year old Napa Winery comes back to life! Great Value for Amazing Quality


Liparita winery was created in 1880 by WF Keyes, son of General Keys.  The actual cellar still stands high atop Howell Mountain today. Going through some ownership changes, prohibition, etc, along the way Liparita gained fame and glory by winning gold medals at the Paris Exposition in 1900 and in 1904 at the St.Louis Expostion, which was a rare feat for a Napa Valley wine at that time!  The Hoopes family are the new stewards to the brand and have done a great job with the new release the Yountville V Block.

Liparita 2013 Cabernet “V-Block” Yountville, Napa Valley
Retail 68.00 – GGWC 64.99
Use code LIPARITA at checkout

The 2013 Liparita “V Block” is a single vineyard blend of 90% Cabernet Sauvignon and 10% Merlot.  This might be one of the better high-end tasting wines at a great value!  The wine is full in body, with lush, rich opulent flavors of black currant, anise and a touch of dark chocolate.  Amazing finesse and freshness shows from start to finish. The V Block is a complex and well-balanced wine that will please both your palate as well as your wallet!  This small production Cabernet finishes with a long silky grained tannin finish.  This wine is drinking well now and will cellar for a good 12-15 years.  Limited production.

Click here or on the links above to order!

California Pinot is every bit as good as Burgundy

Pinot Noir harvest time at Pisoni

Pinot noir is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine. The grape on the vine is highly susceptible to several ailments and once in the bottle, it is known for temperamental and unpredictable aging. The grape is most commonly associated with the Burgundy region of France where it had historically seen the greatest success, but today can be found in vineyards throughout the world.

California Pinot Noir surged in the early 2000’s, and today it is the 5th most widely planted grape in the state. It does best in cooler areas so the coastal wine regions are where you’ll find most of the plantings.

The Anderson Valley AVA is the coldest in the state, and it has become a hotbed for Pinot Noir, with newer artisan producers such as Waits Mast 100% dedicated to this fickle, nuanced grape. A ten-mile stretch with varied alluvial soil that runs north to south just a few miles from the Pacific Ocean, the fog spills into the valley, blanketing the hillside vineyards with cool air in the morning. Later, the sun breaks through in the afternoon, ensuring enough heat for ripeness but the wines are often light with vivacious acidity. The Waits Mast 2012 “Deer Meadows” Pinot Noir out of Mendocino received 95 points from Wine Spectator and is a beautiful example of this appellation.

The Sonoma Coast has also become a major player in the world of Pinot Noir. Most wineries just purchase fruit from the area yet Alma Fria 2013 Dona Margarita Pinot Noir and a hand full of others are based here. Like the Anderson Valley, it benefits from cold, foggy mornings with afternoon sun. It is also windy so, while the Anderson Valley has days when the temperature climbs into the 80’s and 90’s, the Sonoma Coast rarely gets that warm.

Coho winemaker Phil Titus

inspecting this year’s Pinot Noir

The Russian River, however, became known as a top area for Pinot Noir in the state with Williams Selyem attracting worldwide attention. There are now a host of small, boutique wineries including DuMol and Walter Hansel (see their multiple 93 Point 2013 Pinots), making waves of their own. Encompassing Chalk Hill in the east and the Green Valley in the West, it too benefits from ocean fog that rolls onto the vineyards in the afternoon. With clay based alluvial soil, the wines typically have more body than those from the Anderson Valley and Sonoma Coast.

Carneros, an AVA that is shared by both Napa and Sonoma, is not as cool but still gets enough wind from the San Francisco Bay on its southern border to make Pinot Noir with firm acidity. The soil is predominantly clay. There is often a marked difference between Carneros Pinot Noir and those made further north in the Anderson Valley and Sonoma, with the former often having more body and cherry fruit. Even though Carneros is a well-established and expensive area for Pinot Noir, it continues to attract burgeoning producers such as B Kosuge and Coho Wines who buy grapes from numerous vineyards.

Paul Lato has crafted several

amazing Pinot Noirs

Of course the Central Coast has become very well known for its Pinot Noir, with pioneers such as Mount Eden (their 2013 Estate Pinot Noir received 94+ Points from Galloni) helping to lead the charge in the early 80’s. From the Santa Cruz Mountains to Santa Barbara County, ocean fog and breeze cool keep the temperatures down. There is also a preponderance of limestone, adding mineral notes to many of the wines. Over the last decade smaller appellations within the Central Coast have captured the attention of up and coming winemakers such as  Paul Lato, who makes wines from the Santa Rita Hills and Santa Lucia Highlands.

This is just a snapshot of the variety of California’s Pinot Noir growing appellations. It is amazing how on one hand this grape has flourished and taken over so many regions yet on the other, the areas where it first received acclaim, especially Anderson Valley and Santa Barbara County, continue to set the standard.

If you have any questions about the many California Pinot Noirs, as always, I am available to answer your inquiries. Please don’t hesitate to call or reach out! My contact info is at the bottom of this email.

100 Point Winemaker’s STUNNING $50s Napa Cab Blend

The “Tether” wine is a new project between Benoit Touquette (who has made MANY 100 POINT wines as well as 96+ Kata, and 95+ Fait-Main & Teeter-Totter Cabernets) and my dear friend Kimberly Jones (wine broker to the stars).  The 2014 Tether Proprietary Red is a blend of 65% Cabernet Sauvignon, 16% Cabernet Franc, 14% Merlot, 3% Petit Verdot and 2% Malbec. This is value in a bottle.   When I tasted the wine I figured, another $100, but I was wrong, it was ½ that price!  That said, the production is very limited at only a few hundred cases, so you’ll have to act quick!

Tether 2014 Cabernet Blend, Napa Valley
Retail 56.00 – GGWC 53.99
Use code TETHER upon checkout

Amazing color and gorgeous aromas jump out of the glass.  Black stone fruit, a whiff of dark chocolate and anise greet you upon impact.  On the palate this youngster will really wow you.  Lush, beautiful and well-balanced.  Bold black fruit from the Cabernet Sauvignon, balanced nicely with the silkiness of the Merlot and a crescendo of intensity from the Petit Verdot lead into a long finish – a good 30 seconds!   This is hidden gem that want to impress with!

Click here or on the links above to order!

California Wine Country 2016 Harvest Report

Frank Melis’ 2016 California Wine Country Harvest Report


Dear Friends,

Although I didn’t drive across the entire state to partake in the 2016 harvest, I did have a chance to taste and meet with many winery owners and have more-than-basic reports and pictures to share with you from Mendocino to Santa Barbara.

The harvest is almost done for many wineries, only a few Cabernet producers were still waiting for the last heat spikes to get the fruit that extra boost, and for some folks it is winding down already.  I’d say everyone is happy but not screaming from the rooftops.  The quality is very good to excellent but the quantity is still down from average, yet much better compared to the disastrous 2015 harvest.

Coho, Napa Valley

Coho Winemaker Phil Titus

Gary Lipp, owner of Coho is content with the quality from all of his vineyards throughout the Napa Valley, but could have been happier if the yields would have been 10-15% higher.  He took a big beating in 2015 (although the quality was very good) as he is down an average of 50%.  The Stanly Ranch Pinot Noir will be one of the best ever, says Gary.  He is also excited about two new vineyards that were added to compensate for the loss of the Diamond Mountain vineyard.

Check out the current releases from Coho:


FYI: The 2013 Headwater will be out in late October!

Inherit the Sheep, Coombsville Napa Valley

Inherit the Sheep

2016 Harvest

Clay Gregory, owner of Inherit the Sheep was very excited about the 2016 harvest.  His yields were much better compared to 2014 and 2015 and can’t wait to have this baby in the barrel and the bottle!

Clay said that the berries looked and tasted great. It’s  been a wonderful, relatively cool vintage which helps with the fruit/acid balance and overall complexity and flavor profile of the wine.  Some similarities to the great 1995 vintage, which was a vintage that wind up lasting a good two decades in people’s cellars!

He also mentioned that he has never picked before the second week of October and he didn’t expect that to change this year. The beauty of the Napa Valley’s  Coombsville Appellation is its long, cool growing season, which helps to produce beautiful purple color in the wine as well as an oily and luscious texture paired with a beautifully perfumed nose. Clay told me that he cannot wait to taste the 2016, and neither can I!

Dyer, Diamond Mountain Napa Valley

Dawnine Dyer owner/winemaker of Dyer Vineyards and Winery on Diamond Mountain in the Napa Valley said: “Picking has been steady on Diamond Mountain since Sept. 20 as winemakers watched for the combination of factors that indicate optimal ripeness. The heat over the weekend has changed all that and Cabernet has been coming in fast and furious since Monday. The next two weeks will tell the tale.  Overall 2016 will not yield a big bounty, but the quality is very good, so it is very promising”

Their new release will be out in November

Switchback Ridge Calistoga, Napa Valley

Switchback Ridge Owner

Kelly Peterson

Kelly Peterson and her winemaker Robert Foley were very ecstatic with the fruit coming from the Peterson Estate in Calistoga.  Kelly said that after a very disappointing quantity harvest in 2015, they were very happy to see rain falling on their vines over the winter and early Spring.   They feel lucky to have a good aquifer below their vineyard, but still needed a lot more as the vines really struggled in 2014 and 2015, and probably would not have produced much at all in 2016 if it weren’t for a good rainy season.  They’re not dancing of joy yet, as they need 2-3 more heavy rainy seasons to wipe out the drought of the past 5 years.

Overall, fruit came in with good to average yields.  The flavors are any bit as good as the 2012 and 2013 vintage with good acidity, which should mean another great year at Switchback Ridge!

Check out the 2013 releases:


MC4 Winery, St. Helena

Another full tub of Cabernet

from MC4

The Martin and Croshaw (MC4) families had all hands on deck for this great harvest.   Paul Martin told me that the 2016 vintage could be the best  in the almost 10 years since the first harvest.  The fruit set was great, no shatter and the flavors were amazing.  The yield much higher compared to 2015, was still a little below the 2014 vintage but he was not complaining.  I cannot wait to taste this wine in a few years!

Make sure to check out the latest MC4 release:

Pisoni, Santa Lucia Highlands

Mark Pisoni, puts it bluntly: “I hate to say this, but it’s looking like a nice, boring vintage.”

Even if the drought is far from officially over, California winemakers might be just fine with boring, especially considering the roller coaster they’ve been on since the drought began five years ago. The 2012 and 2013 vintages were great years, with growing conditions resulting in increased crops with very good quality. But in 2014 yields slipped as the long-term effects of the drought began to show.

Harvesting on the Pisoni vineyard

By last year, there was cause for concern. The 2015 harvest start was one of the earliest — if not the earliest depending on vineyard location — in history, and some vintners called it disastrous, with yields down 40 to 90 percent. In addition to the drought, many vines experienced a condition called shatter, touched off by unseasonably cold temperatures and wind in May, when the tiny, delicate white flowers were knocked off newly formed clusters, resulting in fewer overall grapes.

“It is refreshing to have more normal looking yields,” Pisoni says.  He says also a longer growing season.  The grapes are maturing very slowly, vines are focusing on ripening.    This will be a great vintage!

We have limited amounts of Pisoni (750ml and Magnum), Lucia Pinot, Chardonnay and Syrah in stock, click on the link below:
Gary Pisoni’s Latest Releases

Paul Lato, Santa Barbara

Paul Lato is excited about

his 2016 prospects

Paul Lato was very excited about the fruit from all of the vineyards he is working with. It has, however, been a roller coaster vintage as they had some heat spikes early, which made them look at the Chardonnay and Pinot Noir sources for a possible early harvest, then some cooling which was good as the fruit needed more maturity to gain more flavor, acid and complexity.  At the end, the result was very good for these two varietals.  They have not started on the Syrah and Grenache harvest yet, Paul said, but walking the vineyards and tasting the fruit, he looked like a very happy man.

To sum up Santa Barbara as a whole, the yields were very good, and the harvest was somewhat early but not in a record-setting way.  This was a healthier year, and could only hope and pray for a good rainy fall and winter.

Paul received great press again this year.  I have small amounts of his Chardonnays, Pinot Noirs, Syrahs and Grenache remaining

Click on this link for a detailed run-down of all the current highly rated Paul Lato wines
Paul Lato’s Multiple 97 Point Scores!
Atrea & Saracina Winery, Hopland Mendocino

John Fetzer proprietor of the 100% organic and bio-dynamic estate that produces both Atrea and Saracina was a happy man this harvest.  When I visited the winery to write this harvest report, John told me that he was 85% finished.  They were still waiting for some Syrah, Petite Sirah and Zinfandel to ripen and he anticipated them to be ready for harvest by the third week of October. He was extremely pleased with the quality and quantity this year.  His yields in 2015 were abysmal so with a 5% below average yield in 2016 he says he’s not complaining.  The quality is on par with the best vintages he produced!

Take a look at the current Atrea & Saracina releases

To sum it all up, 2016 looks to be an interesting vintage with both quality and quantity ranging widely from one region to another. Production is generally up from last year, but most areas are still producing smaller than average yields. In spite of this, many of the people I talked to are optimistic for this vintage and we will be looking to the winemakers now, as they work their magic to transform this varied harvest into finished wine.



In a recent blind tasting of 10 Cabernets, one wine surprised our group of 15 tasters.  The lineup included:

  • 12C Beckstoffer George III (95 Parker)
  • Roberts & Rogers (95 Parker)
  • Aiken (95 Parker)
  • Fait Main (95 Parker)
  • Aperture (94 Parker)
  • Beau Vigne (96 Parker)
  • Myriad (94 Parker)
  • Perfect Season (95 Parker)
  • Scarlett (95 Parker)
  • Steven Kent.

The Winner = STEVEN KENT.  The SKW received 9 First place votes, while Beau Vigne received 2, and 12 C, Aiken, Perfect Season and Scarlett each received 1 first place vote.


Steven Kent 2013 “Premier” Cabernet Sauvigon “Estate”
Retail 105.00 – GGWC 99.99
Use code SKW at checkout

The Premier 2013 is convincingly a wine of its vintage. Ripe and rich, this wine is replete with the aromas of cocoa, dark fruit, espresso, and toasty oak. On entry, the richness of aromas is mirrored in texture, though leavening the opulence of fruit and wood is a focused beam of acidity that is most easily described as a note of red fruit threaded through the more obviously darker notes. The acidity freshens the wine and carries it with wonderful pace through the rich mid-palate where the wine begins to show substantial tannin and astringent structural elements. As one would expect with a young Cabernet, there is significant tannin and wood showing upon release. And though these elements will fold into the larger and more important organoleptic notes with time, even in its youthful bravado, The Premier does not lose its fruitful identity. In fact, on the extremely long finish the complex layers of fruit show up quite wonderfully, riding on the back of the wine’s great acid. This wine should age gracefully for more than 15 years.


Click here or on the links above to order!

Myth or Reality? The top four misconceptions about wine.

Whenever you have something that is so widely enjoyed and in so many different was as wine is, you will have an abundance of myths and ideas about it. This week I wanted to highlight a few of the myths about wine that I run into most frequently.

Myth #1: A great place to store your wine is in the kitchen fridge?

Wine should only be “cooled” in the fridge for a short period of time.  Some of us living in very warm/hot regions might feel the need to use the fridge as a storage vessel.  I am against it, unless you have a designated wine fridge.  Unfortunately, a “real” fridge might be too cold for your wines – so not a good idea.  The other issue, the vibration from the fridge might be an issue for the longevity of the wine.   On top of this, when you have cheese, leftover Chinese, or other “smelly” items in the fridge, the wine can easily take on the flavors of those –  not pleasant!

If you don’t have a “real” wine cellar may I suggest to store it in a dark closet, nice and cool – or in the basement (away from any heating devices there).  The biggest enemies of wine are heat, light and vibration.

Myth #2: Decanting is only for old, expensive wines?

This is a question that comes up almost every day.   Decanting has its purpose both for young and old wines.  When decanting an old bottle of wine, it is used to separate sediment that might have built up over the years.  My suggestion for old(er) wine is decanting it very slowly, gingerly and still use a strainer to pick up any sediment.  Do not decant too long in advance before serving if the wine is very old – you might have vinegar by that time.

When you have a young (red) wine like Cabernet or Syrah, I have two suggestions that I have learned over the years:

  1. I open up the bottle in the morning (when I brew my pot of coffee), and decant the wine into a decanter.  I let the wine sit (in my wine room at 55 degrees) till I get home and pour it back into the bottle.
  2. This one may shock and surprise you, but If I forgot to set the wine out ahead of time, or we have last minute (extra) dinner guest, I will grab my blender and throw in a YOUNG red or tannic wine (no need to do this with Pinot Noir, Merlot, Zin or Grenache) and blend it for 15-30 seconds. Occasionally I will only blend ½ of the bottle and have my guest taste the wine from both the bottle and blender.  The result is amazing – the wine from the blender is always silkier in character.  It is like using a meat tenderizer of sorts.  By using this aggressive decanting method, you introduce more oxygen into the wine and it softens the tannins very fast – it mimics long-term aging!  Of course, this is not something you want to do with a 1982 Chateau Margaux or 1987 Dunn Howell Mountain.  With wines like that, you should only use the traditional decanting method!

Myth #3: Whites should be served from the fridge and reds at room temperature.

When you want to drink wine, white or red alike, the most important factor is the temperature.  The right glassware is second – although some might argue this.  The Temperature will influence the aroma and taste of the wine greatly.

Some people might have multi-climate zones in their wine cellar and that comes in handy when storing whites and reds at different temperatures.  I know that many people put whites in the fridge for some time or even in ice buckets.  When you serve wine right from the fridge at 40° F it is way too cold and you cannot smell or taste anything. It is just like the flowers in your yard.  When it is too cold outside, you cannot smell them but when the temperature rises a little you get those beautiful aromas. That is the same with wine!

For whites, I like to recommend storing at 50-55 degrees. If you opt for the fridge or ice bucket, I want to suggest to remove the wine a good 20-30 minutes before serving it.

As for Reds – when you store them at room temperature, usually 70-72° F you’ll encounter high alcohol-like aromas and flavors. I like to suggest serving them at 60°-62° F.  Here you might do just the opposite. If the wine is too warm, do put it in the fridge for 10-15 minutes to bring it down to the 60-62° F.

Again, a double climate zone cellar does this trick for you.

Myth #4: Red wine with meat, white wine with poultry or fish.

I’d say that this is an old myth.  You want to drink what you like!  Of course, the right wine with the right food could do wonders as well.  And a great food-wine pairing can do wonders!

Fish and Chicken (or other white meats) don’t always need white wine – they can easily go with a good red like Pinot Noir or Grenache. A pork chop can often be served with a Syrah or Cab Franc.  I personally drink 49 out 50 reds versus white anyway!  When eating Thai or Vietnamese I like to drink a bottle of Champagne or Sparkling wine (not beer, sorry).

What are some myths you have run into? Do you have any amusing stories about wine myths or mishaps? Visit my blog at http://FrankMelisWine.com or our facebook page http://facebook.com/GoldenGateWineCellar and tell me about them!