http://www.youtube.com/watch?v=zif1EuElPHk

Check out this video to finally learn how to use that beautiful decanter you got for Christmas, wedding or birthday gift…

One of the biggest complaints I hear from my students is that they cannot remember labels. We have all been there. You taste  great little value wine or even a premium wine and the next day, you cannot remember the name on the label. At Cellar Door, we hear often hear customers stuggle with labels and even try to paint a picture such as… “The wine had a blue label and a picture of a duck on it” with high hopes that we will be able to conjure up the name for them. I believe this is one of the reasons why German producers created Zilliken Butterfly ($20). Given the fact that German wine labels are difficult to decipher unless you have a bit of wine knowledge, this med-dry Riesling is easy to sip, easy to say, easy to remember and easy on the wallet. What’s not to like? Plus, most wine purchases at the market are conducted by women. That said, I can tell you that we are sometimes wooed by sweet sounding verbage!

Yet for serious wine drinkers, simple labels may sound too trendy or too kitchy giving them a preconcieved idea that the wine is of low quality. After all, would a real wine lover ever order up a bottle of ZaZa rose or Butterfly Riesling for the table? Think again my wine loving friends - cos times they are a changing….can you say Cupcake Vineyards? 

I recently tasted three varieties crafted under the Cupcake label: Sauvignon Blanc from New Zealand, Reisling from Washington State and Cabernet Sauvignon from Central Coast of California. Unlike most wineries, Cupcake takes  the global view of wine literally which, according to winemaker Adam Richardson, “allows us to find the most interesting expression of each grape variety.” After tasting the three bottles with my students in class, I must say we all agree with Mr. Richardson’s strategy. The wines are varietally correct and represent a fun and festive (yet serious) approach to wine.

2009 Cupcake Sauvignon Blanc: Crafted in the cool South Island of New Zealand, this Sauvignon Blanc jumps out of the glass and smacks you in the face with loads of grapefruit, tropical fruit and lemon. Medium alcohol with high, mouthwatering acidity and a long textural finish. Perfect seafood wine or serve with anything you would squeeze a lemon on…

2009 Cupcake Dry Riesling: Made using grapes harvested on the dry side of the Cascade mountians in Coloumbia Valley, this Riesling explodes with grapefruit, lemon and white peach. If you want to try a good quality dry Riesling with your Chinese food tonight - this is it.

2007 Cupcake Cabernet Sauvignon: The sun-drenched vineyards of California’s Central Coast is responsible for giving this Cab plenty of ripeness and fruit. Think blackcherry, blackberry, mocha and spice. This year’s blend 89% Cab, 6% Syrah, 2% Petite Sirah and 2% Merlot all aged in American oak.

Sure there is a story behind the name and I am sure it has something to do with sweetness like a cupcake or creamy texture like the icing on a cupcake etc. For me, how the name came about is not important. Instead, the fact that the wines are yummy, affordable (did I mention they are all priced at $10) and easy to remember is reason enough to pass on the good news. Cheers!

Unlike any other grape I  know, Pinot Noir has nervous energy that (simply put) is addictive. Zesty, full of life and honest, this thin-skinned grape likes to grow in cool climates graced with plenty of sunshine. From Burgundy, France to Oregon to Central Otago region of New Zealand, Pinot Noir has mastered the art of expression. No other grape provides such “sense of place” in the glass. No other grape is as nervous. Here’s why.In the vineyard, Pinot Noir presents a challenge for grape growers. For starters, the vine demands specific growing conditions (cooler than for most reds) and only lives to be about 35 years old, so replanting is required more often than say for Cabernet Sauvignon. The best Pinot Noir is made when yields are kept low making it a costly vine to grow. Additionally, the grape’s thin skins means vineyard pests, moulds and hail can easily damage the berry.Once in the winery, Pinot Noir is fragile and must be treated with kid gloves.. Thin skins means less tannin making it easier to oxidize. Plus, the delicate nature of Pinot Noir makes it very transparent, so fermentation techniques can often be spotted in the glass. One winemaker in Oregon told me, “Pinot Noir tastes like whatever you do to it, so it is best to leave it alone in the winery.” By doing so, the true aromas of Pinot Noir unfold on your palate and definately ring with terrior.Tasting a good Pinot Noir is like hitting the sweet spot in tennis or golf, you hear that ping or feel it in your swing and all you can think of is…I wanna do it again! Here are some noteworthy Pinot Noirs we tasted at Cellar Door last week:2006 Peregrine Pinot Noir, Central Otago, New Zealand ($40) :black and red fruit aromas pop out of the glass along with some fantastic green, spicy notes. New Zealand is a cool growing region with lots of sun, so the wines tend to be ripe and high in acidity making them perfect partners for the table.   2007 Torii Mor Pinot Noir,Dundee, Oregon ($24) Red and black fruit with forest floor earthiness and smoke. This wine is drinking well now but could hold in your cellar. Easy to sip Pinot Noir at an affordable price, this wine rocks. 2007 Jermann Red Angel Pinot Noir, Italy ($37) Crafted in the northeastern region of Italy, Red Angel offers brambly red fruit with lots spice and mouthwarming alcohol. Slight earthy, smoky aromas provide just enough depth to keep this wine from being too cheerful.   2007 Morgon 12 Clones Pinot Noir, Santa Lucia Highlands, California ($32) Soft red fruits, spice with a velvety mouth feel and mouth warming alcohol. This little wine packs a punch. The oak is sitting on top of the fruit and could benefit from a few years in your cellar. That said, a nice lean piece of beef would suffice.