I'm not going to lie. Maybe I am just as much as an attention whore as I am a wine whore because I spend a great part of my day trying to figure out what interests people about wine. Even more importantly, I spend a great deal of time trying to figure out what could possibly drive someone to read about wine on the internet?

I would like to share what I have figured out so far. Aside from coming equipped with a wine dispenser, free refills, and a clean glass, there are a two things that all websites should offer at a bare minimum: credibility and honesty.

I've also learned that wine lovers want useful information in an easy to digest albeit purple flavored pill. Whether it's a blog, winery, or online wineshop, many wine websites are hard to navigate and have too much text. I am as guilty of this flaw as anyone else. People also don't want to be sold anything or have anything forced down their throat. If it looks appetizing, don't worry, they'll take a sniff, swirl, and a sip all on their own!



Can't we all just get along?

So many wine writers and bloggers spend more time attacking each other than they spend discussing what they supposedly love most: wine. To watch this juvenile behavior is more disappointing than opening a corked bottle of Lafite. I'd like to state for the record that I see nothing wrong with debating about which bottle of Cabernet tastes better. Rather, it's the contemptuous clucking of peers picking away at each other that sounds more like fingernails on a chalkboard than anything I would care to read. The worst part: in the end, credibility is never won or even gained. In fact, everyone involved appears absolutely ridiculous.



We could accomplish so much more if we would just work together!

I'd like to challenge Robert Parker, Steve Heimoff, and all of the other wine bloggers, writers, and fanatics out there. The challenge: if only for only one moment, we join together like a vino loving Voltron to form a unified kick-ass machine. If for no other reason, we should do this for those people out there who look up to us winos for entertainment, education, and guidance!

So what do you say? Who's with me?


Cheers!



(This message brought to you by The Wine Whore)

As much as I hate to admit it, I can't deny that fast food is a huge part of my life. The bad news is that I am not alone. In fact, over 25 percent of Americans consume fast food every day.

This got me thinking...

What type of wine are these fast foodies enjoying with their Big Macs and Gordita Supremes? Here are some wine pairing suggestions to help everyday wine drinkers tackle these drive through dining decisions:



Hamburgers:
Like most Americans, I am a huge burger buff. Big Macs, Whoppers, and In-N-Out Double Doubles are among my favorite bun busting burger choices. Depending on your taste, these beautiful burgers pair with anything from Syrah to Cab Franc. Nothing adds a touch of class to an otherwise ordinary fast food meal like a bottle of Caymus Special Selection Cabernet Sauvignon to wash down one of these fattening fists full of fun. Try it and you'll never see Ronald McDonald the same!



Mc Rib:
This sweetly sauced gelatinous shell of what a BBQ rib sandwich should be has plagued the McDonalds menus for too many years. These sub shaped sandwiches are messy enough without adding alcohol to the mix. If you are feeling daring enough to chance your brand new white shirt, grab a bottle of spicy Zinfandel and go to town. One way or another, this is sure to be an experience you won't want to forget.




Side Items:
If you enjoy your Chicken McNuggets plain, pair them with a nice Pinot Grigio. If you like 'em with a bit of sweet n spicy tang, then put them with a Zinfandel instead. Don't forget about alternative side items such as Mac N Cheese with a buttery Chardonnay, Campbell's Bean n Bacon Soup with Châteauneuf-du-Pape or my personal favorite, salty potato chips with a dry sparkling wine or a champagne preferably.





Salad:
Looking for a healthier option? If so, you won't want to eat that Chicken Caesar Salad once you destroy it with tubs of dressing, handfulls of croutons, and pounds of shedded cheese. If you still decide to eat this pathetic excuse for a salad, combine it with a Chardonnay or even a Sauvignon Blanc. Crisp, light, and refreshing is the key... at least that was the point before everything was added on top.



Pizza:
Who doesn't like a nice slice of pizza at the end of a long day or even for a quick lunch on the run? The next time you are dining on this delivery delight, toast a glass of Cabernet Franc or Syrah. Either wine will be a welcome treat to wash down your tossed crust pie piled high with your favorite toppings. Also, don't forget the anchovies!



Italian:
Although I am not sure if this fits in the "fast food" category, Spaghetti still deserves a special wine selection. The next time you take out this Italian dish, wash down these slippery strands by sipping on a glass of soft Chianti. Although Chianti's Italian heritage makes sense, feel free to pair any other soft red. Just make sure to watch out for runaway meatballs!



Mexican:
Who said that you can't drink wine with Taco Bell? Tempranillo or Grenache makes a great counterpart to a Crunchwrap Supreme or Meximelt. Like to spice things up? Try a nice Riesling or Chardonnay when applying copious amounts of those little Hot or Fire sauce packets on your meal. This combination will leave you refreshed but be careful. Overdo it and you'll be running for the border in no time!



Wings:
If you are like me, you like a good spicy chicken wing and a cold glass of beer. Feel like changing things up? Try a glass of cool Viognier, Riesling, or Chardonnay instead. All three are guaranteed to take the edge off of the hot sauce before it sears your taste buds into oblivion. One word of caution, if you are at Hooters, stick to the beer. This is not the place to try this experiment.



Chinese Food:
Who doesn't like those soggy little Chinese Food takeout containers with the flimsy metal handles. The next time you take home your Kung Pow Chicken, pair it with a cool Riesling. Not a fan of the Kung Pow? This sweet wine works well with any of the items marked by the little chili peppers. Riesling's sweet spot is perfect for complimenting these dishes while also refreshing the palate.



Fried Chicken:
Whether it's original or extra crispy, a cool Chardonnay will butter your biscuits while dining on the Colonial's secret recipe. The chicken may be finger lickin' good, but this wine combo will have you licking every last drop from your glass too.




BBQ:
If Sonny's BBQ Restaurant had a wine list, they would only need one type of wine: Zinfandel. This smokey vino rocks the BBQ pit better than any other grape. I wonder if Sonny's has a corking fee?






What's your favorite fast food pairing? Click here to share your favorite fast food pairing and maybe even find a new favorite.





(This message brought to you by The Wine Whore)

This week, I've decided to focus my affairs on one grape known for its stubborn personality: Pinot Noir. Although, I have had many piss poor Pinots in my past, there is one region that seems to consistently deliver delicious examples of this frustratingly fickle grape. One of my favorite regions for this grape and other types of wine such as Chardonnay, Zinfandel, and even Sauvignon Blanc just to name a few, is the Russian River Valley.



What is it about the Russian River that makes it such a vivacious valley for vino?

Climate and Soil!

Heat during the day combined with nocturnal influence of the cooling fog gives birth to amazing grapes which manage to sustain their natural acidity over a longer growing season. Goldridge loam soil, created by tectonic plates uplifting eroded ancient bedrock combined with volcanic ash, eroded volcanic material and large amounts of clay and alluvial materials form the deposits of the soil that create harsh yet perfect conditions for growing grapes.

To prepare for this week's episode of TWWTV, I've decided to give my HONEST take on three similarly priced wine choices from this region. What I found is that there is a Pinot to pair with practically anyone's palate. From soft and elegant, to harsh and gritty, here is how the Russian River rivalry went down:


Soft and Elegant:

Harvest Moon Russian River Valley Pinot Noir 2006
Price - $36/bottle

Although I tend to enjoy a little more "in your face" action when it comes to my wine, I still found this Pinot Noir to be a worthy contender. This wine showcases what I would consider many of the "old world" characteristics of a Pinot Noir. With its first breath of air, this wine's provocative nose puts out a delicate yet seductive bouquet of fruit. A noticeable tingle of acidity carefully teetered on the edge of balance without falling over. Overall, this affair left me refreshed and satisfied, yet craving a repeat encounter.



Smooth and Balanced:


D'argenzio Russian River Valley Bacigalupi Vineyard Pinot Noir 2005
Price - $36/bottle

This Pinot is just the way I like 'em. Classy, smooth, and well balanced, D'argenzio successfully found the sweet spot to my senses with the formula for their Pinot Noir. If you are looking for one of those overly "cola" tasting wines, keep looking. If you want a wine that has all of its elements performing in perfect harmony, this one's for you. Smooth, sexy, and balanced, this pleasurable Pinot is a symphony to the senses!



Harsh yet Heavenly:


J. Keverson Russian River Valley Pinot Noir 2006
Price - $38/bottle

This wine had a lot of the elements that I enjoyed from the other two Pinots with one exception. My palate did not agree with the harsh overtone I picked up on the nose and palate. Like a pimple faced teen maturing through puberty, I am hoping that more time aging and/or decanting would have smoothed out and matured this slightly awkward characteristic. Despite this minor flaw, I enjoyed the sustained finish and the seamless melding between fruit and cola present in this wine. I bet this one will be a stud in a couple of years when it matures.



(This message brought to you by The Wine Whore)

As the Wine Whore, I see a lot of tragedy. Every day thousands of people put what seems to be perfectly harmless grape juice to their lips. What they don't realize is that this juice will one day change their lives. Every glass of these tragically horrible concoctions brings them one sip closer to wine enlightenment. One day they will wake up and be freed by the realization that there are so many better wines out there to be enjoyed.

Friends don't let friends drink gateway wine!

Chances are, you have a friend or family member who likes to drink one of these gateway grapes. They need your help! It is our responsibility to move people off of these gateway grapes and on to greener pastures. Although there are probably more of them out there, here is a list of the top ten to watch out for:

Sutter Home White Zin

Think grandma and combine a dash of Sunday brunch and you've got this deadly pink punch that too many people still seem to enjoy every day. Believe it or not, this juice accounts for 10% of all wine sold by volume in the United States. I am speechless...

Carlo Rossi (any varietal)

Anything that comes in a 4L jug just speaks for itself. When it comes to wine, apparently bigger is better... except for when it comes to taste. Leave 4L containers for gasoline... you'll feel better about yourself in the morning.

Boonesfarm

These wonderfully sweet flavored malt beverages are popular with underage drinkers and budget conscious winos alike. This juice can be found at most high class convenience stores and gas stations right next to the Mad Dog, Colt 45, just down the isle from the condoms and right next to the beef jerky. My advice: stick to the condoms and beef jerky.

Kendal Jackson Chardonnay

Thanks to a mishap involving unfermented sugar, this relatively sweet Chardonnay became an instant success. 60 percent of American consumers choose this sweet and fruity Chardonnay as their wine of choice. 80 percent of the American consumers who purchased Yugos would recommend their car to others. Coincidence? I think not!

Andre Sparkling Wine

At less than $4 per bottle, André is the best-selling brand of sparkling wine in the United States. Tasting much like sweet ginger ale, André's California Champagne has been described as "the sparkling wine (I use the term loosely) that many people cut their teeth on." Personally, I think I'd rather cut my teeth on the bottle instead.

Wild Irish Rose

If you are looking for a high octane, low quality, cheap wine, look no further. Irish Rose has been called such classy and endearing names as "hooch," "street wine," "fortified wine," "bum wine," or even "ghetto wine." It's no wonder why this popular juice sells two million cases annually. There's no better way to boost your street cred than swilling some Wild Irish Rose freshly jacked from the local 7 Eleven.

Mad Dog 20/20

Named after the mental state you can be found in after consuming this beverage, Mad Dog is an American fortified "wine." Like its sister Wild Irish Rose, this fortified is made to get you drunk for little buck and even less taste. Most likely you'd have to be crazy to take your first sip, let alone consume the entire bottle.

Bartles and James

"... and thank you for your support."
Every time I think of these flavored wine coolers, I can't help but remember those folksy television commercials. Fortunately, my selective memory has blocked out the scarring taste of these drinks.

Zima

Ironically made by the same beer chugging, can crushing, company that produces Miller Lite, this tragic attempt at a trendy, yuppie sipping beverage recently faded away from the market. Most people were curious enough to try it once, but never brave enough to drink it again. Personally, I'd rather drink Miller Lite.

Fetzer Gewurztraminer

America's sixth largest producer of premium wines hit the mark with this sweet yet spicy juice. Selling for about $8 per bottle makes this wine a welcome substitute to the cloying counterpoints of this price point.

Let me just say that our relationship has been rocky from the start. It probably has a lot to do with our first encounters. There's nothing worse than purchasing a bottle of wine and being disappointed.

This was our introduction:

(insert dream sequence here)

I was at a local restaurant with my wife. It wasn't an overly fancy dinner, but somewhat special nonetheless. I remember salivating as I gripped the wine list. There were so many bottles to choose from, I just couldn't decide. I did have one thing made up in my mind: we would be drinking a Pinot Noir tonight. I had just watched the movie Sideways, and felt inspired by the awkward wine geek personality of Miles. Tonight, I wanted to be like Miles, minus the socially awkward quirks and receding hairline. Tonight, I wanted to drink a nice Pinot Noir.



Now maybe this was my first mistake. But what really sent my wine troubles flying happened next. Being a neophyte to the Pinot Noir persuasion, I turned to the waitress and asked her a question that I would very soon regret. Maybe I put too much faith in waitstaff, and ever since this moment my expectations have adjusted accordingly. It was a simple question, but I had no idea that I would be so disappointed with the answer I would get.

"I'd like a nice bottle of Pinot Noir... what would you recommend?"

I wasn't looking for the cheapest bottle on the menu. In fact, I would have spent quite a bit for this "nice bottle". Instead, I was suggested a relatively overpriced bottle of Mark West Pinot Noir. The deal was sealed once she commented that it was her "favorite Pinot Noir". Okay, how bad could it be?



Let me just say that this was one of those disappointing affairs. It was kinda like the date where you pull out all of the stops, the fancy pants restaurant, limo service, even walk her to the door, without as much as a kiss goodnight. It was like the husband or wife that falls asleep watching television while the other spouse lays impatiently unsatisfied on the other side of the bed. It was like the blind date with the girl or guy who turns out to be on the Most Wanted list....

...Get the point?

(...end dream sequence)

Ever since this scarring moment, I have lived in fear of this fickle grape. I've had a few that were memorable, but more that were monsters. Are there any Pinot Noirs out there that taste good for a relatively low price?



I will attempt to get over my Pinot paranoia for this week's show. I am going to put two bottles of Pinot side by side to see how these Sideways selections stand up. Click the TWWTV logo above to join me this Thursday @ 7:30pm ET as I perform this Pinot throwdown. Don't come empty handed. Bring a bottle of one of the Pinots that I'll be tasting which I've (posted here) or one you just having laying around, grab a friend and bring them to this Thursday's affair... I’ll see you there!



(This message brought to you by The Wine Whore)

This week I cracked into my white wine supply to prove an important point.

Men DO drink white wine!

To prove my point and help rally support for my petition, I sacrificed myself in the name of wine. I know, it’s rough, but all part of the job. To celebrate my manly decision to down white wine, this week's episode of TWWTV featured two Sauvigonon Blancs: Chalk Hill Estate, and Clos LaChance.

The result: not only was I completely comfortable in my masculinity, I also broke somewhat of a bad luck streak I have been having lately. As luck would have it, both of the wines turned out tasty. So delicious, in fact, that I completely emptied both bottles before retiring for the evening. It was a great night!

How I would compare the two bottles from last night’s affair?


There was a noticeable difference in character between the $10 bottle from Clos LaChance and the $33 bottle from Chalk Hill Estate. The later had a depth in grassy fragrance and finish that was quite impressive and earning of the relatively high price tag. This was one of those affairs that I would wake up and tell my friends about the next day.



Let me also go on the record as saying that the $10 bottle from Clos LaChance did not disappoint!

While it lacked some of the depth of its Chalk Hill counterpart, it had a round and sweet taste that made it enjoyable to drink. Not only was it not offensive, but I would admit that I think it was a great buy especially for only $10. This wine would have been an excellent choice for my discussion with Lynn Kessel about "Wine that doesn't have to break the bank". Despite the fact that I had a slight headache, I didn’t feel cheap, used, or dirty at all after this encounter.

So there you have it!

In case you missed it, here's the video from last night's interactive tasting:

Friend and fellow wine lover, Jen Senel sent me some pictures the other day that made me stop and think. We travel through every day of our lives making many decisions. We choose everything from the food we eat, to the people we decide to help. Some decisions are good, many more are bad, but either way we learn about life. Personally, every decision I make seems to teach me something new about the world and who I am as a person.

The same applies to my interactions with wine. I choose which wines I like, why I like them or even what it is that I hate about them. Good or bad, every new experience teaches me something new about my palate. This led me to think about the bad experiences.

Have I committed any wine sins along the my journey.

How many of these cardinal wine sins are you guilty of ever committing? I know I have committed quite a few even in just the past month. Are there any you would add to the list?



Lust - Drinking wine from anything other than a wine glass (i.e. plastic cup, right from the bottle, etc)



Gluttony - Drinking so much wine, you get sick and/or hungover



Wrath - Pouring a perfectly good bottle of wine down the drain



Sloth - Drunkenly spilling a glass or bottle on someone (including yourself)



Envy - Spitting out perfectly good wine


Pride - Accidentally shattering a cork while opening a bottle



...and the worst wine sin anyone could ever commit:

Greed - Not sharing wine with others



We are all out of time for today’s session. Tomorrow, I'll wrap up the week's wine affairs including this week's episode of TWWTV. In the meantime, share your last cardinal wine sin here. Also check out Jen's site for more cool wine photos like the 7 Deadly Zins pics included in this post.


(This message brought to you by The Wine Whore)

Ever have one of those days?

Not necessary a “bad” day but just one where everything you plan doesn't seem to go the way you expect?

Yesterday was one of those days where it seemed like someone was playing a practical joke on me. Nothing seemed to go the way I planned. I woke up craving Petite Sirah and Ahi Tuna. I trolled all day long looking for the right recipe and I couldn’t wait to go to the supermarket and stock up for the meal. What I didn’t realize was that the divine force of Publix had bigger plans for me. By divine plans, I mean that they were all out of Ahi Tuna. Insistent on leaving the store empty handed, I ended up coming home with some solid slabs of Tenderloin instead.

This changed everything.



Not only did I have to shelve the bottle of Petite Sirah that I had been salivating over for days, but now I had to dig up a replacement affair with a bottle of Cabernet Sauvignon. This last minute wine booty call left me scrambling.


On par with my luck yesterday, I had to make TWO Cabernet booty calls since the first one went horribly wrong...



The first one was a bottle of Cabernet Sauvignon that arrived just the other day from Steven Kent Winery. I opened it and was immediately concerned. Although I was attracted at first to the soft yet somehow overpowering fragrance, when I took it from the nose to the tongue, something seemed foul. Since my tastes are accustomed to full bodied, overblown Cabs, this bottle seemed different. After a few minutes, an overtone of vinegar seemed to take over and I realized that shipping must have destroyed what should have otherwise been a delicious bottle of Cab. It became apparent rather quickly that I would have to end this affair early without even a kiss goodnight. There was no way I was going to bed with this wine tonight.


Too early to call it a night, I decided to call up another wine to accompany my evening of Filet foolery. After a brief search, I found a suitable suitor: a bottle of Optima Alexander Valley Cabernet Sauvignon 2004. This bottle was a bit harsh and unfriendly at first, but warmed up after some vigorous decanting. This Cab was earthy and not overly fruity but firm, strong, and charismatic. By the time the meal was prepared, this bottle was sitting up and begging like a well behaved dog... and by the end of the night I have to admit that this wine was giving my palate a bone!



Let me start off by saying that when it comes to food, I am somewhat of a culinary retard. Despite my passion for the grape, my food pairings are quite mundane. There is one exception. When it comes to Cabernet, I am as big of a carnivore as I am a wine whore.

I used to cook my steaks all wrong. The important thing about cooking steak is that you want to get a well done coating surrounding as large of a radiating pink center as possible. I used to just throw the steaks on an extremely hot grill thinking this would do the trick. This procedure created steaks overdone on the outside without a large enough pink center... hardly what I would consider ideal.

Despite the fact that I am nowhere near and probably never will become a chef, I still enjoy watching the Food Network. I blame my wife for this one. She enjoys watching these shows and after a bit of resistance on my part, I am now hooked. Now there are many different cooking shows, and believe me, I feel like I have seen them all, but there is one in particular that annoys me the most. Ironically enough, this is the show that provided me the guidance for my carnivorous cooking creations.



I can't help but say "Jeffrey" over and over again when I think of this show. If you have ever watched one the Barefoot Contessa's shows, you know exactly what I am talking about. Ina pretentiously mentions her husband Jeffrey at least a million times every show. As a side note, let me just say that in my opinion, this show should not be called "Back to Basics." When she begins to feature hot dogs and mac n cheese, then it deserves this title. Until then, there is nothing "basic" about the posh culinary creations coming from this kitchen in the Hamptons.

Aside from an aversion for culinary yuppies, I learned from Ina how to properly sear a steak. My recipe includes a bit of Wine Whore flair and a few tricks I am trying to perfect:



I start by patting the steaks dry with a paper towel, applying olive oil to the edges, and rubbing in a combination of freshly cracked black pepper, chili pepper, and garlic salt.


I like a healthy layer of pepper crusting on the edges. I still haven't found the perfect mixture of spices for my rub. This particular combination came out a bit too spicy. What do you use for your steak rub? This cornerstone to the perfection of a seared steak is yet to be discovered in my kitchen.



Once the steaks are nicely rubbed, I heat up a large frying pan with my secret recipe. If you are a fan of Paula Deen, this ingredient is NO secret. I don't use oil to sear my steaks. Instead, I use a whole melted stick of butter to sweetly sear these fabulously fat Filets.



Once the melted butter is nice and hot, I carefully add the steaks to the pan.



Let the filets lock in a crispy coating on each side for about 1 minute before turning over. Make sure to get all four edges as well as the top and bottom. This helps to get a nice tasty coating while not overcooking the middle.



At this point, I started boiling some big ass florets of broccoli. I absolutely love broccoli that is well cooked or even borderline falling off of the stalk. I know this isn’t the best way to enjoy these green goodies, but it's the way I used to eat it when I was a kid. Like Michael Jackson, this part of my palate never grew up.



After the steaks are done searing in the frying pan and all sides are beautifully crusted, I move them to the grill outside. Low heat for about 4-5 minutes per side help to cook the middle a bit while also not destroying the flavor and tenderness of the steaks. When they are ready to come back inside, I let them rest on a plate covered by foil until the side items are ready. Combine the steak with the fixin’s and voila!

Doesn't it look amazing?

After a long frustrating day, this was the perfect compliment to the Optima Cabernet and a great way to end an otherwise turbulent Tuesday. This is one wine whore that loves happy endings!


(This message brought to you by The Wine Whore)