Wherever wine comes up whether it be a conversion or taste test, most of us start wondering where it came from. If you had ever studied the name of wine, such as Burgundy or Champagne, you shall find a log of wine. Burgundy for instance, we all pretty much know it comes from France, same as Burgundy. There are several types out there all coming from France basically.
Let’s start by quoting the back label. Petite Syrah was introduced to Israel via California in the 1960s. It is considered identical to the French variety, Durif. The Winery’s vineyards, located in central Israel, produce a wine with deep ruby ruby color, an aroma of red plums and currants, structured tannins in a full body, an elegant finish and superb balance. And now for my reactions.
For instance, where is the most common place to get wine? The answer is not a local wine shop. In fact, in terms of locations, those can be rather difficult to track down. It’s more common these days that you’re going to be looking for wine at the local grocery store. And why not? What goes better with food than wine.
Now in general, bigger wines, like beefy reds, go better with bigger and richer foods, like prime rib. And smaller and more delicate Grand crus au meilleur prix, typically whites, go better with fish and poultry. However there are plenty of red wines that go well with fish and poultry and plenty of whites that work with red meats. Worst case, if they don’t go together well, eat your food then drink your wine!
When I first got into reviewing wines, I debated the use of a rating system. I thought about using the 100 point system, but not beholding myself to the Parker ratings (if there were any), but quickly dismissed the idea. I settled in, for a time, with a 5 star system, with ratings going for zero stars to 5 stars, with varying spots in between (think Star Search with a 3.75 star rating). For a time this worked for me, but I still felt as though it limited me.
If you decide to do a wine tasting trying all of the wines that I have suggested, at once, then again, do a ranking of first, second, third and fourth. Do one tasting for the reds and one for the whites. To make the tasting even more fun, cover the label on each bottle and designate a number for that bottle, making sure to note what number corresponds to each wine. This is known as a blind wine tasting, and I think it is the best way to do it. This way your guests are not influenced by seeing the wine labels.
Still, after having tasted some of these wines, I still walk away wondering if that bottle was worth $500, $300 a bottle, or even $200 a bottle? Wine lovers today can buy a darn good case of wine (12 bottles) for $500. Taking this logic further, it is still about perceived value. The sommelier at Aureole Restaurant in Mandalay Bay Resort in Las Vegas confirms that they have a bottle of wine at $14,000 and swear that it will sell for consumption. They claim that wine in this price range can be moved around to sister restaurants around the world. Right now, Asian markets are seeing strong demand for high-priced wines.
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