Wine Reviewers

I am a red drinker and I really enjoy a jammy zin, or a bold cab. More importantly, I like good wines at a bargain. One particular wine-producer which I really have come to enjoy is Rosenblum. Rosenblum is far more hit than miss. They have consistently produced highly rated bottles of Cabernet Sauvignon, Zinfandel, Petit Syrah, and even Bordeaux Blends. Right now you can find Rosenblum at pretty good pricing. According to my latest copy of Wine Enthusiast Magazine, you can find a 2004 Rosenblum Zinfandel from the Richard Sauret Vineyards in Paso Robles which scored an incredible 92 for only $25! That is ridiculous. Talk about cheap. I have my wife on the hunt right now looking for a few bottles Hopefully I will be able to pair it with a tender steak.

That is, if we can find it on the shelves!

If you are a cab lover, you might want to check out Rosenblum’s 2000 CRS Yates Ranch Reserve Cabernet Sauvignon from Mount Veder for $25 as well. It only scored 92 but who am I to complain!

Last, but absolutely not least is the 2001 Planchon Vineyard Zinfandel from my very own San Francisco Bay. This wine scored a 91 and runs for, you guessed it, $19. So the Planchon Zin might be 10x as much as two buck chuck, but $19? Go find a bottle if you can!

History

Decanters have an interesting history, and they have played a role in one fashion or another in the process of the serving wine. Ancient Rome was the place which pioneered the usage of glass as a material, and after the fall of the Roman Empire, glass production was hardly in existence, causing the majority of decanters to be made of semi-precious metals such as bronze, and precious metals such as, silver, gold, or even earthenware (made from clays etc.). Later, the Venetians reintroduced glass decanters during the Renaissance period in which time the style of a long slender neck that opens to a wide body became ever more popular, increasing the exposed surface area of the wine, which in turn increased oxidation.

Decanting Process

Liquid from another vessel, usually significant larger, is poured into the decanter in order to separate a volume of liquid, containing sediment, from a larger volume of “clear” liquid. In the process, the sediment is left behind in the original vessel, and the clear liquid is transferred to the decanter. Ultimately the first point of decanting is to dismiss the sediment.Decanting wine can also aerate the wine. This controversial process may, either benefit the wine by smoothing some of the harsher aspects of the wine (like tannins or mercaptans) or it may be detrimental to the wine by causing too much oxidation and the potential to lose some of its aromatic properties.

Aeration

On the subject of aeration, wikipedia has this wonderful bit:

Another purpose that decanting can serve is to aerate the wine or to allow it “to breathe”. In this regard the decanter is meant to mimic the effects of swirling the wine glass to stimulate the movement of molecules in the wine to trigger the release of more aroma compounds. The effectiveness of decanting is a topic of debate with some wine experts, like oenologist Émile Peynaud, claiming that the prolonged exposure to oxygen actually diffuses and dissipates more aroma compounds than it stimulates in contrast to the effects of the smaller scale exposure and immediate release that swirling the wine in a drinker’s glass has. Still main wine writers, such as author Katherine McNeil in book The Wine Bible, advocate the use of decanting for the benefit of aeration, especially with very tannic wines like Barolo, Bordeaux, Cabernet Sauvignon, Port, and Rhône wines while noting that decanting could be harmful for more delicate wines like Chianti, Pinot noir and Rioja wine. However, the process of decanting, over a period a few hours, doesn’t have the effect of softening tannins. The softening of tannins occur during the winemaking and oak when tannins go through a process of polymerization that can last days or weeks. Decanting does have the effect of altering the perception of sulfites and other chemical compounds in the wine through oxidation which can give some drinkers the perception of softer tannins.    

Either way, decanters are a must-have in a wine-enthusiasts arsenal.

My wife decided to cook a wonderful Chilean sea bass the other night, and the Rombauer 2006 Carneros Chardonnay I decided to pair with the meal went simply spectacular. Rombauer Vineyards’ tasting notes indicated:

“Rombauer Vineyards’ Carneros Chardonnay is rich and full-bodied with peach, apple, and mango aromas and flavors. The creamy texture of asian pears and peaches glides across the palate and the light oak tones highlight the wine’s complex and lingering finish.”

This assessment is absolutely correct. Rombauer Vineyards’ has lived up to their name once again and produced a marvelous Chard worthy of serving to guests, or anyone you would like to impress. This wine will also certainly win you points if given as a gift.

Some other bloggers seem to think that the light oak tones will knock you out but that just simply is false. Granted each to their own, and every person has their own palette, but the trick I have discovered for this chard is to simply take your time nursing it throughout the meal. It doesn’t need to be chilled to the bone, and in fact the flavor really comes out as it comes up to almost room-temperature. The oak tones are definitely slight.

Price wise, although you won’t find a bottle for under about $28.00 USD at bevmo, I do however know that you can find it online for $24.00 USD from Hudson Wine Market.