Obsessed with age

We are obsessed with age.

We are crazy people, I’m sorry, but it’s true, we’re nuts.  Just a quick review of the evening news should be enough to convince you of the truth of that statement.  Doesn’t mean we are bad people, just unhinged!

Let’s make a list of some of the crazy things we do; Lie, tell false stories Why?  In most cases we don’t have to, but we do, a lot!  If you need examples think news organizations, political parties, salespeople, spouses, and kids.

Alter our bodies.  We spend $10.4 billion for cosmetic surgery, $1.2 Billion on Liposuction, and $800 million on hair transplants. We spend $3 billion a year on tattoos.  Tattoos?  Geez!

We spend $40 to $50 Billion a year on exercise and about $200 billion on Fast Food.  Want to save a quick $250 billion stop doing both!

img_2739One of the craziest things I think we do is buy wine to put it on a rack and not drink it.  We are obsessed with aging wine.  Why is beyond me.  Wine is made for one reason, to drink.  It was never intended to just sit in the bottle.

Let’s look at some myths about aging wine.  Wine improves with age.  This statement is not true.  Some wines, maybe 1% of wines made have the potential to be aged.  90% of all wines are meant to be consumed within a year of production and 99% of wine within 5 years.  Your tattoo will age better than a bottle of Yellowtail.

Where did this obsession for aged wine come from?  Well it seems like most everything else about wine we get it from the Greeks and the Romans.  They knew “straw wines” were able to age due to the high sugar content even if all they had to work with were earthenware containers.  Even the Bible tells us that “old wines” are valued over “new wines” or was Luke the Robert Parker of his time.

After the fall of Rome, the appreciation for aged wines faded with a greater appreciation of staying alive.  The wine was crap but it was safer than drinking the water and supplied some calories along with a buzz.

It wasn’t until the 16th century that interest in aged wine returned.  The wines of Germany, Riesling with high acidity and sugar were prized because they didn’t turn to vinegar in a few months.  

Then in the 17th century technology arrive that greatly increase the possibility of aging wine.  The glass bottle and the cork were major advanced in the ability of wine to last more than a few months.  The other great idea was adding spirits to wine or fortified wine Port, Madeira, and Sherries.

The romance of ageing tells us it makes the wine taste better. Or that a wines ability to age for an extended period of time is an indicator of a good wine. Both statements are generally accepted misconceptions.

Aging wine “changes” wine that is for certain.  Those changes do not mean the wine is getting better, in most cases it’s getting worse.  Science tells us that fruitness deteriorates rapidly after only 6 months in the bottle.  Wine is after all a perishable product.  It’s ability to age will be determined by the grape variety, vintage, viticultural practices, wine region and winemaking style.  To this list let’s also add, the condition the wine is kept, not many two bedroom condos have wine cellars, the condition of the bottle and cork, and the wines proximity to toddlers.  A lot can go wrong with a bottle of wine over 5 years, not to mention a decade. The sad fact is most of us drink ours wines too late, not too early.

What do the experts say?  Coates Law of Maturity, this principle says a wine will remain at its peak for a duration of time that is equal to the time of maturation required to reach it optimal quality.  In English this means if it takes a wine 4 years to taste good, the bottle can be cellared for 4 years. Sorry can’t prove it by me.

For me, I trust the maker of the wine.  Let them do the aging.  I accept the producers tradecraft, when they bottle it, it’s ready to drink.  Most winemaker’s notes will tell you how long you have to drink the wine.

Vinepair suggests that if the wine costs under $30 a bottle drink it NOW.  Most wines under $30 a bottle have no aging potential.  Other wines I would enter into this category are white wines, Rose wines, sparkling wines, anything that says “ Nouveau” or anything made at home.  I’m going to get yelled at for that one.

Over $30 okay, but you still have to know what you are doing.  Pay attention to vintage, wine region and winemaking style. In general wines with low pH have greater capability of aging. Wines with higher Tannins will age better.  Acidity in white wines act like tannins in red wine so whites with high acidity will age better.  Always read the winemaker’s notes.

Wines I would attempt to age; cabernet Sauvignon (4-20), Riesling (2-30), Nebbiolo (4-20) Syrah (2-6) Zinfandel (2-6) Syrah (4-16) Spanish Tempranillo (2-8) here’s your best bet Vintage Ports (20 to 50) Yeah, I’m hooked on Ports.

The question I still have is why?  Why age wine at all?  I’m getting better at aging.  Six years ago I aged wine approximately the amount of time it took me to drive home from the store.  I have grown and developed over these last six years.  I now have a cellar.  I buy wine by the case (mixed cases), yup I get the 10% to 15% discount!  I use to have over 100 bottles in “my” cellar.  I stopped it because the wines were going off.  I’ve cut back to only 50 and if I’m not careful I have the same problem.  Trust me on this,  write down when you buy every bottle and review it, because your biggest problem will be pouring the wine down the sink rather than drinking it too early.  Maybe that should be another crazy thing people do, have 5,000 bottle cellars.

My opinion is if you want to drink old wine, pay the extra money and buy old wine.  Take it home and enjoy it.  That’s why they made it.

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Short Sips!

img_2733I’m trying something new here.  Everyone like’s  recommendations on wine.  I feel a little like the Joker in the Batman movie when he’s in an art museum spray painting all the art looking at what he’s done and saying “I don’t know if it’s art, but I like it”!  That’s how I feel about wine, I’m no expert, but I know what tastes good.

Some of the wines I drink  are really good, but I may or may not be able to get a 1,000 word blog from them , so how about a short story about a wine I really enjoyed and would like everyone to consider drinking it?

Here it is Joel Gott Wine.  Check them out at gottwine.com, that alone I thought was worth a story.  Joel Gott wines looks like a small 8 person wine producer in California.  From what I see it’s a blue collar operation and they source grapes from all over California.  Maybe bigger than a shed-esta, but a simple wine and restaurant operation.

I liked the down to earth feel of Joel Gott from the videos on their website, especially after reading the book “The Perfect Score”  about Hall wine and $400,000 grape sorters, and multi million dollar art work in the tasting room.  Not that I’m Judging!

I enjoyed the Cabernet Sauvignon 2014 “815” with friends over dinner and the rest of the bottle while watching the New England Patriots win the AFC Championship.

The thing I liked most about this wine was how approachable it was, how drinkable it was.  It was great with food, shrimp casserole and streak, and tasted great all by itself with the football game. I thought this wine was just plain fun.  Beautiful in the glass.  Great nose, sip once, sniff three or four times, I love a wine I can do that with.  Taste was everything a cab should be, dark fruit, full body, long finish.  Just a really good wine.

You could ponder life the universe and everything while enjoying this wine, but the great thing was, you didn’t have to if you just wanted drink some wine while doing something else.

Griffy Recommended

MWWC#30The Obscure Nature of Wine

I wanted to title this story “Odd Bacchus” as a take on one of my favorite characters “Odd Thomas” created by writer Dan Koontz and the subject of six books.  Unfortunately or possibly fortunately I can’t because I found a blogger who’s blog is called Odd Bacchus!

img_2725I can hear Odd Thomas voice in Odd Bacchus, “why do I drink obscure wines, they are what I can afford”, I don’t beleive Odd Bacchus’s day job is a short order cook, but I identify with his plight, I too drink odd (obscure) wines for the same reason they are what I can afford.

Like Odd Thomas’s world, the wine world is a kooky place.  We talk about history and how wine is over 6,000 years old, but if you take a good hard look at it, it’s like democracy.  The Greeks invented both  6th Century BC.  They were producing large quantities of wine, shipping it all around the known world. Having great symposiums.  Then the Romans show up and the world took a 2,750 year nap on both.  As recent as  the last 250 to 300 years both wine and democracy have reawaken and both are moving towards new golden age.  Well, maybe wine.

We have a romantic vision of wine history, when the reality is humans drank wine because the water wasn’t safe, the wine tasted like really bad vermouth, and main function was to add calories and help ease the burden of life for just a little bit.

But wine and culture got tied together. Religion plays a big part in that, with all the symbolism, thank God for the Monks and what was the Ottoman Empire thinking?

About three hundred years ago technology, economics, and human nature all got together and used wine as common denominator and we started drinking wine because it tasted good and showed we had some class.  Glass bottles and corks allow wine to last more than a few weeks, winemakers started understanding fermentation, changes in economics allow more people the luxury of time and money for wine and we started drinking wine because we appreciated it’s taste and not just to forget how hard life is.

Enter Phylloxera, two world wars, and economic depression, prohibition and both wine and democracy get locked in a closet by crazy humans again.

Wine’s break out year was 1982, I know some are going to say it was 1976 but it really was 1982.  This was the beginning of a golden era that is still going on.  We are making more and better wine today than ever before.  The problem is it’s all the same wine, the same varietals and pretty much all made the same way.  We are close to homogenizing wine.  The New World Order is not a democracy.  Thank goodness technology today allows the little people to make competitive products, if the wholesalers, distributors and governments let us sample them.  Bottles of something unusual and obscure almost always come with great stories and that’s what I want to explore.

So, not to get Biblical on you, but if wine history is a bit dim, can we see wine’s future clearly?  Ah, Maybe, possibly, no.  Some see wine coming in only  two versions Cabernet Sauvignon and Chardonnay made in huge factories pumping out millions of bottles a year, loaded onto grocery shelves right next to the ketchup and mayonnaise. With a coupon you get 3 for $10.  But they forget every state has a winery now, old counties Spain, Greece, and Georgia making old style wines using new modern technology.  New countries making wines India and China.  It’s all exciting, where’s it all going nobody knows. One thing is for certain, at no time ever has more and better wine been more available to the average human being.

Will Global warming will wipe wine out?  Possibly, but they are making wine in England now, and that’s never been done with any success before.  Some varietals in California may have to move to Washington or Oregon, or maybe southern Canada.  I can tell you wine is growing great in Ontario Canada.  And global warming might not matter at all.

What about marijuana?  Will legalized recreational use of weed cause potential wine drinkers to never try wine? Is this going to be another page out of history where wine was dumped for an alternative beverage beer, spirits, coffee, tea, or soda?  There are now “WEED” Sommeliers who will tell you how best to pair your smoke to your food.  What will the anti smoking people do?

What’s the biggest threat to wine that I see? Government!  Yes, for the first time in my life I’m an activist!  FREE the GRAPES! Mostly I’m opposed to how government interferes with how wine is sold and distributed.  It’s getting better but we still have a long way to go before we the consumers are in charge of what we drink.  But there is also interference in the vineyard and the winery especially in EU countries, and possibly not enough here in the United States and other New World producing countries.  And of course the age old problem of fraud.  Wine has come further along the evolutionary trail than we humans have, we may not foul our drinking water, or maybe we do, but humans are still corrupt and evil.

Wine is as obscure as life itself, because it is alive. It is constantly changing and we pursue it with the best of our abilities and for the most part the best of intentions.  Like life we want to know what is unknowable and that’s where the fascination and the fun of wine comes from.  Always has, and I believe and hope always will.

The curious similarities of coffee and wine

I love coffee and I love wine.  The similarities between the two were brought to my attention as I listen to a pod broadcast by Wine for Normal people as I served my 45 minute workout sentence on a treadmill.  I really enjoyed the podcast, so I thought I share some of the things I learned.

Did you know coffee was a fruit?  I didn’t either, I thought it was a bean.  It’s like a cherry, img_2719what we roast, grind and drink is the pit.  So, both wine and coffee are processed fruits.  That makes them both agricultural products.  Did you know coffee is a commodity?  In fact it is the second most traded commodity in the world, oil is number one.

Like wine, coffee has terroir.  Where it is grown, how well it is cared for while growing and how the fruit is picked and handle affects the taste of the coffee.  Coffee is fermented, but the fermentation does not result in alcohol based drink, but it will give you a buzz.

Like grapes how the fruit is harvested will impact the taste of the final product.   For low cost high volume coffee the fruit is striped pick all at once.  For a better tasting coffee and a higher cost the fruit is hand picked at ripeness.  After picking, “green coffee”  can be processed three ways, “dry” where a machine removes the fruit, “wet” where water is used to remove the fruit and “natural” where the coffee is put on raise straw beds, think Amarone or straw wine, and the fruit goes naturally away.

The next step is roasting.  This step will give the coffee its flavor, changing the beam chemically and physically.  The hotter the roasting the lower the density of the bean the stronger the coffee.  Roasting temperatures start are 200 degree C.  Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium light, medium, medium dark, dark, or very dark.  The degree of roast has an effect upon coffee flavor and body. Darker roasts are generally bolder because they have less fiber content and a more sugary flavor. Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times. Roasting does not alter the amount of caffeine in the bean, but does give less caffeine when the beans are measured by volume because the beans expand during roasting

Okay, let’s explore some history.  Scholars say the word coffee comes from the Arabic word qahwah.  Qahwah referred to a type of wine deriving from the verb qaha “to lack hunger” because the drink had a reputation as an appetite suppressant.  There is also a connection to the word quwwa “power or energy”.

The plant is from Ethiopia and the drink was consumed in the arab world for religious practices.  Again, similar to the original and contemporary use of wine.  As the story goes  a mystic saw birds in Ethiopia that had unusual vitality, the mystic when he ate the fruit experiences the same vitality.  Another story was an exiled Sheik was able to cure the sick when he boiled the beans of the fruit the drink, a brown broth revitalized the sick.  Wine was and still is considered a medicine too.

   The earliest evidence of coffee drinking and knowledge of the coffee tree is from mid 15th Century  in Yemen’s Sufi monasteries.  The Monks made the qahwa  mixture and used it as an aid in concentration when they chanted the name of God.  By 1414 the drink was in Mecca, by the early 1500’s it was in Egypt and North Africa.  In 1511 it was forbidden for its “stimulating” effect by Imams.  An Islamic Prohibition so to speak.  It was overturned in 1532.

By the 16th century it had been embraced by the Ottoman Empire.  From North Africa coffee travels to Malta, then Italy and the rest of Europe.  Venetian merchants made drinking coffee fashionable to the wealthy.

Coffeehouses began opening in Vienna in 1683 after the battle of Vienna using spoils from the defeated Turks.  Croissants were invented at the same time to celebrate the Christian victory.  Coffee was still viewed to have medicinal properties. In England the suffragettes called coffee a Liquor.

In 1720 coffee arrived in Martinique in the Caribbean.  It spread to Haiti, Mexico and other islands of the Caribbean.  At one time Haiti supplied half of the world’s coffee.  By 1727 it arrived in Brazil.  From Brazil it was introduced in Kenya and Tanzania.  So, in about 600 years coffee was being grown around the world.

It was politics that brought coffee to the United States.  After the Boston Tea Party of 1773 large numbers of Americans switched to drinking coffee during the American Revolution because drinking tea was unpatriotic.  Coffee still has a strong link to politics.  Here locally in Connecticut we have Blue State Coffee.  The company was started in 2004 after George Bush was elected to a second time and 16  year old Andrew Ruben Greenspan a student at  Choate in Wallingford was distraught over the Bush win.  To save his world view he decided to start a business and funnel the profits to candidates who shared his Liberal values.  They still give 2% of sales to Progressive groups. Conservatives have to make due with Dunkin Donuts.

Coffee’s evolution in America is described as Waves.  The first wave was in the 60’s.  Chock full o’Nuts, Maxwell house and Folgers.  Think of these as cheap high volume often reinforced wines of the 60’s, Thunderbird, Gallo, Swiss Colony.  Second wave 1990’s to today. Starbucks and Peet’s coffee, definitely more upscale, better quality.  These would be the Robert Mondavi’s of the coffee world.  Third wave today.  These would be the boutique coffee makers.  You can spend $15 to $30 for a cup of these coffee’s and the baristas will cry if you add milk or sugar.

So, many elements of the wine world cross over into the coffee culture.  Snobbery, politics, business models, yes, coffee has negociants, co-op growers, brokers, importers and exporters.  Roasters blend coffees like winemakers. Coffee and wine benefit from and suffer from globalization and global warming.

I love coffee for some of the same reasons I love wine.  The aromas, nothing makes me happier than a aromatic cup of coffee or a stunning bouquet from a glass of wine.  Then there is the taste, good coffee like a good wine just makes you happy to be alive and take a minute or two and enjoy that fact.  And it all starts with the fruit and a human desire for a good tasting high.

Quinta Das Carvalhas

From a wine perspective there are two Portugal’s;  One that makes Port and the other that makes really good dry table wine. Port is to Portugal as Champagne is to France and img_2717Chianti is to Tuscany.  Crazy thing is, it was invented by the British!

The romantic version of this story is two young English were traveling through Portugal in the late 1670’s.  Politics plays a part in this story with a trade war going on between England’s major supplier of wine France, these two were looking to make a buck by finding a suitable replacement.  As the story goes they were is a monastery near the Douro River.  The abbott served them wine.  The wine was smoother, sweeter more interesting than anything they had ever tasted.  They begged the abbot to tell them how he made such good wine?  He confessed he added brandy to the wine as it fermented.  Port is born!

Okay, here’s what actually happened.  The part about the trade war is true.  In 1703 the Methuen Treaty cut taxes on Portuguese wine imported to England making Portuguese wine far more affordable than the French.  By the 17th Century wine was regularly being “fortified with “spirits” because it helped the taste of the crappy wine people had to drink because they had no way of keeping wines fresh.  At first the amount of brandy was small about 3%.  In 1820 there was an incredible vintage, the wine was superb.  Sales soared!  The next year the vintage wasn’t as good, but to keep sales going they added more brandy.  It worked!  Well, if a little is good, then a little more must be better and over decades the modern day Port, a substantially fortified sweet tasting wine was created.

Port has 10 different styles although at times it seems like they are splitting hairs and making stuff up. (1) White Port, made with white wine. (2) Ruby Port, this is one I bet we have all tried.  It’s simple wine and brandy, no set vintage, made by blending wines from two to three different years.  It’s inexpensive and gets almost no aging before it is released. (3) Young Tawny Port, okay, here’s where they start splitting hairs.  Young (unaged) Tawny Port basically they same thing as Ruby Port, often lighter in color because they  add white port to the blend. (4) Aged Tawny Port, usually aged 10, 20, 30, or more years.  Age will be on the label. Better wines are used for the the blends.  (5) Vintage Character Ports, more hair splitting.  The word “vintage” makes this confusing because they don’t come from a single vintage.  Think “super Ruby Port”. (6) Late Bottle Vintage Port (LBV), again confusing.  These are from a single vintage that has been aged in the barrel for 4 to 6 years.  This  style of Port is made every year and are filtered before being bottled.  These are good wines that are affordable and don’t contain sediment. (7) Traditional Late Bottled Vintage Port, here is where I think they are just making it up. This is a LBV souped up and loaded with options.  They are made more like a Vintage Port than a LBV come for good but not “declared” years.

(8) Vintage Port, top end and expensive stuff.  Only 2 to 3 percent of the total production of Port ever make it here.  Vintages in wines are common, but not for Port.  Only in great years do suppliers file a formal request with the Port Wine Institute and only with the Institute’s approval can the vintage be called “declared”.  They are aged in the barrel for two years, then for decades in the bottle. They are not fined or filtered, you must decante these wines.

(9) Single Quinta Vintage Port, again we are splitting hairs.  Quinta means “farm” but in the world of Port it means renowned vineyard estates, think “Chateau”  in French.  This is the best, of the best, of the very best.  Made the same way as a Vintage Port.

(10) Last one, Crusted Port.  This one is well named.  It’s called “crusted” because it leaves a crust of sediment in the bottle, boy doesn’t  that sound yummy!  It’s a “good” Port of several different years, aged three to four years, unfiltered.  It’s been called “the working man’s” Vintage Port.

Our wine is a Quinta Das Carvalhas Late Bottled Vintage 2011.  The wine is delicious.  In the glass the wine is very dark purple almost black.  You can see the ruby color if you hold your glass over a sheet of white paper and allow light to shine through the wine, I really suggest you do this it’s beautiful.

Okay, the nose is slight, but it is present and is of cinnamon.  As I said before the wine is delicious, has great character and great feel in the mouth. The wine is sweet, but not like candy I got figs, liquid figs, and I love figs.  The fig taste was loving offset by hints of all the dark fruits and cinnamon.  Nice long finish. This wine was everything the icewine wasn’t.  It’s made me interested in trying all of the different styles especially Crusted, if I can afford it.  

I enjoyed this wine all by itself on a dark and stormy winter evening.  I wanted to finish the bottle and might have until the affect of it’s 20% alcohol level took control and left me dreaming of the Douro River and warm Portuguese days.

The vineyard has been in continuous operation since 1759.  That makes it one of the granddaddy estates on the Douro.  Check out the pictures this place is beautiful, http://realcompanhiavelha.pt/pages/quintas/4.

You can get this wine a Total Wine for under $20 and I really would love it if you gave it a try.

Jackson-Triggs Niagara Estates Ice wine

img_2707I really wanted to call this edition of Griffy on Wine firsts and lasts, first it would tie in well with the New Years, and because of where I am in my life.  I’m at a transition point in life. 

In my travels in the world of wine I know there is going to be more firsts and not too many  lasts and that is exciting.  It would be more exciting if I could get a job in the wine industry, but again, I must be patient and persistent.

Icewine is going to be the first of the first’s for 2017.  I learned about Icewine six years ago reading about it in the first wine book I ever read, but until now I’ve never tried it.  In the simplest of terms icewine is made from frozen grapes, that’s right frozen.  Don’t confuse ice wine with another type of dessert wine called late harvest wine, where the grapes are allowed to rot (Botrytis cinerea) “noble rot” which is used in Tokaji which is a wine I have had and enjoyed.

Icewine or Eiswein in German is made from frozen grapes, as in healthy grapes frozen on the vine.  The sugars and other dissolved solids do not freeze but the water does which creates a more dense smaller volume of muss, but a more concentrated and sweeter wine.  Grapes freeze at -8C or 17F.  My freezing temperature is about 50F, so I wouldn’t  be much help making this wine.  If the freeze doesn’t come soon enough the whole crop can be lost to rot.  If too cold, you can’t get enough juice from the grapes because the grapes are too hard to make wine. The cellar workers must work in unheated spaces. Pickers work at night or early morning harvesting grapes.  This is why ice wines are usually expensive.

Modern technology can relieve some of this misery.  The process is called Cryoextraction.  The grapes are harvested and then frozen with refrigeration.  The resulting wine looks like ice wine but is called “freeze distillation” but can’t be called icewine.

Icewine isn’t new, the Romans were making wines from frozen grapes around 23 AD, Roman’s did everything with wine except invent a good container!  The town of Chiomonte in Italy was a popular wine area in Roman times and they are still making icewine today.

Germany was making icewine in 18th century.  The wine was Germany’s most prized style.  Wine history shows that until recently sweet wines were more popular that today’s “dry” wines. The problem was Eiswein harvests were rare, only 6 in the 19th century, why? It was too warm!  They also had a technological problem, they didn’t have a wine press that could crush frozen grapes. From the 60’s to the 90’s icewine was popular however, in the 2000’s it has become too warm once again for Germany to make a good ice wine.

The new epicenter for icewine is now the Niagara Peninsula in Ontario Canada.  This arae is Canada’s most productive viticultural area.  On the south shore of Lake Ontario the summers a warm enough to ripen many of the grapes used in wine. The winters are cold enough to freeze them.  There are three appellations within the Niagara Peninsula.  Lincoln Lakeshore, Creek Shores and the Niagara-on-the Lakes, this is where our wine is from.  Niagara-on-the Lake sits along the Niagara river on the eastern ridge of the Peninsula.  It is further broken down into sub-appellations the Vinemount Ridge and the Escarpment.  The Finger Lakes in New York is also a large producer of Icewine.

I was surprised to learn that Icewine can be make from a number of varietals.  Riesling, Cabernet Franc, Gewurztraminer, Baco Noir, Pinot Noir, Gamay Chardonnay, and Sauvignon Blanc.  But the champ by far is Vidal.  Vidal is a hybrid grape a cross between Ugni Blanc and Seibel.  It’s main feature is it has a thick skin. It was developed in 1930 by a Frenchman Jean Louis Vidal, who’s goal was to get a grape design for making cognac. Icewine using the Vidal grape can be made in two styles oaked which adds complexity to the wine and unoaked which has a fresh fruit taste.

Let’s drink.  Color of the wine is old straw. Wine is clear.  I notice the viscosity of the wine img_2709was a little thicker than regular wine. Nose is very slight.  For me a little foxy with a hint of citrus.  I’m getting concerned, for me the nose is one the most enjoyable aspects of drinking wine, this is a disappointment.  Taste, our wine it of the oaked style and I don’t know about complexity, but it makes the wine “heavy” which I don’t think is a wine term, but it is how the wine “feels” to me.  Taste, I get honey, that’s not bad but I was expecting more fruit, apricots maybe?  Felt the wine left me very quickly no finish at all.

Well, maybe I should had stay with first and last as the theme after all this is my first and most likely last Icewine.  And that’s how it goes, sometimes the wine is the story, sometimes the story is better than the wine.  See you soon in Griffy on Wine.