In recent months, I’ve become a devotee of so-called social media as it pertains to wine. Through a Facebook page and Twitter account, I have enlightening exchanges with the two groups — wine professionals and wine consumers — that are closest to the pulse of the commercial wine world.
Mostly, we simply share experiences and raise issues of concern that perhaps require clarification or explanation. A few examples:
Wine storage: While noting the youthfulness of a 2002 Caymus Cabernet Sauvignon I recently tasted, a Twitter follower asked how much longer I thought the wine would last. That depended, I replied, somewhat on the storage conditions. My bottle of Caymus had been kept in a refrigerated wine cabinet at sub-60 degrees Fahrenheit for its entire life. That led to a discussion about wine storage.
I employ three methods of storage for my wine collection. Bottles for near-term drinking are kept in my wine cellar, which maintains a constant temperature between 68 degrees F and 74 degrees F. It is neither refrigerated nor humidity controlled, though I do keep an open bowl filled with distilled water on the floor at all times.
I have found that wines age more quickly under these conditions, so true "collectibles" that might have a life of 25-50 years are stored elsewhere. For that purpose, I have two refrigerated wine cabinets and lockers in two separate locations that maintain perfect humidity and temps in the 57 degrees F range. Not only do I keep young wines with long-term potential in the refrigerated storage, but also older wines that have reached full maturity, making them fragile. It is my belief the ideal conditions will prolong a wine’s life at its peak.
I place wines that I don’t want to be tempted to taste before their time in the off-site wine storage facilities. Those that I might want to serve for special guests in the near future are kept in the refrigerated cabinets in my garage. I also keep my vintage Champagne under refrigeration, for Champagne ages extremely well but must be kept from light and heat.
Value wines: The subject of value is an ongoing hot topic, especially among Twitter followers. Value is in the eye of the beholder, of course, and depends to some extent on the amount of money a wine enthusiast is willing to pay for a bottle of wine. Some folks have a $6 limit, others a $20 limit, and still for others $50 and up is not beyond their reach.
No matter which price category you might fall into, there is a price point you would consider value. There is cheap wine that tastes good, and to many consumers that’s value. An example of that might be the Dry Creek Vineyard Chenin Blanc, a wine that consistently wins critical acclaim but retails for less than $10 in most precincts. Then there are the slightly more expensive wines that taste like they should cost twice as much. One example would be the Ca’ del Solo Le Pousseur Syrah, which carries a suggested price of $18 but generally sells for around $15. But it tastes like $30 to me!
One of my favorite value tips is Napa Valley Merlot. Cabernet Sauvignon from Napa is often twice as much as Merlot, even from the same producer.
So even though Merlot from such big guns as Chappellet, Truchard and Clos du Val or Flora Springs might set you back $25 to $30, it’s roughly half what you would pay for the equivalent Cab. Yet, you’re still getting a serious red wine that delivers the weight and complexity you expect from the Napa Valley.
Wine scores: A controversial topic to say the least, there is a passionate group of purists who insist wine scores are evil. I hear them but respectfully disagree. Scores are a helpful guide to those who lack the time or the expertise to root out the best wines from the ocean of options, and for that reason, they will always be welcomed by a segment of consumers who are willing and even eager to rely upon someone else’s expertise.
The argument seems to go that scores are too precise and rigid. A bottle of wine is in a constant state of evolution, which would seem to preclude that sort of precise rating. That would be true if the score was meant to be an exact measure of a wine’s quality. That’s not what my scores measure. I view scores as an applaud meter. The score you see is a measure of my reaction to a specific wine at a specific moment in time.
That said, I do take into account a wine’s ability to age. I believe a score of 95 points or above should reflect not only the quality in the bottle now, but also the prospect that the wine has tremendous long-term potential. And no, this is not a perfect science. My palate and understanding of various wines from diverse parts of the world has evolved over nearly 40 years of wine tasting.
I first started collecting Bordeaux when I was 21 in 1971. If I knew then what I know now, I would still have some of those ’59s and ’66s. Oh, what a wine dummy I was back then!
Follow me on Twitter at www.twitter.com/wineguru.
8