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Tag Archives: value

COMMENTARY, EDUCATION, PODCASTS July 30, 2010

Podcast 23-Value from Bordeaux

We are particularly excited about this podcast because we get to discuss a topic that is not usually associated with this region, and that is value. Join us as we taste through 3 wines; a white, rose, and red wine from the broader appellations of Bordeaux. All of the wines we taste are in the sub $15 range and deliver on the promise of good QPR (quality price ratio).

Podcast 21 Napa Cellars

In episode #21 ChrisO “Everyman’s Wine Snob” and JonM “Wine Snob’s Everyman” review, discuss, banter, argue, and throw out a bevy of analogies about the new value wines from Napa Cellars.

Vintuba TV -Review 2008 Veramonte Ritual Pinot Noir

ChrisO reviews the 2008 Veramonte “Ritual” Pinot Noir from Casablanca Valley Chile. See what cool climate, Paul Hobbs, Chile and value wine have in common.

Podcast 20 True value wines under $25

In podcast 20 JonM and I explore some value wines under $25 from Argentina, California, and Oregon. When we say “value” we by no means mean cheap, but what we do mean is a wine that delivers way above their price point. We think we found some wines that you are going to like. We also discus some of the limitations of wine retailers and the very arcane system of wine distribution in the US.

Vintuba Podcast 12 South Africa and “the beer drinking idiot”

ChrisO, “Everyman’s Wine Snob” and JonM, the self professed “Beer drinking idiot from St. Louis” discuss value wines from South Africa as well as ChrisO’s recent appearance on WineBizRadio.

PODCAST #3 Bodegas Juan Gil and the wines from Jumilla Spain a one two punch…

In our latest podcast ChrisO takes a look at the Jumilla DO in Spain and explores the wines of Bodegas Juan Gil. LISTEN THE JUMILLA PODCAST NOW Jumilla DO, SPAIN This region used to be a huge supplier of simple wines to supermarkets all over Europe. Jumilla had up to late 80’s never suffered from [...]

Holiday Wines- sure to awaken you from your mono-varietal zombie state

Here are three wines that I think should be on your holiday list, if not on your table. If you are looking for the old school predictable holiday wine recommendation I suggest you look elsewhere.

COMMENTARY December 12, 2011

Global #PortDay 2012

This day is an opportunity for not only producers, but wine educators, geeks, blogs, mainstream media, and the general public to put down their Cabernet and Chardonnay and join in a global celebration and education centered around Port.

COMMENTARY October 30, 2011

Global #ChampagneDay October 28th 2011 – A Thank You

The 2nd annual 2011 installment of #ChampagneDay was off to a roaring start. I received too many email to count from countless individuals, wine educators, businesses and producers on how they could participate. What excited me most about this is that many wanted to host events and organize get-together in their local area, which was exactly what I had envisioned for this day all along, people getting together to celebrate, educate, enjoy, and most of all build relationships. I was fortunate to hosted an event with Master Sommelier Andrea Immer Robinson here in Napa at the Westin Verasa.

COMMENTARY August 22, 2011

The ‘tastes like chicken’ phenomenon that is killing terroir!

Is it not time that we do the lesser known regions and the new world wine world the favor of stopping the comparisons to their old world brethren? After all, the only thing that truly taste like chicken is chicken!…

EDUCATION March 13, 2011

First Day in Bordeaux

I am in Bordeaux and I invite you to join me virtually as I submerse myself in all things Bordeaux over the course of the next week.

France January 9, 2011

Cuban Picadillo and Saffron Yellow Rice

This is an old family recipe that my grandmother used to treat us to when we lived in Florida and reminds me of the rich Cuban traditions that were such a big part of my culinary awakening and that still continue to influence me. Invite some friends over grab a couple or three bottles of wine (see my recommendations below) and spoil them with this dish; you will be the talk of the supper club circuit.

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