AnuvaBlog

It never ceases to amaze me how many people need an answer to this question… so here we go.

Wine is subjective and is only meant to please your senses. If it offends your senses, you should not drink it! People find wine intimidating because it is associated with snobbery and connoisseurs who supposedly know much more about what you like than you do. Here is the truth: the only truth about wine is what you like. If that means 2 buck chuck, then so be it. If that means only Lafite or Margaux, then fine (but you better have some deep pockets).

So the truth about flawed wine is that it simply smells or tastes foul. There are all kinds of reasons why a wine is corked or flawed, from sun exposure to heat exposure to bacterial contamination.

When you sit down at a restaurant and order a wine, especially one that you know already, it should have some pleasing characteristics to you. Fruit, flowers or spices in the aromas, and similar characteristics along with more complexities like smoke, leather and tobacco and so forth. These are all positive things.

If a wine smells like dirty socks, sweaty socks, gym socks, or “barnyard” (fecal), this is your first indicator that the wine is flawed.  I have, however, experienced “stinky” wines that border on fecal and barnyard in the nose, yet in the mouth are completely luscious and delightful. This is almost never the case, though.

The point is that if the wine smells bad, you should still taste it. If when you taste it, however, it also tastes foul, fecal or barnyard, it is almost definitely flawed.

If you are still in doubt, and at a nice restaurant where you have ordered an expensive bottle (whatever that is for you), and may feel embarrassed about sending it back, ask the sommelier or waiter or wine steward to try the wine. 9 times out of 10 they will likely agree with you that it is flawed and simply bring you another bottle. No harm done. The restaurant will actually ask their distributor for a replacement, who in turn will ask the winery or importer for a replacement.

It is well known that wine bottles that use natural corks have about a 5% failure rate. That means that one in twenty bottles is flawed!

So be diplomatic but don’t be shy about letting you opinion be known.

www.anuvawines.com

Amelia and Andrew came to us with varying degrees of wine experience.  Both were young, but while Andrew was rather experienced, Amelia was just getting her feet wet in the world of wine.  It was her first wine tasting and she said that she generally preferred white wines, which is commonly how people begin enjoying wine.The shift in appreciation in wine generally goes from whites, to new world reds, to old world reds and beyond.  My personal experience followed this track.My favorite wine two years ago was a dry white from Orvieto (in Italy) which can across the tongue with light fruit, a creamy mid palate before ending in crisp acidity.  I left Orvieto sure that white wines were superior to red, and that the wine world was simply too stuck up in the mysticism of “aging” too realize the truth.Fast forward a few months and I was infatuated with new world style of red wines, specifically Malbec, Shiraz and Zinfandel.  While they had the big taste of reds they did not have the bitterness of heavy tannins or come with flavors like “manure” or “sweaty socks”, instead I could be delighted by their bright fruit and lingering finishes.A few months before I left the state is when I first started to really enjoy the old world style reds.  A tasting with all high quality pinot noirs, and a last night that included a Grand Cru from Burgundy tends to awaken you to the possibilities of good old world wines.  I am not at the stage yet to say I prefer old world reds, but they are growing on me, and I see as my tastes develop and wallet grows that it is a possibility, if not a likelihood.35 years through a time machine and you have my father, who loves wine, but is currently enamored with a specific single malt scotch that while I find barely potable, he swears by its smokiness.This is a normal progression for wine drinkers, and one that Amelia will likely mimic.  The older crowd prefers to believe that it is due to a more experienced palate, which can decipher the complexity in more intense wines.  I prefer to believe that it is due to the dulling of the taste buds as one ages, making older wine consumers in need of more intense tastes.  Whatever the reasons the process can take months, years, work backwards or not progress at all.  Robert Parker, the most well known wine critic in the world, is known to prefer the new world style of reds.  The important part is to realize that your palate is consistently changing and not to completely block yourself off from wine styles that you may like in the future. (guest blog by Stu)

I never realized how many people are in Buenos Aires until a main subway line breaks down and 30,000 people emerge from the depths.

Around 6 pm on my way to a tasting, subway line D from Catedral to Palermo broke. I wound up stranded in the city center packed in with everyone else and their moms. There was no way out. You couldn’t move.

Throngs of people lined every block waiting for buses and traffic slowed to a snails pace.  If you felt like a yell now was the time .I was surrounded by people screaming Spanish into their cell phones.

I called to let everyone know I might be a tad late. And thus began my taxi hunt. After 45 minutes of no luck I became aggressive stood my ground when woman tried to jump in front of me and steal my ride. I won and got in. Quickly afterwards I realized I may have  been better off walking to the other side of the city.

Fortunately my tardiness gave the wine time to breath and I arrive just before 8. We sampled 38 wines. I got to thinking how a person’s mood might alter their reception of wine. I was nervous the transit ordeal would make swill taste like a vintage reserve.

Thankfully the tasting was mixed as always. Some you hate, some you’ll forget, and some you say “ooo I’ll have a glass of that later please.”

We had some definite winners including a Finca la Serrera 2008 Torrontes, a Naiara 2006 Icono Malbec, Finca la Serrera 2005 Gran Guarda and a Carinae 2007 Gran Reserva Syrah.

When we got to round II, wines 8-14 I noticed a curious light colored wine, later revealed as a gift from Spanglish’s Maya May. This boxed liquid “vino tinto” Crespi got some laughs, sort of like my old friend from Europe “Don Simon” Sangria.

 But in earnest this wine could hold it’s own against other boxed competitors and reminded me of a funny site, Bum Wine http://www.bumwine.com/ . I’ll let their header draw you in “this page explores the top five.
So curl up on a heating duct and enjoy… “

Last Monday Anuva has its first class at Murray’s in NYC, given by Nicole Vest (me) and Taylor Cocalis.  If you live in NYC, or plan to visit and have not been to Murray’s Cheese Shop, you must go! Located at 254 Bleecker St in the West Village, this cheese shop has been around since 1940, and has expert cheese mongers to help you select the perfect blue, goat, soft, aged, you name it. They also have “virtual cheese mongers” online

What makes Murray’s so special is not only do they offer the best cheese in NYC, but they also place a large emphasis on educating their customer.  On the second floor there is a classroom that seats 24, which holds classes like Cheese 101, Cheese U Boot Camp, Honey and Cheese, and so much more.  It was at Cheese 101, where I met Taylor and we decided to join forces and teach a class on Argentine wines and their perfect cheese pairings.

We offered six wines including the Hom Espumante, Anecon Torrontes, Sin Fin Malbec, Finca La Luz Petit Verdot, Familia Mayol Cuatro Primos, and the Domados Zaino Reserve Malbec.  We paired each wine with a cheese that would compliment each other–including the Vermont Butter & Cheese Company Couple, La Tur, Jasper Hill Farm Winnemere, Cabot Clothbound Cheddar, Pecorino Foglia de Noce, and finished with the Columbus Salame Company Felino to incorporate a meat.  It seems that the Winnemere and the Sin Fin Malbec was the favorite pairing.  The Winnemere has a soft, velvety texture, with a woodsy, sweet cream flavor, that balanced perfectly with the earth hints and black fruit flavors of the Sin Fin Malbec.  The combination really made both the wine and cheese excel.  I myself loved the pairing of the Torrontes and the La Tur.  La Tur is a dense, creamy blend of cow and sheep milk, that is mild, but has an earthy, full flavor, with a lingering lactic tang.  The Torrontes, with its mild sweetness and clean finish, paired beautifully with the La Tur.  While I am writing this, my mouth is literally salivating over this pairing.

It is no question that the Hom Espumante and the Zaino Reserve Malbec were the class favorites for stand alone wine.  This was of course no suprise to me.  These wines were the perfect start and finsh to the class–light and bubbly to start, and a full well developed finish.  It was a pleasure working with Taylor, and I look forward to working with her again in the future!

“Je Ne Veux Travallier” by Pink Martini plays out of Itunes as mix of 4 perfumes fills the air. Daniel returned to the office to find Anuva’s operation invaded by the French and conquered by 4 women busily typing away on lap tops. Helene and Klervie, joined our team from Paris this week for a short internship program.

Through out the next few months the girls will be learning how Anuva runs its business and a bit more about Argentine wines.

            On Wed. Helene and Ashley set up for round II of the in-company blind tasting. Going through the wines again it was clear that some really fall apart after 24 hours and some improve greatly. Once again the Sangiovese and Cab Franc shined through.

            Ashley’s friends had a grand time teasing me when she returned home with a half case open-wine. “Very difficult job you have there,” they commented. Their commentary quickly turned to smiles and laughter when they were invited to try the wines and give their opinions. Again, the two favorites of the 6 in this informal tasting were the two winners from the two blind tastings.

            Also everyone agreed that the Callejon Del Crimen Sangiovese 2006 had very clear pomegranate taste.

            In the end Ashley wrote descriptions for Anuva’s two new wines:

Callejon Del Crimen Sangiovese Gran Vino de Finca 2006

Forbidden Fruit

Excellent balance of acidity, fruit and 12 months of hearty oak conjure imagery from mythology.  Persephone’s soft hand rests delicately in the impious clasp of Hades as he lures her into the underworld. A sinfully seductive bouquet of smoke, vanilla, and deep red fruits tantalize your senses. In the mouth intense bright fruits of pomegranates, raspberries, currants linger to keep the spring in the darkest winter.

Los Quimiles 2006 Premium Cabarnet Franc from Vinos de los Andes

Brick House

There’s no place like home. Picture a charming brick farm house, clothes on the line, freshly mowed grass, berry-pie in the window. Notes of terracotta, fresh linen, herb and dark fruits express the best of the varietal. With 22 months in French and American oak Vinos de los Andes’ dark plumy Cab Franc was built to last.  Even better with time.

Valentine’s Day is fast approaching. At the risk of clichés, what kind of a wine blog would this be if we didn’t embrace the romance factor inherent in wine ? Valentine’s Day without wine is a tragedy of the gravest degree. Viticulture can be incorporated into February the 14^th in a litany of ways: wine as a gift, wine tasting as a date, wine as the ingredient of a romantic, home-cooked meal. A popular route seems to be giving a gift of wine and chocolate, which appears more simple than most would probably think. One must approached the task of pairing wine with chocolate with precision and care. The importance of finding a wine that can match up to the sweetness profile of different types of chocolate cannot be underestimated, otherwise the experience will be like playing Two Live Crew when taking one’s wedding vows. Most experts recommend a sweet desert wine to be paired with milk chocolate. Duh. The downside, of course, is that many wine drinkers prefer dry to sweet.

Let us make a bold suggestion: Las Perdices Don Juan Reserve with a high quality dark chocolate. The hints of unsweetened cocoa powder and smoky tobacco flavor found in the dry Don Juan deserve no detriment: use a nice 65-75% dark chocolate. This will compliment the primary flavors and aromas, creating a positive indulgent experience. An added benefit to opening a bottle of Las Perdices Don Juan Reserve on Valentine’s Day is that the more it breathes, the more evolved the flavors become, allowing two people to sit back, relax, and enjoy an entire evening of chocolate, romance, and Don Juan.

Did we mention that consuming large quantities of chocolate have the same hormonal effect as falling in love? Yet another reason to try this out.

Walking into The Beaumont on 150th last night, I felt at ease with the marble inlay and incredible decor of this gorgeous apartment building. My comfort and Janis’s wonderful ability to host (and project her voice) made this evening quite wonderful and enjoyable for all comers.

Although we did have a sock lady with lights on her ankles leave without trying any wine. Hmm. I got over that in about 3 seconds though, as we did have so many that were really appreciative.

Thankfully, we got an extra hour of sleep too.

Thanks Akasha and Kelly so much for having us over.

It was a birthday party atmosphere last night with much discussion about how we select our wines and how we import them.  Anecon Torrontés seemed to be the early favorite but it was surpassed by Mudai Pinot Noir and the Don Juan Reserve.

We sang happy birthday toward the end as I quickly though over the idea of wine pairings with the cupcakes that were present. What goes with pink frosting over vanilla cake?

Many thanks to Matt and Tatiana for organizing this event in their lovely home.

Lourdes was especially excited to have an even closer view of the Empire State Building which glowed red last night.

We had a full menu to go with the usual smattering of Torrontés, Bonarda, Malbec and other wines. Especially popular was the Mudai Pinot Noir. We found some great cheese combinations with the Bonarda especially. Combining the Bonarda with the brie we decided–after a supremely intellectual discussion of the subject of food/wine combining (”Eat what tastes good”)–brought out a decidedly pronounced black cherry flavor on the palate. A wonderful experience.

Equally wonderful was the dark chocolate with the Don Juan Reserve blend.

All the great food combining brought up the subject of biodynamic wines. We almost got Kelly to show us his biodynamic wine dance that evening, which apparently he may be taking off-Broadway shortly. He declined to comment how far off-Broadway.

First, thank yous to Carlos and Randy, two wonderful gentlemen who have been extremely generous and kind to us here at Anuva.

Last night saw a small gathering of friends and neighbors at Carlos’ house, exemplifying exactly what wine is all about: bringing together good people and good conversation. After getting the rooftop tour from Carlos, which was a delight for Lourdes’ first day ever in NYC, we went downstairs to pour wine. (Said Carlos as we traipsed his Zen styled roof terrace (from left to right in a near 360 degree panorama): “…the Empire State building, the Chrysler building, Mid-town, downtown, Martha Stewart’s house, Calvin Klein’s house, Tom (Brady) and Gizelle’s house. Oh right, and Bono lives there.”)

Besides the Zaino and Cavagnaro Malbec’s, and the Reserve Don Juan which always capture the attention of our crowds, Mayol Bonarda got a lot of “wow’s” and “very nice’s” from our guests. I am convinced that this has to do with the unique nature of the varietal Bonarda in general. It is something that simply doesn’t exist in the U.S. on a broad level. We hope to change this.

The surprise last night was the arrival of Amy. How was I to know that they had invited former faculty from my high school to this gig? After learning that she had switched from teaching English in Portland, OR (my home town), to becoming a professional photographer, we drank wine and continued the festivities.