jelainemiller

Thanks for the recommendation. I'll be sure to check it out!

Not at all! We're not leaving until mid-March. In the Epernay area, I've looked at La Table Kobus and Le Vieux Puits (Ay). Are either of these the one you were thinking of?

I too was hoping to find someone who had actually visited Ay, but as you said it should be fun regardless. I'll post my experience when I return from my trip.

I'm going to be in the Champagne region next month for just a couple of days. I heard there's a market on Fridays in Ay. Has anyone ever been there? Is it worth a stop? I've never been to the region before and a market might be just the place to soak up some of the local flavor, no? Any other suggestions for a "locals place"? I'm taking the train in to Reims and staying in Etoges, so anywhere between those two points is fair game. Cheers, JEM

My opinion? 1. Focus more on variety (chardonnay, syray/shiraz, etc.) rather than specific bottles. Decide on one variety a week and that week try as many different iterations as you can. For example if you chose syrah you could pick up a California syrah, a Cote du Rhone or an Australian shiraz. 2. Taste, taste, taste and taste some more. Go to wine tastings. You might find some in your area at www.localwineevents.com. Events will give you the opportunity to taste a much larger range of different wines than you might be able to purchase on your own. It's a great way to fine-tune your likes and dislikes. 3. Read about wine. I like the WSJ guide to wine as a beginner book, but there are a million of them out there. Most of all: Enjoy!

I really don't mind paying a tasting fee IF it will be refunded upon purchase. The tasting fee does seem to weed out those just going 'winery-hopping' for a buzz. And refunding the fee upon purchase makes me as a consumer feel as if my purchase is somehow appreciated or rewarded, however small that reward may be. Now when the fee gets up to $8-10 *per pour* for non-reserve wines (Napa winery to remain nameless) I'd say 'no thank you' even if the fee were refunded.

All of the above are great suggestions. Your husband also might like The Wall Street Journal Guide to Wine by Dorothy Gaiter and John Brecher. It's got a very casual tone and also gives a bit of an idea on pricing. To get any specific pricing you'll need another type of book, like Parker's Wine Buyer's Guide. Hope this helps,

I have several. One I ran into recently at a restaurant: not printing vintages on the wine list. I know it's probably cheaper for the restaurant since they don't have to reprint the wine list whenever a new vintage arrives. I know probably 99% of their clientele don't care what vintage of white zin they're drinking. But if they have a high-end Cali cab or Bordeaux on the menu there had better be a year next to it if they want me to order it! I guess that could be called a pet peeve, huh? ;-)

There are a lot of good points being presented here. Here's my .02: The blog as a web posting tool is incredibly versatile and convenient to use (from a writer's perspective). You don't need to know anything about HTML or CSS; you can even post via email. On top of that, there are many providers who allow anyone to create a blog for free (Blogger, Wordpress, etc.). Easy and free. This has opened up online publishing to an entire segment of the population who would probably have never begun writing. Since it's easy and it's free, why not? Yes, it's created A LOT of crap (mine included!). But there are, as noted, many good blogs worth reading. Is there a glut of crap? Well, yes. The other side of the coin is that there is an incredible diversity of information out there for the taking. I've been in IT for 15 years and am still awestruck by the power of the internet. So finding those blogs CAN be a pain, but worth it since there's truly something out there for everyone. It's a beautiful thing...

I heard about Carlisle wines through a friend who saw them on a trip out to Napa/Sonoma. My curiosity led me to www.carlislewines.com where I signed up for the mailing list. I do love that so many wineries have jumped into the web/blog game. In this case, I probably would have put Carlisle on my list of wineries to visit on my next trip, then I'd lose the list, then I'd forget about them altogether. The 'Fava Ranch' (only 237 cases produced) was the first sacrificed from my first shipment! Someone had to do it... -Elaine

This is a great wine. Deep garnet in color. Somewhat closed upon first opening, an hour later it's coming into its own. The aroma is all dark berries. On the palate: jammy fruit (but not too much), raspberry, just a touch of earth. Good acidity, low-medium tannins. Mellow, like a regular zin after it's had a few drinks. :-) Can cellar a few years (only a few) and still be ahead.

Dark red color with a bright ruby rim. Nose of black pepper; a bit of spice. Green pepper notes arrived on day 2. Nice mouthfeel. Fresh cherry & raspberry all over the place; a bit of leather; medium tannins. Little acidity. This wine will probably not hold up through the ages but is just fine for now. Good QPR at approx. $10. Enjoyed it with homemade calzones stuffed with broccoli & 3 cheeses (gorgonzola, fontina, ricotta).

Hi There, I think it's safe to say that we're all still learning. That's what makes the subject of wine so appealing to me - I'm always finding something new in the glass. In learning, there really is no substitute for tasting wine - LOTS of it. And as many different kinds as you can come in contact with. One of the best things I did when first starting out was join my local wine tasting club. The Tasters Guild has chapters scattered around the US. Also localwineevents.com lists tastings happening in areas all over the country. These events are great because you'll get to taste a lot of different wines that you might not come in contact with otherwise. As for books, I think when you find a writer who 'speaks to you' you'll know it and it will greatly enhance your learning. Jancis Robinson is a great writer - "How to Taste" is great as is "The Oxford Companion to Wine", basically THE encyclopedia of wine. You also might enjoy the conversational tone of "The Wall Street Journal Guide to Wine". Whatever you do, have fun and taste, taste, taste! Cheers, JEM

Quiet Christmas dinner with the Mr. I made a dinner of roast duck breast in a cabernet port sauce with balsamic onions and corn on the side. I served a 2000 Domaine du Pere Pape CDP La Crau de ma Mere. The wine and food went well together, with the wine displaying lots of life yet with full, dark fruit and a bit of a 'raisiny' character (or was that brought out by the port in the sauce? hmmm). Yummy by all accounts...

Hey there, I was just wondering what you decided regarding Level 3. Is it "worth it" to you? Cheers, JEM