Darrell Gibson

Lets see...Little James Basket Bress Red (non vintage due to the use of a solera system by the winemaker) mostly Grenache based some of which comes from new vine plantings in an ancient (dating back to Roman Times) Gigondas vineyard. Wishing Tree Shiraz tends to be an annual winner...imported by the "Australian Premium Wine Collection" I had a chance to hang out with John Larchet (owner of "Premium Wine Collection) for about a week while we traveled through out Bugundy..Great Guy with a great sense of humor...Great Palate...Check out this podcast of him @ Podcast Page If you are into wines from Argentina...you should also try the Silvertop Malbec. I would consider this another winner in this $10 category. Malbec originated in France; however philoxera nearly wiped it out. It is now growing and doing very well in both Cahors (France) and Argentina

Thanks guys. I appreciate all the advice and opinions. Keep them coming! If you are looking for the name of the store that I'm in its called "Vin Classic Wines" in the "Shops at Legacy" in Plano Texas. Please stop by - I would love to meet with you.

What a great response loaded with good questions. Both myself and my assistant have past the first exam administer from the Court of Master Sommeliers. I have also recieved my Bachelors Degree from the Culinary Institute of America. Mark on the other hand has the addition of being a Certified Specialist of Wine. In regards to the service question - I guess I would need to ask what defines great service? We really strive to achieve this, but great service can mean so many things to different people. We try and decipher what type and style of wine a quest is looking for and pick the wine from their. Relationships in the wine industry is key to our success here. If I've learned anything in the industry over the past nine years - its building trust between the customers and yourself The store will also be using the rare wine room to double for "Wine Maker Tastings" and educational seminars. we also have complimentary wine tastings on Fridays and Saturadays between 4:00-7:00 PM at our granite countered wine tasting bar. The gourmet center offers Artisan Bread, specialty cheeses and our nationally exclusive retail sales of Allen Brothers Steaks.

In your opinion, what defines a great wine shop? I would like to get your opinions on what differentiates a good wine shop from a great wine shop? The reason I ask this, is because I’m part of a new concept wine store located in the Plano, Texas area and I have never been a part of a wine project this elaborate and grandiose before. I have to admit, this has turned out to be even more impressive than I had originally anticipated. The "Wine List" runs the gamete of rare and collectible wines from all over the world, which is a veritable "who's who" of wines; however, we also have a huge selection of hand crafted and artisan wines for everyday needs as well. The store itself is a sight to behold! For lack of a better description, it's like walking into a private cellar of an old French Chateau or Italian Villa, but without all the dust. Then throw in a gourmet cheese selection, specialty steaks, tasting bar and an out of this world "Rare Wine Room." If you live or work in the North Texas area stop in and take a look! I would love to hear everyone’s comments. We are located on the corner of the Dallas North Parkway and Legacy in "The Shops at Legacy,” two doors down from Fox Sports Grill.

Any pricing variances found to normal retail?

Without changing the topic into regional distinctions of BBQ and grilling. I find that alot of people tend to misunderstand the diiferences between grilling, smoking and barbecuing. This is why I started highlighting the styles of preperation. Roses and off dry whites without question has its place in summertime gastronomy - I just personally find that the flavor profiles and nuances of these types of wines tend to get lost when paired with heavily smoked items. Not to say this is a poor pairing - it would work fine. I just find that lighter whites get lost in the hazy palate filling flavor of smoke.

The thought of going into summer brings up cherished memories of grilling, barbequing and smoking meals out on the patio. Pairing wine with this type of cooking method may seem a bit difficult, but it is actually easier than one may initially think. The main consideration is the flavor profile or style of barbeque you are preparing. For the most part, "barbequed" foods have three major flavor categories. These categories are sweet and sour, spicy and or smoky. Obviously, these styles can be intermingled as well, but for this article we will stick to the basics. If you normally like to grill an item then add a barbeque sauce to the finished product or if you like to marinate an item before you grill it - this generally falls under the "sweet and sour" category. Barbeque sauce is a basic sweet and sour sauce as well as are most marinades. If this is the style of barbeque you prefer, I find that Shiraz tends to work well. If you are a fan of Tait "The Ball Buster" Shiraz 2003 or the Wishing Tree Shiraz 2004 you may understand this pairing. These two Shiraz, and quite a few others, are dry red wines, which non-wine-drinkers may refer to as "sour." However these wines also have an intense concentration of dark cassis-like flavors, which gives an illusion of sweetness. This pairing is using the basic complement method that I find works well playing off the sweet and sour styles of both the food and wine. If you normally like to place a "dry rub" on an item then grill it - this generally falls under the category of Sweet and Spicy. A basic rub recipe will include sugar, salt, some type of seasoning and spices. Red Zinfandels tend to work very well with this style. Zinfandels tend to be described with characteristics of "spice-" and "dark berries." Again, the complement method of food and wine pairing plays off the "spicy and sweet" styles of both the food and wine. If you normally like to smoke items I find that some Bordeaux or Northern Red Rhône wines tend to work very well with this style. Some Bordeaux wines can exude characteristics of ground coffee bean or espresso, which even though this may sound strange, is a great complement to lightly smoked items. If you want to experience this match, buy a bottle of Château Sissan 2001. If you have a heavier smoked item I find that Northern Rhône red wines, especially from Côte Rôtie, tend to pair very well. Northern Rhône wines tend to have a smoky and smoked meat/bacon-like characteristic that complement meats that are heavily smoked. In general, wines that are aged in oak barrels for a considerable amount of time also work well with smoked items. Aging wines for a period of time in oak barrels will give the wine an "oak-like" characteristic. This specific flavor usually will echo the wood/smoky flavors in most smoked foods. I tend to cook/smoke a complete meal on the grill when I'm in the mood to barbeque. In order to highlight the many styles of smoking techniques and different smoking mediums I integrated a few different techniques in this one menu. If you are interested in delving deeper into the intricacies of smoking I have found this great website at www.homebbq.com/duportal/services/smoking.asp Menu: Pecan Smoked Pork Chops with Thyme Smoked Roasted Potatoes and Garlic and Onion Skin Short Smoked Corn on the Cob. Wine Pairing: Chateau Roland La Garde. Premiéres Côtes de Blaye, 2000 Grilled Fruit Kabobs with Chocolate Sauce Wine Pairing : Smith Woodhouse Lodge Reserve Vintage Character Port, Oporto, Portugal, NV Smoking Medium: There are many methods to smoking, but I prefer the following method because I use a gas grill to do my smoking/grilling instead of a "smoker" or a pit. The different sizes of wood used allows for a continual and even smoking. Obviously the smaller chips will burn/smoke quickly and the larger chucks will start burning/smoking after the chips have burned away. 3 chunks Pecan Wood (Soaked for 2 hours) 2 handfuls of chipped Pecan Wood (Soaked for 2 hours) Tin Foil to wrap the wood • Wrap both the chips and chunks in heavy tin foil • Pierce the top of the wrap with a fork in multiple areas. • Do not place over the fire until you are ready to cook.

This whirlwind tour of France was extremely impressive and just about all encompassing. The trip started in Paris and from there our first stop on this wine excursion was in the Loire Valley. From the Loire Valley we went to Bordeaux. Then from Bordeaux we went to the Rhone Valley. From the Rhone Valley we went to Burgundy and our final stop was in Champagne. While traveling to these different areas and wineries in France we drove over 2,800 miles. After all this traveling I realized that one could never generalize about any one area. Each area has its own distinct and varied characteristics. The landscape we encounter while traveling from Paris to Loire reminded me somewhat of when I would look across the Hudson River while I lived in up state New York. It had rolling hills that were covered in all kinds of different broad-leafed trees. On this warm and sunny day our first stop was at the Caves of Louis Grenelle, where we tasted through numerous sparkling wines. After tasting through these sparkling wines from Saumur we had an enjoyable lunch just a stones throw from a beautiful medieval castle. From Loire to Bordeaux the landscape was very reminiscent of the western side of Oregon with pine trees and heavily wooded areas. What surprised me the most about the actual city of Bordeaux was that it was just another big city and not acres and acres of vines. It was not until you got on the outskirts of the city that we found the endless rows of vines. Tasting and traveling through Bordeaux gave me a huge appreciation of the wines they produce. A quick personal synopsis of what we tasted through in Bordeaux was a mixed bag. The 2003 vintage, even though they were very few and far between, were in fact very awe inspiring and absolutely divine. The 2004 vintage seemed a bit spotty. I found some absolutely great wines from the 2004 vintage and quite a few average to above average wines. Below are a few key wines I made notes of: Chateau Haut Brion 2004 Characteristics - raspberry, strawberry, cherry with a clay or mineral like component. Very long finish, My rating 90-92. Chateau Haut Brion Blanc 2004 Characteristics - ripe peaches with a hint of nutmeg. Very full and rich with a very long finish. The best white wine of the trip. My Rating 90-92. Chateau Pavie Decesse 2004 Characteristics - Rich, round, and very full with crushed blackberries, black fig. Opulent with a dynamite finish. My rating 95-97. Chateau Moulin St George 2004 Characteristics- Dark cherry, coffee grounds, mineral, plum. This wine is made by the winemaker of Chateau Ausone. Good value. My rating 89-90. Chateau Ausone 2004 Characteristics - Coffee bean, raspberry, blueberry pie. Absolutely delicious and a finish that lasted a good 5 min. Impeccable balance. My rating 95-97. Chateau Margaux 2004 Characteristics - raspberry, blackberry then leads into dark cherry. Elegant with impeccable balance. My rating 92-94. Chateau Margaux 2003 Characteristics - intense cherry liqueur, rich, succulent, elegant. Great wine. My rating 95-98. Chateau Mouton Rothschild 2004 Characteristics - mineral, cherry, raspberry, medium finish. My rating 90-92. Chateau Latour 2004 Characteristics - mineral, blackberry coulis, plum, rich. Extended finish. Great wine. My rating 94-96. Chateau Lafite Rothschild 2004 Characteristics - mineral, cherry, rose petals. Long finish 90-93. Leoville Las Cases 2004 Characteristics - Cassis, dark raspberry, long long finish. Hard to tell right now, but could be great. My rating 95-97. Leoville Las Cases 2002 Characteristics - plum, blackberry, cassis, mineral. Opulent delicious finish. My Rating 94-96. Chateau Cos D''Estournel 2004 Characteristics - Roasted coffee, ripe blackberries, absolutely delicious. - I didn''t want to spit this one out. My Rating 92-94. Chateau Petrus 2004 Characteristics - Raspberry, blackberry, smoke, cherry, blueberry, but fruit was still hidden. My rating 90-92. ** Please note!! When we talked to Christian Mouiex he wanted to make sure we understood that what we tasted was not the final blend. Chateau Cheval Blanc 2004 Characteristics - Mineral, cherry, blueberry. Very rich and round. I really enjoyed. My rating 93-95. Chateau Vieux Chateau Certan 2004 Characteristics - Plum, blackberry, rich and ripe black fruit, opulent. I really enjoyed. My rating 95-97. Chateau Le Pin 2004 Characteristics - Blueberry, rich and succulent, impeccable balance, absolutely delicious. My rating 97-98. Chateau Le Pin 2001 Characteristics - Blueberry, rich and succulent, impeccable balance, bitter tannins on finish. My rating 95-97. On our way from Bordeaux to Rhone we were hit with snowstorms while climbing extremely steep and winding roads. Even though this seemed a bit dangerous at the time, once we got there some wines proved to be well worth the risk. Our first stop was at Chapoutier, then we made our way to Guigal. Below are a few key wines I made notes of: Guigal Condrieu 2003 Characteristics - Smoked peaches, ripe nectarines, white peaches. Great balance. My rating 90-92. Guigal La Mouline. Cote Rotie. 2001 Characteristics - Raspberry coulis, smoke, Blackberry jam. Absolutely delicious. This one floored me. Rating 97-98. Guigal La Turque. Cote Rotie. 2001 Characteristics - Blackberry Coulis, dried black figs, rich succulent, opulent. Absolutely delicious. Rating 97-98. Guigal La Landonne. Cote Rotie. 2003 ( Barrel Tasting) Characteristics - This one left me speechless. Roasted meat, intense black fruit, impeccable balance. My Rating 98-100. From Rhone to Burgundy we encountered lush green fields that were reminiscent of Ireland. No snowstorms here, in fact it was warm and sunny again. It’s amazing how different the climate and landscape changes from one area to another. Burgundy may have been my most favorite area overall. Burgundy offered the joy of exploration and enjoyment of wines as well as the more romantic landscape scenes. Here is where I was reminded of the romantic pictures of France that I previously only saw in books and paintings. Burgundy was riddled with quaint little bistros and cafes as well as the little villages in the middle of nowhere. I was most impressed with the wines from Thibault Liger-Belair, Domaine Roumier and Perrot-Minot. However the most surprising visit was at Louis Jadot. They are much more serious and impressive than I would have ever imagined. Below are a few key wines I made notes of: Jean Marc Boillot Puligny Montrachet 2003 Characteristics - Mineral, apricot, slight vanilla, soft, full and round. My rating 92-94. Meo-Camuzet Nuits St.Georges “ Les Boudots”2004 Characteristics - Bright cherry, raspberries coulis, smoke. Delicious. My rating 92-94. Meo-Camuzet Echezeaux 2004 Characteristics - Dried dark cherries, cranberries, blueberries, cassis, blackberry. My rating 94-96. Thibault Liger-Belair Nuit St Georges “ Les St.-Georges” 2003 Characteristics - Raspberry coulis, fresh raspberries, blackberries. My rating 90-92. Thibault Liger-Belair Clos Vougeot 2003 Characteristics - Blueberries, blackberries, blackberry coulis, rich, round, thick. My rating 93-95. Thibault Liger-Belair Clos Vougeot 2004 (Barrel Tasting) Characteristics - Blueberries, blackberries, blackberry coulis. My rating 90-92. Louis Carillon Puligny Montrachet " Les Combettes" 2004 Characteristics - Honeyed nose, ripe apricots, ripe, round, with hint of fresh figs. My Rating 92-94 Domain Fourier Gevry Chambertin "V.V. 2004 Characteristics - Delicious dark berries, rich and succulent. My rating 92-94. Domaine Roumier Chambolle Musigny 2003 Characteristics - Cassis, plum, ripe blueberries, round, supple, My Rating 92-94. Perrot-Minot Nuits St George "La Richemone" 2003 Characteristics – Rich and round showing good acid level. Integrated wood with excellent length. Absolutely beautiful. My rating 95-97. Perrot-Minot Mazoyeres Chambertin 2003 Characteristics - Blackberry pie, rich and well balanced. My rating 95-97. From Burgundy to Champagne I was completely worn out – I just remember the Champagnes that we tried. This was a great way to end our tour. A refreshing and relaxing change of pace – wandering through the caves at Laurent-Perrier to a glorious lunch at Krug. Below are a few key wines I made notes of: Laurent-Perrier Alexandre Rose 1997 Characteristics – Creamy cherries, bright strawberries. Perhaps one of the best rosé I’ve tried. My rating 94. Krug Collection 1981 Characteristics - Maple, honey, green apple, papaya. My Rating 94 - 95. Excellent quality. Krug 1990 Vintage Characteristics - Caramel, cocoa powder, creamy, succulent. My rating 97.

If you haven't cracked open a bottle yet - Please do! I tried a bottle of the 1998 in 2002 and then another one in 2004. Drinking absolutely delicious now, but still can go many years!

My main issue is that they were setting themselves up as educators - only to greatly misslead a wide consumer base here in Dallas. I was amazed how many times I had customers looking for "Deep Root" wines and "First Crush" wines.

In the unlikely event you're not kidding, surely you understand that you don't get to define luxury goods as necessities just because you like them a lot. ← Actually, according to the consumerist propaganda currently pasted to my bus stop (I forget what they're advertising, but the slogan has stuck) "If you want it badly enough, it's a necessity." Of course. That's why I need to rally others to my cause. ← Please say it isn't so! I have to admit - even as a retailer - that the prices are high, but how can you put a value on such unique and wonderous pieces of art (considering First Growths.) Unfortunetly I was not able to taste through the barrel samples of the 2005 vintage, but I did on the 2004s with a smattering of 2003's. If you are looking for a value - seek out the 2003's. This vintage was fantastic and was overshadowed by the 2005's.

Thanks for the advice. i will have to check for myself. I have some Monbousquet amongst others. I haven't tried one in a while. ← I'm sure your familiar with the 1998 vintage of this wine - This is the vintage that I most admired from them ( tasted 1998 - 2003)