bctraveller

Thanks. Criag, I am thinking of 94 and 95 Jordan cab, and 92-96 Silver Oak (mainly Alexander Valley). Are Rhone wines decanted? Australian and American Syrah/Shiraz?

When do you decant a wine, and for how long? Presumably decanting allows the wine to be gently poured off the sediment, and also allows the wine to breathe. I have occasionally had an older bottle that I suspect decanting has speeded up the rapid deterioration of the wine, and that I would have been better off not to decant but just be careful about the sediment. I think that some young big wines benefit from decanting. Advice would be greatly appreciated.

Dover, Coop thanks for your thoughts. I have found that I do like some age on big tight cabs but am still in early stage experimentation with other wines. To add further complexity, not only is my palatte inconsistent, but what I like seems to frequently change. In terms of cellaring BC wines, my mission is partly to maintain the wine untill it is consumed, and partially to let development occur. Some BC wines that I think have benefited/will benefit from aging: Stag's Hollow Renaissance Pinot Noir 2000 (I think it peaked at the end of 2003 and has lost some fruit since then). I need to work through the remaining 4 bottles in the next few months) Stag's Hollow Renaissance Merlot 2000 (is currently drinking well, and I expect will continue into 2005) 2001 (up to 2006?) Fairview Cellars Merlot Cab 2000 (last bottle consumed early this year and probably just past peak) It seemed to bounce back from a low point 6 months before) Black Hills Nota Bene 1999 (has been drinking well the past 2 years, time to finish the last 2 bottles) 2000 (I hope time will help. It has a very stinky nose. Flavour is OK. I ahve been using a medium red wine glass instead of a cab glass to minimize the effect) 2001 (I think this can use another 1 - 2 years) Burrowing Owl Merlot 2001 (still very closed now, needs 2 years?) Adora Elements Merlot 2000 (still needs a lot of time, maybe 2-3 years; I think the winery said 15 years) Adora Maximus 2000 (probably 1 more year) Adora Elements Chardonnay 2000 (winery says can age a long time) Adora Elements No. 8 2000 (white blend like Caymus Conundrum) Poplar Grove Reserve 2000 (estimate 3 years; winery says up to 2015) Kettle Valley Cab Sav 2001 (I hope aging will help!) Kettle Valley Old Main 2001 (good now, probably develop for 1 more year) Jackson-Triggs Grand Reserve Merlot 2000 (at the peak now) Jackson-triggs Grand Reserve Meritage 2001 (very good now, the wine merchant says will peak in 1 year) La Frenz Cab Sav 2001 (winery says up to 2014; certainly needs some time) La Frenz Merlot 2001 (winery sasy up to 2011)

Previously I stored my wine in a dark basement corner with slow passive temperature swings between 55 to 65 degrees. Changing to an apartment prompted a temperature controlled cellar made from conversion of a bathroom into this higher purpose. The pasive system served me well, but in a hot apartment there was no choice. The cellar is currently maintained at 58 degrees, but I am considering migrating the temperature down to 55 degrees this fall, at 1 degree per month.

Thanks to both Brad and Carolyn. In our case, the cellar is temperature controlled, currently at a constant 58 degrees. I have been thinking of lowering it to 55 degrees, by 1 degree per month, in the fall. I would also like to know any rules of thumb for Viognier, Zin, Malbec and Shiraz/Syrah. Comments on the aging potential of better quality BC wines would also be appreciated. Thanks

I am looking for advice on how long different varietals generally should be cellared. When talking about the cellering period, do you treat the vintage or the releasee date as the starting point? I have heard the following, (which would only apply to high quality wines): WHITE Sauvingnon Blanc, Pinot Blanc - drink young, within 1 to 2 years Chardonnay (bigger, high quality), White Burgundies - 3-7 years Riesling - ? Sauternes, Beaume de Venice,Icde wine, other late harvest - 10-30 years RED Beaujolais Nouveau - drink immediately Pinot Noir - 5 years + Merlot - 4-7 years Cabernet Sauvingnon - 10 - 15 years Bordeaux - 25 years Thanks for your help.

We arrive in SF Friday Sept 5 and plan to drive to Sonoma. We are staying in Santa Rosa Friday and Saturday, and after that in Napa. We are visiting a friend in Healdsburg. We would love to drop by and say hello, Carolyn. Given you in the wine country, can you suggest any other wineries in Napa or Sonoma which are not on the usual visitor circuit that produce excellent wines and where we might be able to make an appointment to taste? What area of Napa is Bouchon Bakery in? Melkor, great suggestions. Thanks.

I want to thank everyone for your posts and sharing your wealth of knowledge. We will have 1 1/2 days in Sonoma, and 3 days in Napa. The plan so far is as follows: Sonoma wineries: St. Jean, Rafanelli and Quivera, Pride (Thanks Melkor) I see Parker has Rafanelli on his outstanding list for Zin! food: Ravenous Cafe (Thanks Katie) Napa wineries: Silver Oak, Caymus, Joseph Phelps, Smith-Madrone, and ??? We will skip Quintessa as it is just too pricey, and Domaine Carneros as we are not sparkling wine fans. We would appreciate any other winery suggestions. food: In the past we have had excellent meals at Tra Vigne, and 2 out 3 very good experiences at the Culinary Institute, and one great lunch at Don Giovanni's. We will try Terra and Celadon (Thanks NVNVGirl)which sound great. We will also have several picnics with food from Dean & Deluca's at the wineries. Any favorite picnic spots?

We are going to Napa and Sonoma in a couple of weeks. We have toured several times before, and would like to taste at a few wineries that are by appointment only, as well as the usual suspects. We will certainly visit St. Jean in Sonoma, and in Napa, Silver Oak, Caymus, and Joseph Phelps. We would appreciate any reccommendations for wineries and/or restaurants. We would like to have one meal in Healdsburg and are looking for a restaurant there. In Napa we are considering Tra Vigne, the Cullinery Institute or Don Giovanni, but are open to suggestions. Thanks.

This is an education. Thanks for your posts. I look forward to doing lunch in Florida. Reciprocation in Vancouver, BC (vegi and fish).

Thanks for your input. What I like about the commercial software is that presumably they have thought of everything, and more importantly, provide access to easier ways to imput (having databases that have winery and wine details) and tasting notes, ratings and wine life information.

I am joining this thread rather late. I am looking fo cellar management software, and my lead contenders are Celler and Robert Parker's software. Each time I try one I think the other must be better. This may be driven by the limits of the demos. In Cellar, I cannot get it to accept a new wine, even though the demo allows new wines. In Parker, I find creating racks difficult. I like the idea of being able to have Parker ratings on the wines ,which you get in Parker but not in Cellar. The testimonials in Cellar are impressive. I do like the concept of the internet access to tasting notes and wine ratings (the latter you do not get with Cellar). Any suggestions on software? I am not limited to these two programs. Thanks.

We are building a wine cellar in our Vancouver, BC condo. I am looking for advice on a cooling unit. We need to vent it to the outside, not another room. As we are converting an extra bathroom to this higher purpose, the fan duct to the roof is available (and we are on the top floor). If we use a split unit, we will go through extra cost and the grief of strata approval. The room will be aproximately 60 square feet, with a 7 foot ceiling. Being an experienced procrastinator, the contractor is beating on me to provide the cooling unit specifications immediately. It will be several days before I beg for info on racking. Be warned! Thanks.

PS Where can we find great creme brulee?

Great suggestions! We will now use trains for all the long hauls: Paris to Bourdeaux, the Basque to Paris, Paris to Avignon and return. I was dreading all the time behind the wheel. Anyone have any restaurant recommendations (fish/vegetarian) for the Medoc, Bordeaux, St. Emilion, and Basque coast areas? While I am at it, also Paris, and Provence.

I am so grateful for all the invaluable help and advice I am receiving! I need to pull everything together in the next few days, as we are on the plane on Saturday. I will probably be back with more questions shortly. Thanks again.

I want to thank everyone so being so helpful. I know it is probably a pain to get some newbee asking questions that you have answered many times before. The itinerary now looks like this: Sunday Sept 1 arrive in Paris from Canada, rent a car and head off to the Bordeaux region, spend the night at a hotel around Bordeaux Monday tour/explore/taste (I hope) in Medoc spend the night in a gite around St. Emilion Tuesday tour/explore/taste in St. Emilion, Cotes de Castillon, Bergerac 2nd night same gite Wednesday complete Tuesday's mission, stock up for a fews day supply, tour/explore/taste Graves and maybe a sweet wine, and head for Basque new gite in Basque country, or possibly a small inn Thursday, explore the Basque coast Friday possibly attempt to surf Saturday back to Paris (and drop off the car! - thanks for the advice Bux!) Sunday - Saturday Paris Don't yet have a clue what I will do. I suspect probably indulge too much . Saturday Sept 14 drive through Burgundy to Provence We have booked what sounds like a beautiful gite in Avignon/Ile de la Barthelasse. Special thanks to Beachfan for pointing us in the right direction and suggestions for some wines to try! I am working at all the homework. Being a very good procrastinator, I will not have finished planning the trip until it is already over. Using maps - isn't that sort of like cheating - not as bad as asking directions but defeating the male perogative to mindlessly drive around until the destination is stumbled upon? I wil check with our equivalent of AAA to see if they have the maps Jaybee recommends. I am busy reading bits and pieces of several guides. After a week in Provence, we return to Paris for one last night and then fly home. Again, thanks to everyone for the friendly advice!

Thanks for your advice. I am resigned to driving. After a little more research, I think we will spend 3 days in t6he Bordeaux area, and 3 in the Basque. Then we will spend a week in Paris and one driving through Burgundy and spend most of the remainder of our time in Provence. We will lok into small hotels as well as the gites.

I am new to this board. We are going to France next week for 3 weeks. My girlfriend has business in Paris the second week. In addition to Paris we would like to spend one week in an area where we can enjoy great wine and food and walking, and the remaining week in a different area (same criteria). We prefer full bodied reds (cabernet sauvignon and merlot over pinot noir and gamay). We both really enjoy wine tasting in Napa and Sonoma but have heard that Bordeaux is primarily barrel tastings and appointments are needed for most wineries. We are not interesting in barrel tastings. We would prefer a village setting over a large city for our first week. Food is complicated as we are vegetarian but eat fish. Any suggestions?

I am new to this board. We are going to France next week for 3 weeks. My girlfriend has business in Paris the second week. In addition to Paris we would like to spend one week in an area where we can enjoy great wine and food and walking, and the remaining week in a different area (same criteria). We prefer full bodied reds (cabernet sauvignon and merlot over pinot noir and gamay). We both really enjoy wine tasting in Napa and Sonoma but have heard that Bordeaux is primarily barrel tastings and appointments are needed for most wineries. We are not interesting in barrel tastings. We would prefer a village setting over a large city for our first week. Food is complicated as we are vegetarian but eat fish. Ideally we would prefer to use train transportation rather than driving. We have considered spending our first seek in Bordeaux and the Basque, and the final week somewhere in Provence. We are open to suggestions for both the region and village/town/city. For accommodation, what experiences have people had with gites, logis and auberges? We are from Canada so that given the weak state of our dollarette, we are budget conscious. What suggestions do you have for dining alone in Paris? Thanks