http://www.winespectator.com/RSS/blog_rss/0,4234,,00.xml Wine Spectator Online - Blog Posts en-us Fri, 16 May 2008 10:06:27 EDT Copyright 2005, Wine Spectator Online wsonline@mshanken.com One of our readers, Emily, asked a good question about 1, and I'm glad she did. I'm going to offer an extended reply, since this subject comes up periodically "Many people accuse you of only liking very young 'over blown,' very tannic styles of wines. http://www.winespectator.com/Wine/Blogs/Blog_Detail/0,4211,1876,00.html?CMP=OTC-RSS James Laube<wsonline@mshanken.com> Thu, 15 May 2008 17:19:28 EDT 1 is one of the champions of Australian Shiraz, made from grand old vines in Barossa Valley in a modern style. It also incorporates a dollop of Viognier, an idea cadged from C&ocirc;te-R&ocirc;tie, where co-fermenting with the white grape is common. It contributes to the wine's distinctive character. http://www.winespectator.com/Wine/Blogs/Blog_Detail/0,4211,1875,00.html?CMP=OTC-RSS Harvey Steiman<wsonline@mshanken.com> Thu, 15 May 2008 08:34:29 EDT It's been a long-time ritual of mine. Like so many customary habits that become simple routines, whenever I buy a new wine, I open a bottle that same night. It doesn't much matter if the winemaker warns not to touch it for four weeks or for four months. http://www.winespectator.com/Wine/Blogs/Blog_Detail/0,4211,1874,00.html?CMP=OTC-RSS James Laube<wsonline@mshanken.com> Wed, 14 May 2008 16:43:43 EDT I sat down earlier this week with Ignacio Recabarren, one of Chile's leading winemakers, to get caught up on his latest Carm&iacute;n de Peumo project, a red wine made primarily from the Carmen&egrave;re grape. After making a name for himself producing the Domus Aurea Cabernet at 1, Recabarren found a home working for 1, where he's been in charge of their 1 since the '97 vintage. http://www.winespectator.com/Wine/Blogs/Blog_Detail/0,4211,1870,00.html?CMP=OTC-RSS James Molesworth<wsonline@mshanken.com> Wed, 14 May 2008 14:16:14 EDT I enjoyed the exchanges about my 1 as much as any and want to address a couple of questions, queries and, perhaps, concerns. We know our reviews carry weight and we take that responsibility seriously. Most wines in the Napa office are tasted twice and by two people. http://www.winespectator.com/Wine/Blogs/Blog_Detail/0,4211,1873,00.html?CMP=OTC-RSS James Laube<wsonline@mshanken.com> Tue, 13 May 2008 13:04:27 EDT You are going to see a lot less Brunello di Montalcino in the United States very soon if Italian authorities and wine producers don't get their act together. The Italian Embassy in Washington DC recently received notification from the US Alcohol and Tobacco Tax and Trade Bureau (TTB) warning that, beginning on June 9, imports of Brunello di Montalcino to the United States will be blocked unless producers can guarantee that their wines are pure Sangiovese, as required by Italian wine law. http://www.winespectator.com/Wine/Blogs/Blog_Detail/0,4211,1872,00.html?CMP=OTC-RSS James Suckling<wsonline@mshanken.com> Tue, 13 May 2008 12:08:28 EDT It seems to be cold and rainy more often than not these days, even though the calendar says it's spring. Luckily we were given a true spring-like day this weekend, which allowed us to have our first alfresco lunch of the season. As Nancy and I sat on the back deck with some grilled jalape&ntilde;o shrimp on a bed of arugula, the meal and setting called for one thing: ros&eacute;. http://www.winespectator.com/Wine/Blogs/Blog_Detail/0,4211,1869,00.html?CMP=OTC-RSS James Molesworth<wsonline@mshanken.com> Mon, 12 May 2008 09:30:59 EDT For those who like to cellar wines instead of drinking them right away, 1 is just the thing. In some ways it's the polar opposite of Penfolds Grange, Australia's most famous (and extremely ageable) Shiraz. But while Grange tastes amazingly good upon release and continues to develop extra nuances in the bottle, St. http://www.winespectator.com/Wine/Blogs/Blog_Detail/0,4211,1868,00.html?CMP=OTC-RSS Harvey Steiman<wsonline@mshanken.com> Mon, 12 May 2008 09:07:45 EDT When I taste young Bordeaux from top estates such as 1, I often wonder which could be the next 1, 1 or 1. The later three vintages at Latour are some of the greatest red wines ever produced, and they certainly are reference points for the ch&acirc;teau itself. http://www.winespectator.com/Wine/Blogs/Blog_Detail/0,4211,1867,00.html?CMP=OTC-RSS James Suckling<wsonline@mshanken.com> Mon, 12 May 2008 05:38:36 EDT Readers, and for that matter vintners as well, often wonder how we decide which wines we review. There is no simple answer, except to say we try to taste as many wines as we can and target the wines we think will be of the most interest to you. That's where it gets tricky&mdash;deciding what we think you'll like and knowing there are limits to what can be tasted. http://www.winespectator.com/Wine/Blogs/Blog_Detail/0,4211,1866,00.html?CMP=OTC-RSS James Laube<wsonline@mshanken.com> Fri, 09 May 2008 13:55:22 EDT For some Bordeaux ch&acirc;teaus, it truly has been a golden age in the new millennium. In particular, I am thinking of 1, the famous first growth wine estate in Pauillac. The thought occurred to me a couple of nights ago during a Latour dinner at the Berkeley Hotel in London, which was organized by wine merchants Farr Vintners. http://www.winespectator.com/Wine/Blogs/Blog_Detail/0,4211,1865,00.html?CMP=OTC-RSS James Suckling<wsonline@mshanken.com> Fri, 09 May 2008 13:01:01 EDT