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#Quickfire wine how to
#Quickfire wine series

In the New York Times, Elisabeth Rosenthal has a provocative suggestion: The government should pay bars to remain closed during the winter months in order to stop the spread of the coronavirus.

Helena (pictured above) that leans heavily into the symbolism of its German-legend namesake.

Just two days before the Glass Fire broke out, I paid a visit to the Faust Haus, a new tasting room in St.

Is California’s 2020 vintage a lost cause? I wrote about how winemakers are deciding whether or not to make wines from this year’s grapes in the midst of widespread smoke-taint concerns.

Rachel Bujalski / Special to The Chronicle What else I’m writing Kim Wertz stands outside the Faust Haus in St. It was a reminder of the joy of receiving an inspired wine recommendation - one that I hope to pass along to you every week. The Valdiguie was just as fresh and energetic as both of them had promised.

I twisted off the bottle’s screw cap and couldn’t contain my astonishment at the quality for the price. Then in September, when wine writer Elaine Chukan Brown invited me to join a webinar that she was hosting through the Wine Institute, she proposed that we taste the Wildflower Valdiguie together on air. Comiskey first piqued my interest in the Wildflower Valdiguie when I read his article in Wine & Spirits magazine last summer about the return of this grape, which has a long and quirky history in California. I owe the discovery to two other California wine writers, who are frequently both delightful and instructive themselves. Lohr has been producing since 1976 - any sooner. At $10, it’s a stupidly good value, and I’m just sorry I didn’t discover this wine - which Central Coast winery J. Lohr’s Wildflower Valdiguie, a fine example of this light, fruity red grape variety that predates the Valdiguie trendiness of recent years.

So we’re giving that a shot with this new Wine of the Week series. To both delight and instruct, as Horace put it. Earlier this year, when being stuck at home due to the COVID-19 shutdown was a new phenomenon, I published a few editions of the newsletter dedicated to quickfire wine picks.īut throughout it all, I’ve always had this nagging feeling that despite all the creative limitations of the existing tasting note form, there ought to be a way to provide wine recommendations that feels fun and engaging while also achieving the Holy Grail of newspaper wine criticism: usefulness. Faithful readers of this newsletter may recall that I used to include a “What I’m drinking” section nearly every week with a bottle recommendation.

#Quickfire wine how to

We’ve played around with lots of different ideas about how to present tasting notes online. But sometimes, I probably should have focused a little more on the tasty bottle of wine. I have always been much more interested in investing my energy into profiles, reported features, news analysis and commentary - stories in which a tasty bottle of wine is context for a larger narrative. That’s partly because I’ve never found the tasting note form to be that compelling, as either a writer or a reader. Tasting notes - those short-and-sweet descriptions of how a wine smells, tastes and feels - have always been a side dish, not the entree. Unlike some wine publications that rate wines on either a numerical or star-based scale, we don’t score wines.

#Quickfire wine series

The introduction of this series has given me the chance to reflect on how we’ve approached wine recommendations over the five-plus years I’ve been at The Chronicle.