5 Ways of Optimizing Your Social Media Presence – James Melendez

A friend of mine said a decade ago in 2007 – no one is a social media expert.  I agreed then and I still agree now.  It is a loaded question because social media is not magic but a lot of tactical work.  I see social media like I see investing.  It can do wonders over time and rarely over the short run is an immediate success… patience is a virtue.  It actually takes more effort to get followers or subscribes today than ever before.

A famous person is famous on Twitter, Instagram, Facebook, LinkedIn, etc. which is seemingly successful but mere mortals, lesser known brands and companies it is a different story.

I have had to expend effort on social media like anyone else.  There is a perception as sometimes my brand and personal paths intersect.  On the personal side most think I spent an exorbitant amount of time and share of my time online and in social media exclusively.  But no one has that kind of time.  I think because I was an early adopter I had a slight advantage–but only a slight advantage.  No all social media, regardless of time invested, behave the same way.   I am including my social media stats here.

YOUTUBE

  • James The Wine Guy – 2,582 videos, over 320,000 views and 1,200 subscribers.
  • I also have other YouTube Channels: James Tech Guy, James Melendez, James the Travel Guy, and other channels as well

TWITTER

  • James the Wine Guy – 35,100 Followers
  • James Melendez – 744 Followers
  • James Tech Guy 266 Followers

Instagram – 1,913 Followers – this is a challenging social media–it goes up a few followers and a few days later goes back down.

LINKED 

  •  2,712 connections and 2,693 followers

FACEBOOK

  • James the Wine Guy Page – 333 Likes; My World Wine Wine Day Page has 603 Likes.  I have been trying to transition to one page only and suggest my World Wine Wine Day Likes transition to a Like to JTWG on Facebook.  A bit more challenging on Facebook.  I don’t actively post on World Wide Wine Day and I keep getting likes–perhaps it is the title?

I have worked diligently on my social media likes, subscriptions, followers and so fourth.  It didn’t come automatically but through focus and strategy.  I think some people spend more time and some people buy followers.  I have never purchases a follower and I do think there are people in almost all categories who have ‘purchased a follower.’

The answer is that it is important to have followers and it is equally important to follow.  The person or organization who only follow a few tend to show either a fear of social media or flaunt elitism.  When people follow other people it shows reciprocity and it does show engagement.

It is important to look at social media with the eye of both cultivator and community creator.

Social media is a great opportunity for people to know who you are—to make far flung connections.  Social media should be about the far flung connections and possibilities.  Being active and being engaging does attract a crowd online and sustaining it is about participating and choosing to connect.

Annually make goals and targets is crucial— sitting still does not help to make a connection with anyone or extend one’s current social media situation.  I remember hearing a speaker a few years ago say to keep one social media to your personal sphere completely and while I think there is merit in that–it is extraordinarily hard to do–they just sometimes blend regardless or even with the highest level of restraint or attention.

5 Ways of Optimizing Your Social Media Presence

  1. Set Yearly Social Media Goals – by hoping your social media metrics perform will not make it happen but setting a strategy and action plan does.  Awareness of your goals can help to course correct.  Calendarize your social media plan review
  2. Social media metrics perform in their own unique way; get your insights and you can learn more about your followers/subscribers and hone in on what make the most of engagement.  YouTube has a great analytics tool, Twitter also gives metrics on your individual Tweets.  I am often surprised that which is popular and/or what is most engaging
  3. Don’t be a Twitter handle that follows very few people and hopes to garner a large following; instead follow those who may follow you but look at those sources that you find interesting and has a potential relationship to you
  4. Have a presence on major social medias is important.  There is no one right list of social media to be active in.  Determine what it is for you.  For me I am on Facebook, Twitter, LinkedIn, YouTube, Pinterest and WordPress (not everyone would consider WP as a social media but I do)
  5. Be experimental.  I create content on my video channels on YouTube and I try different and new things.  What I think will be successful is it always so and what I don’t think will be has sometimes surprised me.

Connect with you social medias often – it is a conversation… conversation are a mark of consistency and continuation.

Santé,

James

Demystifying Wine…One Bottle at a Time from all wine regions around the world. Wines courtesy of producer. © 2017 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, map of Sicilia/Sicily, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine GuyJames the Wine Guy also on Facebook, Twitter and most major social medias. Follow, subscribe, like, browse: TWITTERFACEBOOKGOOGLE+VIMEOLINKEDFLICKRpinterestWordpressYOUTUBETUMBLR

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The Undiscovered Country: Mexican Food & Wine Pairings – James Melendez

I always hear some great ideas for almost all cuisines for wines to pair with food:

EXCEPT: Mexican food

I have heard some great wine pairings for Vietnamese, Korean, Japanese, Szhechuan, Cantonese, Indian, Moroccan….. you get the idea.

But the many articles, seminars, formal tastings, Twitter tastings that I have attended – I cannot recall a single Mexican food idea in my many years of attending tastings or reading articles.  Has it never happened?  It probably has I just have never read any suggested pairings or heard mentioned in formal tastings.

The stay away from bringing Mexican food comes into the fold of food and wine pairings I believe centres on the following: 1) level of heat and spice 2) traditional pairings of beer, Tequila/Margaritas.  It is as if Mexican food is either not good enough as a cuisine style to go with wine or simply because of the perceived heat index doesn’t pair well with wine?

I very much enjoy all Mexican cuisine styles and for me personally I have a low tolerance for food that is too hot.  I order dishes with the least heat or specifically with a mild chile sauce where possible–that is my preference and I find it easy to pair Mexican food regardless of heat level.  I think there is fear with suggesting Mexican food and wine because the fear might be that there is not wine that can show well when paired with a hotter dish.

Here are some reasons why I think many wines go quite nicely with many wine:

  • Bordeaux and Rhone varieties can pair nicely–these set of varieties can pair easily with Mexican food and the varieties can optimize the dish.  In general the alcohol level, body of wine, flavour characteristics of wine can pair nicely–is there perfect characters for specific dishes–I would say no but rather a wide range of wine possibilities
  • I would also say the uplift of Sauternes, Sherry, and Riesling; sweet and off-dry wines can also bring the heat into check–the flavour is optimized and the wine is not forgotten
  • And I do think that almost all wine varieties and stylizations can pair with Mexican food

We also live in more liberated wine times.  Rigid food-wine pairings are no longer the only way to think of wine.  The rigid state of food-wine pairings though I still believe lives on in this Undiscovered Country for food (Mexican cuisine) and wine pairings.

Most Mexican restaurants I have been to have either had no wine on their drinks list or very few wines (wines that one might not want to order).  The best restaurant and now closed was Salpicón on N. Well Street in Chicago.   The restaurant wine list and it was well regarded not just for a Mexican restaurant but a restaurant wine list period.  The first time I went there I was adoring the wine list with likes of Bryant Family, Sea Smoke, Kosta-Browne and a very nice selection of European wines as well.  I would like to see more Salpicóns as this shows the way of showing the beauty of wine and Mexican food and how it does optimise that experience.

I use to make Mole Poblano at least once or twice a year.  Each recipe I would utilise anywhere between 20-30 ingredients and I would invite friends and would always serve wine.  What was enjoyable was that I could not imagine wine not being served and so did my friends with this dish.

What are your favourite wines that you enjoy with Mexican food?

Salud,

James

James the Wine Guy

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2017 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine GuyJames the Wine Guy also on Facebook, Twitter and most major social medias.

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Posted in Food and Wine, Mexican Food | 1 Comment

Smaller Beaujolais Producers – In Time for Thanksgiving and Beyond – James Melendez

Don’t think of Beaujolais as only for Thanksgiving.  Wondrous for Thanksgiving but fantastic year long.  I love Beaujolais white wines – I rarely taste and glad to experience.

On a visit to Paris last Fall I had the privilege of having many tasting menu’s and to experience Beaujolais with each meal.  A wonderful wine on it’s own and perfect for pairing. These are smaller and very thoughtful producers and ask your wine merchants to bring these wines to you – each splendid and magical.

Justin Dutraive Beaujolais Village Les Tours 2016 93 Points

This wine is a semi-carbonic maceration wine; aged in neutral barrels

Scent of Cranberry, early season red cherry, autumnal orchard, and anise

Flavor characterization of pomegranate, lavender and Thyme

$27 SRP

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Fabien Collongue L’Aurore des Cotes Chiroubles 2015 

The wine grapes are grown at 1,200 feet above sea level.

Scent of bright red cherry, Hoisin sauce, suede, plum orchard in fall time

Flavor note of red cherry, pomegranate, red pepper, and flowers

$18 SRP

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Coeur de Terroirs Moulin-à-Vent Domaine Labruyère  2014 

Moulin

Scent of red plum, cherry, autumnal plum orchard, and bay leaf

Flavor notes of pomegranate, cherry, pepper and tarragon

$16 SRP

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Bernard Vallette Beaujolais Blanc 2015

scent characterization of oyster shell, green apple, white peach and flowers

flavor note of moist stones, crushed sea shells, adriatic fig and green citrus zest

$24 SRP

Santé

James

James the Wine Guy

Wines courtesy of producer

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2017 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine GuyJames the Wine Guy also on Facebook, Twitter and most major social medias.

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Posted in Beaujolais, France, French wines | Leave a comment

Two Rias Baixas Albariño – November 2017 – James Melendez

You & Me Rias Baixas Albariño 2016

This wine is produced by Bodegas Vioneta.  A whimsical package with a screwcap and in a Burgundy silhouette.

Slightly effervescent wine with a nose of Meyer lemon peel, apricot, almond and white flowers; flavour characteristics of candied lemon, dried apricot and bright floral notes.

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Granbazan Rias Baixas Albariño 2016

The bottle silhouette is a thin bottle format; the art work at first looked like a Txacoli wine – very old timey art work – looks great.  Scent of green citrus, white peach, crushed seashell and roasted pine nut; flavour notes of fresh yellow citrus pulp and zest, flowers, and oyster shell.  A very lovely wine and seafood would be a perfect pairing.

Wines courtesy of producer.

Salud,

James

James the Wine Guy

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2017 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine GuyJames the Wine Guy also on Facebook, Twitter and most major social medias.

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Posted in Albarino | Leave a comment

Results of The First JamesTheWineGuy Sparkling Wine Survey – James Melendez

First, thank you to all of those people who participated.  I realised in my writing that it was important to do a survey on wine.  I want more of my writing to not just always be based on the anecdotal only.

I could think of no better topic than sparkling wine to start with a survey.  There were things I wondered about in sparkling wine–what sparkling wine was top of mind, price points people paid, types liked, etc.

Being a wine writer, judge, educator and videographer and also being a paid professional as a wine marketing manager at a multi store chain retailer in the past.  I have had a burning platform to know more about the behaviour of wine consumption which ultimately does inform my writing and video creation.

I like the analytical part of things… wine included.  I have said that wine is the most complex of all consumer categories.  Easy to enjoy wine but it is oh so amazingly complex.

The First JamesTheWineGuy Sparkling Wine Survey had a response rate of 64 people.

I did limit the number of questions to fewer than 10 (because of Survey Monkey level).  I also acknowledge some characteristics that I did not include and as a Lessons Learned will be incorporated in 2018 survey:

  • Allow for multiple of answers per question
  • Did not Query for respondent background:
    • Geography
    • Relationship to wine media/trade if any
    • And a few more characteristics to determine more of preferences by background
  • Ask specifics about sparkling wine bottle purchasing

More items of note:

  • This was an anonymous survey–some people I know notified when they responded but I cannot tie any response to anyone specific person
  • I would like to have had more responses but ALL survey’s are hard to get a large number of responses; I suspect the next Sparkling Wine Survey will continue to gain more responses
  • I do not take the survey myself.  I don’t want to skew any results regardless of how large or small of total responses

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I had responses from all 64 respondents in all questions except the last question which was an open ended comments section.  I have designed many surveys in my career and I have never had 100% of all questions answered by respondents (minus the opened ended question #10).

Here are the results:

1. Your go to Sparkling wine today regardless of price?
Cava 9.38% 6
Champagne 40.63% 26
Prosecco 12.50% 8
Other Old World Sparkling Wine 10.94% 7
New World Sparkling Wine 26.56% 17

Analysis:  I was surprised Champagne did not rank higher if price were not an issue.  While Champagne had the largest percentage response I would have expected this to have a higher percentage say in the 50-60 or even higher percentage rate.  I do suspect with a larger pool that number would likely increase.

I am surprised the New World Sparkling Wines had a strong response of nearly 27%.  Perhaps most of the respondents were from the New World and felt a stronger tie than to Champagne.  Next survey I am going to ask is where respondents are from/residing which might help to interpret future surveys a bit more accurately.

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2. How often do you enjoy sparkling wine?
Weekly 34.38% 22
Monthly 34.38% 22
Quarterly 17.19% 11
Less than quarterly 14.06% 9

Analysis: I see these numbers as very encouraging.  When I was in an off premise business as wine marketing manager number I knew that sparkling wine were acquired for mainly celebratory reasons.  Easy to know as the unit penetration was predictable and disheartening – disheartening because this wine category was only a celebratory wine in terms of consumer behaviour year over year.

This tells me that over three quarters of respondents enjoy sparkling wines much more frequently between weekly and monthly.  I am delighted to see one third of respondents enjoying this weekly.  I think this is showing that sparkling wine has moved away from just being celebratory or special event wine but a wine that is enjoyed continuously through the year.  Very good to see this wine category normalise in terms of consumption.  And, of course, question #3 confirms in no uncertain terms that sparkling wine is a wine to enjoy just because.

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3 How do you view sparkling wine?
A wine for special occasions only 3.13% 2
A celebratory wine 12.50% 8
A wine for all occasions 78.13% 50

Analysis:

Sparkling wine as “a wine for all occasions” is an over all confidence and specifically feeling confident of food wine pairing.  Yes, Champagne as, an example, is amazing with caviar and triple cream but the wine and it’s many styles is versatile and has such a wide capability of food-wine pairings.  Other sparkling wine types of course can do the same.  Also the rigid view of food-wine pairings has liberalised.  Also sparkling wines are certainly a role model for wines that are so challenged in a corner by only being for certain occasions.  Madeira, Port, Sauternes, Sherry, and Tokaji to name a few wines that are often only thought as dessert or aperitif wines but can add more than just a top or bottom of the menu wines.

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4. My favourite Champagne type
Brut 34.38% 22
Blanc de Blancs 18.75% 12
Blanc de Noirs 29.69% 19
Rosé 14.06% 9
Prestige 3.13% 2

Analysis:   I expected a higher a higher Rosé (as still Rosé is so popular now) than was shows at a 14% preference as compared to Brut at 34%.  I was also surprised that the prestige bottle category was not higher than 3%.  I wonder if this were to vary if the sample was higher?  Also, seeing Blanc de Noirs at a 30% rate was much higher than I would have expected.

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5. My favourite Champagne dosage (sweetness level)
Extra Brut 15.63% 10
Brut 67.19% 43
Extra Dry 7.81% 5
Sec 6.25% 4
Demi-sec 3.13% 2
Doux 0 0

Analysis:  Brut hands down is the favourite at two thirds response rate.  I should have added Brut Nature though I would full expect this to be in a very minority position.   Brut is the most plentiful in off and on premise establishments and perhaps people consume primarily what is easily available?  Not everyone like me goes to a sparkling wine merchant for very specific sparkling wines.

The question of dryer styles coming into vogue?  I personally adore Extra Brut and Brut Nature but I do not think this will grow significantly in the future

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6. I drink these old world sparkling wines
Prosecco 37.50% 24
Franciacorta 15.63% 10
Sekt 4.69% 3
Sparkling wines from France (other than Chamapgne) 31.25% 20
Other Italian Sparkling (other than Prosecco or Franciacorta) 4.69% 3
None 6.25% 4

Analysis:   In the next addition Cava has to be added in this question.  I do believe it would be on the same level as Prosecco.  Sparkling wines from France (0ther than Champagne) are quite popular at 31%.  I think there is a question that is needed such as sparkling wines form other European countries: Germany, Hungary, Greece, the UK and other wine countries.

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7. I drink new world sparkling wines
California 54.69% 35
Oregon 4.69% 3
New Mexico 12.50% 8
Canada 10.94% 7
Argentina 1.56% 1
Chile 1.56% 1
New Zealand 3.13% 2
Australia 0.00% 0
None 10.94% 7

Analysis: No surprise that California has over 55% respondents who drink these wines.   The next biggest entry is New Mexico with 12.5% which represents one brand Gruet – there is no other regions producer in the new or old world that has that distinction in this survey.   I am surprised by the 11% response rate for “none” meaning that respondents didn’t drink new world sparkling.

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8. On average I spend the following for sparkling wines in USD
$10-25 43.75% 28
$25-50 43.75% 28
$50-100 12.50% 8
$100 and above 0

Analysis: I was surprised to see the prices of $10-25 and $25-50 categories were even at 43.75% each in terms of what people are paying.  While the entire population could buy their wines in the $10-25 range there is something driving to a higher price pointed wine.  Perhaps it could be that respondents are buying more reserve or prestige wines and even wine club purchases driving that price point of $25-$50.  But when I think of total survey responses especially as it relates interest in Brut Champagne the price point are generally in the $30-50 range; basically the purchases are most like Brut Champagne and higher end California sparkling wines which are in this price range.

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9. I drink sparkling wines as compared to a year ago
More this year 2017 than last year or previous years 28.13% 18
I am drinking about the same as last year 64.06% 41
I am drinking less than last year 5

Analysis:  While this is a good question to ask–it does need to be asked with how many bottles did they buy in a year – a case?  The 28% response rate is certainly healthy and I suspect if the sampling of the survey was larger the number would decrease but not substantially — my guess is there were 500 responses this number might decrease to 15-20%.  But this would still represent a growing market for sparkling wine.  Most events I attend today have a glass of sparkling wine offered.  Also, the number of sparkling wines available on a wine-by-the- glass list is growing–a decade ago I would not have seen 3-4 different sparkling wines by the glass on a wine list in San Francisco.  This represents a demand for sparkling wine because if there was no demand this would be a select of 1-2 wines.

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The open ended comments were important to make me aware or to remind me of items that I forgot or didn’t include–all very helpful comments.

  • Washington sparkling wines was mentioned by two different people as missing as a survey response
  • One respondent noted that their dislike of Champagne wines had held them back from tasting other sparkling wines
  • A very interesting comment from another respondent mentioned that since sparkling wine is so plentiful both in terms of regions and price point it is easy to find a bottle to enjoy often (buying more sparkling wines).

This survey is a good first step to understanding what wines people are selecting based on region, style, price, and numerous preferences.  Based on responses I do know my next survey will not be just 10 questions and my belief in continuous improvement will yield a better understanding consumer thoughts, perspectives and behaviours as it relates to sparkling wines.

If you participated–I greatly appreciate it!  And I appreciate you reading this article.  At the end of this please let me know any thoughts, comments, questions or perspectives that you might have on this subject and survey.

Thank you and Santé,

James

James the Wine Guy

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2017 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine GuyJames the Wine Guy also on Facebook, Twitter and most major social medias.

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Posted in Cava, Champagne, Sparkling, Survey | 4 Comments

Grenache and Garnacha: San Francisco Dinner and Tasting: A Memorable Variety – James Melendez

I went to a splendid dinner at Piperade north of San Francisco’s FiDi to honour Grenache Day 2017 the focus was from NE Spain and SW France namely: Cariñena, Calatayud, Banyuls, Rivesaltes, Côtes du Roussillon, Campo de Borja, and Somontano.

Piperade Chef Gerald Hirigoyen Talking about His Food for this food and wine pairing

This partnership of French and Spanish Grenache/Garnacha producers showcased this Basque food and wine pairing par excellence.  This is a unique partnership and highlights beautiful wines that are very accessible and appreciable.  I remember early in my wine tasting days I was entranced by the beautify of NE Spain and SW France Grenache/Garnacha.  The first tastings of a haunting variety that in my opinion is a highly identifiable wine with a luminous colour, lighter weight, and higher alcohol content where the wine’s character is never lost.  Grenache’s identifiable nose and flavour characteristics centres in rose petal, tart cherry, pomegranate, white pepper, and sweet spices of cardamom and cinnamon and other characteristics.

The wine variety is entrancing and though Garnacha/Grenache birth is probably Aragon.  Some dispute might be that Grenache comes from another region in Europe.  But it could be said that perhaps the former Kingdom of Aragon which did encompass Sardegna (which has been a claimant of the birthplace of Garnacha) is the birth region of Garnacha.  The Kingdom would have encourage trade through it’s domaine including Sardegna and Southern Italy and Sicilia.  But the key lies in the Kingdom of Aragon as planting the seeds of Garnacha historically.

Garnacha for me and especially for these regions which are close to each other produce memorable and I think wines that have a fantastic homage and support each other.  I do make this distinction because I do think that Grenache/Garnacha in the new world does not taste like these Grenache but is identifiably Grenache.  The differences lie in terroir and regional differences that make these wines special.

***

The reception wine was a wine cocktail using Les Vignobles de Constance et du Terrassous Ambre Vin Doux with 6 years of aging.

This refreshing wine cocktail’s gentle sweetness paired nicely with the Onion and Anchovy tartlets and the Foie Gras, Toast and Fruit Compote,

The first course was an innovative white Gazpacho soup with grapes, Mussels, Clams, Calamari, and Octopus–nicely briney and the freshness was enhanced with the grapes.

 

 

 

 

 

 

 

Viñas del Vero La Miranda de Secastilla Somontano Garnacha Blanca 2016 – this wine gives a nicely focused nose of Orange blossom, Meyer lemon,  moist stones, and white tea helping to build to the flavour characteristics of green citrus zest and peel, tea, and hint of anise.

The next dish:

Alaskan halibut, Piperade and green Aioli – superbly fresh and the Piperade made for a perfect pairing with the rosés listed below.

 

 

 

 

 

 

 

El Terrano Cariñena Garnacha Rosado 2016; a nose of pomegranate, hint of citrus, crushed sea shells and herb garden; flavour characteristics of fleshy strawberry, white pepper and fennel.

 

 

 

 

 

 

 

Domaine Lafage Grande Cuvée Roussillon Rosé 2016

This rosé is a composition of Grenache and Mourvedre.  Scent profile of pink rose petals, sweet fennel, mountain strawberry and fresh herbs.  Flavour characteristics of early season red cherry, mountain strawberry, anise, moist stones and hint of violets.

Braised pork cheeks, Tempranillo, Cipollini onions, and braised carrots – this dish was endlessly tender and the Cipollini focused and intensified this dish.  The Garnacha below were served and were a splendid compliment.

 

 

 

 

 

 

 

Bodegas San Alejandro Las Rocas Calatayud Garnacha 2014

Evocative nose of crushed red candy, hint of lavender, red cherry and tea.  Flavour characteristics of strawberry-cherry, white pepper, and Hoisin.

 

 

 

 

 

 

 

Bodegas San Valerio Particular Cariñena Garnacha

Scent of cherry, rosemary, crushed red candy and mix of ground peppers; flavour characteristics of pomegranate, dark cherry, pepper and lavender.

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Rack of Lamb, Merguez, Fennel, bread, pecan, cumin and date relish

I had never had Grenache and Garnacha paired with lamb before.  The result was a stunning success–the crescendo of Merguez and Lamb were spirited and scented and the Spanish and French wines paired were a very thoughtful touch.

 

 

 

 

 

 

 

Domaine Cabirau Serge et Nicholas Maury Red Wine 2015

Scent: cherry, stones, espresso, dried wood pile and fresh violets.  Flavour notes of blackcherry, crushed red candy, pepper and rose petals.

 

 

 

 

 

 

 

Bodegas Aragonesas Centenaria Campo de Borja Garnacha 2014

Scent: black cherry, mix of bramble berry, hint of juniper berry and red tea.  Flavour notes of black cherry, red plum, dark chocolate and pepper.

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This wine Bodegas Paniza, Viñas Viejas Cariñena Garnacha 2012 was paired with Spanish cheese of Manchego and Idiazabal.

Scent of red rose petals, black plum, cherry, cardamom and Bay leaf; flavour profile of black cherry, pomegranate, cinnamon, chocolate and lavender.

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Cocoa Tartlett and dried Fruit

 

 

 

 

 

 

 

Domaine la Tour Vieille Banyuls 

Scent of black plum, black cherry, espresso, bay leaf and Cardamom; flavour profile black cherry, blueberry, cardamom, rosemary and Tarragon.

Grenache/Garnacha has versatility from white to rose and, of course, a red wine and dessert wines.  I have always viewed Grenache/Garnacha as an ideal wine as a stand alone wine and now an ideal compliment with many cuisines.  While this wonderful experience of Basque food–this variety can stand with food and not just enhance but to make that experience special.  Give it a try.  These wine are well distributed in the US and are comfortably approachable in terms of price point.  A memorable experience is a bottle a way.

#GrenacheDay

#GarnachaDay

http://www.winesofgarnacha.com

http://www.winesofgrenahce.com

Santé, Salud,

James

James the Wine Guy

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2017 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine GuyJames the Wine Guy also on Facebook, Twitter and most major social medias.

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Posted in Aragon, Campo De Borja, Cariñena, Côtes du Roussillon, Garnacha, Grenache, Grenache Blanc, Rivesaltes | Leave a comment

Please Take Sparkling Wine Survey 2017

I have designed this survey to capture some thoughts on sparkling wine.  I have always wanted to design this survey for this specific topic.  I thought it would be great to get a feel for some perspectives on sparkling wine.

Please click here to take survey.

I will come back later and post on this site the results.  My goal is to get a picture of some basic thoughts on sparkling wine and to share it.  There are few perspectives except anecdotal and hopefully a collective of responses will tell the current state of sparkling wine.  All responses are anonymous.

Thank you in advance for considering taking this survey.

Santé,

James

James the Wine Guy

Demystifying Wine…One Bottle at a Time from all wine regions around the world.

© 2017 James Melendez / James the Wine Guy— All Rights Reserved – for my original Content, drawings, art work, logo, brand name, rating, rating graphic and award and designs of James the Wine GuyJames the Wine Guy also on Facebook, Twitter and most major social medias.

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Posted in Uncategorized | 1 Comment