A Glass Enclosed Stunning Custom Wine Cellar Video… with a Nod to Jack!

If seeing really stunning wine cellars makes you too envious for words, than I suggest you DO NOT click on this link below… But, if you dig that cellar porn and want to check out a simply gorgeous showcase wine cellar video tour, then have a look here. Enjoy!

Glass Enclosed Custom Wine Cellar Video Tour

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My WSET Diploma Level 4 Exam Experience

Marshall Tilden III, DWS, CSW

Wine has been a passion of mine for just about as long as I have been allowed to drink it. From the bottles of straw bottomed Chianti and Pere Patriarche Rouge on my grandparent’s dinner table, to a 1986 Premier Cru Gevrey-Chambertin that my pops selected one night at Spark’s Steak house (my ‘epiphany wine’), it has always been a part of my life. The more I sipped,  the more curious I became about everything that went into wine and what made it so damn tasty. Once I started working in the biz, IImage result for Pere Patriarche Rouge decided I needed to step up my ‘wine geek’ status a notch or two which was when I decided to enroll in the WSET.  The Wine and Spirits Education trust is based in England with satellite schools throughout the globe and is one of the most recognized and respected wine education organizations in the world. They offer…

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Seven Wines to pair with the Feast of Seven Fishes

Seems like this post has seen a lot of activity over the last few weeks, so I thought I would update it with some new wines for this year. These selections are similar in style to the wines as the original post but includes some of my recent favorites with current vintages..enjoy!

Marshall Tilden III, DWS, CSW

The holiday shopping frenzy of Black Friday and Cyber Monday has come and gone, and everyone is probably a little lighter in the wallets because of it. So now that most of the materialistic aspects of Christmas are in our rearview mirror, its time to focus on what is truly important this season…family and friends coming together to celebrate this most joyous holiday. My family partakes in the traditional Italian Feast of the Seven Fishes for Christmas Eve, and it is always one of the most memorable meals of the year. I generally have the honor (and the pressure) of selecting the wines to go with the meal…talk about stress!

The traditional fishes that are served in the Feast are Calamari, Scungilli, Baccala, Shrimp, Clams, Mussels and some type of big fish (usually a snapper, sea trout, tuna or large shellfish like lobster or crab). However over the years the rules…

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A Couple of Recent Wine Enthusiast Pieces

The world of wine storage can get pretty confusing…part of my job is to help wine lovers figure out the best method of storage for their individual needs. Much has to with what is in their actual collection, the bottle capacity and of course budget. But there is certainly much more to it than that. Below are a couple of recent articles I worked on that can help distinguish if a single or dual zone wine refrigerator is best for you, and some pretty stunning cellars that we created over the years. Check it out!

The 411 On Dual Zone Wine Fridges

Cellar With Style

Wine News – Small Bites Sept. 18, 2012

An oldie but a goodie from a fellow blogger organizing some great content, including one of my posts of course 😉

Découvertes de Vin

Articles and news from around the web we found interesting.

The Gray Report
Blake comments on, as he puts it: “what might be the most arrogant statement about wine I’ve ever read” from a wine collector and in the process confirms our complete and pure hatred of wine collectors.

Westchester Wine Guy
In this week’s most practically useful article, Marshall comes up with some fantastic ideas for finding a use for that awful big bottle of swill that people give you or bring to your parties… and yes, it’s almost always Pinot Grigio (at least for us).

Steve Heimoff
Steve weighs in on the disaster created in Saint Emilion over the recent reclassification. Madame and messieurs: start your lawyers!

Wines & Vines
Madrona Vineyards brings in two French soil experts to raise the level of quality in their El Dorado County vineyard.

San Franciso Chronicle
Jon Bonné and the Chronicle panel…

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Trends in the US Wine Industry for 2015 – Surging Forward with Renewed Optimism

Some great insight to the overall wine market/industry for the US…

Dr. Liz Thach, MW

DSCF0893Even though wine consumption in the US has increased every year since 2000, some of those years were a bit bumpy due to the recession and a tendency for consumers to purchase value-priced wines. Now in 2015, the trend of buying more premium-priced wines has resurfaced, and there is a renewed optimism in the US, spurred on by the strengthening dollar and a more buoyant economy.

A review of the 2014 wine statistics and buying trends for 2015 are primarily positive. The only gray cloud on the US wine horizon may the growing popularity of craft beer and spirits. However if the wine industry continues to innovate and assists in promoting a larger market share for all adult beverages, then the positive growth trend can continue.

Sources for this posting are primarily from speakers at the 2015 Unified Wine Symposium as well as recent reports. See references at end for…

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5 Simple Rules of BYO

With more and more consumers reluctant to pay the high markups that are inherent to many wine lists, BYO has become more prevalent than ever. Restaurants tend to mark up wines anywhere from 2-4 times the retail price that you will find at your local wine shop, not to mention the mark up from their cost. While the convenience and selection is well worth the price to some, others prefer to select from their own collection then the restaurant’s wine cellar. Below are 5 simple rules to help determine the appropriate scenario to bring your own bottle and some guidelines for restaurant etiquette if you choose to do so.

  • Free is for me! – If there is no corkage fee, than there is no reason NOT to bring your own bottle. Even if restaurants charge a nominal (under $10) corkage fee it still makes all the sense in the world. You could choose to bring a moderately priced bottle and it will still be a lot less at your local wine shop then at the restaurant.
  • Big names = Big Corkage Fees – If you are going to a top tier steakhouse or a popular French bistro, you are probably looking at a corkage fee of $35-75. For these eateries you’re probably better off sticking with their wine list.
  • Make it worthwhile – You certainly could bring an inexpensive bottle, but that would defeat the purpose. Mark ups are typically higher on the reserve selection wines, especially from older vintages, so the better bottle you bring the more you are saving.
  • Tip on the service – The server should provide the same service on the bottle of wine whether it is purchased from the restaurant or not, so be sure to include something in the tip for that bottle. A good rule of thumb is to multiply the retail cost of the wine times 2 or 3 and add that to the total bill before calculating the tip.
  • Buy an additional bottle from the wine list – If you’re dining with a large group, doing this shows you appreciate their hospitality and would like to thank them for it…that is of course if you are enjoying the meal and the experience!

 

Cheers!