Vina Montes epitomizes Chilean quality

Viña Montes in Chile has been around for 25 years now. In that time, they’ve been a part of the Renaissance that has occurred in Chile, with quality and diversity rising dramatically year after year, and meeting with what was already a wine region that offered value. As with most Chilean brands, they offer a broad range of wines at numerous price points aimed at a varied consumer base with a multitude of needs. This vast range of wines is produced with a multitude of intents. All told, they make close to a million cases of wine, some in small lots and others in large quantities. Here’s a look at three current releases that are widely available across the country.

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First up is the Montes Alpha 2011 Chardonnay. The fruit for this offering was sourced in the Casablanca Valley. This Chardonnay is a 100 percent varietal wine. Aging took place over 12 months with 40 percent of the wine seeing time in French oak, the balance in stainless steel. This wine has a suggested retail price of $25. The Montes Alpha Tier of wines was on the forefront of Chile’s entry and innovation into to premium wine space. Pineapple aromas light up the nose of this Chardonnay, with pear and apple characteristics as the dominant fruits on the palate. Toward the back end, the apple quality picks up a bit of lovely green tartness. This is accompanied by baker’s spices, star anise and a gentle kiss of crème fraiche. Here’s an example of Chardonnay that is absolutely studded with lively fruit and true varietal character. The barrel treatment enhances those flavors, adds complexity and never detracts. This is an elegant Chardonnay for the money. I recommend serving a few degrees warmer than the typical white wine as it shows off more of its charms that way.

The Montes Alpha 2010 Cabernet Sauvignon was produced from fruit sourced in Colchagua Valley, one of Chile’s best Cab regions. This wine blends together Cabernet Sauvignon (90 percent) and Merlot (10 percent), one of its most natural partners. After fermentation this wine was aged in a combination of new and used French oak barrels over a period of 12 months. About 100,000 cases of this wine were bottled and it has a suggested retail price of $25. Plum and bramble aromas leap from the nose of this Cabernet Sauvignon. Dark fruits rule the day here and blackberry, black raspberry and more fill out the palate, while little wisps of red fruit do pop through every now and then, adding to the depth. Espresso and black pepper spice are both prominent on the finish, which has good length. Firm tannins and solid acidity lend to the overall well-proportioned nature and structure of this wine. For $25 or less this is very good value in Cabernet Sauvignon. Some lesser examples from other regions often sell for close to twice the price. Grab up a case of this wine and drink it over the next five years and enjoy its evolution.

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007 One by One: “Diamonds are Forever”

Bullz-Eye continues its look back at every James Bond film, 007 One by One, as part of our James Bond Fan Hub that we’ve created to celebrate the 50th anniversary of the first Bond film.

It’s Vegas, baby, for James Bond, and he’s played by Sean Connery for the last time (until 1983). The jokiest and the most violent of the Bond films up to that point, it’s no one’s favorite 007 entry – and it’s a lot of people’s least favorite – but we still think it’s got way more panache than many of the films that followed. It’s…

“Diamonds are Forever” (1971)

The Plot

Diamond smuggling turns out to be, naturally, only the tip of the iceberg as a graying Bond (Sean Connery) unravels a chain of deception that leads him to a Las Vegas-based ultra-reclusive mega-tycoon (Jimmy Dean), and then onto 007′s not-actually-dead arch nemesis, Ernst Stavro Blofeld (Charles Gray). It turns out that killing Bond’s wife simply isn’t enough for the social climbing super-villain; he’s once again making 007′s life hellish while also having the bad manners to peddle thermonuclear supremacy on the world market. Bond, meanwhile, is nearly wearing out his license to kill.

The Backstory

Though it’s an underrated film and beloved of many serious Bond fans, 1969′s “On Her Majesty’s Secret Service” with George Lazenby was deemed insufficient as a blockbuster. It did well enough abroad, but it’s all-important American grosses was about half that of earlier Bond entries. By 1970, Lazenby was already one for the “where are they now?” columns.

A replacement was needed, and so was a big hit. Stolid American heartthrob John Gavin (“Psycho“) had been contracted as a fall-back Bond, but moguls Albert R. “Cubby” Broccoli and Harry Saltzman set their sights on the one actor alive least interested in stepping into the very big shoes of Sean Connery – Sean Connery. While the Scottish unknown-turned-superstar has always insisted he was very grateful for his Bond stardom, to all appearances, Connery was over James Bond — now and forever.

On the other hand, we all have our price. Connery’s was £1.2 million – quite a lot of money in 1970 and enough cash for the actor to start his own charity, the Scottish International Education Trust. To sweeten the deal, United Artists also allowed Connery the chance to take the creative lead on two of his own movies. The understanding was, however, very clear that Connery would never again play Bond…for the Broccoli and Saltzman’s EON team, at least, that turned out to be true.

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Spain’s Ribera Del Duero Region makes a strong impression

I recently attended an excellent tasting that featured wines from the Ribera Del Duero region of Spain. It’s always fascinating to taste a broad array of wines in one room from a specific part of the world. It allows side-by-side comparisons, and showcases how many excellent wines a region has. In the case of Ribera Del Duero the array of terrific wines I tasted in one day was a bit head-spinning, actually. While I’d had wines from this area before, I’d never sampled nearly as many at one time. A couple of producers kept reverberating in my mind days after the event, thus I decided to revisit a few of their wines so I could share my thoughts about them. Tempranillo has long been one of my favorite red varieties and this grape flourishes as well in Ribera Del Duero as anywhere.

The Bodegas Peñalba Lopez S.L. 2009 Los Cantos was produced from a blend of Tempranillo (95 percent) and Merlot (5 percent). The vineyards sourced were planted an average of 20 years prior to the vintage. Fermentation took place over nine days in stainless steel vats with native yeast. Barrel aging followed in French oak. This wine has a suggested retail price of $23. Lovely herb and floral aromas fill the nose of Los Cantos. The palate here is studded with layer upon layer of fresh, dark fruit flavors. This wine is marked by crisp acidity and refreshing flavors that beckon you back to the glass for sip after sip. Bits of French Roast coffee and sour black fruit flavors mark the finish; cherry and blackberry are of particular note and accompanied by minerals and copious spices. Los Cantos is a tremendous value in its price range. It’s the kind of wine you may want to buy a case of, to keep around for everyday drinking.

The Bodegas Peñalba Lopez S.L. 2006 Torremilanos was produced using Tempranillo (90 percent) and White Tempranillo (10 percent). White Tempranillo is a genetic mutation of the original Tempranillo grape and a relatively recent one. The vineyards sourced have more than 90 years of age on them. Fermentation took place in concrete tanks. Aging followed in a combination of French oak (80 percent), and concrete tanks (20 percent) over a period of 24 months. This selection has a suggested retail price of $30. Ripe black cherry aromas and bits of toast mark the nose of this wine. Spices such as cardamom and clove are present on the palate and support oodles of dark fruit flavors which are impressive in their combination of intensity and precision. Black tea, minerals and continued fruit flavors such as cherry are in evidence on the finish, which has excellent length and persistence. This wine will work wonderfully both on its own and paired with full-flavored foods, and is a real knockout.

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Mumm Napa offers a window into new world sparkling wine

Several times a year, I head out to California to taste wine. Often, I spend the bulk of my time there in Napa Valley and Sonoma County. One of my personal goals each time out is to spend most of my tasting time at producers I haven’t visited, or at least haven’t been to in a long time. Sometimes the properties I haven’t been to yet surprise even me! So on my most recent trip, when I was compiling a list of potential appointments, Mumm Napa was on the short list. Amazingly, even though I’ve tasted in Napa for about 20 years, I never stopped here before.

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Since it was my first time, I arranged a tour and tasting so I could see the facility and then sample the wines. The tour was very consumer-friendly and took us through the winemaking facility with stops along the way to check out videos of their processes. If you’ve toured a winery, but not one that makes sparkling wine, you should do so to note the number of differences and unique steps involved. I’ve been on a number of tours at sparkling wine houses and I‘m still fascinated. Along the way we sampled three of their widely available offerings. The tour was conducted at a nice pace, leaving plenty of time for questions from the group. Once the tour was over I broke off from the group and sat down on their tasting deck with a friend who joined me that day, to do a more comprehensive tasting. They offer lots of different options for tastings at Mumm Napa and it’s a highly recommended stop for those who love California sparkling wine. There were a number of wines that I really enjoyed. Here’s a look at a trio of my favorites.

The Mumm Napa Brut Prestige was made from a combination of Pinot Noir (51 percent), Chardonnay (46 percent), Pinot Meunier (2 percent), and Pinot Gris (1 percent). The first three grapes are the classic triumvirate most often associated with sparkling wine; The Pinot Gris is something out of the standard realm that they have added. Fermentation took place primarily in stainless steel, and 18 months of aging on yeast followed. This widely available Brut style wine has a suggested retail price of $22. Bits of citrus and white stone fruits fill the nose this wine. This is an entry level selection in the Mumm portfolio, and it’s a classic Brut. The palate is dry and loaded with fruit and spice. Yeast and biscuit characteristics emerge on the finish, which has nice length. While the friendly price makes it an obvious choice for holiday celebrations, this wine will go very well with food whether it’s paired with a first course during dinner or alongside brunch. You’ll be pleased with the results.

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A chat with #1 UFC Middleweight Contender Chris Weidman

The hottest name in the UFC’s middleweight division belongs to Chris Weidman. Fresh off a beat down of leading middleweight contender Mark Munoz, it was just announced this week that he will next fight Tim Boetsch on December 29th for the right to face Anderson “The Spider” Silva with the belt on the line.

His ascension to legitimate middleweight contender has been quick thanks to his willingness to fight (five fights in a year and a half) and a commitment to discipline, including a 32 pound weight loss in 11 days prior to fighting Damian Maia.

“I had to cut 32 pounds in 10 days on top of not being in great shape. I pretty much came right off the couch and took that fight. It definitely wasn’t a great idea for me and was probably the worst experience I ever had. So, I wouldn’t recommend anyone else doing that and I would never do it again myself.

“But it was a huge opportunity for me and I found a way to win against a guy who was top five in the world at the time. I was fighting at about 10% of what I generally feel like I fight at, but it did more for my confidence than any other fights, even the ones I’ve finished in the first round. After that fight I got a lot of criticism because it wasn’t a very exciting fight and I looked tired but it did a lot for my confidence regardless.”

What has created so much buzz about Weidman is his overall multifaceted skill set, and his ability to finish fights in different ways. In the course of going undefeated in his first five UFC fights, Weidman has collected both “Submission of the Night” and “Knockout of the Night” honors, an incredibly rare feat.

“I don’t really have a preferred way to end a fight, I just want to end it and win, “said Weidman. “It’s always a good feeling to knock someone out, but I don’t want to be one of those guys who only looks for knockouts and get caught because that’s what I’m looking for exclusively.

These days, Weidman’s name has been increasingly linked with middleweight champ Anderson Silva. Thanks to the way Silva has torn through every one the UFC has put in front of him, and the quick rise and exciting fights Weidman has fast become known for, it’s a fight the fans want to see.  But Silva’s camp has been reluctant to accept.

“It’s frustrating,” said Weidman about trying to orchestrate a fight for the title. “Since I got into the sport anytime I’d tell people I was doing MMA they’d ask what weight class and I’d say middle weight and they’d say “Isn’t that Anderson Silva’s weight class? Oh, you’re screwed. You better change weight classes, pal.” That motivated me and he deserves that type of respect ‘cause he’s earned it, but it motivated me to take risks like fighting on short notice and I’ve worked really hard to be the #1 contender and for him to just kind of downplay me, more his managers, it’s kind of frustrating. So I hope the UFC makes the fight happens but if not, I will fight someone else.

Currently Chris is a member of “Team Edge” shaving gel and is in the running to become the next “Face of Edge.”

“Basically it’s a contest,” said Chris. “There are four guys in the running to be the face of Team Edge Shaving Gel from the beginning of July to the end of September. The winner becomes the next “Face of Edge” so basically the winner will have their face on a couple million cans of edge shaving gel cans. I’m trying to win but I’m in second place and I’m down by a lot, these numbers are weird man. I think there’s some cheating going on (laughing).”

To listen to the full audio interview click here.

Follow Chris on Twitter at ChrisWeidmanUFC

Check out Edge Shaving Gel and vote for Chris at Edgeshave.com/ufc

  

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