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By Gerald, July 29, 2010 6:54 pm

(1996 Hanzell Pinot Noir from Sonoma County. Notice the color: red – not opaque.

Photo by Randy Peterson)

What’s been happening to California Pinot Noir? In the 1970s and 1980s, Burgundy was the model  - the Holy Grail – of California Pinot Noir producers. Over the years, they got better at making Pinots with good fruit and aroma (real “varietal character”), if not with as much structure and elegance as Burgundy. But in the 2000s, California Pinot Noir has been changing and moving beyond the Burgundian model. It’s gotten more popular, but also darker, heavier, higher in alcohol – with more cassis than strawberry in the nose. There was a scandal: a brand of imported Pinot Noir was found to be Syrah. But many wine lovers believe that the evolution of Pinot Noir to be ever more Syrah-like is the real scandal.

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Podcast: Play in new window | Download (Duration: 19:14 — 8.8MB)

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By Gerald, July 13, 2010 9:39 pm

Simi Cabernet Sauvignon Reserve 1985 (photo by Gerald)

Many wineries make a regular bottling as well as a premium product. The regular bottling may be crafted for early release (quicker cash flow!) and younger drinking while the premium wine is for aging and special occasions. “Reserve” (or Riserva, Reserva) is one way to designate the high-end product that has been given extra-special treatment in the winery. “Single-vineyard,” “Premier Cru,” and “Estate” are among the many other terms used for a wine producer’s better or best efforts.

What goes into making a reserve wine? Does the word, “reserve,” carry any legal weight? Is there anything that Reserves in California have in common with the Grand Vins of Bordeaux or the Riservas of Chianti? This is what I discuss in this podcast!

Download the transcript: Transcript: What does reserve mean, anyway?

What does reserve mean anyway?

Podcast: Play in new window | Download (Duration: 17:36 — 8.1MB)