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exploring wine with tim fish archive

Photo by: David Yellen
Tim Fish
Archives

August 2011

Here's to the Wines I Didn't Drink
A toast to this summer's missed wine opportunities
Posted: Aug 31, 2011 10:55am ET

There was a story I read once about a comedian—I think it was W.C. Fields—who was asked if he kept a notepad by his bed at night in case he thought of something funny. He replied, no, if it wasn’t funny enough to remember, it wasn’t funny enough.

I feel that way about drinking wine. Notice I said drinking, not tasting. Those are two different things. One is work and the other is fun. I taste and take notes on thousands of wines every year for the magazine, but I’ve never been the sort of wine geek that scribbles comments down about every last wine I drink. I remember the wines that deserve to be remembered.


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Who Says Zinfandel Doesn't Age?
Retrospective tasting of 1991 and 2001 prove the contrary
Posted: Aug 24, 2011 10:15am ET

Zinfandel ages well.

There! I said it. You wanna make something of it? Huh?

Because I’m not flapping my gums just for the breeze. I have proof. Sure, folks will tell you that Zin won’t get better with age, that you should drink them fast before all that snazzy fresh fruit fades into oblivion.

BLTs for me are in the same wine-pairing pool as a hamburger with all the fixings. You can’t simply be guided by one ingredient; there’s a potpourri of flavors and textures to consider, from sweet and acidic to smoky and creamy.


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What W Goes with the B and the L and the T?
When it comes to pairing wine with BLTs, it’s all about the fun
Posted: Aug 17, 2011 10:15am ET

The kids go back to school this week and the farmers markets are bringing in a few Early Girls from the Central Valley, so it’s finally BLT time. My colleague Jennifer Fiedler’s 8 & $20 recipe put me in the mood, and over the weekend I got into an entertaining discussion on Twitter about the best wines to drink with a BLT.

BLTs for me are in the same wine-pairing pool as a hamburger with all the fixings. You can’t simply be guided by one ingredient; there’s a potpourri of flavors and textures to consider, from sweet and acidic to smoky and creamy.


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The Ups and Downs of the Sierra Foothills
Veterans of this unsung wine region are being joined by a new generation of winemakers
Posted: Aug 10, 2011 11:00am ET

Whenever I write about the Sierra Foothills, I always call Bill Easton because he’ll tell you what he thinks, not what you want to hear. In these salad days of online news media, the rule seems to be “decide the story first, then fill in the blanks.” Chalk it up to my nights covering mayhem and BS at a daily newspaper, but I like being thrown a curve ball. That’s when you learn something.

Easton took umbrage—and he’s an umbrage taker from way back—when I said the Foothills were like the Finger Lakes and Long Island wine regions in New York, well-regarded by those in the know but largely undiscovered by the wine masses. He asked: Why compare? “Bordeaux may be like Napa may be like Barossa Valley may be like Stellenbosch.” Easton said. “It is what it is.”


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Going Back to the Future with Old Zin Vineyards
Getting all philosophical while walking in a 120-year-old vineyard
Posted: Aug 3, 2011 11:00am ET

Note to self: Whenever you hear someone grumble that California lacks the wine pedigree of Europe, remember the day you walked through San Lorenzo vineyard with Pete Seghesio and his boys.

It was one of those mid-summer Sonoma County mornings when the fog scares off early and the heat rises at you like exhaust from the dirt. Joe and Will were chasing each other in ATVs around the outskirts of the vines as Pete showed me the oldest patch of grapes in San Lorenzo, a 7-acre parcel near the Russian River in Alexander Valley.

"The deed for the ranch goes back to 1896," said Seghesio, whose great-grandfather Frank Passalacqua paid 10 gold coins for it. The copy of the deed is framed on the wall of his house, which overlooks the vineyard, and it refers to "seven acres of young vines."


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