Archive for the 'wine random' Category

Canadian cows drink red wine for better flavor

The world wine glut just found a new category of consumer: cows.

A farmer in British Columbia’s Okanagan Valley is feeding her cattle red wine for the 90 days before slaughter. According to the Vancouver Sun, Janice Ravndahl of Sezmu Meats stumbled on the idea while watching chef Gordon Ramsey feed beer to pigs on his show, The F Word. Because she thought her Angus would get bloated from the carbonation in beer, she started feeding her cows a liter of local red wine a day, sometimes mixed in with their food, sometimes straight. Here’s how the cows reacted:

“When the cows first drink the wine, it’s like ‘what is this?'” says Ravndahl.

“But once they have it, they’re happy to have it again. They moo at one another a little more and seem more relaxed. There are a few that lap it up out of the pail. After they’ve had it for a while, when they see us coming with the pitchers, they don’t run, but they come faster than usual.”

A little more relaxed? And they seem to “talk to each other”? Hey now–I think someone is asking for a candlelit stall for two in the back.

Why do it? Local chefs attest to the subtly more complex flavor. One even remarked that it came “pre-marinated.” If in boeuf bourguignon, the meat cooks in the wine, boeuf a la canadienne must put the wine in the beef first.

Every time you open a screwcap, a kitten dies!

It’s almost as if cork producers have hired Glenn Beck to present their $22 million marketing campaign! The campaign, mostly in Britain, links a switch to synthetic wine closures to the decline of the endangered Iberian lynx.

If you are interested in the Iberian lynx, surf over to SOS Lynx. It discusses the causes of their dwindling lynx numbers (chiefly, a decline in wild rabbits and 70% of their natural habitats allowing hunting), a doubling of females in recent years, and how most of Iberian lynx live in Spain, not Portugal, which produces over 50% of the world’s cork.

Opening wine with a shoe–is a Croc

Various notes have come to the Dr. Vino World Headquarters recently: “Is it possible?;” “I am expecting some dr. vino independent trials;” and “Hilarious, can it be done?”

Of course, they are all referring to the most discussed wine topic of today–not Bordeaux 2009 futures, not even natural wine–but how to open a bottle of wine with a shoe.

It all started with a video last fall of a drunken Frenchman and a group of his thirsty friends, which had tens of thousands of views on Youtube before being removed for some reason. Then came this sober French video:

Inspired, challenged, bored and thirsty on a summer afternoon, I grabbed a bottle of six-year-old Italian Pinot Grigio and three-year old California Sauvignon Blanc, both closed with real corks, and headed to the nearest sturdy tree. I banged the bottles against the tree with Crocs, Keens, dress shoes, cycling shoes, dish towels and, finally, straight-up, bottle against tree. Neither of the corks budged. Not a millimeter. Now I was sweaty, annoyed, chagrined and thirstier than before. And the wines had angry bubbles swirling around the bottles.

I’m not saying it can’t be done. I’m just saying I couldn’t do it that day. So my advice to you: at picnics, hiking, when you need to open a bottle without a corkscrew, bring a screwcap. Or champagne.

After the jump, check out the collection of “how to open a bottle of wine without a corkscrew” videos for your your summer time-wasting needs! Read more…

Which white wine would convert a fan of reds?

Ray Isle posts an interesting question on his Facebook page. Since Facebook as all the appeal of a leper with cooties these days thanks to their recent privacy decision, why not bring it up here as well? Here’s his question: “if you want to convert a red wine drinker to drinking white, what do you think is the best white wine out there for the job?”

I’ve contemplated this very question several times. It probably matters which type of reds the person is accustomed to drinking. If it is a lighter-bodied red, the conversion is most likely painless since the shift would be changing some fruits on the same chassis of high-acidity. So it probably is someone who likes low-acid, “big” reds who doesn’t like the acidity of some whites. In which case, there are white Rhone varieties such as viognier, marsanne, roussanne that might fit the bill. It’s hard to say in the abstract, but that seems plausible in theory.

There’s also the context: put the red-wine drinker with lunch under an umbrella on a 90-degree day and see if the white wine doesn’t just have a little more appeal.

And Champagne is always a good fallback–perhaps a blanc de noirs, to be tricky! Any which way, there’s probably little chance of weaning a dyed-in-the-wool red wine-ophile to a steady diet of whites–I was aiming for admiring and ordering a glass from now and then.

What do you think?

Trader Joe’s introduces new “Th. J.” wine; dubbed “ten buck Tom”

Today, Trader Joe’s launches a value wine that riffs on history.

The grocery store chain that brought the world Two Buck Chuck is debuting a wine in a weather-beaten bottle bearing the initials Th. J. and a $9.99 price tag. Various wine blobbers have dubbed it “ten buck Tom” after trying samples. Trader Joe’s is also colloquially known as “TJ’s.”

“The bottle itself–a real collector’s item–is expensive since it is sandblasted for that aged look,” said Bill Cook, Director of Operations at Trader Joe’s. “The wine itself costs considerably more but thanks to widespread discounting in the industry today, we were able to source this Pinot Noir from prime vineyards in the Languedoc region of France.”

The inspiration for “Th. J.” was the contested wine sold at auction allegedly having belonged to Thomas Jefferson. Malcolm Forbes bought one of those bottles for $156,000 in 1985. These bottles were the centerpiece of the book, “The Billionaire’s Vinegar.”

“Since those bottles are now considered at least questionable, we’re selling a wine that we know to be true and a heckuva lot cheaper,” Cook said.

Lines have formed outside various Trader Joe’s locations as collectors and wine enthusiasts hope to score a bargain.

“I’m going to buy ten cases and sell the empty bottles on eBay right away,” said Harvey Rollingstock outside the 13th Street location in New York City.

“I’ll put it a third of it for sale with a $30 reserve to triple my money overnight,” he said. “And drink the rest.”

Is Hello Kitty wine the Joe Camel of wine? [poll]

In a collision of two of the last decade’s most absurd wine trends, celebrity wines and critter labels collide in the form of a new Hello Kitty line of wines.

Is this wine targeting minors, adding fuel to the fire of distributors who play the underage drinking card in the direct shipping debate? The wine’s marketer told LA Weekly: “My take on it is this: with over 60,000 Hello Kitty sku’s in the marketplace and at 35 years old now, she is definitely ready for more adult skewed products. I don’t think that the $15,000 dollar Hello Kitty handbags are aimed at children either.” What say you: is Hello Kitty wine the Joe Camel of wine?!?

Is Hello Kitty wine marketing wine to kids?

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Snowpocalypse! Wine tips from The Twitterverse

Yet another winter storm rips up the Atlantic coast. Areas that just got hit with two feet of snow may get another two feet starting today. What’s a wine lover to do? We turn to The Twitter: Read more…

Nominations now open for Wine Person of the Decade! [the Naughties]

wine_person_decadeYesterday on Twitter, we opened a lively discussion about who should be the Wine Person of the Decade (follow along). That’s right, who in the wine world most epitomizes the decade that may one day be called the Naughties? Here’s a summary of the leading nominees thus far–feel free to hit the comments to add others, especially if you have a reason of why they embody the Naughties. Voting starts next week on selected finalists.

@pmabray: two people come to mind Gary Vaynerchuk and Jonathan Newman (formerly head buyer of the Pennsylvania Liquor Control Board)
@1WineDude: @drvino you’re kidding, right? just give it to Gary V now and get it over with already 🙂
James Molesworth: Michel Chapoutier brought Biodynamics to mainstream…Nicolas Catena, driving force behind resurgence of Argentina….I’d consider both of those categories (which are consumed by the way) way more important than any retailer, ever…
@candidwines: Has anyone had a greater impact on a grape, a region, or a nation’s awareness of both than Sideways writer/director Alexander Payne?
@evandawson: I’d go with someone who took wine away from the pull of sweet, massive, high ABV bombs. I’m sure there’s someone. (Not Nossiter!) I’d say Alice F
@makerstable: Randall Grahm, master of vinous self-reinvention, champion of terroir. Swimming upstream, a little ahead of the rest of the school.
twitter-logo2@RichardPF: For an offbeat pick, Shin & Yoko Kibayashi, the writers of “The Drops of the Gods,” a very influential Japanese wine comic …
@alpanasingh: It would have to be someone who has impacted the value wine market which has improved significantly over the last 10 yrs. Jorge Ordonez?
@dalecruse: @drvino Wine person of the decade is the consumer! Buying more, wider varieties, no longer just listening to what establishment tells them.
@RobertDwyer: Chuck Wagner: Caymus was the most consistent producer in America’s favorite category in the decade.
James Molesworth: Manfred Prum – he’s probably the ultimate low-alcohol producer…so out of date, he’s back in style…
RandallGrahm: Consider Nicolas Joly. Obviously doesn’t make a lot of wine himself, but his impact is far and wide.
@WineExpo: Terry Theise! Reason–> 5000% increase in the market for Grower Champagne
@cathycorison: Jancis Robinson
Alice Feiring: Naughties award? Clark Smith.
@candidwines: I suppose if total influence is my grounds for nominations, I have to consider (thru a clenched jaw) whoever created yellow tail.
Gary Vaynerchuk: hnmmmm people behind sideways or two buck chuck
@sdelong: @drvino wait, it’s all so clear now: Fred Franzia. Clearer than crossflow filtration. Clearer than vigorous enzyme treatments…


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