SEPTEMBER - OCTOBER 2013

IN THIS ISSUE :

Asian Libations - Pairing Wine with Chinese Food

Does Vintage Really Matter?

Brent Lellos Wine Story

Chteau Haut-Brion Owners Buy St. Emilions Chteau LArrose

by: James Molesworth

Chteau Latours Francois Pinault buys Araujo Estate in Napa

by: Jane Anson

This takes the number of wine properties now owned by the French billionaire and his son Francois-Henri to four Latour in Pauillac, Chteau Grillet in the northern Rhone, Domaine dEugenie in VosneRomane and now Araujo in Napa. Pinault also owns Chardonnay vines in Le Montrachet and Batard-Montrachet. The price of the purchase was not disclosed, but is likely to have been at least US$300,000 per acre. The sale included the Eisele Vineyard, 38 acres of vines, the winery and existing stocks. Photo source: mybettanedesseauve.fr Domaine Clarence Dillon, the ownership group that includes the famed first-growth Chteau HautBrion and La Mission Haut-Brion, has added another Right Bank estate to their portfolio: Chteau LArrose in St. Emilion. The deal was closed on May 29. The purchase price was not disclosed. Chteau LArrose is the second Right Bank estate to be purchased by Domaine Clarence Dillon in recent years. The firm, owned by the Dillon family and currently run by Prince Robert de Luxembourg, purchased Chteau Tertre Daugaysince renamed Quintusin 2011. Previously owned by the Caille family, which bought it in 2002, Chteau LArrose totals nearly 33 acres of vines. The vineyards, which neighbor Quintus, are planted with 60 percent Merlot and 20 percent each of Cabernet Sauvignon and Cabernet Franc. Speculation that the estates might be combined was premature according to Jean-Philippe Delmas, managing
Editorial Staff
Christian Tan Romy Sia Eunice de Belen Jesse Keisha Wenceslao Patrisha Sofia Delgado Sky Printing president publisher editor-in-chief production assistant layout & design printer

Bart and Daphne Araujo bought Eisele Vineyard, located just outside Calistoga, in 1990, although the vineyard itself dates back to 1884, and is known particularly for its Cabernet Sauvignon wines. After the purchase, they hired Michel Rolland as consultant, and also converted the estate to biodynamic farming something that Chteau Latour has itself been doing over the past few years. In a letter to staff and clients, the former owners said that they had received an unsolicited expression of interest from the Artemis Group, owners of Latour, and were slowly convinced that they were the perfect buyers for this amazing vineyard we have called home for 23 years. The Araujo family will stay at the estate until January 2014 to help with the transition, and the rest of the estates team will remain in place.

director of Domaine Clarence Dillon. At this stage, any question about the strategy we intend to implement is premature, he told Wine Spectator. We will communicate in due time about it, in the coming months.

Araujo Estate and its jewel, the unique Eisele Vineyard, have been producing consistently one of the very best wines of the Napa Valley, said Frederic Engerer, CEO of the Pinault wine group, in a statement. We would very much like to pay tribute to the exceptional work of Bart and Daphne Araujo, whose pioneering vision, dedication to excellence and attention to detail has built one of the most respected wine estates in the world.

Source: decanter.com

Photo source: gfhglobal.org

Source: winespectator.com
Directory
Shangri-La Plaza Mall, EDSA Mandaluyong City Serendra, Bonifacio High Street, Taguig City One Rockwell West, Makati City

To inspire a new generation of wine lovers.

633-3556 846-6310 869-0932
We digest it for wine lovers The Wine Story Gossips tracks all relevant wine information from key websites, magazines, journals, wine research and studies and other credible resources. Then we summarize what is essential, for you to become a more passionate and knowledgeable wine enthusiast.
The Wine Story Gossips is a monthly publication of the Healthy Options Group of Companies with corporate offices located at #3 Economia Street corner Calle Industria, Barangay Bagumbayan, Libis, Quezon City, 1110 and trunk line of (632)637-8888. For subscription inquiries, visit any of our stores. Wine Story is a trademark registered at the Philippine Patent Office. ENTERED AS THIRD CLASS (PM) POSTAGE PAID AT QUEZON CITY CPO Under Permit No. NCR-05-07-201 valid until December 31, 2013. Subject for Postal Inspection.

Our Vision

Directory

Issue No. 8

www.winestory.com.ph

Asian Libations - Pairing Wine with Chinese Food

When it comes to alcoholic beverages, beer is often touted as the drink of choice to serve with Chinese food. In fact, the Chinese have been avid wine drinkers for centuries. But unlike the French and Italian grape wines, traditional, grain-based Chinese wines havent caught on in the west. Part of the problem - aside from the sheer difficulty of finding a liquor store or restaurant that carries Chinese wine - may be its high alcohol content. For example, theres the notorious Mao Tai: a fiery, 55 proof concoction served to foreign dignitaries at diplomatic banquets.

The Worlds First Noble Rot

Back in the 1600s, Hungarys famous Tokaji region was the first to classify wine based on quality. This region probably produced the worlds first botryris (noble rot*) wine in 1647, when they delayed the harvest to prevent the invading Turkish troops from appropriating the juice. It is said, Twas a brave man that first ate an oyster and similarly twas a brave person that first harvested botryised grapes.
Photo source: biblicalgenealogy.kavonrueter.com

*A parasitic fungus (Botrytis cinerea) that attacks ripe grapes and causes an increase in their sugar content. Certain wines, such as the French Sauternes and the Hungarian Tokaji, are produced from such grapes.
Source: geniusofdrinking.com

How to Host a Blind Wine Tasting Party

by: Chrysta Lea Baker

Recently, the Chinese have been experimenting with grape and other fruit wines. Lychee wine, plum wine, and a honey grape wine made from white wine and honey are all on the market. Unfortunately, like rice wine, the selection of Chinese fruit wine in liquor stores and restaurants is not likely to increase anytime soon (although I recently enjoyed a grape wine from Northern China). But the difficulty in obtaining Chinese spirits doesnt mean you must forego wine with your meal altogether. There are several French, German, and Californian wines that are well suited to Chinese cuisine. When choosing a wine, consider where the various dishes you are sampling originated. China is a huge country, with regional differences in climate and resources, and each region has developed its own culinary style. For highly spiced Szechuan dishes, try a Gewurztraminer. Gewurztraminer literally means spice grapes and the California variant in particular has a spicy-peach flavour with a hint of ginger. Other possibilities include a French Puilly Fousse or a Sauvignon Blanc.

Known as Chinas haute cuisine, Cantonese dishes are much more subtly seasoned. For the best result, try a sweet fruity wine, such as a German Riesling. Meanwhile, a red Bordeaux is particularly appropriate for Shanghai cuisine. Dishes such as Lions Head - large pork meatballs, topped with cabbage to suggest a lions mane - are quite rich, and the tannin in the wine cuts the grease. A Merlot works well with Peking cuisine, which often features heavier meats like duck and beef. So does a burgundy such as Pinot Noir.

Throwing a wine tasting party can be both entertaining and educational for you and your guests, no matter what your level of wine understanding might be. However, throwing a blind wine tasting can kick your party up a notch by making it more of a challenge or game for your guests, and making wine tasting scents even more important. At a non-blind wine tasting party, guests know which wines theyre going to taste beforehand. At blind wine tasting parties, guests have no idea what wine varieties, brands, flavors, or even what price range theyre going to sample. This can be a lot of fun because some people might have a preconceived notion or even a bit of prejudice about certain kinds of wines, so having a blind wine tasting eliminates this sort of bias. The proof is truly in the pudding when all the wines are on a level playing field of anonymity. There are many ideas for wine tasting party fun, but when preparing for blind tasting, you should decide on a general theme. You can buy wines that are from different countries, regions, or grape varieties. (There are even wine tasting party kits you can buy.) Provide your guests a written description of each wines characteristics, such as flavors, aromas, or tannic
2

Kan Pei! (Bottoms up). Born to the earth are three kinds of creatures. Some are winged and fly. Some are furred and run. Still others stretch their mouths and talk. All must eat and drink to survive. (Lu Yu, Ancient Chinese Philosopher)
Source: chinesefood.about.com

qualities to look for when tasting. Many of these descriptions can come right from the wines label. You can also choose wines of varying price ranges, from affordable table wines to more expensive quality wines. Your guests must try to determine which wines are the most affordable and the most expensive. No matter what your wine theme is, each guest should be given a score card with different categories to evaluate each wines qualities and whether or not they like them. Before your guests arrive, you need to conceal the identity of each bottle of wine. Purchase some tall brown paper bags, the kind they make for bottles, and put each bottle of wine inside one. Youll want to put either rubber bands or tape around the bags at the necks to prevent them from falling off while pouring. You might want to remove any foil caps from the wines necks as well, to conceal any telltale markings. Write a letter (A, B, C, etc.) on each bag so you know which wine to serve next and for your guests to know which wine theyre evaluating on their scorecards. Like non-blind wine tasting parties, youll want to serve your wines from white to red, light to full-bodied, sweet to dry, or young to old. The glasses used for wine tasting are important - each guest will need a large-bowled wine glass in order to properly swirl and sniff each wine. Using plastic cups will not allow your guests to fully enjoy and analyze the wine, so stick with real glasses. Each guest also needs a disposable cup to discard any wine they dont swallow, as well as the all important wine tasting score cards and pencil. The table should have a large container for pouring out any unused wine guests want to discard and a pitcher of water to be used for cleaning out glasses between wines. In addition, youll want to have something available to cleanse the palate, such as bread, plain crackers, and water. Once the wine tasting is complete, each guest should turn in their scorecards and the results tallied. Remove the bags from the wines to reveal the identities of each wine. Prizes can be awarded to those who guessed the most correctly, preferably a bottle of their favorite wine. In the end, you and your guests will have had a wonderful time learning about different wines and what makes them so delicious!

on diabetics have long been the subject of scientific inquiry) can probably help your husband manage his A1C, too. Heres how it works: When you eat a meal, especially one that contains sugars and starches, your blood glucose soarsa phenomenon thats especially undesirable for diabetics. But researchers at the University of Natural Resources and Applied Life Sciences in Vienna found in 2010 that the polyphenols in red wine activate a certain receptor, the PPARgamma, which can block inflammation and convert sugar into lipids. So if you drink red wine together with a diet rich in sugar, the glycemic index which measures how quickly glucose

appears in the bloodwill be improved, explains Alois Jungbauer, lead author of the study. These results have been confirmed by a number of other studies, including from the University College London Medical School (2003) and Harvard Medical School (2012). In other words, according to Professor Jungbauers findings, the red wine that your husband drinks with dinner should slow down the release of glucose into his bloodstream. As for how much he can safely imbibe every day, thats a matter that he should take up with his doctor.

Source: winespectator.com

Second Bordeaux storm destroys 4,000 Hectares costing 20 million Euros at the very least
by: Sophie Kevany

Source: 100bestwines.com

What is the suggested red wine serving per day for someone who is managing type 2 diabetes?
by: Esther Mobley

Vines stripped bare in Entre-Deux-Mers near St-Lon and Espiet, credit: Gavin Quinney On August 5, 2013, Bordeauxs main white wine growing region, Entre-deux-Mers, has been hit by a massive hailstorm damaging about 4,000 hectares of vines with many producers losing almost their entire crop. President of the Entre-deux-Mers Winegrowers Union (Syndicate Viticole de lEntre-deux-Mers), Stphane Defraine, said the Friday evening storm cost growers about 20 million at the very least. It lasted about 15 to 20 minutes where I was, longer in other parts, and about 4,000 hectares were destroyed, Defraine said. Growers in the worst hit areas said their vines were stripped bare by the hailstorm. News agency AFP reported that the hailstones, some of which were as large as cricket balls, killed birds. One of the best-known producers in Entre-deux-Mers, Chteau Bonnet, was severely hit by the storm. We lost about 280 hectares out of a total 300, said owner Andr Lurton. The estate produces about 1.5 million bottles of white and 1 million bottles of red a year. The storm is the second to hit the Bordeaux region in as many weeks, with strong winds and heavy rain battering vineyards in the Medoc in late July, notably at Chteau Lafite where willow trees were uprooted.

Q: My husband was just taken off type 2 diabetes pills due to controlling his A1C number by diet! Im very proud of him, and his doctors were excited for this accomplishment also. What would be your suggestion on red wine serving per day? Barbara H.
3

A: Congratulations to your husband. According to the American Diabetes Associationand as you and your husband surely knowmanaging ones diet and exercise makes a huge difference in the treatment of type 2 diabetes. Still, red wine (whose effects

Currently, growers are assessing the full extent of the damage, he said, to see what, if anything, might be salvageable, while exploring the possibility of government aid and zero-rated loans to help manage the financial impact.
Issue No. 8

Source: decanter.com
www.winestory.com.ph

Health Watch: Wine Helps Breast Cancer Survivors

by: Jacob Gaffney

treatments for diseases of aging and not on extending lifespan. Stubbee added that research at Sirtris exploring the biology of sirtuinsproteins that regulate agingis highly successful and now requires the expertise available at the larger drug discovery sector in Pennsylvania. But after several setbacks during clinical trials of Sirtris medicines, is GSK as confident in the companys mission? Grape Time to Relax A recent study finds that grapes, full of polyphenols such as resveratrol, can improve the heart health of rats in as little as 18 weeks. For rodents, grape consumption helped reduce the occurrence of heart muscle enlargement and fibrosis, and smoothed the heartbeat. The result was fewer incidences of high blood pressure.

For the study, conducted at the University of Michigan Health System and published in the Journal of Nutritional Biochemistry, hypertensive, heart failure-prone rats were fed a grapeenriched diet for 18 weeks. The researchers found the rats eating grapes suffered much lower rates of heart failure. They concluded that grape polyphenols spur heart cells to produce glutathione, the most abundant cellular antioxidant in the heart, lowering levels of hypertension. Lead researcher E. Mitchell Seymour said in a statement that the ability of grapes to influence several genetic pathways provides evidence that grapes work on multiple levels to deliver beneficial effects. But its not all good news for wine drinkers Seymour recommends eating whole grapes for the best health benefits.

A big drug firm seems less interested in resveratrol-related research; grapes offer heart benefits. A new study provides good news for breast cancer survivorsthere is no need to give up wine drinking in moderation. According to a study from the Fred Hutchinson Cancer Research Center, drinking before and after breast cancer diagnosis does not impact survival from the disease. In fact, a modest survival benefit was found in women who were moderate drinkers before and after diagnosis due to a reduced risk of dying from cardiovascular disease, a major cause of mortality among breast cancer survivors. Previous research has linked alcohol consumption to an increased risk of developing breast cancer, though the nature of the link and exact risk of consumption patterns is unclear. For this study, published in the Journal of Clinical Oncology, about 5,000 participants with breast cancer were questioned about alcohol consumption habits. The researchers found that the amount and type of alcohol a woman reported consuming in the years before her diagnosis was not associated with her likelihood from dying from breast cancer. They also discovered that women who consumed three to six drinks per week in the years before their cancer diagnosis were 15 percent less likely to die from cardiovascular disease than non-drinkers. Moderate wine drinkers showed an even lower risk, the study states. Our findings should be reassuring to women who have breast cancer, said Polly Newcomb, the studys lead author and head of the Cancer Prevention Program at the Fred Hutchinson Center. Their past

experience consuming alcohol is unlikely to impact their survival after diagnosis. This study also provides additional support for the beneficial effect of moderate alcohol consumption with respect to cardiovascular disease. Newcomb added that women who drink responsibly may be more responsive to hormone-modifying therapies, but it is too early to know for sure. Big Pharma Ditches Resveratrol In April 2008, pharmaceutical giant GlaxoSmithKline (GSK) announced the purchase of a small medical research startup called Sirtris for $720 million. At the time, Moncef Slaoui, then chairman of Glaxos research and development arm, said Sirtris had potentially transformative science, in a statement on the sale. That potential appeared to hinge on research harnessing the health benefits of the redwine chemical resveratrol. Five years later, GSK is closing down Sirtris, quietly integrating the company into its research and development organization. Remaining staff is being moved from Cambridge, Massachusetts, to a site in Pennsylvania. GSK and Sirtris were always careful to stress that resveratrol science was not their main focus. After all, you cant patent a chemical found in wine. Instead, the company hoped to produce more effective medicines based on the properties of resveratrol, focusing on treating diseases rather than creating an anti-aging pill. Sirtris hasnt done any research with resveratrol for the last two years and has no plans to study resveratrol in the future, Melinda Stubbee, spokesperson for GSK global research and development, told Wine Spectator. Our intention when we acquired Sirtris was never on developing a red wine pill. Our research is focused on

Source: winespectator.com

Does Vintage Always Matter?

By: Lettie Teague

Knowing the best vintages is crucial in Bordeaux, but what about in the rest of the world? F&Ws Lettie Teague shares her easy-to-remember vintage wisdom. Ive never been much of a student of history. I just cant keep a lot of dates in my head. Or even recall why they matter at all. In my defense, I like to quote Einstein, who once declared, I never memorize anything that I can look up. He probably wasnt referring to wine (perhaps it was someone elses relativity theory?), but I think that his policy might apply. With wine, theres so much to keep track of: grapes, regions, producer names, not to mention all those vintages, too. The latter may challenge even the best memories, as there are so many more places where wine is made now. Its no longer a question of knowing what the year was like in Bordeaux and Burgundy, but also in Central Otago, Rueda and Calabria, as well. Or is it? Are there some places in the world where vintage just isnt that big of a deal? Vintage Defined Vintage (the word is derived from vin, the French word for wine) is simply an indication that a wine was made in a particular year. More or less. The fact is, a vintage-dated wine made in either Europe or the U.S. may legally contain up to 15 percent of grapes from years other than the one on the label. And in some New World countries, that total may be as high as 25 percent. Perhaps these wines should be labeled plupartthe French word for mostinstead? What makes a vintage bad or good? Weather is key, not just at harvest but throughout the year. In a bad vintage, there may be excess rain, which could cause rot. There might be frost or even hail, which could destroy the vines, the canopies or the grapes themselves. (Hail happens so often in Mendoza, Argentina, that producers often cover their vineyards with nets.) Excess heat is also a problem, as it can result in wines that are too alcoholic or overripe.
4

In a good vintage, everything is in balance. There may be rain, but at the right time and just enough to provide sufficient moisture to the vines. There will be just enough heat at the right time. In other words, in a good year, the grapes will ripen slowly and evenly, and the vines wont be stressed. Generally speaking, there have been more good vintages than bad in most wine regions in recent years. This is thanks in part to favorable weather (global warming has been good for the colder parts of the wine world, like Germany), and also thanks to improved vineyard managementviticultural techniques that can ameliorate the effects of bad weather. And the difference between a good and a great vintage? I guess you could say thats when the growing conditions (i.e., the weather) are not merely favorable but ideal, and everything happens as it should. In fact, winemakers sometimes like to complain that they find a great vintage boring, because it leaves them with nothing to do. Some regions only produce vintage wines in great years. For example, in the Douro region of Portugal, port producers submit their wines about two years after harvest to the IVDP (Port and Douro Wines Institute) to determine whether the year should be declared. If the quality is found to be sufficiently high, the producers issue a vintage port, as happens about three times every 10 years. (Some of the best port vintages in recent years include 1994, 1997, 2000 and 2003.) This makes for good fellowship, as well as good marketing sensea unanimous endorsement enhances the wines credibility, and declaring a vintage is more dramatic than slapping on yet another label for yet another year. Of course, some port producers do buck the system and declare vintages when others do not, and some may choose not to produce a vintage every time its declared. Champagne houses are also collaborative when it comes to vintages, though their process is less communistic; there is no single meeting or group to determine a vintage, and producers can declare a year whenever they feel like it. Perhaps thats why youll find off-year Champagnes more frequently than off-year vintage port. Indeed, even though there were several bad Champagne vintages in the 90s, every year between 1990 and 2001 was, in fact, declared by at least one Champagne house. (Great vintages during those years: 1990, 1995, 1996 and 2000.) Of course, winemakers who produce wines in the vintages shunned by their peers might assert that they were able to make something worthy in a not-so-great year thanks to good viticulture (a rigorous selection of grapes, limited yields) or perhaps even a trick or two of technology (such as removing alcohol by means of reverse osmosis). Some winemakers have even said to me that they should be paid a lot more for bad years than good ones, given how much more work they must do. I guess thats why some people believe that the winemaker matters more than the vintage: The winemaker has all the tools. And yet, these winemakers are invariably the same ones who proudly declare, My wine is made in the vineyard. (Its todays second-most-popular winemaking phrase, right behind a personal definition of terroir.) This phrase particularly rankles my ex-husband, Alan, a restaurant critic and a man unafraid to use a vintage chart. If their vineyard is flooded, how much can they really do? he complained. Its the weather that affects the vineyard the most, and therefore, the vintage will always count. Where Vintage Matters Although I dont always agree with Alan (he is my ex, after all), I think he has a good point. As long as wine is an agricultural, rather than industrial product, the weather will always determine a vintage. Particularly in certain parts of the world, like Bordeaux. Orley Ashenfelter, an Economics professor at Princeton University, determines the value of a Bordeaux vintage based on his own complex weather theorem. Unlike wine critics, who wait until theyve actually tasted the wines before rating the vintage, Ashenfelters mathematical weather model tells him whether or not a vintage will be great. And though hes been deemed a crackpot or worse, hes actually been right many times. In fact, hes predicted many great Bordeaux vintages, including 1982 and 2000.
5

Its not surprising that Ashenfelter began predicting vintage quality with the wines of Bordeaux (hes since added Burgundy and the Rhne), as they are not only the worlds most sought-after wines but also wines whose flaws are most apparent when the vintage is bad. This is what Roman Weil, professor emeritus of Accounting at the Graduate School of Business at the University of Chicago, found when he led a group through a tasting of 12 different wines. The only time they could even tell one wine from another was when they were tasting good- and bad-vintage Bordeaux. Just to be sure, Weil repeated the test with some Frenchmen as well. They felt the same way. (Is it any wonder that the Bordelais have been turning so many of their wines into ethanol?) My friend Scott Manlin, a Chicago collector who buys wines from all over the world, agrees that Bordeaux is a region where vintage really matters, but he also maintains that Bordeaux prices dont always reflect the vintage quality. In other words, wines from poor Bordeaux vintages, like 2004 and 2007, cost nearly almost as much as those from blockbuster years. Bordeaux certainly has a challenging climate (its about 30 miles from the ocean, and there can be a lot of rain), and yet there are legal limits on what its winemakers can do. For example, when famed winemaking consultant Michel Rolland put plastic sheets over his vineyards at Chteau Fontenil in 2000 to protect them from the rain, he was charged with violating AOC rules, and his wine was denied appellation status. But Rolland had the last word with the name of the wine: Le Dfi de Fontenil (The Defiance of Fontenil). But Scott isnt interested in the work of particular winemakers with off-vintage Bordeaux; he turns to the Burgundians instead. Producers in Burgundy are usually smaller and have more control over their vines, he maintained. (Or maybe more freedom with their plastic tarps?) And, as he noted, their prices tend to be a bit more reasonable in poor vintages than in Bordeaux. And yet Burgundys climate is just as marginal as that of Bordeaux. In fact, its precipitation rates are roughly the same (except Bordeaux gets more rain, and Burgundy gets more hail). Other major wine regions subject to weather extremes include Champagne (the northernmost wine district in France) and the Rhne. Theres also Piedmont in Italy (lots of fog) and, to a lesser extent, Tuscany; plus all the chief wine regions of Germany (ditto Austria). In the U.S., Oregon has had a string of good (which is to say, sunny) vintages, but its still a pretty unpredictable place weather-wise, as are the wine regions of New York state: Long Islands North Fork and the Finger Lakes. Nevertheless, only the vintages of two of these regions seem to warrant much attention in wine stores. According to Nikos Antonakeas, the managing director of Morrell & Company in New York, his clients care only about the vintages of Bordeaux and Burgundy. And when the year is bad in either place, theyre reluctant to buy. We are still struggling to sell 2001 Bordeaux, even though there were some very good wines from that vintage, Nikos noted of the little-praised year. Everyone wants the wines of 2000 and 2005. What about regions where the vintages are officially declared, like Port and Champagne? Did his customers pay attention to those? Not really, Nikos said. They buy whatever vintage is in the store. And California wines? Did they demand certain years? Only if theyre spending $50 a bottle or more, he replied. Where Vintage Doesnt Matter Although its home to more than 100 appellations, its safe to say that California is a place where vintage matters less than most other places in the world. The weather, and hence the vintages, have been consistently good. Indeed, the only truly lousy year was a decade ago. The same is true of Australia and most of Spain, though there are regions in those countries that are, perhaps thanks to global warming, increasingly subject to drought. Southern Italian wine regions are also fairly reliable, year in, year out. Most wine regions in Chile have decent weather, as does the warm Malbec-centric region of Mendoza, Argentina, though hail can occasionally take its toll. Id also say that vintage doesnt matter when it comes to the grocery-store Chardonnays and Cabernets that my sister favors (all of which have years on their labels, as she points out). Since their quality is more likely to be compromised by a machine breaking down than a bout of bad weather, Id put them in a special category all their ownone in which vintage never matters at all. In short, if you dont want to memorize vintages, youll need to learn a bit of geography and choose wines from places where the weathers reliable. But if youre buying from more meteorologically marginal places, youll need to know the bad years from the good. I keep a vintage chart in my walletand a world map in my head.
Source: winespectator.com
www.winestory.com.ph

Issue No. 8

Introduction to Bordeaux & Aroma Workshop

Wine and Cheese Pairing Workshop

Exciting Events for the Ber Months

Wine Story actively promotes sharing wine stories and learnings through various workshops, classes and handling wine appreciation nights for clients private celebrations. In photos are what you missed and the upcoming events you should be looking forward to. A tour to Pomerol will happen throughout the month of September Chinese Food and Wine Pairing Workshop on September 30 Dessert and Wine Pairing Workshop on October 30 Visit our stores or www.winestory.com.ph for more details.

Filipino Food and Wine Pairing Workshop

High Fashion Meets Fine Wine

On the 20th of July at Wine Story Serendra, Wine and High Fashion Lovers gathered together to witness the launching of AJI designs. Spectacular wines were served starting from the Rose Champagne Bollinger Rose NV, followed by Carignan Prima 2005 and Dr. Loosen Pralat Riesling 2010. The guests enjoyed the beautiful wines with the elegant jewellery! If you want make your birthdays, anniversaries, conferences, product/art launches more special and done with extraordinary flare, email info@winestory.com.ph or call 637-8888. We will do the work, and you celebrate!

Whats Your Wine Story?

Brent Lello
Working with IBM, Brent travels extensively throughout Asia and takes the time to soak in the local culture and food and wine hotspots. When at home in Murrumbateman, Australia, Brent enjoys relaxing over food and wine with his family and friends.

Q: How did you get into wine? A. My parents always had a passion for enjoying wine with good food and touring the various wine regions of Australia. Some of that passion rubbed of on me from an early age that I developed an interest in drinking wine during university. That soon blossomed into a fascination with different wine styles and varieties, and soon realised that there was a wonderful world to explore. The more I learned, the more the world of wine drew me into its clutches.
Q: What is wine for you? A. For me, wine is many things. It helps me unwind after a hectic day and it lubricates conversation between friends. It is essential to any good meal, yet can also be enjoyed without food. Its about a sense of place and purpose: the soil, the vines, the grapes, the vintage conditions, and the winemaking techniques all squeezed into bottle after delicious bottle. I also love how wine evolves over time from a feisty youngster to sublime and sensual in older age. Q: What was your first favorite wine? A. How tastes change! My first favourite wine was an Australian sweet, Gewurztraminer-Riesling Black Opal, the wine that my wife, Kym and I first shared. We quickly progressed to drier whites then onto red wines. I much prefer the drier styles these days, but this was our favourite of the time and got us motoring down the wine highway. Q: What was the wine that changed your life? A. Years ago, my best mate Keith brought back a white Burgundy, a 1996 BatardMontrachet. The first sip was a revelation, the next gulp was an epiphany. Its lusciousness and the overwhelming sense of terroir were incredible. Words were not enough to explain the experience. I am in an eternal search for a similar experience. Q: What is your favorite food and wine pairing? A. Without a doubt, the best food and wine pairing I work with is Pinot Noir
7

with Peking duck pancakes. The bright cherry fruit and acid of the wine matches the fattiness and richness of the duck. Q: What are the wines that you drink now? A. I drink all styles, based on mood, food and climate. My cellar is stacked full of Shiraz and Cabernet, with a smattering of Pinot Noir and an eclectic mix of wines from Old World regions. My fridge is stacked full of ready to drink whites, just waiting for their own 15 minutes of fame. Q: What are your dream wines (those you would like to acquire/drink someday soon)? A. I dream about wines that elevate the pulse, sharpen the senses and transport me to somewhere special. The search for such wines is eternal, and there is much investment of time, money and spirit involved. This is the mission I have accepted and will continue to execute. Q: Have you had any formal training in wine? If yes, where and what courses are these? A. We did a series of wine education courses, which fuelled the flame to know, taste and enjoy more wines. We also have a group that regularly conduct blind tastings. These are great days, filled with good food, great wine and good humour. Q: Whats the most valuable wine lesson youve learnt as a wine lover/ enthusiast? A. Wine is all about the Wine Story. There is a story behind each producer, each vintage, each variety. These stories add to the intrigue, the sense of occasion and the enjoyment of the wine that is in front of us. It traverses cultures, connects old friends and creates new ones. It stimulates debate and conversation, yet it also soothes and relaxes. Wine without food is enjoying, and also can be pure pleasure. I have a saying - Good food is great, fine wine is better, but good food and fine wine are heaven together.

Wine Story is set to unveil another glamorous wine evenings this September as we take you to Pomerol, the smallest Bordeaux appellation that produces sumptuous, exuberant wines which are constantly sought after. Pomerol is situated on the north of Libourne and has relatively small vineyards. This appellation has not been classified, yet the winemaking standard is extremely high throughout this region. The most famous Pomerol chateaux are found to the east on the plateau of Pomerol. This gravel bank, which contains some clay, is a terrain that supports both the Merlot and the smaller percentage of Cabernet Franc grapes that are planted. The usage of these grapes gives Pomerol wines their smooth suppleness, and usually allows them to mature faster than Cabernet Sauvignon based wines. Join us this September at Wine Story. Php 2,600 per person For more information and reservation, e-mail info@winestory.com.ph or visit us at: Shangri-La (633-3556) Serendra (846-6310) Rockwell (869-0938)

Issue No. 8

www.winestory.com.ph

Staff Picks

La Gravette De Certan 2009 75cl

Nenin 2006 75cl

La Croix St. Georges 2002 75cl

La Petite Eglise 2000 75cl

P 4,995
Pomerol, Bordeaux, France 90 points, Wine Spectator Drink by: 2012- 2017 Dark in aroma and fleshy in feel, but open-knit overall, with enticing tobacco, fig and mulled black currant fruit carried by a loam hint through the broad finish.

P 3,995
Pomerol, Bordeaux, France 91 points, Robert Parker Drink by: 2012 - 2025 A classic Pomerol with lush kirsch liqueur, mocha, mineral, and floral characteristics. Made in a muscular, rich, full-bodied style with moderate tannins as well as impeccable purity, texture, and length.

P 4,995
Pomerol, Bordeaux, France 89 points, Robert Parker Drink by: 2005-2013 Deep ruby/purple with notes of charcoal, mocha, black cherries and plums, this excellent wine has good texture, medium body, and plenty of sweet fruit.

P 4,995
Pomerol, Bordeaux, France 90 points, Wine Spectator Blend of 46% Cabernet Sauvignon, 32% Merlot, 13% Cabernet Franc, and 9% Petit Verdot. This beautiful, velvety, seductive effort offers sweet black cherry and black currant fruit intermixed with notions of forest floor and roasted herbs.