2012 Clos du Val Cabernet Sauvignon

Napa Valley, Stags Leap District, California (USA)

Sunday Night Wine Up is 2012 Clos du Val Cabernet Sauvignon from Stags Leap District. Still dark red color. Good intensity. Floral perfume and dark red fruits. Round mouth feel with great balance of acidity and firm tannins. Moderate to long finish. A Costco buy years ago!

Decant Wine is Fine but Decant Whisky is Frisky? 

Before we get into whether to decant a wine or a whisky, let's explore the history of decanting.  

The practice of decanting wine, or separating it from sediment, dates back to the guys wearing robes during the day and not at home.  The Romans and Greeks used pottery jugs and amphorae (Greek word amphiphoreus for “something which can be carried from both sides are oblong, two-handled vases with fat bodies, pointed ends and narrow necks).  The emergence of glass decanters coincided with the Roman Empire, with free-blown carafes becoming the vessel of choice for the upper echelons of Roman society.  Glass decanters experienced a resurgence in popularity during the Renaissance, particularly in Venice, where they were reintroduced.  The 18th century saw the introduction of stoppered bottles, which we now term as decanters, allowing for the storage of spirits.  The 19th century witnessed a variety of decanter shapes and styles, including the shouldered decanter, the mallet decanter, and the ship's decanter.  As wine culture spread,  decanters became status symbols, with stunning designs and intricate craftsmanship becoming hallmarks of lavish dining settings.  In the mid-20th century, bourbon distilleries like Jim Beam and McCormick Distilleries began producing ornate decanters to hold their whiskey, often with themed designs to sell more product for a higher price tag.  Today, decanters are typically used for serving wine, allowing it to breathe which can improve its flavor and aroma. 

-  Aesthetic appeal (Elegance and high style)

-  Presentation (Clear decanter to see the whisky hue)

-  Sediment removal (Some whisky may develop sediment over time in the bottle)

-  Aeration (Intentional addition of oxygen can evolve the taste)

-  Storage (Easier to pour from a decanter than a bottle)

-  Blending (Infinity bottle)

-  Serving (Elegance)

-  Preservation (reduces oxidation)

-  Seal quality (Being airtight is crucial to preserve quality) 

-  Environmental factors (Light, heat, and temperature can impact quality over time. Best to store the decanter in a cool, dark place away from direct sunlight.)

-  Size of the decanter (Smaller amounts of whisky in a large decanter may oxidize more quickly than in a smaller decanter that is nearly full) 

-  Storage time (Whisky can can stay in a decanter depends on various factors like whisky quality and aging. Like law school, the answer is "it depends". Ddecant for a few years however prolonged storage may result in discolouration and less intense flavor) 

-  Types of whisky (No consensus as whisky of different aging will evolved at different rates when exposed to oxygen)

-  Material (Glass and crystal decanters so be careful to with vintage crystal as it may not be lead-free)

-  Design and Capacity (Many styles from classic square shapes and globed vessels to intricately beveled and minimalist designs. The shape may impact the aeration due to surface contact area.  Some designs are not functional so hard to pour)

-  Cleaning (Smaller the neck, the more difficult it will be to clean the decanter) 

Decanting is a personal choice that is determined by "trying" (trial) and error.  Wine is more predictable and in greater use of decanting.  Being new to whisky, I have read many knowledgable whisky expert reviews.  One small detail I found is that some reviews include how long the whisky was in the glass before being tasted.  Antedotially, 30 minutes is common.  I tried this with pn St. Patrick's Day when I poured the Whisky Advocate Whisky of the Year, a 2024 Laphroaig Elements L2.0. Cask strength Islay Single Malt Scotch.  Had the scotch out of the bottle so many times but when it was out for 30 minutes, it was OMG great!

For scientific purposes only, I tried and errored by pouring two shots of the same whisky into two glasses. One was straight out of the bottle the other using a white wine Vinturi aerator.  There was a slight difference but as any good experiment, it must be repeated to ensure results are accurate.  Next time the pour will be larger to increase the sample size.  Do anything for whisky science!

Mork from Cork Different Personalities (Robin Williams TV character if you are old enough to remember):  A wine blog from Rob-Bob www.itsthewinetalking.info

The orgins of cork in our wine bottles started after the mid-17th century where French vintners used oil-soaked rags stuffed into the necks of bottles.  Sure many wines had a bit of ethanol funk on the nose.  Who invented the cork-based wine stoppers is unknown however it is believed that the Benedictine monk Dom Pérignon began using cork. In 1956, someone found 20 wine bottles from 1789 with cork stoppers. Other researchers say that in 1600's in England wine was shipped in hand blown decanter bottles that they stuck cork in the opening.  The corkscrew hadn't been invented until 1795.  Fast forward to the early 21st century, the problem of cork taint became prevalent, leading many producers to stop using corks in favor of alternatives. Screw caps became especially prominent in Australia and New Zealand by 2010. Most cork was sourced from around the Mediterranean Basin.

My physcological analyis of the many different cork personalities are as follows:

Natural cork stoppers are made from a single piece of bark, and have the best flexibility, keeping the seal strong for aging wine for over 5 years.

Colmated corks are made from a single piece of bark, but have pores filled with glue and cork dust. They are easier to remove from a bottle, and are good for medium aging.

Multi-piece corks have two or more pieces glued together. They are denser than single-piece corks, and are not good for prolonged aging.

Agglomerated corks are made of cork dust and glue, and are dense, inexpensive, and not good for sealing wine for over a year.

Technical corks are agglomerated corks with single pieces of cork on either end.

All these personalities should be treated by wine professionals and even some wine bloggers.

Pass Up, Repour, or Buy Backup Bottle?  Old Overholt Cask Strength 10 Year Rye.  120 proof. 

Retail: $99 - a good value

Got a peanut carmel on the nose.  Front of the mouth baking spices and warmness.  Would like a longer finish.    Better as a mixer than a sipper.  Any higher proof it is a stripper (paint stripper, keep it clean guys)!

A repour Rye in my book and a keeper for candidate for cocktails. 

Some Old Overholt history for you:  Said to be America’s oldest continually-maintained brand of whiskey having been founded in West Overton, Pennsylvania in 1810. After World War II, Americans turned to clear spirits, and Old Overholt soon found itself as the only nationally distributed straight rye whiskey on the market. Despite being the only rye on the market, it struggled, and in 1987 was sold to James B. Beam Distilling Company. After the sale, production was moved to Kentucky.  Sometimes referred to as Old Overholt Extra Aged Rye, is the first cask strength release from the brand since the 1940s. 

Fantini Montepulciano D'Abruzzo 2018

Montepulciano D'Abruzzo (Italy)

Retail: $12 

Friday Night Wine Up is a 2018 Fantini Montepulciano D'Abruzzo.  Southern Italy. Paired with turkey and red sauce with pasta. Retail was $12 and not a mistake $12, not $112. A tremendous value!  Beautiful deep crimson red color. Aromas of red fruit and casis. Strong acidity and like to have some more tannins. Aged without aging and no Botox necessary. Loved the evolution of the mouthfeel starting at the tip of the tongue migrating to the mid palate and settling pleasantly in the back.  Medium finish.

Double Take On Double Decanting

So doing something once is good but decanting twice is better?  Double decanting red wine involves pouring the wine from its original bottle into a decanter, then back into the original bottle. This process exposes the wine to more air, which can improve its flavor by having the wine breathe.  Besides improve the aroma double decanting can separate sediment which removes it before pouring back into the original bottle. When you decant once the wine and bottle are separated and double decanting marries them back together so you can show off the bottle.  If you are serving more than less than 3 ounces for multiple guests, double decanting helps gives them a better wine tasting experience.  I personally think double decanting is worth doing and worth decanting twice!

How to Double Decant: 

Open the wine and pour it into a clean decanter.

Rinse the original wine bottle so that no sediment remains.

Decant the wine back into the original bottle.

Let sit for for an period of time before serving. 

Recommend tasting the wine every few minutes to get the best out of your wine. 

ジャパニーズウイスキー Japanīzuuisukī (Japanese Whisky) is a relative newcomer to the whisky world.  Their whisky shares a lot in common with Scotch.  Like Scotch whisky, is mostly made from malted barley in pot stills. Grain whisky, made from wheat or corn along with some barley in column stills, makes up the rest. 

The big difference between Japanese whisky and Scotch whisky is that while most distilleries in Scotland specialize in producing one specific style of Scotch, Japanese distilleries often produce a variety of different styles and tastes at the same distillery.  Often times they blend Japanese, Scotch, American and Irish whisky together like Suntory AO (definition of smoky peat and oak).  Aged in oak barrels, Japanese whiskies also tend to be complex but they’re very well balanced too. Also less peat then Irish and Scotch.  

2023 Jolo Vineyards Golden Hallows' Reserve Vidal Blanc

Golden Hallows', North Carolina (USA)

Retail:  Not available to the public

Thursday Night Wine Up is (an opened bottle given to us) 2023 Jolo Vineyards Golden Hallows Reserve Vidal Blanc from North Carolina.  Our first experience with this varietal.  Delicate nose intensity.

Vidal blanc can be overly fruity with aromas of grapefruit and pineapple. I was thinking Chardonnay by the color and nose but was I wrong. Very refreshing and paired excellent with baked chicken and chicken kabobs.  Wasn't as sweet as Vidal Blanc is. 

Due to its high acidity and sugar potential, it is particularly suited to sweeter, dessert wines due to the the tough outer skin of the grape.  In the right climate Vidal Blanc can be an ice wine.  

No information from the winery or winemaker not available yet for the public.  Expecting the wine is fermented in stainless steel tanks given the freshness and crisp palate.  

Retail:  Not for sale yet.  They make Vidal Blanc sparkling and sold out.  I really like to try it!  

This wine was in the San Diego International Wine and Spirits Competition which we heard was an award winner. 

Yes that is my KGB 101.5 mouse pad.  The mouse pad rocks as should the wine.

2021 Eberle Cabernet Sauvignon Eberle Estate Vineyard

Eberle Vineyard, Paso Robles, California (USA)

Winemaker:  Chris Eberle

Retail:  $60

Wednesday Night Wine Up is a 2021 Eberle Cabernet Sauvignon Eberle Estate Vineyard (as opposed to the Select).  We love the dark, deep crimson color. Has a moderate intensity nose with forest floor, black fruit and cedar. The palate yields blackberry jam with some tannin smokiness. Enjoyed the back palate of cracked peppers and pencil shavings.

Fermented in 40% new oak (30% 2nd fill, 30% 3rd fill. 22 months)

Restraunts kill to have this wine on their wine list because it is a crowd pleaser. Won an award at last week's San Diego International Wine and Spirits Competition! We loved hanging out with Gary Eberle and Chris Eberle (no relation) when they trot down to Diego for competitons and San Diego Wine Guild tastings.

Pair with grilled meats, roasted lamb, or aged cheddar cheese and even mushroom risotto. See less

2012 Clos du Val Cabernet Sauvignon

Napa Valley, Stags Leap District, California (USA)

Sunday Night Wine Up is 2012 Clos du Val Cabernet Sauvignon from Stags Leap District. Still dark red color. Good intensity. Floral perfume and dark red fruits. Round mouth feel with great balance of acidity and firm tannins. Moderate to long finish. A Costco buy years ago!

Decant Wine is Fine but Decant Whisky is Frisky? 

Before we get into whether to decant a wine or a whisky, let's explore the history of decanting.  

The practice of decanting wine, or separating it from sediment, dates back to the guys wearing robes during the day and not at home.  The Romans and Greeks used pottery jugs and amphorae (Greek word amphiphoreus for “something which can be carried from both sides are oblong, two-handled vases with fat bodies, pointed ends and narrow necks).  The emergence of glass decanters coincided with the Roman Empire, with free-blown carafes becoming the vessel of choice for the upper echelons of Roman society.  Glass decanters experienced a resurgence in popularity during the Renaissance, particularly in Venice, where they were reintroduced.  The 18th century saw the introduction of stoppered bottles, which we now term as decanters, allowing for the storage of spirits.  The 19th century witnessed a variety of decanter shapes and styles, including the shouldered decanter, the mallet decanter, and the ship's decanter.  As wine culture spread,  decanters became status symbols, with stunning designs and intricate craftsmanship becoming hallmarks of lavish dining settings.  In the mid-20th century, bourbon distilleries like Jim Beam and McCormick Distilleries began producing ornate decanters to hold their whiskey, often with themed designs to sell more product for a higher price tag.  Today, decanters are typically used for serving wine, allowing it to breathe which can improve its flavor and aroma. 

-  Aesthetic appeal (Elegance and high style)

-  Presentation (Clear decanter to see the whisky hue)

-  Sediment removal (Some whisky may develop sediment over time in the bottle)

-  Aeration (Intentional addition of oxygen can evolve the taste)

-  Storage (Easier to pour from a decanter than a bottle)

-  Blending (Infinity bottle)

-  Serving (Elegance)

-  Preservation (reduces oxidation)

-  Seal quality (Being airtight is crucial to preserve quality) 

-  Environmental factors (Light, heat, and temperature can impact quality over time. Best to store the decanter in a cool, dark place away from direct sunlight.)

-  Size of the decanter (Smaller amounts of whisky in a large decanter may oxidize more quickly than in a smaller decanter that is nearly full) 

-  Storage time (Whisky can can stay in a decanter depends on various factors like whisky quality and aging. Like law school, the answer is "it depends". Ddecant for a few years however prolonged storage may result in discolouration and less intense flavor) 

-  Types of whisky (No consensus as whisky of different aging will evolved at different rates when exposed to oxygen)

-  Material (Glass and crystal decanters so be careful to with vintage crystal as it may not be lead-free)

-  Design and Capacity (Many styles from classic square shapes and globed vessels to intricately beveled and minimalist designs. The shape may impact the aeration due to surface contact area.  Some designs are not functional so hard to pour)

-  Cleaning (Smaller the neck, the more difficult it will be to clean the decanter) 

Decanting is a personal choice that is determined by "trying" (trial) and error.  Wine is more predictable and in greater use of decanting.  Being new to whisky, I have read many knowledgable whisky expert reviews.  One small detail I found is that some reviews include how long the whisky was in the glass before being tasted.  Antedotially, 30 minutes is common.  I tried this with pn St. Patrick's Day when I poured the Whisky Advocate Whisky of the Year, a 2024 Laphroaig Elements L2.0. Cask strength Islay Single Malt Scotch.  Had the scotch out of the bottle so many times but when it was out for 30 minutes, it was OMG great!

For scientific purposes only, I tried and errored by pouring two shots of the same whisky into two glasses. One was straight out of the bottle the other using a white wine Vinturi aerator.  There was a slight difference but as any good experiment, it must be repeated to ensure results are accurate.  Next time the pour will be larger to increase the sample size.  Do anything for whisky science!

Mork from Cork Different Personalities (Robin Williams TV character if you are old enough to remember):  A wine blog from Rob-Bob www.itsthewinetalking.info

The orgins of cork in our wine bottles started after the mid-17th century where French vintners used oil-soaked rags stuffed into the necks of bottles.  Sure many wines had a bit of ethanol funk on the nose.  Who invented the cork-based wine stoppers is unknown however it is believed that the Benedictine monk Dom Pérignon began using cork. In 1956, someone found 20 wine bottles from 1789 with cork stoppers. Other researchers say that in 1600's in England wine was shipped in hand blown decanter bottles that they stuck cork in the opening.  The corkscrew hadn't been invented until 1795.  Fast forward to the early 21st century, the problem of cork taint became prevalent, leading many producers to stop using corks in favor of alternatives. Screw caps became especially prominent in Australia and New Zealand by 2010. Most cork was sourced from around the Mediterranean Basin.

My physcological analyis of the many different cork personalities are as follows:

Natural cork stoppers are made from a single piece of bark, and have the best flexibility, keeping the seal strong for aging wine for over 5 years.

Colmated corks are made from a single piece of bark, but have pores filled with glue and cork dust. They are easier to remove from a bottle, and are good for medium aging.

Multi-piece corks have two or more pieces glued together. They are denser than single-piece corks, and are not good for prolonged aging.

Agglomerated corks are made of cork dust and glue, and are dense, inexpensive, and not good for sealing wine for over a year.

Technical corks are agglomerated corks with single pieces of cork on either end.

All these personalities should be treated by wine professionals and even some wine bloggers.

Pass Up, Repour, or Buy Backup Bottle?  Old Overholt Cask Strength 10 Year Rye.  120 proof. 

Retail: $99 - a good value

Got a peanut carmel on the nose.  Front of the mouth baking spices and warmness.  Would like a longer finish.    Better as a mixer than a sipper.  Any higher proof it is a stripper (paint stripper, keep it clean guys)!

A repour Rye in my book and a keeper for candidate for cocktails. 

Some Old Overholt history for you:  Said to be America’s oldest continually-maintained brand of whiskey having been founded in West Overton, Pennsylvania in 1810. After World War II, Americans turned to clear spirits, and Old Overholt soon found itself as the only nationally distributed straight rye whiskey on the market. Despite being the only rye on the market, it struggled, and in 1987 was sold to James B. Beam Distilling Company. After the sale, production was moved to Kentucky.  Sometimes referred to as Old Overholt Extra Aged Rye, is the first cask strength release from the brand since the 1940s. 

Fantini Montepulciano D'Abruzzo 2018

Montepulciano D'Abruzzo (Italy)

Retail: $12 

Friday Night Wine Up is a 2018 Fantini Montepulciano D'Abruzzo.  Southern Italy. Paired with turkey and red sauce with pasta. Retail was $12 and not a mistake $12, not $112. A tremendous value!  Beautiful deep crimson red color. Aromas of red fruit and casis. Strong acidity and like to have some more tannins. Aged without aging and no Botox necessary. Loved the evolution of the mouthfeel starting at the tip of the tongue migrating to the mid palate and settling pleasantly in the back.  Medium finish.

Double Take On Double Decanting

So doing something once is good but decanting twice is better?  Double decanting red wine involves pouring the wine from its original bottle into a decanter, then back into the original bottle. This process exposes the wine to more air, which can improve its flavor by having the wine breathe.  Besides improve the aroma double decanting can separate sediment which removes it before pouring back into the original bottle. When you decant once the wine and bottle are separated and double decanting marries them back together so you can show off the bottle.  If you are serving more than less than 3 ounces for multiple guests, double decanting helps gives them a better wine tasting experience.  I personally think double decanting is worth doing and worth decanting twice!

How to Double Decant: 

Open the wine and pour it into a clean decanter.

Rinse the original wine bottle so that no sediment remains.

Decant the wine back into the original bottle.

Let sit for for an period of time before serving. 

Recommend tasting the wine every few minutes to get the best out of your wine. 

ジャパニーズウイスキー Japanīzuuisukī (Japanese Whisky) is a relative newcomer to the whisky world.  Their whisky shares a lot in common with Scotch.  Like Scotch whisky, is mostly made from malted barley in pot stills. Grain whisky, made from wheat or corn along with some barley in column stills, makes up the rest. 

The big difference between Japanese whisky and Scotch whisky is that while most distilleries in Scotland specialize in producing one specific style of Scotch, Japanese distilleries often produce a variety of different styles and tastes at the same distillery.  Often times they blend Japanese, Scotch, American and Irish whisky together like Suntory AO (definition of smoky peat and oak).  Aged in oak barrels, Japanese whiskies also tend to be complex but they’re very well balanced too. Also less peat then Irish and Scotch.  

2023 Jolo Vineyards Golden Hallows' Reserve Vidal Blanc

Golden Hallows', North Carolina (USA)

Retail:  Not available to the public

Thursday Night Wine Up is (an opened bottle given to us) 2023 Jolo Vineyards Golden Hallows Reserve Vidal Blanc from North Carolina.  Our first experience with this varietal.  Delicate nose intensity.

Vidal blanc can be overly fruity with aromas of grapefruit and pineapple. I was thinking Chardonnay by the color and nose but was I wrong. Very refreshing and paired excellent with baked chicken and chicken kabobs.  Wasn't as sweet as Vidal Blanc is. 

Due to its high acidity and sugar potential, it is particularly suited to sweeter, dessert wines due to the the tough outer skin of the grape.  In the right climate Vidal Blanc can be an ice wine.  

No information from the winery or winemaker not available yet for the public.  Expecting the wine is fermented in stainless steel tanks given the freshness and crisp palate.  

Retail:  Not for sale yet.  They make Vidal Blanc sparkling and sold out.  I really like to try it!  

This wine was in the San Diego International Wine and Spirits Competition which we heard was an award winner. 

Yes that is my KGB 101.5 mouse pad.  The mouse pad rocks as should the wine.

2021 Eberle Cabernet Sauvignon Eberle Estate Vineyard

Eberle Vineyard, Paso Robles, California (USA)

Winemaker:  Chris Eberle

Retail:  $60

Wednesday Night Wine Up is a 2021 Eberle Cabernet Sauvignon Eberle Estate Vineyard (as opposed to the Select).  We love the dark, deep crimson color. Has a moderate intensity nose with forest floor, black fruit and cedar. The palate yields blackberry jam with some tannin smokiness. Enjoyed the back palate of cracked peppers and pencil shavings.

Fermented in 40% new oak (30% 2nd fill, 30% 3rd fill. 22 months)

Restraunts kill to have this wine on their wine list because it is a crowd pleaser. Won an award at last week's San Diego International Wine and Spirits Competition! We loved hanging out with Gary Eberle and Chris Eberle (no relation) when they trot down to Diego for competitons and San Diego Wine Guild tastings.

Pair with grilled meats, roasted lamb, or aged cheddar cheese and even mushroom risotto. See less

2012 Clos du Val Cabernet Sauvignon

Napa Valley, Stags Leap District, California (USA)

Sunday Night Wine Up is 2012 Clos du Val Cabernet Sauvignon from Stags Leap District. Still dark red color. Good intensity. Floral perfume and dark red fruits. Round mouth feel with great balance of acidity and firm tannins. Moderate to long finish. A Costco buy years ago!

Decant Wine is Fine but Decant Whisky is Frisky? 

Before we get into whether to decant a wine or a whisky, let's explore the history of decanting.  

The practice of decanting wine, or separating it from sediment, dates back to the guys wearing robes during the day and not at home.  The Romans and Greeks used pottery jugs and amphorae (Greek word amphiphoreus for “something which can be carried from both sides are oblong, two-handled vases with fat bodies, pointed ends and narrow necks).  The emergence of glass decanters coincided with the Roman Empire, with free-blown carafes becoming the vessel of choice for the upper echelons of Roman society.  Glass decanters experienced a resurgence in popularity during the Renaissance, particularly in Venice, where they were reintroduced.  The 18th century saw the introduction of stoppered bottles, which we now term as decanters, allowing for the storage of spirits.  The 19th century witnessed a variety of decanter shapes and styles, including the shouldered decanter, the mallet decanter, and the ship's decanter.  As wine culture spread,  decanters became status symbols, with stunning designs and intricate craftsmanship becoming hallmarks of lavish dining settings.  In the mid-20th century, bourbon distilleries like Jim Beam and McCormick Distilleries began producing ornate decanters to hold their whiskey, often with themed designs to sell more product for a higher price tag.  Today, decanters are typically used for serving wine, allowing it to breathe which can improve its flavor and aroma. 

-  Aesthetic appeal (Elegance and high style)

-  Presentation (Clear decanter to see the whisky hue)

-  Sediment removal (Some whisky may develop sediment over time in the bottle)

-  Aeration (Intentional addition of oxygen can evolve the taste)

-  Storage (Easier to pour from a decanter than a bottle)

-  Blending (Infinity bottle)

-  Serving (Elegance)

-  Preservation (reduces oxidation)

-  Seal quality (Being airtight is crucial to preserve quality) 

-  Environmental factors (Light, heat, and temperature can impact quality over time. Best to store the decanter in a cool, dark place away from direct sunlight.)

-  Size of the decanter (Smaller amounts of whisky in a large decanter may oxidize more quickly than in a smaller decanter that is nearly full) 

-  Storage time (Whisky can can stay in a decanter depends on various factors like whisky quality and aging. Like law school, the answer is "it depends". Ddecant for a few years however prolonged storage may result in discolouration and less intense flavor) 

-  Types of whisky (No consensus as whisky of different aging will evolved at different rates when exposed to oxygen)

-  Material (Glass and crystal decanters so be careful to with vintage crystal as it may not be lead-free)

-  Design and Capacity (Many styles from classic square shapes and globed vessels to intricately beveled and minimalist designs. The shape may impact the aeration due to surface contact area.  Some designs are not functional so hard to pour)

-  Cleaning (Smaller the neck, the more difficult it will be to clean the decanter) 

Decanting is a personal choice that is determined by "trying" (trial) and error.  Wine is more predictable and in greater use of decanting.  Being new to whisky, I have read many knowledgable whisky expert reviews.  One small detail I found is that some reviews include how long the whisky was in the glass before being tasted.  Antedotially, 30 minutes is common.  I tried this with pn St. Patrick's Day when I poured the Whisky Advocate Whisky of the Year, a 2024 Laphroaig Elements L2.0. Cask strength Islay Single Malt Scotch.  Had the scotch out of the bottle so many times but when it was out for 30 minutes, it was OMG great!

For scientific purposes only, I tried and errored by pouring two shots of the same whisky into two glasses. One was straight out of the bottle the other using a white wine Vinturi aerator.  There was a slight difference but as any good experiment, it must be repeated to ensure results are accurate.  Next time the pour will be larger to increase the sample size.  Do anything for whisky science!

Mork from Cork Different Personalities (Robin Williams TV character if you are old enough to remember):  A wine blog from Rob-Bob www.itsthewinetalking.info

The orgins of cork in our wine bottles started after the mid-17th century where French vintners used oil-soaked rags stuffed into the necks of bottles.  Sure many wines had a bit of ethanol funk on the nose.  Who invented the cork-based wine stoppers is unknown however it is believed that the Benedictine monk Dom Pérignon began using cork. In 1956, someone found 20 wine bottles from 1789 with cork stoppers. Other researchers say that in 1600's in England wine was shipped in hand blown decanter bottles that they stuck cork in the opening.  The corkscrew hadn't been invented until 1795.  Fast forward to the early 21st century, the problem of cork taint became prevalent, leading many producers to stop using corks in favor of alternatives. Screw caps became especially prominent in Australia and New Zealand by 2010. Most cork was sourced from around the Mediterranean Basin.

My physcological analyis of the many different cork personalities are as follows:

Natural cork stoppers are made from a single piece of bark, and have the best flexibility, keeping the seal strong for aging wine for over 5 years.

Colmated corks are made from a single piece of bark, but have pores filled with glue and cork dust. They are easier to remove from a bottle, and are good for medium aging.

Multi-piece corks have two or more pieces glued together. They are denser than single-piece corks, and are not good for prolonged aging.

Agglomerated corks are made of cork dust and glue, and are dense, inexpensive, and not good for sealing wine for over a year.

Technical corks are agglomerated corks with single pieces of cork on either end.

All these personalities should be treated by wine professionals and even some wine bloggers.

Pass Up, Repour, or Buy Backup Bottle?  Old Overholt Cask Strength 10 Year Rye.  120 proof. 

Retail: $99 - a good value

Got a peanut carmel on the nose.  Front of the mouth baking spices and warmness.  Would like a longer finish.    Better as a mixer than a sipper.  Any higher proof it is a stripper (paint stripper, keep it clean guys)!

A repour Rye in my book and a keeper for candidate for cocktails. 

Some Old Overholt history for you:  Said to be America’s oldest continually-maintained brand of whiskey having been founded in West Overton, Pennsylvania in 1810. After World War II, Americans turned to clear spirits, and Old Overholt soon found itself as the only nationally distributed straight rye whiskey on the market. Despite being the only rye on the market, it struggled, and in 1987 was sold to James B. Beam Distilling Company. After the sale, production was moved to Kentucky.  Sometimes referred to as Old Overholt Extra Aged Rye, is the first cask strength release from the brand since the 1940s. 

Fantini Montepulciano D'Abruzzo 2018

Montepulciano D'Abruzzo (Italy)

Retail: $12 

Friday Night Wine Up is a 2018 Fantini Montepulciano D'Abruzzo.  Southern Italy. Paired with turkey and red sauce with pasta. Retail was $12 and not a mistake $12, not $112. A tremendous value!  Beautiful deep crimson red color. Aromas of red fruit and casis. Strong acidity and like to have some more tannins. Aged without aging and no Botox necessary. Loved the evolution of the mouthfeel starting at the tip of the tongue migrating to the mid palate and settling pleasantly in the back.  Medium finish.

Double Take On Double Decanting

So doing something once is good but decanting twice is better?  Double decanting red wine involves pouring the wine from its original bottle into a decanter, then back into the original bottle. This process exposes the wine to more air, which can improve its flavor by having the wine breathe.  Besides improve the aroma double decanting can separate sediment which removes it before pouring back into the original bottle. When you decant once the wine and bottle are separated and double decanting marries them back together so you can show off the bottle.  If you are serving more than less than 3 ounces for multiple guests, double decanting helps gives them a better wine tasting experience.  I personally think double decanting is worth doing and worth decanting twice!

How to Double Decant: 

Open the wine and pour it into a clean decanter.

Rinse the original wine bottle so that no sediment remains.

Decant the wine back into the original bottle.

Let sit for for an period of time before serving. 

Recommend tasting the wine every few minutes to get the best out of your wine. 

ジャパニーズウイスキー Japanīzuuisukī (Japanese Whisky) is a relative newcomer to the whisky world.  Their whisky shares a lot in common with Scotch.  Like Scotch whisky, is mostly made from malted barley in pot stills. Grain whisky, made from wheat or corn along with some barley in column stills, makes up the rest. 

The big difference between Japanese whisky and Scotch whisky is that while most distilleries in Scotland specialize in producing one specific style of Scotch, Japanese distilleries often produce a variety of different styles and tastes at the same distillery.  Often times they blend Japanese, Scotch, American and Irish whisky together like Suntory AO (definition of smoky peat and oak).  Aged in oak barrels, Japanese whiskies also tend to be complex but they’re very well balanced too. Also less peat then Irish and Scotch.  

2023 Jolo Vineyards Golden Hallows' Reserve Vidal Blanc

Golden Hallows', North Carolina (USA)

Retail:  Not available to the public

Thursday Night Wine Up is (an opened bottle given to us) 2023 Jolo Vineyards Golden Hallows Reserve Vidal Blanc from North Carolina.  Our first experience with this varietal.  Delicate nose intensity.

Vidal blanc can be overly fruity with aromas of grapefruit and pineapple. I was thinking Chardonnay by the color and nose but was I wrong. Very refreshing and paired excellent with baked chicken and chicken kabobs.  Wasn't as sweet as Vidal Blanc is. 

Due to its high acidity and sugar potential, it is particularly suited to sweeter, dessert wines due to the the tough outer skin of the grape.  In the right climate Vidal Blanc can be an ice wine.  

No information from the winery or winemaker not available yet for the public.  Expecting the wine is fermented in stainless steel tanks given the freshness and crisp palate.  

Retail:  Not for sale yet.  They make Vidal Blanc sparkling and sold out.  I really like to try it!  

This wine was in the San Diego International Wine and Spirits Competition which we heard was an award winner. 

Yes that is my KGB 101.5 mouse pad.  The mouse pad rocks as should the wine.

2021 Eberle Cabernet Sauvignon Eberle Estate Vineyard

Eberle Vineyard, Paso Robles, California (USA)

Winemaker:  Chris Eberle

Retail:  $60

Wednesday Night Wine Up is a 2021 Eberle Cabernet Sauvignon Eberle Estate Vineyard (as opposed to the Select).  We love the dark, deep crimson color. Has a moderate intensity nose with forest floor, black fruit and cedar. The palate yields blackberry jam with some tannin smokiness. Enjoyed the back palate of cracked peppers and pencil shavings.

Fermented in 40% new oak (30% 2nd fill, 30% 3rd fill. 22 months)

Restraunts kill to have this wine on their wine list because it is a crowd pleaser. Won an award at last week's San Diego International Wine and Spirits Competition! We loved hanging out with Gary Eberle and Chris Eberle (no relation) when they trot down to Diego for competitons and San Diego Wine Guild tastings.

Pair with grilled meats, roasted lamb, or aged cheddar cheese and even mushroom risotto. See less

2012 Clos du Val Cabernet Sauvignon

Napa Valley, Stags Leap District, California (USA)

Sunday Night Wine Up is 2012 Clos du Val Cabernet Sauvignon from Stags Leap District. Still dark red color. Good intensity. Floral perfume and dark red fruits. Round mouth feel with great balance of acidity and firm tannins. Moderate to long finish. A Costco buy years ago!

Decant Wine is Fine but Decant Whisky is Frisky? 

Before we get into whether to decant a wine or a whisky, let's explore the history of decanting.  

The practice of decanting wine, or separating it from sediment, dates back to the guys wearing robes during the day and not at home.  The Romans and Greeks used pottery jugs and amphorae (Greek word amphiphoreus for “something which can be carried from both sides are oblong, two-handled vases with fat bodies, pointed ends and narrow necks).  The emergence of glass decanters coincided with the Roman Empire, with free-blown carafes becoming the vessel of choice for the upper echelons of Roman society.  Glass decanters experienced a resurgence in popularity during the Renaissance, particularly in Venice, where they were reintroduced.  The 18th century saw the introduction of stoppered bottles, which we now term as decanters, allowing for the storage of spirits.  The 19th century witnessed a variety of decanter shapes and styles, including the shouldered decanter, the mallet decanter, and the ship's decanter.  As wine culture spread,  decanters became status symbols, with stunning designs and intricate craftsmanship becoming hallmarks of lavish dining settings.  In the mid-20th century, bourbon distilleries like Jim Beam and McCormick Distilleries began producing ornate decanters to hold their whiskey, often with themed designs to sell more product for a higher price tag.  Today, decanters are typically used for serving wine, allowing it to breathe which can improve its flavor and aroma. 

-  Aesthetic appeal (Elegance and high style)

-  Presentation (Clear decanter to see the whisky hue)

-  Sediment removal (Some whisky may develop sediment over time in the bottle)

-  Aeration (Intentional addition of oxygen can evolve the taste)

-  Storage (Easier to pour from a decanter than a bottle)

-  Blending (Infinity bottle)

-  Serving (Elegance)

-  Preservation (reduces oxidation)

-  Seal quality (Being airtight is crucial to preserve quality) 

-  Environmental factors (Light, heat, and temperature can impact quality over time. Best to store the decanter in a cool, dark place away from direct sunlight.)

-  Size of the decanter (Smaller amounts of whisky in a large decanter may oxidize more quickly than in a smaller decanter that is nearly full) 

-  Storage time (Whisky can can stay in a decanter depends on various factors like whisky quality and aging. Like law school, the answer is "it depends". Ddecant for a few years however prolonged storage may result in discolouration and less intense flavor) 

-  Types of whisky (No consensus as whisky of different aging will evolved at different rates when exposed to oxygen)

-  Material (Glass and crystal decanters so be careful to with vintage crystal as it may not be lead-free)

-  Design and Capacity (Many styles from classic square shapes and globed vessels to intricately beveled and minimalist designs. The shape may impact the aeration due to surface contact area.  Some designs are not functional so hard to pour)

-  Cleaning (Smaller the neck, the more difficult it will be to clean the decanter) 

Decanting is a personal choice that is determined by "trying" (trial) and error.  Wine is more predictable and in greater use of decanting.  Being new to whisky, I have read many knowledgable whisky expert reviews.  One small detail I found is that some reviews include how long the whisky was in the glass before being tasted.  Antedotially, 30 minutes is common.  I tried this with pn St. Patrick's Day when I poured the Whisky Advocate Whisky of the Year, a 2024 Laphroaig Elements L2.0. Cask strength Islay Single Malt Scotch.  Had the scotch out of the bottle so many times but when it was out for 30 minutes, it was OMG great!

For scientific purposes only, I tried and errored by pouring two shots of the same whisky into two glasses. One was straight out of the bottle the other using a white wine Vinturi aerator.  There was a slight difference but as any good experiment, it must be repeated to ensure results are accurate.  Next time the pour will be larger to increase the sample size.  Do anything for whisky science!

Mork from Cork Different Personalities (Robin Williams TV character if you are old enough to remember):  A wine blog from Rob-Bob www.itsthewinetalking.info

The orgins of cork in our wine bottles started after the mid-17th century where French vintners used oil-soaked rags stuffed into the necks of bottles.  Sure many wines had a bit of ethanol funk on the nose.  Who invented the cork-based wine stoppers is unknown however it is believed that the Benedictine monk Dom Pérignon began using cork. In 1956, someone found 20 wine bottles from 1789 with cork stoppers. Other researchers say that in 1600's in England wine was shipped in hand blown decanter bottles that they stuck cork in the opening.  The corkscrew hadn't been invented until 1795.  Fast forward to the early 21st century, the problem of cork taint became prevalent, leading many producers to stop using corks in favor of alternatives. Screw caps became especially prominent in Australia and New Zealand by 2010. Most cork was sourced from around the Mediterranean Basin.

My physcological analyis of the many different cork personalities are as follows:

Natural cork stoppers are made from a single piece of bark, and have the best flexibility, keeping the seal strong for aging wine for over 5 years.

Colmated corks are made from a single piece of bark, but have pores filled with glue and cork dust. They are easier to remove from a bottle, and are good for medium aging.

Multi-piece corks have two or more pieces glued together. They are denser than single-piece corks, and are not good for prolonged aging.

Agglomerated corks are made of cork dust and glue, and are dense, inexpensive, and not good for sealing wine for over a year.

Technical corks are agglomerated corks with single pieces of cork on either end.

All these personalities should be treated by wine professionals and even some wine bloggers.

Pass Up, Repour, or Buy Backup Bottle?  Old Overholt Cask Strength 10 Year Rye.  120 proof. 

Retail: $99 - a good value

Got a peanut carmel on the nose.  Front of the mouth baking spices and warmness.  Would like a longer finish.    Better as a mixer than a sipper.  Any higher proof it is a stripper (paint stripper, keep it clean guys)!

A repour Rye in my book and a keeper for candidate for cocktails. 

Some Old Overholt history for you:  Said to be America’s oldest continually-maintained brand of whiskey having been founded in West Overton, Pennsylvania in 1810. After World War II, Americans turned to clear spirits, and Old Overholt soon found itself as the only nationally distributed straight rye whiskey on the market. Despite being the only rye on the market, it struggled, and in 1987 was sold to James B. Beam Distilling Company. After the sale, production was moved to Kentucky.  Sometimes referred to as Old Overholt Extra Aged Rye, is the first cask strength release from the brand since the 1940s. 

Fantini Montepulciano D'Abruzzo 2018

Montepulciano D'Abruzzo (Italy)

Retail: $12 

Friday Night Wine Up is a 2018 Fantini Montepulciano D'Abruzzo.  Southern Italy. Paired with turkey and red sauce with pasta. Retail was $12 and not a mistake $12, not $112. A tremendous value!  Beautiful deep crimson red color. Aromas of red fruit and casis. Strong acidity and like to have some more tannins. Aged without aging and no Botox necessary. Loved the evolution of the mouthfeel starting at the tip of the tongue migrating to the mid palate and settling pleasantly in the back.  Medium finish.

Double Take On Double Decanting

So doing something once is good but decanting twice is better?  Double decanting red wine involves pouring the wine from its original bottle into a decanter, then back into the original bottle. This process exposes the wine to more air, which can improve its flavor by having the wine breathe.  Besides improve the aroma double decanting can separate sediment which removes it before pouring back into the original bottle. When you decant once the wine and bottle are separated and double decanting marries them back together so you can show off the bottle.  If you are serving more than less than 3 ounces for multiple guests, double decanting helps gives them a better wine tasting experience.  I personally think double decanting is worth doing and worth decanting twice!

How to Double Decant: 

Open the wine and pour it into a clean decanter.

Rinse the original wine bottle so that no sediment remains.

Decant the wine back into the original bottle.

Let sit for for an period of time before serving. 

Recommend tasting the wine every few minutes to get the best out of your wine. 

ジャパニーズウイスキー Japanīzuuisukī (Japanese Whisky) is a relative newcomer to the whisky world.  Their whisky shares a lot in common with Scotch.  Like Scotch whisky, is mostly made from malted barley in pot stills. Grain whisky, made from wheat or corn along with some barley in column stills, makes up the rest. 

The big difference between Japanese whisky and Scotch whisky is that while most distilleries in Scotland specialize in producing one specific style of Scotch, Japanese distilleries often produce a variety of different styles and tastes at the same distillery.  Often times they blend Japanese, Scotch, American and Irish whisky together like Suntory AO (definition of smoky peat and oak).  Aged in oak barrels, Japanese whiskies also tend to be complex but they’re very well balanced too. Also less peat then Irish and Scotch.  

2023 Jolo Vineyards Golden Hallows' Reserve Vidal Blanc

Golden Hallows', North Carolina (USA)

Retail:  Not available to the public

Thursday Night Wine Up is (an opened bottle given to us) 2023 Jolo Vineyards Golden Hallows Reserve Vidal Blanc from North Carolina.  Our first experience with this varietal.  Delicate nose intensity.

Vidal blanc can be overly fruity with aromas of grapefruit and pineapple. I was thinking Chardonnay by the color and nose but was I wrong. Very refreshing and paired excellent with baked chicken and chicken kabobs.  Wasn't as sweet as Vidal Blanc is. 

Due to its high acidity and sugar potential, it is particularly suited to sweeter, dessert wines due to the the tough outer skin of the grape.  In the right climate Vidal Blanc can be an ice wine.  

No information from the winery or winemaker not available yet for the public.  Expecting the wine is fermented in stainless steel tanks given the freshness and crisp palate.  

Retail:  Not for sale yet.  They make Vidal Blanc sparkling and sold out.  I really like to try it!  

This wine was in the San Diego International Wine and Spirits Competition which we heard was an award winner. 

Yes that is my KGB 101.5 mouse pad.  The mouse pad rocks as should the wine.

2021 Eberle Cabernet Sauvignon Eberle Estate Vineyard

Eberle Vineyard, Paso Robles, California (USA)

Winemaker:  Chris Eberle

Retail:  $60

Wednesday Night Wine Up is a 2021 Eberle Cabernet Sauvignon Eberle Estate Vineyard (as opposed to the Select).  We love the dark, deep crimson color. Has a moderate intensity nose with forest floor, black fruit and cedar. The palate yields blackberry jam with some tannin smokiness. Enjoyed the back palate of cracked peppers and pencil shavings.

Fermented in 40% new oak (30% 2nd fill, 30% 3rd fill. 22 months)

Restraunts kill to have this wine on their wine list because it is a crowd pleaser. Won an award at last week's San Diego International Wine and Spirits Competition! We loved hanging out with Gary Eberle and Chris Eberle (no relation) when they trot down to Diego for competitons and San Diego Wine Guild tastings.

Pair with grilled meats, roasted lamb, or aged cheddar cheese and even mushroom risotto. See less