The Iron Chevsky Wine Blog

When a neighbor told me that rather than dumping unfinished wine, he freezes it, I was doubtful. In this rather extended video episode with the help of wine expert Mao Fujita (Mao Lecours), I examine whether this method of preserving wine actually works. Here is the tartaric acid sediment (explained in the video) in red and white wine. While it may not look appealing, it is perfectly harmless and can easily be removed by decanting or careful pouring.

As I taste, study, and live with wine, I notice patterns. Slowly patterns lead to theories, which lead to philosophies. The fruits of that process of discovery and enlightenment inspire me to write these pages. Time and again wines that shine at tastings fail to provide companionship at the dining table. Savvy is the taster who knows that. Take two wines - one that stands out at a tasting, and another that is more subtle, more subdued - and more often than not at the end of the meal, it is the quiet one that will be playing a symphony in your belly, while the super-star is still sitting at table, snickering at you. Last night after a tasting at Vineyard Gate, several of us grabbed dinner at the nearby Afghan restaurant, and brought a couple of newly imported value Bordeaux at under $20 - one a 2004 Margaux, and another a 2005 St. Emilion. The 2005 is a legendary vintage, having produced wines of tremendous power and concentration. Even this non-classified St. Emilion showed bright inte...

Last night I had a wake-up call. Two friends came to the house, and after we were done with dinner with some nice auslese Riesling, it was almost midnight, and we were not in the mood or presence of mind to enjoy another fancy bottle of anything, so an opportunity to sip on something unrefined and unsophisticated presented itself. In the past couple of years, I'd had a good fortune of being surrounded by friends who pride themselves on drinking good wine. I'd also been conducting tastings at Vineyard Gate for a while now. As we go through the wines, I stay truthful to my own palate. If something is not to my liking, I hold no punches against the wine even if it means discouraging the customer from buying it. Luckily, time and time again, tasting after tasting at Vineyard Gate, I have been sounding like a broken record - "none of the wines we've tasted today seem not-good to me." Lately, I've also been checking on various online forums where people preach their...

Chante-Perdrix Condrieu "Authentic" 2007 - $39 @ Vineyard Gate . Had it with wine friends, they were so impressed they asked for more. This is the best Viognier based wine under $50 that I've ever tried - in the same category as some of the best 1er Cru white Burgundies. Not just tasty but intellectual too. If anyone ever had doubts about this grape varietal, think again! If it's Viognier, it's got to be Condrieu!

Le Coq Rouge 2006. Red wine from the Languedoc region in the South of France. $9. Had it 4 times - love it, hate it, like it, love it -- what's going on? Iron Chevsky breaks this little number down. I thought it was me , but I now I think it is her (hm..hm... I mean the wine).