Patrick J. Comiskey:
To reacquaint myself with dessert wines, from Porto, Madeira, the Loire, the Mosel and Bordeaux in particular. Whenever I uncork one I’m reminded of how wonderful they are and how happy they make everyone at the table.
To drink less and sleep more, at least sometimes..
To visit East Coast wineries.
To focus on geography—soils, north-south-east-west alignments, topography of the land, microclimates—and how these factors contribute to individual expressions in wine.
To increase my knowledge of Italian wine, as I’m heading to Umbria in May—and prepare to eat as much food as possible while I’m there.
To drink more US pinot noir.
To hunt down and drink more Jura wines. The reds are light bodied with earthy flavors; the whites are high acid and range from chardonnays to funky, oxidative savagnins. Most are still a relative value compared with similar quality wines from regions like Burgundy.
Two years ago, I had the pleasure of tasting Grahams 1969 Single Harvest Tawny Port. My goal is to save up enough money to grab one of the 712 bottles they bottled—and to have a huge fire to drink it in front of.
To explore more non-traditional varieties of wines, similar to those at the “Indie California” table at our Top of the List tasting last May.
To drink more Marcillac—made from mansois (aka fer servadou) grown in red, iron-rich hillsides of France’s Southwest. It’s a sanguine, moderately rich yet tangy red that makes me think of wines like Crozes-Hermitage, Ribera Sacra and Chinon, yet it’s not quite like anything else.
To drink more país—the grape the Spaniards brought to Chile in the 16th century, long forgotten, and now a focus for small producers like Louis Antoine Luyt and bigger ones like Concha y Toro. I’m going to try to convince everyone I know that it can make lovely, easy-to-drink reds.
To drink more Savennières. I love how versatile it can be; I was recently blown away by the Eric Morgat L’Enclos with a dish of raw ahi and beets.
Tara Q. Thomas:
After tasting the six Finger Lakes rieslings Pascaline Lepeltier and her team presented at our first annual Sommelier Scavenger Hunt—and then to read Richard Figiel’s report on the current environmental threats facing the industry—I resolve to drink more Finger Lakes wines, stat.
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photo by Kelly Puleio
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