Nothing is better than to share a good bottle of wine with a friend after a great busy day of work. 

Last Saturday night, after the staff left, my friend Ed and I opened a Marimar Estate Pinot Noir Don Miguel Vineyard Christina 2002 unfiltered from the California Russian Valley. Wow, it was good! We opened the bottle and poured some in the appropriate Pinot Noir Riedel glass. Honestly, it was one of my favorite Pinot from the US that I had. I had this bottle in my cellar for many years and never really had the reaction to pull it and open it. Finally I did. The bottle was unfiltered and was revealing amazing aromas of caramel, beurre noisette, and almost over riped black fruits. The tannin were very soft, a very easy drink at midnight. What better way to end a great day at work with some great discussions. 

More, more and more.... Wine and Friends goes hand in hand. Wine is made to share, not keep for ever in a cellar or basement. The day is today on being special. Don't wait to long, life go by fast, enjoy it the maximum you can, especially with a glass of wine.

Answer from the Post Question #7: Around 86% of wine is water. But it is suggested to not drink all day....

This blog question #8: During a tasting, a wine served very cold will appear: a) More acidic, b) more tannin (for red wine), or c) lighter in alcohol?

Cedric Fichepain Owner of Le Voltaire Restaurant and wineinstock.com

I just received today a gift from a friend of mine who came back from France recently. He and his wife had the chance to visit some common friends in Paris, and went to visit some Chateauneuf du Pape vineyards during the same stay.

VIEUX MARC DU CHATEAUNEUF DU PAPE.

Before that, I only knew about their white and red Chateauneuf, but never heard about a marc. A marc is actually an Eau de Vie, its production is done with the pomace (solid remains of grape after the juice pressing and contains the seeds, the skins and the pulp). It is than distilled in copper still twice and is cellared in wood barrels for 5 years.. In this case,  the gapes used are Grenache, Syrah, Mourvèdre, and Cinsault. The color is light brown.

I opened it and tasted it, and the first bursting aromas in my mouth was liquorice. It also had flavors of spices and dry raisins. I am usually not a big fan of after drinks and it was very tasty.

Even being a big fan of Chateauneuf du Pape wines, I never heard of this products. But to be honest, it makes sense. Making wine is like cooking, you get a much as you can of the products you work with. After just a few research, I found out that every wine regions and subregions have a marc or eau de vie based on grapes. The other known one are made with fruits like, apple (Cavados), Pear (Poire Williams)...

In the States you might know better the Italian Grappa. Well, let's say this Marc of Chateauneuf to Pape, is a lot smoother than the Grappa.

Answer from the Post Question #6: It is due to the settlement of the popes in Avignon at the beginning of the Th Century (It started with Pope Clement V) Chateauneuf du Pape literally means Newcastle of the Pope.

This blog question #7: The wine is made mostly of what? a) Water b) Sugar and Alcohol or c) grape press (pulp, skins...)

Cedric Fichepain Owner of Le Voltaire Restaurant and wineinstock.com

I was for the Saints, the remaining of my family for the Colts. My friends at the party were split 50/50. One thing we all agree on was what to drink.

Menu:Lucky Bucket lager beer to start, Guigal Hermitage 1999, Duckhorn Merlot 2006 and Louis Jadot Nuits Saint Georges 2001.

WOW! I tell you. They were amazing.

The Guigal had a 90 points from Robert Parker and 93 points from the Wine Spectator. It was perfect to drink. It started just to have this dust flavor that every aged wine have in general. The color was purple to brown and reminded me more of a Bordeaux. We drank it in a Riedel glass, and the aromas were changing and evoluting every seconds. Black fruits, a hint of guava and full earthiness. A beauty.

The Duckorn Merlot got a 90 points from Parker, 92 points from the Wine Enthusiast. That was a big change from the Hermitage. Powerful American (14.5% alcohol) it had plenty of fruits forward, with an almost total black color. With a very ripe tannin, this wine was full of red fruits and spices. An absolute beauty, but a glass of it is almost enough.

I bought the Nuits Saint Georges 7 years ago and decided to forget about it. Well, what a nice surprise to discover it again. It had a deep color with ripe and quite strong red fruits and toasted bread flavors. This Côte de Nuits had the perfect age. Its spices and tannins were dancing in perfect harmony. (I am very happy, I have 5 bottles left in my cellar.)

It was a very nice Super Bowl, and great wines in honor of the Saints!

Answer from the Post Question #5: Cru Paysan. Until the Th century, is classification were used and were corresponding to the social state of the wine maker. The Cru Paysan has disappeared today.

This blog question #6: At what historical event is due the creation of the Chateauneuf du Pape Vineyards? 

Cedric Fichepain Owner of Le Voltaire Restaurant and wineinstock.com

One of my big pleasure when I go back to France to visit my family, is to walk around a big supermarket like Carrefour or Auchan. Why?

As a restaurant tour, I enjoyed visiting "Le Boucher"  for all their diverse meat, "Le poissonier" for its fresh fish off the boat less than 12 hours ago, or "le Boulanger" for the mouthwatering smell of bread at the bakery. But there is also the wine area who can take sometime more than 3 aisles. This is a Mecca for me, where you can find everything you want at any budget. But I find most of my thrills checking the bottom of the shelves where cheaper wines are located. I am looking for wines who have been awarded medals at different fairs (Concours General). They can come from every regions in France. Not all of them are great, but you can find some great buys for less than 3 Euros. Those wines are more affordable because they are coming from little producers who not spend their capital in marketing dollars.

Wine is a Institution in France, we drink everyday a glass with our meal. We need affordable and tasty wine for our daily consumption! Next time you are in France, be adventurous! I gave you the map for this hidden treasurers. On you way out, pick up some unknown cheese as well and a nice crusty baguette. You will be in heaven for less than 6 Euros!

Answer from the Post Question #4: To monitor the arrival of powdery mildew

This blog question #5: One of this Bordeaux rating is not used anymore today. Which one?

1. Cru Classe.

2. Cru Bourgeois.

3. Cru Artisan.

4. Cru Paysan.

Cedric Fichepain

Owner of Le Voltaire Restaurant and www.Wineinstock.com

Every wine shops today is offering a small section where they sell cheeses. Why? Because a lot of people are saying that wine goes very well with cheese.

Well, it is true. I really like to drink wine with cheese. The cheese and the wine will mix nicely together and will create a amazing bound of flavors in your mouth.

But you have to make sure to use the proper cheese! Strong cheese will react completly different than mild cheese. I want to challenge you to a test with you and your friends at your next wine tasting.

Buy some strong cheese like Fourme d'Ambert (blue cheese for the Auvergne region in France), Pont l'Eveque, or Livarot.... and buy 2 bottles red wine. One at $5.99-$9.99 and one at $19.99-$24.99.

Hide the bottle and do a bling tasting eating the cheese and bread together. Write down your result and preference and I bet you that at least 50% of the people will not make the difference between the two wines. Why? Because some cheese are so strong, they basically overtake all the taste senses in your mouth. It is not a bad combination, but my point here is: it is not worth opening a great bottle of wine with a strong cheese.

My uncle always asked me to pick up a great bottle of Bordeaux form his cellar in France to have with the cheese. I always told him, "I don't believe it is worth the sacrifice of a good bottle with strong cheese", he responded me: "Just get one!"  Well what do you think a 1970 Bordeaux Saint Estephe Chateau Tour de Pez taste like with cheese? A million dollars!!!!!

But still, my conclusion is that a Two-buck-chuck will taste like a Domaine de Courteillac Bordeaux Superieur. After that, it is up to you!!!

Answer from the Post Question #3: Napoleon Bonaparte.

This blog question #4:  What is the reason to plant roses at the end post of each rows in the vineyard?

1. To divert aphid from the vine stock.

2. To monitor the arrival of powdery mildew.

3. For the look.

Cedric Fichepain

Owner of Le Voltaire Restaurant and www.Wineinstock.com

I stumbled this evening on this very funny cartoon. It reminded me right away of the controversy of 7 years ago when France refused to enter in the Iraq war.

It was not a fun time for the restaurant and pretty much in general. I was receiving hate mail and threats. People were boycotting French wine and dumping them in the sewer, what a waste!!!

But let's not get into politic, I want this blog to be about wine, food and fun. Wine should be about sharing!

Thanks to the movie "Bottle Shock", Château Montelena Chardonnay 1973 crossed the border and showed the rest of the world that European Wines were not any more the masters of the world. Chile, Argentina, New Zealand, Australia, as we know today are in the front fight in offering excellent products. So many choices, so many different grapes, so many different countries.....

Wines should be enjoyed without borders, sizes, colors, or origins!

Answer from the post question#2: The cork taste is due to a chemical component called Trichloroanisole or TCA , present in contaminated cork. It's also produced by mildew. (Thank you to the comment below, it is a great answer)

This Blog Question #3

Who said: "I drink Champagne when I win, to celebrate…and I drink Champagne when I lose, to console myself"

- Winston Churchill

- Napoleon Bonaparte

- General Patton

Cedric Fichepain

Owner  of Le Voltaire Restaurant and www.Wineinstock.com

I remember ordering a $100 bottle of Puligny Montrachet one day at a restaurant with family, and had to return two bottles back because they were corked. The waiter looks a me surprised and panicked because he had to tell his boss, a customer had a problem with a expensive wine.Well, let me tell you, that the waiter lacked of experience and training.

A restaurant does not lose money when a customer returns a bottle due to the cork. The distributor will exchange the wine at no fee to the establishment. It does not take great training to smell a cork, but when the waiter brings the bottle, he or she should let you try the wine first to make sure everything is fine.

As a customer, if you feel the wine has a problem, now is the time to say something. The waiter will bring another bottle right away and will start the new process with a clean glass.

As a restaurant owner, as I said before, I don't have any problem with people returning wine if it smells cork or did turn bad. But I am always on the outlook for the customers who complain after drinking 1/2 of the bottle, or can smell cork with a screw cap bottle!!!! I had it happen!!!

I know, I personally taste "returned corked bottles" in the kitchen just to make sure. I just want people to be honest. It is my money after all. If people wants to abuse the system, they should know they are not welcome at my restaurant.

Cedric Fichepain

Owner of Le Voltaire and www.WineInStock.com

Answer from the post question#1: Cheval Blanc, who is one of the two 1st Classified Cru A from Saint Emilion (with Chateau Ausone)

This Blog Question #2

What causes the cork taste? 

Thursday December 31ST, 7:PM at night, more than 60 people hungry in the dining room, the kitchen is loud, servers are flying in and out, the printer is spitting out orders, we are in the middle of the storm, 3 more hours and we are done. Suddenly, one of my waitress showed up in front of me with a glass of wine, she has a little smile on her face. "Not now, we are busy!", "You really should try it now" she said, it is from Mr X, on table 21" she responded to me. Ho, ho! Mr X., I am up for a surprise, and I decide to take a sip. The kitchen suddenly became empty, the noise is gone. Château Haut Brion 1er Cru Classe Bordeaux 1988. What else can you say? It was amazing! The tannins were at their best. Tobacco, leather and dark fruits flavors were right on the nose.

This type of adventure (because it is really one, when you taste wine like this) is priceless. I am already very spoiled being in the restaurant and wine industry, but when you get the chance to try the wine Stars of the world, I will take a 2 minutes break in the middle of New Year Eve rush.....

Cedric Fichepain

Owner of Le voltaire and www.WineInStock.com

I will post a quiz question every blog. The answer of it will be available the following one.

Blog Question #1

The famous "cheval" (horse) of Saint Emilion is as well at the origin of the most famous Argentinean wine called "Cheval des Andes". What is is name?

I was 14 years old when this wine was made. After 23 years, this wine opened up so well, that the whole room had the aromas of it. This chateau Talbot 1986 Saint julien had the chance to be kept in perfect temperature controlled wine cellar. It did get better with age, we did decante it for 20 minutes and started slowly to enjoy it. Very difficult to share it. What a amazing experience!!

Cedric Fichepain

Owner of Le Voltaire and www.WineInStock.com