Two words on this one: wow!  Alright, disclosure time: 1. “wow” is not two words.  2.  This isn’t really a grocery wine (unless your local grocery store is in an extremely well heeled area of Australia).  We managed to obtain a babysitter awhile back and while sniffing around for a new restaurant to try out I came across a reference to a members only club in downtown San Diego.  On a whim, I picked up the phone and asked if I could come in for dinner.  After bouncing around to a few people on the phone the director of member services agreed to leave some guest passes for us with the hostess.  Sweet!  When we arrived, I was surprised to discover a jacket was required.  Huh?  Listen, you might think this makes sense what with the members only thing but this is San Diego.  Dressing up here means Read the rest of this entry »

Last night I arrived home to find a bottle of Francis Ford Coppola Ivory Label Cabernet Sauvignon breathing on the counter.  I’ve been curious to try the Coppola wines, wondering if Coppola’s star power was the main selling point or if there is actually something there.  Since they’re not particularly cheap (averaging $15-$20) I’ve always opted for an alternative.  But since Amy did the grocery shopping, price is no object (thank goodness the really expensive stuff is locked in a glass case!).  So, after tasting the wine independently Read the rest of this entry »

Just came across an easy wine tip for serving wine at the right temperature: “Twenty minutes before dinner, you take the white wine out of the fridge, and put the red wine in.” says Ursula Hermacinski, a wine auctioneer formerly of Christie’s.  I’ve heard from a number of sources that most people serve their red wine too warm and their whites too cold.  According to those in the know reds should be served at “cellar temperature” or approximately 65 degrees.  Since most of our wine cellar’s are still in the planning stages (I just can’t decide what color marble coordinates best with the chandeliers!) our reds are usually served at room temperature.  Conversely, we serve most white’s straight out of the fridge which is considered to be so cold it blunts some of the flavors.  Thanks to Borracha’s Wine Blog for this handy tip!

(And thanks to “Say Anything” for being an awesome movie and providing the perfect title for this post!)

Alright, it’s not exactly related to the “grocery” part of this site but we came across a one sentence reference to this incident, became intrigued and did a little research.  Here’s the story:
In 1989, a New York wine merchant was asked to sell an extremely rare and sought after wine on consignment.  The asking price?  $519,750!  The wine, a 1787 Chateau Margaux, a bottling which would be in demand by collectors in any circumstance, had additional value due to a set of initials engraved in the glass. Read the rest of this entry »

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Are the most popular wines at a store likely to be ”good”?  While doing some research for the blog I ended up spending 40 minutes talking with the guy who runs the wine department at the supermarket (Vons).  He walked me through the shelves and pointed out all the wines which he had to restock frequently.  So here’s the question are popular wines likely to be good?

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Just came across an interesting article in the New York Times regarding some research on wine tasting.  Links to the article are below but the basic gist is of the 6,000 blind tastings performed people tended to enjoy less expensive wine more!  The following is quoted directly Read the rest of this entry »

Here’s the theory: among all those bottles there is some great wine, possibly outstanding wine at a great price.  The bad news is there is also a lot of bad wine mixed amongst it.  The trick is finding the needle in the haystack.  Our reviews help you find the hidden gems and avoid the “blech“!