Look! Up in the Sky...

It’s a bird! It’s a plane! No, it’s a 100 pound bottle of wine. While we don’t encounter much other than the standard 750 milliliter wine bottle, there are a surprising number of sizes out there. Metric standards for wine bottles have been in use in the United States since 1979. The size of the standard metric wine bottle has an historic precedent. A "fifth" (1/5 of a gallon or 4/5 of a quart) is 25.6 ounces. Converted to milliliters and rounded for convenience you get 750 ml or 25.4 ounces. So the standard metric wine bottle is roughly equivalent to the old English standard of the fifth.

Many of these are very large format bottles bearing the names of Biblical figures like the evil king Nebuchadnezzar, the long-lived Methuselah and the priest-king Melchizedek. Although the names originated with the French, I haven’t been able to find a rationale for these names in my research, so if you can explain the biblical reference please write and tell me so I can share the explanation.

Split: A split bottle is a quarter of a standard 750 ml bottle of wine, or 187.5 ml. Though you can find a few expensive wines in splits, this size is mostly used for sparkling wine.

Half: As the name implies the half-bottle is 375 ml or half the size of the standard bottle. The half bottle is becoming more common on restaurant menus.

Standard: This is the typical or standard 750 ml (3/4 liter) wine bottle.

Magnum: A magnum holds a liter and a half and is the equivalent of two standard bottles. The magnum-size bottle is fairly common, especially for sparkling wines, but it is the largest format that can be said for.

Double Magnum: Double magnums hold three liters or the equivalent of four standard bottles.

Jeroboam: A Jeroboam, also called a Rehoboam, holds four and a half liters or six standard bottles. Our first biblical reference, Jeroboam was the first king of the northern Israelite kingdom.

Methuselah: A Methuselah holds six liters or eight standard bottles of wine. The bottles from here forward are rarely seen. Methuselah is the oldest person whose age is mentioned in the Hebrew Bible.

Salamanzar: The Salamanzar holds nine liters or 12 standard bottles. Salamanzar was a king of Assyria

Balthazar: A Balthazar bottle holds 12 liters of wine or 16 standard bottles. Balthazar was one of the three wise men.

Nebuchadnezzar: This monster holds a whopping 20 standard bottles of wine, or about 16 liters. Nebuchadnezzar was a Babylonian king.

Melchior: Even bigger, a Melchior holds 18 liters or 24 standard bottles. Melchior was another of the three wise men.

Solomon: I’m not sure how wise it is, but a Solomon holds 20 liters or the equivalent of 27 standard-sized bottles of wine. Solomon was a wise king of Israel.

Sovereign: The sovereign contains approximately 25 liters or 33 1/3 standard-sized bottles of wine. I wonder why the odd 1/3 bottle at this point?

Primat: Almost the largest size bottle, the Primat contains 27 liters or 36 standard bottles of wine. Primat appears as if it might be derived from the Latin primas, implying this is as big as bottles get. But there’s still one size that’s larger.

Melchizedek: Finally, the biggest of them all is the Melchizedek. A Melchizedek holds an unbelievable 30 liters of wine or 40 standard 750 ml bottles. Melchizedek was a priest-king in the time of Abram.

These very large format bottles are not very practical and are created as much for show, special occasions and decoration as anything else. Consider for example the weight of some of these bottles. One liter of water weighs 2.2 pounds. So just the contents of the largest bottle, the Melchizedek, weighs 66 pounds. The three-foot plus tall bottle itself has got to weight 30 or more pounds, so you’re looking at a bottle of wine approaching 100 pounds. I don’t know about you, but I don’t want to be on the receiving end of five guys trying to pour a glass of wine from one of these things.

Gary's Vineyard Pinot Noir from Surh Luchtel

DescriptionName: Pinot Noir - Gary's Vineyard
Color: Red
 Grape(s)Pinot Noir
 AppellationSanta Lucia Highlands Monterey California
Maker: Surh Luchtel Cellars
 Vintage2006
Cost: $50.00
Comments: A wonderful ripe and intense central coast Pinot Noir. Not your usual wimpy Pinot Noir.

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted fish, crustacean shell fish, beef, pork or fowl.
Sauce: Au jus, white, savory, herb
Cheese: Soft or hard goat cheese, medium cow and sheep cheese
Other: Mushrooms

Taste ProfileNotes: Gary's Vineyard Pinot Noir is ripe, assertive, intense and concentrated, with wild berry, baked cherry and gaminess; not your typical Pinot Noir.
 Quick Classification: Soft Red

Vintner's Reserve Chardonnay from Kendall-Jackson

DescriptionName: Vintner's Reserve Chardonnay
Color: White
 Grape(s)Chardonnay
 AppellationCalifornia
Maker: Kendall-Jackson
 Vintage2008
Cost: $15.00
Comments: One of the most popular Chardonnays in the world.

Food PairingsMeats & Seafood: Poached, raw, grilled, fried, baked or roasted fish, crustacean shell fish and fowl.
Sauce: Au jus, white, chili, herb
Cheese: Hard cow and sheep cheese
Other: Sushi

Taste ProfileNotes: This Chardonnay bursts with tropical flavors such as mango, papaya and pineapple with citrus notes that explode in your mouth. Aromas of green apple and pear create depth and balance. A hint of toasted oak rounds out the long finish.
 Quick Classification: Drier White


Cabernet Franc from Coppola

DescriptionName: Estate Cabernet Franc
Color: Red
 Grape(s)Cabernet Franc
 AppellationRutherford California
Maker: Niebaum Coppola Rubicon Estate
 Vintage2000
Cost: $50.00
Comments: Usually a blending wine, this grape produces a wonderful varietal wine with the intensity and richness of Cabernet Sauvignon but with soft tannins.

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn
Cheese: Soft or hard goat cheese, hard cow and sheep cheese
Other: Chocolate

Taste ProfileNotes: This Cabernet Franc has aromas of clove and allspice and flavors of nutmeg and raspberry. It has beautiful tannins with a characteristic cherry and tobacco finish.
 Quick Classification: Soft Red


Rubric Blended Red from Blackstone

DescriptionName: Rubric Blended Red Wine
Color: Red
 Grape(s)59% Cabernet Sauvignon 10% Merlot 8% Petit Verdot 8% Syrah 7% Cabernet Franc 6% Petite Sirah 2% Tannat
 AppellationSonoma County California
Maker: Blackstone
 Vintage2006
Cost: $20.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, game and game birds .
Sauce: Au jus, savory, tomato, mustard, peppercorn
Cheese: Soft or hard goat cheese, hard cow and sheep cheese
Other: Chocolate

Taste ProfileNotes: Rubric exhibits a dark, inky black hue, displaying aromas of black cherry, blackberry jam, cassis, cigar box, and coffee, with a hint of toasted spice. This blend carries layered flavors of ripe, jammy black fruit with undercurrents of caramel, vanilla, coffee, and varietal herbaceousness. This is a concentrated wine with a rich mouthfeel and silky texture. Fine, supple tannins provide a lingering finish.
 Quick Classification: Dry Red

Pinot Noir from Blackstone

DescriptionName: Pinot Noir, Reserve
Color: Red
 Grape(s)78% Pinot Noir 14% Syrah 6% Petite Sirah
 AppellationSonoma County California
Maker: Blackstone
 Vintage2007
Cost: $18.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted fish, crustacean shell fish, beef, pork or fowl.
Sauce: Au jus, white, savory, herb
Cheese: Soft or hard goat cheese, medium cow and sheep cheese
Other: Mushrooms

Taste ProfileNotes: This Pinot Noir has delicate black cherry, violet, and cola aromas, followed by a spicy and smoky oak in the background. The wine is accented with delicious plum, raspberry and vanilla with balanced fruit and acidity and a soft, lingering finish.
 Quick Classification: Soft Red

Pinot Noir from David Bruce

DescriptionName: David Bruce Pinot Noir
Color: Red
 Grape(s)Pinot Noir
 AppellationSonoma Coast California
Maker: David Bruce
 Vintage2006
Cost: $42.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted fish, crustacean shell fish, beef, pork or fowl.
Sauce: Au jus, white, savory, herb
Cheese: Soft or hard goat cheese, medium cow and sheep cheese
Other: Mushrooms

Taste ProfileNotes: Cherries, cranberries, rose petals, cinnamon and vanilla fill the nose. Intense fruit flavors of red cherry, plum, vanilla, citrus, toasted pecan can be detected on the palate. Fine tannin structure and a long finish.
 Quick Classification: Dry Red

Monterey County Pinot Noir from Chalone

DescriptionName: Chalone Pinot Noir
Color: Red
 Grape(s)Pinot Noir
 AppellationMonterey County California
Maker: Chalone Vineyards
 Vintage2008
Cost: $15.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted fish, crustacean shell fish, beef, pork or fowl.
Sauce: Au jus, white, savory, herb
Cheese: Soft or hard goat cheese, medium cow and sheep cheese
Other: Mushrooms

Taste ProfileNotes: The wine is full-bodied with rich aromas of tart black cherries and hints of both clove and nutmeg followed by a finish that is clean and elegant. Much more intense and full bodied than its kin grown farther north.
 Quick Classification: Soft Red

Nine Points Cabernet Sauvignon from Stags' Leap

DescriptionName: Nine Points Cabernet Sauvignon
Color: Red
 Grape(s)86% Cabernet Sauvignon, 10% Merlot, 3% Cabernet Franc, 1% Malbec
 AppellationNapa Valley
Maker: Stags' Leap
 Vintage2006
Cost: $32.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn
Cheese: Soft or hard goat cheese, hard cow and sheep cheese
Other: Chocolate

Taste ProfileNotes: Intense ruby in color, this lovely Cabernet Sauvignon offers aromatics of ripe cherries and berries with subtle backnotes of violets on the nose. Flavors of saturated black cherries, plums and cassis are the introduction to this intense yet balanced wine, as notes of spice, roasted coffee and dark chocolate intermingle with supple tannins for a broad, lasting finish.
 Quick Classification: Soft Red

Unless I'm Thirsty

I only drink champagne when I'm happy, and when I'm sad. Sometimes I drink it when I'm alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it - unless I'm thirsty.

~Lily Bollinger


Seven Stages of Palate Progression

You’ve probably heard some food or drink described as being an “acquired taste”, implying that the average person would not appreciate the flavor. This is another way of describing what is called palate progression or maturing of the palate. As it pertains to wine, this means the progression from liking only sweet, white wines to being able to appreciate a complex, tannic red wine. The good news is that this is not something you have to work at, for most people it’s a natural progression that happens gradually and without their notice. When you drink wine, your palate encounters four sensations that contribute to the flavor of the wine: sweetness, body, tartness and astringency.

Sweetness : Sweet is the opposite of dry, that is a sweet wine is called sweet and a wine that is not sweet is called dry. We typically assume that sweetness is cause by the presence of sugar, however what I like to call apparent sweetness can also be caused by excessive fruitiness. Even though the two sensations are very different; sweetness being noticeable on the tip of the tongue and fruit coming mostly from smell, both can be perceived as sweet.

Body: Body is our perception of what is called a wine’s weight in the mouth. Wines are described on the one extreme as light, implying little or no feeling of body or weight in the mouth, and on the other extreme as full bodied, implying a significant feeling of body or weight. Note that body is a feeling, involving the sense of touch, rather than a taste. Body is mostly correlated with alcohol content, the higher the alcohol content the greater the sensation of weight or body.

Tartness: Tartness is caused by the acid content of the wine. Sometimes perceived as crispness, a wine’s acidity must be properly balanced; too much acidity and the wine tastes too tart; too little and the wine tastings heavy and uninteresting. Like body, acidity is more felt in the mouth than actually tasted, but it is critical to the overall sensation of how a wine tastes.

Astringency: Astringency is a puckering, dehydrated sensation that we get from some young red wines. This sensation is caused by something called tannins, which occur naturally in grape skins and seeds. Wine with an abundance of tannins is called tannic. In wine terminology, the opposite of tannic is soft. Because red wines are left in contact with the skin and seeds during fermentation, red wines are more tannic than white wines. Grape varieties vary in the amount of tannins they contain. As a rule the more fruity tasting grape varieties have the fewest tannins. For example Beaujolais Nouveau, made from the Gamay grape, is very low in tannins, while Cabernet Sauvignon has more tannins than most other wine grape varieties.

Using these four sensations I’ve described seven stages of palate progression. A wine drinker’s taste will generally progress through these stages as follows.

  • Sweet, light body white wines (sweet white)
  • Crisp, fruity, light body white wines (crisp white)
  • Drier, crisp, medium body white wines (drier white)
  • Fruity, soft, medium body red wines (fruity red)
  • Soft, semi-dry, medium body red wines (soft red)
  • Dry, full body red wines with mild tannins (dry red)
  • Dry, full body red wines with pronounced tannins (big red)

The two words in parenthesis are the shorthand for these stages. Deciding which of these seven stages your palate is in can be useful. When asking a waiter or sommelier for a recommendation, it will be helpful to let them know the kind of wines you prefer. The little shorthand description above should be all they need to help you find something you’ll like.

If you always drink the same wine, your palate will not evolve. To experience the progression from sweet white, to big red wines, you must expose your palate to new taste sensations by trying different wines. As with most things, your palate will only improve with practice.

Chateau de Nages Red Rhone Blend

DescriptionName: Chateau de Nages Reserve Red Rhone Wine
Color: Red
 Grape(s)70% Grenache 30% Syrah
 AppellationCostieres de Nimes Sourthern France
Maker: Chateau de Nages
 Vintage2008
Cost: $12.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, pork, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn
Cheese: Hard goat cheese.
Other:

Taste ProfileNotes: Concentrated aromas of black berries, dried herbs and licorice, with ripe tannins and a peppery finish.
 Quick Classification: Soft Red

Cask Cabernet Sauvignon

DescriptionName: Cask Cabernet Sauvignon
Color: Red
 Grape(s)Cabernet Sauvignon
 AppellationRutherford California
Maker: Rubicon Estate
 Vintage2003
Cost: $74.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn
Cheese: Soft or hard goat cheese, hard cow and sheep cheese
Other: Chocolate

Taste ProfileNotes: Flavors of ripe, red cherries, plum, vanilla, cocoa, and toast. Intense, but with a pleasing, supple mouth feel.
 Quick Classification: Big Red

White Bordeaux from Mouton Cadet

DescriptionName: Mouton Cadet White Bordeaux
Color: White
 Grape(s)60% Sauvignon Blanc 30% semillon 10% Muscadelle
 AppellationBordeaux France
Maker: Mouton Cadet (Baron Philippe de Rothschild)
 Vintage2007
Cost: $10.00
Comments: This is a lovely, crisp white blend that works with traditional white-wine foods as well as acidic salad dressings.

Food PairingsMeats & Seafood: Poached, raw, grilled, fried, baked or roasted fish, shell fish, fowl and game birds.
Sauce: Au jus, white, herb
Cheese: Soft goat cheese
Other: Most salad dressings, especially vinegar and citrus dressings.

Taste ProfileNotes: Aromas of fruit and white blossoms. Flavors of crisp fruit, white peach, hawthorn and box-tree.
 Quick Classification: Crisp White

Zinfandel from Amapola Creek

DescriptionName: Amapola Creek Zinfandel
Color: Red
Grape(s): Zinfandel
Appellation: Sonoma Valley
Maker: Amapola Creek Cellars
Vintage: 2005
Cost: $55.00
Comments: Unfined and unfiltered

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn, chil
Cheese: Hard cow and sheep cheese
Other: Spicy foods and cuisines

Taste ProfileNotes: This Zinfandel offers abundant, concentrated aromas of pure ripe blackberry and black raspberry fruit laced with delightful varietal spice. Bright, rich and very complex on the palate, the wine shows lush wild berry fruit, supple textures, well-integrated oak toast and vanillin, with peppery hints amid the ripe tannins on a very long finish.
Quick Classification: Soft Red

Pinot Noir from Estancia

DescriptionName: Estancia Pinot Noir
Color: Red
Grape(s): Pinot Noir
Appellation: Monterey Country California
Maker: Estancia
Vintage: 2007
Cost: $15.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted fish, crustacean shell fish, beef, pork or fowl.
Sauce: Au jus, white, savory, herb
Cheese: Soft or hard goat cheese, medium cow and sheep cheese
Other: Mushrooms

Taste ProfileNotes: Armoas of dark berries, black cherry, caramel, allspice, rose petals and hints of vanilla. Flavors of ripe blueberry, black cherry, plum and vanilla.
Quick Classification: Soft Red

J. Vidal Fleury Muscat

DescriptionName: Vidal Fleury Muscat
Color: White
Grape(s): Muscat
Appellation: Beaumes de Venise France
Maker: Vidal Fleury
Vintage: 2007
Cost: $15.00 - half bottle
Comments: Not as sweet as late harvest or ice style dessert wines. Refreshingly sweet when served very cold.


Food PairingsMeats & Seafood: Poached, raw, grilled, fried, baked or roasted fish, crustacean shell fish and fowl.
Sauce: au jus, white, chili
Cheese: Hard cow and sheep cheese
Other: Desserts such as berries, custards, pastries and melons that are sweet, but less sweet than the wine.

Taste ProfileNotes: Aromas and flavours of apricot/peach and marmalade. A honeyed style of sweet wine with good acidity and terrific fragrance.
Quick Classification: Sweet White

Maquis Lien Syrah Blend from Chile

DescriptionName: Maquis Lien Blended Red Wine
Color: Red
Grape(s): Syrah, Carmenere, Cabernet Franc, Petit Verdot and Malbec
Appellation: Colchagua Valley Chile
Maker: ViÑa Maquis
Vintage: 2005
Cost: $17.00
Comments:

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, pork, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn
Cheese: Hard goat cheese.
Other:

Taste ProfileNotes: Aromas of blackberries, tart cherries, prunes, chocolate, spice notes and floral characteristics. Tastes of ripe, sweet red and black fruits, spices with good acidity.
Quick Classification: Dry Red

Private NotesSource: Dinner at the Curran's 2009
Comments: 

Petite Sirah from August Briggs

DescriptionName: Petite Sirah
Color: Red
Grape(s): Petite Sirah
Appellation: Napa Valley California
Maker: August Briggs
Vintage: 2007
Cost: $38.00
Comments: We drank the 2005, 2007 is the current vintage.

Food Pairings Meats & Seafood: Poached, grilled, fried, baked or roasted beef, pork or fowl.
Sauce: Au jus, savory, mustard, peppercorn
Cheese: Medium and hard cow cheese, medium and hard sheep cheese.
Other:

Taste ProfileNotes: A solid bluebery fruit core framed by dark chocolate with a rustic spiciness and plenty of tannin.
Quick Classification: Soft Red

Château les Hauts Conseillants Pomerol

DescriptionName: Château les Hauts Conseillants Pomerol
Color: Red
Grape(s): Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec
Appellation: Lalande de Pomerol- Bordeaux
Maker: Château les Hauts Conseillants
Vintage: 2003
Cost: $25.00
Comments: No insult intended, but this wine is much bigger than most Pomerols, to the point of being closer to a California than French style wine. We loved it.

Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, lamb, pork, game and game birds.
Sauce: Au jus, savory, tomato, mustard, peppercorn
Cheese: Soft or hard goat cheese.
Other: Taste ProfileNotes: A complex mix of fruity and savoury aromas and flavours, with a gentle texture, rounded tannin and superb richness and intensity on the finish.Quick Classification: Big Red

Private NotesSource: Birthday dinner at Chez Nous 2010
Comments: