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The company is matching donations up to the first 500,000 points donated by consumers. It's $5,000!

We at Gottannins encourage our readers to help support the efforts. 

More information may be found directly at EXPO - 

The twitter hashtag for this campaign is #EXPOforHAITI

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When researching wine tasting applications for the iPhone, there were several features that were important to me;

• Fellow user reviews
• Cost
• Ability to add tasting notes
• Other miscellaneous features

I found seven applications that seemed to fit (or attempt to fit) my criteria;

• Hello Vino
• Wine Steward
• Cellar
• Wine Pad 2
• Tasting Notes
• Wine Words
• iSommelier

After reviewing the cost, features and benefits, and reviews, I would choose to download “Tasting Notes.” With reviews like; "This is like having your very own database with the ability to extend it to track whatever you want. Search features are superior to other apps. The ability to extend the built in lists makes it very handy and makes it easy to add in anything you need to classify your lists" and "Great product and extremely robust customization" it seems to offer everything I would look for in an application. At $2.99 it seems like a good investment and one that I would be willing to try.

After I give birth to my twins in January, I’ll do just that and put it to the test. 

Below is a table containing the basic information about each of the applications: 

App Name	Cost	Avg. Customer Rating	Summary
Hello Vino	Free	2.5	Find the perfect wine to pair with food, enjoy on its own, or gift as a gift. Hello Vino assists the beginner wine consumer with recommendations.
Wine Steward	$0.99	2.5	Personalized wine pairings with a unique wine pairing algorithm, cellar diary, photo storage of labels.
Cellar	$2.99	3.5	A portable showcase of what's currently in your cellar or wine rack. Customize the look of the bottle or use a photograph and add information; brand, region, vintage, grape, price, rating, personal notes.
Wine Pad 2	$3.99	2.5	Record the wine name, vintage, price, rating, color, clarity, aroma, taste and personal notes. Use pre-populated lists of category descriptions such as type, varietal, winery, region and pairing. Rate the wines you try. Store a picture of the wine label.
Tasting Notes	$2.99	3	Here is how you can keep your tasting notes near you at all times. Tasting notes is the pan-ultimate appfor logging your thoughts on wine, beer, whiskey, cigars and more. You can even create entire new journals from scratch with Tasting Notes' customization features.
Wine Words	$0.99	1	This app is for anyone who loves wine or wants to learn more about it. Open this application up every day and you'll be shown a new word that has to do with wine. Whether it be a city where wine is made, a type of grape, or a process which is used to create a flavor, you're certain to learn something new.
iSommelier	$0.99	No reviews yet	iSommelier will help you in going through the wine list at the restaurant. Select what you'll be eating, and the app will recommend the varietal that goes best with your meal.

 

 Download an app and let us know what you think! We’d love to hear from you.

Buena Vista's 2006 version has a bit of black cherry on the nose, the finish is fairly pronounced, and the wine is not very tannic.  We purchased the bottle at Von's in San Diego and would recommend it with lighter fare. It will run  you approximately $25.

In a rather odd note, the notes on the Buena Vista website about the wine mentions specifically that with this vintage (2006), Buena Vista Carneros started using screwcaps as the closure on its wines. "I am adamant in delivering the best expression of our vineyards. I believe this closure captures the pure Pinot Noir aromas and flavors and will deliver the best quality in the glass," remarks Winemaker Jeff Stewart. Either the website made a simple mistake and included the wrong copy with this 2006 Pinot, or not all of the bottles were screwcaps. Our bottle had a traditional cork!

Don Reha joined the Orfila Vineyards in 2009 after Leon Santoro passed away in January of this year. He has grown up in the wine industry with experience on his childhood family vineyards in Ukiah, CA (Mendocino County). As a winemaker his career started at Fetzer Vineyards in Redwood Valley and studied at UC Davis focusing on Enology and Fermentation Sciences. 

Gottannins is happy to provide you with some of his insight. Enjoy!

What was the first memory you have of wine?  

When my Great Uncle, Joseppi Lorenzi, would give us kids a small “Cheez-Whiz” glass of half wine and half water when I was about 4 years old.

What was the first wine that you considered to be good wine? 

There were 2 – A Fetzer Vineyards 1985 Reserve Chardonnay – Mendocino County, and a 1982 Silver Oak Alexander Valley Cab

Do you think it's the taste of a good wine or the experience while drinking the wine that makes it good?  Why? 

I think a combination of both. When all the sensory elements of a wine are banging, and the wine completely exceeds your expectations of the varietal, you tend to remember it. And when you are drinking a wine during a particularly memorable event, such as a first date, everything is good because your mood is heightened, and it seems nothing can be less than stellar! I’ve had those moments where a wine seems outstanding at the time because of the circumstances, then had the same wine again….. maybe alone….. and it just wasn’t as good as I seemed to remember.

How big is your cellar?  

I tend to have an average of about 500 bottles in my cellar at any given time, but I call it my “McDonalds” wine collection – because of the high turnover rate!

What is your favorite varietal (i.e. Cabernet Sauvignon, Merlot)? Why? 

Hmmm….. if I had to pick just one, I would have to go with Zinfandel. Anyone who knows me knows my focus has been on Zinfandel for many years, and because it is so versatile, and can be so different from one appellation to the next, there is always something this varietal can teach you.

What is your favorite region for wine (i.e. Napa Valley, Margaret River, Montelcino) 

Well, besides the South Coast in general, I would have to say the Anderson Valley because of the Pinot Noirs, and the Douro Valley in Portugal, because of the effort it takes to grow grapes on the steep hillsides there, and also it’s the only place I know of that you can drive along those 1 ½ lane roads all day and stop at a little roadside shack for a beer and a salted sardine for a snack

What is your favorite vineyard or brand? 

It changes all the time, but right now it’s Goldeneye in Anderson Valley for their Pinot’s

Do you have a favorite bottle? (varietal, region, year) 

1995 Screaming Eagle Napa Valley

What wine are you saving for a special day?  

1999 Dom Perignon

Where do you buy the majority of your wine? (Retailer, Direct, etc. Feel free to name the store you shop at or the site you buy from) Mostly at the winery, to take advantage of interwinery discounts. Can’t seem to get that discount at Bev-Mo!

What is the most you've ever spent on a bottle of wine? 

$1,350.00 during a dinner with a supplier from an equipment company. It was in Bordeaux during a trade show, and the bistro was recommended to us because of their wine list, and hey, I had a company credit card, so why not?

What was your favorite wine experience (or one of your top experiences)? 

One of my top experiences was the Blue Jeans to Black Tie dinners they used to have every year the night before the big ZAP tasting in San Francisco. There was just something about being dressed in Levi’s with a black tie…. And drinking so many Zinfandels in one night, that your teeth were stained red for a week!

Do you have an embarrassing or funny experience to share? 

Oh, I have plenty of great stories. Especially from my time at Renwood Winery in Amador county with a couple of co-workers that were close friends, but to tell them could really embarrass others involved, so let’s just say that what happened at Renwood stayed at Renwood!

What one wine do you recommend for our readers to try? 

The Orfila “Lotus” Estate Viognier.  It’s why I love this varietal!

What is an up-and-coming wine (or winery) you think is a good value right now?

I think Syrah is still the up and coming red varietal. It is still slowly but surely gaining ground, and there are some exceptional values that still exist today for this variety.

For more information about purchasing wines from Orfila, please click here. 

Along with Craig and John from one of our favorite stores, BinEnds Wine in Boston, Noah from Crushpad, and Adam Levin from Snooth, we provided thoughts on topics such as wine clubs and helping relax state-to-state shipping laws.

The article can be found here: http://www.shoestringmag.com/eat-drink/eat-drink-bargain-booze-buying-basics Please feel free to leave your comments there. Enjoy. 

The one we bought (we actually bought four of them) was $13.99 from Vintage Wines on Miramar Road in San Diego.  Justin's 2007 Orphan has a screw cap, basic bottle and label design.  The price and bottle doesn't reflect what is inside.  The wine is complex, fruity and spicy and should pair well with summer BBQ meats.  We think this wine drinks more like a $25 - $30 bottle.   

Most years Justin Vineyard's and Wine creates The Orphan from Cabernet and Syrah grapes "who don't fit in." Justin has been creating quality wines in Paso Robles since 1981.  I'm partial to Paso Robles Cabernet's for their spicy earthy texture which Justin Cabernet's exemplify.

It's easy for us to tell you to go out and grab a couple bottles but, the reality is that this wine will be hard to find.  We found a couple bottles at Vintage Wine on Miramar road.  Your best bet might be to order directly from Justin's Website.   You might also have luck using snooth to find the wine in your local area.

A Horizontal Tasting involves wines that all come from the same vintage. You decide the vintage and you determine if you are going to place any other limitations on the wines involved. 

In our case we will be focusing on the West Coast of the US and sampling wines from Oregon, the Russian River Valley, Santa Cruz Mountains, Carneros, and Santa Barbara.

Check Back for the bottles we tasted and winners. 

My wife and I were on a weekend getaway in Boulder, Colorado the weekend prior to the craziness of Thanksgiving. We both graduated from the University of Colorado and we were on a mission to go back, stay at a nice hotel and eat a couple great meals.

We were unaware that top Chefs were leaving places like Paris and Napa to join the eco-friendly Boulder environment. Who knew that Boulder had become a trendsetter of elegant restaurants? 

On my flight out, a gentleman sitting next to me said, “You must try this restaurant, Frasca, it’s winning all kinds of awards.” The next day, a customer I was meeting with stated, “If you can get a reservation, you and your wife should try Frasca. It’s the creation of a top chef from the French Laundry and a Master Sommelier.” Almost everyone I spoke to was talking about this “Frasca” restaurant. I was curious. 

According the www.mastersommelier.org the Master Sommelier is the highest level of Sommelier that can be reached. There are only 96 in North America. A chance to meet this mysterious Master Sommelier, maybe we should go?

I googled the website and found www.frascafoodandwine.com. Not only did the Chef come from the French Laundry, in 2005 he was named 1 of 10 “Best New Chefs” from Food and Wine Magazine. A Master Sommelier and a top chef, we had to go. 

With a little perseverance, my wife and I had a reservation for 8:30 on a Saturday night. 

The place was jammed with people in good spirits. In typical Boulder fashion, some were in jeans and some were in suits. The place was visibly popular and crowded. The host was genuinely excited to see us, and with a short wait (we were early) showed us to our table. Napkins were placed on our laps, water poured and menus presented.

As I scrolled through the wine list, I could not tell what was up, or what was down. So many different wines, so many different choices.  Our server came to the table and asked if I needed help. “Yes, please.”

“Perhaps you would like the Sommelier to help you both.” He said.

Was it going to be Bobby Stuckey, the Master Sommelier? I was a little nervous. Soon I heard a voice:

“Can I help you with your wine selection tonight?” 

It was Bobby and he was pleasant and patient as we both walked through various choices.  After a back and forth discussion about the different types of wine, the meals we were going to choose and our favorites varietals, Bobby made a recommendation, “Try the La Spinetta, you will love it.” And we did.  

A 2006, La Spinetta Langhe Nebbiolo from Piemonte, Italy. The bottle was $59. I’m guessing I either need to upgrade my wardrobe, or that’s what makes a Sommelier a Master, he can recommend a $59 bottle and he knows it will be great. Even when it sits next to a 1990 Domaine De La Romanee-Conti La Tache from Burgundy (Grand Cru), France (also on the wine list) for $5,182. 

On to the dinner.

Acording to their website, Frasca's menu is a tribute to the food of Friuli-Venezia Giulia, Italy. Chef Lachlan Mackinnon-Patterson is worthy of every designation he has been given and should be the #1 Chef on www.gottannins.com. My wife and I chose the “Quattro Piatti” with four courses; Antipasti, Primo, Secondi and Dolci. We enjoyed warmed salad, Brussels Sprout Gnocchi, Striped Bass and Gelato. The meal was simply incredible. Go there and try it. 

Bobby and Lachlan did not know I was there to write an article for GotTannins, but my wife and I felt like we were their #1 customer that night. Every aspect of the service, food and wine was top notch. Pretty amazing considering Bobby recommended and we ordered a $59 bottle of wine. 

Bobby Stuckey didn't eat dinner with us that night, but I know what he expects from a restaurant.

Brad van Dillen for GotTannins

  Sweet, Rich Wines Make the Chocolate Love Connection

By Marian Jansen op de Haar

With Valentine’s Day approaching, many of us have love – and chocolate – on the brain. The rich sensuality of chocolate alone makes for an ideal way to end a romantic meal – no matter what the occasion. But be warned: pairing most wines with chocolate is about as successful as finding true love on a blind date. Odds are, it won’t work out.

Chocolate is powerful, rich and velvety and because of its sugar content it tends to ruin even the most sophisticated flavors in wines. To make it a truly memorable Valentine’s Day, select a dessert wine to go with your favorite chocolate.

The first rule of pairing sweets to wine is one that often gets broken. The wine has to be sweeter than the dessert. Trust me, if you don’t pay attention to this, your wine will taste bitter, flat and stripped of fruit flavors (the flavors we like most in wine). 

It is not easy to abide by this principle, because most desserts are very sweet. This means the wine has to be very, very sweet. One trick is to cut the sugar in your recipe a little and have darker chocolate with a higher cocoa content and lower sugar.

Rule number two, chocolate needs a powerful and sweet dessert wine.

My never fail suggestion is to try a Port.A 10-year-old Tawny Port from a well-known Port house such as Taylor-Fladgate or Graham’s is a good choice. This Port is softened by age but still powerful with plenty of fruit and chocolaty notes to make your chocolate dessert shine. You could also go for the ultimate splurge with a great vintage Port, just make sure that it’s at least 10 years old, as these wines need age to soften their edges a little. Dow’s 1991 vintage Port would be a great choice! Ports are best served around 60-65F in not too small, stemmed glasses (8-12 oz white wine glasses are great rather than those commonly used, tiny, 4 oz glasses with which you won’t be able to swirl your Port). 

Another favorite– YALUMBA, Tawny Port Barossa Museum Release Antique Australia NV. This “sticky” as they call dessert wines in Australia, is made in the way a Tawny Port is made in Portugal, wines from different harvests are blended and the average age is 15 years. It has a beautiful caramel color with fine dried fruit, caramel and chocolate aromas and flavors with accents of nuts and exotic spices. All flavors would pair beautifully with a chocolate mousse or any recipe with milk chocolate, nuts and caramel.

The Bonny Doon Framboise is a good choice when you’re preparing the meal themselves. It is a delightfully sweet, fortified, raspberry wine bursting with raspberry flavor. Use it as an ingredient in your dessert – whether to flavor the chocolate or as a base for a sauce – and then serve a glass with the final creation. It will bring all the spectacular flavors together.

Happy Valentine’s Day!

Marian Jansen op de Haar is the Director of Wine for Fleming’s Prime Steakhouse & Wine Bar.  

For more information visit www.flemingssteakhouse.com

Quick question…Does all red wine get better with age?  If I were to buy a 10 dollar bottle and cellar it for a few years would it be a better wine or is that a waste?  How do you know which wines can be cellared?

Benjamin F. in Boston, Massachusetts

Ben,