Thursday, February 19, 2009

Earth to Sloan.....


In spite of the raging global depression, Sloan wines just offered a second round allocation of their 2005 Cabernet for $360/bottle. If you are a speculator, skip it.

These allocations are shooting closer and closer to the auction price each year. Many of them are already at 80% of the auction price, which to me is "fully priced" since anyone flipping their allocation is clipped for 20% by the auction house.

The current ask on 2005 Sloan is $500/bottle (winebid.com), which includes the auctioneer's premium. A seller can expect $400 -if the lot sells.

Sloan will charge for shipping on top of the $360, and by the time you pay to ship it to the auctioneer, there's no money left in this deal.

It may make you feel better to know that they offered it at $225 to their preferred customers already.

Many wine speculators will be finding their way on to the allocation lists during these difficult times. But they will be offered higher and higher prices. The only reason that I can think of to buy any of these wines now, is to be on the list for the 2007s -which are supposed to be the best vintage ever to come out of CA in 30+years. Buy carefully, if at all. I think when they hit the market in 2010-2011, most 2007s will be held by very weak hands.

Saturday, February 7, 2009

How to Match Red Wine with Fish


Smoke it! If you love red wine and want to enjoy it with something healthier than a steak, then cedar plank smoked salmon is the answer.

Cedar planks, once a specialty item, are now available at most supermarkets. Soak the plank in water while the grill heats up, add the salmon, and cook it for about 25 minutes. Soaking the plank is essential for good smoke generation; a dry plank will make your dinner catch on fire. I like to season my salmon with salt, pepper, and a light coating of sugar (1t/lb, approx). The sugar soaks up the smoke and sweetens the salmon's natural fat.

Grill smoked salmon has a full bodied flavor, so you can serve it with Cabernet or Syrah. If you want to match the tobacco notes of an aged Bordeaux, then I recommend using mesquite chunks as your smoke source.