2002 Athena California Dolcetto

[Georgie]

I decided to use up some things that have been hanging around on my kitchen wine rack. The Merlot I opened was bad and went down the drain. I moved to this, not knowing anything about Dolcetto. Very fruity and easy to drink. It tasted pretty sweet, perhaps from the fruit. I think this would be a good choice for someone looking for a sweet red. I think I'd have enjoyed it more on its own than with the London Broil I had it with. Gorgeous-looking bottle and label. 12.5% alc. Viansa Winery, Sonoma. It must be a Sebastiani product because there is a quote from Sam & Vicki Sebastiani on the back label.

[Zinner]

Sam is the Sebastiani who split off from the family and formed his own winery in Sonoma. Very nice Italian marketplace-style with lots of food products as well as wine.

[Kcwhippet]

Last I heard Sam and Vicki were splitting, Sam to try his hand at ranching in Wyoming, Montana or somewhere like that. The winery was left in the hands of the kids, and they may not be doing such a hot job. There was a news item the other day that they were trying to sell their restaurant (Cucina Viansa) in Sonoma square.

[Thomas]

Georgie,

Next to a heating duct, the kitchen is the worst place in which to store wine for long periods of time--unless you never use the stove or refrigerator...

[winoweenie]

BigRedWines and I had a marvelous brunch there in Nov. Good food and breakfast of champions. WW

[Georgie]

Yes, you're right, foodie. I realize that the kitchen, (especially in my un-air-conditioned house) is a really poor spot for wine. I wasn't surprised that the merlot was cooked. I never have much on hand anyway, but I'm moving it to the basement. Would it be ok to refrigerate the reds and then take them out to warm up before serving? What about an open bottle of Port?

[Innkeeper]

Open bottles of red wine or Port can be kept in the fridge to preserve them a little while longer than leaving them on the counter. We're not be fans of keeping whites in there either. Keep them all in the basement.

[Zinner]

Don't do the refrigerator. Just pick the coolest and most stable temperature place. A winemaker told me once people would be better off keeping their wine in their bathroom cabinet(cooler, humidity, no vibration) than in their kitchens.

[Thomas]

Zinner,

I used to do that, until I got the mouthwash and the wine confused one morning... [img]http://www.wines.com/ubb2/eek.gif[/img]

Georgie,

The fridge is ok, in my book, only for saving an opened bottle another day or two, and for a brief stay to chill. Never store wine in the fridge for a long period of time.--it's a dry environment which is bad for the cork, it can cause acid tartration, and it simply isn't necessary.

[Georgie]

Thanks for the advice. I rarely have anything hanging around very long. I tend to buy it-drink it.