paul kalemkiarian

Member Inquiry No. 13

“Dear Paul & Rosemarie, I know that to fully appreciate a wine it must be served at the proper temperature. What are the temperatures for the various types of wine, and how can you tell when the bottle has reached that temperature? They say that reds should be served at room temperature, but in California… read more »

Member Inquiry No. 12

“Paul, I joined the club recently. I joined because my knowledge of import wines is zero, and I would like to learn more. How do I identify a Burgundy from a Bordeaux? The label does not always say so. Friends will hand me a glass and tell me what it is. I look at their… read more »

Member Inquiry No. 10

“Paul, I have to go to San Fran­cisco on business for a week. My wife will be with me. We have never been to the wine country. I intend to schedule a day off and tour. Where do you recommend I go?” – D.H.Ventura; CA For a one day trip, and for a first time… read more »

Member Inquiry No. 7

“Paul: I have been disappointed recent­ly in the ‘sold out’ situation of some of your wines. I wanted more of the Hidden Cellars Chevrignon d’Or and the Heitz Pinot Noir, but you were sold out. Why don’t you buy enough inventory?!” – J.H. Sorry about that! I hate to disappoint anybody. They were super wines, wer­en’t… read more »

Member Inquiry No. 9

“Paul, I need your input. A friend of mine is a beer distributor. Recently he purchased a “closeout lot” of wine. A beer and wine wholesaler had gone out of business, and he had bid on their in­ventory. Knowing about my interest in wine, he offered me the opportunity to purchase any that I wished… read more »

A Personal Note

I have three kids. Well, not kids anymore. The oldest is 36, and lives in Lincoln, Nebraska with his wife Lynn and their two children. I have to bootleg some of our selections to him every so often when he runs out of bottles on his wine rack. He is founder and president of Fun Tours,… read more »

Member Inquiry No. 9

“Dear Paul, I have heard that sulfites are used as preservatives in wine. I am inclined to be a natural food enthusiast and avoid preservatives. I receive conflict­ing answers to the sulfite story. Some say it is a natural product in wine, and others say it is added. Which is it?” – W.O.; Bakersfield The… read more »

Member Inquiry No. 10

“Paul, I worry about the jostling of wine during travel. Don’t you think it damages the wine? Should I allow my wine to rest after I receive it from you, before I open it?” – K.S.; Dublin, CA Thank you for this question. I am asked it quite often in person, when I ex­plain my… read more »

Wine Terminology VI: Descriptives

One of the messages that came through repetitiously from our 1987 Membership Survey was the request for a glossary of wine terminology. So, here is the continuation of a series that appears regularly unless bumped by a pressing topic. When the series is complete, it will be reprinted, and appear as a perma­nent section in… read more »

Member Inquiry No. 8

“Dear Paul: Where can I purchase a ther­mometer which will tell me the variation in temperature of my wine cellar closet? I would like to find out if the variation ex­ceeds 10 degrees from day to night and from summer to winter. Even though I have it fairly well protected, I am con­cerned.”            – R.S…. read more »