red wine

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. 11

“Paul, you refer to varietal character in your descriptions of the wines you fea­ture. I am having difficulty identifying what you are talking about.. I can follow the other parts of your description usual­ly. What is varietal character, and how can I identify it?” – S.O.; San Diego   Varietal character is the organoleptic “character”… 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 »

Wine with Food: Rioja | Pairing Tips

Wine with Food: Rioja By Paul Kalemkiarian Sr. |   I am writing this on the eve of departing for Spain. I was motivated to the topic by my expectations of the culinary surprises I am looking for, and maybe some discoveries of wines. Spain is best known for its sherry wine. They are in a… read more »

Wine with Food: Petite Sirah | Pairing Tips

Wine with Food: Petite Sirah By Paul Kalemkiarian Sr. |   Petite Sirah varietal wine suffers a per­sonality complex! It is passed up by beginners and connoisseurs, for different reasons. The person new to wines is usually enamored with the big name varieties, like Cabernet Sauvignon, Chardonnay, Pinot Noir, and Johannisberg Riesling spending most of… 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 »