Laura Lawson

Yes, it is the season for hustle, but we need to take the time to slow down.

Take a moment, catch your breath and think about a great wine you want to try.  We get busy and plan for the moment, but forget to plan ahead.  When speaking on a larger scale, winemakers need to be thinking about harvests and business plans, but on a more individual scale, you may want to think about what wine you want try past tonight’s choice.  So I challenge you, what are you planning ahead for this season?  When it comes to wine, there is always a tangible goal.  Something to look forward to reaching… I want to know what you have in mind. 

Laura Lawson

Is information over-load a problem when trying to learn about wine?

Here are some basic rules that I like to remember when trying new wines:

1)      Find what you like and drink it

2)      Do not  let anyone tell you what to like or not like

3)      Weigh and measure everything you read, hear…If it relates to you, appreciate it.  If it has nothing to do with you, throw it out the window.

These three rules will help you be more successful in your wine endeavors.  I do not want any of our listeners going to a party, a tasting, or wine market and be embarrassed by what they drink or the questions they want to ask.  Feel comfortable with your learning experiences, we all have them.

Laura Lawson

The most common question I am asked is, “Why do you stay in the wine business?” 

 It has taken me several years to come back with a concrete answer.  It used to be because I never got bored, but I’ve discovered the true reason why I have kept up with the wine business is simply because there is ALWAYS an opinion.  Whether it is about how a wine should taste, how regulations should be handled, which varietal is the best, or how a wine label should be designed, everybody finds a way to express their opinion.  Whether you have studies for 15 or 5 years, you are ENTITLED to your opinion.  The focus shouldn’t be on if you are right or wrong, but the fact that you are speaking out about something.  So, as I always like to remind you, there is no such thing as an instant expert, there is only your own palate.  No matter what you think of a wine, a wine maker, regulations, or wine labels, feel free to discuss it, you can only learn more.

Laura Lawson

As a wine buyer, when you go into your local mega mart, Trader Joe’s, or  wine shop, are you concerned about being seen buying a bottle of $2.99 wine? 

 I have the luxury, because of my background and reputation, whether I bring a $2.99 or $299.00 bottle, people really don’t know what to anticipate out of me, they just know what I bring is going to be good.  I have a fail safe, I don’t have to be concerned about what others will think.  But I want to know what you think.  When you are buying for your home, a gift, for your table, does the price make a difference?  I have a good friend who has been in the business for over 25 years.  She is the director of several wine lists in some of the finest restaurants.  I was recently at her house having a glass of wine and she brought the rest of it out in a carafe.  After my long day, I didn’t want to play “guess the wine.”  I looked at her with my tired eyes and said, “Please don’t tell me I have to guess.  I’m enjoying the wine, but don’t want to guess tonight.”  She looked at me puzzled and said, “I just don’t want to bring the box in here.”   For the rest of the night we all enjoyed this boxed wine immensely.

My point to this story is, if we don’t care, you shouldn’t.  That’s the root of this show.  To instill in you that you shouldn’t be embarrassed by what you pay for a bottle of wine.  It’s just what you do while you drink it.

Laura Lawson

Yes, you read correctly.  This time of year when you serve red wine at your home, it should be pulled out of your refrigerator.

I know you may have heard over and over that red wine should never be chilled, but I am here to give you another perspective.  Remember it is summer.  And think about this...everybody you talk to is going to tell you that red wine needs to be served at room temperature.  Room temperature is not 75 degrees. The ideal point is more like 65 degrees.   Unless you are paying a tremedous amount in AC bills, you need to throw that wine in the chill chest for about 20 minutes before serving and you will see that red wine blossom during your dinner.

Laura Lawson

When you are looking to get the most out of your experience at a retailer, restaurant, or with your server

, there is one key thing that you can do to make your wine life a little more fulfilled.  Ultimately, your experience is going to be determined by you…and how much you talk.  If you open up candid discussions with your retailers, servers, restaurateurs, you can give them feedback and they can discover what their customers want.   These are people that have embraced the wine life and hopefully love what they are doing.  When you open up and talk to your retailers and servers, you can learn a lot and form great relationships with those that can help you with the important stuff, your wine education. 

Laura Lawson

We've been talking a lot lately about wines by the glass.

Keeping with this trend, Wine & Spirits Magazine has published its annual Restaurant poll.  This is a very interesting poll, letting you know where your favorite restaurants are currently heading on the wine front.  Check it out and request some of the wines if you are not seeing them in your town.  See what you can do.  It is currently on newstands. 

Laura Lawson

It's that time of year.  I have been seeing a lot of wine lists starting to play with the by the glass wines again.

It's no longer Chardonnay, Cabernet Sauvignon, and Merlot.  You will see Cabernet Francs, Malbecs, and Carmeneres.  As you go out and start dining this spring and summer,  and you begin to experiment with the plethera of wines that are offered by the glass, please remember this: Write it down.  Please take a few seconds to write down the name of the wine you are enjoying.  I will admit, I have many discussions with my friends about this.  It really is difficult to kow what wine you are talking about when you describe it as, "That wine with the beige label."  I will try my hardest, but I can't guarantee I will be able to read your mind.  Have fun and remember to to write the name down.

I would like to know what you are finding on these lists.. Email me at lauralawson@winecrush.com

I look forward to seeing what you are finding!

Laura Lawson

This week is a short note.  I want to remind you about wine festivals.

These are great events that I believe are becoming more diverse.  Wine festivals have a lot to offer everyone.  While highlighting great wines, they also feature local restaurant fare, music, and craft beer.  Keep wine festivals on your radar and start planning some trips.  They make for great weekend getaways. 

Laura Lawson

We often talk aout wine blogs, recommendations, and other websites, but the wine critic seems to be in a seperate category.  What exactly is a wine critic's role?

Is it to tell you what to drink?  What NOT to drink? How to drink? What is swill?  What should stay on the shelf? This is something we need to step back and truly investigate.  As times continue to change; and twitter, facebook, and other online media services become more readily available, we find thousands of people who will tell us what to drink.  But there is a missing component from this, somebody that speaks your own language. 

The new wine critic will be able to define a style for you.  How the wine can make your life better.  What the wine will do for you, your dinner table, and your guests.  As we move further into the digital age, that is what a 'wine critic' should be advising you...how your day will be better when you open up  a certain bottle.