Let the search begin

I continue to urge you to take advantage of the tremendous bargin this poor economy is forcing. All you need do is to sign up for a email list or two, and pay attention. One of my favorites is J.J. Buckley, out of San Francisco. I recently received an offer for Mondavi Oakville Cab. Normally selling for around $45. The wine is very good, sourced from mostly To Kalon vineyard grapes, a very special vineyard that made Mondavi famous. Buckley offered this 90 point plus wine for $16.23 per bottle! Obviously, I was very anxious to try this "Bargin," The nose was very bright, sweet red fruit with the famous Rutherford dusty notes. The tannis were structured and very fine, with none of the normal overoaked mask that many Napa Cabs wear while they are young. The mid palate revealed notes of green pepper and mint, with a distinct chocolate note on the long, smooth finish. Tasted blind, I would have guessed this to be a $80. bottle of Napa Cab. At under $20. this is a real bargin. The wine will continue to evolve and drink well for the next 7 to 10 years.

This wine is but one of many that are competing for the shirking wine dollar. Look for Russian River Pinot Noirs that sold for $45. now available for $20. t0 $25. Australian Shiraz and Grenache for under $15. Whatever your taste, spend some time and effort to find and drink these bargins.....better buy case lots......just like the price of homes, cars and most everything else.......they will go up quickly as the economy imporves........Cheers

The Age of Discovery

For those of us who really enjoy the culture, diverse flavors and complexity of wines, this is a golden time. This is also true for those of us who are just discovering the great enjoyment wine provides. "The enjoyment of wine is not gained from what we already know, but from what we have yet to learn." This sage sentiment is the new motto of Shades of Bacchus. I am always thrilled when I discover a new wine that expands the "Comfort Zone" of my palate. The turn down in the economy is providing a very unique opportunity to sample great wines, not in the main line of your normal experience. People often overlook and dismiss these delicious wines in favor of the ubiquitous Chardonnay or Cabernet. Look for a German Riesling from J.J.Prum (from the Mosel) or Grand Cru Chablis instead of a California Chardonnay. Look for a 2007 Northern Sonoma Coast Pinot Noir, such as Black Kite, Flowers or Hirsh. These Anderson Valley Pinots are spectacular, and demonstrate the height that Cali Pinots can reach. The Cabernets from Margaret River in Western Australia rival California's best. Open your mind, try wines that are new to your experience, and continue your journey of discovery.

I'm Back!

It's been awhile since by last blog. Busy summer and travel to Alaska has taken priority. With the Fall upon us and the holidays coming on strong.....It's time to think, talk about and most importantly, DRINK wine. Carol, Lauren Peterson and I attended the premier of the 2009 Mollydooker Lefty series. The affair was held at Alba, a very good restaurant in Malvern, Pa. We all enjoyed the Blending clinic and tasted thru the 2007 Dooker "high lines." I find the Mollydooker a very enjoyable, albeit Gigantic Aussie Shiraz. I have found that although I still enjoy the Big Dookers, I do prefer a more stuctured, refined wine such as the California and Northern Rhone Syrahs. You should really taste them side by side to understand the real diversity of the varietal.

The Color is Changing

During the month of August the vineyards throughout the northern hemisphere are filled with activity. One of the indicators that harvest is fast approaching is when the red grapes start to soften and turn from green to red. This change in color is what is known as veraison. Throughout the month, growers are keeping a close eye on their vines and may even perform a green harvest to remove less ripe bunches or excess bunches of grapes. The goal behind a green harvest is to concentrate the flavor in the remaining grapes. In really warm regions, some growers may actually start to harvest their grapes in August. It all depends on the weather!
With Fall soon upon us, most of us drink more red wine, and eat more savory, hearty food. For those of you who have not yet seen the movie Julia and Julie, I highly recommend it. Credited with teaching America how to cook French cuisine, Julia taught people to also look at wine as "food." Wine Spectator pays homage to Julia Child in their latest issue. They have published a few of her most famous recipes, including French Laundry's Thomas Keller's take on Beouf Bourguignon. Pair with a 2007 Cote du Rhone for a very special fall dinner.
Remember to reserve you place at the Shades of Bacchus/Gilmore's wine pairing dinner on Sunday August 30th. The first seating is all but sold out, but Peter Gilmore is adding another seating to accommodate the demand. Below are tasting notes on the wines we will be serving.....See you on the 30th!

Chilled watercress veloute with shrimp and scallop salad….Paired with:: Taburno NV Sparkling Falanghina …..A light, fresh fruity wine, particularly refreshing as a sparkler. The name of the grape, Falanghina, is said to come from the Falange , or Roman spear. This grape was a favorite of the Roman legions. The Falange was said to be used to stake the vines, hence giving the Campania Grape it’s name.

Stuffed tomato confit with micro greens…Paired with: Revello 2007 Dolcetto d'Alba …….Dolcetto, a northern Italian varietal from the Piedmont region, is a lighter bodied red. This wine is fruity and means 'little sweet one' in Italian. Some will opt to put a slight chill on it. very good and deep nose of cherries, herbs, and various berry tones. taste: nice and easy with bits of cherries, berry tones, and some hints of herbs. Nice medium feel that flows well across the palate.

Halibut cheeks on herbed gnocchi, sauce bordelaise…..Paired with: Alary 2007 Cairanne Cotes du Rhone …. a blend of 60% Syrah planted by Daniel Alary some 40 years ago from cuttings he brought from Hermitage, blended with Grenache and Counoise, some of the Grenache vines being over 100 years old. This is an exotic, richly flavored wine that reminds both of Cote Rotie and of fine Chateauneuf all at once.

Roasted Magret duck breast with ginger citrus essence sauce….Paired with: Domaine Courcel 2006 Bourgogne Rouge…… The 2005 Bourgogne offers ripe strawberry mingled with meat broth. With a doughy sense of surprising substantiality, this Burgundy has polished mouth feel, and a long, smoke- and caramel-tinged finish full of fresh fruit and concentrated meatiness, this wine from old vines along the Volnay-Pommard line has to constitute a remarkable value ... if only there were more than three barrels! .
90 Points. David Schildknecht

Vanilla basil Pot de Crème…..Paired with: Vietti 2008 Cascienetta Moscato d'Asti ……Pale sunshine yellow color and slight frizzante, this Moscato d'Asti has intense aromas of peaches, rose petals and ginger. On the palate it is delicately sweet and sparkling with modest acidity, good balance, good complexity and a finish of fresh apricots.

Shades of Bacchus/Gilmore's Wine Pairing Dinner

Please join us for a very special event. The first Shades of Bacchus/Gilmore's wine pairing dinner....Contact Gilmore's Restaurant at: (610) 431-2800. Only 2 seatings of 37 available. Don't delay.....this will sell out quickly

On Sunday, August 30th, enjoy an evening of award winning cuisine and perfectly paired wine. Bob and Carol Volatile created "Shades of Bacchus" tastings to assist in removing the guesswork and pretension from wine, leaving nothing but pure enjoyment. Make your reservation now by contacting: www.gilmoresrestaurant.com or call (610) 431-2800. Gilmore's is an award winning French restaurant in West Chester, Pa. Peter Gilmore was the executive chef a LeBec Fin for 20 years before starting his own restaurant. His cuisine is among the best in Philadelphia. The menu is as follows:

Chilled watercress veloute with shrimp and scallop salad paired with Taburno NV Sparkling Falanghina

Stuffed tomato confit with micro greens paired with Revello '07 Dolcetto d'Alba

Halibut cheeks on herbed gnocchi, sauce bordelaise paired with Domaine Courcel '06 Bourgogne Pinot Noir

Roasted Magret duck breast with ginger citrus essence sauce paired with Alary '07 Caianne

Vanilla basil Pot de CremeVietti '08 Cascinetta Moscoto d' Asti$80 Per Person, Complimentary Wine

Shades of Bacchus/

Only the Strong Survive

With the economy as it is, and people curtailing eating out, restaurants are feeling the pinch especially hard. High priced, but mediocre eateries are just falling by the way side. What remains are establishments worthy of your spending your very coveted, discretionary dollar. Carol and I are always in search of good restaurants that allow us to bring our own wine, i.e. BYOB's. We are blessed in Pa. as many great eateries are BYOB's due to the archaic liquor laws in this state. We recently found one of these great restaurants. Majolica Restaurant located at 258 Bridge St., in Phoenixville; (610) 917-0962, majolicarestaurant.com. This unassuming restaurant serves very creative dishes made with the freshest, finest local ingredients. The service is friendly and efficient, and the prices are in line with restaurants of this caliber. If you are looking for a memorable evening out, with great food, comfortable ambience and your own great wine, Majolica is a sure bet.

A great new wine........Life is Good!

If you are anything like me, the discovery of a great new wine is well.......great!. I recently had this experience when I drank the first bottle of Sojourn 2007 Sangiacomo Vineyard Pinot Noir. I have come to trust and appreciate the recommendations of Andy Frieden from J.J. Buckley. He recently recommended Sououn Pinot as a must try offering. I bought 4 bottles and had the first tonight. Let me start by quoting another wine lover on Cellartracker,com: About the same color as the Sangiacomo with deep garnet. The nose was the most striking of the bunch. There was a sweet candy strawberry cupcake scent surrounded by vanilla bean. The oak influence was perfect as to not interfere with the true bing cherry and plum flavors. The palate was balanced between the fresh acidity and medium tannins. This bottle felt the youngest of the bunch and will most likely change over the next 1-2 yrs. The finish was exacting and fun. My favorite Pinot of the tasting. I can tell you that this wine was just about the best Pinot I have had from Californina. You can contact Andy, ( Information below) to get this wine.........If you have never had great Pinot, or even if you are a longtime fan.....This wine will quickly become your favorite. Others that I love.....SeaSmoke, Kosta Brown, Black Kite, Beau Frair, Melville. find it....buy it....love it......Cheers

Fine Wine SpecialistJ.J. Buckley LLCToll Free: (888)-85-WINES (9463-7) ext. 323(510) 632 – 5500 ext. 323
(510) 632 - 5400 Fax
(510) 517 - 2013 cell
Andy.Frieden@jjbuckley.com

Malolactic What?

Often when we discuss wines we mention fermentation and malolactic fermentation. What do these terms mean? Why when buying wine does it matter? For the answer, we offer our version of Summer School...Fermentation is basically an organic transformation. When we talk about fermentation and wine, we are generally discussing the process in which the sugar in the grapes is transformed into alcohol. When the grapes or the grape juice comes into contact with yeast, the yeast causes the fermentation to occur. You may remember we have previously discussed that some winemakers use the wild yeasts that occur naturally on the grapes and in the cellar for fermentation. In other cases, the winemaker carefully selects the yeasts that will be added to the grapes and juice to cause the fermentation.Malolactic fermentation is a different type of fermentation that sometimes occurs when wine is made. It is also referred to as the secondary fermentation. In this case, the malic acid that is found in the grapes is transformed into lactic acid. I know this sounds like a bunch of science... but understanding the result helps describe some of the attributes you may like about a wine. Malic acid is sharp and tart, lactic acid is soft and round. Most red wines go through malolactic fermentation, whereas only some whites do. It is common for Chardonnay to go through malolactic fermentation to obtain that rich, round mouth-feel. Other wines will go through partial malolatic fermentation to keep more crisp acidity, while gaining some of the roundness. If you like the round, creaminess, ask about white wines that go through malolactic fermentation. If you prefer more crisp acidity, ask for wines that have not gone through or only go through partial malolactic fermentation.

Watch for an announcement of a wine paring dinner at Gilmore's restaurant in West Chester, Pa. Peter Gilmore will feature a 5 course dinner and Carol and I will pair and describe the wines with each course. Please contact us at bobv@neconsultants.com to reserve your spot. This unique dinner will quickly sell out.

A sign of the times

In this fast paced, high volume, profit oriented world ,you might wonder what ever happened to Service, Pride and great customer relations. I found it again in a wine called Pax. A friend sold me a bottle of of the Lauterbach Hill, Russian River Valley Syrah, that I cellared for about a year. Carol and I had the bottle at dinner with friends. The conversation gradually turned from the usual; Politics, and the Economy, to this stunning wine. This Sonoma Rhone was like it's Austrailian cousin Shiraz , but in a tuxedo. Everything you love about Mollydooker, or Kilikanoon, but without the blast of alcohol and pruniness. We were so impressed with the wine, I went on a mission to find it. As the wine is "low production" I contacted the winery via the webpage. To my surprise, I spoke to the owner, Joe Donelan. Joe thanked me for my interest, we discussed his wine. He recommened a few different single vineyard bottlings, then sold and shipped my wine.

Now you may think, "that was nice, but so what." So did I. I received a call from Joe to follow up on the shippment, and to make sure that I recieved the wine. I referred a few friends from my wine group, who also purchased from Joe. Joe was appreciative and passionite about his wine. He even offered to come to one of our "Gang of Seven"wine tastings, to taste thru his wines. Now, that's what I call service, and more importantly, interest in his wine, his customer.

I highly recommed Pax Syrah, ( try the Alder Springs vineyard, "The Emerald Pool" 2006) and hope you and Joe have a chance to say hello. http://www.paxwines.com/

MAKE SURE YOU LISTEN TO CAROL AND I DISCUSS SHADES OF BACCHUS ON www.brandywineradio.com/ ON SUNDAY AT 5:30 PM. THE PROGRAM IS BRANDYWINE SPEAKS. WE HAD A BALL....PLEASE LISTEN. The 30 minute program will be available after next week, by clicking "Archives."

What are you drinking this Summer?

When warm weather comes, and we spend more time outdoors, our wine preferences tend to change. Most people default to their old standbys, Chardonnay and Pinot Gris. Why not try something a bit different. The availability of wines from all over the world has never been greater. Along with this availability, come a number of great whites for you to try this Summer season. Viognier, Albarino, Semillion, Rieslings, are but a few great choices. Note flavor profiles on the chart below. Try one or two wines that you have not had before. Most are inexpensive and redily available. Try the Yalumba "Virgilius" Viognier for a truly pleasurable example of the diversity for which you are in store. Expand your palate.....you will be glad that you did....Have a happy and safe 4th of July......Cheers

Sparkling Wine
Apple, pear, yeast
Medium
Sauvignon Blanc(also Fume Blanc)
Herbaceous, grassy, hay, citrus, grape-fruity
Light to Medium
Chardonnay
Pear, apple, oak, buttery,creamy
Medium to Heavy
Viognier
Floral, peach, apricot, pear, fruity
Medium
Pinot Gris/Pinot Grigio
Crisp, pear, peach, apricot
Light
Pinot Blanc
Pear, apple, floral
Medium
Chenin Blanc
Peaches, fruity
Light
Gewurztraminer
Lychee nut, spices, rose petals
Medium
Riesling
Apple, lemon, floral, apricot, fruity
Light.....

Does Enviorment affect enjoyment?

Have you ever heard anyone make this statement? "I really enjoyed wine more while I was in Europe." I have heard many people make similar comments. They theorize that; "Wines in Italy or France do not add sulfites. They remark, "I didn't get a headache like I get when I am home." The simple truth is that the wines are the same. Imported wine is not any different than that same wine consumed in the home country. The difference is the exotic place, smells, people and circumstances surrounding the wine. I can remember having a bottle of Masi Amarone with Carol while in Rome. We were seated in an outdoor restaurant at dusk, over looking the city. We sipped the wine as we drank in the ambiance of Rome. The Vatican, and Forum were the background and made for a very enjoyable and special evening. The wine was enhanced ten fold by the situation and circumstance in which it was consumed. Certainly an Australian Shiraz will taste far better if drank in the vineyard with the Winemaker. Our friends, Don and Kathy still talk about this same experience at Two Hands. They became huge fans of Aussie Shiraz from that point on. I am sure you can recall a bottle shared with someone special. Would that wine have tasted the same if you drank it alone watching TV?......The answer is yes....only your perception of the taste of the wine is different. Wine is a drink that is all at once; social, romantic, memorable and profound. Include wine in the special times as well as the day to day ....you life will be enriched as a result.

Think all Chardonnay is the same?

Most of us drink our wine a bottle at a time. By that I mean, We have a bottle with dinner, or with friends or a glass to relax with a good book. We tend to categorize experiences in our minds. A glass of Chardonnay is simply that. It tastes pretty much like the one we remember having last week or month. Seldom do we have a chance to taste, let's say 5 Chardonnays with different flavor profiles. I, and my tasting group had that opportunity last night. One of our tasters had a bit of a revelation. Tony C. is a big fan of Washington State Cabs, and blends. A very knowledgeable guy. Tony noted that one of wines, the 2005 Kongsgaard was very unique in that it had the structure and complexity of a red. This type of discovery and analysis is far easier when comparing the wine to other examples. We ran the gambit of California Chards. We started with the Kongsgaard, Napa Chardonnay. The wine is extremely well made and could easily be mistaken for a French white Burgundy. Smoky Oak, delivering a beautiful creamy vanilla, Carmel fruit core of Apricot, honeydew, and white peach. Unfolding layers of subdued fruit on the mid palate to a long, finish with crisp acidity throughout. As I stated in a previous Blog, Kongsgaard is among my favorite Chards, so I am a bit prejudiced. We then moved on to a 2004 Talbott, Sleepy Hollow Vineyard from Monterey County. This wine has a big reputation, but I found it average at best. At 5 years old, it could have been a bit over the hill. The initial Funk on the nose blew off revealing a Green Apple, and pear profile with a restrained finish and moderate acidity. Next up was the Hanzell, from Russian River in Sonoma. This wine was much like the Kongsgaard. Showing a definite tendency toward crisp flavors and restrained oak, it was refreshing and light. More buttery than the Kongsgaard, with softer fruit flavors, it had one foot in California and the other in Burgundy. We then moved toward the Pacific with the 2006 Sonoma-Cutrer, Sonoma Coast. This wine was the flavor profile most people associate with the Cali Chards. The balance of Oak, fruit, ( White peach, apple, pineapple, mango) Malatic buttery mouthfeel and good acidity, was like an old familiar friend. The final two wines, the Schug 2006 Sonoma Coast and the 2007 Alma Rosa Santa Barbara County Chard, were the most surprising. The Schug had an nose of candied sweet fruit with only a trace of Oak. Honeycomb and tropical fruit were unmistakable in this very creamy, approachable wine. This was a real surprise for me...I have never had a Chardonnay with this type of delicious flavor.....Find this one, you will be glad you did. Finally, the Alma Rosa. Santa Barbara, with its unique geology, warm temperate climate, and Ocean influences shape this wine into a totally different experience than it's Northern cousins. Almost sweet on the nose, you pick up almost Sauvignon Blanc notes, pineapple, mango, and lemon. The fruit continues with soft layers creamy flavor and crisp acidity throughout the long finish. California truly has a Chard for every palate. Do yourself a favor and do your own mini tasting of the diversity of Chardonnay in the Golden State

For any of you who want to taste new wines and expand your universe, a wine tasting club is a great way to go. I was involved in establishing a club about six months ago. Our club, let's call them "The Group of Seven," meets monthly. The hosting duties are shared by the members. The host for the month, sets the theme. Themes have included; Piedmont Greats...Barolo and Barbaresco, blind tasting of California Cabs, Vintage Champagnes, Blind tasting older Bordeaux, and tomorrow evening....California Chardonnay. The host provides some light food, cheese, bread, etc. and the venue....normally his home. The group voted early on to be a "Men's Tasting Club." This was much to the chagrin of the wives, who for the most part, are as "into" wine as the men. California Chardonnay has really evolved in the past decade. The older flavor profile, was heavy oak, mouth coating viscosity with buttery, malactic mid palate. Peach and Pear notes combined with a carmel finish with moderate acidity. There are still examples of this profile available, but most of the better winemakers have adopted a more "Burgundian" style. These newer examples feature White peach, pear and green apple with a more crisp acidity that really sparks us food. The "flinty" presentation provide a more refreshing mouth feel with great balance of acidity and oak. I have three favorites, and in my opinion, the three best Cali Chards. Aubert, Kongsgaard, Kistler and Marcassin. All are mailing list wines, in excess of $75.00 per bottle. Expensive?....Yes, but in a leauge with French Batard Montrachets at 4 times the price. All of these Chards offer multiple single vineyards. Obviously there are virtually hundreds of great Chardonnays from which to choose, but for my money, these are the tops. For a special treat, and perhaps a view of new direction of California Chardonnay....try a "Naked" or "Unoaked" Chard. These wines utilize stainless steel as opposed to oak barrels and reveal the true "flavor" or Chardonnay. I will give you a review of the wines we taste at tomorrow evenings event of Wednesday.

PS: A special shout out to Frank Pagliaro, of Frank's Union Wine Mart, in Wilmington Delaware. Frank has worked with us on our tastings, and is a real resource. Highly recommended.
http://www.FranksWine.com


We will also be recording a 30 minute radio show on Wednesday. The WCOJ radio program will be broadcast this Friday, at 5:30 PM. I will also give you the link in case you miss it.....Cheers

As promised, I would like to tell you about last night's wine tasting, for Bud James of Dynasty Advisors. The event was held at the Manufacturers Country Club in Ft. Washington, Pa. We has 28 tasters total. This tasting was entitled: California Dreaming....The red wines of California. We tasted thru Santa Rita Hills Pinot Noir, Russian River Syrah, Old Vine Zinfandel, A Sterling Meritage, and finally a Conn Valley Cabernet, rated 95 points by Parker. All of the wines were at least 91 points. The group was comprised of professionals that included Doctors, Restaurantuers, Accountants, even the owner of a radio station. Quite a group!...many had long experience with wine, others very little. One thing the group agreed upon.....You can certainly tell the difference between cheap and great wine. After all, it was a wise man who first said: "Life is too short to drink cheap wine." We have received an invitation to do a radio show.....more information on that later. We are in the process of booking at least 3 more tastings from this group, including one in Northern N.J. I asked for comments from the group, here are a few:

"Jeff W. Great Wine, even better time" -Jeffrey WolfKevin Meeker "Excellent Time" -

"You did great, Your passion for wine shows so well in these events and you know how you look?

"Bob & Carol- Thanks for awakening my taste buds and helping me enlightening my astounded taste buds" - Kathleen B.

"I Learned more about wine in one hour than in the past 10 years! Great fun". - Jackie R.

"Good wine is where you find it" we found it tonight. Great fun, Education, generous pours & good company". The Best Tasting Ever!

George & Jo Ann Wolf"I Have been to many wine tasting over the years, The information I learned from Bob & Carol surpassed all others"--------- And it was FUN!!!

Lisa Z" Alot of fun; Great wine", Wish you luck!! Abby A.

Here are a few shots of the event;

Photo and video editing at www.OneTrueMedia.com

Welcome to our first Blog. To begin, I want to share with you our latest tasting. On Wednesday, June 18th. we will be conducting a tasting at the Manufacturer's Golf & Country Club, for Dynasty Advisors. Most Financial advisors try to find new clients thru "Lick the Plate" dinners. Bud James, being the "class act" that he is.....hired us to impress his existing and potential clients with a wine tasting. Entitled, "California Dreaming".....The Red Wines of California, we will be pouring Alma Rosa Pinot Noir, from Santa Rita Hills, Parmelee-Hill Syrah, Seghesio Old Vine Zinfandel, Sterling SVR Meritage and Conn Valley Vineyards Cabernet Sauvignon. I will post the thoughts of the tasters in a follow up blog.
I want to let everyone know that the Mollydooker 2008The Boxer Shiraz arriving in August!
As you may know, "Mollydooker" is Aussie for left-hander, so the label depicts a boxer with two left gloves; sure to knock you out! This wine sells out within weeks every year. You can find it in the shops by the bottle while supplies last (which usually isn't for too long!) for about $30.00. PlusWOW - an incredibly powerful and complex Shiraz with sweet fruit and lovely structural tannin. Complexed by combining the regional flavours of grapes from McLaren Vale, Langhorne Creek and Padthaway, this wine has incredible power and purity.The 2008 has yet to be rated, but if history repeats itself winemaker Sparky Marquis will be smiling once again! The 2007 was awarded 93 points by Jay Miller at the Wine Advocateand 90 points from Harvey Steiman at Wine Spectator and was chosen as one of the “Editor’s Most Exciting New Wines” Their 2006 vintage was an enormous hit, after receiving 94 points by Jay Miller at The Wine Advocate and chosen as the #3 Best Value Red Wine from Australia by Harvey Steiman at Wine Spectator with 90 points
What makes the 2008 so special is that it will be the only Mollydooker wine offered this year. The drought was so severe in ’08, that Sparky and Sarah declassified the grapes that usually go into Velvet Glove, ($175.), Enchanted path ($90.), and Carnival of Love, $95.00). These grapes have been blended together to make the Boxer. I wanted to make sure that everyone has a shot at getting this wine, this year.………
Finally. The tip of the week. PAX SYRAH. Find it, buy it. EXCEPTIONAL

Welcome to Shades of Bacchus

Please consider us for your next affair or party. We will conduct the tasting of your choice, in your home or business. Customized to your theme and guests, a Shades of Bacchus wine tasting party will be long remembered by your guests. Contact us at 610-719-0424 or 484-467-3152 to discuss the possibilities.

Shades of Bacchus Wine Consultants have been exploring the world and educating themselves about wine; learning the different varietal of grapes, soil content, vine manipulation, temperature & region, bottling techniques, and overall aspects to creating a fine wine. Their continuing desire to demystify wine led them to explore different regions of the world to include Portugal, Italy, South America, Napa Valley, and more. By joining the Caterina de Medici Gastronomic Society, founded in Philadelphia in 1984, our wine consultants completed the final piece of their quest by educating themselves on coupling food and wine to make marriages made in gastronomical heaven. Shades of Bacchus Wine Consultants have been informally sharing their passion for wine and wine making with friends and family. Encouraged by the enthusiasm of those they educated the consultants decided to create a more formal environment to share their passion and expertise of wine with others. With this we proudly introduce Shades of Bacchus Wine Consultants. Our consultants can personalize your wine cellar by selecting and stocking your wine inventory; supervise construction and design of a cellar by an authorized "Vigilant Inc." wine cellar dealer, suggesting wine pairings for formal dinners, recommending wine through Shades of Bacchus Wine Club, and formal education for students in wine and wine production