What Type of Wine is Cal Football?

Posted by: Avinash on Thursday, July 31st, 2008

EDSBS Live had this radio special from a few weeks back dedicated to wine analogies for football teams, and although I could barely tell (my knowledge of wines is basically what I did when I got a C on my homework) what the wines were (Here are some sample answers from an Ole Miss fan). Considering Cal fans are connoisseurs of the classy liquors that suffuse this age, I polled the loyal fans at The Bear Insider to figure out what wine best describes our team.

“Notes of patchouli, cannabis and oak. The 2007 is aggressively forward but finishes poorly.”

“This year will be Beary Good! Intense and full body…with a smoooth finish.”

is a traditional blend of Cabernet Sauvignon and Merlot with
an always enlivening infusion of Zinfandel. The wine is bright and luscious
with ripe cherry and pepper nuances. It has healthy tannins and is
ready to drink tonight. ”

“During the dormant period of 2001-2002 and experimental graft was made on the ‘old vines’ in Strawberry Canyon. The experiment was amazingly successful as Holmoe virus was wiped out over the course of one winter. We went from one-buck chuck to favorable recognition at many state fairs. Balance was the key to this new found success as the new vintner emphasized both the air and the soil (ground, if you will) to develop a product that competing wines had to strive to match. Blended to be a classic Cabernet, in 2007 some puckery syrah snuck into the vats and many found the vintage undrinkable as the wine matured, but with the addition of some beaujolais at the last minute the vintage was at least salvaged. Look for this year’s product to return to the classically balanced Tedford style, with backbone and staying power complemented by the presence of velvety overtones.”

“Terroir of the Bears

Hello. Bordeaux and Burgundy are two of the most famous of French appellations and perhaps the best known wine regions on Earth, and if you know wine, it isn’t difficult to list the Italian counterparts: Barolo/Barbaresco and Brunello di Montalcino — the pride of Piemonte and Tuscany.

So far that’s four. I think the fifth wine region is the best: Bandol, the Mediterranean seaside region of Provence, FR., located between Marseille and Toulon.

Bandol wines have feral aromas of leather and the maquis, a fragrance of wild herbs, and minerality, with flavors of currants, eucalyptus, violet and liquorice when young, and red fruit, Morello cherry, jam, spices, truffle and hummus when aged. It reflects the sun-baked terroir.

Bandols possess the complexity and flavor shared by few wines.”

“While we don’t get the press of Napa Valley Cabernet Sauvignon (SEC), many prefer the subtleties and exuberance of wine made from premium Pinot grapes, and many of those “in the know” even prefer the stylish Pinots (Pac-10) to bloated, high-alcohol Cabernets.

There were some problems with the previous winemaker, but since Vigneron Tedford has taken over our estate vineyards are producing better fruit than ever.

Look for big things from this estate – 92 points and trending upward.”

Since I assume many of the readers are of many tastes, I’ll make the category broader and open it up to wider debate–what type of liquid courage best describes the California Golden Bears?

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