There are so many wine bars in NYC.  I’ve made it a personal goal to hit up each one while I’m here.  Ambitious, I know…

The best tool I’ve found to assist me in doing this is a mashup created by Dr. Vino that shows most wine bars by geography in NYC.  He not only has wine maps for wine bars, but also wine shops and covers the Chicago area.  Tyler – Dr. Vino – also writes a great blog worth checking out.

Anyhow, y’all know I’m a sucker for South African wines.  I love them all. When I came across Xai Xai South African Winebar, I about died & went to heaven.  They only serve South African wines, & not just your typical African wines (as if there is such a thing).  Really, really interesting ones.  It was hot outside & I wanted a white.  So I went with a grape I know… one that is 1) slowly going extinct in South Africa because it is becoming more expensive to grow so it is becoming increasing replaced with Sauvignon Blanc & one that is 2) delicious because the soil & weather there supports its growth.  Sorry for the ridiculous build up. The grape is Chenin Blanc.

The South African bartender poured me a taste and it was good… a little oily, petrol like, but good.  Then I do what I always do & ask him if he had to pick ONE wine to drink, which would he choose.  This usually proves an impossible question to answer.  But not for this guy; he immediately pulled out the Haute Cabriere ‘06 Pinot Noir-Chardonnay from Franschhoek.  I have never had a Pinot Noir Chardonnay combo, except in sparkling or Champagne of course, but there was no second fermentation on this baby.  We are talking new territory!

Wow.  What a treat.  This made the Chenin Blanc seem like PBR in the world of beer.  I opted for his suggestion & was even more impressed by the temperature at which they kept their wines. Honestly, it was perfect…not freeeeeezing. Room temperature, rather.  You could actually taste the flavors in the wine. While the mix was unclear (I was told it was 70/30 chardonnay/pinot noir), this did not ooze chardonnay to me.  Instead I got richness, intensity, & a medium body.  Crisp & green, there was some acidity to add to the balance of the wine.  I am salivating as a write about this.

If you get a chance to pickup this wine – do it.  More importantly, go check out Xai Xai on 51^st & 9^th Ave. Well worth the trek.  Cool ambiance, friendly staff. Didn’t try the food, but would be a great after work spot.  Let me know if you end up swinging by.

What is the difference between Gavi and Gavi di Gavi wines? They’re both from Piedmont (Italy), white wines and made from the Cortese grape. So what gives? Many times, for example the other night, I’ll see a wine on a list that is simply a “Gavi” followed by an Italian name and a “Gavi di Gavi” followed by an Italian name. What?!

Apparently, Gavi is a wine producing area within Piedmont. It extends from the village of Novi Ligure to the lower hills of the Ligurian Apennines. Gavi di Gavi, however, is produced exclusively in the village of Gavi (province of Alessandria). Not all that interesting if you ask me.

So I decided to do a little taste test a couple nights ago at my favorite wine bar (on the corner near my new studio in Chelsea, NY!) called Le Zie. I ordered a glass of Broglia Gavi di Gavi “La Meirana” 2006 ($11/glass). Then I ordered a bottle of Castellari Bergaglio Gavi Fornaci 2007 ($42/bottle). After an odd stare from the bartender, I double fisted the glasses and alternated smelling and tasting.

For me, the Gavi di Gavi tasted citrus-like, zesty, crisp. You could taste the green color. The Gavi, on the other hand (again, same grape, just not as specific of an area) was slightly sweeter, the fruits not as citrus like, but more cantaloupe-like….or honeysickle. Still refreshing and soil like, just not as crisp and balanced. Ugh. The color was similar, think a hardy urine color. Not taste or smell people, I am just talking color, don’t get grossed out on me.

Anyway, that was my opinion. Could have been the vintage, the bar, the fact I was by lonesome waiting on someone to arrive, many factors. But I was hoping there was some really fun fact that made them different. Some confounding difference between just a regular old Gavi and a Gavi di Gavi. Sometimes you’re just disappointed… or maybe y’all know something I don’t? Please do tell….