Looking for a New Wine Vendor

You should be thankful that he does not. A rare, wise vendor! Who wants to drink that crap? Are your customers that lacking in discrimination?

Funniest post from you yet ... cracked me up (sometimes, truth is the best humor!)

Ric wrote:

I am certain that you can do better than KJ Chardonnay....I have had it...over-oaked and crude...

I prefer something like Santa Tresa Jenko (Grillo grape), from Sicily:

Grapes: 100% Grillo. Grillo is indigenous to Sicily and one of the island's best quality and most important white wine grapes. Vineyard area: Premium quality Grillo grapes are selected from prestigious vineyard sites in southern Sicily.

Vines are trained using the spalliera method. Yields are low, with production per vine kept strictly to a minimum in order to maximise the concentration in the grapes. Harvest: All grapes are picked extremely carefully by hand in mid-September. Picking takes place only in the cool early hours of the morning to ensure the grapes remain in top condition. It is vital to pinpoint exactly the right moment in the ripening of the grapes, to know when to pick. We take enormous care when making this decision in order to achieve the perfect balance between residual sugar and acidity. Grapes are placed into small containers so that they do not become crushed by their own weight. Vinification: We strongly believe that great wine is made in the vineyard, and we therefore ensure the winemaking process handled as gently as possible. Once in the cellar, the grapes are gently de-stemmed and crushed. Fermentation is initiated by the addition of selected yeasts, and takes place at a temperature not exceeding 18°C for about 10 days. No malolactic fermentation takes place in order to maintain the Grillo's valuable acidity. About the 50% of the wine is aged in oak barriques for about 2-3 months. Both the oaked and unoaked wines are then kept at a cold temperature on their fine lees until at least the end of January, during which time they are stirred continuously. They are then blended to produce a perfectly integrated wine. Alcohol: 13,5 %

Winemaker's notes: Yellow in colour, with green glint, Janko has a fruity bouquet of peach apricot and citrus fruit, with an aroma of white flowers and a hint of vanilla. The palate is fresh, lively, perfectly balanced with a fruity backbone.

And flabby. For once, we agree Mr UC

I'm not sure what you mean by 'flabby'. It's been a long time since I had this wine, but I would not call it 'flabby', but rather over-oaked and crude, lacking finesse.

in article snipped-for-privacy@f16g2000cwb.googlegroups.com, filmzombi at snipped-for-privacy@gmail.com wrote on 10/19/06 11:42 AM:

When the group is through chastising you for carrying KJ you may still want an answer to your question. In the everyday world of the un-annointed, KJ Chard is a popular restaurant wine. It and Blackstone Merlot are probably consumed by more people than consume Two Buck Chuck (you should pardon the expression on this board).

Anyway...... from what I know of the industry, KJ is distributed by Regal, which is owned by the same people as KJ (Jess jackson, et al). I'd be surprised if it was available from anyone else. I'd call KJ and ask their sales department who is selling restaurant accounts in Campbell.

I assume this is a troll. KJ chard is one of the best selling restaurant wines in the us. I do not know if distributors overlap in campbell, but the distributor has got to be selling this stuff by the ton to every restaurant in the area.

for those of you with the golden palets, you can point out that the only kj you would drink is lokya or verite, or hartford court or ed meads, but it is kj chard that pays the bills.

Thanks for all the help! F Kj! lol. jk. I actually found it a few minutes after I posted. The wine was for the restaurant not me.