Sealed with a Twist

One of the hottest trends in wine is not about what's in the bottle, but what's on top. Twist tops are in. What's not to love about these user-friendly closures? You don’t need a corkscrew (or skill) to open twist tops making the bottles more portable and perfect for a picnic. And if you don’t finish the bottle, just twist the cap back on. This innovative alternative to cork offers an airtight seal – and therefore the wines tastes fresher.

Twist and Shout
Twist tops are not a new technology, even for wine. A wave of wineries from Australia and New Zealand have been bottling their wine with twist tops for a long time. However, it used to be that twist tops were unreliable in keeping bottles sealed and were limited to inexpensive jug wines. Thanks to advances in technology and design, more and more twist top wines are being offered by prominent vintners.

Don’t Judge a Bottle by its Cover
So if twist tops are the ultimate solution, why hasn’t everyone embraced them already? For one, until the ultra premium brands lead the way, producers will be a bit hesitant. And more important, many wine drinks aren’t comfortable with them fully yet – some think twist top means the wine is “cheap”. For many people, the ritual of uncorking a bottle is a big part of the experience. And just for the record, you definitely should not sniff a twist top at a restaurant. But how about a cork? The jury is out; some experts say examining the cork can provide clues to the wines condition others say that just isn’t so. The consensus among wine experts is that twist tops are fine for any wine designated for short-term aging. Considering that the majority of wines are consumed the same day they are purchased, twist tops are an ideal stopper for everyday wines. In comparison, cork is a slightly porous product that when properly wet breathes just a bit, permitting the very limited air exchange that many vintners believe support optimal long term aging.

The Cork’s out of the Bottle
Cork comes from the bark of trees and has been used to plug wine bottles for centuries. Sometimes corks go bad, giving an “off” smell to the wine itself, thus the expression that a wine is “corked”. If you haven’t found a “corked” bottle of wine yet, you will. Yet, not everyone recognizes a corked wine. Simply said, instead of the wine tasting like ripe berries, violets, and vanilla the wine tastes like mold, must, and wet newspaper (think of a cardboard box left out in the rain). The beauty of twist tops is that they virtually eliminate the chance that a wine is "corked" -- affected by a substance dubbed TCA. This culprit, trichloroanisole, is a chemical compound that can render wine unpleasant and even undrinkable. This kind of spoilage is a growing problem, and the reason why a rapidly increasing number of premium wineries now seal their bottles with twist tops.

Twist tops are sealing the deal on a lot more wines these days; so give them a twist! In essence, the winemakers of the world are waiting to see what you think!

Top 10 Reasons to Choose Twist Tops
10. Twist tops remove the risk of cork taint
9. Twist tops are not affected by humidity
8. Old bottles do not need to be recapped
7. The wine stays fresher longer when resealed
6. Twist tops are easy to open
5. Twist tops are easy to reseal
4. There is no need for a corkscrew
3. Twist tops can be recycled
2. Robert M. Parker, Jr., the world's foremost wine guru, predicts that twist tops will dominate the industry by 2015
1. Twist tops are romantic because they maintain the quality of the wine and of the moment

Perfect Sangria

During the final months of summer with the mercury still rising, there is nothing more refreshing then a pitcher of sangria. For most people however, the word "sangria" brings to mind a blend of bargain wine, cheap spirits and soggy fruit. This classic Spanish red wine punch has been through some hard times. But making outstanding sangria is simple, and the combinations are endless and delicious.

Traditionally the punch, which gets its name from the Spanish word sangre, meaning blood, is made by infusing red wine with a splash of brandy and fresh fruit then serving it over lots of ice. The Spanish brought the centuries-old recipe to the 1964 World's Fair in New York. Today you can create your own version of this uncomplicated summer drink by mixing red, white, sparkling or rosé wine with quality spirits, exotic fruits and aromatics for a sangria you can be proud to serve.

Tips for the Perfect Sangria - You can follow the basic formula or create your own twist on the classic recipe; either way, the goal is to create a flavor-forward concoction with just the perfect balance of fruit and acidity.

Pick Your Wine Carefully. The sangria formula is a simple one. For a classic red sangria, use a Tempranillo wine from Spain. Pinot Noir is also a good choice, either way make sure the wine is not too tannic. For white sangria, try a crisp, dry white wine like an unoaked Chardonnay or Pinot Grigio. For a spritzy sangria, use a sparkling Spanish cava. Keep in mind that the heavier the wine, the heavier the sangria will be on the palate -- and likely, the less refreshing.

Look for Market-Fresh Seasonal Fruits. There is no set rule about which fruits to use. Don't be afraid to experiment because part of the fun is choosing the best mix of what's fresh and what goes best with the wine and any food you're serving. Look for mangoes, pineapples, peaches, strawberries and at least one citrus fruit for some zip.

Select a Sweetener. In addition to wine and fresh fruit, some recipes call for a sweetener such as honey, orange juice and sometimes a small amount of added brandy, triple sec or other spirit. Another way to go is to make a simple syrup by dissolving 1 part of sugar in 1 part of simmering water. Cool completely before adding to the sangria.

Let the Sangria Hang-Out. The key to a sensational sangria is to let it sit overnight, refrigerated, so that the flavors meld. If sangria is made right before it's served, the flavor of the fruit will be distinct from the flavor of the wine. By steeping the fruit in the wine overnight an okay sangria becomes an excellent one.

A well made sangria is a perfect summertime pick-me -up so raise a glass to sunny days and picture perfect nights with a sip of something cool and refreshing.