Gifts with Taste

Would you like to make some spirits bright this holiday season? If you are still looking for a gift idea for the wine-lover or budding wine-lover in your life, here are a few ideas sure to satisfy. Wine is always in style and always a perfect gift for friends, family or colleagues. That does not mean it's always easy to pick out the right wine gift. You want the wine to match the occasion, the season, and the recipient's personality. Whatever your fancy, there is something to fit the wine-lover on your gift list.

Say it with Bubbles
This season, give the gift of bubbles. I'll use any excuse to pop a bottle of bubbly as there's nothing quite like the magical sound of a Champagne pop during the holidays. Bubbles in the glass represent celebration, fun and holiday cheer. Whether you're heading to a party, want to say thanks for being a great boss, or congratulations on anything and everything, you cannot go wrong with bottles that sparkle. With that said, it's hard to get good Champagne for less than $40 a bottle, so if you want European sparkling wine on a budget, look to France's neighbors, Spain and Italy. Spanish Cava and Italian Prosecco are delicious and affordable alternatives to French Champagne.


Wine Clubs

If you don't want to say it once, but instead what to be remembered all year long, a wine club membership is the way to go. Wine clubs are a wonderful way to introduce wine lovers to new and different wines or help aspiring collectors to build their wine cellar. Whether they are starting from scratch or have been tasting for years, clubs are the perfect way to explore an array of new and different wines delivered right to your doorstep from vineyards all around the globe.

Just Desserts

If you're looking for the perfect wine present, consider a sweet treat. To enjoy one of the world's greatest sweet wines is a decadent pleasure. One we don't often allow for ourselves, which makes sweet wine the perfect gift. Great dessert wines are truly remarkable – they offer a unique balance of sugar and acid and combine the nuances of fine wines with a decadent treat for your sweet tooth. Today, a new generation of high-quality dessert wines are being made with the same complexity of table wines. From Port to Bordeaux's Sauternes and Australia's sticky Muscats, dessert wines deliver rich flavor and pure pleasure!
Gifts for the Cellar
Feeling generous this holiday season? Gifts for the cellar are wines worth splurging on. It is often said that 99 percent of the world's wines are made to be enjoyed within a year or so of their release. Wines worth aging make up the other one percent. This handful of the world's wines will develop and gain in complexity and texture over a period of years and even decades. Some wines are classic collectibles – Bordeaux, cult Cabernets from California and top Burgundies. These wines are ideal for anyone who appreciates quality, patience and age in their wine.

The shopping days are dwindling so whether you're looking for an affordable stocking stuffer or a bank-breaking indulgence for your sweetheart, spread a little holiday cheer with any of these tasteful recommendations and give the wine-lover on your list a reason to celebrate.

Cheers!

Wine Types Demystified

I’ve come up with a list of terms my students often want to know about regarding the world of wine. Many of these are simply terms that you might hear in any polite conversation about wine. I have avoided almost all wine-tasting terms, which are a whole column in their own right.

Ready? Here they are, in alphabetical order.

Bordeaux. French region best known for classy reds made primarily from Cabernet Sauvignon and Merlot.
Burgundy. French region best known for reds made from Pinot Noir and whites
made from Chardonnay.
Cabernet Sauvignon. Red-wine grape responsible for famous Bordeaux wines and many California “cult wines.”
Cava. Spanish sparkling wine.
Chablis. French region (part of Burgundy) making special, seafood-friendly wines from Chardonnay.
Champagne. French region making outstanding sparkling wine from Pinot Noir, Pinot Meunier and Chardonnay grapes.
Chardonnay. Great white grape of Burgundy. No. 1 “varietal” wine in America.
Chenin Blanc. Fine grape for dry and sweet wines. Sometimes used in U.S. to mean “cheap white,” but sometimes a fine varietal.
Gewurztraminer. Peppery white wine that’s a specialty of the Alsace region of France.
Merlot. Bordeaux blending grape. First bottled as a U.S. varietal in 1972 by Louis Martini. Top red varietal in the U.S.
Muscat. Honey-like grape grown all over the world to make slightly sweet to very sweet wines.
Nebbiolo. Great grape of Barolo and Barbaresco in the Piedmont region of Italy.
Pinotage. Spicy, unusual red wine of South Africa.
Pinot Grigio. Italian wine — same grape as Pinot Gris — that recently became the most popular imported wine in the U.S.
Pinot Noir. Great red grape of Burgundy. Specialty of Oregon.
Riesling. Great white-wine grape at its best in Germany.
Rioja. Spanish district best known for woody red wine.
Sangiovese. Great grape of Chianti.
Sauvignon Blanc. White grape that makes grassy dry wines all over the world. Also used in dessert wines. Same as Fume Blanc.
Shiraz. Australia’s signature red-wine grape. Same as Syrah.
Varietal. Wine named for a grape type, like Chardonnay. In U.S., a wine must be at least 75% of a grape type to be called that.
Zinfandel. U.S. red grape (originally from Croatia). White Zinfandel, with juice allowed a little skin contact for color.

Remember, you don’t need to memorize this list to enjoy a delicious glass of your favorite wine. Cheers!

Celebrate California Wine Month

Break out the Pinot - September is California Wine Month, and that makes it a perfect time to enjoy a glass of California wine.  California Wine Month celebrates the state’s ideal climate for wine, and its importance to the California economy. Did you know that California is the fourth largest wine producer in the world and makes 90 percent of American wine? In celebration, learning about wine can be one of the easiest and most fun things you do all month.

Here’s my Top Ten list of ways to make wine more accessible all month long:

1. Open A California Sparkler For No Reason - There are so many reasonably priced bubblies that they can be a better bargain than many still wines. Put a bottle in the fridge and open it for dinner.

2. Drink More White Wine With Cheese - I've discovered that white wine generally tastes better with most cheeses than red. The acidity in white wines is what does the trick.

3. Take A Flight - Try a wine bar you have never visited and order a flight of wine.

4. Take Notes - You'll find that the wine will change with time, air and warmth. When you go back over your notes, you might be amazed at the changes.

5. Stop Holding Back Bottles - I'm as guilty as anyone of saving wines instead of enjoying them. Without waiting for a special occasion, invite friends over and open some of those gems you've got stashed away.

6. Visit A Local Winery - You’ll be amazed at the diversity of wines and styles in your own neck of the woods.

7. Try Different Wines - There are more than 5,000 grape varieties in the world, but many of us drink the same one, or ones, week after week (the equivalent of eating chicken every night).

8. Try A Wine You Think You Don’t Like - Are you sure you don’t like Riesling? Things change, including your taste.

9. Order the Least Expensive Wine On The List - This takes courage, but I've found that many restaurant wine buyers work hard at finding great deals. Why not take advantage.

10. Enroll In A Wine Appreciation Class - Taking a wine class can be a fun and un-intimidating way to learn more about wine. Whether you take a class on the basics or one with a narrower focus, you'll learn something new and have fun in the process.

Hope to see you soon.

Got A Wine Question?

In addition to writing about wine, I teach wine appreciation classes and one of my favorite things about teaching is answering students’ questions. During my wine classes, we take a non-intimidating attitude to learning about wine, and focus more on wine discovery. My hope is that these commonly asked questions encourage you to pull many corks in the quest for higher knowledge.

Q: Does the temperature at which wine is served matter?
In a word, Yes. The temperature at which you serve your wine will affect its aroma, taste and presentation. The volatility of wine's flavor compounds are important, so getting it right will improve the drinking experience. Wine should be chilled to 50-55 degrees for white and rose wines, and just below room temperature for red wines, about 65 degrees.

Q: What’s the best way to store opened wine?
I don’t face this problem often but know that if you’re going to drink the rest of the wine within a day or two, simply recork it and store at the temperature at which it’s normally served - see answer above for more on this. Exposure to oxygen makes the aroma and flavor of wine deteriorate, so if you want to keep it longer, pour the leftovers into a smaller bottle – the less air space, the longer the wine will continue to taste good – and store in the fridge.

Q: What does the term terroir mean?
Terroir is the French term for soil, often used as a comprehensive term to describe the characteristics of a vineyard’s soil and microclimate and the resulting flavor profile of the wine made from its grapes. All of these factors contribute to giving the wine its specific personality.

Q: What does Malolactic Fermentation do to a wine?
Secondary fermentation is otherwise known as Malolactic Fermentation – MLF for short. MLF converts tart-tasting malo acid, naturally present in grape must, to softer-tasting lactic acid. MLF tends to create a rounder mouth feel and a creamy texture in wine.

Q: What does the pucker you might feel in your mouth when tasting a red wine come from?
Tannins, chemical compounds in grape skins let loose into the wine by extended skin contact. Additionally, during the aging process oak barrels infuse tannin into the juice. Tannins are a natural preservative and also give wine structure, texture and provide an important flavor dimension in wine. Tannins are good!

Q: Do all wines get better with age?
The short answer is NO. Some wines are meant to be consumer while they are young, and bad wines never get better.

No matter where you stand on the learning curve, even the most expert oenophiles agree: For those who are willing to learn, wine is a teacher for life.

Wines that Pack a Punch

In July 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.

Cracking the Code: Wine Labels Part 2

Say you're in the wine store and you want to buy something new. You have nothing to go by outside of the label. Will the label tell you anything you should know? Welcome to the second part of a two-part series exploring the news you can use on a label of wine. Here are a few helpful definitions:

Vintage Date: This is the year in which all or most of the grapes in the wine were harvested. Some vintages are better than others within a given region, and the best age at which to drink a wine can vary by grape, region, and production method. Not all wines are vintage dated.

Old vines or vieilles vignes. Theoretically, older vines produce fewer, but more flavorful, grapes, but the problem is that no one has defined what an "old vine" is, so anyone can put this on the label.

Brand Name: The winery that produces and sells the wine, called a chateau in France. Since total unknowns may offer undiscovered treasures and even the most revered wineries can turn out flops, brand name alone is not necessarily enough to judge a wine.

Quality Level: European Union labels usually indicate the wine’s status within the country’s quality hierarchy. On a French label, the term “reserve” generally tells you that the bottle in your hand has been aged a bit longer, while on an American label the word's meaning depends upon the winery's whim. High-quality producers take it seriously and put their best grapes into reserve bottlings.

Varietal Designation: The dominant grape or grapes in the wine, and in the U.S., one of the first places to look for the sort of flavors to expect. Varietal designations are rare on French labels.

Appellation of Origin: The more specific the better; this is the name of the place where the grapes in the wine were grown, which can be a country, state, county, region, or viticultural area.

Alcohol Content: Just like it sounds. Most wines are 7-14 percent alcohol by volume.

Estate Bottled: Indicates that the wine was continuously under the control of one winery in one location. One hundred percent of the grapes were grown, crushed, fermented, finished, aged, and bottled on the property. These “artisan” wines likely to emphasize the unique properties of the grapes, the vintage, and the winemaker’s vision are the common practice in most regions of France, while stateside, estate bottling is seen mostly in boutique wineries.

Trade Name: The name of the bottler or importer. The more discerning importers’ names are considered an important indication of quality - and when buying wines from tiny French estates might be just about all you have to go on. Wines made outside of but sold within the U.S. must list the importer on the label.

Once you speak a label’s language, it’s impressive how much you can learn about a bottle of wine just by looking at it.

Wine Label News

The technical terms and mysterious locales mentioned on many a wine label can initially confuse more than they help the would-be consumer of a bottle's contents. Add in the language barrier and elaborate classification system found on European labels and you may be tempted to ignore the message on the bottle altogether. But resist the temptation. Like an introductory chat with a new acquaintance, labels can tell you a lot about where a wine comes from and how it’s made, as well as help you define your preferences.

Every bottle of wine must have a label and that label must provide certain information about the wine. The country where the wine is made requires some of the information on the wine label. The country where the wine is sold requires other label information.

In Europe, appellations speak volumes
By now, most winemaking countries have some sort of government-sponsored agency overseeing the sort of label that gets slapped on a bottle of wine. In this regard, France serves as the model. The most developed, defined, and refined wine labeling system in the world hails from France, where all information boils down to one word: appellation.

The French Institute National des Appellations d’Origine (INAO) is the oldest and strictest wine-regulating system on the planet. This body governs the geographical limits of winemaking regions and for each one sets the acceptable grape varieties, approved percentages for blends, maximum amount of wine produced per acre, minimum aging and additional specifics.

Varietals rule in the U.S.
In the United States, on the other hand, varietal names take center stage on most wine labels. You may be more likely to scan a wine list or market shelf for a Cabernet than for a bottle from, say, the Stag's Leap appellation in Napa, and most people think grape first when forming first impressions.

Because American labeling laws regulate the percentage required to call a wine by its varietal name, blends are often left in the lurch, label-wise. An American label without a varietal name could signal one of two things: a generic or jug wine or one of the upscale European-style blends. Knowing the difference can help you get what you pay for.

So, now that you're an expert and multi-lingual label decoder, what does it all mean in a nutshell? When the decoding is done, the ultimate proof of a wine is in the bottle and on your palate - a pleasure that may even be beyond words.

March Wine Madness

Who says wine appreciation has to cost a fortune. The game plan, be adventurous by exploring wines that might not yet be in your wine vocabulary. Wines often cost more when they come from a well-known wine making region or are made from a popular grape variety so rather then heading straight for the same wine, expand your horizons and beat the budget crunch!

Get to Know the Other Grapes
There is life after Chardonnay and Cabernet. Instead of seeking out the familiar try something unusual made from a grape you've never heard of. For starters, try to learn the names of less popular grapes like Gewürztraminer or Malbec. It seems the more difficult a grape is to pronounce, the better of a value the wine is likely to be. Let me introduce you to some of my favorite wines, Nero D'Avola, Dolcetto, Barbera and Viognier to name a few.

Look for Lesser-Known Regions
Major wine growing regions are reliable sources but often expensive as well. Lesser-known appellations are home to some of the best bargain bottles. No single country seems to have a lock on producing good value wines so have fun traveling the globe in search of top values.
Southern Italy - For delicious, unfussy wines at reasonable prices, one of the best sources is southern Italy, which is home to notable wine regions such as Apulia, Campania, and Sicily.
Southern France -This part of France produces lots of delicious wines, but there are also a number of not-so-good bottles. Bargain hunters must tread carefully. The red blends of Côtes-du-Rhône-Villages offer some of the best buys.
California Central Coast - Bargain hunters gave up on Napa years ago so look to the Central Coast for bargains. With its state-of-the-art winemaking techniques and nearly ideal weather, it's easy to understand how this expansive region continues to pump out bargains.
South Australia - No place in the world produces more consistently good inexpensive wines than South Australia. The best value wines are typically labeled South Australia or South Eastern Australia.
Chile Central Valley - Chile offers some of the best value wines yet unfortunately, the quality of Chilean wines can vary considerably. Most of the Chilean wines from the Valle Central, or Central Valley, come from the country's best-known regions, Maipo and Rapel valleys.

Shop the Deals
Often retailers will offer additional discounts on case purchases so take advantage. When you find a wine that's special stock up and save.

With a little bit of know how, seeking out wines that fit the bill without breaking the bank can be easier then you think. You may even find that your new favorite is a tournament Cinderella.

Wine & Chocolate

Everybody loves the idea of pairing chocolate and wine, and with good reason. But the flavors of chocolate and wine aren’t always that compatible. And the culprit is the chocolate. Chocolate actually has very intense flavors. It’s chocolaty, of course, but it’s often simultaneously sweet, bitter, acidic and fruity. That means that a wine, especially a dry table wine as opposed to a sweet dessert wine, needs to be similarly intense if it’s going to pair well with chocolate.

PAIRING:
Rule #1, typically the wine should be at least as sweet, if not a touch sweeter, than the chocolate you are serving it with. Otherwise, the taste may quickly veer towards bitter or sour.
When pairing wines with chocolate, your best bet is to match lighter, more elegant flavored chocolates with lighter-bodied wines; likewise, the stronger the chocolate, the more full-bodied the wine should be.
Similar to “formal” wine tasting, if you will be experimenting with several varieties of chocolates, work from light to dark. Start with a more subtle white chocolate and end on a dark or bittersweet chocolate.

TASTING:
See - Observe the chocolate's sheen. A clean, shiny bar indicates a well-tempered chocolate.
Smell - Your nose is critical to tasting chocolate, which can exhibit over 600 natural aromas.
Snap - Break off a piece of chocolate and listen to the snap. Chocolate with a higher cacao percentage generally has more snap.
Savor - Place the chocolate on your tongue. Allow the chocolate to melt naturally. 
As you swirl it across your tongue, consider the progression of flavors, the balance 
of sweetness, the texture and the length of the finish.

CHOCOLATE:
The main types of chocolate are white chocolate, milk chocolate and dark chocolate. The composition of the mixture, origin of cacao beans, the treatment and roasting of beans, and the types and amounts of additives used will significantly affect the flavor and the price of the final chocolate.

White Chocolate - Chocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and sometimes other flavorings. It does not contain any non-fat ingredients from the cacao bean and has therefore an off-white color.

Milk Chocolate - Sweet chocolate which normally contains 10-20% cocoa solids and more than 12% milk solids.

Dark Chocolate - Sweetened chocolate with high content of cocoa solids and no or very little milk, it may contain up to 12% milk solids. Dark chocolate can either be sweet, semi-sweet, bittersweet or unsweetened.

People across the globe love chocolate because of its naturally smooth, silky texture and its deliciously distinct sweet and rich flavor. Enjoy finding your favorite match with wine.

It's Super Bowl Time

Get set with your chips, Buffalo wings and drinks and relax! Admit it. When it comes to watching football on TV, if you’re like me, you'd rather uncork a bottle of wine than sip a micro-brew. The big game can definitely embrace both wine and traditional game-day snacks. While beer has had a long history with the big game, more and more armchair quarterbacks are opting to enjoy the game with wine. But which wine goes with wings, nachos and hot dogs? When it comes to the Super Bowl foods here are some pairing tips.

Wine with Spicy Buffalo Wings and Chili
Buffalo wings, typically accompanied by creamy blue cheese dressing, are a Super Bowl staple, but what wine can handle the spice of this combo? Consider a Spanish Cava, an American Zinfandel or a Riesling to offset some of the spice. If you've got chili or a chilidog, then grab a glass of Merlot or Chianti, which can handle the mix of cheese, meat, tomatoes and fiery spice.

Wine with Pizza
If there’s pizza at the party, wine makes a wonderful partner! Pizza presents a fun pairing challenge because, really, it's all about the toppings. The tomato sauce can be tricky. You’ll want a high acid wine but not one that will overpower the pie. Mushrooms deserve an earthy Pinot Noir and sausage goes well with Chianti. But if whites are your weakness, go with a crisp, cool-climate Pinot Grigio, which makes for a surprisingly good match-up.

Wine with Chips and Nachos
Believe it or not, but most sparkling wines are amazing with salty chips. A light sparkling wine will also handle cheesy nachos especially if there is a bit of spice to them. If you’re not the bubbly type, you could also turn to Riesling, often a favorite pick with spicy Indian and Thai foods. This aromatic and fruit forward wine will cut through nacho salt and spice nicely. Lemon or Lime flavored Tortilla chips needs a high-acid white like Sauvignon Blanc to compete with their intensity of flavor.

Wine with Veggies and Dip
There isn't a Super Bowl party out there that won't have a cheesy, creamy dip in the mix. Any dip containing sharp cheddar, Goat cheese or Gruyère will pair nicely with a zesty Sauvignon Blanc. For those opting for the healthy veggie plate and creamy ranch dip, a fruity Merlot or an herb-based Sauvignon Blanc should fit the bill.

If by halftime your team is ahead by a comfortable margin, head over to the ice-box and bring out a bottle of sparkling wine. The nice thing about bubbles is that they are extremely food-friendly and manage to turn up the volume on just about any dish.

It’s not just pub grub - It’s Super Bowl Sunday treats. Enjoy!