Back to School Time

With the school year in full swing and summer a distant memory, sharpen your pencil for a fun back-to-school quiz. My wine savvy quiz is designed to encourage you to pull many more corks in the quest for higher knowledge; so if you can’t make one of my October tasting classes, use this short wine quiz to find out how much you really know.

1. What is brix?
a) Combined with mortar, brix are used to construct buildings.
b) The sugar content of unfermented grape juice.
c) The determinant of alcohol content in a finished wine.
d) Both b and c.

2. True or false?
Fermentation is the process in which grape juice is turned to wine by transforming sugar into alcohol.
a) True
b) False

3. What does secondary malolactic fermentation do to a wine?
a) Boosts the fruit flavors
b) Turns the wine into milk
c) Introduces an odor of smelly socks
d) Converts acids to create a creamy texture and buttery flavor

4. Chardonnay, Semillon, and Muscat are all examples of what?
a) White varietals
b) Red varietals
c) Noble grapes from the Vitis vinifera vine
d) Both a and c

5. Which comparison clarifies the difference between acidity and astringency in the mouth when tasting a wine?
a) Acidity is like chocolate and astringency like lemons.
b) Acidity is like water and astringency like butter.
c) Acidity is like darts and astringency like a vacuum cleaner.
d) There is no difference.

6. What does the pucker you might feel in your mouth when tasting a red wine come from?
a) A corked bottle.
b) Tannins, chemical compounds in grape skins let loose into the wine by extended skin contact.
c) Drinking red wine with fish.
d) Brushing your teeth right before you drink.

7. In general, the ideal temperature to serve wine (in degrees Fahrenheit) is:
a) Chilled to 50-55 degrees for white, red, and rose alike.
b) Room temperature for white, red, and rose alike.
c) Chilled to 50-55 degrees for white and rose wines, and just below room temperature for red wines, about 65 degrees.
d) Chilled to 50-55 degrees for red wine, and just below room temperature for white and rose wines, about 65 degrees.

8. True or false? All wine is best served in a translucent 10-ounce rounded-bowl glass with a stem.
a) True
b) False

9. To better enjoy a wine’s flavors and structure, finish a previously opened bottle within:
a) Seconds.
b) A few days.
c) A few weeks.
d) Forever.

Answers
1-d; 2-a; 3-d, 4-d; 5-c; 6-b; 7-c; 8-b; 9-b

No matter where you stand on the learning curve, I hope my wine quiz has enlightened your palate and boosted your wine IQ.

Sip as You Stir

When the topic of food and wine arises during one of my wine classes, the usual flow of conversation revolves around what wine to drink with dinner. Yet sometimes the tougher decision is what wine to put in dinner. That's because when listed as an ingredient, wine is often suggested in the most generic terms, and you're left to wonder - will any wine do? But there is more to cooking with wine than using up last night's leftovers. Take a look at my top 10 tips.

1. Leftover Wine - As a general rule, never cook with any wine you would not drink. The month old leftovers in the refrigerator won’t do. 
Any off flavors in wine become more concentrated during cooking.
2. Cooking Wine - Avoid using these all together. They are made of a thin, cheap base wine to which salt and food coloring have been added.
3. Dry White Wine - If a recipe calls for dry white wine, the best all-around choice is an American Sauvignon Blanc. This wine will be dry and offer a fresh light herbal note that will enhance nearly any dish.
4. Aromatic White Wine - If the dish has bold or spicy flavors, go for a more aromatic white wine such as Gewurztraminer, Riesling, or Viognier. These wines have fruity flavors and exotic floral aromas that counterbalance heavily spiced dishes.
5. Dry Red Wine - If a recipe calls for dry red wine, consider the heartiness of the dish. A long-simmered meat dish calls for a correspondingly hearty wine, such as a Zinfandel. A lighter dish might call for a less powerful red such as Pinot Noir.
6. Sparkling Wine – When you cook sparkling wine, you eliminate its primary qualities, bubbles and alcohol. However, a simple beurre blanc sauce can benefit from the two remaining qualities of a good sparkler; high acidity and yeast flavor.
Fortified wines are among the best wines good cooks can have on hand. They pack the most intense flavors and with the added alcohol have the longest shelf life.
7. Port - Ruby port is probably the best for cooking. It has a rich sweetness and depth that's especially good in meat-based casseroles. Port is powerful stuff and should be used in modest amounts.
8. Sherry – True Spanish Sherry adds considerable character to a dish. It’s complex roasted nutty flavors can enhance just about any soup, stew, or sautéed dish. The two styles of Sherry that work best are Amontillado or Oloroso.
9. Madeira - There is no good substitute when a recipe calls for Madeira. It’s lush toffee-caramel notes are hard to replace. Madeira sauces have an affinity for beef, game, and mushroom dishes.
10. Marsala – This Sicilian wine is a staple in southern Italian cooking. Marsala comes in both dry and sweet styles. Seek out the sweeter, richer style for cooking.
There's no better way to spend an evening than creating a delicious dish while sipping a well-made wine for inspiration.

Bring a Chill to the Grill

Summer is in full swing and the opportunity to enjoy rosé wines is at its peak. During the warmer months, unfussy rosés are bursting with red fruit flavors and pair with a variety of foods especially foods from the grill. If I had to choose but one summer wine to accompany a variety of lighter grilled foods, I know what I’d choose in a heartbeat. I’m happy to chill out and grill out with a glass of cold rosé.

Here’s a primer to get you into top rosé shape.

Rosé 101
Rosé wines are made from red wine grapes fermented just a short time with their skins. Colors range from light salmon to bright pink to medium-deep rose. The length of time the juice is in contact with the crushed skins determines not only the final color of the wine, but to a certain extent the amount of tannin extracted from the skins and seeds as well.

A Rosé By Any Other Name…
Rosé spans the style spectrum. Because rosé refers to the color of the wine, as opposed to a specific grape variety, the wine can be made from a variety of red grapes and their blends, including Mourvédre, Sangiovese, Grenache, Syrah, Cabernet Franc, Cabernet Sauvignon and Merlot. With the variety of grapes used to make rosé, the character of the wine ranges from light and fruity to medium bodied with hints of tannin. Try rosé wines from California or Italy, but especially from Spain or from Provence, France.

Food Pairings
Rosés are wonderful food wines and are especially suited to dishes featuring bold Mediterranean flavors. These pink beauties can pair with a wide variety of foods depending on the varietal and style of the wine; fruit-forward wines with an impression of sweetness can be paired with foods that would also go with dry Rieslings, Gewurztraminer or Pinot Gris, and the more light to medium bodied wines pair better with foods with an affinity for light reds.

Rosés are becoming more popular as people discover the joys of drinking pink.

A Pairing Lesson

One of my favorite wine classes to teach is Wine & Food Pairing 101. I try to demystify wine and food relationships one ingredient at a time and provide some pairing strategies. The simple formula – white wine with fish, red wine with meat – once dictated all wine and food pairings, but times have changed. Rules like this just don’t fit the way we eat today. Well matched, even the simplest food and the humblest wine can create instant magic. If a wine and food pairing work well together, it’s usually due to one or sometimes both of the following principles:

• The wine and food are in some way similar - which usually diminishes the taste impression of that similar component.

• The wine and food contrast in someway - which usually leaves either the wine or the food as the dominant partner.

When pairing wine and food, several things can happen:

• Sweetness in food can increase the perception of bitterness and astringency in wine

• Foods with high amounts of acidity can erase the perception of acidity and make the wine taste richer and mellower

• Saltiness in the food can suppress bitter taste in some wines

• Finally the Golden Rule; You can't beat bubbles. When in doubt drink sparkling wine. The tingling acidity makes most sparklers a perfect match for a wide variety of food.

Taking a class is a great way to explore new wine and food pairing combinations, or picking up a wine and food pairing book for summer reading can be fun too. Some of my favorites include:
• Perfect Pairings by Evan Goldstein
• Great Tastes Made Simple by Andrea Immer Robinson
• Williams-Sonoma Wine & Food - A New Look at Flavor by Joshua Wesson
• The Wine Lover's Cookbook by Sid Goldstein

Create instant magic this summer with these pairing tips and have fun researching the perfect match.

She's Got Legs

A common question I receive from my wine students is to explain wine "legs", a mythical indicator of wine quality. In wine, “legs” refer to the way that wine swirled in a glass runs down the inside surface.

How It Work
Fill a wine glass one quarter full and gently move the glass in a circular motion so that the wine swirls up the sides. Hold the glass still and look at the wine as it runs down. It may flow down in a fairly even sheet, or it may pull into more concentrated streaks. These legs, or tears as the French refer to them, are the streaks of wine.

What It Means
Once upon a time, these legs were interpreted as the sure sign of a rich, high-quality wine. While some people believe that the presence and thickness of legs relates to the sweetness, viscosity or quality of wine, none of these is correct.Today, we know that a wine's legs are a complicated phenomenon having to do with the surface tension of the wine, and the evaporation rate of the wine's alcohol. Because a wine’s “body” is affected by the alcohol content, there is some relationship between legs and body, but there are so many other factors involved that legs are a poor indicator of quality.

Give It A Try
Still not convinced that it's physics and not quality that drives this phenomenon? Try covering your next glass of wine and see if the legs present decrease when covered compared to when open. What you'll find is no evaporation, no legs. This is because the air inside the glass contains enough alcohol vapor to prevent more from evaporating and the formation of legs stops. Uncover the glass and legs will start to form again.

Swirl Away
If this is true then why do wine lovers still swirl their wine? Because it helps to release aromas which in turn makes tasting and smelling the wine easier. Swirling also increases oxygenation of the wine, which in turn affects the flavor, so swirl away!

Just Breathe

Does wine really breathe? The term breathing usually refers to the process of aerating the wine or simply maximizing the wine's exposure to the surrounding air. Wine needs to come in contact with at least a little air to release its bouquet. Technically, the air causes the esters - fragrant liquids - in wine to evaporate or volatilize. In addition the wine will typically warm up causing the wine's aromas to open up and the overall flavor characteristics to improve. That's why you swirl a wine in your glass before you smell it.

Which Wines Need to Breathe
In general, most red wines but only a few white wines and dessert wines can benefit from aeration. Many young, concentrated red wines, like an expensive Cabernet Sauvignon or Bordeaux that can age for several years, undergo a sort of micro aging process by getting lots of air into them. The same goes for a young and concentrated or especially astringent white wine, such as a white Burgundy. The reason is that forced exposure to air begins to oxidize a wine, causing subtle chemical changes that affect both the flavors and the texture.

How to Let Your Wine Breathe
Just popping the cork isn’t going to get you there. Pulling the cork out of the bottle and letting the bottle sit there has little perceptible effect on aerating the wine. Under these circumstances only a small amount of the wine in the bottle has contact with air. The little space in the neck of the bottle is way too small to allow your wine to breathe very much. The best and most entertaining way to accomplish real aeration is to pour the wine into another vessel. If you really want to aerate your wine, do one or both of the following:

Decant - A decanter can be defined as any large liquid container with a wide opening at the top and able to hold the whole bottle of wine. This can be an orange juice pitcher, glass jar or clean flower vase you have on hand. The idea is to splash the wine as much as possible while pouring to maximize the wine’s contact with air. The increased surface area is the key to allowing more air to make contact with the wine.

Wine Glasses - The wine will do a lot more breathing in your glass than it ever would have while still cooped up in the bottle. Pour your wine into large wine glasses and let it aerate about 10 minutes before you plan to drink it. This is certainly the low-maintenance method and typically works quite well.

In general, the Aeration Rule of Thumb: the more tannins a wine has the more time it will need to aerate. Lighter-bodied red wines, Pinot Noir for example, that have lower tannin levels, will need little if any time to breathe.

A Toast to Your Health

Buzz if your goals include: eating better, exercising more and getting healthy. The next time you raise a glass of wine to toast a friend's health, you may be doing more than expressing goodwill. For some of the same reasons "an apple a day keeps the doctor away" a glass of wine a day may set you on your way to wellness.

The Good News on Wine
Now is a great time to enjoy the pleasures of wine, especially since science is discovering the potentially powerful health benefits of drinking the fruit of the vine. We've all heard that red wine is good for us, but how good it is depends on how much and how often you drink it. When it comes to health, all alcoholic beverages are not created equal. While all may have the power to relax us, only red wine contains a lot of polyphenols, heart-friendly antioxidants that help inhibit plaque buildup in the arteries. Polyphenols, or tannins, which are derived from grape skins and seeds give red wine its color and act as protectors against cell damage caused by nasty molecules called free radicals. Wine is not the only source of polyphenols; they're also abundant in a wide variety of foods, including tea, chocolate and many fruits and vegetables.

The Art of Living Well
In the New York Times best-seller, French Women Don't Get Fat: The Secret of Eating for Pleasure, Mireille Guiliano unlocks the simple secrets of the "French Paradox" – how French women, eating in the traditional way, can enjoy rich food and wine without getting fat (or suffer high rates of heart disease.) In a stylish and convincing way Guiliano clears up the mystery by giving away some French "secrets" which include getting regular exercise (not in the gym, but by walking); eating small portions; eating fresh and seasonally; savoring food to increase the feeling of satisfaction and drinking plenty of liquids. Above all, the book outlines eating for pleasure as a motivating factor in losing and maintaining weight. She goes on to say, "pleasure has proved to be the most powerful and lasting motivation..... If we can all harness the pleasure principle, we can lose weight, as French women have done for generations." Guiliano, former CEO of Clicquot Champagne, provides advice that is charming, sensible and tasty.

The "French Paradox"
The potential health benefits of wine were first popularized by the "French Paradox," a 1991 segment on the television show "60 Minutes." The program doesn't talk about wine very often, but when it does, people listen. Their findings uncovered the paradoxical fact that the French have relatively low national rates of coronary heart disease despite their rich diet. Along with moderate wine consumption a few classic principles of French gastronomy are worth taking note of. First, French people who drink alcohol tend not to vary their amount day to day but are consistent with moderate consumption. In contrast, many Americans drink no alcohol during the week and a large amount on weekends, a pattern which appears to increase risk of heart attack. Second, the French habit of eating smaller portions slowly at mealtimes. Rapid consumption of high-calorie meals tends to cause the body to store more energy as fat, and is more likely to lead to overeating than is the French-style of lingering over meals. In addition, the French would rather have a small amount of something delicious than endless quantities of low-fat food that is ultimately unsatisfying. Viva Le France.

While some of the recent wine and health studies are more conclusive than others, many of them offer a good reason to make wine part of a healthy lifestyle. I'll drink to that!

Wine & Chocolate Pairing 101

What could be more romantic for St. Valentine's Day than a box of chocolates and a terrific wine. Some say it can’t be done, pairing wine with chocolate, but if you have the right chocolate to complement the right wine, it can be a match made in heaven. Whether you are pairing a delicate white chocolate or a lively dark chocolate with wine, there are a few pairing tips to keep in mind.

Tips for Successful Pairings

MATCH STYLES - When pairing wines with chocolate, match lighter-flavored chocolates with lighter-bodied wines, and more intense-flavored chocolates with more full-bodied wines. In general, dark and bittersweet chocolates go best with stronger red wines while milk and white chocolates pair better with lighter reds and sweeter white wines.

THINK RED - Most white wines lack the muscle to stand up to chocolate's naturally robust flavors. If you prefer sweet white wines, such as a late-harvest wine, you'll have better luck with milk chocolates. However, the wines that match well with chocolate and make truly great combinations typically are not the dry red table wines people drink with meals. Leave the big, structured wines for food pairings and look for the lighter-bodied and fruitier wines that complement the fruitiness that is natural to most chocolate.

EMBRACE TEXTURE - The wines that work best have a rich textural element that match the texture, weight and creaminess of the chocolate. The perfect pairing also balances sweetness, fruitiness, and acidity.

THINK LIKE A CHEF - Flavors of chocolate in a wine do not necessarily mean that the wine will taste good with chocolate. Chocolate flavors are often found in dry red wines, which usually don't work well with chocolate. Seek wines that have the same flavor notes as the chocolate or look for contrasting flavors. The flavors that typically go with chocolate include things like raspberry, cherry and nuts.

KEEP IT SWEET - When pairing wine with dessert, choose a wine that is sweeter than the dessert. A wine that is drier than the chocolate or dessert is almost sure to make the match fall flat.

As with food and wine matches, only you are the arbiter of what works best. There are many kinds of chocolate preparations with different flavor profiles so no one wine is a universal match.

Have fun experimenting.

New Year's Wine Resolutions

I've made my share of New Year's resolutions through the years, but none quite as delicious (or easy to keep) as the ones about wine. How many of your resolutions are wine-related? Whether you plan to take a course or read a book, learning about wine can be one of the easiest, most fun New Year's resolutions to keep. Here’s a checklist of 10 things to do this year that will make wine more accessible all year long.
1. Open a Sparkler for No Reason - There are so many reasonably priced bubblies that they can be cheaper than ordinary wine. 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; acidity does the trick. My favorite combination is goat cheese and a crisp Sauvignon Blanc.

3. Go to a Wine Bar - If you have been to some wine bars before, try a wine bar you haven’t visited and order a flight of wine.

4. Take Notes on a Fine Wine - 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 "Great" 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 for.

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 German wine? Have you tried today’s Chianti? 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. And the opposite applies as well, go above your usual limit for wine if there is a bottle that looks interesting to you.

10. Enroll in a Wine Appreciation Class - Taking a wine class can be a fun, unintimidating 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. To get started consider one of the following; Wine Tasting 101 on 2/4 at www.walnutcreekrec.org or Wine & Chocolate Pairing on 2/19 at www.lafayetterec.org.

Extra Credit - If you have never dropped me a note to say hello or ask a question, don’t be shy. My email address is wineappreciation101@gmail.com. I'll do my best to get back to you promptly. Happy New Year!

The 12 Bottles of Christmas

The holiday season is in full-swing and that means it's time to bring friends and family together. Spirits rise during the holiday season; corks pop and glasses clink as toasts are made and gifts are exchanged. Need a stylish gift for the wine lover on your list? Giving the wonderful world of wine such as a sampler case of 12 wines from across the globe makes a palate-pleasing holiday gift. The idea is for these wines to average about $10 each so that with a case discount, the entire case will cost somewhere around $100.

From trendy to traditional here are my picks for the 12 Bottles of Christmas

1. Prosecco from Italy - This is one of the most popular wines around at the moment and a delicious inexpensive sparkler.
2. Malbec from Argentina - This spicy red continues to be the great South American success story of the past couple of years.
3. Oregon Pinot Noir - It's hard to go wrong with just about any Oregon Pinot Noir.
4. 2005 red Bordeaux from France - The miracle of 2005 Bordeaux is that you can pick up an exceptional bottle for $100's or a pretty good one for around $10 or $15.
5. Sauvignon Blanc from New Zealand - New Zealand is an up-and-coming wine-producing country best known for its juicy Sauvignon Blancs.
6. Australian Shiraz - Australia’s signature red-wine grape which is the same as Syrah.
7. Cabernet Sauvignon from Chile - Chile is an up-and-coming wine exporter best-known for value-priced Merlot and Cabernet Sauvignon.
8. California Zinfandel - Red Zinfandel is an "American Classic". It was originally thought to be made of native Californian grapes but research has proven otherwise.
9. Nero d'Avola from Sicily - Unless you follow Italian wine, chances are that the grape variety Nero d'Avola is not familiar. This grape makes rich, easy to drink reds.
10. Rosé from Spain - The world is producing outstanding Rosé and for value bottles you can't beat Spain.
11. A Dessert Wine - Port is a festive choice with the best known coming from Portugal, home of sweet, rich, alcoholic versions.
12. One Local Wine - This is the most important wine of the case. Seek out the local wine scene and find a bottle to round out your mixed case.

Finally, don't feel you have to blow your budget to buy a lovely wine gift. There are plenty of delicious, under-$15 wines out there. I know, because I drink them!

Le Beaujolais Nouveau est arrivé!

At one minute past midnight on the third Thursday of November, Beaujolais Nouveau, made from the Gamay grape, is officially released. There aren't many wines that provoke a reaction as strong as Beaujolais Nouveau. You either love it or hate it. Just a few weeks old and barely through fermentation, this grapey wine has become, for better or worse, a worldwide phenomenon.

What Is It?
Loved for its simplicity, Beaujolais Nouveau is fruity and ready to drink. It is amazing to realize that just weeks before this wine's release it was a cluster of grapes in a growers vineyard and within six weeks after the harvest, the wine is shipped quickly around the world. It has become a worldwide race to be the first to serve to this new wine of the harvest. In doing so, it has been carried by motorcycle, balloon, truck, helicopter, Concorde jet, elephant and runners to get it to its final destination.

The Debate
Beaujolais Nouveau provokes debate among amateurs and connoisseurs. From the connoisseur's standpoint, Beaujolais Nouveau has three strikes against it. The grapes come from the less distinguished vineyards in the Beaujolais region. They're picked early, before they have time to develop sufficient natural sugar and flavor. And the wine is almost always consumed in infancy, before it can develop enough complexity to be taken seriously. For others, drinking Beaujolais is a casual endeavor, and doesn't demand deep thought or deep pockets.

How To Serve It
This wine is meant to be drunk upon release and appears on shelves timed perfectly for Thanksgiving dinner. Beaujolais Nouveau should be served at "cellar temperature" that is, slightly chilled (cool, not cold) to bring out its cherry flavor. It goes with a wide variety of foods and pairs well with rich and fatty foods because the high acidity of the wine cuts through them perfectly. Its fruitiness is terrific as a counterpoint to spicy dishes, as well as, grilled sausages and soft goat cheese.

Cru Wines To Try
If you consider basic Beaujolais a bit lightweight look to the crus Beaujolais from the region's top 10 villages. While the grape remains the same—Gamay Noir—the quality is typically several notches above that of a Beaujolais or Beaujolais-Villages. Some to look for; Louis Jadot Fleurie, Georges Duboeuf Morgon Jean Descombes, Joseph Drouhin Brouilly.

No one claims it's wine worth a critic's review, but Beaujolais Nouveau has won the hearts of consumers. Maybe it is a long way from the pinnacle of what wine can be, but it is a wonderful reminder of what wine is; so give this juicy wine a try and drink a toast to the new vintage.

Chardonnay 101

How popular is Chardonnay? Popular enough to have sparked a backlash, like the ABC Club – Anything But Chardonnay. Almost without question Chardonnay is the world’s greatest white wine. With characteristics ranging from citrus and green apple in cool climates to pear, tropical fruit and fig in warmer areas, this classic white wine grape of Burgundy, has become a worldwide favorite.

Growing Regions:
Chardonnay grows in nearly every wine producing area in the world but it shines in Burgundy, France. The french versions are often described as being more restrained and higher in acidity. Burgundy produces Chardonnay under many local place names such as Chablis, Pouilly-Fuissé and Meursault as well as wines with Montrachet in the name and in Champagne it turns into Blanc de Blancs. Among the many other countries that have caught Chardonnay fever America, Australia and Chile are standouts.

Style Variations:
Chardonnay styles can vary dramatically based on origin and winemaker. When well made, Chardonnay offers bold, ripe, rich and intense fruit flavors of apple, fig, melon, pear, peach, pineapple, lemon and grapefruit, along with spice, honey, butter, butterscotch and hazelnut flavors. Winemakers build more complexity into this easy-to-manipulate wine using common vinification techniques: Look for the following words on Chardonnay labels: barrel fermented (which imparts toasty oak flavors); cold fermented (which preserves fresh, youthful fruit flavors); and lees contact or sur lie (increasing the contact time between the lees, or sediment, and the wine to add complexity and richness).

Food Pairings:
Pair Chardonnay in the leaner Burgundian style with roasted chicken or seafood; the more voluptuous New World Chardonnay can match the buttery richness of pasta dishes made with cream or cheese, with lobster or other rich seafood.Caution: Chardonnay can be hard to match with food if it is high in alcohol (13-14%) or has a lot of oak flavor creating a heavier weight and body. Spicy food tends to accentuate the alcohol and oak in the wine and usually are not pleasant together.

As Cabernet Sauvignon is the king of reds, so is Chardonnay the king of white wines making consistently excellent, rich and complex whites. This is an amazingly versatile grape as it grows well in a variety of locations throughout the world and creates widely varied wines.

Wine defined, demystified

For Monica Chappell, wine isn't just a beverage -- it's a social unifier.

Wine is a great agent for bringing people together to talk about wine they love as well as wine they don't, Chappell said.

Since people who appreciate wine generally like to share their opinions on what they've sampled, simply stating their likes and dislikes may not be enough. So delving into a more passionate conversation using specific terms may liven up the discussion, she said.

"Your preferences help you articulate what you like from what you don't like," said Chappell, a Lafayette resident who started her career by running the marketing department of her family's winery, Stony Ridge in the Livermore Valley.

Chappell, who worked as a wine buyer for a national specialty chain, started a wine tasting group within her moms club which led to teaching her first wine class. She's been teaching wine-tasting classes at local recreation centers ever since.

"I love to demystify some of the complicated concepts of wine for students," she said. "I love explaining wine in easy-to-understand terms. Through a class, people can learn basic building blocks of wine -- tools they can use to describe the wines they like and dislike. It will also help them navigate their way in a wine shop."

Some of the terms people can use to describe their preferences include body, acidity, tannin and alcohol level.

Cathy Giroux of Lafayette said she recommends taking a wine class whether you are a novice or a sophisticated wine aficionado.

This article first appeared in the Oakland Tribune, Apr 15, 2009 | by Janice De Jesus

Savoring the Season

As the holiday season approaches, I begin to feel the need to stock the wine cupboard with a variety of wines. A selection of wines with great taste in elegant glasses can add that special touch that transforms any event into a truly great celebration. Whether you're entertaining a large group of friends or planning a night just for two, the perfect wine can go a long way. Not sure where to begin? No worries, these entertaining with wine tips can help you along the way.

Pick Affordable Sparkling Wines - Celebratory alternatives to pricey Champagne include cava from Spain and Prosecco from Italy.

Buy Great Wine Values By The Case - Finding good wine and then socking away a case of it (typically 12 bottles) saves money as many wine shops offer case discounts.

Select Food-Friendly Wines - Big holiday meals tend to involve multiple side dishes, which puts a lot of competing flavors on the plate. Well-balanced wines that are not too oaky or tannic are the most versatile when it comes to pairing.

Use Value Wines for Punch - Seek out inexpensive wines that would be just as delicious in a bowl of punch or sangria as on their own. Look for bottlings from Spain and South America.

Pairing wine with those wonderful holiday foods can be a bit tricky. A winning wine and food combination is the pairing that makes both the food and the wine better in combination than either would be alone. Here are some tips for those common foods we all enjoy and the wines that go well with them.

Classic Holiday Turkey; Pinot Noir, Beaujolais, Sauvignon Blanc

Holiday Roast Beef; Cabernet Sauvignon, Bordeaux, Syrah

Holiday Ham; Dolcetto, Viognier, Off-dry Riesling, Dry Sparkling Wine

Sweet Endings; Port, Late-Harvest Wines, Ice Wines

The holiday entertaining list is made and checked twice so wrap your mittens around the season and celebrate with ease.

Holiday Entertaining with Wine

Wine Tasting 101 – Holiday Entertaining With Wine
Love wine but still need a bit more help in choosing a few bottles for the holiday table. Wine can add a perfect festive touch to holiday gatherings, but selecting what to serve can be daunting. So how do you choose the right wine? Come join us for an informative evening and discover some new and fun wines suitable for the holiday wine line-up. We’ll also cover some creative entertaining tips. Class includes wine and food tasting, take home materials and 2 1/2 hours of instruction. Please bring 5 wine glasses to class. Next Class 10/29/09 and 11/6/09.

Wine Tasting 101 - Celebrating Chardonnay

Wine Tasting 101 - Celebrating Chardonnay
Chardonnay, often described as the king of white wine, is grown in almost every wine‑producing country in the world. This popular grape variety can create wines that are widely varied in styles; from white Burgundies which can be powerful and rich to California Chardonnay which tend to be ripe and full-bodied. Join us for an informative evening tasting a treasure trove of Chardonnay based wines from around the world along with food pairings to complement each wine’s unique personality. The class includes wine and food tasting, take-home materials and 2.5 hours of instruction. Please bring 5 wine glasses.

Wine Tasting 101 - Putting Flavor into Words

Wine Tasting 101 – Putting Flavor into Words
Quick! How many tasting terms for wine can you list that everyone agrees on precisely? Better yet, how many precise words are there to describe any flavor? Tasting is, of course, an extremely subjective exercise and you must ultimately let your own palate be your guide. Nobody is born knowing how to taste wine. But tasting is a skill you can learn, just as you learn to dance or play tennis. Unless you want others to tell you what to drink all your life, you'll need to develop the ability to taste. It's easy, and practicing is a pleasure – so join us for this fun and informative wine tasting class.

Wine Tasting 101 - Italy Uncorked

Wine Tasting 101 - Italy Uncorked
The wines of Italy have something for everyone! Take a tour with us to a few favorite regions of Italy; Tuscany, Piedmont, Southern Italy, Veneto. The sheer diversity of styles, regions, and varieties offered up from Italy is amazing. From the tip of the boot to the northern Alps: tasty and unique wines in a range of prices and styles. Come join us for an informative evening discovering the best Italy has to offer in wine & food. Next class Spring 2010.

Wine and Food Pairing 101 - Perfect Pairings

Wine & Food Pairing 101 - Perfect Pairings
So much has been said about wine and food pairing that many have simply thrown their hands up in bewilderment. There is good news. If you would like the process of searching out perfect pairings to be more hit than miss, come join us for an informative evening and learn to apply a few simple principles to turn your palate into an increasingly confident guide. We’ll unlock some pairing secrets and provide tips and insights for everyone from novice to connoisseur. Next Class 10/23/09

Wine and Cheese Pairing 101

Wine & Cheese Pairing 101
Mention a wine party to someone and the first thought that comes to mind is "cheese". Cheese and wine is a classic pairing - like peanut butter and jelly or cookies and milk. Wine and Cheese have a long history together. Both are natural products, created using a standard process but with a myriad of results. This hands-on workshop is a perfect introduction to the basics and was designed to offer many ways for you to expand your knowledge and understanding of wine and cheese, delve into the art of pairing the two and celebrate examples from around the world. Join us for a lively discussion and tasting of some classic combinations!Next Class Spring of 2010.

Wine Blogs

At any time of the day or night, someone somewhere is pouring out his or her thoughts about wine on a blog. Blogs offer an unfiltered, conversational and passionate point of view.

Bitten by the blog bug myself, I've started my own blog and use it as an educational tool and archive for my wine articles. My wine blog provides a means of communicating about upcoming wine classes, dates and locations. My site, wineappreciation101.blogspot.com, may not have the following of Julie Powell of Julie & Julia fame, but it's been fun using the blog to stay in touch with students that have taken my classes over the years.

From last count there were over 700 wine blogs. Although many of these sites are recitations of “wines I've tasted," a few stand out for their quality. The ones mentioned here are some of my favorites and offer a variety of perspectives.

Vinography; Vinography.com - Alder Yarrow is a San Francisco high-tech consultant and wine lover who runs Vinography, perhaps the Web's most popular and comprehensive wine blog.

Dr. Vino's Wine Blog; DrVino.com - Dr. Vino, a.k.a. Tyler Colman, really is a doctor. After teaching political science for two years, he settled into full-time wine writing and education.

Fermentation; fermentation.typepad.com - While most wine bloggers focus on specific bottles, this site looks at wine PR, interstate wine shipping laws and labeling restrictions. Included are also interviews of other wine bloggers.

Good Wine Under $20; goodwineunder20.blogspot.com - Budget wines might be the most-blogged subject in the wine web, and this site searches out great everyday wines.

Quaffability; quaffability.com - There is often one great frustration in reading wine review—trying to find the wine. Quaffability addresses that issue by reviewing bottles almost exclusively purchased from Trader Joe’s.

Stop by my blog, wineappreciation101.blogspot.com, and post a comment or use the poll feature and vote for your favorite wine blog.

The Real Deal

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, Riesling, 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's 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. Happy Hunting!

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.

Class Descriptions

Wine & Chocolate Pairing 101
Some say it can’t be done, pairing wine with chocolate, but if you
have the right wine to complement the right chocolate it can be a
match made in heaven! Whether you are pairing a delicate white
chocolate or a lively dark chocolate with wine, there are a few
pairing tips to keep in mind so join us for a decadent exploration
of Chocolate & Wine. Class includes wine & chocolate tasting,
take home materials and 2 hours of instruction.

Wine & Cheese Pairing 101
Mention a wine party to someone and the first thought that comes to mind is "cheese". Cheese and wine is a classic pairing - like peanut butter and jelly or cookies and milk. Wine and Cheese have a long history together. Both are natural products, created using a standard process but with a myriad of results. This hands-on workshop is a perfect introduction to the basics and was designed to offer many ways for you to expand your knowledge and understanding of wine and cheese, delve into the art of pairing the two and celebrate examples from around the world. Join us for a lively discussion and tasting of some classic combinations!

Wine Tasting 101 – Holiday Entertaining With Wine
Love wine but still need a bit more help in choosing a few bottles for the holiday table. Wine can add a perfect festive touch to holiday gatherings, but selecting what to serve can be daunting. So how do you choose the right wine? Come join us for an informative evening and discover some new and fun wines suitable for the holiday wine line-up. We’ll also cover some creative entertaining tips. Class includes wine and food tasting, take home materials and 2 1/2 hours of instruction. Please bring 5 wine glasses to class.

Wine & Food Pairing 101 - Perfect Pairings
So much has been said about wine and food pairing that many have simply thrown their hands up in bewilderment. There is good news. If you would like the process of searching out perfect pairings to be more hit than miss, come join us for an informative evening and learn to apply a few simple principles to turn your palate into an increasingly confident guide. We’ll unlock some pairing secrets and provide tips and insights for everyone from novice to connoisseur.

Wine Tasting 101 - Italy Uncorked
The wines of Italy have something for everyone! Take a tour with us to a few favorite regions of Italy; Tuscany, Piedmont, Southern Italy, Veneto. The sheer diversity of styles, regions, and varieties offered up from Italy is amazing. From the tip of the boot to the northern Alps: tasty and unique wines in a range of prices and styles. Come join us for an informative evening discovering the best Italy has to offer in wine & food.

Wine Tasting 101 – Putting Flavor into Words
Quick! How many tasting terms for wine can you list that everyone agrees on precisely? Better yet, how many precise words are there to describe any flavor? Tasting is, of course, an extremely subjective exercise and you must ultimately let your own palate be your guide. Nobody is born knowing how to taste wine. But tasting is a skill you can learn, just as you learn to dance or play tennis. Unless you want others to tell you what to drink all your life, you'll need to develop the ability to taste. It's easy, and practicing is a pleasure – so join us for this fun and informative wine tasting class.

Wine Tasting 101 - Celebrating Chardonnay
Chardonnay, often described as the king of white wine, is grown in almost every wine‑producing country in the world. This popular grape variety can create wines that are widely varied in styles; from white Burgundies which can be powerful and rich to California Chardonnay which tend to be ripe and full-bodied. Join us for an informative evening tasting a treasure trove of Chardonnay based wines from around the world along with food pairings to complement each wine’s unique personality. The class includes wine and food tasting, take-home materials and 2.5 hours of instruction. Please bring 5 wine glasses.