Additives in Your Wine Cellar

Posted on October 24, 2009 by AdminSidney

Additives are often necessary to ensure your precious vino in the wine cellar isn’t full of creepy crawlies of the nefarious nature and to ensure the flavor is desirable. However, some vinophiles are concerned when it comes to the lack of labeling all of these additives, particularly if they are interested in buying bottlings created using traditional methods, abstaining from animal products, or have allergies. For instance, aging in oak barrels versus using oak chips for flavor marks a contrast between traditional wine making methods and modern techniques. There is also concern for products such as egg whites or fish protein which are used to reduce tannin levels, some residuals are left despite careful straining. People who wish to maintain vegan diets will want to know these details, as well as individuals who have egg allergies.

Until the Food and Drug Administration requires labeling of all additives, we’ll just have to hope that wineries will opt to include these valid details. While they aren’t exactly harmful, many of us like to know just what we are ingesting in our glasses adorned in orchid wine charms (my favorite).

California winery, Bonny Doon, includes all additives on their labels and also has a kickass site. These new labels will be divided into two basic sections and featured on their 2007 vintage whites and 2008 vintage reds. I’m really looking forward to trying some of their bottles, which are in the $20 and up price range. From what I’ve read, their wines are highly rated.

For those who would like to read more about additives in wine, check out this website. At the bottom of the page, there’s even a link to a tutorial on how to make your own bottles at home. If you are serious about going green, making wine at home is certainly going to reduce your carbon footprint since delivery isn’t necessary. You can also just recycle your own glass bottles and just get new corks. I also believe you can use the twist top bottles as well, which saves cork trees.

A Beginner’s Story

Posted on October 23, 2009 by admin

Hey there my name is Trish and I am a wine newbee. Yes, I admit it, I have a lot to learn about wine but am looking forward to the opportunity to share my journey with you, oh wine aficionados. Wine has been a staple in the human diet for centuries so it seems worthwhile to get better acquainted with this grape rich liquid. The single bottle in the wine rack right now has become truly insufficient.

When I am not learning about wine and scribbling online for a living, I am looking after my 8 month old son and taking care of my local social history museum. It would be great to throw a wine and cheese fundraiser for the museum and actually have a clue what I am serving.

Other hobbies include oil painting, politics (or ranting and raving at the television) and researching local history out here in wonderful Glenrock, Wyoming. We have a number of local wineries out here in the Rocky Mountain region so this is a great opportunity for me to explore the local grape related efforts.

I am interested in understanding the varied process of wine making and how they affect the final taste as well as a little research into American organic wines and producers. Mostly, I am interested in affordable wines. These are difficult economic times and I search everywhere to find high quality items on a reasonable budget. I know some wines cost hundreds or thousands a bottle but I think I will stick to the more down to earth varieties of plonk.

Saving money and great tasting beverages? Yes, that is a great combination for me and a place to focus my wine education. I mean I am a poor Irish writer with a humble degree in the social sciences after all; practical, good to sip and uber inexpensive are best for my budget. I need a how to drink wine properly and cheaply manual me thinks.

So, it is great to be here. Feel free to help me in my journey with recommendations on wines, producers and regional explorations. I am off to take that bottle out of the wine rack and dive right in.

Crazy Wine Labels in the Wine Cellar

Posted on October 22, 2009 by AdminSidney

Wine labels are supposed to symbolize the tempting substance within, rather than befuddle and bewilder consumers. Of course, sometimes having a catchy, rather than sophisticated label, attracts us inexplicably. For instance, who would be seduced by a wine charmed glass of Fat Bastard? Personally, it seems insulting unless the individual is a kind hearted svelte young man. Though I can imagine it would be a devilishly subtle way to convey that a particular individual is a jerkface and carrying some extra weight. Ok, that jerk would be me and I’m not putting the pastries down for anyone unless they can make me a new wardrobe.

At least with a bottling like Fat Bastard, one knows what to expect on the palate. Their varietals and blends are distinctly labeled, there are no strange disguises. Now, with something like Red Chardonnay, one must ponder whether this vino is red or white. Even the bottle is tinted red, making it look like a pale Rose or something. Nevertheless, Red is in fact your basic dry white wine. Confusing! Though I’m sure it’ll look lovely in a deep red stained wine cube.

Wine Rack Store is Impressed by Homemade Wine

Posted on October 22, 2009 by admin

I feel like such a cheater. Walk into a liquor store; choose bottle for my wine rack; pay money: it is all too easy somehow. There is nothing difficult about purchasing wine and, most of the time, I am good with easy, except when my friend delivers her husbands homemade wine. He bottled a wonderful, mellow red overflowing with the scent of blackberries, yet not too sweet. Genius. He did all of the hard work; we just had to sit back and drink out of a wine charmed glass.

My friend arrived with her three children, husband safely tucked away at home. My daughters were excited and so was I: this was one of my very best friends, with her lovely kids. When she came in the door, looking slightly tired after her six hour drive, I thought if anyone needs a glass of great wine it is you. She did not, however, drink while she was visiting. This had me biting my nails and hopping in my seat, so eager was I to try out her gift. I had to put the wine away or risk drinking alone and looking like a greedy boozer. I really do not drink very much or very often, but the color was so rich and clean; the label pastoral, inviting. As soon as night fell on the day she and her cherubs left, our own children tucked in bed, I uncorked the beautiful liquid and aaahhh. The aroma was everything I had hoped for. The taste was divine. I may live in wine country, BC, but the coast has one thing my wine making friends will travel miles for: blackberries. Even my very English, strictly-lager-drinking, do not try and get me to drink anything exotic husband liked the flavor.

We admire your efforts, Dan, good friend. Please keep the wine coming.

: wine makes a great gift

Local vs Imported Wines

Posted on October 22, 2009 by AdminSidney

I just stumbled upon an article about the intriguing relationship some restaurants have with food and wine menus – particularly when it comes to whether the wines are imported or not. In some areas of California, business owners strive to only provide meals created using local produce, meat, and accompanied by local wines. This effort is mainly to decrease carbon emissions from importation and also help support wineries based in the region. Alas, many of these places claim that that these local wines aren’t suitable for their wine cellars as they aren’t appropriate for the dishes, so the wine menus are dominated by European varieties.

The main criticism for local wines is due to the fact that they are considered ” heavier and more powerful than many European wines.” One Vietnamese place in northern California called Slanted Door serves mainly Rieslings imported from Austria and Germany; their dishes require low-alcohol acidic vino with residual sugar – which are uncommon in wines made here in the states.

I truly wonder how delicate the palate is of restaurant guests to specifically prefer these imported wines. I’m guessing this has much to do with terrain and weather where the grapes are harvested, and I’ll admit that I find local Washington Rieslings delicious compared to those from Napa Valley. To be fair it’s mainly due to the fact that Rieslings aren’t as commonly produced in California.

Despite the preferences for imported vino, some establishments won’t budge on their commitment to community. Radius, named so as they try to only use food and drink within a 100 mile radius, claims that this desire to support local wines is first and foremost. Hence, you’ll only find wines from within that vicinity stacked in their cellars. Fish & Farm also only offers California wines on their menu, even if some find the imports to be more desirable.

In my humble opinion, as long as wine is offered it’s not a problem. I only hope they are storing them properly and have them uncorked the minute they hear my heels on my way to the table. Look, I’ll probably need more than a glass or two after this stressful weekend. If imported wines are all you have, so be it. I’ll make up for my slightly larger than usual carbon footprint.

Too Much Wine in the Marinade

Posted on October 22, 2009 by admin

There is no such thing as wasted wine: even if I do not like a variety of wine I love to pull a bottle from my wine rack and cook with it. This was the plan with my most recent bottle: a dry white which I had tried in my wine charmed glass but not enjoyed. No matter, I would just marinade some beef.

I can be pretty lazy about finding recipes and will just jump in, ready to create. One pound of meat, half a lemon, and about two cups of wine went into the marinade which sat for 24 hours in my refrigerator. The next evening I added oil, salt, dill, and vegetables to the frying pan with the beef. The smell was wonderful.

The meat was lovely and tender, the vegetables were great. As my family sat around the table chewing they were happy at first, then their mouths twitched ever so slightly. I had noticed the strong aftertaste too, but was not saying anything, knowing the power of suggestion. Finally my older daughter gave up. My younger one will eat anything which once had a pulse so, nonplussed, she carried on. My husband added ketchup, with which all taste-related issues can be solved. Oh well. It seems there can be such a thing as too much wine.

Riesling Labels in the Wine Cellar

Posted on October 20, 2009 by AdminSidney

Riesling, my favorite white wine, is produced from pale green grapes originating in the Rhine region of Germany. Dry, semi-sweet, and sweet wines are produced using this varietal making it highly versatile and popular. Sought after as much as Chardonnay and Sauv Blanc, Riesling has dominated Germany vineyards and has also nestled a beloved spot in other countries where terrain and climate are favorable for cultivation.

Now, one would think that seeing a label of clear German origins would make a particular Riesling more desirable. Alas, due to many other countries now producing this vino, labels have changed to reflect higher sales of this well-liked bottling outside of it’s native territory. As you can see in the image above, the label is oddly standard in appearance but is in fact a Riesling from Germany. It’s unfortunate that this vintner felt pressure to change from something more descriptive and beautiful, such as a traditional Riesling label complete with a listing of wine region, producer, varietal, village, ripeness, village, vineyard, and classification. Knowing the ripeness for instance, would immediately tell you what to expect regarding the levels of sweetness and acidity.

Here in the Pacific Northwest, numerous vintners are producing some of the finest Rieslings in the United States. In Washington state, this varietal has quickly risen to the top spot in favor ability, bypassing Cabernet, Merlot, and Chardonnay. If you haven’t tried one before I highly recommend the delicious Snoqualmie Riesling or Naked Winery Tease. I always have plenty of these bottles in the wine cellar for guests, especially if they aren’t die-hard wine consumers. I’m always anticipating a golden opportunity to convert even the most wine fearful into full fledged vinophiles. I can attest to the fact that Riesling is the perfect introduction to the world of wine, it certainly was for me. Perhaps it also helped to have such lovely wine charms dangling from my glass while experiencing the burst of fruit and citrus on the palate. Fortunately that introduction involved a semi-sweet Riesling as I might not have been so fond of it otherwise.

Cheers to finding your own special varietal or blend for regular adoration and enjoyment!

Cabernet Classic Wine Event

Posted on October 19, 2009 by AdminSidney

Come with Discount Wine Cellars to the Cabernet Classic Wine Event in Seattle on October 28th for some exquisite modern art and wine. This event benefits the Center on Contemporary Art; it also benefits your belly as the sensuous Cab is poured down your gullet. Bring a friend, or four, if you are feeling generous. Tickets can be purchased right here online. Members of the CoCA get a $5 discount, so their tickets are $40. Unless you find math particularly challenging (or have been in the wine cellar one too many times today) this means that regular tickets are $45. Yes, I know this is a bit more spendy than other events, but trust me it’ll be worth it. While showing off your new wine charms you’ll also get to see paintings by Haris Purnomo, a native of Indonesia who’s work is mind bogglingly bizarre. Those who love babies will be in luck, you’ll see. There will also be talented local artists at the event and, don’t forget…WINE. Cabernet lovers shouldn’t miss this unless the 340 bottle supreme wine cellar is on fire or something.

Discount Wine Cellars: Cooking With Wine

Posted on October 19, 2009 by AdminSidney

Never never never use wine you wouldn’t drink for cooking – it’s a sin. You also shouldn’t cook whilst not drinking a wine charmed glass of your favorite bottling, since it’s also a sin. As for what types of wines to use, this depends on the dish and flavors you desire to enhance. However, there is some conflicting advice out there on what wines one should use and which to avoid. Some assume vinos like Gewurztraminer, Voignier, or Riesling might not be appropriate but the sweet fruity notes often provide a nice compliment to spicy dishes. For chicken dishes, it’s a good idea to pull something dry, such as Chardonnay or Sauvignon Blanc, out of the wine cellar. As always, be sure to pour a glass for yourself to enjoy while the chicken simmers.

Now, for dishes that call for dry reds, your best bet is going with Pinot Noir, Syrah, or Zinfandel. For richer entrees, try Port, Sherry, Marsala, or Madeira. Hell, do whatever you want really…just be sure you don’t buy something disgusting like “cooking wine.” The thought just makes me shudder, then cry. How could you do that to your carefully designed and assembled supreme wine cellar?

I’ve also heard using box wine for cooking is often appropriate, that way you spare your favorite bottlings from the skillet.

If I haven’t made myself clear about the proper wines for cooking, I’ll leave you with this quote from Julia Child:

“if you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one.”

Oops Sauvignon Blanc

Posted on October 18, 2009 by AdminSidney

From the green vineyards of Chile comes this Oops Sauvignon Blanc, a surprising blend of 85% Sauvignon Blanc and 15% Carmenere. The name of this charming wine is the result of mistaking the Carmenere grapes for Merlot, until a genius named Jean-Michel Boursiquit set the record straight in 1994.

According to the label which looks a bit like old newspaper print, the Carmenere was practically wiped out by a root feeding aphid called phylloxera. While the replanting of this varietal proved too difficult in Europe, these “lost grapes of Bourdeaux” managed to grow freely among the Merlot vines in Chile. Hence the reason many vintners mistook the Carmenere for Merlot. Sneaky little buggers!

Oops just found it’s way into my wine cellar (ironically) by accident, as I wasn’t actually searching for a wine for tasting. Another pleasant surprise was the price, a mere $3 per bottle. How often does one find anything at all, other than a drop of gasoline, for just three bucks?!

This very pale straw toned vino hits the nose with aromas of grapefruit, lime, and a pinch of mandarin. Overall, the mouthfeel is light and playful with grapefruit dominating the flavors. Chilled properly and also exposed to air, the acidity is nicely balanced by citrus. I must emphasize to make sure this wine is chilled, otherwise the flavors won’t be so enjoyable. You all should know this of course, as white wines are usually most palatable when slightly cooled. My one complaint about this wine is the slight green flavor, though it does add to the complexity which might make this interesting with a spicy meal. Perhaps this will be what I pop open when I have my first taste of ceviche. I imagine the interplay of flavors would be most complimentary.

All in all, this is a pleasant tasting wine that is a fantastic price for the economically challenged. I recommend allowing Oops to slip into your shopping basket without a worry next time you are at the store.

Cheers! Oops, I just finished the bottle. Time for a wine run!