Wine Rack Store has some Quirky Quiz Questions

Posted on November 27, 2009 by admin

Six women are coming to my house tonight, all hoping I donâ€™t waste what little time they get away from their children by throwing a dull wine-tasting event. I promised them games. I promised them fun. Am I fun? I know I am funny funny, but not always on purpose.
I did locate some very interesting facts about wine. Winepros is a great website for this kind of thing. For example, the oldest bottle of wine ever found (it still contains its liquid) is from around 325 A.D. I was most surprised at where it was located: in Germany, not France. The fact that the bottle was located beneath a vineyard was less surprising.
And did you know that wine was used to purify water? This makes sense, since alcohol is used to cleanse wounds (although I am not sure if you can clean a cut with Cabernet Sauvignon).
By the time these women go home, full of wine and information, they will all want to run out and buy a wine rack, a new bottle opener, and a Sommelier guide. If I am lucky someone else will want to host the next event. Being fun is tiring, and I am having second thoughts about the pizza.

Wishing Everyone a Happy Thanksgiving!

Posted on November 26, 2009 by AdminSidney

I’ve got my free-range twelve pound turkey roasting in the oven, potatoes chopped and ready to boil, cranberries hanging out in the fridge, green beans awaiting their doom in boiling water, and a wine charmed glass of Cupcake Sauv Blanc in hand. It’s Thanksgiving today and I mean serious business. I’m ready to gorge myself while relishing the bottles of wine I picked up at the store just for this special occasion. I must explore how to be more thankful for vino procured during a sale. Perhaps I could prove my thankfulness by not drinking all of the bottlings in the premium glass holder wine rack. After all, sharing is something others can be thankful for – even if it means I’ll have to stare at those empty slots in the wine display.

Now, for those of you who don’t understand exactly WHY we celebrate this day, let me remind you. A long long long long time ago there were a bunch of settlers in America who wore drab clothing and funny hats; they were called Pilgrims. These folks had been constantly harassed by local ninjas and zombies who were keen on stealing their food (and brains). Of course, the only reason the Pilgrims knew how to cultivate anything to consume was due to the awfully friendly Native Americans. Rather than give all the credit to the natives, the Pilgrims decided to celebrate by stealing all the land and sending the zombies out to irritate the natives. Eventually the ninjas joined sides with the Pilgrims in order to eat turkey, mashed potatoes, sweet potato pie, and green beans. The zombies eventually disappeared, later showing up in corporate jobs. The end.

Disclaimer: Only bits of this legend are true. Fact: If you really don’t know why we should be thankful for being able to stuff ourselves silly then do a bit of soul searching and read up on history.

Cheers to all our friends, family, and customers! Happy Turkey Day!

A True November Treat

Posted on November 26, 2009 by admin

3045928507_f972d396c0_m I could not wait. I tried to save my bottle of 2009 Georges Duboeuf Beaujolais Nouveau for thanksgiving dinner. But late last night I took it off the wine rack where it had sat for just a couple of hours and placed it in the fridge to chill. My sneaky late night sipping was well worth it.

The third week in November marks the arrival of the annual supply of Beaujolais Nouveau from the Bordeaux region of France. The Nouveau is made from the gamay grapes and is fermented for just a few weeks before bottling. It is the first wine of the harvest and this years bottle is thought to be the best in years.

I have to heartily and happily agree.

Color is an important aspect of my wine drinking. I like it red and rich. The gamay grape produces a wonderfully purple red tone to the Beaujolais. It looks like fresh raspberry juice. You expect to taste sweet fruit juice from the color. It is delightful contrast to the flavor and smell.

This yearâ€™s offering from the Duboeuf vineyard has a richness of smell. There is vanilla and pear ice cream, peeled carrots, fresh grass, blackberries, flowers and bananas. The odor of bananas is probably one of the strongest scents but there is (at least for me) a very subtle smell of English cress in a salad sandwich. Hmmmm. Memories of summertime and childhood.

The tannins are present but not domineering in this light bodied creamy glass. Its all about freshness and a dry crisp finish that makes the 2009 Beaujolais nothing if not moorish (I need to drink more).

There is something about the Beaujolais Nouveau that just works for me. It is a light bodied red but it does not sacrifice flavor or depth. In fact I find it to be one of the most complex fresh wines out there (well, as far as my limited knowledge can tell) and I am rushing out on black Friday to shop for six more bottles for my wine rack.

Because the Beaujolais is my kind of deal.

Martini Asti: a Sparkling Treat

Posted on November 26, 2009 by admin

My neighbor has put Christmas lights up on his maple tree outside: they are currently adding a bit of sparkle to an otherwise grey November day. In weather like this, everyone needs a bit of sparkle.
We WILL wait for December to arrive before writing Christmas tags and stocking the wine rack, but I did enjoy some sparkle at home recently, in a glass. The Martini Asti to be specific. The gold wrapping around the closure was dangerously close to Christmassy, but that was easily disposed of. Martini was being kind of cheeky in the way this single-serving bottle was presented, because what looked like a cork when covered was in fact a screw-top.
When the top came off, a refreshing and tingly aroma met my nose: bubbles with the slight edge of citrus. Sipping slowly, the aroma was matched by the flavor: light, with aÂ grapefruit flavor, smooth and gently bubbly. At 7% this is a drinkable treat, though I think the bubbles would not be destined to last long. The Martini and Rossi website promotes its drinks as party fare, which is fitting since this is a fun wine. Perhaps offer the Martini Asti with finger food and even chocolate. Better yet, have a glass nearby when raiding the childrens stockings for sweets.

Several Sips Without Spitting Out a Drop

Posted on November 25, 2009 by admin

I do not know how it works in other states but here in Wyoming wine shops are allowed to hold tastings during business hours and invite the general public to attend. It was no suave country club mixer or societal evening but it was my first opportunity to try several wines I may never have picked off the shelf. Now my wine rack is teeming with new faces and I enlarged on my very small wine education.

2924350548_63cb13ecbf_m All in all a good afternoon. Besides the crazy pre Thanksgiving crowds. Thanks goodness most of them were after pumpkin pie rather than Pinot Noir.

Besides asking a number of silly questions, I did learn a lot about the tasting process (there was no spitting) and discovered that although my taste buds may not be the best, my sense of smell is textbook. Good to know. When I think I am smelling wet dog or stale strawberry pie with new wines, I may actually be right on target.

When tasting a mix of red and whites, dry and sweet, you are supposed to start with the dry whites first, move onto the reds and finish with the sweet and sparkling. You learn something new everyday.

After working my way through a couple of dry whites (not bad but just not enough umpfh for me), I got to taste a very spicy merlot. But once again, the density of the wine simply did not do it for me. Light and medium body wines leave me with the sense of incompleteness although I must say the tannins blended perfectly.

So it was on to the white sweets.Â They reminded me of sophisticated wine coolers or near wines, sparkling sweet, but distracting rather than flavorful. A sweet wine is something I would give as a gift rather than something I would pair with my dinner. We finished with a champagne. This is not for me. Bubbles, fun but absolutely without structure or purpose.

I spent a little time comparing my notes with the wine cellars notes on pairings, flavors and smells and found numerous matches. This made me feel I was actually starting to learn my way around a wine cellar or wine shop as the case may be. The afternoon finished with a great discussion on the different types of grapes that go into a single wine, but that is something for another blog posting.

Every day I learn something new about wine and every day I realize I still have so much to learn. I am sure there will be much more wine tasting in my future. Indeed, the empty spaces in the wine rack insist upon it.

Ernest & Julio Gallo 07 Cab

Posted on November 25, 2009 by admin

Smell and taste are genuinely connected when it comes to our experience of drinking or eating. A cup of hot coffee will give off a strong, inviting aroma; one way to know when baking is ready is to wait for the smell of your bread, pie etc. to fill the kitchen. Cold coffee is not as aromatic or as appealing; incompletely baked bread is heavy and yeasty, while pastry not yet cooked through is chewy instead of flaky.
I took a long whiff of the Gallo 2007 Cabernet Sauvignon and thought ‘my nose can’t be wrong. I had finally found the right version of this grape. Ernest and Julio Gallo have consistently produced wines I have really enjoyed. After the bottle was aired, fruit started to get past the sharpness I associate with this type of wine. After a day, the smell was even better, with cherries distinct amid the other flavors. Unfortunately, this is still not the wine for me. As I hunt for the wines I will enjoy most, I suppose I should be grateful that the race has narrowed to exclude at least one varietal. This is a very dry wine with some wood on the tongue, though the scent of cherries makes for a beautiful smelling experience. A lovely maroon shows plum against the light. Perhaps a good gift for someone to put in their wooden wine racks.
I am wondering what would happen if I put a wick in the glass and tried to light it? Maybe someone could take the aroma of this wine and make a candle.

Cupcake Vineyards ’09 Sauvignon Blanc

Posted on November 24, 2009 by AdminSidney

This bottling was on sale but I’ll be honest – what allured me the most was the word “Cupcake” elegantly written on the label. How could I pass on a wine produced by vineyards named for a delicious confection? Of course, I know better than to expect this vino to taste just like mini cakes smothered in rich icing. I do expect this to be good since it was awarded 90 points. However, we all know how much those rating systems mean! What matters the most is your own personal taste. Here’s mine:

In my Thanksgiving wine charmed glass the color of this Sauvignon Blanc is a very pale yellow with a subtle tinge of green. This would indicate a young wine, along with the fact that the bottle is labeled as a “2009″ Marlborough vintage.

Aromas of zesty lime and lemon drizzled with honey waft from the swirled glass. The mouth feel is lovely, light, and crisp. The citrus notes dominate the palate beautifully, I’m particularly fond of the abundance of fresh lime. This certainly does remind me of “grandma’s lemon chiffon cupcakes” as the strong citrus imparts a unique flavor that I haven’t experienced yet with a Sauv Blanc. I’d say this is also one of the sweetest Sauv Blancs I’ve tasted. If dry, oaky whites are your thing, pass on this one and leave them all for me!!

While this vino would be fantastic paired with the winery’s suggestion of Lobster Risotto, I find it most enjoyable on it’s own as a dessert. Of course, my modus operandi with all wines is to relish them as treats after a meal along with a small slice of Cheddar or Chevre.

Overall, I adore this Blanc. In fact, I adored it enough to rush out to my local store to buy more bottles for the wine cellar. I have already prepared a dozen wine tags just for this vintage, and it’s possible I’ll need more after my next trip. This vino isn’t the easiest to find in my neck of woods. The sale price at the moment is only $9, grab them while you can!

Pairing Turkey and Cranberry

Posted on November 23, 2009 by admin

304572839_caa3a0a516_m As I make out the thanksgiving grocery list, I notice a remarkable almost unbelievable change in the line up: the addition of a few bottles of wine. Never before have I bought wine for the holidays or to pair with a seasonal meal. It is always been water, followed by Irish coffees. I am a creature of habit that was until I started sipping wine in my spare time.

But now it is a matter of what am I supposed to serve. Of course, I have been waiting for this years crop of Beaujolais Nouveau which comes out this week. This is that very young wine made from the Gamay grape which I for one find wonderfully fresh. It is like a fresh garden in a bottle and a must have for my wine list. They say always choose your favorites first when pairing.

The experts suggest a Pinot Noir to pair with the meal as its aromatic bouquet would be a good balance to the very aromatic smell coming out of your kitchen. I do not have any experience with this type of red but will give it a try. It sounds like the Pinot is a lighter wine than I like but its time to diversify my wine rack.

Now I have learned already that not everyone is a fan of red wine. They feel it is too heavy, too strong and simply not sweet enough. Each to their own. I have not a clue about whites. To me they usually taste overly sharp and light. It seems Chardonnay is the way to go when it comes to white wine and turkey. This is a classic pairing with dryness of the wine offering a balanced contrast to the moist turkey.

For dessert a sweet rose would probably be a good match. I enjoy Rose once in a while but do not consider it a serious wine. It is very sweet but light and fun. A friend recommended white Zinfandel as the place to start with sweet Rose wine so I will give it a go.

And just to finish off the look, I am splurging on a few wine charms for the guests. I thought it would be nice for them to have a little reminder of my first wine paired Thanksgiving. It is time to get off to the shop before they get too busy. Gotta love the holidays. One more excuse to try new wines.

More on the Pinot Noir

Posted on November 23, 2009 by admin

My previous article only touched on the Pinot Noir varietal of grape, and now I am curious myself. This sounds like one very special fruit to have on your wine rack.
According to Jim LaMar winepros.org , Pinot Noir is a very old grape first grown to make wine over two millennium ago. A wine has to be very good for vintners to persist with it if the varietal is hard to grow, as this one is. Yet, vintners keep trying with this vulnerable grape.

Moreover, harvesting has to happen at exactly the right point of maturity as there is little room for error. The grapes shrivel quickly in their thin skin.
Surprisingly, such a skill-testing grape is grown in many regions, from Austria to Mexico. Little pockets of land produce exactly the right soil, day and nighttime temperatures to produce good grapes for wine production. As with drinking wine, the grape produces a better flavor when grown at the right temperature. Still, getting the grape off of the branches at the right time and without virus, bird or insect damage is only half of the challenge. High acidity in this varietal can cause a violent fermentation, while the liquid does not always retain its color well.
When the finished product turns out as one hopes, the flavors can be a combination of fruity and floral, with cherry or strawberry prominent. A light variety may smell of coconut or vanilla; a heavier wine can taste oaky. Cinnamon or sassafras may be detected in the blend while the subtleties of mushroom make this a good wine to pair with any mushroom-themed meal. At least according to the aforementioned expert, which is not me. But I am learning, and this is way more fun than any university course I ever took.

Sideways: Film about Wine

Posted on November 23, 2009 by admin

Apparently I have terrible luck finding comedy in the comedy section at the DVD rental store. Often, a comedy is really a drama in disguise, while a drama may be much funnier. It is much the same with wine: a posh sounding name with a fancy labels and an even fancier price tag may be the harbinger of a drink only the most steadfast wine snob will enjoy. Meanwhile, a nine-dollar bottle may be a well-hidden gem.
Sideways has its comedic moments (not to mention too many naked bodies and copious use of language that made me giggle with shock when I was, perhaps, eighteen?) and a lot of wine talk. Really intelligent wine talk. Miles and Maya get into a deep discussion, and by the look on Miles face it becomes clear that she touches his pickled soul. For Maya, wine is about the people who picked the grapes. She wonders who they were and, if the wine is older, if they are dead now. Wine reminds her of other places, other emotions. Miles is equally lyrical about the pinot grape which he loves more than any other. The grape takes so much work to cultivate, is vulnerable, an underdog. The thin-skinned pinot seems to represent Miles himself. They could have been talking about oil paintings or classical music, so affected are they by the artistry of wine-making.
As for comedy, one scene stands out. Miles initiates his best friend Jack into the art of wine tasting. Miles swirls the liquid, tips his glass, tells Jack to look for color separation. Then he and Jack stick their noses right into their glasses. When you think Miles has identified all of the smells, he finds still more, some seemingly outlandish (like asparagus). As far as Jack is concerned, it all just tastes really good.