These are largely stories about issues I’m familiar with or just find interesting.

I’ve heard vineyard owners talk time and again from Michigan to California, to Oregon about labor issues. Here is one of the best stories I’ve read on the topic form the Sacramento Bee.

This item caught my eye because it’s about Evening Land winery in Oregon. In the previous blog post I wrote that Evening Land Chardonnay was one of the best wines I tasted at the Mar. 7 “Pinot in the Windy City” event in Chicago. This Wine Spectator story is about change at Evening Land.

Millennial marketing is another interest of mine. Any time I see a story detailing the efforts of the wine industry to lure new, and specifically, younger wine drinkers I’m intriqued. Here is a great story on that effort from the San Francisco Chronicle.

And finally here is a voice you should be familiar with if you’re really interested in wine, Steve Heimoff. He has written for Wine Spectator and Wine Enthusiast. He tackles interesting topics and presents them in a clear manner – not always present in the wine blogosphere! This column is a bit geeky for the average drinker but of interest to some. Read Steve’s take on multiple-vineyard Pinot Noir.

News Flash!

Last month (February 17, 2013 to be exact), the Chianti Classico Consorzio approved the creation of a new top-tier classification of Chianti Classico DOCG wines to be known as “Gran Selezione.”  The term is expected to be approved by the Ministry of Agriculture, and if so, will be a quality level “above” Chianti Classico Riserva. 

It is estimated that approximately 7% of the production of Chianti Classico will be eligible for the  designation.  The first wines eligible to display the term on their label will be those from the 2010 vintage.

If you’ve been following my study guide on the wines of the Veneto (or even if you’ve been following Italian wines at all) you know that Italian wines are already surrounded by a jungle of regulatory and legislative classifications.  Luckily, this in no way affects how delicious, delightful, and affordable they can be!

In the interest of “keeping it simple.” here is a quick look at how this new branch of the Chianti family tree fits in with its brothers and sisters:

Chianti Classico Gran Selezione DOCG:

• Must be produced from 100% estate-grown fruit
• Minimum 30 months of aging  
• Is intended to acknowledge vineyard-specific wines
• Will represent approximately 7% of the production of Chianti Classico

Chianti Classico Riserva DOCG:

• Minimum 24 months of aging
• Minimum 12.5% abv

Chianti Classico DOCG:

• Minimum 12 months of aging
• Minimum 12% abv

All versions of Chianti Classico must be a minimum of 80% Sangiovese, produced from grapes grown within the 100-square miles of the designated Chianti Classico region.  Up to 10% Canaiolo may used, along with up to 15% other varieties, of which Cabernet Sauvignon, Syrah, and Merlot are often used.  Yields are limited to 3 tons per acre.

By the way, not everyone is thrilled about this new development.  A quick websearch on “New Chianti Classification” revealed a wide range of opinions up to and including disgust(!), bewilderment(!), and we are not amused(!).  Of course, many people also think it is a great idea, intended to showcase and honor the highest level of production of the region.  We will be watching how this plays out in the future!

My Source (in Italian): http://www.aisitalia.it/chianti-classico-gran-selezione.aspx

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas  – missjane@prodigy.net

If you think there is a Bubbly Professor Tuscany Quiz in your future…you are correct!

This program is ideal for culinary and hospitality food and beverage students, restaurant  and retail staff, beverage sales professionals, or interested consumers. 

The Beverage Specialist Certificate can also be used as an entry-level course for those planning to pursue higher levels of wine, beer, or spirits certification.

The site offers all the information you need to become well versed in a wide range of beverage topics including bottled waters, coffee, tea, beer, sake, spirits and (of course) wine. 

The online course comes complete with flashcard decks, practice quizzes, and an opportunity to take the certification exam online.

To take a test drive of the online course, just click here.

The Society of Wine Educators also offers study guides, advice, and certification exams for the Certified Specialist of Wine, Certified Specialist of Spirits, and Certified Wine Educator credentials…but you know all about that if you are a regular reader of The Bubbly Professor!

You must be a registered user to access the Beverage Specialist Certificate Course Site online materials. If you would like to register, or would like further information on the course, please contact the Society of Wine Educators at bcoffelt@societyofwineeducators.org .

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas – missjane@prodigy.net

House cured corned beef

When most people think of Saint Patrick’s Day wine doesn’t enter into the picture. In NYC, towering walls of kegs are stacked and ready to wash down thousands of pounds of corned beef, cabbage and countless sandwiches prepared for hungry throngs of parade goers. In fact a survey done last year reported the popular Irish brand Guinness sold a whopping 3.5 million pints while the American brewer Sam Adams showed a 13.5 percent increase in sales on March 17th, 2012!

So why think of drinking Riesling on St. Patrick’s Day? Think of how well Riesling pairs with salty meats, pickled things, sauerkraut and smoked pork. Corned beef is cured in many of the same spices used to cook sauerkraut in many regions of Germany. The spicy peppercorns, coriander seeds, allspice and clove used to cure corned beef are the perfect flavors to play off of the beautiful fruit contained in a dry Riesling. Cabbage cooked in the same juices as the meat pick up a spicy, cured flavor that pairs well with a wine that has apple and rich citrus flavors, enter Riesling!

Crusty rye bread, studded with savory caraway seeds is often served along with a plate of corned beef or used to make a sandwich dressed with spicy mustard. I’m not talking about the tasteless rye bread available in grocery stores but the real dense and rustic rye served with Riesling in Alsace, Germany and Austria. Sure they may top it with liverwurst, schmaltz or silky, smoked whitefish but the fatty corned beef serves as the same concept when combined with the hearty bread, it needs an acidic wine to cut the richness.

Last year I cured my own corned beef (scroll down for recipe) along with many bloggers participating in #charcutepalooza and tried endless variations of pairing with friends. Riesling won out on all counts against a number of wines sampled! Try it you’ll like it! Please let me know if you find other Rieslings you enjoy with your own feast, below are my favorite picks.

4 Riesling wines I recommend to serve with your own Saint Patrick’s Day Feast !

Ravines Dry Riesling

Ravines Dry Riesling, 2011, Finger Lakes

This brilliant wine from the Finger Lakes region of New York demonstrates just how beautiful Riesling can be when vinified dry. This is pure Riesling, reflecting the stony
minerality and crisp apple-and-lime fresh fruit character that just can’t be
found in any other varietal. There’s none of the “petrol” notes sometimes found
in dry Riesling, just pure Riesling character and great length.  $18.99 in most locations

Sybille Kunz Quadrat, 2009, Mosel, Germany

I first tasted this wonderful wine made by one of Germany’s few female owned and operated wineries by pure chance. My roommate had drunk one of my most coveted bottles of Auslese and replaced it with this gem.Tropical aromas of ripe, yellow fruits like cantaloupe, pineapple and a bit of apricots in the nose, followed by honey and some sweet spice. In the taste a very present peach and later creamy cassis. This dry Riesling Spätlese from old vines tastes alive and tingly! A great mouthfeel, layers and layers of complexity, creamy and gorgeously dry with a very long finish. Lip smacking good ! $22-25 in most markets

A stellar off dry from Lauer

Lauer, off dry, feinherb, Ayler Kupp Fass 6 Senior, Saar, GermanyThe 2011 Senior is just barely off-dry, and is marked as such by Florian Lauer with his ‘TF” symbol, representing “Trocken bis Feinherb,” which roughly translates to dry with just a hint of sweetness. It’s lush citrus tones are enhanced with cool, blue-slate mineral tones and a touch of fiery red berry. Wonderfully balanced, very focused and finishes dry with a sense of bright, round, juicy fruit. Magically delicious! $22-25 in most markets

A favorite from Alsace! Zind Humbrecht Riesling, 2009, Alsace, France

I’ve never met a Zind Humbrecht I didn’t like! Made by France’s first MW this incredibly rich yet dry wine is wonderful! Hints of apricot, petrol, lychee, bacon fat and ripe, crisp apple linger on the palate. Creamy and concentrated. Wonderful with many foods from sausage to apple tarts. $22-25 in most markets

The following recipe is from Charcuterie: The Craft of Salting, Smoking and Curing.

Home-Cured Corned Beef

1-1/2 cups kosher salt*
½ cup sugar
4 teaspoons pink salt (sodium nitrite), optional, this is what causes pink color
3 cloves garlic, minced
4 tablespoons pickling spice- use this mixture 2 tablespoons black peppercorns, 2 tablespoons mustard seeds, 2 tablespoons coriander seeds, 2 tablespoons hot red pepper flakes, 2 tablespoons allspice berries, 1 tablespoon ground mace, 2 small cinnamon sticks crushed or broken into pieces, 24 bay leaves crumbled, 2 tablespoons whole cloves, 1 tablespoon ground ginger.

1. Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board. 2. Combine with other spices, mix. Store in tightly sealed plastic or glass container. Yield: 1 cup.

In pot large enough to hold brisket, combine 1 gallon of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.

Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days.

Remove brisket from brine and rinse thoroughly.

My recipe to cook—————-

Additional Ingredients

1 large orange, studded with 4 cloves

1 onion peeled

1 stalk celery, cut in half

8 medium red potatoes, washed

1 head cabbage, quartered

2 tablespoons pickling spice

2 tablespoons red wine vinegar

2 cloves garlic

Place meat  in a pot large enough to hold it with additional room for veggies later. Cover with water and add remaining pickling spice, onion, orange, vinegar , garlic and celery. Bring to a boil over high heat, reduce heat to low and cover. Add cabbage and potatoes after 2 hrs.Simmer gently until brisket is fork-tender, about 3 hours in all, adding water if needed to cover brisket.

Keep warm until ready to serve. Meat can be refrigerated for several days in cooking liquid. Reheat in the liquid or serve chilled. Slice thinly against grain and serve with cabbage, potatoes and carrots.

ENJOY!

Wendy

Here is your white grape cheat sheet!

Chardonnay is hands down the most popular white wine in America, and has been for a long time. Chardonnay is also maybe one of those grapes that is becoming less popular with wine snobs because it’s too popular and some places are churning out cheap and quick Chardonnays. That said, I’ve had some really delicious Chardonnays lately. There are two types of Chardonnays out there: oaky and fruity. Chardonnay is one of the few white wines still aged frequently in oak barrels, which gives it a woody, buttery, caramel, or vanilla flavor (depending on the type of barrel used and how long it’s been aged in barrels). The best oaked Chardonnays will still be fruity, balanced with the flavors from the barrels. Chardonnays that have been aged in stainless steel tanks are often fruitier and crisper, but they won’t age very well the way that oaked Chardonnays will. It’s really a matter of taste; some people like their Chardonnay oaky, and some don’t.

Sauvignon Blanc is having a moment right now; I’ve seen Sauv Blancs popping up everywhere. This is a high-acid white wine, which means it goes really well with food and has a lot of flavor. Some new wine drinkers may be put off by the grassiness of certain styles of Sauv Blanc (when I first starting drinking wine, I thought it smelled like cat pee, but I grew out of that). It can also be a very tart wine, which is something that new wine drinkers often have to adjust to. I know this makes Sauvignon Blanc sound like an unappealing wine, but it has some great things going for it; Sauv Blancs can have a beautiful citrus flavor and a fresh, light quality that make it a good summer wine. New Zealand does some of the best Sauv Blancs, although I’ve had some great ones both from France and the US.

Pinot Gris (also known as Pinot Grigio) is often light and fruity, known for being crisp and somewhat minerally. Truth be told, I don’t drink a lot of Pinot Gris, even though Oregon, which is right next door to me, is known for it. It’s not that I don’t like Pinot Gris, it’s just that I think other whites are more interesting. Maybe this is another grape I’ll have to try more often.

Riesling is a wonderful and fascinating grape because it can be so many things. It’s well known as a sweet wine, although it’s making a comeback in its dry and off-dry (meaning not sweet and a little sweet, respectively) forms. This is a good starter wine for new drinkers- it’s what I started with, and it goes well with food, due to its high acidity and full body. Try it with spicy foods; I like it with Thai curry because the natural acidity of the Riesling pairs well with the creamy texture of the curry. Some of the most famous Rieslings come from Germany and the Alsace region of France.

Photo by tribp on flikr. See original here.

James Peterson, Sommelier who led the class was both knowledgeable and engaging; allowing time for questions and dropping gems of information along the way. Sunday School presentations occur once a month, but are not always on the same day.  This one was at 2:00pm.  The meeting room is spacious and noteworthy for the many large windows giving excellent views overlooking vineyards and the western hills. Great light.   There were 15 of us that pretty afternoon.

First of all, why the “Rhone Experience”?  The Miner Family winery produces wines made from the French Rhone region varietals grown here in California.  The Rhône wine region is located along the Rhône River valley in the south of France. The Rhône is generally divided into two sub-regions; the northern and southern Rhone with distinct vinicultural traditions. The northern sub-region produces red wines from the Syrah grape, sometimes blended with white wine grapes, and white wines from Marsanne, Roussane and Viognier grapes. The southern sub-region produces an array of red, white and rosé wines, often blends of several grapes such as in Châteauneuf-du-Pape.

We were greeted by James in the tasting room with a glass of 2011 Viognier and then escorted upstairs to the meeting room apart from the tasting room guests.  A long table was set with six Riedel wine glasses per participant, a listing of the day’s offerings, some charcuterie and roasted almonds.  While the varietals are from the Rhone region of France, our tastings were from mostly from Napa Valley, but all from California.

American Rhone-style wines are made from the same grapes that have flourished for centuries in France’s Rhone River Valley, and their growing popularity in the United States speaks to their versatility with food, wide range of rich flavors, and to the skills of American winemakers.

I learned some new terminology: Right bank vs Left bank: what was this about again?  Rivers which flow north to south or south to east through valleys naturally have a more sunny, warmer side as the sun moves in it’s arc throughout the day, rain falls differently and the soil components are often different on one side versus the other as a result.  And since much of wine is about it’s terroir, one type of grape can flourish on one side of the bank than the other. Even without a river, the same occurs in a Valley.  If one blends a wine with more of the type of grape which grows on the right side of the bank or valley, one says the wine “leans to the right”, similarly the same can say for “left leaning”, all without involving politicsJ

2011 Viognier, Simpson Vineyard. The varietal is from the Northern Rhone, no oak like Americans are used to in their Chardonnay, can be served alone or blended with petite syrah.

2010 Rousssane, Napa Valley: white wine fuller, deep texture often blended with marsanne and a touch of Vioginer in France.   Perhaps most often ignored varietal in France and Napa.  Not a super elegant, but old worldly.   Limited terroir in Napa; notes of hay, green apple, citrus. Great with salads, halibut, crabcakes; versatile and affordable.

2010 Marsanne, Stagecoach Vineyard, aroma of honeysuckle. Winemaking and terroir impact these varietals from place to place. In Napa this wine has a bit more fruit and alcohol.

Cote de Rhone: is in the North Rhone has west-south facing steep hills.  Lots of sun but not as much as Bordeaux where Marsanne is blended.

2010 Grenache, Sierra Foothills towards eastern California where there are steep, hilly slopes which means more stress and struggle for the vines leading to depth and strength of character.  Is a dryer wine exhibiting it’s tannin with finesse; blue fruit, lavender, rose petals. In the class of Syrahs.

These wines were served in Riedel glasses; tall tumbler with a narrow opening forces the wine to the back of the throat allowing for more aeration.   California wines tends to be more fruit and floral forward.

2010 Odyssey, Napa Valley Red Wine. Goes with everything even fish.

2009 Syrah, La Diligence.  (The clone grown in Australia is called shiraz and has a thicker skin. It’s more concentrated, multi-textured due to hotter weather).

A French Syrah also was offered for comparison;  from northern Rhone was very earthy with peppery notes.

Want to learn more about Rhone style vines in California?  Check out the Rhone Rangers, a non-profit organization dedicated to promotion the production and enjoyment of American Rhone style wines at www.rhonerangers.org/

For more information on The Miner Family Winery Sunday School sessions or other events including cave tours or private tastings, call 800.366.WINE x 17 to book, or email customerservice@minerwines.com to schedule.

Last night I had the pleasure of attending the 6th annual NY Wine Expo, a wonderful three-day show for both trade and consumers. Besides the usual suspects this year featured some unusual wines from Bulgaria, Lebanon and Turkey as well as some exciting seminars including an Italian wine and cheese tutorial led by Lou Dipalo of DiPalo Imports.

Planning my tasting strategy I was happy to spy an old friend among the ocean of wine flowing freely in the crowed hall full of  wine enthusiasts, Vinkara Winery from Turkey.

I first tasted Vinkara’s Kalecik Karasi (KK for short)  two years ago at a wine bloggers BYOB night in Brescia, Italy. It was the first Turkish wine I had ever sampled but I was impressed with its quality and story behind its origin. Interestingly, Anatolia, where Vinkara is located, is thought to be the original source of wine grapes, evidence of stone age vintners squashing grapes date back to 6000 BC.

Last year at the EWBC held in Izmir, Turkey I tasted the entire range of Vinkara’s wines and liked them so much I lugged a few half way around the world as they were not available in the US. Recently, Vinkara’s wines have been launched in Connecticut and NY with great success. The unusual grape varieties featured by Vinkara include Narince, Emir, Bogazkere, Öküzgözü and their flagship red wine,  Kalecik Karasi.  My favorite, Vinkara’s KK, is delicious! KK’s soft tannins, medium acidity, aromas and flavors of juicy blackberry, vanilla bean and red ripe cherries make it a great wine to sip on any occasion, with or without food. Although I wouldn’t mind making the trip back to Turkey to source more I’m glad its made its way into the vast selection of interesting wines available in NYC. Look for it soon at your favorite wine shop. Imported by Fine Terroir Selections.

So now that you know about reds before whites, the five S’s, and the infamous dump bucket rule, here are three more tips to make your next winery-hopping weekend a snob-free breeze:

4. Be vino-lingual. Consider the Wine Snob, that pompous dork (or dorkita) whose contrived geek-speak upon taking a sip of Chateau-de-Je-Ne-Sais-Pas makes me want to douse their ecstatic rapture with the contents of a dump bucket. If you remember anything from reading this blog, it’s this: Don’t. Let. The. Big. Words. Scare. You.  Now that we’ve got that straight, here are some basic wine-tasting terms you may hear:

Astringent. A puckering sensation caused by a wine’s tannins (see below)

Bouquet. Not quite the same thing as “aroma,” “bouquet” refers the smells a wine develops as it ages in the bottle

Complex. A wine that displays various characteristics, such as fruit, earth, acidity, floral aromas, etc. Usually a mark of quality.

Dry. The opposite of sweet

Earthy. Your tío Pedro may have an earthy sense of humor (i.e. raunchy). In wine, earthiness is like the smell of a garden after it rains.

Finish. What happens after you’ve taken a sip of wine. Think about how long the flavors linger, and whether the wine has a kick or leaves a smooth sensation.

Fruit forward. A wine in which fruity aromas and flavors are dominant

Full-bodied. A wine with high alcohol or a heavier feel on the palate

Jammy. The taste of ripe, almost preserved fruit. Usually an indicator that the wine is made from grapes grown in a hot climate.

Minerally. The taste and smell of gravel, chalk, wet stones, granite. Some French and Spanish wines are prized for their minerality.

Mouthfeel. A wine’s texture. Think silky, velvety, soft, mellow, supple, coarse, rustic, etc.

Residual sugar. The sugar left over in a wine after fermentation

Tannic. Tannins are natural compounds in grape skins and seeds. They also can be found in the wood from barrels used for aging wine. Heavily tannic wines leave an astringent, puckering sensation in the mouth.

Terroir.  The influence of climate, weather, soil and geology on a grapevine. Can also be used to describe the earthy aromas and flavors of a wine.

Well-balanced. A wine in which acidity, tannins, fruit and alcohol are evenly present.

5. Food sold separately–somewhere else. A tasting room is simply that – a space for tasting wine, and not a café or wine bar. On occasion, a winery may serve water crackers, but these are more a kind gesture than a snack. If your wine tasting sojourn spans the lunch hour, you may want to pack some sandwiches and fruit (or any portable, fuss-free food you may like) and have a picnic in between tastings. Most wineries allow visitors to bring food and eat in designated outdoor areas.

6. Save dessert for last. You may see dessert wines being offered on tasting room wine lists. Going back to the picnic for a minute, you wouldn’t eat the cupcakes before the turkey and brie baguette, would you? For some of the same reasons, you should taste the dessert wine last. Dessert wines, as you may recall from previous posts, are often honey-sweet and heavier on the palate. If you start with a late-harvest or dessert wine, any dry, lighter-bodied wines you taste after that will seem watered down and flat.

Now go forth and taste wine, chicas y chicos, and let me know how you fare. ¡Salud!

For a chance to familiarize with the first three wine basics click here.

In review the “Seven Basics” are guidelines everyone should keep in mind when developing their palate. Enjoy!

Seven Basics For All Wine Drinkers, Pt. 2

4. It’s just as important to know what wine you don’t like, as it is to know what wine you do like.
Although a certain amount of hedonism exists in wine. The goal isn’t simply to find a mindless pleasure. Or another way of putting it is wine wasn’t designed for pleasure alone. Rather it derives from a fundamentally natural process that humans found relaxing, which connected us to nature – something we found pleasure within. For me this means there is as much something to be enjoyed in wine, as there is something to be learned.  But I digress…

In practical terms, wine has many forms and being standardized is fundamentally counterintuitive to wine’s basic anatomy. You should never expect two wines carrying similar monikers (varietal designation, regional designation, style, vintage, etc.) to offer the exact same experience. At a minimum wine styles will vary depending on winemaking practices, minor climatic and soil difference relative to location (eg: Northern Montalcino tends to produce more subtle Brunello and southern Montalcino produces fuller bodied Brunello). Or at the maximum, vintage variations can dictate whether a harvest is a rare manifestation and should be cherished, or whether it is mediocre and should be forgone.

The confidence needed to navigate this variable landscape comes from digestible experiences. In effect don’t just look at wine on a binary scale – 1 for “I like” and 0 for “I don’t like” – and immediately discarded those wine experiences that didn’t resonate or were unsatisfying. It’s important to understand why you don’t like a certain wine. This is where big developments can be made for a couple of reasons.

(Photo from, corksandcaftans.com)

To start with, your best ally in a wine store or restaurant is often the merchant or sommelier. In order to get the best assistance you need to be able to explain what wine you like and what you don’t’ like. With that information in hand your wine adviser will be able to think of wine styles applicable to your occasion and narrow down to a single option relative to your personal preferences. When this happens you are likely to discover wines you’d never find on your own. In my experience this process has changed the way past clients of mine have look at a varietal, or region, or even to all red or white wines as a whole.

Secondly, your wine preferences will evolve in time. What you like today, you may find uninspiring in a few months. In many ways it is similar to music. There are songs that inspire us to enjoy life. There are songs that sooth us, and there are songs that are classics, never seaming to wear out. Yet, conversely, there are songs that just get played out!  Beauty is in the eye of the beholder and sometimes our eyes wander – looking for new wines to savor.

Another reason to keep in mind your wine dis-enjoyments is to learn vintage variations. Although more advanced than simply keeping stock of your personal biases, knowing a poor year is a great way to prevent needless spending.

In some cases the best use of your money isn’t always the oldest wine available, but the vintage that made it nearly impossible to make bad wine. Vintages that come to mind are Napa 2007, Tuscany 2006 & 2007, Germany or Cote-de-Nuites Burgundy 2009 & 2005, or Rioja 2001.

Conversely, there are certain vintages (in particular for regions closer to limiting latitudes of viticulture) that you should avoid unless you are very familiar with the producer. Examples would be 2007 in Oregon for Pinot Noir, 2000 for German Riesling, 2002 for Italian Barolo, or 2003 for New Zealand Pinot Noir. By knowing bull and bust years you will ensure to spend your money wisely. Hedging yourself from having atypical experiences when exploring new wines.

In short knowing your own personal preferences and biases will give you ammunition to properly utilize the expertise of those who’ve made a career from connecting wine lovers and wine novices to bottles yet unturned. Exploring wine and at times tasting something you can’t appreciate is merely laying groundwork for future changes in your palate preferences. As well, knowing which years are poor will give you perspective into the limits of a growing region and allow you to better navigate everything form a wine shop’s inventory to a restaurants wine list. Ultimately giving you confidence in where to put your money.

Point, wine is not an example of where ignorance is bliss.

5. Open multiple bottles and drink them side by side.
This especially applies to social occasions. It won’t do you any good to repeatedly drink the same red or white wine when there are enough empty glasses to justify opening multiple bottles. Seriously, even if you need two bottles at a dinner, pick two different wines within the same classification – style, varietal, vintage, etc. As long as everyone gets a basic (3 to 5 oz.) pour this is a great way to hone an understanding of subtle differences. For example, open two Pinot Noirs from different regions or neighboring regions, or two Cabernet Sauvignons – one from Chile and one from Napa, or what ever combination… You get the picture. Just make the most of every occasion and give yourself variety.

(Photo from, Garret Kowalsky)

Remember wine basic #2, you’re not going to learn from repetition. A wine palate is developed from experiences. Opening multiple wines is a sure fire way to bring you from wine ignorance into understanding in shorter timeframe.

I seriously can’t stress this enough!

6. When buying wine, get in the habit of buying from a specialty wine shop or smaller retailer.
I touched on this briefly in the past, but to reiterate. Dialogue is crucial to wine discovery and bias discovery. Whether you’re drinking wine with friends or buying wine for yourself. Keep that conversation going.

In the past, while I was working with a winery in Sebastopol, CA, I made a habit of stopping into a local shop (the-wine-emporium.com) and chatting up the owner to develop a conversation about recent vintages.  Of course taking home a few bottles with me to explore, I made some quick strides in my knowledge of recent Pinot Noir vintages.

As I continually do, find a wine shop or a few where you get good feedback comparable to your knowledge level. Meaning if you get the feeling your wine shop is talking over you, their info is unrelatable, and not educating you further, than it may not be a good fit. You should leave a specialty wine shop with a sense of empowerment over your choices, not confusion.

(Photo form, thegoodwineship.co.uk)

On the other side of the spectrum, a totally hands-off buying experience is like spinning your wheels. As there is no coach to help you catalyze your wine experience and provide reference for what’s in the bottle. Above all DO NOT make a habit of buying wine from large corporate grocery stores. Private grocers are a different subset, but the larger entities exploit economies of scale to the point of dilution rather than offering wines evocative of anything meaningful.

For every rule there is an exception, but make sure you’re buying wine from a reputable source and don’t just assume a large grocer will bring you wine referential to anything but the over scaled. Some day it may be possible for larger grocers to reach that level of access in the wine world, but I’ve yet to see it happen significantly in this country.

7. Develop a wine rhythm.
Depending on your budget make a habit of building wine into your weekly routine. Whether that’s a bottle a night or one budget-stretching bottle during the weekend, find a natural routine that fits your personality, budget, and current interest in wine. One of the best pieces of advice I received while starting out as a young wine professional was given to me by a studied Sommelier.

I asked, “Is it better for someone to drink one bottle a night or simply one expensive bottle a week when first learning about wine?”

His answer, “One a week.”

The emphasis in his message was less about frequency and more about mindset. If you’re jumping into a singular bottle a week you will ensure to take your time, see how it evolves, and focus on what is in front of you rather than drink it passively. Obviously the proper fit is as much a matter of personality as it is about your current level of wine appreciation. So if you’re just developing, play around with a few frequencies and price points to see how you learn most fluidly.

If you easily distract, but want to develop your palate than drink less often to force yourself to focus. Or if you’re budgets are of a concern and you’re just starting to learn about wine than forgo expensive bottles to keep your interest alive and drink more frequently. Remember it’s all-subjective (guideline #1)

In the simplest of terms pick a date to drink wine and stick to it. Making time to relax by blocking yourself out and sticking to your own plan of leisure is sometimes the only weapon against a busy lifestyle. By making space no one can touch, you’re ensuring to cut out distractions and to learn first hand – the only way you really can.

~

I hope these Seven Wine Basics have been informative, and let me know your feedback.

Any emails I receive I always get back to and answer directly. If you have any other wine questions, send me your thoughts at WINEreproach@gmail.com and I’d be happy to incorporate them into the next article at WINEreproach.com.

Seven Basics For All Wine Drinkers

1.  When learning about wine, JUST RELAX. There really aren’t any rules.

2.  You are not born with a database in your nose.

3.  Take a shot in the dark when buying wine either to take home or when 4 Selecting at a restaurant. DO NOT just buy what is familiar to you. In fact, buy something because you have no idea what it is.

4.  It’s just as important to know what wine you don’t like, as it is to know what wine you do like.

5.  Open multiple bottles and drink them side by side.

6.  When buying wine, get in the habit of buying from a specialty wine shop or smaller retailer.

7.  Develop a wine rhythm.

Sincerely,

Evan LaNouette
Founder & Author – WINEreproach.com
 

Email: WINEreproach@gmail.com
Twitter: @WINEreproach

Our discussion about wine pairing will utilize certain of the concepts and terminology that we have gone through in the context of our overview of the ISA wine tasting protocol: if you are not familiar with it, consider reading that post before continuing on with this one.

The first step in the wine pairing process is to assess the food you intend to pair a wine with: in so doing, you should consider (and ideally write down) which of the following characteristics are present to a noticeable extent in your food:

• Latent sweetness (this is that sweetish feel that you perceive eating such foods as bread, pasta, rice, potatoes, carrots, certain seafood such as shrimps or prawns, most ham, bacon, etc. – note, this is NOT the full-blown sweetness of a dessert)
• Fatness (this refers to the presence of solid greases, such as in most cheeses, salame, hard-boiled egg yolk, etc.)
• Tastiness (it is given by the presence of salt in a food, such as for instance in most cured meats, salame or cheeses)
• Latent bitterness (it can be found in such foods as artichokes, raw spinach, radicchio, liver, grilled food, etc.)
• Latent sourness (it is generally found in tomatoes, seafood marinated in lemon juice, salads with vinegar-based dressings, etc.)
• Sweetness (typical of a dessert, honey or most fruits)
• Aftertaste (meaning, whenever the flavor of the food tends to linger in your mouth after swallowing it – for instance, venison meat generally has a longer afterstate than veal meat)
• Spiciness (this merely indicates the moderate use of spices in the preparation of the food, it does NOT indicate a “hot” food – examples are the use of saffron, curry, pepper, vanilla, etc. in foods like cured meats, risotto, desserts…)
• Flavor (this indicates a noticeable, distinct flavor that is typical of a certain food or ingredient, such as in the case of blue cheese or goat cheese, salame, foods complemented by herbs, such as pesto sauce or butter and sage ravioli, coffee, cocoa…)
• Juiciness (there are three types: (i) inherent, which is that of foods that have noticeable quantities of liquids in them, such as a fresh buffalo mozzarella or a meat cut cooked rare; (ii) due to the addition of liquids, such as a beef stew to which some kind of gravy or sauce was added, a brasato, etc.; and (iii) induced, which is that of salty or relatively dry foods, which cause abundant production of saliva in the mouth, such as in the case of a bit of aged Parmigiano Reggiano cheese)
• Greasiness (caused by the presence of oil or other liquefied greases that is still noticeable in the mouth at the end of the preparation of the food, such as in a bruschetta, seafood salad, grilled sausage, etc.)
• Structure (this depends on the complexity or the extent of elaboration of a food – for instance, a cracker with cheese or a bowl of white rice shall clearly be considered foods with little structure, while a dish of goulash or a Sacher torte shall be considered foods with significant structure)

Now, the core of the wine-food pairing criteria preached by the Italian Sommelier Association is that certain of the aforesaid qualities of a food (to the extent of course they are detectable to a noticeable extent in the food you want to identify a good wine pairing for) shall be paired by contrast with certain qualities of a wine (see below), while certain others of such food qualities shall instead be paired by association with the corresponding qualities in a wine.

Having said that, let’s now move on the second step and see specifically which qualities in a wine relate to the food qualities that we have listed above and how:

Wherever per the above guidelines a food quality presents an alternative in the choice of the related wine quality, structure of the food can often dictate which of the alternative wine qualities should be picked. So, for instance, in the case of the greasiness of a delicate seafood salad whose dressing is olive oil-based, the choice in the related wine quality should fall on a white wine with good ABV over a red wine with noticeable tannins, which would have a structure that would overwhelm the much simpler, more delicate structure of the seafood salad dish.

A few side notes on some “special situations“:

• Very spicy (as in “hot”) food is very difficult to successfully pair: the best thing one can do is to pick a wine with plenty of smoothness and intensity in an effort to compensate, but if the food is too spicy, it will always overwhelm the wine
• Particularly sour dishes are another challenge, such as in the case of salads with significant vinegar- or lemon-based dressings
• Ice cream, gelato and sorbet are also tough pairings, because their cold nature makes taste buds even more susceptible to wine acidity, tannins or minerality – sometimes, the best bet is to pair them with a spirit (such as in the case of Granny Smith apple sorbet with Calvados or lemon sorbet with Vodka)

One last comment: the above guidelines are just that, guidelines that should offer you some pointers as to “which way to go” in your choices of which wines to pair with a certain food, but they are certainly not carved in stone, nor are they not meant to be breached now and then if you think there is good reason for it: ultimately, the bottom line is that whatever wine pairing you choose ends up being a pleasant one for your and your guests’ mouths!

Now have fun and experiment! 

Our discussion about wine pairing will utilize certain of the concepts and terminology that we have gone through in the context of our overview of the ISA wine tasting protocol: if you are not familiar with it, consider reading that post before continuing on with this one.

The first step in the wine pairing process is to assess the food you intend to pair a wine with: in so doing, you should consider (and ideally write down) which of the following characteristics are present to a noticeable extent in your food:

• Latent sweetness (this is that sweetish feel that you perceive eating such foods as bread, pasta, rice, potatoes, carrots, certain seafood such as shrimps or prawns, most ham, bacon, etc. – note, this is NOT the full-blown sweetness of a dessert)
• Fatness (this refers to the presence of solid greases, such as in most cheeses, salame, hard-boiled egg yolk, etc.)
• Tastiness (it is given by the presence of salt in a food, such as for instance in most cured meats, salame or cheeses)
• Latent bitterness (it can be found in such foods as artichokes, raw spinach, radicchio, liver, grilled food, etc.)
• Latent sourness (it is generally found in tomatoes, seafood marinated in lemon juice, salads with vinegar-based dressings, etc.)
• Sweetness (typical of a dessert, honey or most fruits)
• Aftertaste (meaning, whenever the flavor of the food tends to linger in your mouth after swallowing it – for instance, venison meat generally has a longer afterstate than veal meat)
• Spiciness (this merely indicates the moderate use of spices in the preparation of the food, it does NOT indicate a “hot” food – examples are the use of saffron, curry, pepper, vanilla, etc. in foods like cured meats, risotto, desserts…)
• Flavor (this indicates a noticeable, distinct flavor that is typical of a certain food or ingredient, such as in the case of blue cheese or goat cheese, salame, foods complemented by herbs, such as pesto sauce or butter and sage ravioli, coffee, cocoa…)
• Juiciness (there are three types: (i) inherent, which is that of foods that have noticeable quantities of liquids in them, such as a fresh buffalo mozzarella or a meat cut cooked rare; (ii) due to the addition of liquids, such as a beef stew to which some kind of gravy or sauce was added, a brasato, etc.; and (iii) induced, which is that of salty or relatively dry foods, which cause abundant production of saliva in the mouth, such as in the case of a bit of aged Parmigiano Reggiano cheese)
• Greasiness (caused by the presence of oil or other liquefied greases that is still noticeable in the mouth at the end of the preparation of the food, such as in a bruschetta, seafood salad, grilled sausage, etc.)
• Structure (this depends on the complexity or the extent of elaboration of a food – for instance, a cracker with cheese or a bowl of white rice shall clearly be considered foods with little structure, while a dish of goulash or a Sacher torte shall be considered foods with significant structure)

Now, the core of the wine-food pairing criteria preached by the Italian Sommelier Association is that certain of the aforesaid qualities of a food (to the extent of course they are detectable to a noticeable extent in the food you want to identify a good wine pairing for) shall be paired by contrast with certain qualities of a wine (see below), while certain others of such food qualities shall instead be paired by association with the corresponding qualities in a wine.

Having said that, let’s now move on the second step and see specifically which qualities in a wine relate to the food qualities that we have listed above and how:

Wherever per the above guidelines a food quality presents an alternative in the choice of the related wine quality, structure of the food can often dictate which of the alternative wine qualities should be picked. So, for instance, in the case of the greasiness of a delicate seafood salad whose dressing is olive oil-based, the choice in the related wine quality should fall on a white wine with good ABV over a red wine with noticeable tannins, which would have a structure that would overwhelm the much simpler, more delicate structure of the seafood salad dish.

A few side notes on some “special situations“:

• Very spicy (as in “hot”) food is very difficult to successfully pair: the best thing one can do is to pick a wine with plenty of smoothness and intensity in an effort to compensate, but if the food is too spicy, it will always overwhelm the wine
• Particularly sour dishes are another challenge, such as in the case of salads with significant vinegar- or lemon-based dressings
• Ice cream, gelato and sorbet are also tough pairings, because their cold nature makes taste buds even more susceptible to wine acidity, tannins or minerality – sometimes, the best bet is to pair them with a spirit (such as in the case of Granny Smith apple sorbet with Calvados or lemon sorbet with Vodka)

One last comment: the above guidelines are just that, guidelines that should offer you some pointers as to “which way to go” in your choices of which wines to pair with a certain food, but they are certainly not carved in stone, nor are they not meant to be breached now and then if you think there is good reason for it: ultimately, the bottom line is that whatever wine pairing you choose ends up being a pleasant one for your and your guests’ mouths!

Now have fun and experiment! 

Amarone della Valpolicella:  Amarone della Valpolicella received its DOCG in 2009.  Amarone is a well-known version of Valpolicella made using the partially dried grape process known as apassimento.  The grapes used for Amarone must be dried until December 1st following the harvest.  The wine must also be aged for two years from the 1st of January following the vintage.  (Riserva versions must be aged 4 years from November 1st of the vintage year.)  The minimum alcohol percentage of Amarone della Valpolicella is 14%. While technically considered a dry wine, small amounts of residual sugar are allowed; the amount allowed is in proportion to the amount of alcohol with higher alcohol wines allowed slightly larger amounts of R.S. Interesting factoid:  Along with the 2009 DOCG decree, Molinara is no longer a required component of Amarone della Valpolicella, although it may be used in small amounts for blending.  

Recioto della Valpolicella:  Like Amarone, Recioto della Valpolicella received its DOCG in 2009.  Also like Amarone, Recioto is made from well-ripened grapes that are left to dry following the harvest.  The grapes for Recioto must be dried until January 1st following the harvest – one month longer than for Amarone.  Unlike Amarone, which is fermented dry (or near-dry), fermentation is arrested in a Recioto at about 12% alcohol, leaving a good deal of residual sugar.  Recioto della Valpolicella is a rich, highly extracted, sweet wine with a velvety texture.  Only a tiny amount of Recioto della Valpolicella is produced each year; about 2% of the total production of Valpolicella is made into Recioto. 

Soave Superiore: The Soave Superiore DOCG was created in 2002 to differentiate some of the large, productive region’s highest quality wines.  As in a typical Soave, the Soave Superiore blend is based on 70% Garganega. Other white varieties, including Pinot Bianco, Chardonnay, Verdicchio, Friulano, Cortese, Riesling Italico and Serprina (aka Glera) are allowed in varying degrees to fill up the remaining 30%.  Soave Superiore must have a minimum alcohol level of at least 11.5% as opposed to 10.5% for “regular” Soave DOC wines; yields are stricter as well.

The geographic area of the new Soave Superiore DOCG includes the vineyards that were previously the Soave Classico zone as well as some hillside vineyards beyond the original Classico zone.  The wines grown in this new part of the zone may be labeled as Soave Colli Scaligeri Superiore DOCG, a name referring to the Scaligieri family, Lords of Verona, who were once owners of the region.

Recioto di Soave:  Recioto di Soave received its DOCG in 1998.  This is a sweet white wine from the typical Soave blend based on Garganega, produced in the passito style.  

Recioto di Gambellara:  Gambellara is well known for its dry white wines made from Garganega, Pinot Bianco, Chardonnay and Verdicchio.  Located about 8 miles east of Soave, comparisons are inevitable; Gambellara is often thought of the “poor cousin” to Soave. However, the passito-produced, sweet version known as Recioto di Gambellara is highly regarded and received DOCG status in 2008.  Alas, Recioto di Gambellara is produced in very small quantities and is rarely seen in America.  Interesting factoid:  The region also produces Vin Santo di Gambellara. It seems a trip in is order.  

Colli Asolani (aka Asolo Prosecco):  In 2009 and 2010, along with the change of the name of the Prosecco grape variety to Glera and an expansion of the boundaries of the Prosecco zone, DOCG’s were awarded to two sub-regions within the Prosecco DOC.  The Colli Asolani region extends for about five miles along a ridge of gently rolling hills between the towns of Cornuda and Asolo.  The finest vineyards in the Colli Asolani are planted on the southern slopes of the hills, which provide maximum sun exposure, a gentle sloping grade, loose soils, and excellent drainage. 

Prosecco di Conegliano Valdobbiadene:  If you are a Prosecco lover (and they are legion), you are undoubtedly already familiar with the communes of Conegliano and Valdobbiadance, long considered the finest areas within the Prosecco DOC.  In 2009, along with the expansion of the Prosecco DOC and several other changes, the authorities made it “official” by awarding the Communes (and 13 other towns and villages) a DOCG under the umbrella of “Conegliano Valdobbiadene.”  Similar to labeling pracitices before the DOCG was granted,  a wine can use either commune name (or both) on the label.  Wines that are produced from the vineyards within the San Pietro di Barbossa area (east of the commune of Valdobbiadene) can also add the term “Superiore di Cartizze” on the label. 

Colli di Conegliano: While Conegliano is best known for Prosecco, the region does produce still wines as well.  A small area west of the town itself, known as Colli di Conegliano DOC since 1993, has a tradition of producing still wines, including red, white, and passito versions.

As of 2011, some of the region’s best wines were elevated to the status of Colli di Conegliano DOCG.  Red DOCG wines can be made from the Cabernet Sauvignon, Merlot, Cabernet Franc, Marzemino, Refosco dal Peduncolo Rosso, and Incrocio Manzoni grape varieties.  Reds must be aged in wood for at least six months, one year for the riserva version.  White wines with Colli di Conegliano DOCG status must be made from 33% Incrocio Manzoni and a balance of either Chardonnay or Pinot Bianco.  Sauvignon Blanc and Riesing are allowed, in a combined maximum of 10%. There is no aging requirement for the white wines, except that the earliest allowed release date is May 1^st following the harvest.  

Montello Rosso: The Montello wine region,  towards the Northern portion of the Veneto, covers an 8-mile swath from Cornuda to Castelcucco, and includes at least 16 villages in between.  This area was inducted into the world of Italy’s DOC’s in 2011 and Montello Rosso was immediately elevated to DOCG status. Montello Rosso wines are made from a Bordeaux-inspired blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Carmenere.

Bardolino Superiore:  Bardolino Superiore was granted DOCG status in 2001, and unlike some of the new DOCG’s with rather complicated regulations, still refers to a typcial Bardolino, which must be made in the dry style, and with the added requirement of at least one year of aging.

Friularo di Bagnoli:  The Friularo di Bagnoli DOCG, another new addition to the DOCG world, is located in the southern half of the Padua province. The DOCG covers red wines made from the indigenous Friularo variety, also known as Raboso. The Raboso grape ripens late and thrives in the cold weather that creeps into the area around November.  The term “Friularo” might even have come from the latin term for cold, “Frigus” (in Venetian “Frigoearo”).  The Friularo di Bagnoli DOCG makes dry red wines, riserva wines, late harvest (vendemmia tardiva) wines harvested after Novmber 11, and wines in the passito style. 

Piave Malanotte (aka Malanotte del Piave):   The entire Piave zone, first granted DOC status in 1963,  is the largest viticultural region in the Veneto, covering more than 50 communes in the area between Treviso and Vincenza.

The Piave Malanotte DOCG was granted a separate DOC and immediately elevated to DOCG in 2011.  Piave Malanotte dares to produce red wines in this region dominated by white wines and bubbly. Piave Malanotte must be made from at least 95% Raboso, although this may be divided between Raboso Piave (considered the superior version) and Raboso Veronese, which may account for no more than 30% of the finished blend.  This DOCG has some very strict standards.  Any wine bearing the Piave Malanotte DOCG label must be aged for at least three years before release, and 15- 30% of the grapes must under go the appassimento drying process until at least December 8th following the vintage.  For these reasons, Piave Malanotte is among the most expensive wines of the Veneto.

Lison:  Lison is a new DOCG for white wines made from the Tai (formerly Tocai) grape variety.  Lison was, until recently, part of the Lison-Pramaggiore DOC.  The Lison-Pramaggiore DOC produces a variety of wines including varietals, rosso blends, bianco blends, and sparkling wines based on both indigenous grapes and international varieties.  In 2010 the region of Lison was split off from the Lison-Pramaggiore DOC,  and was elevated to DOCG status for white wines only.

The geographical boundaries of the Lison DOCG actually cross over from the eastern Veneto into the western portion of Fruili-Veneiza Guilia, making it the only DOCG in Italy to be shared by more than one political region.  

Colli Euganei Fior d’Arancio:  The Colli Euganei hills, located just south of the town of Padua, are named for the semi-mythical Euganei people who lived in the area before the arrival of the Veneti and the Roman Empire.  The hills themselves are of volcanic origin making the soil uniquely rich in minerals. The Colli Euganei DOC was established in 1969 and makes (at last count) at least 12 different wines, including red blends, white blends, varietals and sparkling wines. Merlot, Chardonnay, Pinot Bianco, Cabernet Franc, and Tai are widely grown here, as is the Glera grape variety, which goes by the local name of Serprina.

But enough about the DOC.  In 2011, a sweet, sparkling wine made from the Fior d’Arancia grape was singled out for elevation to DOCG status. The Fior d’Arnacia grape variety, whose name can be translated to “orange blossom” is known elsewhere are Orange Muscat or Muscat Fleur d’Oranger.  A sweet, sparkling wine made from Muscat…who would have thought?  

Note:  This post is part of a “Bubbly Professor Study Pack” that includes three posts and a quiz. 

To see the rest of the materials, click here.

Good Luck with your studies!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas missjane@prodigy.net 

Have you ever gotten a broken cork stuck in a wine bottle?  Or wondered if you’re drinking a “good” wine?  If so, then you need to spend some time with Andy Gonzales, The Wineaux Guy!!!

A few weeks ago, Tiffany and I had the chance to sit in on one of  Andy’s wine tasting classes.  It was a 90 minute wine education and tasting class, sampling 6 wines from different parts of the world.    Andy’s goal in every class is to make sure the novice to the expert learns something.  He inspires wine drinkers to understand that while the world of wine is massive, and drinking your “favorite wine” is always great, it’s also a mistake to not try different wines.  For example, in my class, we sampled wine from places as diverse as Argentina and France to Northern California.  After taking Andy’s class, I’m glad to say that I’m now a “Wineaux”!

Andy is a professional sommelier and has taught thousands across the DFW Metroplex.  He offers private classes or you can find him around town at different locations.  This week he will be at Palio’s Pizza Cafe in Plano on Saturday at 5:00 pm .  Also at The Wine Therapist in East Dallas at 2:00 pm.

For more information about classes or private parties:

http://www.great-tastes.com

andy@great-tastes.com

214-707-2138

Love the Wine Your With!

Cheers!

Suzanne

“For years I’ve been drinking wine, but struggle to find significant differences between different wines… I’m afraid that I won’t be able to appreciate the wines I come across in Tuscany without knowing something about them to begin with.”

If you have the same concerns as my new friend above, no worries, you are not the first nor the only to feel this way. In fact, you’re in the norm, and are perhaps falling victim to some bad habits.

To help out I gave my skiing buddy a set of guidelines to follow when exploring wine both domestically and abroad.

I’ve taken the basic pillars of our conversation and developed them further. I’ll be sharing them in a two part series I’m calling “Seven Basics For All Wine Drinkers.” These are guidelines everyone should utilize, especially those seeking to jump-start their ability to differentiate wines and quickly develop a worldly palate. I hope you enjoy these ideas and as always I’d love to hear your feedback.

2 Bottle wine club shipment

In today’s economic climate, people are entertaining at home like never before. There’s nothing like having plenty of well-priced exclusive artisan wines on hand to share when hosting casual groups of family and friends. As a Wine Club member your benefits and opportunities for savings are great. Each and every month you receive two to four great wines, value-priced yet extraordinary to drink today or cellar for tomorrow.

Here are some of the benefits:

A Truly Custom Wine Club: Unique in All the World
In the world of wine clubs, ours is unique! Most wineries produce 1 to 4 new wines each year. Our licensed, bonded California winery both produces and releases 48 NEW handcrafted, artisan wines each year, meaning our Wine Club members have 4 new wine releases to savor each and every month. At WineShop At Home, our offerings are not limited by having one or two vineyards on which to grow and produce wine. We are a winery — not  a vineyard!  Instead, we select the best wine from the best vineyards and producers the world-over and then our wine maker really gets to work — to craft and finish wines that are both drinkable now and that can be cellared for years to come.  Wine Club releases are typically shipped mid-month when both mother nature and our winemaker agrees that they are good to go.

Savor the choices.
Unlike most wine clubs we offer you plenty of choices each month. You decide which of our two clubs – Club Select or Club Elite – best suit your taste and budget. Love reds? No problem. We won’t ship you whites. Love both? You’re in luck! You simply can’t resist having plenty of new wines on hand to share with family and friends. You will just love to be first when it comes to tasting new wine releases and you know that many of our exclusive wines make their debut in our Wine Club.

Savor the benefits.

Upgrade your Wine Club today.
Already a 2-bottle Wine Club Member? Upgrade your 2-bottle Wine Club to a 4-bottle Wine Club. Always a great value, doubling your Wine Club is doubling your value. And just like with your current Wine Club, you can enjoy all reds, all whites or all four new wine releases for the month from WineShop At Home.

Your gift recipient will also receive:

Tasting notes about the wines plus information about the varieties, vineyards, and winemakers.

Recipes matched to specifically pair with each wine.

Personal gift card included with first shipment. Complete during checkout.

Sign up for wine club before February ends, and I will send you a gift!

1. Go to www.wineshopathome.com/WendyHarris
2. Join wine club
3. Choose a COMPLIMENTARY bottle of wine that will arrive in your first wine club shipment
4. I will send you a surprise for joining!!!!

BONUS: I will donate what I make on your wine club to cureforcat.com

SWEET DEAL ALL AROUND!