wine dreams

To Breathe or Not To Breathe, That is the Question.

2009-05-16T10:30:00.002-05:00

No, Shakespeare, I am not talking about the Guinness World Record for holding your breath. Think about a large mouth.

Decanting aerates wine or is used as a method to separate wine from its sediment. Typically red wines are the ones to benefit most from breathing before serving. However, there are select whites that will also improve with a little air exposure. In general, most wines will improve with as little as 15-20 minutes of air time. However, if the wine is young with high tannin levels, it will need more time to aerate before enjoying. Aerating might also change how a wine's alcohol is perceived. For example, you might find that with some air, a wine seems smoother and the alcohol more integrated; or if it's exposed to too much air, the fruit flavors might fade and the alcohol can stick out more.

Some believe that merely uncorking a bottle of wine and allowing it to sit for a bit is all it takes to aerate. This method is futile, as there is simply not enough surface area at the top of the bottle to permit adequate amounts of air to make contact with the wine. So what's a wine lover to do? You have two options: decanter or wine glass.

Any large liquid container with a wide opening can be used as a decanter. For pouring wine into glasses, make sure that you pour into the center of the glass with a good 6-10 inches of "fall" from bottle to glass to allow for further aeration during the actual pour.

What's The Word

2009-04-09T12:54:00.002-05:00

Since the release of a new study from the Cancer Epidemiology Unit at Oxford University, enjoying that nightly glass now comes with an ominous warning. Light to moderate amounts of alcohol consumed by middle-aged women can increase the risk of certain cancers, including breast cancer.
To read about some positive effects, click on this link for an article from Wine Spectator titled Wine and the Human Body.
http://www.winespectator.com/Wine/Free/Newsletter_Tip_Main/0,3963,443,00.html

Hitting the Mark

2009-03-23T10:27:00.001-05:00

Reaching half a century is quite a milestone but drinking a gracefully aged French Bordeaux to celebrate was momentous. The wine was a 2003 Château Haut-Colombier from the Côtes de Blaye. This appellation stretches over a large area, but in fact the wines are limited to the best terroirs.

It was cellared at 55 degrees and decanted for nearly 30 minutes. The silky blend of 75% Merlot, 20% Cabernet Sauv., 5% Cab. Franc was full bodied with rich berry and chocolate on the finish.

Wine Lingo

2009-02-16T13:57:00.006-06:00

Before enjoying your next glass of wine, refresh your knowledge of some common wine terms.

Acid-Used as an adjective to describe sharp or sour flavours. Acidity is a vital component of wine: it helps red wines keep their color and gives white wines their balance. Too much acidity, and a wine is tart and unpleasant; too little and the wine is 'flabby' and uninteresting.

Balance - A wine is balanced when all the component parts, such as tannins, natural fruit sugar and acidity are correctly matched and in harmony. This is mostly determined by weather and timing of the harvest. No one component should stick out or draw attention to itself.

Body- Weight of the wine on your palate. A full bodied wine will have good concentration, lots of alcohol and plenty of grape extract as opposed to a light bodied wine.

Mouth feel- Texture of wine on your tongue. (Silky, sharp velvety or Velcro-like)

Nose- 1. The thing between your eyes on the front of your face. Your nose gives you much more useful information about the characteristics of a wine than your tongue. 2. Another term for the smell, aroma or bouquet of a wine.

Tannins- Collective name for a bitter, astringent group of chemicals that are found in skins, pips and stems of grapes, and also in the oak barrels that are commonly used to age wine in. Take a young, dark monster of a red wine and swish it around your mouth. That bitter, tongue curling, tooth-coating, drying sensation you get is from the tannins.

Terroir- site-specific differences in wines that are caused by factors such as soil types, drainage, local microclimate and sun exposure. Debate rages about the importance of terroir versus the role of the winemaker, and also exactly how factors such as soils influence the flavour of the wine.

Hillsides vs. Valley-Floor Vineyards

2009-02-01T13:47:00.002-06:00

A good viticulturist makes many decisions, especially when planting a new section of the vineyard. A common myth states that better quality wines come from hillsides rather than the valley-floor. This ultimately depends on varietal, rootstock and management as the tannins and berry size differ. Hillside soils do tend to have better drainage and most great wines are grown in poor, shallow soils.

Try your own experiment tonight. Pick an Oakville, CA producer such as: Franciscan Oakville Estate, Joseph Phelps Vineyards, Robert Mondavi Winery or Sterling Vineyards. They are large enough to encompass both terroirs. Across the board, these are wonderfully proportioned wines with bright, succulent fruit marked in most cases by an appealing minty or herbaceous character. Descriptors most commonly associated with Oakville District Cabs include muscular, substantial fruit reminiscent of black currants, blackberries and plum.

ABC- Anything But Chardonnay

2009-01-30T15:20:00.003-06:00

For those of us who have deserted an oak-y Chardonnay, Viognier is the new white wine star. The origin of the Viognier grape is unknown. Most experts agree that it may have been brought to the Rhône by the Romans. It can be a difficult grape to grow and is prone to powdery mildew. When fully ripe the grapes have a deep yellow color and produce wine with a strong perfume.

Viognier wines are well-known for their floral aromas, due to terpenes. These primary constituents of essential oils are found in many types of plants and flowers allowing Viognier to pair well with spicy foods. We opened a 2005 Bodegas Escorihuela Don Miguel Gascon Viognier to serve with creamy mustard chicken. This medium bodied wine stood up well to the flavorful sauce.

Next time you think "What about some white wine tonight?", try a Viognier.

Drunken Pasta

2009-01-15T20:25:00.002-06:00

Although it was not "off", the 2000 Rioja Reserva we opened tonight had expired. Normally, the structure of this wine should have kept it "alive" for a couple more years. Somewhere during it's life in the bottle, it aged prematurely.

To call itself a Reserva, a Rioja is required by law to age for at least three years at the bodega, including at least one year in Bourdeax-style, 225-liter oak barrels. The tannins from this tight grained wood also increases the wine's longevity.

Wide fluctuation in temperatures will damage both the wine and cork. High temperatures (>65ºF) cause wine to lose its flavor and balance while chilling affects its aromas. Keep wines away from sunlight, heat exposure and vibrations; store in cellars, a wine fridge, or temperature controlled rooms. The ideal range of temperature for storing red wine is 50-55ºF. White wines can be stored at lower ranges at 45ºF.

Humidity is also very important. If the humidity is too high, mold can grow on wood racks and can damage wine labels. If the environment is too dry, the cork will crack and air will leak into the bottle, again ruining the wine. Ideal humidity for wine storage ranges from 60-75% RH.

So, what do you do with an "dead" bottle of red wine. Here was our solution:

Drunken Roasted Caprese Spaghetti

1 pound spaghetti
1 pint red grape tomatoes
Salt and ground black pepper
1# Italian sausage (made from ground pheasant)
8 oz. button mushrooms
1 cup Italian flat-leafed parsley, washed and stem ends removed
1 cup basil, leaves removed from stems
1/3 cup pine nuts, toasted and cooled
Zest of 1 lemon
2 cloves garlic
1 cup grated Parmigiano-Reggiano cheese
3 tablespoons Extra Virgin Olive Oil
1 large ball fresh mozzarella, cut into small dice

Preheat oven to 400ºF.

Bring a bottle of dry red wine mixed with additional water up to a boil, generously salt the liquid and cook the spaghetti to al dente, according to package directions. Before draining pasta, reserve about a cup of the starchy cooking liquid.

While the tomatoes are roasting, start the pesto: In a food processor, add the parsley, basil, pine nuts, lemon zest, garlic, salt and pepper. Pulse a few times, add the Parmigiano-Reggiano, then drizzle in the oil with the machine running until it's all combined.

Crumble and cook the sausage and drain on paper towels. Brown the mushrooms and then season with salt and pepper.

Scoop pesto into a mixing bowl, add the reserved pasta water, drained pasta, sausage, mushrooms, roasted tomatoes and mozzarella, and toss to coat. Serve with some warm, crusty bread alongside.

The 30SecWineAdvisor's 2008 Picks

2009-01-05T13:51:00.003-06:00

Blizzard Blatherings

2008-12-20T10:51:00.007-06:00

As the snow accumulates outside our door, my thoughts travel south to the site of our March vacation.

Not many people think of Texas as the hotbed of wine production. But, just west of Austin, is the Hill Country. The second-largest Viticultural Area in the United States, with over 34 wineries in production since the mid to late '90's.

Some of the more notable ones include:

Fall Creek Vineyards' 2004 Meritus, a blend of Cabernet Sauvignon, Merlot and Malbec, was the winner of the Double Gold Medal from the Tasters Guild International.

Flat Creek Estate produces a Super Texan. This medium-bodied Sangiovese was a San Francisco International Wine competition Double Gold winner.

Spicewood Vineyards specializes in locally grown wines, including Sauvignon Blanc, Chardonnay, Semillon, Merlot and Cabernet Sauvignon.

Becker Vineyards is known for it's Reserve Cabernet Sauvignon, a typically big red aged in American oak barrels from 20 months to two years.

Texas Hills Vineyard makes what they call their Kick Butt Cab. A fruit-forward wine with lots of depth, made with grapes from 22-year-old vines and winner of a silver medal at 2006 Lone Star International Wine Competition.

Warm weather, great live music, award wining wine and fantastic BBQ sound like great ingredients for a memorable vacation.

Purple Passion

2008-12-06T10:37:00.005-06:00

Once called the Purple People Eaters, The Minnesota Vikings recently faced the potential loss of Kevin and Pat Williams to suspension for illegal substances.

Although my hubby doesn't bleed purple, he wants to be passionate and excited about one of this state's professional sports teams.

With summer over, there are no longer any Twins baseball games to listen to as he fishes for muskies. And the Timberwolves loss to the Nets on Friday night was so frustrating, he wonders how much longer the Wolves have to "live".

Lately, I have been consuming more wine than being consumed by my passion for wine writing.

"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do."- Mark Twain

Think about your potential passion as you ask yourself the following questions. Check the statements below that are true for you.

1. ____ I lose track of time when I'm engaged in this activity.
2. ____ I perform beyond my normal capabilities when I'm engaged in this activity.
3. ____ My energy level is higher when I'm engaged in this activity.
4. ____ I get excited when I think of this activity.
5. ____ I dream about this activity.
6. ____ My enthusiasm for this activity is consistent over time.
7. ____ I feel more confident or empowered when I'm engaged in this activity.
8. ____ Others notice me based on my involvement or performance in this activity.
9. ____ Others rally around me or want to be involved with me in this activity.
10. ___ I feel energized after engaging in this activity.

Scoring: Give yourself one point for each statement you marked true. Then read on to learn where you stand.0-2 This activity is not a passion.3-5 This activity is an interest.6-8 This activity is a potential passion and should be re-evaluated after further investigation.9-10 This activity is definitely a passion. You should take further action to determine how to incorporate it into your life on a regular basis.

Re-fuel your passions!

Anticipation

2008-12-05T10:33:00.000-06:00

"We can never know about the days to come
But we think about them anyway....

Anticipation, Anticipation
Is making me late
Is keeping me waiting

And tomorrow we might not be together
I'm no prophet, I don't know natures way....."

Carly Simon's lyrics express my feelings regarding the historic events that will unfold in the new year. First being the inauguration of Barak Obama and secondly, the release of the 2007 Vayniac Cabernet. Both events are surrounded by expectations and anticipation.

Using fruit sourced from four vineyards in Oakville, Mount Veeder, Coombsville and Oak Knoll, the wine has been a collaborative effort. Myself and fellow vayniacs have participated in online updates during the harvest, fermentation and even a real time blending session. A few lucky members of the VaynerNation have even traveled to San Francisco for some or all of the process.

It seems appropriate that the coming together of people from all over the U.S. and even other countries has touched both our last election and this production of fine wine. May both age well over time.

Happy Hostess

2008-11-22T12:08:00.000-06:00

Tonight, it is our turn to host our wine club. We chose a blend whose grapes grow both in the Côte du Rhône and along the west coast of the U.S. The primary varietal is Grenache. [gruh-NAHSH]

One of the world's most widely cultivated red grapes, it does well in hot, dry and windy regions. It ripens with very high sugar levels and can produce wines with 15 to 16 percent alcohol. Grenache wines are sweet, fruity, and very low in tannins. They're usually lacking in color, except in growing areas where yields are low. The vine originated in Spain where it's called Garnacha and Garnacha Tinta (or Garnacho Tinto) and is the most widely cultivated red-wine grape in that country.

In southern France not far from the Spanish border, Grenache is cultivated in the areas around Languedoc-Roussillon, Provence and the Southern Rhône. It's also extensively grown in Algeria, Australia, Corsica, Israel, Morocco, Sardinia (where it's called Cannonau), and California's central valley.

In Spain Grenache is blended with tempranillo, and in most of France it's blended with as many as twelve other varietals including clairette, mourvèdre, muscadine and syrah.

Grenache Blanc (or Garnacha Blanca) is the white variety of this grape. Although not as popular as the red, it's still widely planted in both Spain and France. The white wines produced are high alcohol and low acidity.

For more information on Rhône style wines, use the search blog box at the top of this page.

Xarel-lo

2008-11-12T11:35:00.002-06:00

Xarel·lo is a white grape grown in Catalonia, Spain. Along with two other varietals, Macabeu and Parellada, a sparkling wine known as cava is produced. Made in the traditional Méthode Champenoise, cava has varying sugar levels: brut (extra dry), seco (dry), semiseco (medium) and dulce (sweet).

We tried a 2006 Castell Roig Xarel-lo from Wine Library recently. It was medium bodied with apricot aromas and grapefruit flavor. The very high acidity made it more pleasurable with food.

Skip the xarel-lo and stick to cava.

Of Grapes And Growth

2008-11-08T12:54:00.004-06:00

Polyphenols, a family of antioxidative compounds found in grapes and red wine, may help stop the growth of cancerous tumors, according to a recent study by the University of Guelph in Ontario. The study focused mice with breast tumors who ingested Merlot grapes. The results showed almost no sign of growth.

Hormones can cause the buildup of cancer causing elements whereas certain enzymes are designed to eliminate their toxic effect. A diet high in polyphenols may help these enzymes function more efficiently.

Miles, the Pinot Noir drinking snob from the movie Sideways stated "If anyone orders Merlot, I'm leaving. I am NOT drinking any #%*@* Merlot" Maybe he should reconsider!

First Females

2008-11-07T13:30:00.002-06:00

Dr. Louann Brizendine is a neuropsychiatrist and author of The Female Brain. She states that for the first eight weeks in utero, every fetal brain is female.

In male fetuses, testes then form and a huge testosterone surge hits. This kills off cells in the communication center of the brain and grows more cells in the sex and aggression centers.

In females, estrogen spurs brain growth and enhances circuits for observation, communication, gut feelings and caring. Studies show that girls speak two to three times more words per day than boys and they also talk faster. Connecting through talking activates the pleasure centers in a girl's brain, Dr. Brizendine says.

Estrogen-ruled girls arrive in the world better at reading faces, hearing emotional vocal tones and striving to preserve harmonious relationships. We walk a fine line between making sure we are engaged in our relationships without being too pushy.

Teaching a fitness class that is largely female, it has been interesting to observe these differing behaviors. Reading excerpts from this book has helped how I present ideas or approach concerns.

Males may have dominated politics, the workforce and other influential aspects of our society, but the climate is changing. For the first two months of life, girls rule! Someday, our historic milestones will be reached. The results of this election prove there are no longer any limitations for hope.

Hope Floats

2008-11-05T11:00:00.002-06:00

The 2008 presidential campaign wasn't just a political movement, it was also emotional. President-elect Obama's victory is truly a step forward for our entire nation, proving that when one group advances in this country, we all advance.

The biggest challenge the coming Obama Administration will face is to strike a balance between America's clear hunger for change while not upsetting America's fundamental desire for stability.
In the 2004 election, Democrats won the female vote by only three points. In 2008, President-elect Obama won the female vote by 13 points. Our time will come... hope floats!

Frightfully Good Beer

2008-10-31T17:54:00.008-05:00

At our recent wine club outing, in honor of Oktoberfest, we chose to sample ales. Two of the standouts from that evening were:

Goose Island 312 Urban Wheat -Brewed in Chicago, this hazy unfiltered beer had a spicy aroma followed by crisp, fruity ale flavor. The smooth, creamy body results from blending barley malt with fortified wheat.

Red Hook ESB- Styled after the "Extra Special Bitters" found in English pubs, this beer delivered what their label professed, "Liquid Goodness". Flagship ale of the Portsmouth, N.H. brewery, it's unforgettable copper color had unique yet balanced flavor.

Scare up some on your next visit to the corner pub or liquor store.

Too Much Of A Good Thing

2008-10-30T16:34:00.004-05:00

How do you address your concern about a loved one's drinking pattern?

That's hard news if you're concerned about a friend or family member's drinking. But there's good news, too. By skillfully approaching this person, you can make a lifesaving difference.

The following is an excerpt from the Hazelden website.

Using the following guidelines to help gain the influence needed to start a loved one on recovery:

Time your message carefully. Talk to loved ones shortly after they've experienced a problem related to drinking. These problems could range from a family argument to divorce, loss of a job, or arrest for driving while intoxicated.

Avoid talking to people while they're intoxicated. Wait until the following day when the person is clear-headed and when the problem related to his or her drinking is still fresh in mind. At that time you have a better chance of getting your message across.

Focus on consequences. It's usually best to talk to people about how their drinking is actually hurting them. Explain how their drinking behavior is self-defeating. Focus on the discomfort, the psychological distress, the emotional pain your loved one feels. You can say things like, "It really hurts me to see you go through all of this."

Avoid lecturing. Some people assume that a direct, hard-edged confrontation is the only way they can convince a loved one to get help. But this strategy often backfires. Sermonizing or scolding people for their behavior may invite further resistance and denial. Instead, take a compassionate approach and show care and respect for the individual. Use nonjudgmental language and don't blame or criticize. Don't label the person as alcoholic or demand that they seek treatment. State your concerns and encourage your loved one to be assessed by an addiction professional.

Maintain rapport. When approaching a loved one about a drinking problem, the most important thing you can do is to maintain rapport. If you make a comment that this person interprets as shaming or blaming, you weaken that rapport.

Expect the worst. Your loved one might get angry, deny the drinking problem, and tell you to mind your own business. Don't take it personally; these are common reactions. Denial is one of the unfortunate symptoms of alcoholism. After loved ones cool down and experience more negative consequences from drinking, they might take your message to heart. You may have planted the seed for recovery.

Offer assistance in getting help. If your friend is ready for help, be prepared to refer that person to a source of help. Escort them to the source of help and take part in the process as needed.

Montepulciano Squared

2008-10-22T10:26:00.003-05:00

Both as region and a grape variety, Montepulciano (mohn-teh-pool-CHAH-noh) should find a place on your "Bucket List". This beautiful hilly region is located east of the historic town of Siena, where Tuscany meets Umbria. It traces its cultural and vinous heritage to the Etruscans, who settled the area before the Romans.

The grape variety makes a brilliant deep ruby wine with an intense nose of strawberry and ripe plum fruit, combined with hints of leather. Often blended with Sangiovese to produce Rosso Conero or Rosso Piceno, these medium bodied wines pair with a wide variety of foods, notably baked lasagna.

Fusion Food

2008-10-20T10:32:00.009-05:00

Fusion cooking is the art of mixing ingredients and preparation styles from different countries and cultures into a unique dish. Someone recently referred to this style as "clean out your fridge" cooking. Raising a large family, my frugal yet creative mother invented fusion out of necessity.

Recently, while preparing dinner, I discovered that specific ingredients for my intended dish were missing. Undaunted, I fused two Mediterranean dishes into something original that rated highly with my spouse. The result was a combination of an Italian baked sausage pasta, a Greek moussaka and a lasagna.

Before you gag or holler "YUCK!", Mediterranean cuisines are very similar. Onions, garlic, and tomatoes, cooked in olive oil, begin many dishes. Eggplant, squash, peppers, mushrooms, cucumber, artichokes, legumes and various greens are considered staples. The use of fresh herbs like rosemary, basil, cilantro, parsley, mint, dill, fennel, and oregano is common.

So, next time you are faced with this situation, be inventive. Think outside your recipe to another compatible country.

Think Before You Drink!

2008-10-14T15:01:00.000-05:00

Have you ever wondered why your spouse/male friend seemed less affected by his second cocktail than you did by your first? It's not all in your head, it's in his stomach.

Alcohol dehydrogenase (ADH) is an enzyme discovered in the mid-1960s. In humans, it is present in the lining of the stomach where it breaks down alcohols which could become toxic.

ADH activity varies between men and women, and between populations from around the world. For example, women are unable to process alcohol at the same rate as men due to lower quantities of ADH. In women of Native American and Asian decent the rate is even lower than those from European countries.

Before driving home from holiday parties this year, remember that women have proportionally less (body) water than men, so the concentration of alcohol in their blood stream is higher. The legal limit is .08 in MN and small hand held monitors are available to purchase.

Eat, drink and be merry at your gatherings but use both your head and your stomach!

Rotisserie Chicken To The Rescue

2008-10-12T18:04:00.002-05:00

Some days, cooking can be challenging, even for those of us who consider it enjoyable. You might be too tired from your day or the cupboards and fridge look bare. Just thinking about a trip to the store could fray your last nerve. My solution is to keep the meat from a rotisserie chicken handy in my freezer.

There may be fifty ways to leave your lover, but here are ten ways to use a rotisserie chicken.

Salads - Add rotisserie chicken to mixed salad greens, chopped tomatoes, shredded carrots, sliced red onions. Toss with your favorite low fat or fat free dressing.

Sandwiches and Wraps -Make a chicken-salad filling with crunchy celery and apple. Use plain low fat yogurt with a hint of curry powder or cumin for the dressing. Stuff into a whole wheat pita or spoon into the center of a whole wheat tortilla wrap and roll up.

Soups - Add 2 cups of chopped rotisserie chicken, a selection of chopped vegetables and 1 cup of uncooked rice or noodles to 3 cans fat-free chicken broth.

Pizza toppings - Top a Boboli crust with 1/2 cup of pesto or barbecue sauce, 1 cup of chopped rotisserie chicken and 1 cup reduced fat cheese. Bake for 10 minutes at 450 degrees.

Quesadillas - Combine shredded rotisserie chicken and diced green chilies with a little cumin. Spoon on one half of a low fat flour tortilla; sprinkle with reduced fat cheese; fold tortilla in half and cook in a nonstick skillet (coated with cooking spray) for 5 minutes, turning once.

Burritos, Enchiladas, Fajitas, and Tacos - Add shredded rotisserie chicken to salsa, beans, low fat sour cream and reduced fat cheese; or combine with sauteed onions and sweet peppers; with shredded lettuce and chopped tomatoes; or mix with mild green chilies, seasonings, scallions and a can of enchilada sauce. Use low fat flour or corn wraps with these fillings.

Pasta dishes - Add to your favorite pasta dish. Use shredded rotisserie chicken instead of ground beef or turkey in your favorite lasagna recipe. Be sure to use reduced fat cheeses.

Pot pies - Add chopped rotisserie chicken, sliced mushrooms and frozen mixed vegetables to low fat, reduced sodium condensed chicken or mushroom soup. Top with a reduced-fat biscuit topping or phyllo pastry sheets.

Casseroles - Combine 2 cups chopped rotisserie chicken with 2 cups cooked rice, a can fat-free broth or chopped tomatoes, and a selection of chopped vegetables in a 2-quart casserole. Cover and bake at 325 degrees for 30-40 minutes, until vegetables are tender.

Skillet Meals - Add 1 1/2 cups of chopped rotisserie chicken to sauteed onion, mushrooms, broccoli and rice cooked in fat-free broth. Sprinkle some Parmesan before serving.

Tonight, I used my rotisserie chicken in a classic Greek soup with lemon, chicken, carrots, celery, onion and rice. Served with an un-oaked Chardonnay, it filled both our soul and our stomachs.

Second Glances

2008-10-08T18:45:00.003-05:00

Sometimes, my hubby amazes me. He can accurately identify a Sangiovese based wine by it's color and body alone.

We recently opened a bottle of Chianti that we had enjoyed on another occasion, to serve with our Greek/Italian fusion meal. (Think of a baked sausage pasta that married a moussaka.) The 2005 San Lorenzo Chianti produced by Fattorie Melini, uses lower altitude fruits. Aged in a combination of oak casks, barriques, and steel, it is a modern wine with distinctive Tuscan roots. Bouquet of raspberries and blackberries with hints of violets and irises, it is light bodied with fine tannins. This wine works well with veal, roasts, pork, pizza, pasta in meat sauce, BBQ and antipasto.

Full Court Press

2008-10-04T16:19:00.002-05:00

Now that the "Boys of Summer", aka The Minnesota Twins, have packed their bags for another season, it is time to head for the woods with The Minnesota Timberwolves. Terminology changes with each sport and today it is all about the press.

A full-court press is a basketball term that refers to a defensive style in which the defense applies man-to-man or zone defense to pressure the offensive team the entire length of the court before and after the inbound pass. A full-court press takes a great deal of effort, but can be an effective tactic. Often when teams are behind late in a game, they will apply full-court pressure as a means of attempting to produce turnovers as well as tire opponents.

When it comes to wine terminology, press can be used two ways:

n. A device used to squeeze juice from grapes. Of the many types of presses in use today, the basket press, designed to squeeze out as much juice as possible, is one of the earliest. It uses a plate to push down on the grapes in the basket, forcing out juice through small slots. Numerous versions of this press have evolved over time and many are still used today. A bladder press uses an inflatable bladder that forces the grapes against a perforated outer shell through which the juice drains into a container. The most recent generation is the tank press, which uses an airtight tank lined with a membrane that lightly presses the grapes. The tank press is currently thought to be one of the best because the gentle pressure and lack of air exposure produces high-quality juice. press.

v. To extract juice from grapes using one of several various presses. Pressing usually follows crushing and precedes fermentation of white wines, but it follows the fermenting of red wines.

Celebrate the change in seasons and the changes in the sports you watch by enjoying last year's grape harvest, waiting in a bottle for you.

Nip At Night

2008-09-25T13:36:00.003-05:00

If you have a nip of alcohol at bedtime, it may actually help you to fall asleep, provided you don't do it too often as the sleep-inducing effect can wear off.

Studies show that a moderate dose of alcohol consumed as much as three hours before bedtime can increase wakefulness during the second half of sleep, even though the alcohol has already gone from your body by that time.

If you do want to savor a little wine with your dinner, here's how to make sure alcohol won't hamper your shut-eye that night:

Follow the three-hour rule. Finish drinking at least three hours before bedtime.
Take it easy. Don't overdo your imbibing. Stick with one or two drinks per day.
Retire early. Try not to stay up too much past your usual bedtime as this will increase alcohol's sleep-depriving effects.
Hydrate. Follow the one-for-one rule: Drink one glass of water for every glass of alcohol to help prevent dehydration. And down a few extra glasses of water the next morning, too.

Fight The Flu

2008-09-18T12:23:00.004-05:00

A new scientific study offers good news for both athletes and wine fans. Researchers at the University of South Carolina say a chemical found abundantly in red wine, apples and onions helps protect against influenza, especially after a rigorous respiratory workout when the body is more susceptible to infection.

The chemical, quercetin, is a known anti-inflammatory found in the skins of fruit and vegetables. The study notes that the anti-viral properties of quercetin remain unknown, but it speculates that the compound may block the ability of the virus to replicate itself.

The South Carolina study is not the only recent research to highlight quercetin. In the March 2008 issue of Atherosclerosis, a study conducted by the Institute of Food Research in England found that the compound reduces inflammation associated with cardiovascular disease.

Try this recipe and serve with your favorite glass of red wine.

RED ONION, APPLE AND RAISIN CHUTNEY

3 tbsp. cider vinegar
2 tbsp. honey
1/2 c. golden raisins
1/8 tsp. dried mint
Pinch ground cloves
2 lb. red onions quartered lengthwise and sliced thin crosswise (about 4 c.)
3 tbsp. vegetable oil
2 tbsp. butter
1 Granny Smith apple
In small bowl combine 2/3 cup warm water, vinegar, honey, raisins, mint, and cloves and let mix stand while cooking onions. In large skillet cook onions in the oil and the butter, covered over moderately low heat, stirring occasionally for 15 minutes.

Remove lid and continue to cook stirring for 30 minutes or until very soft. Stir in raisin mixture and the apple, peeled and cut into fine dice. Cook over moderate heat until liquid is almost evaporated and apple is very tender and season with salt and pepper.

The chutney may be made 3 days in advance, cooled, kept covered and chilled.

Blend until smooth and use as a glaze for roast ham or chicken, or stir in a little mustard and use as a dipping sauce for shish kebabs. You could also chop it and swirl into softened cream cheese to serve with crackers or apple slices. Or stir into mayonnaise when you want a delicious spread for ham or turkey sandwiches.

A Votre Sante! ( To Your Health!)

Buy This Wine

2008-09-17T10:46:00.004-05:00

Bought it, drank it, loved it and now, I can't find it! If you get the chance, buy this wine.

Friday we enjoyed the 2003 Lo Brujo Roble Calatayud from Bodega Virgen de la Sierra. This 579 member cooperative winery is located in the village of Villaroya de la Sierra. Mellow in your mouth, medium-bodied and memorable, need I say more?

Big City Bites

2008-09-16T12:08:00.014-05:00

Hurricane Ike impacted our Chicago weekend. Most of our time was spent inside a building or car.

Friday afternoon we were able to walk to a nearby boutique liquor store, Lush Wine and Spirits on Halstad St. Their focus is on lesser-known, interesting wines. I loved their chandeliers made out of wine glasses. We tried a Daniel Olivier Sauvignon Blanc- Semillion Blend which was uninspiring and a Lo Brujo Roble Calatayud that was a winner. Wish I would have bought a case!

That evening, we ordered in Chicago's famous stuffed pizza. The sausage and green olive from Giordano oozed with a thick layer of mozzarella and Parmesan cheese. One slice was more than enough to satisfy my appetite. The Engelking's upstairs windows offered us a glimpse of the city's shrouded skyline.

Saturday was Dim Sum day in Chinatown. Crowding the streets and sidewalks, old and young residents shopped, smoked or talked on their cell phones, while negotiating traffic. Vendors delivered fresh produce and one open truck had freshly skinned goats hanging inside. Our choice of restaurants was based solely on the number of locals waiting to eat. My favorite was the crispy fried taro. Poi never tasted so good!

Our architectural tour was via Patrick's Honda Fit and my favorite was the Carbide and Carbon building. According to popular legend, the architects chose its dark green and gold colors based on a gold-foiled champagne bottle. The Great Chicago Fire is said to have started around 9 o'clock on Sunday evening, October 8, 1871, somewhere in or very near the O'Leary barn. One of the few buildings to survive was the Chicago Water Tower. Constructed in 1869 using big limestone blocks, its small towers in a 'gothic style', resembles a tiny European 13th century castle.

Rockstar Dog is a one-room, cash only storefront on Ashland, where we ordered the Zeppelin hot dog topped with shocking neon green relish, cheese, onions, hot peppers, tomatoes and celery salt. Every order comes with fries and a soda and if the mood strikes, you can take turns at the stripper pole up front while you wait.

After walking in the rain to the Spice House in Old Town, we needed to warm up both inside and out. The Matchbox was filled with kitschy memorabilia and candlelight that added even more character to this unbelievably tight corner bar. A dozen stools consume all but a few inches along the length of the narrow, window-lined room. The bartender's music choice was classic Johnny Cash, which amplified the melancholy afternoon vibe.

Ike's wet fist still gripped the city on Sunday so we headed home.

Thanks again for your hospitality, Jessica and Patrick!

Windy City

2008-09-10T13:46:00.001-05:00

My kind of town, Chicago is.... or will be, this weekend. Can't wait to fill you in on all the sights, eats and drinks.

See you next week!

Minnesota Grown

2008-09-09T15:13:00.004-05:00

Today, our local farm report included one on the favorable grape harvest. With the annual Carlos Creek Grape Stomp this weekend, I thought it might be fun to look at a few varieties grown in Minnesota.

Introduced in 1995, Frontenac is the first in a series of new wine grape varieties developed by the University of Minnesota for Upper Midwest conditions. It is a very cold hardy vine and has borne a full crop after temperatures as low as -30 F and is also a very disease resistant. When grown in colder area the berries must be left on the vine long enough to mature fully. It produces only a moderate number of tendrils, which facilitates vine management.

Marechal Foch is a short season French-American hybrid small-cluster grape with hard-cold tolerance to -20 deg. F. It has good resistance to the usual diseases and normally ripens in early September. Grows well in sandy soils, but may need grafting for use in heavier soil types. Noted for producing somewhat light, yet deeply colored and strongly varietal wines described as having a “Burgundian” character. Usually needs the help of carbonic maceration or hot-pressing to enhance quality.

Frontenac Gris is a white wine grape. Found growing at the University of Minnesota as a sport of Frontenac. Culturally, it is identical to Frontenac, having high vigor and yields. Hardy to at least -38 F. Disease resistance is good, with moderate susceptibility to powdery mildew and black rot, and very low susceptibility to downy mildew. Small grey berries are born on medium sized, loose clusters. Suitable for high quality table and dessert wines, possibly ice wine as well. Ripens mid season with aromas that include peach, apricot, citrus, and pineapple.

Seyval (Seyval blanc) is one of the most widely planted hybrid grapes east of the Rocky Mountains. When grapes are harvested at optimal maturity, wines have attractive aromas of grass, hay, and melon. The body tends to be thin, and either malolactic fermentation or barrel fermentation followed by oak aging will enhance quality. The vine tends to overbear and must be cluster and shoot thinned to ensure proper ripening and maintain vine size. Grafting is also recommended on all but the most fertile sites. Fruit clusters are very susceptible to Botrytis bunch rot.

The report concluded that our home-grown wines are becoming more palatable. From the few that I have tasted, we have a way to go. But, with more growers planting vines, it may be just a matter of time before you open a Minnesota wine with dinner.

Bottoms Up

2008-09-04T16:51:00.003-05:00

Taking a sip of red wine with a bite of red meat is a carnivore's dream come true. And now a team of Israeli scientists say the stomach likes the pairing as much as the mouth. In a report published in the Journal of Agricultural Food Chemistry, they found that red wine helps the stomach remove potentially harmful substances found in red meats, which are released during digestion, before the chemicals can do the body harm.

And, the researchers say, this same process is also likely to happen with the digestion of other foods that contain the damaging compounds, called lipid hydroperoxides (LOOH) and malonaldehydes (MDA), such as fried, processed foods and products manufactured for long-term storage.

Here's a toast to more good red wine news!

Not So Petite

2008-08-29T14:28:00.003-05:00

At just over 5'3", some would consider me petite. But, I have always said that although small of stature, I can sometimes be feisty.

At our housewarming party last week, one of the wines we opened was the 2005 Petite Sirah. First produced in 1978 by the Bogle family, it is considered Bogle's heritage varietal. Extremely aromatic with luscious boysenberry, touches of black pepper and herbs. Trademark inky and jammy tones fill your mouth with ripe fruit and berries. The voluptuous finish lingers with toasty oak and lush ripe fruit. The firm tannins make this a wine that can bottle age for years to come. Try this unique wine with rich meat dishes of lamb, pork or game and hearty sauces.

Don't underestimate the power of the petite. Remember, good things come in small packages!

Housewarming Toast

2008-08-25T10:02:00.003-05:00

Friday, our wine group moved one of our members into her first house. Just like in the movie "It's A Wonderful Life" the significance of having a pizza and wine afterwards was very appropriate.

Mary Bailey (Donna Reed) brings three things to Bailey Park, where four-room frame houses have been constructed for immigrant families. Mary and George offer a brief speech at a doorstep, symbolically holding up a loaf of bread, a bottle of wine, and a box of salt:

Bread - that this house may never know hunger. (Pizza crust)

Salt - that life may always have flavor. (Salty toppings)

Wine - that joy and prosperity may reign forever.

To Sherry, with our hope that you make many wonderful memories in your new home!

Brain Food

2008-08-22T11:15:00.002-05:00

Wine Spectator recently published an article which ties wine and healthy living. Research, published in the Journal of Neuroscience, found that polyphenols derived from grape seeds during red winemaking (a family of compounds such as tannins, lignins and flavonoids) may be useful in fighting and preventing the degenerative disease, Alzheimers, which attacks the brain. In studying the cognitive functionality of the animals following treatment, the researchers found that the polyphenolic extract from grape seeds helped prevent the formation of a beta-amyloid, which can cause a blockage in the brain, or plaques that have been implicated in memory loss and Alzheimer's.

Now, where did I put my glass?

What A Treat!

2008-08-21T11:28:00.003-05:00

New research is proving once again that there are even more health benefits in choosing dark chocolate. According to a recent study conducted by the Yale-Griffin Research Center, and partially funded by Hershey's, the flavonoid antioxidants found in dark chocolate helped lower the blood pressure and improve the vascular function of 45 individuals, two hours after consuming the cocoa treat. Dark chocolate has also been linked to preventing cardiovascular diseases and improving cognitive function in other recent studies. Plus, cocoa is not high in cholesterol or recognized as a source of trans fat. Still not convinced to go dark? Dark chocolate is also a great pairing with red wine!

Growing Older

2008-08-20T15:15:00.004-05:00

Here are some highlights about cellaring and aging from a recent Robin Garr newsletter.

• Most wines don't age. This point is simple but often overlooked. Probably 99 percent of all the wines made in the world, including virtually all inexpensive wines, are never better than when they are first bottled. Only a tiny fraction are made to age, and an even smaller number require aging. Look to the most "noble" red grapes - Cabernet Sauvignon and the Bordeaux blends, Syrah and Shiraz, top Italian red grapes and, of course, the finer Pinot Noirs, for your cellar candidates. Age worthy white wines are even more rare, although Riesling and Chenin Blanc and a few exceptional Chardonnays will gain from aging. Sweet and fortified wines, particularly Port and late-harvest whites like Sauternes, will also age into a golden maturity.
• Aging wines need care.. Even the most cellar worthy wines won't thrive if you keep them under poor conditions. The kitchen cabinet or other warm place is worst. A wine rack at room temperature (or a wine-shop rack in the open store environment) is slightly better, assuming horizontal storage position and air-conditioning. But for long-term cellaring, as we're discussing here, keeping find young wines for 10, 20 years or more, you must have a temperature-controlled cellar that holds the wines horizontally at a constant temperature close to 55F (13C), the approximate temperature of natural caves.
• What happens when wine ages? Again assuming an age worthy wine kept under excellent conditions, the primary reaction that takes place over time involves changes (technically, polymerization, primarily) in the organic compounds called tannins that occur naturally in the red grape skins and seeds as well as the oak barrels in which the wine may be fermented and stored. As time goes by, the wine's color may change a bit, taking on more brownish or golden colors or, among reds, sometimes becoming lighter. The youthful fruit aromas and flavors (sometimes called "primary") and the aroma characteristics associated with wine making - yeast and oak, for example - (called "secondary") will begin to fade somewhat, ideally remaining present but taking a back seat to the intriguing, complex earthy flavors ("tertiary"), which may evoke a wide range of attractive aromas and flavors from toast or leather to woodsy or spicy scents. At the same time, the changes in tannins reduce or remove the rough astringency associated with young tannins, replacing this with a more smooth and mellow texture. And all this assumes that the young wine offered a good balance of fruit, acidity and tannins in the first place. A youthful wine that's out of whack and imbalanced isn't likely to achieve greater grace and elegance with age.

Age your noble wines gracefully!

Drink Responsibly

2008-08-12T13:48:00.005-05:00

Responsible wine drinking is not without benefits. Small amounts of alcohol lower the risk of the more common causes of death among women, such as heart disease, stroke, hip fracture and dementia.

Resveratrol in red wine, suppresses the metabolism of estrogen, thereby protecting cells from becoming cancerous. It is believed that this could stop the progression that leads to breast cancer.

It does one other thing, it turns on a system in your body that prevents your cells from aging. Of course, moderation is the key when drinking to your health. Most people should drink about one glass of red wine a day.

Two Fisted

2008-08-05T10:42:00.005-05:00

Alexandria is home to the Resorter's Golf Tournament every August. This usually coincides with a visit from Glenn's Texas based cousin. Last Saturday's gathering had us contributing two different wines from Spain.

This first was a 2005 Number One Berberana Tempranillo. This dry, flavorful red had a deep berry flavor with hints of chocolate. Originating from Rioja, located in north central Spain, much of this wine's character depends on long ageing in American oak.

The second was a 2005 Tres Ojos, 100 percent Garnacha, which comes from 50-year-old vines from the Calatayud region, in northeast Spain. The soil and the long growing season, with hot days and cool nights, produce high sugar content and intense flavors in the grapes that carry over to rich, dry wines. It was lively in the mouth with zesty raspberry with a touch of spice on the finish.

Good food and wine stirred up with some good company is always a recipe for memories!

Pass The Polenta

2008-07-28T19:22:00.009-05:00

Polenta, was once a peasant dish and is made with ground yellow or white cornmeal. It is often cooked in a huge copper pot, known in Italian as a paiolo. The most famous northern Italian polenta dishes are cooked with various cheeses and topped with mushrooms, various meats, pasta sauce or vegetables. Cooled and hardened, polenta can be sliced, sauteed, or grilled. You can also create a layered polenta torta, similar to lasagna.

The difference between grits, a staple in the Southern U.S., and polenta, is that grits are usually made from more coarsely ground kernels. In Mexico, maize and hominy are commonly used and in Brazil they use a variety known as angu.

Growing up, we would sometimes have a fried, hardened cornmeal mush topped with syrup for breakfast. It was good, really!

Tonight, we opened a 2005 Thomas Halby Sauvignon Blanc to serve with our fish in Italian stewed tomatoes, onion and garlic and polenta with a cremini mushroom ragout. Sourced from Napa Valley, there was a distinct difference from grapes of this varietal grown in New Zealand. The aromas were of ripe fruit instead of grassy or grapefruit-like with more of a medium body.

In 1983, Tomas Halby started Halby Marketing, Inc., just off the square in the town of Sonoma. One of the investors was the infamous Jess Jackson and the company's first client was a small, then unknown Lake County winery called Kendall-Jackson. After forty years in the wine business, Tom has put his own name on the label. He has personally selected premium California and international wines that he is proud to call his own. From the elegant packaging, to the rich tasting wines inside, the quality is evident throughout. No matter which wine you choose, Thomas Halby Winery always represents great values.

Play around with polenta!

It Was A Long Cool Bottle

2008-07-22T17:35:00.007-05:00

The Eroica label is the joint venture of two great winemakers, Bob Bertheau of Chateau Ste. Michelle Estates and Ernst Loosen of Dr. Loosen Estates. Named for Beethoven's Third Symphony, it is an excellent example of mixing both Old World and New World technique and philosophy...a lively, bold, sumptuous wine.

Vineyards in Eastern Washington’s Yakima Valley along with 24% of Riesling grapes from the Horse Heaven Vineyard in the Columbia Valley contributed to the final blend.

“Eroica delivers a unique combination of tangerine aromas characteristic of Washington state Riesling, melded with the mineral and slate notes and lively, crisp acidity associated with German Riesling. The 2004 vintage continues toward the Germanic style with added complexity and refinement.”--Bob Bertheau, Winemaker

Upon opening this bottle, we realized that it still had potential for aging, due to the wine's structure. Structure is the interplay of fruit, acid, alcohol and tannins. When they are nicely matched and balanced a wine is called ‘well integrated’.

As the Hollies sang:

"She was a long cool woman in a black dress" (actually it was a long green bottle)

Lousy Louse

2008-07-18T12:35:00.004-05:00

Just some silly alliteration or a "super bug"?

Phylloxera ("Fil-LOX-eh-rah") is a root-gobbling aphid that was accidentally exported to France in a shipment of American grapevines in 1862 and spread so quickly that it all but wiped out Europe's vineyards within a generation. It kills he vines by eating their roots so growers began grafting European grapevines (Vitis vinifera) to American root stocks, and the industry was saved.

Thanks to its protected location in a narrow strip between the Andes mountains and the Pacific Ocean, the aphid has never reached the main growing regions in Chile. Cabernet Sauvignon and Sauvignon Blanc are grown on original, ungrafted roots, producing wines with intense flavors and authentic varietal character.

Want something "original"? Try a Chilean wine this weekend.

It Comes From A Land Down Under

2008-07-15T19:47:00.003-05:00

No, not Australia, (ala Men at Work) but rather a wine from Chile.

Tonight, we enjoyed our second bottle of the 2006 Kono Baru Unwooded Chardonnay. It will not knock your socks off, but the nice tropical fruit and mineral quality make it a perfect pick for your summer party. The wine retails for $10 to $12 and paired well with grilled chicken with a pasta and pesto side dish.

It comes to from the Valle Central Region where the combination of the proximity of the Andes and the Pacific Ocean create a micro-climate that is "ripe" for fine wine growing.

Look for the upside down label and leave the "vegemite" on the shelf.

Sunday Sipper

2008-07-14T12:43:00.008-05:00

Yesterday, we opened a bottle of the 2005 Yalumba Y Series Shiraz-Viognier Blend. The aromas were of violets and sweet berry fruits. The palate was fresh with black currant and licorice with a silky texture and fine tannin finish.

A recent article in the Wine Spectator newsletter reports that a glass a day could also have additional health benefits. Resveratrol, the chemical compound found in red wine, can limit obesity by preventing the development of fat cells. It shows potential as a fat-fighting supplement, by both preventing weight gain and stopping some of the health problems caused by obesity. It reduces the cells' production of certain proteins linked to the development of obesity-related disorders, such as type 2 diabetes and clogged arteries. Furthermore, the resveratrol stimulated the production of a metabolism-regulating protein, called adiponectin, which decreases the risk of heart attack.

Enough reasons to enjoy a glass today.

Dinner Out

2008-07-07T19:36:00.002-05:00

It has been many moons since we treated ourselves to a dinner out. Thanks to good friends, a favor and a gift certificate, we thoroughly enjoyed this Monday evening.

We chose a Chenin Blanc-Viognier blend from Oakville, CA to pair with our two entrees of Shrimp Pad Thai and Lemon- grass marinated Pork Tenderloin with a Red Chili Sauce. The thrill was discovering that I can replicate these dishes at home.

Thanks Andrea and Todd for your generous gift!

Expecting The Unexpected

2008-07-04T15:48:00.001-05:00

Ever since my childhood, I have had a love/hate relationship with July 4th firework displays. The roman candles made me "ooh" but the cherry bombs that follow dampened the overall enjoyment.

This year, we chose to make a simple meal with unexpected ingredients and serve it with a white wine from a producer who is known as the "King of Beaujolais".

We paired shrimp with scallions, garlic, roasted red peppers and topped it with feta cheese. For a side dish, we made couscous with tomatoes, cucumbers, green onions and lemon juice. The wine was a NV Cuvee Blanc from Duboeuf. The label told us to expect a dry wine with hints of white flowers, hazelnuts and honey. There was more grapefruit (from the Sauvignon Blanc) in this blend than honey.

In the 1950's Georges Duboeuf began selling wine from his home in the Maconnais, just north of Beaujolais. Beaujolais occupies an area 30 miles long and 8 miles wide in the southernmost part of Burgundy with Macon to the north and the Rhone to the south. Lyon, the third largest city in France after Paris and Marseilles, is a half hour south. Beaujolais is very hilly and its latitude is similar to that of Portland, Oregon. One third of the area (55,000 acres) is covered by vineyards with the granite soil in the northern vineyards that give aromas of ripe fruit and faded roses. The clay soil in the south impart aromas that remind many of red fruits. 98% of the vineyards are planted in Gamay with 2% in Chardonnay, which is used in the small production of Beaujolais Blanc.

Today Duboeuf sells Macon-Villages, Saint-Veran and his first wine- Pouilly Fuisse. From the Cotes du Rhone (northern Rhone just south of Lyon to the southern Rhone near Avignon) come the Cotes du Rhone red and white, Cote Rotie, Crozes-Hermitage, Hermitage, Gigondas, Saint Joseph, Chateauneuf-du-Pape, Cotes du Ventoux, Cotes du Luberon and Muscat de Beaumes-de-Venise.

His grape varieties including Merlot, Syrah, Viognier, Gamay and Sauvignon Blanc that come from the Vin de Pays D'Oc in south-central France, on the Mediterranean, the largest wine region in the world. His Loire wines come from Vin De Pay Du Jardin De La France and finally there are the Georges Duboeuf Cuvee red and white table wines.

Georges has organized his wines into several categories, including the flower Label which is blended from co-ops and growers including Beaujolais, the Crus, Macon and the classic varieties. The Prestige Label is from the oldest vineyards, with the best plant exposure and limited yields whose wines include: Julienas, Brouilly, Morgan, Fleurie, Moulin-A-Vent, Chardonnay, Merlot, Cabernet Sauvignon and Pouilly Fuisse.

Whether sipping a chilled glass before dinner or with some Mediterranean cuisine, try something unexpected, like the Cuvee Blanc.

While The Cat's Away

2008-06-30T17:09:00.007-05:00

Arriving home from my weekend away, I noticed an empty bottle of Eschelon Pinot Noir in the recycling. The grapes were grown in the Burgundy region of France but the juice was bottled in California. It is fast becoming our "everyday red".

Robin Garr recently re-posted the following Burgundy primer on his 30SecWineAdvisor.

WHERE: Most broadly defined, Burgundy runs north and south along the Saone river in France between the cities of Lyons and Dijon (plus Chablis, which is a good distance northwest of all the rest). The southern portion of Burgundy incorporates the Chalonnaise, Maconnais and Beaujolais regions; but when most wine enthusiasts speak of Burgundy, they are talking about the relatively small section around Beaune, just south of Dijon, where the hillside stretch called Cote d'Or incorporates the Cote de Nuits and the Cote de Beaune, where some of Earth's most favored vineyards grow.

WHAT: Called Bourgogne ("Boor-gon-yuh") in French, Burgundy wines are almost invariably made from only two grape varieties: Pinot Noir for the reds, and Chardonnay for the whites. There are a few exceptions, like the Gamay grape in Beaujolais and the white Aligote and Pinot Blanc. We'll talk about them another day.

WHEN: In terms of the length and texture of its vinous history, Burgundy is one for the books. Legend asserts that the ancient Romans found vineyards here when they conquered Gaul in 50 B.C., and vine growing has carried on without a break for more than 2,000 years since: by monks in the Dark Ages through Charlemagne's time, by dukes and barons thereafter, and by small farmers and entrepreneurs after the Revolution, when Napoleon's empire broke up the old holdings of the church and the nobility, a policy further complicated by inheritance to create a jigsaw-puzzle map of tiny properties that befuddles wine enthusiasts to this day.

WHY: What makes Burgundy so desirable? There is little debate that both Pinot Noir and Chardonnay reach their quality pinnacle in these relatively small places; and Pinot in particular, while one of the most challenging grapes to get right, is one of the most rewarding when it all works out. Two millennia of wine-making tradition and as much experience in selecting the best possible vineyard sites further contribute to the quality factor; and sheer rarity based on limited yields from tiny vineyards drives the supply-and-demand ratio for the most sought-after wines out of all proportion. Most of us will have little opportunity to taste the greatest Burgundies. But with a little effort and care, we can certainly enjoy some good ones.

Hope this quick reference helps to "de-mystify" Burgundy.

Family Reunion Salad

2008-06-26T12:45:00.007-05:00

This weekend is filled with family, as was last weekend. First is a wedding reception for my nephew Rolf and his bride Wendy and Sunday is the day of our Family Reunion. We need to bring a dish to share and my choice follows:

Szechuan Chicken Salad

Salt

2 pounds boneless chicken breasts (3 large breast halves or 4 medium halves)

2 ribs celery, thinly sliced crosswise

12 ounces Napa cabbage, thinly sliced

4 scallions, white part and 1 inch of the green, thinly sliced crosswise

2 tablespoons cilantro, finely chopped

2 tablespoons light soy sauce

2 tablespoons rice vinegar

1 teaspoon granulated sugar

1 teaspoon freshly ground white pepper

2 tablespoons toasted sesame oil

1 large jalapeño, or 2 small, minced

2 to 3 cloves garlic, minced

1 to 1 1/2 tablespoons ginger, minced

1. Bring 2 quarts salted water to a boil. Add the chicken breasts. Cover, and return the water to a boil. Simmer 5 minutes. Turn off the heat, and let the chicken stand 20 minutes. Strain the chicken, and cool completely. Cut it into 1/2-inch cubes (or shred if using parts on the bone). Or buy a rotisserie chicken and remove the meat.

2. Meanwhile, combine the celery, cabbage, scallions and cilantro in a large mixing bowl. Toss and reserve until ready to use.

3. Whisk the soy sauce, vinegar, sugar, pepper and sesame oil in a small bowl. Add the jalapeño and ginger. Season with salt. Let stand 10 minutes.

4. Add the chicken to the reserved vegetables. Toss to combine, and let stand 5 minutes. Drizzle the soy dressing over the salad, and toss. Let the salad stand another 5 minutes. Toss, and serve.

Pair with a chilled white such as Domaine de Pouy 2006 Vin de Pays des Côtes de Gasgogne.

It has a clear, light straw color. The aromas and flavor are lemon-lime and green-apple with a subtle "grassy" character. Mouth-watering acidity joins a taste of lime in a medium-long finish.

The Longest Day of the Year

2008-06-21T12:08:00.003-05:00

On the Summer Solstice, which occurs on June 21, the Sun is at its highest path through the sky and the day is the longest. Because the day is so long the Sun does not rise exactly in the east, but rises to the north of east and sets to the north of west allowing it to be in the sky for a longer period of time.

This June 21st, was also my longest day and started with making eggs. More on that later, but speaking of eggs...

On the day of the Vernal (spring) Equinox, can you stand a raw egg on its end.

How it works:

Let's look at it from an astronomical angle: what is special about the Spring (also called the Vernal) Equinox that makes it different from any other time of the year?

The Earth's spin axis is tilted with respect to its orbital plane. This is what causes the seasons. When the Earth's axis points towards the Sun, it is summer for that hemisphere. When the Earth's axis points away, you get winter. The north end of the Earth's axis never points directly at the Sun, but on the summer solstice it points as close as it can, and on the winter solstice as far as it can.

Midway between these two times, in spring and autumn, the spin axis of the Earth points 90 degrees away from the Sun. Note that this happens twice a year, in spring and autumn. If you can stand an egg on its end on the Spring Equinox, surely you can on the Autumnal Equinox as well! Yet this always seems to get overlooked.

So on the first day of spring, the Earth's axis happens to be pointing perpendicularly to the direction of the Sun. Although it might seem like a special event, all it really means is that day and night have about the same length: 12 hours each, more or less.

Now, back to my longest day. It started at 7 a.m. with pancakes, eggs and bacon. What followed was lots of dishes, lunch preparation, gallons of gatorade and tons of cookies for the wood splitters, (hubby Glenn, brother Gary and nephew Seth) more dishes and dinner preparation.

The wood is stacked and drying for this fall and next, there were no accidents and everyone was sore but satisfied with the outcome. That in itself deserves a toast, to spring and family:

"Whenever the occasion arose he/she arose to the occasion"

Cheers

You Are Only Young Once

2008-06-12T13:37:00.004-05:00

A big question for wine lovers all over the world, is whether a bottle is ready to drink, or ‘prête à boire’. Since wine changes with age, some excellent wines may be barely palatable if drunk too young. On the other hand, wait too long and you may find your wine lackluster, a pale shadow of what it could have been had you drunk it when it was at its peak.

It really depends on four main factors:

The grape variety used to make the wine. Some varieties will, as a rule, cellar longer than others. Sauvignon blancs are generally designed to be enjoyed young, for example, while a a top qualityPinot Noir may need many years to reach maturity.

The quality of the fruit. To make a top quality wine with the ability to develop in the bottle, requires top quality fruit, and top quality winemaking. That bargain bin wine from the supermarket is undoubtedly intended to be drunk now!

What the winemaker intended when they made the wine. Some wines are deliberately made to be drunk young, and some are designed to improve with a certain amount of bottle aging.

Your own personal tastes. Some people prefer to drink wines at an earlier stage in their development, while others enjoy the more mature flavors of a well-aged wine. As a rule, younger wines will tend to be fresher and crisper, with more obvious fruit character. Aged wines will be softer, more complex and have more 'bottle developed' secondary characters. A young pinot noir, for example will exhibit more cherry and strawberry fruit characters, while an older one will have more 'forest floor' flavors - mushrooms and savory characters.

Remember that wines need to be cellared with respect. Out of the sunlight and at a constant, cool temperature are the keys to letting your wine mature gracefully.

Opening Day Jitters

2008-06-08T17:46:00.006-05:00

Sports stars sometimes experience opening day jitters. Things were kind of "nervy" for us on Saturday, the MN Muskie Opener. What? It's not on your calendar as a national holiday? In this household, it ranks a slight second to the Pheasant Opener in October.

Although we did not get on the water until after lunch, due to other commitments, we were successful in catching a 42" fat female muskie. There was lots of activity in the boat, battling the fish and scrambling for a tape measure, glove, camera and most importantly, a net. There was no champagne on board so a cold beer was used to celebrate.

Luck, and the force, were with us but later that same day, luck took a break. While fishing with only the dog, the plug came out of the boat. Glenn was so focused on getting another fish, he failed to notice the boat filling with water. There was over 12" on the lower deck by the time he tried to start the motor. They barely made it to shore but the binoculars and radio suffered.

Timing is everything. Mark Knopfler wrote:

One day you got the glory
One day you got none
One day you're a diamond
And then you're a stone
Everything can change
In the blink of an eye
So let the good times roll
Before we say goodbye, because

Sometimes you're the windshield
Sometimes you're the bug
Sometimes it all comes together baby
Sometimes you're a fool in love
Sometimes you're the Louisville slugger baby
Sometimes you're the ball
Sometimes it all comes together baby
Sometimes you're going lose it all

Life's A Trip

2008-06-03T19:39:00.004-05:00

Although there are no longer any small children in our immediate families, summer has traditionally been linked to the family road trip. It can be a time for bonding, a time for learning about each other's interests and points of view or a time to pull out every last hair on your head.

Here are some new ideas for games and activities for a trip that is long on smiles and short on frustration:

Contest Craze: Hold an official family spelling bee or trivia contest, using index cards to write down words or questions. Winners can earn trinkets, stickers, activity or coloring books, trading cards, food treats, or extra minutes of hotel pool time.

Journal Jotting: Buy cheap, but sturdy, journals and have kids write down and describe what they see along the way. Have them collect something small (a stone, a seashell, a flower, etc.) to glue into their journal, describing each stop and each location or landmark they pass. Bring along a stack of old magazines, and have kids cut out and paste pictures into their journals to illustrate some of what they've seen (i.e., cows, fire trucks, palm trees, deer, cars, etc.). Buy a disposable camera for each child, so that they can capture their own memories and place their very own pictures in their personal road-trip journals.

Window Gallery: Use washable window markers to make colorful creations that even passersby can enjoy, or to play endless, paper-free games like tic-tac-toe and hangman. Keep a cotton cloth or dust rag on hand so kids can keep the window fun flowing throughout the trip - just make sure the driver's view isn't blocked!

Word Play: Have kids write down various words they see as you drive along (from billboards, bumper stickers, roadside attractions and stores, license plates, signs, the sides of semi-trucks, etc.). Ask them to write a story, poem, or song grouping all of the words they see together. Have them read, perform, or sing their creation for everyone when they're done.

And when you arrive at your destination, remember that getting there was half the fun. Celebrate by opening a bottle of sparkling cider for the kids and make a fruity white wine and sparkling cider sangria for the adults.

Ingredients
1 bottle dry white wine, such as Vinho Verde or Pinot Grigio
1 cup fresh orange juice
Juice of 2 limes
10 strawberries, thickly sliced (optional)
Orange and lime slices
1 1/2 cups sparkling sweet cider
Ice

Directions
In a large glass pitcher, combine the first 5 ingredients and set aside to macerate for 15 minutes. Just before serving, add the sparking cider and ice. Stir well and serve at once.

Give Us An Inch

2008-06-02T09:50:00.011-05:00

Once again, our little neck of the woods is in a drought. We were fortunate to miss the hail, high winds and even tornadoes that hit other parts of MN.

B.J. Thomas wrote about raindrops that kept falling on his head.

But there's one thing I know

The blues they send to greet me won't defeat me

It won't be long 'til happiness steps up to greet me

Listening to and smelling the rain through a window screen in the summer is one of my favorite things.

Oscar Hammerstein II penned and Julie Andrews sang of some other favorites:

Raindrops on roses,

And whiskers on kittens,

Bright copper kettles,

And warm woolen mittens,

Brown paper packages,

Tied up with strings,

These are a few of my favorite things

When the hot or dry weather makes you thirsty, try another favorite of ours, a vodka still works cocktail.

1 teaspoon Angostura bitters

2 shots chilled vodka

6 to 8 ounces ginger ale

Place bitters in a tall glass and combine with vodka using a cocktail spoon. Add ice to glass then fill with ginger ale and stir again. Serve with a straw.

Grawed Down To The Bone

2008-05-27T13:05:00.005-05:00

Awake the Lakes “Where Summer Begins and the Fun Never Ends” is a Memorial Day Weekend festival in Alexandria, MN, that includes activities for the entire family. Friday kicked off the weekend with the popular Rib Fest and Beer Garden and music.

To celebrate the start of summer, we fired up the grill to make some award winning Baby Back Ribs.

INGREDIENTS
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce

DIRECTIONS
Preheat grill for high heat.
In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

As with barbecue cooking, barbecue sauces have regional characteristics. Kansas City-style sauce is the most common nationwide. It has a tomato or ketchup base and pronounced sweet, sour and smoky elements. Barbecue sauce from nearby St. Louis usually has a tomato foundation but without the smoke (which normally comes from bottled liquid smoke). North Carolina's barbecue sauce, traditionally put on that state's beloved pulled pork shoulder at the table, is vinegar-based; the sauce is clear in eastern North Carolina and tomato-red in the western half.

A young, bold, fruity and spicy red wine, such as a Rhone Syrah or an Aussie Shiraz, will stand up to those smoky, spicy, and typically sweet flavored barbecue sauces.

So, if the weather is good this week, I’m sure you will get the smell of a barbecue fire wafting through your window. Join in the rib tickling fun!

Faking It

2008-05-20T13:50:00.005-05:00

Some days, it may seem easier to have your body show up for what life has in store and let your mind check out. But "faking it" results in a devaluation of the “real you”.

It is the same with making sparkling wine versus champagne. Except for French Champagne and Spanish Cava, most sparkling wines are made using the charmat or tank method.

This method is a much quicker, cheaper way to put bubbles into wine, although the final product lacks the added qualities that are derived from the traditional process. In the tank method, yeast and sugar are added to bulk base wines which are held in a pressurized tank. This triggers a second fermentation that is halted by cooling the tank. Once the secondary fermentation is finished, the wine is filtered, and a dosage [doh-SAHJ] (A mixture of sugar and often brandy) is added immediately prior to final bottling. The percentage of sugar in the syrup determines the degree of sweetness in the final wine.

Experience life, both good and bad each day, don't fake it!

Wine comes in at the mouth
And love comes in at the eye;
That's all that we will know for truth
Before we grow old and die.
I lift the glass to my mouth,
I look at you and I sigh.

William Butler Yeats

Promenade Home

2008-05-13T13:42:00.001-05:00

The Promenade was a wine and food event held May 3rd, in St. Cloud, MN. The evening was filled with a selection of wines, hors d’oeuvres, gourmet desserts and live musical entertainment with proceeds benefiting area charities.

Some notable wines from the tasting included:

Cave de Rasteau “Ortas Prestige” which is a blend of Grenache with Syrah and Mourvèdre. It was rich, ripe and very robust. Match it to equally flavorful beef or lamb dishes.

Smith and Hook Cabernet Sauvignon had ample black-cherry and black-currant fruit, with hints of chocolate and pipe tobacco. Serve with standing rib roast or lamb.

J & F Lurton Araucano Pinot Noir was rated 86 points by Wine Enthusiast. Its flavors of red fruits, and its silky suppleness made it the favorite of the evening. Enjoy this wine with food that can match its full body and rich flavors like mustard roasted veal, sautéed chicken and mushroom or pasta dishes.

Erath Pinot Gris had a delicate bouquet of fresh almonds, peaches and white flowers. It had an ample, round and well defined body. (Think Rubenesque!) Match with shell-fish, oysters, white meat and soft cheeses.

Bonny Doon Riesling Vin de Glaciere Icewine had hints of pear, pineapple and nectarine. They use a process called cryoextraction which involves freezing the grapes after harvesting, then extraction. This completely goes against the rules but it’s cheap, and it tastes great.

So, swing your partner and DoSaDo into your nearby liquor store.

Nature Called

2008-05-12T13:21:00.003-05:00

Ever since the snow melted, just two weeks ago, it is hard to come inside for long. Migrating birds are back, their calls and songs filling the air. Spring peepers and bullfrogs have come out of hibernation to serenade us. Wildflowers push up through the dry leaf litter toward the sun's light and warmth. Each day is so alive that unless it is dreary or windy, like today, nature calls me to come out and play.

Just a few drops of rain this weekend will speed the evolution of bud to leaf or bloom. It reminds me of the contained energy behind a champagne cork ... hold on ... Mother Nature is ready to explode!

There is a quote from a book I read, long ago, that expresses it well.

"Sometimes I experience God like this Beautiful Nothing. It is seems like the whole point of life is to just rest in it. And then other times, it is just the opposite. God feels like a presence that engorges everything. I come outside, and it seems the divine is running rampant. Nature, the whole of creation, is some dance God is doing, and we are meant to step into it, that's all."

Go outside and dance!

Ho Ho Ho and A Bottle of .....

2008-04-30T10:39:00.010-05:00

Cachaça is a Brazilian liquor made from distilled unrefined sugar cane juice. The harvested sugarcane is washed and then pressed through large metal rollers to extract the juice. Then it is filtered to extract any cane fragments or other foreign matter. A leavening agent, such as fubá (corn meal), rice bran, rice flakes or other type of cereal, is added prior to fermentation. Cachaça is always distilled in such a way that the scent of sugar cane and inimitable flavor typical of rum are retained. The juice ferments in a wood or copper container for three weeks, and is then boiled down three times to concentrate.

Brazil has 4,000 brands of cachaça and the country produces 1 billion liters of the beverage per year. It is one of the most consumed drinks in Brazil, second only to beer.

Many Brazilians claim that the caipirinha was originally a folk remedy to help alleviate the symptoms of colds and the flu and to soothe sore throats.

Caipirinha

Ingredients:
2 tsp granulated sugar
1 lime(8 Wedges)
2 1/2 oz Cachaça

Mixing instructions:
Muddle the sugar into the lime wedges in an old-fashioned glass. Fill the glass with ice cubes. Pour the cachaça into the glass. Stir well.

Some foods to eat with caipirinhas include: fried yucca, fish/potato balls, and black beans.

Cachaça can be purchased at most Minneapolis liquor stores.

The Green Fairy

2008-04-22T17:18:00.011-05:00

Who? Is this just another Marvel comic book character?

No, it's Absinthe. This highly alcoholic, anise-flavored spirit is distilled from herbs, including the flowers and leaves of Artemisia absinthium. The resulting liquid is typically green in color, hence the name “the Green Fairy.” Absinthe is uncommon among spirits in that it is bottled at a high proof but is diluted with water when it is consumed.

Absinthe’s popularity grew through the 1840s, when it was given to French troops as a malaria treatment. When the troops returned home, they brought their taste for absinthe with them, and it became popular at bars and bistros. During the late 19th- and early 20th-century, it was associated with bohemian culture and notable imbibers included Vincent van Gogh and Oscar Wilde. Absinthe was portrayed as a dangerously addictive due to the chemical thujone, present in small quantities. Secondary effects of absinthe were caused by some herbal compounds in the drink acting as stimulants, while others acted as sedatives. By 1915 absinthe had been banned in most European nations and the United States.

A revival of absinthe began in the 1990s, when countries in the European Union began to reauthorize its manufacture and sale. No current evidence has shown it to be any more dangerous than ordinary liquor.

Traditionally, absinthe is poured over a sugar cube that rests in the bowl of a slotted spoon. Ice-cold water is dripped over the sugar until the drink is diluted to a ratio between 3:1 and 5:1. During this process, the components that are not soluble in water, mainly those from anise, fennel, and star anise, come out of solution, resulting in a cloudy drink. The addition of water is important, causing the herbs to “blossom” and bringing out many of the flavors originally overpowered by the anise.

Most shades of green speak to my soul. But, the "Green Fairy" whispers to my wild side.

Celebrate Nature's Abundance On Earth Day and Everyday

2008-04-22T15:31:00.003-05:00

Green is the most important part of my nature, as much a part of me as my skin. When I feel hollow inside, I go outside, inhale the fresh earth smells and feel a part of something holy.

The following are Tim Rice's lyrics expressing awe and gratitude for nature's abundance.

From the day we arrive on the planet
And blinking, step into the sun
There's more to see than can ever be seen
More to do than can ever be done

There's far too much to take in here
More to find than can ever be found
But the sun rolling high
Through the sapphire sky
Keeps great and small on the endless round

It's the Circle of Life
And it moves us all
Through despair and hope
Through faith and love
Till we find our place
On the path unwinding
In the Circle of Life

The circle is a sacred symbol of life…individual parts within the circle connect with every other; and what happens to one, or what one part does, affects all within the circle.

This Earth Day, do your part to protect the circle of life.

Delightful Diversity

2008-04-15T12:55:00.007-05:00

Last Friday, I took part (via the internet) in a blending session for the Vayniac Cabernet Sauvignon. It was exciting to be part of making some "history" in a bottle. Our comments were discussed/taken into account through the live participants. It made me think about all the types of blending taking place in society as well as in wine.

The United States is a perfect example of blending. As someone who loves traveling to experience other cultures, having diversity in our own country delights me. I feel there can no longer be beliefs which divide or cast out any nationalities or creeds.

Then there are blended families. More than half of all Americans live in some sort of non-traditional family due to remarriage. One key for success is not rushing to try to create a harmonious family feeling. Be patient and be creative. Give each child their own personal private space. Hold regular family meetings to discuss issues. Talk to your partner about the best way to handle disciplining each other's kids. Ideally, you'll parent as a team and be firmly in the same camp when it comes to establishing ground rules, setting limits and defining what's appropriate.

Here are are some simple rules when blending wines:

Always have a goal in mind. For instance, will this be a two-bottle experiment that will be done for fun, or are you seeking to create gallons of a new blend that will later be bottled?

Blend wines of similar type. Never blend a bad wine with good wine in an attempt to make "acceptable" wine.

Begin by blending small quantities of wine until you achieve the desired effect. No need to make a lot of something you may not enjoy!

If you intend on keeping your blends for a while, use wines that were made in the same year.

Keep good notes on your blending attempts so you can duplicate the blend in the future.

Today, experience the joy of your favorite form of blending.

Dull Dolcetto

2008-04-07T18:24:00.009-05:00

Dolcetto is a black grape variety widely grown in the Piedmont region of northwest Italy. The name means "little sweet one," though it is nearly always a dry wine. Dolcetto wines can be tannic with moderate levels of acidity. They are known for black cherry and licorice flavors with a bitter finish reminiscent of almonds. They are typically meant to be consumed one to two years after release.

We opened a 2005 Dolcetto D'Alba from Treiso, Italy to serve with our Chicken Ratatouille. For a wine that is known to be fruit driven, it was flat. It appeared that the bottle suffered from a wine fault called oxidation resulting in a loss of color and flavor.

Since this was our first exposure to this grape, I will not pass judgments on this varietal quite yet. Thankfully, due to a recent wine sale, we were spared the full $18 retail price tag.

A Tower of Faulty Bottles

2008-04-05T10:10:00.005-05:00

John Cleese and the rest of the Pythons were filming in the Southwest of England in May 1971. They were scheduled to spend two weeks at the Gleneagles in Torquay, but cut their stay to one night. All do to the "wonderfully rude" hotel manager, the late Donald Sinclair.

Cleese set off to write and star in twelve episodes of the BBC hit " Fawlty Towers" based from that experience. He cast himself the manager Basil Fawlty, who felt that the main nuisances in a hotel were the guests. Sybil Fawlty was Basil's equal and opposite, the competent co-owner who could handle any situation, even those caused by her bumbling spouse.

George Herbert said, "All are presumed good, till they are found in a fault."

Last month, at a gathering of our wine club, we opened a 2006 red blend called Buddy's Bistro from the Chateau O'Brien vineyard in Virginia. Although not "cooked" on a stove top, the wine was clearly damaged by exposure to excessive heat during shipment or storage. What exactly does a "cooked" wine taste like? Some cite "overripe fruit" "prune-y fruit" or even "stewed fruit" as a dead giveaway. Others look for the telltale nutty but stale Sherry-like scent that betrays oxidation.

So many bad things can happen to good wine! Here is a list of other common wine "faults" from a recent issue of the 30 sec Wine Advisor.

• Cork taint: A moldy, musty stench reminiscent of wet cardboard or a damp basement, often with an overtone of chlorine bleach, identifies wine afflicted by a faulty natural cork.

• Oxidized: The familiar walnut aroma of inexpensive Sherry signals a wine exposed to oxygen over time in the bottle or through a faulty cork or stopper.

• Wild yeast: Earthy, "barnyard" aromas ranging from sweaty leather horse saddles to barnyards piled high with manure - often accompanied by a twangy acidic finish - usually denote contamination by wild yeast strains with names like brettanomyces ("brett") and dekkera.

• Volatile acidity: The bacterium acetobacter, afflicting carelessly made wines, can yield a range of "high-toned" aromas ranging from a whiff of furniture polish to a salad-dressing jolt of vinegar.

• Sulfur: A range of sulfur compounds (not to be confused with sulfites used as a natural preservative) can cause a variety of aroma faults in wine from "burnt match" to offensively stinky smells of overcooked cabbage, sauerkraut or swamp gas.

So, Basil, next time you open a bottle of wine, remember, before you sip, stop and smell.

When Life Hands You Lemons

2008-03-30T17:46:00.003-05:00

The birth place of limoncello is in Southern Italy around the Bay of Naples , including Sorrento , Amalfi and the Isle of Capri. The liqueur was born early in the 1900’s on the island of Azzurra . There in the garden of a tiny boarding house, the proprietress, Maria Antonia Farace, tended a small garden of lemons. She started making a sweet lemon extract that was a hit in the house. Her nephew opened a bar soon after World War One, and featured the icy cold drink made from his aunt’s recipe and lemons!

Competing stories tell of a sweetened lemon liqueur being served by all of the best families in Sorrento around 1900. In Amalfi, the history of limoncello is even older – as old as lemon cultivation itself! The regions fishermen, it is said, always got a bracing shot of limoncello before braving the cold winds on the sea. Still other believes that we have the area’s monks to thank for the development this wonderful elixir. The one thing that is known is that Massimo Canale started a small production of handmade limoncello and trademarked the name in 1988.

Next time life hands you lemons or you are given a bottle of limoncello, try the following recipe.

1 pound of spaghetti
1 clove garlic, crushed
1 1/4 cups heavy cream (soy milk just doesn't cut it!)
1/4 cup limoncello or white wine
2 lemons, 1 peeled and 1 zested
1 cup (loosely packed) basil leaves, torn
Salt and freshly ground black pepper
1 cup shredded Parmigiano-Reggiano cheese

Cook spaghetti according to package directions. Combine garlic, cream, limoncello and lemon peel over medium-high heat in a medium-size sauce pot. Bring the mixture to a gentle boil, then reduce the heat and simmer until slightly thickened, about 10 minutes. Remove the garlic clove and lemon peel from the sauce and discard. To the pot with the reserved pasta, add the sauce, the basil and a couple handfuls of Parmigiano Reggiano. Season with salt and freshly ground black pepper, and toss to combine. To serve, top each portion with additional Parmigiano-Reggiano and some lemon zest.

Two Pair Beats A Flush

2008-03-24T09:23:00.003-05:00

No, I am not revising the rules of poker.

Alexander Pope is quoted as saying, " A bird in the hand is worth two in the bush" What about a pair of bald eagles roosting within view of your house? It sure beats a flush in my book.

The pair of wines we sampled this weekend were more of a disappointment. The first was a 2006 Kim Crawford Pinot Noir from New Zealand. It was thinner than most supermodels and about as appealing with little to no complexity.

The other was a 2005 Ken Forrester Petit Chenin from South Africa. Although beautiful in color, it had little aroma or flavor.

The best pair of the weekend was the eagles, hands down!

Oui, Oui, That's Fine By Me!

2008-03-19T13:14:00.005-05:00

In a recent edition of Robin Garr's 30 second Wind Advisor newsletter, he discussed simplifying French wine. Authorities have proposed consolidating the current appellations into a somewhat simplified three-tier system.

• The third (bottom) tier will consist of "vins de table" (table wines). Beginning with the 2009 vintage, "vins de table" will be allowed to show grape variety and vintage on their labels. Grapes may be blended from any part of France. There will no longer be any constraints on production methods, for example on yields and irrigation, other than those of international wine industry norms (e.g. the banning of flavouring additives, certain chemical stabilisers, etc.) It is hoped that this will permit the appearance of French commercial wine brands to compete with those of the New World. The old regional "Vins de Pays" designation will disappear progressively after 2009.

• The second tier will consist of "vins de territoire" (territorial wines). Into this category will fall the more ambitious artisan-produced wines which are "vins de pays" at present; existing regional appellations such as "Bordeaux" and "Bourgogne," and regroupings of existing lesser AOCs. An example of the last is the regrouping into "Côtes de Bordeaux" of the appellations Blaye, Castillon, Cadillac and Francs. As many as 50 to 100 appellations are expected to disappear in the next few years. The creation of new appellations will not be allowed.

• The first (top) tier will consist of "vins de terroir" (terroir wines) which will reinforce the AOC system at the top level. The intention is to guarantee quality as well as origin. New style-tasting committees for accepting or refusing wines will replace local vignerons, considered too subject to complaisance with poor quality and jealousy of outstanding performers, with presumably more independent judges such as journalists, oenologists, wine merchants and the like. The AOCs will draw up new specifications to replace existing decrees; it is intended that these should be in place for the 2008 vintage.

Top O' The Mornin'

2008-03-17T05:47:00.007-05:00

St. Patrick, the patron saint of Ireland, was born in Wales about 385 AD. He traveled throughout Ireland, establishing monasteries, schools and churches which would aid him in his conversion of the Irish to Christianity. He often used the three-leafed shamrock to represent how the Father, the Son, and the Holy Spirit could all exist as separate elements of the same entity. His mission in Ireland lasted for thirty years. He died on March 17 in AD 461. That day has since been commemorated as St. Patrick's Day.

The leprechaun is derived from ancient mythology. They believed that the leprechaun used the rich green countryside to conceal himself. Thus the color green became associated with all things Irish, even down to the color of the beer.

When raising your glass today, make a traditional toast...

Here's to a long life and a merry one.

A quick death and an easy one.

A pretty girl and an honest one.

A cold beer - and another one!

Amarone...It's More Than Big

2008-03-10T18:20:00.010-05:00

Pronounced ah-mah-ROH-neh, it means “big bitter” in Italian. Its full name is Amarone della Valpolicella. Its name comes from Vaio Amaron, the name of the vineyard originally owned by Serego Alighieri, a member of Dante Alighieri's family. Dante was an Italian Florentine poet. His greatest work: The Divine Comedy, is considered one of the last and greatest literary statements produced during the Middle Ages, and one of the first of the Renaissance.

This is a wine produced from exactly the same grapes as a standard Valpolicella. Corvina for richness and aroma, Molinara for smoothness and balance and Rondinella for color and tannin. But it is significantly different due to the unique wine making process called “Appasimento”. This technique involves selected bunches of grapes being dried for up to 3 to 4 months on straw mats or in boxes in specially adapted sheds, where the grapes lose approximately up to a third of their weight. The result is an intensity that would not be present with a traditional fermentation. Amarone is finished dry, but as the grapes pick up a raisiny quality and are high in alcohol, there is the impression of sweetness.

Amarone will age well and as the wine is quite full in body as well as intense in flavor, it is much more enjoyable when consumed 7-10 years after the vintage. Amarone pairs well with game, poultry (duck is a great match), lamb or aged steak.

Experience an Amarone. Go big or go home...Run with the big dogs...Big as life.

Chateau O'Brien- Not Magically Delicious

2008-03-08T18:29:00.007-06:00

All the wines for our Virginia tasting came from the Chateau O'Brien vineyard. One of our members had recently toured the winery. Of the four we tried, only two had much charm.

Chardonnay is the primary grape variety grown in this state that also ranks 5th in US production. The first was a 2006 that had a beautiful straw to peridot green color. The nose recalled a ripe Golden Delicious apple and it proved to be a light bodied, unoaked gem. The reserve of the same vintage was bogged down in oak and had absolutely no finish.

The third bottle was a red blend called Buddy's Bistro and I would not serve this to my "best friend". It was rusty red, as if it was years older than it's 2006 label. Somewhere in the production, bottling or storage, it oxidized. Nasty stuff!

Luckily, our host opened the vineyard's dessert wine. It smelled and tasted like a warm caramel apple and finished crisp without being cloying.

Yes Virginia, They Do Make Wine.

2008-03-07T11:08:00.007-06:00

Tonight our wine club explores Virginia wines. Virginia’s claim of “First in Wine” dates back to 1619. Though earlier settlers - notably the Huguenots on the Florida coast in 1562 and Spanish friars near El Paso a few years later - made wine from native wild grapes, the first commercial effort in the New World was at Jamestown. The colony was established in the hopes of supplying good wine for English tables.

Thomas Jefferson initiated the great American tradition of cultured wine appreciation. As minister to the court of Louis XVI between 1785 and 1789, he toured the wine regions of France, Germany and Italy, taking meticulous notes as he went. Back home he served the finest European wines during his two administrations at the White House, as well as sponsoring a variety of wine-growing experiments. He did his best to minimise wine taxes, having observed on his travels that “no nation is drunken where wine is cheap”.

The Jefferson Vineyards occupies 50 acres near Monticello, on the same land once cultivated by the Italian viticulturalist Filippo Mazzei, whom Thomas Jefferson had recruited in 1774 to grow European vinifera vines. Jefferson produces 8000 cases annually from its own grapes and fruit purchased from Carter Mt., Scoville, and other vineyards. The current winemaker is Frantz Ventre, who studied viticulture and oenology in Bordeaux.

Virginia’s modern wine industry began in the 1970s. The first vinifera grapes such as Viognier, Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot were planted at Piedmont Vineyards near Middleburg. Hardy French hybrid vines, such as Vidal Blanc, Seyval Blanc and Chambourcin thrived until more suitable sites with higher ground providing frost protection and better drainage could be developed.

Since then the industry has exploded, with impressive new wineries and estates such as White Hall Vineyards, Kluge Estate, King Estate, Pearmund Cellars, The Winery at La Grange and others. The state boasts 120 wineries today.

Check back for the results from our tasting.

Hey Marsanne, What's Your Grape?

2008-03-06T17:11:00.008-06:00

The Hollies, a British rock group, wrote their 1960's hit song "Hey Carrie Ann, Now What's Your Game" about Marianne Faithfull, slightly changing her name.

The song lyrics included:

"You were always something special to me

Quite independent, never caring

You lost you're charm as you were aging

Where is your magic disappearing

Hey Carrie Anne, what's your game now, can anybody play?"

The beautiful teenaged girlfriend of Mick Jagger of the Rolling Stones, Marianne was also known for singing the pop hit "As Tears Go By".

MARIANNE vs MARSANNE:

A grape that makes fat, rich, full wines and one of the two major varieties used to produce the rare white wines of Hermitage and Chateauneuf-du-Pape. In the Rhone it is usually paired with Rousanne which adds finese and delicacy to balance Marsannes richness.

There has been renewed interest in Marsanne in Australia over the past decade. For many years the best known example was from Chateau Tahbilk in the Nagambie Lakes region of Central Victoria.

Wines made with this variety improve markedly with bottle age. Marsanne wine develops a beautiful golden color and the flavour rounds out to something resembling baked apples.

Synonyms: Grosse roussette, Ermitage blanc, Hermitage blanc.

A Sample Of Wines Offered At Cosco

2008-03-05T07:40:00.005-06:00

For just $21.99, you can buy a 2006 D'Arenberg, The Hermit Crab Viognier. It is a soft, smooth wine from the McLaren Vale region of Australia. Rich and complex with notes of honey and peach on the nose and flavors of spicy pear, mango and grapefruit in the mouth. Rated at 90 pts. by Wine Spectator, it is a blend of Viognier and Marsanne. Serve with grilled chicken, veal and lamb.

At $27.99 a bottle, try the 2004 Bodegas Y Vinedos de Murcia Pico Madama. Aged in American and French oak before being bottled unfiltered, it is a blend of Manastrell and Petit Verdot. The deep purple/opaque color is followed by floral and smoke aromas leading to a full-bodied wine with flavors of blackberry, black currents, licorice and a hint of mineral from the limestone soil.
Rated at 93 pts. by the Wine Advocate, this wine from the Jumilla region of Spain is served best with roast beef or filet mignon.

You Can Buy Them In Grocery Stores, Drug Stores, Convenience Stores and Yes, Even Liquor Stores

2008-03-04T16:19:00.010-06:00

Here in Minnesota, we can only buy wine, beer and spirits at a liquor store. But, travel to Wisconsin or Florida and your purchasing options are less limited. I like more options! I do!

It reminds me of the Dr. Seuss poem, Green Eggs and Ham.

Say!

I like green eggs and ham! I do!

I like them, Sam-I-am!

And I would eat them in a boat.

And I would eat them with a goat...

And I will eat them in the rain.

And in the dark.

And on a train.

And in a car.

And in a tree.

They are so good, so good, you see!

So I will eat them in a box.

And I will eat them with a fox.

And I will eat them in a house.

And I will eat them with a mouse.

And I will eat them here and there.

Say! I will eat them ANYWHERE!

Say! The prices are similar to retail liquor store pricing but the convenience is unbeatable! Our local retailers are against these options, but I say, it's good, it's good, you'll see!

Escape

2008-02-26T13:53:00.005-06:00

"If you like Pina Coladas, and getting caught in the rain.

And the feel of the ocean, and the taste of champagne."

Then come to Tampa, Florida this weekend with Rupert Holmes and a couple of winedreamers.

The seafood should be plentiful and chilled white wine or frosty beverages will be mandatory.

What follows is the world's best pina colada recipe.

6 oz Bacardi Black rum
8 oz Cream of coconut (Coco Lopes)
8 oz Pineapple juice
Ice
Wedge of Pineapple

Mixing instructions:
Combine Rum, Cream of Coconut and Pineapple Juice in a regular sized blender. Blend on low speed to mix liquid ingredients. Fill blender to top with ice. Blend on high speed until ice is grainy. Pour into hurricane glass and garnish with pineapple wedge.

Come with us and escape!

Is Too Much Of A Good Thing, A Good Thing?

2008-02-25T12:37:00.006-06:00

The first time I tried a bottle of Kim Crawford Sauvignon Blanc, I was struck by it's floral and citrus aromas. The bottle was opened at a local restaurant and was super chilled, masking the prominent yellow grapefruit flavor and residual heat.

Last night, the bottle we opened from our wine fridge was close to 55 degrees. It seemed more vibrant & crisp, with an over-powering citrus burst. We decided to quick chill the bottle in ice and water, and yet, the complexity we enjoyed on our first tasting was missing.

Don't get me wrong, I love the flavor of grapefruit, but this 2006 vintage pummeled my taste buds into submission. You could hear them cry, "Uncle". This was definitely too much of a good thing.

What A Difference A Year Makes

2008-02-24T13:49:00.008-06:00

Traditionally, a one year anniversary was marked by a gift of paper. As we are communicating via electronic media, I will celebrate a year of writing this blog with the modern recommendation, a clock, to mark the passage of time.

Ancient people used natural signs that they could observe to mark the passage of time: the sun, the moon and the seasons. The very first calendars, dating back to 25,000 BC, were notched sticks, reindeer bones, or tusks of mammoths, which counted the days between phases of the moon. It was also important to track the seasons so they would know when the weather would change for planting or harvesting, or when to expect migrating herds.

Today, few people wear watches or buy clocks as they have iPods, cell phones and laptops that tell them the date and time.

Here are a few bits of prose regarding the passage of time.

"To live in this world

you must be able to do three things:

to love what is mortal;

to hold it against your bones knowing your own life depends on it;

and, when the time comes, to let it go."

- Mary Oliver

"Half our life is spent trying to find something to do with the time we have rushed through life trying to save."

- Will Rogers

Celebrate each day. Make the most of the time you are given because I’ve heard it said the only difference between a rut and a grave is depth.

Zero to Two Hundred with No Right Turns

2008-02-21T12:07:00.019-06:00

Watching televised sports is really not my “thing” although; I enjoy attending live basketball or baseball games. The Super Bowl, to me, represents very expensive and sometimes noteworthy advertising. Marketing during sporting events reaches its pinnacle in the world of NASCAR auto racing. Without the diverting landscapes common in Formula One events, viewers instead watch logo plastered cars drive for miles in a circle.

The hard packed sand between Daytona Beach and its northern neighbor Ormond Beach was the site of the first world-record automobile speed trials in 1902. On December 12, 1947, the National Association for Stock Car Automobile Racing met and named Bill France Sr. as its first president. NASCAR has since grown to become the second-most popular professional sport in terms of ratings, ranking just behind the NFL. It has millions of fans who purchase over $3 billion annually in licensed products. These fans are considered the most brand-loyal in all of sports and as a result, Fortune 500 companies sponsor NASCAR more than any other governing body. From Sprint (how appropriate) to Viagra, there is a wide variety of sponsors. Coors, Budweiser, and Jim Beam have already joined the race. Maybe it is time for wine to meet a new large demographic.

According to my research, in 2002, wine advertising in the United States grew to an estimated $145 million. In contrast, beer spending was $953.4 million while spirits companies spent $406.7 million. While most wineries can’t afford to spend the kind of money a national campaign costs, a large conglomerate like Constellation Brands, could send wine sales to the moon!

Freud and Wine Critics

2008-02-18T13:57:00.000-06:00

Sigmund Freud concluded that in the drama of man's mind, the main players were the Id: The root of our impulses; the Ego: Negotiatiator with the id and pleaser of the superego; and the Superego: Keeper of the straight and narrow.

Each of these characters has its own idea of the final outcome. Their struggles are fueled by powerful motives, and each one is out for itself.

The id contains all of our most basic animal and primitive impulses. It is driven by a force Freud called the libido, the collective energy of life's instincts and it demands satisfaction. The id pushes you through life and without it we'd die, or at the very least, we'd be really boring.

The ego's main function is to mediate between the id's demands and reality.

While the ego negotiates with the id, the superego expects your ego to be strong and effective, it is your conscience.

Enter the ego of wine critic, E. Robert Parker. In the Atlantic Monthly article, The Million-Dollar Nose, William Langewiesche wrote:

"As wines rise and fall on the basis of Parker's judgments, and as producers respond to his presence, the industry worldwide is moving in an unexpected direction, toward denser, darker, and more dramatic wines. It would be simplistic to believe that the movement is entirely due to Parker: he may just be its most effective agent."

"That is one of the ironies of Parker's role. He regrets the skittishness of the market. He opposes speculation of any kind. But inevitably he fuels it." Experienced readers of his publication, The Wine Advocate, can calibrate their palates against his and many readers probably just look at his wine scores. For those in the business, maintaining the "elite" wine image is important for commercial reasons. With a bit of tape and a copy machine, retailers can alter his scores and tasting notes for their promotional literature.

He is quoted as saying, "I don't like manipulation, compromise, or interventionistic winemaking - unless something goes wrong. I believe that the responsibility of the winemaker is to take that fruit and get it into the bottle as the most natural and purest expression of that vineyard, of the grape varietal or blend, and of the vintage."

I feel that as he was once an attorney for the Farm Credit Banks of Baltimore, he knows how to vacillate between regret and arrogance about his influence.

The Shin Buddhists believe that life is a bumpy ride, but that the universe is fundamentally good; it is our ego-driven life that causes most of the suffering but luckily our self-centeredness can be transformed into a source of wisdom and compassion.

Wine is subjective. Use all parts of your psyche to decide what you like.

Heart's Desire

2008-02-14T18:01:00.007-06:00

Today, as we celebrate Valentine's Day, tune in to that inner voice whispering your heart's desire.

If you find a yearning to change your vocation, find one that defines you and gives you a sense of purpose. If it involves your avocation, the sky is the limit. Be a rocket man/woman!

So who do we thank for this holiday and why?

Actually, St. Valentine was a priest during the third century in Rome. He defied a decree of Emperor Claudius II, aka Claudius the Cruel, who had canceled all marriages and engagements because he believed single men made better soldiers. Valentine began to secretly marry couples and when Emperor Claudius was informed of these ceremonies Valentine was sent to prison where he remained until his death on February 14 in the year 270.

My heart's desire has been to spread my passion for wine, it's journey from vine to glass and how it elevates the food and company with which it is served.

Tonight, try of few of these romantic suggestions:

Watch the sunset together.

Eat dinner by candlelight.

Propose a toast to each other (open a "special" bottle /use the "good" glasses)

Say "I Love You" in a foreign language.

Je t'aime - French

Ich liebe Dich- German

ti amo- Italian

Keeping It Neutral

2008-02-09T18:02:00.000-06:00

A neutral country takes no side in a war between other parties, and in return hopes to avoid being attacked by either of them.

Current neutral countries include:

Austria- maintaining external independence and inviolability of borders.

Costa Rica- neutral country since 1949, after abolishing its military.

Finland- military doctrine of competent, "credible" independent defence, not depending on any outside support, and the desire to remain outside international conflicts.

Ireland- neutral country since independence in 1922.

Liechtenstein

Sweden- Sweden hasn't fought a war since ending its involvement in the Napoleonic Wars in 1814, making it the oldest neutral country in the world.

Switzerland- self-imposed, permanent, and armed, designed to ensure external security. It is the second oldest neutral country in the world and has not fought a foreign war since its neutrality was established by the Congress of Vienna in 1815.

Turkmenistan- declared its permanent neutrality and had it formally recognised by the U.N.

When preparing red and white wine aroma kits, the material (i.e. blueberry, fresh coffee grounds or rose petals) is left to seep in 1/8 cups of dry, neutral wine. The liquid is strained, placed in an amber colored bottle and capped.

At our wine club meeting this weekend, one of the wines used was called Cler' Blanc from Sauvion-Le Cleray-Vallet. Upon doing some research, I found that this white table wine is made from Sauvignon Blanc grapes grown in the Loire Valley in France. There was some wine leftover from our project which tasted a little like rubbing alcohol. Unless you are looking to make your own kits, avoid this wine.

The Big Chill

2008-02-08T08:49:00.000-06:00

Originally developed in the cool wine regions of Germany in the mid-1700s, Icewine is derived from grapes that are left on the vine well into the winter months. The resulting freezing and thawing of the grapes dehydrates the fruit, and concentrates the sugars, acids, and extracts in the berries, thereby intensifying the flavours and adding complexity to the wine.

Genuine icewine must follow Vintners Quality Alliance regulations that prohibit any artificial freezing of grapes. The grapes are painstakingly picked by hand in their natural frozen state, ideally at temperatures of -10 to -13 degrees C. Sometimes the picking must be done at night to take advantage of the temperature.

Yields are very low, often as little as 5-10 percent of normal. The frozen grapes are pressed in the extreme cold. The water in the juice remains frozen as ice crystals, and only a few drops of sweet concentrated juice is obtained. This juice is then fermented very slowly for several months, stopping naturally.

The finished icewine is intensely sweet and flavorful. The wine balance is achieved by the acidity, which gives a clean, dry finish. The aromas of lychee nuts is prominent and the flavors are those of tropical fruits, like peach nectar and mango.

Try an artic blast from one this these producers. The grape variety used are listed in bold.

Egon Muller, Riesling, Eiswein; Krebs-Grode, Auxerrois, Eiswein Rheinhessen; Inniskillin, Vidal; Columbia Crest, Semillon Ice Wine, Reserve;Sepp Moser, Chardonnay, Eiswein, Kremstal; Henry of Pelham, Riesling, Ice Wine, Niagara Penninsula; Valley Vineyards, Ice Wine, Vidal Blanc, Ohio River Valley.

Hope your weekend is sweet!

Freeze The Fear

2008-02-07T14:47:00.000-06:00

Why is the first reaction we have to change motivatived by fear? The fight or flight response is a fundamental physiologic response. Discovered by the Harvard physiologist Walter Cannon, this response is hard-wired into our brains and represents a genetic wisdom designed to protect us from bodily harm.

Our body undergoes a series of very dramatic changes. Our respiratory rate increases. Blood leaves our digestive tract and is directed into our muscles and limbs. Our awareness intensifies. Our sight sharpens and our pupils dilate. Our perception of pain diminishes. Our immune system mobilizes with increased activation.

It is almost impossible to keep a positive attitude when we are in "survival" mode. Our heart is not open. Our rational mind is disengaged. Our consciousness is focused on fear, not love. Making clear choices and recognizing the consequences of those choices is unfeasible. We are focused on short-term survival, not the long-term consequences of our beliefs and choices. When we are overwhelmed with excessive stress, our life becomes a series of short-term emergencies. We lose the ability to relax and enjoy the moment.

Yesterday, I saw a story about a couple who were faced with the loss of their primary income. Instead of ignoring the initial sense of fear, the spouse acknowledged the emotion and then chose to dismiss it. They decided to open a bottle of wine and celebrate this opportunity for change and the extra time together while pursuing their options. This attitude attracted a job that was not only better for their family financially, but also showcased her spouse's skills and education.

So, how do we freeze fear? Consider using relaxation.

The easiest is with a simple two-step method as follows:

1. Focus on a word or phrase that has a positive meaning to you. Such words as "love" and "peace" work well.

2. When you find your mind has wandered or you notice any intrusive thoughts entering your mind, simply disregard them and return your focus to the word or phrase you chose.

And remember the health benefits of a glass of red wine per day. Eighty percent of the benefit of the wine is actually the alcohol, and 20 percent is the resveratrol. Resveratrol turns on a system in your body that prevents your cells from aging.

WOW White on a Weekday

2008-02-06T17:10:00.001-06:00

Dry Creek Vineyard produces the most highly awarded Chenin Blanc in the nation. Over the past several vintages, this wine has earned more than 30 Gold Medals, plus scores of Silver and Bronze Medals. In 2001, it won the “Grandes Expressions de Chenin” award at the Loire Valley Wine Competition in France.

Located in Clarksburg, a relatively unknown grape-producing region in California's Sacramento Delta, the Dry Creek Vineyard is commitmed to sustainable agriculture and minimal off-farm consumption. Growing cover crops like clover and beans help rebuild depleted soil by releasing bound nutrients, minimizing the need to import fertilizer. Cover crops also reduce erosion, attracting beneficial insects that help balance the insect population.

Crafted in the traditional Loire Valley style, their Chenin Blanc is stainless steel fermented to preserve the fresh tropical aromas and bright acidity that have become hallmarks of this wine. At first swirl, the wine displays notes of melon, peach, and lemon peel. On the palate, crisp acidity is balanced with juicy tropical fruit flavors and additional hints of honeysuckle and rose petal. The finish is precise and harmonious with wonderful intensity and flavor – a perfect match with fresh shucked oysters or spicy Thai food. (or in our case, Moroccan Pheasant and Rice)

Eschelon Pinot Noir Goes With.....

2008-02-05T20:45:00.000-06:00

A flock of birds
A brood of chickens
A bed of clams
A herd of deer
A brace of ducks
A gang of elks
A gaggle of geese
A litter of pigs
A nest of rabbits
A bale of turtles

And the lamb chops and quail the restaurant served last Saturday night.

Mais bien sûr

2008-02-01T15:07:00.000-06:00

Few things are more satisfying on a cold, blustery day than soup. A classic French Soupe à l'Oignon Gratinée, has a rich beefy broth that is dense with onions, topped by slices of grilled bread and covered with a blanket of melted Swiss or Gruyère cheese.

With a side of butternut squash ravioli in a sage and parmesean sauce, we chose a 2004 Tres Ojos Old Vines Garnacha from the Calatayud region of Spain. Tucked away in the high plains region southwest of Barcelona and northeast from Madrid, the hot days and cool nights produced a medium body wine with a spicy bouquet. The balanced tannins and hints of black pepper paired gracefully with our meal.

Red wine and soup, OUI.

What's In A Name

2008-01-29T16:49:00.000-06:00

Do you shop with name brands in mind or are you into budget knockoffs? Eric Asimov recently wrote that "Napa cabernets are like the Manhattan apartment market: You are going to pay, even at the lowest end, for the privilege of living there."

To appraise the real estate of lower-end Napa cabernets he tasted 25 bottles, $50 and under, from the 2004 vintage. The wines he liked best had complex spicy and herbal flavors.

Here are his tasting notes:

W. H. Smith Piedra Hill Vineyard Howell Mountain Purple Label-$44

Full-bodied and rich yet balanced; attractive, lingering aromas and flavors of cranberry, mint and eucalyptus.

Rombauer Napa Valley 2004-$30

Nicely textured and well balanced with spicy cranberry and mint aromas and flavors.

Gott 4 Sarah’s Métier Napa Valley 2004-$35

Plush, plummy and almost seamless with deep, dark fruit flavors.

Robert Mondavi Napa Valley 2004-$25

Spicy, brambly fruit flavors; well balanced with pronounced tannins.

John Anthony Napa Valley 2004-$49

Soft and a tad sweet with flavors of ripe, jammy fruit and licorice.

Sequoia Grove Napa Valley 2004-$27

Smooth and lush with blueberry, cassis and eucalyptus flavors.

Larkmead Napa Valley 2004-$50

Lush and plush with smooth tannins and fruit and chocolate flavors.

Hess Mount Veeder 2004-$50

Soft, smooth and well balanced with flavors of ripe berries augmented by anise and herbs.

Turnbull Napa Valley 2004-$40

Jammy, inky fruit bomb with some tannins and earthiness for balance.

Steltzner Stag’s Leap District 2004-$35

Big and ripe with jammy fruit and oak flavors.

Buying a Napa cabernet in these price ranges makes you market savy. Remember the motto: Location, location, location.

Gotta Go-Go

2008-01-25T13:42:00.000-06:00

Vacation
All I ever wanted
Vacation
Had to get away...

There are a few places that are universally considered to be the all time best winter vacation spots. In no particular order, these include; The Bahamas, Antigua, Riviera Maya, Florida, Barbados, and the islands of Hawaii.

Where are you going this winter? Has the economy impacted your budget? This weekend take a trip to Florida, via a bottle of muscadine wine.

Muscadines have been used for making commercial fine wines and port dating back to the 16th Century in and around St. Augustine, Florida. Today, vineyards throughout the Southeast produce muscadine wines of various qualities. The typical muscadine wine is sweet and is considered a dessert wine although some drier varieties exist. The term scuppernong refers to a large bronze type of muscadine originally grown in North Carolina; it is also used in making wine.

While not one of the most widely marketed varietals produced, the visibility of muscadine wine has benefited from the discovery that it appears to provide greater amounts of antioxidants than many better-known red wines. In particular, Muscadine wines (both red and white) contain over five times more resveratrol than ordinary red wines. I am not a fan of sweet wine but this recipe sounded good.

Roast Carrot Salad with Muscadine Vinaigrette

VINAIGRETTE
1 cup muscadine
1 teaspoon Dijon mustard
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 teaspoon fresh lemon juice
1/4 cup plus 2 tablespoons vegetable oil

SALAD
2 pounds baby carrots, green tops trimmed to 1/2 inch
1 1/2 tablespoons olive oil
4 cups packed arugula or dandelion greens
2 bunches of watercress, large stems trimmed

Make the vinaigrette: In a small saucepan, boil the wine over moderate heat until reduced to 1/3 cup, about 9 minutes; let cool. Stir in the mustard, salt, pepper and lemon juice, then whisk in the vegetable oil.

Make the salad: Preheat the oven to 400°. Toss the carrots with the olive oil and spread them on a large, heavy baking sheet. Roast the carrots for about 20 minutes, or until tender and lightly browned; let cool.

In a large bowl, toss the arugula or dandelion greens and watercress with half of the dressing. Mound the greens on the plate. Toss the carrots in the remaining dressing and arrange them on the greens.

Have a great weekend!

No Photo Available

2008-01-24T17:59:00.000-06:00

I finally decided to list my real name on this blog, but don't look for my picture anytime soon.

Ever since I can remember, when a camera comes out, I either hide or run. Which brings me to the subject of what constitutes beauty.

The topic of beauty has elicited debate from an amazing array of thinkers, where the sensory, psychological, historical, theoretical, philosophical, political and ethical all find a place. But how do we know beauty? Sometimes it is precisely that which escapes you.

In the middle of the eighteenth century, the Scottish philosopher David Hume wrote: ‘Beauty is no quality in things themselves: It exists merely in the mind which contemplates them.’

Perceiving beauty is intrinsically enjoyable. Like kindness or goodness in a person, it inspires love and admiration.

So, although there is no photo available, think of me as a person trying to be good and kind, who finds enjoyment in nature and the fruits of the vine.

Great Grape, Charlie Brown!

2008-01-22T15:00:00.000-06:00

Although seldom seen outside the northern Italian region of Trentino, Teroldego is known for producing wines of considerable character and quality. One unique microclimate is the Campo Rotaliano. It's a small, relatively flat glacial vale around the confluence of the Adigo and Noce rivers. With a terroir providing weather protection and soils composed of silt and gravel, this sensitive varietal has ideal conditions in which to grow.

The wines are full-bodied, rich with black cherry, blackberry, plum and spice flavors and an earthy tar aroma. Low in tannins yet high in acidity, these wines are best consumed young, but when yields are low and production values high they can take several years of bottle aging. There is a fascinating interplay of yin/yang on the palate making this wine extremely unique and complex.

We enjoyed a 2003 estate-bottled Teroldego Rotaliano with a ground pheasant italian sausage, onion, green pepper, diced tomato and whole wheat penne skillet.

Reminisce

2008-01-21T13:45:00.000-06:00

While downloading songs into our combined Christmas gift, an iPod nano, Glenn and I took a trip down memory lane. We met in college during the fall of 1977 and spent the early 1980's in Helena, MT. Young and in love, we worked, socialized with friends, hiked, fished and camped in the mountains.

Our apartment was at the edge of town, right across from Reeder's Alley. Now, the alley is a location for businesses and a restaurant, but in the 1870s, it was the site of a short-lived gold rush. After a nugget worth $3.10 was discovered, it was filled with prospectors looking for gold. Unfortunately, no more was found.

One of my jobs was at a law firm right on the historic Last Chance Gulch across from the Atlas Building. Helena's Main Street is home to many shops and businesses interspersed with plenty of history. Along this outdoor mall, one can find an old trolley car that was used until 1928, a sculpture of the Four Georgians, who were the first to discover gold on the Gulch, and a large number of historic buildings.

We spent many nights and weekends playing Frisbee golf with friends and our dog Mariah, in Mount Helena City Park. This 628 acre city park offers great views of the Helena valley from its 5,468 foot summit. Our engagement photo was taken there. Gosh, we look like babies!

Canyon Ferry Lake is about 25 miles east of Helena and was great for swimming. Mariah and I would hop around the rocky bank keeping up with Glenn as he caught trout.

The 17 mile guided Gates of the Mountains boat tour goes through the spectacular Missouri River Canyon, which was the route of the Lewis and Clark expedition. It was christened the "Gates of the Mountains" for the cliffs that appear to "open and close" the passage on the river. If you go to Helena for a vacation, make sure to take this trip.

Sapphire mining was also big during the gold rush. Two mines are still available for digging, The Spokane Bar Mine, the Eldorado Mine. The latter of these is where the sapphires came that are in my wedding ring.

Cue the 80's music honey and open some wine. This reminiscing has made me thirsty.

Here is a link to a Seeley Lake, MT winery. http://www.trailcreekwinery.com/

Seeing Red

2008-01-20T10:13:00.001-06:00

San Marzano tomatoes, a variety of plum tomatoes, are considered by many chefs to be the best sauce tomatoes in the world. They come from a small town of the same name near Naples, Italy. Grown in the volcanic soil from Mount Vesuvius, believed to act as a filter for water impurities, the flesh is much thicker, with fewer seeds, and the taste is much stronger, less sweet and less acidic.

A grape variety known as Malvasia Nera is also grown in this soil. We recently enjoyed a bottle of 2004 Feudi di San Marzano Puglia IGT Malvasia Nera "Sud", with a simple spaghetti pie topped with pepperoni. The producer is from Apulia and stumbled upon the vineyard at Cantina Sociale di San Marzano, with its deep tradition in wine making, and immediately saw potential. Here his wines express the characteristics of a full- bodied, ruby red wine with notes of cherry and cloves that has a complex yet fresh finish. Serve with roasted red meat,rich sauces and mature cheese.

Squeeky Clean

2008-01-19T17:32:00.000-06:00

Our bodies are continually overloaded with toxins from pollution, second-hand cigarette smoke, pesticides, poor eating habits, food additives, alcohol and caffeine. As these toxins build up in our system, a number of health problems can occur, including weight gain, headaches, dull skin, bloating, fatigue, lowered immunity, and a general lack of well being.

The process of detoxing helps to remove these toxins from the body with results like weight loss, feeling healthier and less niggling health problems.

There are pros and con written about cleansing, but detox diets do encourage some good habits. Most promote eating more fruit and vegetables, drinking more water and cutting down on junk and processed foods. Plus they suggest taking a break from caffeine and alcohol.

My hubby and I are taking charge of our health this weekend by thinking about what we are eating. We are cooking with lean proteins and high fiber using low fat cooking techniques and have eliminated sugars, caffeine and alcohol.

Three days will not be a hardship and they might lessen any mindless eating or cravings and will certainly make us appreciate that first glass of wine.

¡Viva! España y México

2008-01-17T13:38:00.000-06:00

This weekend's winter destinations are both Spanish speaking countries, the first uses Castilian Spanish and in the second, your high school or college language skills will suffice.

Spain is known for quality reds from Rioja and Ribera del Duero, reds and whites from Penedés, fine whites from Rueda, "sherries" from Jerez, and a fine sparkling wine known as cava.

But our charter flight is headed to Mexico. You may think they just produce beer and tequila, but in 1542 it was decreed that all land owners plant one thousand vines per hundred workers. This measure resulted in 5,000 grape vines, which formed the basis of South America's first wine production.

In the State of Baja California, the growing of vine followed their installation of the missioners. They transformed the local deserts in agricultural zones and vineyards. The second generation of fathers went to California. Their leader, brother Junipero Serra established 21 missions from San Diego to Sonoma, where they grew "mission grapes" or the variety known as criolla.

The wine that was produced was often mixed with fruits and honey. Remember all that leftover fruit from making the aroma kits? Our club will enjoy the following wine-based beverage with chips and seven layer dip.

Traditional Sangria
1 1/2 cups rum
1/2 cup white sugar
1 thinly sliced orange
1 thinly sliced lemon
1 thinly sliced lime
1 bottle dry red wine
1 cup freshly squeezed orange juice

Mix together the rum and sugar in a large glass pitcher until the sugar dissolved. Add the sliced fruit. Let sit for at least 2 hours and up to 6 hours in the refrigerator. Right before serving, add the red wine and orange juice. Stir well and serve chilled.

Fruits, Vegetables, Spices, Meat, Flowers, Coffee and Chocolate

2008-01-16T08:00:00.000-06:00

Is this my grocery list? A menu for a special event? Guess again....

These are just some of the aromas associated with wine. If you are an official vanyiac and watch WLTV, Gary will have introduced you to some others. (Skittles, wet blue stones or sweaty socks)

Whites:

Fruit:
Apple (Green Or Golden?)
Pear
Pineapple
Melon
Lemon
Orange
Grapefruit
Gooseberry
Quince
Lime
Apricot
Peach (under-ripe, ripe, over-ripe?)
Nectarine

Non-Fruit
Oak
Toast
Floral(Rose, Jasmine or Iris)
Herbs (Mint, Tarragon, Thyme & Rosemary
Spices: (Vanilla, Sandalwood, Cloves, Cinnamon, Black or White Pepper)
"Cut Grass"

Reds:

Fruits:
Blackberry
Plum
Black Cherry
Raspberry
Red Cherry
Currant
Dried Cherry
Cranberry
Pomegranate
Strawberry
Prune
Raisin
Tomato

Non-Fruit
Almond
Chocolate
Coffee
Tar (Asphalt)
Tobacco
Leather
Honey
Hay
Smoke
Roast Meat
Raw Burger
Game
Barnyard
Wet Dog
Earth
Petrol
Rubber (Burned)
Mushrooms
Gun flint
Veggies-Asparagus, Bell Peppers

Our wine club is meeting next month to make our own aroma kits. There will be many of these ingredients steeping in some neutral red and white wine. With the leftovers, we are going to Spain and Mexico. (hint)

Dinner In 5 Minutes

2008-01-15T11:06:00.000-06:00

Looking for a fast and fantastic wine and food pairing? Think shrimp scampi with wine, garlic and parsley with a California Sauvignon Blanc. We chose a 2005 from Karly Wines. The vineyards are located in Amador County’s Shenandoah Valley and were first planted by Lawrence (Buck) Cobb and wife Karly in 1981.

Karly’s location on the west slope of the Sierra Nevada mountains yields wines different in character from California’s coastal valleys. In the summer afternoons, Karly’s rolling, 110 acre woodland & canyon-side terrain catches the cool southwesterly breezes from distant San Francisco Bay via the Sacramento River delta. In late winter and spring, the canyons drain frosty morning air. This hot-cold treatment preserve the acidity while the grape sugars are developing.

The soils eroded by glacial streams from the great Sierra granite monolith are mineral rich dominated by iron, manganese and occasional minute flecks of gold. (The Gold Rush started here in 1848.) The soil texture is silt to rocky gravel peppered with stones varying from cobbles to boulders, making water drainage excellent.

All these unique factors combine to impart berry, spice and earthy flavors in the red wines, and citrus, pear and tropical fruit flavors in the white wines .

This vintage was filtered, heat stabilized, cold stabilized, and dry with a small carbon dioxide spritz. It was grassy enough to tell that it is a Sauvignon Blanc, but not like those from Marlborough, NZ. It was crisp,tart and loaded with ripe, red Grapefruit juiciness.

In the Karly vineyards, Zinfandel, Mourvedre, Grenache, Orange Muscat and Petite Sirah are dry-farmed, head-trained and spur-pruned to yield about four tons to the acre. Sauvignon Blanc and Syrah are scheduled to be converted to a four-wire "Wye" divided cordon trellis, which will improve the quality through canopy light exposure and these varieties are drip irrigated.

So, buy that cooked shrimp, peel some garlic, set the table and get lots of water boiling because dinner will be ready in 5 minutes. Has anyone seen my wine glass?

Last One In The Water Is A Rotten Egg

2008-01-14T20:14:00.000-06:00

My brother sent this to me the other day. I remember seeing it printed elsewhere and with Presidents Day soon upon us, I thought it would be appropriate.

As Ben Franklin said, in wine there is wisdom, in beer there is freedom, in water there is bacteria.

In a number of carefully controlled trials, scientists have demonstrated that if we drink one liter of water each day, at the end of the year we would have absorbed more than one kilo of Escherichia coli, (E. coli), the bacteria found in feces.

In other words, we are consuming one kilo of poop. However, we do NOT run that risk when drinking wine and beer (or tequila, rum, whiskey, or other liquor) because alcohol has to go through a purification process of boiling, filtering and/or fermenting.

Remember: Water equals poop, and wine equals health.

Therefore, it's better to drink wine and talk stupid, than to drink water and be full of shit.

Blow Your Cork

2008-01-11T10:20:00.000-06:00

Robin Garr recently wrote that there is some serious talk of expanding the boundaries of the Champagne region to increase production. He reminds us that true Champagne, is made from grapes grown in the rolling, forested region around the cities of Reims and Epernay, just northeast of Paris. Historically, all the region's sparkling wine has been produced by about 75 "houses" - major companies like Moet et Chandon, Veuve Cliquot, Bollinger and Taittinger and other large firms that boast histories of 200 years or more.

But in recent years, a growing number of the more than 15,000 individual growers who traditionally sold their grapes to the major houses have begun using their estate-grown fruit to make their own limited-production Champagnes, grown, made and bottled on the premises. U.S. importer Terry Theise, previously best known for German wines, has made a name for himself with a portfolio of exceptional "farmer fizz," as he calls grower Champagne.

Carefully look at the tiny print on the bottom of the label for a "matriculation number," a unique code assigned to every grower by the Comité Interprofessionel du Vin de Champagne (CIVC), the Champagne trade association. If this number begins with the initials "RM" ("récoltant-manipulant" or, literally, "harvester-handler"), you've got your hands on a grower Champagne. "NM" ("négociant-manipulant" ("trader-handler") signifies the larger houses, and "CM" ("cooperative de manipulation") indicates a cooperative.

Give a good grower Champagne a try, when the occasion calls for a popping cork.

Shock and Awe

2008-01-10T18:01:00.000-06:00

Not Iraq, Afghanistan, Iran or the mean streets of the U.S.A. I am saying make love not war. I am also talking about divine intervention or "an extraordinary event manifested by God intervening in human affairs".

For all of you who are reading this who might be scared of the "G" word, think of it as a higher power, karma, etc..

In Finding Your Path, by John Halderman, he states:

What you try or attempt is the process of finding your path.

You must follow your deep yearnings, desires and curiosities. This is how you discover your path and your purpose.

By ignoring those inner feelings and merely making decisions based on your current condition is to stifle what you could become. If you do that you will just experience more of what you already are.

The inner urges, drives and curiosities you feel is evidence that your self is trying to express through you. In order to discover what you can evolve into you must allow yourself to be open to inner guidance with faith and trust.

Start by following what intuitive messages you now notice, and go from there. You will learn to be more receptive to this as you honor and accept what you are aware of now.

You will likely not have the whole path mapped out. As you go in the direction of the indications you have with openness and faith, you will find that you become more and more receptive to additional detail.

It will be revealed to you as you change and awaken to what is really possible to you. Only by moving forward, taking action can you fully discover your next possible opportunity.

Without forward movement, your whole mental capacity will remain static. You will be stuck requesting and receiving more of the same.

So again you ask, what does this have to do with wine? It is the liquid that will be in my glass that I raise in a toast to my friend as she will to me, to celebrate our new jobs.

Yesterday, I interviewed for two part-time jobs that were incredibly different. At only one of the interviews did I smile both outwardly and inwardly. For just 5 or so hours a week, starting with training next week, I will teach, learn, socialize and exercise with two water aerobics classes. All will be food for my soul.

The other interview was at an office for more hours but less pay per hour. That vibe was just not right for me and I felt it right away. I even went so far as to recommend a friend who has been out of work since before Christmas. I was not sure what her feelings would be but thought it wouldn't hurt to approach her.

She had worked without complaining, for nearly 2 years, at a part-time position. They made a decision that she would need to work full time and take on additional duties without additional pay. When she expressed her desire to remain in her current position, she was dismissed.

Enter divine intervention. The office job sounded worth trying and she starts Monday. So, tomorrow we will raise a glass of wine, to new experiences, friendships and a higher power that lives inside each of us. We just need to be quiet and listen to what it is telling us.

De-Clutter - De-Stress = Delightful

2008-01-07T19:59:00.000-06:00

After a morning of helping a relative box up some household items for donation, I was pleased that she felt more light-hearted.

Things are just that, things. Unless items are useful and used regularly or mementos/heirlooms that are lovingly displayed, clutter can be overwhelming and even stressful.

What does this have to do with wine? It can serve as a reminder that wine and it's enjoyment with family or friends create memories. These never need dusting, donating or disposal.

Lily-livered

2008-01-06T20:30:00.000-06:00

The liver is the largest solid organ in the body and has many complex functions.

-Manufacture (synthesize) proteins, including albumin (to help maintain the volume of blood) and blood clotting factors
-Synthesize, store, and metabolize fats, including fatty acids (used for energy) and cholesterol
-Metabolize and store carbohydrates, which are used as the source for the sugar (glucose) in blood that red blood cells and the brain use
-Form and secrete bile that contains bile acids to aid in the intestinal absorption (taking in) of fats and the fat-soluble vitamins A, D, E, and K.
-Eliminate, by metabolizing and/or secreting, the potentially harmful biochemical products produced by the body, such as bilirubin from the breakdown of old red blood cells and ammonia from the breakdown of proteins
-Detoxify, by metabolizing and/or secreting, drugs, alcohol, and environmental toxins

Use moderation in your consumption and be a little timid. Life is short and you don't want to make it shorter.

Keep Searching

2008-01-05T11:48:00.000-06:00

Searching the internet can be both exhilarating and exhausting. After an hour of trying to customize a google search bar for this blog to help my readers find subjects I have already covered, I was frustrated with the new search's execution.

My hope, dear readers, is that you will use the blank white space at the top left of this page and just hit "Search Blog" for any past posts on topics that might interest you.

Ah, to be a little more of a tech geek!