OK, so it's been a while since I've written... like a year to be exact! I'm back. Not as often as I initially promised, but I'm back nonetheless. I'm working full time and attending college part time so I won't be able to dedicate much time to my wine writing but I've missed it so much that I'm going to set aside some small slots of time every now and then just to get my fill. Here it goes for my first day back:
As most of you know I recently moved to California. At first I was very upset to lose my quaint wine shops in New York City but I'm slowly getting used to my new norm of buying wine from grocery stores. Now I'm getting my wine from places like Safeway, Fresh and Easy, Lucky's and BevMo. BevMo's not so bad since it is dedicated to wine and the like and the employees are informed but it is huge and commercial without that special small feel that I'm so used to having in the city.
In California most of the inventory is different from what I'm used to, which means I'm trying a lot of new wines but I'm also missing a lot of my old favorites that I can no longer find. Liquor laws along with alcohol import and export laws are different in every state so I knew to expect a great change in my wine consumption. There are good and bad aspects to the change. I'm feeling a bit home sick for New York so I'm choosing to focus on the good for now.
In the six months since I moved from Brooklyn I have been unable to find my favorite red wine, House Wine from Washington state. Finally, after I'd given up my search, I randomly saw it in a tiny grocery store by my house about two weeks ago. I almost had stroke from the excitement. They changed the label. It now has a red door. Oh my goodness. I thought to myself, "Hello old friend, you look better than ever." Then, a couple of days ago my good friend Quinn sent me a photo text with the new label. She knew I'd love it, and I did. Right now as I type I'm enjoying a glass of the bottle I bought on that wonderful day. And, when Quinn sent the photo, she inspired me to write in my blog again. Thank you Quinn, and thank you House Wine, with your new red door.
I also got a couple of French reds a couple of weeks ago that I'd never tried before. One of them was actually fantastic and also affordable so I've added it to my wine list. That's right, I keep a wine list. All of the best wines I've ever tried go on the list. One day that list will be on a menu born of my creation, but until then, that list stays in my phone and on my computer for me to edit as I so desire. If you know of a wine that is list worthy please leave a comment with the name and grape and I promise to try it and write about it (if it is affordable for my budget). I'll also share my French red discovery next time. Stay tuned.
Monday, February 20, 2012
Tuesday, February 1, 2011
Apologies - Day 16
Dear Blog Followers,
I'm sorry for not posting my research yesterday or today. I'm sick with some kind of cold virus and I haven't been able to do any reading because I am really dizzy with a terrible headache. As soon as I'm feeling better I will post again. Until then, be well.
Autumn
I'm sorry for not posting my research yesterday or today. I'm sick with some kind of cold virus and I haven't been able to do any reading because I am really dizzy with a terrible headache. As soon as I'm feeling better I will post again. Until then, be well.
Autumn
Sunday, January 30, 2011
Port - Day 14
For my blog's two week anniversary I decided to celebrate with a glass of Port! I've researched and written something new about wine every day now for two weeks. It has proven to be harder than I originally thought because of time constraints due to... well, due to life. There are chores to be done, a job to attend, a cat to care for, a social life to maintain (at least enough to call my friends and family once or twice a week to catch up and let them know I'm still alive) and last but most definitely not least, my wonderful wife needs my attention, and of course I need hers too. It has been difficult, but I feel great for doing it, so it's worth it.
I'm going to relax now with my celebration Port. A product of Portugal of course. The glass I'm enjoying tonight is from my bottle of 2003 Late Bottled Vintage Porto made by Taylor Fladgate. And, since I don't have true Port glasses, I'm drinking out of one of my brand new crystal rocks glasses that Jill and I got as a wedding present from Quinn and Bethany. Thanks Quinn and Bethany, the glasses are fab!
Since Port is my celebration drink of the night, it is only fitting that tonight's research topic be exactly what I'm consuming, Port from the Douro Valley in Portugal. Unlike wine, which is only good for a week (two if you're lucky) after opening, port is good for up to four weeks after opening the bottle, and sometimes even more. Port is served in a miniature wine glass and is commonly consumed after dinner with dessert or as the dessert itself because it is so sweet and fruity. According to http://www.intowine.com/ "Port takes its name from the city of Oporto that is situated at the mouth of the 560-mile long Rio Douro or River of Gold. Although many port-style wines are made around the world - most notably Australia, South Africa and the United States - the strict usage of the terms Port or Porto refer only to wines produced in Portugal."
There are two different types of Port: Vintage Ports and Wood Ports. At http://www.wineloverspage.com/ I found out that only 2% of all Ports are Vintage Ports. "Vintage Ports... are wines which age briefly in wood and then spend years maturing patiently in the bottle... Wood Ports are defined as everything which is not a Vintage Port." From these two categories you can break down the types even further into Rubies, Tawnies and White Ports. Rubies are named for their color and are younger than Tawnies. Also named for its color, a Tawny Port is darker because of its age... the older the Port, the darker it becomes. White Ports are sweet or dry and are made from white grapes and should be served chilled. Ruby or Tawny Ports should be served at room temperature, or 68 degrees farenheit.
There are many great Ports available and some of my favorites are Taylor Fladgate, Graham and Dow. Sandeman is also very good. Next time you are out to dinner and you want to really go for it and order dessert I suggest you try it with a Tawny Port, or skip the dessert and just order the Port! It will blow your mind. Get the Taylor Fladgate if they have it. The older the better! Enjoy.
I'm going to relax now with my celebration Port. A product of Portugal of course. The glass I'm enjoying tonight is from my bottle of 2003 Late Bottled Vintage Porto made by Taylor Fladgate. And, since I don't have true Port glasses, I'm drinking out of one of my brand new crystal rocks glasses that Jill and I got as a wedding present from Quinn and Bethany. Thanks Quinn and Bethany, the glasses are fab!
Since Port is my celebration drink of the night, it is only fitting that tonight's research topic be exactly what I'm consuming, Port from the Douro Valley in Portugal. Unlike wine, which is only good for a week (two if you're lucky) after opening, port is good for up to four weeks after opening the bottle, and sometimes even more. Port is served in a miniature wine glass and is commonly consumed after dinner with dessert or as the dessert itself because it is so sweet and fruity. According to http://www.intowine.com/ "Port takes its name from the city of Oporto that is situated at the mouth of the 560-mile long Rio Douro or River of Gold. Although many port-style wines are made around the world - most notably Australia, South Africa and the United States - the strict usage of the terms Port or Porto refer only to wines produced in Portugal."
There are two different types of Port: Vintage Ports and Wood Ports. At http://www.wineloverspage.com/ I found out that only 2% of all Ports are Vintage Ports. "Vintage Ports... are wines which age briefly in wood and then spend years maturing patiently in the bottle... Wood Ports are defined as everything which is not a Vintage Port." From these two categories you can break down the types even further into Rubies, Tawnies and White Ports. Rubies are named for their color and are younger than Tawnies. Also named for its color, a Tawny Port is darker because of its age... the older the Port, the darker it becomes. White Ports are sweet or dry and are made from white grapes and should be served chilled. Ruby or Tawny Ports should be served at room temperature, or 68 degrees farenheit.
There are many great Ports available and some of my favorites are Taylor Fladgate, Graham and Dow. Sandeman is also very good. Next time you are out to dinner and you want to really go for it and order dessert I suggest you try it with a Tawny Port, or skip the dessert and just order the Port! It will blow your mind. Get the Taylor Fladgate if they have it. The older the better! Enjoy.
Saturday, January 29, 2011
Send it Back if it's Corked - Day 13
I'm reading this great book right now by Natalie MacLean, Red, White, and Drunk All Over. There is a chapter towards the end of the book in which Natalie discusses proper etiquette for returning a bottle of wine that is, OR is not, corked. Corked means that the cork has gone dry or has other deficiencies that have allowed air into the bottle causing the wine to sour, or go bad. If the wine is bad you should definitely send it back, but what do you do if you just don't like the wine?
In her book Natalie says, "If the sommelier or waiter recommended the wine, there should be no problem sending it back. But if the diner chose it himself, it could be argued that he's responsible for his choice and should pay for that bottle even if he orders a replacement. Others, including me believe that if a wine is on the list, then the restaurant implicitly endorses it and should replace your bottle free of charge if you're not satisfied." Every establishment will have their own take on this issue but Natalie makes a very good point to back up her belief. She talks about the wine markups being all the way up to 400% in some cases. By the time the restaurant has sold one or two bottles of wine, the entire case has been paid for. A case consists of twelve bottles. With a markup like that, the restaurant is already counting on losses, and they have more than made up for it.
So, enjoy your wine. If you order a bottle that's gone bad there is no reason you should sit and try to force yourself to drink it. That's like trying to drink straight vinegar or moldy grape juice. Yuck! If you just flat out don't like it, and there's nothing wrong with the bottle at all, you should still request an exchange. Wine should compliment your meal, or vice versa. If you aren't enjoying it, then you shouldn't be drinking it, or be paying for it.
Cheers!
In her book Natalie says, "If the sommelier or waiter recommended the wine, there should be no problem sending it back. But if the diner chose it himself, it could be argued that he's responsible for his choice and should pay for that bottle even if he orders a replacement. Others, including me believe that if a wine is on the list, then the restaurant implicitly endorses it and should replace your bottle free of charge if you're not satisfied." Every establishment will have their own take on this issue but Natalie makes a very good point to back up her belief. She talks about the wine markups being all the way up to 400% in some cases. By the time the restaurant has sold one or two bottles of wine, the entire case has been paid for. A case consists of twelve bottles. With a markup like that, the restaurant is already counting on losses, and they have more than made up for it.
So, enjoy your wine. If you order a bottle that's gone bad there is no reason you should sit and try to force yourself to drink it. That's like trying to drink straight vinegar or moldy grape juice. Yuck! If you just flat out don't like it, and there's nothing wrong with the bottle at all, you should still request an exchange. Wine should compliment your meal, or vice versa. If you aren't enjoying it, then you shouldn't be drinking it, or be paying for it.
Cheers!
Friday, January 28, 2011
Serving Wine - Day 12
As most of you already know, I'm working as a waitress/server in a restaurant in Manhattan. The restaurant I work for focuses mostly on beer and bourbon but we do have an extensive wine list as well. As a server, it is obviously important to know proper presentation for serving wine. So, that's what I'm going to talk about today.
According to The Professional Bar & Beverage Manager's Handbook, "Wine is often the most complicated drink to serve and one of the easiest to prepare." For its easy preparation all you need is the wine, a cork screw and a wine glass. Wine storage is very detailed and very important. You must keep the wine at the right temperature (reds and whites are best at different temperatures so they must be stored separately, whites and rosés must be stored at 46 to 50 degrees Fahrenheit and reds must be stored at 62 to 68 degrees Fahrenheit), angle, and amount of light surrounding the bottles. Too much light and heat can damage the aging process. If the bottle is stored upright, the cork can dry out which will allow too much air to enter the bottle causing spoilage (or the bottle becomes corked).
As for actual wine service at a bar or restaurant table, there are 11 steps to follow to make sure it is done properly. Believe it or not, many people can be very persnickety about how they receive their wine, so these steps are very important in keeping your customers happy and coming back over and over again.
According to The Professional Bar & Beverage Manager's Handbook, these are the 11 steps to great wine service, the short version:
"1. Repeat the name of the wine once the guest has ordered.
2. Place a napkin behind the bottle.
3. Display the bottle. Give the host plenty of time to examine the label.
4. Use a folding pocketknife, with the open spiral corkscrew and smooth edge.
5. With the knife blade, remove the capsule and foil.
6. Clean the neck and bottle with the napkin.
7. Hold the bottle firmly, and slowly insert the corkscrew about two-thirds into the center of the cork.
8. With the bottle on the table, pull straight up, steadily.
9. After opening the bottle of wine, check the cork for dryness, and place it end up on the table so that the host may examine it.
10. When the host is satisfied, pour about an ounce into his or her glass. He or she must approve of the wine before the other people in the party are served.
11. Pour all the women's glasses first and the host's last. When you are finished pouring a glass, give the bottle a slight twist to prevent any dripping. Always pour wine with the label facing the guest."
Most restaurants and bars will put their own spin on wine service in their establishment but these 11 steps are the basics that most establishments will follow. Champagne and sparkling wine are served and stored a little differently than red and white wines. But like I've said before, that is for another day when I cover Champagne and sparkling wines in depth.
According to The Professional Bar & Beverage Manager's Handbook, "Wine is often the most complicated drink to serve and one of the easiest to prepare." For its easy preparation all you need is the wine, a cork screw and a wine glass. Wine storage is very detailed and very important. You must keep the wine at the right temperature (reds and whites are best at different temperatures so they must be stored separately, whites and rosés must be stored at 46 to 50 degrees Fahrenheit and reds must be stored at 62 to 68 degrees Fahrenheit), angle, and amount of light surrounding the bottles. Too much light and heat can damage the aging process. If the bottle is stored upright, the cork can dry out which will allow too much air to enter the bottle causing spoilage (or the bottle becomes corked).
As for actual wine service at a bar or restaurant table, there are 11 steps to follow to make sure it is done properly. Believe it or not, many people can be very persnickety about how they receive their wine, so these steps are very important in keeping your customers happy and coming back over and over again.
According to The Professional Bar & Beverage Manager's Handbook, these are the 11 steps to great wine service, the short version:
"1. Repeat the name of the wine once the guest has ordered.
2. Place a napkin behind the bottle.
3. Display the bottle. Give the host plenty of time to examine the label.
4. Use a folding pocketknife, with the open spiral corkscrew and smooth edge.
5. With the knife blade, remove the capsule and foil.
6. Clean the neck and bottle with the napkin.
7. Hold the bottle firmly, and slowly insert the corkscrew about two-thirds into the center of the cork.
8. With the bottle on the table, pull straight up, steadily.
9. After opening the bottle of wine, check the cork for dryness, and place it end up on the table so that the host may examine it.
10. When the host is satisfied, pour about an ounce into his or her glass. He or she must approve of the wine before the other people in the party are served.
11. Pour all the women's glasses first and the host's last. When you are finished pouring a glass, give the bottle a slight twist to prevent any dripping. Always pour wine with the label facing the guest."
Most restaurants and bars will put their own spin on wine service in their establishment but these 11 steps are the basics that most establishments will follow. Champagne and sparkling wine are served and stored a little differently than red and white wines. But like I've said before, that is for another day when I cover Champagne and sparkling wines in depth.
Thursday, January 27, 2011
What's Riesling? - Day 11
If Pinot Grigio was the other white grape, then Riesling is the other white wine! The grape originated in Germany but is now grown in other regions as well. Riesling goes by many names, but most notably white, rhine, or Jannisberg. Although most people know Riesling to be a sweet wine, it is not always the case, and when it is sweet it isn’t necessarily a bad thing. Riesling is a complex, delicate, and elegant white wine, so do not underestimate it!
According to www.winepros.org, “Riesling vines are particularly hard-wooded and tolerant of cold weather and they bud late, so are well-suited to the coldest wine-growing climates.” Riesling is productive, and can yield anywhere from three to six tons per acre, which is substantially more than most other grapes.
In terms of appearance, Riesling grapes are small, round and soft when ripe. They ripen later than other varieties, so “bunch rot” and “non-beneficial molds” can be a problem if there is a lot of rain or humidity during the ripening season. It is also important to protect these grapes from the wind.
An interesting note about Riesling is that, if dry weather follows a wet day, Riesling grapes left on the vine can result in what is called “Nobel Rot”, which, although not toxic, can cause the grapes to shrivel, so much of the juice evaporates, along with the sugar.
According to www.wineaccess.com, because of its combination of sweetness and acidity, Riesling is an especially versatile wine with food, working well with fish or pork. Also, it is one of the few wines that can hold its own against spicy cuisines like Indian, Chinese, and Thai. The wine will often taste of apricot, apple and pear with notes of floral aromas.
Like I said in my blog from Day 6, try Chateau Ste Michelle Riesling from Washington State. It is a fabulous wine and it won’t drain your wallet. Enjoy!
Wednesday, January 26, 2011
Don't Be Afraid! - Day 10
I used to be intimidated by massive selections when I walked into wine stores. There are so many different choices to make; i.e. grapes, wineries, vintages, regions, reds, whites, bubblies, ports, well... you get the picture. A lot of people feel stupid if they don't know about wine and they end up picking a bottle based on the label just to avoid looking dumb in front of the wine store staff, which of course is a horrible idea. Don't be afraid! The people that work in the wine store, or wine section of your grocery store, are there to help. Um, it's their job...
I'm going to let you in on a little secret that most wine dummies like me don't know, it will change your life, or at least your wine experience, forever. Don't be afraid to ask questions. People that work in wine stores are there for a reason. They are experts on the wine sold in their particular store or section, and chances are that they've actually tasted most of the inventory. Here is a very simple 3 part guide that will help you choose the best wine(s) possible. It's super easy. Here's what you should know before you enter the wine store:
1. What's for dinner? Tell the wine expert what you'll be serving the wine with, include each course if applicable.
2. How much do you want to spend? Most people have a budget so tell the clerk what your price range is to narrow down your options.
3. What is your palate and/or your guests' palate like? Do you like sweet or acidic? Let them know.
That's really it. It's very simple. You don't have to know anything about wine to make a great selection. Just have the very basic information for your planned evening and let someone else choose for you. Like to be in control and can't even fathom letting someone else make the decision for you? Well then you'll need to keep following my blog to learn more so that you can make your own informed decisions when you shop ;)
I'm going to let you in on a little secret that most wine dummies like me don't know, it will change your life, or at least your wine experience, forever. Don't be afraid to ask questions. People that work in wine stores are there for a reason. They are experts on the wine sold in their particular store or section, and chances are that they've actually tasted most of the inventory. Here is a very simple 3 part guide that will help you choose the best wine(s) possible. It's super easy. Here's what you should know before you enter the wine store:
1. What's for dinner? Tell the wine expert what you'll be serving the wine with, include each course if applicable.
2. How much do you want to spend? Most people have a budget so tell the clerk what your price range is to narrow down your options.
3. What is your palate and/or your guests' palate like? Do you like sweet or acidic? Let them know.
That's really it. It's very simple. You don't have to know anything about wine to make a great selection. Just have the very basic information for your planned evening and let someone else choose for you. Like to be in control and can't even fathom letting someone else make the decision for you? Well then you'll need to keep following my blog to learn more so that you can make your own informed decisions when you shop ;)
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