Taking the "Snob" out of Sensory Evaluation: Part 1

As a die hard wine enthusiast, it bums me out that wine lovers get the bad rep of being "snobby".

Yes, sometimes the world of wine and the people in it are deserving of the title, "snobby". There are many wine snobs that think you to be less than normal if you don't have the gran crus of Beaujolais or the clones of Zinfandel memorized. There are also many wine-o's that won't touch wine that is priced under $50 with a 10 foot pole. (By the way, I don't fall into those categories!!)

I believe some of the poo-poo attitude towards knowledgeable wine consumers is due to the way we "wine taste".

After all, how many times have you seen a wine snob stick his/her slightly upturned nose into a wine glass and take a big whiff like they actually are smelling something discernible? Oh, and how annoying is it when they swirl the glass around and watch it like they were watching the lion exhibit at the zoo! And then what about the comments about the wine's 'legs'? That's just weird. But, the worst is when the snob takes a sip and then has the AUDACITY to actually swish the wine around like it was mouthwash. It's enough to make your stomach turn, right?

Well, I hate to break it to ya, folks, but this is actually the proper way to taste wine. The technical term for this method of tasting and analyzing every aspect of a wine is called SENSORY EVALUATION.

The goal of this post is to walk you through each step of sensory evaluation, and hopefully I will 'de-snob' the method as we go along.

Let's begin! Actually, before we begin, here are two little nuggets that I've learned:

#1: Don't over think.

#2: Always go with your gut and first impression.

Okay, now let's begin. Yay!

To complete the process, we will walk through what I call the 4 S's of Sensory Evaluation: See, Smell, Sip/Swish, Summarize. **Note: I was originally going to do this as one post, but due to length and content importance, I need to cut it in two!**

So, without further ado, the first 2 S's of sensory evaluation: SEE & SMELL.

SEE: Although sight is the most frequently used human sense, it tells us the least about wine.

What CAN the sight of the wine tell us?

Look first at the COLOR, as it can tell us several things:

First of all, color is an indication of the wine's AGE. A young red wine will have blue-ish tints, while an older red will appear brick red and orange.

A young white will have pale yellow or even green-ish tones. A more aged white wine will be rich, deep golden in color.

As you learn more about different wines and their characteristics, color is also be an indication of VARIETAL (have I mentioned varietal just means grape? So Merlot, Chardonnay, Pinot Grigio, etc... are all varietals).

For instance, the average wine snob will know that Pinot Noir is very light red, opposed to Sryah or Malbec, which can be almost inky in color. Pinot Grigio is almost clear, and Chardonnay can be golden.

If you feel overwhelmed, don't worry, we will get you there soon! :)

Along with SEE comes another S of Sensory Evaluation: SWIRL.

The wine snobs have got it right- you should swirl the wine glass (try not to splash!!) After you swirl, watch the way the wine runs down the sides of the glass. These are the 'legs', but I truly hate calling them that.

Does the wine run down the glass quickly? Slowly? In thick or thin stripes? Does it coat the glass with a wall of wine? All these are an indication of how viscous the wine is- or rather how much alcohol/body it has. Wine that runs down the glass slow like molasses most likely has a fairly high alcohol content, while fast, thin stripes indicate lower alcohol.

Lastly, look for any thing IN this glass. Bubbles? Chunks of stuff? Cork? This doesn't happen too often, but just check. If you DO find something, call me :)

Onto the next S:

SMELL: This is the most important step of tasting wine. So, go ahead, take a big whiff! Then, think about what you smell.

Need help?

Try to pick out a F.E.W. characteristics:

F= Fruit

Citrus Fruit--> lemon, lime, grapefruit, orange

Berry Fruit--> strawberry, blueberry, blackberry

Tropical Fruit --> pineapple, mango, papaya

Stone Fruit --> peach, plum, nectarine

And NON-FRUIT items:

Flowers --> honeysuckle, roses

Grass & weeds

Vegetables --> mushrooms, bell pepper, olives (my sister's favorite)

Spices --> cinnamon, vanilla, cloves, pepper

E= Earth

Chalk

Limestone

Slate

Dirt (dry, moist, damp, wet)

W= Wood **Note: Sometimes you do actually smell oaky wood, but the following descriptions are a result of the winemaker storing the wine in wood barrels.**

Caramel

Butter

Coffee

Cigar box

You may be thinking- "can you really smell all those things? I just smell alcohol!". That's the best part of wine- how complex and interesting it is.

You CAN smell these things- and more!! In fact, the average human can be trained to smell and identify 1,000 smells. Unless you're my mother- she can smell about 10,000, and within .0005 seconds

Anyway.s, most wines will generally fall into one of those broad categories, hence why people say "that is a fruit-forward wine", or "that is an earthy wine".

All of these characteristics are good indications of the varietal: Pinot Grigio smells like lemon, Nebbiolo smells like tar & roses, and Sauvignon Blanc smells like 'gooseberries'. You'll learn all that, too!

Once again, can I remind you-- go with your first impression! You can indentify a multitude of smells and tastes that I didn't even list. For instance, I think that some wines smell like dirty socks. And to me, they do, and you can't argue with me- there is no wrong answer! That's encouraging, isn't it?

Those, my fellow wine-o's are the first 2 S's of Sensory Evaluation.

Check back Monday (Jared and I are re-doing one of our bathrooms this weekend and so I won't be blogging). The post will cover the last 2 S's: SIP & SUMMARIZE!!

Thanks for reading, and drink some wine this weekend- I know I will!

Stacey

Mother Said...

Every person on this earth that has a mother most likely grew up hearing a few (or many) little cliche rules that moms just love to say:

"Sticks and stones may break my bones, but words can never hurt me." (Sorry, Mom, but that one just isn't true)

"Birds of a feather flock together." (I'll pass that one on to my kids!)

"Eat your vegetables." (I use that one on my fiance all the time)

And of course, the golden rule, "Love your neighbor as yourself." (You can't argue with The Bible, folks!!)

Sound familiar?

Well, the world of wine has a few little rules of its own. If you remember my last post, I encouraged you to make the most of your wine purchases by creating a perfect food and wine pairing.

To help you with this, I'd like to share with you a few of the golden rules of wine and food pairing:

Rule #1: Don't segregate.

There is a silly and outdated rule that states: "White wines belong with white meats, and red wines belong with red meats".

Throw that out of the window, baby!!(Don't worry, I have authority to say that, and every other sommelier will tell you the same).

The issue of the matter is not color, but balance. The goal of food and wine pairing is to choose a food and wine that perfectly compliment each other. A poor food and wine pairing would cause either component to outweigh the other, like a huge Cabernet with a light flaky fish.

The being said, consider the WEIGHT of the food and wine (how well it coats your mouth). A feminine, delicate Gamay from Beaujolais, although red, would be a great compliment to a light, white fish.

So remember, segregation was made illegal in 1954.

Rule #2: Acid needs acid.

Remember Mr. Acid? Acidity in wine makes your mouth water, cheeks pucker, and gives the sensation that resembles what it would feel like to chomp on lemon slices. Acidity is a lovely component of wine, and without it, wine would be what wine snobs call "flabby" (real profound, huh?)

There IS a way to make the most of acid in both wine and food, and that is to match them together.

Have you ever wondered why Italian red wine tastes so delicious with Italian food? That is because of the pH levels of Italian staples. Rustic Italian ingredients, like tomatoes, lemons, and capers are highly acidic. That's why they go brilliantly with Chianti, which is made from the super acidic Sangiovese grape. Mangia Mangia!

If you aren't an Italian food/wine person (which, how could you NOT be??-I guess Olive Garden has ruined some people's taste for Italian food, and rightly so), pair a nice Sauvignon Blanc with some fish smothered in freshly squeezed lemon.

Your mouth will be happy :)

Rule #3: Weight needs Weight.

Refer to Rule #1. A heavy wine (one that is high in alcohol & tannin) needs a heavy food (lots of fat, salt, and protein) to stand up to it.

Hello... Red wine+fat filled cheese= awesome!

That's also the reason why a big, bold, Cabernet is the classic sidekick to a hunk of beef. Just like Batman and Robin, but more edible.

Rule #4: Fish hates tannin.

See Rule #1 again. This is why most heavy red wines don't go well with fish. Fish generally has an oily texture and body.

Take my weird analogy:

You just got your carpet scotch guarded. The next day, you spill oil on it. If the scotch guard does its job right, it will hopefully prevent the oil from seeping into the carpet. It serves as a blocker, and will force the oil to just puddle up on the carpet, rather that leak into the nooks and crannies.

Think of tannin in wine as the scotch guard, and the oily fish as the spilled oil. The tannin will serve as a blocker, and will force the oily fish texture to just puddle up on your tongue, rather than be absorbed and enjoyed. Not appetizing.

Therefore, the golden rule is: don't pair fish with tannic wines. On the flip side, acidic whites and light reds (like Pinot Noir and Gamay) are great pairings to fish!

Rule #5: Spice+Alcohol= FIRE! Don't be scared when it comes to pairing spicy food with wine. But remember, drinking a wine with high a high alcohol content while eating spicy food is like pouring gasoline on a blazing fire.

'Nuff said- and do you really want that sensation in your mouth?

So, spicy Asian food with a big, tannic, Napa Cab= a bad idea.

Rule #6: Sugar+Spice= Something Nice

If you DO like spicy food, there is a solution!

Pair spicy food with a wine that has some residual sugar in it (many German and Austrian wines fall under this category, as well as wines from Alsace).

Spicy Asian food with a Riesling or Gewurztraminer is a beautiful thing.

When it comes to spicy Mexican food, my professional suggestion is to just grab a margarita. On the rocks, with salt, please!

Rule #7: Sweeter is better.

When it comes to pairing dessert with wine, always remember: the WINE must always be SWEETER than the dessert. This is why bitter dark chocolate and port are a brilliant pairing. The syrupy quality of Port balances out the bitterness in the chocolate. And vice versa.

Don't believe me? Thinking about pairing a sweet dessert wine with a double layered caramel & chocolate cake? Think again, or bring along some pepto bismol-you'll have a big 'ol stomach ache.

What is my personal favorite food & wine couple, you ask? Potato chips and Champagne. AKA: A little slice of Heaven.

Now please, go invite all your friends over for dinner! Your flawless food and wine pairings will be sure to impress.

Bon Appetito, Wine-O's,

Your Fearless Tutor, Stacey

PS: Next post: "Taking the Snob out of Sensory Evaluation"- how to REALLY taste wine like a pro!
PSS: Encouraged readings: "Perfect Pairings" & "Daring Parings" by Evan Goldstein
PSSS: Go to this cool wine & food pairing tool for some additional assistance (although after reading this post, I hope you won't need it!)

Navigating The Wine Store: Part 2

Heya Wine-O's,

If you missed it, here is a recap from yesterday's post:

For many wine consumers, going into a wine store can be slightly (or very) confusing and overwhelming. With the thousands upon thousands of different types of wines, it's difficult to know even how to START the shopping process.

So, to help a bit, I pointed out the fact that most wine stores organize inventory by COUNTRY, ie: a section for French, American, Spanish, and German (etc...)wine. Although it only breaks down the equation a little, it is a start.

Just when you thought you were making progress, I then burst everyone's bubble and brought up the slightly disheartening fact that some countries label their wines based on region, not by grape. For example, a bottle of Italian Chianti will not mention what grape the wine is actually made from. Rather, it is just an assumption that we know that all Chianti is made from Sangiovese.

To scale down the process even more, I highlighted some of what I call the BUZZ wines and BUZZ regions. The BUZZ categories are must-try options for wine lovers.

Now that you know the BUZZ wines & regions for each major wine producing country, we can begin the shopping process.

Step 1: Choose your price range. Now is a great time to remind you that price is not always an accurate indication of quality, although, when it comes to 2 buck chuck it is extremely spot on!But honestly this is not always the case. You can get a fantastic bottle of wine for under $20, and even under $10. So, no need to feel stingey- just choose your price and stick to your guns!

Step 2: Choose the BUZZ region that most interests you. For instance, say that you think New Zealand sounds like a cool place because you're never tried their wines, and because of their obsession with kiwi- the kiwi fruit, the kiwi bird, and heck, the NZ natives even refer to themselves as "Kiwis".

Step 3: Choose a BUZZ wine from your selected BUZZ region. This would be a good time to refer to the list from Navigating The Wine Store: Part 1. So, New Zealand is our chosen BUZZ region, and Sauvignon Blanc is our selected BUZZ wine. Good choice, may I add! Mmmm mmmm here comes delicious grapefruit and perfect acidity!!

Step 4: The next step is choosing the actual bottle. My suggestion? Just choose one. I know some of you may be thinking, "that's hardly helpful- thanks for nothing!", but the truth of the matter is that there are hundreds, heck even THOUSANDS of awesome wines to try from every region. So, refer to step 1 and choose a bottle that fits your budget. If this reckless abandonment scares you a bit, think about how small the risk actually is. Assuming your price range isn't 100's of bucks (I know mine certainly isn't), you can pay a small amount of cash and potentially find an awesome wine that you love. Of course there is the risk that you may hate it, but then at least you've scaled down your taste a bit more. AND if you do "hate it", please refer to my post, Cracking the Wine Codes, to help yourself understand WHY you hate the wine and how to avoid similar wines next time.

Step 5: Congratulations- you have your prized selection!! And, wasn't the whole process sweat and tears free?

Step 6: Find a delicious recipe to perfectly pair with your awesome new wine.
Don't know how to pair wine with food?

You're in luck- I do!

Check back tomorrow for the golden rules of food & wine pairing and how to impress your friends at any dinner party!

Good work and God speed, wine-O's,

Stacey

Navigating The Wine Store: Part 1

It's happened to all of us. You walk into a wine store with high hopes of leaving with a great bottle of wine for a price that won't break your wallet.

But HOLY MOLEY there are SO many shelves and bottles and brands, and labels, and oh my.... you start to get a bit woozy.

Then, the worst happens. You approach the store employee to ask for some help, and, well, they don't know much more than you do (unless, you are shopping at the Wine Country in Signal Hill and the employee happens to be my beautiful, charming, and smart wine-o sister, Lisa).

So, let's take a poll. What do you do when this situation happens?

A. Leave the store, frustrated, defeated, and practically in tears.
B. Revert back to familiarity, and buy a bottle of the same old stuff you always drink.
C. Close your eyes, spin around a few times, point, and buy.

The good news is that this blog is for people who circle A, B, C, or any other answer, and hopefully this post will give you some helpful pointers for the next time you're brave enough to venture into a wine store.

Alrighty, to begin, you'll notice that most wine stores are sectioned off by country, ie: there is a section for wines from France, Italy, Spain, Germany, New Zealand, Australia, and the miscellaneous "other countries".

Okay, cool, so now what? Look for what I call "BUZZ wines"-the most successful, popular, flagship, or if you want to call them the best wines from each country.

A not-so-side note: Many European countries have "BUZZ regions" opposed to BUZZ wines. This is because in some wine making countries, the wine region is synonymous to what is in the bottle.

Uh,what?

Some wine bottles are labeled by the region, rather than the grape. For instance, a White Bordeaux will ALWAYS be either Sauvignon Blanc or Semillion.

That's just the way it is. I know, how rude of all those European producers to just assume that we already know their tricky codes!

Now that we've established that, let me break 'em down for ya:

France: France is one of the places that classifies their wine by region opposed to grape.

• Champagne, duh. The grapes used in that bubbly goodness are Pinot Noir, Pinot Menuier, and Chardonnay.


• Bordeaux wines. You can get BIG bang for your buck here. Generally speaking, Bordeaux reds will be blends of Cabernet Sauvignon & Merlot, and the whites are made from Sauvignon Blanc. Look for words like Medoc, Pomerol, Graves, and St. Emillion.


• Wines from Burgundy. Chardonnay is the white grape of Burgundy, and here you'll find Chards that are typically rich and oaky. Burgundian reds are from Pinot Noir.


• If you like crisp and flinty whites, look for Chablis. Winemakers in Chablis age Chardonnay in stainless steel instead of oak barrels.


• My personal favorite region: Loire. They make a billion styles of wine from a million grape varieties. Loire is famous for Chenin Blanc and Cabernet Franc, but I think you really can't go wrong.


• Rhone Valley. Wines from Grenache & Syrah. If you're looking for a wine that reminds you of green olive juice and dried meat, go straight to the Rhone section.

Italy: Italy is super confusing because Italian wine is labeled based on both grape and region! As if it couldn't make your brain hurt any more!

• Chianti: Chianti is made from the Sangiovese grape. This wine is Tuscany's prized jewel.


• Pinot Grigio: Light and citrusy (almost tastes like lemon water to me). Find it in the North East regions of Italy.


• There are countless interesting and awesome Italian wines. Look for Greco di Tufo, Barolo, Brachetto, and the list goes on.... I promise, one of my posts will focus just on Italy.

Spain: Spain does make wine worth trying other than Sherry!

• Cava, Spain's sparkling wine. Segura Viudas is a very popular and reasonably priced brand.


• Delicious white wines like Viura, Verdejo, and Albarino. The BUZZ reds are Garnacha and Tempranillo.

Germany

• Riesling: It's naturally one of the most acidic grapes in the world, but the wine can still be so sweet! What a conundrum.


• If you're feeling really adventurous, take a risk and grab a Muller-Thurgau, which is a white wine that is indigenous to Germany.

New Zealand

• Sauvignon Blanc. If you like your wine to taste like grapefruit, lemon, and gooseberries (like I do), this is your wine.

Australia

• Shiraz. Crack open a bottle and you will find a jar of strawberry jam in liquid form.

The US of A

• FYI: 90% of wine made in the USA is made in California, and 3/4 bottles of American wine that are sold are Californian.


• Although the movie Sideways made people's perceptions of California wine go a bit crazy, we do have some pretty darn good selections, whether it be a big, bold Napa Cab, a fruity Pinot Noir from the Central Coast, or, my favorite, some delicious and yeasty bubbly from Sonoma.


• Washington State and Oregon are the other big USA players. Look for Pinot Gris, Riesling, and Pinot Noir.

Other: The "other" countries normally include wines that only wine snobs have heard of. This section will normally feature wines from Austria, Portugal, South Africa, Greece& Hungary.

• Chenin Blanc: or what they call "Steen" in South Africa


• Austria's Gruner Veltliner: a white that is normally characterized by its white pepper taste.


• Port, the famous fortified wine, obviously comes from Portugal.


• Hungary and Greece have some wines that I can't spell, pronounce, or tell you much about, like Egri-Bikaver and Assyrtiko.

Please, if this has helped or interested you in any way, shape, or form, come back tomorrow to read, "Navigating the Wine Store: Part 2".

Cheers,

Stacey

Cracking the Wine Codes

"I don't like that wine"

That's fine. I can accept that, because I often feel that way too, especially about oaked Chardonnays and California Rieslings. What I can't accept is when people say "I don't like wine because it is an acquired taste and I just don't have it". I also agree with that statement- wine IS an acquired taste, and you DO have to train yourself to appreciate and love its beauty, complexity, and flavor.

So, to any of you who may feel ready to write off wine because you think your palate isn't educated enough, I encourage you to not give up yet!

If you don't "like wine", the question to ask yourself is, why don't I like it? What taste or sensation do I detect that is unappealing to me?? The first step is verbalizing what it is you don't like about a wine, even though you may not know what it technically means in wine language.

Here are some common 'negative' phrases decoded:

"It burns my throat when I swallow"= The burning sensation that you feel in the back of your throat after taking a gulp of wine (often associated with red wines) is caused by high alcohol levels. The amount of alcohol in a wine is a reflection of the climate in which the grapes were grown (I'll delve into that another day!! ).

Good news-this is an easy problem to solve! Every wine label is required to list the ABV (alcohol by volume). So, before you buy, look at the label.

The percentage ranges for alcohol:

• 
  
  Low= 8-10% (Sparkling wine, some German/Austrian wines)


• 
  
  Medium= 11-13% (the average old bear- you can find all types of wines in this category)


• 
  
  High= 13%-15 (the big boys like Cabernets, Syrahs, or many grapes grown in HOT climates)

If you don't like this feeling, look on the wine label, and anything over 13% ABV you should steer clear of- or at least pair with some food.

"It makes my mouth water"=Do you feel like you just bit into a lemon? That means you are drinking a wine with high acid. As is the same with alcohol, the amount of acid in a wine can correlate with the climate in which the grapes were grown.

Cold climate= high acid.

There are a few other factors that affect acid, but climate is a big one. Unfortunately, acid in wine is not as easy to sleuth out before purchasing, so I'll help you out.

Here are some wines that you should walk past in the store if you don't like drinking wine that makes your mouth pucker up :)

• New Zealand Sauvignon Blancs (which are my favorite, by the way!)


• 
  
  German/Austrian Rieslings (Riesling is naturally a very high acid grape)


• 
  
  Spanish whites like Viura and Verdejo


• 
  
  The King of Tuscany, Sangiovese (which makes Chianti). This is my fiance's favorite wine!

Before you write off wines that are acidic, remember the tried and true rule of wine and food pairing: Wines with high acid are fantastic with acidic foods. So, pair a Spanish Viura with some fish covered with freshly squeezed lemon, or, even better, pop open a bottle of Chianti and eat some pasta with some tomato-caper sauce. Mmmm... I can feel my mouth watering now!

"It makes my mouth feel like sandpaper"= Do you feel like you just rinsed with mouth wash? Yeah, I know how you feel. That, red wine drinkers, is called tannin. Tannin is a characteristic unique to red wine because it is found in the skins and seeds of wine grapes. In the red winemaking process, the grapes are given time to soak and mingle with their skins, which is how they get that rich, beautiful red color (Did you know white wine can be made from red grapes?).

So, the formula: thick red grape skins= lots of tannin= lots of dry mouth

Application?

• 
  
  If you want a red wine that isn't tannic, go straight to the Pinot Noir section. Pinot has extremely thin and fragile skin, which is why it has that delicious light taste. Not much tannin in that pretty lady, no matter where she's from.


• 
  
  Look in the France section for wines from "Beaujolais". They make delicate red wine from the Gamay grape. It's a refreshing change from the norm wine and you'll really impress your friends.


• 
  
  Cabernet Sauvignon has the thickest of grape skins, so it will be VERY tannic.


• 
  
  Brunello & Barolo are Italian varietals that you tannin-haters should not touch with a 10 foot pole.

Although you may not like tannin now, if you keep trying, I think you can really learn to appreciate how it adds so much complexity to red wines.

"It's too dry"= Let's face it, friends. People overuse the term 'sweet' way too much. Sweet wines have residual sugar in them. There are some wines that you may think are sweet, but that in reality have absolutely no sugar in them! Reminder: wines that taste like fruit or vanilla are NOT sweet wines!

Examples: Oaked Chardonnay (found in California) is a DRY wine. There typically absolutely zero, zip, zilch residual sugar in those babies. But, because of wine making techniques (being stored in oak barrels), you get that creamy, vanilla, coffee taste. Australian Shiraz is also not sweet, but don't you just love the jammy raspberry taste? Me too :) See, you really DO like dry wines! "

I only like sweet wines" = Join the club. The majority of Americans are right there with ya. But please people, it's time to start broadening our horizons. Did you know that high sugar levels are often used to mask flaws in wine? Don't get me wrong, there are some really beautiful sweet wines that are not syrup-y, or what wine snobs call "cloying".

Good examples of this are a really nice German Riesling (look for either the word Kabinett or Spatlese- these are indicators of how sweet the wine is). Instead of reverting back to Almond Champagne, Raspberry wine, or cheap Muscat, try to trick your palette into drinking something that gives your mouth the sensation of sweetness. Refer to the examples in the previous decoding.


"The wine store is overwhelming- there are too wines many to chose from and I don't understand the label!"= Check in next week for some wine store navigation tips :) I hope that this is helped you overcome some of your wine inhibitions. If you have any questions, please feel free to ask, and please keep me posted with your new wine experiences!

Over and out,

Stacey

The Revival of a Wine-O

I'm in a funk. Plain and simple.

Don't get me wrong, I have so many things in my life that make me jump for joy, like my upcoming wedding and my fantastic fiance, my awesome family, my great friends, and the list goes on....

But, it just feels like there is something missing. Those of you who know me are aware that my favorite thing in the world is wine. Learning about it, drinking it, gabbing about it, and even just day dreaming about it.

Last year was a year overflowing with wine. In the span of 7 months, I took my 1st and 2nd level sommelier exams, and you could say that most of my time was spent studying (and stressing!). I would study wine while brushing my teeth, in my car (only while sitting at stoplights), at breakfast, lunch, and dinner, while on dates with my boyfriend, and I'd pretty much gab to anyone who'd listen. This year has not been as wine-filled.

It has been a great year, but just not full of my favorite topic. To break this dry spell, I have jumped back on the wine bandwagon and signed up to take my Certified Specialist of Wine exam through the Society of Wine Educators. If I pass, I will be able to put "CSW" behind my name. Fancy, don't ya think?

I also have made a pact that I will blog about wine at least two times a week. I doubt that my blog will ever go viral, or that people around the country will be sending me samples and begging me to write about them, but at least this can be an outlet for me, and maybe provide some good information for my readers. I will be giving a weekly wine lesson, as well as recommendations for how you can get the best bang for your buck at the wine store.

So, if you are a wine-o, a wannabe wine-o, or just a regular old wine consumer, please check back weekly! I promise you won't be disappointed.

Cheers, Stacey

I Am

saved by grace.
addicted to coffee.
getting married to the best man alive.
looking at a beautiful bouquet of wildflowers that the aformentioned man sent to my work- just to brighten my day!
never going to have a pet.
a mama's and daddy's girl.
pretty well-traveled for a 23 year old, but always wanting more.
a shameless wine-o.
blessed with some amazing friends.
a life-long student.
sunshine and summertime.
into any and all bright colors. jared, be prepared to have a house full of orange and teal walls :)
a strange mix of intro and extrovert
as my grandma would say, "a faceful of teeth".
never too full for dessert.
a musician.
in love with Nantucket Island and the summer of 2010.
a Christ follower who is daily learning to rely on the Lord.


My wedding photographer and friend Gladys Jem Allen inspired me to write this blog. Boom Boom!

168

168.

168 is not that special of a number. I doubt that many people claim that 168 is a lucky or favorite number. 168 doesn't categorize anything- not like 365, 12, or 24 do. Most people probably never think anything of the number 168.

168 was never a significant number to me, until today. Today I started a countdown. That countdown tells me that there are 168 days until August 19th.

In 168 days, I will be getting married. In 168 days, I will be marrying my best friend and the best man I know. In 168 days, I will stand before God and take vows to stand by this wonderful man for the rest of my life.

I love the number 168.

And Forget Not All His Benefits

Another year has snuck up on us again- I can hardly believe it!

At the beginning of 2010, I posted a blog about my life during 2009. Today, as I read over this post that I wrote almost a year ago to the day, I smiled to see the way that God has used the events of 2009 to bring me to where I am today in the beginning of 2011, and what a beautiful place that is.

So, here are "A Few Neat-O Things I Did in 2010":

1. I spent the summer of 2009 living in Italy, and during the summer of 2010, I lived in, and fell in love with the beautiful island of Nantucket. This experience was one of the most meaningful of my life, and I will forever cherish my time there and the friends I made. I am counting the days till I can go back to see my precious ACK!

The breathtakingly beautiful sunset at Madaket beach.

2. Because of my friendship with Cara & Steve Gilmore and my participation in their beautiful wedding ceremony, I met the man I had been waiting to meet my whole life. Now, a year later, I wake up every morning feeling undeserving of him and his love for me. It also is an added bonus that our best friends are married to each other- it makes double dating very easy :)

Jared and me walking into Steve and Cara's wedding reception- what a fantastic party!!!

3. 2009 was the awakening of my love and passion for wine, and now a year later, after hours of hard work, failure and disappointment, I can proudly say that I am a certified sommelier!!! Even more exciting news- just this morning I received a job offer to enter the wine industry working in Napa for a public relations and communications firm that specializes in wine. God has been so faithful and has used my passions and talents to lead me down a really exciting path! I can't wait to see them unfold in the upcoming year.

The whole crew of CPP sommelier guild members (and my daddy and Steve in the background). I completed my certified level 6 months after taking the first exam.

4. During the summer of 2009, I went to visit Cara and Steve up in the bay area. I immediately fell in love with the area, and little did i know, I would fall in love with a man that lives up here too. Now, in 2011, I am living up in the bay, and am moving into my own little place in just a few short weeks!

Roommates again- relishing our time together, and doing our favorite thing- cooking! Who would have known that all this could happen? God did :)

5. Never have I forgotten how important and precious these 3 people are to me. I love them even more in 2011 than I did in 2010!

My wonderful family and me at my graduation from Cal Poly Pomona.

2010 was a fantastic year, and here's to an even better 2011- although it doesn't seem fathomable!

"Bless the Lord, oh my soul, and forget not ALL His benefits"

PS: Because of my life changes, I promised my dear friend Megs that I would post updates on here more often, so check back soon!

Good Bye TWC and ACK

It is September 13, which means that I leave for California in just 3 short days. What a bittersweet experience it will be to go home, yet leave a place that feels like my home. I have had the best summer of my life living on Nantucket Island and working as the dining room supervisor and wine steward at The Westmoor Club. I have worked my butt off, learned tons, grown as a professional and individual, beome more independent, seen and experienced some really cool things, and made the most wonderful friends. Here are a few things that sum up my summer:

1. Things I'll miss about TWC and ACK: the cobblestones on Main Street, all the randomly named beaches and roads (it took me at least a month to get used to names like Madaket, Dionis, Sconset, Quidnet, Polpis and Tucknernuck), Juice Bar, the breathtaking beauty of the island, Nantucket reds, my two lama friends Henry and Flin, the grey houses, my Jamaican momma, scallops, my Sunday wine tasting group, the members at TWC (especially the Kazillionis and Ott families), all the delicious restaurants, hydrangeas, and waking up everyday to work at a place and with people that I absolutely love.

2. I lived through a hurricane- Hurricane Earl! It ended up being a total spoof, but it was pretty cool to experience the hurricane preparations and the crazy wind and waves!

3. Things I won't miss about TWC and ACK: the employee caf (I will miss Franklin, though), working at least 14 hours everyday, the heinous parking down town, the obnoxious Nantucket baskets, the grey skied and rainy days, not being able to wear jeans, not having a closet, and having to make smoothies on my bathroom counter. Can you see that this list is much shorter than the other!?

4. I was privileged to participate in a truly amazing wine tasting group every week. The Abramsons and Glowackis challenged me every Sunday and made me teach them about wine and of course, blind taste. If I pass my sommelier exam, it is because of you 4! Thank you, and Sundays with you will be missed.

5. Some of my favorite memories: evenings at mousehole, laying on Steps beach with Kels and PG and somehow losing my sandal, celebrating my birthday (here's to Chuck!), Mondays with Jaym, dancing with the wedding party at RosenCrown, successfully creating a 5-course wine pairing menu, going to Boston with Kels, hiding out in the staircase when days got overwhelming, sneaking down to Beach Plum to steal smoothies, the boat ride to Toppers, and the list goes on...

6. Before I get too sappy and emotional, I must share the most significant part of my summer. These 4 people have forever shaped my life and I will miss them more than I can even express.

Jaym: Thanks for being my greatest support this summer, and for helping me understand that it's okay to be me, even when that me isn't what people expect. Thanks for our mom walks, the countless smoothies, the sleepovers, Mondays, loving me even though I'm a J.A. and for being the dearest friend I could have ever asked to meet. You are the true meaning of friendship!

JBT: I will always have a spot in my heart for this man because he is the sole reason I came to TWC and ACK. Thank you Brent for seeing something in me, for the constant encouragement and challenges, for filling up the water in the office for 3 months straight, for never accepting mediocrity, for the banter and the dear friendship that I know won't end after I leave ACK. Don't forget to send the Little Mermaid candle of the sisterhood of traveling pants :)

Kels: This lady was my sanity at work and the sweetest and most wonderful roommate. (You were the first person I ever shared a room with, Kels!!!) Thanks Kels for encouraging me to break out of my shell and let loose once and awhile :) You are so beautiful and sweet and people love you everywhere you go, including me! You have been such a dear friend and as your mom says "we will be in each others' lives FOREVER!"

See you in Cali!

PG: Thanks for being the brother I never had (or really wanted). Your humor, kindness, and talents truly amaze me everyday. I will miss your Irish temper (surprisingly enough), our fist fights, our arguments about doughnuts, running dinner service with you, driving in Prudence listening to James, and yes, even hearing you talk about the size of my head. Love you bro!

Good Bye TWC and ACK, until we meet again!

Stacey