The Royal Wedding Champagne

Happy Friday, and last day of April!!

So, I was going to post about Italian wine today, and then I realized there was something much more important to blog about- the Royal Wedding!

I most certainly did not wake up at an obscene hour of the morning to watch the live feed, but I have to say that I did some thorough online research to check out all the juicy photos and video clips.

Before today's monumental event, there was countless chatter and predictions about Kate's wedding gown, how she was going to wear her hair, if they were going to get a kissing coach (they did, and it didn't seem to pay off), and on and on...

As a soon-to-be bride, of course I was interested in all those fun details, but as a complete wine-o, I was also interested to see what wine would be served at the royal reception! With their budget, the options are truly limitless.

Even girls my age remember watching clips of the 1981 (I wasn't even born!!) wedding between the Prince and the beloved Diana. All I remember is her dress and its ridiculous puffy sleeves and never-ending train. And, if we thought it couldn't get any more over the top, their wedding reception featured 1969 Krug Champagne, 1959 Château Latour,and 1955 Taylor’s vintage Port.

Now, if all those wines look like a foreign language to you, let me fill you in- those are some absolutely phenomenal and priceless wines. (I guess not priceless- they were probably more expensive than all my wedding costs combined!!) Yeah, just google those babies and see what you find.

Fast forward 30 years to today's wedding. Although the beverage menu has not been released, one selection has been confirmed- the choice of champagne(the most important part!!)

Drum roll please....

Non-Vintage Pol Roger will be the official Champagne at the Royal Wedding!

Although delicious and very good quality, this is a fairly common and moderately priced champagne (you can get it for around $50).

Heck, I've even had Pol Rogers before!

Feeling a little let-down?

I'm not- I applaud the decision to purchase something high quality, with a good reputation, and all the while not too expensive. It's something I'm hoping to provide for my own big day.

Congrats, William and Kate!

Hiatus

Happy Thursday!

I haven't posted the past few days- did you miss me?

I was M.I.A. because I was busy preparing and taking the Certified Specialist of Wine exam through the Society of Wine Educators.

Like every wine test I have ever taken, I freak out before, during and after the exam, and convince myself that I didn't pass. Hopefully this is just my normal pattern, and I'll be getting a pretty certificate in the mail soon. I do have to admit, this test was a bit harder than I anticipated.

Anyways, wish me luck- and I'll keep you posted!

Tomorrow, as promised, I finally will post about Italian wines!

Ciao,

Stacey

Some Technical Wine Terminology

Happy Monday, Wine Blog Readers!

To start the week out, I thought I'd write a quick blog that decodes some technical wine terminology. This way I don't have to re-define terms in further posts, and you all will be the smarter because of reading. Saves me time and typing, and increases your brain power all in one!

Here are some wine terms you are bound to come across in the world of wine:

Vintage: The year the grapes were harvested. So, a 2009 Kim Crawford Sauvignon Blanc is made of grapes that were picked in 2009.

Négociant: A French term for a wine merchant buys grapes from smaller grape growers and winemakers and sells the result under its own name.

Oenophile: A lover of wine. In other words- me!

Varietal: Grape! Ex: Sauvignon Blanc, Petit Verdot, Malbec, etc...

Cuvee: A specific blend of wines.

ABV: Alcohol By Volume (alcohol percentage)

Old World Wine: Wine made in Europe (France, Germany, Austria, Spain, Italy), as well as Portugal, Greece & Hungary. The wines are characterized as lower in alcohol, less fruity, and more earthy.

New World Wine: Wine made in the United States, South America, New Zealand, Australia, and South Africa. Wines from this area are typically higher in alcohol and more fruit forward.

Punt: The circular indentation found in the base of a wine bottle.

Sommelier: A trained, knowledgeable, and professional wine steward.


Do you have any other terms that you need defined? Let me know!

'Til tomorrow!

Stacey

What Wine to Guzzle with Easter Dinner

I LOVE Easter. LOVE it.

I love buying and wearing a new bright and flower-y Easter dress. I love my childhood memories of hunting for chocolate eggs that were hidden all over our house (mom and dad- can we do that again?? Maybe for your grand kids!). I love lilies. I love all the triumphant music and hymns that we sing at church on Easter. And, most importantly, I love what Easter symbolizes- the fact that our Savior is RISEN and has conquered the grave!

But, the one thing I don't love about Easter is the food, at least the traditional main course.

I HATE honey baked ham. Ugh.

My sister LOVES honey baked ham.

Because my parents love us both equally, they usually prepare an Easter meal that will satisfy both of our tastes: honey baked ham for Lis, and extra mashed potatoes for Stace.

It worked out- Lis got her beloved ham (and ham sandwiches for days), and I got a plate full of carbs and salad-my favorite.

Anyways-- that little family and food history has nothing to do with this post, other than it is an introduction to: What Wine to Guzzle with Easter Dinner.

Whether you are hosting Easter at your house, are attending dinner as a guest and need a hostess gift, or you just are curious, here are a few wine suggestions for what wine to drink with Easter dinner.

What to guzzle with your appetizers: Bubbles, of course! The perfect wine to start out such a celebratory holiday, and Easter is most certainly celebratory!

Guzzle: My absolute favorite wine of all time-Domaine Carneros Brut Rosé. Find it in stores for around $25.

What to guzzle with your main course:

If you DO love honey baked ham, I would suggest a wine with a little bit of residual sugar to match with the sweetness of the meat (but seriously, who likes their meat to be sweet?? It's just gross!)

Guzzle: 2010 Von Strasser Winery Gruner Veltliner. $35

PS: In 2006, this was the FIRST Gruner Veltliner to ever grace the Golden State.

If I had my choice, I'd eat roasted lamb for Easter dinner. With lamb comes its classic sidekick: Rhone Valley Syrah and it's blending friend, Grenache. Red wines from the Rhone classically have peppery, dried meat characteristics. Think it sounds gross? You'll think twice after you pair it with a perfect hunk of peppery roasted lamb.

Guzzle: 2007 E. Guigal Côtes du Rhône. $10

What to guzzle with dessert:

How about a lovely Moscato? My family and I could drink this stuff like we do water...

Guzzle: Capetta N.V. Moscato d'Asti Piedmont. $10 *

*I encourage you to go buy this from my lovely, sweet-ham loving sister, Lisa at The Wine Country, Signal Hill.


Have fantastic Easters, everyone! Go eat, drink, and celebrate the resurrection of our King!

Your Easter Wine Bunny,

Stacey

Stacey's Darling #2: Itali-fornian Pinot Noir

Happy Monday to everyone!

I am in the process of writing a blog about Italian wine, and those of you who know anything about Italy and wine know that it is one of the most confusing wine regions in the world! That being said, it will take me a little while to compile a thorough and understandable blog for you.

So, in the meantime, I leave you with Stacey's Darling #2!

For those of you who don't know, I started a second little part time job working at the Oxbow Wine Merchants in Napa. It is a fun way for me to get my "wine fix" from selling, organizing, learning about, and TASTING new wines! One of the perks is that we get to taste any wine and call it job training and education :)

After my shift on Thursday, I tried the most fantastic Pinot Noir that I had to share with you. My co-worker (a fellow, proud certified sommelier) and I were blown away!

So, Stacey's Darling #2 is: 2007 Cargasacchi Pinot Noir, Santa Barbara County.

When I saw the name "Cargasacchi", it immediately screamed "Italian wine"- those Italians love to throw in the "cc" and "chi" letter combinations. Then, I realized it was actually a Californian Pinot with history and roots in Italy.

The Cargasacchi family IS from Italy, and their winemaking style is founded in the traditional Italian philosophy of the necessity of pairing food and wine at mealtimes- hence the beautiful acid of this wine. It is beautifully delicious and balanced without food, but also is very versatile and food friendly and would compliment a wide range of food items- from any type of fish, pasta, and even red meat.

This wine is a gorgeous mix of red berries and oak and spice and mmm I want more!!

It is a bit more pricey than I would normally recommend (you can find it for between $25-$40 online and in stores), but I think it's worth it for a special occasion. It's a perfect wine for Easter- you can bring it as a hostess gift for your mom, grandma, aunt, etc... It would be awesome with honey baked ham! Just make sure your hostess opens it and shares with you!

Or, if you're really desparate, call me and I'll buy it for you with my store discount :)

Speaking of Easter, that reminds me- come back Wednesday for a post about what to drink with Easter dinner!

Love all you lovely readers,
Stace

Cargasacchi Pinot Noir winemaker's notes: "The saturated red hue borders on purple with distinctive Pinot Noir perfume of red and purple berries and violets. In the mouth, this is a luscious, richly textured wine that balances fruit, spice and tannin. Exhibiting layers of blackberry and small dark fruit flavors woven with firm, ripe, tannins for a very persistent, mouthwatering finish".

Scarcity, Fashion, and Demand

When buying a 'fine' wine, a big portion of your dollar spent goes to scarcity, fashion, and demand- not the actual quality of the wine inside the bottle!

During a recent experiment,only 50% of 570 participants could correctly distinguish expensive (around $50) from budget (around $6) wines.

Welcome to the club.

This is great news- it means we don't have to empty our wallets to buy a good quality wine!

Check the full article- I think it's so interesting!

Glassware

Hello Everyone! I wasn't going to post today because I want you all to read and respond to yesterday's blog. But then I remembered I made a pact to blog everyday (if possible), and it is possible today. So, I'm swallowing my stubbornness, and here I am, writing a new post. But please, if you could read yesterday's blog and leave some feedback, I'd love it!! So today I thought that I would talk a little about wine glassware. There are so many shapes and sizes and names- and do they even have a specific purpose? Here are the main types of glassware, and the appropriate wine that should be served in each: PS: I have listed in them in the order that you would actually serve the wines if you were hosting a wine dinner. It just so happens that the order perfectly mirrors my order of favorite wines :)

The Champagne Flute:

The shape of the Champage flute prolongs the bead (bubbles) of sparkling wine and keeps its chilled. Plus, when you see those flutes coming out of the cupboard, don't you automatically just think "party time!!"?

The White Wine Glass:

This is a slightly smaller version of a Bordeaux red wine glass (see below). It is smaller because there is less of a need to aerate (allow the wine to breathe) white wines. The smaller tulip shape also protects the cold temperature of the white wine.

The "Burgundy" (Pinot Noir) Glass

This is the largest wine glass, and it allows the maximum exposure to air for any red wine that needs to develop and "open" up. It also just looks pretty sophisticated and cool, huh?

The "Bordeaux" (Cabernet Sauvignon/Merlot) Glass

This glass can be used as an all-purpose glass (this is kind of glass you'll most likely be given at a casual wine tasting), but it technically should be used for Bordeaux wines (AKA:Cabernet Sauvignon and Merlot). It has a narrowing goblet shape, but it also has a small-ish opening to concentrate the smelly goodness of the wine.

The Fortified Wines Glass

This is what you'd use when serving Sherry, Port, Madiera, and any other dessert/fortified wines. I don't technically know why they are shaped that way, but the bowl (the round party) is smaller, as a serving of fortified wine is much less generous.

So, what is "aerating"/ "decanting" /"allowing the wine to breathe" and what does it do?

Think about if you went to sleep for about 2 years. It would take some serious stretching, breaths of fresh air, and walking around to get your body and brain moving and grooving again, right? Same for wines. They "sleep" and are shut up in those bottles for years and years!

It typically goes that the older the wine (the longer you sleep), the more time and air it needs to allow the flavors to develop.

This is why the shape of the glass is crucial to the type of wine you are serving.

May I say that while it is important, and "proper ettiquete", I am not super picky about this. You shouldn't feel ashamed if you only have one type of glass in your home. Heck, I have some friends that like to drink their sparkling wine out of a regular glass, opposed to a Champagne flute. Whatever floats your boat.

Remember, my main goal is to get us all educated-- how or when we veer off the path to have fun is up to us :)

Until tomorrow, friends....

** I got my information on : http://www.bestwineglass.com/

Themed Wine Tastings

Happy Hump Day!

This post is a little different, and I would love to hear some feedback from YOU readers (if you exist. Most days I feel like I'm just writing for myself and my momma).

I've mentioned before that I am seriously considering starting my own little side business. It's still in the works, but I know for sure that one service I will offer is themed wine tastings.

I will host in my home, or go into YOUR home and coordinate a themed wine tasting party. The tasting will be a mix of sampling between 5-7 wines, as well as some wine lessons, similar to what you'd read in these posts. I will pick and purchase the wines (although you'll need to reimburse me :] ), provide the glassware, tasting notes, and my own write ups on the wine regions and wines- I can even pick out small bite samplings to pair with the wines. All you have to do is provide the guest list and show up!

Here are some of the wine tasting themes that I've been mulling over in my head, and I'd love to know your thoughts!

ABC Tastings (Anything But Chardonnay)

For those of you who are sick of Chardonnay, this tasting will explore the other fantastic white wines from around the world, including Chenin Blanc, Viura, Gruner Veltliner, Muller Thurgau and Torrontes!

A Journey through France

Bordeaux, Burgundy, The Rhone, The Loire, Beaujoulais...

Bubbles, Bubbles, Bubbles!

'Nuff said. This tasting will cover all the major types of bubbly, including Spain's Cava, Germany's Sekt, and France's hailed Champagne.

The Undiscovereds

Assyrtiko, Spatburgunder, The Black Wine of Cahors, Zweigelt... Never heard of these wines? Great! This tasting will introduce you to the unknown but delicious wines from around the world.

Sugar Rush

Pairing dessert with sweet wine. Yes, I'll even bring the dessert!

Wines from Down Under

Aussie and New Zealand wines!

Brown Paper Bag Tastings

You tell your guests to bring a wine in a paper, and I facilitate a proper blind wine tasting- voting and all.

So, what do you guys think? Do you like the ideas? Have any suggestions? Interested in having your OWN themed wine tasting party?

I'd so appreciate your feedback!

Thanks everyone,

Stace

Stacey's Darling #1: A Beauty of a Riesling

Darling [dahr-ling]

–noun

1. a person/thing very dear to another; one dearly loved.

2. a person or thing in great favor; a favorite.

–adjective

3. very dear; dearly loved.

4. favorite; cherished.

5. charming; cute; lovable:

Today marks the day that I begin a series of posts that I will call, "Stacey's Darlings". (See the above definition of darling).

These "darlings" could be wines that I have tried long ago that remain classics, or could be new discoveries that I stumble upon during my wine adventures.

If I hail a wine as a "darling", it meets the following criteria:

1. I have personally tasted it- not just read or heard about it.

2. I enjoyed it and thought it was of good quality.

3. I think that it's worth your money.

4. You can buy it- online, in retail stores, or in restaurants.

So, to begin this exciting journey of wine recommendations, I dedicate this first darling to my darling fiance, Jared.

Jared and I stumbled across this darling wine at a local wine bar in Walnut Creek called Va de Vi. Our server was gracious enough to give us a little taste test, and Jared fell in love! Every time we go anywhere for wine, Jared asks if they have it. Hey, he's a man who knows what he wants- that's why I love him!

So, Stacey (and Jared's) Darling #1 is:

Reichsgraf von Kesselstatt, Piesporter Goldtropfchen, Kabinett Riesling, Mosel-Saar-Ruwer, Germany .

Wowie-Wow that's a lot of wines with a lot of consonants!

So, let me break it down for you:

This wine is:

1. A Riesling. Duh!

2. From Germany.

3. More specifically, from Mosel-Saar-Ruwer, Germany. This is the specific wine region in Germany that the grapes were grown- it would be similar to our Napa or Temecula.

The Mosel is the main river in Germany, and Saar-Ruwer are its 2 tributaries. No tricks with that name!

4. Made in the driest style possible, although it still is semi-sweet.

How do I know this? The word Kabinett. Kabinett is the driest style on the scale of German sugar classification.

Want to know the whole scale? Just for fun?

Kabinett, Spatlese, Auslese, Beerenauslese, Eiswein, Trokenbeerauslese.

Say that 5 times fast!!

5. Made by the wine producer Reichsgraf von Kesselstatt.

6. Grown at a vineyard called Piesporter Goldtropfchen.

I wish I had a cool German accent.

Now that you aren't scared of the name of Darling #1, let me rave about it. This baby is like liquid gold- seriously! For a sipping and aperitif wine, it has the perfect amount of sugar- it is just sweet enough- and its crisp acidity balances it out perfectly. Expect lots of stone fruit characteristics- peaches and apricots, slate-y minerality, as well as some of that juicy grapefruit that I love.

This wine is most certainly charming and loveable!

If you are interested in buying, you can find this darling wine on wine searcher.

Please, let me know if you've tried it and enjoyed it!

See ya tomorrow!

Taking the "Snob" out of Sensory Evaluation: Part 2

Happy Monday, my wine loving and learning friends! I hope you all had great weekends!

Did you try any good wines? I tried some new wines- apparently my palette was craving some rosés as both Spanish and Central Coast rosés were my poisons of choice this weekend.

I am pleased to say that a friend who has been reading my blog called and asked for some wine recommendations. Luckily, both my suggestions (Kim Crawford Sauvignon Blanc and Segura Viudas Cava) were a success! Thanks for reading and participating, dear friend :)

I'm glad to be back from the weekend and writing again!

My last post covered sensory evaluation, which is a fancy way of saying 'the proper method to follow if you want to get the most out of your wine tasting experience'.

In my last post, I covered the first 2 of what I call the 4 S's of Sensory Evaluation: SEE and SMELL, and what these 2 senses can tell you about a wine.

Today's post will cover the last 2 S's and explain why this process of sensory evaluation is just so darn important. So, here comes the fun part, and what we all really care about. The 3rd S of sensory evaluation is SIP. After the wine is in your mouth, confirm the characteristics that you smelled. Does the wine taste like the lemon peel that you originally smelled? Or does it taste like melon? Does it taste like lemon peel and melon? Once again, try and identify the F.E.W items (Fruit, Earth, Wood) and go with your first impression!

Then comes the part that requires a bit more than just a lady-like SIP.

SWISH!

Yes, swish. It may seem strange, and you may feel a little gross doing it, but it is truly the best way to isolate every taste and aspect of the wine.

So, suck it up and just SWISH! Let the wine coat your mouth, and then pay attention to how it feels. Look at this little tongue map to see where your body physically identifies each element.

Does it burn in the back of your throat? It has higher alcohol content.

Does it make the sides of your tongue water? It is acidic.

Does it give you sandpaper tongue (if it's red)? It is high in tannin.

Does it coat every inch of your mouth? It is full in body.

Does the taste linger forever? It has a long finish.

Is it sweet? Dry?

All of those aspects make up the structure and composition of the wine which tells you heaps and loads about what the wine IS, if it's good/bad quality, how old it is, etc..

And, finally, the last S is: SUMMARIZE.

In this step, you re-walk through every S and sum up (ooo! another s!) what you experienced.

Take this example:

S1: This wine is pale, straw yellow in color. It is so pale that it is almost clear. There is nothing weird floating in the wine.

S2: This is a fruit forward wine. I smell mostly citrus fruit, especially lemon. It smells fresh and crisp.

S3: I confirm the lemon peel taste that I smelled. It is a very crisp, acidic wine. It is dry, and is light in body.

If the purpose of the tasting is to actually guess what the wine is, then you would take all these clues and add them up:

Due to the light yellow color, strong lemon characteristics and crisp acidity, I think this is a 2009 Pinot Grigio from Italy, most likely from the northeast region of Trentino Alto Adige.

Ta-da!

Think you could never get this point? Well, you can, and I can help you! Have I told you that I can teach private and group wine tasting courses? :) But if you aren't interested in a personal wine tutor (which, why wouldn't you be?), there are 2 things you can do:

1. Read up on the character profiles of all the different grapes. Every wine book will tell you what each grape generally tastes, looks, and smells like from all the major regions. For the most part, all this information holds true.

2. Just taste. All the time. (Tough job, huh?) Go through this process and write it down. It doesn't have to be a blind taste, either. You can know perfectly well what you're drinking, but it helps to break it down aspect by aspect as you go along.

You'll eventually be able to connect #1 and #2 together.

What is the point of all this hoopla, may you ask?

Well, first of all, being able to blind taste is impressive! I have found that people think I'm more interesting when they find out I know about wine... Even though I'm really not.

Secondly, this process helps you fully appreciate all aspects of the wine, not just the buzz it gives you after a few glasses.

Thirdly, it helps you understand and isolate what you like to drink and why. Refer back to this post. Rather than just saying, "I like this wine", you can say why you like it, and know how to purchase a similar bottle!

Well, friends, I hope you've enjoyed learning this method. Next time you taste wine, please refer back to the 4 S's of Sensory Evaluation.

I would tell you to check back tomorrow for some other named post... but I have no clue what I'll be posting about tomorrow. I will be posting though, I promise!

Thanks for reading and learning with me,

Stacey