Wine Toys, Tools and Tips for the New Year

Of all the New Year's resolutions I make, the one I'm most eager to fulfill is to learn more about wine. Even though it's part of my job as wine educator and speaker, the pursuit of wine wisdom is as fun as it is elusive. Whether it's just the two of you, among friends or away from home, the formula of wine + good people + good food = some of life's most precious moments. 

If you too are game to learn more about wine in 2012, here are a few more resources to get you on the road to deeper wine appreciation. For those who'd rather pour than ponder, take a class with us to learn more about pairings or delve deeper into Italian wines or Pacific Northwest wines at our next Wine Essentials tasting classes. Give a gift certificate or keep the great gift ideas below, and in Part 1 of this post, in mind for the wine lover in your life. After all, Valentine's Day is right around the corner.  

Wine Toys and Tools That Really Work

Wine Aroma Wheel

This laminated 8-1/4" learning tool created by Dr. Ann Noble is a must-have for wine lovers. The copyrighted wheel helps you develop sensory memory for aromas and flavors in your wine glass. By wiring what your nose smells to words and categories, the wheel provides an essential bridge from wine tasting to wine smarts. Keep it handy alongside your wine collection or in the kitchen. Start at the center, move outward and use often. Available at Cooking with Class for less than ten bucks.

Classy Wine Aerators

Beautiful limited-edition wine aerators uses a unique "tiny bubbles" technology to instantly aerate your wine so that it's ready to drink when you are. The artist series, hand-painted and tastefully decorated with Swarovski crystals by Nancy Webb, come in three versions: purple fruit, green leaf and red flower. Each aerator is numbered and boxed with a mini-brush, travel pouch and embossed certificate. Available at Libertine, at the Renaissance Esmeralda in Indian Wells.

Drop Stop

Package of four flexible pour disks that goof-proof wine service. Pour like a pro without spilling a drop. Disks are disposable but why waste them? Just rinse and store to get months of use out of each one. Available at Cooking with Class.

Want more stuff to read? Wine columns in major newspapers are worth a regular read, as are wine-related magazines such as Food & Wine, Saveur and Imbibe . Here are wine-focused publications available in print, online and via mobile devices to tap into:

Magazines

Wine Spectator

The hands-down pick for learning about wine, the industry and digging deep

Online and Mobile

Wine Spectator

The online version gives quick access to ratings, special articles, vintage charts, tons more. Mobile apps for iPhone and Android are easy to use for on-the-go info.

Wine Press Northwest

Washington, Oregon, British Columbia and Idaho wine news, food and travel tips

Wine Review Online

Some good stuff here, much of it free

Vinography.com

Alder Yarrow’s often-esoteric wine blog with links to printable tasting tool, aroma card

Learn Italian Wines

Tom Hyland’s blog, a goldmine for Italophiles

WineX

An e-magazine with an edgy, sexy take on wine, beer and spirits. Presents jazzy, good info and tips in an easy-to-read format. Travel and dining tips, shopping and sass. 

Coming soon: 2011 wines to remember

Holiday Gifts for Wine Lovers

Giving the gift of a bottle of wine to a wine lover can be tricky business. After all, wine aficionados have a reputation for being fussy about wines they like. Never mind that their taste in wine may fall outside your budget. Unless you're a wine geek yourself, there's also a good chance you might miss the mark on a wine they'll really enjoy. And good luck finding a winner they haven't already tasted.

For a different, yet sure-fire way to please a wine lover, give the gift of wine smarts. Wine lovers are a thirsty bunch – and their thirst for wine savvy extends to non-liquid forms, too. That's where these gift ideas come in.

The first of this two-part post presents wine books to thrill the wine lovers on your list. Later this week in Part 2, I'll cover magazine, online and mobile wine treasures, as well as wine toys and tools that really work.

The reading and reference picks below are updated from a resource list I've given out at Wine Essentials, a series of wine education classes at Cooking with Class in La Quinta. Because everyone learns differently, try to pick a format your wine-loving friend will find appealing. All gift ideas here are easy to find locally or order online. Best of all, most won't set you back more than the cost of a good bottle. Happy Holidays!

For the List Lover – Guides and Reviews

Hugh Johnson’s Pocket Wine Book 2012

This slim, annual reference by a legendary British wine expert tackles grape varieties, vintage reports, major brands, food-pairing suggestions and hundreds of wines listed by country.

A Toast to Bargain Wines: How Innovators, Iconoclasts, and Winemaking Revolutionaries Are Changing the Way the World Drinks 

By George M. Taber (2011)

A chewy list of splurges, favorites and best buys by country, brands, wine styles and varietals. The first half of the book tells the stories of winemakers who are rattling the vines to create value and drive wine-drinking trends. To take in a remarkable piece of American wine history, pick up Taber's Judgment of Paris, too.

1,000 Great Everyday Wines From the World's Best Wineries

Jim Gordon, Editor-in-Chief

New in 2011, this expert-led hardback serves up wines by world regions with handy tips from reading wine labels to storage and serving. While some prices may not fall into what you consider everyday drinking, the producers and wines in this book are definitely worth seeking out, for budget-seekers and special occasions.

Wine Library Must-Haves

The New Wine Lover's Companion 

By Ron Herbst

The latest 2010 edition is a wine dictionary of sorts, with more than 4,000 entries that cover terms, varietals, techniques, regions, styles and much more. Concise and helpful appendices with tips on glassware, pronunciation, lots more. 

Kevin Zraly’s Windows on the World Complete Wine Course (25th anniversary edition 2010) and Kevin Zraly’s Complete Wine Course (2011)

Region-by-region wine smarts and geography made easy by a straight-talking wine educator. The 2011 edition has smart phone tags to his videos.

Wine Style: Using Your Senses to Explore and Enjoy Wine 

By Mary Ewing-Mulligan & Ed McCarthy (2005)

By presenting wines in four basic styles of reds and whites, plus two each for rosés and sparklers, the authors offer an interesting approach to understanding your wine palate. Best suited for experienced tasters, or advanced beginners looking to learn more.

Grapes and Wines: A Comprehensive Guide to Varieties and Flavours 

By Oz Clarke (2010)

With the author's distinctive charm, this book lists more than 300 grape varieties in an A-to-Z format with pictures, maps and more. The new edition describes Old vs. New World styles, aging capacity and beyond.

Dummies and Idiot’s Guides

California Wine for Dummies 

By Ed McCarthy and Mary Ewing-Mulligan (2009)

Straight talk from Wine Style authors with essential knowledge, maps, AVAs, wine travel tips, history and tips, tips, tips galore. Not to be pooh-poohed, these books are great stepping stones for friends who are just starting to get into wine. Also useful for those who are already into wine, but could use a compass on their wine journey.

Wine All-in-One for Dummies by Ed McCarthy, Mary Ewing-Mulligan and Maryann Egan (2009)

Includes Wine for Dummies (2006), French Wine For Dummies, Italian Wine for Dummies (2001), California Wine for Dummies (2009) and Australian and New Zealand Wine for Dummies. The 2010 mini-edition of Wine for Dummies available on Kindle.

The Complete Idiot’s Guide to Wine Basics 

By Tara Q. Thomas (2008)

Another great overview of wine with helpful bullets on “the least you need to know.”

For the Food-and-Wine Lovers

Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food

By Evan Goldstein, recipes by Joyce Goldstein (2006)

Much more than its subtitle, this treasure includes essential information on major red and white grapes, sparkling and dessert wines, recommended producers and glossary – a goldmine of useful information with awesome recipes by Evan's mom, the groundbreaking chef-creator of San Francisco's Square One.

Daring Pairings: A Master Sommelier Matches Distinctive Wines With Recipes From His Favorite Chefs

By Evan Goldstein (2010)

Evan tackles 36 grapes with pairing recipes by 36 top chefs, including Suzanne Goin, Philippe Jeanty and Cindy Pawlcyn. There's also a review of concepts introduced in his first book, tips on shopping for wine and an at-a-glance table that summarizes wine styles by varietal. Both books are go-to resources to use over and over again.

The Food Lover's Guide to Wine 

By Karen Page and Andrew Dorenburg

Heavy with tips and comments from master chefs and sommeliers, this duo's latest (2011) book is a one-stop resource for pairing wines with food. Easy-to-use quick lists and timelines make learning about wine fun and provocative. From the authors of What To Drink With What You Eat, another must-have favorite.

For Wine-Loving Men

Swallow This: The Progressive Approach to Wine 

By Mark Phillips

Not for everyone, this humorous guide to wines was written by an iconoclast with a knack for explaining wine and wine concepts in plain English. Big on silliness and fueled by testosterone, but also practical.

Coming later this week in Part 2: Magazines, Online and Mobile for Wine Lovers, plus Wine Toys and Tools That Really Work

Merry Christmas, Happy Holidays! 

A Holiday Sparkler from Argentina

Party planners have bubbles on the brain this time of year. Do you splurge for Champagne or go with a domestic sparkling wine? How much should you spend? What should you serve? And of course, how do you open that pressurized bottle without making a mess or unleashing a cork missile?

We uncorked last week's food and wine tasting dinner at Cooking with Class with an Argentine sparkler that's sure to jazz up your holiday get-together – Spirit of the Andes. Made by Tapiz, a winery owned by former nephrologist Patricia Ortiz, Spirit is a sparkling wine made from the Torrontés grape. Although Argentina's Torrontés was once believed related to a grape from Spain's Galicia that goes by the same name, genetic studies indicate that the desirable Torrontés riojano variant or cultivar represents a cross between the pink-skinned Criolla chica (Mission) grape and Muscat of Alexandria. It is this Muscat parentage that gives Torrontés its captivating perfumy aromas.  

Winemaker Fabian Valenzuela follows the traditional or champenoise method used in Champagne to make Spirit. At an average vineyard elevation of 3,000 feet, sustainably farmed grapes ripen in high-altitude sun while cool Andean nights allow grapes to retain their essential acidity. Hand-harvested fruit is first stainless-steel tank-fermented and made into a still wine. Once clarified, the wine is bottled and liqueur tirage, a combination of sugar dissolved in wine plus yeast, is added to kick off second-fermentation fizzes. Next, the wine rests on its lees, or spent yeast for 12 months, after which bottles are turned or tilted to funnel sediment in the neck. To finish the process, the temporary crown cap is released, sediment is disgorged and a small amount of extra brut dosage is added – a fudge factor of sweet wine that the winemaker adds to adjust the wine to its final desirable profile. The bottle is immediately sealed with a natural cork and wire muzzle.

Ah, that nerve-racking muzzle. One tip for safely opening a sparkler under pressure is to use a folded dish towel the entire time you handle the bottle. Find a sturdy surface and an area where an errant cork won't cause any damage. Sandwich the towel between your firm hand and the top of the wire cage. Keep gentle downward pressure with the towel hand as you untwist the cage. Now, still holding firm downward pressure with your towel hand, slowly twist the bottle while keeping your towel hand steady. As you feel the cork begin to emerge, be sure you have control over the cork end with your toweled hand. Control your slow twist on the bottle until you feel the cork pop into your toweled hand. If executed gently and properly, you should have total control of the cork and little, if any, spillage. Voilà, you're a pro!

In the glass, Spirit sends up delicate, white flower aromas with sweet nectarine and honeysuckle on the palate. Bubbles are persistent, as is the finish, all crisp, clean and utterly delightful. The barely perceptible sweetness is balanced by lively acidity, a combination that makes Spirit a worthy choice as an aperitif or with lighter first courses.

Chef Andie Hubka served a grilled radicchio salad with applewood-smoked bacon, Rogue River blue cheese, scallions, grapes and a drizzle of cactus honey. The salad's sweet notes played off the sparkler's tropical fruit basket flavors while the wine's acidity handled the creamy Rogue blue with finesse.

If holiday bubbles have you bemused, give this southern hemi sparkler a pop. At about $20 at Cooking with Class, Spirit of the Andes Sparkling Torrontés will turn your occasion into a celebration in no time. And if you're curious to learn more about the many different types of sparkling wines from around the world, catch some New Year's cheer at this month's wine essentials class on sparkling wines Thursday, December 29 at 6 PM. Sign up here, or call the school at 760.777.1161. Cin-cin!

The French Paradox, 20 Years Later

Call it preaching to the choir if you want, but a few days of scientific presentations earlier this month at the 6^th International Wine and Heart Health Summit confirmed the belief that there are many health benefits associated with a glass of wine at dinner, at least for this attendee.

Dubbed the French Paradox two decades ago by Serge Renaud, famed researcher at the University of Bordeaux, the phrase refers to the strikingly decreased rate of heart attacks and deaths due to heart disease among the French, despite a diet rich in saturated fats, cheeses and assorted high-calorie treats.

CBS correspondent Morley Safer concluded a 60 Minutes broadcast on November 17, 1991 that investigated what might account for the paradox by posing a question: Could the answer be found in the propensity of the French to wash down fat-laden meals with a glass of red wine? The broadcast sent shock waves through the research community as well as the lay public, causing red wine sales in the United States to jump by nearly 40%, and ushering in an era of increased red wine consumption among Americans.

This year's Wine Summit brought together some of the most prominent researchers in this active field. Held at the magnificent Allison Inn & Spa in Willamette Valley, Oregon, the panelists included Arthur Klatsky, MD, and Curtis Ellison, MD (featured in the original 1991 broadcast), as well as young researchers currently investigating other ways in which wine may enhance our ability to combat or stem other diseases from periodontal disorders to dementia. Ralph Brindis, MD, President of the American College of Cardiology also examined historical and political issues surrounding alcohol use and abuse.

Presentations covered a lot of ground. Winemaker David Adelsheim traced the brief, yet red-hot trajectory of Oregon winemaking while Wine Spectator and Oregonian columnist Matt Kramer shared his take on finding wine values. Event host Donald Olson, MD of Torii Mor Winery moderated a spirited panel discussion among Oregon winemakers that included founders from Bergstrom, Ken Wright Cellars (with single-vineyard soil specialist Ken Wright himself), and Jim Bernau of Willamette Valley Vineyards. Bernau told an intriguing story about how he was about to get the US Alcohol and Tobacco Trade and Tax Bureau (TTB) to allow WVV to include resveratrol content of Pinot Noir on their wine labels.

In the two decades since the broadcast, studies have pointed to a range of health benefits associated with not only moderate amounts of wine but also moderate intake of other alcoholic beverages. In case you were wondering, moderate consumption, as defined by the USDA 2010 dietary guidelines for people who choose to drink, means one 5-ounce glass of wine at 12% alcohol daily for women (or two 5-ounce glasses for men) or 12 ounces of regular beer or 1.5 ounces of 80-proof distilled spirits.

While this story is still being written, we're placing bets on a healthy lifestyle that includes wine to come out on top. You don’t just have to take our word for it. Here's a look at FAQs from the Centers for Disease Control that answer a few more questions you may have. This link will take you to a recent CDC report that notes how certain low-risk behaviors – never having smoked, following a healthy diet, getting enough physical activity and moderate consumption of alcohol – can help you live a longer, healthier life. Salute!

A Rosé for Rosé-Haters

Girlie rosés, move over. The new gal in town hails from Crios, the second label from Argentine winemaker Susana Balbo. The Crios line includes a lovely Torrontés, an easy-drinking Chardonnay and three approachable reds: Malbec, Cabernet Sauvignon and a Syrah-Bonarda blend. 

The trio of handprints on the label represent Balbo and her two offspring, or crios. 

Then there's the Crios 2010 Rosé of Malbec, perhaps the gutsiest wine in the lineup − and certainly the most fun. Balbo uses the saignée method to bleed off the first-pressed juice from old-vine Malbec grapes. The result is a darker, richer rosé with spiced black raspberry and wild strawberry flavors that stomp the palate to take note of its surprising complexity, like an exuberant child showing off new tricks on the trampoline.

Crios shows a burly edge that sets it apart from delicate Old World rosés. At 13.9% alcohol content, it's easily a fuller-bodied rosé any red wine lover can embrace. In-your-face flavors and aromas are sure to win over a few rosé-haters and seduce wine enthusiasts who haven't yet been dazzled by rosé's singular charms.

Screwcapped and priced around $10 at Dan's Wine Shop in Palm Desert, it's a no-brainer to have on hand any time of year, and a wine we look forward to snapping up every vintage.

If you're already thinking turkey day, look no further. Broad-shouldered and juicy with a spice-packed palate, Crios makes a terrific Thanksgiving wine. It's a crowd-pleaser that can sail through the entire meal, from earthy first courses through to turkey and the trimmings. Give it a good chill and let the party begin.

White Wine Essentials

Last week's White Wine Essentials guided tasting was the first in our new wine education series, Wine Essentials at Cooking with Class. The sellout group of wine-curious attendees tasted their way through the three top-selling varietal wines in the country: Pinot Grigio/Pinot Gris, Sauvignon Blanc and Chardonnay.

By tasting two wines styles or expressions of each grape, the group was able to pick out what made the two wines smell, taste and feel different by harnessing their senses in a more focused way. Tasting the two styles side-by-side helped each person better understand their own wine palate and discover which style they preferred − and why.

Each taster received a complete tasting sheet that described the wine's scents, tastes, style, food pairings, alcohol content and region. They also learned about each winery and were given ideas for other types of wines they might like if they enjoyed that particular style of wine. Surprise giveaways were awarded to those whose questions or comments heightened everyone's wine appreciation.

The fun continues at Red Wine Essentials at 6 PM on Thursday, November 17 and again with Sparkling Wine Essentials during the holiday week on Thursday, December 28. Sign up online or by calling Jane at 760.777.1161 as seats as going fast. All sessions are independent and open to all levels of wine enthusiasts. Whether you're new to wine or an experienced taster, you'll learn more about your palate in a way that will broaden and deepen your wine enjoyment for years to come. 

The six wines we tasted at White Wine Essentials are given below. All are available at Cooking with Class or can be ordered for you to pick up. Together, they beautifully demonstrate stylistic variations that make wine tasting a constant challenge and a thrill:

Pinot Grigio

Vigneti Pittaro, 2009 (Friuli, Italy) and Montinore Estate 2009 Pinot Gris (Willamette Valley, Oregon)

Sauvignon Blanc

Spy Valley 2010 (Marlborough, New Zealand) and Cannonball 2010 (Sonoma County, California)

Chardonnay

Los Vascos 2010 (Colchagua Valley, Chile) and Samantha Starr 2008 (Monterey County, California)

For those of you who want the complete food- and wine-pairing experience, our next Food & Wine Tasting dinner at Cooking with Class in on Friday, October 28 and next month on November 11 at 6:30 PM. We'll feature two whites and two reds with four exciting dishes paired to perfection and created by Chef Andie and her talented crew, plus a special dessert.

See you soon!

Get Fresh with Barbera

Who doesn't want fresh? Just-picked, farm-to-fork and catch-of-the-day freshness are easily understood when used to describe produce, eggs or the local fish catch. But freshness also applies to wine, despite being bottled and aged. For wine, as with food, fresh is the ultimate compliment.

Say fresh to describe a white or pink wine to a wine lover and their mental switchboard lights up with sensory images. Fresh may conjure a racy, kiwi-scented Sauvignon Blanc or a watermelon-cool rosé that rouses the palate with waves of pure, clean flavor. Another might recall the ripe peach perfume pops from a frizzante Moscato d'Asti or a blast of sea salt in a sip of Muscadet.

So does freshness also come in red? It sure does, and it's a quality to seek out and appreciate in warmer weather.  

To this taster, fresh flavors in red wines are vibrant, pure and focused. A fresh-tasting Syrah unfurls berry-licious flavors seasoned by exotic perfumes that waft from a juicy basketful, plucked at the height of season. While a more developed Syrah may show a more nuanced berry profile, perhaps with aromas and tastes that recall a favorite aunt's fresh-baked pie, fruity freshness remains its calling card.   

Pinot Noir is known for fresh flavors of bright red or dark cherry fruit. Even when layered by mushroomy notes or floral aromatics, Pinot's energetic red fruits dance across the palate with vigor, sending out a wake-up call that has us smacking, sniffing and coming back for more.    

Italian Barbera is another fresh red wine with flavor traction worthy of more than just a summer fling.  Bright red cherry flavors streaked with clean minerality unleash a flavor-burst that not only satisfies the senses but also leaves the palate primed for another savory sip.  Despite 14% alcohol, the 2008 Vietti Barbera d'Asti Tre Vigne retains its muscular vitality. With a scent of earth after a sun-shower, the wine shows dimension that pairs well with grilled ahi tuna topped by a barely cooked sauce of chopped ripe tomatoes and black olives. Nearly raw, fresh—and gone.

More often than not, fresh-tasting notes shine brighter in wines that are lighter in oak, higher in acidity and lower in tannin and alcohol. These wines tend to feel more angular than round in the mouth. They're not the brooding wines we so enjoy in cooler weather, nor are they the heavily extracted fruit bombs that assert their place at the table and in the cellar, too.

With hotter-than-July August around the corner, give your palate a blast of freshness in the color of your choice, at least for a few more weeks.