But wine drinkers shouldn’t think that they need to do without a great glass of white wine in the winter. There are a number of great white wines that have rich texture and a wonderful ability to match well with hearty meals.  I recently discussed that at a Winter White Wine tasting I conducted.  We tasted several atypical white wines (there was one rule: no chardonnay) and had a lively discussion on how to pair each wine with a particular meal.

Here is a list of some winter whites and how to pair them.

Riesling

Riesling can be made either bone-dry or very sweet.  Some bottles produced in made in the U.S. may actually say “Dry Riesling”.  For German wines, drier styles will have the world “trocken” on the label.  Rieslings are considered the most versatile of the white wines, pairing well with a wide assortment of foods. If you’re having a meal that is strong on the spices or heat (Thai, Cajun, etc.), riesling is the way to go. Here is a terrific example.

Chenin Blanc

A major grape from the Loire Valley in France, Chenin Blanc can also be dry, sweet, or anywhere in-between.  It also makes for a delicious sparkling wine. Old World Chenin Blanc tends to have more honeyed richness on the palate than the New World styles. I love Chenin Blanc with Chinese food! Here’s a terrific example.

Pinot Blanc (Pinot Bianco)

Most commonly associated with the Alsace region in France, Pinot Blanc looks very similar to Chardonnay on the vine.  This is usually a full-bodied and highly perfumed wine that matches well with rich sauces.  The Italian version, Pinot Bianco, is generally made in a lighter, more acidic style. Loving this Pinot Blanc!

Grechetto

The wonderful ancient white grape famous in the Umbria region of Italy and a major player in the production of Orvieto.  Grechetto is a low-yielding varietal with a thick skin and is capable of producing some gorgeous, full-bodied wines.  These are excellent wines to have with rich, creamy sauces. Here is a lighter style, blended with Chardonnay.

Verdicchio

Another lovely white wine from Italy, Verdicchio is particularly popular in the Marche region.  In better bottlings, rich citrus and enhanced almond notes are characteristic of this wine. Verdicchio matches very well with grilled fish and lighter pasta dishes.  This is an awesome version.

Viognier

Although a varietal native to the northern Rhone Valley in France, where it is responsible for the classic wines of Condrieu, Viognier has had tremendous success in Australia. This intense white grape can produce a medium to full-bodied wine offering heady floral aromas. Yalumba winery in Australia is a great example.

Torrontes

The next big wine fad? Considering the popularity that the wines from Argentina are having, and the appeal of this grape, Torrontes is poised to become the new “gotta have it!” wine.  This is usually made in an approachable, medium-bodied style and is often richly perfumed. Our customers are crazy about this organically-made Torrontes.

Gruner Veltliner

The most important grape in Austria, Gruner Veltliner makes a lean, mean, muscular white wine that goes well with all kinds of food, especially pork, veal, and rich cheeses.  Here is a classic example.

Many wine drinkers will be familiar with these white grapes, but if you’re not, don’t be afraid to try something new. Who know? You may just find your new favorite white wine. Cheers!

First, think about how wine has been stored for hundreds of years – in caves.  What are the usual conditions in caves? Cool, dark, humid and still. That is essentially what you need to remember.

COOL IT

Optimal wine storage is right around 55°F, excessive heat will wreak havoc on a bottle and age it a lot faster than you can imagine. You also want to shoot for consistent temperatures, as dramatic temperature fluctuations will also do bad things to a stored bottle of wine. Humidity is another factor to keep in mind when storing wine. A higher humidity level helps to keep the corks from shrinking and allowing oxygen in. Ideal humidity is between 65-75%.

STAY AWAY FROM THE LIGHT

Most colored glass bottles of wine have UV filters incorporated into the bottle glass, but this does not necessarily offer full UV protection. If a wine is in direct light consistently, it will affect the flavor of the wine significantly, aging it prematurely. Typically, white wines are the most sensitive to light, but red wines will also be affected if exposed to too much light.

BAD VIBRATIONS

I’ve gone to friends’ houses so many times have seen, much to my horror, wine bottles sitting on top of their refrigerators. Huh? Maybe it’s the convenience of it or maybe it’s that the mini wine racks fit well there – but either way this is one of the worst places to keep wine. Not only is there the heat and the light to contend with, there’s also the vibration from the refrigerator itself. The constant vibration of the refrigerator only agitates the wine and can keep the sediment from settling in a red wine. Constant or consistent vibration is a definite no-no.

GIVE IT A REST

By intentionally storing a wine on its side, you will help keep the cork in constant contact with the wine. You want the cork moist to keep it cork from shrinking and allowing oxygen to seep into the bottle. Oxygen is the enemy of wine and when it comes into contact with wine, the contents of the bottle will start to oxidize (read: die) and the aromas, flavors and color all begin to spoil.

WINE STORAGE UNITS

While most of us don’t have access to an underground cave (but wouldn’t it be so cool if we did?), there are plenty of alternative options to mimic those conditions and store our best wines. Since, light and heat destroy wine in very little time, make sure to protect your bottles from both by finding a cool, dark spot to safeguard your wine. Basements are ideal storage facilities – since they typically meet the cool and dark requirements. If a basement is not an option, then just keep the bottles (on their side!) in a cool closet. If space isn’t a big issue, there are hundreds of different cooling units available on the market which can store anywhere from a dozen bottles up to hundreds of bottles.  My advice would be to shop at a place that specifically sells wine storage units. They will offer you far more assistance and knowledge than a big-box store ever could.

Storing wine really is a breeze if you just remember to keep it cool, dark, still and sideways.

I would love to hear your thoughts.  Send me any ideas or suggestions you have about storing wine.

Announcing Thanksgiving In A Bag – a great idea if we do say so ourselves. Included in the bag is six bottles of terrific wine, all perfect for celebrating the ultimate “foodie holiday”. We’ve also added tasting notes for each wine, and a Thanksgiving menu with recipes. The shopping tote bag comes free with your purchase.

A little bit about the wines we’ve selected:

Filipetti Prosecco – an easy-drinking sparkler to get the party started.

Chateau Ste. Michelle Pinot Gris – a dry crisp white wine that wakes up the palate.

Brotherhood Riesling – A fruit-forward off-dry style of white wine from the Hudson Valley that complements all the holiday fixings.

Angeline Pinot Noir – A California pinot that is filled with bright red berry fruit flavors.

Dancing Bull Zinfandel.- For the red wine drinkers who want something with a bit more “oomph”.

Tomasello Cranberry Wine – A terrific dessert wine to finish the meal. Another great idea is to use if in a Thankgiving Cosmo. Just add vodka, fresh lime juice and a splash of Tomasselo Cranberry Wine to a martini shaker filled with ice and strain into a chilled martini class. Garnish with lemon peel.

We’ve done the shopping for you. Now it’s time to relax and enjoy this most special of holidays with family and friends.

Happy Thanksgiving from the staff of Arlington Wine & Liquor.

1. Beaujolais Nouveau is always released the third Thursday of November, regardless of the start of the harvest.

2. The region of Beaujolais is 34 miles long from north to south and 7 to 9 miles wide. There are nearly 4,000 grape growers who make their living in this picturesque region just north of France’s third largest city, Lyon.

3. All the grapes in the Beaujolais region must be picked by hand. These are the only vineyards, along with Champagne, where hand harvesting is mandatory.

4. Gamay is the only grape permitted for Beaujolais. While certain California wineries may label their wine “Gamay Beaujolais” this is not the same grape variety as what is grown in France, and is quite different in taste and growing habits.

5. Beaujolais Nouveau cannot be made from grapes grown in the 10 crus (great growths) of Beaujolais-only from grapes coming from the appellations of Beaujolais and Beaujolais-Villages.

6. Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration, also called whole berry fermentation. This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape skins.

7. Beaujolais Nouveau is meant to be drunk young-in average vintages it should be consumed by the following May after its release. However, in excellent vintages (such as 2000) the wine can live much longer and can be enjoyed until the next harvest rolls around.

8. Serve Beaujolais Nouveau slightly cool, at about 55 degrees Fahrenheit-the wine is more refreshing and its forward fruit more apparent than if you serve it at room temperature.

9. Approximately 1/3 of the entire crop of the Beaujolais region is sold as Beaujolais Nouveau.

10. The region of Beaujolais is known for its fabulous food. The famed Paul Bocuse Restaurant is just minutes from the heart of Beaujolais, as is Georges Blanc’s eponymous culinary temple. These great restaurants have plenty of Beaujolais on their wine lists. This quintessential food wine goes well with either haute cuisine or Tuesday night’s meat loaf.

Couly Dutheil Baronnie Madeleine 2009
A Blend of the Two Best Vineyards in Chinon  

The Baronnie Madeleine label Baronnie Madeleine is a red Chinon cuvee from famous Domaine Couly Dutheil. It is made from Chinon’s two best vineyards (Clos de l’Echo & Clos d’Olive) and selected for bottling only in the great wine years (like 2009). That’s a mouthful and so is Baronnie Madeleine. This wine is 100% Cabernet Franc, as are all finest reds of the Loire Valley. But this is an exceptional example of Chinon Cabernet Franc in an exceptional vintage. How exceptional? The 2009 red vintage in Chinon is equaled by only 2005 and the legendary 1989 in the past 20 years. Certainly think about getting some 2009s and Baronnie Madeleine is without doubt one to stock up on. Wine Spectator is a longtime fan of Couly Dutheil’s Baronnie Madeleine, and has awarded the wine a rating of 90 points or higher not just this year but for 5 of the most recent 7 vintages . Here is what they said about the 2009: “This fleshy, toasty style offers a core of dark plum and raspberry notes, laced with roasted apple wood and maduro tobacco. A nice, mouthwatering tapenade note adds length on the finish. Drink now through 2013. 5,000 cases made. Rated 90, -JM, Wine Spectator The wine is complex with intense aromas with a seductively silky palate of ripe red fruits. It is round and charming, crafted with much thought to honor Madeleine Dutheil, daughter of Baptiste Dutheil who founded the estate in 1921. Madeleine Dutheil was the grandmother of the estate’s winemaker, Arnaud Couly. In making Baronnie Madeleine in honor of his grandmother, Arnaud seeks to create a cuvee representing the “feminine ideal” in wine: richness and elegance – a wine that is round and charming with complex but soft tannins that will have good ageing potential. Domaine Couly Dutheil rarely mixes terroirs; their philosophy is one wine per vineyard to allow the vineyard to express itself and that is why each of the Couly Dutheil wines are so uniquely distinctive. But Baronnie is a special exception to this philosophy Baronnie Madeleine (only made in very good vintages) comes from several of the best Chinon vineyards including the Clos de l’Echo and the Clos de l’Olive vineyards. Clos de l’Echo has been under vine for close to 1000 years and was once owned by the King of France. Clos de l’Echo was originally planted by Monks in the 9th century. When the Chinon fortress was built in the 10th and 11th centuries the vineyard was enclosed inside its walls. The reason for the name Clos de l’Echo is that if you stand in the vineyard and shout, your voice will echo off the great Chateau’s walls and come back to you. The grapes come from hillside land with southern exposure. The soil is clay with silica and chalk. Clos de l’Echo is without a doubt the finest Cabernet Franc vineyard in Chinon and possibly the most venerable red wine vineyard in all of the Loire Valley. All the vineyard work at the Domaine is based upon organic principles using treatments that are good to the environment. There is a manual harvest and strict grape selection. Yields are well below the average for the region There is full de-stemming. All of this yields a silky and seductive wine. This is one of the loveliest Loire wines you can put in your glass. Have you started to love them yet? You know, the longer I drink wine, the more reds from the Loire end up in my glass. These wines have a purity about them that I love. There are no sharp edges. They are not heavy yet they are substantial and bursting with berry flavor, to say nothing about their affordability. Cynthia Hurley To Order Just reply to this email or call the store at 845-452-2175 and let us know the quantity you would like to reserve. SOLD BY THE CASE ONLY. Prices already reflect our case discount, and no further discounts apply. Payment expected at time of order unless your card is on file at the store. Cynthia’s wines are on a pre-order basis. Delivery will be within a week. We stand behind all of Cynthia’s wines and guarantee that you will find them pleasing and delicious. You can return any of her wines for any reason if their style does not meet your expectations.

Domaine Couly Dutheil The Details Domaine Couly Dutheil Baronnie Madeleine 2009 12-bottle case $251.88 ($20.99)

A truly classic drink heralding the beginning of summer is the margarita. Lime, a little orange, some sweet, some salty and of course the tequila are all elements destined to fit perfectly outside under a hot sun to refresh and enjoy. While it is a year round drink there is something that calls to us about the combination of summer and margaritas. That is until the night cools down, the days become a little more brisk and the leaves give us their yearly firework display. This time of year calls for something to warm us up, not necessarily to refresh. Still, even in this feeling, there is cause for the margarita to live on, if not in the sum than in one of its parts. Tequila itself is an amazing spirit, garnering both complexity of aromatics and taste. It can finish silky smooth or provide a spicy peppery punctuated ending. Styles will vary by producer each adding their own twist to their creations but all hold similar traits in their production.

Tequila is made, well the best tequila, is made from 100% blue agave official known as Agave Tequilana. There is also second type created from a combination of no less than 51% agave and no more than 49% other sugars called mixto, a name does not appear on a bottle. This mixto is often the version of the popular or commercialized tequilas which can be made in a Joven or Gold style.

Tequila has a lengthy history beginning with the Spanish conquests of South America. Agave was first cultivated for distillation in 1600 and then subsequently given government approval to facilitate taxation in 1608. It was in flux, even outlawed at points, until a license was granted by the king of Spain to Jose-Mario Guadaloupe Cuervo from Tequila to distill mezcal in 1792 thus birth modern tequila and mezcal. The production of tequila is concentrated in the state of Jalisco and especially around the town of Tequila about 50 miles to the northwest of its capital. It was here in 1795 Cuervo opened his first distillery. This region was decreed by the government as the only source for agave distillate that can become tequila in 1944 and 50 years later the Consejo Regulader del Tequila was created to strictly monitor tequila production.

The blue agave plant is the starting place for tequila production. They are harvested between 8-12 years old, which destroys the plant, so careful management of the agave field is necessary to provide a continual supply. Only the pina or heart of the plant is used and they can vary in weight from 77lbs up to 200lbs depending on growing location. They are then cut and slowly cooked so the starch is broken down to facilitate its conversion to sugars. This process can take from 36-48 hours with a 24 hour cooling period afterwards, if done in the more traditional steam heated stone ovens. This method, according to some, yields the best results. Pressure cookers are also used that can reduce the time by half to three quarters. This method is viewed as having negative effects on the distillate by the more traditional minded producers but as it dramatically reduces production time it is often employed by those making the mixto style.

After cooking, the pina are shredded and crushed then water is added to facilitate the sugar extraction. It is aquamiel or honey water that is fermented. The fermentation process can last from 5 to 12 days depending on the variety of yeast used. Afterwards the fully fermented must is filtered and distilled for 2 cycles in pot stills. It is after the second cycle that it becomes tequila. The distillation process separates the undesired heads and tails and then collects the hearts. Traditional styles are distilled to 55% alcohol by volume, doing so the hearts are rather substantial providing the distillate with more bite and aroma. More modern approaches distill to a higher for more mellowness, more neutrality, then reduced to drinkable strengths. In this process it takes on average 15lbs of agave hearts to yield 2 pints of tequila.

Maturation is one of the major factors affecting the character of the aroma and of the tequila itself. Others include; soil, altitude, climate and location of the agave, also the degree of maturity and the time of harvesting as well as the cooking method.

Blanco/Silver- clear, un-matured and uncolored with the purest agave aromas

Joven/Gold- usually colored and flavored with caramel, un-matured only mixto made in this style

Reposado/ Rested- matured minimum 2 months maximum 12 months in small or large usually American oak barrels with pale golden and mellow characteristics

Anejo/ Aged- matured at least one year in oak, American or French, that have a capacity no more than 160 gallons, often former bourbon or more rare cognac barrels Deeper golden in tone with more balanced, mellower characteristics and complex aromas of vanilla and spicy notes

Extra Anejo/ Ultra Aged- newest category previously labeled Reserva, matured at least 3 years.

It may come to the time to put away the lime and salt but keep the tequila on hand.

This is also a transitional time of year for wine consumption.  Many of us will start switching to more full-bodied, robust wines that complement the heartier meals we are preparing.  Say good-bye to the light, refreshing white and pink wines we consumed over the spring and summer and say hello to robust, mouth-filling wines that warm your toes on cold nights.

Soon we will be seeing an abundance of root vegetables at the farmers markets.  These seasonal foods match beautifully with rustic, old-world wines like those from the southern Rhone Valley or Languedoc regions in France.  They can also offer outstanding value, with many coming in well under $20 a bottle.  Most of these wines will be Grenache or Syrah-based offer rich aromas and flavors such as dark plums and dried herbs. Here are a pair of southern Rhone wines that I am loving now:

Domaine d’Andezon La Granacha 2009 – A stellar southern Rhone red that is rich yet elegant on the palate offer a plethora of flavors from earthy notes to nuances of ripe dark berries.

Guintrandy Cotes du Rhone-Villages Visan Les Deves 2009 -  Broad and immensely appealing with notes of wild strawberries, enhanced by excellent warmth and intensity on the palate. Rounded with sweet fruits and a whiff of black pepper on the finish completes this dynamite red.

Another red that is starting to get some traction in the marketplace is Bonarda from Argentina.  Never heard of it?  Not to worry; I have a feeling you will be seeing more and more of this delightful red popping up on store shelves.   Right now its popularity is being eclipsed by the ubiquitous Malbec, but Bonarda wines can offer terrific value and provide plenty of bang for the buck and immediate enjoyment.  Here are three to try:

Colonia Las Liebres Bonarda 2009 -Rich, ripe and positively delicious dark fruits fill the glass. On the palate there’s plenty of deep berry flavor without any harsh edges. This is a perfect red to enjoy with pizza or burgers.

Durigutti Bonarda 2008 – Durigutti already produces one of my very favorite Malbecs, so it’s fitting that their new Bonarda is a terrific example of this grape. Lush and spicy ripe-fruit driven nose, with a broad, fairly explosive palate of red cherry, plum, chocolate, and mint. Bright, refreshing acidity holds everything together and makes this an excellent choice with spicy foods.

Notro Tinto Fundacion 2010 – This blend of  50% Bonarda, 25% Malbec and 25% Cabernet Sauvignon is a terrific overachiever with tons of dark berry fruit richness and a nice complexity. I’m going to be drinking a lot of this over the next few months.

Just because the weather is turning cooler, it doesn’t mean you have to give up on white wine for now.  Fuller-bodied Chardonnay, Viognier, Riesling or even Sauvignon Blanc can perfectly match autumn dishes.

Laurent Miquel Viognier Nord Sud 2010 – Viognier is my favorite white wine to have with autumn and winter squashes, especially if they are roasted. This is a delicious wine that shows exhuberent aromas of white flowers and peaches. The palate offers elegance and complexity with notes of apricot, orange blossom, and citrus.

Domaine Auvigue Pouilly-Fuisse Solutre 2009 – This is bit more expensive than the other selections, but Burgundy isn’t generally known for value.  Burgundy is all about small-production, hand-crafted wines with meticulous focus.  This Chardonnay from the Cote Chalonnaise is an ideal white wine for the last few months of the year. With a golden green color, its delicate aromas are fruity with notes of hazelnut and white flowers. Its character is soft and fleshy, rich and round in mouth.

St- Urban- Hof Riesling Kabinett Ockfener Bockstein 2010 – Here is another great wine to have with autumn vegetables and hearty soups. Beautiful richness with all the classic stone fruit and citrus notes of Germany’s Mosel Valley. The acidity and mineral tang give this delicious Riesling incredible balance. It’s off-dry (meaning not bone dry) on the palate and truly a mouthwatering white wine.

These are all terrific wines to enjoy at this special time of year. Now we would like to know what your favorite “autumn wine” is and the dish you like to have it with.

This got me to thinking:  When (or, more importantly, IF) I decided to tie the knot, what would be the ideal gift? That was easy. Wine, of course!  Certainly I couldn’t be the only person who thought that way.  I mean, you see wedding registries all the time for kitchen appliances, dishes and plates, and things like that, but it’s not too often that people ask for wine.  It’s seems to me a perfect gift for a couple who enjoy the finer things in life and who enjoy sharing that with others.

What could be better gift to a wine lover that picking out a few different bottles to enjoy either as an everyday part of a meal or maybe a special cellar-worthy selection or two to enjoy on special occasions, such as an anniversary?  That’s why we set up a Wedding Registry on our website that our customers can build themselves.  The bride and groom to-be choose the wines they would like to receive and shoppers can purchase the perfect bottles to get the new couple started on a fabulous wine collection. It’s fun and an interesting, unique idea in gift-giving.

Check out our wedding registry by clicking here. Let us know your thoughts.

The first rule of thumb with any outdoor gathering is to keep it simple.  Don’t pop open a bunch of expensive wines that most people simply aren’t going to appreciate and not give a heck of a lot of attention.  Save those for the more intimate gatherings where wine can become part of the conversation.  Secondly, try a little bit of everything.  Since, more than likely, there will be a big spread of food, don’t stick with one type of wine.  Not everybody wants to drink your favorite chardonnay. Make the occasion fun and sample a variety of different wines.  Notice how some wines match better with certain foods.  Trust me, that sauvignon blanc you usually like with salads is not going to taste nearly as well with the grilled burger on your plate.

I’ve selected a handful of terrific American-made wines that are easily affordable and matched them with the typical July 4th meal.  Click onto the links to be directed to the wines on our website.  Use these selections as a general guide. If you want something in a different price category or even from a different country, that is entirely up to you.  As long as it’s something you and your guests can enjoy together as you all watch the fireworks overhead.

White wines:

No major rules here, just keep them light and refreshing.  Sauvignon Blanc goes particularly well with cold salads.  For heavier foods like grilled chicken, a not-too-oaky Chardonnay will do the trick very nicely. If you like your white wines a touch sweeter, try this.

Rose wines:

I like my pink wines dry and refreshing. They match so much better with barbequed meats than the overtly sweet blush wines like white zinfandel.  Here’s a great suggestion.

Red Wines:

For grilled fish, my go-to wine will always be pinot noir, preferably a fruit-driven style from California.  This one is a knock-out.  If barbecued ribs are the order of the day, nothing beats a fruity, robust red zinfandel.  If you’re pulling out all the stops and grilling up some juicy steaks, grab a full-bodied Cabernet Sauvignon.  You’ll need something with good grip to cut through all that richness.  This is one of the best deals from Napa Valley.

If you have been drinking wine sealed with natural corks for any decent length of time odds are that you have come across a corked wine.  There are other conditions from which cork taint can originate; the barrels the wine was stored in prior to bottling or some other wood contact in the production process,  but the most common source of the problem is the cork itself.  There are varying opinions in research on just how many bottles are tainted; some state 5 % while others set the number higher between 8% and 12%.  Regardless of the exact number the effect is memorable; most often described as musty, wet cardboard, moldy newspaper or a wet dog smell.  The aromas can be subtle with the wine just losing its aromatic personality or all out putrid causing the wine to be undrinkable.  The level of sensitivity to pick up on a corked wine will depend on the person but very small amounts are needed to promote a reaction in the parts per trillion.  Only 5 parts per trillion is needed for red wines and less for wine and sparkling wines, around 2 part per trillion.  You can also describe it as a couple tablespoons in the Pacific Ocean or one second every 32,000 years.  It may occur in any cork-sealed wine regardless of where it came from or how much it cost.  Sadly, it is undetectable until the wine is open and one always hopes for the best with those carefully aged treasures tucked away for years in one’s cellar.  For it simply is there or it isn’t, no real storage conditions can prevent or cause its manifestation and there are no options for removing it once it is noticed in the wine.

The usual, or at least most blamed suspect, is a organic compound called 2,4,6 Trichloroanisole or TCA.  The creation of TCA is complex but most result from naturally-occurring airborne fungi that are presented with chlorophenol compounds which they then convert into chloroanisole.  Chlorophenols can enter the cork tree during its cultivation as they can be found in many pesticides and wood preservatives.  They can also be a product of a sterilization process used on corks involving chlorine bleaching.  There are other compounds that can produce “off” aromas and lead to undrinkable wine but TCA is the most common cause of cork taint.

Corked bottles are not an everyday occurrence but their possibility does exist.  Research and development is on-going to reduce and prevent corked tainted bottles and there are many steps being taken in cork production to minimize its risk.  Other possibilities are in alternative closures, removing corks from the equation to eliminate the problem.  The efforts are continuous to make sure the future bottles of wine that are opened are free of the tell-tale musty wet cardboard aromas.