11-11 Coffee tastes like wine?

Coffee tasting?

I know a lot of people who love coffee, and I know a lot of people who love wine. I also know a lot of people who love coffee and wine, though usually not in the same sitting. I don't think any of those people would compare tasting coffee to tasting wine, even those who really appreciate both. I think most coffee lovers are really coffee addicts who want good coffee, but then again maybe most wine lovers are really wine addicts who want good wine. I always hope to provide proof that you can know a lot about wine without being a wine addict, but I know I'm not the majority!

Anyway, coffee tasting is actually something for professionals, just like wine. According to Wikipedia, the practice of coffee tasting is called cupping and is done much like wine tasting: "A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue." Sound familiar? So does the description of what one is measuring: Aroma, Taste, and Mouthfeel; and the words used to describe those things, respectively: earthy, fruity, floral; acidity, bitterness, sweetness; and body (for more go to: http://en.wikipedia.org/wiki/Coffee_cupping). They even use a comparison commonly used in wine for mouthfeel of different types of milk, skim milk being like light-bodied coffee, and whole milk being like full-bodied coffee.

I was introduced to this notion of coffee tasting the other day when I was buying some grounds at Peet's. When I told the young, slightly awkward, but very energetic guy behind the counter that I needed to buy a half pound of ground coffee, he put on his Master Cupper's hat and began a deep interrogation about what exactly I liked in my coffee and what I wanted to get out of the beans I bought today. In my head I was just thinking "caffeine...that's it", but when he started describing coffees from different regions as having certain characteristics, I was hooked. I wanted to make sure I bought the perfect bag. I ended up buying the Christmas Blend for its medium body and fruity characteristics with a hint of spice, but I left wanting to buy at least one from each region he described. Who knew that Costa Rican coffee was fuller bodied and nutty with citrus flavor (Marsanne), Ethiopian coffee could taste like blueberries (Petit Syrah) and Sumatra was a full-bodied, low-acid, and sweet coffee (Zinfandel). So if you enjoy knowing what characteristics you like in wine, pay a little extra attention to your next cup of coffee, and next time your buying coffee, think "do I want cabernet? or something a little less acidic?".

I was so overwhelmed with my experience, I completely overlooked the fact that he sold me a pound instead of a half. I guess knowledge of your product really does make you a good salesperson!

For more on how to be a coffee cupper:
http://www.coffeecuppers.com/Tasting-Primer.htm
And for more on the different regions: http://www.coffeecuppers.com/CoffeeTastingGlossary.htm

10-30 Getting to the Juice

Time to Press.

For those of you who are following along, you know that last week we crushed our grapes. About 7 days after crush, it's time to press all the juice from the grapes and leave the skins and seeds behind.

Over that 7 days the juice is still sitting in the skins and seeds. The mixture is kept cool and dark, covered in a large vat, within the stone walls of the winery for ideal temperature. During this time, the wine is gaining color and tannin, and fermentation has begun. You can see the dark color of the juice in some of these pictures we took. Before we "went to press", I popped one of the remaining whole berries in my mouth and it was extremely remniscent of an island-themed party in college where we had soaked fruit in Vodka. WOW!




Before we actually start the press we pump all of the juice that has settled to the bottom and separated from the skins and seeds on its own, out of the vat. This is called the "free run" juice. We attach a little filter and hose to a small pump which will pump the juice from the vat into the barrel that we will store it in for the remainder of its fermentation and aging. Free run juice is usually considered the best juice, so we were very happy to have gotten a lot of free run out of our grapes this year.




Next we press as much of the remaining juice from the skins and seeds as we need to fill the barrel. The press looks a little like a barrel with some separation between the staves (those are the slats of wood that are bent to make a barrel). Inside the press, it looks much different than a barrel; there is a large balloon in the center, made of a heavy plastic, that will expand to gently press the skins, seeds, and any remaining whole berries to the sides of the contraption, releasing the juice. The juice comes out the bottom, much like a heavy-duty juicer. The pump then pumps the juice from the small recepticle below the juicer into the barrel to join the free run. The press we used today was previously used for pressing cabernet. We left the must (leftover skins) in the press, which will give us a boost of darker color, whithout changing the flavor. As the juice poured out of press, we took a glass to sample it. At this point it tastes pretty tart and alcholic, kind of like a vodka cranberry made with the unsweetened kind of cranberry juice. It is also very cloudy, which will change much later in the process when we filter the juice.




In order to make sure we stop the pump when the juice is just below the top of the barrel, someone watches inside the tiny whole in the top of the barrel (the bung, I'm sure all of the boys reading this are chuckling now...) Its a tricky task. The barrel is very dark inside making it hard to see the level of the dark juice as it rises. We used a flash light to peer in, but this time we did overshoot a little and the juice spilled over the side. After we turned off the pump it settled down to a perfect spot. This will just make our barrel easily recognizable with its red stained center.



The juice will sit in the barrel through the holidays, and then we'll "rack" it in January. I bet you can't wait to find out what racking is...

10-23 Harvest Season 08 begins with a Crush!

Who wants to crush some grapes?

I'm in my 5th vintage of making wine with the Bacchus Winemaking Club in San Carlos. I can't exactly call myself a winemaker, since the wine is made by a professional, Dominick Chirichillo, but I do get a chance to take part in all the major steps and most of the major decisions that go into the wine. However, before I get involved, the grapes must be harvested (picked), sorted and delivered to the winery (Bacchus). I think I'm only missing out on some dirty work and getting scraped up by grapevines, however it did look pretty glamorous in the movie "A Walk in the Clouds".

So by the time I see the grapes they have been nicely sorted into bins (either the bins they are picked into, which are small 30 lb bins, or large, 1-2 ton bins), placed on a palett (wooden platform that can be picked up by a forklift for easy moving), and they are ready to be crushed. Each year when I've asked friends to help me out with the crush, there is at least two giddy people who ask if they get to stomp on them with their bare feet. YUCK! Would you want to drink a wine that you knew was stomped on with anyone's feet? I know Lucy did it that way in the TV show and all, but I don't think you saw her drink that wine later (whoever has time to look this up on Youtube to confirm, let me know). Crushing involves dumping the bins of grapes into a big machine called a crusher/destemmer, which then removes the stems and any remaining leaves from the grapes and breaks the skins releasing some of the juice. We crushed about 10 bins of Syrah, 8 bins of Mouvedre, and 16 bins of Grenache. The result of crushing about 1000 pounds, or 1/2 ton of grapes is approximately 60 gallons of wine (1 Barrel). My crushing buddy (the budding photographer who took these photos) and I were tired.

After the last bin has been dumped into the crusher, we make sure all the juice has left the machine and then shut the noisy contraption off. The product of the crush has been pumped from the crusher through a big red hose into a large plastic vat. The vat now contains juice, skins and seeds from the grapes. Next we test the sugar content of the wine to see what adjustments need to be made, if any. The tool that we used for testing the sugar was a refractometer, but you can also use a hydrometer; both are measuring the density of your solution (the juice) to tell you how much sugar is dissolved in it. Grapes are generally picked so that their measure of sugar in degrees, called the brix, is below 24 degrees (which results in about 14% alcohol, since the sugar converts to alcohol at a ratio of .58*brix). Today our wine measured at about 26 degrees. The high sugar content is typical in the region that we get our grapes from(Amador County), because the temperatures there are much warmer than in Napa. This usually means that you end up with a wine that is slightly sweet, or a wine that is high in alcohol, but you can alter this by adding water before the wine goes through fermentation. We had the experience in our third vintage, a wine my husband and I served at our wedding, that when 27 degrees brix converts to 15.8% alcohol, the resulting wine is little tough to drink and stay standing. Lesson learned, we added about 4 gallons of water and brought the brix down to about 25 degrees, which is slightly high, but I couldn't bear to add anymore water to the yummy juice. I hope we didn't stop too soon!

The final step in this part of the process is to add sulfer dioxide (a preservative), yeast (which causes fermentation as the yeast feeds on the sugar), and sometimes acid (called acidulating). The grapes have some naturally occuring yeast on their skins, however, winemakers generally like to add a preferred strain of yeast to have more control over the process. The yeast Dominick likes to use is called Pasteur Red. As for acidulating, I have an aversion to acidulating that developed from some snobby wine folks in Napa, so I won't let Dominick do it. This, in additon to the hesitation to add more water, is a choice I'm hoping doesn't come back to haunt me in the form of 24 cases of really sweet wine, but so far all of our vintages have been delicious and we've never added any acid.

Just to quest your thirst for knowledge, the opposite of adding water would be adding sugar. This is called chaptilization and is generally done in cooler climates (like Germany), but is illegal in California.

Next step...PRESS. We will press the grapes next Wednesday!

9-21 Wine tasting in parts Unknown- NC

I find it a unfortunate that some people remain closed minded about new wine producing regions. A few years ago, when I was in Houston for Thanksgiving, I asked my family if we to take a day trip to the Texas wine country with me. Everyone was happy to tag along except my dad and my youngest sister. My sister had a great excuse, A&M (her school) was playing Texas that day. That was HUGE! I'm pretty sure they lost, but at least my sister didn't feel like she wasn't supporting her team. My dad claimed to also have serious ties to the outcome of the game, but while he was investing quite a bit of money in A&M at the time, it was pretty evident when it came time to tasting what we brought back with us from our tasting trip that my dad had some ulterior motives for staying home. While we also sipped on our Texan juice, he decided to pop open a Silver Oak (aka serious Napa Cabernet). To be fair to dad, he's a lot more open now, but I'd like to claim credit (Dad, you can agree by commenting below). By the way, the winery we visited that day was Messina Hof. The winemaker there had worked at BV in his past, which was the reason for my interest. They have a nice restaurant and a fun, cozy tasting room. The wine we liked enough to bring home was called Paulo (eponymous of winemaker Paul Bonariggo). Now that was quite a few years ago (like maybe 6), but they still make that wine and its still winning awards in Texas.

So when I recently found myself in North Carolina, which happens to be one of the first wine producing regions in America - stunted by Prohibition, I was ecstatic when it was suggested that we visit one of the local wineries. We were staying in Winston-Salem (better known for a vice of a different sort), but nearby Lexington, NC had one of Wine Enthusiast's top 25 wineries in America, Childress Winery. Childress is owned by race car driver Richard Childress. Now before you go on making any comments about a winery owned by a race car driver, I will remind you that in Napa the Andretti family has a winery and in Sonoma we've got serious race car traffic at Sear's Point. And besides, I also know of a few veterinarians and dentists that own wineries, which is just as strange.

My friend Kelly and I were accompanied to the winery by her husband and mine, along with their son. All of us newcomers walked up to the winery a bit amazed at how beautiful the place was. They'd had a Tuscan-inspired architect from Georgia (the only non-local part of the whole establishment) design an appropriately themed estate. Kelly had given about 100 (or maybe 1000) disclaimers on how the wine probably wouldn't be very good, but I still had an open mind, and if nothing else the setting was gorgeous. The estate was surrouned by rolling hills and vineyards, live music was playing outside, and the sound of laugther and clanking glasses was everywhere. This ambience is something I will give much more credit to non-Napa wineries for. There is a bit of glory in not being the premier wine region in the country, something enjoyable and laid back about just being good to drink.

And the wines (at least most of them) were good to drink. We tasted two of the three categories of wines Childress makes, the Classic and the Varietal. While none of us had much of a liking for the Classic wines (the least expensive), we found just about every one of the Varietal wines to be tasty, and of good quality (I was really the only one judging that). The Varietals were all very reasonable priced as well, between $9.99 and $19.99 at the wineries price (which is often the most expensive you will find a wine). I had a special taste for the Sauvignon Blanc and the Sangiovese. Both wines were dry, which is usually the first fault of any young (newer) wine region, the wines often having a bit of residual sugar (the wine word for sweetness). The Sauvignon Blanc was also light and zippy with lots of citrus and melon and a hint of herbs. The Sangiovese was smooth with a nice black cherry flavor and a good finish (meaning it lingered a bit). We decided to skip the Signature tasting, but were assured by a very knowledgable host that they were the best (well of course...). I was very impressed by the education and enthusiasm of all of the staff, from the tasting room to the tour guide. The woman who poured for us had just returned from 2 weeks of career development in Napa where she visited something like 40 wineries. The woman who guided our tour answered a few of the tougher questions I asked (like how does sugar % in grapes compare with brix-which is the term I am most familiar with to describe the level of sugar in grapes). The tour guide was also genuinely excited to have someone from Northern California on the tour, and introduced me to the winemaker to further my dialogue. I was also very impressed by the wineries focus on being "green", which they pushed during the tour. I learned how bad synthetic corks are for the environment compared to screw caps (who knew!). They claimed cork was 50/50, good and bad, better for recycling, but not necessarily good for the trees it comes from.

We took two bottles home. We'd only brought enough packing materials (a two bottle styrofoam box) for that many (and have no room in our apartment for any more). We bought one of the Classic wines that we liked just enough, the white, because of the race car themed label and capsule (the metal foil on the top of the bottle) and a bottle of the Varietal Sauvignon Blanc.

I've been to tasting rooms in almost as many states as I've been to: Oregon, Washington, Illinois, New York, Texas, Virginia, Maryland, and of course California. While I wouldn't say that I've had anything better than the wines of California, Oregon and Washington, I will say that I've had some good wines in all of them, some very interesting wines at some of them, and a great experience every time (and I spit!)

If you're in NC, you have to try some wine made from Scuppernog or Muscadine. They are two regionally native grapes that are wild throughout the area we visited. The wine isn't good, but it's wierd enough to be interesting. By the way, Napa doesn't have any native grapes that they make wine from...

8-17 Reasons not to be the drunk taster in the bunch

First, let's all look back at the few (or many) things we've done that we wish we could forget, or forget again in some cases. I think its safe to say that for most of us who have occasion to imbibe, our least impressive moments have been when we were way past tipsy. Its enough to make us all rethink that next drink.

Here are some examples from my days working hospitality at the winery:

One Saturday, we had a guest come in to return 3 cases of wine. When asked why, he claimed that he had accidentally bought the $800 worth of wine yesterday. He said he had come in hoping to buy just one, but they were all so good. I remembered him from the day before; he and 3 buddies came in late in the day for a tasting. They had finished a week of business meetings and taken the day off for some wine tasting. BV was their fifth stop of the day and I could tell they had enjoyed each one to the fullest. Five wineries, a tasting at each, let's say conservatively that's 3 two ounce pours per winery, or 6 ounces of wine. A glass of wine is 4-5 ounces, and they'd probably had 30 ounces of wine, so that's over 6 glasses or 1.5 bottles. Their taste buds were shot. Even two-buck Chuck would taste great after that much vino!

Another Saturday when I was greeting people at the door, a young man came in with a beer in his hand. He'd already tasted so much wine that he'd made the switch to a new bevvie and was so far gone that he'd obviously forgotten he was in wine country and not Vegas. When I kindly told him that it was illegal for him to bring in an outside beverage (not to mention illegal to have been walking outside with an open container), he took another swig. I then asked him to either leave the building or throw it away. He tried to argue with me, but could barely put together a sentence. Noticing that my slight build was not very threatening to this guy, one of the wonderful gentlemen I work with came over to give me a hand with him. He escorted him to the trash can, but our stubborn drunkard refused to throw the beer away. This all led to a call to the police and the guy being taken away in a cop car. Napa jail is no way to end a great day of tasting.
Last but not least of the best of the worst stories involved a group of ladies tasting for a bachelorette party. About half way through my pouring for them, one of the girls noticed that someone was missing. After they checked the bathroom, and the gift shop and the parking lot, someone decided that they might have left her at the last stop. We called down the road to the last winery they'd visited, and sure enough she was there. Their limo driver went to pick her up and the other gals finished the tasting. It turned out that she had slipped into the bathroom during their tasting at St.Supery and actually fallen asleep in one of the stalls!

A positive thing to note, but definitely no reason to get drunk on your next Napa visit is that winery staff do sometimes end up benefiting from the drunker guests, as drunk people are often more generous and lively. I received an invitation to be someone's date at a wedding, a $50 tip from a group of men who has done the free tasting, an offer to use someone's time share with all the contact information scribbled on a napkin, one marriage proposal, and many, many invitations for dinner and drinks.

I kindly refused all of these, of course, except that $50 tip! Who could blame someone who makes $11.13 an hour?

There are a few important take away from this little diddy:

1)Winery staff are legally forbidden to pour for you if you are drunk. I had to deny serving a few folks in my day, and it looks very embarassing!
2)Someone has to stay sober and drive, and I say the rest of the crew should buy that person a bottle or two for their trouble. You can still taste, just spit! You'll look so "wine snob" if you are a spitter.
3)By really tasting instead of drinking, you'll be better suited to decide which wines you like enough to buy on your trip and your head will be happier after it!

5-26 Listening to your own Advice

There's a new wine shop in my neighborhood; erase that, there has been a new wine shop in my neighborhood for probably a year (or even two) now and I haven't taken the time to pop my head in yet. This is very bad form for someone who considers herself a wine lover. I think my neglect stems from a time when I went in to one of the other wine shops within a few blocks of my house and was disturbingly offended by the owner. He made inaccurate and disparaging claims about BV, the winery I used to work for, and left me feeling like my wine knowledge had been discredited. I guess it took me awhile to face another wine shop owner within the proximity of this guy. Silly me.

Within moments of stepping into this new wine shop, I felt welcome. The owner, a cute, petite women, came from behind the counter and introduced herself to me as Katie. She asked me if she could help me find anything, and after I told her that I was just browsing, she versed me briefly on the shop, "whites here, reds there, almost everything Italian, except the last three rows over here from Austria and Hungary," and left me quietly to my search. I chose an inexpensive Italian white, and when I brought it to the counter she told me that it was a nice, light wine made from Vermentino, and also commented on the pretty label. I had liked the label (which is a perfectly good reason for choosing something to try in the inexpensive category) and thought the color looked promising (not too pale), so I was happy to hear it was one she liked. The price was also in the range I was focused on ($12), which made it a definite winner. I mentioned to her that I have a group of ladies over for wine tasting about once a month, and that we always try at least one inexpensive wine along with whatever I decide to pull out of my cellar, a.k.a., my 6ft wine fridge. This idea excited her into telling me about a red wine she had just tasted called Castello di Meleto, that was priced at about $10 retail. She had ordered the wine for the shop and said it should be on the boat headed our way as we spoke. Talking with her about my purchasing plans reminded me of the advice I've given to numerous friends, as well as advising ein this blog, that you should always feel comfortable asking the shop owner for advice on what to buy, no matter what the price range you're looking in, or how much you know about wine. Most shop owners are happy to help, so be sure not to get discouraged by one that isn't. If you happen to run into an unpleasant owner, head to the shop around the corner. If you don't live in San Francisco, the closest shop may be on the other side of town, but its worth the drive. If you happen to see a bottle of the Castello di Meleto, give it a try and let me know what you think. I'll have to wait until the ship comes in!

2-26 Old Wines, New Palates

Last week, my husband and I went to our first social, business dinner together. The French CEO of a young company had planned a feast at one of my favorite SF restaurants, paired with what we discovered to be delicious wines, and even though he wasn't sure how much I'd enjoy networking, I think he felt a little guilty indulging in the haute cuisine without me. Not that he hasn't been privy to many guilty dinners prior to this, but for the first time, spouses were invited.

After slowly sipping a martini during the brief cocktail hour (slowly, that is, to keep my wits about me) we were escorted to what appeared to be the Special Guest table in the center of the room. I don't know if this actually meant that we were special guests, or just that we were all not company employees, but let's assume the former. It was quite a mix of people. On my left sat two young technology focused gentlemen, across from me a distinguished and established French business man, and to my right the French lawyer for the host company and a midwesterner who loved to ski.

The fixed dinner menu and wine pairings were printed on long, slender cards in front of each of our place settings. I couldn't resist perusing mine immediately, even though the focus of the table was on business conversation (and snow skiing). The wine choices were from some of the best regions in France. The appetizer (a tuna tartare) was paired with a Condreiu, which is a viogner from the Northern Rhone, one of my absolute favorite wines. The next course (lobster bisque), came alongside a Puligny-Montrachet, one of the best Chardonnays of Burgundy (much different from California Chardonnay, crisp and a bit salty to go well with the shell fish). The main course (sturgeon and veal cheek) was accompanied by a Vosne-Romanee, which is a Pinot Noir from Cote de Nuit in Burgundy (known for its soft, elegant flavor, making it a great complenent for both fish and meat). All of the wines were balanced and beautiful, and the food was delicous!

As we moved further into the meal, the conversation turned from the business at hand to the food and wine in front of us. The technology guys were very interested and curious about it all, where, as I would have expected, the distinguished Frenchmen were very knowledgable. At the end of the meal, we were joined by a young New Zealander who introduced Zinfandel into the conversation and began talking to the technology guys about their thoughts on the wine. Both of the techie gentlemen, with their newly introduced palates, claimed to like them, but found them to be a little weak. Both Frenchmen, having older and more experienced palates, found the wines to be superb. This all made me think about how differently the old world (Europe) and the New World (everyone else) view wine. Americans typically like their wine "big", meaning full of flavor and body, while Europeans like their wines "balanced", soft and elegant. This has always seemed to me to be completely in line with the way the two cultures view wine differently, Americans for pure consumption, and Europeans as a complement to food.

So the lesson for everyone here is that if you like your wine big and bold, stick to the American, NZ, and Australian stuff, and drink it young. Americans tend to drink their wine they day its purchased (85% of wine is consumed this way), so winemakers make it so that it can be, at least at the reasonably priced level. If you want to see how well wine can complement a meal, try a French wine, but keep in mind that the French like their wine soft and elegant and this typically comes with age. They don't make their wines as drinkable early on.

PS. My only digression during dinner was an attempt to show the knowledgeable Frenchmen my "hand" map of France. When I worked at a winery in Napa I used the back of my hand to teach people about the regions in France (and as evidenced by this particular evening, I'm still known to do so from time to time). I could tell the Frenchmen were less impressed than your average middle-America tourist at my self described, brilliant tool. I think I actually saw them biting their lips to fend off laughter. I guess I'll stick to domestic students from now on.

France on (my) Hand:

2-15 Mocktails

One of my good friends emailed me her first ultrasound a few weeks ago and I decided it was time to carry out a plan I'd been devising for a few months. The ideas began whirling through my brain late last year when my husband and I were talking about how soon we'd like to try to get pregnant (which came along with little jokes from him like "I don't think I will get pregnant", but I digress). I started reading about all the things I should not be consuming in preparation for having those little ones growing inside me. Of course, pregnancy should be a wonderful time in our lives, not a time when we are focused on all the things we can't have, so in honor of our friend getting pregnant I decided to have a non-alcoholic cocktail party instead of my regular "wine night" with the girls to introduce them to some alternative drink choices. The mommy-to-be was ecstatic. She is a little over three months along and is already professing strong desires to order something other than soda water when out and about.

I thought fajitas would make a good mocktail pairing, so all of the girls brought a portion of the meal and I devised 3 cocktails to go along. I wanted the drinks to be more inventive than margarita mix on the rocks, or cranberry and soda, so I broke the flavors of some common liquors down to try and find a replacement for them in the drinks. There's something non-yummy about the taste of alcohol that I needed to discover to make pregnant women feel like they were still part of the party.

My first attempt was the Margarita, or in this case, Mockarita. Since tequila is often described as having carmel and earthy notes, I decided to look for a flavor of tea that would somehow represent that (caffeine free, of course). The closest I came was a vanilla/hazelnut brew. The next ingredient to mimic was triple sec. Its a sweet liquor with an essence of orange, so to replace it I made simple syrup, steeped with orange rind (Simmer equal parts of sugar and water on the stove with the rind of an orange until all of the sugar is dissolved. Then, remove from heat and put the lid on until it is cool, so that the orange rind can leave its zesty flavor.) The only ingredient left was lime juice. I used some limeade and some straight juice. I ended up squeezing half of the orange that I had removed the rind from in there too, a tip I got from a favorite Margarita specialist. Here's the resulting recipe for a pitcher, which tasted a little like a Margarita crossed with a Long Island, but was still delicious.

Mockarita (serves 6)
1 1/2 c. limeade
1 c. lime juice
1 1/2 c. orange rind simple syrup
1/4 c. tea
juice from 1/2 of an orange
To serve, wipe the rim of 6 glasses with lime juice and dip in 1/2 of the rim in salt. Fill glasses with ice and then with this yummy baby-friendly beverage!

Since the cosmopolitan is another popular choice of ladies (although by some recent sources declared "out"), it was my next project. Vodka is a lot like water, but a little off tasting, so remembering a time when my mom had me sample the aloe vera juice that had become her new health kick (a watery beverage with a slightly bitter flavor) I picked some up at the local natural food shop. The triple sec was again replaced with my orange rind simple syrup, and the remaining ingredients are already alcohol free. Here's the recipe...also superb!

The Suburbian (a mock-Cosmopolitan for 6)
1/2c. cranberry juice
2 c. aloe vera juice
1/2 c. lime juice
2 c. orange scented simple syrup

Line the rim of 6 martini glasses with lime juice and dip in sugar (I like to use pink sugar if I can find it). Serve the bevvie in the glasses straight up.

The final drink choice was intended to make it easy for mommy's to order in a bar or restaurant. My intention is eventually to distribute this entire drink list to every bar I come in contact with, first in the bay area, and then where ever else my influence can reach, but until I become that famous, I wanted something easy for the alcohol free-set to order now.

The ginger and tonic (single serving)
1 part ginger ale
1 part tonic
Fill high ball glass (short drink glass) with ice and halfway with ginger ale. Top off with tonic and a squeeze of lime. Drop the lime in the glass. Whaa-laa!

I also enjoy cranberry and soda, pineapple juice and soda, or a plain old 7up when I'm ready to take it easy for the night. You can always request your drink in a fancy glass, which will also make it look and feel more like a "real drink". Ginger ale in a champagne glass is so much more delicious than ginger ale in a regular ol' cup...Really!

2-6 It Happens to the Best of Us

A friend unintentionally taught me a great lesson about glassware on Super Bowl Sunday. Not every event requires good (aka Reidel) glasses. Some of you may argue that not every event needs wine, but in my defense, I'm not the one who brought the wine. I was, however, very happy to accept a glass of it. I gladly sipped on the Sauvignon Blanc, from the very popular Marlborough (New Zealand), while talking to the other wine-drinking ladies, prior to kick-off. As soon as the football started being tossed around the field, we all crowded into the seats around the big screen. I set my glass on the coffee table and nervously watched it as different male guests clumsily passed by, waved their arms, and threw things at the television. I decided to move the glass behind me, safe from the rambunctious boys, and onto the windowsill. Safe, that was, until the jumping kitty cat made her way from atop the chair next to me, onto the sill, and beside my glass. Hmmm. There was no good spot for it. As I reached around to grab the glass, its contents mysteriously made their way onto the chair beside me and the floor beneath me, and the glass crashed to the floor...in pieces. All that care taken to keep someone else from breaking the glass, and I managed to do it myself.

And what was the score of the game? I had no idea. I'd spent the first quarter so worried about someone breaking my glass, that I hadn't paid a bit of attention to the TV, not even the commercials.

I felt horrible. That is, until the hostess told me she'd just bought the glasses at Bed, Bath, and Beyond for $2.50 a piece. What a relief. At that moment I wished that I'd been able to tell everyone who'd ever broken one of my glasses the same thing. Lesson learned. Anyone who owns wine glasses should buy cheap glasses for occassions other than dinner parties.

Cheap glasses always share one characteristic that keeps me from wanting to buy them; they have what I call a "rolled" rim. What I mean by this is that the edge of the glass that you sip from is not sharp, its rounded, and thicker than the rest of the glass. This keeps the rim from chipping, but it makes it slightly less enchanting to drink from (in my view). That said, the smaller the "roll", and the sharper the edge, the nicer the glass will seem, even if it doesn't cost very much. However, its also true that the smaller the "roll", the more careful you have to be when washing it, but we've already discussed that issue, right?

So if you see a woman walking through Crate and Barrell testing the edge of each glass to her lips, that's me, trying to find my cheap glasses, and testing how sharp they are. As this is probably very unsanitary, I'm not recommending anyone do the same.

PS. I noticed the other day that Riedel is selling a line of glassware at Target. They were priced at 4 for 44.99, which is still over $11 a glass. They did have a sharp rim, but for the Super Bowl next year, I'd say go for the C&B glasses at $2.50.

1-30 The Truth about Cork

Lots of people who aren't obsessed about wine have still heard the many arguements about real and synthetic corks. In fact many of my friends who claim to "not know anything about wine" have noted to me that they have heard that natural cork (the old kind) is endagered and that's why wineries are moving to fake (synthetic) corks. While there are reasons to use synthetic cork, I just found further evidence that the depleting the cork forests (which reside mostly in Spain and Portugal) is not the most relevant one.

First and foremost, the making of wine corks does not involve cutting the tree down. The cork is made from bark that is shaved off the tree and after a long process of seasoning and boiling, is pressed into the finished product. The bark can only be harvested every six years, which has increased the price of cork as wine demand has increased, but the trees are not endagered.

I found further substantiation for natural cork production in the latest Pottery Barn Catalog (of all places). On page 15 they advertise a set of wine related products made from natural cork. The marketing blurb accompanying the products says, "Natural Cork is completely sustainable...But what few know is that its harvest is actually good for the environment. The demand for cork products ensures that cork forests...are protected, which in turn helps fend off erosion and protect a vast network of diversity". I stand firm that using this information not similar to validating which movie star is pregnant by reading US weekly. I'm sure Pottery Barn went to a vaild effort to make sure the statements they have made are true.

So natural cork is sustainable and environmentally friendly. Natural cork also provides a way for some air to get in the bottle over time to assist in the aging process. Natural cork does, however, have one problem and its called TCA. TCA is cork taint. Its a fungus that can grow in any type of wood in a humid environment if TCA is present. This reaction is what has occured when someone says a wine is corked. Corked wines are a problem because they make the wine taste less than perfect (in extreme cases, like wet newspaper). The percentage of corked wine produced is highly disputed, but in my experience, the average consumer doesn't even know when they have come across a bottle. The highly educated (wine-snob) consumer that can detect the taint, can return the bottle to the store or restaurant where it was purchased, so it has little affect on the inidividual in the end (as long as you have another bottle on hand if you happened to have opened a corked one at home).

So with cork taint possibilities and natural cork prices rising, synthtetic cork does have its place in the wine world. As long as you do not plan to age the wine (store it with the hope that the tannins soften and the fruit mellows), synthetic corks are a very effective wine closure, as are screw caps. Both of these wine closures allow little to no air to get into wine, which as I mentioned earlier, is essential to the aging process. Synthetic corks are also recycleable, so make sure they make it into the right trash can, will ya!

1-23 To Taste or To Drink

This weekend is the annual ZAP festival in San Francisco. ZAP stands for Zinfandel Advocats and Producers, and this event is a tasting of zinfandels put on by them. To my knowledge Zinfandel refers only to the red wine version of this grape being served at the festival. I don't recall any white zinfandel being poured in years past, and as a general rule, if you want to refer to the pink version, make sure to say "white zin".

The arrival of the festival made me think about the word tasting. Usually when people say they are going wine tasting, it means they are going wine drinking, and just about everyone at ZAP is there for wine drinking. When a member of the wine trade is tasting, they are usually spitting the wine out each time they taste, so that they can actually taste the wine all day and make decisions on which they liked the best. When most people are tasting, they can't remember much about any of the wines they tasted after the first two wineries, and they often end up with a couple bottles in the trunk that they don't remember much about the next day (not to mention a strong desire to down a bottle of aspirin). When I was working at a winery a few years back, we actually had a guy call and say he "accidently" bought a few cases of wine the day before and was wondering if he could return a couple of them.

I'm not advocating that you stop going wine drinking. Its fun, and as long as you remember to have a sober driver, go wine drinking as often as you can find friends who want to go with you! However, in case you do want to go wine tasting so that you can pick out some new wines to drink, or if you're going to ZAP and you want to be coherent and impressive enough in your wine know-how to grab a date afterwards, (its known to be quite a meat market) here are some quick wine tasting tips for you:

1. Don't argue with the pourer about the small pour she gave you. The 1 oz. pour is pretty standard for how much wineries suggest you need for tasting.
2. Once you have some wine in your glass, put your nose in there and take a big whiff. You don't have to say anything about smelling rose petals or blackberries, but the smell is part of your sensation of taste, so if you like how it smells, you are probably going to like how it tastes.
3. Now you are ready to take a sip. Breathe in through your mouth, and put a little of the wine inside. Close your mouth just for a half second and let the wine sit in there. Now open your mouth and breathe in a little more air over your tongue so that the wine hits all the sensory spots (sweet, salty, and bitter). This will help you really taste it in all its glory (or demise). If you like it now, you'll probably like it when you drink it.
4. At this point you can spit the wine into a spittoon or cup, or you can let the wine go down. Spitting takes a little practice to look elegant (female), or cool(male), but you can always practice spitting at home with one full glass of water and one empty (spitting into the empty of course), before you head out on your tasting journey. I recommend doing a little spitting and and a little less letting the wine go down, but that's entirely up to your desire to remember the occasion.
4. This process will not only help you taste each wine, but it will also slow you down, in effect making you more likely to remember what you tasted enough to decide whether its worth the $30 they're asking. And if you are at ZAP this weekend, it will help you ask that attractive man or woman you've been watching all day, where they are going after the show. If you don't have the guts to ask, its safe to assume they'll be somewhere along Chestnut Street.

PS. My apologies to those who live outside of the Bay Area and can't benefit from this last piece of advice. The scene on Chestnut is probably not worth moving here for, however.

1-15 Morning Wash

Washing wine glasses usually includes breaking a couple, at least over time. I've got a beautiful collection of glassware pieces on top of my refrigerator waiting to find their home in the trash or recycling. Half of them are stems(the bottoms) and half of them are bowls (the tops). When my uncle came to visit, he asked me if they were a piece of art. I laughed and then started thinking of ways that I could make them art. I settled for using the bottoms as ring holders. Jewelers say that you are not supposed to wear your wedding ring (or any precious gem) when doing dishes, putting on lotion, taking a shower, at the gym, and pretty much any time where you use your hands in any capacity. This is pretty difficult to remember, and , for me, its even more difficult to actually get the darned thing off. I've managed to make it a little easier by placing broken wine glass stems in just about every room in the house where I might need to take off my ring. So tip #1 for today is: use your broken wine glass stems as ring holders. Just make sure there are no sharp edges on the top that you could cut yourself on (and don't attempt to sand it down without doing some reading first, my husband said I could easily have hurt myself).

Tip #2: Never wash glasses when you've had more than a couple glasses of wine (a couple meaning about two, not about four). This will almost eliminate the need for tip #1, but there are plenty of places to buy a nice inexpensive ring holder. I tried to make this rule very clear to my New Year's Eve guests as they very graciously offered to help clean up after our dinner party. One very sweet and well meaning guest would not accept my plea to leave the wine glasses for me to wash in the morning, and what do you know, I have another ring holder...

Tip #3: Make sure that your complete attention is on washing the glasses. Obeying tip #2 will help with this, but there are always a million other things you could be thinking about, besides washing glasses, and I recommend that whenever you are thinking about something else, wait and wash the glasses when you can focus. Sounds pretty silly, but every time I've broken a glass when I haven't had more than two glasses of wine, my mind has been on other things. FOCUS!

Tip #4: Buy special brushes for washing glasses. I know this also may sound silly, but if you have nice glassware, you really should. They cost about $7 and they will save you much more. You should only wash wine glasses with it, and keep it out of the sink. This will also help your glasses from smelling like a wet dog, but I might be the only person who notices that happens with a normal dish sponge. They also keep you from putting extra pressure on one side of the glass (which often causes the bowl to snap into a couple pieces) as you would with a normal sponge. You can find them on wineenthusiast.com, and probably in your local wine shop. Everyone I know thinks I'm a little obssesive for having them. They are probably right, but I definitely break fewer glasses because of them (and then there's the wet dog thing).

You can dry your glasses with a soft towel and leave them out if they don't get entirely dry right away. They also sell special towels for drying, but now I'm showing that I'm definitely obsessive about my glasses. However, having some would sure make someone think you know your wine stuff. (P.S. You can also buy the towels on wineenthusiast.com. They are "suede microfiber wine glass towels").

1-10 Salty with Sweet Confidence

A couple nights ago I had a group of girlfriends over for our 3rd wine education/drinking dinner. Our concept is simple, I provide the wine and a little history or lesson along with it, and each of them brings a part of the meal to pair with the wine. I always ask them to give their thoughts on the wine, which I've noticed have gotten significantly more sophisticated each time. Hopefully this means I'm a good teacher, or at least that I've inspired them to speak up. One woman in particular has definitely taken the glass by the stem (or the bull by the horns, whatever cliche you prefer). I had never thought her to be very interested in drinking. She doesn't like champagne, for one, and what girl doesn't like champagne? However, a few days after our first dinner, she mentioned that she was very excited because she was able to use her new wine tasting knowledge to impress people at a work dinner. We had discussed the different types of bottles used for different wines and how that might help you in a blind tasting. She passed along the information and impressed the more wine knowledgeable folks at the table. Then, two nights ago I was surprised to hear her say that her first impression of the 1997 BV Tapestry, a Bordeaux-style wine, (which means it typically would use cabernet sauvignon, cabernet franc, merlot, malbec, and/or petit verdot grapes, of which this bottle contained the first four) we were tasting was "salty". Very confidently she confirmed her opinion, and as I took another sip, I tasted exactly what she did. It was a little like sticking your tongue in the ocean and then quickly pulling it out. I was so elated by her forthcoming statements on her opinion of the wine, as it was such an uncommon one, that I failed to notice that the entire experience of the wine was utterly amazing. The initial saltiness makes a bit of sense. If you look at a diagram of the tongue's sensory spots (see below), which I'm sure many of you didn't know existed, the tip of the tongue is where you taste saltiness. There were bountiful lessons in that first sip for all of us.

The saltiness also made the wine go very well with the aged cheeses that had arrived on our table via the assigned lady friend. She had done a little reading in the cheese shop (because the cheese person, formally called the fromager, was out) and discovered that aged Jack would be a good match, and so it was. As harder cheeses age, they generally get these little crunchy salt pockets that build up. There was nothing better than a sip of that delicious wine and that salty cheese...unless you count the yummy salad with mixed lettuces and salty-sweet nuts, the earthy mushroom risotto, and the feijoada (brazilian meat stew), that the other ladies brought. All were great matches for the wine, which after that initial salty taste, gave way to a peppery and earthy wine with deep, dark berry flavors (fruits like blackberry and cassis). We didn't have much wine left by dessert, but that went very well too; Sticky gooey bars covered in walnut pieces. Yum!

1-2 New Year, New wine

Regardless of how knowledgeable a person is about wine, its always fun to find something new that you like. Most people find this really challenging. My mom for instance drinks California Chardonnay. She knows that she likes it and she has a lot of trouble being convinced to try other grape varieties, for fear that she won't like what she gets. If you are like my mom, I have a new year's resolution for you: Next time you are heading to a wine shop or a restaurant make sure you are armed with at least one (preferrably a few more) wines that you like or better yet a description of a wine that you really like, along with the amount that you'd like to spend and ask the experts there to help you. If you are at a wine shop, most (if not all) of the staff should be very knowledgable about the product. The people that work there generally do it for the love of the grape, and definitely not for the small pay stub. They are usually excited to help you find something new you like, as this will likely keep you coming back. My sister-in-law just put this new wine challenge into action on New Year's Eve. She and her husband were joining us for dinner and they stopped into our neighborhood shop on their way over. She knows that she likes Rombauer Chardonnay, so she strolled right in and told the unfortunate employee working New Year's Eve, exactly that. Rombauer is a medium bodied, slightly sweet chardonnay that tastes of crisp pears, white peaches and vanilla, without a strong oaky flavor. He recommended that she try a Pouilly-Fuisse and handed her a specific bottle that he thought she would like. Pouilly-Fuisse is part of the Burgundy region of France that makes wine from Chardonnay. In general, Chardonnays made in France have much less oak taste than those in California, but many still have a medium body and hints of vanilla, so his choice made perfect sense. When she and I tasted it together, we confirmed that it was a very good recommendation for a big fan of Rombauer.
When I'm in a restaurant and I'm not immediately sure what I'd like to order from the wine list, I always ask to talk with the sommelier, or resident wine expert. Wine drinkers of all types should feel comfortable doing this, since aside from choosing the wine list, it is the wine guy or gal's purpose for working every evening. I usually have narrowed it down to a few new wines I'm interested in trying and ask for their opinion, but some times I just give them the style and flavor I want (ie full-bodied white that is not very oaky) and tell them I'd like to try something they find interesting. You can also just tell them the name of a wine you like and a price range (just like in the shop) and they should be able to work some magic for you. If you are somewhere that doesn't have a wine expert, ask your waiter the same questions, or just ask them what they like to drink that is on the list. This can have a less desirable outcome, but if you hate it, they usually will feel somewhat responsible for recommending it, and if its by the glass, they probably get you something new. Most restaurants, at least in the SF Bay area, have their staff do regular wine tastings to keep up on their wine knowledge, since they can sell a bottle of wine for much more than a plate of ravioli.

PS. Don't ever feel uptight about mentioning how much you want to spend. It is important to your enjoyment, and completely appropriate. Just make sure you have checked the list to make sure you given them a range that is possible!

Happy New Year!

12-17 Think about Pink

It used to be tough for me to decide what to serve at a dinner party when I knew the group would be headed out afterwards, but I think I've come up with a great solution after a couple trial events. The best wine to serve at a pre-party or pre-evening out dinner is Pink. It is usually lighter in alcohol then red wine and doesn't leave you feeling sleepy, so you'll have plenty of tolerance and energy to continue your fabulous evening. It will also stand up to bigger foods than white wine, so you can still serve that rack of ribs, instead of being forced to work with chicken or fish (which it also pairs rather nicely with). This New Year's Eve, my husband and I are planning on having a small group over to dine with us, prior to opening our doors to a much larger audience for the turn of the year. I'm planning to serve my famous lemon confit ribs, and a little pink wine to go with it!

Pink wine has been dealt a bad rap. Some of it is deserved, and most of its not. Pink wines are very popular among the French, known there as Rose (pronounced Rose-ay). They were very popular in America too, in the 70s and 80s, and have since developed a reputation for being cheap and sweet. Back then they were deserving of that reputation, however today, you can find very delicious pink wines made in the U.S. as long as you keep one key thing in mind: don't buy anything called "white (insert grape name)". This means, no white merlot, white cabernet, or the ever popular white zinfandel. These wines are going to be the sappy, inexpensive wines you're probably not looking for.

White Zinfandel was first introduced by Sutter Home Winery in the early 1970s. The story I've been told is that the winemaker was trying to make a more concentrated zinfandel wine and removed some of the juice so that there was more skin in contact with the juice that remained (giving it more flavor, tannin, etc). He decided to ferment the juice he had removed and see how it turned out. During fermentation, the wine stopped converting sugar to alcohol early (winemakers say this got "stuck" in fermentation). The result was a lower alcohol sweet wine that consumers loved. White Zinfandel continues to maintain popularity, but it is not considered the sophisticated beverage that most wines are today. However, it should be highly regarded by wine snobs and wine slobs alike, as it most likely saved the zinfandel plants from being torn up back in the 80s, when Cabernet began to reign supreme, as white zinfandel was still a big seller.

Happy Holidays!

12-5 Cheating words

The most important thing to remember about tasting is that whatever you think you taste is what you should say you taste. I recall one time in my degree program at the Culinary Institute that a well respected wine student confidently stated that the riesling we were tasting reminded her of a woman in an orange tu-tu. While I, and many of my classmates giggled, our teacher just asked her to explain. Since I was giggling, I missed the explanation, but the teacher seemed satisfied. The moral is, that if a Certified Wine professional can taste a woman in an orange tu-tu in a glass of riesling, then you can easily taste just about any fruit or spice in your glass of wine. I do recommend, however, sticking to fruits and spices (and maybe some vegetables), until you've got some real street cred behind you.

Even with that vote of confidence, most people still want some guidelines that our easy to remember. Tonight I'll give you some safe, bare bones tasting notes and someday soon I'll elaborate a little based on varietal. You should be able to remember these without writing them on a secret piece of paper stashed in your pocket, or worse, the palm of your nervous little hand!
Pink to Pale Red Wine- Strawberries, raspberries, cherries, white pepper
Medium Red- Raspberries, black cherries, violet, white pepper
Dark Red- Plums, blackberries, cassis, black pepper (maybe even leather or tobacco)

Pale Yellow (like albarino, tocai fruilano, sauvignon blanc)- lemon, minerals (think wet stones), zippy
Medium Yellow (like sauvignon blanc, chenin blanc, pinot gris)- grapefruit, pineapple, peaches)
Darker Yellow (like chardonnay, viogner)- apples, pears, peaches, butter, cream, toast

Hopefully this will give you some confidence at your next tasting, and help you pretend you know a little something.

12-2 Holiday Cocktailian

In addition to being a wine and food fanatic, I also enjoy a side gig as a cocktailian. The definition of cocktailian, one who designs cocktails, cannot be found in the Miriam Webster dictionary, so I'm pretty sure it was created by my favorite cocktailian and writer for the San Francisco chronicle, Gary Reagan. He has a great bar book called The Joy of Mixology that can help you on your way to becoming a cocktailian too.

Here are my latest creations for the holidays. The recipes are all designed to make by the pitcher. Pitcher drinks are great for parties because they can be self-served rather than making each drink individually, which means a lot less hosting and a lot more socializing!

Mistletoe Kiss

3 1/2 cups cranberry juice
1 1/2 cups vodka
3/4 cup creme de cacao
4 1/2 tablespoons orange juice

Mix all ingredients in a pitcher and chill in the refrigerator. When you are ready to serve, fill four short drink glasses with ice and pour drink into glasses (or, as may be the case...let your guests pour themselves!)

Reindeer Cheer
2 bottles of red wine (sweeter is better, but remember that it must taste pleasant!)
1 cup sugar
6 Limes, halved

Wash your limes. With a lime juicer (available at Crate and Barrel, etc), squeeze the lime juice from all 12 lime halves into a pitcher, reserving the skins. Cut each of the halves into four pieces and add to the pitcher (this is just for aesthetics, you can also just dump the halves in if you don't care if any end up in the glass when it is poured). Add the sugar and mash the limes with the sugar (a muddler is the best tool for this, but you can use any large spoon or spatula). Pour in both bottles of red wine and stir mixture until the sugar is dissolved. Serve over ice in wine glasses. This is a lot like sangria but the red and green makes it very festive!

Feliz Caramel

3 cups Apple Pucker
1 cup Butterscotch Schnapps
1 cup tequila
1 cup water

Mix all ingredients in a pitcher and chill. Serve over ice in small cocktail glasses. You can vary the amount of water to determine the potency of this one. If you add no water, serve as a shot.

My husband and I just threw our second annual Best Holiday Cocktail Party last night. The party is themed around an hourly cocktail, usually of my own mixology. On the hour, each hour, the drink is announced and the cocktail team (me and two highly evolved tasters), don cowboy hats and circle the room to serve it. One of us holds the pitcher, another the ice, and the third holds the cups. We dish out the cocktail to anyone who is empty (and some who just have an empty hand), giving us the opportunity to touch base with all the guests. The recipes above were from this years cocktail list.

A special thank you to all of my wonderful tasters who attended the party last night for helping me determine that this list of recipes was worth sharing!

11-28 BYOB

To some of you, I'm sure BYOB still means bring your own beer. While that is still an appropriate meaning if you are going to, say, a superbowl party, I've got another one for you. Bring your own Bottle. Sometimes a restaurant will open before they get their liquor license, and they will allow you to bring in your own bottle of wine (or beer). They will somehow designate that they are BYOB (usually on the menu and on their website, if they have one). It is also acceptable and appropriate to bring you own bottle of wine to almost any restaurant as long as you follow a few simple guidelines.
Do's
1. Call the restaurant first, or look on their website, to confirm that they allow you to bring wine. Also confirm how much they charge you to have them open it and make sure it is an amount that you are willing to pay (corkage*).
2. Once you are seated at your table, let the waiter or waitress know that you have a bottle you would like him to open, and when to open it.
3. Tell the waiter that he is welcome to save some for himself to try as well (a nice gesture that may help with the corkage fee.)
4. Bring a wine that is special to you in some way, even if the reason it's special is just because you already know that you like it a lot.
Dont's
1. Don't bring a wine that is on their list.
2. Don't bring a wine that is seriously cheapo, that's an insult to the chef and the sommelier (wine person).
3. You might not want to bring your own if you are meeting up at a bar for a drink first. I once tried to stop in to Harry Denton's for a drink before dinner, toting along the bottle that I was going to bring to a restaurant down the street, and they refused to let me in with it. I guess they were worried that I would crack the bottle open with my hands and drink straight from it, instead of waiting behind the flurry of barely of age kids for my drink. Just a warning.

You can do a little research in your area to find out if there are restaurants that waive corkage at certain times of the month or for wines purchased from a nearby wine shop.

In SF:
Mondays, no corkage at Zuppa
Tuesdays, no corkage at Zazie
Wednesdays, no corkage at Alamo Square

Fish and Farm only charges $5 for a California wine and waives the fee if you buy a second bottle.
PlumpJack doesn't charge corkage if you buy the wine from their wine shop.

*Corkage typically varies from $10-$45. I've never seen anything more than $45, which was at the four star French Laundry in Napa. The amount is meant to cover glassware, service, and unfortunately compensation for what they are not making off of selling you one of their own wines. It is highly correlated to the priciness of the restaurant. Restaurants will sometimes wave the fee if you buy a second bottle of of their list, or if you tell a really good story about why you are opening the bottle (ie your late grandfather worked for the winery as a kid, you won it from your father in a bet, its your birthday and its your favorite wine). BYOB restaurants that don't serve any alcohol of their own usually don't charge anything for corkage, but they will probably just give you a corkscrew and water glasses and let you pour yourselves. At least then you won't have to wait for the waiter to come around and fill you up!

11-28 It Must be Drinkable

The first rule of cooking with wine is that you can't cook with wine you can't drink. If it tastes terrible in the bottle, it will taste even more terrible once you've have heated it, reduced it, and poured it on your food. Its unfortunate, I know, but the best use for bad wine is staining your sink pink as you pour it down the drain (if the wine was red that is).

That said, here's a few recipes for either your leftover, drinkable wine or a good reason to open a bottle even though you probably won't finish it (you had to...the recipe called for it!):

Sweet Meat or poultry glaze:
Once you have finished pan-frying meat on the stove, there should be a little bit of oil and some little bits from the meat left in the pan. Over medium high heat add about 1/4 cup of wine (red for red meat and white for poultry) and scrape up any bits that charred to the pan. Next add 1/4 - 1/2c of diced fruit (something chunky) and 1 tablespoon of jam or preserves (something sweet). Reduce 5-7 minutes are until it looks thick enough to hold up as a sauce on your dish. Add salt or pepper to taste. This is also a great use for that strange jam you thought sounded so interesting at the farmer's market.

Yummy Combinations
For pork:
White wine, diced persimmon, and yuzu preserves (this is a japanese citrus fruit)
White wine, mango, and jalapeno preserves (also good on chicken)

For beef or lamb:
Red wine, chopped figs, and fig preserves (if you just have fresh figs try combining with a little honey or brown sugar to sweeten)
Red wine, cherries, and molasses (also good on pork)

Its also nice to sprinkle a little of a chopped herb on top once you have added the sauce to the meat. This could be cilantro, chives, basil, etc. Get creative. Its hard to go wrong as long as all of your ingredients are tasty on their own and you can imagine them all tasting good toghether. If something does go wrong, make sure you have a frozen pizza handy. I always do!

11-27 Peeling a Grape

Have you ever peeled a grape? Probably not. For some reason I used to peel them when I was a kid. Wierd, I know. If you had, you would know that almost all grapes are white (or green) on the inside, not red. So where does wine get its color? It all comes from the skin. The amount of time the skin is left with the juice will determine how much color the juice absorbs from the it. This makes red grapes very versatile; winemakers are able to make clear, pink and red wines from just about any red grape. Pinot Noir and Pinot Meunier are both red grapes used in making Blanc de Noir sparkling wines by removing the skins immediately after the juice is pressed. Rose's are pink wines that are made from any of a number of red grapes, such as, syrah, sangiovese, zinfandel, and pinot noir. Rose's are typically made by the saignee method which means that the juice from the wine is kept with the skin until right before fermentation, and then some of the juice is removed to make the remaining juice more concentrated. The juice that was removed becomes the Rose. As far as red wines from red grapes go, I think you all have examples of that covered.

There are a few grapes that have red flesh on the inside, none of which are commonly used by themselves (as varietal wines) in winemaking. Alicante Bouschet is probably the most well-known red fleshed grape (not among anyone I know, but among oenologists). It was very popular during prohibition because its dark color and robust nature allowed bootleggers to stretch the juice a lot further by adding water and sugar. It is now illegal to add sugar to wine in California, limiting its popularity here. Without sugar, the wines that are made from Alicante by itself are usually harsh and bland in flavor, but in blending with other grapes it can add structure. It is still used for blending in southern France and the central valley of California. Spain is one of the only countries still making it into wine on its own.

In any event, there's nothing special about red wines made from red fleshed grapes. White fleshed ones are tastier!