Wine accessories, Wine Enhancer, Reduce Red Wine Headaches.

Wine has moved into the forefront of social dining as well as replacing the Manhattan cocktail at dinnertime. One of the most popular kinds of wine consumed across the country is the White Zinfandel. White Zin is not a grape type. It is made from the Zinfandel grape. It may surprise you to know that all grape juice is white. The grapes may be purple or red, but the juice inside is fairly clear and is categorized as white.

In order for it to turn red, the juice is pressed out of the grape and allowed to sit (macerate) on the crushed and pressed grape skins. The compounds that account for the color come from the grape skins. The more time that the juice spends in contact with it’s crushed skins, the darker in color the wine becomes. If you bite into a grape, you will notice that although the pulp and juice inside is sweet, the skin provides a slight dryness or bitterness to the fruit. This accounts for the fact that the darker the wine’s color, usually the drier or more bitter the wine is to your taste. If the wine grapes are gently pressed and the skins not crushed too much, and if the pressed juice obtained is allowed to run out of the container into a tank, the resultant wine will attain a slight pink hue attributed to the minor contact with the skins of the grape. Although it is pink, instead of red Zinfandel, they call it White Zinfandel. It is fruity and does not possess any of the bitter qualities that are found in dark red wine.

White Zinfandel was originally created by accident by the Sutter Home Winery in California. When they decided to market it as a light fruity wine the success was enormous. This wine has been very popular for a very long time now. New wine drinkers often are guided by their wine stores to purchase one of the many brands of White Zinfandel. Although they are all white Zinfandels, some are slightly drier and some slightly sweater in taste. People who have enjoyed drinking the low alcohol White Zin have, on occasion, tried other wines. Usually they switch right back as the other white or red wines they may have tried are found to be drier (more bitter) than their favorite pink wine.

There is good news for everyone that enjoys the pink wine but would like a little variety. There is also good news for the people who take a bit of kidding from some of their friends--the “wine geeks” of the world. These people with tastes that go more to the drier side of wine feel that the sweetness of white zin is unsophisticated. They are usually fairly snobby about their wine and will turn their nose up at a sweet wine. That is unjustified, as the Riesling is a very good grape. They are really missing a great wine- tasting experience by not trying some of these great wines.

There are grapes that you can buy at the supermarket, and then there are the grapes that are grown to produce wine. Wine made from the supermarket variety usually exhibits a complete lack of aroma, character and interest, the three things that we look for in good wine. There are hundreds of grapes used for wine making. Out of all the grapes in the world, there are seven that are termed “noble” varieties: Chardonnay, Cabernet Sauvignon, Merlot, Cabernet Franc, Pinot Noir, Sauvignon Blanc, and Riesling. Wine made from these grapes will have more aromatic qualities as well as more character, interest and flavor.

While most of these are dry, one is sweet. Wines made from the Riesling grape are loaded with intense aromas of things like honey, apricots, peaches, apples and pears. Their alcohol, like the White Zinfandel, is low. Their body is lighter than Chardonnay and they have great fruit presence on the palate. These wines are an excellent alternative to the White Zinfandel.

If you are interested in trying a Riesling, there are other things to consider before rushing out and buying one. Rieslings grow well in cooler grape growing areas like Germany and Washington, as well as Alsace France, and the cooler areas of California. The sweetness in Rieslings varies. In German wines, the order of sweetness is indicated by the words Kabinet, Spatlese, Auslese, Beerenauselese, Trokenbeerenauslese and Ice wine. In California, the sweetness is indicated by the words Late Harvest (later harvest brings riper, sweeter grapes) or sometimes Early Harvest.

August 2007
By Richard Catania

Burgundy
The wine of Kings,
The King of wines

I went to Burgundy, twenty years ago as a young eager Chef and wine student. The dollar was strong, the doors opened more easily than they do now and my French was just as bad as it is today. I met people who are as much a part of the land, as the vines and trees and stone walls are. I drank wines as sensuous as liquid silk and as memorable as shooting stars. Burgundy tends to takes hold of you and does not let go.

Burgundy has been called “the biggest minefield in the wine world”. The production is tiny, the climate unreliable, the grape finicky, and the prices at times, outrageous. So why is it so intriguing then? I personally find it an elusive yet irresistible search for the Holy Grail of wines. They seem to reach the highest peaks and lowest valleys though in terms of expectations and experiences. Any serious wine drinker owes it to themselves to seek out one of these mystical wine experiences at least once.

The producers tend to be tiny, as compared to other wine producing regions. For instance, a classified Chateau, such as Margaux in the Bordeaux region of France may produce 30,000 cases per year. A domaine bottled Burgundy will on average make a couple thousand cases, and of that several bottlings of only a few hundred cases... Quite a difference when you go looking to obtain some in the market.

Add to the equation the fact that, it is the finicky, thin skinned, delicate, and stubborn to grow, Pinot noir grape that is responsible for all red burgundy. It is not easy to understand and is often misjudged in its youth by wine writers. They seem to have difficulty assessing it because it is not as gregarious and apparent as syrah, merlot or cabernet. Another hurdle is the variation in vintages due to the uneven weather patterns as compared to many other grape growing regions. It appears true that some things achieve greater heights, when it does not come too easily. Any winemaker will tell you that a vine too pampered with sunshine and water will never produce great wines. It must struggle to survive, sending the roots down further and further for water while, grape clusters compete for sunshine and air. They sometimes push the vines in to stress intentionally. Such was the case when the Cistercian monks known for their Spartan lifestyle, and penchant for exhausting physical labor, decided to cultivate the poor infertile rocky soil of burgundy. The shrewd monks realized that this inhospitable limestone could produce quality wines that would be of great influence on the finest tables of Europe.

The Golden age of Burgundy was from the middle of the fourteenth century to the middle of the fifteenth century. Under the dukes of burgundy, the monastic orders prospered. It was no coincidence that their chief worldly export was wine. This hundred year period was a reign of good fortune and the region flourished. Much of the Cote d’Or (as Burgundy is called) was established in terms of legal limits on land and grapes. This was the foundation of what is still going on.

White burgundy up until this point I have only talked of burgundy in terms of pinot noir. The name itself confuses some. Isn’t burgundy a color in the design world? How can it be white? As famous as the Reds are, the whites made from exclusively Chardonnay are their equal in their respective category. It is made up of grand crus, premier crus and village wine. The most renowned being the majestic “ le Montrachet”. It derives its name from the rock based hillside that it sits on. “Mont rachat” which translates literally to ‘bald mountain” There is no doubting that this is a magical site with a superbly situated south east exposure that captures the vast sunshine of the entire day. When building the super highway A 6 , the government spent huge amounts of money to divert the project away from montrachet rather than jeopardize the integrity of the vineyard. This could only happen in a country with such respect for the wine and history of it. Any serious wine aficionado should put this on their list of wines to try in a lifetime. A “ Le Montrachet from Ramonet, Marquis de Laguiche or The Domaine de la Romanee Conti would surely be a mind blowing experience.

Vintages The big news is the current release from this fabled region. The 2005 vintage hitting the shelves as we read, is as good a vintage as I have ever been around to witness. They experienced an unusually even and gradual ripening in 05. A long, hot growing season provided the vines with enough rain to keep going including a late September push. “Many of the best pinot noirs from 2005 push the limit of ripeness consistent with freshness and the limit of sheer density consistent with elegance. Firm ripe tannins are never far from the surface even when combined with youthful silky textures.” David Schildknecht

The pricing, which is already at an almost unimaginable level, has managed to go up a little more. That is the bad news. The good news is that there have never been so many good red and white burgundies available in the market. This has not always been the case as I mentioned earlier. The minefield now offers many more places to tread…..

So if you have the means and the desire to tread in to this amazing world then you will hopefully find that other worldly experience that is burgundy. Good luck and cheers!

April 29th, 2007
By Richard Catania

Tasting Wine
Why is there such a big deal made about “tasting Wine”? Why do we go to wine tasting? We go to drink a couple of beers. Or have a few Martinis, Margaritas or Mojitos. We drink water, juice sodas, energy drinks, coffee, lattes, teas… you get the picture. So we always associate wine consumption with taste first. It is an altogether different experience. It is pleasurable, sensual, social, intellectual, and stimulating. Then there is the science of the soil, climate, grape variety and chemistry.
So why is the consuming of wine so fussed over?

Anybody can bring a glass of wine to their lips and swallow it. This requires no knowledge or skill to accomplish. Yet this simple act can be transformed from the simple, to the truly profound.

When I first began to explore and learn about wine, it started with the observation that there differences of flavor from type, brand, style, region, vintage and age. I wanted to know why, so as to better appreciate the subtleties that I tasted.

Chemistry
Wine is composed of approx. 85 % water, 12 % ethyl alcohol, some tartaric, malic, and other acids. Beyond that there are upwards of 300 separate identified ingredients, present including phenolics ,ketones ,minerals vitamins and other substances that combine to give wine all of its allure.

Intellectual
Wine is very stimulating to the intellect, since a true understanding involves history, economy, science and literature. The grape vine has been cultivated since before the earliest historical records, and is and was consumed by all social classes. Often times it is a common interest in wine, which brings together friends, for lively conversation. It can be associated with memories of travels abroad. Often times it is part of the fabric of other cultures.
Sensual
Wine by nature has a limitless variety of flavors and often reacts differently to each of us. Wine is a stimulant to sight, smell, taste, texture as well as the human spirit. It doesn’t hurt that it makes us feel good and inspires conversation.

Tasting
While I have attended many tastings over the years, there are a number of ways to approach them. They can be a pleasant diversion, or a time and resource consuming passion. They can be done formally or informally. Regardless the approach, some basic background knowledge and an organized sequence, will greatly enhance the experience.
When I teach wine appreciation classes, I always suggest that one reads about a particular wine, before tasting. It will not only help in understanding what you are tasting better, but will also help in remembering for future reference. Correct temperature and lighting contribute to the experience as well. 85 degree Grand Cru Bordeaux sipped on the patio in the summer will leave people wondering why this wine costs what it does.
Glassware is important as well. The type and quality is only one aspect. Size and shape are more important.

Smell - Of the five senses, smell is the most acute. Approx. 1000 times more sensitive than the sense of taste .As a result, what is termed flavor is influenced by roughly 75 % smell (olfaction) and 25 % taste (gustation) in most individuals. I once worked at a winery in New York, where the owner would make his point with an apple and an onion. Blindfolded with your nose held closed, you cannot distinguish the difference.
Ever notice how foods taste less appealing when you have a cold? Wine is intriguing in that it has the unique ability to mimic other aromas. With training, concentration and practice, nearly anyone can learn to dissect and describe these

Taste-The four basic categories are bitter, sour, sweet and salty. We can taste the whole range of flavors from approx 9000 taste buds on the average tongue. The new buzz word in food and wine circles is “ umami” It is an amino acid which is responsible for the flavor in meat, mushrooms, milk and broths. The best English translation is savory.

Feeling- texture, body, tannin, alcohol, and temperature. The sense of touch figures in to overall flavor impression. Things like the burn of jalapeño and the cool of menthol are felt. These sensations are called chemethesis and may be experienced in the eyes, mouth, nose, or throat. The body of wine is felt as thin, full, rich or crisp. Body should be thought of in terms of a wines viscosity, but is often seen in its alcohol content. Tannins are one of the few flavor elements that cannot be smelt.It is instead felt, often as sensation of coarse, smooth, gritty or fine.

Sight- Often times an appetizing looking food does not deliver in the taste department. And consequently, sometimes a very unappealing looking item tastes fantastic. I.e... White Truffles. Color and thickness can set up our expectations for a certain experience. Wine colors range from very pale greenish to deep golden brown in whites. In reds they are deep opaque purplish to brickish red. The swirl and inspection of a wines viscosity is to help determine its concentration and is indeed a great indicator of quality Any experienced taster has seen this in the difference between a thin watery mass produced wine verses a low yield, highly reductive, complex artisan wine.

Summary- When all of these elements come together, it can and does enhance the tasting experience. So although it sounds very involved it amounts to this. Pour your chosen wine at the proper temperature in to an appropriate glass. Fill the glass about one third. Swirl the glass to examine the viscosity and expand the surface area to allow the aromas to escape. Tilt the glass over any white surface to glimpse the color, and then take a deep whiff to reach all the nasal receptors. Now come the moment, and the first impression is important, so pay attention. Take a sip, with eyes closed, and feel the texture by sloshing it around a little. Allow some air in thru proper slurping to engage the sense of smell, then swallow……… What do you taste? And for how long?
The finish of a wine is significant to its complexity, balance and to the most important thing of all…. Do you like it? Cheers!

Almost all of us who have a love and appreciation for good wine, know to consume it
In moderation .On rare occasions we sometimes are over served by our hosts. (Or we are
the host) doing the over serving) Either way, here are some observations, topics and
remedies for that “day after” feeling.

The Causes:
1. Dehydration –Alcohol is a diuretic that increases the flushing of fluids from the body, which if not replaced causes the dreaded headache.
2. Mild poisons- the hangover may be a toxic reaction to complex organic molecules
Such as methanol and acetone found in some drinks. This is another reason to stay
with wines.
3. Over indulgence – too much alcohol depletes the body of vitamins, blood sugar and
Minerals which help us feel healthy.
4. Drinking wines too young- Oak can impart some nasties that do in fact dissipate over time. The less expensive wines use oak chips instead of oak barrels which add more of these substances to the wine and take longer to dissipate .How to avoid or treat a hangover:

1. Drink less _ Sounds easy, but sometimes those wines are just too good to stop!
2. Drink slowly- the slower you drink, the less alcohol reaches your brain. Your body
can only burn so much alcohol per hour. Give it more time to burn.
3. Drink on a full stomach- more good news for wine drinkers, who usually enjoy their wine with food. This slows the absorption down which means less alcohol reaches your brain and blood stream.
4. Drink water and alka seltzer before bed. Can’t say I read this in the Medical journals, but it seems to work.
5. Drink fruit juice Tomato or orange juice has fructose in a concentrated form. Fruit sugar helps the body burn residual alcohol faster.
6. Aspirin? Some studies have shown that taking aspirin before (not after) drinking can help lessen the effects.

The Red Wine Headache “RWH “
Many people complain of getting headaches after drinking red wine. As serious a problem as this is, and it is reported by many people, it would be impossible to get government funding to study it. This is one reason why it remains misunderstood. No doctor wants the P.R. of leading a study about drinking alcohol.

Sulfites- Yes that dirty word. Sulfites still incorrectly takes the blame for RWH. 20 years ago the Food and Drug Administration, determined that about 1 % of the population was allergic to sulfites, which led to the current labeling laws. This has led to all sorts of incorrect assumptions. True, there really are sulfite allergic people, who experience reactions that are not the same as the RWH reactions. Furthermore scientists have pointed out, that many sweet white wines contain more sulfites than red wines, yet do not cause headaches in those who suffer from RWH. Hmm?? And dried fruits and fruit juices contain higher amounts of sulfites but do not get blamed. Hmm again??

So wine contains sulfites. So what does that mean? They happen to be a naturally occurring by product of the fermentation process. They have also been used since the
18th century for their antioxidant (now there is a health trendy word) qualities.
They also help to prevent spoilage in certain perishable foods, beverages and pharmaceuticals. Now I certainly would not diminish the real sulfite allergic people, whom according to the FDA are the sulfite sensitive, asthmatic people. Those who are being treated for this with steroids are cautioned to avoid sulfites from all sources. Again their very real symptoms (difficulty in breathing wheezing, and nausea), are not the same as the (I can’t drink red wine group)

“There are a few theories on the cause, however RWH is a real, yet poorly understood phenomenon.” Says an article in the June issue of The Harvard health letter. It may be caused by compounds in the grape skin. They have been linked to a rapid release of serotonin from the brain, which can cause headaches. Other scientists blame tannins. Tannins are flavanoids in wine that make your mouth pucker. Yet no complaints of chocolate, tea, or soy headaches exist, which all contain tannins.

Another theory blames histamines. Histamines are 20-200 times higher in red wines than in white. Can the release of histamines in your body cause these symptoms? I suppose they could if you are already close to that point from other allergies. Everyone has certain thresholds for these. Could a histamine blocker help in the treatment? I have seen a few people have sneezing fits from red wine that was helped by anti- histamines yet still others have not.

For most sufferers, the hypotheses are irrelevant .The conclusion, is inconclusive. Finding what may work for you is all that you can do at this point. Avoiding the wonderful world of red wines is not an option for me. I thankfully do not suffer from this, but know many people who truly do. So from all that I have read and seen I would suggest the following.

1. Try different brands, grapes or countries. Some may be easier on you than others.

2. Drink better wines. Yes that’s easier said than done, but the better quality wines are more handcrafted, with less intervention by the addition of additives, including pesticides and herbicides. Mass produced wines, cannot be given the same attention as small production, artisan wines. Preservation, color and transport are very real concerns for large production wineries.
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3. Drink aged wines. That does not have to mean 1961 Latour. 6-12 months after release, is still better than hot of the press. If you can, buy a case of a wine that you like, and let it sit, you will find that your collection will have some age before you know it.

4. The Catania Wine Enhancer. Yes that is the product on this website, but it has worked for many sufferers of RWH. I am not a doctor, nor can I back this with articles from medical Journals, but I personally know many whom cannot enjoy red wine with out the use of this product. Is it possible that it somehow lessens the effects of what causes RWH? Yes it does. Do you really need to know how it works, if it can help you avoid RWH? That is for you to answer. I cannot explain how Prilosec works, but sometimes I am sure glad that it does……….

Is there a wine that captures the spirit of the Holidays better than Champagne? Yes Champagne, the wine of romance, celebration and the Festivity. What worthy occasion is complete without it?

Though many sparkling wines are referred to as Champagne, only those produced in the Champagne region of France can truly be called by that name. Before the now famous Benedictine Monk, Dom Perignon, perfected Champagne, it was just another still wine. The second fermentation in the bottle transformed it into a more special, delicate and romantic beverage.

There are different styles made to be sure, but the oldest and most traditional is a blend of the three grapes known as Pinot Noir, Chardonnay and Pinot Meunier. When all the elements of a great vintage come together, a vintage is declared. Because Champagne resides in a northerly climate, this only occurs about 50% of the time. A great year is one with a more than usual amount of sunshine. More sunshine means riper grapes, and riper grapes mean richer, more powerful wines that reflect the style of the house and the vintage.

Every Champagne House produces a range of wines, usually consisting of a Non vintage brut, a vintage brut and a Tete de Cuvee. At each level, the winemaker strives to produce the sense of consistency and style year after year so that the consumer can come to know what to expect. The luxury Champagnes or tete de Cuvees are very expensive limited and generally reserved for that special occasion. Moet’s Tete is Dom Perignon. The house of Roederer has its famous Cristal, and my personal favorite, Krug.

The level that generally affords the best value is the Non Vintage. It is made from several years and blended in such a way that could not be achieved in one single vintage. The most well know and consistent names for this level are, Bollinger, Cliquot, Charles Heidsieck, Moet, and Krug.

There are two other distinct and memorable wines produced. Rose Champagne is made from 100 % Pinot Noir, and produces a full bodied rich and sturdy wine with a beautiful salmon color. Vintage Rose’ is quite expensive and can be a great match with holiday fare, such as Roast turkey or Prime rib. Blanc de Blanc is made from 100 % Chardonnay and is quite delicate and floral, though no less noble in the hands of producers such as Taitinger or Ruinart

As for service of Champagne, it is well suited to be served right through the entire meal. Do not shake or over chill it, and always point the bottle away from anyone including yourself once the cage is removed. The force of a cork can easily damage an unsuspecting eye. Also I do not recommend the freezer for chilling, as an extra ten minutes will explode your expensive bubbly and your Ice cream.

If you enjoy the effervescence of sparkling wine with out the price tag, there are alternatives. Sparkling Vouvray and Italian Prosecco can be great values. Spain, Italy Germany Australia all makes sparkling wine as well. The U.S. is making probably the best alternative to authentic Champagne. Made using the same ‘methode Champenoise”There are some very fine wines made in California. Some of the finest are from Scramsberg, Domaine Chandon, “ J” Roederer Estate, and Piper Sonoma to name a few.

So this year, raise a glass with friends and family to Christmas, Hanukah, Kwanza, New Years or festivus! Cheers

In the winter of 1620, a group of English settlers, who had separated themselves from the Church of England landed in Plymouth Mass. After a very harsh and unforgiving New England winter, the settlers barely surviving, were visited by a Native American named Samoset. He showed them how to hunt , grow pumpkins, squash ,corn and find shellfish.

By the end of the next year, the settlers who were accustomed to celebrating “ Harvest Home” back in England , decided to invite the Native Americans to a three day feast. That day would become the first Thanksgiving.

The wine stores available to us are probably a bit better than they were then, and the choices available for this day of Good food and friends are abundant and varied.

The savory, subtle flavors of thanksgiving’s comfort foods, are best suited to wines that will enhance and complement and not compete. Riesling, by virtue of its purity of flavors and bright fruit nuances are a great match. The country with the most experience in producing Riesling is unquestionably Germany. The quality and availability is astonishing , given its small production and difficult growing conditions. The bright fruit acid and impeccable balance of a great Mosel, Rheinhessen or Reingau are the perfect foil to turkey, stuffing and gravy.

Recommended; Spatlese from J.J. Prum, Strub, A. Kessler , Dr Loosen, Christoffell

Another way to go is the dry, un- oaked elegance of some Sauvignon Blancs. There is also a purity of flavors, leaning more toward the drier end of Melons, citrus ,and herb. I would recommend the more traditional versions from the Loire valley of France, California’s trusted names, and some very good offerings from New Zealand. The bigger, barrel fermented oak aged versions do not marry well with this traditional feast.

Recommended: Sancerre or Poilly Fume from Jolivet or Henri Bourgeois. Sauvignon from Greenstone, Kenwood, Duckhorn or Oyster bay

What doesn’t Pinot Noir go good with? In the Red wine family this is the grape that I recommend most for turkey Day. A great Beaujolais, Dolcetto or a

light Tempranillo can do the trick also, but I have to give the nod to Pinot! Again it has more subtle flavors or cherry, and raspberry and bright fruit acids that refresh right through gravy and mashed.

During the month of November, there is one wine that never fails to make its annual comeback. That wine is the highly popular Beaujolais (pronounced “bo-zho-lay”). The reason that this word, (and wine) is on the lips of every wine drinker is attributed to what is called Beaujolais Nouveau.

Beaujolais Nouveau, or “new Beaujolais” is the fresh fruit new wine of the year. This is winemaking at its simplest. There is no intent on the winemakers’ part, other than making simple, quaffable, light-bodied fruity wine. This is not a wine to drink slowly or thoughtfully. Rather it is a festive wine to enjoy with friends over the holidays. But please, dispense with the swirling and the flowery adjectives. Save them for your most serious wines; this is light-hearted.

The reason for its November release is that French law states November 15th of its birth-year as the official release date for a wine. This wine is harvested, crushed and bottled in a frenzy to have it ready for its worldwide release. Much of it is put up in smalls barrels for the cafes and bistros of Paris where it is consume in such copious quantities that is its often referred to as the wine of Paris.

On the eve of its release date in Beaujolais, there are trucks parked and running, loaded with their booty, awaiting the stroke of midnight. At this time there are different bets, contests and rewards offered to who can reach their destination first. This mad rush has left more than one bottle of Beaujolais spilled on the highways of France. Then there is the race overseas. Taverns and cafes in New York City and elsewhere await its arrival, empty glasses in hand. Quite a creative marketing scheme for a simple wine that is best consumed during its first six months. There is nothing to be gained by keeping this wine, for all its simplicity and gimmickry, it is charming and enjoyable wine. Just don’t take is too seriously!

Beyond Nouveau, there are other wines from this area, which are made for year-round enjoyment. All Beaujolais is produced from the grape called Camay. Beaujolais is the village in the foothills, which has given its name to the district and its wine – the area called Beaujolais-Village. Keeping with the philosophy “life is too short to drink bad wine” one should not settle for anything less than Beaujolais-Village. Steer away from bottles labeled just Beaujolais, or Beaujolais Superieur.

I often recommend this wine as a stepping-stone from white to red wine drinking. It is light, fruity and easy to like, as well as low in alcohol and other harsh elements. Beaujolais is in fashion! Light wine is in – long cellar age has gone out.

Within this entire area one-fourth is made up of the wine “grand crus” which are the “crème de la crème”. They are listed on the label with one of the following names: Moulin-a-vent, Julienas, Chenas, St. Amour, Fleurie, Chiroubles, Morgon, Brouilly and Cote du Brouilly. This is a big step up form Beaujolais-Village to one of these grand crus. Moulin-a-vent, Chenas and Morgon are more full-bodied and benefit from some bottle age, while Brouilly and Cote du Brouilly are the fruitiest. They are all easily enjoyed, uncomplicated wines.

Beaujolais is best served lightly chilled, around 50degrees is good. There is also a white Beaujolais produced but it is only one percent of the total production and does not warrant a lengthy search.

The best guarantee of quality, as usual, is the producer. The following are certainly not the only producers, however I can recommend all of the: Georges DuBoeuf, Louis Jadot, Drouhin, Bouchard, Momessin, Latour, and Fessy.

Jean Francois Bouchard – “A perfect picnic wine; good for the first course, charcuterie, cold meats and salads.” Andre Gagey (Jadot) – “Serve with simple meals, light cheeses, grilled meats.” Robert Drouhin – “Should be served slightly cool. A wine to drink, not sip.”

There is Beaujolais produced in this country, which deserves attention other than domestic loyalty. One that stands out comes from Napa County in California called Charles Shaw. Charles Shaw was a banker in Paris when he realized how much he liked Beaujolais. He set up a winery on the west bank of the Napa River to use techniques practiced in Beaujolais. He also produces a Nouveau style wine, which is handled like French Nouveau. The same rules apply: Drink, don’t sip. Enjoy, don’t analyze. Serve slightly chilled and if you must drink it out of the bottle, at least remove the brown bag!

Wine Facts....Did you know?
10,000 wine varieties exist worldwide
the first evidence of man making wine goes back to the Neolithic period (8500-4000B.C.)?
one pound of grapes =4.5 clusters, and one cluster =40-60 grapes,
9000 Clusters = one ton , one ton = 60 cases of wine , or 11 clusters per bottle
Milan's Institute of wine Virology has found that grape so contain Melatonin, and so that glass of Pinot before bed can help you sleep.
Grape makes up the largest planted fruit crop world wide
In 1940 prunes were the primary fruit crop in the Napa valley
Dom Perignon the Benedictine Monk was blind

Tangled up in Red
Did you know that Bob Dylan is producing a wine in Italy? His first release of "Dylan's Planet Waves " 2002 will hit our shores soon at 65$ a bottle It will be blend of Montepulciano and Merlot. Did you know that Greg Norman, Larry Bird and Mick Fleetwood all are making wines? The recent attraction to the art of winemaking is catching the attention of celebrities. Why? Because the whole culture of Wine is cool, passionate and happening now. Wine has never been so popular, available or well made as it is at this time in history. We are truly riding a wave of progressive, exciting wine making like none other.

Sulfites
Small amounts of Sulfur Dioxide, a preservative may be used during the winemaking process to protect wines from spoilage. Sulfites are a form of Sulfur that occur naturally as a by product of fermentation. It also is present in all bottled juices.Without it your apple juice and cranberry juice would be brown and cloudy. Because a small percentage of the population is allergic, wine labels must carry a message, if the wine contains more than 10 parts per million( which all wines do). Most people who think that they are allergic to Sulfites, are more than likely having a reaction to other factors. There is a theory linking histamines to Red wine, which will surely affect your sinuses.

Biodynamic
A revolution is sweeping across vineyards worldwide that may be shaping the future of winemaking. Biodynamic and organically produced fine wines are popping up in greater numbers everywhere. It has been practiced in France for decades. It seeks to create an individually unique eco system which is as self sufficient as possible. Mike Benziger says " its like removing kinks from a hose, so the highest potential of that property can be realized" It is about balance, unforeseen frequencies and life forces. A talented French winemaker once described it as common sense. " a plant is growing by its two ends. One is sucked down by gravity. The other is sucked up by the sun. In the balance of these two forces you get quality. There is also the use of beneficial insects and plants, and the non use of chemicals. Then there is the position of the moon, buried cow horns and more that I do not understand. What I do understand is that the planets most talented wine makers are taking this very serious, and therefore it must be for good reason.

Terrior
A wine writer once summed this up best as " a sense of somewhereness" Randall Graham of Bonny Doon, says " in the classical conception, terroir is the quality found in certain special wines, that transcends the winemakrwers personal style ..It is the expression of the distinctiveness and individuality, the unique fingerprint of a particular vineyard site." The reason one vineyard year in and year out produces a better wine than its neighbor, a stones throw away, is Terroir. The soil make up. the angle of the sun, the shape of the slope.... Somewhereness for most European winemakers is everything. That is why they label their wine from a place, and not a grape. Most wines from new world wineries are made and manipulated into an acceptable , expected taste profile. When you can learn to see and taste the difference, it is like hearing a CD for the first time aster only having cassette tapes.

Wine Enhancer Accessories and Supplies - Reduce Tannins and Red Wine Headaches, Improves Flavor

Wine Enhancer Accessories and Supplies -
Reduce Tannins and Red Wine Headaches, Improves Flavor