Monday, December 24, 2012
Monday, December 17, 2012
A Year In Review
It is mid December, and 2012 is rapidly drawing to a close. For me, this is a time for reflection of the previous eleven and a half months. Personally, this year has had its share of struggles and, honestly, has probably been the most difficult year, to date, for me. With all the challenges 2012 brought, however, I have some really fantastic memories, as well.
This year ushered the beginning of the Stay At Home Winos and our first blog post was published in April of 2012. Beth, Lisa and I took a big leap in our lives individually, and as a trio. We took something that was initially a hobby, and brought it to the next level. Sometimes, we were a little out of our respective comfort zones, but during the times where one of us felt a little apprehensive, the others were there to encourage and support. This dynamic is indicative of our friendship. Moreover, we realized individually, and as a group, who represented our biggest fans. Three men who supported and helped us, offered constructive criticism and "researched" with us, as we embarked on our new path. To them, I speak for Beth, Lisa and myself when I say, "thank you!"
For my weekly blog post, I wanted to do a year in review. A "walk down memory lane," if you will. We covered many wine-related topics since mid April. Some blog posts required research and taught us a lot of new, useful information. Some posts were sub-areas in the wine world of which passionate about and some, were simply our own walks down memory lane, where we relived memorable experiences that involved wine.
To Beth and Lisa, I say "Cheers!"
In April we started,
Wow were we green!
We hoped to learn,
New knowledge we would glean!
Beth talked about Rockpile,
A Zinfandel from Cali
And we learned that Rockpile AVA
Was just northwest of Dry Creek Valley!
Mary Jo showed us how not to be shy
And to be honest about what you smell and taste.
Who knew that the smells from your past,
Are upon what your ability to smell wine is based!
In May, Lisa waxed nostalgic,
about her life's journey to becoming a wine snob.
While Beth finally introduced us three,
And discussed what we learn "on the job."
Mary Jo went to Vegas
But her experiences she did share!
While Beth and Lisa's Oregon trip was previewed,
Mary Jo certainly wishes she could have been there!
In June, Beth and Lisa's Oregon trip was covered in great detail,
They enjoyed a "few" great wines.
The more they enjoyed the more they bought!
They probably found it hard to read the signs!
June also helped us learn to pair
Wines and many cheeses!
Beth also shared all our secrets
Of how our wine class ALWAYS pleases!
July started with the laws of wine,
And moved into what sulfites do.
Then the winos had their first big gig!
An outdoor demonstration about BBQ!
We also saw a white from the Verdicchio grape,
That Beth enjoyed in Rome.
And Mary Jo discussed the proper glasses,
That one should drink from at home.
July ended with an in-depth talk
By Lisa about the corkscrew.
Who knew there were so many ways,
To open a bottle that is new.
August discussed white wine,
And Beth recommended three greats!
Beth also talked about serving temps,
But admitted reds are for her, what elates!
Wines' health benefits were touted,
Lisa waxed nostalgic again!
Wine cabinets were brought up,
All the wine from Oregon was in!
In September, washing glasses was the topic,
Who knew soap wasn't good!
Bottle shapes, too many to name,
And why they were different, we finally understood.
Beth introduced us to Carignane,
Bolder than a Zin?
Finally, we learned how to "spit",
Or expectorate, into a bin!
With October, came fall,
And Pinots Lisa hailed!
The Winos second gig was held,
Pork for all was unveiled!
Rioja from Spain, we can't forget,
And Beth talked all about it.
Lisa remembered a trip to Lancaster Vineyard,
And the Pigs and Pinot dinner was a hit!
November came with a knock at the door,
And Mary Jo had a knew toy!
Her beautiful wine cabinet had arrived,
From California to Illinois!
Next barrels were investigated,
And Lisa showed us how-
A barrel can give wine flavors,
Who knew, toast and vanilla, until now!
Thanksgiving was near and Beth remembered,
Grandma Bams and her "Champagne."
Then Mary Jo waxed nostalgic,
And talked about the impression Consilience left on her brain.
December is here and, Champagne again?
This time, the real thing!
Its amazing the details surrounding this drink,
That makes even the shyest people sing!
Last week Beth talked Petite Sirah,
A grape grown in C-A.
But, it was once grown in France and called Durif,
And she highly recommends it with a filet!
So, what a year, is all I can say,
Thank goodness the wine still flows.
I am blessed to be with two good friends,
Together called the Stay At Home Winos!
From grape.com
Cheers to all and Happy Holidays!
Mary Jo
This year ushered the beginning of the Stay At Home Winos and our first blog post was published in April of 2012. Beth, Lisa and I took a big leap in our lives individually, and as a trio. We took something that was initially a hobby, and brought it to the next level. Sometimes, we were a little out of our respective comfort zones, but during the times where one of us felt a little apprehensive, the others were there to encourage and support. This dynamic is indicative of our friendship. Moreover, we realized individually, and as a group, who represented our biggest fans. Three men who supported and helped us, offered constructive criticism and "researched" with us, as we embarked on our new path. To them, I speak for Beth, Lisa and myself when I say, "thank you!"
For my weekly blog post, I wanted to do a year in review. A "walk down memory lane," if you will. We covered many wine-related topics since mid April. Some blog posts required research and taught us a lot of new, useful information. Some posts were sub-areas in the wine world of which passionate about and some, were simply our own walks down memory lane, where we relived memorable experiences that involved wine.
To Beth and Lisa, I say "Cheers!"
In April we started,
Wow were we green!
We hoped to learn,
New knowledge we would glean!
Beth talked about Rockpile,
A Zinfandel from Cali
And we learned that Rockpile AVA
Was just northwest of Dry Creek Valley!
Mary Jo showed us how not to be shy
And to be honest about what you smell and taste.
Who knew that the smells from your past,
Are upon what your ability to smell wine is based!
In May, Lisa waxed nostalgic,
about her life's journey to becoming a wine snob.
While Beth finally introduced us three,
And discussed what we learn "on the job."
Mary Jo went to Vegas
But her experiences she did share!
While Beth and Lisa's Oregon trip was previewed,
Mary Jo certainly wishes she could have been there!
In June, Beth and Lisa's Oregon trip was covered in great detail,
They enjoyed a "few" great wines.
The more they enjoyed the more they bought!
They probably found it hard to read the signs!
June also helped us learn to pair
Wines and many cheeses!
Beth also shared all our secrets
Of how our wine class ALWAYS pleases!
July started with the laws of wine,
And moved into what sulfites do.
Then the winos had their first big gig!
An outdoor demonstration about BBQ!
We also saw a white from the Verdicchio grape,
That Beth enjoyed in Rome.
And Mary Jo discussed the proper glasses,
That one should drink from at home.
July ended with an in-depth talk
By Lisa about the corkscrew.
Who knew there were so many ways,
To open a bottle that is new.
August discussed white wine,
And Beth recommended three greats!
Beth also talked about serving temps,
But admitted reds are for her, what elates!
Wines' health benefits were touted,
Lisa waxed nostalgic again!
Wine cabinets were brought up,
All the wine from Oregon was in!
In September, washing glasses was the topic,
Who knew soap wasn't good!
Bottle shapes, too many to name,
And why they were different, we finally understood.
Beth introduced us to Carignane,
Bolder than a Zin?
Finally, we learned how to "spit",
Or expectorate, into a bin!
With October, came fall,
And Pinots Lisa hailed!
The Winos second gig was held,
Pork for all was unveiled!
Rioja from Spain, we can't forget,
And Beth talked all about it.
Lisa remembered a trip to Lancaster Vineyard,
And the Pigs and Pinot dinner was a hit!
November came with a knock at the door,
And Mary Jo had a knew toy!
Her beautiful wine cabinet had arrived,
From California to Illinois!
Next barrels were investigated,
And Lisa showed us how-
A barrel can give wine flavors,
Who knew, toast and vanilla, until now!
Thanksgiving was near and Beth remembered,
Grandma Bams and her "Champagne."
Then Mary Jo waxed nostalgic,
And talked about the impression Consilience left on her brain.
December is here and, Champagne again?
This time, the real thing!
Its amazing the details surrounding this drink,
That makes even the shyest people sing!
Last week Beth talked Petite Sirah,
A grape grown in C-A.
But, it was once grown in France and called Durif,
And she highly recommends it with a filet!
So, what a year, is all I can say,
Thank goodness the wine still flows.
I am blessed to be with two good friends,
Together called the Stay At Home Winos!
From grape.com
Cheers to all and Happy Holidays!
Mary Jo
Monday, December 10, 2012
What Is Petite Sirah?
One evening
recently I was enjoying a delightful Carmen Petite Sirah from Chili and
realized I didn’t know much about this grape at all. So I decided it was time
to learn more about this grape.
This grape has
grown in California since the late 19th century. The origin of its name is
uncertain, but some believe it got the name Petite Syrah because of the small
grape size and the fact that it otherwise looked similar to the Syrah grape.
This grape often times grew in fields with other varietals and until DNA
testing became available in late 90s its origin was a bit of a mystery. Through
DNA testing, Dr. Carol Meredith of UC Davis was able to establish that most of
the Petite Syrah grown in California was a grape from France named Durif. Durif
is a grape that was developed by Dr. Francois Durif in the 1880s. It is a blend
of Syrah and Peloursin (an ancient French grape) with both grapes originating
from the Rhone region of France. The Durif grape was less susceptible to
mildew, which was a problem for the Syrah grape in France. However, the grape
never became popular in France, and there is little of it left there today. Over
time Petite Sirah was often used as a blending grape. It added density, spice
and color to red blends. Starting in the 1960’s it began being bottled as a stand-alone
varietal. In this country and others there are multiple accepted spellings of
this grape; Petite Sirah, Petite Syrah, Petit Sirah, and Petit Syrah.
What should
you expect when tasting a Petite Sirah? Petite Sirah wine tends to be a big and
bold wine, with a high amount of tannins. The color is distinctive; an inky,
black-purple color. It is known for its big fruit flavors of plum, raspberry,
and blackberries. It is often times described as spicy-don’t be surprised if
you pick up black pepper, smoke or cloves on the nose. Because of the high
tannin content you would want to pair this wine with food that can stand up to
it-like a juicy grilled steak with a high fat content. It also goes well with BBQ
and hamburgers!
As the
production of Petite Sirah continues to grow in this country you will see more
of it on your store shelves. Some names to look for are Stag’s Leap Winery,
Ridge, Bogle, Girard and Concannon. If you haven’t tried a Petite Sirah, give
one a chance soon. Chilly winter nights seem like a perfect time to try this
bold red!
Cheers,
Beth
Wine Word of the Week
Vitis vinifera: The grape species that is used in most countries in the world for winemaking. The major wine grapes that come from this species include: Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon, Zinfindel, and Syrah.
Monday, December 3, 2012
A Toast to Champagne!
"Tiny bubbles in the wine...." As you read those words does the tune pop into your head from the familiar song? I'm not a regular drinker of Champagne but when celebrations, events or holidays roll around, I do like to enjoy a glass or two. My husband and I toasted our wedding day with Champagne and we've enjoyed a few New Year's Eves with a sip, as well. With the holidays coming up and many parties to attend, Champagne may be offered - so I thought I would read up and learn a little bit more.
First of all, what IS Champagne? We all know it's that bubbly, sparkling drink that we enjoy on New Year's Eve, but Champagne is actually a region in France-the country's northernmost winemaking region-and it's an hour and a half northeast of Paris. The grapes in this region are picked with higher acidity than in most other French regions, which is one of the reasons for it's distinct taste.
The Champagne region is divided into four main areas: Valley of the Marne; Mountain of Reims; Cote Des Blancs; and Cote Des Bar.
Three grapes can be used to produce Champagne:
Pinot Noir: accounts for 38% of all grapes planted
Pinot Meunier: accounts for 35% of all grapes planted
Chardonnay: accounts for 27% of all grapes planted
In France, only sparkling wines that come from the region of Champagne my be called "Champagne". Some American producers have borrowed the name Champagne to put on the label of their sparking wines, however, these cannot and should not be compared with Champagne from France.
Three major types of Champagne:
Non-vintage/multiple vintage: a blend of two or more harvests, 60 to 80 percent base wine
from current harvest and 20 to 40 percent wine from previous vintages. (These will most
likely not have a vintage date since they are blends of various years).
Vintage: from a single vintage
"Prestige" cuvee: from a single vintage with longer aging requirements
There is definitely a price difference between the non-vintage and "prestige" cuvee. Why, do you ask? "Prestige" Champagnes usually meet the following requirements to be designated as such:
* Made from the best grapes of the highest-rated villages
* Made from the first pressing of the grapes
* Spent more time aging in the bottle than non-vintage
* Made only in vintage years
* Made in small quantity, and the demand is high. (Price is dictated largely by supply and
demand)
Another reason the price of French Champagne is so high is the production process, called the Methode Champenoise (Shahm-pen-WAHZ). Following are the steps:
Harvest: usually late September or early October
Pressing the Grapes: Only two pressings of the grapes are permitted. Prestige cuvee
Champagnes are usually made exclusively from the first pressing. The second pressing, call the
taille, is generally blended with the cuvee to make vintage and non-vintage Champagnes.
Fermentation: All Champagnes undergo a first fermentation when the grape juice is converted
into wine (which takes two to three weeks and produces still wines).
Blending: The most important step in Champagne production is the blending of the still wines.
Each of these still wines is made form a single grape variety from a single village of origin. The
winemaker has to make many decisions here. Three of the most important one are:
1. Which grapes to blend--how much Chardonnay, Pinot Noir, and Pinot Meunier?
2. From which vineyards should the grapes come?
3. Which years or vintages should be blended?
Liqueur de Tirage: After the blending process, the winemaker adds Liqueur de Tirage (a
blend of sugar and yeast), which will begin the wine's second fermentation. At this point, the
wine is placed in its permanent bottle with a temporary bottle cap (similar to a beer bottle cap.)
Second Fermentation: During this step carbon dioxide stays in the bottle (thus the bubbles)
and leaves natural sediments. (So how do you get rid of the sediment without losing carbon
dioxide? See next steps).
Aging: The amount of time the wine spends aging on its sediments is one of the most important
factors in determining the quality of the wine.
Riddling: The wine bottles are now placed in A-frame racks, necks down. The remueur, or
riddler, goes through the racks of Champagne bottles and gives each bottle a slight turn while
gradually tipping the bottle farther downward. After 6-8 weeks, the bottle stands almost
completely upside down, with the sediments resting in the neck of the bottle.
Degorgement: The top of the bottle is dipped into a brine solution to freeze it, and then the
temporary bottle cap is removed and out fly the frozen sediments, propelled by the carbon
dioxide.
Dosage: A combination of wine and cane sugar is added to the bottle after degorgement. At
this point, the winemaker can determine whether he wants a sweeter or drier Champagne.
*Brut: dry
*Extra Dry: Semi dry
*Sec: Semisweet
*Demi-sec: Sweet
Recorking: The wine is recorked with a real cork instead of a bottle cap
WOW! With a process like that, no wonder it's so good. Now when I raise a glass of Champagne for a toast, I will really appreciate all the effort that went into the making of it.
Cheers!
Lisa
First of all, what IS Champagne? We all know it's that bubbly, sparkling drink that we enjoy on New Year's Eve, but Champagne is actually a region in France-the country's northernmost winemaking region-and it's an hour and a half northeast of Paris. The grapes in this region are picked with higher acidity than in most other French regions, which is one of the reasons for it's distinct taste.
The Champagne region is divided into four main areas: Valley of the Marne; Mountain of Reims; Cote Des Blancs; and Cote Des Bar.
Three grapes can be used to produce Champagne:
Pinot Noir: accounts for 38% of all grapes planted
Pinot Meunier: accounts for 35% of all grapes planted
Chardonnay: accounts for 27% of all grapes planted
In France, only sparkling wines that come from the region of Champagne my be called "Champagne". Some American producers have borrowed the name Champagne to put on the label of their sparking wines, however, these cannot and should not be compared with Champagne from France.
Three major types of Champagne:
Non-vintage/multiple vintage: a blend of two or more harvests, 60 to 80 percent base wine
from current harvest and 20 to 40 percent wine from previous vintages. (These will most
likely not have a vintage date since they are blends of various years).
Vintage: from a single vintage
"Prestige" cuvee: from a single vintage with longer aging requirements
There is definitely a price difference between the non-vintage and "prestige" cuvee. Why, do you ask? "Prestige" Champagnes usually meet the following requirements to be designated as such:
* Made from the best grapes of the highest-rated villages
* Made from the first pressing of the grapes
* Spent more time aging in the bottle than non-vintage
* Made only in vintage years
* Made in small quantity, and the demand is high. (Price is dictated largely by supply and
demand)
Another reason the price of French Champagne is so high is the production process, called the Methode Champenoise (Shahm-pen-WAHZ). Following are the steps:
Harvest: usually late September or early October
Pressing the Grapes: Only two pressings of the grapes are permitted. Prestige cuvee
Champagnes are usually made exclusively from the first pressing. The second pressing, call the
taille, is generally blended with the cuvee to make vintage and non-vintage Champagnes.
Fermentation: All Champagnes undergo a first fermentation when the grape juice is converted
into wine (which takes two to three weeks and produces still wines).
Blending: The most important step in Champagne production is the blending of the still wines.
Each of these still wines is made form a single grape variety from a single village of origin. The
winemaker has to make many decisions here. Three of the most important one are:
1. Which grapes to blend--how much Chardonnay, Pinot Noir, and Pinot Meunier?
2. From which vineyards should the grapes come?
3. Which years or vintages should be blended?
Liqueur de Tirage: After the blending process, the winemaker adds Liqueur de Tirage (a
blend of sugar and yeast), which will begin the wine's second fermentation. At this point, the
wine is placed in its permanent bottle with a temporary bottle cap (similar to a beer bottle cap.)
Second Fermentation: During this step carbon dioxide stays in the bottle (thus the bubbles)
and leaves natural sediments. (So how do you get rid of the sediment without losing carbon
dioxide? See next steps).
Aging: The amount of time the wine spends aging on its sediments is one of the most important
factors in determining the quality of the wine.
Riddling: The wine bottles are now placed in A-frame racks, necks down. The remueur, or
riddler, goes through the racks of Champagne bottles and gives each bottle a slight turn while
gradually tipping the bottle farther downward. After 6-8 weeks, the bottle stands almost
completely upside down, with the sediments resting in the neck of the bottle.
Degorgement: The top of the bottle is dipped into a brine solution to freeze it, and then the
temporary bottle cap is removed and out fly the frozen sediments, propelled by the carbon
dioxide.
Dosage: A combination of wine and cane sugar is added to the bottle after degorgement. At
this point, the winemaker can determine whether he wants a sweeter or drier Champagne.
*Brut: dry
*Extra Dry: Semi dry
*Sec: Semisweet
*Demi-sec: Sweet
Recorking: The wine is recorked with a real cork instead of a bottle cap
WOW! With a process like that, no wonder it's so good. Now when I raise a glass of Champagne for a toast, I will really appreciate all the effort that went into the making of it.
Cheers!
Lisa
Wine Word of the Week
Remueur: (winemaking) (in the making of sparkling wine, especially champagne) a person engaging in remuage, or the turning of bottles to remove sediment.
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