Category: Organics

About Wine, Organics

What is a vegan wine?


As we all know wine is made from grapes. Wine is grape juice combined with a special variety of yeast and allowed to ferment.

But not all wines are vegan or even vegetarian-friendly.

The reason that all wines are not vegan or even vegetarian-friendly has to do with a process called ‘fining’ or how the wine is clarified.

For those who don’t know, many winemakers use animal products in the ‘fining’ process. To simplify, freshly fermented wine usually contains small particles of proteins, tannins, tartrates and phenolics—these are all naturally occurring substances and  and in no way harmful. They are removed because consumers like to drink smooth, clean wine. Most wines, if left long enough, will self-stabilize and self-fine.

Historically, to speed up the process, winemakers have used animal ingredients as ‘fining agents’ to capture sediment such as casein (animal milk protein), albumin (egg whites), isinglass (fish bladder), and gelatin (collagen from animal bones or boiled cow or pig body parts). Fining with casein and albumin is usually acceptable by most vegetarians but all four are off limits for vegans because tiny traces of the fining agent may be absorbed into the wine during the fining process

Fining agents help remove these haze-inducing molecules by acting like a magnet – attracting the molecules around it. They coagulate around the fining agent, creating fewer but larger particles, which can then be more easily removed or strained out. These fining agents are  not additives to the wine, as they are precipitated out along with the haze molecules.

Fortunately, more and more vineyards are starting to use cruelty-free substances like bentonite (clay-based) which is particularly efficient at ‘fining’ out unwanted proteins and activated charcoal is another vegan and vegetarian-friendly agent. An increasing number of wine producers are skipping the fining practice entirely by allowing the wine to self-clarify and self-stabilize. In other words, time to settle before decanting it into bottles. Such wines usually mention on the label ‘not fined and/or not filtered’.

This move to more natural winemaking methods, allowing nature to take its course, means more vegan and vegetarian-friendly wines. However, wine labels typically do not indicate whether the wine is suitable for vegans or vegetarians, or what fining agents were used.

How is a vegan wine drinker to know whether a wine is vegan-friendly or not? It’s not easy.

There is an increasing number of more organic, biodynamic and natural wines available to consumers, and many of these are considered vegetarian or vegan.

One US brand, Bonny Doon Vineyards wines are actually very vegan-friendly. All of their wines  are vegan — they don’t use any animal product fining agents, (isinglass, egg whites or gelatin) in any wine and haven’t since 1985, They do use some bentonite on the whites and pinks.

Other popular vegan-friendly wines include: Charles Shaw (red wines only); Frey Vineyards; Red Truck Wines; Green Truck Wines; Yellowtail (red wines only; not white or rosé); Lumos Wines.

For a more definitive list of affordable, easy-to-drink vegan wines here is a quick guide to wine brands in the $25 and under category.

KRIS Pinot Grigio. Kris is an affordable Italian white wine favorite that is available at almost every liquor store.

LITTLE BLACK DRESS Chardonnay, Pinot Grigio, & Moscato. This budget-friendly company’s white wines are all vegan and a favorite with wine and cheese and Netflix, nights. These wines usually range under $15.

MEIOMI Chardonnay. Meiomi also makes a Rose and a Pinot Noir, but Chardonnay is their only white.

DECOY Sauvignon Blanc. Decoy is a brand under the larger Duckhorn Vineyards (also vegan, but much pricier), and their wines are all vegan.

LES JAMELLES Sauvignon Blanc & Chardonnay. The entire Les Jamelles line is vegan—evidently, they were concerned about potential allergen issues with the use of animal products, so they “only use products of vegetable or mineral origin” in the fining process.

BOGLE. Sauvignon Blanc & Chardonnay. Bogle is another sustainability-farmed vineyard with wines that can be found at many local liquor stores.

NATURA Sauvignon Blanc, Chardonnay. Natura is very clear about the fact that they use organically grown grapes and wines ae vegan.

NEWMAN’S OWN Chardonnay, Cabernet Sauvignon. Profits from Newman’s Own go to charity. Only their Cabernet Sauvignon and Chardonnay are vegan, whereas their other varietals are not.

LAYER CAKE Sauvignon Blanc, Chardonnay. Layer Cake is a fully vegan label, providing reds, whites, and rosé.

FAT CAT CELLARS Chardonnay, Pinot Grigio, Cabernet Sauvignon, Merlot, & Pinot Noir. The entire Fat Cat line is vegan. Their parent company, the Bronco Wine Company, has numerous vegan wines under their name.

OUR DAILY RED Cabernet Sauvignon, Zinfandel, and Red Blend. This all-organic brand clearly states on their website and bottles that they’re vegan.

GREEN TRUCK Cabernet Sauvignon, Merlot, & Pinot Noir. These vegan wines are also organic. Every wine they produce is both vegan and organic.

RED TRUCK Chardonnay, Cabernet Sauvignon, Merlot, & Pinot Noir. These vegan wines are owned by the same vineyard as Green Truck. Red Truck wines are vegan but not necessarily organic.

CYCLES GLADIATOR Chardonnay, Cabernet Sauvignon, Merlot, Petit Syrah & Pinot Noir.

The Cycles Gladiator line is a fun wine company that was inexpensive and a favorite of our customers.

NATURA Cabernet Sauvignon, Merlot, Malbec, Pinot Noir, and Carmenere. Natura uses organically grown grapes, and they are very clear about the fact that they’re vegan.

PICKET FENCE Chardonnay, Cabernet Sauvignon, Pinot Noir, and Top Rail Red. Picket Fence is another wine owned by the Bronco Wine Company, and offers vegan reds & whites.

MICHAEL DAVID WINERY This is one of my favorite fun wineries, with fun names like 6th Sense, Earthquake, Inkblot, Gluttony, Rage, Lust, Freakshow, and my personal favorite, Rapture..

LAYER CAKE Pinot Noir, Cabernet Sauvignon, Malbec, Shiraz, “Sea of Stones” (red blend) and “Primitivo”. Layer Cake is a fully vegan label, providing reds, whites, and rosé..

 

 

Entertaining, Organics, Value Wines, Warm Weather Sipping

Cool Sippers for Spring 2014


Lately, the question that I’ve been hearing from friends and customers is “What’s drinking for Spring 2014? What should I be drinking?”

Comfort food and classic cookware are making big classy comebacks. Chefs are taking down-home cooking upscale. Humble vegetables like beets and turnips are taking root on Michelin-starred restaurant menus from soups to dessert. It’s a good thing I like beets and turnips!

From my seat at the wine bar, I’ve notice five interesting trends and they are all good. Yes, there are new wines on the market, old wines are being rediscovered by a new generation of wine lovers and they are all waiting for us to take a sip.

First, more people will be discovering more affordable wines from different regions

The demand for established big hitters from Burgundy and Bordeaux continues to raise the prices and make it harder for regular every day consumers to afford them. Because of this many consumers are willing to try new wines from different countries, and discovering tremendous bargains. Portugal and Spain have had strong vintages and weak economies, and they have some great offerings on local wine shelves. Old world countries unfamiliar to the American wine drinker—Croatia, Slovenia and Bulgaria—are modernizing their vineyards and wineries to better compete in the world market. In South America, Argentina and Chile are producing new premium wines at great values. But will Brazil be the next trendy South American wine region? These regional shifts seem  driven by a genuine interest in more varietals and styles as a new generation of wine drinkers reveals itself to be more adventurous than previous generations.

  • El Coto Crianza, Rioja, Spain 
    El Coto de Rioja, in Oyón, was founded in 1970 by a group of wine makers committed to creating a new type of Rioja. Today, El Coto de Rioja Crianza is one of the most popular wines in all of Spain and one of the top-selling Rioja’s in the world. Dusty and leathery, it’s packed with the sour cherries and rustic aromas that are part of the classic Rioja profile. Made from 100% Tempranillo it is positively ancient in style. Basically, it’s earthy, with seductive cigar box, spice and herbal aromas balanced by plenty of scented red fruit to round out the rough edges. This medium-bodied red offers up a vanilla and leather-laden wine that has layers of fresh raspberries and cherry fruit flavors, cedar and spice with a wonderfully long, soft, yet earthy finish—the essence of fine traditional Rioja. I love it, but then, I love Spanish wines. If you’ve never had an old-school Spanish wine, I suggest you at least give it a try— it’s always a good value!
  • Bodega Luigi Bosca Finca La Linda Malbec, Argentina
    Established in 1901 by Leoncio Arizu, Bodega Luigi Bosca is the oldest family owned and run winery in Argentina and it is being managed by the third and fourth generations of the Arizu family. The winery owns seven vineyards and more than 700 hectares, located throughout the province of Mendoza. The Wine Spectator gave this little gem a solid 87 points and described it as “Toasty with plum, vanilla and mocha notes followed by a medium-weight, slightly firm, smoky finish.”  This intense red wine could be considered an amazing bargain with its fresh aromas of morello cherries and spices wafting from the glass. It is a well-structured, velvety wine with balanced tannins as a result of three-months spent aging in French oak casks. It will be hard to find another Malbec with such richness and depth at  this price.

New World Chardonnay revival

I’m hearing that Spring 2014 will be the Spring of Chardonnay. It looks like ABC (Anything But Chardonnay) may finally be falling by the wayside this year. Producers seem excited about Chardonnay, believing they have the right clones and vine age to produce superior fruit and leaner, cooler climate wines. Producers are limiting the use of new oak barrels to amplify the expression of fruit and “terroir” while reducing that huge “oaky” flavor. If you’re an oak lover, don’t worry, the oak won’t disappear completely, subtle use of oak will continue to play its part in the best Chardonnay. Look to see more aromatic and elegant styles from cooler coastal and higher altitude vineyards. These revived Chardonnays have the wow factor that has eluded us in recent years.
Here are two Chardonnays with an elegant expression of fruit and richness:

  • Josh Cellars Chardonnay, California
    Sometimes you just want an affordable, tasty Chardonnay and this wine from Josh Cellars delivers plenty of bang for the buck. Josh Cellars is the value line from Napa winery Joseph Carr. A blend of tank and barrel fermented fruit, this bright Chardonnay opens with inviting stone fruit aromas of ripe white peaches, apricot and pear accented by tropical pineapple and delicate notes of honeysuckle and white rose petals. On the palate, you’ll find lush peach, pear, citrus and tropical fruit in a creamy-textured, medium-bodied wine supported by just enough citrusy acidity.  Balanced, and round, the flavor profile is gentle — ripe citrus summer fruit, melon, peach and pear with hints of apple, light oak, and apricot aligned with a touch of vanilla and smoke. This Chardonnay is excellent with food , very enjoyable and a crowd pleaser. Serve it cool, not cold for the greatest benefits.
  • Joseph Carr Dijon Clone Sonoma Coast Chardonnay
    Winemaker Joseph Carr says he uses 100% French barrel selections and separated lots by  individual Dijon clones. The wine was barrel fermented and aged sur lies (on the yeast) with full malolactic fermentation. Indeed, he has produced a balanced, luscious and opulent Chardonnay from the Sonoma Coast region. The aromas showcase  green apples, vanilla, butter, lemon tart, a touch of apricot  and green pepper. There are light notes of oak and yeasty brioche behind the luscious fruit.  French oak aging imparts oaky smoke vanilla flavors. This is a classy Californian in a very Burgundian style and it will be perfect for any meal. This is one wine you can’t  afford to pass up!

Champagne isn’t the only Bubbly of choice

With bubblies, rising prices for domaine and estate Champagnes from established regions have caused us to reconsider our choices and to explore different regions. Although spending on Champagne has picked up, most consumers are not opting to spend the big bucks for every day occasions. Consequently, Prosecco, Cava and other sparkling wines are  gaining market share. Prosecco, made only from the white grape Glera, has embedded itself in the American wine vocabulary, palate and budget.

  • Riondo Spago Nero Prosecco, Veneto, Italy
    As with most Prosecco, Riondo Spago Nero is made using the Charmat method, meaning it is a first-rate wine to drink young and fresh. In general, Prosecco often has lower alcohol levels and is best consumed within 2 years of release. This 100% Prosecco (Glera) version is a personal favorite and Robert Parker’s Wine Advocate agrees stating, “This effusively fruity, light-bodied offering offers terrific floral notes, persistent effervescence, and a clean, delicate finish. It is an ideal apéritif to enjoy over the next year.— 90 points.”  It is effusively fruity and light-bodied, not to mention delicious. This amazing little wine is a perfectly inexpensive sparkler, so if you love bubbles you can splurge a lot more often.
  • Veuve de Vernay Brut, France
    Veuve du Vernay Brut is a crisp, clean and refreshing sparkler from the Bordeaux region of France. This charming little wine is made from a grape called Ugni Blanc (or Trebbiano in Italy). It’s bright and zesty with hints of apple and pear on the nose and lots of fine velvety smooth bubbles. The flavors are very much apple and pear with a hint of toast. For the price, it’s perfect to serve at any celebration, as an apéritif or as a compliment to lighter dishes.

Sustainable, organic or biodynamic wines are becoming more numerous and mainstream

The Natural Wine movement has highlighted the need for greater sustainability across all wine production due to their obvious popularity with consumers. Actually, it seems the younger generation of wine drinkers are not asking “are you organic and sustainable?” But “why aren’t you?” Because of this, more and more wines will be labeled sustainable, organic or biodynamic as these eco-friendly vineyard practices gain popularity with growers and consumers.

  • Barone Fini Pinot Grigio 2012 Valdadige DOC
    I know a lot of Pinot Grigio lovers and this Trentino-Alto Adige winery follows all the strict guidelines of the Italian DOC while practicing sustainable agricultural techniques. The average vine here runs between 25 to 30 years of age and these older vines provide crisp, dry flavors of roasted almonds and surprising concentration of apple. Soft, round apple and pear fruit fills the mouth with ripe, juicy flavors. The finish is long with ripe apples and lychee nuts. This is a fresh Pinot Grigio and it is meant to be enjoyed with friends as an apéritif, or with a light meal.
  • Deep Sea Pinot Noir, Santa Barbara, California
    Deep Sea Pinot Noir is comes from Rancho Arroyo Grande in the Central Coast region of California, just thirteen miles from the Pacific Ocean. Most of the fruit for this Pinot Noir comes from the Solomon Hills Vineyard in Santa Maria, California. This Pinot greets you with a wonderfully smoky nose, hints of vanilla and caramel notes. Barrel-aged for 17 months in French oak, this wine is soft and silky with classic flavors of cherry, rose petal, and exotic spices.  Light and balanced, with delicious fruit, elegant oak notes and earth, this wine pairs well with many cuisines, or can be enjoyed on its own.

It’s in the Blends

Red blends have become a thing. Blends are perfect for when you don’t know what type of grape you want to drink or what to pair with your meal. A blend of several varietals will offer a bit more flavor, round out some rough edges and help compliment the meal. You really can’t go too terribly wrong with a blend. The easy-to-grasp concept, modest price points and flavor profiles can add a new dimension to your cellar and they can be found from every region.

  •  Apothic Red Winemaker’s Blend, California
    This is an inexpensive blend of Zinfandel, Syrah, and Merlot from California. It’s often a favorite at wine tastings. Think of it as a berry fruit bomb with a cornucopia of flavor. Plum and blackberry aromas are quickly followed by notes of vanilla, spice and a bit of maple. The flavors are a melding of juicy mixed berries, cherry cola, brown sugar and spice that give way to a finish of lingering chocolate and maple syrup. An intriguing wine that will take you on a full flavor rollercoaster ride. It pairs nicely with barbecue and pizza, but many love it on its own.
  •  Jean-Luc Colombo Les Abeilles Côtes du Rhône Rouge, Rhône Valley, France
    “Les Abeilles” is a tasty Rhône blend of 33% Grenache, 34% Syrah and 33% Mourvèdre. Named after the honey bees inhabiting the vineyards, this wine entices with intriguing aromas of plum, ripe dark fruit and a little licorice. This medium-bodied, velvety red has smooth blackberry and black cherry flavors with spice against a backdrop of smooth, silky tannins. It offers a dry and velvety finish. A great bargain.
  • Di Majo Norante Ramitello, Biferno Rosso, Molise, Italy
    I love a good Italian wine and this blend of 80% Montepulciano and 20% Aglianico is one of them. It begins with a lovely aroma of dark berry fruit, smoke, menthol and maraschino cherry. The wine tastes delicious with the berry fruit continuing from the bouquet as well as some added flavor of dried herbs, licorice and leather. This is a smooth, silky soft wine with very nice balance. The finish is dry and delicious with some lingering smoky notes.
  • Primus, Colchagua Valley, Chile
    Primus is a blend of Cabernet Sauvignon, Carmenere, Syrah and Merlot from Colchagua (pronounced  kohl-CHA-gwa) Valley which has been dubbed the “Napa Valley of Chile.” This blend is a big, full-bodied wine. The ripe red and black berry fruit aromas are layered with exotic spice. You’ll also note the telltale “Chilean” menthol and eucalyptus on the nose. Blackcurrant, blueberry, ripe cherry, chocolate, toasted oak, vanilla, pepper, anise, and rich chocolate flavors create a dense, warm, spicy, leathery, dark-fruited lovely wine with mouth-drying tannins.

There you have it, a dozen wines for spring 2014. Enjoy!

About Wine, Organics, Value Wines, Warm Weather Sipping, Wine & Food Pairing

Grab your charcoal and your corkscrew, grilling season has arrived


On a warm sunny, summer afternoon, the big red winess that most of us would normally match with red meat are about as refreshing as a hot cup of coffee. Sometimes pairing wines with grilled food in warm weather just needs a bit of consideration regarding the flavors that outdoor (or indoor)grilling can bring to the plate: smokiness and charcoal. These alone can overwhelm less robust wines and make them appear wimpy next to your perfectly served rib-eye.
Zinfandel, Merlot, Shiraz and Malbec are always mentioned as the preferred wines to go with grilled red meats, because they each bring a few desired characteristics to go with that sometimes spicy and charcoal blend of flavors.
Zinfandel is a bold red wine that really bellies up to meaty, smokey flavors. This varietal’s black pepper spice, acidity and ripe tannins balance the fat and brings the texture to a new dimension. Zinfandel with it’s big, bold fruitiness is a natural when it comes to sauces and mild salsas especially sweet and spicy barbecue sauces. Butif your sauce is  heavily spiced, it could compete with this juicy wine and both could come up as losers.  In cases like this, the best spicy sauce/wine combination is often Merlot, because of its characteristic fruit-forward flavor profile. Merlot will support the spice and not aggravate it. Grilled pork chops, chicken and garden-variety salads with lighter dressings also mingle well with Merlot.

Another varietal that always seems to make the grill-friendly wine list is Shiraz (Syrah) As with the previously mentioned wines, this varietal is delicious with just about any red meat. Shiraz is dynamic, offering some aggressive fruit flavors, more mellow tannins and a softer-fuller body than a Cabernet. In fact, Shiraz absolutely shines with burgers, steak and hot dogs.

Quite a few wine lovers reach for an Argentinian Malbec to pair with those same burgers, steak and hot dogs, especially if they are smothered with onions sauerkraut and relish. Malbec has dark, plummy fruit flavors and a peppery spice edge that just works beautifully with grilled meat. Besides, it’s hard to argue with the value-for-money equation offered by this cheerful red with a lot of fruit intensity but not a lot of tannins.
If you want to be sophisticated or are a little unsure if what wine to choose, Pinot Noir will be your best safe bet. Pinot Noir a flexible varietal that is known for being extremely food-friendly. Pinot Noir with its hints of smoke and cherry can go from a juicy burger or grilled chicken to grilled fish —especially salmon—in a single sip.

One of the more versatile red grapes in the world, Grenache (Garnacha) from the rugged, rocky area in Spain’s Catalonia region is a favorite when grilling. These wines offer unmistakable candied fruit roll-up and cinnamon flavor tinged with both sweetness and spice. Grenache and Grenache- dominated blends are delious when paired with grilled meats.

Of course, you can’t only drink red. If you find it’s just too darn hot for red, you will find Riesling to be the perfect varietal for grilled brats, shrimp, barbecue chicken, and a variety of grilled veggies or pineapple.Besides, grilled fish and vegetables often generate a thirst for summer white wines. The important key point is to look for a wines with a savory character. Sauvignon Blanc has an herbaceous quality that supports marinades and sauces with similar attributes. Many fresh and lively Sauv Blancs are pungent, with nuances of dried herbs, and a slightly vegetal note that will highlight grilled veggies, roasted peppers and grilled.

Thick cuts of fish, particularly the richer salmon or tuna, are good with robust whites. Instead of reaching for a California Chardonnay, why not try a Torrontés from Argentina? Torrontés is Argentina’s white wine answer to malbec and offers enticing aromas that are strikingly similar to Viognier, with hints of peach pit, flowers, and orange citrus fruit, yet it is quite dry. This crisp white almost seems a little a bit like Viognier with the combination of soft stone and citrus fruits, floral oils and hints of spices, but is often much less expensive thanViognier—in fact, a good bottle of Torrontés is often under $15.  Although blackened Mahi Mahi, or grilled Cajun chicken with fresh mango salsa will work with Torrontés, you might want to pair it with a bit of Gewürztraminer. Gewürztraminer often offers a balance to spiciness with its slightly to moderately sweet character and honied hints of musky cinnamon, rose petals and citrus peel spice.

When it comes to pairing wine with the grill, it’s all about the sauce. Almost everyone who grills chicken or beef either marinates it or slathers it or something, so a simple rule of thumb is if it’s barbecue sauce, go red; if it’s citrus-tangy, go white; if you’re uncertain, go Pinot Noir—I’d go Rosé, but that’s just me.  No matter if it’s red or white don’t forget the 20/20 rule to give the wine a chill. If you don’t know the 20/20 rule, it’s simple: If the wine is white take it out of the fridge 20 minutes prior to serving; if the wine is red, put it in the fridge 20 minutes prior to serving.

Here are several delicious value-priced wines for the grill or any warm weather get-together:

Ravenswood Winery Old Vine Zinfandel, Lodi, 2010  (about $12)
This is a classic example of Lodi Zinfandel with plum, strawberry jam, blackcurrant jam and earth aromas and extreme fruit-forward flavors of thick, rich, concentrated blueberry fruit and soft spice. This medium-bodied wine offers minerals, decent acidity and easy mellow tannins to pair well with grilled meats.

14 Hands Vineyards Merlot, Columbia Valley, WA.  (about $12)
The wine is actually a blend of 78% Merlot, 14% Cabernet Sauvignon, 6% Syrah, 1% Grenache and 1% Cabernet Franc, making it a perfect grilling blend. The aromas start dark and earthy, slowly revealing notes of cherry. The palate offers lush flavors of mocha, black cherry and blackberries, followed by a bit of oak. It is smooth and silky with firm tannins that will pair well with just about anything on the grill. This is the perfect wine to bring to a cookout.

Hope Estate Shiraz The Ripper 2009, Western Australia  (about $14)
The ‘Ripper’ Shiraz has notes of crushed blackberry, cherry and mulberry over cedar, dried Provence herbs, lavender and a hint of mint. Full-bodied, ripe, rich, fruit-forward and concentrated, the blueberry  and blackberry and spice flavors blend with vanilla oakiness and are supported by definitive tannins and refreshing acidity, finishing with long lasting notes of toast and cedar. Bring on the steak!

Colores del Sol Malbec Reserva, Lujan de Cuyo,Mendoza, Argentina (about $9)
Colores del Sol, means “Colors of the Sun”  shows excellent balance with an opulent, full-bodied mouthfeel and ample fine grained tannins. Spice flavors lead into a rich, fruit-driven palate, dominated by flavors of raspberry and black cherry, currant and tea. Smoke, spice and caramel lead to the smooth finish. This wonderful red wine would pair well with grilled red meats,.

Castle Rock Pinot Noir California Cuvee 2011 (about $10)
This medium-bodied red is elegant, offering aromas of cherry, tea and herbal spice. Its smooth, silky-textured palate offers mild tannins, and flavors of black cherry, plum and spice,all the way through the long finish.  Brooding and savory, green, fennel-like edges feel refreshing and honest, avoiding the dried fruit flavors that mar many value-priced California Pinot Noirs. Perfect to set up for chicken or pork sausages.

Altovinum Calatayud Evodia 2011, Calatayud, Spain (about $10)
Evodia is an exciting project in the Denominacion de Origen Calatayud, hailed as one of Spains most progressive and promising wine growing regions. This savory wine has concentrated black cherry and cola on the nose, followed by raspberry notes with a bit of pepper and heat. This medium-bodied wine is slightly dry and a very much fruit-forward the with herbal notes of dried oregano and tobacco blend beautifully with black pepper spice for a good grill pairing.

Bodegas Juan Gil Monastrell Honoro Vera Organic 2012, Jumilla, Spain (about $10)
Monastrell accounts for 85% of the grapevines planted in Jumilla. Monastrell is known as Mourvedre in France, Mataro in Australia and is the M in GSM.  The nose is full of blackberry, bitter dark chocolate, raisin spice and licorice aromas. The boldness carries over to the Monastrell flavors, blackberry and fig compete with Australian black licorice. The mid-palate brings dried strawberry, raisins and a stiff brush of tannins, making it a nice organic favorite to grilled meats and vegetables.

William Cole Vineyards Sauvignon Blanc Albamar 2012, Casablanca Valley, Chile (about $10)
William Cole Vineyards lies deep within Chile’s prestigious Casablanca Valley—often called “Chile’s Burgundy.” Albamar pays homage to the Casablanca Valley’s foggy sunrise (“alba” means sunrise) and the cooling breezes of the ocean (“mar” means ocean). This wine offers excellent fresh citrus fruit flavors of Meyer lemon, lime and crisp apple. Dry, light and crisp with the right amount of acidity and minerality to compliment the vibrant fruit and mild herbal flavors. It is bone dry and very food friendly. Ceviche is just one dish that would match the acidity and mineral freshness of this Sauvignon.

Ruca Malen “Yauquen” Torrontés, Salta, Argentina (about $11)
“Yauquen” is a word from the Mapuche language that means “to share a drink with a friend”.  The bouquet is bursting with aromas of white flowers and citrus fruits. It is fresh on the palate with crisp stone fruit flavors, fresh dill, delicate herbs and good mineral and acid on the finish. The acidity makes it a perfect pairing with spicy cuisine, particularly Thai and Tex-Mex grill. Favorite pairings include: grilled or sautéed pork chops, pork tenderloin and grilled or sautéed veal.

Hugel & Fils Gewürztraminer, 2011, Alsace, France (about $23)
This white is very floral offering fresh aromatic notes of fruit and spice, rose, lily of the valley, mango, lychee, pineapple, passion fruit and cardamom.Fresh and dry on the palate, it sparks flavors of citrus, crystallized ginger and mango before becoming  floral on the high-acid finish. Very stylish with spicy dishes, grilled lobster, crayfish tails or grilled veal and pork.

Blue Fish Riesling Dry 2011, Niederkirchen, Pfalz, Germany (about $9)
Blue Fish Riesling has amazingly seductive aromas of ripe apricot, peach, pear marked with a lovely floral accent. This wine is dry with a a slight effervescence, pleasing structure and underlying acidity. Not overly sweet or dry, the smooth fruit flavors start with Granny Smith apples followed by lemon, raspberry, aloe juice, pineapple, sweet red apple and a hint of lime. This is a very crisp, tart, clean and refreshing wine would pair well with a  grilled ribeye steak or pork belly with scalloped potatoes.

Enjoy!

About Wine, Food & Wine, Organics

Healthy choices: Good for you and good for the environment wines


Today, many consumers are looking for healthy  choices and some of these healthier choices extend to their wine purchases, and the term “natural wine” might evoke sun-dappled vineyards with smiling peasant folk gathering grapes.

Sounds lovely, doesn’t it? But unlike USDA organic wines, Sustainability in Practice (SIP) wines or biodynamic wines—which are regularly inspected by certifying agencies—many so-called natural wines don’t have to meet any particular standards. A wine that calls itself natural could still come from a vineyard that’s filled with synthetic pesticides, and unless the label clearly says, “No Sulfites Added,” a natural wine might have added sulfur dioxide.

If you are seeking “healthy wine”, you need to know there is  no scientific evidence that natural, biodynamic or USDA-certified organic foods are healthier or more nutritious to eat or drink. There is, however, considerable evidence that organic and sustainable farming practices that use fewer pesticides and synthetic compounds are healthier for the environment.

So, while many consumers are dedicated to looking for wines labeled as “green wine”,  “natural wine,” “biodynamic wine”, or “organic wine,” the Sustainability in Practice  (SIP) Certification is a unique combination that goes beyond those labels.

Sustainable wine is often confused with organic wine, yet these two things are not mutually exclusive. Sustainable wine may or may not be organic and wines that are produced organically, may or may not adhere to sustainability guidelines. Basically, Sustainable wine is defined as follows:
“The inherent concept is that the product has been made in such a manner that it will allow the vineyards and environment to continue to produce an undiminished product for all future generations. The main threats to sustainability are the issues of soil depletion, erosion, water pollution, loss of biodiversity, ecological impacts, resistance to pests and chemical dependence. Sustainability looks at the environmental system as a whole. In the vineyard, it may incorporate manmade products or “natural” products, and it will likely use integrated pest management (IPM) techniques. In the winery, minimal-additive winemaking philosophies will always be present.”

Imagine a wine that builds community between vineyards, workers and the land. The vintner takes into account every single aspect of the winemaking process. Sustainable agriculture is designed to ensure that fertile soils exist to produce hearty grapes for years to come and that vineyards and their workers are both dedicated to the same sustainable practices.

Organic wines, on the other hand, can be categorized into two parts, organic vineyards or organic wines.

Organic vineyards are managed “without the use of systemic fungicides (fungus control), insecticides (bug control), herbicides (weed control) or synthetic fertilizers. Vineyard sprays are still used, but the products are different.”

Weeds are controlled through mechanical methods, such as plowing, hoeing, mulching or mowing and fertilization is done via compost mulches, green manures or animal manures. The definition of organic wine is different in every country but in general, the guidelines are similar.

Organic wines are made from “organic grapes”, Organic grapes must contains less than 100–120 mg/L of total sulphur dioxide. Sulphur dioxide occurs naturally during the fermentation process and it’s sometimes added to enhance microbiological/oxidative stability. There are other more natural or organic ways to increase clarity, filtration and stability such as adding milk and egg whites.
The mere mention of Sulpher dioxide brings us to another category of sustainable wine: “wines without preservatives”. These are wines that are made without any external addition of sulfur (although some is ALWAYS present due to fermentation and/or vineyard—there are NO sulfite-free wines), anti-oxidants or anti-microbial agents. However, most vintners agree that judicious use of sulfur can aid in the shelf life of wine.

Lately, there has been some discussion about “Vegan Wines” begging the question aren’t all wines free of animal products?

The simple answer is no, they’re not — almost all commercially available wines use some kind of product to make the wine clear by removing sediments in the wine. These clarifying agents are called finings; and come in many forms, some are derived from animals such as: gelatin, egg albumen, casein from milk and isinglass from fish bladders. Many of these animal by-products are removed after the fining process ends, but vegans and many vegetarians would prefer to drink wines that have no association with any animal product during the winemaking process. Vegans need to look for wineries that use bentonite clays and other clay products  as a fining agent.

How Are SIP Certified Wines Different from Organic Wines?
Wines earning SIP Certification go beyond the USDA Organic certification process. While you’ll find many organic wines that are also SIP Certified, the SIP process focuses on sustainable practices on every level of the winegrowing process, from farm labor to agriculture – from energy conservation to water quality. It’s an additional way for consumers to know they’re buying sustainable wines that give back to the land and community on every level.

Since spring is on it’s way and soon we will be sipping lighter and more barbecue friendly wines, here is a list of affordable certified sustainable wines to try:

Douglas Green Wines from  the Cape Winelands, South Africa.

  • Chenin Blanc (Steen): 100% Chenin Blanc, 100% Stainless Steel fermented, Single Vineyard “Vineyard Creations.” This wine has enticing aromas of melon and graceful floral citrus blossom. The flavors are generous exotic tropical fruit, fleshy yellow peaches that are refreshingly dry on the palate with a lively fruit and acid balance.
  • Sauvignon Blanc: 100% Sauvignon Blanc, 100% Stainless Steel fermented, Single Vineyard “Vineyard Creations.” This is a light-bodied dry white wine with bracing fruit flavors that refresh the palate with enticing pineapple layered with chalky mineral green pepper aromas. Dry bracing crispness on entry followed by fresh tropical fruit intensity that is well integrated with a zesty acidity and a citrus fruit finish.
  • Shiraz: 100% Shiraz, Single Vineyard “Vineyard Creations”. American Oak Staves fermented. A crushed mulberry and blackberry intensity extends to attractive clove, black pepper and coriander spice notes in this deep ruby colored wine. Smooth and juicy with assertive red and black berry fruit flavors that are in perfect harmony with the well-defined, yet restrained ripe tannins and well-integrated wood.

The Beach House Wines by Douglas Green, South Africa

  • The Beach House White is a delicious, dry and refreshing, Sauvignon Blanc (80%) Semillon blend(20%). Playful lemon grass and gooseberry aromas are layered with hints of honeysuckle and tangerine that race across the palate in a refreshing burst of tantalizing citrus fruit finishing with vibrant crispness. The moderate alcohol make this wine deliciously drinkable.
  • The Beach House Rosé 100% Pinotage. is a beautiful and brilliant salmon pink colored wine made from 100% Pinotage. There are distinct aromas of freshly crushed strawberry, ripe cherry and hints of Turkish delight in this well-balanced and crisply refreshing pink. On the palate, it’s gushing with rich red berry, spice and lasting fruitiness. It’s perfect on its own and with all types of summer fare.
  • The Beach House Red is an 85% Shiraz, 20% Mourvédre and 5% Viognier blend. Ravishing ruby red color with heaps of pepper and mulberry aromas and flavors. The acitdiy and residual sugar are well-balanced with juicy berry flavors making this an easy drinking, well-rounded red wine.

Boulder Bank Wines, Marlborough New Zealand,
Flying winemaker Nick Goldschmidt makes these single varietal, single vineyard offerings that showcase not only the essence of the varietal character but also the uniqueness of each vineyard site in his native New Zealand.

  • Boulder Bank Sauvignon Blanc: 100% Sauvignon Blanc from The Kerseley Vineyard, located at Dillon’s Point in the celebrated Marlborough region. This fragrant white is ripe and tangy, brimming with pear and juniper aromas and flavors that keep singing through the long, refined mineral finish.
  • Boulder Bank Pinot Noir:  There’s a peppery quality to this medium bodied wine. It offers a creaminess in addition to the cranberry, plum and cherry flavors, with plenty of spicy, herbal notes of clove and nutmeg. The gripping tannins show a great focus and persistence through the finish.

Another red offering to try also comes from Nick Goldschmidt:

  • Chelsea Goldschmidt Merlot, Dry Creek Valley. This Merlot comes from the Crazy Creek Vineyard in the renowned Alexander Valley wine region. Its old, low vigor vines consistently produce Merlot with more power and depth than typically found in the appellation.  Stylistically, this is a Cabernet drinker’s Merlot—with full-bodied fresh black raspberry, cedar, and toasty vanilla aromas, and cherry, black currant, and spice flavors. There is lot of power with wood and firm tannins behind the fruit.
About Wine, Organics

Organic Wine Review


With Earth Day and environmentalists clamoring to save the earth, many folks are looking to go “organic” turning towards healthier foods and more sustainable choices, including their wine selections.

With grapes topping the list of the most chemically “sprayed”  produce on the market—sprayed with insecticides, herbicides, and fungicides, it’s no wonder that consumers are seeking an organic alternative to conventional wines.

But what makes a wine “organic”?

Organic means grape farmers cannot use synthetic herbicides, pesticides or fertilizers, and must show that their farming practices increase the nutrition content of the soil and prevent erosion. USDA certification is required before a product can be labeled “organic”.

The differences between organic wine and wine made with organic grapes have caused doubts over the quality of organic wine, in general.  Consumers often think that organic means the wines contain no sulfer at all. But sulfer is a chemical compound that occurs naturally at low levels during the process of wine fermentation. There is also some consumers confusion about wines with added sulfur and wines without added sulfur, when both are made with organic grapes.

True organic wine exists, but it must be made with organic yeast and no added sulfur—these wines mature after two years, then begin to degrade in taste and flavors. They are not known for their longevity.

Janet Guinco of 4JGs Orchards & Vineyards in Colts Neck believes in European vineyard traditions and grows her grapes as organically as she possibley can, using sustainable farming practices.  She says she would like to be able to go completely organic, but she does use a small amount of sulfur as a preservative, during the fermentation stage of winemaking to protect and preserve the wine’s character, flavor and color. She further explained that because Sulfur dioxide (SO2), or sulfite is both antimicrobial and antioxidant in nature, she likes to have the option to use it if it should become necessary if the grapes develop a fungal disease.

She further explained that although Sulfur has been one of the top allies available to vintners used for hundreds of years, it is a substance not allowed under the organic label claim.
The Guinco’s vineyards also utilize Sulfur dioxide in small amounts as part of the housekeeping regime – harsh chemicals such as bleach isn’t a good  cleaning alternative for fermentation tanks, equipment, hoses, and valves that process the wine.

Today, more vintners are like  Four JGs Winery and taking the common-sense approach to both organic and biodynamic growing methods, results in not only “healthier” vines, but in wines with greater flavor, more distinct terroir character.

Organic vs. Biodynamic

While most people want to focus on the glamour or romantic side of wine, there are a decent handful that are just as interested in the chemistry of wine and sulfites in particular.

In the US, there are many organic and biodynamic wines available. Biodynamic farming techniques utilize the vineyard’s natural resources to cultivate the highest quality grapes possible without use of synthetic fertilizers, pesticides, fungicides  herbicides or growth stimulants. Certified biodynamic vineyards often meet and exceed standards and regulations for organic certified farming. However, certification is expensive and takes time.

In New Jersey, only one winery, Villa Milagro Vineyards  (House of Miracles) in Finesville has earned organic certification status. Owners Steve and Audry Gambino uses organic and sustainable practices to provide a protective habitat for native species of birds, plants and wildlife, as well as to grow grapes without use of pesticides or herbicides.

Many winemakers throughout New Jersey and the U.S. observe organic/biodynamic procedures, but can only put “Contains no added sulfites” or “Made from Organic Grapes” on the label. With the USDA’s creation of a National Organic Program, an organic wine is defined as “a wine made from organically grown grapes and without any added sulfites”. By this restriction, the vast majority of what had been organic wine must be referred to as “wines made from organic grapes” (or organically grown grapes).

Totally sulfite-free wines are accidents of nature; but wines low in sulfites or free of added sulfites do exist.

Sulfur dioxide (SO2) is a chemical compound that occurs naturally at low levels as a by-product of the fermentation process.  Fermenting yeasts are present on all grape skins and these yeasts generate naturally occurring sulfites in amounts ranging from 6 to 40 parts per million (ppm).

USDA Organic winemaking standards allow organic wines to contain up to 100 ppm of added sulfites, yet most organic wines contain less than 40ppm of sulfites. In fact, the naturally occuring levels of sulfur dioxide without the use of chemical additives falls somewhere around 10-20 ppm. While some winemakers attempt to eliminate the use of sulfur dioxide, the truth is wines without sulfites are few in number and very unstable in quality.

Current FDA regulations in the United States require that all wines, both domestic and imports, that contain 10+ ppm of sulfur dioxide state “Contains Sulfites” on the label.  The legal maximum sulfite level for U.S. wines is 350 ppm, with most wines averaging around 125 ppm nly 25ppm above the limit created for organic wines!

This label designation was intended to protect people that may be allergic to sulfites. The FDA says only .4% of the population (about a million people) is considered highly allergic to sulfites, and according to extensive research on SO2, sulfites pose no danger to about 99.75% of the population.

The most susceptible category are asthmatics (about 5% of the population) and only about 5% (about 50,000) of this group is allergic to sulfites. Allergic reactions include: nasal congestion, broncho-constriction, anaphalxis and dizziness. There are some people who are considered sulfite-sensitive. For these wine drinkers, the sulfites level found in wine cause: mild heartburn, burning sensations, hives, cramps, and flushing of the skin.

Despite the fact that more than 95% of wine is comprised of organic components, the wine industry has the dubious honor of being the sole industry that cannot call its product “organic”. Even with the higher permissible level of 100ppm SO2 present in the wine, the percentage is still 99.99% organic!

Red Wine wine headaches and possible causes.

Many people erroneously believe that sulfites are behind those headaches they get after drinking red wine. In fact,  no study has managed to prove that sulfites are the culprit. There are several other possibilities, including: alcohol, histamines, tannins and protaglandins.

Alcohol creates a dilation effect on the blood vessels —causing the vessels to open, allowing increased blood flow. The alcohol in wine can cause the blood vessels in your nose and sinus area to swell causing a feeling of pressure. Depending on how sensitive you are to this effect, you might experience a headache.

Histamines are naturally produced chemicals, and are in wine. Red wine drinkers who are sensitive to histamines may find them problematic as they are more concentrated in red wines than whites, so switching to white wine may bring relief.

Others claim tannins are at the root of the headaches. Tannins are the flavonoids found primarily in red wine and are also present in chocolate and tea because of their coloring effect.  For those who are susceptible to migraines, the tannins in red wine could cause headaches due to the release of serotonin. High levels of serotonin can cause headaches.

Stil others theorize that headache could be caused by the release of prostaglandins, which some people are not able to metabolize or, the headaches are caused by a strain of yeast or bacteria found in red wine.

Many wine drinkers have been misled into thinking sulfites in wine are the cause of headaches and search high and low for  “sulfite-free” wines. In truth the “wine headache” which is often attributed to red wine, is not associated with sulfites, added or naturally produced. No one knows why the headaches occur, but sulfites are not the culprit. Several theories abound that it could a combination of several  factors or an ingredient — alcohol, histamines, tannins or prostaglandins—in red wine causing the headaches.

Often wine drinkers are led to believe that European wines, especially from Italy contain no sulfites or lower percentages than in American wines. In fact, the U.S. is much more restrictive about sulfites in organic wine than most other wine-making countries.  Europe, Australia, New Zealand and Latin America, permits the adding of sulfites are in organic wine. European wines contain sulfites (around 80 mg/L), but not all countries are required to add a “contains sulfite’ warning (in Australia a label is required indicating “Preservative 220”)

Sufites and Labeling

Sulfites are measured in parts per million, or ppm. Following is a brief overview of maximum amounts of sulfites allowed in different classes of wines in the US:
Organic Wine: Under 10 ppm naturally occurring sulfite
Biodynamic Wine: Can have up to 100 ppm added sulfite
“Made with Organic Grapes” wine: Can have up to 150 ppm added sulfite
All wine: Can have up to 350 ppm added sulfite
Wines that contain less than 10 ppm sulfites are not required to put “Contains Sulfites” on their labels; however, this does not mean the wine is “sulfite-free”.

Barbara Keenan who has been making her own wine for the past  six years at Grape Beginnings, says “Making wine was a revelation—I never realized sulfites occurred naturally on grapes and in the fermentation process. I thought we could make a sulfite-free wine.”

When it comes to sulfites, many people don’t realize is that sulfite levels in most wines are lower than many common foods. For example, you never hear of anyone saying they got a dried fruit headache, yet a  a two-ounce serving of dried apricots will have ten times more sulfites than a glass of wine. Other examples include: fruit juices and concentrates, tomatoes, pineapple, syrups, jams, pizza dough, frozen potatoes, as well as many prescription drugs. Often, wine drinkers who believe they react badly to sulfites in red wine, don’t realize that in their everyday diet they are consuming sulfites at much higher levels. Here’s an interesting fact: the human body produces about 1 gram of sulfites per day (vs. the 10 milligrams of sulfites in the average glass of wine.)

Another misconception is that white wine does not contain sulfites. In truth, many sweet white wines can contain more sulfites than red.

Depending on the style of wine and the color of wine, there are a few things to remember when deciding to go with wines with fewer sulfites:
Sweet white wines contain the highest levels of sulfites—think sweet dessert wines, Sauternes, Tokaji, Spätlese, Trökenbeerenaüslese and the like.
Next highest content of SO2 are Blush wines such as White Zinfandel, and semi-sweet white wines such as Riesling, Gewürtztaminer, Moscato and Asti.
The wines with the lowest levels of added sulfur dioxide are dry wines. Red wines have the lowest SO2 content, and dry white wines contain slightly more.

About Wine, Entertaining, Organics, Regions, Value Wines, Wine & Restaurants, Wine Dinners

2011 the year of the comeback


What are the new trends for wine in 2011?

Well, let’s begin with the fact consumers are still looking for quality and are willing to pay for it, but value is more important. Many wine directors are heeding customer suggestions and are highlighting value rather than price on their lists.

So with this concern for value, what will we be hearing more about in 2011?

The next great frontier: Malbec.

Discovering value wines is always popular, this year look for robust wines from Chile, Argentina and even Uruguay—these wines are not only getting better, they’re getting cheaper. In fact some great “discoveries” are coming out of he foothills of Argentina’s Andes Mountains. Malbec is the new darling of the red set—some call it the new Cabernet. It’s soft and supple like Merlot, but with the bigger and more complex Cabernet taste profile. In fact, Malbec has a big, smoky, flavorful taste profile that Americans want, while delivering exceptional depth and structure . Plus, it offers huge value for the money. Think of it as a less expensive alternative to Cabernet Sauvigon, falling somewhere between a fruit-forward new-world wine and a classic, more structured old-world. Since a good California Cabernet Sauvignon under $40 is becoming harder to find,  an easy to find good Malbec under $20 can be just the ticket.

iPad Wine Lists will become more prevalent.

The latest “sommeliers toy” is an iPad wine list. Digital wine list tablets are adding a dynamic twist to learning about wine in a restaurant setting. It doesn’t totally replace the sommelier, but it makes selecting a bottle of wine more interesting than traditional paper wine lists. Plus, with the ability of the “wine tablet” to educate us about the wines on the wine list through a “SmartCellar” application, choosing a wine should become simpler.

South Africa—it’s not just Pinotage anymore.

This underappreciated region is seeing South African wines increasing in popularity. The lower prices on these wines are a good match for Americans’ thinner wallets, with most drinkers shopping for wines that cost less than $20 per bottle.  With the success of the world cup and a big marketing push by the wineries of South Africa, this region is on people’s minds a lot more.  Beautiful Bordeaux blends, big Shiraz, crisp Chenin Blanc (Stten) and unique Pinotage are appearing on wine shop racks more often.

Spain will continue to amaze us.

Spanish wines are still highly popular. Spain’s sizzling wine regions, are producing wines that are unique, and convey freshness and elegance. Spain has the largest number of old vines anywhere in the world and with new winemaking techniques, the chances are that you will find more than one perfect match. Spain seems to have managed to defy the value of the euro and send us luscious, well-priced wines. The bang for the buck is still there.

Crazy for Pinot Noir?               

Pinot Noir continues to be popular, but it no longer appears to be recession-proof. That simple fact alone, could be good news for Pinot lovers. Thanks to the Pinot Noir phenomenon, sparked by the movie Sideways several years ago, a lot of pinot was planted—not only in California, but in Oregon and New Zealand—and supplies may soon outstrip demand.  Pinot Noir’s oversaturation of the market  may have led the pendulum to swing the other way—a perfect scenario for lower prices.  While there may not be a collapse, there will be many more value-priced offerings coming to market.

“Boomer” Chardonnay.

If you want to date yourself, order Chardonnay. California Chardonnay is associated with baby boomers, so it has gained “a geezer image”. (Yep, baby boomers are becoming “geezers”, who’da thunk it?) Although Chardonnay continues to be this country’s top-selling varietal, this grand dame of white wines has lost it’s luster and sales have been dropping. There is still a core of loyal followers but, it’s not developing any new drinkers. Which is too bad, because California Chardonnays have become better, featuring less heavy oak and more complexity and style, making ABC (Anything But Chardonnay) a phrase of the past. Chardonnay producers are taking the cue, finally moving to un-oaked Chardonnays emphasizing fruit flavors and toning down oak and buttery notes. Restrained and elegant examples that are the perfect balance of oak, fruit and quaffabilty have stepped forward. Thankfully, those blousy over-oaked California fruit bombs are now few and far between.

Riesling reigns

In the world of white, Riesling is the undisputed darling du jour. People are getting away from Chardonnay, and Riesling gives people the flavors they want in a diversity of styles. It’s the fastest growing white wine, and in the wine-growing region where it thrives—Germany, Australia, New Zealand, California, Oregon and Washington State—demand outstrips supply.  The shift away from oak flavors to aromatic wines with higher acidity and the “talk dry, drink sweet” phenomenon (by which consumers profess an affinity for dry wines when in reality they prefer higher sugar content), has opened the door for Riesling. This versatile wine can be dry or sweet and it’s food friendly or great all by itself.  Riesling is particularly appealing thanks to the explosion of Asian and spicy cuisines that work so well with the grape.

Pink: Here-to-stay Rosés

Rosé wines have been on fire for the past five years. As Americans finally understand that all pink wines aren’t sweet, dry rosé consumption is growing and is no longer confined to the most sophisticated. Most of the Rosé table wines are French, but you can also find high-quality Spanish, Italian, New Zealand and even American Rosés. Rose wine is no longer just a summer wine, but a must have regardless of occasion.

Dessert wines are making a comeback. 

Yes, that’s right, dessert wines, always a hard sell in America, are coming back on the scene. These sweet, Port-style syrups are dark, fortified and more versatile than you might think. With giant bouquets and fruit on the nose, many dessert wines today have a zingy freshness that pairs well not only with desserts like chocolate cake, but also with cheese dishes, gourmet pizza, savory dishes, and even Swedish meatballs.

Green is the new black!

New sustainable practices have made your glass of vino even more guilt-free, and in 2011 conscious farming will flourish. In every facet of life, people are turning towards healthier foods and more sustainable choices. The demand for organic products continues to grow as more and more people are paying attention to the quality and ingredients of their food and beverage items. Expect to see new organic selections at your supermarket and liquor store shelves, as well as more organic cocktails on menus at bars and restaurants.

Think global – act local.

Another huge trend is locally produced wine, and in particular urban wineries, which go beyond the tasting room to include in-house grape processing as well. A weekend in Napa is nice, but when you can’t make a trip out to Napa wine country, then indulge in a trip to a local winery. New Jersey has 37 local wineries all within a short drive away, perfect for a weekend outing, or find the local vineyard wines in your local wine shop.

Dinner at 8 — wine dinners are in vogue.

This supposedly will be the comeback year for the wine dinner.  The art of food and wine pairing is too good to be left out.  Education is the best friend of the wine dinner and it makes for an entertaining evening with good friends.

There you have it a concern for price and great priced and value wine from Spain, South America and South Africa which are perfect for your stay-at-home wine dinner with friends. Chardonnay and Cabernet Sauvignon are getting competition from Riesling and Malbec, and more people will be be drinking Rosé and seeking dessert wines instead of cheese cake. Pinot will continue to hold its own and we’ll be looking for more organic and sustainable wnes on that iPad wine list.

Just don’t forget to invite me to your wine dinner! Cheers!

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