The House Wine Evolution

I was recently asked, "So…Wine Guy…what wines do you usually have just sitting around to drink at home?"

Aside from the sheepish little grin I still get when someone calls me "Wine Guy," the question got me thinking. Honestly, there hasn't been much of anything resembling a "house wine" around the Vineyard for quite awhile. One of the upsides to this wine thing is that there's usually something new around to try. One of the few downsides? It's possible to lose sight of a "favorite" everyday wine.

(If you remember, the general answer to "What's your favorite wine?" is "Whatever's open.")

Digging back through the foggy mists of memory, there was a time not too long ago when there were standard, inexpensive wines purchased pretty consistently 'round here...before the daze of regular wine tastings and regular worship of Most Things Sonoma.

One move and two jobs ago, I usually kept a bottle of Rosemount Estates Shiraz-Cabernet around. When I started courting the Sweet Partner in Crime, I started buying the 1.5 liter bottles instead of the standard size. I revisited Rosemount's 2005 vintage this week for old time's sake. Rosemount's wines usually fall into the "pop tart wine" category, as many of their offerings are pretty indistinguishable from other inexpensive Aussie wines. Unlike most cheap Aussie Shiraz, this wine has a little more depth and character. The nose is very fruity, as you'd expect. The body is full of blackberries and cherries with a nice smoky undertone. The finish is fruity. It's very nice to drink just sitting around, and the smokiness makes it a better than average choice for barbecues and the like. Burgers and chocolate each go hand in hand here. Look to pay $6-9 for a 750ml, but you might as well splurge at around $12 for a big bottle.

Drinking wine with the SPinC opened my eyes to, among other things, three important observations. First, she introduced me to a set of oversized wine glasses she'd break out at the slightest provocation. Learning about proper-sized drinking implements is key to proper tasting. Second, I learned never to leave a full wine glass on a low table if Jessie (the lovable chocolate lab armed with the Furious Tail of Utter Carnage) were nearby. Third, I learned that it's socially acceptable to drink white wine. I almost exclusively drank reds before we started dating. She almost always had a bottle of Meridian Chardonnay on hand when I would stop by. The vintage in the store right now is the 2006. It's still a pretty decent quaff. The nose is melony with some oaky scent. I remember Meridian being much oakier in the past, but they've dialed that flavor back a good deal, leaving a much better balance between the oak and fruit. It's certainly on the oaky side of the "oak vs. butter" competition. It's quite pleasant on the finish, too -- nice fruit and a lingering smoky flavor. At $5-7, it's a great deal.

The closest thing to a "house wine" we currently have is the nearly-everpresent 1.5 liter bottle of Redcliffe 2006 Sauvignon Blanc in the fridge. One of my favorite finds of the last year or so, this is a good solid everyday wine. I wrote about this wine in my recent article in Cincinnati Magazine. It's from New Zealand (where they make my many of my favorite Sauvignon Blancs). The nose is full of grapefruits and peaches. The body is crisp with lots of grapefruit flavor and the finish is nice and crisp, making it both a great sipping wine and a "what do we have that will go with this?" food pairing wine. A 1.5 liter bottle can be had for around $12.

"But wait, Wine Guy," you're saying, "You told us not to drink wine straight out of the fridge! You can't taste the flavors!" Very true...but I learned a neat little trick. Pour a glass of wine chilled to fridge temperature. Put the glass in a microwave for 10 seconds -- no more. Ten seconds in a microwave takes the chill off the wine, leaving it at practically the perfect temperature without harming the flavors.

(As the SPinC aptly pointed out, "Um...couldn't you just leave the wine out on the counter for a few minutes?" Of course you could -- but what's the fun in that?)

So, what wines do you keep around on a regular basis for everyday drinking? Inquiring vines want to know.

Avoiding the White Death -- Snowed-In Wines

One of our great winter amusements is watching the inevitable freak-out at the first sign of anything resembling snowy weather. Every local news scrambles "full team coverage," which amounts to second-string reporters bundled up at interstate rest areas and weathermen standing by snowbanks with rulers, all speaking in earnest, serious tones.

Lines at grocery stores run out the door as everyone stocks up on necessary supplies -- bread, milk, eggs -- in case the weather gets so nasty that we're stranded for nine or ten hours. As one friend of mine put it, "What is it about snow forecasts that gives people a craving for French toast?"

Nine times out of ten, the "storm" ends up being a whimper rather than a bang -- slush and a couple of inches of powder you can hardly make an honest snowball with. Even so, be prepared. Here are a couple of suggestions for getting yourself through those interminable minutes of imprisoning by Mother Nature.

Hardy's "Whiskers Blake" Classic Tawny Port -- In many winter tales, a narrator sits down with a glass of port to warm up on a long, cold night. Port is fortified wine. Fortified wines are fermented normally. A neutral brandy is then added to boost the alcohol content. Ports tend to be sweet, heavy wines -- often over 18% alcohol. There are two major port types. Ruby port is the most common. This is the least expensive, sweetest, and youngest type. Tawny port is aged at least seven years in barrels, is much more mellow and complex, and is usually golden brown in color instead of…well…ruby. Port originated in Portugal (big surprise!), but this one is Australian. While sweet, it's not as tooth-achingly sugary as many ports of similar price. Whiskers has a nice fruitiness along with a tasty caramel flavor. The finish has just a hint of sweetness and cozy warmth. With dark chocolate truffles, this is an absolutely divine winter drink. Curl up with a thick blanket, a huggable dog, and a fire and watch the snow fall. Around $12.

Santa Ema 2004 Maipo Valley Cabernet Sauvignon Reserve-- If you're looking for a "standard" wine to warm you up, I find cabernet sauvignon to be the most satisfying. This Chilean cabernet is wonderful for keeping the winter chill at bay. The nose has thick plum and cherry scents, bordering on zinfandel-strong. The flavor is much more balanced than most zinfandels. The Santa Ema medium bodied with more plums and a little bit of licorice on the finish to go with the pleasant dryness. Also, since it's summertime in Chile while we're suffering through winter, simply imagine you're chasing the sun. $8-10.

Some traditional beverages at this time of year are wine-based. In the name of research and emergency preparedness, I managed to come up with a couple of these recipes that turned out pretty well:

Mike's Wassail

• One fifth dry sherry
• One cup brandy
• 4-5 cups apple cider
• Couple of cinnamon sticks
• Nutmeg, ginger, coriander, allspice -- 1-2 tsp. each
• One orange, cut in half and studded with a dozen cloves
• 1 c. brown sugar

If you were reading the Vine last New Year's, you'll know that we didn't have a great sherry experience. Here's one tasty use. Put all the ingredients into slow cooker, reserving half the orange. Put slow cooker on high for 2-3 hours. Leave on low or warm. (If you don't have a slow cooker, put in a big pot on the stove, put on low, and stir occasionally for a couple of hours.) Serve hot with orange slices and firmly baked apples. If you don't drink it all (ha!), it keeps well.

Mike's Mulled Wine

• One bottle really cheap dry red wine
• 1 c. brown sugar
• 1 tsp. Ground ginger
• 1 tsp. Crystallized ginger
• ½ tsp. Nutmeg, allspice, & cinnamon (or to taste)
• 1 bay leaf
• Orange, cut, half studded with cloves, other half peeled and sectioned
• 1 lemon, juiced and rind cut into thin strips
• ½ c. brandy

To "mull" something is to grind or mix thoroughly. Mulled wine is wine well-mixed with spices and such to create a scrumptious delivery system for winter warmth. To make mulled wine (called Glögg in Swedish or Glühwein in German), combine all ingredients except brandy in a slow cooker. Cook on low for 3 hours. Stir in brandy. Strain and serve hot.

So, let it snow! As long as you've got a few bottles stashed away, that is…

Happy Festivus! See you in 2008!

Testosterone Sauvignon -- Wines for Men

Men like wine. Why don't we see it advertised to them?

Watch typical "male" programming. You know, talking sports, wrestling, action movies, "24," and so on. You don't see wine ads among the deluge of "light" beers, gadgets, and John Mellencamp singing about Awrrr Countreee. Heck, they'll advertise a flippin' minivan, but not a decent bottle of cabernet.

Men are a stable wine buying population. We drink the stuff. We write songs about it (from the Rolling Stones to Merle Haggard to Axl Rose). The majority of winemakers are men. The manliest writers -- think Hemingway, London, Kerouac, et al -- feature it prominently. Behind the pursuit of "yabyum" and enlightenment, a close third-ranking activity in "The Dharma Bums" was finding a jug of wine and hanging out. Basically, the same things we still do…

Perhaps winemakers think that men aren't a good target demographic. Perhaps they think that other avenues are more effective -- I'm not sure. Even with females making up the larger percentage of wine drinkers (52.5 to 47.5%), that still leaves about a billion bottles consumed by men each year in the U.S. alone, and they haven't even surveyed me yet. In my opinion, the first winemaker to catch on to the fact that there are more than Neanderthals watching "everyday man" shows will make a mint. Maybe a couple of winemakers are wising up. I heard an ad for Dancing Bull Wines on "Mike and Mike in the Morning" on ESPN Radio, so who knows?

Regardless, as a rule, men are usually more clueless than women in a wine store. Why? Genetics. We're preprogrammed to a) be the authority and b) never ask for directions. (That thud you just heard was the Sweet Partner in Crime braining me with an Introduction to Sociology textbook.)

Let a typical man loose in a wine store and what happens? A little aimless wandering, perhaps the "what have I heard of before" thought process -- and, eventually, the same thing happens to a man as a woman. He looks at labels and buys something that looks interesting. Shiny objects and pretty colors, you know. Breweries figured that out a long time ago.

Slowly, wineries are coming around to this way of thinking. I put myself in a mindset of looking at labels and walked the aisles, thinking, "What looks interesting?" Here are a couple that jumped out:

Bohemian Highway 2004 Cabernet Sauvignon -- For the ex-and-present hippies among us. This is a pretty straightforward cab. A cab you could pour and enjoy with a meal, or sit around and Kerouac right out of the bottle. The fairly strong nose is currants and blackberries. The body is big and fruity. Nothing you have to work too hard to wrap your palate around. The finish is straight fruit, almost Zin-ish. Not a lot of tannin to be found, so it would be an excellent party wine. The flavor blends well with anything smoky. $7.

Joe Blow 2005 White Wine -- Even more challenging than finding the right marketing for men would be finding a way to market white wine to men. At least red wine has the romance and the better descriptive words on the cards in the aisles. You don't hear a pinot grigio described as "muscular" very often. So, create a label that says, "Hey…no big deal…it's just wine." Ironically, the Joe Blow is made from three very "female" varietals: chardonnay, viognier, and chenin blanc. The nose is very interesting. I guess you'd call it "tropical," but I got an odd combination -- butter and papaya -- and it worked. The viognier makes the nose strong, the chardonnay gives it a full body, and the chenin blanc adds a nice crispness. A good hot weather wine or with anything spicy. $10.

Jarhead Red California Table Wine -- The Marine emblem stands out on this simply labeled wine, marketed as a wine "made by Marines for Marines." I'm not a veteran, but I certainly appreciate the service of the Marines and the fruit of the labors of a couple of them. Made in conjunction with Firestone Vineyards (most of the wines are out of Vine range, but if you get a chance to try their cabernet, splurge.) The Jarhead is a solid red, definitely a cabernet dominated blend. Plenty of fruit on both the nose and palate. The finish is dry, but not very long. More of a get in, get out wine with any kind of red meat. We had this outside one night in the company of one of our neighbors. The proceeds from the sale of this wine go to the Marine Corps Scholarship Fund (mcsf.org). This organization provides educational assistance to the children of fallen Marines. $13.

Manolo Blahnik. Kate Spade. Mad Housewife?

"In marketing I've seen only one strategy that can't miss -- and that is to market to your best customers first, your best prospects second and the rest of the world last."
- John Romero

Marketing fascinates me.

Ever since I took an "Advertising and Society" class my senior year at [redacted], I've looked at advertisements with a more critical eye. I also received the worst grade on any paper in my academic career in that class because I focused too tightly on marketing in my research -- or at least that's the explanation the TA in the class gave.

It's all about appealing to the target demographic. Advertisers get brief chunks of time to make an impression, so message must be tightly targeted. You want to appeal to young men? Use scantily clad women (or perhaps scantily clad men). You want to appeal to older men? Mention a life free from prostate trouble. You want to appeal to middle-aged folks? Get them worried about either paying for children and retirement, or remind them that they can still feel young. And then there's the John Mellencamp-themed Chevy ads. (You know the one: "This is awrrrr counnnntreeeeeee."). They seem to annoy as many people as the Applebee's "Gilligan's Island" spots -- so I'm yet to figure where they're aimed…

So what does this have to do with wine? Women account for 57% of wine sales in the US, and most female consumers of wine drink what they buy almost immediately. According to Leslie Sbrocco, author of "Wine for Women," women "look for the experience" in wine. "We think about who we're with, what we're eating," she said. "Women buy visually, paying attention to packaging. They look for a transition between day and night, work and play."

Wine sellers are quick on the uptake. Interesting labels, odd bottle shapes, funky names for wines -- these are aimed at casual wine drinkers and/or people who tend to consume wines not long after purchase, since those two demographics make up the majority of wine sales. A typical, old-school cursive covered bottle with a proudly emblazoned vintage but no other "obvious" information isn't going to stand out while strolling the aisles of Liquor Direct.

Couple this notion with Sbrocco's thesis -- and you'll get a lot of wines marketed at women for "specific" use in particular environments. Now, I'm not going to claim knowledge of what those environments may be…I'll leave those to you to envision or share in the comments. That said, here are a few wines who clearly weren't marketed towards my gender:

Little Black Dress 2005 Chardonnay -- From their publicity, "Fashioned specifically to capture the pure essence of what a woman wants in a wine, Little Black Dress signifies all that is elegant, confident, sexy and today." Pretty bold statement for an $8 bottle. Is it "sexy and today?" I have no clue, but it's decent. It comes off the hangar with a nose like a buttery chard -- creamy and citrusy. It's medium bodied for a chardonnay, and makes no bones about being Californian. There's plenty of toasty oak in this wine. However, instead of becoming buttery, it's turns more crisp -- an interesting mix of European and American styling. The finish is oaky and somewhat dry. We had this one with some grilled swordfish and yellow rice and it went quite nicely.

Mad Housewife 2005 Cabernet Sauvignon -- "This is your time. Time to enjoy a moment to yourself. A moment without the madness." Perhaps this is a reworking of the Stones' "Mother's Little Helper," but hey -- whatever gets you through. Actually, this is a very decent Cabernet. It's nothing spectacular, but very approachable. The Mad Housewife has a fragrant nose of currants and blackberries. There's a nice fruity taste with just an edge of tannin. Finish is slightly dry. The Sweet Partner in Crime said that she found it "Zin-ish, but not quite that strong a flavor." It's a $10 bottle, which is probably about right for the quality.

Bitch 2005 Grenache -- I remember the first time I saw this wine. I was wandering down the Australian wine aisle when I spotted this bright pink label with "Bitch" delicately scripted. I had a hard time running this wine down to review -- as it tends to sell pretty briskly, for reasons I would need a second "X" chromosome to properly understand. When did "bitch" become a term of endearment? I used that word to describe that Advertising and Society TA for a decade. That all changed when TA-Bitch became the Sweet Partner in Crime ten years later, but that's a story for another day.

That said, this is a much fruitier, heavier wine than I expected from a straight Grenache. Most Grenaches tend to be on the light side, but this one refuses to take a back seat. (Apparently, Grenache is also a bitch to grow…) Blindfolded, I'd think might be a more manly zinfandel, but Bitch brings the strength. At 15% alcohol -- this is not a wine to be trifled with. The nose is full of brandy-covered plums. There's some licorice to go with the fruit when you taste, and the finish is surprisingly dry. Nice tannin. $11-12.

Of course, since I'm male, you can probably discount most of what I say above. I'll do a followup column on manly wines soon. Suggestions are welcome…

Two-Buck Chuck

Great moments in cinema, Bull Durham edition:

Crash Davis gives Nuke LaLoosh advice about how to handle "The Show." "You're gonna have to learn your clichés," Crash says. Same thing applies if you ever decide to write a column about inexpensive wine. Have your responses down as you're making your pitch for fame and fortune.

When you get "What's your favorite wine?" Answer: "Whatever's open."

When you get "How many bottles do you have open at a time?" Answer: "Enough."

When you get "Sir, what do you think you're doing?" Answer: You're usually pouring glasses for yourself at a wine tasting, which is unfortunately considered poor form. Simply apologize. Then point across the room, exclaim, "Is that Robert Parker over there?" and snag the bottle when no one's looking.

However, "So, what do you know about that 'Two Buck Chuck' stuff?" was a question I couldn't answer. So, for the sake of science as well as your writing career, I'll take one for the team…

"Two Buck Chuck" is the nickname for Charles Shaw wines. These wines are exclusively distributed at Trader Joe's markets. (Pleasepleasepleaseplease open one in Northern Kentucky!) In California, where Shaw wines are produced, you can buy them for $1.99 a bottle. Elsewhere, depending on taxes, you'll likely find three-or-four buck Chuck.

There's nothing magical about this wine. The genesis of the low cost, according to the Trader Joe's website, "began as the result of an oversupply of wine and a great relationship with a valued supplier." Said supplier, Bronco Wineries (connected with Franzia), was indicted on federal fraud charges and paid a $2.5 million fine in the early 90's for misrepresenting cheaper grapes as premium Cabernet Sauvignon and Zinfandel. Bronco's bucked back with a vengeance, however -- as Charles Shaw has become one of the best selling wines in the United States.

So, how's it taste? Shaw wines have won major awards in national competitions, but I suppose I'm not enough of a connoisseur to understand why. I will say that they're generally solid, uncomplicated wines you can drink easily enough with food, but often have enough flavor to drink on their own. In other words, for a sluggable, you're talking about a decent bottle that's cheaper than either Boone's Farm or Night Train. Here's the skinny on Shaw's latest releases:

Charles Shaw 2006 Chardonnay -- In 2007, Charles Shaw's '05 chard won "Best in Class" and "Best in California" awards, but the '06 probably won't follow in its footsteps. That certainly doesn't mean that this is a poor wine. Although it's a California chard, it's not at all buttery, and only slightly oaky. The nose is light with some interesting peach scents. It's got a crisp taste with some mineral flavor and is a little peachy, like an inexpensive white burgundy. You might also notice some flavors of bubblegum in there somewhere. Finish is medium -- it's got a little weight at the end. A very decent, straight-up, inoffensive chardonnay for drinking alone or with picnic food, baked fish, or chicken dishes

Charles Shaw 2005 Merlot -- Trader Joe's patrons either skipped Sideways a few years ago or knew better than to pay attention to the "f'n merlot" rant. The Charles Shaw merlot is their top seller. I mentioned during Wine School the need to decant young and/or inexpensive wines. Here's another case in point. If you try to drink this right after popping the cork, you're going to get hit with a snootful of alcohol fumes. However, after a chance to sit and open up for a bit, it turns into a decent little quaff. The nose has a plum scent, almost like a syrah. The body is relatively light for a merlot. It's easy to drink, with some dark berry flavor, but it's not as rich as many merlots. The finish starts fruity, but then tannin kicks in and dries it out. With usual merlot foods like pork or grilled veggies, it would likely be very decent.

Charles Shaw 2005 Cabernet Sauvignon -- Again, another wine that you're going to need to decant before you drink. Straight out of the bottle, lighter fluid and berries. But after breathing for a good long while, it edges towards something a little more interesting. A little chocolate and blackberry on the nose. The taste -- well, this may be the least dry Cab I've ever tasted. There's a lot of fruit and some decent feel, but there's almost no tannin to speak of until the finish. Almost more like a Zinfandel (and knowing the history…hmm…) than a cabernet. I'd recommend this as a wine to have sitting around during a barbecue, or perhaps as your third or fourth bottle of the evening when you're not being choosy. If the latter is your reality, make sure you're stocked up on B-12, ibuprofen, Gatorade, and ginger ale.

Charles Shaw 2006 Sauvignon Blanc -- The big surprise of the bunch. In my experience, most "super-value" Sauvignon Blancs are either weak little wines or acidic enough to practically melt the bottle they're stored in -- not to mention your tongue and the underside of your jaw. The Shaw is neither. The nose is nicely fruity and approachable. The taste is a blend of honey and grapefruit. I'd almost describe it as "Viognier Lite." The finish isn't as crisp as a lot of SB's, although there's enough residual acidity to make it refreshing. The Sweet Partner in Crime and I agreed that buying a case or two each summer to have as everyday sluggables wouldn't be a bad idea. A rock-solid pool wine, although I'd probably look elsewhere for food pairings, since there are so many good food-friendly Sauvignon Blancs at only a dollar or two more.

Charles Shaw also started producing Shiraz and Valdiguie. The latter is a clone of Gamay grown in California. I haven't tried either. So, if you have, please chime in.

Remember to temper your expectations. If you're going to pick up wine that's this inexpensive, don't think. You can only hurt the ballclub.

Thinking Inside the Box

A few months ago, longtime Vine reader and erstwhile neighbor Christine asked, "So, when are you going to do a column on box wines." I mentioned to her that planned to do one for April Fool's.

"No, seriously," she said with an edge in her voice that gave me goosebumps. This is, after all, a woman who hiked the state of Vermont in five weeks, and offhandedly asks questions like, "Hey, are you guys interested in a triathlon?"

She was correct, of course. My experience with box wines had been unpleasant for the most part, but it made sense for me to give a take. After all, it is the least expensive wine delivery system.

So, how do they get the wine in there? The wine's not really in the box, of course. There's an aluminum or plastic pouch inside the box, tapped with a small spout of some kind. These containers are officially called "casks," although they're known in Australia as "goons."

Box wine tends to be of lesser quality than bottled wine -- but there are advantages. Once you open a bottle of wine, you're committed. The wine starts to oxidize almost immediately, and your wine will lose quality rapidly. Box wine never touches air until it hits the glass, so it can keep consistent quality until needed (although you can't age box wine). One of our friends termed box wine "Homer Simpson wine -- you push a button, and there it is!"

They hold up to five liters of wine, but the most common size we'll see is three liters. Three liters is equivalent to four regular-sized bottles. And there's the rub. I drink a lot of wine, obviously, but having three liters of a generally-not-great wine lying around for just myself and the Sweet Partner in Crime isn't what I'm looking for. Generally, you'd get these containers for larger gatherings -- or if someone is distracted, gone for work, or just lame enough to need a wine that will last for a month.

Still, the obvious reason was to par-tay. Thus, the First Annual Labor Day Box Wine Extravaganza was born. Christine and I each got two boxes of wine, and we went from there. The cast of characters:

• The Sweet Partner in Crime and I.
• Christine and her handyman husband Jeff.
• Katherine, a mutual friend.
• Marlene & Steve, our Francophile neighbors.

We did our best to take notes on our tastings, but by the end of the evening, predictably, we lost track of who said what. The quotes tell the stories well enough.

The wines:

• Angel Juice 2005 Pinot Grigio
• Banrock Station 2006 Chardonnay
• Black Box 2005 Cabernet Sauvignon
• Black Box 2006 Shiraz

(Christine and I bought our wines separately, so we ran with what we had.)

First up, the Angel Juice.

• "It's lawnmower wine. You know, for a hot day in the yard." (Which led to: "What? You mean you'd put it in the lawnmower?")
• "It'll drink, but there's not much body."
• "It's so light -- it's not really much of a wine."
• "It's like Crystal Light -- the Wine of the Astronauts!"
• "Kinda bitter -- like the seeds are crushed up in it."
• "It says 'honeysuckle and citrus' -- I don't get either. More lemon rind than lemon!"
• "It quenches your thirst -- but I won't say much beyond that."
• "One word: Wimpy."

We did find that it went reasonably well with food. Pesto paired well for some reason.

Then came the Banrock Station. Honestly, we all wished we'd just stayed on the train…

• "It smells like honey wine or cider."
• "It's sour. There's no oak -- none. It's just bad, bad, bad."
• "It's like a golden shower for your mouth."
• "I wouldn't cook with it."
• "It tastes like battery acid."
• "It's a cut above Mad Dog."
• "I'd give it to a homeless guy so he could get a change of pace."

Truly an awful wine -- unanimously one of the worst we'd had collectively. More optimistically, the suggestion was made: "Maybe you could make a spritzer out of it." (You couldn't.) Christine made the best suggestion: "Well, at least you could recycle the box…"

With palates collectively in shock, we were worried as we edged towards the reds. The Black Box wines -- we were dubious -- but we went forward. We were too invested to turn back:

• "This isn't bad!"
• "It's not complicated -- but it's decent." (Surprised nods all around.)
• "It's versatile. This is good wine for a party."
• "It's inoffensive -- it would go with a lot of things. There's enough fruit and tannin to be interesting."
• "It passes the cube test. If it's really hot, you can put ice in it and it's still drinkable."

Black Box's Shiraz followed suit:

• "It's nondescript, but you really could drink it with anything."
• "It's a really simple wine."
• "Hey! This goes pretty well with chocolate!"
• "It's good."
• "It's yummy -- has a little bite to it, unlike that chardonnay, which just bites."
• "It's far too easy to dispense!"

We made a dent in all four. The Cabernet had the least left by morning. The chardonnay was the cheapest ($16), while the shiraz was the most expensive ($24). Since there are clear levels of quality, if you're willing to drop $20 or more on a box, you'll probably end up OK.

One last note on the Banrock: We did follow Christine's recommendation:

UPDATE: While this has little to do with box wine, the Sweet Partner and I enjoyed some "regular" wine last night at Red, a restaurant in Cincinnati's Hyde Park district. Two thumbs up from us. The food was excellent (we had a filet and halibut, along with some of the best bourbon bread pudding outside of Lexington), the service was on par with the food, and the atmosphere was classy without being stuffy. Their website is fun, too -- allowing you to see the presentation of all their entrees. Give it a go for a special occasion.

Wine School! (Class #5 -- cabernet sauvignon)

Cabernet Sauvignon -- the "classic" red.

Under this wine's influence, great writing, art, romance, and history have all sprung. Grown just about everywhere, cabernet sauvignon is the world's most popular red. Known also as "claret," learning cabernet is an absolute must for a would-be wine enthusiast. So read on -- you'll find something workable.

The Sweet Partner in Crime and I decided to make an evening of our Cabernet Sauvignon tasting. Our three samples for the evening:

Beaulieu Vineyards (BV) 2004 Coastal Estates Cabernet Sauvignon -- USA -- $8-10
Chateau Gauthier 2003 Médoc Bordeaux -- France -- $12-14
Cousiño-Macul 2004 Antiguas Reservas Cabernet Sauvignon -- Chile -- $11-13

A quick note about the wines. As I've mentioned, French wine is named by the location in which it's made, not the grape from which it's made. Red Bordeaux tends to be made largely from cabernet sauvignon and merlot (which is why the grapes were initially grouped together). This particular wine is 55% cabernet and 45% merlot. In general, cabernets tend to be blends predominantly made from cabernet sauvignon, although some (like the Chilean above) are 100% cabernet.

We pulled corks, poured, and tasted. Initially, the Chilean and French wines seemed too alcoholic and without any good flavor. The BV tasted like spiked grape juice. Then we remembered an important fact about cabernets and other tannic wines.

Tannic wines like cabernets, especially when young (and anything less than five years old is considered young for a cab), almost always need to be decanted before drinking. Decanting is WineSpeak for getting some oxygen into the wine -- even before swirling. One of those pretty glass decanters is helpful but not necessary. For most cabs, just open the bottle 20-30 minutes before you drink it. That will allow the wine to "breathe," which markedly improves the flavor and aroma.

We poured a little more of each and then let the bottles rest for a bit while we made dinner. We did this tasting on the first nice night of spring, so we grilled filets and topped them with blue cheese (Try it. Trust me.), made some garlicky new potatoes, fixed a little salad and while the steaks were "resting," and tried the wines again.

What a difference! Now we could properly judge them. At first taste:

If you want the flavors of a classic French red, this Bordeaux has them. Even an inexpensive Bordeaux like the Chateau Gauthier has the complexity for which this region is known. The nose has "The Old World Funk." It's best described as an "earthy" scent (the SP in Crime called it "agricultural") -- like the scent of earth when you've been working in the garden. Without a little decanting, that scent also includes the gardening sweat smell which overpowers the scent of berries.

After decanting, you can almost taste the two grapes working together. The initial taste is "wet" like a merlot, but the tannins of the cabernet quickly catch up. There's some more of that "earthy" taste. The finish is very interesting. If you read enough wine reviews, you'll see mentions of "leather" and "cigar box." I finally understood what they meant after tasting this wine, which finishes a bit dry.

The BV was a huge contrast. The nose is very clean and extremely fruity. The flavor was much fruitier, with a lot more body. (Some would call this "jammy.") The finish was barely dry at all. The tannins were almost completely covered by the fruit.

The Cousiño-Macul was, again, very different. Before I let it breathe, the nose almost smelled like asphalt. But after a bit, that morphed into fruit and tobacco scents. There's also little of that "Old World" scent. The body of the wine was in-between the others and the finish was the driest. The flavors weren't overpowering -- some fruit, some tannin, and a little chocolate. (More on that later.)

(Warning -- the following is not vegetarian friendly…)

Big ol' reds like cabernet sauvignon go hand in hoof with steak. Steak and potatoes is a classic pairing with cabernet, which is precisely why we chose this menu. With the three wines before us, we tried them with the steak.

The Bordeaux immediately jumped to the forefront once we started eating. The earthiness of the wine was a perfect complement to the beef, potato, and garlic flavor. The fruit of the wine came out as we ate. I could see this with any kind of game or anything earthy like mushrooms.

The Chilean wine also paired nicely. The tannin in this wine, more so than the earthy flavor, cut through the fat in the beef and made a pleasant combination. However, I think this wine really would stand out in a meat dish that has a little bit of spice, like a chimichurri sauce.

The BV didn't fare quite as well. The best thing about this wine -- the fruitiness -- was lost against the flavors of beef and cheese. This wine wouldn't be a bad pairing with something a little sweet and spicy, like barbecue sauce or a dry rub of some kind. But with straight steak and potatoes, it was a surprisingly poor match.

We also tried some of the cheese alone on crackers. Again, the Chilean and French wines (especially the French) stood apart.

At the end of the evening, we sat on the front porch to enjoy the gorgeous weather. And, as we usually do, we brought out the dark chocolate. The BV didn't go well. The French wine was good. However, the Chilean and chocolate married into a wonderful creamy flavor.

When you're thinking about pairing food and wine -- consider the cuisine of the area. Historically, people make wine to go with whatever they're eating. Some wines are best as food wines. The Chilean and French cabernets are perfect examples. French diets are heavy in meat, cheese, game, and earthy vegetables. Chilean cuisine tends to be earthy and meat-heavy as well, but with more spice -- as found in a lot of Spanish-themed cuisine. Keep that in mind as you plan your next menu.

As for the BV? Cabernets aren't known for going with lighter food, but this one would be better if you want to go that route. BV needs light meats, rich pastas, or something along the lines of chicken teriyaki. Honestly, I think that I could find better pairings for all of those entrees than a cab. However, all is not lost. The BV is certainly the best "end of day glass" of wine -- easily the most drinkable on its own.

Next, over to chardonnay to see what we can discover. Class dismissed…

Wine School! (Class #1 -- Reds, the basics)

When I started this little endeavor, I wanted to provide a resource for basic, everyday people to find basic, everyday wine and make the world of wine a little less intimidating.

I was having a conversation with the Sweet Partner in Crime the other day, and she made a great suggestion: "Why not do some stuff on wine basics? If you give people a base to work from, they'll appreciate your regular columns even more."

There's a reason she's the smart one in the relationship.

My plan for the next several installments (although I'll sprinkle in a few other topics here and there) is to provide a basic overview of the major wine varietals, how to recognize them, and what to expect when you do a tasting.

Generally speaking, there are six or seven major grape varietals. There are three reds: pinot noir, cabernet sauvignon, and syrah. There are three whites: Sauvignon Blanc, Chardonnay, and Riesling. Merlot is the seventh varietal. Merlot was used largely as a blending grape until the last several decades, so it's usually left off the list. We'll focus on the main six for now. (But if you want some merlot information, go here.)

I'll do a brief overview of the grapes first, and I'll provide more in-depth coverage of the individual varietals as a follow up. I'll start with the reds.

For our first tastings, here are the wines I used:

Mirassou 2005 Pinot Noir ($7-8)
Rex Goliath 2004 Cabernet Sauvignon ($8-9)
Cline 2004 Syrah ($9-10)

You can, of course, use other wines from these varietals you may have lying around. Fetch three glasses, pour samples side by side by side, line them up, and proceed. Remember, if this process doesn't work as well as you'd like…simply refill the glasses and start again.

We begin with Pinot Noir. Pinot noir is the lightest major red varietal. Watch the wine as you pour -- almost translucent. As you swirl the wine (and the reason we do this is here), take a good look at it. It's very light, isn't it? Then take a big sniff. The nose of a pinot is generally soft and fragrant. You'll often smell flowers and cherries. Now a little taste. The taste mirrors the nose -- light and delicate. The finish (flavors left in your mouth after you've swallowed the wine) tends to be soft, especially in comparison to the other wines here. Wine folks (like those in Sideways) greatly appreciate this wine because the flavors are subtle and complex. Regardless of whether or not you're into pulling apart flavors, it's still a very pleasant tasting, drinkable wine. Pinot's flavors also change and intensify as you drink. After the first taste of the Mirassou, wait a minute or so and then take a second sip -- the flavor and finish becomes almost chocolaty at the end. If you're thinking about pairing pinot noir with food (or any wine, for that matter), the operative concept isn't the type of food -- it's the style of food that's more important. Light wines complement light food. A pinot, then, would go with poultry, pork, or fish. It will also work with a number of spicy or saucy foods, as it's an incredibly flexible food wine.

On to Cabernet Sauvignon. The first thing you'll notice is the color. The wine is a much deeper, darker purple. It looks much heavier bodied. When you take your first big sniff, you'll notice a smell sort-of-but-not-quite like blackberries. If you hear people talking about "cassis" or "blackcurrant" notes, that's what they're referring to (you can stick to calling it blackberry if you want). The taste is also immediately different. There's fruit and alcohol flavor is much stronger than the pinot when you take the first sip, but the real difference emerges a few seconds after. You'll feel your mouth start to "dry out" with this wine. Cabernet Sauvignon is known to be a very "tannic" wine. Tannin is a chemical naturally occuring in grape skin. Pinot noir is a very thin-skinned grape, thus the tannin concentration will be much lower than the thicker-skinned cabernet grape. The effect of the tannins is a sensation is called "astringency," which you'll also get from strong black tea. The finish of a cabernet is longer -- you'll taste the dryness for quite awhile after you swallow. Cabernet is the most tannic of the "major" varietals. That tannin is useful in pairing cabernet with fatty, earthy, or heavy foods. That tannin cuts through the heaviness, allowing the flavor of the wine and the food to complement each other. Grilled steaks, portabella mushrooms, big pastas and chocolates are classic cabernet pairings.

Finally, we arrive at Syrah -- the biggest of the reds. Not the driest…the biggest. You can see when you pour that the wine is the darkest and heaviest. The color is blackish purple, generally. (Wine folks call this "inky.") The nose of this wine is strong and fragrant, often full of plums and blackberries. When you taste, you'll immediately sense the "roundness" in comparison to the others. The flavor is usually full of berries, plums, and black cherries. The finish is fruity and not overly dry, and often has a licorice or chocolate flavor (which is why syrah is a fantastic chocolate pairing). You'll taste tannins in this wine, too -- but they're not as pronounced as the cabernet. A good syrah is generally defined as having "firm" tannins. Foodwise, syrah is best paired with just about anything you can put over fire. Grilled meats and vegetables, big stews -- anything with a rich flavor will go well with syrah's richness. Syrah is also a great wine for cool evenings. One other syrah note: you might see wines labeled Shiraz. The Australians called their syrah grapes "shiraz" after harvesting them for bit. Why? Who knows? Just know it's the same grape.

Differentiating between varietals is one of the keys to appreciating wine, pairing with food, or just finding something to fit your mood. Eventually, try side-by-side tastings with other varietals to see how they compare. You'll notice zinfandel, Chianti, tempranillo, malbec, merlot, etc. all have unique characteristics. For starters, though, stick with the basics. If you'd like, feel free to pass along what you find from your own tastings. I'd be interested to hear.

I hope this gives you a good starting point. Until next time…class dismissed…

Valentine's Day Wine -- wine and chocolate pairings

I had mixed feelings about this installment. In the interest of full disclosure, Valentine's Day may be my least favorite holiday. I won't go off on my long-winded rant about "coming through on February 14^th," societal expectation, Hallmark holidays and the like – so I'll try to focus on the positive. Valentine's Day is supposed to be a day to do something good for your beloved. Gifts, romantic gestures, etc. are commonplace. (Cynical Mike says, "Why shouldn't that be every day?" Down boy.) Two traditions stand out for me -- wine and chocolate.

The most recent wine tasting I attended, led by Brian of Vintner Select, focused on wines pairing well with chocolate. He made the observation that people either really love the taste of chocolate with wine or it simply doesn't work for them -- not much in-between. I happen to be in the former category, as does the Sweet Partner in Crime. He put together an interesting array. Unfortunately, many were outside Vine range.

However, I shamelessly cribbed the idea and sampled a few wines for readers looking to craft a gift basket for someone special. (And for single Vine readers -- that "someone special" can be yourself. You also get the whole bottle to yourself that way…make the best of it!) So here’s something for every palate:

Domaine Ste. Michele Brut Columbia Valley -- Leading off, the traditional "romantic beverage," sparkling wine. (Remember, it's not champagne.) I find dry sparkling wines work better than sweet with chocolates. Although French-sounding, Domaine Ste. Michele is in Washington and is part of Ste. Michele Wineries. They produce Chateau Ste. Michele, Columbia Crest, and Snoqualmie labels among others. This brut is a simple, refreshing palate cleanser. There's a little fruit behind the bubbles, amplified pleasantly by the chocolate. This wine's also very flexible -- it will go with almost any food. It's equally worthwhile on its own, with desserts, in mimosas for the morning after, or -- as we had had it -- with Kentucky Fried Chicken. Tasty. For $8-10, you won't break the bank.

Rosenblum Vintner's Cuvée XXIX Zinfandel -- If you ever see a wine labeled "cuvée" -- that’s WineSpeak for "a blend of different batches or vintages." Winemakers commonly blend bits of wine from different vineyards. In many cases, the whole outstrips the parts. The Rosenblum Vintner Cuvée series is a very accessible set of wines -- and they're especially good for this price. Their cuvée zinfandel hits you with an enormously fruity nose with strong plum and cherry scents. There's a medium body and lots of fruit. The finish is less spicy and peppery than some zins and not overly dry. If you've ever heard a zinfandel referred to as a "fruit bomb" -- here's a prime example. If your intended doesn't like dry reds, here’s an excellent alternative. However, the finish of this wine doesn't hold up well against dark chocolate. The first sip is nice, but the rest of the flavor combination doesn't work very well. With milk chocolate -- normally not so bitter -- the flavors marry really well. Chocolate-covered cherries would be a great combination here, also. At $8-9, a good choice for the Esther Price recipient on your list.

Rabbit Ridge 2004 Central Coast Cabernet Sauvignon -- Cabernet sauvignon and chocolate is a classic pairing. The Rabbit Ridge has a pronounced nose of cherry and pine trees. The taste is full bodied and full of fruit. It's moderately dry with a long, slightly smoky, dry finish. Dark chocolate and this wine go hand in hand. The bitterness of the chocolate pulls out the wine's fruit, and the wine's finishing tannins take the edge off the deep chocolate taste, leaving a delicious finish. You'll find this for $8-10. (Personal note on Rabbit Ridge -- one of their former winemakers, Susie Selby, started her own winery in Healdsburg, California, and she cranks out some of the best zins and merlots you'll find. They're out of our price range here, but if you splurge on a Selby wine, you won't be disappointed.)

Jacob's Creek 2004 Reserve Shiraz -- Since the Santa Barbara trip, I've become quite enamored with syrah. Down Under, for whatever reason, the Ozzies call the grape "shiraz." Who knows? Who cares? It's scrumptious, just the same. Shiraz is one of the more widely planted grapes in Australia, and goes fabulously well with chocolate. Jacob's Creek is a widely-distributed Australian wine, and their reserve starts you with a subtle combination of pepper and licorice. The first sip is full of soft, velvety fruit, joined quickly by some spice. The finish is nicely balanced with flavors of cloves and fruit. You might want to crack this one and let it breathe for 15 minutes or so before you serve it to let the fruit open up. I was fascinated by the combination of this wine and dark chocolate. The two tastes took turns coming forward, each complimenting the other wonderfully. The finish was very long and tasty. A bottle runs you $11-13 well-spent.

Until next time, be happy with yourself or others and bundle up against the February cold…

Hallow'ine

I never imagined this would be a difficult entry.

A Hallow'een-themed wine column...easy, right? I figured there would be any number of selections lending themselves to the cause. A quick trip down the beer aisle would keep me in business for weeks if I were writing about hops instead of grapes -- from the Rogue Dead Guy Ale; to Duvel from Belgium (that's "Devil," in case you were wondering); to Hobgoblin IPA; to the countless pumpkin flavored beers lining the aisles this time of year.

Wines, for the most part, held themselves back from this lean towards the lurid, although I did see a display of zinfandels in a coffin at one store. Personally, I find wine much more closely linked to this time of year -- as the weather turns cold, the winds begin to blow, and the air itself seems to crackle with a certain energy. Wine's depth and evolutions in flavor fit autumn well for me. Wine warms us against the cold, and mirrors the season's changes outside.

Plus, since it's Hallow'een, it kinda looks like blood.

That said, here are a couple of wines for the week. Just don't hand these out on Beggar's Night. (Unless I'm visiting, of course.)

Schmitt Sohne 2005 Zeller Schwarze Katz -- No Hallow'een would be complete without a black cat, and this German entry is generally welcome to cross one's path. "Schwarze Katz" is the German translation for the traditional Hallow'een feline -- and is also the name of this wine's vineyard, which is near the village of Zell. This wine is produced from Riesling grapes --and falls in the "basic" category of German wines. That said, if you want the experience of bobbing for apples without getting your face wet, this is a good bet. The nose is lightly perfumed with scents of those apples. The taste is light and crisp, with more of that slightly sweet, slightly tart apple taste -- like a Honeycrisp. The finish is quite long. The fruit flavor holds on for a good portion of the dark evening. This would be excellent as either an inexpensive aperitif or dessert wine. You could also pair it with lighter style foods. With the apple taste in mind, I paired it with some brined pork chops and sweet potatoes, and it worked wonderfully. At $6-9, it's a solid buy -- and I don't think you'll have bad luck.

Yarraman "Hell Raiser" 2004 Cabernet-Merlot -- This Australian number is unrelated to the Clive Barker horror story or Pinhead, but, instead from a horse boarded on the winery's grounds who saw great sport in kicking down his gate and committing various other acts of mischief. This wine was initially known as "The Bolter" -- but I imagine they wanted nomenclature that would be a little more universal to Americans not on the plains or in the Bluegrass. While I'm not driven to attack fences after tasting this wine, I do think that it's very decent for a chilly evening of jack-o-lantern carving. Hell Raiser is 50% cabernet sauvignon and 50% merlot, but I believe the latter grape takes the lead in the taste of this wine. This wine smells more like a merlot to me, with plenty of blackberry -- although there's an interesting minty scent as well. The cabernet becomes evident after you taste. The strong dark berry and plum nature of the merlot gets balanced with the cabernet tannins especially evident on the finish, which is long and dry -- with a flavorful dark chocolate aftertaste. Try this wine with dark chocolate -- it's an absolute killer. You could also put this with some sharp cheddar cheese and crackers to get your trick or treating started right. And for $9-10, open this well before the costumed children arrive and you'll be in a mood to handle whatever comes to your door.

Ravenswood 2003 Vintner's Blend Cabernet Sauvignon -- with apologies to The Bard of Baltimore, Edgar Allen Poe, who set an appropriately macabre mood like no one else…

Once upon a website able, while I pondered at my table,
On a wine to serve my guests as they wandered 'bout my floor.
While I thought, my brain a rustle, all amidst my friends' loud bustle
Something not to break the bank, and something 'twouldn't be a chore
"'Tis a simple wine I need, something folks would not abhore."
Only this, and nothing more.

Fortune smiled upon my trouble, so as not to burst my bubble,
A little something I'd picked up upon my last trip to the store.
"A red!" I said, "A cabernet -- that will surely pave the way
"Into this party so as to stop November's grip upon our corps
"To now relax, to have with cheese, and appetizers more and more."
Only this and nothing more.

For I had wandered down the aisle marked California, with my smile
Emerged successful with a bottle few themselves would dare deplore.
From Ravenswood, this wine it came; and "Vintner's Blend" upon its name
Two thousand three the date upon removal from its barrel's store.
While gold it's not, no problems I would have now mining deep its ore.
So then I did perchance to pour.

Its nose was big, not unlike cherry -- and with preserves of the blackberry
Scents drifted from my glass with notes I could but scarce ignore
The body full, now strong and tannic, with fruit enough to ease the panic
That I'd erred and bought a wine my friends might cast upon the floor.
"They'll drink this up, I know them all, and they'll ask for more, señor."
I know my pals. Them I adore.

The finish came, all long and smoky, a little fruit and slightly oaky
Closing out my tasting -- blinked and came from rapport.
A mere nine bucks I'd spent on this, and I would find myself remiss
If I did not suggest this wine for someday soon you might explore
At dinner big, or even if you're watching for the baseball score.
The Ravenswood -- now pour some more…


Until next time…enjoy things going bump in the night…

For Jessie.

Jessie Red -- arguably the sweetest creature to ever put paws to soil. A chocolate lab whose smiles could light a room, and whose flatulence could clear it just as quickly. A chocolate lab with a lust for life that put Iggy Pop's to shame, and with a knack for mischief that…well…put Iggy Pop's to shame.

Jessie was the constant companion of my constant companion, Pam, for thirteen years. I've been told that Jessie was the screener five years ago for whether I got to join the household. (I'm glad I passed the test.)

Jessie was adopted a few weeks too young, so she never truly understood that there actually was a difference between human and canine. She saw herself as human and acted accordingly. Everyone entering the household deserved a proper greeting (she was always a proper lady) -- even if that meant bowling them over before drowning them in joyful slobber. People food was obviously prepared for her -- as was discovered upon walking into the kitchen to find Jessie hungrily devouring the second of two enormous porterhouse steaks that she'd jumped onto a counter and then onto a shelf to reach. Jessie would scarf down pretty much anything in reach, and she marginally preferred beef to recently-worn underwear.

So, aside from sentimental reasons, what's a chocolate Labrador retriever doing in a wine column?

Again, Jessie never understood what was and wasn't meant for dogs. Pam returned home from a long day in the salt mines of her graduate education to her usual enthusiastic Jessie Greeting, only to find shards of wine bottle glass all over the kitchen floor -- and nothing else. She'd left a wine bottle too close to the edge of the counter and Jessie -- in her ever-curious way, had knocked it off -- only to have it shatter. Jessie was a resourceful critter, however, and wasn't one to waste good wine. So she drank it.

All of it. Every drop. Carefully.

A panicked call to the vet followed. The vet asked if she was bleeding -- she wasn't. He gave the advice: "Keep an eye on her and make sure there are no signs of internal bleeding. Otherwise, just watch her." Jessie was skillful. She didn't cut herself at all. But, after the equivalent of five glasses of cabernet, Jessie had a BAC of approximately .23. She was very happy that night -- walking around with her usual big grin, and then staggering into walls, cabinets, before finally lying down to enjoy her buzz. And, yes, she was a bit hung over when all was said and done.

One year ago this week, we made the difficult choice to bid adieu to our sweet girl. After 13 years, her quality of life wasn't what it should have been, and she let us know in no uncertain terms that she was just tired and ready to go. We miss her every day...

In Jessie's honor this week: dog-themed wines…

Dog House "Checker's Cab" 2002 Cabernet Sauvignon -- "Welcome to the Dog House." I find it very fitting to open the wines here, as Jessie never met a stranger, neither canine nor homo sapiens. Jessie's constantly wagging tail of destruction would be flying after a few tastes of this very straightforward, compact cabernet. The big blackberry jam nose on this wine gives way to a slightly oaky red with some nice background tastes of licorice. The finish is very gentle for a cabernet sauvignon -- not terribly tannic with some lingering smoky flavor. Very easy to drink -- the Dog House would be a good "transition cab" for people who enjoy mellower reds like merlot and are interested in giving drier wines a try. Foodwise, the classic pairing with a cabernet is grilled steak, and this would be no exception. Pot roasts, ribs, or earthy mushroom-based dishes would be great here, as well. If you want a great tailgating wine -- the screw top (which you should not fear…more on that later) makes it a winner before a ballgame around the grill…that is, if you're not pouring Maker's. Dog House goes for $8-11, and the winery also makes a contribution with each sale to a nonprofit called "Guide Dogs for the Blind." As we need more of a reason to open a bottle…

Vinum Cellars "Pets" 2003 Petit Sirah -- Jessie would have been the wrong critter to ask about petit sirah. She didn't have much of a discriminating palate. However, she would have gotten along famously with "Tanker" -- the vintner's lab, featured on the bottle. Many people think Petit Sirah and Syrah are the same grape. While both grapes make big, bold wines -- petit sirahs tend to be extremely dark in color, almost black, and yield big, bold flavors and strong tannins -- much stronger than the mellower syrah (or Shiraz, which is the same grape). This wine needs to be opened and allowed to breathe for at least half an hour, but it's definitely worth the wait. The nose of this wine is powerful and fruity -- big scents of blueberry and blackberry. If you don't let it breathe, however, the fruit gets quickly overtaken by those signature tannins. However, with a little time exposed to air, the fruity complexity holds strongly against the tannin -- giving you a deliciously interesting flavor. The finish is long, spicy, and chocolaty. This big wine pairs up well with big foods -- roasted chicken or vegetables in sauce, prime rib, barbecue brisket. It also would go wonderfully with dark chocolate or big aged cheeses. Take the plunge with Pets to the tune of $12-15. And, in staying with the charitable theme, a portion of the sales go to the San Francisco Society for the Prevention of Cruelty to Animals.

Finnegan's Lake "Fin." 2005 Chardonnay -- Jessie was full of surprises, and this chardonnay, with a profile of the puppy that is the wine's namesake, certainly gave me a start when I tasted it. I'm not a huge fan of California chardonnays these days -- they're often too oaky for my tastes. However, this wine is light and subtle, much unlike Jessie -- although both would be great fun at a summer picnic. The "Fin." reminds me much more of a French Chablis than of most chardonnays you'll run into from California, as it has a much lighter, much more lemony nose than most chardonnays you'll run into from there. The very fresh body has notes of vanilla and only a little bit of oak. The finish is long and light with just a little bit of spice. If you're not into the heavy oak or very buttery style of most California chardonnays, you'll become a fan of Fin. Light pastas, almost any type of grilled or baked fish & shellfish would probably go extremely well. Chablis and oysters is a classic pairing, and this would probably fall right in line. Thai cuisine would also be a nice pairing, especially if fish sauce is in the preparation. You'll probably end up between $11-14 for this wine, so if Chablis-style chardonnay is your thing, you'll probably like it a great deal. Fin is a decent American substitute for a classic French wine -- and since the French were some of the first Europeans to trade with the indigenous population of the Labrador region of Canada, perhaps it follows that Jessie's wine would be more French in style.

Until next time…oh, wait…excuse me…Jessie's younger sibling Mooch is nosing my elbow. He wants to get in on the act. He may be a topic of a later issue, but sure -- why not. Here's Mooch's pick for this week:

McNab Ridge "Fred's Red" 2006 -- This syrah/zinfandel blend from Mendocino County would be good to have around the house as we start donning (or growing) our winter coats. Fred is the McNab Shepherd namesake of this winery's whose picture adorns the bottle. Much like Mooch -- this wine is quite straightforward. This is a just-released wine, so I'd be interested to see what a few months or a year would do here -- but it stands up now nicely enough. There's a very full nose here for such a young wine. You get a blueberry and cherry scent at first -- and you can also tell you've got a wine that's got a bit of alcohol in it. There's fruit and very solid tannins in the body, with a long finish of smoke and licorice. Right now, the muscle of the syrah is the dominant flavor. I'd be interested to see if the fruit of the zinfandel balances the tannin as the next year or two passes. Big meats, of course, will go well with this -- but I'd be interested to see how it would stand up to a baba ghanouj or other strong eggplanty dish. Fred's Red nestles into your wine rack for right around $10.

Until next time…throw your paws in the air, and wave them like you just don't care…

"To cellar, perchance to dream..."

Wine cellar.

Wonderful words -- evoking an air of distinction, privilege, and, most importantly, a ready store of really good vintage for on-hand consumption. Realistically, these two words are a fantasy for most of the wine drinking world, and they should be -- especially for those of us who don’t want to break the bank.

As you probably already know, wine's natural enemies are heat, light, and exposure to oxygen. If Sherman set the Wayback Machine to the early days of winemaking, someone discovered that wine kept in a cave lasted longer and the flavor often improved over time. Underground, wine is obviously protected from light, stays at a constant temperature, and the stable humidity prevents the cork (or other stopper) from drying out, thus keeping the wine nice, cozy, and unoxidized until brought out and opened. Many of us try to emulate the "cave" with what we have handy -- usually a hall closet or basement. We may even install or build a rack or two to keep the bottles organized. Alas, we're generally doomed to failure.

Wine, like a Florida retiree, is extremely sensitive to temperature change. The optimal storage temperature for wine is 55 degrees Fahrenheit. This allows the proper chemical reactions to take place, producing the flavors we love so much. Once a wine gets warmer, the chemical reactions speed up. This not only ages the wine more quickly, but it can throw the balance of flavors seriously out of whack. At a constant 70 degrees, a wine will age between two and eight times faster than at 55 degrees. At 90 degrees, a wine will age between four to fifty-six times faster. If your wine is in the kitchen by the stove for a month in that cutesy little wrought iron wine rack that looks like a French waiter, it can be as if you've had it for 24 years.

I can already imagine some of you thinking, "Great! I can buy some wine that needs to be aged, keep it in a warm place for a month, and I'm all set." Not so fast. Higher temperatures increase the speed of chemical reactions, but wide swings in temperature, especially in heating, have a nasty effect on wine flavors since the reactions and oxidations get out of whack. With such variations, you're going to end up with vinegar faster than you can say "gewürztraminer." The "hall closet" trick usually fails here as well -- since very few closets are temperature-regulated. (Put a thermometer in your closet and check a few times if you don't believe me.)

So -- what do we do to hang on to wine?

A few possible options: first, you could petition your local zoning board to let you drill 20 or so feet beneath the foundation of your home, and build yourself a wine cave. That should be sufficiently deep to avoid freezing, while maintaining consistent temperature and humidity. Just watch the sewer lines.

Second, you could purchase a wine refrigerator. Serious wine collectors do this -- cheap ones will run you several hundred dollars, but they do an excellent job keeping wine in a proper state indefinitely. You can also rig a spare fridge to maintain a relatively constant temperature (I do this for homebrewing lagers) -- but even then, you probably wouldn't want to keep your Lafite '61 in there. Typical refrigerators allow swings in temperature of 8-10 degrees, which will keep wine in the right ballpark – but for really long term storage, it’s problematic.

Third, and most practically, tone down your expectations and drink your bloomin' wine. If you've got a relatively cool, relatively stable temperature anywhere in your domicile -- even if it's not perfect, you can still “cellar” wine. But, if you're like me, temptation eventually overcomes you. However, if you can stay your hand for a year or so, you can work wonders with relatively inexpensive wine – since many of them are shipped to market prematurely (and new vintages can be bargains, since they have no track record), and nine months or a year of aging will improve some wines markedly.

Some rules of thumb -- less tannic wines don't cellar as well, so pinot noir, merlot, Beaujolais, etc -- these should be drunk relatively young. Cabernets, zinfandels, shiraz/syrah -- these you can have around for awhile. White wines generally don't cellar well -- but there are a few exceptions which I'll touch on below.

Here are a couple of inexpensive numbers you might want to consider picking up half a case of and forgetting about for a little while:

Pietra Santa "Sacred Stone" Master's Blend Old World Style Red -- The reference to "Old World" in this overly-nomenclatured wine is to the winemaking techniques of the Rhone valley in France. Sacred Stone is an American version of one of a Rhone red. Many of the wines made in the Rhone are blends -- syrah is usually the backbone, but there are usually other grape varietals floating around in the mix. There’s an appellation (WineSpeak for “type of wine”) called Chateauneuf-de-Pape (French for "Chateau of the Pope" -- this wine bears the papal seal on the bottle) that can contain up to 14 different grapes. Rhone reds are very earthy, and a wine drinker first trying one of these can be knocked back rather harshly by what could be termed a "mild nose of old armpit." Many Rhone wines taste best to me with a little decanting. The Sacred Stone is a Rhone wine with a dose of deodorant. This wine is a blend of Syrah, Grenache, Zinfandel, and a few other grapes. It has a nose of earth, plums, and pepper. When you taste it, the Zinfandel comes at you very strongly. There's a powerful fruit flavor with surprisingly mellow tannin considering the nose of the wine. The finish is peppery with a nice lingering fruit flavor and warmth. I think you should be able to find this one for $8-11, and you could certainly (as suggested by the label) cellar this one for a year or two and end up with what could be an extremely good value. Any kind of earthy vegetables, meats, shepherd's pie, etc. would be absolutely top notch with this one. I think this is a fantastic wine for the price.

Root:1 2004 Cabernet Sauvignon -- The official wine of The Wizard of Covington, Root: 1 is another South American entry into the world of inexpensive wines. I focused on Chilean sauvignon blancs, but their growths of cabernet continue to improve year by year. However, this particular wine has a bit of history. As I mentioned in the earlier installment, Chile is the only place in the world where original ungrafted (never attacked by phylloxera) European vines grow. Root:1 is a product of these original "old vines." If you're a fan of fruitier -- rather than more tannic -- cabernets, you'll really enjoy the Root:1. The nose of the wine is dominated by blackberries a little vanilla. The flavor of the wine is cherries combined with berries, berries, and more berries. There are some very soft tannins as you taste it -- they become much more pronounced on the finish, which is gentle, slightly coffee-flavored and dry. The wine is rich, and would stand up nicely to sirloins, grilled mushrooms, and rich sauces of just about any type. It reminds me more of a zinfandel or a blend than a straight cab. While this is a very good wine now for $10-14, with aging of six months or a year, the berries and tannins should balance nicely, and more complex flavors will undoubtedly come forward as it becomes more "cabby."

Mirassou 2005 Riesling -- Under most circumstances, there's no way in tarnation you'd want to cellar a white. Most whites are made to be drunk young – usually within a year of release. The basic idea for most whites: buy, chill, open, serve, repeat. However, there are a couple of varietals you can cellar if you wish, and, in some cases, you'll end up with a superior product. This offering from Mirassou is case in point. This is a wine that was probably released a little too early for its own good -- but vintners that mass produce wine generally don’t worry about finding the perfect release date for a wine. They are on a schedule, after all. The typical sweet fruit nose of a Riesling isn't as pronounced with this particular vintage. The taste is a little sharp on the tongue, almost spicy -- and a little dry for a "regular" Riesling (not to be confused with a "dry Riesling"-- which is another animal altogether, and we’ll touch on that next week). The finish is much more similar to a gewürztraminer -- again, a little spicy, although there are some nice pineapple undertones. The fruit, though, doesn't stand up as much as it should. If you put this one away for a year (after buying a few at $7-8), the spicy nature will surely mellow, and the fruit will become more pronounced, leaving you with an excellent wine to pair with either fruity desserts (apple pie would be outstanding) or spicy food like Thai.

Until next time, drink no wine before its time…unless of course you do.

From the Mailbag

I start this installment with a hearty thank-you to my readers -- both those who have known me and my interest in wine since well before the Naked Vine first took seed (and I think the DJ at Radio Free Newport can probably remember the precise conversation) to the new friends that I've made along the way. To all of you, I say, heartfelt, that I'm glad you're along to raise a glass or two with me.

My wine knowledge is hardly encyclopedic. The most educational side effect of writing this column is learning about new, useful wines. I've had a number of suggestions from fellow lovers of The Grape, and I want to share their selections.

Alice White 2005 Lexia --