BACCHUS BARREL NOTES

WINE TIP OF THE WEEK - Opening Champagne or Sparkling Wine

Some customers seem to be intimidated opening Champagne or sparkling wine bottles but it's really quite easy. There should not be a loud "pop" when the cork is pulled along with a great stream of wine and bubbles exploding from the bottle, unless of course you're going for effect and you don't mind losing half your wine and cleaning the floor, ceiling and table after the explosion.

Place the bottle flat on a table, remove the foil which will expose the cage (the wire thingy that holds the cork from popping on its own).

Next (I'm right handed) place the left hand on the neck of the bottle with the thumb on top of the cork holding firmly. Unwrap the cage keeping the thumb on top, quickly remove the cage and replace your thumb back on the cork holding it firmly. Pick the bottle up (with the thumb still holding the cork) gasp the cork with the left hand holding firm and stationary. Grasp the bottom of the bottle with the right hand twist the bottle not the cork.

Once the cork has dislodge the pressure in the bottle will definitely want to expedite the uncorking but don't let it. Hold firm with the left hand and fight the bubbles easing the cork out slowly, there should be a very light hiss and no "Grand Pop". I also find it useful to let the bottle sit open for five minutes or so, so at the first pour you get less foam in the glass.

George W. Heath III
Bacchus Wine Consultant
Twitter: @BacchusWine 

WHEN IN ROME - "Off The Beaten Path" - By Holly Howell

Out of all the 20 Italian regions, the one that almost always misses mention in the wine books is the region of Lazio. (Lazio in Italian, but called Latium in English). It always surprises me too, because Lazio is one of the oldest wine making regions of Italy. And it happens to be famous for something else. It is home to the capital of Italy - ROME!

I guess every region has its specific claim to fame. Rome (and Lazio along with it), is extremely well known to tourists for its history, art, cuisine, architecture, archaeology, religion and cultural influence on Italy as a whole. And who goes to Italy without visiting Rome? It's like a European traveling to Florida and not visiting Disney World.

You could spend weeks in Rome, discovering every nook and cranny of Italian heritage, and probably not taste a wine from Lazio. Unless you are looking for one that is. You are more likely to see restaurant wine lists including wines from neighboring Tuscany (to the north), Umbria (to the northeast), Abruzzo (to the east), and Campania (to the south). It is not that Lazio doesn't make good wine. It is just that it is not as well-known internationally as some of Italy's other treasures.

The hills around Rome make some delicious white wines, the most popular of which is Frascati. Frascati is a simple, easy-drinking white that is made from the grapes malvasia and trebbiano. Not exactly everyday grapes around the world, but in Italy, they reign supreme.

However, one of my favorite "Lazio" whites is made a few miles further north of Rome, in a little town called Montefiascone. Say that five times fast...

The wine is called EST! EST!! EST!!! di Montefiascone. It is made from the same grapes as Frascati (malvasia and trebbiano), and there is actually a story that explains its catchy name. It goes something like this. In the year 1111, Henry V of England and company were on his way to see Pope Pascal II in Rome. Henry (as we know) was quite particular about his food and drink, so he sent a servant ahead to taste the wine en route, and report as to which Inns served the best. If the wine was worthy, the servant would write "EST" on the door of the Inn. "EST" means "This is it!" in Latin.

Apparently, the servant was quite impressed with the wine in Montefiascone. He wanted to convey to Henry how good the wine was compared to all of the other "EST's" along the way. So he wrote "EST! EST!! EST!!!" to make sure he caught his attention. And it did. The rest, the rest is ESTory. I mean history.

You can pick up a taste of this mouth-watering wine for a mere $9.99 a bottle. Yes - the winery Falesco makes an outstanding EST! EST!! EST!!! of Montefiascone that is fruity and floral, and a simply outstanding sipper for summer evenings. Try it with appetizers, vegetable dishes, pasta and seafood. After all, when in Rochester, but you WANT to be in Rome, then just do what the Romans would do

The Secrets of Sicily - "Off The Beaten Path Italy" - By Holly Howell

Statistics say that Sicily produces more wine than New Zealand, Austria and Hungary combined. So it's pretty surprising that the world is just starting to take notice of them! Well, Sicily has been making great wine for centuries. But it is just in recent years that the table wines of this region have been taking the wine world by storm.

Probably the best known wine of Sicily is a fortified wine called Marsala. Often misunderstood for being just a cooking wine (Chicken Marsala, Veal Marsala, etc), the truth is that Marsala can be an absolutely beautifully wine at the table. The dry versions make perfect aperitifs, and the sweeter versions are great for dessert. The grapes used for Marsala are grillo, inzolia, and catarratto. These three grapes are also used to make their own wines.

Cantina Calatrasi Catarratto Terre di Gin ($9) will give you a nice introduction to the citrus flavors and clean minerality of this grape. You'll find that catarratto is also used quite frequently in white blends with chardonnay. These can be wonderful wines with lighter summer picnic fare and seafood dishes. Corbello Inzolia ($10) is a friendly way to meet inzolia - a grape that makes a fruity, floral dry wine that is a shoe-in for shellfish dishes.

In the red arena, one grape in particular has taken its place as a Sicilian hero - and that's nero! Nero d'Avola that is. This grape has been called the "little Syrah of Sicily" when describing the wine's rich, dark fruit aromas (blackberry, black cherry, blueberry, plum, etc.), and a smoky, tarry quality. That is why it is often compared with the Syrah grape, which makes the gamey wines of the Northern Rhone in France, and also the spicy Shiraz wines of Australia.

Nero d'Avola wines are becoming much easier to find today than they were years ago. Don't let these wines pass you by! They are excellent matches to sharp Italian cheeses, BBQ ribs, and steaks off the grill. Look for Buon Appetito Nero d'Avola ($8), Corvo Rosso ($8), and Corbello Nero d'Avola ($11) just to name a few. For a worthwhile splurge, look for the Planeta wines that are often red blends with nero d'avola leading the pack. Planeta La Segreta Rosso Sicilia ($13) and Planeta Cerasuolo ($20) are a total bang for your buck. And the Planeta Santa Cecilia ($33) is a top-of-the-line quaff that is pure Nero d'Avola heaven!

Sicily is not to be ignored. There are definitely some offers that you just can't refuse. Tune in next time for more OTBP (off-the-beaten-path) Italy...

Holly Howell

"UNCORKED"

Re-Discovering Italy - "Off The Beaten Path Italy" - By Holly Howell

I have always been a fan of Italian wines. Not only can you find great values, but these wines are ultimately the best food wines you can buy. After all, an Italian winemaker MAKES wine to go with food. In Italy, to drink wine without food is the equivalent of murder! 

For years, my Italian repertoire was limited to the white Pinot Grigio and the red Chianti. And between the two, there is a sea of good wine out there to choose from. But more recently, I have been searching to go off the beaten path to find some of Italian's best kept secrets, and I am happy to report that you can now find more and more of them appearing on American wine shelves today.

Italy's top three wine regions are considered to be Piedmont, Veneto and Tuscany. These regions are home to some of Italy's classiest and most sought-after wines. Piedmont lies in the northwestern corner of the country and stakes claim to the famous wines of Barolo and Barbaresco, both made from the worshipped nebbiolo grape. Veneto, in the northeastern corner is best known for its red blends like Valpolicella and Amarone. And Tuscany, smack dab center of Italy, is the land of Chianti and Brunello, where the grape sangiovese is king. These are the wines that stud the Italian shelves across the country.

But Italy is home to over 1100 grapes! As hard as it is to believe, there are great quality wines being made in every one of Italy's 20 provinces. And the fun part is heading out into the countryside to taste them all.

First and foremost, the southern part of the country is HOT right now. Literally. Warmer climates, lots of sun, and strategically placed vineyards are cranking out some incredible stuff. Just like the cuisine, each province has its own specialties in wine. 

Puglia (or Apulia in English) has intrigued me for years. Fondly referred to as "the heel of the Italian boot", Puglia has an incredible history of winemaking. Although they produce more wine than any other province, there are not as highly touted as the northern regions. For that reason, this is the place to find some hidden high quality wines at very reasonable prices.

The two big red grapes are negroamaro and primitivo. You'll find negroamaro in many of the blends from the sub-region of Salice Salento. The primitivo grape has been linked genetically to the red zinfandel grape of California.

Last night I opened a Natale Verga Primitivo 2008 ($10) with some friends. It was the epitome of a rustic, delicious Italian red. With flavors of dark cherries and chocolate, it was balanced with just the right amount of acidity to make your mouth water. Of course, it screamed for food, and food is what it got. A Mediterranean cheese platter and a bowl of freshly made hummus brought out the inherent earthiness of the Primitivo. Absolutely yummy and a great bargain! 

Interestingly, we opened it next to a California Napa Valley Zinfandel, and it was amazing how different the two cousins were. The Zinfandel was more fruit-laden, concentrated and higher in alcohol, though delicious in its own right. It was unanimously decided that the Primitivo was much more food-friendly (not to mention wallet-friendly).

Tune in next time for more "Off The Beaten Path Italy".

Holly Howell
"UNCORKED!"

Introducing Holly Howell as a Contributing Guest Writer - Wine & More

Please welcome Holly Howell as a guest writer for BACCHUS BARREL NOTES. As we have mentioned before it is our mission to provide you with both reviews, stories and information that makes wine and all things associated with wine fun and accessible, Holly shares our vision and is excited to participate with us and YOU, the reader. 

Who is Holly? 

 Holly grew up in a food-loving family in Pittsford, New York. At eighteen, she spent a year in France learning to love wine and French cooking. After several years of study in Hotel and Restaurant Management, she operated a Cooking School in East Rochester, New York, where she coordinated and ran culinary programs with chefs from all over the world. She returned to school at the Rochester Institute of Technology, where she completed course work in Computer Programming and then graduated with a Bachelors of Science in Food Marketing. Since then, she has taught wine and food pairing classes for Wegmans Food Markets, several Finger Lakes Wineries, Rochester Institute of Technology, University of Rochester, the New York Wine & Culinary Center, and her parents own cooking school "The Seasonal Kitchen".

Holly is a member of the American Wine Society, Women for Winesense, and the American Institute of Wine and Food. She writes bi-weekly wine columns for the Rochester Democrat & Chronicle newspaper, and monthly articles for Mountain Home Magazine in Wellsboro, Pennsylvania. Holly is a CSW (Certified Specialist of Wine) through the Society of Wine Educators; a CS (Certified Sommelier) through the Master Court of Sommeliers in England; and is currently pursuing her diploma through the WSET (Wine and Spirits Education Trust). Holly is passionate about food and wine, and has an enthusiastic and fun approach to learning!

Cheers!

Dan Clifford

Twitter: @dclifford & @BacchusWine

WINE TIP OF THE WEEK - A Cork is Just A Cork

 If you are ordering a bottle of wine at a restaurant the server should hand you the cork after the bottle is opened. You may think the proper thing to do is smell the cork and if you do, it will smell like a cork and doing so gives you no information about the wine pro or con.

Taste and smell the wine to ensure its quality; the reason the cork is handed to the patron is to check if the name on the cork matches the name on the bottle label, if they're different send the bottle back.

Remember, a cork is just a cork!

 

George W. Heath III
Bacchus Wine Consultant
Twitter: @BacchusWine  

What Is The Best Wine Glass for YOU?

Wine glasses are important, but how important is the question. A good glass is essential in exploring all nuances in wine and getting the senses to recognize them; but for enjoying wine day to day, with meals or just kicking back, the glass need not be expensive.

I've spent some major cash on good stemware and good stemware is thin and delicate -- two attributes you would expect to see in pricey glassware. In my home thin and delicate is, well, too thin and too delicate. I've broken every pricey wine glass I've ever owned. It's not that I'm overly clumsy (just a bit clumsy), but these glasses are big-time fragile. One cracked while I was wiping it dry with a dish towel!

After spending a small fortune on good stemware and realizing sweeping up broken glass and throwing it in the trash was like tossing out a couple of $20 bills, I decided I had to find a "good" glass that was inexpensive -- two words that usually aren't related.

Fusion Stemware is a company that fuses crystal with magnesium, creating a light yet strong wine glass. They run about $50 for a set of four and come in many styles. While not overly expensive, that's not cheap, either. They are, however, very durable. At Bed Bath & Beyond I found a set of four glasses for $9.99. They're thin and delicate, and for everyday use, I prefer the Chardonnay glass. This glassware is also fragile, and yes I've broken a couple, but it's easier to part with a $2.50 glass than it is to replace a $20 a glass!

 

George W. Heath III

Bacchus Wine Consultant

Twitter: @BacchusWine

Virtual Wine Buying & Tasting Adventure

Hello Everyone,

This is the time of year we fly away to an undisclosed location and hunt down more wines to add to our growing and already large selection.
This trip will be different, we would like to encourage YOU to participate and offer feedback based on the information we post via Facebook & Twitter: @BacchusWine

Why? Simple really, we taste wine and purchase wine based on what our Customers want and demand, so if we have your help while we taste then the chances are good we will come back with some awesome wine!
At this time, the format is somewhat up in the air but please let us know what you think (should be flexible). We will do our best to inform you of what wines are being tasted as "real time" as we can.

Grab some friends and have them join the House of Bacchus Wine & Spirits fan page & follow us on Twitter @BacchusWine

Come to think of it, this will be a great way to give away some wine and Free Shipping coupons!

How about it?

Cheers,

dc

Wine Cellar = Good * Return Shelf = Bad

Most everyones knows the "best place" to keep wine is in a wine cellar. For the purpose of this article lets assume a "cellar" can be any of the following:

• 2 bottle wine rack in the kitchen
• An empty closet in the basement, sharing space with miscellaneous items
•  A wine fridge in the kitchen, garage or alike
• The pantry
• The Liquor cabinet

 

WINE TALES - Not Just Any Lake

The other night while grilling, I knew I wanted a nice Merlot to go with the steak I was preparing.

I scanned my "inventory" of wine and as soon as I saw Ten Lakes Merlot 2006 from Sonoma County..........BINGO I found the perfect wine to compliment my meal.

The Ten Lakes Merlot has nice tannins and a smooth velvety finish which sent my taste buds into Merlot Heaven!

 

J.A.B Jr.

Bacchus Wine Consultant

Twitter: @BacchusWine