Wine 1089

I’m not one to adhere strictly to seasonal wine trends. As fall approaches, there’s no obligation to swap out my refreshing white wines for heavier reds, especially when the weather still feels summery. The beauty of wine is that it should be enjoyed whenever you like, regardless of what others say is "in season."

Despite the calendar indicating fall, I’ve decided to keep white wine on hand for those warm days. Two standout options from the Francis Ford Coppola Winery’s Diamond Collection are perfect for this transition period.

First, let me introduce the Diamond Collection Vibrance Sauvignon Blanc. Priced around $14, this wine is delightfully light at 80 calories per five-ounce pour. It offers refreshing floral and citrus notes, making it an ideal companion for weeknight meals such as grilled shrimp or fish tacos.

The second option is the Coppola Diamond Shimmer Sauvignon Blanc Pinot Grigio, available at Total Wine & More for $12.99. This versatile wine combines the best of both worlds for those who enjoy the characteristics of both Sauvignon Blanc and Pinot Grigio.

Perfect Serving Temperature

For optimal enjoyment, light whites like these should be served chilled between 45-50 degrees Fahrenheit. Since standard refrigerators typically cool to around 35-40 degrees, it’s best to let the wine sit for 10 to 20 minutes after removing it from the fridge to allow its full flavor to develop.

With these selections, you can confidently enjoy white wines well into the fall, proving that seasonal trends need not dictate your preferences.

When preparing a classic beef bourguignon, the choice of red wine is crucial to enhance the dish’s flavors. According to chef Mawa McQueen, the ideal selection is a Burgundy made from pinot noir. McQueen emphasizes that while the wine should be balanced, earthy, and fruit-forward, it doesn’t have to break the bank. A good-quality, reasonably priced bottle will suffice—Costco’s Kirkland wines, known for their exceptional value, can be a perfect option.

McQueen explains that pinot noir has a bright acidity that tenderizes the meat and balances the dish’s richness. Its fruity and herbal notes complement the flavors of mushrooms, onions, and the rich sauce that makes beef bourguignon so delightful.

To properly incorporate the wine, add it to the pot after browning the beef. First, remove the beef, then deglaze the pot with the wine, scraping up the flavorful bits stuck to the base. This step is vital; it’s not just about the alcohol breaking down the fond, but rather the contrast between the cool wine and the hot pan that makes those flavors release. After simmering the wine to cook off the alcohol, you can add the beef back along with the stock, allowing the flavors to meld.

For more on selecting and using pinot noir in cooking, Tasting Table offers a comprehensive guide worth checking out.

The summer wildfires that raged through parts of France and Spain raised concerns about smoke taint in wines from affected regions, particularly Bordeaux. Smoke taint refers to the undesirable smoky or ashy flavors that can develop in wine grapes exposed to wildfire smoke during the growing season. This complex issue can be challenging to detect and requires extensive testing to assess its impact on the grapes and resulting wine.

Despite over 100,000 acres burned in Bordeaux, many experts believe that most vineyards were spared from the fires, thus avoiding significant smoke taint in the 2026 vintage. Carlton McCoy, a Master Sommelier and CEO of Lawrence Wine Estates, affirmed that “the fires had no real effect” on the wines. Fortunately, advancements in testing have allowed winemakers to analyze a range of compounds to evaluate if smoke has affected their fruit.

According to Julien Fayard, a Napa Valley winemaker, smoke can travel and affect grapes even when the fire is distant. When grapes absorb smoke compounds, they can bond with the sugars in the skin, making them more pronounced in red wines, which ferment with skins. Because most smoke-derived compounds remain in the skins, white wines, typically made without skin contact, are less vulnerable.

Looking ahead, the 2026 Bordeaux vintage is expected to be characterized more by the warm and dry weather conditions than by smoke. McCoy suggests that the wines will be richer with well-preserved acidity, striking a natural balance despite the challenges posed by climate variations. Many in the wine trade predict that discussions surrounding smoke taint will primarily concern industry insiders rather than consumers, who can still enjoy high-quality wines from this vintage.

For more insights into Bordeaux wines and their development, visit Food & Wine.

La Sala was in the middle of business hours when Yuri prepared a wine cooler for Natsumi. Standing before the sleek silver cooler, Yuri pondered what it was for.

"I know what this is… it’s the thing that chills wine!" she thought, and reached to fill it with ice.

Suddenly, Natsumi interrupted her. "Wait a second, Yuri."

"Yes?" Yuri replied.

Natsumi gazed at the cooler and asked, "How much do you want to chill this wine?"

Yuri paused, questioning, "How much?"

"It’s white wine, so aren’t we supposed to chill it?" she clarified.

"Yes, it’s a wine that should be served chilled," Natsumi confirmed.

"Then I’ll put ice in it…" Yuri began but was interrupted again.

"Before you do that," Natsumi continued, "how much do you want to chill it?"

"My hand stopped," Yuri thought, looking back and forth between the cooler and the wine bottle. "Isn’t it just whether to chill it or not?"

She had always believed a wine cooler merely kept wine cold, but a realization struck her. "If you chill it too much… the aroma becomes hard to detect?" Natsumi added.

"Exactly! We went over that before!" Yuri exclaimed, remembering past lessons.

White wine isn’t necessarily better when colder, and she had always viewed that as a characteristic of the wine itself. Now, she began to connect it to the wine cooler before her.

“Then…” Yuri looked at the cooler once more, contemplating. “It’s not just about cooling it down, is it?”

“Nope,” Natsumi confirmed. “Do you want to cool it more than it is now, or maintain the current temperature?”

A light bulb flickered in Yuri’s mind. Instead of seeing the cooler as merely a tool for low temperatures, she now recognized the importance of determining just how much cooling was needed for the wine at hand.

“I see!” she thought, glancing at the ice in her hands. “So what should I do with this wine?”

Natsumi smiled warmly. “Let’s think about that together again.”

“Yes!” Yuri responded, understanding that in wine service, a hasty "just do something" approach often leads to undesirable outcomes.

Key Consideration

Before using a wine cooler, one must consider:

• Do you want to chill it more than it currently is?
• Do you want to maintain the current temperature?

The approach to using the cooler changes based on the state of the wine. Always ask yourself, “How cold do I want this wine to be right now?” before reaching for the cooler.

With their newfound understanding that white wine isn’t always better cold, Yuri felt more prepared for the next step in their service journey.

Next time, Yuri’s curiosity will be piqued by a mysterious basket next to the cooler. “What is a panier used for?” she wonders.

WineByTheCase.com is set to host a special Pre-Sukkos Wine & Spirits Festival on Thursday and Friday, providing a fantastic opportunity for customers to taste and purchase a selection of wines and spirits just in time for Yom Tov.

Throughout these two days, the store will offer wine tastings, highlighting a variety of select wines and spirits that are ideal for enhancing Sukkos celebrations. In addition to the tastings, customers can benefit from special pricing and promotions that will also be available for online orders at WineByTheCase.com.

This event will allow shoppers to stock up on essential wines and spirits for the upcoming holiday while taking advantage of exclusive festival offers.

LODI, Calif. — As harvest time arrives in California’s wine country, grape growers are facing unprecedented challenges due to a significant decline in demand for wine. This downturn has forced many to consider drastic measures, including uprooting vineyards that have been in their families for generations.

Wine sales have dropped over 20% in the last five years, leading to lower grape prices and prompting farmers to take about a quarter of California’s vineyards out of production. Faced with the harsh reality of unsold grapes, many growers must choose between harvesting at a financial loss, leaving grapes on the vine, or converting their fields to other crops that are in higher demand.

Bill Berryhill, a third-generation vineyard owner near Lodi, exemplifies the struggle. With approximately 200 of his 500 acres without buyers, Berryhill lamented the waste of a potentially great vintage. “You raise a beautiful crop, and it’s really a nice vintage this year, and you drop it on the ground. It’s sad,” he said, revealing plans to remove 50 acres of vineyards after this season.

In 2021, during the pandemic, wine sales surged as people turned to home drinking, leading to an initial boom for the industry. However, the following years have seen a notable decline, with wine case sales falling from 427 million in 2020 to 329 million by 2025, as reported by First Citizens Bank.

The competitive landscape for beverages has changed as younger consumers turn to craft beer, liquor, and hard seltzers, while a health-conscious generation is consuming less alcohol overall. Additionally, tariffs and global market pressures have restricted California’s ability to export excess wine.

Despite these challenges, growers like Berryhill remain committed to their craft. He stated, “I love growing grapes. It’s in the blood.” As the industry searches for stability, many hope for a rebound in demand that would allow them to continue their legacy.

If you’ve ever browsed the candy aisle at Trader Joe’s and wondered which wine might pair well with your sweet tooth, Certified Sommelier Sam Capaldi offers some surprising suggestions that have captured attention on Instagram. Her recommended pairings step outside the conventional wine-dinner norms and delve into the delightful world of wine and candy combinations.

Pairings from Trader Joe’s

1. Emma Reichart Rosé & Sour Strawberry Candy Belts

   • Capaldi loves pairing rosé with sour candies, and Trader Joe’s Sour Strawberry Candy Belts are no exception. The fruity rosé complements the candy’s sweet strawberry flavor, enhanced by its tangy finish.

2. Patroferno Appassimento Puglia Primitivo & Milk Chocolate Peanut Butter Cups

   • This combination takes the already adored Milk Chocolate Peanut Butter Cups to new heights when paired with Primitivo, an Italian wine that echoes Zinfandel. The rich chocolate and peanut butter create an enticing match with the wine’s bold flavors.

3. Conegliano Valdobbiadene Prosecco Superiore & Dark Chocolate Sticks With Crispy Rice

   • These unassuming treats are surprisingly delicious when paired with the bubbles of Prosecco. The crispy texture of the chocolate sticks and the sparkling wine create a refreshing experience.

4. Reggiano Lambrusco & Teensy Candy Bars

   • Capaldi suggests pairing Lambrusco with Trader Joe’s miniature candy bars, akin to Snickers. The wine’s fruity notes and slight effervescence perfectly complement the chocolate and nuttiness.

5. Ca’Storica Amarone della Valpolicella & Dark Chocolate Bark

   • The intensely rich flavors of Amarone pair exceptionally well with Trader Joe’s Dark Chocolate Bark, creating a decadent combination.

6. J. Lohr Estates Riverstone Chardonnay & Apple Crisp Inspired Milk Chocolate Caramels

   • For those skeptical of Chardonnay, this combo might be a game-changer. The apple-flavored caramel, paired with the wine, evokes a comforting autumn vibe.

7. Sauvignon Republic Marlborough Sauvignon Blanc & Spooky Bats & Cats Sour Gummy Candies

   • Perfect for the spooky season, this fruity white wine contrasts delightfully with the tangy gummy candies, making it a fun pairing.

8. Pine Ridge Chenin Blanc + Viognier & Fruity Gummy Candies

   • Finally, Capaldi recommends pairing tropical Chenin Blanc with Trader Joe’s Fruity Gummy Candies. The flavors in the wine mirror those in the sweets, making for a harmonious pair.

These innovative pairings highlight how wine can turn a casual candy treat into a sophisticated experience, showcasing that the world of wine isn’t confined to fancy dinners but can also embrace playful desserts.

The Michelin Guide has recently expanded its renowned rating system to wineries, leading to a mix of confusion and skepticism among wine enthusiasts and professionals. Traditionally focused on restaurants, Michelin’s new initiative assigns grape ratings to wineries, with one grape indicating a good producer, two for an excellent producer, and three for exceptional ones.

Despite the significant changes, the wine community’s response has been muted. Robin Kelley O’Connor, a prominent wine educator, noted a lack of discussion within the industry. However, social media chatter tells a different story, as many industry insiders express their incredulity—best exemplified by Adam Lee of Clarice Wine Company, who called the ratings "laughable.”

The Michelin Guide’s expansion has included regions like South Korea and South Carolina over the last decade, and as of 2024, it has also begun rating hotels. The latest ratings for wineries were released in Bordeaux, where 84 wineries received recognition. Among Bordeaux’s 7,000 producing châteaus, only a select number secured grape ratings, sparking debate about the criteria and selection process.

The guide’s approach has raised eyebrows, particularly regarding its criteria for inclusion. Many of the notable omissions—like Château Margaux and others that received lower ratings than expected—have incited questions about the evaluators’ expertise. Critics argue that the complexity of vineyard assessments and the expertise required to properly judge them is beyond what the Michelin inspectors might possess.

Jeff Leve, a wine critic, pointed out that the guide has not been transparent about its evaluation methods and that the focus on whole estates rather than individual vintages ignores the realities of wine production, where variations can change dramatically from year to year.

While some prestigious wineries celebrated their ratings, like Château Troplong Mondot, the sense among many is that the guide should stick to its culinary roots. Yet, amidst the controversies, some industry voices see an opportunity for increased visibility for the struggling wine market. The introduction of such a distinguished name like Michelin into the wine world could bring attention to lesser-known vineyards, providing a potential boost to sales despite the backlash.

Overall, the reception to Michelin’s venture into the wine sector remains mixed, with many hoping for clarity and credibility in the ratings moving forward.

Albariño is a refreshing, high-acid white wine that is gaining recognition as one of the best values in the wine market. Originating from the Iberian Peninsula, this wine showcases its versatility through various expressions, including sparkling and still versions. Sandra Gomes Rocha, founder of Diniz Cellars, describes wine as a staple in Portuguese culture, enjoyed without a specific occasion. At a recent wine event in Los Angeles, she highlighted the Quintas de Melgaço Super Reserva sparkling Alvarinho as particularly refreshing during hot weather.

Alvarinho’s reputation is steadily rising due to its bright flavor profile and low alcohol content. It competes well with other white wines, like Sauvignon Blanc, making it suitable for various cuisines, including Thai and Italian. As the market begins to appreciate the complexity and quality of Portuguese wines, prices are slowly increasing, though many favorite offerings remain affordably priced.

While Alvarinho is often associated with Rías Baixas in Spain, Portugal proudly claims its roots in the Vinho Verde region. Winemakers in this area, such as Miguel Queimado of Vale dos Ares, produce distinct single-varietal wines that exhibit a balance of volume, texture, and freshness. The region’s unique climate and soil types contribute to the wine’s character, characterized by flavors like green apple, patisserie, and tropical fruit notes.

It’s worth trying several Alvarinho wines, such as Chapeleiro Alvarinho ($15), QM Alvarinho ($13.21), and Quintas de Melgaço Super Reserva Alvarinho ($25 – $35) to explore the variety’s range.

In the U.S., winemakers are also getting involved, particularly in regions like Oregon’s Willamette Valley and California’s Edna Valley. They strive to express the grape’s qualities through their own regional characteristics. Oregon’s Sacred Shore Wines reflects the similar climate to Rías Baixas, producing a wine with distinct saline tension.

Both Oregon and California are working towards defining their unique Alvarinho styles, balancing the grape’s potential for ripe fruit with its inherent acidity. Notable wines to sample from these regions include Sacred Shore Albariño ($27 to $40) and Tangent Albariño ($17), which showcase the grape’s potential interpreted through different terroirs.

For more information on Albariño and wine tasting, visit Food & Wine.

Many novice wine drinkers often mistakenly believe that pricier wines are inherently superior to cheaper options. The perception that high cost equates to better quality can mislead consumers, causing them to rate a mediocre, expensive wine higher than it deserves. Fortunately, there are numerous affordable wines that offer exceptional quality, especially in the white wine category. Typically, bottles priced between $15 and $25 (with potential increases due to market trends) can provide a satisfying experience without breaking the bank.

To illustrate this point, a trip to Fine Wine & Good Spirits revealed notable entries in the budget-friendly category. Woodbridge by Robert Mondavi Chardonnay is available for around $15.99, while the Domaine Alain Geoffroy Petit Chablis 2023 and Wagner Vineyards Riesling Semi Dry Finger Lakes are priced at $22.99 and $17.99, respectively. Notably, white wines are often less expensive than red, mainly because the latter typically requires longer aging, thus increasing production costs.

When selecting a bottle, it’s essential to understand the various factors that contribute to wine pricing. Costs related to land, grape cultivation, labor, and shipping all play roles in determining the retail price. Some grape varieties, like those used in premium Burgundy Chardonnay, can demand exorbitant prices—some exceeding $10,000. Thankfully, many delicious and affordable white wine options abound.

For those looking to elevate their wine appreciation, mastering the tasting process is key. Affordable whites can be nuanced and complex, much like their expensive counterparts. To better appreciate these wines, swirl them in the glass to aerate and release aromas, then take short inhales before sipping. This method can deepen your sensory experience and help you discover what types of wines resonate with your palate.

For additional insights, explore more about wine tasting techniques and the differences between white wine types.