Wine 632

The new carnitas-style pork belly with esquites corn mac salad at Disney California Adventure Food & Wine Festival showcases the varied menu the culinary team has planned for this year.

You can find this dish at LA Style, one of the ten festival marketplaces located throughout California Adventure. The esquites corn salad comes with a habanero and chilli-lime seasoning.

Disneyland Resort Chef Luis Madrigal expressed that this dish is a result of an attempt to experiment with the much-loved pork belly, all while presenting a Los Angeles cultural experience.

He shared, “So, we thought of including it. Carnitas are pork but they’re made in a unique style. We explored ways to merge this with the pork belly. We have this pork belly piece accompanying the esquites corn salad. Esquites are a common street food in Los Angeles, often sold by outdoor vendors. We wanted to offer that cultural experience to our guests, an experience that chefs get outside of the workplace. Growing up, many of us used to visit the elote man to get a cup of esquites. Now, we’re bringing that tradition together with the carnitas.”

The festival commenced on March 1 and will end on April 22, offering over 80 new dishes found in festival marketplaces, meals at participating locations and certain carts. This year, patrons can choose from the new four-coupon Sip and Savor Pass or the recurring eight-coupon variant. These passes can be spent on selected food and non-alcoholic drinks.

In addition to the wide range of food and beverages on offer, there is an educational aspect featuring local, celebrity, and Disney chefs who provide cooking shows on weekends at the Hollywood Backlot Stage.

The other half of the Food & Wine Festival is made up of entertainment, including a new interactive children’s display in Hollywood Land – “Confection Purrfection with the SuperKitties,” which is inspired by Disney Junior’s animated show, “SuperKitties.” An amusing aspect of the show is the witty use of cat puns, spanning from “cat-astrophe” and “that’s paw-some,” to “cat-ch ya later” and everything in between.

“The series is flooded with cat puns and we just kept loading more,” stated Linda Love Simmons, the show director for Disney Live Entertainment. “We were in fits of laughter constantly,” she added.

The event features appearances by the “SuperKitties” and kids’ cupcake decorating activities.

The organizer stated a desire to provide an engaging activity for young food enthusiasts.

For live-music lovers, the festival will boast a larger number of bands this year. 14 different bands will be performing daily at the Palisades Stage and Paradise Gardens Bandstand. Musical genres range from reggae, top 40, 80s, R&B, jazz to big band.

The “Cookin’ with the Jammin’ Chefs” segment returns for the third time. It features music centered around cooking, dancing characters and performers dressed as chefs drumming on kitchen utensils. Characters such as Chip ‘n’ Dale, Clarabelle Cow, and Daisy Duck will contribute to feature with their exciting dance moves.

“I cherish the concept of rejoicing in everyone’s presence. The thought of everyone seeing themselves in the narratives we share delights me,” expressed Simmons. “With ‘Confection Purrfection’, the notion is that when people sense inclusion, it enhances their happiness. It amplifies joy for all. This is something we should embrace, ensuring that everyone perceives themselves as integral to the story. Also, the laughter and fun are tremendous. Even the tiniest chefs possess their own superpowers.”

“As for ‘Cookin’ with the Jammin’ Chefs,’ the conclusion always resonates with me deeply: ‘Sample everything, give it all a try, because food, much like life, is a grand celebration. That, to me, encapsulates the essence of Food & Wine – it’s a spontaneous celebration. It’s a tribute to the abundance California offers. It also celebrates artistry. By the gazebo, close to the beer garden, works of art designed specifically for the festival can be observed. The mural is brushed to life. So, in the opening four days of the festival, attendees can witness the gradual birth of this mural at the hands of a real artist called Marcella Swett.”

Wine barrels at a winery in the Yarra Valley, Victoria.

Australian wine companies and lawmakers said China proposed lifting punitive tariffs on the nation’s wine, signaling the end is near to a three-year trade dispute as both countries seek to strengthen ties. Treasury Wine Estates referenced China’s plan in an exchange filing yesterday, adding that the final decision will be made in the “coming weeks.”

An ugly dispute has broken out between Tesla and Australia’s Federal Chamber of Automotive Industries, or FCAI, over local vehicle-emissions laws. It’s a brawl that encapsulates the challenge of decarbonizing a market that remains stubbornly in love with gas-guzzling pickups.

Wine expert and consultant Aymeric de Clouet

At the Hospices de Nuits-Saint-Georges wine auction in the Burgundy region of France this past weekend, wine expert and consultant Aymeric de Clouet provided technical information to bidders who tasted wines. An article about the auction is here.

When we spoke together, De Clouet explained what factors contributed to the overall quality of this 2023 vintage of Pinot Noir. His words highlight how chaos and enigma can sometimes produce alluringly seductive wines.

“The weather was extremely complicated in 2023. It began very cold, which lasted very late.”

May’s warmth sped up vine growth, however, the cold and lack of sunlight between July and August resulted in delayed maturation. The heat experienced between August 17th and 20th was a boon for winemakers.

The rise in temperature was beneficial. The timing couldn’t have been more perfect. It brought great joy to everyone. There was a spell of extreme heat for three to four days in September which led to the grilling of a few grapes. These had to be removed during sorting. This experience resulted in good maturity, but caution was required to prevent overripe conditions.

The grape yield in 2023 was so abundant that Jean-Marc Moron, the Estate Manager of the Hospices de Nuits-Saint-Georges vineyards, had to take an atypical approach.

Jean-Marc Moron, the Estate Manager of Hospices Nuits-Saint-Georges vineyards

“He believed that there were an excessive amount of grapes,” De Clouet elaborated. “Hence, he executed what we term a green harvest in July, followed by another in August.”

Green harvesting encompasses the diminution of vine leaves for improved aeration of vines, as well as plucking and disregarding specific grape bunches to instil a heightened concentration of flavors in the remaining grapes. To execute two green harvests in a single vintage is quite atypical.

“He conducted two rounds in the vineyard. This scenario is somewhat unusual. Consequently, the Domaine de Hospices de Nuits produced less wine than the previous year, while the 2023 vintage was significantly more prolific than that of 2022 in several other domaines [wine estates].”

De Clouet provided a description of the vintage 2023 wines derived from Nuits-Saint-Georges.

“Concentration, flavor, complexity and individuality of each parcel. On top of that—balance, which is the big surprise of 2023, because we didn’t expect that.”

The paradox of the 2023 vintage is that laboratory results of Nuits-Saint-Georges juices include a characteristic that seems contradictory with tastings.

“The analysis indicates that acidity is extremely low, but it doesn’t taste like that. It tastes very balanced. There is something very special in this vintage—especially in that balance which doesn’t appear in the analysis.”

This leads to a strong, simple, and refreshing conclusion.

“It’s good to know that we don’t know everything. The analysis is not sufficient; the taste is just as important as the analysis. It’s more important, I would say from my point of view.”

Again with Burgundy wines, mysteries can enhance their magic.

Cellar with Nuits-Saint-Georges wines that will be auctioned

Tasting notes are below. Note these are personal and subjective.

Nuits-Saint-Georges. Premier Cru Le Terres Blanches. Cuvée Pierre de Pême. 2023. 93–94 points.

A white wine created from Chardonnay. It gives off opulent, floral, and slightly nutty aromas that are quite generous. On tasting, it is a crunchy and textured delight with prevalent tropical flavors.

Gevrey-Chambertin. Les Champs-Chenys. Cuvée Irène Noblet. 2023.

Exhibiting aromas of red fruit, including raspberries and strawberries. It’s a succulent and plush wine, displaying a linear quality in its youth.

Nuits-Saint-Georges. Les Maladieres. Les Brûlées. Cuvée Grangier. 2023.

Open, floral, opulent aromas. A slightly spicy and textured wine with suave acidity.

Nuits-Saint-Georges. Les Lavieres. Les Bas de Combe Cuvée Guillaume Labye. 2023.

Red fruit aromas, with some tropical fruits and spices. In the mouth this wine is deft, delicate and opulent. Finesse in tannins. Bright acidity.

Nuits-Saint-Georges. Les Fleurieres—Les Plantes au Baron Cuvèe des Soeurs Hospitaliéres. 2023.

It has bright and floral aromas with hints of raspberries and red cherries.

Nuits-Saint-Georges. Les Saint-Julien – Les Plateux. Cuvée Poyen. 2023.

The aroma is perky with hints of light red fruit. It has bright flavors inclusive of black cherries combined with a shining acidity. It may not yet be complex, but it’s undeniably delicious.

Nuits-Saint-Georges. Premier Cru Les Vignerondes. Cuvée Bernarde Deleschlache. 2023. 92–93 points.

Quiet aromas that include flint, minerality, red cherries and black cherries. Flavors include raspberries. Bright acidity.

Nuits-Saint-Georges. Premier Cru Les Terres Blanches. Cuvée Pierre de Pême. 2023. 96 points.

Supple herbaceous aromas that include red fruit, green grass, black cherries. Complex, robust, engaging flavors that include blackberries and slight menthol. Distinct and brilliant.

Hospices de Nuits auction within Clos de Vougeot

Nuits-Saint-Georges. Premier Cru Les Rues de Chaux. Cuvée Guillaume Labye. 2023. 93 points.

Bright and light red fruit aromas that include raspberries and tropicals as well as florals such as roses. Stout, firm, taut but gentle tannins. Generous and full flavored.

Nuits-Saint-Georges. Premier Cru Les Porrets-St-George. Cuvée Antide Midan. 2023. 95 points.

Exquisite aromas of red fruit, like raspberries and black cherries, exude from this wine. Its taste is a perfect balance of richness and lightness, making it a delightful, vibrant, and quintessential red Burgundy. With powerful dark fruit flavors lingering on your palate, it provides a commanding and mature assembly of acid and tannin.

Presenting Nuits-Saint-Georges. The Premier Cru Les Boudots. Known as the Cuvée Mesny de Boisseaux, estimated for the year 2023, and rated 95 points.

Experience the bright and crisp aromas of young light red fruits, including raspberries. This wine embodies a subtle acidity that shines brilliantly. It’s a complex creation that leaves one in awe. Its broad shoulders command attention even as it provides soft tannins, characteristic of a classic red Burgundy. The flavors are generous, making this an elegant, supple, and seductive wine.

Nuits-Saint-Georges. Premier Cur Les Murgers. Known as the Cuvée Guyard de Changey, set for 2023, earning an outstanding rating of 96 points

Quiet aromas that include some granite and red plums. Supple, rich, balanced red fruit flavors with light acidity. A quintessential 2023 red Burgundy howling deft tannins, elegance and supple young red fruit. Commanding and crisp light acidity.

Nuits-Saint-Georges. Premier Cru Les Corvees Pagets. Cuvée Saint-Laurent. 2023. 94 points.

Billowing, wafting, commanding, sparkling and lively Nuits-Saint-Georges aromas that include those of black cherries, dark plums and raspberries. Rich and delightful flavors that need time to develop complexity. Remarkable integration of red fruit with acidity and tannins.

Nuits-Saint-Georges grapevines

Nuits-Saint-Georges. Premier Cru Les Didiers. Cuvée Cabet. 2023. 94—95 points.

Soft and unassuming aromas that include delicate florals, red plums, prunes and a fern glen. Crisp acidity. Soft, intense, beautiful dark red fruit flavors well integrated with supple tannins.

Nuits-Saint-Georges. Premier Cru Les Didiers. Cuvée Jacques Duret. 95 points.

Simple, young, full aromas that include raspberries. In the mouth this is a succulent and delicious and easy drinking wine with confident firm tannins and juicy acidity, Delightful.

Nuits-Saint-Georges. Premier Cru Les Didiers. Cuvée Fagon. 2023. 96 points.

Harmonious, balanced, generous and succulent aromas that include red plums, strawberries, red currants and blackberries. A delightfully easy drinking river of balanced and rich soft red fruit with a sliver of chocolate cake. Complex flavors, well integrated tannins. Delightful!

Nuits-Saint-Georges town hall, Burgundy, France

Nuits-Saint-Georges. Premier Cru Les Saint Georges. Cuvée des Sires de Vergy. 2023. 96 points.

Red strawberries, black and red cherries, fern glen, and black berries usher in the first wave of aromas. These vibrant notes are followed by firm, commanding and succulent flavors of red fruit, figs, and a hint of molasses. The complexity is brought to life by a bright yet fitting acidity. Simply put, it is an undeniably beautiful wine.

Nuits-Saint-Georges. Premier Cru Les Saint-Georges. Cuvée Georges Faiveley. 2023. 97+ points.

The aroma’s first impression is bright and crisp, quickly followed by a softer undertone. Skillfully blended, the red fruit and acidity deliver an integrated and balanced profile. With each taste, one experiences the crackling fresh red fruit and the beautifully reposed tannins. It is a wine that just begs you to pour another glass.

Nuits-Saint-Georges. Premier Cru Les Saint-Georges. Vielles Vignes. Cuvée Hugues Perdrizet. 97+ points.

Dark aromas include molasses, tar and a fern glen. Elegant and shining beauty of a wine with light flavors of succulent red fruit and supple tannins in this lively, balanced and shouldered burgundy.

Pairing wine with food can be intimidating, but it doesn’t need to be. When you break a wine down to its basic features, it becomes a lot easier to figure out what kinds of wine go with what types of food. You probably know that flavor profiles are important when it comes to pairing wine and food, but the weight of your wine may be something you’ve overlooked in the past. To help us understand more about how weight plays a role in wine pairings, we reached out to Doreen Winkler, natural wine sommelier, orange wine expert, and founder of Orange Glou, the world’s first orange wine subscription service and wine store, in New York City. When we talk about weight, we aren’t asking you to place the wine on a scale.

“Weight has to do with the body of the wine,” Winkler told us. While you could describe a wine as being lean or heavy and some people might understand what you’re saying, it’s not the usual way to talk about a wine’s weight. “We look at wine as a range from light to medium to full-bodied,” she explained. So, when you hear someone describe their Cabernet Sauvignon as being big-bodied or full-bodied, now you know that they’re talking about the wine’s weight. Weight and body refer to how the wine feels in your mouth. A light-bodied wine is thinner, more acidic, and tends to have a lower alcohol content. A full-bodied wine has more tannins, less acidity, a higher alcohol content, and an overall denser mouthfeel.

Read more: 15 Popular Hard Seltzer Brands, Ranked Worst To Best

Doreen Winkler described weight as being “one of the most important considerations when pairing wine,” adding, “When it comes to orange wine, a lighter-bodied macerated Sauvignon Blanc from Austria will pair well with fresh seafood due to its crisp, minerally flavor profile.” Fresh seafood has a bright saltiness to it and doesn’t weigh heavily in your stomach after you’ve eaten it. Because the food can be characterized as light and refreshing, we would do well to pair it with a refreshing, light-bodied wine.

“Fuller-bodied Georgian wines, such as a Rkatsiteli aged in amphora, are more tannic and earthy,” Winkler went on. “Which makes a great wine pairing for aged cheese and other richer foods.” Foods that are dense, bold, or hearty could be described as being heavy, so we want to pair that heaviness with a full-bodied wine that can compete with those flavors.

If your wine is too light for the dish, you won’t be able to taste it. The big, bold flavors of the food are going to drown out what makes that wine special. The opposite is also true. If you pair a full-bodied wine with a light dish, then that wine is going to outplay the food’s flavors, leaving you with the impression that the food is somehow lacking when it really isn’t. This is why medium-bodied wines are so versatile in food pairings because they occupy an easy middle ground.

Read the original article on Tasting Table.

Juliet wines have been around for a few years now and they’ve become known as the upscale version of boxed wine. I tried their Pinot Noir and rosé for the first time recently and was pleasantly surprised by the high quality of these California wines. The beautiful, eco-friendly containers were a hit at the party I brought them to, and they were extremely portable.

JULIET CO-FOUNDERS ALLISON LUVERA AND LAUREN DE NIRO PIPHER

The female owned and operated brand recently introduced two new pours — Chardonnay and Cabernet Sauvignon. There’s also a Sauvignon Blanc and a limited-edition orange wine to choose from. In honor of International Women’s Month, Juliet is offering 10 percent off sitewide with the code Womens10. I spoke to co-founder of Juliet, Allison Luvera about Juliet’s role in the realm of women in wine, changing the stereotype of boxed wine and her favorite sip from their current lineup.

“Juliet is owned and operated by women, so it was a natural choice for us to create a brand and products that resonate with the unique needs of the female consumer,” says Luvera. “We are very intentional about aligning ourselves with values we know women care about and strive to create products that are uncompromising. We never want women to choose between quality wine, beautiful design, or sustainability — with Juliet they can have it all.”

Luvera expresses her excitement about being a part of the wine industry during a promising period for women in the field.

“The current period is arguably the best time to be a woman involved in the wine industry,” she posits. “Each year brings increased representation in all areas of the sector, from the roles of winemakers and founders to senior positions at supply and retail companies. What’s truly fascinating is that the ascent of women to powerful roles leads to a more diverse range of products on the market that appeal to female customers.”

Juliet feels right at home at dinner parties, picnics, or even when paired with takeaway food.

Regarding reshaping public perception of boxed wines, many change their views when they sight the stylish containers capable of holding two bottles’ worth and taste these Central Coast of California wines.

“Juliet has elevated the boxed wine experience for women,” Luvera says. “Our products erase the negative stigma against the format and make it the everyday luxury or moment of indulgence that women want and deserve. Whether enjoying a glass alone at home or sharing with friends at the beach or park, Juliet empowers women to embrace this sustainable and convenient format with pride.”

So how does Luvera like to pair her Juliet wine? While it could hold a place at a fancy dinner party, right now she’s enjoying it with take-out.

“The Juliet 2022 Chardonnay pairs incredibly well with spicy ethnic cuisines like Thai and Vietnamese,” she says. “It has a bright acidity that stands up to bold flavors, and the citrus and tropical aromas complement the spice in a really satisfying way. This pairing has definitely elevated my weekday takeout food routine!”

Cheers with wine glasses of couple in a beautiful sunset and lens flare on beach background

We now know, down to the second, when, where, and for how long a total solar eclipse will occur hundreds of years into the future. How ancient people—including those who saw the first recorded such event on November 30, 3340 BC, in Ireland—would have reacted is unknown, but it’s likely that they behaved like many eclipse chasers still do today and had a stiff drink.

“Wine may have been used as much to numb the populace from fear that the world was about to end, as it was to appease the unhappy heavenly powers,” said Joseph Daniel, an eclipse chaser and winemaker at Tiny Vineyards Wine Company in Sonoma, California, who has produced a commemorative $40 “Eclipse Malbec” for April’s 8 return to North America of the moon’s central shadow. “But that doesn’t mean a little salute to those solar deities of mythology isn’t a wise move.”

Daniel—a veteran of five total solar eclipses—isn’t the only one trying to tap into the market for commemorative bottles of wine, either to drink while watching the eclipse or to buy as a keepsake.

The owner of Tiny Vineyards Wine Company in Sonoma, California, with an avid interest in eclipses, has crafted a $40 “Eclipse Malbec” to celebrate the total solar eclipse on April 8.

Vineyards across Texas, New York, Ontario, and Canada are planning numerous events, with many featuring eclipse-themed wine bottles. For instance, Pillar Bluff Vineyards in Lampasas, Texas, is organizing an event priced at $500, which includes a bottle of “Cabernet Sauvignon Total Eclipse” wine, a BBQ dinner, and space for your RV. Similarly, William Chris Vineyards is hosting an equivalent event for $375 in Hye, Texas, featuring country music and “Eclipse” wine.

About 1,500 miles north, Heron Hill Winery on Keuka Lake, New York, located just outside the southern limit of the path of totality, is selling “Eclipse Red,” “Eclipse White,” and “Eclipse Rosé” for $18.50 each. Further in northeast Ohio, Ferrante Winery, which lies directly on the path of totality, is selling its unique “Eclipse” table wine for $20.24. The winery is part of a dozen vineyards in the region participating in the special “Total Eclipse Wine Trail” event, priced at $70 from April 5-7. Attendees will find intriguing items such as “Corona Chicken Sliders,” “Moonshine-Roasted Mushrooms,” and “Total Eclipse of the Cheesecake Tart” on their journey.

In recent times, total solar eclipses worldwide have sparked a trend of specially crafted wines and spirits, including eclipse-themed Pisco in Chile and Malbec in Argentina. Daniel, inspired by the latter and planning to be in Texas this April, crafted a wine for the forthcoming eclipse. “I saw the enthusiasm for wines made for the ‘Great American Eclipse’ in 2017, especially in Oregon, and the 2019 eclipse in Argentina and Chile, which inspired me to create a unique wine for the upcoming event,” he said.

Daniel witnessed 2019’s total solar eclipse close to Mendoza, the epicenter of Malbec, where he spent time visiting several of the top wineries. His own version of the “black wine” is aged for 18 months in French oak barrels. What catches the eye immediately is the label—a beautiful composite image of an actual total solar eclipse, as shot by Daniel from Bella Vista, Argentina. “It was a crazy scene with loud tango music and venders selling asado—Argentine barbecue—and cups of wine,” he said.

Having a bottle of wine to commemorate a solar eclipse will, to many prospective observers, seem crazy. Isn’t that something you do at your own wedding? What’s to commemorate? The 42 million-plus who live within—or travel to—the 115 miles wide path of totality on April 8 will find out when they experience a moment they will want to remember for the rest of their life.

Clear skies allowing, of course.

For the latest on the total solar eclipse—including travel and lodging options—check my page for new articles daily.

Wishing you clear skies and wide eyes.

A super bloom of flowers occurred in Arizona along the North Bush Highway. Wisconsin photographer Cheryl Koval took the rare video. Check out this video!

Brilliant yellow and gold mustard is carpeting Northern California’s wine country, signaling the start of spring and the celebration of all flavors sharp and mustardy.

Mustard isn’t just pretty to look at. The plants, which bloom through March, are doing hard work to protect world-famous vineyards in Napa and Sonoma counties.

Mustard contains high levels of biofumigants, which suppresses the growth of microscopic worms that can damage vines, according to Sonoma County’s tourism website. It also provides nutrients to emerging grape plants and keeps hillside soil in place to help fight erosion.

SUNNY SOUTH CAROLINA SAUCE BRIGHTENS BARBECUE WITH GOLDEN BLAZE OF MUSTARD

Not everyone is a fan of mustard, however.

The plants, which are not native to California, grow so well and so aggressively that they smother native flora such as blue lupine and poppies. Some in the state are ripping up mustard plants and turning them into paper, dyes, pesto and, of course, mustard, the condiment.

A vineyard field is filled with mustard at Inglenook winery in Rutherford, California, on Wednesday, Feb. 28. (AP Photo/Eric Risberg)

Additionally, as temperatures warm, the mustard starts to die, making it tinder for wildfires in a state that has been ravaged by blazes. Its stalks can act as fire ladders, causing flames to climb.

“They are these nonnative species that have an invasive nature, and they encroach into wild lands and they have actually a detrimental effect to wild ecosystems,” said Naomi Fraga, director of conservation programs at the California Botanic Garden.

Winemakers have made the mustard plant work for them, said Megan Kathleen Bartlett, assistant professor of plant biology at the viticulture and enology department of the University of California, Davis.

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“The mustard compounds are a natural deterrent to nematodes, and the taproots can help break up clayey soils,” she said in an email. “Mowing it under every year also helps keep it from becoming too invasive.”

Restaurants and wineries offer dishes and tastings to celebrate the season with artisan mustards, mustard greens, mustard glazes and mustard sauce.

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Judith Martin, known as Miss Manners, answers a question about expectations of bringing wine when invited to dine.Canva

DEAR MISS MANNERS: I’m newly sober — a long time coming — and wondering if it’s still required to bring a bottle of wine when I’ve been invited to dine. I’m happy to do this, but just curious about protocol.

GENTLE READER: Bringing wine was never required. Traditionally, it was even considered somewhat insulting, as if the host could not be counted on to provide a decent drink. Flowers or candy were the usual choices.

But Miss Manners understands why you thought otherwise, now that guests assume that they must contribute to the actual meals in their hosts’ homes. Bringing wine — if not a course of the dinner — has become commonplace, even though it may not go with the food and may not be enough for the number of guests. It makes hosts feel they must serve it anyway.

But they are not obliged to serve it, and you are not obliged to bring it in the first place.

***

(Please send your questions to Miss Manners at her website, www.missmanners.com; to her email, dearmissmanners@gmail.com; or through postal mail to Miss Manners, Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106.)

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If you find yourself without a corkscrew when opening a bottle of wine or simply want to impress your friends, head out to the garage and grab your bicycle pump. Bicycle pumps are super effective for putting air in tires, basketballs, and, believe it or not, your wine bottle. The air pressure causes the corkscrew to rise so that you can pull it out, leaving you with a perfectly opened bottle of wine to enjoy (without pieces of cork in your glass).

To do this creative corkscrew alternative, after inserting a clean needle into your bicycle pump, push the needle into the cork until you can see it coming out through the opposite end of the cork in the bottle, and slowly pump air into it. Another method that works if the needle isn’t long enough to go through the cork, is to insert the needle on the side of the cork so that it’s wedged between the cork and the side of the bottle.

Either way, the air pressure will cause the cork to rise out of the bottle after just a couple of pumps. Just make sure to take caution and pump slowly to allow the cork to rise enough to pull it out with your hands or pliers/tweezers. If done carefully, this wine bottle opening hack works great in a pinch. If you’re a fan of this method you might consider buying an air-pressure wine opener that works similarly but is likely safer and easier to use.

Read more: 11 Tips For Keeping Your Grill Shiny And Clean

A bicycle pump can be handy if you’re at home without a corkscrew, however, it’s often the case that you’re lacking a corkscrew while on a holiday or enjoying a picnic in a park. In such situations, a bicycle pump is typically not readily available.

We’ve all been in this common situation – you get to your location, take out a bottle of wine, and then realize there’s no corkscrew. Do you forfeit? Not at all. Chances are, you’re most likely to have a key with you that can be utilized to uncork a bottle. This approach does require some strength but it’s possible. Find the most rugged key on your keyring, and after cleaning it as best as you can, insert it into the cork at an angle. Then, use your thumbs to twist the key to break the seal of the cork. Keep rotating the cork while using the key like a lever, and pull it upwards.

The cork might chip a little, but as long as the key remains inside, you should manage to continue turning and tugging it upwards. When it’s out of the bottle enough, use a cloth for a better grip to pull it out. Check your wine for any accidental cork bits. Once you’ve mastered this technique, you’ll be astonishing all your friends and family with your knack for uncorking wine bottles anywhere and anytime.

Suppose you’ve lost your corkscrew, can’t find your keys, and don’t own a bicycle pump. There have been other techniques devised to open wine without a corkscrew, however, they aren’t always safe. Striking your wine bottle against a wall or using footwear to force the cork out isn’t suggested. There’s a chance that the glass might break resulting in a large mess and risking injury. The same precaution applies to using heat – a potentially harmful TikTok hack that suggests using a flat iron to open wine bottles became popular, but since high temperatures can break glass, it’s inadvisable.

Opt for the reverse corkscrew method if you’re in a bit of a pickle. This could arguably be one of the safest methods to let your wine flow. Instead of yanking out the cork, use an instrument that doesn’t have a sharp edge, like a tube of lipstick, a marker or a spoon handle to push the cork into the bottle. You can tap a kitchen tool such as a rolling pin gently on your blunt object to push the cork down. Although your cork will be bobbing in your wine, your bottle will be open and the wine ready to be poured out. Remember, if you’re opening an older bottle, the cork might crack more easily. If you do find pieces of cork in your bottle, ensure you strain it when pouring so that it doesn’t end up in your glass.

Check out the original article on Daily Meal.

If there was a war raging in your country, it’s hard to imagine that you would be thinking of making wine. But that’s what 160 winemakers in Ukraine do. They still make wine. February 24 marked two years since Russia invaded Ukraine. The war zone extends along all of the eastern border and the south along the shores of the Black Sea. That’s also the region where most of Ukraine’s vineyards are located. So, perhaps now is an excellent time to give a thought to those courageous winemakers and take a close look at what they do. The upcoming ProWein wine show in Düsseldorf, Germany, will be an occasion to taste these wines.

Vineyards in Ukraine, courtesy of Wines of Ukraine

Ukraine is a very big agricultural country. It ranks on the world’s top-ten list of biggest producers of sunflowers, barley, wheat, and corn, although production has been severely hampered by the war. However, today, the Ukrainian vineyards are modest in size, around 30,000 hectares (75,000 acres). That’s about half the size of Hungary or of Bulgaria, or one-sixth of the California grape acreage. There are around 160 officially registered wineries.

Ukraine’s vineyards can be found mainly in the southern part of the country, towards the Black Sea in the Odesa and Kherson regions. You might recognize those names from the war reporting. Crimea has also long been an important wine-producing region but has been under Russian control since 2014, when Russia invaded the peninsula. There are also extensive vineyards in the westernmost part of Ukraine, on the border to Hungary and Slovakia, in the region called Zakarpattia. But there are also wine producers in several other parts of the country but on a smaller scale.

Kostiantyn Tintulov, co-owner of Vinhol Oksamytne / Villa Tinta winery in Ukraine, copyright BKWine …[+] Photography

Eduard Gorodetskyi, founder and owner of myWine winery in Ukraine, copyright BKWine Photography

In a time when unusual and indigenous grapes have become trendy, Ukraine has much to offer wine lovers and wine drinkers who want to explore new things. There are numerous local (indigenous) grape varieties to explore: telti-kuruk, sukholimansky white, citronny of magarach, kokur, odessa black, ekim kara, magarach bastardo. I recently had the opportunity to taste Odessa black, and black it was indeed. It was dense, almost dark, intense fruit and had a strong backbone structure. It is what is called in French a tinturier, in other words, the grape juice is dark red (almost all red grapes have a clear juice). It’s a crossing between cabernet sauvignon and alicante Bouchet (also a teinturier). It was developed in Ukraine in the 1950s. But they also have many international grape varieties, of course.

I have only tasted a handful of Ukrainian wines so far, so it is difficult to have an opinion of the country as a whole. The odessa black that I mentioned above was certainly one that had great potential, as well as some made from the more “traditional” international varieties. Some were semi-sweet, which might not be so suited for the export markets.

Villa Tinta Odesa Black wine, Ukraine, copyright BKWine Photography

Ukrainian wine exports were a modest $9 million in 2023, which is perhaps not surprising. More surprising is that they managed to make and export any wine at all while the war was raging. They have an export promotional organisation called Wines of Ukraine, which this year will participate in the big international trade fair ProWein in Düsseldorf (Germany) on March 10-12. Sixteen wineries, an impressive 10% of all producers in the country, will be represented there. It will undoubtedly be an excellent opportunity to discover some unusual wines as well as to support a country at war.

Several international projects are ongoing in Ukraine to help support and develop the wine sector, as well as the rest of the agricultural business, USAID, the United Nations and even the Swedish government.

—Per Karlsson