Wine 603

Scientists may have figured out why so many people suffer from awful headaches after drinking wine, particularly red wine. Writing in Scientific Reports, researchers focused on phenolic flavonoids, which are chemical compounds found in grapes that affect the taste, color and mouthfeel of wine.

Various types of wine contain diverse levels of flavonoids. Red wine, in particular, can contain 10 times the amount of flavonoids than its white counterpart, thus making these compounds a major culprit for causing immediate wine headaches.When consumed, the alcohol in wine is metabolized in the liver by enzymes to create acetate. Primarily, the alcohol is turned into acetaldehyde. Then, acetaldehyde is converted to acetate.After conducting lab tests on more than a dozen compounds in red wine, researchers discovered that quercetin glucuronide (which is processed in the body from quercetin, a flavonol almost exclusively found in red wine) could block the enzyme that converts acetaldehyde into acetate.

When the enzyme is blocked, toxic acetaldehyde accumulates in the bloodstream, according to the researchers. High levels of acetaldehyde then result in headaches, nausea, facial flushing, and sweating. As for why some people are more prone to wine headaches than others, researchers admit that this information is still unclear. They are looking to conduct clinical trials soon in hopes of discovering that answer.

“We think we are finally on the right path toward explaining this millennia-old mystery,” Morris Levin, the director of the Headache Center at the University of California, San Francisco, informed The Guardian. “The next step is to test it scientifically on people who develop these headaches.”

They’re concerned about safety on their streets, saying a winery offering tastings doesn’t belong in a residential area.

If you’ve ever tasted wine that was left in an open bottle overnight from a dinner party or event, you’ve probably experienced the unpleasantly sour surprise. The wine has started to go bad, however, it’s transitioning into another culinary treat: vinegar.

With some patience, it’s entirely possible to produce vinegar from leftover wine at home, which makes sense when you consider that the term “vinaigre” in French translates to “sour wine”. The simplest way to do this is leaving an opened bottle of wine alone, allowing nature and oxygen to do their thing. All you need to do is maintain a moderately warm temperature – optimally between 70 and 90 degrees Fahrenheit, cover the top of the bottle with cheesecloth or muslin to keep insects out while allowing oxygen in, and the wine will start to ferment.

The transformation is due to acetobacter aceti, a naturally present bacteria that changes alcohol into acetic acid. But as fermentation scientist Dr. Johnny Drain suggests in his interview with Liquor.com, “You can let your wines to oxidize or acidify [become more acidic] spontaneously, but that can be a bit unpredictable.” To have more control over the process, you might want to add a small amount of raw or unpasteurized vinegar to your wine. This can help speed up the process and provide more consistent outcomes as you delve into the multiple different types of vinegar you can make at home.

For more information: French Cooking Tricks You Need In Your Life

Experimenting with aging wine to create vinegar is a wonderful way to avoid wasting a drink that is no longer fit for consumption. Moreover, homemade vinegar allows you to experience a wider variety of flavors, far beyond the typical options of red or white wine vinegar you usually encounter at the supermarket. Try creating a flavorful and sweet chardonnay vinegar to add to your salad, or concoct a deep, palette-pleasing vinegar using the distinctive color of orange wine.

Certain factors to consider when transforming your preferred wine into vinegar include the bottle’s alcohol content — any wine with an ABV higher than 11% may restrict the growth of vinegar bacteria. As a result, dilution with water might be necessary to reduce the alcohol content. It’s also interesting to recognize that high-sugar grape varieties such as riesling may surprisingly result in a more acidic vinegar. You can expect the unique notes carried by specific wines, like the richness of chardonnay and the mineral flavors of Albariño, to influence the respective vinegar flavors.

The fermentation process of your selected wine allows personal preference to play a significant part. After a few weeks, taste the developing vinegar, and if satisfied, filter and keep it in a sanitized glass container.

Once you venture into the world of homemade vinegar using leftover wine, you might notice a turbid substance present in your batch. Known as the “mother,” this element is highly valued and can often be seen in store-bought apple cider vinegar. The mother facilitates the ongoing production of vinegar at home, so even if it’s sparse or feeble initially, don’t stress. You can always acquire a vinegar starter online or use raw vinegar as an alternative until the mother fully develops.

When you’ve finished straining your vinegar, set some aside, including the mother. This reserved portion can serve as a jumpstart to your next vinegar fermentation process, or you may decide to venture into the creation of “infinite” vinegar. For this, all you require is a spacious container for sufficient oxygen and leftover wine which you can pour in while awaiting fermentation before extracting more vinegar. The resulting vinegar won’t embody the specific characteristics of a vinegar produced from one type of wine, but the varying complexity and flavor of every wine you employ.

For further details, check out the original article on Daily Meal.

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If you’re a Costco member, then you probably already know that shopping there can save you money on wine as well as your other groceries. When you’re buying multiple wine bottles at once, though, keeping them secure in your cart is vital. Luckily, there’s a Costco hack you need to know that comes straight from a Costco employee that can keep your bottles secure using the cart itself.

Costco is known for being one of the best places to shop if you like to buy in bulk. While some shoppers sleep on the warehouse store as an option for stocking up their bar cart, this is another great way to take advantage of the savings. Still, no one wants wine bottles clanking around to spoil their bulk wine shopping. This hack ensures that your wine bottles aren’t going anywhere — no matter how many you have in your cart. Content creators and life hack aficionados, Dave and Liz, posted a video to TikTok that shows just how to keep your wine bottles from rolling around in your cart. In less than two weeks, the viral video had raked in nearly 57,000 likes. The video’s popularity makes it clear that if wine bottles clanking around your shopping cart is a problem for you, you’re not alone. The hack is as easy as laying your bottles down in the right spot. While it’s an ideal trick if you’re buying multiple bottles, this hack isn’t useful only at Costco.

Read more: Mistakes Everyone Makes When Shopping At Costco

Deploying this advice, your wine bottles will occupy the front portion of the cart that small children normally sit in. Flip the plastic flaps up so that they aren’t covering the bottom. Next, you can lay the wine bottles flat and use the holes between the shopping cart bars to keep each bottle secure. Not only does doing this prevent the bottles from rolling around, but it also keeps them separate from each other. That means there’s a lower chance of breaking the bottles.

If this hack wasn’t cool enough all on its own, the top comment makes it even better. One commenter suggested, “Now roll them over so that the barcode is accessible and the checkout peeps will love it.” Not only will your bottles be safe while you shop but you may not even have to move them until you get them to your car. Now that’s shopping smarter, not harder.

Even if you don’t worry too much about broken bottles, there’s another reason to keep your wine bottles from moving around that you may not know. When wine bottles vibrate, it actually causes chemical reactions in the wine that can make it age more rapidly. So, keeping your wine bottles safe in the cart is more important than you might have thought. Consequently, if you’re someone who finds yourself frequently buying multiple bottles, it may be wise to invest in a wine tote with separate sections like this one.

Read the original article on Mashed.

Hear Ye! Hear Ye! If you are planning a trip to the Caribbean and wine drinking is a priority of yours, make sure the famed Malliouhana Resort on Anguilla is on your must-visit list. Malliouhana has partnered with the award-winning Sommelier Shelley Lindgren to launch their new wine program! Lindgren is known for pioneering new concepts in food and wine, being the Co-Owner and Wine Director of A16 Restaurants, Co-Founder of Tansy Wines, and Co-Author of Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country.

“My inspiration behind curating Malliouhana’s new wine program was the rich wine history that we wanted to bring back to life,” said Lindgren. “The history of Malliouhana is one of the foundations of hospitality on the island, and there is a beautiful, natural way of wanting to relax and enjoy the atmosphere with the surroundings, while enjoying a glass of wine.”

Malliouhana, Anguilla’s stylish resort icon, and the first five-star hotel in Anguilla, is celebrating its seasonal reopening with an exciting collaboration with James Beard Award-winning Sommelier, Shelley Lindgren. As the resort reopens for the 2023-2024 year, Malliouhana is thrilled to welcome back guests with a new wine program led by Lindgren. This program will include a special collaboration with Malliouhana’s first on-property sommelier, Albert Lake. Guests can look forward to elevated wine experiences and exclusive wine selections that can only be found on the island at Malliouhana’s signature dining outlets. The program is designed for travelers who appreciate enriching experiences that enhance the local flavors of Anguilla. This partnership precedes many more, commemorating Malliouhana’s upcoming 40^th anniversary, with more exciting news to come.

Provided by Malliouhana

Malliouhana, one of the Caribbean’s eminent resorts, draws viticulture travelers globally. Its previous owner, Leon Roydon, an enthusiastic wine collector, established the resort and Anguilla as a sought-after culinary and wine hotspot for discriminating explorers. Complementing this, Lindgren’s stature as an industry vanguard – manifested as a Guild of Sommeliers board member and having been honored by the Italian President for her significant contribution to Italy’s wine industry – is faultlessly matched for revitalizing Malliouhana’s wine program and boosting the guest experience. Furthermore, Albert Lake’s vital role in forming Malliouhana’s renowned wine history is worthy of recognition, and the resort is delighted to welcome him back to commemorate the wine program’s transpired and future journey during this significant anniversary.

“Malliouhana has always been celebrated for its exclusive culinary services that not just honor the native culture and food but attract innovative collaborators. We take great pride in affiliating with two of the industry’s most esteemed sommeliers. This partnership unveils Malliouhana’s commitment to curating a remarkable all-round experience for our patrons,” says George Vlachopoulos, Malliouhana’s Managing Director.

Provided by Malliouhana

As an enhancement to the hotel-wide wine scheme, every distinguished Malliouhana eatery will feature exclusive choices imported from Europe and California. This approach honors the beach-inspired aura inherent to the resort’s culinary philosophy. Bar Soleil, the resort’s relaxed, open-air venue, will showcase a menu inspired by Mediterranean islands, celebrating wines from Corsica, Sardegna, Sicily, and Greece. This will be enhanced by a collection of refreshing specialty drinks, from icy punches to classic cocktails such as the Old Fashioned and Negroni served with large ice. Celeste, Malliouhana’s flagship fine-dining establishment, offers wine pairings expertly selected to complement Executive Chef Robert Hopkin’s regularly changing menus. This includes a unique pairing with Lindgren’s Tansy wine collection. Leon’s, the resort’s relaxed beachside eatery situated right on Mead’s Bay, will promote a dedicated “All Day Rosé” menu. In addition, Lindgren is set to bring vintage and grand selection wines to the resort, a perfect accompaniment for guests commemorating landmark birthdays, anniversaries, and other special events.

Your best sip is written in the stars.

Our personalities and many of our individual features are a mix of nature and nurture, and we evolve a lot as we grow. However, we’re born with certain innate features, including our hair and eye color, our unique fingerprint, and our birthdate. That last factor determines our astrological sign and zodiac sign, which some swear can help steer our dispositions and preferences.

“Your astrological blueprint, or birth chart, absolutely colors your likes and dislikes,” says Maressa Brown, a Los Angeles, California-based astrologer and the author of Raising Baby by the Stars: A New Parent’s Guide to Astrology. “Even if you’re not familiar with your whole birth chart, knowing your sun sign is enough to get a read on the what flavors and aromas you might gravitate toward.”

Commonly known as a “zodiac sign,” this indicator is in fact your sun sign, or the position of the sun at your birth. This corresponds to your self-perception and essential identity, which are fundamental aspects that determine your food and drink preferences, according to Brown.

“Doctors in ancient times often gained astrological knowledge concurrently with their medical education, and used individuals’ birth charts to guide dietary recommendations. The intersection of astrology, nutrition, and the human body boasts a lengthy and complex history”, articulates Alice Smith, an astrologer at Alice Smith Astrology based in Seattle, Washington.

Your preferences for smells and tastes also influence your enjoyment of different beverages. Following our instruction on the next meal you should prepare relative to your zodiac sign, we sought advice from Smith and Brown for selecting the most suitable wine based on your zodiac sign.

As the air sign whose modern ruler is Uranus, the planet of change, those who fall under Aquarius are innovative and future-minded, according to Brown. They often skew from the obvious and enjoy flavors that are dry yet complex and that evolve over time. Aquarius veer towards exotic scents and tastes that might be “eyebrow-raising to others”. Many orange wines check all of those boxes.

The best wine for Aquarius: Stolpman Vineyards Love You Bunches Orange ($28, Wine.com)

Ruled by Neptune, the planet of spirituality and dreams, Pisces are highly imaginative, empathic, and sensitive. Whimsical, romantic flavors and aromas are appealing, along the lines of white flowers, vanilla, pastry, and lavender, according to Brown. For this reason, a sparkling, energetic-yet-elegant rosé is a great fit.

The best wine for Pisces: Billecart Salmon Brut Rosé Champagne ($80, Drizly)

Related: 5 Common Mistakes Almost Everyone Makes When Serving Champagne

No need to be subtle with fiery members of the Aries family. They’re bold, warm, and unapologetically vivacious—and prefer flavors that speak to those qualities. Aries often prefer in-your-face wines, like a Cab, Brown says. And they’ll probably also enjoy getting into heated debates with friends and family about tasting notes or which vineyard creates the best version, she adds.

The best wine for Aries: Grounded by Josh Phelps Cabernet Sauvignon ($18, Grounded Wine Co.)

This earth sign is ruled by Venus, the planet of pleasure, so those who are born under the Taurus sign are often down-to-earth. At the same time, they’re all about quality—in terms of the beauty they surround themselves with, the depth of their relationships, and the amount of pleasure they like to subtly sneak into their lives. Taurus tend to prefer rich, smooth, and velvety sensations. In fact, Smith believes that Taurus individuals practically invented “quiet luxury;” they want the good stuff that’s truly a pleasure to imbibe—not just for show. An under-appreciated grape like Viognier is a perfect match, as it presents a lovely perfume-like scent that’s rich in citrus, rose, and stone fruit notes. (Think of it like Chardonnay’s quiet yet beautiful sibling.)

The best wine for Taurus: Illahe Viognier ($23, Illahe Vineyards)

As the air sign ruled by Mercury, the planet of communication and information-gathering, Brown says that Geminis are buzzy, social, cerebral, active, and curious. Smith and Brown agree that the best wine for Geminis is something that’s light, fresh, and ideal to accompany a long, lovely conversation. A low-ABV option that’s fruity, fun, lively, and a little bit bubbly, like a Vinho Verde, is a brilliant pick.

The best wine for Gemini: Vera Vinho Verde Branco ($16, Wine.com)

Since Cancers are ruled by the moon, they’re often family-oriented, foodies who adore sharing a table—along with many traditions and memories—with others. They know how to select a wonderful wine to sip on its own and also pair with a wide variety of foods. Sentimental and heartfelt, Cancers may enjoy something with a hint of sweetness, like a Riesling featuring honey or lychee aromas, Brown says. Bonus points for anything that’s from a winery with a long history, Smith adds (as a hat tip to that Cancers yen for nostalgia.

The best wine for Cancer: Brooks Willamette Valley Riesling ($24, Brooks Wine)

Related: 11 Romantic Food and Wine Dinner Menu Pairings for Date Nights at Home

As a bold fire sign, Leos are known for their charm and generosity of spirit, confidence, optimism, and fun-loving nature. Since they adore spring and summer, Leos love flavors and experiences that remind them of those warm, sunny months. Citrusy, bright, and zippy Sauvignon Blancs—preferably poured and enjoyed alongside friends—are a winning choice.

The best wine for Leo: Hall Napa Valley Sauvignon Blanc ($29, Drizly)

Due to the fact that Virgos are an earth sign ruled by Mercury, the information-gathering planet, they’re frequently detail-oriented, analytical, and sensitive. They love analyzing the subtleties of wine, including the many layers of flavor and aroma in complex wines like Txakoli (aka Txakolina). Virgos will delight in noticing and savoring the dried herb and saline notes tucked underneath the stronger citrus and green apple flavors (the exact features others might overlook). And since Virgos gravitate towards balanced flavors, they’ll adore the way that nearly all Txakolis fall in the middle of the dry to sweet range.

The best wine for Virgo:

Ameztoi Getariako Txakolina ($27,

Wine.com) 

As the air sign ruled by Venus, the planet of relationships and beauty, Libras love popping open a bottle to share with a dear friend or partner. Balance reigns supreme for Libras, too; their social nature means that they seek out foods and drinks that are all about harmony, approachability, and lightness. Since it’s crafted to be enjoyed now (rather than cellared for later), is a stunning salmon hue, and pairs well with a wide array of foods, a medium-bodied French rosé is among the best wines for Libras.

The best wine for Libra:

Amici Olema Côtes de Provence Rosé ($15,

Amici Cellars)

Related: 7 Recipes Starring Rosé Wine That Think Outside the Bottle

Scorpios are the water sign co-ruled by Pluto, the planet of transformation, and Mars, the planet of action and energy. As such, they want a drink as dark, complex, and mysterious—just like them. Scorpios crave an intense experience, like the one they’ll find when sipping a savory, spicy Syrah. (It falls on the bold end of the red wine spectrum.)

The best wine for Scorpio: Bouchaine Las Madres Vineyard Syrah ($65, Bouchaine)

As the most adventurous fire sign, Sagittarius treasure the opportunity to transport to other lands and learn more about cultures via their recipes and regional-favorite drinks. They also adore diversity. That’s just what’s on offer in most Spanish Grenache wines, which range from stone and citrus fruit to licorice and spices.

The best wine for Sagittarius: Breca Garnacha ($14, Total Wine)

As the earth sign ruled by Saturn, the “taskmaster” planet, according to Brown, Capricorns love the classics. Just like vintage clothing and furniture feel like solid investments, Capricorns appreciate celebrating high-quality, classic grapes like often-overlooked Cabernet Franc. As one of the “parents” of hybrid Cabernet Sauvignon (alongside Sauvignon Blanc), Cabernet Franc is a traditional sommelier favorite that’s medium-bodied, beautifully aromatic, and packs just enough structure to hold up well to aging for 10 to 15 years.

The best wine for Capricorn: Hester Creek Old Vine Cabernet Franc ($20, Hester Creek)

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REUTERS/Benoit Tessier

Acquire Licensing Rights

Nov 15 (Reuters) – National wine and spirits retailer Total Wine & More has asked a U.S. judge to deny a request for corporate records from the Federal Trade Commission, which is investigating the practices of one of the company’s wholesalers.

Attorneys for Retail Services & Systems, which does business as Total Wine, said in a

filing

on Tuesday in Alexandria, Virginia, federal court that

the FTC’s subpoena

was “overbroad and unnecessary.”

Maryland-based Total Wine said it is not a target of the FTC’s investigation into Southern Glazer’s, the country’s largest alcohol wholesaler. It said it has already produced thousands of records to the FTC for its inquiry into whether Southern Glazer’s has discriminated in its pricing practices. Total Wine operates in 28 states.

The FTC’s probe of Southern Glazer’s, which began in 2022, has attracted attention from law firms and others closely tracking the agency’s enforcement efforts.

The FTC has dusted off a decades-old law, the Robinson-Patman Act, to look at whether Florida-based Southern Glazer’s is discriminating against smaller or independent retailers in how the company prices its goods.

Southern Glazer’s on Wednesday did not immediately respond to a request for comment. The company has not been accused of any wrongdoing.

Total Wine said in a statement last month that it “made substantial efforts to cooperate with the FTC’s investigation and respond in good faith to most of its data and document requests.”

An FTC spokesperson declined to comment. The agency has said Total Wine’s failure to fully respond to the FTC’s subpoena has “impeded and delayed the FTC’s investigation.”

Total Wine’s attorneys at Gibson, Dunn & Crutcher told the court that it has produced purchase-related transaction data to the FTC and called the scope of the FTC’s information demand “truly alarming.” Total Wine has opposed sharing information that includes email communication, business strategies and assessments of competitors.

The company’s Tuesday filing said “no business expects to be excused from the responsibility to produce reasonably relevant documents,” but they do not expect to be treated “like the enemy simply because they happen to be a successful business or the customer of a target.”

A hearing is scheduled for Dec. 11 before U.S. District Judge Anthony Trenga.

The case is Federal Trade Commission v. Retail Services & Systems d/b/a Total Wine & More, U.S. District Court, Eastern District of Virginia, No. 1:23-mc-00028.

For FTC: Patricia McDermott of the FTC

For Total Wine: Michael Dziuban and Stephen Weissman of Gibson, Dunn & Crutcher

Read more:

FTC sues retailer Total Wine for records in industry pricing probe

Jumpstart your morning with top legal news delivered straight to your inbox from The Daily Docket.

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‘The World in a Wineglass’ by ‘Food & Wine’s Ray Isle is out now

People / Fred Hardy

Walking through a wine shop can feel intimidating, especially when you don’t know where to start.

In his book The World in a Wineglass, out now, Ray Isle, the executive wine editor at Food & Wine, invites readers to look past the things people say about wine and instead interrogate characteristics like where the wine comes from and the people who make it. (Food & Wine is PEOPLE’s sister publication under Dotdash Meredith.)

“The book is about really paying attention to what matters: where a wine comes from, who made it, and why they made it the way they made it,” Isle tells PEOPLE.

Marc Fiorito

Related: Valerie Bertinelli’s Cookbook Indulge Celebrates Her Healthy Relationship with Food — See the Cover (Exclusive)

Rather than focusing on subjective information like tasting notes or the Wine Spectator 100-point scale, which assigns bottles a score based on blind tastings of the wine, Isle suggests understanding more about where the wine originates – its climate, its soil, its history – as well as learning about how it’s produced.

“The power of point scores for wines has started to diminish,” he writes in the book. “Chalk it up to a savvier wine audience, the influence of social media, wine score grade inflation, you name it. There are a number of reasons, but among them is a greater interest in questions like how a wine was made or how the grapes for it were grown.”

“Today, most sommeliers and restaurant wine buyers don’t pay the slightest attention to scores,” he adds.

Throughout his book, Isle explores concepts in sustainability like biodynamic and natural wine making and regenerative agriculture.

“What I am hoping to do here is celebrate a specific realm of wines: ones whose grapes are grown with care and with concern for the environment; ones that express the character of the place they are from and the sensibility of the person who made them; ones that, if you let them, offer rewards beyond simple flavor,” Isle writes. “These are wines that can answer three simple questions: Where does it come from? Who made it? How did they grow their grapes, and how did they make their wine? If a wine can answer those questions, and the answers feel good to you, then it’s time to find a corkscrew, get a glass, and drink it.”

Scribner

Related: From a Chanel-Themed Sex Room to 26 Disco Balls, Designer Martyn Lawrence Bullard Reveals His Wildest Requests

The World in a Wineglass features chapters on dozens of wine regions across the world, from Bordeaux to Portugal, Lebanon, the west coast of the United States and more.

Focusing on affordable and accessible wines, rather than expensive collector items, in each chapter, Isle introduces the reader to a number of vintners throughout the region and helps shape the understanding of the wines they create. Isle only recommends wines from owners he’s talked to personally, or from wineries he’s visited (or both).

The bottles mentioned are labeled with a price indicator, and most are under $100.

“The truth is that you can live an absolutely wonderful life of drinking wine without ever buying a bottle that’s over $100,” he writes.

The World in a Wine Glass is available now.

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Read the original article on People.

Wines recommended this week for Thanksgiving. (Photo by Ken Ross)

When it comes to eating and drinking, few American holidays come close to Thanksgiving.

Perhaps picnics on the Fourth of July?

Maybe Christmas or New Year’s Eve?

Sorry, but Thanksgiving is the Super Bowl of holiday feasts.

That’s probably why I’ve often been asked the same question many times over the years.

What wines go best with Thanksgiving dinner?

It’s a great question.

If you’re going to all this effort to make an elaborate feast, it makes sense that you want to have great wine with your meal.

It’s also probably the reason why you can find numerous articles this time of year about which wines are the “best” Thanksgiving wines.

It’s interesting to read these articles. Because right away, one thing becomes perfectly clear.

No one seems to agree on which wines are perfect for Thanksgiving.

Some recommend pinot noir.

Others recommend chardonnay or anything but chardonnay, including sauvignon blanc, cabernet franc or melot.

There’s even a school of thought that you should serve low-alcohol wines, sparkling wines or rose wine.

Starting to get the picture?

There’s no “perfect” wine for Thanksgiving.

Practically any wine goes great with this massive, multi-course meal.

So most years that I have written this weekly wine column for the past 11 years, I have done my best to try to offer a few Thanksgiving wine suggestions.

In the past, I have written about different wines ideal for Thanksgiving dinner, including a wide range of red, white and sparkling wines, including wines for leftovers.

Another year, I wrote about 5 classic Thanksgiving white wines and 5 classic Thanksgiving red wines.

I’ve even written about which Thanksgiving wines you might like based on your favorite Thanksgiving movie. (Like “Planes, Trains and Automobiles”? Try an Australian Shiraz since “you clearly have a great sense of humor and love oddball comedies.”)

This year, I decided to take a slightly different approach.

This year’s Thanksgiving wine column features five American wines for under $20 a bottle. The wines include one sparkling wine, two whites and two reds. The whites feature a chardonnay (the most popular white wine grape in the country) and another white wine. The reds feature a cabernet sauvignon (the most popular red wine grape in America) and another red wine.

I also included a slightly more expensive bonus wine for dessert as well.

Hope you enjoy.

SPARKLING WINE

Mumm Napa Brut Prestige ($19.99 at Table & Vine in West Springfield)

California winery founded by Champagne house of G. H. Mumm in the 1970s, this crisp, refreshing, dry sparkling wine has a beautiful, clean finish with hints of citrus and vanilla. If you love really dry wines, get this beautiful “brut” for your Thanksgiving feast.

CHARDONNAY

2021 Sonoma-Cutrer Sonoma Coast Chardonnay ($19.99 at Table & Vine)

I know many people unfairly either love or hate chardonnay. Hopefully, this delicious wine from California’s Sonoma County will change a few minds. Flavors here include hints of straw, roasted almonds, honeydew melon and green apple, which all go great with turkey.

ANOTHER WHITE WINE

2021 Justin Sauvignon Blanc ($18.99 at Table & Vine)

One of my favorite California wineries, Justin’s sauvignon blanc has a wonderful blend of soft, understated flavors, including hints of ripe green apple mixed with a slight, subtle tartness and a dash of sea salt. A great lighter wine for a traditionally heavy meal.

CABERNET SAUVIGNON

2021 Duckhorn Vineyards Decoy Cabernet Sauvignon ($17.99 at Table & Vine) or 2021 Bread & Butter Cabernet Sauvignon ($16 Suggested Retail Price)

I’m recommending two California cabernet sauvignon since everyone has different tastes. The Decoy is on the drier side and was featured a few weeks ago in my article about cabernet sauvignon wines from around the world. The second wine’s perfect for people with a sweet tooth – dashes of cherry, milk chocolate and, no kidding, bubblegum.

ANOTHER RED WINE

2019 Duckhorn Decoy Merlot ($17.99 at Table & Vine)

Tasting Notes – I don’t normally recommend two wines from the same winery in these roundups, but this outstanding wine deserves the spotlight. Here, the flavors are soft, subtle, and muted and include hints of plums and blackberries. Let me add this wine still tastes great several days after first opening the bottle – perfect for Thanksgiving leftovers.

BONUS WINE – DESSERT WINE

2014 Dutcher Crossing Dry Creek Valley Port ($35 SRP 375 ML Bottle)

Portugal might be best known for port. However, wineries in many other places make this distinct dessert wine, including this one from California. This black licorice-like port made with zinfandel grapes has a slightly spicy and nutty finish that’s perfect for sipping and lingering around the dining room table after a rich, hearty holiday feast.

Cheers!

Wine Press by

Ken Ross

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Masslive.com

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French wine is often deemed the best in the world. This widely held opinion has developed, in part, due to France’s unique geology and geography as Meninger’s International recorded wine writer Andrew Jefford explaining: “It is the only major wine-producing nation on earth which covers both propitious cool-climate, high-latitude zones and warmer-climate, mid-latitude zones […] There is no land mass which has the positional advantages of France.”

For centuries, French vintners have taken advantage of their country’s unique characteristics to produce an array of world class reds, whites, rosés, and sparkling wines. These wines have bewitched generations of oenophiles but, to the average consumer, French wine often appears more intimidating than enticing. Due to its reputation, French wine is perceived as being incredibly sophisticated and many people fear that a failure to understand or enjoy it reflects their own lack of refinement.

While many people fret about French wine, it, just like any other wine, is made to be enjoyed. With that in mind, and with the use of wine experts and expert sources, we have put together a beginner’s guide to this, the most prestigious of wine country. This article won’t make you an expert, but it will give you the information you need to sit back, relax, and simply enjoy the wine in front of you.

Read more: The Ultimate Vodka Brands, Ranked

France is renowned as the ultimate standard in the global wine landscape, primarily due to the worldwide dissemination of its grape varieties. French grape species such as syrah, cabernet sauvignon, and malbec have found their way across continents from North America to Australia where they are widely cultivated for wine production. This fact, however, has not deterred these wines from displaying vast differences from their French counterparts despite being produced from identical grape varieties.

The ubiquitous presence of French grape varieties across global vineyards can be traced back to colonial times. European colonists attempted to reproduce their beloved wines in the continents they invaded and settled in, including North America, by introducing European vines. This aspiration to reproduce French wine did not dim but instead has flourished over centuries. Figures like Thomas Jefferson particularly championed this objective. As a result of these early efforts, a good number of French grape varieties have gone on to form the cornerstone of New World wine production.

The successful adaptation of malbec, one of the French grape varieties, especially in foreign terrains serves as an excellent example. This variety was introduced in Argentina in 1868 and has thrived, thanks to the arid, sunny conditions and the beneficial effects of high altitude. Given these optimal conditions, it is not surprising that Argentina now hosts 70% of all global malbec plantations.

In contrast to practices in the United States and several other wine-producing countries, French wine labels do not usually feature the grape variety. Instead, they primarily state the location of wine production. French winemakers maintain this approach on the premise that the region of wine production significantly impacts the final characteristics of the wine, more so than the grape variety.

The concept of terroir, or the environmental conditions in which grapes are cultivated, varies greatly across France and even within a single region of wine production. Notably, the terroir for one Burgundy wine producer might vary greatly from a producer located just few miles away. Furthermore, unique wine production methods adopted by different French villages markedly affect the final product. By naming wines based on their geographical origin rather than the grape variety, connoisseurs with sufficient knowledge can take these differences into consideration when choosing a wine.

The practice of using place names rather than grape varieties, while well embraced by those knowledgeable in French wine regions, can be frustrating and daunting for the majority of consumers. These individuals usually do not have the means to predict the taste of the wine without first uncorking the bottle.

The French wine industry’s emphasis on terroir has led to the creation of different classifications of wine, which are denoted by specific terms on each bottle. AOC, or Appellation d’Origine Contrôlée, is perhaps the most crucial of these terms. Wines labelled AOC must comply with a stringent set of regulations specific to their production area, covering aspects from harvesting time to the grape varieties that can be used.

There are also sub-classifications under the AOC label, which reveal the region, sub-region, and sometimes even the specific village the wine originates from. Wines made from exceptional vineyards often bear the ‘premier cru’ designation, whilst the ‘grand cru’ label indicates that the grapes were sourced from the top vineyards within the appellation.

Wines that fail to meet the criteria for AOC classification can opt for the Indication Géographique Protégée or IGP status. These wines are still made under stringent rules governing the grape sourcing and wine production process. However, they typically allow for more grape varieties and have a broader geographical production area. This provides wineries with more room for creativity.

Vin de France is the lowest classification for wines in France. This classification guarantees only that the wine originated from France. Often, such wines are made from grapes harvested from various parts of the country and therefore, lack a unique sense of terroir.

Bordeaux, being France’s most renowned wine-producing region, enjoys the reputation of being one of the world’s leading wine production areas. Bordeaux is particularly famous for its red wines, which are blended from up to six grape varieties, including cabernet sauvignon, merlot, and cabernet franc. These blended red wines account for approximately 90% of the region’s total production. Even though they originate from the same region, the red wines from Bordeaux exhibit variation, as demonstrated by the region’s 57 appellations and 61 grand cru classes.

The Gironde estuary divides the Bordeaux region in half. The wines produced on the left bank generally comprise a higher proportion of cabernet sauvignon, yielding a potent, highly tannic profile. Conversely, the wines from the right bank incorporate a larger percentage of merlot, making the wine more appropriate for immediate consumption. Médoc, located on the left bank, and Saint-Emilion, situated on the right bank, are two of the most prestigious sub-regions.

Bordeaux’s wine industry is primarily known for its red wines, but the region also produces wonderful white wines. Sauternes stands out as a well-regarded white dessert wine from Bordeaux, made unique by a fungus named Botrytis cinerea. This fungus, often referred to as noble rot, causes the grapes to dehydrate, leading to more concentrated flavors and sugars. The outcome is a dessert wine with a sweet yet tangy profile, offering hints of apricot and honey.

In contrast to Bordeaux, the principal wine from Burgundy is white, mostly made from the Chardonnay grape. White Burgundy, derived from the sub-regions – with Côte de Beaune being the most prestigious one – exhibits rich and complex flavors, owing to an aging process in oak barrels.

Even though white wine dominates Burgundy’s production, the most coveted wines of the region are red, made entirely from Pinot Noir grapes. These red Burgundies, or simply, Burgundy, have won the hearts of wine lovers worldwide for their striking expression of terroir.

The variation of the soil composition across Burgundy plays a significant role in showcasing terroir. For instance, the high clay content at Pommard leads to a robust Burgundy, which differs dramatically from a Burgundy from Pouilly-Fuissé, known for its limestone-rich soil. Along with a vivid display of terroir, Burgundy wines also impress with their aromatic bouquet, light color, and pronounced acidity.

While Bordeaux is dominated by large wineries, the vast majority of wine produced in Burgundy comes from small plots due to inheritance laws that were passed in the 1800s. This, when combined with the difficulty in producing these wines, often results in Burgundy being prohibitively expensive.

France’s wine industry is built upon centuries of tradition, but this does not mean that the industry is stagnant or resistant to change. In fact, French winemakers were at the forefront of the biggest wine trend of recent times, natural wine.

Natural wine is a subgroup of the industry that uses minimal intervention throughout growing, harvesting, and processing as explained to Club Oenologique by sommelier Charles Carron Brown: “Natural wine is a form of viticulture and winemaking where there is minimal manipulation, both in the vineyard and within the winemaking practices. It’s more of a concept than a rigidly defined term.”

While natural wine was the de facto offering before the mechanization of farming, these traditional processes were brought back to the fore by a group of French vintners in Beaujolais during the 1960s. Slowly, excitement around these wines began to grow. They tasted remarkably different to the wines of the time, packed with expression and energy. Before too long, natural wine began to trend with vintners across the world adopting old-fashioned practices. Those who had remained dedicated to them all along were quickly catapulted towards the top of the proverbial pyramid. The global natural wine trend shows no sign of abating, especially as consumers grow in their appreciation of products that are made in socially and environmentally sustainable ways.

Champagne is the one wine that even those disinterested in the industry have heard of. This is thanks to the beverage’s long and illustrious history. Since the 5th century, it has been associated with French royalty. In the centuries since, its connections with luxury only grew as was highlighted to Harper’s Bazaar by the director of the United Kingdom’s Champagne Bureau Francoise Peretti: “Its reputation continued to spread throughout the 19th century – a time of prosperity and celebration when no high-society event was complete without it. Wherever people partied, they partied with champagne.”

To be called Champagne, the wine must be produced in Champagne, a region just east of Paris. The wine is usually made from three different grape varieties: chardonnay, Pinot Noir, and Pinot Meunier. While initially fermented separately, the wines from these grapes are mixed together along with some reserved wines to create a blend. This blended wine is then placed inside bottles alongside a mixture of yeast, yeast nutrients, and sugar, which causes the wine to undergo secondary fermentation.

The only time reserve wine is not used in the production of Champagne is when a vintage wine is being produced. This Champagne is composed solely of wine produced in a single year. Single-vintage Champagne is generally deemed more prestigious than blended Champagne and is subsequently more expensive.

As a wine region, Beaujolais was previously known for its production of Beaujolais nouveau, a bright wine that was designed to be drunk only a few weeks after the grapes were harvested. Unfortunately, the success of these wines led to a catastrophic drop in quality as Anne McHale, a master of wine, explained to the BBC: “It was a huge success based on marketing. But it declined in the 1990s when too many producers jumped on the bandwagon and the quality declined, getting weaker and more acidic.”

In the subsequent years, wine producers have rejuvenated the region by creating intricately detailed wines that retain the vibrant, lighthearted nature that first brought them recognition. Just like before, most of these wines are crafted from the gamay grape.

A lot of connoisseurs argue that the superior Beaujolais wines originate from the region’s ten crus. Among the most notable is Brouilly, a cru known for manufacturing fruity, robust wines that pair perfectly with the classic, hearty meals typically served in French brasseries. With the introduction of inventive vintners in this cru and others, Beaujolais is frequently acclaimed as the most thrilling wine region throughout France. Moreover, many of these vintners still carry forward the custom of natural wine, a trend that was initiated here in the 1960s.

Muscadet is a regularly underestimated white wine made in the western extremities of the Loire Valley. This wine is made uniquely from melon de Bourgogne, a grape that is not distinctive for any particular features other than high acidity and a tolerance for cool climates. When cultivated in the Loire Valley, nevertheless, melon de Bourgogne evolves into the ideal medium for expressing local terroir. The outcome is a wine that is extremely acidic, driven by mineral, and utterly devoid of fruitiness. These traits make Muscadet the ultimate white wine for pairing with seafood.

From a production viewpoint, muscadet is aged on lees, signifying that the wine is matured while still mixed with dead yeast particles. Over time, this yeast decomposes, adding complexity to the wine. In spite of this process, and the persistent efforts of vintners, muscadet is still seen as a basic, affordable wine.

One strategy producers have used to combat negative perceptions is proposing the establishment of nine crus in the region. While several have already been approved, not all are ready to abandon Muscadet’s unfavorable image. Winemaker Thierry Martin emphasized this point in his discussion with Meninger’s International. He states the current problem is that people’s familiarity with Muscadet isn’t positive. Even vintners tend to distance the crus from Muscadet thinking it’s hard to position our wines among the elites.

Melon de Bourgogne isn’t the only underutilized French grape. Several varieties are rarely used, for instance, the Mauzac grape from Languedoc. Despite having a captivating green apple flavor, Mauzac is nearly exclusively employed in the production of blanquette de Limoux, France’s original bubbly wine.

Some French grape varieties lack a traditional product to assure their persistence. Thanks to committed conservationists, like the 800-member strong Plaimont Cooperative, these varieties haven’t entirely faded away. They’ve rescued numerous neglected grapes including tardif and manseng noir. Nowadays, these grapes contribute to wine production. Manseng noir is even proposed as a potential alternative for the climate-sensitive tannat grape.

Regional grape varieties and the wines they produce are frequently underestimated. Négrette, for instance, originates from the Toulouse vicinity but is generally shunned nationwide. It’s unfortunate, as it yields red wines rich in character. Young négrette is eerily similar to Beaujolais. Additionally, the négrette grape can be used to craft wines that age well, displaying immense intensity.

Rosés from Provençe have become one of France’s most popular wines in the 21st century. High demand has led to increased production and value. For example, in 2009, a hectoliter of Provençe rosé cost around €134, but by 2020, this price had doubled. Much of this price increase is due to the luxury image of rosé, bolstered by celebrity endorsements, closely associating it with idyllic summers in the south of France.

The warm, sunny climate of Provençe is ideal for producing rosé that dreams are made of. While the characteristics differ across the different sub-regions, generally, the hot, dry weather conditions create a beautifully pale wine with the aroma of berries. Rather than being overly sweet, these rosés are delightfully crisp with an inherent minerality, making them incredibly refreshing.

Provençal rosé’s inherent attributes make it highly versatile and hence, marketable. This fact was highlighted by Philippe Schaus, CEO of Moët Hennessy, to Wine Spectator: “Provence is increasingly becoming to rosé wines what Champagne is to sparkling wines. These wines have found their place not only in the apéritif consumption moment, but also in fine dining and high energy bars and clubs.”

French winemakers’ products are heavily influenced by the weather, and climate change is progressively modifying weather conditions throughout the year. This new climate has led many producers to witness firsthand the changes in their wines. For winemakers lucky enough to have vineyards in Bordeaux, current climate changes are proving beneficial. Hot summers and cool, moist winters are resulting in fuller tasting wines. However, like all vintners, those in Bordeaux encounter risks due to climate change as explained by climate scientist Andrew Wood to National Geographic: “France is being hit with wildfires, which affects other Mediterranean wine regions like California and Australia, and smoke is really bad for wine. You can actually taste the smoke in grapes.”

French vineyards are increasingly grappling with water scarcity and the changing behaviour of vines which now yield smaller, sweeter, and stronger grapes during warmer summers. While certain wine producers are trying numerous methods to address these issues, a few have chosen to invest in alternate grape species that are better adjusted to these evolving conditions. However, these novel varieties often violate strict regulations set by various appellations.

There is no denying the fact that certain grapes and wines may not survive the ongoing climate crisis. Many regard the French Merlot as the grape that will first succumb. But, as some give up, others will flourish. Ultimately, it is up to the winemakers to optimise the available choices.

The Languedoc, or Languedoc-Roussillon as it is officially known, is the largest wine-producing region in France. The quantities are immense; it is estimated that Languedoc’s annual wine production stands at 1.36 billion litres. Interestingly, this is more wine than what Australia produces in a year.

The huge production results in a wide variety of wines. For a layperson, this could be quite overwhelming. To simplify understanding of the region, the wines of Languedoc can be conveniently divided into two categories: Appellation Contrôlée wines and IGP Pays d’Oc.

Languedoc’s Appellation Contrôlée wines in France are crafted under rigorous guidelines which regulate the location of the vineyards, the selection of grape varieties, and the taste of the wines. However, many connoisseurs are particularly interested in Languedoc’s IGP Pays d’Oc. This variety allows the use of 58 different grape varieties and offers a vast geographical cultivation area. Bruno Le Breton, a winemaker, shared with Decanter, the freedom and flexibility this grant provides to producers. A significant amount of IGP Pays d’Oc is also produced using organic and low-intervention methods, contributing to a dynamic and innovative wine industry in the region. The passion for this wine variety is palpable when you savour Languedoc’s IGP Pays d’Oc wine.

Despite red wine often being associated with France, the nation’s consumption of this variety has dipped considerably over recent years. In 1995, around 8 million hectolitres of red wine was sold in the country, a figure that halved by 2020.

This decline in red wine consumption could be attributed to the growing trend towards sobriety, and an increased preference for rosé wines. Winemaker Thomas Montagne expressed to The Guardian that, despite the ‘French paradox’ of the 1990s where red wine was touted as beneficial to health, contemporary tastes, especially amongst younger generations, are shifting towards rosé wines for their easy-drinking quality, lower tannin content, and festive association.

This fall in demand is affecting wineries across the country. The French government has even started an uproot program that pays farmers €6,000 per hectare of vineyard they rip up in an effort to decrease the country’s production totals. These grants are being accepted by vintners across the country including hundreds of those working in France’s most prestigious wine regions like Bordeaux.

In the interim, huge amounts of excess wine is being destroyed to maintain the product’s value. The French government has committed €200 million to the project, supplemented by €160 million from the European Union. Alcohol from the destroyed wine is being sold for use in products like hand sanitizer; an ignominious end for some of the world’s finest wine.

Read the original article on Daily Meal.