Wine 1020

Amid concerns about the state of the wine industry, a new study from the Wine Market Council offers findings that may help local wineries navigate the ever-evolving landscape of wine tourism.

One of the key findings in the nonprofit trade organization’s DTC (direct to consumer) Study is that more diverse wine consumers are interested in visiting wineries, while interest in wine tasting among white consumers is waning.

More than 9,100 wine consumers, primarily wine club members from all over the United States, responded to the survey. Of those, 83% reported being “White-Caucasian,” with only 24% saying they intend to visit wineries this year.

Meanwhile, Black, Hispanic, and Asian American wine consumers are more likely to plan visits to wineries, the study revealed.

Despite their lower representation among U.S. wine club memberships, 58% of Black, 39% of Hispanic, and 38% of Asian American participants in the study indicated plans to visit wineries this year.

Based on these statistics, the Wine Market Council has recommended that wineries should broaden their marketing strategies to attract a more diverse clientele.

“While I wouldn’t suggest wineries focus on just one strategy, the primary move should be to diversify their customer base,” stated Christian Miller, the research director at the Wine Market Council.

The survey further highlighted that contemporary wine enthusiasts and club members are seeking more than standard wine tastings at vineyards. Over half of the respondents desire “a variety of tasting experiences,” and nearly 48% showed interest in sampling vintage or rare wines.

“Based on the survey results, I would suggest always having at least one special wine in every flight for people to try,” remarked Liz Thach, Wine Market Council president and Master of Wine. “It could be an older vintage, a rare varietal only available at the winery or a special barrel. People want to feel special and this type of treatment assists with that.”

Thach also recommended that wineries consider offering less expensive tastings, which would give them a broader reach among consumers. A price point of $20 per person would appeal to those on a budget, she mentioned. (A few Sonoma County wineries still offer free tastings.)

Vineyard tours focused on sustainability is another way to attract visitors, according to Thach.

“A sustainability tour would get people out in the vineyard and remind them that wine is an agricultural product, close to the earth and nature,” she explained. “These tours could point out sustainability practices — owl boxes, water preservation, solar panels, and sheep as natural fertilizers.”

Keeping a wine club member engaged and committed is crucial once they have joined your club. A Wine Market Council study suggests that one effective tactic is text message communication with members about their club shipments, with 19% of consumers expressing openness to this form of updates.

The study advises against using text messaging for promotional advertisements. It also highlights that beyond price cuts, factors like flexibility in choosing wines and complimentary shipping play a significant role in member satisfaction. The current trends indicate a rise in the popularity of wine subscriptions which allow more freedom and include shipping costs, particularly prevalent among younger demographics.

An additional point made by the study is that wine club members often find themselves with more wine than they and their guests can enjoy, with 39% admitting to stockpiling excess wine. Consequently, a notable 22% of members have left wine clubs due to an overabundance of wine, suggesting a need for clubs to create more opportunities for members to consume their wine.

The remedy? “Wineries should consider communications or social media postings designed to spur consumption of club wines specifically,” advised the Wine Market Council study.

The trade organization’s “Wine Is …” social media campaign offers wine consumers a list of “wine occasions,” or reasons to uncork a bottle, such as “Wine is a night on the town,” “Wine is cocktail hour,” “Wine is relaxation,” “Wine is catching up with friends,” and “Wine is date night.”

Other practices wineries might implement, according to the study, include sending wine club members recipes that pair well with recent shipments, ideas for do-it-yourself tastings, and lists of local restaurants that permit bringing your own wine.

Another insight from the study highlighted the potential for “pop-up events,” or taking tastings to key cities across the U.S., as a way for wineries to engage with club members and attract new consumers directly where they are.

“Pop-up events are an untapped opportunity. I know of very few wineries that are doing this but those that are, seem to find them quite successful,” Thach said.

“Pop-up restaurants are all the rage so why not pop-up wineries — as long as they obtain the correct permits, etc. to be able to do it.”

You can reach wine writer Peg Melnik at peg.melnik@pressdemocrat.com. On X (Twitter) @pegmelnik.

HOLYOKE — Valley wine writer Ken Ross will lead four noncredit wine-tasting classes this fall at Holyoke Community College.

The monthly sessions will run from 6-8 p.m. starting Tuesday, Sept. 17, and continue on Tuesday, Oct. 8, Tuesday, Nov. 12, and Tuesday, Dec. 10, at the HCC MGM Culinary Arts Institute, 164 Race St., Holyoke.

Each of the four stand-alone sessions will focus on wines from a different region: California, Chile and Argentina, Spain, and Italy.

Each class is $59 and includes wine and light snacks.

To register for one or more classes, go to hcc.edu/wine.

Ross lives in Ware and writes the weekly Wine Press column for The Republican and MassLive.

Sept. 17, California wines:

Taste great wines from California that cost less than $25 a bottle — red, white and sparkling wines from Napa, Sonoma, and other lesser-known wine regions in California, and learn more about each wine region.

Oct. 18, Wines from Argentina and Chile:

Discover South America’s two best wine-growing countries. Try Malbecs from Argentina, Cabernet Sauvignons from Chile and learn more about other outstanding, affordable wines from both countries.

Nov. 12, Spanish wines:

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Spain produces some of the best, affordable wines in the world. This class will explore some of the best red, white and sparkling wines from Spain as well as provide information about Spain’s best-known wine-growing regions, including Rioja and Ribera del Duero

Dec. 10, Italian red:

Italy is renowned as one of the top wine-producing nations globally. Discover the key wine regions of Italy such as Tuscany and Piedmont in this class, which will cover affordable Italian wines, including an assortment of red, white, and sparkling varieties from across the country.

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Red wine vinegar, known for its unique tart aroma and taste, serves as an invaluable addition in the culinary world, enhancing flavors in sandwiches, salads, and even homemade salad dressings, as well as your Thanksgiving turkey. Encountering an old bottle in the depths of your pantry might raise questions about its safety for use.

Fortunately, red wine vinegar is known for its longevity, due to its fermentation process and high acidity, allowing it to remain safe to consume long after its opening. With a pH of 3, it stands as one of the more acidic products available, which not only staves off spoilage but also inhibits bacterial growth, thus remaining potent even when exposed to oxygen.

Learn more about food rankings: Peanut Butter, Ranked From Worst To Best

While the shelf life of red wine vinegar extends almost indefinitely, its quality may diminish over time if not stored correctly. It does not require refrigeration but should be kept in a cool place away from significant temperature swings, such as not near a stove, and should ideally be stored in a dark cupboard to maintain its quality.

It is recommended to keep the liquid in its original bottle, but if necessary, transferring it to a glass airtight container, such as a mason jar, is preferable. This minimizes oxidation since oxygen can permeate through plastic and degrade the quality of the vinegar. Each time the vinegar is exposed to air when the lid is opened, it oxidizes slightly. Always ensure to close the lid tightly after use.

Although red wine vinegar does not spoil or become unsafe, its flavor can deteriorate to a degree that it negatively impacts the taste of the dishes in which it is used. An indication of aging vinegar is a color change from vibrant ruby to a murky rust color or even a lighter shade. Additionally, sediment at the bottle’s bottom is normal as the vinegar ages, yet it suggests a reduction in quality and flavor. Sometimes, a gelatinous mass known as a mother, consisting of bacteria and yeast, may form. This mother can be used to make your own red wine vinegar at home; however, if undesirable, it can be discarded for a fresh bottle.

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Wine labels can unlock more secrets than you’d expect.

Decoding a French wine label can feel like unraveling a mystery, especially for those new to the world of wine. Unlike many New World wines that prominently display grape varieties and easy-to-understand information, French labels often offer a more subtle, nuanced approach.

But behind this complexity lies a tradition and a wealth of information that, once understood, can enhance your appreciation of the wine in your glass.

Florent Latour, CEO at Maison Louis Latour, a family-owned wine merchant in Burgundy, France, recently shared more with Forbes about the key elements of a French wine label and how to decipher its meaning, understand its origins, and select the perfect bottle for any occasion.

The primary distinction in labeling between French wines and those from newer wine regions like the New World lies in the French emphasis on the wine’s region rather than its grape variety. French wine labels typically prioritize the appellation and producer, underscoring the significance of terroir and localized wine-making traditions.

Appellation: The appellation on a French wine label specifies where the grapes were cultivated. It is usually featured prominently on the label and includes names like “Chablis” or “Puligny-Montrachet.” The French appellation system, known as AOC or AOP, is fundamental in certifying the wine’s geographic authenticity and conformity to specific regional standards.

Producer: The label also includes the name of the producer or winery, for example, “Louis Latour,” to indicate the origin of the wine.

Vintage: This refers to the harvest year of the grapes, which influences the taste and aging capacity of the wine.

Classification: In some areas, terms like “Grand Cru” or “Premier Cru” signify the level of quality and the renown of the vineyard. The idea of terroir is integral, meaning the quality is based more on the exact location than on who produces the wine.

Wine labels contain deeper information than what initially appears.

When checking a French wine’s label, look for the appellation name to identify the wine’s region and sub-region. This usually appears right below the name of the producer and provides insight into the grape variety used. Some well-known regions on French wine labels are Burgundy, Bordeaux, Champagne, Rhône Valley, and Alsace. Each region is celebrated for distinctive wine styles and terroirs.

Beneath the appellation, the sub-region is listed, highlighting the specific village where the grapes originate. For instance, a wine marked “Louis Latour Chassagne-Montrachet” comes from the village of Chassagne-Montrachet in Côte de Beaune. Knowing these regional names aids in understanding the expected flavor profile and quality of the wine, as each Burgundy sub-region provides unique attributes to the wines shaped by distinct terroirs.

To discern the varieties of grapes in French wines, begin by looking at the appellation and geographical origin. Knowing what grapes are typically grown in each region aids in informed speculations.

For instance, wines from Burgundy are usually made from pinot noir or chardonnay grapes, while those from the Rhône are typically blends of grenache, syrah, and mourvèdre. The style and taste of the wine also give hints; lively red fruit tastes may indicate pinot noir or gamay, while hearty, dark fruit tastes suggest cabernet sauvignon or syrah.

Moreover, winemaker websites and tasting notes can often confirm the specific grape varieties used, providing additional insights. Utilizing wine reference books is beneficial too, as they list prevalent grape varieties across different appellations, offering valuable guidance to those new to French wines.

The vintage date on French wine labels points to the harvest year, important for assessing the wine’s quality and distinct characteristics. Since annual climate variations affect the growing conditions, the vintage can play a significant role in the resulting flavor profile and cellar potential of the wine.

For example, a vintage known for favorable weather conditions might produce a wine with excellent balance and complexity. In contrast, a less favorable year might produce a lighter or less developed wine.

In French wine classifications, terms like Premier Cru and Grand Cru indicate levels of quality and specific vineyard designations, while “Appellation d’Origine Contrôlée” (AOC) ensures adherence to strict regional standards.

Grand Cru: This is the highest classification in the French wine hierarchy. For regions like Burgundy, Grand Cru refers to the most prestigious vineyards known for producing exceptional-quality wines with unique characteristics reflective of their terroir. These wines are often limited in production and have significant aging potential. Maison Louis Latour proudly boasts the largest collection of Grand Cru vineyards in Côte d’Or. Only 2% of the wines produced in Burgundy are Grand Cru. These wines are hugely the most coveted and expensive in the region.

Premier Cru: Below Grand Cru, Premier Cru designates high-quality vineyards but not at the pinnacle of the Grand Cru. These vineyards produce excellent wines that are highly regarded but are generally more accessible and affordable than Grand Cru wines. In Burgundy, they are usually located on mid- to higher slopes and are limited. We can compare these in some ways to Single Vineyards designated.

Appellation d’Origine Contrôlée (AOC): This designation indicates that the wine originates from a designated region and complies with strict production standards. The AOC label assures consumers that the wine adheres to specific rules concerning grape types, vineyard management, and winemaking processes, confirming its authenticity and quality. For instance, a wine marked as “Chablis AOC” must be produced in the Chablis area and follow precise production regulations that mirror the unique characteristics of that region.

Some critical factors can help differentiate high-quality French wine from more common varieties. Look for acclaimed categories such as Grand Cru or Premier Cru, which signal superior quality, particularly in areas like Burgundy.

Examine the appellation villages for distinguished names like Chassagne-Montrachet, Pommard, Nuit St Georges, or Meursaut. These names usually denote premium quality in comparison with broader appellations such as “Bourgogne” (which refers to Burgundy in a wider sense). The vintage of the wine can also serve as an indicator, where older or notable years typically denote wines of greater complexity and quality. As you delve into the world of wines, understanding which years were favorable becomes essential.

Furthermore, detailed labels that include specific vineyard names or designations often point to a higher-grade wine, while simpler labels might suggest more economical options. Although the price may broadly reflect the quality, assessing it alongside other factors offers a more definitive insight.

The label on a wine not only shows the winemaker but signals the quality as well. A main responsibility of a winery is to ensure consistent quality across various vintages and types, thus choosing a bottle from a reputable producer is a good way to assure quality.

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Red wine vinegar is a notably handy cooking vinegar, characterized by its vividly tart aroma and taste, which works well with salads, marinades, and various other dishes. However, for individuals avoiding alcohol, a common question arises due to its name: does red wine vinegar actually contain alcohol?

Indeed, red wine vinegar originates from red wine, and as such, can contain minimal alcohol levels, although the Food and Drug Administration (FDA) notes that its alcohol content must not exceed 0.5% by volume. Such a negligible alcohol level renders it non-alcoholic, meaning it does not cause intoxication when used in cooking (or even consumed directly). However, it’s noted that it is possible, though unlikely, to fail a breathalyzer test if consumed in significant quantities immediately prior to the test.

Read more: 10 Weeknight Meals To Make With A Rotisserie Chicken

The minimal alcohol content in red wine vinegar can be attributed to its production process. This vibrant red-purple liquid has been crafted by humans for over 5,000 years, initially developed in ancient Babylon, with the knowledge subsequently passed to the Greeks and Romans. The technique evolved over the ages, culminating in the Medieval French perfecting what is known as the “Orléans method,” named after the city south of Paris where it was refined.

The process used in the past is quite similar to current methods; both involve introducing bacteria to red wine. In modern red wine vinegar production, this bacteria is known as Acetobacter. It converts most of the alcohol into acetic acid, which is why red wine vinegar still contains trace amounts of alcohol. This acetic acid gives the vinegar its signature sour flavor.

For individuals who must avoid alcohol completely, red wine vinegar might not be suitable (unless it’s used in recipes where the alcohol content is completely cooked away). As an alternative, other types of vinegars can be used. They might not taste exactly the same, but they will not compromise the overall flavor of the dish.

One possible replacement is balsamic vinegar, which can be used in the same quantity as red wine vinegar. However, its consistency is thicker and its taste sweeter, making it an ideal substitute for recreating Nora Ephron’s vinaigrette. Another good alternative could be apple cider vinegar, known for its fruity, bold taste. You might want to use less apple cider vinegar than you would red wine vinegar. It’s excellent for salad dressing recipes that typically call for red wine vinegar.

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Believe it or not, wine coolers were immensely popular before becoming a common reference in underage drinking jokes. While wine-based drinks like sangria have a longstanding history, the beverage known as “wine coolers” first became commercialized in 1981, sparking significant interest in the alcohol market during the 1980s.

The concept of the wine cooler originated with Michael Crete, a beer and wine salesman from Northern California. He popularized a blend of tropical fruit juice, white wine, and club soda at beach parties in Santa Cruz. Realizing the potential for broader distribution, Crete partnered with Stuart Bewley, a high school friend and business associate, to launch California Cooler. Their marketing embodied the quintessential sunny, Californian surfer vibe, featuring ads with lively beach parties. The brand positioned itself as a fun, fruity beer alternative, with an alcohol level that appealed predominantly to a female audience.

This trend, initiated by California Cooler, proved beneficial for California, a state that produces nearly 90% of all American wine. During the early 1980s, the American wine industry was facing stiff competition from international imports, leading to a surplus of domestic wine. Bewley explained to Vice that there was a “lake of wine in California” at the time. Wine coolers provided a crucial outlet for excess wine, which helped to sustain the local wine industry.

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

At the peak of its popularity, California Cooler was selling about 12.5 million cases annually. In 1985, the founders, Crete and Bewley, sold their company to the alcohol corporation Brown–Forman, known for distributing Jack Daniel’s among other brands, for $55 million. Following the launch of California Cooler, major spirits companies like E & J Gallo Winery and Seagram’s introduced their own versions of wine coolers, leading to a significant reduction in market share for California Cooler.

Within a few years, the demand for wine coolers had plummeted so drastically that the trend seemed to disappear overnight. A 1992 study from Cornell University’s Department of Agricultural Economics highlighted a 17% decrease in wine cooler sales in 1989 alone. The market took another hit in 1991 when a federal excise tax increase made wine five times more expensive to use in coolers, prompting many companies to switch to malt liquor alternatives.

By that time, wine coolers had garnered a negative reputation as a drink for underage consumers due to their sweet taste, low alcohol content, and eye-catching packaging. Approximately 35% of wine coolers in the U.S. in 1991 were consumed by teenagers, according to a report by Education Week. As the perception of wine coolers turned negative among legal-aged drinkers, their preferences shifted to other types of alcoholic beverages.

While coolers fell out of favor years ago, the modern trend towards canned, ready-to-drink (RTD) alcoholic beverages indicates a resurgence in similar products. Although California Coolers has ceased operations, its competitor, Bartles & Jaymes, is making a comeback in the market with a new collection of canned wine coolers featuring more upscale flavors. In 2019, parent company Gallo expressed to Esquire their excitement to re-introduce Bartles & Jaymes to nostalgically inclined consumers from the 80s and 90s, while also aiming to appeal to the tastes of modern consumers.

They might be one of the O.G.s, but the market is once again expanding, creating fierce competition. We recently ranked our favorite wine coolers available today, and upscale, contemporary brands with a European flair, like Ramona and Lolea, came out on top. Most of these brands aren’t marketing themselves as wine coolers anymore, preferring terms like “spritzer” or simply “sangria.” But the classic combination of wine, fruit juice, and carbonation remains the same.

Though malt-based beverages, like White Claw and Smirnoff Ice, still lead the RTD pack in popularity, the canned wine sector is growing exponentially. A 2020 trend forecast by Grand View Research predicted that, between 2021 and 2028, the global canned wine market would grow at a compound annual rate of 13.2% and be valued at $571.8 million by 2028. Whether because of nostalgia, the pandemic, or their busy lives, it seems consumers once again want their wine on the go.

Read the original article on Tasting Table.

Young woman is shopping online using her credit card and laptop in a rainy day

Although 2023 saw a decline in online wine sales following unprecedented growth during the pandemic, recent sales numbers suggest this shift is more of a market correction rather than a sign of long-term decline.

According to industry experts, the future of wine ecommerce lies in brands’ ability to understand and adapt to the evolving behaviors and preferences of consumers, especially in the context of varied market dynamics across regions.

“Technology and ecommerce offer a huge number of benefits in terms of the wine purchasing experience,” Guy Wolfe, head of ecommerce insights at beverage industry research firm IWSR, tells Forbes. “Consumers can shop a much wider range of products on the near-limitless ‘digital shelf,’ while having access to greater information about the product or brand and being able to compare prices, reviews by other purchasers and so on.”

Wolfe highlights that even with a recent dip, global online wine sales in 2023 continued to be nearly 40% above the levels seen before the pandemic, totaling around $11 billion.

“The relatively weaker recent figures for wine primarily relate to its established presence in the online market—about 7% of wine sales occur online, in contrast to just 4% for spirits and 2% for beer,” Wolfe observes.

This established market presence, although advantageous during the pandemic, has also led to wine ecommerce experiencing more significant challenges as other categories of alcohol start to close the gap.

In order to recapture market share in the online alcohol domain, Wolfe advises wine brands to concentrate on a deep understanding of their customers and to tailor their digital strategies effectively.

“Understanding the consumer base, their online preferences, and notably, how these preferences shift across different e-commerce channels and platforms is fundamental,” he suggests.

Creating digital content that caters to specific consumer demands allows brands to enhance their influence and worth in a competitive digital marketplace.

Millennials in particular are key to the growth of online wine sales in new markets. Wolfe points out that this demographic is highly active in online shopping, usually conducting thorough research before completing a purchase.

“Producing high-quality digital content tailored for various platforms is crucial in drawing millennials to a brand, and it tends to yield a significant return on investment,” he comments.

This generation’s shopping preferences are shaped by their alignment with brand values, emphasizing the importance for wine brands to communicate their identity clearly and consistently across digital platforms.

The analysis highlights distinct variances in online wine-buying habits across different regions, suggesting the need for market-specific strategies.

In established markets like Australia and the United Kingdom, major ecommerce websites such as supermarkets and specialty stores, which primarily serve an older demographic, predominantly facilitate online wine purchases.

In contrast, emerging markets show a synergy between growing wine consumption and ecommerce, characterized by a younger, ambitious consumer demographic that frequently shops online using mobile apps and social media platforms.

“In emerging markets, the wine market has developed in tandem with the ecommerce channel and is being driven by younger demographic groups often part of a rising middle class,” Wolfe says.

Therefore, a one-size-fits-all approach is unlikely to succeed, and brands must develop distinct strategies for different consumer groups and markets.

The rise of rapid delivery services, in particular, has also transformed consumer expectations, particularly among younger generations. In markets where quick commerce platforms are prevalent, such as Brazil, rapid delivery is a key driver of ecommerce growth.

However, the logistics of delivering wine quickly present challenges due to the lower value-to-weight ratio compared to other alcohol categories like spirits, and delivery costs can quickly add up.

“It tends to be less of an issue in regions with relatively low labor costs, such as Latin America, hence greater importance of quick commerce here,” Wolfe explains. Rather, he continues, this challenge is compounded in markets with higher labor costs, such as the United States, where concerns over alcohol access by minors have also impeded the development of rapid delivery services.

“Now IWSR consumer research indicates that Millennials and legal-aged Gen Z consumers in particular overwhelmingly expect (and are prepared to pay for) the added convenience of rapid delivery—including for wine,” he says.

To thrive in the evolving ecommerce landscape, wine brands must leverage technology to enhance the online experience. Wolfe emphasizes the importance of creating a seamless and consistent consumer experience across all touchpoints, from digital platforms to in-person interactions such as winery tasting rooms.

“If brand owners are not following up that experience with tailored digital marketing, an online club/subscription service, a strong social media presence, etc.,” Wolfe says, “then they are without doubt missing out on a significant opportunity to grow brand loyalty and ultimately sales.”

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New York Butcher Shoppe & Wine Bar is adding another location in the Charlotte region.

ALSO READ: Wine café joins The Bowl at Ballantyne roster

The restaurant has signed a lease for a 3,640-square-foot space at 100 Bryant Street in Belmont.

The property is under construction now. A timeline for the opening of the restaurant — which serves meats and cheeses, among other entrees — is unclear.

Read more on CBJ’s website here.

(WATCH BELOW: Your704: Barcelona Wine Bar)

Spicy food tastes best with wine, if you know what you’re doing.

Choosing a wine to go with a specific dish is usually all about flavor. But when it comes to pairing wines with spicy food, you need to consider more than your taste buds. The foods we tend to categorize as spicy don’t just impart flavor — they cause a physical reaction.

Whether it’s mapo tofu with its tingly heat, sushi with a dab of nose-zapping wasabi, or tacos liberally doused with Cholula, deciding which wines work best with spicy dishes depends on what type of spiciness you’re working with.

Chiles derive their spiciness from capsaicin, a compound found naturally in them. The numbing type of spicy found in Szechuan peppercorns originates from a completely different compound. In contrast, the sharpness in ingredients like mustard and horseradish emanates from another distinct compound.

Related: Where Does Black Pepper Come From? A Guide to Peppercorns and How to Use Them

These different kinds of spiciness can provoke various physical reactions, which influences the pairing of food with wine. A general guideline is to steer clear of tannic wines such as red Bordeaux and Napa Cabernet Sauvignon, which can feel bitter, astringent, and thin when paired with spicy foods.

The sensation of heat from capsaicin in chiles is not a taste but rather a reaction of our nervous system, similar to how it would react to something scalding. Capsaicin is mostly insoluble in water, so drinking cold water might not help much, but consuming a bit of sugar might.

To temper that heat, pair a chile-hot dish with an off-dry white wine, recommends Michael Dolinski, wine director at Junoon in New York City. To reduce the spiciness of the restaurant’s chile-marinated chicken tikka, he suggests a lightly sweet Chenin Blanc. “I pour Champalou Vouvray with our Ghost Chili Murgh Tikka,” Dolinski mentions. “The wine has a slight sweetness that perfectly balances the spice of the tikka.”

To enhance the heat of chiles, alternatively, choose a high-acid, peppery wine like a Cabernet Franc-based red wine or a cool-climate Syrah.

Related: Ordering Wine for the Table? These 13 Bottles Pair With Any Entree

Wasabi, horseradish, and hot mustard share a chemical compound known as allyl isothiocyanate, which activates receptors in our nose, prompting our eyes to water and our sinuses to tingle without lingering taste like capsaicin does.

Opt for fruity wines to enhance the flavors of your dish and help soothe the fiery spice. Nelson Harvey, co-owner of Annette in Aurora, Colorado, recommends a chilled, light Grenache rosé with floral and red-fruit scents as a complement to shrimp served with a spicy horseradish-and-hot-mustard sauce.

Related: The Best Rosés for Summer, From Bargain Pours to Splurge-Worthy Bottles

A fruity, slightly sweet Riesling is another excellent choice for strong spices, according to Jeff Cleveland, sommelier at Birch in Milwaukee. He notes, “The slight sweetness softens the spiciness, and the wine’s minerality and stone-fruit profile make it an exceptional pairing.”

The tingling sensation on your tongue from foods containing Szechuan peppercorns is due to a compound called hydroxy-alpha-sanshool affecting your nerves. No wine can completely counteract this sensation, but a silky, rich white wine can help balance the numbness.

Harvey pairs Szechuan peppercorn–dusted fried chicken with the Weingut Emmerich Knoll Loibner Grüner Veltliner Federspiel. “Grüner has a roundness that coats your mouth and softens the tingly, numbing heat,” he says.

Related: A Case for Why Sparkling Wine Pairs with Everything

Want to lean in to the numbing spice? Choose a Champagne: The effervescence doubles down on the tingling sensations, says Ronni Heard, wine director at Zoé Tong in Austin: “The combination of bubbles, acidity, and bready notes cuts through the spice and enhances all the flavors.”

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Read the original article on Food & Wine.

We’ve all heard of grape wine, but that’s not the only fruit that helps make the decadent nectar. Grapes may be the most popular fruit to ferment into wine, but the same can be done with blueberries, and done well. There are a lot of intricacies to winemaking that completely alter the taste, like the fermentation temperature and the time it spends aging, but the general process remains the same for any fruit. Blueberries are fermented just as grapes are when making the common batch of wine, but they produce a more tart, unique taste.

The fermentation process is what turns sugar into alcohol (with the help of yeast) and with the naturally low sugar content of blueberries, it typically produces a more mellow sipping wine than its sweeter alternative of red grapes, which most red wines come from. On top of that, blueberries are packed with antioxidants so happy hour can be both fun and nutritious.

The idea of blueberry wine may seem revolutionary, and it was -– about 500 years ago. Back then, blueberry wine was often referred to as “sun wine” in its birthplace of Sweden. In the 16th century, the process was pretty hands-off and only involved the tasty fruit, sugar water, a bottle, and months of sunshine. Natural fermentation did the trick just fine, but over the years we’ve moved onto more efficient ways of winemaking. The core ingredients haven’t differed, but modern winemakers now know that smashing blueberries introduces much more flavor than keeping them whole, as does multiple rounds of fermentation.

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Producing the perfect blueberry wine all starts with the fruit. Harvesting the juiciest, freshest blueberries is what will give the wine that potent fruity flavor. The berries are then crushed just enough to extract their juices while keeping the seeds intact to avoid any bitterness. Following the same method as grape wine, crushed berries –- skins, seeds, stems, and all –- are then tossed into a vat with sugar and hot water to create a sugary fruit juice known as a must. Many producers will add extra sugar to not only sweeten the wine but also bump the ABV up, along with some other additions to build complexity like citric acid and tannins, the latter of which plays a key part in winemaking.

After about a week or so of consistently mixing the fermenting must, the thick, fragrant mixture is strained into a large glass or plastic airtight container, also referred to as a carboy. Next comes secondary fermentation, which takes place in said airtight container for up to a few months depending on the desired taste. The last step to blueberry wine is the racking and aging phase, which varies from batch to batch. During secondary fermentation, sediment builds up on the bottom of the container and racking is the technique of extracting the sediment from the wine to produce a perfectly smooth sip. Aging can take anywhere from a few months to a year, but the longer it ages, the smoother and more refined it becomes. The aging process can continue after bottling the wine for an even more complex glass. Blueberry wine can be served chilled like a Lambrusco, or at room temperature like a traditional red.

Read the original article on Tasting Table.