Wine 1004

New Mexico ranks among the country’s oldest regions for wine production. The arrival of Spanish colonists close to 400 years ago marked the beginning as they introduced European vines, planting them in the fertile land of the Rio Grande Valley.

New Mexico is renowned for its long history of wine production, a tradition that began almost 400 years ago with the arrival of Spanish settlers. They brought along European grapevines and planted them in the rich soil of the Rio Grande Valley.

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The wine production history in New Mexico goes back to about 400 years ago with the arrival of Spanish colonists. They imported vines from Europe and cultivated them in the nutrient-rich soil of the Rio Grande Valley.

When the pioneers from Spain touched down in New Mexico approximately four centuries ago, they introduced European grapevines and implanted them within the nourishing terrain of the Rio Grande Valley.

Well-known for directing its attention to budding explorers, Explora is changing its course this evening. It invites mature audiences to add more to their knowledge base and immerse themselves in the captivating subject of wine science.

“The intention behind this is simply to put on display the distinctive character of New Mexico,” Kena Boeckner, the chief orchestrator of Explora’s Science of Wine event, commented. “The wine production procedure holds so many secrets that most of us aren’t aware of.”

Four local visionaries in winemaking—D.H. Lescombes, Vara, Noisy Water, and Sheehan Winery—are claiming the spotlight at the Science of Wine occasion. Sean Sheehan, an Albuquerque local with a U.N.M degree in both biology and chemistry, underscores the significance of decoding wine to render it more accessible.

Sheehan elaborates, “People often assume that our job involves constantly tasting and analyzing wine. However, the reality is that most of our time is spent conducting lab tests and doing physical work.”

This evening, Sheehan and his fellow winemakers are going to give us a glimpse into the intricacies of their work. This includes testing for acidity, a crucial determinant of a wine’s lifespan and overall quality.

“The level of acidity in the wine gives us an idea of how long the wine will last and how well it will age. Ideally, we aim for numbers below 3.5,” explains Sheehan.

At the event, you will even learn how to measure a wine’s sweetness or dryness without having to taste it, by using a device called a density meter. Through such events, wineries all over the state are making wine more enjoyable, approachable and engaging for everyone.

If you can’t attend tonight’s event, Sheehan recommends checking out your local wineries.

“You get the opportunity to pick their brain and talk to them about any questions you might have about the science of wine,” Sheehan said.

The event kicks off tonight at 7, with a few tickets still available but selling fast. Interested attendees can find the ticket link in the As Seen on 7 section of our website.

The moment €2.5m worth of top-quality wine was spilled at a warehouse in Spain was caught on video on Sunday, 18 February.

Footage shows a hooded person opening three tanks at the Bodegas Cepa 21 winery in Castrillo de Duero, with the drink gushing out of one of them.

One tank contained the winery’s top product, Horcajo – bottles of it cost €56 (£48).

Spanish Civil Guard police said they are investigating the incident.

Winery president Jose Moro described the act as “cruel and vile.”

When Vino Grille & Spirits closed last summer in northeast Fresno, its customers were heartbroken.

The large restaurant that served a niche of wine lovers citywide — including with its specialty wine store and wine club — left a hole in the Fresno food and drink scene.

But now a new restaurant is taking over the prime spot.

Oak Hill Wine + Bistro is a restaurant, bar and wine store that promises to be a home for wine lovers.

“It’s a great location,” said one of the partners, Brett Cardoza. “This area is a great area for a higher-level dining experience with wine.”

The restaurant’s owners are still working on the building and hope to open this spring.

The business is a partnership between several longtime restaurant industry people, including Cardoza and his wife, Stephanie. He worked in management at restaurants such as Yosemite Ranch and most recently was director of food and beverage at the Table Mountain Casino’s eight restaurants and its dining room that fed 600 employees daily.

Raul Gutierrez Jr. and his wife Jovanie Mauricio are also partners in the business. They own the Papi’s Mex Grill locations and grew up in the restaurant business.

Oak Hill’s menu will feature an array of small plates and appetizers, perfect for pairing with wine, as well as substantial entrees like steak.

Guests can anticipate offerings such as snow crab on toast or beef tartare (raw steak) on toast, according to Cardoza. There will also be charcuterie boards boasting local fruit and imported cheeses.

“Every item is prepared from scratch in our kitchen,” he stated. “We aim to source as locally as we possibly can.”

The venue will be open for both lunch and dinner services.

As for wine, expect more than the usual go-to options, Cardoza said.

“We want some specialty library wines that you can invest in, hold in your cellars if that’s what you like to do,” he said.

Oak Hill will have a range of wine, including from wineries in Paso Robles, Napa and elsewhere.

It will also have craft cocktails.

The large, former Vino Grille building will undergo some changes before it’s ready to reopen. A few renovations have been made to the building, including the separation of entrances for the wine store and the restaurant.

There also plans to install a louvered pergola that provides a cover for the front patio space. This covering is designed to shift and provide shade at different times of the day.

In addition to the structural changes, there will also be an introduction of new elements such as benches, planters, and greenery as well as communal spaces for conversations both inside and outside the building.

The site was previously occupied by Vino Grille & Spirits from 2017 to 2023. Prior to this, the business had been in various forms and locations, being run by Chuck and Jen Van Fleet. The business originated as a wine store back in 2006.

The Van Fleets sold Vino Grille in 2022. It closed less than a year later, its new owner citing recovering from COVID-19, labor shortages and the rising cost of food.

Tickets are now available for the approaching 18th annual Wine on the Fox festival on May 4 and 5 at Hudson Crossing Park, which gorgeously overlooks the Fox River in the heart of downtown Oswego.

Oswego Village President Ryan Kauffman is clearly thrilled about the festival, announcing in a recent press statement, “It’s a joy to welcome in the spring season with our much-loved wine festival.” He further commented, “There’s nothing quite like enjoying good company, great wine, and live music along the scenic Fox River.”

Wine lovers at the festival will have the unique chance to sample more than 100 wines presented by Illinois wineries. In addition to this comprehensive selection, craft beers and non-alcoholic beverages will also be served at the event, held at Hudson Crossing Park, located at 65 N. Harrison St. Local food vendors will be on-site to provide both sweet and savory options, which are chosen to beautifully complement the wide range of beverages on offer, as per the press release.

The festival will be open to the public from 11 a.m. to 8 p.m. on May 4, and from noon until 6 p.m. on May 5.

The GOOROOS, 28 Days, Karla and the Phat Cats and The PriSSillas will be performing live music at the Wine on the Fox event, according to the organisers. Attendees can look forward to children’s activities such as face-painting and a large playground.

Funds raised from Wine on the Fox are used to alleviate the expense of Oswald’s annual events and to provide amenities to the community throughout the year.

A number of programmes including Fourth of July fireworks, concerts and movies at Venue 1012 outdoors amphitheater are supported by Wine on the Fox sponsors, businesses and attendees.

Despite admission being free, alcohol consumption at Wine on the Fox requires attendees to be 21 years old or over, provide a valid photo ID and purchase a ticket package.

Ticket packages start at $20 if bought online prior to the event, and come with a commemorative wine glass.

A single ticket can be swapped for a one-ounce serving, letting attendees of Wine on the Fox sample and find new preferred wines, according to the organizers. Tickets can also be utilized for a five-ounce glass of wine. Additional wine tickets can be bought for $1 each at the event, as per the organizers.

There are also a range of ticket packages available for the event. There’s a new package this year – the Private Tent Package for Six, that costs $550. It includes a private and reserved tent with tables for maximum six guests, 60 wine tickets, six stemless wine glasses, and a charcuterie board. This package is solely available on May 4.

Tickets can be bought from www.wineonthefox.com. Advance ticket sales close at 11:59 p.m. on Friday, May 3. Packages will be purchasable online and at the entrance on May 4 and May 5, but for an increased price, as cited by the organizers.

Linda Girardi is a freelance reporter for The Beacon-News.

There are several things you can do to make red wine last longer after you open the bottle. (Photo by Ken Ross)

Many of us enjoy a glass of red wine, especially with dinner.

But what if that’s all we want?

How long does a bottle of red wine last once it’s open?

I have been asked this question many times over the years and it’s a great one.

White wine is easy. Open the bottle, pour a glass, then put the bottle in the fridge. Many bottles of white wine will taste great for at least a week after you open it.

Red wine is much trickier. Once you open that bottle, the clock starts ticking. You only have a limited amount of time to finish the bottle before it goes bad.

So how much time do you have? And is there any way to make a bottle of red wine last longer once it’s open?

The short answer? It depends.

Most red wines still taste great the next day. But every bottle is different. Some start to lose their flavor after a few hours or even less. And once those great flavors are gone, you’ve often lost them for good.

That’s probably one of the reasons why some people find wine so frustrating. Few other products have such a short shelf life. And all red wines are not created equal.

But that’s also one of things many of us love about wine. It’s a living, breathing thing that vividly brings to life a wide range of fleeting flavors and aromas that change and evolve, sometimes in a matter of a few minutes or a few hours.

So what should you do? How can you drink a red wine after it’s open? And why do some red wines last longer?

Here are a few tips and suggestions I’ve picked up over the years that often extend the life of an opened bottle of red wine.

Hope this helps and hope you enjoy.

Why does red wine turn bad after it’s open too long?

Three words – air, heat and light.

When wine is exposed to oxygen, it gradually loses its flavor. That’s why you need to be careful with red wine after you open it. Otherwise, it could lose its unique character right away.

As for heat, this is probably the number one enemy of wine. When red wine is exposed to heat – roughly above 80 degrees – it quickly loses its flavor. This applies to whether the wine bottle is open or closed. A bottle of wine left in a hot car, for example, can go bad in as little as an hour. That’s why you need to store wine in a cool place, meaning under 60 degrees.

You also need to store wine in a dark place. That’s because light can damage wine and age it quickly. And again, it doesn’t matter if the bottle is open or closed. Light is bad for wine.

How long do most red wines last after you open the bottle?

In most cases, most red wines still taste great the day after you open the bottle. Where you might run into trouble is if you try to stretch out a bottle of wine to two days or longer after you open the bottle. But there are a few tricks that often work that can stretch that timeline out a few days or even longer in some cases, which you can read more about below.

Can you drink all red wines over several days after opening the bottle?

The short answer? No.

Even if you do everything right, some wines lose all their wonderful flavors after only a few minutes or hours. This is especially true with some older red wines. And by old, I mean at least 10 years old. This is why you should always taste a wine as soon as you open the bottle. That way, you can decide if the wine needs time (again, anywhere from a few minutes to sometimes an hour or so) to open up or if the wine is ready to drink now.

How do you know if a red wine is ready to drink? That’s a whole separate wine column. But basically, if the wine tastes a bit harsh, give the wine time in a glass to open up and soften those sharp edges. However, some really old (often at least 20 years old) red wines sometimes only hold onto their flavors for an hour or even less. And if that’s the case, you should really drink the entire bottle that day and not save it for tomorrow. Otherwise, you might be really disappointed.

5 ways to make red wine last longer after it’s open

So let’s say you have a bottle of red wine that’s not a delicate flower that needs to be consumed the same day you open it. Here are five helpful tips that will hopefully help your red wine last a few extra days after you open it.

1) Put a cork in

This is a common mistake many people often make. After opening the bottle and pouring a glass of wine, they don’t put the cork back in. They leave the bottle open. When you do that, air gets into the bottle and quickly ages the wine. Leaving the bottle open also allows all those magical flavors to escape. So if you plan to drink the rest of the wine in the bottle the next day, put the cork right back in after you pour your glass.

2) Keep it cool

Storing wine at about 50 to 60 degrees Fahrenheit is just the start. To help an open bottle last beyond 24 hours, I often put the open bottle with a cork inside in the refrigerator. We keep our refrigerator at about 38 degrees. Just be aware that when you pour yourself another glass in a day or two, give the red wine time to warm up to room temperature. Otherwise, the wine won’t have any real flavor since it will be far too cold.

3) Keep it dark

Just like storing wine before you open the bottle, keep the opened bottle in a cool, dark place. This is why a refrigerator is such a great place to store a bottle of red wine after you open it.

4) Air pump

Another trick that helps a bottle of open red wine last longer is pumping the air out of the bottle after you open it. These air pumps are sometimes called vacuum stoppers or wine stoppers and cost about $15 to $20. Combined with putting the wine in the refrigerator, your opened bottle of red wine should still taste great about three or four days after you open it.

5) Other gizmo & gadgets

There is no end to the number of gizmos associated with wine. And this is especially true when it comes to gadgets that supposedly allow someone to drink wine from the same bottle for many days. The best-known gadget in this category is the one made by . This device allows you to remove wine from the bottle without removing the cork. Coravin claims some models allow users to remove still wine (not sparkling) and keep it fresh “for weeks, months, or even years.” However, I would recommend finishing the bottle within 30 days after you first removed wine using a Coravin, just to be safe. Prices start at about $250 for a Coravin.

Upcoming wine events

Wine 101 – Provisions in Longmeadow will host a wine tasting class focusing on the basics of wine on Tuesday, Feb. 27 from 6 pm to 8 pm at its Longmeadow location at 686 Bliss Road. Tickets are $25 each. More information about the event can be found at Provision’s website.

Napa Valley Wine – Table & Vine is planning a wine tasting class that will highlight wines from California’s Napa Valley. This event is scheduled for Thursday, February 29, between 6 pm and 8 pm at Table & Vine, located at 1119 Riverdale Street, West Springfield. Tickets cost $30 and are available for purchase on Table & Vine’s website.

Boston Wine Expo – The Boston Wine Expo will take place on March 2 and 3 at the Hilton Boston Park Plaza Hotel, 50 Park Plaza, Boston. Wine tastings will occur each day, complimented by specialised wine tasting seminars which are set at various times throughout the weekend. Tickets and further information can be found on the Boston Wine Expo’s website.

Cheers!

Wine Press by Ken Ross is featured every Monday on Masslive.com and every Thursday in The Republican’s Weekend section.

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The French paradox was the center of a 1991 “60 Minutes” segment where Morley Safer of CBS asked how French people could consume a high quantity of fatty foods such as pâté, butter, and triple crème brie but had lower heart disease rates compared to Americans.

He suggests the answer might be found in red wine. Safer shared with viewers that doctors thought wine could prevent blood cells that form clots from sticking to the walls of arteries, reducing the risk of blockage and heart attack.

Tim Stockwell, an epidemiologist with the Canadian Institute for Substance Use Research, said that at the time, several studies seemed to support this theory. Furthermore, the Mediterranean diet, which often includes one or two glasses of wine with meals, was being discovered as beneficial for heart health.

But it wasn’t until the “60 Minutes” segment that the idea of red wine as a beneficial health drink went “viral,” he stated. Following one year after the show was broadcasted, the sales of red wine in the United States saw an increase by 40%.

It took several decades for the aura of wine’s health benefits to fade away.

The evolution of our understanding of alcohol and health.

The idea that a glass or two of red wine might have benefits on your heart was “a wonderful concept” that researchers “embraced,” Stockwell claimed. It coincided with the broader evidence in the 1990s that tied alcohol consumption to good health.

In a research conducted in 1997 which followed about 490,000 adults in the United States over a period of nine years, findings suggest that those who claimed to take at least one alcoholic drink per day had 30% to 40% lower likelihood of dying from cardiovascular disease compared to non-drinkers. Such individuals also had approximately 20% lower chances of dying from any other cause.

By the year 2000, multiple similar studies have surfaced, as indicated by Stockwell. He believed that such findings are scientifically proven.

Nevertheless, some researchers have been questioning the veracity of these studies since the 1980s, expressing doubt if alcohol was indeed the factor leading to the observed benefits.

The skeptics argument was possibly because moderate drinkers are generally healthier than non-drinkers as they tend to be better educated, wealthier, more active physically, more likely to possess health insurance, as well as consume more vegetables. Another argument put forth by these opposing researchers was due to the fact that many of the so-called “non-drinkers” in these studies were previously moderate to heavy drinkers who decided to quit due to developed health issues.

Kaye Middleton Fillmore, a researcher at the University of California, San Francisco, was among those urging more scrutiny of the research.

"It is incumbent on the scientific community to assess this evidence carefully," she wrote in an editorial published in 2000.

In 2001, Fillmore persuaded Stockwell and other scientists to help her sift through the previous studies and reanalyze them in ways that could account for some of these biases.

"I’ll work with you on this," Stockwell remembered telling Fillmore, who died in 2013. But "I was really skeptical of the whole thing," he said.

As the team uncovered, unexpected results were discovered. The previous benefits associated with moderate drinking disappeared in their most recent analysis. These findings, which were published in 2006, were news-worthy since they contradicted the widely accepted belief. The Los Angeles Times reported, “Study Puts a Cork in Belief That a Little Wine Helps the Heart.”

Stockwell stated, “It upset a lot of people. When this unexpected message started to circulate publicly, the alcohol industry took extensive measures and invested large amounts of capital to counter it.” Just a few months later, a symposium was organized by a group sponsored by the industry to discuss the research, and they invited Fillmore.

In Stockwell’s preserved notes, Fillmore described the debate as intense, to the point where she felt as if she needed to remove her shoe and bang it on the table.

Following the symposium, two of its organizers published a summary establishing as “the conference’s consensus” that moderate alcohol consumption is linked to improved health. Stockwell said Fillmore was “furious” that her perspective hadn’t been included.

Studies have consistently shown that alcohol is not the beneficial health drink once considered, as confirmed by a study Stockwell and his associates published in 2023.

In the preceding year, an alarming revelation was made by researchers: Consumption of alcohol not only lacked cardiovascular benefits, but could also elevate the risk of heart complications, reported Dr. Leslie Cho, a cardiologist affiliated with the Cleveland Clinic.

Current research continually reveals that even daily consumption of a single alcoholic drink can heighten the likelihood of developing high blood pressure and irregular heartbeat, both of which can result in stroke, heart failure or additional health challenges, she added.

Clearly, there is a definitive link between alcohol consumption and cancer, a fact the World Health Organization has been asserting since 1988.

Indeed, the prevailing message has undergone a significant change, a fact that Cho acknowledges. The widespread opinion has now evolved.

According to assessments from the WHO and other health agencies, no quantity of alcohol, be it wine, beer, or spirits, is considered safe.

Does this mean we supercede wine?

Jennifer L. Hay, a behavioural scientific expert and healthcare psychologist at the Memorial Sloan Kettering Cancer Center located in New York City, communicates to her cancer patients. She noted that several of them express profound surprise when they discover that alcohol, which includes wine, actually has carcinogenic properties.

In a research conducted in 2023, it was found from a survey of nearly 4,000 American adults that merely 20% knew that wine could potentially lead to cancer. This was in comparison to the 25% who were aware about beer’s link to cancer and 31% about hard liquor.

Patients of cardiology, under the care of Cho, often express their surprise when advised to reduce their alcohol consumption, inclusive of wine.

They question, ‘Really? I was under the impression that it helped in warding off heart diseases,’ they would exclaim.

Yes, it’s true that red wine does have polyphenols, compounds known for their antioxidant and anti-inflammatory characteristics.

Despite numerous studies on polyphenols like resveratrol, there hasn’t been a conclusive association between the quantities found in red wine and beneficial health effects, according to Cho. Furthermore, there is no solid evidence that suggests wine is less damaging than other alcoholic beverages.

Hay recognises that this truth can be tough to swallow.

Whenever Hay mentions her research’s focus on the dangers of alcohol consumption, people’s mood noticeably dampens.

It’s not that Hay and other researchers are advocating for an alcohol ban. Hay’s primary concern is ensuring that people are cognizant of the associated risks.

And for most people, it’s acceptable to savor a glass of wine occasionally, Cho mentioned.

However, it doesn’t benefit your heart, she stated. “It’s simply time to abandon that assumption.”

Bart Fawbush has faced his share of challenges building a boutique winery known for its unusual varietals.

Bartholomew Winery began in leased quarters in West Seattle and later moved to Kennewick, where it was one of the first wineries to join the Columbia Gardens wine village near the cable bridge.

Moving presented challenges as did opening in a new location just beginning to draw attention from the wine-drinking public.

Bartholomew is too small to secure a contract with a national beverage distributor. It relies almost exclusively on direct-to-customer sales in its tasting room.

Challenges aside, Bartholomew Winery is a profitable business with a growing wine club, Fawbush said. It produces about 3,000 cases annually and occasionally bottles small batches for third parties.

Amid a global downturn in demand for wine, it is the kind of success Washington wine industry leaders want to highlight.

Industry leaders who gathered for the recent annual WineVit conference in Tri-Cities say the industry needs to change its messaging.

WineVit, organized by the Washington Winegrowers Association, was held earlier in February and convened winemakers, growers, vendors and others.

Despite the prevailing chatter about a worldwide surplus of wine, falling demand, rivalry from craft beers and spirits, indifference from the younger generation, and the contemporary movement towards sobriety, it’s claimed that Washington’s $9.5 billion wine industry needs to shed its pessimistic outlook and celebrate its victories as it competes for a larger portion of a diminishing market.

Adam Schulz, the proprietor of the Incredible Bulk Wine Co. in Walla Walla, who presented during the state of the industry meeting, remarked, “The scent of desperation is reviled by people. It doesn’t assist in the marketing of wine.”

Admittedly, Washington’s Ste. Michelle Wine Estates canceled 40% of its grape contracts in 2023 and put a stop to production at its 14 Hands Winery in Prosser.

There are thousands of gallons of unsold bulk wine accumulating in storage tanks, impacting future output.

However, as officials point out, Washington should dedicate less attention to negativity and strive more for a larger piece of the market.

The Washington wine scene can benefit and grow from smaller wineries like Bartholomew, contributing to the goal of ‘a bottle of wine on every table’—which is the Washington Wine Association’s mantra.

Fawbush endorses this positive direction, provided it is accompanied by a genuine push to promote Washington wines.

When speaking about his own winery, he highlights how it remains small, flexible, and devoid of debt. It thrives through ongoing innovation and trying different things, he says. Varietals including Carmenere, Tannat, and Primitivo form part of his interesting lineup. These unique offerings in Washington aid in attracting patrons to his tasting rooms.

He avoids wine sampling in favor of forming relationships and educating customers about the wine they are consuming.

“When a customer is at the doorway, it’s crucial to seize that business opportunity as effectively as you can,” commented Fawbush.

Wine is a vital commodity for Washington.

Wine America estimated that the industry contributed $9.5 billion to Washington’s economy in 2022. It’s one of the key agricultural outputs of the state.

Wine supports 61,300 jobs, $4.1 billion in wages and generated $771 million in taxes, including $277 million for state and local governments.

Kristina Kelley, the new executive director of the Washington Wine Commission, understands the challenges but notes they’re not unique.

“I think the problems we have here in Washington are no different than any other wine region,” she said.

Negative headlines don’t help, she said.

“It is not, ‘Woe is Washington,” she said, referring to a headline in the Oct. 31, 2023 edition of Wine Spectator magazine that accompanied a column about the Ste. Michelle cutbacks.

Kelley anticipate several flat years for Washington wine, but is committed to promoting the state’s diverse wines. The bottle-on-every-table mission suits Washington’s diverse wines, grapes, styles and price ranges.

“There is an opportunity to be part of every occasion,” she said. “There is no need to go outside of Washington.”

She acknowledged there will be pain ahead as the industry adjusts, as seen with the Ste. Michelle contract cuts. Schulz, of Incredible Bulk, referred to it as “a state of imbalance.”

As per the influential 2024 State of the US Wine Industry Report compiled by Rob McMillan, the founder and Executive Vice President of the Silicon Valley Bank division of First Citizens Bank, there is an overwhelming surplus of vineyards at a national level.

The report mentions that the category under $12 saw demand dwindling, whereas the higher price ranges managed to keep their sales volumes in the positive territory.

McMillan’s forecast for 2024 suggests that premium winehouses will experience success; however, for high-production wineries, the future does not seem as promising.

According to the report, “There are two solutions to declining wine demand.”

We either work together to create a resonant message that positively influences consumption, or we use whatever means we have to increase efficiency in production, grape growing and marketing.

Kelley, of the Washington Wine Commission, embraces both.

The state has a close-knit wine community known for its cooperative spirit. And it is eager to expand its message to reach customers.

I do have a sense of optimism, she said.

Stay up to date on Tri-Cities growth and development with our weekly business newsletter. Get the latest on restaurant and business openings and closings, plus the region’s top housing and employment news. Click here to sign up. In your inbox every Wednesday.

Chardonnay, is often described as the top of white grapes, and represents both familiarity and complexity in the field of wine. It’s the grape everyone thinks they know until they ask a sommelier: “I dislike Chardonnay, can I have a Chablis instead?” Just to clarify, they are the same grape.

This grape variety spreads across continents and climates, providing a range of flavours that can both puzzle and please even the most experienced wine enthusiasts. With the support of our reliable wine associates Perfect Cellar, we aim to unearth the mysteries and the histories, the effect of climate, the outcome of oak ageing and how to match it with food.

Moreover, Independent readers can apply the code INDYCHARDO25 at the time of paying to get a discount of 25 per cent off their initial order on all types of Chardonnays on the Perfect Cellar Website.

The history of Chardonnay starts in the vineyards of Burgundy, France, where it has been grown for many centuries. However, its international presence goes much beyond its European roots. Chardonnay has made its way to different wine regions around the world, from the cold hills of northern Burgundy to the sunny vineyards of Australia and California, making an impact on every terroir it visits.

Chardonnay is known for being adaptable, which is down to its unique ability to reflect its environment. The range of flavors it offers is as wide as its geographical distribution, a feature that some people may deem as unsettlingly flexible. In cooler climates, it exudes refreshing citrus notes, sharp green apples and a subtle chamomile hint, paired with a lighter body and sharper acidity. However, when grown in warmer climates, it radiates tropical fruit aromas like mangoes, melons and peaches. Its texture and flavor profile can alter significantly based on the climate it is grown in.

The correlation between climate and Chardonnay flavours can’t be underrated – it can be summarized as a “It’s intricate” relationship status. Cooler weather yields wines with a more pronounced acidity and subtle fruit flavors, while hotter climates bring out its voluptuous, full-bodied persona along with more mature fruit notes. Winemaking methods also modify Chardonnay’s features, especially the employment of oak and malolactic fermentation, creating additional layers of sophistication and thus, transforming Chardonnay into the wine world’s rendition of James Bond – slick, refined, and a trifle elusive.

In places like Southern Burgundy and certain parts of the New World, oak ageing is not uncommon. This technique infuses rich notes of sweet spice, vanilla and toasted oak, enhancing the complexity and depth of the wine. Malolactic fermentation, often combined with oak ageing, adds creamy textures and buttery notes, thereby upgrading the wine’s profile.

Now for the cool part – matching Chardonnay with food. Think of it as your dinner table’s secret weapon. Lighter styles, typical of cool-climate Chardonnays, are best served with seafood or fresh salads. Their sharp acidity balances out heavy sauces and uplifts the subtle flavors of the seafood. On the other end of the spectrum, the heavier versions, encapsulating their full body and creamy textures, are excellent when paired with heartier food items. They are like the social butterflies at a gathering, blending seamlessly with creamy seafood, flavorful curries or dishes with a tinge of spice. The oaky versions, flaunting distinct vanilla and butterscotch flavors, are a perfect match for creamy mushroom-based sauces, poultry, or even rabbit dishes.

In a world full of wine options, Chardonnay stands out as the grape with a split personality – and we wouldn’t have it any other way. With its rich history and multifaceted personality, it continues to captivate wine lovers worldwide. From the limestone soils of Chablis to the sun-kissed vineyards of California, each glass tells a story of terroir, climate and meticulous winemaking. Whether enjoyed on its own or paired with a gourmet meal, Chardonnay remains a timeless classic, forever evolving yet eternally cherished.

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Dive into a glass of Planeta Chardonnay 2022, and you’re transported to the sun-soaked vineyards of Sicily. With its rich light gold hue, this wine flaunts its credentials from the get-go. On the nose, tropical aromas of mango and butter swirl elegantly, followed by a chorus of acacia. But it’s on the palate where this Chardonnay truly shines, delivering a medley of ripe peach, citrus zing and a subtle hint of minerals. The finish? Oh, it’s a crescendo of honey, cream, and just a touch of yeast. No wonder it snagged the Gold Medal at Merano Wine Hunter – this wine is Sicilian sunshine in a bottle.

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Sparkling: Michel Genet ‘MG BB Spirit’ Grand Cru Champagne NV – £35.21 with discount code INDYCHARDO25

Prepare to be dazzled by Michel Genet ‘MG BB Spirit’ Grand Cru Champagne NV – a Blanc de Blancs fit for royalty. With its shimmering gold yellow hue, this Champagne seduces the senses with aromas of freshly baked bread and pastries. On the palate, it’s a symphony of citrus, from zesty lemon to tangy tangerine, with a hint of grapefruit for good measure. But what truly sets this Champagne apart is its complex finish, boasting notes of cocoa and linseed oil that linger on the palate. At under £40, this Grand Cru gem is a steal – sip, savour, and prepare to be amazed.

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Non-oaky and light: Louis Michel Chablis 2022 – £26.21 with discount code INDYCHARDO25

Louis Michel Chablis 2022 is a ballet of flavours that pirouettes gracefully across the palate. With its pale lemon hue, this Chablis is a study in purity and precision. On the nose, citrus and stone fruit mingle effortlessly, while floral notes add a touch of whimsy. But it’s the palate where this wine truly shines, with flavours of apple, peach and lemon dancing delicately alongside hints of honey and spice. The finish? Medium-plus acidity and a mineral spice that leaves you craving an encore. It’s no wonder this Chablis earned 92 Points from Decanter – it’s elegance in a bottle.

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Oaky: Bonterra – The Roost Blue Heron Vineyards Chardonnay 2020 – £29 with discount code INDYCHARDO25

Bonterra – The Roost Blue Heron Vineyards Chardonnay 2020 is a California classic that’s as comforting as a warm hug. With its medium gold hue, this Chardonnay invites you in with aromas of lemon curd, butter and a hint of banana. On the palate, it’s a delightful blend of lemon drops, lime and cream, with just the right amount of acidity to keep things lively. The finish? A lingering symphony of baked apple, creme brulee and a touch of toffee and nutmeg. It’s like dessert in a glass – decadent, delicious, and utterly irresistible.

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Q. Can all styles of Chardonnay be found?

A. Yes, it’s true. Styles can range from sweet to sparkling, still, and even fortified.

Q. Can you explain what “Blanc de Blancs Champagne” means?

A. “White from the Whites.” It’s a white grape Champagne only. Meaning 100% Chardonnay.

For true vino-lovers, enjoy 50 per cent off this monthly wine subscription

In association with Perfect Cellar: The Independent works with Perfect Cellar to bring readers wine choices and will earn commission if readers choose to buy their wines via a link from this Independent.co.uk article.

Disneyland has announced the comprehensive menu for the 2024 Food & Wine Festival, a celebration of California’s food, drinks, notable people from the culinary world, and Disney characters in unique food-related costumes at Disney California Adventure.

The Food & Wine Festival at Disney California Adventure is scheduled to take place from March 1 to April 22. Well-known local, global, and Disney chefs will be available to share cooking methods and knowledge through food demonstrations, tastings, and special events.

The 2024 Food & Wine Fest will see the return of 10 festival market stalls presenting small dishes crafted from California-based ingredients. DCA eateries, food booths, as well as Downtown Disney restaurants will provide festival refreshments and meals.

The Food & Wine Fest’s Sip and Savor passes will be available once again this year. These let visitors buy a prepaid card charged with eight tabs for individual items at food and beverage stalls during the festival. Pricing for these Sip & Savor cards has not yet been announced by Disney. However, last year’s cost was $59, with a $5 price reduction for Magic Key annual passholders.

Fans of the classic Soarin’ Over California will get another chance to hang glide over Napa Valley, Monterey Bay and Redwood Creek when the classic version of the flight simulator ride returns during the food fest.

Here’s the menu lineup for the food booths and restaurants during DCA’s Food & Wine Festival.

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Drinking wine is supposed to be fun, and sommelier Marsha Wright couldn’t agree more.

“A lot of people think of sommeliers as stuffy, with the white cloth draped over their arm, trying to upsell you a $1,000 bottle of wine,” Wright said. “That’s not what it’s about. We like to have conversations, find out what you like. I make it fun.”

Wright is the corporate lead sommelier with DineAmic Hospitality, a group that currently has 14 restaurants in the city and suburbs. She works with their Greek brands — Violí in Oak Brook and Lyra in Chicago’s Fulton Market.

She said the job of a sommelier has evolved over the years. There’s a lot more to it than just selling wine on the restaurant floor to guests.

“Now it’s wine buying, it’s education, it’s meeting with my winemakers, taking trips, doing research, working with the culinary team,” she said. “That’s what I love about it.”

Her work with DineAmic involves creating and updating the wine list, making specials, education and more. She holds monthly food and wine tastings with the staff so they can pass informed recommendations along to the guests.

“I love sharing knowledge, especially with the staff since they’re the ones on the front lines,” she said. “When our staff tells someone that this wine pairs well with this food, they’re not just saying it, it’s because they’ve actually tasted it.”

She says her educational approach with staff and guests is to keep it basic.

“Just break it down so the guest can understand it with words like bright, acidic, minerality, fresh, lively,” she said. “You don’t have to say, ‘Oh, it has phenolic acidity to it.’ No one knows what that means.”

Wine dinners are one of her favorite ways to educate guests in a way that they’ll enjoy.

“They’re a great opportunity to taste, explore, kind of expand your palate. And you can introduce someone to thinking of food and wine together,” she said.

She works with the chef to plan the events, and they taste the wines together to craft the menu. Violí recently held their second wine dinner, which featured Caymus wines.

“It’s a collaborative effort, chef and ‘somm,’” Wright said. “Most places I’ve been, that isn’t normally what happens. But it’s food and wine, so let’s taste them together.”

She said they plan to make the wine dinners a fixture, with the next one scheduled for May with a rosé focus.

Wright isn’t just trying to change people’s perceptions about what a sommelier does, but also who can be one.

Recent research shows that less than a third of sommeliers identify as women. Only 11% of sommeliers are Black, which makes her a subset of a subset.

“I go to tastings with other ‘somms’ and it would all be men, and I’m usually the only African American in the room,” she said. “I started doing the research and the (representation) numbers were just frightening. There’s not a lot of us in what I do, or winemakers or CEOs at any of the companies.”

Wright said she hopes her example will help others realize that it’s a great job for anyone with a passion for wine.

“I think what a lot of it is is fear, because it is an industry dominated by white males and women can feel intimidated by that, just like any industry,” she said.

Wright got started in wine by, well, drinking it. She was working in accounting and finance about 25 years ago when she started reading a bunch of books and studying about what was in the glass she so frequently found in her hand.

“I realized, hey, I think I really like this,” she said.

She fully submerged herself in learning about wine and started taking classes. Before long she cashed in her 401(k) and jumped into wine full-time.

Wright started in retail at WineStyles in Naperville, quickly moving up to being in charge of wine buying for the store. From there she worked in other retail shops, including Binny’s for a time, before making the move to hospitality.

It was working in restaurants where she found her niche.

“I formulated the connection of food and wine and marrying them together to take the guests on a culinary journey and creating the most extraordinary experience,” she said. “Drinking wine is fun, talking about wine is fun, so learning about it should be too.”