Wine 1020

Wine cellars are prone to the subtle issue of mold growth. The upkeep of any wine collection, whether it’s a Cabernet Sauvignon, Chardonnay, or a sparkling wine, demands focus on preventing indoor mold. Good care of your wine cellar starts with realizing the effect of humidity on mold formation, and knowing how to look for and eliminate mold before it touches your corked collection.

Humidity, a critical factor in the art of preserving wines, might unintentionally form an ideal atmosphere for mold spores. If humidity levels go over 70%, the extra moisture welcomes the presence of mold. The porous quality of the wine bottle’s cork can soak up this moisture, possibly reducing the quality of the wine. This delicate situation highlights the importance of careful control of humidity and routine checks in your wine haven.

“You should replace your 1-inch air filters at least every three months. Also, it’s crucial to use an air filter able to capture pollutants like dust, dirt, mold spores, bacteria, and viruses to boost your indoor air quality”, says Andy Fox, Filtration, and Indoor Air Quality Specialist at Filtrete™ MPR 1500. “Moreover, if you own pets, burn candles, or are carrying out renovation work in other parts of your home, you should think about changing your air filter even more frequently.”

Handle humidity. Wine cabinets and basement wine cellars have higher humidity levels than other parts of the house with optimal conditions ranging between 50-70%. This range ensures the corks remain in the best condition while keeping away from excessive moisture that fuels mold. Fox points out that “In the remainder of your house, the US EPA advises keeping humidity levels below 60% and ideally within the range of 30-50%. Sustaining appropriate humidity levels helps keep mold and mildew at bay. Moisture is a requirement for mold to grow. Hence, humidity levels need careful monitoring to reduce the risk of mold spreading and growing.”

Embrace the use of fans for air circulation. Gentle air circulation is vital to avoid the formation of humid pockets that might encourage mold growth. It’s therefore essential to ensure your space is well-ventilated.

Opt for mold-resistant materials. You should always go for paints and building materials that are designed to prevent mold growth.

Keep temperature fluctuations to a minimum. It’s essential to keep your cellar’s temperature steady, ideally within the 55-58°F (12-14°C) range. Any deviation from this range can increase the risk of mold development in your wine cellar space.

Carry out routine checks. Make sure you regularly check your cellar for any leaks, water damage, or early signs of mold infiltration. Furthermore, regular cleaning and dusting off the surfaces to remove possible mold spore sources is highly recommended. Remember, the key to effective mold prevention lies in early detection and swift remediation.

Photo by Emre Katmer on Unsplash

Safety first. Prioritize safety by wearing protective gear – gloves, a mask, and safety goggles – to minimize exposure to airborne mold spores during the cleaning process.

Isolate and remove affected items. If the spore concentration is localized, isolate the area to prevent further spread. Remove affected items for inspection and careful cleaning.

Dry clean affected areas. Begin with dry cleaning using a soft brush or cloth to eliminate loose fungal spores. Dispose of cleaning materials cautiously.

Use a natural cleaning solution.

– Scrub hard, non-porous surfaces using vinegar acetic acid. Vinegar’s natural acidity is an effective mold combatant and a great alternative to bleach.
– If you are dealing with stubborn black mold, hydrogen peroxide can be applied directly or mixed with water. Leave it to sit, then gently scrub.
– To prepare a natural antifungal solution, create a paste with baking soda and water. Apply, scrub and rinse to get rid of mold and odors.

Employ commercial cleaners or professional mold remediation services. Specialized mold cleaning products and bleach solutions can aid in preventing mold formation and infestation. For severe mold concerns, it is recommended to hire mold remediation experts.

The ‘activation’ process for carbon in a ‘charcoal’ filter results in numerous tiny pores within the carbon that trap many odors and VOC’s that can’t be captured by a standard filter. This was explained by Fox. The efficiency of the filter relies heavily on the amount of activated carbon used, as such, filters with a high volume of activated carbon, like the Filtrete™ MPR 1200 Odor Reduction Air Filter, are recommended. In this case, the activated carbon layer functions as an odor eliminator for pet smells, smoke, cooking, mildew and cleaning chemicals.

By maintaining a balance between humidity control, diligent cleaning, and preventive measures, you can prevent mold growth in your wine cellar. Take steps to ensure your wine collection remains impeccably preserved. Cheers!

Anthony Dias Blue, who was fondly known by his close associates as Andy, was indeed the world’s most widely recognized expert in the alcohol beverage industry. He passed away on Christmas Day at his residence in Pacific Palisades, California. This piece of news was courteously shared with the world by Amanda Blue.

In his illustrious career of more than 25 years, Andy held the position of Wine & Spirits Editor of Bon Appétit. This publication is known as America’s most extensive and most influential lifestyle magazine. From 1981 till 2006, he contributed an in-depth column in each issue. Then in 2007, Mr. Blue, along with his partner Meridith May, established a new magazine known as The Tasting Panel. This publication soon became the most widely subscribed among people involved in the beverage trade.

Being a man of many talents, Mr. Blue also wrote and voiced a one-minute “Lifestyle” radio segment. It has been on air on WCBS in New York since April 1978 and on KNX in Los Angeles since 1999. His exceptional work in the segment won him a James Beard Award in the year 2001.

Over his extended six-decade career, Mr. Blue wrote nine books, including six about wine, a comprehensive book about spirits that is still used as a college textbook, and two cookbooks he co-authored with his wife, Kathryn. One of these cookbooks, Thanksgiving Dinner, has remained a favorite resource since its release in 1990.

Amanda Blue courteously supplied some additional details.

In 1975, Mr. Blue pivoted from business management to magazine writing, becoming the Food & Wine Editor of the Diversion magazine as appointed by Stephen Birnbaum. He later participated in the establishment of the Food & Wine magazine. In 1979, the family decided to move to San Francisco, leading Mr. Blue to step down as West Coast Editor for Food & Wine. However, a casual encounter at the inaugural Gilroy Garlic Festival changed that.

He struck up a conversation with an older couple from Los Angeles. As it turned out, the woman was the Food Editor of Bon Appétit magazine. As they were about to part ways, she invited Mr. Blue to contribute an article for them, which led to over three hundred articles spanning twenty-five years. Mr. Blue said of that time, “This was an incredible time of growth and exploration in the world of wine and spirits. As I continued to learn, so did my readers.”

Courtesy of Amanda Blue

Never lacking some musical background, Andy’s preferences spanned from Earth Wind & Fire to Luther Vandross to his steadfast favorite Steely Dan, a passion he imparted to his offspring and their offspring as a significant, if not non-negotiable, manifestation of art and sentiment.

A chronic traveler, Andy was joyfully received in the top-notch wineries, distilleries, and eating places internationally where they often anticipated his appreciated judgment of their inventiveness. A grandparent to 9, Pasha, as he was fondly called by Olivia, Chloe, Francesca, Seneca, Ruthie, Dominic, Misha, Asher, and Luca, reveled in the love and achievement of his grandchildren.

Andy’s survivors include his wife of 56 years, Kathryn, and his four children. Hearty appreciation to his daughter, Amanda Blue, for her contribution in piecing together this tribute article for her father. He will be deeply missed.

After walking around their Harlem neighborhood and realizing there wasn’t a place to buy good wine, Pascal and Daneen Lewis came up with a bold plan: to open their own wine shop.

“We’ve lived in the neighborhood for close to 30 years and we never really found a place that we liked buying wine in. We would travel downtown,” Daneen, co-owner of Harlem Wine Gallery, told NowThis News. “Being very active in our community, we were like, ‘Wait, why are we leaving our neighborhood to go buy wine that we want to drink? We should have a shop!’”

Pascal and Daneen sprung into action shortly after that. The couple did not have prior experience in the wine world, but they took classes and attended the Wine Spirits Education Trust to learn everything they could about the industry.

“We kind of naively just jumped into it,” Daneen said. “And now, seven years later, here we are, and we love every second of it.”

A post shared by Harlem Wine Gallery (@harlemwine)

Harlem Wine Gallery is so much more than a wine shop. Pascal and Daneen want to engage with the community. According to Sprudge, the wine shop includes a large space in the back, which is often used for tastings and other events. Its calendar shows the gallery has offered events that merge wine with music and culture — and many of those events were free.

“Most people are intimidated [buying wine],” Pascal, co-owner of Harlem Wine Gallery, told NowThis News. “This space gave us an opportunity to have an educational space that would allow us to educate our community members [about wine and wine making].”

A post shared by Harlem Wine Gallery (@harlemwine)

What sets Harlem Wine Gallery apart is its unique variety. The establishment boasts an impressive collection of wines from Black-owned brands and created by Black winemakers, arguably the largest in New York City. They also carry wines made by women. According to the website, natural wines and New York State wines comprise a significant portion of their offerings.

Pascal observed a notable lack of representation in the industry. He believes his retail space could address this shortcoming by prominently featuring these wines. He emphasizes the need for support towards Black brands and Black winemakers, and his shop aims to contribute to this important uplift.

Looking ahead, the Lewises plan to engage with their community, working together with other small businesses in Harlem and nearby locales. They are motivated to broaden people’s understanding that cultivating wine grapes is a part of agriculture.

Daneen added that there’s a lot more knowledge to gain and many more milestones to achieve.

“It’s just a neverending journey of learning about wine,” she said.

T+L’s Wine & Spirits Editor shares his guide to Rome’s finest wine bars, from the old-school to the cutting-edge.

Camilla Glorioso

A good wine bar can provide the answers to many vital questions.

For instance, after my wife, Cecily, and I dropped off our daughter, Marie, at her dorm in

Rome

in the summer of 2022, because she had decided that going to college in the Eternal City seemed more appealing than doing the same in Newark, Delaware — go figure — we wandered aimlessly in the August heat for a span of time, then found ourselves sitting, somewhat emotionally unmoored, at a tiny wine bar near the Piazza Navona. Having your only child leave home is a weird experience. “What do we do now?” my wife asked me. The question pertained pretty much to our entire lives, but all I could think of to say was, “Have a glass of wine, I guess?”

Camilla Glorioso

Enoteca Il Piccolo, unexpectedly discovered one unusual moment, has quickly gained a spot among my favourites Roman vine bars. I later found it to also be a favourite among friends in the vinous industry for its primarily, though not entirely, selection of natural wines from petite producers and its authentic, un-touristy, deeply Roman ambience. The indoors area is small, dim and snug; outdoors is adorned with mismatched tables where, provided the temperature isn’t extreme like during our last summer visit, you can sit among a diverse crowd that seems to be a combination of characters from a 1950s monochromatic Italian film and those of a younger generation. Settle in for some bruschetta, mortadella, or olives. Opt for a simple glass or a bottle from the vast range on display on the inner wall, including a variety of Italian and international wines. Take some time to figure out your life.

Camilla Glorioso

The reality is that wine bars, or enoteche,

in Rome can be just about anything: long-established places like Il Piccolo with its basic menu of salumi, bruschetta, and paninis or more restaurant-like spots that preserve tradition; to those that increase the food ambition considerably while still catering a selection of smaller portions intended to be paired with wine. My friend Katie Parla, who is a cookbook author and has resided in Rome for a considerable time, addressed the latter phenomenon: “The enoteca used to be where you caught up with friends for a glass of wine or maybe grappa, along with perhaps a small bite. Now, increasingly, we are seeing enoteche managed by young teams with overseas training or a new-found conscious sentiment that recognizes the compatibility of high-quality cuisine with a wine bar.”

Related: How to Spend One Perfect Day in Rome

Camilla Glorioso

For me, the exemplar of this movement is RetroBottega, one of the hottest spots in Rome. A 10-minute walk or so from Il Piccolo, it’s an entirely different experience — and yet, also not. Despite its setting in a 16th-century town house, the design is distinctly modern: black barstools, blond wood, moody lighting. The ever-changing menu from chef-owners Giuseppe Lo Iudice and Alessandro Miocchi is hyper-seasonal — on Mondays, when the place is closed, the staff often takes foraging trips to Lazio or Abruzzo.

Camilla Glorioso

On my last visit, I was thoroughly impressed by their spaghetti verde, aglio, pecorino e peperoncino. This dish consists of a bright green pasta (obtained from incorporating wild spinach and fresh garlic into the dough), garnished with slices of blazing red peperoncino and generous dozes of grated pecorino. A glass of Greco di Tufo from the iconic Quintodecimo producer from Campania complimented the dish perfectly. Although, a number of other selections from the extensive wine list would have aptly served the purpose as well. As expressed by Livia Alyson Careaga, a Rome resident and who also manages the Italian portfolio for an American wine importer, “The staff greatly values the notion that you’re there to explore and experience something new, delight in a distinct glass, even if the reason is simply to catch up with friends over some exquisite wine.”

Camilla Glorioso

For fans of natural wine, your haven is across the river in Trastevere. Give the crowded student bars a miss and instead direct your steps towards Latteria Trastevere. I’ll have to quote Katie Parla again on this one because this is where we last met for a drink. “Despite my general disinterest for drinking in Trastevere,” she said, “Latteria boasts one of the topmost wine lists in town, and it’s right there for everyone to see, nestled among numerous tourist spots.”

“Start with some bruschetta, add some mortadella, and maybe some olives. Choose a glass from the limited list, or a bottle from the indoors wall (the range is wide and includes both Italian and international choices). Figure out your life.”

The best thing to do is snag a wooden table outside, order something refreshing — I had a glass of Grillo from the Sicilian organic producer Masseria del Feudo — and accompany it with some of the cheeses that owner Antonio Cossu brings in from Sardinia, where he grew up. Add some beef tartare and (miracle of miracles, because they’re bizarrely rare in Italy) a fresh green salad, and you will achieve happiness. Parla said, “You can come here for a quick aperitivo, and before you know it you’ve hunkered down and are spending the whole night.” I can attest that this is true.

Camilla Glorioso

Back near Campo de’ Fiori, L’Angolo Divino is another do-not-miss. Owner Massimo Crippa’s encyclopedic knowledge of wine is manifested in his bar’s similarly encyclopedic list, which ranges from obscure low-intervention bottlings to classics and sought-after rarities. Inside, the old wooden-beam ceiling and brick walls make it feel like a historic wine cellar, and in some ways it is. Crippa’s grandfather founded the business in 1946 as a classic vino e oli — a place you’d go to fill jugs with olive oil and wine for the week. “These were very Roman places, a very old tradition,” Crippa said.

Related: 10 Facts About Rome’s Trevi Fountain

The last occasion I visited L’Angolo Divino, Crippa served me a trio of distinct orange wines — my preferred was a Barraco Altomore Grillo from Sicily. I paired it with a dish of olives, some mortadella, and fresh cheese from a farmer. I was curious about the name of the bar and asked Crippa. He explained, “Indeed, it’s due to our corner location at the angle of the streets. I am fond of the term divine as wine is a cultural and religious entity tracing back to the times of Jesus Christ. I like the thought of visitors experiencing a touch of that. Alternatively, many simply presume my name is Angolo.”

Camilla Glorioso

Perplexed, I asked Federico de Cesare Viola, my friend and editor of the Italian version of Food & Wine, how he would describe a Roman wine bar. He chuckled, “To be honest, there’s no singular definition — for Rome, any place could be a wine bar if one deems it as such.” This seemed to me an exclusively Italian way of definition: for instance, driving in Italy is just using a vehicle to journey from point A to point B; involvement of roads, laws, and speed limits is purely individual choice.

In sync with that mindset, I have to include Salumeria Roscioli as one of my top picks. Amongst other unique features, it holds the honor of being the sole establishment proposed to me both by wine industry experts and poets (the number of sommeliers recommending it is countless; the poet, however, was the late Mark Strand, who discovered it much ahead of any wine connoisseur).

Camilla Glorioso

Salumeria Roscioli trumps the line between a store brimming with remarkable artisanal salumi and cheeses, a wine bar, and a full-service eatery. Over the years, it has gained wide popularity, so booking a table in well advance is recommended. The food, especially pastas such as the oxtail ravioli and the cacio e pepe are unmissable treats. Start off with their made-in-house salame rosa, an retro version of mortadella, with pickled vegetables which you can enjoy while you explore the enormous, two-volume wine list developed by Maurizio Paparello. Pick from hundreds of options, but try to get the Stella di Campalto’s ethereal Rosso di Montalcino if available, or her even more tantalising Brunello, if cost isn’t a concern.

“It was a year since that instant when we recognised that our solitary child had departed home. My spouse and I found ourselves at Il Piccolo, pondering what to do. Things had changed, yet our family unit was as intact as ever.”

Note that Rimessa Roscioli is also nearby, it’s exceptionally wine-focused, and the delightful maritozzi pastries at neighbouring Roscioli Caffè are worth checking out. Their original bakery is just around the corner. The recently inaugurated Roscioli R-House, located in Trastevere, functions as a one-room hotel or a short-stay apartment. It’s a unique non-hotel accommodation for those seeking a place to stay overnight.

Camilla Glorioso

Don’t discount hotel bars while in Rome, either. First — I’ll admit it — sometimes the desire for a great cocktail wins out over the need for wine. In those instances, you’d be remiss not heading to the fairly fabulous Stravinskij Bar, in the oasis-like courtyard of the Hotel de Russie, a Rocco Forte Hotel. The hotel is just off the Piazza del Popolo, which typically means mobs of visitors; at Stravinskij, though, you are serenely unaware of the madding crowds, a sensation not in the least lessened by the bar’s Roman G&T, accented with celery shrub, sage, and black pepper.

Camilla Glorioso

But for wine, and some of the most stunning sunset views in the city, head to the Mater Terrae Bistrot Bar on top of the Bio Hotel Raphaël, a Relais & Châteaux property in the historic center where my wife and I took our daughter for a drink, a year after dropping her off at school that first summer. She was about to start her sophomore year, sharing an apartment with friends and embracing life as a student in Rome.

Just as its name illustrates, Bio Hotel Raphaël is a sanctuary for everything organic, from its facade overrun with vine to a menu that is filled with vegetarian and vegan options, right down to their wine selection at the bar and restaurant which is filled with organic and biodynamic wines. Spearheaded by the young sommelier, Anna Spanu, her guidance throughout the wine program is impeccable. On her recommendation, we had the pleasure of indulging in a bottle of Sergio Mottura’s delightful Poggio della Costa white from Umbria. Our experience was beautifully concluded with a glass of Buca delle Canne, a rather rare dessert wine from the natural wine producer, La Stoppa. Its amber sweetness was the perfect companion to taking in the views of Rome’s rooftops.

Camilla Glorioso

A year has passed since there was that abrupt realization that our only child had moved away from home, and my wife and I were sat in Il Piccolo, overwhelmed by bewilderment as to what should come next for us. Everything was changed, yet it felt like we were still a family, just as we have always been.

The original version of this narrative was published in the December 2023/January 2024 issue of Travel + Leisure, under the heading “In Vino Veritas”.

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Read the original article on Travel & Leisure.

Dried beans can seem daunting to prepare if you are unsure of the correct method. You might believe that hard pintos or chickpeas can be thrown into a pot and left to boil, but the truth is that creating a perfectly cooked bean is much more intricate. Buying the freshest legumes you can, soaking them for the right amount of time, and correctly seasoning them are all crucial steps. But it’s also important to understand which ingredients can be added during cooking and which should be left out. Despite the myriad ways to flavour these starchy and subtly tasting seeds, it’s best to avoid wine or any other acidic ingredients. Whether it’s red, white, or rosé, wine is a liquid you should never use to simmer beans.

Surprisingly, despite their tough exterior, beans are quite delicate. Legumes react to changes in pH levels – in an alkaline environment, their cell walls start to break down quickly. But in acidic conditions the opposite occurs as acid prevents pectin in the skins from dissolving and causes them to tighten, inhibiting water absorption. Consequently, you should avoid boiling or braising beans in a highly acidic solution such as wine.

Read more: 20 Popular Canned Soups, Ranked Worst To Best

Now, it might sound like a contradiction, but beans and acidic ingredients can be used together—they just need to meet at the right time. Rather than worrying about dried legumes that aren’t cooking—and thus softening—quickly enough, try adding wine towards the end of the cooking process. Once the bean skins have softened and the insides have turned creamy, you can add a splash of wine to your recipe without negatively affecting taste or cooking time. Alternatively, you can cook an acidic, wine-heavy sauce separately from the legumes and combine them just before serving.

Another thing to bear in mind is that when it comes to canned beans, none of these rules apply. Since cans of cannellinis, lentils, and the like will already be cooked, wine can be incorporated at any time during the dish making process. Naturally, it’s worth remembering that it will take some time for the alcohol to reduce.

If you aren’t totally convinced about cooking beans with wine, but want to impart depth, look to other flavorful cooking liquids. Water that’s been liberally seasoned with salt is a good place to start, however, you can easily do better. Add vegetable scraps, herbs, chili flakes, lardons, or a cheese rind to create a rich broth. Likewise, a ready-made stock (vegetable, seafood, beef, or poultry) will infuse all sorts of earthy, savory, and vegetal flavors into beans. That said, a touch of wine can still help round out flavors — just saying!

Read the original article on Tasting Table.

Discover the when, why, and how to use this straightforward and costless method.

Every couple of years, I find a desire within me to broaden my wine knowledge, both for my professional life as a food writer and editor, and simply for my own enjoyment. This leads me to participating in classes, tastings, self-study on wine, visiting vineyards when possible, and purchasing new bottles to sample. During this journey, I stumbled upon a straightforward technique that can enhance the quality of many types of wine: decanting.

The act of decanting may seem ostentatious, but it is merely transferring wine from its original bottle into a different container. A special decanter isn’t even necessary (more details on this further on). This practice provides several benefits to the aroma, flavor, and even the texture of the wine. However, one must tread carefully, as decanting doesn’t always prove advantageous.

To learn more about why, when, and how to decant wine, I talked to Julia Burke, a wine buyer and events and education manager at Flatiron Wines in New York City, whom I first met when I took a class she taught about (extremely delicious) Pacific Northwest wines. Read on for the details.

According to Burke, there are three reasons to decant your wine: to aerate the wine and unlock its aromas and flavors, to separate any sediment that might be in the bottle, and because it’s fun.

Classic decanters are typically made of glass and are hourglass-shaped with a wider base than the top. These days, decanters come in all sorts of interesting shapes and styles.

“A decanter’s unique shape exposes wine to oxygen efficiently by creating a larger surface area than a wine glass or an opened bottle,” says Burke.

“If you are using a decanter to separate wine from sediment, ideally you can plan ahead and store the unopened wine bottle upright (rather than on its side) for 24 hours so that the sediment will settle at the bottom of the bottle and it’s relatively easy to pour the wine into the decanter while leaving the sediment behind,” Burke advises.

“Regardless of the reason you’re decanting, once you open the bottle of wine you wish to decant, it’s crucial to work slowly and carefully—you don’t wish to kick up the sediment or spill any of that precious wine! Pour the wine into the decanter, tilting the decanter and keeping the bottom of the wine bottle as low as possible so the sediment stays at the bottom.”

Burke adds that while most individuals will serve wine from the decanter, others like to pour the wine back into the bottle so they can serve it from the original bottle. “If you’re confident you can do that without losing any, go for it,” she says.

After you’re done with your decanted wine, Burke suggests cleaning your decanter thoroughly and storing it covered so it doesn’t collect dust. There are bendable cleaners that assist in cleaning decanters with hard-to-reach spots.

“Definitely not,” says Burke. “I rarely decant wines under $20, because there aren’t usually enough layers of aroma and flavor complexity to justify the extra step. I don’t decant inexpensive sparkling wines. And this is the most important rule: I don’t decant very old wines unless the producer knows what vintage I’m drinking and recommends it. Over-exposure to oxygen for a fragile, delicate old wine can shut it down—for good.”

When in doubt, Burke recommends talking to the experts at your local wine shop, the producer who made the wine, or another trusted wine professional for guidance about the specific wine.

If you want to experiment with decanting but don’t want to invest in a decanter, you have options. “I have always had decent results pouring wine from one large glass into another, or pouring it into a pitcher,” says Burke.

“For a more subtle effect where I’m just ‘waking up’ the wine a bit, I just pour a glass out of the bottle and then let the bottle sit out with a few ounces removed so the fill line is lower.”

As for the trend of using a blender to aerate wine by hyper-decanting it, Burke isn’t sold. “I wouldn’t use a blender, but I’m not Connor Roy,” she jokes.

Once you’ve decanted a wine, the amount of time you’ll want to wait before drinking it depends on the wine and the reasons for decanting, says Burke.

“If you just want to remove sediment, the wine will be ready to serve once in the decanter,” she says. “If you are trying to aerate the wine, 20 to 30 minutes does wonders for the vast majority of decantable wines. In most cases the benefits start to dwindle after about an hour, or two hours for the most dense red wines, and the risk of over-decanting begins to rise after that.”

Burke cautions that you can’t leave wine in a decanter indefinitely, or it will turn into vinegar. “If someone tells you they decanted a wine for three days, be wary,” she says. Ask your local wine shop for guidance if you’re unsure about how long to decant a specific wine.

With an initial investment in a decanter or simply by using a pitcher you already have, you can vastly improve the flavor of some wines without spending an extra cent. Decanting also helps remove sediment that can gather at the bottom of a wine bottle. When in doubt, check with your local wine purveyor about whether a specific bottle of wine should be decanted. Now go forth and unleash your inner wine snob on your family and friends—they’ll no doubt be thrilled to hear everything you’ve learned about decanting, or at least they’ll be happy to drink nice decanted wine with you.

Read the original article on Simply Recipes.

Mulled wine has a long and storied history, with most European nations having their own version of this hot, spiced, fruity drink. The British have mulled wine, the French have vin chaud, the Germans have glühwein, and the Greeks have krasomelo.

You put a spice blend in a wine of your choice, heat it up, and serve it to chilly guests during the winter months. However, if you want your warm treat to go down well, there are a few things you should consider in addition to the ingredients. Your preparation and serving methods need to be on point, the vessels you’re filling should be considered, and you’ll definitely need a snack on the side. What good is mulled wine if it isn’t washing down something tasty?

To save you some stress at this busy time of year, we’ve compiled a list of 10 tips that should ensure your mulled wine is a hit this year, and for many years to come. This list is based on our own extensive experience of making, serving, and enjoying mulled wine. We’ve spent many years making our own mulled wine, sampling friends’ efforts, and paying too much for a hot glass at cold Christmas markets. This has given us a good idea of what works (and what doesn’t) when making and serving this winter staple. So sit back, pour yourself a glass of something warm, and enjoy our tips to serve and drink mulled wine this winter.

Read more: 13 Liquors Your Home Bar Should Have

It’s not overly challenging to find a classic mulled wine recipe on the internet, however, such recipes ought to be regarded more as a basic foundation rather than a rigid blueprint for making this seasonal delight. Many may view this beverage as just an affordable, robust red wine that’s been warmed with a few spices, but mulled wine can actually be quite a versatile drink.

When discussing the base, there are numerous different types of wines suitable for mulled wine. Persisting with reds, one can select a light-to-medium-bodied red over a fuller variant, modifying the spices in accordance. With a lighter red, going heavy on the cardamom may be a good choice, while spices such as nutmeg might work better with a more full-bodied base. White wine can also be mulled for a slightly unconventional choice.

Irrespective of your election, modifying the recipe to accord with your individual preference and the tastes of your company is advisable. The only effective method of achieving this is through a process of trial and error – scribble down observational notes and enhance the recipe over several winters or launch into a period of intensive testing. Being familiar with your spices will allow you to identify what should be increased or decreased to formulate a drink that suits your palate. It’s also worth to test several base wines, as they vary quite a bit, and your selection will considerably influence the final product. The end result will be your own distinct recipe. Whether you keep it a secret, pass it down through generations, or broadcast it to everyone, it will undoubtedly be worth your while.

Should your desire to make mulled wine arise spontaneously, you may be inclined to just use what is readily available at home. Many a household has a bottle of red that has long stayed put on a counter along with all the spices you could require stowed away on a shelf. However, even in such cases, it is advisable to take a quick trip to the store if you are short on whole spices.

Whole cloves, cinnamon, and star anise are crucial to a good mulled wine. The powdered versions of these spices will dissolve differently into the wine, leading to potential recipe inconsistencies. Furthermore, powdered spices can lose their strength faster, resulting in a bland wine taste. Ground spices also pose a potential change in clarity and consistency. Whole spices, on the other hand, can be filtered out quickly, and they look better while the wine is being mulled. Therefore, even for a quick mulled wine, it’s pivotal to have these spices at hand, in their whole form.

Heating the wine, which appears simpler than it is, can affect the spices and other ingredients in the drink. An unexpected clove or a stray piece of orange might not be harmful but can lessen the aesthetic appeal of your mulled wine. These fragments might also alter the texture of the drink, as nobody would like to extract cloves from their mouth after every sip.

Fortunately, straining or sieving your mulled wine after heating can help keep it free from unwelcome fragments. You can either reuse the spices as a garnish or use fresh ones to beautify your drink. This step is especially beneficial when using an orange garnish, as the orange used during the mulling process might have started decomposing.

Traditionally, mulled wine is a hot beverage. The heat is necessary for extracting flavors from the spices, and the wine should also be served hot. The warmth adds to the appeal, making the drink enjoyable during cold winter days. However, boiling the mulled wine is to be avoided at all costs.

If your mulled wine reaches its boiling point, two things will happen. You’ll evaporate off more alcohol than necessary, resulting in a weak final product. Boiling also affects the flavor of the wine, leaving you with a bitter and unpleasant beverage. You may be able to fix a boiled batch by adding in extra syrup or sugar and replacing the missing alcohol. But equally, it may be something that ruins your mulled wine and causes you to tip out your tipple and start all over again. So it’s best to keep the temperature of your mulled wine under 174 degrees Fahrenheit, with the ideal temperature at around 160 degrees Fahrenheit. At 172 degrees Fahrenheit, the alcohol will begin to evaporate, and it’s all downhill from there.

A slow cooker is a great way to make sure you don’t overheat your mulled wine. Low, medium, and high settings will vary by model — but none of those settings should put your wine into the thermal danger zone. It takes a lot of the challenge out of cooking the wine, as you won’t have to keep a constant eye on a thermometer and adjust your stove accordingly. It also has another notable bonus.

You can use a slow cooker to effortlessly keep your mulled wine at an ideal serving temperature. This is perfect if you’re making the hot drink for a party or another gathering which will go on for several hours. A punch bowl will cause your mulled wine to lose heat very quickly, and a pan on the stove will need to be constantly monitored and reheated. Even if you want to initially mull the wine on a stove, straining it into a slow cooker afterward is a sensible choice.

While some beautifully crafted glassware both looks the part and shows off the wine’s vibrant color, it’s not really necessary. Mulled wine is, at its heart, a comfort drink. So a thick stoneware mug is both cozy and comfortable — even if it doesn’t look high-end. Whatever you pick, it should be somewhat insulated and feature a handle, for comfort reasons more than anything. While your mouth can take sips of hot wine without too many problems, that heat will be very uncomfortable in your palms. Using a few napkins or a cloth to insulate the glass is a little unsightly, and also makes your grip more unstable. So don’t fear that faded Daffy Duck mug rattling around the back of your cupboard, embrace it.

There’s also a safety aspect. Some glass vessels aren’t built to handle heat and may crack or shatter when a hot beverage is poured into it. Not all glassware is like this, and some is built to handle a vast thermal range, but this is something you should double-check before deciding on a drinking vessel.

While drinking mulled wine is an event in itself, you should really serve an array of snacks with it — if only to soak up some of the booze. As mulled wine is a traditional drink, there are plenty of traditional dishes that pair well with it. The main one in Britain is mince pie. Despite its name, this doesn’t contain any ground beef. Instead, it’s packed with fruit and spices — much like the mulled wine.

The German version of mulled wine, glühwein, is often served with schnitzel and blue cheese pastries. A stack of pork or chicken mini-schnitzels are both easy to make and could be a great addition to your holiday spread.

Germany may also be onto something with the pastries, as a strong, creamy, blue cheese like stilton or Roquefort is also a fantastic accompaniment to the fruity, spicy, wine. A cheese board isn’t the most difficult thing to assemble, so it could be an ideal choice if you’re looking for something to adorn your holiday table.

When it’s time to serve your mulled wine, the beverage should have obtained the perfect blend of flavor from the spices added during mulling. However, appearance matters as much as taste. Therefore, if you’re hosting a sophisticated soirée, a garnish is essential. Conventionally, garnishing mulled wine involves adding more of the ingredients used in the mulling process—preferably fresher and more presentable ones. Mulling can alter the color of cinnamon sticks and affect the visual appeal of delicate additions like orange slices, so use fresh garnishes wherever possible.

Be careful not to overload the glass, as excessive spice might alter the taste. If you want to stick to tradition, place a fresh cinnamon stick on the rim and adjoin an orange slice to the drink.

Further, you can highlight the festive ambiance associated with the drink. A twig of holly on the side or a tinsel twirl around the glass can add a dash of holiday spirit.

Mulled wine is not just about the alcohol content, though it does contribute significantly at times. It’s also relatively stress-free to enhance the alcohol level in your mulled wine if the regular red wine alcohol content doesn’t satisfy your palette, or an accidental overboil during mulling decreased the level.

Increasing the alcohol volume of mulled wine can be achieved by incorporating some liquor into it. Favourably, wine-based or neutral liquors such as sherry or brandy would seamlessly integrate with the wine. This is because they do not alter the flavor significantly. Port, a fortified dessert wine, can not only amplify the wine’s strength but also enhance its sweetness. Hence, if Port is used, you may consider reducing the amount of sugar you add. Divergent spirits like dark rum or Vodka can also be explored to lend a unique flavor twist.

The amount of alcohol to be added is contingent upon the quantity of mulled wine you are making and the desired strength of the final product. About an ounce of alcohol per bottle of wine used might be a good start. It’s best to add the spirit towards the end so as to conserve its alcohol content. Remember, excessive heating can lead to alcohol evaporation, thus affecting the wine’s quality.

Regardless of the size of your mulled wine recipe, you may end up preparing a large share for a party. If there’s any leftover, don’t just dispose of it. When properly sealed, mulled wine can last for about 3 to 5 days in the refrigerator. However, make sure it cools down to room temperature before refrigerating. Considering the festive season is usually filled with unending parties, there’ll be ample opportunities to utilize the leftover.

When reheating your mulled wine, ensure to slowly warm it up to about 140 degrees Fahrenheit before serving. You don’t necessarily need to add extra spices as the wine is already flavored. However, garnishing the wine after it’s been poured into a mug is not a bad idea.

Read the original article on Tasting Table.

A service robot serves wine (3d rendering)

The wine industry is experiencing a significant shift with the integration of Artificial Intelligence (AI). This change reflects a movement away from traditional viticulture and enology practices towards a more technologically advanced approach. AI is not just being used in one area, but across multiple stages of wine production: from vineyard management to making the wine itself. These applications of AI have far-reaching consequences for the quality, efficiency, and sustainability of wine production.

One of the companies at the forefront of AI technology in the wine industry is Tule Technologies. Tule has developed a technology called ‘Tule Vision’, which uses AI to monitor the water stress levels in plants. This AI technology allows growers to take a short video of their plants; the AI then analyses these videos and provides them with information about the midday leaf water potential, which is an indicator of how thirsty the plants are. This information is crucial to growers, as it helps them to make informed decisions about the health of their vineyard and the quality of their grapes.

Bouchaine Vineyard in Napa Valley is another example of how AI is being used within the wine industry. They utilize sensors from Cisco Systems to collect data on environmental factors such as temperature, light intensity, and humidity – all of which are critical factors in grape cultivation. This wealth of information is then processed by AI algorithms, which provide insights that are invaluable when it comes to maintaining the soil, detecting diseases, controlling pests, and irrigating the vineyard appropriately. Beyond this, the ability of AI to process large data sets means it is now being used to provide weather forecasts. AI’s predictive analysis allows vineyard managers to prepare for various weather conditions, protecting their harvest from threats such as drought or excessive rainfall.

Have you heard about the new favourite of the vineyards, Wall-Ye? Increasingly, vineyards are adopting AI robots to support the grape harvesting process. These machines are capable of monitoring plant health, recognizing the right time to pick grapes, pruning, and de-sucker (removal of shoots from grapevines). As we witness advancements in AI horticultural technology, the industry harbours high hopes for precision harvesting. This includes observing each individual grape and determining the ideal time to harvest each one.

The scanning of a grape bunch helps to assess crop quality and suitable cultivation parameters using artificial intelligence to further produce top-quality wine.

AI is gradually integrating into the winemaking process, primarily during the significant stage of fermentation. AI-operated systems can monitor and alter fermentation conditions in real-time, assuring uniformity and superior quality across wine batches. In particular, the application of AI in the fermentation process has led to a more regulated and consistent production process. By minimizing the chance of fermentation errors, wine producers have enhanced their ability to consistently produce high-quality wine. This technology also contributes to time savings and reduced waste in the winemaking process and enables winemakers to experiment with new flavors and wine styles with increased precision and confidence. This is beneficial for improving environmental, social, and corporate governance (ESG) practices and testing a broader array of wine palettes.

AI is also reforming the consumer aspect of the wine industry. Wine apps such as Vivino and Hello Vino are utilizing AI algorithms to help wine connoisseurs select an ideal bottle. The apps provide recommendations based on images, text, and flavor profiles. A recent project named “WineSensed” demonstrated the potential of using human inputs in AI, especially in understanding tastes. This project involves a substantial multimodal wine dataset that includes images of wine labels and reviews from the Vivino platform. It resulted in the development of a low-dimensional concept embedding algorithm that blends human experience with automatic machine similarity kernels, thus improving the comprehension of flavor perception and wine selection. Additionally, AI-powered chatbots are being employed for customer support, offering instantaneous responses and wine-related information, including tasting notes and pairing suggestions. This technology allows wineries to create personalized experiences for customers, thereby boosting engagement and satisfaction.

Stacked barrels of wine at a wine distillery

Effective management of inventory is key within the wine industry. AI is a vital component in both the management of inventory as well as in optimising the supply chain within the wine sector. Analyzing data in real-time, such as trends within consumers and the dynamics of the market, AI algorithms predict demand, manage stock levels and enhance the supply chain. Not only does this decrease costs and mitigate risk of spoilage, it also makes certain that products reach consumers in a timely manner. Furthermore, the quality control process in the production of wine is also being revolutionized by AI. Cameras and sensors powered by AI can observe each and every production stage, starting from sorting of grapes to the process of fermentation, catching details that may be overlooked by human inspection. Such AI equipment can predict outcomes of fermentation and fine-tune elements such as temperature and acidity, in order to enrich flavors and fragrances.

The human-like cyborg is seen enjoying a glass of wine. An inebriated cyborg quoting, “Cheers!..”

The wine industry is set for further integration of AI technologies which will supply critical agricultural knowledge derived from imagery and data analysis. One clear sign of this is the application of AI in online wine tasting sessions, showing a shift towards a more analytical, data-focused method to understand and classify wines. This not only stands to improve the quality and regularity of wine production, but could also stimulate the development of fresh wine varieties and tastes, informed by data and consumer analysis. Therefore, the incorporation of AI in wine tasting and selection is changing the way both consumers and wine manufacturers approach wine. AI algorithms, using data evaluation and machine learning, are enabling a more thorough understanding of consumer preferences, hence aiding in the development of wines that match these preferences. Moreover, these advancements pave the way for creating more delicate and varied wine profiles, catering to a wider range of tastes.

Nonetheless, the introduction of AI in the wine industry doesn’t come without its obstacles. Winemakers are cautiously negotiating the balance between preserving the traditional craftsmanship of wine production and incorporating sophisticated technology to remain competitive and satisfy changing consumer demands. In particular, many wineries, specifically smaller ones, may not have the necessary resources or knowledge to employ AI solutions. However, as the industry continues to progress, the role of AI in improving processes, boosting product quality, and enhancing customer experiences is anticipated to increase, indicating a new stage of innovation in the wine industry.

In conclusion, AI’s role in the wine industry represents a fusion of traditional winemaking artistry with contemporary technology, opening the way for more exploratory and personalized wine experiences. As AI continues to advance, its uses in wine palette experimentation and optimization are set to become more common, presenting exciting opportunities for both wine manufacturers and wine lovers. Regardless, AI is quickly transforming the wine industry, providing new potential for boosting the quality and productivity of wine production. From vineyard management to customer engagement, AI technologies are equipping wineries with the necessary tools to invent and acclimatize in an increasingly competitive market. The future of wine production, under the deepening influence of AI, promises to be both thrilling and revolutionary.

Wines being poured for a tasting in Napa Valley

When musing over the attributes that categorize a wine as “the best”, it’s the bottles that delivered joy, astonishment, or pleasure that come to my mind—points and ratings rarely make an impact. However, I admit, the vindication felt when a wine I enjoy also boasts a high score or rating is undeniable. To keep things uncomplicated, I like to channel Ernest Hemingway’s perspective, who encapsulated the essence of wine perfectly in A Moveable Feast: we considered wine as wholesome and common as food, also a magnificent provider of joy, health, and satisfaction. Drinking wine neither symbolized snobbery, sophistication, nor a cult; it was as commonplace as eating and just as crucial to me.

Featured in this year’s list is a new Champagne from Moet & Chandon, a wine that could potentially be its last kind ever bottled, an unexpectedly gentle Syrah from Napa, and a long shot from Armenia. Why not buy a bottle or three, revisit your Hemingway novel, and toast to yet another remarkable year of wine drinking?

Nicolas – Jay Own Rooted Pinot Noir, OR, 2021: Oregon still harbors a few pre-phylloxera ungrafted vineyards, and one of them is owned by the Nicolas-Jay Winery. It’s inevitable that the destructive phylloxera pest will ravage the vines—until then, each bottling is a cherished relic. Post-phylloxera’s intrusion into Europe’s vineyards, leading all to be replanted with grafted vines, the world has very few remaining wines made from original rootstock. This particular bottling was so outstanding that winemaker Jean-Nicolas Méo slipped a bottle into a blind tasting arranged by prominent Burgundy collectors—a tasting that included Grand and Premier Cru Burgundies, and Nicolas-Jay’s Oregon contender. It earned the #2 spot – and none of the collectors could believe that it was an Oregon product (they all, of course, desired a bottle). Given its rapid sale rate (and the looming threat of phylloxera) anyone desiring to sample the luscious cherry fruit, silky tannins, and mesmerizingly complex character of this wine should act promptly.

Moet & Chandon Collection Impériale Création No. 1, FR: This is an exciting new bubbly from a legendary Champagne producer that honors the purest expression of Champagne with a zero dosage finish—I found it to be intellectual and serious but also decadent and joyful. This first-ever release took almost 23 years from conception to bottling—it’s a harmonious blend of seven different vintages, each one aged through a different maturation process and then blended to achieve harmony. Cellar Master Benoit Gouez describes it as “the ultimate expression of Moet & Chandon. To enjoy this you need time, the luxury of time, if you have only five seconds for this wine then it is not for you. We crafted it for the luxury of time.” Take a breath, buy a bottle and savor it with special friends.

Il Conte Villa Prandone IX Prandone, IT, 2022: Made of 100% merlot aged for 15 months in barrel and 15 months in concrete, this richly textured expression comes from Italy’s less well-known Marche region—one that is full of gems to discover such as this one. The nose is ripe with morello cherry and red fruit notes, and on the palate you’ll get warm spices, cassis and a savory note that keeps the wine interesting. Best to open and let breathe in a decanter, or a wine glass, for an hour or so to get the best expression. It is polished and powerful—indeed, the winery notes that it can age up to 50 years. Buy one to sip and one to store. $80

Penfolds Bin 389 Cabernet Shiraz, AU, 2021: The winemaking at Penfolds specializes in composition—putting together the best parcels of grapes to make a near-perfect, artfully balanced wine. This cabernet-shiraz blend brings in fruit from several wine districts which then see aging American oak. The nose alone has a perfume so wickedly seductive you’ll swoon. The first sip reveals layers upon layers of plush fruit tempered by a finish is almost architectural—brilliant structure with polished tannins and remarkable balance. The wine’s nickname “Baby Grange” is for good reason—for $80 this wine delivers a world-class blend of taste and refinement.

Spottswoode Lyndenhurst Cabernet Sauvignon, CA 2020: Spottswoode remains one of the few family-owned wineries still left in Napa, where the Novak family has been working the estate for over 50 years. Today, Spottswood is a solar-powered B-Corp dedicated to organic and biodynamic viticulture. This attentiveness to the land shines through in the wines. The Lyndenhurst is a world-class deal, delivering concentrated flavor in an elegant and polished structure. Slightly dusty tannins, ripe notes of black cherry and cocoa and a finish of currant and spice make this a wine to enjoy today or cellar for 5 -7 years. $89

Sea Smoke Grand Pinot Noir, 2016: Another new wine makes the list this year—this one a rich expression of estate pinot noir hand-harvested and blended from the most exquisite lots of the 2016 growing season. A wine that bottles the ultimate expression of the Sea Smoke Estate Vineyard—blending the best of the best for the purest expression of character, complexity, and age-worthiness. Aged 16 months in barrel and cellared for an additional five years in bottle, the final wine opens with silky, elegant fruit tempered with old world notes of dried herb, black tea –all of which is integrated into a ripe, lush palate of black cherry and strawberry notes. $400

Haynes Vineyard Syrah, Forgeron, Coombsville, Napa Valley, 2021: There are few surprises left in Napa as the region has so firmly rooted itself as the land of Bordeaux varietals, with Cabernet Sauvignon at the top. But this silky, seductive Syrah from the cooler Coombsville appellation totally surprised me with its delicacy, freshness and concentration. The blue-black fruit is succulent, and the tannins have a nice polish but the core of the wine is earthy and nicely structured. Even bigger surprise, the fact that Coombsville sits on the vestiges of a collapsed caldera of an ancient volcano. $149.95

Monteabellon Finca-Matambres Ribera del Duero, 2017: The numerous gold medals awarded to this wine are testament to its overall quality, but it still must taste good and this spicy, soulful expression of Tempranillo from Spain’s Ribera del Duero region delivers on flavor, richness and complexity. I love it’s dark morello cherry richness and the earthy core accented with notes of cedar and cassis. This is a wine you can be serious with, or sip with family by the fire, but what you’ll love most about this wine is the price—avg. $29.99 online—now that is a wine that truly surprises and delights in the best way.

Keush Extremis Sparkling Wine, Armenia, 2018: Established in 2013, this winery produces is the first method champenoise sparkling wine made with indigenous Armenian varietals. Crafted from high-elevation 120 year-old bush vines that have never been grafted, this delicate bubbly brings notes of peach raspberry with biscuity notes and a whiff of lemon cream. Made 100% Areni grapes are sourced from various growers in Khachik. $39.99

The prestigious world of fine wine is characterized by aspects such as exclusivity, differentiation based on class, quality, origin points, and so on. Although wine has been with us for millennia in some regions and centuries in others, the dominant classification and ratings systems are relatively newer. It is a matter of debate whether these systems reinforce these variations or merely provide an objective analysis. Nonetheless, it seems apparent that achieving “equity”, established on the principle of uniformly accessible opportunities and fairness, may be challenging in an environment constructed to highlight distinction and variation.

So, what does diversity and equity look like in the realm of fine wine?

A stride towards equity is connected to fairness and accuracy in nomenclature and evaluation. The recent verdict from the Court of Master Sommeliers-Americas to discard the terms “Old World” and “New World” from their examinations and materials aligns with actions from similar organizations. This decision points to an industry-wide shift in customs to incorporate new insights and perceptions about wine production and consumption.

Another possible transformation in the industry could be through its members and methodologies. In the article “Wine gone Woke,” I discussed the transformation of TEXSOM and the measures they are adopting to balance the field and incorporate more equity into their ways. There are indicators of change throughout the industry, noticeable through an increase in diversity, inclusion, and belonging initiatives and organizations. This development is encapsulated in Maryam Ahmed’s (2020) “Call to Action for the Wine Industry.”

For the Diversity in Wine Leadership Forum (founded in August 2020), a commitment to diversity means “seeking to open doors to more people, creating easier access to resources for success, and not only including but welcoming people of diverse backgrounds and experience,” and the pursuit of equity entails “increas[ing] access to resources needed for inclusion and success…; uncover[ing] and undo[ing the] root causes of disparity…; promot[ing] justice, impartiality, and fairness…; and ultimately seek[ing] to include more diversity at the decision-making levels of the wine industry.”

Wine, in all its diversity.

With an acknowledgement of both progress made and the gravity of the work still to be done, the Forum has stepped up to assist wine professionals with its “Do The Work” education series, aimed at the industry leaders hoping to guide progress in DEI within the wine industry. The first set of three classes occurred in Fall 2021; since then, over 200 global wine professionals have participated. The next iteration of the series is planned for late Spring 2024. But even if you have not yet joined the Do The Work cohort, you can still be a part of the wider change in the industry.

Some ways to “be the change” include being mindful of how you talk about wine, being intentional about who you include in decision making and action, and being purposeful about resource sharing. To this end, the Somm Foundation is working closely with the Diversity in Wine Leadership Forum to solicit donations, which are divided evenly among member organizations to support their ongoing separate and collective diversity, equity, and inclusion missions.

In sum, while there is still a lot to do to encourage diversity and fairness in fine wine—not least because the industry rests on ensuring its distinction—more inclusive worlds of wine are possible. What will you do to make (fine) wine more equitable?