March 9, 2010 at 6:40 pm (California Taste Fine Wine, Collecting, Food, Tasting, Uncategorized, wine critics)
Tags: California Taste Fine Wine, Food, Taste, Tasting
A recent article on ABCnews.com stated that fro women, a glass of wine a day helps keep down the weight. Now I ma one for acknowledging that wine in drinking in moderation has a few benefits, especially to the cardiovascular system.
But weight? A typical glass of wine has about 140 calories. That coupled with a nice meal and the calorie count jumps up pretty quickly. The study had this to say:
The study started out with nearly 20,000 trim middle-aged and older women. Over time, women who drank alcohol in moderation put on less weight and were less apt to become overweight compared to non-drinkers. This was true even after taking into account various lifestyle and dietary factors that might influence a woman’s weight.
Red wine seemed best at keeping weight in check, but white wine, beer and spirits also had some benefit.
“Our study results showed that middle-aged and older women who have normal body weight initially and consume light-to-moderate amount of alcohol could maintain their drinking habits without gaining more weight compared with similar women who did not drink any alcohol,” Dr. Lu Wang from the division of preventive medicine, Brigham and Women’s Hospital, Boston, noted in an email to Reuters Health.
The new study, published in the latest issue of Archives of Internal Medicine, is the first to examine ties between alcohol consumption by a normal-weight individual and the risk of becoming overweight or obese.
The women were all at least 39 years old when the study began. About 38 percent said they did not drink alcohol; 33 percent said they drank less than 5 grams daily (a standard drink has about 10 grams of alcohol); 20 percent drank 5 to less than 15 grams daily; 6 percent drank 15 to less than 30 grams daily; and 3 percent downed 30 grams of alcohol or more daily (about 2 to 3 drinks per day or more).
Over an average of about 13 years, the women generally gained weight. However, the teetotalers gained the most weight, with weight gain decreasing with increasing amount of alcohol consumed.
Women who did not drink gained an average of 3.63 kilograms (8 pounds) compared with 1.55 kilograms (3.4 pounds) for those who consumed 30 grams of alcohol or more each day.
During the 13 years the initially normal-weight women were followed, 41 percent became overweight or obese. Women who drank 15 to less than 30 grams per day had the lowest risk of becoming overweight or obese, which was 30 percent less than that of non-drinkers.
Put another way, Wang said an initially trim woman who did not drink alcohol had about a 43 percent chance of becoming overweight or obese over 13 years. Her risk fell to 33 percent if she drank 15 to 30 grams of alcohol a day.
Women who drank higher amounts of alcohol were generally more physically active, weighed slightly less at the outset and were more apt to be smokers, than other women. However, the association between drinking and less weight gain and risk of becoming obese.
So if you drink, the unfortunate fact is that you tend to gain a little. Wine drinking is part of a lifestyle that includes rich meals and shared experiences with friends. I tend to think that we are responsible for most of what we put in our bodies. I know that I have a few bad habits. and when you are with friends who drink, then things at times get a bit out f hand. Ad as we grow older, we do not metabolize things as rapidly. I know that I cannot drink as much as i used to, without suffering the effects the ext day.
So yes, I encourage people to enjoy wine in moderation and make it part of a healthy lifestyle. Wine should not be used as a tool for weight control. Just let it enhance your meal as you Uncork a Little Happiness.
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March 2, 2010 at 9:24 pm (Age, Barbera, Black Fruit, Bordeaux, Cabernet Sauvignon, California Taste Fine Wine, Cellaring, Chardonnay, Comparisions, Earthiness, Fruit, Laguna Niguel, Lake County, Malbec, Napa, Nebbiolo, Paso Robles, Petit Sirah, Pinot Noir, Red Fruit, Soil, Sonoma, Syrah, Tasting, Tempranillo, wine critics, Winemakers, Zinfandel)
Tags: Acid, Adam Carruth, Barbera, Black Fruit, Bordeaux, Cabernet Sauvignon, California Taste Fine Wine, Carruth Cellars, Cellaring, Chardonnay, chocolate, Clear Lake, Dry Creek, Earthiness, Lake County, Malbec, Merlot, Nebbiolo, Paso Robles, Pepper, Petit Sirah, Port, Port of Syrah, Retail Wine Stores, Soil, St. Olaf vineyard, Syrah, Tannins, Taste, Tempranillo, Zinfandel
Adam Carruth is a nice, unassuming guy. He is that neighborhood friend you had growing up . But when you meet him and talk to him, he has one overriding passion: Wine. You would never guess that he owns a winery and makes 17 different wines.
Adam makes a large number of wines in his north San Diego facility at Solana Beach. He buys grapes from all over California and turns them into solid, good wines at very reasonable prices. At California Taste Fine Wine in Laguna Niguel, we just had a tasting with a few of his varietals. The place was packed and mood boisterous.
We started off with his 2007 Lake County red Hills Sauvignon Blanc. This is a lean, crisp wine packed with grapefruit, citrus and lots of acid. A food wine, this Sauvignon Blanc does not scream New Zealand. And that is a good thing. It reflects its California roots with the upfront fruit and the richness that many golden state-wide wines have. A smooth finish with this one.
Next up was the 2007 Barbera. This varietal, originally from Italy, grows well throughout California. This wine hails from Clear Lake and has a rich velvety mouthfeel with plenty of black and red fruit characteristics. Wen you are unsure what to serve with pasta and red sauce or the fully loaded pizza, this is a fun choice. And this wine is low in tannins.
Adam sometimes takes a bit of his wines and makes what he calls “Friends Blend.” The 2007 blend has Zinfandel, Cabernet , Malbec and Petit Sirah. This is a perfect red table wine and it is another very smooth finishing wine.
Next was the Yolo County Tempranillo. It seems that this spicy finishing wine has become the favorite in the store. One of our employees likes this the day after Thanksgiving with a perfectly made turkey sandwich. As for me, I think the fruit and earthiness are a perfect match to a Chile Relleno. Many would prefer beer, but the red does not amplify the heat of the chili.
Adam goes to Dry Creek in Sonoma for his 2007 Zinfandel. This is not a big, heavy fruit bomb loaded with alcohol. rather it is nice example of a medium bodied wine that has a long finish with those tastes of blackberry and spice that are the hallmarks of a Zinfandel. This is a wine I like to pour at BBQs and with a steak.
Malbec is one of my favorite grapes. I feel I was ahead of the curve on this one, enjoying Malbecs twenty years ago, before most people realized it is grape often used in top Bordeaux. the 2007 Carruth Malbec has an intense fruit flavor and log finish. It is another wine to pair with BBQ or even a slow simmered pot roast. The grapes for his wine come from the St. Olaf vineyard in Lake County. This is the same vineyard that the Barbera comes from.
The 2007 Syrah is another Sonoma wine. Syrah is often overlooked by wine buyers. This Syrah is big and plummy with a finish of black pepper. Syrah is one of those very food friendly wines, that once you have a good one, memories of Cabernet Sauvignon fade away. Syrah is the next big thing one the wine scene, or so I have been told. People need to get out and try a bottle of Syrah with their favorite meal. It will open the eyes to other possibilities.
The Red Hills of Lake County are covered in grape vines. Some of those are Cabernet Sauvignon, where Adam sources his grapes for his 2007 Cabernet Sauvignon. The vines struggle in the volcanic soil and produce wines with blackberries, bing and sour cherry and tobacco/mocha notes. This is a full-bodied red with minimal tannins and a long, smooth finish. The acid and fruit is very well balanced, making this a definite go to Cabernet Sauvignon.
We finished the tasting with Carruth’s 2007 Paso Robles Petit Sirah. This is a rich,dark wine that is good with roasts and osso bucco as well as say a chocolate dessert. Made for the red wine drinker who enjoys a wine that stains the glass, this a big red.
Adam makes a number of other wines including a two different Ports, Merlot, Pinot Noir, Chardonnay and a Nebbiolo. He is also experimenting and vinifying the first ever Flor, a crossing grape from the University of Davis, California. Adam likes his wine., when people enjoy his wine, he says they are Uncorking happiness. Me, I just think they are opening a good bottle of wine.
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February 20, 2010 at 9:59 pm (Age, Anjou, Bordeaux, Cabernet Franc, Cabernet Sauvignon, California Taste Fine Wine, Cellaring, Chateau Passavant, Chinon, cleaning, Collecting, Comparisions, Cooking, Earthiness, Food, Francec, Fruit, LoireValley, Malbec, Napa, Paso Robles, Rose, Soil, Sonoma, Storage, Tasting, wine critics, Winemakers, wineries)
Tags: Acid, Anjou, Black Fruit, Bordeaux, Cabernet Sauvignon, Cabernt Franc, Cellaring, Charles Joguet Cuvee de la Cure 2005, Chateau Passavant, Chateau Petrus, Chinon, Cornerstone Winery, Earthiness, France, Loire Valley, Malbec, Merlot, Napa Valley, Rose, Soil, Stepping Stone Cabernt Franc, Taste, Tasting
So many people have gotten into the habit of calling most reds, Cabernet. Not only are there hundreds of red grapes, but in the Cabernet family, there are quite a few as well. But the parent of all Cabernet Sauvignon and their ilk is Cabernet Franc.
It is said that Cabernet Franc was crossed with Sauvignon Blanc and Cabernet Sauvignon was born. But dad is still around and asking for a little respect. Cabernet Franc is a major player in the Loire Valley of France and is a major grape in Bordeaux, France as well. Most of the right bank Bordeaux, that is the ones that are Merlot based are blended with Cabernet Franc, just ask Chateau Petrus. Left bank Bordeaux are also blended with Cabernet Franc, but to a lesser degree as Cabernet Sauvignon and Merlot take a starring role. There a number of Bordeaux from the right bank that are primarily Cabernet Franc, but it is hard to find a bottle that is 100% Cabernet Franc. Typically, something is blended in that helps the color, structure and nose of the wine.
In the Loire, in places like Anjou, they blend Cabernet Franc with Cabernet Sauvignon. These are big reds and they have a very earthy taste. The organic red blend from Chateau Passavant is a good example of how an earthy red can be made and priced very reasonably. Chateau Passavant also makes a 50% Cabernet Sauvignon and 50% Cabernet Franc Rose that is fruity and very smooth. Many Cabernet Francs can also have a sense of vegetal smell. Some say asparagus and other s say brussels sprouts. When ever you are drinking a red and you get these stemmy, green smells, typically there is Cabernet Franc present. Cabernet Sauvignon has a hint of this as well.
Chinon is considered perhaps ground zero for Cabernet Franc in the Loire Valley. Wines from this area a have a wet, earthy nose, blackberry and cherry aromas coupled with spice and oakiness. One vintage that stands out at a great price is Charles Joguet Cuvee de la Cure 2005. This is a very earthy wine and when paired with a steak, is a match made for any palate.
In California, Cabernet Franc has been growing for a long time and is now just gaining recognition. Cornerstone Winery in Nap makes a Stepping Stone Cabernet Franc. Stepping Stone is 90% Cabernet Franc and 10% Merlot. It does not have any of the green characteristics of the French Cabernet Francs. It has a deep, dark blackberry and cherry taste. It might be the best California Cabernet Franc I have ever had. I kept thinking how good would this be with grilled Portobello mushrooms. There was a good acidity and a long finish. With proper storage, cellaring, this is a wine that can gae well.
It is no secret that I like some of the lesser sampled grape types like Malbec and Cabernet Franc. I think it is important to try as many grape types as possible and then as many different styles of the same grape. This helps determine your own taste. Discovering a style or varietal that pleases you is always a fun way to Uncork Happiness.
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February 1, 2010 at 10:10 pm (Age, Cellaring, Collecting, Fruit, Italy, Nebbiolo, Soil, wineries)
Tags: Acid, Barbaresco, Barolo, Bellagio, Gattinara, Ghemme, Italian, Italy, Nebbiolo, orange, orange wine, Piedmont, Taste, wine
It is no secret that wines from Piedmont, Italy find their way to me quite often. I just celebrated a birthday and decided to raid the cellar for a few gems. Some will get discussed later, but for now, we are going to concentrate on the Nebbiolos that I had this week.
When most people think of red wines from Piedmont, they think of Barolo. Known by many as the King of Italian wines (Brunello would be the queen), this is a very acidic, tannic and longed lived red. Or so I thought. We had pulled a 1979 Barolo out of the cellar and tried it Tuesday. It was drinkable, but it had lost it’s fruit and much of everything else. It was basically over the hill and I suspect poor storage was to blame. It was a part of a lot of wines that I purchased in Bellagio, Italy a few years back and had shipped state side. It was lacking just about everything. Conversely, I had a bottle of 1999 Pira Vigna Rionda Barolo last night that was just stunning. It was perhaps the favorite of the group I was with at dinner, eating some veal tortellini.
What is amazing about the Nebbiolo grape is that each little village or commune has its own special reputation. Also known as Spanna in the region, we an also thank the grape is being Barbaresco, Ghemme and a few other small wines with geographic distinction. And remember, this grape produces wines with a decidedly orange hue.
One of those areas with distinction is Gattinara. And as part of the shipment, I had a 1958 and a 1961 shipped back. About three years ago, we attempted to drink the ’58. It was gone. It had a secondary fermentation going on and was lacking any fruit or anything actually associated with wine. On the other hand, we just opened the 1961. The wine was a deep pink/tawny and had incredible fruit and acid structure. The tannins were fading, but hey were still in evidence. This was a very rare treat to have a wine with this much distinction and character after 40 years. The manufacturer was Castello di Lozzolo. I am not sure this winery still exists, but what an amazing wine.It still has the actual dust on it from the Italian cellar. Totally cool.
We also knocked back a 1999 Ghemme. It to is a Nebbiolo based wine and it too was spectacular. The real surprise was that the 1997 Brunello, which was very good, was not as exciting as the Nebbiolos. Know wonder there is animosity between Piedmont and Tuscany. Tuscany is home to Brunello).
I will say this a few times. Work now on collecting wines that can age from your birth year. The sooner you start, the less expensive it will be. And think of the kids and their birth years as well. I do recommend discussing it with a wine retailer such as myself at California Taste Fine Wine have yet to discuss the rest of the birthday wines. But the goal is to have friends over, share and Uncork Happiness.
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January 18, 2010 at 7:37 pm (Bordeaux, Cabernet Sauvignon, Cheese, Cote du Rhone, Laguna Niguel, Petit Sirah, Petit Verdot, Zinfandel)
Tags: Blue Cheese, Bordeaux, Brandy., Cabernet Sauvignon, California Taste Fine Wine, Cote du Rhone, Laguna Niguel, Petit Sirah, Petit Verdot, Port, Taste, Zinfandel
Well it has finally started to rain here in Orange County, California. Laguna Niguel has been parched. And at times like this, you might ge parhced too.
Most people would automatically reach for a bottle of red. That is a good thing to do. Something with kick like Zinfandel or a Cote du Rhone would normally hit the spot. On days like this, you are simmering up some soup or making a pot roast. Hearty meals. These demand some hearty wines as well. One that springs to mind is Petit VErdot. This grape varietal is one of the blendng grapes in Bourdeaux and makes a great red on it’s own. Usually packed with black fruit and soft tannins, Petit Verdotadds body and color to many Bordeaux style blends. The same can be said about Petit Sirah.
Petit Sirah appears in many Califonia Cabernet Sauvignons as a way to help them get a little extra color, finish and backbone. And believe me, there is nothing wrong with that. So wines like this are good on a rainy day.
But for me, rainy days man Port. This thick version f wine, fortified with brandy or done in a late harvest style really warms one up from the inside. Port is one of those wines that people do not realize can be used for a number of things other than an after dinner drink. On a rainy day like today, imagine a glass of port with some blue cheese, neutral crackers and maybe some roasted almonds. Or splash some into a chocolate cake after it has come out of the oven . That adds a whole new dimension to the cake. Remember to let the cake cool before frosting.
A nice tawny Port seems to have that certain taste that seems to hit the red fruit/alcohol/maybe a hint sweetness spot. And on a rainy day like today, Uncorking Happiness is essential.
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January 11, 2010 at 10:25 pm (Cooking, Pan Sauces, Sauces, Storage, Tasting)
Tags: California Taste Fine Wine, Cooking, Pan Sauces, Sauces, Taste
We had discussed left over wine and things to do with it. One of the best things is to make wine ice cubes. That is freeze left over wine in a ic e cube tray and then put those cubes in a sealable plastic bag for later use.
One of the best uses is for making pan sauces. those are those quick, delectable sauces that get napped onto something that just came out the hot sauce pan. These sauces are so easy to make as well. Saute shrimp for instance in some garlic, olive oil and a pinch of chili flakes. And do not forget to add some herbs, say Thyme. When almost done. deglaze the pan with a splash or cube of white wine. Not only do you get the benefit of those incredible tastes on the bottm of the pan, but you help clean the pan ahead of the wash.
Those bits at the bottom are called fond and they contain amazing flavors. The key to a pan sauce is to start scrapping the bottom of the pan once the liquid or ice cube hits the pan. Sauces like this take just a minute or two to make and always enhance a dish.
One other helpful hint is that adding just a small amount of butter to olive oil makes the olive oil taste like butter without adding extra fat and calories. And the flash or burn point is greater, meaning little or no burned butter. It works with just about anything.
Do not be afraid to add white wine to tomato sauces. It makes them lighter and not as dense as when you add red wine. When color is not important, by all means add red wine to the dish.
Finally, the rule of thumb applies that yo should never add wine to a dish that you would not like to drink on its own. A splash or two for the dish and a glass or two for the chef. That’s Uncorking Happiness.
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January 8, 2010 at 4:07 pm (California Taste Fine Wine, Cellaring, Heat, Tasting, wine critics)
Tags: California Taste Fine Wine, Cellaring, Pulltex, Taste, Vacu-vin, Zinfandel
Occasionally, it happen that we do no finish the bottle we have opened. And that is okay. The wine tends to actaully be better most of the time the next day. And a few reare wines will hold on for a week or more with just the cork stuck in the top.
But if you want to keep a bottle for a few days, the best things to do are the following. And everyone’s home is different. Different light, heat and even the amount of wine remaining in the bottle will effect it’s longevity.
1. Put the cork back in and place the bottle in the refrigerator. That is for both red and white wines. For reds, take it out and let it get back to room temperature before drinking. You can also put it back in the wine cellar as well. The goal is that since the volume of wine is less than a whole bottle, you do not want the air inside the wine to heat up.
2. Suck the air out. Air is both beneficial and damaging to wine. When you open a bottle of wine, air helps soften the tannins and starts to break down the wine. But the process does not stop once a bottle is opened. Air will eventually turn a wine into what could be very expensive vineger. Could for your lettuce, not so greta in a glass. Vacu-vins and other pump devices do the job nicely. Look for the Pulltex.
3. Gas. There are a number of products o the market that you spray into the bottle to kick out the oxygen. These will help a bottle stay a bit fresher longr, but on occasion, you can taste and smell the gas when a bottle is reopened.
4. Cooking with left over wine is always a good thing. When you can add wine to a dish instead of water, flavors are enhanced . The extra dimension of the wine in the dish makes for layers of flavor.
5. Make wine ice cubes. These are easy to make. Save the cubes in a baggie and use them when you cook.
We will save the discussion of the wines that are good for a week or more for a later blog. So a bottle of wine can be used a day or more. Do not be afraid to Uncork Happiness.
If you have left over
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October 23, 2009 at 10:24 pm (Cellaring, Tasting)
Tags: Acid, Burgundies, Gewurztraminer, Hermitage, Malbec, Merlot, Mourvedre, Pepper, Rioja, Spicy Wine, Taste, Zinfandel
Red wines with spice. Sometimes I cannot tell them apart.
It is true that many wines have a spicy characteristic. I have had quite a few lately. Let’s talk about red wines. Remember,white wines can be spicy as well. Just look at the name Gewurztraminer. Gerwurtz in German means spicy. Traminer is the grape.
Some spicy varietals include Zinfandel, Syrah, Mourvedre and Malbec to name a few. But what has me really concerned are old Burgundies and Merlots, especially from France. Typically, these French wines have a minerally quality. They are not as fruit forward as say wines from California, but they indded have that high acid thing going on. Great food wines.
But back to spice.
It seems that the wines that have a spicy characteristic cut through the fatty things, like lamb, soft cheeses and even decadent chocolate desserts. But it becomes an extreme challenge to identify these wines in blind tasting. I think and look for black pepper in the finish of a jammy Zinfandel. I look for white pepper and plum in a Syrah or most other Rhone varietals. An old red Burgundy is a challenge. Age makes the taste change, takng away the fruit and letting other aspects of the wine emerge.
Wines with spice, such as Syrah blends tend to age well. It takes sometimes a few years to make that wine calm down, become approachable and ready to drink. But again, more age equals less fuit. An aged wine like an Hermitage from France is such a sublime thing.
So I have come to the conclusion that tasting a wine blind, other than to understand what a classic varietal’s characteristics are is the only good use for the excercise. But it is most assurdely important to know what a wine should taste like. Winemakers from all over the world are now trying to get the big fruit prevelant in California wines. But at the same time, they want to balance the acid and minerality so the wine pairs well with food. The other area is to try and do all of this and not have the wine scream with alcohol. Many California and Australian wines are high in alcohol,compared to the same classic wine from say France or even Spain.
So try to pick up a few spicy reds and do not forget to throw in a Spanish Rioja for laughs. (By the way, Rioja, or Tempranillo from Spain is very good and typically a greatwine value). Enjoy this catagory of red wine with grilled lamb or some soft cheeses. See which stands out the most to you. Remember, many wines can have a spicy finish, but the one you like best is the basis for your future wine experiences. Do not be afraid to experiment. And keep uncorking happiness.
I am a Certified Sommelier and the owner of California Taste Fine in Laguna Niguel and can be reached through this blog or at kspears@caltaste.com.
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