Proprietor, The Wine Cellar and Tasting Room

241 N.E. Broad St., Downtown Southern Pines

The right wine with the right food is a simple statement but difficult to define. In reality the right wine is the one that you enjoy drinking. There are well tried and tested conventions that will allow you to match food and wine so that you will be able to get more out of your dining experience. The generally accepted rule of “like with like” can assist:

Sweet wine with sweet food

Sour foods with acidic wines

Bitter with bitter

Salty food with acidic wines

Red wine with red meat

White wine with white meat

There are of course many exceptions to this rule and dining has become far more exotic than in the past.   These simple charts can provide you with broad guidance to enhance your meals.  My recommended brands that best represent those varietals are presented next to the grape types.

The French Paradox – Helping Fight Heart Disease
So, assuming a glass of wine with dinner every day, what benefits will this wine bring to your body? Research by UCA-Davis has shown that the wine is reducing coronary heart disease incidence. This was known as the “French Paradox” for a while, because doctors couldn’t figure out why cream-loving French weren’t dying from heart attacks frequently. Wine, it turns out, was the answer.

What is wine doing? The wine is altering the blood lipid levels. It lowers the total cholesterol count, and raises the high density lipoprotein (HDL) levels. In essence, it keeps the blood vessels clean. In fact, research in Dec 2001 showed how wine, especially red wine keeps the arteries clear.

Wine and Ulcer Prevention
Newsweek reported in May 99 that a study showed how wine helps prevent ulcers. In a study of 1800 people, the scientists tested for the presence of helico bacterpylori, which causes ulcer infections. Compared to non-drinkers, those who had one glass of wine a day had 7% fewer of these bacteria. Those who drink two glasses a day had 18%, and those who drank 3 or more glasses had 1/3 fewer bacteria.

Wine and Cancer
Studies show that wine helps fight cancer. Wine contains resveratrol which helps suppress cancer. The red grapes that go into red wine also have bioflavonoids, which are antioxidants and help prevent cancer to begin with. Third, as a stress fighter, wine is also shown to help cancer patients by relaxing them and helping them fight their disease.

Wine and Strokes
Studies show that wine helps prevent strokes! Scientists figure that the alcohol breaks up blood clots and increases HDL (“good”) cholesterol in the bloodstream. This keeps the arteries clean.

Wine as a Soother
Wine is a calming influence, something which may seem incidental but should not be forgotten. The fact that a dinner is accompanied by a drink which helps the body relax and unwind can help the mental transition between work and relaxation. Also, people fighting other illnesses can combat them better when calm and focused.

Wine and General Health
Researchers have found that those who drink 1-3 glasses a day regularly are healthier than those who drink none, and also than those who drink more.

The television program, Sixty Minutes has aired two programs on The French Paradox.

The most recent program replayed some of the earlier footage, introduced with the comment by Safer that “the good news for those of you who like to have a glass of wine with dinner is that science has not changed its mind. In fact, the evidence now, four years later is even stronger.”

A major highlight of the recent segment was the results of this year’s Copenhagen City Heart Study, “perhaps the most significant study to date on the relationship between health and alcohol,” according to Safer.

“In conclusion,” Morten Gronbaek of the Institute for Preventive Medicine in Copenhagen and colleagues state, “our study shows that light and moderate wine drinking, in contrast with beer and spirits drinking, is associated with a strong dose-dependent decrease in all-cause mortality, attributable to a decrease in mortality from cardiovascular and cerebrovascular disease as well as from other causes.”

Here are a few delicious wine recommendations selected for their slightly higher tannin content.

CLINE RED TRUCK, CALIFORNIA, 2002, Approx., $13

“Ripe and intense, with a refreshing burst of pomegranate,

mineral, cherry and pine tones, with firm tannins and a

lively structure.  Debut vintage of this blend.  Mourvedre,

Syrah, Cabernet Sauvignon, Cabernet Franc, Alicante Bouschet

and Pinot Noir.  Drink now through 2007.”

RATED “BEST VALUE”,

88 POINTS, THE WINE SPECTATOR

RENWOOD BARBERA SIERRA SERIES,

CALIFORNIA, 2002, Approx., $15

“A lively and juicy red, with cranberry, cherry vanilla and

spicy anise.  It has only moderate complexity but the

flavors are soft and supple.”

RATED BEST VALUE, 86 POINTS,

THE WINE SPECTATOR

RAVENSWOOD VINTNER’S BLEND CABERNET

SAUVIGNON, CALIFORNIA, 2001, Approx., $12

“Sweet chocolate and blackberry flavors make for charming

window dressing, supported by an underlying

herbal quality and gutsy tannins.”

RATED “BEST VALUE”, 85 POINTS, THE WINE SPECTATOR

DOMAINE DE LA JANASSE COTES DU RHONE

VILLAGES, FRANCE, 2001, Approx., $23

“For starters, this wine is a GREAT VALUE.  This is a gorgeous

effort with loads of black cherry fruit intermixed with touches

of pepper, spice, and lavender.    This Cotes Du Rhone

Villages is pure black cherry and blackberry fruit presented

in a medium to full bodied, supple style.”

RATED 90 POINTS, ROBERT PARKER,

THE WINE ADVOCATE

The Wine Cellar & Tasting Room

241A N.E. Broad St.

Southern Pines, NC  28387

A very common occurrence in a wine retailer’s life is when a customer calls, e mails or visits to inquire about the value of a very old bottle in their possession.  You can see the excitement in their eyes over their treasure they have kept for 20, 30, or maybe even 50 years.  It may be their bottle, or a relative’s that was purchased so long ago at great expense at that time, with the anticipation of drinking it at the perfect time or perhaps the idea of selling it for a large profit.

Sad to say, I am usually the bearer of bad news.  In nearly every instance the wine is no longer fit to dump on a salad.

Aging and collecting wine is a very tricky business.  Many people believe that any red wine will improve with age and gain value.  This is a terrible misconception.  Another is:  this is an expensive wine; it must be aged to reach its potential.

In reality, ageworthy wines comprise just a tiny percentage of the wine available in the market today.  In fact, many of the wineries who, in years past, were known for making ageworthy wines have changed their strategies and procedures for their wines to be consumed earlier.

“Instant gratification” is the buzz word today, and the wine industry is listening.

First understand that wine is a “living beverage”.  It has a lifespan to it, like any food or drink item.  It is much different.

The Wine Cellar and Tasting Room

241 A N.E. Broad St

Southern Pines

winecellar@pinehurst.net

Between the job, the kids, the house and the gym, reading up on the latest young vintner making waves in New Zealand can be just one too many things on the to-do list. Sure, it would be nice to wow friends by bringing an inspirational yet deeply complex wine with a perfect balance of acid and ripe fruit to the next dinner party. But how to know what to choose? Bookstores offer wine primers by the dozens — but who has time to read them? Wine courses are a fun way to learn. But do you need an education, or do you just want to know what to buy? Thankfully, there’s an easier way: Go shopping for a wine guru. A knowledgeable wine merchant who specializes in highly personalized service knows just the questions to ask to lead you by the hand to find exactly the right bottle for the dinner you’re making. Or the party you’re attending. Or the gift you’re offering.

So how to find them? Think small. Stores where the resident wine guru is always in because they are the owner are the best bets. And think neighborhood. Stores that cater to walk-in business are more likely to spend the time talking through your dinner menu to determine the best wine pairing.

The salespeople at the giant wine outlets can help fill a shopping cart with wines from around the globe. And they can do it at $10 a bottle or $50. But getting the same salesperson more than once is rare. And for the easily intimidated, the stores’ massive scale can be overwhelming.

Selections for big box stores are based on packaging, advertising, point of sale materials, availability and delivery.  Not passion.

Passion for wine is what drives good retailers (certainly not money!).  Anyone can be passionate about the quality and taste of the $300 bottle of first growth Bordeaux.  What really does it for a good retailer is to snatch up the small quantities of wine that are fabulous values that they can pass on to their customers. They are usually from small growers and they don’t have full page ads in Vanity Fair or come with a beach umbrella.  It takes work to find these wines; they don’t come to you via a slick salesman.

Value isn’t a difficult word to define. It’s not a tough concept to convey. When applied to wine, value makes you do a double take after the first sniff or sip: You look down at the glass, back at the price sticker on the bottle, and a little smile appears. You have a sense that you have gotten away with something. Not a very scientific definition, to be sure. For the record, we use the word “value” to describe a wine whose price is low when gauged with its quality. In short: high score, low price, bingo. For consumers, the wine glut is a mixed blessing. On the plus side, so much wine is sloshing around that competition is driving prices down. On the down side, a lot of it is bulk swill bottled and packaged to present itself as a small label or winery.

Space doesn’t permit me to list all my favorite values, but here are some current picks that are fabulous wines for the price.  Branch out!  Try something new!

VALUE WHITES

NAIA, RUEDA, SPAIN, 2002, Approx., $11

“Perhaps the finest blend of Verdejo (85%) and Viura (15%)

I have ever tasted, this light-bodied, dry white is loaded

with fruit. It offers an intense bouquet of orange marmalade,

honeyed grapefruit, and other citrus in a fruit-driven, refreshing

style with good underlying acidity. A great value, it will require

consumption over the next 6-9 months.”

RATED 88 POINTS, ROBERT PARKER, THE WINE ADVOCATE

STELLA PINOT GRIGIO, UMBRIA, ITALY, 2003, Approx., $9

“This wine actually tastes like Pinot Grigio, an enviable

achievement given the quantity produced as well as its price.

Elegant, clean, citrusy (oranges and ripe apples) notes are

followed by a light-bodied white meant to be enjoyed over the next year.”

RATED 85 POINTS, ROBERT PARKER,

THE WINE ADVOCATE

(WINE BARGAINS ISSUE)

LA NOBLE CHARDONNAY, FRANCE, 2001, Approx., $9

“Le Noble’s 2001 Chardonnay sees no wood,

and is all the better for it. Thankfully, there are

15,500 cases of this crisp, medium-bodied,

fruit-driven effort that reveals notes of white

peaches, honey, and citrus. This pure and delicious

wine is what the Australians call a “naked/virgin”

Chardonnay to enjoy over the next 6-12 months.

This is unquestionably the greatest Chardonnay

buy in the marketplace.”

RATED 88 POINTS, ROBERT PARKER,

THE WINE ADVOCATE

DOMAINE DU GRAND MOUTON MUSCADET

SEVRE ET MAINE, LOIRE, FRANCE, 2003, Approx., $12

Wow! This is unquestionably one of the finest Muscadets I’ve tasted!

Its lovely, rich aromatics reveal pears, smoky minerals, and spice.

Light to medium-bodied, it has mouth-coating richness, fabulous balance,

as well as loads of sea salt-covered nut, lemon/lime, and white fruit flavors.

In addition, this bone-dry wine reveals a tangy, saliva-inducing element

that simply cries out for food. Its finish is flavorful and admirably long.

Drink it over the next 2 years. What a Muscadet!

VALUE REDS

CHATEAU GRANDE CASSAGNE “GS”,

COSTIERES DE NIMES, FRANCE, 2003, Approx., $12

“The 2003 red is a delicious wine.  A blend of 50 year old

Grenache (44%) and 35 year old Syrah (56%) aged in tank,

it is a complete, savory, unfiltered effort.   A deep ruby/purple

color is followed by a rich perfume of black cherry jam intermixed

with hints of licorice as well as pepper.  Revealing a fleshy texture,

medium body, and a soft finish, it will drink well for 1-2 years.”

RATED 88 POINTS, ROBERT PARKER,

THE WINE ADVOCATE

(WINE BARGAINS ISSUE)

THORN CLARKE MILTON PARK

SHIRAZ, BAROSSA, 2002, Approx., $13

“An outrageous value, the 5,000-case cuvee of 2002 Shiraz

Milton Park is an opaque purple-colored effort displaying

loads of peppery, licorice-infused blackberry and cassis fruit.

It is a big, succulent, South Australian fruit bomb to

enjoy over the next 2-3 years.”

RATED 89 POINTS, ROBERT PARKER,

THE WINE ADVOCATE

MATUA PINOT NOIR, MARLBOROUGH,

NEW ZEALAND, 2002, Approx., $11

“Light in color, delicate in texture and flavor.

A finesse wine, with pretty raspberry and clotted cream flavors.”

RATED 84 POINTS,

THE WINE SPECTATOR

RED DIAMOND MERLOT, WASHINGTON, 2001, Approx., $11

A seriously good wine, and it’s hard to believe they’re practically

giving it away. With its depth of blackcurrant, chocolate and

coffee flavors that are long and deep, its rich tannins and

near perfect balance, it’s impressive from start to finish.

A very great value!

Proprietor, The Wine Cellar & Tasting Room

Having just returned from FENAVIN, the International Spanish Wine Fair in Spain, I was overwhelmed by the quality, and quantity of wine pouring out of this country.

Even with the weak dollar, the wines of Spain are incredible bargains.  It was delightful to pop into the most modest, tiny neighborhood pub and find dozens of delicious, estate bottled wines available by the glass for $1 to $2.  The enthusiasm and warmth of Spanish winemakers was contagious, their eagerness to share their unique products with Americans was flattering.

Spaniards talking about making wine use the verb elaborar, to elaborate, not fabrifcar, to produce or manufacture.  To elaborate something, Spain’s winemakers say, implies consciousness, time and the labor of creation and nurturance.  It is different from mere production.  More than at any time in recent history, Spanish wines truly are being elaborated.  According to European Economic Community statistics, Spain has more land planted with grapes than any other nation in the world – some 2.9 million acres.  It does not, however, produce the most wine.  Spain ranks third in production, after Italy and France, due to the large number of old, low-yielding vines planted on extremely dry, infertile land.  That fact alone is a tribute to the quality of wine coming out of this country, as the finest wines are from the older vines.

Although there are hundreds of grape varieties in Spain, as in any country, a focus on Tempranillo, their flagship grape, is a great start.

This grape is to Spain what Cabernet is to Bordeaux, Sangiovese to Tuscany.

Tempranillo if the finest indigenous red wine grape of Spain and travels under a number of names.  In Penedes it is called Ull de Llebre and in the Ribera del Duero, Tinto.  It provides rich, well-structured wines with good acidity and plenty of tannin and color.  The bouquet often exhibits an intense black raspberry character.  It makes an ideal blending mate with Garnacha (Grenache) but is complex enough to stand on its own.

The most pedigreed grape of Spain, it is especially associated with the historic wine-growing region of Rioja.  There, it possesses a dark, lush fruit that ages well.

Historically, winemakers in Rioja would age their wines for 7-8 years before release, longer than any other European area.  These days, younger, more modern winemakers are keeping up with the current taste for fresher, more pronounced fruit and releasing wines younger.

Rioja, by Spanish law is the only Demoninacion de Origen Calificada, or Qualified Denomination of Origin.  Tempranillo here has a dictated hierarchy of Crianza, Reservas and Gran Reservas based on vineyard quality and length of aging.  The word Crianza on a label tells you that this wine has been aged for at least two years, one of which must be in oak barrels.  Reservas indicates that the wine was made from superior grapes and was aged for at least three years, one of which must be in oak.  Gran Reservas, made only in exceptional years, come from the very best sites.  They must be aged for at least five years, two of which must be in oak barrels and the remaining three of which must be in bottles.

While Tempranillo in Rioja can be elegant and subtle, in Ribera Del Duero, it becomes thicker textured and bolder.  The brutally hot, harsh climate (compared with cooler Rioja) contributes to the concentration of Tempranillo character.  It makes delicious wines full of licorice, leather, mocha, plum and dark berry aromas and flavors.  At their best, they are full, robust, and mouthfilling, with loads of amazingly soft, supple tannin.

Since each Bodegas has it’s own style, it’s no more realistic to give a generic description of Tempranillo, than say, Cabernet in California.

Instead, succumb to the temptation of Tempranillo and set out to grab a bottle or three!

Here are some favorites:

MUGA RIOJA RESERVA ESPECIAL, SPAIN, 1996, Approx. $26

“A blend of 75% Tempranillo, 15% Mazuelo, and 10% Graciano, this offering spends 22 months in large American oak casks, followed by 16 months in French casks, prior to being bottled without filtration.  An amazing effort, it somehow benefits from such a long wood aging regime.  The opaque dense purple color is accompanied by scents of black fruits, minerals, scorched earth, cedar, tobacco, and spice box.  Full-bodied, with great concentration, as well as a tightly knit personality, this powerful, muscular wine demands 3-5 years of cellaring.”

RATED 92 POINTS, ROBERT PARKER, THE WINE ADVOCATE

SIERRA CANTABRIA RIOJA, SPAIN, 1998, Approx. $13

“The serious 1998 Crianza reveals a deep ruby color as well as aromas of black cherries, earth, and damp forest with a suggestion of oak. While it displays length and richness, it is a medium-weight, light to moderately intense Rioja to consume over the next 3-4 years.”

RATED 86 POINTS, ROBERT PARKER, THE WINE ADVOCATE

DOMINICO DE EGUREN CODICE TINTO, SPAIN,  2001, Approx. $10

“Importer Jorge Ordonez continues to be one of the world’s best importers for sourcing well-made, surprisingly interesting  wines that sell for a song.  The Codice (a 100% Tempranillo cuvee from high altitude vineyards) is aged six months in 1-3 year old American oak barrels.  A denser example, it reveals delicious black cherry fruit intermixed with sandalwood, pepper, dried herb, and spice characteristics.  With fine density, a sweet, plush midpalate, and a long, elegant, concentrated finish, it will drink well for 1-3 years.  Ten thousand cases of this beauty made it into the United State, an Outrageous Value.”

RATED 88 POINTS, ROBERT PARKER, THE WINE ADVOCATE

BODEGAS MARQUES DE MURRIETA RIOJA NEONATO, 2000, Approx. $10

“Ripe, assertive stye.  Rich plum, chocolate and licorice flavors are supported by muscular tannins in this concentrated red.  A bit clumsy, but exuberant.  Great price.  Drink now through 2010.”

BEST VALUE, RATED 87 POINTS, THE WINE SPECTATOR

ALBET NOYA TEMPRANILLO, SPAIN, 2001, Approx $9

“This offering represents an outstanding value.  I enjoyed the 2001 Tempranillo, a medium dark ruby-colored wine with sweet berry fruit, gorgeous strawberry and cherry aromas, excellent purity, and a soft, round, medium-bodied, nicely textured finish.  It should drink well for 1-2 years. And can be served chilled.”

RATED 88 POINTS, ROBERT PARKER’S, THE WINE ADVOCATE’S GREAT BARGAINS

Proprietor, the Wine Cellar & Tasting Room

For most of the year, the serious wine drinker tends to gravitate toward the big reds, the Bordeaux and Cabernets, or follow the great white way of Chardonnay – powerful wines steeped in history and layered with complexity.  All well and good until Spring rolls around – at which point the last thing you want from your wine is a challenge.  Selecting a summer wine isn’t all that different from choosing the right beach reading.  You want something light, but not so flimsy that it fails to keep your attention.

Summer provides a wonderful opportunity to experience new things, particularly new wines.  Whether you are picnicking, firing up the grill, or sitting on the back porch watching the sunset, a glass of wine can make any moment complete.

With summer’s warmth and humidity, dining and entertaining is casual and outdoors.  So “just say no” to heavy Chardonnays and over-oaked, tannic Cabernets that turn your tongue furry.  Think young.  Wines from recent vintages will be fresh and reasonably priced.  In general, select crisp, refreshing white wines to sip and to match salads, seafood and chicken.  It’s all about acidity with summer whites, to keep the wine light on the palate with a clean finish (i.e., for the same reason why lemonade always tastes better during summer).

Poolside?  Try a German Riesling from the 2001 vintage, a classic for this country.  The touch of sweetness rounds out the wine just enough to make it a perfect aperitif wine that doesn’t require a meal to show off.  Also, Portuguese Vinho Verde’, with its snappy light effervescence is a real winner for ocean gazing.

Grab a Sauvignon Blanc from New Zealand or the Sancerre Region of France to accompany your summer shellfish dinner.  The grapefruity sting of acidity is just right refresher on a warm day. Sauvignon Blanc is the perfect wine for home-cooked summertime meals, given its range of spicy, fruity flavors that add depth and finesse to lighter meals enjoyed at a sunny, outdoor picnic. Once damned by faint praise as “poor man’s Chardonnay,” Sauvignon Blanc now offers not only the choice of excellent quality at comparatively bargain prices, but a wide range of styles from which to choose, not only from Bordeaux, but also California, New Zealand and Australia.

Seek out a nice Dry Rose’ to beat the heat. The qualities I’d look for in a good rosé would probably be crispness and freshness (buy the most recent vintage), fruitiness, good balance (they need acidity to provide food compatibility, since they don’t have tannin), and low cost (they are glugging wines).

Select fresh, fruit-driven red wines to accompany grilled and BBQ meats and don’t worry about complexity.

Pinot Noir is always a great choice, full of red berry fruit, elegant and polished, it accompanies many fish dishes just fine.

Branch out with a Spanish  Tempranillo, not too heavy, but hedonistic and fruit-driven.

Don’t hesitiate to put a slight chill on your reds either.  Most consumers drink their red wine too warm as it is, 55 degrees should be about right.

Here are some delicious summer selections to cool you off!

LEONARD KREUSCH PIESPORTER GOLDTROPCHEN KABINETT, GERMANY, 2001, Approx., $12

Typical Mosel Riesling aromas, flavors and textures, but with an elegance and harmony that raises it above ordinary. Flowery, ginger-like and green apple aromas; pear, melon and even some berry flavors; and an almost weightless mouthfeel, add up to a winning combination.

AVELEDA CASAL GARCIA VINHO VERDE, PORTUGAL, Approx., $9

“Floral and pretty in the nose; this captures the spritzy Vinho Verde style to a tee. A lemony profile with vital acids makes this the right counterpart to crab lobster or shrimp salad. It’ll cut through the mayonnaise, augmenting the flavors of the sea.”

A BEST BUY!  RATED 85 POINTS, THE WINE ENTHUSIAST

VEGA SINDOA DRY ROSE’, SPAIN, 2001, Approx., $8

“America received 2,000 cases of the 2001 Vega Sindoa Rose, a blend of equal parts Cabernet Sauvignon and Garnacha (Grenache). Its light salmon color is accompanied by copious quantities of framboise and cherry-like fruit, medium body, and excellent purity as well as ripeness. Drink it over the next year.   This estate, perennially chosen as producing some of the world’s greatest wine values, Bodegas Nekeas has fashioned this wine that must be tasted to be believed.”

RATED 88 POINTS, ROBERT PARKER, THE WINE ADVOCATE

CHARLES WIFFEN SAUVIGNON BLANC, NEW ZEALAND, Approx., $14

A light floral, hay and fresh cut grass bouquet prefaces a palate with clover honey, citrus, mineral and fresh dill flavors, balanced by plenty of yellow fruit. It’s medium-weight and angular, but classy, and finishes taut with lemon-slate flavors.

ZARDETTO PROSECCO BRUT, ITALY, Approx., $14

“Here’s a value worth celebrating:  a thick, full-bodied sparkler with a bountiful honeydew character, light bead and fresh finish.  Drink now.”

BEST BUY

RATED 87 POINTS

THE WINE SPECTATOR

Bodegas Borsao Tres Picos, campo de borja, spain, 2001, Approx., $15

“This excellent winery’s 100% old vine Tempranillo cuvee is an elegant, dark ruby-colored effort displaying a Pinot Noir-like nose of sweet and sour cherries, minerals, earth, and herbs.  Remarkably, for a wine in this price range, it is filled with finesse as well as elegance.  Drink it over the next 1-3 years,.”

RATED 87 POINTS, ROBERT PARKER, THE WINE ADVOCATE

BABCOCK PINOT NOIR, SANTA BARBARA COUNTY, CALIFORNIA, 2001, Approx., $24

“Elegant, with pretty plum, blackberry jam and piecrust notes that are smooth-textured and long on the finish.  Excellent value.  Drink now through 2007.”

RATED 87 POINTS, THE WINE SPECTATOR

The Wine Cellar & Tasting Room
Downtown Southern Pines

With the popularity of wine consumption ever rising, it’s a sure bet there are more than a few people on your Christmas list that enjoy wine.

Wine is the perfect gift, one that disappears and is always welcome, year after year.

You can choose a special, rare wine for that family member who is a collector or buy a case of quality, inexpensive selections, gift bagged to hand out to the office staff and neighbors.

This year, the market is full of fascinating wine accessories that make interesting gifts and stocking stuffers.  There is a huge array of cork pullers available now, particularly for those who may have difficulty getting those tight corks out of bottles.  The Rabbit Cork Lever is enormously popular.  It really does look like a silver head, with two clamps that surround the top of the bottle ensuring that the “worm” will be perfectly centered over the cork.  Push the rubber covered lever down and it slams an extractor into the cork.  Pull it back up and the cork comes out easily.  This is a wonderful invention that works great on fairly new bottles.  It has been my experience that on older vintages (10-20 years old), the cork may be a little too old and weak to grab back out.  The Rabbit retails around $60.

Another interesting cork extractor is the Cork Pop.  This is great for folks with a weak grip.  The Cork Pop looks almost like a hypodermic needle.  It has a tiny little propane unit attached to it.  Push the needle into the cork, press the button to release the propane and the cork really pops right out!  Retailing for about $15, including your first propane unit, this is a neat extractor.  The only drawback would be that you do have to continue to purchase additional propane as needed, but each unit promises opening fifty bottles and the refills are readily available.

Wine Journals and Label Off are nice gifts for those who like to keep records of what they drank and liked.  Most of the journals I found were overly fancy and too pricey for what they were.  We finally discovered a great journal for $10 that does it all.  Sections for your notes and pages to paste in the labels of wines you liked.  That’s where Label Off comes in.  Super strong tape that covers the label and allows you to lift it off the bottle and paste it directly into your journal.  These are about $7 for ten units.

Older wines or Ports can throw sediment into the bottle as they age and need to be decanted before drinking.  Decanting can be a messy and tedious process, and you can lose a fair amount of wine in the process.  I found two really great wine filters.  For about $13 you can purchase a really pretty stainless steel funnel that with a removable stainless filter that will fit over your decanter and filter your bottle as you pour.  Or, a more casual look is the little plastic Wine Filter.  About the size of a finger, this little screened unit fits into the bottle so you don’t have to decant as all.  It filters the wine as you pour directly into your glass and has a built in stopper in case you don’t finish the bottle.  This cool little invention is only about $5.

Tired of watching your sister nearly amputate her hand using a knife to get the capsule off the bottle?  Throw a Foil cutter in her stocking.  A half round of plastic with built in blades that fit neatly over the bottle and safely away from you.  Another great deal for about $4.

Have a friend who complains that they can’t finish their wine before it fades?  Wine preserving gifts are really popular now.  The Vacu Vin and Private Preserve are perfect for them.  The Vacu Vin, about $13, has two rubber stoppers with a tiny little slit in the top.  Put the stopper in the bottle and fit the pump over it.  Pump away until you have so much resistance you can’t pump anymore.  All the oxygen is pumped out and your bottle should stay fresh for days.  (They say weeks, but I question that.)  Private Preserve, about $8, comes in a can with a tiny straw resembling a WD 40 can.  The can is lighter than air because it contains Nitrogen, the perfect gas for preserving wine. Hold your cork or stopper close to the opening of the bottle, spray the nitrogen in and quickly reseal your bottle.  It will taste brand new up to a week.  Like the Cork Pop, the only drawback here is that it is disposable and will have to be replaced when it runs out, but they advertise the can will last for uses.

Glassware is a good choice also.  We like the Vinea series, taste enhancing glassware resembling the snooty Riedel line, but less expensive, around $9 a stem and sturdier than Riedel, able to load in the bottom of your dishwasher.  Prodyne makes some top quality clear acrylic glasses that I love for poolside, patio, boats and traveling.  For about $5, they are hardy and attractive.  I don’t care for colored glassware; I like to see the color of my wine in the glass.  Pack them in the suitcase so you don’t have to drink your wine out the hotel Styrofoam.

For those who want to give the gift of grape, here are a few suggestions for the holidays:

Proprietor, The Wine Cellar & Tasting Room

Rumors of Champagne shortages for the Millenium are running rampant through the wine industry.  Are they true or is it a ploy to create panic among consumers who will stockpile their bubbly?

Champagne and sparkling wines can be an enigma to most consumers.  Most of us still refer to anything sparkling as ‘Champagne”.  In years past, American producers of sparkling wines labeled their bottles Champagne creating this confusion.  By French law, if the grapes for the wine are not specifically grown in the geographic area of Champagne in France, it cannot be labeled Champagne.  It is technically sparkling wine.  Only in the last few years have we honored that law, and labeled those sparklers produced outside of Champagne, Sparkling Wine, Methode Traditionelle or Methode Champenoise (made in the same painstaking method as Champagne).

An n innovative monk named Dom Perignon invented the Methode Champenoise.  What to do with the grapes from the cold Champagne region of France?  It never seemed to get hot enough for the grapes to fully ripen and as a result you got these tart, green, very acidic wines that made you pucker. Dom Perignon figured out the method of allowing the wine to go through a fermentation in the bottle, freezing the neck of the upside down bottle and disgorging it (allowing the dead yeast cells to shoot out in the form of a plug) then fastening the bottle with a wire “cage” on top to contain the natural CO2 that would naturally occur.  The monk declared “ I see the stars” and so fine Champagne was born.

Champagne, or Sparkling Wine, for the millennium is terrible decision to make.  As a Champagne Geek, I certainly hope that the occasion will create a whole new generation of Geeks that will champion Champagne for the wonder that it is.  No other beverage on earth can prepare your palate for food as sparkling wine can; it is the perfect aperitif.  The bubbles tease and titillate your tongue; the absolute opposite of what distilled liquor will do, deadening your senses.  It does not have to be expensive to be enjoyable, values is sparkling wine abound, but the huge brands with splashy advertising always turn me off, it seems particularly true that in this category, each dollar spent for brand recognition is that much less spent towards producing a quality product.  I have selected these brands as those best values in their price categories for celebrating this New Year or the millennium.

Le Baron Blancs de Blancs Brut, France- $9.00

Cheaper than Korbel and light years ahead in finesse, Le Baron is very dry; delicate with pretty tiny bubbles and a nice yeasty flavor o f toasted bread.  No large party calling for Sparkling Wine should be without Le Baron.  If you are not a sparkling wine aficionado, this is the place to start.

Hacienda Brut Methode Traditionelle, California, $13.00

Fun Bargain.  Lean and racy Sonoma Sparkler with clean apple flavors, long finish and

Proprietor, The Wine Cellar and Tasting Room

French winemakers, who for centuries have understood that great wine begins in the vineyard, have a philosophy for a classic vintage:  June makes the quantity, August makes the style, and September makes the quality.

For the first time in ten years, it did not rain – or almost didn’t during September 2000 in Bordeaux. Bordeaux’s average rainfall in September is about 3 inches and during 2000 it came in under 2 inches.  September also experienced some exceptional heat waves (rain being the enemy and heat being the ally), particularly early in the month, which helped to thicken what were already dense grape skins.  This only served to further concentrate the wines.

Understanding Bordeaux is not as complicated as it may seem. Bordeaux comprises two large subregions: the Left Bank, located south of the Garonne and Gironde rivers, and the Right Bank, located north of the Dordogne and Gironde Rivers (with Entre-Deux-Mers occupying the less prestigious region between the Dordogne and the Garonne). The Left Bank includes regions such as Graves and Médoc (with its prestigious appellations of Margaux, St.-Julien, Pauillac and St.-Estèphe); vineyards here are dominated by Cabernet Sauvignon, with varying percentages of Merlot and Cabernet Franc as well as a touch of Petit Verdot. The Right Bank includes St.-Emilion and Pomerol, along with lesser appellations; Merlot and Cabernet Franc predominate, with a small percentage of Cabernet Sauvignon and sometimes Malbec.

There are about 9,000 Chateaux that bottle and produce wine, however only about 60 of those are “classified”.  In 1855, a classification system was set down to “rank” the best Chateaux with the idea of providing the consumer a guide to the greatest wines.  Only four Chateaux were chosen at that time, Chateau Lafite, Chateaux Margaux, Chateau Haut Brion and Chateau Latour.  Only one change has been made since the original ranking, and that was to add Chateau Mouton.

Consumers in past years have religiously followed this classification in choosing the wines to stock their cellars.  This strategy will change dramatically with the vintage 2000.  What makes this vintage even more exciting than, say the phenomenal 1982, are the changes in not only winemaking, but also collector purchasing.  Since the 1980’s, there has been a wave of ambitious new winemakers, anxious to rise to the competition from New World wines in California and Australia that have challenged their position.  Bordeaux has invested heavily in the finest high tech wine making equipment and oak barrels.  There is plenty of competition within their own region as well.  A new phenomenon has taken place in Bordeaux with the advent of the “Garagistes”, extremely talented winemakers from unclassified properties that resemble garages rather than opulent, expensive chateaux.  Wine aficionados are clamoring for these exceptional wines regardless of their “rank”.  Bordeaux producers now deal with a much savvier consumer than they did in the 1980’s and have raised their own bar.

Bordeaux is the only wine making region in the world where wines are nearly always sold as “futures”.  Importers come and taste the wines out of barrels, a price is agreed upon and the public is allowed to pay a lower price two years prior to release, the idea being that, once bottled, their purchases will greatly increase in value.  A risk, yes, but one that was a sure thing for the 2000 vintage. Only time will tell, with tastings of this great vintage over the next 20 years, experts seems convinced that not only will these gems drink beautifully young, but they possess the stuffing to age elegantly.  If you had your head in the sand in 2001 when the opportunity to buy futures was available, do not despair (and definitely do not wait any longer); there are small amounts of 2000 to be had.  Here are some that may be out in the marketplace (briefly).

CHATEAU LAGRANGE ST. JULIEN, Approx. $65.00

“An impressive, excellent value.  Beautifully aromatic, with coffee, cedar and blackberries on the nose, it’s full-bodied, with fine tannins and a mineral, blackberry aftertaste.”

RATED 93 POINTS, THE WINE SPECTATOR

CHATEAU LA TOUR CARNET HAUT MEDOC, Approx. $45.00

“A sleeper of the vintage. An opaque purple color is accompanied by a dense, powerful, concentrated wine displaying superb ripeness, purity, and texture. A tannic, full-throttle effort, the likes of which I have never tasted from La Tour-Carnet, it requires 4-5 years of cellaring, and should keep for 16-18 years.”

RATED 88-90 POINTS, ROBERT PARKER, THE WINE ADVOCATE

CHATEAU POTENSAC HAUT MEDOC, Approx. $35.00

“Racy. Ripe plum, with plenty of tobacco. Medium- to full-bodied, with chewy tannins and a flavorful finish.”

RATED 89-91 POINTS, THE WINE SPECTATOR

CHATEAU EPICUREA COTES DE BOURG, Approx., $26.00

“A seriously-stuffed, rich, concentrated, textured blend made from 90% Merlot and 10% Malbec (average age of the vines is 40 years), this 900-case cuvee exhibits copious amounts of toasty new oak, and dense, chewy, chocolatey black cherry and berry flavors. A sleeper of the vintage, it is rich, deep, and surprisingly long with sweet tannin and low acidity. It should be drunk over the next 7-8 years.”

RATED 88-89 POINTS, ROBERT PARKER, THE WINE ADVOCATE

CHATEAU DE FRANCES LES CERISIERS , COTES DE FRANCS, Approx., $32.00

“This excellent wine, the result of a partnership between the Bouard and Hebrard families, is the finest example I have tasted since they began producing it over a decade ago. The 2000 boasts explosive sweet, black cherry fruit, smoke, and new oak aromas. Medium-bodied, intense, supple, and stunning, it should drink well for 6-7 years.”

RATED 88-89 POINTS, ROBERT PARKER, THE WINE ADVOCATE

CHATEAU CARRUADES DE LAFITE ROTHSCHILD, PAULLIAC, Approx., $78.00

“Sometimes you have to wonder if the second wine of Lafite is too good in quality.  Perhaps they should have used some of this in the grand vin –but then again, I gave Lafite 100 points in this vintage.  So it was probably a good idea making such a severe selection.  Regardless, this is an exciting young wine.  Wonderfully ripe and decadent, with tobacco, meat and ripe berry aromas and hints of currants.  It’s full-bodied and very velvety, with unctuous fruit flavors and a long and exotic aftertaste.  Best after 2010.”

RATED 93 POINTS, THE WINE SPECTATOR

WINE BEST BUYS

Seems as though every publication known to man has capitalized on the surging popularity of wine consumption by publishing his own “Best Buy” article.  I have seen consumers scouring retail wine sections clutching everything from Men’s Health Magazine to Consumer Reports.  USA Today and the Wall Street Journal make such articles a regular part of their format.

Unfortunately, most people are sorely disappointed and frustrated in their search.

The laws governing the sale of alcoholic beverages in America are set primarily by each individual state.  Wineries have to get label approval and follow each state’s rules and regulations for shipping and distribution.  It can turn into a real juggling act and if a winery is small in it’s production, chances are it will pick and choose which states to set up distribution, bypassing those with the more difficult regulations.

Fortunately for us, North Carolina is a pretty user-friendly state for wine distribution.  Label approval is simple; inexpensive for the winery and alcohol taxes are low compared to most states.

Nonetheless, using a national publication as a shopping guide in Moore County can be an exercise in futility.  Here is a composite list of Best Buys in Wine that are readily available and have been reviewed in some of the more popular wine periodicals along with a few of my personal favorites.

Abbreviation Code: WS= Wine Spectator, WA= Robert Parker’s The

Wine Advocate, WE= The Wine Enthusiast, RJ= Robyn’s Personal Pick.

The number following the code is that publication’s “score” of the wine on a scale of 1 to 100.

Sparkling Wine

Le Baron Brut Sparkling, France ($8.00)

Lovely, yeasty aromas of baked bread with a delicate character and tiny bubbles that belie the price.  RJ

White Wines

Domaine des Cassagnoles Cotes de Gascogne, France ($7.00)

“One of my all-time favorites, this wine possesses terrific fruit, medium body, an excellent, chewy, fleshy texture with outstanding purity and vibrancy.  It is fragrant and fruity and hits all the palate’s pleasure spots.”  WA 87

Valenti Bianchi Elsa Chenin Blanc, Argentina ($8.50)

“Mostly melons, with a touch of citrus honey in the moderately intense nose.  In the mouth, it is dry and medium-bodied, with good flavor depth and personality.” WA 86

Benziger Fume’ Blanc, California ($12.00)

“Marked by lovely melon, citrus and pineapple aromas, this very good California white sits brightly on the palate and finishes with a tangy, lemony edge.  A good match for food.”  WS 87

Guigal Cotes Du Rhone Rose’, France  ($11.00)

A manly Rose’, made from muscular red grapes: Syrah, Mouvedre’, and Grenache. The skins are skimmed off before the wine turns red, leaving a bone-dry, chillable wine with nuances of raspberries and strawberries.  Begs to be drunk on a hot, humid afternoon.  RJ

Stella Pinot Grigio, Italy ($6.99)

“A light-bodied, fruity, delicate, fresh wine with a surprising amount of fruit and personality. For a wine at this price level, a dazzling value.”  WA 86

St. Morillon Chardonnay, Chile ($7.00)

“An effusively fruity, uncomplicated, quaffing style of Chardonnay with plenty of fruit, good ripeness and a medium-bodied, low acid personality.”  WA 85

Domaine Bernier Chardonnay, France ($8.00)

A racy, citrusy Chardonnay with nuances of spice and lemon.  Austere and zingy, its finish is full and harmonious. A gin and tonic freshness to it. RJ

Trumpeter Chardonnay, Argentina ($10.00)

“Tropical-fruit scented, uncomplicated, fleshy, ripe, cleanly made, plump, juicy wine.”  WA 87

Anapamu Chardonnay, California ($11.00)

“Elegant, and lightly fruity, with hints of pear, apple, citrus and melon, turning simple on the finish where a dash of oak appears.”  WS 86

Red Wines

Etchart Cabernet Sauvignon, Argentina ($6.99)

Black cherry and plum flavors are ripe and clean in this lively red.  The tannins are light but have enough grip for food.” WS 84

Les Amandiers Vaucluse, France ($8.00)

“This wine delivers plenty of punch for it’s lowly price.  A blend of 50% Grenache and equal parts of Syrah and Cinsault, this unfiltered offering exhibits a medium ruby color, and a spicy, peppery nose with scents of red cherries and roasted herbs in the background.  A stylish, terrific value.”  Men’s Health Magazine

Stonelake Pinot Noir, Chile ($14.00)

”This tasty wine behaves like a good Pinot should.  The color is medium ruby, and the nose offers textbook aromas of smoke, cherry, beet and root beer notes.  In the mouth, the wine is medium-bodied, soft and silk with good purity and an unmistakable Pinot character: accessible.”  WA 85

Pepperwood Grove Merlot, California ($8.50)

This red is light, bright and fruity, reminiscent of Beaujolais.  It’s silky in texture and nicely focused to show off the raspberry and strawberry flavors.  A real value in one of California’s hottest varieties.”  WS 85

Banrock Station Shiraz-Cabernet Sauvignon, Australia ($10.00)

“You won’t find a better deal than this youthful, firm-textured and appealing red blend with its nicely articulated berry and herb flavors that linger on the focused finish.  In fact, grab a case.”  WS 88

Seghesio Zinfandel, California ($14.00)

“This unfined and unfiltered Zin is an outstanding wine bargain given today’s inflated prices.  It possesses a medium dark ruby color, as well as plenty of briery, rich, berry fruit, spice, pepper, and earth.  With excellent concentration, purity, and a nicely textured vibrant mouthfeel, this is a delicious, full-flavored Zinfandel.  Have readers noticed the quality surge at Seghesio without a proportional increase in prices?”  WA 87

Robyn James has worked in the wine industry for 16 years, studying extensively in European and California vineyards.