 Question: What are those "streaks" in my wine? Answer: The "streaks" in your wine are called the "legs". They fall like tears on the inside of your wine glass after you have finished swirling. The legs are a visual measure of the viscosity or thickness of the wine, and they are related to the glycerol content of the wine, which is related to the alcohol content, and sugar content or ripeness of the grapes used to make the wine. Wines that are more viscous, with more slowly forming and thicker legs, are said to be heavier in "body". Light bodied wines have virtually no legs and look like water when you swirl them in your glass. So in wine terms, "legs" are an eyeball measure of the "body" of the wine, whether heavy or full-bodied, medium-bodied, or light-bodied. It's a judgment call, that usually only professional tasters are interested in when they rate a wine on a numerical scale. But now you can act like a wine judge and know what you see when you swirl and wait for the legs!
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.comQuestion: I eat turkey year round, not just at Thanksgiving. What wines would I serve? Answer: With Turkey, you can choose either a red or white wine depending on your preference. Most people who like lighter wines choose a soft white wine such as RIESLING. It does not have to be a sweet Riesling, it can be a drier style, but will have wonderful aromas of apple and peach. The best Rieslings in the world are made in Germany, but there are many good ones made in the U.S. Choose the medium-dry styles such as Kabinett from Germany. As for a red wine, these days everyone prefers again a lighter dry red and I would choose a MERLOT from California to go with your Turkey-- especially if its a roasted bird!
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: Does the shape of the wine glass really make a difference? Answer: Absolutely--the taste of the wine does change depending on the glasses you use. Professional tasters, when they are blending great French Champagnes for instance, use several different shape glasses to taste each grape variety and vineyard to decide how to blend them together. Each glass shape accentuates certain components of the aroma/taste in the same wines. This was dramatically demonstrated at a Reidel wine glass tasting. Reidel, Austrian crystal company, makes wine glasses in completely different shapes for each grape variety or type of wine--for example they make a Bordeaux/Cabernet Sauvignon glass, White Burgundy/Chardonnay glass, German/Riesling glass etc. We first tasted Riesling in the Chardonnay glass, Pinot Noir in the Cabernet glass--in other words the wines in the wrong glasses and then compared these aromas and tastes when we had them in the correct glasses, i.e. Chardonnay in the Chardonnay glass, Pinot Noir in the Pinot Noir glass etc. What a difference! The Reidel glasses for the appropriate grape made them taste and smell so much better! More intensely flavored aromas, and more complexity and depth in the taste, character and structure of the wines. We asked the Reidel glass company's owner why the shapes made such a difference and he said technically they do not know why! They just know from decades of glass making experience and experiment that these shapes work best for these grapes. I believe the reason they make a difference is the width of the mouth of each glass and the amount of air mixed with the wine as it enters your palate--but it is physics I can hardly understand--just admire!
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I've heard that wine ages faster in splits than in regular 750ml bottles. Is there a rule of thumb I can use for determining how long after the vintage a split will last? Answer: The saying that wine ages more quickly in smaller size bottles such as splits came about because for French Champagne they decant the wine from larger bottles into smaller bottles and thereby lose some of the fizz and let air get to the wine. That's why many splits of any sparkling wine from any country are usually somewhat flat, and do not age well at all. It is not quite so bad for red wines because reds wines have more natural tannin or preservative from their black grape skins, and the wineries that make half-bottles of red wine usually fill and age them the same as they do the larger bottles without decanting. The same may be true of the better white wines in half-bottles such as Chardonnay or white Burgundy from France-- however white wines age more quickly than reds anyway. So there is no hard rule of thumb as to how long any of the "splits" or "half-bottles" will last--the longest lasting being the fine red wines such as Cabernet Sauvignon or Bordeaux in half-bottles, then oak-aged white wines in half bottles. By the way, it costs a winery almost as much money for the glass bottle and cork in the half size as it does for their full size bottles, so wineries have to charge a premium price for these smaller bottles. It really is better to buy the regular size 750 ml bottle and then use a vacuvin or stopper to preserve it until you drink the bottle glass by glass.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com "A typical wine writer was once described as someone with a typewriter who was looking for his name in print, a free lunch and a way to write off his wine cellar. It's a dated view. Wine writers now use computers." ~~ Frank Prial, NYTimes, January 21, 1998
Excerpt from Vintage Humor for Wine Lovers by Malcolm KushnerQuestion: Can you recommend different types of wines--white vs. red varietals and Champagne--for my wedding? The food selection will be buffet. Answer: Congratulations! I have helped many brides to be with their wine wedding plans. First there is usually a bar during reception--and what you need is good, but relatively moderate-priced Chardonnay (dry white), Merlot (smooth dry red), and White Zinfandel (blushing pink slightly sweet wine). There are many California brand names that will do such as NAPA RIDGE or TALUS (inexpensive), or CHATEAU STE. MICHELLE or VILLA MT. EDEN (moderate price just over and under $10 a bottle). At the table, when everyone is seated, you will need the same types of wine, but because everyone can look at the labels on the bottles as they are being served, you can use the last two wineries I named or go up one step in price to wineries such as FREEMARK ABBEY, BERINGER, RAVENSWOOD, ST. FRANCIS, CHATEAU ST. JEAN etc. As for the Champagne, you can have one good French Champagne for a single glass toast- Champagne, you can have one good French Champagne for a single glass toast- BRUT LA FRANCAISE, VEUVE CLICQUOT BRUT N.V., ROEDERER BRUT N.V. etc.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com
Question: What Spanish Rioja under $10 would you suggest? Answer: Every city will have different availability, but here are the most popular brands of Spanish Riojas: Bodegas Montecillo-Vina Cumbrero 1995 or 1996 Marques de Cacerers-Riojas "Crianza" 1995 or 1996 Marques de Grinon-Rioja 1995 or 1996 Conde de Valdemar "Crianza"-Bodegas Martinez Bujanda 1995 Marques de Murrieta-"Crianza" 1995 Bodegas Muga-Torre Muga-Rioja 1995 Federico Paternina-Rioja, Banda Azul, 1995 Faustino-Rioja 1995 If you love red Rioja made from Tempranillo grape, may I suggest you try another great Spanish red made from Tempanillo: Ribera de Duero wines-from one of the hottest new regions in Spain.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I would like to buy a fine wine that my wife and I would enjoy but I don't know how to purchase fine wine. Could you please send me some names? Answer: Here are my suggestions for fine wines to buy for you and your wife: 1. FRENCH CHAMPAGNE--Veuve Clicquot, Taittinger, Mumm Cordon Rouge--all are Brut and Vintage (the finest) or Non-Vintage (less expensive); 2. VINTAGE PORTO--Grahams, Warres, Dows, Quinto do Noval, Smith-Woodhouse--all from vintages such as 1994 or if you can find older vintages such as 1977 that would be fantastic--these are all sweet, red dessert wines; 3. CALIFORNIA CABERNET SAUVIGNONS--Chateau St. Jean "Cinq Cepages"; Guenoc "Reserve", Langtry or Beckstoffer Vineyard; St. Supery "Meritage" Red; Mondavi Reserve-all from the 1995, 1996, 1997 or 1998 vintages-and there are lots more collectors items starting at $80 such as Opus One, Dominus, Niebaum- Coppola "Rubicon" etc.; 4. FRENCH RED BORDEAUX--if you can afford the first growths such as Chateau Margaux or Chateau Mouton-Rothschild, then buy. If they are too expensive, buy other "cru classe" from Haut Medoc such as Ch. Dauzac (Margaux), Ch. Ducru-Beaucailou (St. Julien) etc. Get help in a fine wine store. 5. FRENCH RED BURGUNDY--buy them young, recent vintages, because they are all 100% Pinot Noir. The great ones will be in the locked in the wine vault of any good wine store, with plenty of others in more moderate price ranges on the floor. 6. FRENCH RED RHONE-buy young, recent vintages of Chateauneuf du Pape, Gigondas, Cote Rotie, Hermitage, St. Joseph, Cornas -these are all based on the Syrah grape and delicious, big, blockbuster reds. Also try the Australia equivalent which are the better Shiraz wines.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: Is there a good, inexpensive wine similar to Chateauneuf du Pape? Answer: That's easy! Chateauneuf du Pape is a famous French Rhone wine, and the red is made from Syrah grapes blended with other grapes such as Grenache, Mourvedre etc. So those in the know buy French COTES DU RHONE red wine because it is always about $10 a bottle and made from the same grapes.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: How much wine is wine in "moderation"? Answer: Our own Dept. of Agriculture promotes a diet that includes wine in moderation. They define that to mean one 4-ounce glass per day for women and up to two 4-ounce glasses per day for men. The difference in gender is actually a difference in average body size. However, they limit the total number of glasses of wine per week to about 5 for women and 7 or 8 for men. Even I don't drink wine every single day!
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: Can I buy a good bottle of Champagne for $100? Answer: You most certainly can buy a respectable bottle of Champagne. All of the following are Brut (very dry) and Vintage dated (from single vintage year declared great). Here are my favorites: Alfred Gratien "Cuvee Paradis", Taittinger "Comte de Champagne" Blanc de Blanc, Veuve Clicquot "La Grande Dame", Dom Perignon, Perrier-Jouet "Fleur de Champagne", Louis Roederer Cristal, Mumm "Rene Lalou", Heidsieck "Diamant Blu", Pol Roger "Winston Churchill", Pommery "Cuvee Louise". Answer: Making good wine at home is more difficult than making beer. My suggestion is that you look in the yellow pages for your city and find a beer & winemaking supplies store. We have one called "Wine Art" in Atlanta. They can give you great advice on how to turn grapes into wine--plus sell you the equipment. There are also local beer/wine making clubs I'm sure-we have several. Look on the Internet too for resources. You don't say what kind of grapes you will be using--it makes a big difference in the kind of wine you can make. My Grandparents made wine in a cellar just like they did in Italy from fresh Zinfandel grapes sent from California at harvest time. To make good tasting wine you need help!
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I read some years ago of a Rhine Valley wine made from, I believe, raisins. It went by the moniker of TBA, an abbreviation of the longer German name that was a mouthful of 10+ letters. It's dessert wine I think. Can you help? Answer: A TROCKENBEERENAUSLESE German wine is abbreviated TBA. It is the most costly, rarest and sweetest of the six German "Pradikat" highest quality wines--that are never artificially sweetened or blended--and can only be made in great vintage years when there is enough sunshine several weeks past the normal harvest time for the grapes to be shriveled to "raisins" by the sun and the "noble rot" fungus called "botrytis" which occurs naturally. That's a mouthful! And a Trockenbeerenauslese is quite a delicious mouthful of sweet, golden-colored, honey flavored (from the botrytis) dessert wine--one of the greatest in the world. Usually sold in small half-bottles because it is expensive. It literally is dessert--and is served chilled, and sipped out of small glasses after a meal or with bread pudding, pecan pie, pound cake and fruit, crème caramel etc. Go to any fine wine store and look in their locked wine vault. The U.S. and other countries make a similar wine but cannot call it by the German name so look for the RIESLING grape, and the English words: "Select Late Harvest" or Botrytis on the label. It will still be rare and expensive.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: Can I use my basement to store wines? It is pretty cool. Answer: Your basement could be very good for wine storage. The recommended temperature is in the range of 55-65 degrees F., and the recommended humidity is in the range of 60-75%. What really does damage to wine are bright, fluorescent lights; mold & odors; vibration, and extremes of temperature-if the temperature goes below 40 degrees F. you could cause tartrate crystals to precipitate out of your wines, and above 75 degrees F. you would age (i.e. oxidize) your wines more quickly.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I am an event planner and I'm doing a dinner in New Orleans at Bella Lunas. I am going with Ferrari-Carano Chardonnay for the white, but I need some suggestions for the red. The meal will be a sit down surf n turf (filet and salmon). The group is very particular (they're in the food and beverage business!). I want the wine to be nice but stay in the $40-$60 a bottle range. Answer: I do a lot of corporate wine dinners myself, so I understand your need to have a blockbuster red for your salmon/filet mignon dinner at Bella Lunas in New Orleans. You have chosen one of my all-time favorite Chardonnays in the Ferrari-Carano. Good for you! Ferrari Carano also does one of the greatest reds in California = "Siena" = Sangiovese/Cabernet blend that is so elegant. I have served it for wine dinners for big time law firms and American Bar Association and they loved it. It usually sells for $40 in retail stores. However, if you want to use a different winery--I'd select Luce which is another "Super Tuscan" blend of Sangiovese and Cabernet from the joint venture of Robert Mondavi and Frescobaldi of Italy. It sells in retail stores for $60 a bottle. There are other "Super Tuscans" from Italy too such as "Avignonesi", Antinori's "Solaia" or "Tignanello", or Banfi's "Summus". The only other grape variety I would recommend for both Salmon and Filet is a PINOT NOIR--and there are excellent examples from Oregon such as Domaine Drouhin, Erath, Eyrie, and Sokol Blosser. Another is Beaux Freres made by Robert Parker the very famous wine writer of the Wine Advocate and his brother.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: We had a wonderful claret by Sandeman while dining in London, but we have been unable to find it in the U.S. Can you recommend some other labels to try? Answer: Sandeman is a company usually associated with Port, Sherry and Madeira fortified wines, so I was surprised you had a claret from them. I've never seen a Sandeman claret in the U.S.A. Since it did not have the name of a Chateau on it, but that of a company brand name, it was probably an inexpensive claret. A good substitute would be any French red wines from Bordeaux in the moderate price range. Look for Appellation Controlee (the controlled name of the wine supervised by the French government wine laws) Bordeaux, "Bordeaux Superieur," "Medoc," "Haut Medoc," etc. Haut Medoc is the district where the great Chateaux are located such as Ch. Lafite- Rothschild, Ch. Mouton-Rothschild and Ch. Margaux, etc.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I have been drinking the dry Marsala I use when making Chicken Marsala. It does not taste very good with the dish. What wine would you serve with it? Answer: Dry Marsala is an Italian fortified wine that is great when cooking veal or chicken, but it really isn't very pleasant to drink on its own as a wine. Actually, I prefer red wine with Chicken Marsala--namely the SANGIOVESE--it is the most famous red wine and red grape variety in Tuscany, Italy. You can buy either a "Chianti Classico" or "Chianti Classico Riserva" (the better of the two) which are made from Sangiovese in Tuscany, Italy. My favorite brands of Chianti are: BANFI and ANTINORI's "Aziano". Or you can buy SANGIOVESE by the name on the label such as: BOLLA "Sangiovese" or RUFFINO "Fonte al Sole". These will be very moderately priced at less than $9 per bottle.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: Why do they tell you to let the wine "breathe"? Answer: All wines benefit from a little "breathing" time after they are opened for two reasons: 1. To aerate the wine to remove any cellar smells and open up the aroma; and 2. To soften the tannins in the wine and make it taste smoother. This last reason particularly applies to young red wines, which have the most tannin (astringency). But simply pulling the cork does not open enough surface area to let the wine breathe, so the best way to let a wine breathe is to pour it into a wine glass, filling the glass no more than 1/3 full. Then by swirling the wine in the glass you can aerate it completely because of the wide surface area of the wine in the glass. Many wine experts also decant their wines to aerate them-the wine is aerated as it is poured through the air into the decanter. The only wines you do not let breathe in this way, are very old reds--they are rather fragile and their first aromas are superb, but quickly fade when they are exposed to the air. By the way, the saying goes: "air is the enemy of wine when too much of it oxidizes the wine and turns it brown; air is the friend of wine when it allows the wine to breathe in your glass." In other words, you want to ventilate your wines a bit, not hyperventilate them!
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I wanted to know how to make wine from grape juice. Answer: Sounds easy but it's very difficult, even for winemakers! Basically wine is fermented grape juice--so you could just add yeast to grape juice to create fermentation that creates alcohol. But unless you do this with instructions and the proper equipment and the right grape juice, you will get vinegar the minute the juice stops fermenting and is exposed to the air! My recommendation is to go to a store that sells beer-making supplies for homemade beer and see if they also sell winemaking supplies and kits for making homemade wine. They will give you instructions and tips on how to make the wine. It's tricky so you need professional assistance. That's why we applaud real wineries for making such good wine!
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: What are some inexpensive whites and reds under $15? Answer: It would take pages to give you some white and red wines under $15--there are literally dozens and dozens I could recommend. Before I can answer your question I need to know whether you like dry wines or medium dry or slightly sweet? Do you like heavy wines or light? Do you prefer classic French wines or California? Also, I do not know what is available in your area, wherever that is. So let me just assume you like dry white and red wines from any country. In which case, wines just under $15 can include the following types: 1. Australia "Shiraz"--deliciously smooth, dry red and the most famous grape (really the Syrah grape) in Australia--a good one is always the Rosemount, Greg Norman, Hardy's, WaterWheel "Bendigo" etc. 2. California "Sauvignon Blanc" as a change from Chardonnay, this white grape makes a lighter style white, dry wine with a citrusy, grapefruit aroma and taste that is very good with a wide range of foods. Brands I recommend include: St. Supery, Groth, Buena Vista etc. Even New Zealand Sauvignon Blancs are world famous, so try one of those too such as Cloudy Bay, or Geisen. Go to a fine wine store in your area and ask them to help you find these types of wine--they'll have many brand names in your price.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: Spicy food is never too hot for me. I like jalapeno and chili peppers. Will I be able to find a wine to go with this type of Mexican food? Answer: There is spicy--and then there is spicy! I like Merlot from Chile, or Malbec from Argentina--both fairly smooth dry reds. But when you "crank it up a notch" and add more peppers-as in Thai or Indian food too--then I choose a more peppery red wine such as French Cotes du Rhone, Syrah from CA or Shiraz from Australia. White spicy wines include Pinot Grigio from Italy.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: How long do wines keep once opened? Answer: The answer is a highly subjective, according to both the wine and the drinker. Generally, dry white wines have the shortest life once opened. I find they lose their character after even one or two days, especially cheaply-made, oaky New World whites. (Whites with good acidity and lots of character from Burgundy are an exception.) For reds, I think that most start to slip after two days, though again it depends on how well the wine was made. There are always exceptions. Sweet and fortified wines, such as icewine, port and sherry, have a longer life because of their higher sweetness and/or alcohol, both of which act as a preservative. I still like most opened icewines after three to four days; ports from one week to four, depending on their quality. You can extend the life of any opened wine by giving it a few squirts of liquid nitrogen, such as Wine Preserver, a spray can sold in many liquor and wine accessory stores. Another trick is to pour your remaining wine into a clean, empty half bottle size and cork it. This also minimizes the amount of oxygen that can affect the wine. Some drinkers don't mind a wine that's still 60-80% there in terms of its character; others want the full expression or nothing. I tend to err on the latter side of the ledger.
Natalie MacLean is the author of Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass. She was named the World’s Best Drink Writer for the articles and wine picks in her free wine newsletter available at www.nataliemaclean.com.
Question: I am not a meat eater, so I usually order fish when we are eating out. What are the best wine choices for fish? Answer: PINOT NOIR is the best choice with grilled Salmon and many other fish steaks such as Swordfish, Blue Marlin, and Sea Bass, etc. This is because Pinot Noir is light enough in body and high enough in acidity to perfectly match most grilled or sautéed fish. The only exception would be if the swordfish or redfish or grouper etc. were served "blackened" Cajun style. Then those heavy Cajun spices of lots I would choose a SYRAH from California or France--called red Rhone wines in France--or a SHIRAZ from Australia (which is the same Syrah grape under another name). Also, when Pinot Noir is not available for something like swordfish or tuna steak, I have substituted a MERLOT and found it to be all right as well. And if it is Italian style seafood such as Cioppino, you can serve the Italian red grape SANGIOVESE. t if you've never tried a Pinot Noir with Grilled Salmon, then you haven't lived! Try it and see.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: During my last visit to Italy, I was told of a Grappa. It is supposed to be 90-95 proof. Would you know where in Italy it could be purchased? Answer: Grappa is a grape brandy that can be made in two versions in Italy: 1. The clear, colorless, firewater!, inexpensive brandy distilled from left over grape skins etc. from winemaking in all parts of Italy and available everywhere in the U.S. too; or 2. The golden color, richer, smoother, expensive Grappa made from the finest wine grapes used for famous Italian wines and given their names such as Grappa di Barolo, Grappa di Brunello etc. These are aged in oak barrels like fine Cognac and that's how they get to be so golden and smooth. They are expensive and can be high in alcohol (high proof). They can be found in the U.S. or purchased in the regions where made, i.e. Piedmont for Barolo and Tuscany for Brunello. Any great wine store that also sells brandy in Italy will have them--and ditto in the U.S. The brand name you mention is not in my list of brands available where I live in Atlanta. If a friend has a bottle, ask them "who is the importer or producer named on the label"? Then you can ask your favorite wine store to look it up in the Beverage Journal by wholesaler and importer.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: What does it mean to decant wine and how do you do it? Answer: Pouring wine from its bottle into some other container: a carafe, a decanter, even a water jug. Make sure the decanter and the mouth of the bottle are clean. To decant a bottle with sediment, first leave it upright for about a day to settle the sediment at the bottom. For the actual pouring process, stand a flashlight on the table so that it shines upwards—it gives stronger light than the classic lit candle. Place the decanter beside it and pour the wine so that the light shines through the neck of the bottle. This will allow you to see when the sediment is approaching, so that you can stop pouring then. Discard the dregs left in the bottle. Leave younger wines in the decanter for about an hour or two, and older wines anywhere from fifteen minutes to a half an hour. Taste the wine periodically to see how it’s opening up. If you decide that the wine has peaked, but the guests aren’t due for a while, drape a cloth over the top of the decanter to slow aeration.
Natalie MacLean is the author of Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass. She was named the World’s Best Drink Writer for the articles and wine picks in her free wine newsletter available at www.nataliemaclean.com.
Question: Are there any American wines that are comparable to the German Spatlese and Auslese wines? I haven't found any yet with the same taste. Answer: The ATF in America does not allow the use of German terms such as Spatlese or Auslese on U.S. wine labels so they are called in English: Late Harvest (Spatlese) and Select Late Harvest (Auslese and above). And of course the famous grape of Germany is the Riesling. So look for Riesling--Late Harvest or Riesling--Select Late Harvest from California wineries such as: KENDALL- JACKSON, BERINGER, JOSEPH PHELPS etc. Even some Washington wineries such as HOGUE or CHATEAU STE. MICHELLE do these dessert style Rieslings. They will be higher in price than drier Rieslings because they can only be made--just as in Germany--in great vintage years when there are weeks of extra sunshine past the normal harvest dates to make the grapes very ripe. Good Luck finding the ones you like. Any fine wine store in your area should have several of these--even if they are locked in their wine vault. Otherwise, buy the German originals, which are widely available in the U.S.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: As a special treat, I am doing a romantic dinner with Crown Roast of Lamb as the main course. I want a special wine to go with it. Answer: The classic wine combination for Crown Roast of Lamb is a Cabernet Sauvignon or red Bordeaux wine. But since your recipe marinates the lamb in rosemary and garlic, I would suggest a "warmer" tasting red wine with more of a Mediterranean flavor such as: COTES DU RHONE from France. It is a blend of the red Rhone grapes including Syrah, and is moderately priced at under $15 per bottle. The more expensive version from the Rhone River region in France is called CHATEAUNEUF DU PAPE, and you can find it for $20 and over in most wine stores. Both Rhone reds are spicy, dry, full-bodied red wines. You can also buy SYRAH wines from California such as Stag's Leap from Napa. Another California red wine that makes a perfect partner for your lamb is ZINFANDEL--and you can find many excellent examples in the $15 price range such as: Villa Mt. Eden (delicious, a great value from Napa), Rabbit Ridge, Ravenswood, Roseblum etc. Zinfandel is also a dry red, with spice, black raspberry or blackberry flavors.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com "Filmmaker/winemaker Francis Ford Coppola says the two professions are almost the same and that each depends on source material and takes a lot of time to perfect. The big difference: Today’s winemakers still worry about quality." ~~ Arizona Republic, January 22, 1998.
Excerpt from Vintage Humor for Wine Lovers by Malcolm KushnerQuestion: To decant or to decant? I am trying to be funny but it seems to be serious business---following all of the regulations regarding the serving of wine. Please instruct me. Answer: All wines benefit from decanting, because it aerates the wine, lets it breathe. Only very old red wines should not be exposed to air for very long because they have such a fragile, delicate aroma. Every other type of wine needs air to release the beautiful aromas that have been trapped in the bottle. Professionals decant older red wines or vintage Porto off their sediment and that is the main purpose of decanting for these types of wine that throw a heavy sediment. Here are some other regulations, as you call them, for the proper service of wine.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: My heritage is Italian and I love pasta, but know nothing about Italian wines. Is there a shortcut to choosing the right wines for pasta? Answer: The sauce on the pasta determines what type of wine to choose. For instance, white clam sauce or pesto sauces are best with white wines such as Pinot Grigio or Gavi or Italian Chardonnay or Sauvignon Blanc etc. Red clam sauce or marinara sauces with sausage and peppers are best with red wines such as SANGIOVESE which is the famous red grape of Tuscany used in Chianti, Brunello, Rosso di Montalcino etc. Other great Italian red wines with pasta are Montepulciano d'Abruzzi, Barbaresco or Gattinara from the Piedmont, and Taurasi from Campania or Sicilian red wines etc. If you haven't tried a Sangiovese red, you owe it to yourself to buy one--even Bolla has one at $8 a bottle and there are many, many moderate price versions from Italy and lots of good ones slightly higher-priced from California. Best thing to do is visit a fine wine store and ask the wine consultant to give you a lesson on Italian wines as you are looking at the bottles and labels.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: When I went into the store to buy sweet red wines for after dinner, I was told by the clerk that most red wines were dry. Am I clueless or are they? Answer: You're not clueless, they are! Yes, over 90% of red wines are dry, so finding a fruity, slightly sweet one takes some thinking. But PORTO is one of the world's greatest sweet reds, and it is definitely an after dinner dessert wine. Best types are "Vintage" Porto, which is the most expensive, but more reasonably priced is "Ruby Porto" or "Late Bottled Vintage" or other red Portos such as Graham's Six Grapes etc. Porto will be sweet red, high in alcohol at 20%. But if you want a lighter red wine that is only slightly sweet, then may I recommend a couple of other wines: LAMBRUSCO Red wine from Italy is a very high volume selling wine in the U.S. and refreshing from slight fizzy quality and can be served chilled and its inexpensive--try the Riunite red. The same company also does a red sparkling wine from Brachetto grapes called: BRACHETTO d' ACQUI from Italy. It's in the $24 price range. Lambrusco is only $5 per bottle. Most Ruby Porto from Portugal starts at $15 per bottle. Other famous sweet red wines include: Banyuls from France, Mavrodaphne from Greece and Recioto della Valpolicella from Italy.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I first drank Sangria in a little Italian restaurant in New York City two years ago, and I immediately fell in love with it, but the restaurant could not, of course, give me the recipe. So, I have been searching for a recipe for a really great Sangria, but have only come across a very generic one out of someone's home cookbook. I know that its main component is wine with a bit of fruit and juice but I haven't a clue as to what the proportions should be! Do you know of any recipes for either Red or White Sangria? If not, could you give me any suggestions of where to look? Answer: Love your e-mail nom de plume! Sangria is made like my grandmother from Italy cooked--no recipe, just a bit of this and a bit of that. It's up to individual interpretation in other words. There is a wine still on the market called YAGO Sangria, available in red and white versions. Very inexpensive, in large size bottles too and ready to be served over ice or chilled. My own recipe for Sangria is take a punchbowl or big pitcher, add thin crosswise slices of say two large oranges, pour in one bottle of dry red wine--any will do but originally it was a Spanish red--add a half-pint of brandy--E&J Gallo California will do--but brand is optional, stir, add about 16 oz. of orange juice (necessary if you add the brandy), sugar to taste, give it a good stir and if you want flavors to meld put plastic wrap over the top and put in the refrigerator for a couple hours or overnight, finally add ice cubes just before you're ready to serve. In fact, you can even add the red wine to the orange slices the night before your party, let them soak together overnight in the fridge, and then before your party add all the other ingredients including the ice cubes. P.S. Some recipes add sparkling mineral water--but that can dilute it too much. It should be refreshing without being watery.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I have a recipe for Venison Loin that calls for a Claret wine. Where I live wine is not a big deal. Can you tell me about it? I haven't found it yet. Answer: Claret is the name for any red Bordeaux wine blended from the Bordeaux black grapes Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot etc. They also use the name Claret for some California red wines that are blended like a Bordeaux from the same grapes. Claret or red Bordeaux wines are very: dry, concentrated, oaky, deeply berry flavored, and complex. They are the type of red wines used in sauce "Bordelaise" which means Bordeaux sauce used on Tournedos of Beef. Claret or red Bordeaux style wines are definitely main course wines perfect with Crown Roast of Lamb or Venison or Filet Mignon etc. In California, many upscale versions are called a "Meritage" red wine, which is their name for a red, or white Bordeaux blend. Even if you only have one wine store in your area that sells some good wine, you will be able to find a French red Bordeaux-- inexpensive ones include MOUTON CADET, or MEDOC or HAUT MEDOC--or the California versions which can be labeled simply: CABERNET SAUVIGNON (after the main grape), or MERITAGE RED or CLARET. Again, these can also be anywhere from inexpensive to moderately priced to expensive. You choose your price range.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I recently acquired some excellent Spanish wine and noted the term Cosecha on the label of the bottle. Is Cosecha a local name for a grape? I am familiar with the Tempranillo, Garnacha (red) grape varieties. Answer: Your Spanish wine knowledge is really good! You know the pertinent facts. Under the D.O. (Denominacion de Origen) wine laws in Spain, COSECHA means harvest in Spanish, and COSECHA is the Vintage Year of the wine. Vino de Cosecha means wine that is at least 85% from the vintage year on the label- -most are 100% from one vintage year if there is a Cosecha on the label. In other words, a Cosecha 1989 wine is vintage year 1989, the year the grapes were harvested. Good Luck with your further studies! By the way, have you tried the Priorat red wines from Spain? They are delicious Garnacha, very upscale.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I'm 26 and don't have much experience with wine aside from a few winery tours. I have a friend from Germany who'll be visiting me next week, and she'll be staying for about a week. With theatre tickets and such, I'm on a tight budget, so I'd like to get a couple bottles of wine, but I'd rather not spend more than $20 apiece. Can you suggest a red and a white that don't taste like a run-of-the-mill bottle and that I would be able to find at a regular wine/liquor store? I'm in D.C., so I should be able to find most brands. Answer: I'm sure you will have a great time with your friend. Since she is from Germany, I can tell you right away--don't serve her German wine since that's what she can gets everyday at home! Germany doesn't produce much red wine--only 10%--so definitely get a couple good red wines to serve her. My suggestion is to go with reds that are not too tannic or astringent, such as the ever-popular MERLOT. My favorite brands from California in the $20 price range include: Lambert Bridge, Markham, St. Supery, and DeLoach. There are many others that your local fine wine stores in D.C. can recommend. Merlot is served at room temperature. Then I would choose a good dry, white wine just in case she likes white wines a lot. Why not a good Chardonnay from California such as Kunde "Kinneybrook" or Guenoc or Chalk Hill? Chill the Chardonnay 2 hrs. in the refrigerator or 30 mins. In ice and water. And always have an extra bottle on hand in case one is bad, or you run out!
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: How do I become a wine writer? Answer: There's no standard way to become a wine writer. I think most wine writers come in through the back door, from another field since there aren’t any wine writing schools. Your best bet is to read and taste all you can, and start cold calling editors. Start with your local newspaper or smaller wine publications, such as a neighborhood newspaper, and work your way up. It's a slow but enjoyable process. I’d say when starting out that you get at least nineteen no’s for every yes. I don’t mean this as discouragement but there are many folks wanting to do this so you have to be persistent (and keep your day job for many years). Sometimes, the most effective approach is to find a publication that doesn’t have a wine column but should. Often the big papers and magazines have regular columnists and they don’t need other articles. You should also try to prefect your craft in several ways: by reading all you can about wine, by tasting all the wines you can and by working on writing itself (take some journalism corses). Find someone, if you can, who is a veteran journalist, perhaps someone at the university to review your work—and pay that person if need be. Even if you can’t get published at first, write some pieces on popular topics (food and wine matching or something seasonal such as great wines for the barbecue or something that’s a bit of a scoop like an interview with a visiting winemaker), polish it up and have it ready. Most editors just want one-paragraph ideas but you’ll have these as samples. Keep trying. It’s lonely and hard for the first two to three years. But if you work at it, some day you may find yourself a full-fledged wine hack!
Natalie MacLean is the author of Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass. She was named the World’s Best Drink Writer for the articles and wine picks in her free wine newsletter available at www.nataliemaclean.com.
"I have it on the highest medical authority that I will still be alive at the turn of the century! She is thrilled. ''You know what this means?'' she asks. Of course I know what it means. It means we do not have to drink up all our 1985 and 1986 Chateau Latour at supper tonight for fear I might die with several outrageously priced wines undrunk. For the first time in years, we can go to bed sober."" ~~ (From The New York Times, May 12 1990.)
Excerpt from Vintage Humor for Wine Lovers by Malcolm KushnerQuestion: A number of red wines have a certain quality I don't like. They make my tongue dry and bitter. Answer: The sensations you describe on your tongue are both from the "tannin" in wines. Tannin is the same tannic acid found in a cup of strong tea. It is a natural preservative in wine and most of it comes from black grape skins-- so red wines, especially when young have the most tannin. Tannin gives an astringent taste and also a dry sensation on the tongue-so it is both a taste and a tactile sensation. Wines that are aged in oak barrels also pick up wood tannin--and this is usually the only source of tannin in white wines. To summarize, if you don't like the taste of tannin in wines, then choose either light white wines that are not oaky, such as Riesling, Pinot Blanc, Sauvignon Blanc, Pinot Grigio which are called "soft" wines, or light red wines with little tannin such as Gamay Beaujolais, Dolcetto, Lambrusco and Pinot Noir. Also, medium-bodied dry, red wines with soft tannins such as Merlot, Sangiovese or Shiraz are very popular exactly because they are smoother, less astringent wines. Avoid the blockbuster reds such as Cabernet Sauvignon, which have the most tannin. But that's the good thing about tannin--it allows the best red wines to live for many years in the bottle. It also has been shown to help keep your arteries clear. Many Europeans learn to like the taste of tannin by mixing half red wine and half non-sparkling mineral water. And those that can afford it buy much older red wine collector's items because their tannins have precipitated out as sediment and the wines will taste much smoother than when they were young.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: What is a good bottle of wine in $10-$50 price range? Answer: When I get a question like yours I want to shout, "help"! You don't tell me what kind of red wine you like? Do you prefer Cabernets or Pinot Noirs, do you prefer French or California, do you really mean wines that are vastly different in quality--because there is a world of difference between a $10 red and a $50 red! Do you want to buy this red to drink now, or do you want to cellar it for a few years? All these will determine what I recommend to you. My suggestion, forget low price wines at the $10 range and aim for wines that are $20-$30. You don't have to go all the way up to $50 to find wines you can both drink now and save for a few years. In the $20-$30 price range there are many, many wonderful California wines that are either called Cabernet Sauvignon by their main grape, or Meritage red. Both are usually blended with a small amount of Merlot and Cabernet Franc etc. like they do in Bordeaux. Wineries in this price range making great Cabernet or Meritage Red include: Chateau St. Jean, Joseph Phelps, St. Supery "Meritage Red", Estancia "Meritage", Beaulieu Vineyard "Tapestry", Beringer Alluvium etc. Go to a fine wine store in your area and ask them to show you these wines and other brands like them.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I would just like to know what is your favorite casual wine? Answer: Well, I love red wines, so I drink them even on casual occasions--though I love the best of every type of wine, i.e. great French Champagne; French White & Red Burgundy; definitely Red Bordeaux; Rhone reds; Italian Sangiovese, Amarone and Barolo; California Cabernet Sauvignons, Meritage reds and Zinfandels; and Australia Shiraz etc. The best values for casual drinking among these are: Australia Shiraz, Italian Sangiovese, California Cabernet and Zinfandel, Spanish reds and French Cotes du Rhone--all good everyday reds. P.S. My Italian parents always had red wine on the table when I was growing up--and made homemade red wine too-and I got my wine training in London where I practiced drinking the great French, Italian, Spanish red wines. Everyone's palate is different, so drink whatever gives you the most pleasure, though that changes over time.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: In the summer we do a lot of grilling including hamburgers, is there a hamburger wine? Answer: For grilled hamburgers, the three most frequently suggested dry, red wines are: ZINFANDEL (California), MERLOT (California or Chile) and SHIRAZ (Australia). These can be found in the moderate price range for everyday drinking and will go with just about any grilled item. Zinfandel tends to be the highest in alcohol, but with nice natural blackberry flavors. Merlot is the smoothest and very popular. Shiraz has a nice spice character with some natural black raspberry fruit--and it's not as heavy as Zinfandel, but fuller than Merlot.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: Since I have become a vegetarian I cannot drink heavy wines. I am making a special polenta main course with a wild mushroom sauce that has port wine in it, what would you recommend as the wine partner? Answer: Your vegetarian meal sounds delicious. I would choose a red since you are using port in the mushroom sauce. However, you do not want to overpower the polenta since it has no heavy meat, so I'd suggest a dry, red with some deep concentration of fruit such as a MERLOT (which is very smooth and the most popular red wine)--you can find many examples in any good wine store, most will be from wineries in California. Choose your price range and they will find one for you!
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: We always order antipasti at our local Italian restaurant and love the platter of salami, cheeses, peppers, etc. We usually have a white wine, but what a red better? Answer: Being Italian-American, I love Italian wines and food and can give you several red wine suggestions for antipasti. The traditional antipasti with proscuitto, salami, peppers, cheeses etc. is perfectly partnered by the Italian red grape SANGIOVESE which originates from Tuscany and is used to make CHIANTI CLASSICO RISERVAS (the best type of Chianti), ROSSO DI MONTALCINO (less expensive version of the great Sangiovese red called Brunello di Montalcino), and many other Tuscan reds just simply labeled SANGIOVESE for the grape variety. The reason Sangiovese is so good with Antipasti is that it is not too heavy--medium bodied--has aromas of cherries in brandy--and more acidity than tannin (astringency), so it's smoother than most other Italian red wines. Of course Sangiovese is also grown in California and Argentina too, and they are also very good. But try the Italian versions first--many can be bought in the U.S. at $8-$10 a bottle for the simply labeled Sangiovese.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: My husband bought a bottle of Muscat because the bottle looked nice and displayed nicely. What do I serve with that kind of wine? Answer: Muscat is known the world over as a light to medium bodied, sweet white wine. It can range in sweetness from slight to very sweet dessert style. You don't mention what country or what winery your Muscat originates from, so I am not sure exactly how sweet your particular bottle will be. However, the best food matches for most Muscat wines are: 1. Barbecue Sauce (sweet red sauce version) on any meat; 2. Sweet & Sour Chinese food; 3. Pineapple or Apple Upside Down Cake or any Pound Cake with Fruit topping; 4. Crème Caramel or Flan; 5. Almond or Hazelnut Cookies or Biscotti or Torte; Orange Tart, Macaroons, Fig Newtons, Pumpkin Pie!
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com "The butler was caught taking a swig from the red wine that was to be served with dinner. He denied having any compulsion to drink. I had opened the bottle to allow it to breathe," he explained. "But it wasn't doing very well, so I tried to give it some artificial respiration."" ~~ K. L. Jones Saturday Evening Post, Nov. 2000, Small Masterpieces
Excerpt from Vintage Humor for Wine Lovers by Malcolm KushnerQuestion: Is a Trockenbeerenauslese as sweet as a Sauternes? Answer: I once measured the sugar content of a Trockenbeerenaulese compared to maple syrup and found the TBA was about 12% sugar by volume and the maple syrup was 88% sugar! The reason a German TBA never tastes as sweet as a French Sauternes is due to: 1. The TBA is botrytis Riesling grape which usually is very high in acidity that balances the natural grape sugar content and makes it appear less sweet; and 2. The Sauternes is made from botrytis Semillon grapes, which are richer than Riesling and produce more body, more alcohol and more sweetness because of lower acidity. But if you thought the Sauternes too sweet, you will probably appreciate the lower sweetness levels in German wine such as Beerenauslese and Auslese (still sweet enough for dessert).
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I have long heard that the best wines in the world are French, and that in the four major classifications they are Romanee-Conti (red burgundy), Chateau Lafite Rothschild (red bordeaux), Le Montrachet (white burgundy), and Chateau d'YQuem (white bordeaux). Would you agree? Answer: The only reason people get away with even discussing the "top" French wines is that unlike our U.S.A. wine laws, the French government wine laws actually have official "rankings" of certain types of French wines. They rank red Bordeaux wines from the Medoc for instance and have 5 chateaux that rate in the highest category: Ch. Lafite-Rothschild, Ch. Mouton- Rothschild, Ch. Latour, Ch. Margaux, Ch. Haut-Brion. All five are of equivalent quality--so no Lafite is not the only top rated red Bordeaux. Same goes for the classification of Sauternes from Bordeaux--Ch. d'Yquem is the only Sauternes rated above the others however, so yes, it is for Sauternes (not for all white Bordeaux because Graves has its own classification). As for Romanee-Conti, yes it is rated a "Grand Cru" single vineyard in Burgundy, but there are 29 other vineyards rated "Grand Cru" in the Cote d'Or best part of Burgundy where it's located. But it is certainly one of the most costly red Burgundies and with great collector's value. And finally, Le Montrachet is also one of the 30 "Grand Cru" single vineyards in the Cote d'Or of Burgundy. But among white Burgundy wines, yes it is considered to be the rarest and most costly collector's item among the great white Burgundies. Go into a fine wine store with a temperature- controlled wine vault to find them.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: I really enjoy seafood at this time of year-Spring-especially salmon, shrimp, and crab. However, I love red wine (Cabs and Merlots). How can I combine these two items without disrupting the flavor of both? Answer: There are several ways to have red wines with seafood, and lovely Spring weather. First, PINOT NOIR is my favorite red grape variety when eating grilled Salmon, and it pairs very well with other seafood dishes especially if Hong Kong or Hawaiian style steamed seafood with some soy/ginger in the sauce, or mushrooms or cheese. Second, MERLOT (as well as Pinot Noir) pairs well with the thick fish steaks such as Swordfish or Marlin. Very rare Tuna however is a hard match for most wines, but you can experiment (or cook the Tuna more thoroughly on the grill). Third, fried fish dishes such as fried oysters or fried clams or fried shrimp also seem to go well with Pinot Noir and Merlot, as well as the other lighter black grape varieties such as GAMAY BEAUJOLAIS from California or red SANCERRE from Loire region of France which is made with Pinot Noir or even a red ANJOU wine from the Loire which is a light style Cabernet Franc grape wine. In the Loire they have many fresh oysters and shellfish and these lighter wines match them very well.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: What wine can I cellar so that it will be ready for my daughter's 21st Birthday? Answer: Wine to cellar for that period of time should be special, and capable of living that long without risk of it turning into vinegar. I got my training in London, and there is this wine gift for a newborn child to put away for 21 years is always a Vintage Porto. Vintage Porto is real Portuguese Porto (the original-note the spelling-all other Ports from other countries are not called or labeled Porto) from a single declared great vintage year that receives only 2 years of barrel aging so it throws a heavy sediment in its black bottle as it ages over many years and will need to be decanted when fully mature-in 15-20+ years after the vintage year on the bottle. The greatest names in Vintage Porto are: Dow's, Graham's, Taylor, Warren's-but there are other such as Fonseca, Quinto do Noval, Smith-Woodhouse, etc. What you want to buy is a recent great vontage such as 1994. Prices usually begin at $40 and go up from there to over $100. Choose your price range and go to a fine wine store with a wine vault and you'll find 1994 Vintage Porto easily.
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: Any suggestions for a Valentine's Day sweet sparkling wine? Answer: Yes, I do have some suggestions for you and your fiancé as regards a sparkling wine or Champagne that's slightly sweet for Valentine's Day. Have you ever tried ASTI SPUMANTE? It's the very well known sparkling wine from Italy made from white Muscat grapes which make it slightly sweet. It's very moderately priced. My favorite brand is Martini & Rossi, which sells for about $11 on sale. Other good brands are Cinzano and Banfi. Banfi also does a very romantic red Muscat sparkling wine from Italy called BRACHETTO. May be harder to find, but it's delicious and costs about $19. Or you can get a real French Champagne, but don't buy Brut which means dry, buy those labeled "Extra Dry" which is slightly sweeter than Brut. I know it's the opposite of common sense but that is the traditional terminology. All the French Champagnes like Mumm do an Extra Dry for about $20. And in California they also do some Extra Dry style sparkling wines in about $14 price range. Spain also does Extra Dry sparkling wines in the $9 price range. So you have many choices. Enjoy your sweetie and your sweet bubbly!
Excerpt from Wine Faqs: Real Questions-Real Answers by Anita L. Laraia- www.anitalaraia.com Question: How does one tell if a bottle of wine is from the Burgundy region or from Bordeaux if it does not tell you on the label? Answer: Ah, there's the rub! They do tell you on French wine labels whether it's a Bordeaux or Burgundy by giving you the "Appellation Controllee" or controlled name of origin which is a place name. But you have to be able to recognize the place names as coming from either Bordeaux or Burgundy. That's why I spend so much time on French wines when I teach Wine School-- you have to familiarize yourself with a lot of place names, i.e. districts, communes, vineyards. But here is a secret shortcut just for you. Look at the shape of the bottles--the Bordeauxs are always in tall, high-shouldered bottles called Bordeaux bottles and that's why even in California or Australia they use the same shape Bordeaux bottle for Bordeaux grapes such as Cabernet Sauvignon or Merlot or Sauvignon Blanc. And the Burgundy shape bottle in France is always squatter with sloping shoulders--and that again is why all over the world they use Burgundy shape bottles for the Burgundy grapes Chardonnay and Pinot Noir. Also, at the bottom of the wine labels, you can look for the word "Bordeaux" or "Bourgogne (Burgundy) or Cote d'Or (the best district in Burgundy)" as the location of the producer. This should help you considerably! | 
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