Food and Wine Pairings from Around the World

Around the World in 80 Miles
June 14 & 15, 2008
10am - 6pm Saturday & Sunday

Get some great ideas for wine and food pairings at the Shawangunk Wine Trail's 'Around the World in 80 Miles' event. Here is a partial list of the food and wine pairings offered:

Benmarl (India) Chicken Vindaloo, Safaid Channa (curried chick peas) and Cucumber yogurt salad and India flat bread. Paired with: Slate Hill White, Riesling, Traminette and Baco Noir

Warwick Valley Winery (Germany) Bratwurst, Spaetzle & Weinerschnitzel, paired with Riesling, Pinot Gris, Cabernet Franc and Doc's Hard Apple Cider

Whitecliff Vineyards (Italy)Panzanella (tomato and fresh mozzarella salad over fresh Italian bread) paired with Whitecliff's Estate bottled Gamay Noir (a Beaujolais style grape)

Glorie Farm Winery (Greece) Greek Summer Salad and Tzatziki w/ pita bread, paired with Seyval Blanc, Jumpin' Jazz, Red Quartet, DeChaunac Oak & Sully's Cinnful Pearple

Adair Vineyards (France) Poulet aux Cidre & Gateaux Breton with Vidal Blanc and Cayuga

Rivendell (Israel) Hummus & Tabouli

Tickets are $25 plus tax in advance and can be purchased here:
http://www.vintagenewyork.com/Merchant/merchant.mv?Screen=PROD&Store_Code=VNY&Product_Code=2466

What is your favorite ethnic wine and food pairing?

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What would happen if you put the sommelier in charge of the restaurant?

What happens when an amazing sommelier re-imagines the dining experience? According to Christina Passariello's Wall Street Journal article, 'At Paris's Wine-Centric Il Vino, A New Way to Order a Meal' the wine takes center stage.

The menu at Sommelier Enrico Bernardo's restaurant lists only wines. Diners choose their wine and the kitchen prepares matching dishes.

I think this is a fantastic way to put the wines front and center in the dining experience.

Read more about Enrico Bernardo and Il Vino here: http://online.wsj.com/article/SB121148167820114915.html

Would you order a bottle of wine at a restaurant and ask the chef to use his/her creativity to prepare matching dishes?

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Some Great Picnic Wine and Food Pairings?

Bill Daley recently answered this question in his UNCORKED column for the Chicago Daily Tribune.

In the article, 'For picnic wines, think bright, think crisp, think refreshing,' Daley's experts recommend steering away fromoaky or complex wines and choosing a crisp, white wine or a light, fruity red wine for picnic fare.

I have found that DRY rose wines made from the Grenache grape are a great alternative to red and white wines.

Need ideas on which bottles to look for at your local wine shop? Visit http://www.snooth.com and search for crisp white, picnic red orgrenache rose. For a more inexpensive picnic wine, adjust the search options located on the left to less than $14.

For me, the key to a great picnic wine is the serving temperature. Pop your wine in the cooler with your sandwiches and other refrigeration-needed items and you'll enjoy the fresh, fruity flavors instead of getting stuck with a warm, slightly sticky glass of overheated wine. If you wine cannot fit in your cooler, pack a wine sleeve in your cooler and slip it on your bottle about five minutes before you start eating.

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How to Hold a Wine Dinner at Your Home

You're invited to attend my 'How to Hold a Wine Dinner at Your Home' class this Friday, 5/30/2008 at 7:00 p.m. at Grooms Tavern in Clifton Park, NY. The class is $5 and open to everyone, not just Clifton Park residents. Interested wine lovers can call 371-6667 for more information on how to register.

Here is the description:

Strengthening your relationships and reconnect with old friends by inviting loved ones over for a dinner party at your house sounds like a great idea. But ... how many courses are enough, which wines should you serve and which glasses should you use? 'How to Hold a Wine Dinner at Your Home' will feature practical tips for sharing a wine and food pairing meal with friends.

I hope to see you there!

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How to match music to red and white wines

In an article entitled Music 'Can Enhance Wine Taste,' the BBC recently reported that Scottish college students served as wine guinea pigs for a study on the effect of music on the taste of wine.

Certain types of music can make red wine taste more 'mellow and soft' and make white wine taste more 'zingy and refreshing.'

Decanter offers a detailed list of wine and music matches here:
http://www.decanter.com/news/256206.html

The shortcut: play pop music with white wine and powerful, emotional
music with red wine.

Related article:
60 great music suggestions for your next party
http://kathleenlisson.blogspot.com/2008/03/musician-and-fellow-csw-joe-roberts-has.html

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Steak and White Wine Pairing

Sommelier Natalie Maclean offers an interesting pairing for red meat in the Times Argus article 'Try a robust white with your next steak.'

Maclean recommends a full bodied white wine as a steak pairing for those who do not like Cabernet. Her logic? The toasty aromas in a California Chardonnay or a French blend of Marsanne and Rousanne highlight the smoky notes in the meat.

For red wine lovers who want a break from the Cabernet, Maclean suggests Shiraz or Syrah with a full bodied entree.

Related article:
Gary Vaynerchuk pairs a white wine with steak
http://kathleenlisson.blogspot.com/2007/12/best-red-and-white-wine-pairing-for.html


What wine do you drink with steak?

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How to make a Gourmet Mimosa

In the Wall Street Journal article 'A Mimosa Makeover,' Eric Felten, the author of 'How's Your Drink? Cocktails, Culture and the Art of Drinking Well,' gives tips on how to make a tasty Mimosa.

Two ounces orange juice, four ounces Champagne, how could you screw that one up? Yet many people do, by breaking two ironclad gourmet rules.

1. Never cook (or mix drinks) with a wine you would not drink by itself

2. Always use fresh, high quality ingredients

Felten's tips:

Choose a dry sparkling wine for your Mimosas.

Do not use boxed orange juice. Use fresh, chilled oranges straight from the refrigerator. Squeeze the juice when you're going to use it, and not a moment sooner.

Inspired by the article, I came up with a cool idea: for a unique treat at your next brunch, set up a Mimosa making station with dry sparkling wine, Champagne flutes and a selection of navel oranges, blood oranges, and tangelos cut in half and ready to squeeze.

Would you use a Mimosa bar at your next family brunch? What is your favorite Sparkling wine for Mimosas?

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The Essense of a Simple Recipe

New York Times writer Mark Bittman remembers a simple Chinese dish in the article 'Sparks of Flavor Stand in for Heat.'

When I work with only a few ingredients, their flavor really has a chance to stand out. Snow peas, soy sauce, sesame oil and peanut oil are the stars.

The recipe is here: http://www.nytimes.com/2008/04/30/dining/301mrex.html?ref=dining

Watch my Gourmet group's recent oil tasting video for more information on using oils in cooking: http://www.youtube.com/watch?v=5pX75uD5nf0

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Tips for Visiting Wine Country

Thanks for reading my wine and food pairing tips!

We had a lot of fun at my How to Plan Your Wine Country Vacation class last Friday. As usual, the table was full of props, and Chuck, my bravest student, provided a live demonstration of how to spit into a spit bucket.

My most valuable advice is to practice spitting before you leave for wine country. A confident spitter will actually SPIT in the public spit bucket and feel MUCH better at the end of the day than the shy tourist who feels compelled to swallow every taste of wine. So SPIT in the shower every morning, it's good practice!

If you missed the class, here is the Youtube video version: http://www.youtube.com/watch?v=WYl5P_LzGWw



No class this Friday, as many will be taking advantage of the three day weekend!


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How to cook with French seasonal herb blends

In an article for the Los Angeles Times entitled, 'Fines herbes: Spring's zesty fab four,' Bob Chamberlin provides tips on cooking with traditional French herb blends.

Look on your spice garden for these herb pairings:

Fines Herbes - tarragon, chives, chervil and parsley, is a seasoning for Springtime dishes.
Herbes de Provence - thyme, rosemary, lavender and bay leaves, is a seasoning for summertime dishes.
Bouquet garni - bay leaf, parsley and celery leaves with onion, is a seasoning for fall and winter stews.

Chamberlin recommends using Fines Herbes for:
Egg dishes;
With butter as a seafood sauce;
As a vinagrette with Tarragon vinegar; and
As a crepe batter.


Do you let your herbs 'team up' to flavor your dishes?


Related Article:
Herb and Wine Pairings
http://kathleenlisson.blogspot.com/2008/01/wine-friendly-spices-season-your-food.html


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Food and Beer Pairings from Brewery Ommegang

I recently visited Brewery Ommegang in Cooperstown, NY and chatted with the brewmaster Phil Leinhart about possible food pairings with their Belgian-style beers.

Phil offered these suggestions:

Pair the Witte with salad, any dish that would benefit from a citrusy boost
Match the Hennepin with Asian food
Try the Abbey Ale with burgers
Serve the Three Philosophers with desserts

What are your favorite beer and food pairings?

Remembering Robert Mondavi

The Wine Spectator reports that Robert Mondavi has died at his home in Yountville, California. He was 94.

Mondavi teamed up with Baron Philippe de Rothschild of Bordeaux's famous Château Mouton-Rothschild to create the Opus One winery in Napa Valley and led the effort to create one of my favorite stops in Napa - COPIA, the American Institute for Food, Wine and the Arts.

I had the pleasure of visiting the Mondavi Winery with my father a few years ago, and I always enjoy a glass of the winery's Cabernet Sauvignon.

My prayers go out to his friends and family in their time of grief.

Tips on Planning Your Wine Country Vacation

Thank you for reading my wine and food pairing tips.

This evening's wine class offers tips on Planning Your Wine Country Vacation!

How to Get the Most Out of a Vineyard Visit

Date: 5/16/2008 7:00 p.m. Grooms Tavern, Clifton Park, NY
Fee: $5

Have a couple of days free on your schedule? Want to get out of the house, recharge your batteries, and spend quality time with a loved one or group of friends? Visiting a few of New York's 240 wineries is the perfect opportunity to get back to nature and have fun learning about wine in a peaceful, picturesque environment. 'How to Get the Most Out of a Vineyard Visit' will feature time and money saving tips and tourist information for a relaxing daytrip or weekend at one of New York's many wine trails.

The classes are $5 each and are open to everyone, not just Clifton Park residents. Interested wine lovers can call 371-6667 for more information on how to register.


For a jump start on your wine country summer vacation planning, download the Finger Lakes Wine Country Travel Guide here:
http://www.fingerlakeswinecountry.com/

Features include:

List of local Accommodations
Finger Lakes Wine Trail Map
Ideas for day trips to regional attractions
Tips for enjoying the Finger Lakes all year round

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How to Cook with Vermouth

Fun To Know: Stress Free Cooking Volume 2 - Main Courses and Desserts

While I wouldn't say that the recipes shown are totally stress free, this is a solid cooking video for the novice chef. Barbara Seelig Brown offers several recipes that include a wine and / or vermouth sauce. Good resource for cooks who want a tasty meal at home using that final bit of white wine from last night's bottle.

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Review of Pocket Sized Wine Tasting Guide

I shared my copy of the credit card sized Essential Wine Tasting Guide with fellow members of my wine tasting club this week, to rave reviews.

The Wine Tasting Guide is a foldable double sided sheet of 'crib notes' for tasting and enjoying wine.

Have you ever tried a wine and not been able to put your finger on it's specific aromas and flavors? This guide includes a list of common flavors for Champagne, Sauvignon Blanc, Chenin Blanc, Riesling, Gewurztraminer, Muscat, Pinot Gris / Grigio, Semillon, Pinot Blanc, Chardonnay, Rose, Pinot Noir, Grenache, Cabernet Franc, Zinfandel, Mourvedre, Petite Sirah, Sangiovese, Nebbiolo, Shiraz / Syrah, Merlot and Cabernet Sauvignon.

Other wines profiled include Ice wine, Port, Cognac and Sherry.

The guide also gives aromatic descriptions of common wine faults and a temperature guide for serving different types of wine.

I recommend the Essential Wine Guide and other wine aroma guides as inexpensive teaching aides for new wine drinkers that are exploring the world of wine.

Five Ways to Use a Wine Aroma Guide:

Cooks can pair the aromas listed for a wine to a favorite dish for a new wine and food pairing.

Impress your grandpa at the next family gathering with your spot-on description of his favorite Port, Cognac or Sherry.

Hostesses can place the guide on their coffee table to inspire conversation at their next wine tasting.

Hold your own wine judging like my friends Alex and Cati do, and use the guide to help your guests score the wines.

Wine Fanatics can even try their hand at judging a 'real' wine competition - the Golden Nose in Corning, NY. Bring along the wine guide as a 'cheat sheet' for your conversation with other judges!

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Plan your Wine Country Vacation at my Wine Class This Friday!

My cheese class last Friday tasted three different cheeses, all available at the Honest Weight Food Co-op in Albany, NY

Petite Basque is a firm, wax-covered, washed-rind sheep's milk cheese. Fruity wines, full-fruited French reds and richer CaliforniaCabernets are good wine pairings.

Fromager d'Affinois, a cow's milk cheese, resembles Brie in that they both have an edible bloomy white rind and ivory interior. Sparkling wine and Beaujolais are two possible pairings.

Roquefort is made from the milk of the red Lacaune sheep that graze on the huge plateau of Rouergue, Causses in the Aveyron. Roquefort goes very well with nuts and figs, Sauternes, Late Harvest Gewurztraminer, Port and Muscat wines.


Please consider taking my wine class this Friday!

The classes are $5 each and are open to everyone, not just Clifton Park
residents. Interested wine lovers can call 371-6667 for more information on how to register.

How to Get the Most Out of a Vineyard Visit

Date: 5/16/2008 7:00 p.m. Grooms Tavern, Clifton Park, NY
Fee: $5

Have a couple of days free on your schedule? Want to get out of the house, recharge your batteries, and spend quality time with a loved one or group of friends?

Visiting a few of New York's 240 wineries is the perfect opportunity to get back to nature and have fun learning about wine in a peaceful, picturesque environment. 'How to Get the Most Out of a Vineyard Visit' will feature time and money saving tips and tourist information for a relaxing day trip or weekend at one of New York's many wine trails.


Did you like this article?
Click HERE to Subscribe to KathleenLisson's FREE Wine and Food Pairing Tips by Email.

Twitter for Gourmet Food Lovers

I have recently started using Twitter, a free social networking service that allows users to send short messages to people on their 'friends' list.

Twitter can be accessed via cell phone or at their website
http://www.twitter.com. I prefer using the web application.

Twitter is a great resource for me because it allows me to connect with people with similar interests.

To sign up for Twitter, go here: http://www.twitter.com

To get you started on Twitter, I have selected ten great twitter feeds
that you can 'Follow.'

You can use these new 'friends' in two ways. You can 'follow' them and
log on to Twitter once or twice a week to catch up with the
conversation and find some great links to recipes and wine
information, or you can go a step further and actually make friends
with your Twitter friends.

You can Twitter as a resource to:

Ask cooking and wine questions
Discover new recipes and wine reviews
Discuss cooking techniques
Share your wine and food pairing experiences
Make friends with talented chefs and wine experts
Post links to your own favorite online recipes

Here are some great Twitter 'foodie friends' to get you started:

http://www.twitter.com/CookingWithAmy - Amy from San Francisco shares recipes from her blog
http://www.twitter.com/RomaGourmet - Maria from Rome, Italy shares information on Italian cooking
http://www.twitter.com/Culination - Daily Wine and Recipe Pairing and food chatter
http://www.twitter.com/Mertb33 - Meredith from Napa is a raw foods chef
http://www.twitter.com/CookBook - Maureen from San Francisco shares twitter-sized recipes
http://www.twitter.com/RecipeMatcher - Recipes from the Recipe Matcher website
http://www.twitter.com/Recipe4Living - Broadcasts recipes from their website
http://www.twitter.com/NYT_Food - Food and Wine articles from the New York Times
http://www.twitter.com/Cisek - Peter is the National Director of Education for the American Wine Society

You can visit each of these Twitterers, and if you want to be their 'friend,' click on the brown FOLLOW button below their photo. When you add them as a friend, the posts they write will be delivered directly to your Twitter homepage.

Please be my Twitter friend, too. I talk about wine, food, marketing and PR. http://www.twitter.com/kathleenlisson

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How to drink one glass of wine a day

I recently came across a slew of great research on the Wine Spectator website indicating the positive effects of wine, especially red wine, on reducing health risks.

The idea I want to share with you is an easy way to start a practice of drinking one glass of wine a day without wasting the rest of your bottle of wine.

Its called the Buddy System.

The way I get my one glass a day is to plan my meals ahead and use a meal 'buddy system.' Basically, I choose two or three meals that pair well with the same bottle in on my wine rack and serve them for dinner back to back!

A great way to brainstorm ideas for meals is by using a wine and food pairing website, like the one at CanadianSommelier Natalie MacLean's website, but there are a few wine and food matching websites out there, so use your favorite.

For instance, a bottle of Pinot Noir can match with:

Grilled Portobello Mushrooms

Grilled Vegetables

Hamburgers

Meatloaf

Pot Roast

Pork With Hoisin & Honey Sauce

Lasagna

Risotto With Mushrooms

Grilled Salmon

Grilled Tuna

Bean-Based Dishes

I'm single, so I choose three meals in a row that match with a wine.

For that fourth glass of wine in every bottle, I can use it as the wine in a wine sauce for one of the dishes, as an ingredient in a red wine vinaigrette salad dressing (make leftover wine into red wine vinegar by adding one part wine to three parts white vinegar), or invite a friend or neighbor over for dinner or a glass of wine on the porch one night a week.

Cooking for two is even easier, just plan your wine friendly meals back to back and save the wine bottle overnight in the refrigerator.

When you and a friend or loved one share a glass of wine each night, you'll be using your wine wisely and possibly improving your health!

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Wine and Cheese Pairings, 2007 wines from America's Oldest Vineyard.

Wendy Crispell offers tips on wine and cheese pairing at Benmarl Winery in Marlboro, NY. Wendy talks about her best red and white wine pairings with goat cheese, cheddar cheese, 'earthy' cheese and triple cream cheese.



The link is here: http://www.youtube.com/watch?v=_uGpF_r_SX4

Wine at Benmarl
Kristop Brown is Benmarl's winemaker. I got to taste some great 2007 wines in the cellar last month. Barrel tastings are a great opportunity to taste a few 'experiments' and 'works in progress.' I tasted a red wine that was still fermenting and a very strong red wine made from almost hopelessly overripe grapes.



Happily, many of the wines, particularly the Traminette and Baco Noir, tasted truly wonderful, thanks to Kristop's skill and great weather conditions in the vineyards last year.





More wine and food pairing tips from Wendy are here: http://kathleenlisson.blogspot.com/2008/01/pairing-wines-with-superbowl-snacks.html


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Six tasty tips on serving goat, camembert and brie cheese

Ile de France offers simple tips on serving their goat, camembert and brie cheeses

http://iledefrancecheese.com/

Ile de France recommends serving a log of their goat cheese drizzled with "warmed fig or pear preserves" and served "with buttery crackers or baguette." Other tips are here:
http://iledefrancecheese.com/pairing_goat.html

Their website also offers wine pairings and serving tips for Brie, including a quick recipe for dessert brie and an interesting gourmet tailgating idea – an appetizer of Brie "cubed and wrapped in thin slices of Prosciutto di Parma."
http://iledefrancecheese.com/pairing_brie.html

For Camembert lovers, Ile de France suggests pairing its Camembert with a glass of Beaujolais Villages wine.
http://iledefrancecheese.com/pairing_camembert.html

My tip: feel free to use wine and food pairing tips interchangeably for Brie and Camembert – they are the same basic cheese.

Brie and Tomatoes. Chevre and quince paste. An easy Brie fondue shortcut that could even be adjusted for camping! More pairings and recipe ideas are here: http://iledefrancecheese.com/pairing.html

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Great Vegetarian / Vegan Cooking Video

Vegetarian Cooking by Compassionate Cooks is a wonderful cooking video.

Rent or buy this video if you need cooking ideas for a new vegetarian in the house or a vegetarian coming for dinner.

Chefs Colleen Patrick-Goudreau and Alka Chandna provide great information on tofu in the stir fry recipe segment and preview a variety of whole grains when preparing their Hearty Three-Bean Chili.

The recipe for Harvest Stuffed Acorn Squash is a great Thanksgiving Day treat for vegetarians and the whole family.

If you are already vegetarian, this is a great purchase that you can 'loan' out to friends and family that have questions about your diet.

I have practiced Vegetarianism for many years, eating a vegan diet at first, then staying ovo-lacto. My present diet includes the occasional piece of fish or seafood.


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How to Cut Cheese and my Cheese Class This Friday 5/9/08

Please consider coming to my class this Friday - Easy Tips for Wine and Cheese Pairing!



Taste some cheese and learn how to WOW your guests and yourself with a tasty wine and cheese pairing.

This class is open to everyone, not just Clifton Park residents. Interested wine
lovers can call 518-371-6667 for more information on how to register.

Date: 5/9/2008 7:00 p.m. Grooms Tavern, Clifton Park, NY
Fee: $5
The perfect appetizer? The perfect dessert? The perfect treat to
relax with after a long, hard week? Cheese, of course! Learn about
the basic types of cheese and popular wine and cheese pairing in this
fun class. 'Easy Tips for Wine and Cheese Pairing' will provide ideas
and inspiration for your next dinner party or social event.



You can read my suggestions for hosting a wine and food party at the Fine Living website. The link is here: Eight Ideas for Wine Tasting Parties to Sip, Savor



How to Cut Cheese

Fromages.com offers a excellent series of diagrams for cutting different shapes of cheese, including:

Small cheeses like Camembert, and Pont l'Evêque;
Pyramid or Cone Shaped Cheeses like Valencay and Pouligny St Pierre;
Cheeses with a soft Pate like Brie;
Blue Veined Cheeses like Roquefort;
Cheeses in a wooden box like Vacherin or Epoisses;
Cheeses with a hard Pate like Comte, and
Cylindrical or long cheeses.

The key to serving pre sliced cheeses is to allow each guest to have a portion of the rind in his or her serving. The website also explains the difference between a cheese knife, grater, butter knife and other cheese cutting instruments.


Related articles:

How to Serve Brie
http://kathleenlisson.blogspot.com/2008/01/how-to-serve-brie-and-other-cheese-at.html

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Twenty recommended cheese and wine pairings for your next celebration

Twenty recommended cheese and wine pairings for your next celebration

http://www.fromages.com/cheese_tray_detail.php?id_plateau=167

Are you a fan of a creamy, aromatic Gewurztraminer? Gewurztraminer pairs well with many asian-influenced dishes. Fromages.com recommends pairing this type of wine with a cheese plate or Munster, Bleu d'Auvergne, Banon, Comte and Brie cheeses.

http://www.fromages.com/cheese_tray_detail.php?id_plateau=168

Do you enjoy drinking a ripe, buttery, nutty Chardonnay like the wines that come from the Meursault region in France? Fromages.com recommends a pairing this type of wine with René Monnier with Pougne Cendré, Chambertin, Rouleau de Beaulieu, Mini Livarot and Saint Nectaire cheeses.

http://www.fromages.com/cheese_tray_detail.php?id_plateau=148

Fromages.com also recommends a white wine from Sauternes or a red wine from Chateauneuf du Pape as a pairing for its "classic cheese board."
Cheeses include Crottin Chavignol, Romans Part Dieu, Comte, Roquefort and Pont l'Evêque.

Have you been able to find any of these cheeses locally?

Let me know your favorite cheese shop.

More Wine and Cheese Pairing tips:
http://kathleenlisson.blogspot.com/search?q=cheese

My Wine and Cheese Pairing Video on Youtube:

http://www.youtube.com/watch?v=XthfDWIeN_g

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How to Find Your New Favorite Wine

Switching Sips
My friend Katie from the BBR blog recently posted some great advice for trying new wines. Chardonnay lovers will want to check out her suggestions and enhance their wine cellar here:
http://bbrblog.com/2008/03/14/switching-sips/

Related article:
How to pick a new wine
http://kathleenlisson.blogspot.com/2008/01/how-to-pick-new-wine-to-try-use-wines.html


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Upcoming Hudson Valley Winery Events

Upcoming Hudson Valley Winery Events:

Fresh Fish in the Vineyard
May 17, 2008 11:30 AM - 5:30 PM
Place: Whitecliff Vineyard & Winery
City: Gardiner
Cost: $14 in advance / $16 at the door

A pairing of Whitecliff's award winning White Wines with Finger Lakes Trout. Trout will be served grilled with a choice of dipping sauce.

Around the World in 80 Miles
Jun 14 -15, 2008 10:00 AM - 6:00 PM
Place: Shawangunk Wine Trail
City: Hudson Valley
Cost: $25 in advance $30 at the door

Each of the Wineries along the Shawangunk Wine Trail transform themselves into a different wine producing country.

Bounty of the Hudson Food & Wine Festival
Jul 26 -27, 2008 12:00 PM - 5:00 PM
Place: Benmarl Winery
City: Marlboro
Cost: $25 in advance / $30 at the gate

Taste the wines from all ten wineries on the Shawangunk Wine Trail as well as several others from around the Hudson Valley region.

Find out more about these events and sign up for your Free Newsletter at www.localwineevents.com


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Pour on the Joy - How to enjoy wine!

Fellow Wine Educator Laurie Forster, The Wine Coach, has partenered with Lindeman's to publish a guide to enjoying wine. 'Pour on the Joy' covers the following topics:

Matching Wine to the personality types of your friends
How to Taste Wine
Food and Wine Pairing
How Wine is Made
How to Serve Wine

The document is here:
http://www.PourOnTheJoy.com

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Help! My bottle of wine has sediment on the cork!

Robin Garr reported in a recent edition of his 30 Second Wine Advisor that he, "got a little surprise" in his last bottle of bargain-priced Bordeaux - an "inky black sludge" coating on the cork and neck of his wine bottle.

He scooped out the "sludge," a mixture of what he says was tartrates, phenolic polymers and microscopic bits of fruit and yeast, and enjoyed the bottle of wine, whose flavor was undamaged.

Garr explained that sediment of this type normally collects on the down side of a bottle stored horizontally under cool cellar conditions. He pointed out that it is unusual to see a heavy deposit in of a three-year-old bottle and surmised that the wine was exposed to extreme cold in shipment or storage, prompting it to "throw" an unusual amount of young sediment.

Garr says that storing wine in cartons neck down is a common practice, explaining the presence of the "sludge" near the cork.

Has this ever happened to you?

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