Click here for custom labeled wine at www.AmberCrestWinery.com

Click here for a wine glass chart

In this episode we’ll find out how to hold a wine glass, talk about the right wine glasses to use and learn about the smooth jazz of wines, Merlot.

The best way to hold the glass is very simple.  Grab the stem and try and keep you hand off the bowl of the glass.  The reason wine glasses have stems is because temperature is very important to the taste.  Our hand is the magic 98.6 degrees and if you hold the glass by the bowl, it will warm very quickly.   Not to mention you can crush the glass…

 Now lets go to our question of the week

 Pamela Siege writes in

Do you use the same glass to serve both red and white wine and how are champagne glasses different?

Pamela, excellent question and one that causes a lot of confusion with wine drinkers.

Wine glasses have evolved to an extreme over the years.  Remember years ago with you had one small glass that was used for everything.  Now if you go out to a restaurant, red wine glasses seem to be so big that you would think they could hold the whole bottle.

Pamela, there is a school of thought that the shape of the glass make a big difference to how the aromas are sent up to your nose.  Red wines have more aromas and if the glass is big enough to get your snooze down in the glass, you will get more aroma, and then more flavor.  I agree with that to a small degree, but remember glass companies are trying to sell glasses, to.

Champagne glasses are called flutes because of their long narrow shape.  These glasses are shaped like this because it makes more bubbles flow to the top of the glass and it just looks nicer. 

Pamela, here’s what you do about glasses.  I’m presuming you want to forgo the plastic cup method so get a set of regular sized glasses to serve your white and then get a bigger set to serve your reds.  A set of champagne flutes would round off your collection.

If any of you would like to be more specific, I have a chart on my website that shows you specifically what glass is supposed to go with what variety of wine.  You can download it free by using the link on the screen or the link in the notes below.

If you would like to hear more wine tips, follow us on twitter and facebook.

For reading her question on air, Pamela Siege receives a $25 gift certificate to use toward custom labels wine at AmberCrestWinery.com    If you would like to submit a question to be read on air, click the ask mark pages and type away. 

Now lets go to our wine of the week.

Merlot

Merlot is actually low in tannins, usually low amounts of oak and has an easy to drink plumy taste. 

To me this wine is a lot like the white wine pinot grigio in that you may not be fanatically in love when you taste this wine but you definitely won’t hate it.  For this reason, it is a wonderful wine to serve at a party or wedding when you have various wine preferences.

It’s probably the first red wine that I suggest you try.

It’s home is in the Bordeaux region of France.  It is typically blended with cabernet there to give that region its distinctive “Bordeaux style” wines.

In the US it can also be blended with cabernet but is often sold as its own variety.

So here’s the wine skinny on Merlot:

*Smooth and easy to drink

*Sometimes blended with Cabernet Sauvignon to mellow the taste

*Usually has a hint of oak

*Great to serve at weddings or parties

Give merlot a try, you’ll be glad you did.

OK wine fans, that concludes our show for this week. Please remember to sign up for show updates and leave your comment in the comment section.   Our next episode will show you how to store your wine, give you the skinny on wine Clubs and talk about Pinot Noir.  To see all of our past episodes go to Really Fun Wine Show.com  and click the past episodes button.  So see ya next time. Same bat time, same bat channel. Cheers!

 
Click here for custom labels at www.AmberCrestWinery.com

In this episode we’ll learn why it matters what region your wine comes from, talk about the differences between wines from the US and Europe, all while slaying the dreaded wine snob and discover a really unique wine, Gewurtztraminer.

On a recent trip to Rome in between dodging scooters, watching my Italian friends gesture constantly with their hands and appreciating all things Italian, I decided to embark on a quest.  Not a normal quest, mind you, but quest to end all quests.  A quest to determine the differences between American and European wines. 

After about 16 seconds of careful planning, I decided the sojourn would begin the next morning.  As we headed north on the Autostrada and I approached 120 mph, I knew if the shaking Fiat wasn’t going to kill me, my now paralyzed with fear wife and daughter would do the trick. 

So I slowed down to a respectable 95 mph only to be passed by a Magnum like, red Ferrari going no less than 200 mph. 

He must have liked wine, too. 

But back to the quest. 

I was determined to talk to several winemakers to find out what the differences were and here’s what I found.

Weather has a large impact on how long the grapes are on the vine.  Typically the warmer the climate like California or Italy, the longer the growing season, the longer the grapes are on the vine, the more sugar is produced and the sweeter and more flavorful the wine.  Usually reds do better in warmer climates. 

But once you get to cooler climates like Germany or the American Northwest like Washington and Oregon, white wines are king.  The shorter growing season creates less sugar and makes a drier, more crisp and acidic wine. 

So quest answer 1.  Know your regions climate

OK, next, what about the soil or as our French friends would say “Terrior”  OK as regular viewers of the show you know my thoughts on the French so no need to insert joke here.  Europeans claim the variables of the soil and microclimate give the wine its unique flavors.  That’s the real reason they call the grape by the region. 

As a professional winemaker and one who plays one on TV, I believe ‘terrior” plays a little but not as much as my European friends.

So quest answer 2.  Believe in the Terrior or not

Last part of the quest.  The winemakers influence or the process in making the wine.  I toured several wineries and couldn’t find much difference in European winemaking techniques than in the US.  Both places use modern equipment and techniques.  The only difference is that many French wineries don’t filter their wine. 

They say filtering takes away the flavor, I say who wants to see wine cooties in their wine?  I think they just don’t want to go to the effort and expense of filtering.  But they are French, you can’t tell them anything….

So quest answer 3.  Wine production is very similar

The completed quest.   In 2009 wines are very similar, the biggest difference is the climate.  If you like flavorful wines with a touch of sweetness always go US, if you like drier wines that are usually better with food always go European.

For me I had so much fun I think I will change this from a quest to end all quests to a never ending quest so I can go back to Italy.  I think there’s a Ferrari with 200 mph with my name on it.

Now lets go to our question of the week

Shelia Bryant writes in, 

Dear Mark:  I’m going to a wine tasting party where we’re supposed to bring two similar wines, one from the US and one from Europe so we can compare the differences.  What should I do?  HELP!

BTW, my hostess is a borderline wine snob.

 helia, ah, a chance to impress Ms. Wine Snob.  For all of you who are watching, remember we don’t care for wine snobs of any kind.  So that’s prepare you to do wine battle.  Think iron chef here….

OK Shelia, here are a few quick tips.  In Europe the wine is named after the region, everywhere else the grape.  Here are a couple of comparisons.

In the US, its Pinot Noir, in Europe is burgundy.

In the US, its Chardonnay, in Europe its white burgundy.

In the US, its Cabernet Sauvignon, in Europe it’s Bordeaux.

In the US, its Sangiovese, in Europe its Chianti

In the Us, its sparkling wine, in Europe its Champagne

In the US, its Pinot Gris, in Europe its Pinto Grigio

Now that you know some differences, let choose.  I’m going to make some assumptions here about Ms. Wine Snob.  She probably prefers cabernet. (most wine snobs do) So I would suggest some type of Bordeaux and to play it safe a cab from the west coast.  Or, if you’re feeling good, try a cab from your local winery.  To me, local wineries are always more interesting than national brands.  Plus if you go local, you’ll have a great story to tell about the wine.  Or if you’re really want to be the big cheese give me a call and we can custom label something that will knock her wine snob lovin’ socks off.

Shelia, hope that helps.  Lets all help shelia out.  What wines would you recommend?   Leave your comments below and we can all help Sheila defeat the dreaded wine snob.

For having here question answered on the air, shelia wins a $25 gift certificate to Amber Crest Winery.  If you would like to have your question answered on the air click the ask Mark button below and type away.

If you would like more tips on wine follow us on twitter and facebook.  

Now its time for our wine of the week.

Gewurtztraminer…Say that three times in a row

Gew is a white wine originally from Germany.  Gew is actually one of those wines most people have never had, but once they do, they really like.  Gew actually mean spicy in German. 

This wine reminds me of Donnie and Marie Osmond, ya know, a little country, a little rock and roll.  Ok if you’re under 30 go ask your parents, they’ll laugh and then tell you what that means.  What I really mean is it’s a bit like a traditional white wine in flavor, but unlike most white wines has a bit of a spicy kick as well.  Ergo, a little country and rock and roll.  It’s the spice that endears it to most people. 

So heres the wine skinny on Gewurtz.

Originally a German wine

Gewurtz means spicy in German

Non Oaked

Great with spicy foods

So give ole Mr. vurtz a try, you’ll be glad you did.

That concludes our show for this week.  Please remember to sign up for show updates and leave your comments in the comments section.  Our next show we’ll talk about glassware and explore our first red, your soon to be best friend, Merlot.   So see you next time, same bat time, same bat channel.  Cheers!

Click here to go to Amber Crest Winery for custom wine labels

Click here to get your FREE Wine and Food Pairing Chart 

I was at a really nice restaurant recently, my lovely wife of 21 years was talking to me and as a husband of 21 years I was bobble heading her conversation…….Guys you know this maneuver.

A man a few tables away did something interesting. He ordered a $200 dollar bottle of wine. I was intrigued. Did he know what he was ordering? Or did he just blow 200 clams because he could. Ah, the plot thickens.

On his first sip, he made the biggest bitter beer face I’ve ever seen. At this point I about fell out of my chair laughing, thinking he obviously hasn’t been to one of my wine classes….

BTW, my wife was still talking and had her back to our fine gentleman and thought I was laughing at her. After an explanation and some damage control with the Mrs.,

I saw Mr. $200 wine bottle try and pawn his wine off on his wife.

Surprise, she bitter beer faced it, too. Now here’s the good part of the story, you would think that since they didn’t like it they would have not had any more, right?

Well, I kid you not, they drank every bit of that bottle, taking a bite of food and grimacing on every sip.

Well, I say don’t be wine tools like our infamous couple, its too easy to pair wine and food and select wine that you like and in today I’m going to show you how.

Lets get started by learning how to order wine in a restaurant

The big day, the celebration, the promotion, the anniversary, the birthday, all big days, right? If you plan on going to a restaurant and ordering wine, you’re probably more nervous than a grape on crushing day.

Over the years, I have literally seen confident, self assured people break out in cold sweats at the prospect of going through the “wine ritual” of approving the cork and wine in front of the rest of the table. Well, I’m here to demystify this age old process for you. It’s actually pretty simple.

The first thing the waiter or waitress will do is present you the bottle of wine. Usually they will place it over their other arm, draped over a white cloth napkin. Besides verifying that this is the wine you ordered, the whole purpose of this is to make you feel good about your choice and to set you up as the big cheese in front of your table.

(Hey, they know your are paying the bill and they want you to look good, too.) They are thinking big tip here.

Smile and simply nod your approval. Not the bobble head nod, BTW.

Next they will methodically open the bottle as if it’s a gigantic stage production. This also has another significant purpose. It’s simply to verify in front of you that the wine you are receiving is from that bottle. Although today I don’t believe it goes on at all, in the past it was not been above the realm of possibilities for an unscrupulous person to refill an empty bottle of expensive wine with far lesser priced product.

Ah, then the cork sniff…this is where you see the unknowing, break down. You can see the fear in their face every time. They sniff, then nod and try not to look foolish. Then regardless of what they say or do, the waiter will say “very good sir or madam”.

So, OK, what are you sniffing for? All you are looking for is that the cork does not have some type of funky, swampy smell. Think burned match, think sulfur. If it smells like wine, you’re fine. The reason you smell the cork is that if the cork smells bad, the wine has probably gone bad. In times past this could be a problem and certainly happened to a fraction of bottles. But it’s now the 21st century, computerization and modern assembly lines fill and cork most bottles. This very rarely happens. Way less than 1% of the time.

So after you approve the cork the waiter will pour a tasting sample into your glass. All eyes are on you, the big moment…. If you’re a ham, this is your time! Enjoy the attention, let the momentum build, and then with authority, swirl and sniff you wine. The table waits. The world stops, you take a sip, the anticipation grows. Oh no, is the wine good? Is the wine bad? The waiter begins to sweat. The clock ticks. You can hear a pin drop. What will you do?

Sorry to be so anticlimactic…but you say its very good!

The waiter will then smile, say thank you, pour a glass for everyone and then you can put the pretense behind you and enjoy your wine and meal.

And people have anxiety over this? Go figure. Not so hard is it? You can do this and do it with confidence!

Gary Martin writes in,

Dear Mark: Is there a really easy way to learn about wine and food pairings?

Well, Gary…Certainly

Here’s the main thing you need to know. All there is to food and wine pairing is that similar wine goes with similar foods. Duh, OK, that’s overly simplistic but think of it this way. Light wines with light foods, heavy wines with heavier foods. For instance, we all know white wines go with chicken and fish and red wines go with red meat, right. That’s not an absolute, BTW. But is right in most cases. Here’s why that is. White wines are lighter than reds, like chicken is lighter than steak.

I think most people over think wine and food pairings and over complicate a really fun thing. So I’m going to do two things today to make it easy for you.

Instead of trying to memorize all the quote “perfect” matches, just do this. Find a red and white wine variety you like and in the beginning just pick those. I bet I’ve had 1000’s of glasses of ice tea in my life and I never stopped once to see if my tea went with my chicken or steak. When you stop overly worrying about your pairing, a funny thing will happen, you will start to enjoy both your wine and you food.

Next, I’m going to give you a copy of my wine and food pairing chart

Click here to get your FREE Wine and Food Pairing Chart 

We’ll talk more in the future on this topic but this will get you started

Now its time for our wine of the week.

Sauvignon Blanc

Mouthful to say, huh. No, not cabernet sauvignon, that’s the red stuff. This wine is a white wine with wonderful flavors that are made for food. This is actually my favorite white food wine and here’s why. Sauvignon Blanc has aromas of herbs, and grasses with just the right amount of acidity. What, huh? OK, bare with me here. Ever have lighter foods like chicken or fish seasoned with oregano or basil or thyme or rosemary? OK, we all do. Since we know now know to match similar foods with similar wines this wine is perfect for these foods because of the herbaceous flavor. The acidity of the wine will also bring out even more flavors. So what’s not to love?

So here’s the wine skinny on Sauvignon Blanc

It acidity brings our flavors in foods

Best from New Zealand

Great with lighter foods

Herbaceous flavors

OK, it makes U sound so-fist-to-cated when you say it

So break out of the Chardonnay rut and try this wine, you’ll be glad you did.

That concludes our show for this week and thanks for watching. In our next show we will learn how the region affects the flavor and we discuss a really fun wine and tongue twister, Gewürztraminer. So see you next time, same bat time, same bat channel. Cheers!

For custom wine and labels go to www.AmberCrestWinery.com

As I’m drinking that wine and thinking about my health, I thought it would be a perfect time to talk about the health benefits of red wine.

The health benefits of red wine are a very popular topic now.  It all stated with something called the “French Paradox” Most of you know my thoughts on the French, so you can insert your own joke here…

But the French Paradox is that the French typically eat lots of thick creamy sauces and foods high in cholesterol, but live longer, weigh less and are usually healthier than most other people.  That’s the paradox.  Researchers have finally determined that since their diet is usually accompanied by red wines, there must be something in the wine that is good for you.  OK, besides the alcohol…

What they found is a large number of anti-oxidants and something called Resveratrol.  It’s a naturally occurring chemical that aids in anti-ageing, cancer prevention and preventing heart disease. 

Now lets go to our question of the week

When I’m at the wine store there are lots of different choices, even within the same variety.  I like trying new wines.  Is there a way to know if I’ll probably like a wine before I buy it?

It’s actually quite simple.  Here’s alls ya got to know.

The first thing Larry is to know your flavor profile.  In our last episode we actually had a fun little quiz that would help you determine what style and variety of wine you will like.  Once you take that quiz or know from experience what your flavor profile preferences are then take a look at the label and look for things that represent that flavor profile.  For instance in you like sweeter wines, look for wines lower in alcohol percentage or higher in you like drier wines.  The sugar in the grape turns to alcohol during fermentation.  The higher the alcohol, usually the longer the wine has fermented. Meaning more sugar has been used, leaving a drier wine because very little sugar remains. 

Next decide in you like light, medium or full bodied wines.  Alcohol percentage again here is key.  Alcohol is more dense that water so usually the higher the percentage, the more full bodied the wine.  Wine that has been on oak is typically more full bodied, also.

For reading her question on air, Larry Hampton receives a $25 gift certificate to use toward custom labels wine at www.AmberCrestWinery.com    If you would like to submit a question to be read on air, click the ask mark pages and type away.  Now lets go to our wine of the week.

Well, my friends, Chardonnay is like the popular kid.  The one everybody knows. 

The reason it’s so popular is because it grows almost anywhere and can grow well in a variety of climates.  Combine that with high consumer name recognition, great taste and voila, the number one selling white.

The main distinction of chardonnay is that probably 99% of the time, it’s made with a heavier oak flavor.  Most whites have no oak or a nominal amount.  So if you like an oak or woody flavor, this wine is for you.  Usually all or most reds are stored in oak.  The fuller flavors of red can handle the oak.  Chardonnay on the other hand, is full flavored enough that the oak becomes a compliment to the flavor.  It doesn’t overpower the wine in most cases like it would with other whites.

May times you will hear people describe chard as buttery or have a flavor of vanilla.  Huh?  OK, here’s why.  The vanilla is derived from the oak.  Since most whites are not in oak, the vanilla is somewhat unique to chard.  Stick the ole schooze in your glass and look for the vanilla.  It’s actually very pleasant.  The butter is actually a factor of how the wine is fermented.  Without getting into details, the fermentation is similar to what milk goes through to make butter, ergo the buttery flavor.

 So here’s the wine skinny on Chardonnay:

*Typically drier and more full bodied that most whites

*One of the few whites with an oak flavor

*Usually has a butter and vanilla flavor with hints of citrus

*America’s most popular white wine

 Give Chardonnay a try, you’ll be glad you did.

Cheers!

Mark Adams

I have seen thousands of people taste wine and I’m convinced that we all are predetermined to like certain wines.  So I decided to come up with a very simple way to help you determine which wines you’ll probably like.  Obviously this is not scientific but over time has proved to be pretty accurate.  So lets ask the million dollar question…

What wine profile am I?
 
Give yourself 1 point for every time you answered # 1
2 points for every time you answered # 2
and 3 points for every time you answered # 3

OK, there’s only 4 questions if you want to use brain instead, I think you can remember.

What types of foods do you typically eat most?
1  Lighter foods like soups or salads
2  Medium foods like grilled chicken or fish
3  Heavier foods like steaks or fried foods
 
Assuming you eat chicken wings (and who doesn’t) how much heat do you like?
1  Mild
2  Medium
3  Hot
4  Thermonuclear (Hey, if enough people pick this one, maybe we’ll add a line of Amber Crest hot sauces…
 
How old are you?
1  21-39
2  40-59
3  60-up
Remember like wine, we get better with age!!
 
Which do you prefer?
1  Sweet Tea and soft drinks
2  Unsweet Tea
3  Coffee
4  Wine…OK don’t count this one, but you should get bonus points if you picked number 4 here…
 
 
Now slide up to the edge of your seats.  Hold on and prepare to be amazed!
 
Light

If you scored between 4 and 5 you will probably prefer lighter wines and should try fruit infused wines and maybe something like a Pinot Grigio.  Most people start out in the range.
 
Dry and Crisp

If you scored between 6 and 8 you will probably prefer more crisp whites like a drier Riesling or maybe a Chardonnay
 
Bold and Full Bodied

If you scored between 9 and 10 you will probably like most red wines.  Try a Cabernet or a Spanish Rioja.
 
Dry and Spicy

If you scored between 11 and 12 you will probably like spicy wines like Shiraz or Red Zinfandel.
 
OK, this is not a scientific test but is actually a pretty good indicator or what types of wines you will probably like.  Give it a try!
What varieties of wine are best for tailgating parties?

In most places across the county this time of the year is still a little warm so fruit infused wines would be refreshing and make a great first drink

White zinfandel or any rose is served chilled and goes with almost any type of food especially hamburgers

For whites I would recommend a drier white like chardonnay.

For a red, pinot noir is an excellent choice.  It goes really well with a variety of foods.  I really like it with fried chicken and it’s strong enough to go with fancier red meats, also

But something that would really make your tailgate party and any party for that matter stand out is if you custom labeled your wine to reflect the occasion.  For instance you could create labels that say Malone Tailgate Reserve, Raleigh, NC October 12, 2009  Think of the fun that would be….
Lets stick with our fall and tailgating theme and talk about White Zinfandel

White Zin is the first blush we have talked about.  Its not really white, its pink but its called rose, huhhhhh???  The juice from all grapes is clear.  Squeezed out juice is used to make white wine.  For red wines the skins are mixed in and the pigments from those skins colors the wine red.  For rose or blushes, the skins are only mixed in for a little bit and taken out before the wine becomes dark red.

White Zinfandel was made popular in the country all by a mistake.  The story goes that Robert Mondavi, one of the wine pioneers in California in the 70’s and actually one of the biggest wineries in the country was fermenting zinfandel a red wine, when he took the skins out of the fermentation tank too soon.  The wine was pink.  Unsure what to do with this “damaged” wine he served it to his staff at their harvest picnic and as word spread how good the wine was and orders starting coming in, he decided to continue making mistakes on his zinfandel and the rest as they say is history.

So here’s the White Zin 411:

*Some of the same flavors as red without all bite and dryness.
*Has a touch of sweetness
*Actually a really good food wine
*Became popular because of a mistake
*Usually inexpensive
*Guys hear me when I say this, chicks dig this wine
*and BTW, chicks dig wine men

I’ll leave you to ponder over that wineism…

OK wine fans, that concludes our show for this week. Thanks for watching. Please remember to sign up for show updates and leave your comment in the comment section.   Our next episode will show talk about the health benefits of red wine and we’ll learn about one of the most versatile wines, Chardonnay. See ya next time. Same bat time, same bat channel. Cheers!

Hi. My name is Mark Adams and welcome to “The Really Fun Wine Show”.   The show that entertains and educates you about wine  

Ya know, somewhere along the way, wine became stuffy and snooty.  I don’t know why, but somehow I think we ought to blame the French… 

As wine becomes more popular, it seems that I’m meeting a large number of people who think because they know a little bit about wine, it gives them license to act like a pretentious jackass.  When I hear somebody spout off like this I’m thinking… Dude…it’s just grape juice….

I think that sums up my philosophy on wine.  The good news is that most people are not wine snobs.  I think that 99% of the people I’m around have what I think is the right idea.  Which is…wine tastes good, its fun to learn about and its great to share with friends.  It’s those 99% of youwho I hope watch this show.

I don’t like wine snobs…We’ll make fun of them here.  What’s your best wine snob story?  Leave it in the comments section.

I do own a winery, AmberCrestWinery.com and earn my living as a winemaker.  I have written a book on wine and speak about wine quite often. I created the Really Fun Wine show because I wanted to show you how easy learning about and enjoying wine can be. 

Over the years, I’ve had the opportunity to teach thousands of people in my wine classes and I’ve found that one of the main things that keeps people from getting more involved with wine is that there is almost a concern or in some people a downright fear that they are going to embarrass themselves or make some kind of ‘wine faux pas” Well, I’m here to tell you, you can’t and who cares if you do.  Even if you did, I think that somehow, life will probably go on.  So to get the most out of this show don’t worry about it, relax and have a good time.

As we progress, we will cover topics, like how to get the most out of tasting wines, how to determine your wine flavor profile and answer questions that most people have about wine.  Each week we’ll even discuss the characteristics of a different variety of wine.  After a few episodes, you’ll no doubt be an expert on wine.  Just promise not to turn into a wine snob on me….

Our wine this week is fruit infused wines…What are they?  Why should I start out drinking them? 

Basically, these wines start out as a traditional wine and then have a fruit flavor added.  For instance, maybe a merlot with raspberry or a zinfandel with pomegranate, maybe even a riesling with green apple.   They are great first wines to try.

Fruit infused wines will typically don’t have a “bite” to them and they will be smoother than traditional wines.  A perfect description would be light and fruity. 

So thanks for watching, let me know your thoughts on the show and remember to sign up for show updates.

Cheers

Mark Adams

Really Fun Wine Show

The Really Fun Wine Show will launch in the next few days.  It will be a weekly show on how to enjoy and learn about wine.  Sign up for show updates and we will notify you when our first episode goes live.      Thanks.     See ya soon.