Wine Start 42

Top wines of this region are typically sold as futures, but the 2011 vintage failed to generate much interest when it went on sale in 2012.

Bordeaux

Brut Nature (Champagne):

Brut Nature (Champagne): Has a dosage level that yields 0 to 3 g/l of residual sugar.

Brut Nature:

Brut Nature: The driest Champagne or sparkling wine. In Champagne, the scale from driest to sweetest is: Brut Nature, Extra Brut, Brut, Extra-Dry (or Extra-Sec), Dry (or Sec), Demi-Sec and Doux.

Prices that failed to appreciate, as well as economic and political factors, cooled which hot new wine market's desire for blue-chip Bordeaux?

China

Which of these AVAs does Oregon share with another northwest state?

Columbia Valley AVA (with Washington) Walla Walla Valley AVA (with Washington) Snake River Valley AVA (with Idaho)

Spanish for "little cup," this is the name of the smaller glasses that Sherries, as well as some spirits like whiskey, are traditionally served in:

Copita

Posted January 29, 2009 Spice, slate and iron balance the concentrated and ripe fruit with outstanding depth to blackberry and black cherry flavors. Cedary oak, dried herbs and tannins extend through the finish.

Varietal This red wine has lots of character with its ripe, concentrated dark berry fruit and well-stated minerality, as indicated by the slate and iron notes. Despite its ripe fruit, the wine remains balanced, which suggests an ample level of acidity, particularly as we do not see any descriptions suggesting that it is soft or very full-bodied. These descriptors will help us solve this puzzle, but we shouldn't forget the spice and dried herb notes, as they will help us narrow down our options. Let's start with the least likely candidate for our wine, Cabernet Sauvignon. If our wine were a Cabernet we would expect to see the grape's classic flavors of currant and plum along with less acidity and a fuller-bodied structure. With these traits missing we can move on. Looking at our wine's flavor profile, Zinfandel could be a possible match—blackberry and spice notes are both common characteristics of the grape. But we are missing Zinfandel's raspberry, wild berry and cracked pepper flavors, and so we cross this grape off. Next up is Barbera, which is the second-most planted red grape in Italy. The best examples of the variety come from Piedmont, in northwest Italy, where it can produce ripe, full-bodied reds with high acidity and low tannins. But we can eliminate Barbera because we could expect it to be softer and have a silkier texture than our wine displays. Lagrein is a fairly obscure grape predominately planted in Italy's northern most wine-growing region, Trentino-Alto Adige, bordering Austria. The grape is known for making silky, velvety wines that are dark in color and exhibit high acidity. The grape's acidity, along with its common characteristics of dark berries, herbs and mineral, sounds similar to our wine, but we would expect a heavier-bodied red with more tannins and less spice if it were a Lagrein. We are left with Pinot Noir, a variable grape that is readily influenced by terroir. Pinot is very finicky and can express many different styles according to where it is grown and specific environmental factors. Common flavors may include black cherry, raspberry, spice, herbs and earth and mineral notes. This sounds like our wine. This is a Pinot Noir. Country Pinot Noir grows best in cooler regions where the grape benefits from warm days and cool nights. Looking at our countries of origin we should be able to quickly narrow down our options. Argentina and Italy both grow Pinot Noir, but their total acreage under vine is very small. And only a handful of examples from either country show the level of intensity and structure that our wine exhibits, so we move on. Pinot Noir has been planted throughout Australia's Victoria region and to a lesser extent in the cooler reaches of South Australia's Adelaide Hills. Australian Pinots tend to be silky in style, with bright currant, plum and cherry flavors. However, we can press on, as Australian Pinots rarely show the same spice, mineral and herb notes as our wine. Of the two options left let's first look at California. The grape is grown throughout California's cooler appellations and there are some very fine examples coming out of the state. Because of the California's varied terroirs and the grape's capricious nature, it can be hard to generalize about California Pinot. Overall, they tend to be rich and full-bodied, with dark fruit characteristics. This sounds close, but we need to look at our final option to see where the match lies. Our last choice, New Zealand, may not stand out as the most likely choice, but vintners are producing some great Pinot Noir in the country's cool grapegrowing regions. Pinot Noir is now the second-most planted variety, with the majority planted in Marlborough and Central Otago, in the nation's South Island, and Martinborough, in the North Island. The maritime climate produces crisp wines with bright acidity, tight tannins and ample spice and mineral notes. Classic flavors include red and dark berries, cherries and plums. We have a winner. This Pinot Noir is from New Zealand Age Since our note does not mention any of the secondary flavors or aromas that imply an aged Pinot (these flavors include mushroom, dried fruit and earth notes), we can start by eliminating the two oldest age categories. In the youngest category, current-release New Zealand Pinots are from the 2007 vintage. 2007 proved to be a challenge for some winemakers, with a cold and rainy November and December and a mild summer. The result was softer Pinot Noirs with lower acidity. This doesn't sound like our wine. Moving on, we should note that most New Zealand Pinot is best drunk young or a couple of years from the vintage date. Since our wine is still very concentrated and ripe, and the tannins taut, we can safely assume it is not from the 2004 or 2005 vintages. 2006 was a warm, dry year in New Zealand with an early harvest that allowed winemakers to pick their Pinot very ripe. This resulted in many supple wines with good tannins and concentrated flavors. We've got a match. This Pinot Noir is from the 2006 vintage, making it three years old. Appellation We have two New Zealand appellations to work with: Marlborough and Central Otago. Marlborough is situated at the northeastern end of the South Island and has the largest area under vine in New Zealand. Well-known for its Sauvignon Blanc, the region is fast becoming a major growing area for Pinot Noir as well. Marlborough is one of the driest and sunniest wine growing regions in New Zealand, and Pinot Noir here tends to be fruity with a mix of red and black berries, lithe tannins and a round frame. This sounds close, but let's examine our other appellation. Central Otago, located in the southern section of the South Island, is a cooler growing region than Marlborough and is thought by many to be New Zealand's prime location for Pinot Noir. The region is located further inland and at a higher altitude than any other wine-growing region in New Zealand with greater temperature variation. The unique climate produces Pinot Noir-based wines with strong acidity, intense dark berry fruit and stony mineral notes, along with a dried herb character. We have found our appellation. This is from Central Otago. Wine It's the Two Paddocks Pinot Noir Central Otago First Paddock 2006, which was rated 91 points in our May 15, 2008, issue. It retails for $48 and 600 cases were made. For more information on New Zealand Pinot Noir, look for Harvey Steiman's upcoming New Zealand tasting report in the June 15 issue.

The Marriage Of Whiskey & Wine

Whiskey has become America's most popular spirit, and the entire alcohol industry has taken notice—from craft breweries to vineyards. Introducing bourbon barrel-aged wine... From Australia to America, whiskey and wine are finding romance in surprising places, and the love affair suggests more than a trend. The two industries have long been friends, as many distilleries use wine barrels to age whiskey. This movement is quite the opposite, and it's not without its share of skeptics and critics. Some consider it to be sacrilegious, others just experimental or downright strange, but the unique appeal of bourbon-barrel aged wine is gaining traction among craft consumers, who've developed increasingly refined palates. Plus, it's a pretty cool conversation starter. Notwithstanding, there are a limited number of wineries willing to give bourbon barrel aging a chance. The technique is still considered an outlier in what remains a traditionally minded business compared to the daring attitude of craft beer and spirits. For those avant-garde winemakers bold enough to pursue it, they're being rewarded by curious connoisseurs interested in trying something new. Interestingly, the wineries refuse to disclose the origins of their bourbon barrels, and the distilleries are equally secretive, adding to the mystique of the process. So instead of asking more questions that don't have clear answers, let's just open our minds, crack open a few bottles and give this stuff a try. What do you say? Our 5 Favorites: Cooper & Thief Red Blend - Luxuriating for a full three months in bourbon barrels, this rich wine is reminiscent of a Port or even a cocktail with its velvety tannins, thick texture, smoky heat and deep flavors. The bourbon influence is immediately evident, offering richness and depth that lingers far into the finish. Pairs well with salmon, chicken and salad. Buck Shack Bourbon Barrel Cabernet Sauvignon - Produced in high elevation vineyards from their finest vineyard sites and then aged for 5 months in freshly emptied bourbon barrels, this intense red wine is dangerously delicious. Enjoy the rich, velvety flavors featuring smooth tones of black currant and tobacco. Pairs well with mushroom risotto and grilled lamb chops. Robert Mondavi Bourbon Barrel Chardonnay - The first ever bourbon barrel-aged Chardonnay, offering an unexpected twist on a California classic. Grapes from Monterey County are aged in used bourbon barrels from Kentucky for two months. Sweet smokiness is detectable but subtle on the nose, becoming more evident on the palate—a perfect complement to the buttery undertones. 1000 Stories Zinfandel -Easy to drink and fairly acidic, this fruity wine sits in new and used bourbon barrels for 1-2 months. Featuring an opulent purple color, the influence of bourbon is subdued by the full flavors of dark berries, ripe tannins and spices. The touches of bourbon and oak are more apparent on the back end of the palate with lingering warmth on the round finish. Buck Shack Bourbon Barrel Petite Sirah - Dark, playful notes of fresh blueberry and plum flow seamlessly into the dynamic concentration of American oak and bourbon. Earthy and juicy from nose to finish, this delightfully complex wine is a decadent treat for the senses.

In 2012, which major online retailer rolled out a wine sales division, potentially changing the way people purchase wine?

Amazon

How to know if your wine has gone bad?

1. The Look To spot some of the most common tell-tale signs of a spoiled wine, start by activating your three "winetasting senses" - sight, smell, taste.Observe your wine. You can tell a lot through the way the wine looks. But the very first sign that the wine is probably bad does not involve the beverage itself, but the cork. If you notice that the cork is slightly pushed out from the bottle, this means that the wine has overheated. Now focus on the color. You can easily tell when a wine has lost its shine, its crispness, its color. If your wine looks like it faded and is discolored, then you are most likely about to drink an oxidized wine. Whites and reds both take on a brownish hue - a deeper yellow or yellowish brown for whites - when exposed to air. However, keep in mind that an aged wine will naturally have a slight brownish tint to it; young wines, on the other hand, fade in color only when in contact with air. 2. The Smell Sometimes, your wine does not have that toasted bread or fruity aroma that is so pleasant to the nose; instead, it will have a repulsing wet cardboard, moldy basement or even wet dog smell. In that case, your wine is probably corked. TCA, the chemical responsible for that phenomenon, gives the wine those negative flavors that we'd all rather avoid. It won't hurt you to drink a corked wine, but we cannot promise an immense gustatory pleasure... There are a few other aromas that you may have to watch out for: ever came across a wine with a strong nail polish remover, rotten eggs or vinegar smell? There might be a little sulfur problem here, and again, although it shouldn't be harmful to drink it, we wouldn't advise you to - the experience is not the greatest. 3. The Taste Smell and taste are two senses that naturally go hand in hand. So if you detected something odd when smelling your wine, chances are that the taste will follow. There are other signs you can easily notice when taking your first sip. Sweetness is a good indicator: if what you are drinking is not Port, then it shouldn't taste like Port. If it does, your wine is probably bad, and this is generally due to overheating 4. The Texture Last but not least: the unexpected presence of bubbles. To add a bit of fizz to our favorite sparkling wines, the wine undergoes a secondary fermentation. Some styles are naturally effervescent, such as Vinho Verde. But sometimes, that second fermentation is not meant to happen, and the result is, well, an unexpected sparkler. Make sure to check if that fizzy element is an accident or not. Our final tip: trust your instinct! If the wine seems lifeless or off to you, then it probably is.

In 2011, Washington numbered about 740 wineries. What was that number 10 years prior?

170

Brut:

A general term used to designate a relatively dry-finished Champagne or sparkling wine. In Champagne, the scale from driest to sweetest is: Brut Nature, Extra Brut, Brut, Extra-Dry (or Extra-Sec), Dry (or Sec), Demi-Sec and Doux.

Brix:

A measurement of the sugar content of grapes, must and wine, indicating the degree of the grapes' ripeness (meaning sugar level) at harvest. Most table-wine grapes are harvested at between 21 and 25 Brix. To get an alcohol conversion level, multiply the stated Brix by .55.

Brettanomyces (Brett):

A spoilage yeast that can cause what are commonly described as barnyard aromas and flavors in a wine. Some people feel that, in small amounts, it can add a pleasant spicy, leathery component or complexity to a wine. Others feel that it is a flaw in any amount. Sensory thresholds and tolerance of brett vary.

Bottle Shock:

A temporary condition characterized by muted or disjointed flavors. It often occurs immediately after bottling or when wines (usually fragile, older wines) are shaken in travel; a few days of rest is the cure.

Bottle Sickness:

A temporary condition characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile, older wines) are shaken in travel. A few days of rest is the cure.

Q: What's the safest way to open a bottle of Champagne? Is it true that people have been injured by flying corks?—Dale, Tacoma, Wash.

A: Sparkling wine is synonymous with the holidays, but it's important to celebrate safely. (Just ask world champion downhill skier Lindsey Vonn!) According to the American Academy of Ophthalmology, the exit velocity of a flying Champagne cork can reach 50 mph, powerful enough to cause bleeding, abrasions or glaucoma if it hits someone in the eye. While quite rare, a direct hit can even result in loss of sight. But have no fear: Taking the proper precautions to popping a bottle should ensure a safe and festive celebration. First, chill the bottle appropriately, down to about 40° F to 45° F. Chilling the bottle lessens the pressure inside; overheated bottles of sparkling wine have been known to spontaneously pop. When you're ready to open the bottle (which should never be pointed in the direction of anyone, or anything of value, for that matter), place it on a sturdy surface, with one hand over the top of the cork. With your free hand, unwrap the foil capsule and loosen (but do not remove) the wire cage that secures the cork in place. Finally, with one hand securely gripping the bottle and the other on the cage and cork, gently twist out the cork—ideally it will come out not with an explosive pop but with a gentle sigh. Enjoy responsibly!

In Germany, Riesling concentrated by "noble rot" is used to make sweet wines, designated beerenauslese and trockenbeerenauslese. In what region, the premier French one for the grape, are botrytized wines labeled sélection de grains nobles?

Alsace

Bottle Shapes:

Although a standard wine bottle holds 750 milliliters, or 25.4 ounces, wine bottles vary in shape, depending on regional, cultural and marketing considerations. The basic shapes identify wines by type in most parts of the world. Bordeaux-style wines (red wines made of blends relying on Cabernet Sauvignon, Merlot and/or Cabernet Franc; whites made of Sauvignon Blanc and/or Sémillon) are put in Bordeaux-style bottles with straight sides and high shoulders. Burgundy's traditional varieties (Pinot Noir and Chardonnay) go into slope-shouldered Burgundy-style bottles. Aromatic wines (such as Riesling and Gewürztraminer) usually go into tall, narrow German-style bottles and sparkling wines go into thick, heavy Champagne bottles with deep punts designed to withstand the gas pressure inside.

The word Merlot is derived from the French term "merle," which translates to which of these?

Blackbird

Take Your Holiday Roast Chicken to the Next Level with Lee Wolen

Boka's executive chef gifts us his special recipe and tips for success, plus a tasty honeynut squash salad to serve alongside. Wine Spectator picks 12 reds and whites to match The goal with this chicken preparation is perfect, crispy, golden-brown skin; the dish can be plated with a variety of accompaniments, such as roasted mushrooms and sautéed celery root. Photo by: Ally Straussner The goal with this chicken preparation is perfect, crispy, golden-brown skin; the dish can be plated with a variety of accompaniments, such as roasted mushrooms and sautéed celery root. Brianne Garrett Posted: December 14, 2018 637 Lee Wolen knows how to exhibit art on the plate. After all, the Cleveland-born chef has worked everywhere from Moto, the now-defunct Chicago restaurant specializing in high-tech molecular gastronomy, to New York fine-dining spot Eleven Madison Park, known for its showstopper dishes. At his Chicago restaurant Boka, however, presentation is considered, but taste is primary. "Yeah, we like [food] to look nice and impress guests, but when it comes down to it, the most important things at Boka are flavor, texture and deliciousness," Wolen says. The Wine Spectator Award of Excellence winner, located in the Lincoln Park neighborhood, executes these elements well across the board, but its poultry dishes in particular have become favorites among local diners. Wolen credits his success in part to his tenure at Eleven Madison Park, where he worked as a sous chef from 2008 to 2012, during which time the restaurant earned numerous accolades. "I can thank Eleven Madison for a lot of things that I've learned with cooking fish and meat," Wolen said. "I think they do an amazing job of it." Wolen, who jokes that he "pretty much only eats chicken," naturally recommends a classic roast chicken—a mainstay on Boka's menu—for the winter holiday table. Not the parts, he emphasizes, but the whole bird. "I think it's really important, when you can, to cook things whole," he says. "They are more delicious, rest properly, and there's a visual effect to seeing a whole roasted chicken, rather than just a boneless skinless chicken breast on the plate." But this isn't your average roast chicken recipe. Mushrooms, sautéed celery root and pickled mustard seeds add extra moisture and flavor, while wet-brining the chickens, then letting them sit and dry for 24 hours or so, promises a perfect golden-brown color. "I know it's a bit [much]," Wolen says, "but if it's possible to dry them for two days, it makes a big difference when you do roast." The effort of planning one to two days ahead for the chicken is compensated for by a quick side dish: honeynut squash salad with bitter greens, honeycrisp apple, goat Gouda and an apple cider vinaigrette. "I don't like peeling butternut squash," Wolen says. "[Honeynut squash] is really easy to work with; you don't have to peel them because you can eat the skin." Ally Straussner Team Boka: Sommelier Alisandro Serna, executive chef Lee Wolen and general manager Jon Leopold For wine pairings, Wolen looks to Boka's general manager Jon Leopold and head sommelier Alisandro Serna for guidance. For the roast chicken on its own, they recommend a fruit-forward Rhône red like the 2015 Georges Vernay Côtes du Rhône Ste.-Agathe. "[It works] especially with the oyster mushrooms that are on the chicken, which have a little bit of a grilled touch to them; it adds a nice complement to that sort of smokiness," Leopold says. For the full meal with the honeynut squash salad, Leopold and Serna recommend a California white, the 2015 Arietta On The White Keys, which consists mainly of Sauvignon Blanc, with some Sémillon. "You get some green elements from the Sauvignon Blanc, but it's mostly a big, full-flavored wine with some nice, round melon flavors," says Leopold. "The oak just really [makes] a nice complement to the flavors of the squash, the apple and the Gouda." Below, Wine Spectator shares recently rated selections of similar Sauvignon-Sémillon blends and Rhône reds. Though it's certainly not the first time Wolen will be making these dishes for the holiday table, this year will bring a fresh new take to his traditions. He reveals, "It's our son's first Christmas." Roast Chicken with Celery Root, Mushrooms and Pickled Mustard Seeds For the chicken 1 cup salt 1 cup sugar 1 gallon warm water 2 whole 3- to 4-pound chickens 3 tablespoons unsalted butter, at room temperature Sautéed celery root (recipe follows) Roasted mushrooms (recipe follows) Pickled mustard seeds (recipe follows) 1. In a large pot or brining bag, combine the salt and sugar with 1 gallon warm water, then transfer to the refrigerator to cool completely. 2. Add the whole chickens and submerge. Cover and refrigerate overnight, for a total of 24 hours. 3. Remove the birds from the brine, pat them dry and truss them using kitchen twine. Place in the refrigerator uncovered on a roasting rack for another 24 hours to dry out the skin for best color while roasting. 4. Preheat oven to 475° F. Pull the chickens from the refrigerator and rub the 3 tablespoons of butter on the skin. 5. Place the chickens on a rack in a roasting pan, breast-side up. Transfer to the oven and roast for 35 to 40 minutes; as the skin begins to turn golden-brown, rotate the pan to ensure even cooking. When a meat thermometer inserted between a leg and a thigh joint registers 160° F, remove and let rest for at least 30 minutes. 6. Place the celery root and roasted mushrooms on a platter. Carve the chickens into quarters and serve on the platter with the vegetables. Finish with the pickled mustard seeds and the chicken pan drippings. Serves 4. For the sautéed celery root 1 teaspoon caraway seeds 2 heads celery root (celeriac), peeled with a vegetable peeler and grated on a cheese grater 3 tablespoons butter Salt, to taste Lemon juice, to taste 1 cup chopped chives 1. Heat a small saucepan over medium and add the caraway seeds. Cook, shaking the pan occasionally, until toasted and fragrant, about 3 minutes. Let cool, then grind in a spice grinder. (Alternatively, use a mortar and pestle; or, in a pinch, put them in a plastic bag and crush them with a rolling pin or heavy pan). 2. In a medium sauté pan, on low heat, add the butter and cook until melted and beginning to foam. Add the celery root and slowly cook, stirring until tender and the butter becomes brown. 3. Transfer celery root to a medium bowl and season with salt, lemon juice and caraway seeds. Finish with chives, and reserve. For the roasted mushrooms 1 pound king trumpet mushrooms, cleaned 2 tablespoons butter 4 sprigs fresh thyme Salt 1. Slice the mushrooms into quarters. 2. In a medium pan, warm the butter over medium heat until foamy and starting to turn brown, then add the mushrooms and thyme. Cook until tender, and season with salt to taste. For the pickled mustard seeds 1 cup yellow mustard seeds 2 cups white balsamic vinegar 1 cup sugar 1/2 cup salt 1. Add the mustard seeds to a large pot of cold water. Bring to a boil and strain. Repeat this process 3 times. 2. In a separate bowl, combine 1 cup water with the vinegar, sugar and salt, and bring to a boil. Add the mustard seeds and cook for 10 minutes. Pour into a heatproof container, cover and transfer to the refrigerator. Chill overnight to let the mustard seeds bloom and absorb the pickling liquid. Honeynut Squash Salad with Bitter Greens, Honeycrisp Apple, Goat Gouda and Apple Cider Vinaigrette Ally Straussner A perfect fall-to-winter accompaniment for the chicken, this salad (right) is centered around easy-to-work-with honeynut squash. For the squash 4 whole honeynut squash, quartered but not peeled 3 tablespoons olive oil Pinch of salt 1 sprig fresh thyme 2 tablespoons balsamic vinegar Preheat the oven to 400º F. Toss all ingredients in a bowl. Place the squash on a parchment-lined cookie tray and roast for about 15 minutes or until tender. Set aside. For the cider vinaigrette 2 tablespoons butter 1/2 cup good-quality apple cider vinegar 2 tablespoons minced shallots 3 tablespoons sugar 2 tablespoons salt 1 cup canola oil 1 tablespoon chopped thyme 1 tablespoon honey 1. Set a small saucepan over medium heat. Add the butter and let melt, swirling pan occasionally. Butter will foam and then begin to darken. When butter is brown and fragrantly nutty, remove from heat. 2. Combine all ingredients with a whisk. (This creates a "broken" vinaigrette that can be whisked lightly back together, if needed, just before serving.) Reserve at room temperature. For the salad 3 heads endive 2 heads Castelfranco radicchio 1 head escarole 2 heads Little Gem lettuce 2 Honeycrisp apples, sliced 1/2 cup chopped chives 1/2 pound goat Gouda cheese Tear all the lettuces into bite-size pieces and combine with the apple, roasted squash and chives in a large bowl. Dress to your liking with the cider vinaigrette and place on a platter. Using a Microplane grater, finish with a heavy topping of goat Gouda. Serves 4. 12 Recommended Value Wines Note: The following list is a selection of outstanding and very good red and white wines from recently rated releases. More options can be found in our Wine Ratings Search. Full-Flavored Sauvignon Blanc- and Sémillon-Based Whites CHÂTEAU LATOUR-MARTILLAC Pessac-Léognan White Lagrave-Martillac 2016 Score: 90 | $30 Alluring, with white peach, brioche, wet straw, honeysuckle and meringue notes all gliding through in lockstep. Shows lovely feel and length. Drink now through 2019. 1,500 cases imported.—James Molesworth RODNEY STRONG Sauvignon Blanc Northern Sonoma Charlotte's Home 2017 Score: 89 | $17 Distinctive, opening with a smoky, toasty note that melts into marmalade, yuzu and pomelo flavors, with vibrant acidity, spice accents and a terrific sense of harmony on the finish. Drink now. 90,000 cases imported.—MaryAnn Worobiec CHÂTEAU DE CAROLLE Graves White 2017 Score: 88 | $20 This offers a mix of plump nectarine and tangerine notes offset by zippy floral, citrus pith and quinine accents, which all marry nicely through the finish. Sémillon, Sauvignon and Muscadelle. Drink now through 2020. 1,500 cases imported.—J.M. CHÂTEAU DE LAGARDE Côtes de Bordeaux St.-Macaire White Cuvée Prestige 2015 Score: 88 | $20 A plump and friendly style, with orange curd and yellow apple notes mixed with fennel, honeysuckle and salted butter notes. A crowd-pleaser. Sauvignon Blanc and Sémillon. Drink now. 1,250 cases imported.—J.M. GROTH Sauvignon Blanc Napa Valley 2017 Score: 88 | $24 Distinctive, with an overtone of marmalade and honey and a whiff of smoke and white pepper to the core of lemon-lime flavors, on a juicy body. Drink now. 31,000 cases imported.—M.W. MAHANA Sauvignon Blanc Nelson 2015 Score: 88 | $30 Honey, nut and floral notes add a richness to the core of peach, apricot and pear flavors in this white, with a lushness to the full body and fresh acidity. Drink now. 1,645 cases imported.—M.W. Côtes du Rhône Reds BOUTINOT Côtes du Rhône-Villages Séguret Les Coteaux Schisteux 2015 Score: 91 | $20 Inviting, with a mix of blueberry, raspberry and blackberry pâte de fruit flavors scored with a licorice note on the finish. A light-handed apple wood note gives this a frame. Grenache and Syrah. Drink now through 2022. 3,333 cases imported.—James Molesworth CHÂTEAU DE MANISSY Côtes du Rhône Oracle 2016 Score: 91 | $12 The lovely dark plum and blackberry fruit is inlaid with singed mesquite, tobacco and dried lavender notes. Shows subtle grip through the finish. A solid wine, with character. Grenache, Carignan and Counoise. Drink now through 2019. 10,000 cases imported.—J.M. CLOS DU MONT-OLIVET Côtes du Rhône Vieilles Vignes 2016 Score: 90 | $20 This ripples with delicious cherry paste and plum preserve flavors, inlaid with light violet, incense and lavender notes. The fleshy finish lingers. Drink now through 2019. 1,000 cases imported.—J.M. GUY MOUSSET & FILS Côtes du Rhône 2016 Score: 90 | $13 Shows the vivid ripeness of the vintage, featuring a blast of blackberry and boysenberry confiture flavors. Stays focused and racy, with black tea, anise and graphite notes sparkling throughout. Drink now through 2019. 4,000 cases imported.—J.M. HALOS DE JUPITER Côtes du Rhône 2016 Score: 90 | $16 Ripe and inviting, with warm plum and raspberry puree flavors backed by light tea, anise and fruitcake notes. Offers a fleshy, open-knit finish. Drink now through 2019. 2,000 cases imported.—J.M. PIERRE AMADIEU Côtes du Rhône Grande Réserve 2016 Score: 90 | $16 Ripe and juicy, with a beam of black cherry and plum compote flavors driving atop a graphite spine. Reveals a flash of tobacco on the finish. Drink now through 2019. 2,000 cases imported.—J.M.

Brut Zero:

Brut Zero: See Brut Nature.

Budbreak:

Budbreak: Refers to the start of the new growing season, when tender green buds emerge in early spring's warm temperatures; typically March in the Northern Hemisphere and September in the Southern Hemisphere. The vines are especially vulnerable to frost at this stage.

Bung:

Bung: The rubber, glass or plastic stopper that can be placed into a barrel's bung hole, similar to a cork placed in a wine bottle. Barrels are usually filled through the bung hole.

Burnt:

Burnt: Describes wines that have an overdone, smoky, toasty or singed edge. Also used to describe overripe grapes.

Buttery:

Buttery: Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in "a rich, buttery Chardonnay."

By-the-Glass:

By-the-Glass: Refers to the section of a restaurant's wine list that offers wines by the glass as opposed to by the bottle. Convenient for small parties and/or moderate drinking, these selections tend to have higher mark-ups.

Cane:

Cane: A branch of a vine.

Canopy:

Canopy: The green foliage of a grapevine is called the canopy. The canopy can be trimmed or thinned to manage the amount of air and sun reaching the fruit, improving fruit quality, increasing yield and controlling disease.

Cap :

Cap : The thick layer of skins, stems and seeds that forms at the surface of fermenting red wine. Cap management, or breaking up the cap to increase contact between the skins and the liquid, is important since red wines extract color and flavor from the skins.

Capsule:

Capsule: The metal or plastic protective coating that surrounds the top of the cork and the bottle. Before pulling out the cork, at least the top portion should be removed to expose the cork and the lip of the bottle.

Carbonic Maceration:

Carbonic Maceration: Carbonic Maceration Most frequently associated with Beaujolais, this is a method of producing light-bodied, fresh and fruity red wines. Instead of crushing the grapes and releasing the juices to be fermented by yeasts, whole grape bunches are placed in a tank and the oxygen is displaced by carbon dioxide. Fermentation starts on an intracellular level inside the berry, producing some alcohol as well as fruity aromatics. In practice, the weight of the grapes on the top crushes the grapes on the bottom and yeasts ferment the juice; the wine is partly a product of carbonic maceration and partly of traditional yeast fermentation.

Carboy:

Carboy: Sometimes referred to as a "demijohn," a carboy is a nonreactive vessel, usually glass or plastic, used to ferment alcoholic beverages. Due to their relatively small size (typically ranging from 20 to 60 liters) and portability, they are most popularly used in home winemaking, but are also employed by commercial winemakers for experimental lots or test batches.

Casa:

Casa: Spanish for house. In wine terms, synonymous with "bodega."

Case:

Case: A case of wine in the United States typically contains 9 liters or 12 standard 750ml bottles of wine. The size of wineries is most frequently measured in the number of cases produced annually.

Casein:

Casein: Casein A dairy-based protein used in the fining process. Casein is particularly effective at clarifying cloudy or off-colored white wines.

Cask Number:

Cask Number: A term sometimes used to designate special wines, as in Stag's Leap Wine Cellars Cask 23, but often applied to ordinary wines to identify a separate lot or brand. Synonymous with bin number.

Cava:

Cava: Cava Spanish term for sparkling wine made using the traditional méthode Champenoise.

Cave:

Cave: French term for wine cellar.

Browning:

Describes a wine's color, and is a sign that a wine is mature and may be faded. A bad sign in young red (or white) wines, but less significant in older wines. Wines 20 to 30 years old may have a brownish edge yet still be enjoyable.

Brilliant:

Describes the appearance of very clear wines with absolutely no visible suspended or particulate matter. Not always a plus, as it can indicate a highly filtered wine from which many of the components that contribute flavor have been stripped.

Brawny:

Describes wines that are hard, intense and tannic with raw, woody flavors. The opposite of elegant.

Briary:

Describes young wines with an earthy or stemmy wild berry character

A study published in 2012 found that piceatannol, a polyphenol found in grape skins and red wine, blocks the formation of what type of tissue in the body?

Fat

Q: I'm driving to New York for Christmas and want to bring an old, large-format bottle of wine with me. I'm worried about how it will fare on the car ride, after which it would pretty much be opened right away. Someone suggested standing it up for the journey. Do you have any advice?—Michael, Charlotte, N.C.

Good question. You've got two concerns here—handling an older bottle of wine, and trying to avoid travel shock, aka bottle shock. Older wines often have sediment that can get disturbed if the bottle is shaken or jostled around. While it's harmless to consume, sediment can be unpleasantly gritty. Shock, sometimes called "bottle sickness," is an anecdotal phenomenon that a wine can get stressed from motion and suffer from a wine version of jet lag—it can seem flat, muted or disjointed for a period of time after a journey. I think standing it up is a great idea. That way, you're letting gravity work to keep the sediment down at the bottom of the bottle, even with the inevitable sloshing around that's going to happen. Pad your bottle with pillows or cushions and make sure it's secure. Pick a part of your car that is most stable, both in terms of temperature and movement—away from wheel wells, and not in the trunk or a truck bed. When you arrive at your destination, keep the bottle upright and let it settle as long as possible so that the sediment can continue to collect at the bottom. You'll probably want to decant the wine to help further separate the sediment—check out our recent how-to video for a primer! —MaryAnn Worobiec

Only one Bordeaux first-growth estate makes a dry Sauvignon Blanc/Sémillon blend that is considered the equal of its red grand vin. Which is it?

The correct answer is: Château Haut-Brion

Brut (Champagne):

Has a dosage level that yields 0 to 12 g/l of residual sugar

In January 2013, the first draft of the menu for President Obama's second inaugural luncheon caused some controversy, as it labeled a U.S. sparkler "Champagne" instead of the "California champagne" permitted on its label. What was the bubbly?

Korbel

Is it safe for children to eat food that has been prepared with wine or other alcoholic beverages?—Jerry

Lots of foods served during the holiday season are made with alcohol, especially desserts. In fact, a lot of people don't realize that vanilla extract is 35 percent alcohol—that's the same proof as Captain Morgan rum! And the old adage that the alcohol "burns off" when the food is cooked is only true to a degree: Depending on how much alcohol is used, how it's cooked and the length of time it's cooked, some alcohol will remain. Is that remaining amount of alcohol safe for kids to consume? Some cultures don't blink an eye at letting adolescents take a sip of wine, but Dr. Jasmin Roman, a general practitioner in New York, suggests that we shouldn't assume even small amounts of alcohol are safe for kids. "There is no specific amount of ethanol (alcohol) that is considered safe for children," she says. "Interestingly, this is being evaluated not just in foods cooked with alcohol, but also in other household items containing alcohol, such as mouthwash or homeopathic medicines. Various factors are at play in ethanol metabolism, most important age and body weight. The concerns are not just for acute intoxication and overdose, but also neurophysiological risks that can come with lesser amounts of alcohol—sleep disturbances, confusion, unsteady walking, for example." "The only way to be 100 percent safe is to avoid cooking [food for children] with alcohol," says Dr. Roman.—Douglas De Jesus

The Widow & The Wine

Madame Clicquot was one of the first modern business women, developing some of the most important innovations in champagne. Madame Clicquot, La Grande Dame De La Champagne, carried on her husband's wine business after his passing, becoming one of France's richest ladies. Maison Veuve Clicquot has produced some of the world's finest luxury champagne since 1772. Born into a wealthy family, Barbe Ponsardin married François Clicquot, who worked in his family's modest wine business. Barbe quickly became interested in wine production, working together with François to expand the Clicquot brand. When her husband unexpectedly died, Madame Clicquot was left a widow (or "veuve" in French). She became the sole business owner at age 27—faced with significant economic, political and agricultural challenges. Breaking all societal norms, she took the reins and never looked back. Over the course of her groundbreaking career, she revolutionized the wine industry and brought Veuve Clicquot to international acclaim. In 1810, she produced the first vintage wine in Champagne, France. The art of blending grapes from just one year's harvest is still practiced today, much like other advancements she pioneered. Vintage champagnes continue to be recognized as some of the world's most prestigious wines. With her daring, avant-garde approach, Madame Clicquot also invented the riddling table in 1816 to clarify her champagne, a method which remains commonplace in all French Houses. By doing so, she improved both the quality and finesse of the wines. Additionally, Madame Clicquot used the red wines from her Bouzy vineyards to create the very first rosé champagne made through assemblage in 1818. Her method of blending white wine with red wine was adopted across Champagne and is still recognized as a best practice. She anticipated the fall of Napoleon in 1815 and the lifting of a continental trade embargo. Boldly, Madame Clicquot ran the blockade before the formal restoration of international trade, beating her competitors back to Russia to secure the business for her brand. Thanks to her intuition, Madame Clicquot also invested in many plots of vineyards, which were later classified as "Grand Cru". She personally assisted with each harvest, tasted all cuvées, and decided on the blends. Her obsession for quality went beyond the wine and also encompassed the corks and glass used for the bottles. A determined hand in a velvet glove, Madame Clicquot demanded 'only one quality—the finest.' Madame Clicquot's birthday is December 16th. What better way to celebrate the holidays than with a bottle of her top shelf champagne? If you're seeking the ultimate sparkling wine for entertaining or gifting, check out our world-class selection of Veuve Clicquot products. Articles

Bottled By:

Means the wine could have been purchased ready-made and simply bottled by the brand owner, or made under contract by another winery. When the label reads "produced and bottled by" or "made and bottled by" it means the winery produced the wine from start to finish.

Wines made from this grape saw more growth in U.S. sales in 2012 than any other. What is it?

Moscato

Breathe: .

See Aeration

Be A Wine Critic Without The Whine

Nobody knows your palate better than you. Let's dispel the myths and pretensions of wine. It doesn't take a sommelier to know that fine wine doesn't have to be expensive, nor old, nor does it need to come from a well-known winery. The 100-point rating scale was created by wine critic Robert Parker Jr. in 1977, and it's been the industry standard ever since. But what makes a 90-point wine so special? Well, it's basically equivalent to grade-A, but did you know that only varietals are eligible to be rated? In other words, a red blend, for instance, could never be a 90-pt wine. So, in a sense, the point system discourages innovation, experimentation and diversity of styles. The fact is that ratings don't mean everything, and there a lot of indicators to look out for including: aging, grapes, importer and region. Signs of a Good Wine It can be daunting with so many choices and so many styles available. If you're just looking at the bottles, it can be tough to decide. But here are a few tricks of the trade to help you look past the pretty label and beyond the price tag. Many of the facts you need to know are actually on the back label. Know Your Appellation - Fancy wine term, but all it means is geographical name. Chances are, if you like one Cabernet Sauvignon from Sonoma County, you'll probably like other Cabs and red wines from that region. And that may also translate to other styles in different regions around the globe. Pick A Winner - We carry a huge selection of award-winning and critically acclaimed wines from around the world. That includes prize winners and medal winners from the San Francisco Chronicle Wine Competition. Shop Vintage - Do some research, and find out what years you prefer from certain regions. Climate, weather and other factors affect the quality of the harvest. Smart Sippin' - Many premium bottles are meant to be aged. But some amazing and affordable wines can be enjoyed young. Generally speaking, white wines can be consumed within 1-2 years of bottling, and red wines can be enjoyed within 2-3 years. More To Explore - Sure, Napa Valley produces some of the world's finest wine. But don't get stuck in one place. Many award-winning 5¢ Wines come from our partner wineries in lesser known appellations. Sonoma is acclaimed for its Cabernet and Pinot Noir. Lodi is home to hearty Zinfandel. The Central Coast is ideal for Chardonnay and Syrah. And that's just a few areas of California. Come Out On Top Many high-quality wines now come in screw tops rather than traditional corks. It's comparable to the craft beer movement toward aluminum cans away from glass bottles. Screw tops are actually safer and more sanitary than cork bottling. You Have Great Taste We love to hear what you think about our 5¢ Wines. In fact, our customers help decide which new wines we introduce to our Private Collection. Shoppers are given the opportunity to taste, score and approve our latest 5¢ Wines. If a particular variety doesn't make the cut, that bottle never appears on our shelves. That's how you know that you're getting the highest quality at the best value. Our customers are the best critics, and your opinion matters. Choose from hundreds of our 5¢ Wines, and share your thoughts on BevMo.com. Just visit the product page and leave a review. Bottom Line If you like it, then it's a good wine! Embrace your taste. Sure, a sommelier would say that fish demands a white wine, but we say, pair it whatever feels right. And don't forget: our BevMologists are always available to answer any questions, offer recommendations, and make pairing suggestions. Now's Your Chance - Rate the Wine!! You have great taste! We love to hear what you think about our 5¢ wines. Click here to upload a photo of your 5¢ wine along with a 1-5 star rating. Rate as many 5¢ wines as you like. Check back often to see the Top 10 real-time ratings of 5¢ wines that customers are rating in real-time on this article page! By participating in the 5¢ rating program, you agree to allow BevMo! to utilize your image and rating as promotional marketing.

Everything You Need to Know About Prosecco

One of world's greatest sparkling wines, Prosecco is more than just a Champagne alternative. Here's your one-stop guide to northern Italian bubbles. BY LAUREN MOWERY Getty Prosecco hails from Northeast Italy, though its heartland is a small region in the Veneto called Conegliano Valdobbiadene. While consumers often equate it with widely available commercial-quality fizz, access to Italy's finest sparkling wines is rising. Many retailers now sell Prosecco for every occasion, from party-ready bottlings to companions for fine dining. Production techniques continue to improve, and the appetite for experimentation grows. The result is better bubbles and diminished sugar levels that showcase terroir, quality and style. Indeed, the world of Prosecco holds much to explore for the curious wine lover. Small glera bunches Pre-veraison Glera grapes / Getty The Grape: Glera In the past, the grape used to make Prosecco was called both Prosecco and Glera. The thin-skinned green grape has been grown in the Veneto and Friuli regions of northern Italy for hundreds of years. But in 2009, an increased number of New World plantings led Italian authorities to seek legal protection for the name "Prosecco" by rechristening the variety as "Glera." It was a move akin to how the French protect the name Champagne as a place of origin. That was also the year when Conegliano Valdobbiadene's appellation became Italy's 44th Denominazione di Origine Controllata e Garantita (DOCG). In Italy, Prosecco refers solely to wines made within three specific designated appellations produced with at least 85% Glera. However, producers abroad have been known to also use the term for their own bottlings, sparking legal challenges. Glera has a tendency toward high yields, and the greater the yield, the more neutral the resulting wine becomes. The grape's moderately high acidity makes it a shoo-in for sparkling wine. It gives a lovely perfume of melons, peaches, pears and white flowers. The resulting wines are typically light to medium-bodied. Depending on the producer's style and amount of residual sugar, alcohol levels can range from 8.5% to 12.5% for fully dry wines. small italian town of valdobbiadene in veneto region on green hills at sunset with prosecco vineyards Valdobbidene / Getty The difference between Prosecco and Champagne A key difference between Prosecco and other sparkling wines, like Champagne, is how the bubbles are made. There are several ways to get carbon dioxide (CO2) into a bottle of wine. The most expensive and well-known technique is called the traditional method. This is how the Champenois produce their iconic sparkling wine. The winemaker fills a bottle with still, dry wine, then adds yeast and sugar before it's sealed with a crown cap. As the yeast consumes the sugar, it gives off CO2 as a byproduct. The traditional method requires that the second fermentation occurs inside the bottle you buy off the retail shelf. However, this method also changes the wine. It adds complexity, texture and flavors like brioche and toast, especially as it ages. Your Guide to Must-Have Sparkling Wines from Around the World But not all wines should be handled this way. Some are better youthful and bright, which is why Prosecco undergoes a different process. For most Prosecco, the second fermentation happens in a large tank. There are several names for the process: Charmat-Martinotti, Italian method, tank method, cuve close in French, or autoclave in Italian. It's cheaper, faster and less labor intensive than the traditional method. Base wine is added to a pressure tank, then a second fermentation is triggered by adding yeast and sugar. Cooling the wine when the desired atmospheres of pressure have been reached stops the rapid fermentation. This method retains Glera's perfume and freshness. Industry of wine italian beverage (prosecco e cartizze bottling) Prosecco bottling / Getty Prosecco's DOC and DOCG Regions You've probably seen the letters DOC and DOCG on a few of your Italian wine labels. These acronyms, Denominazione d'Origine Controllata (DOC) and Denominazione d'Origine Controllata e Garantita (DOCG), represent legal quality categories established with the purpose of identifying and rewarding Italy's great and best wines, respectively. At the base of the quality pyramid is the sizeable Prosecco DOC, which covers nine provinces in the Veneto and Friuli-Venezia Giulia. If wines are harvested, made and bottled within the provinces of Treviso and Trieste, they can be labeled Prosecco DOC Treviso or Prosecco DOC Trieste. All the Prosecco DOCs allow for more production when compared to the stringent DOCGs in the area. You've probably seen the letters DOC and DOCG on a few of your Italian wine labels. These acronyms represent legal quality categories established with the purpose of identifying and rewarding Italy's great and best wines, respectively. As the pyramid narrows, the best wines in terms of character and refinement come from the Asolo Prosecco DOCG and Conegliano Valdobbiadene Prosecco Superiore DOCG. The latter also encompasses the more precise denominations of Prosecco Superiore DOCG, Superiore Rive DOCG and Valdobbiadene Superiore di Cartizze DOCG. Wines labeled Conegliano Valdobbiadene Superiore Prosecco DOCG are made exclusively on the hills between the two towns of Conegliano and Valdobbiadene in the Treviso province. There, as in much of Europe, viticulture traces back to the Romans. References to the local wine and its importance to daily life are found in stone memorials, written texts and painted frescoes. Conegliano has long been considered a cultural capital. Prosecco owes its origin to the city's— and Italy's—first school of winemaking, The School of Oenology. Valdobbiadene lies at the heart of the production area, ensconced in lush vineyards. Meet Col Fondo, the Bottle-Fermented Prosecco Superiore Rive DOCG refers to wines produced from one of the 43 designated communes or vineyard sites. These are generally the steepest vineyards and are considered the best, offering unique expressions of the different soil types and microclimates. Grapes are picked by hand, and the vintage is always added to the label. Valdobbiadene Superiore di Cartizze DOCG sits at the top, the crown jewel or grand cru of Prosecco's ambition. Wines come from a subzone in Valdobbiadene called Cartizze, which has carried its own set of regulations since 1969. They are the highest priced, as top producers can fetch up to $75 per bottle. While these designation names are overwhelming and verbose, just remember the following: Prosecco DOC is light and quaffable; Superiore DOCGs are a cut above, with terroir-driven Rive followed by Cartizze at the top. Duca Di Dolle vineyard in Conegliano-Valdobbiandene / Getty Duca Di Dolle vineyard in Conegliano-Valdobbiandene / Getty Prosecco's Effervescence and Sweetness Though some still wine is made, Prosecco is typically frizzante (fizzy) or spumante (fully sparkling). Frizzante wines have lower atmospheric pressure (1-2.5 bars) and often cost less than Prosecco Spumante (5 bars), which seek to be an affordable alternative to Champagne. As far as sweetness, Prosecco DOC comes in four levels. From driest to sweetest: Brut, Extra Dry, Dry and Demi-Sec. Superiore DOCG, however, only comes in the first three. One more style to note is Prosecco Col Fondo. For lovers of pétillant naturel (pét-nat), natural-leaning and minimal intervention wines, this frizzante style offers a different take on Prosecco. With Col Fondo, producers bottle-ferment Glera and other indigenous varieties, instead of tank ferment, then eschew disgorgement. This leaves dead yeast in the bottle (lees), which creates sediment and cloudiness. In fact, Col Fondo means "with the bottom." The wines ferment to full dryness and can age a few years. Col Fondos are distinct, idiosyncratic and a darling of sommeliers that look for unusual wines. Does all Prosecco come from Italy? While Italian Prosecco has its roots in ancient times, the grape has long been grown in Slovenia, and more recently, Australia's King Valley. The latter saw an influx of Italian settlers and is known for other Italian varieties like Sangiovese and Nebbiolo. Currently, Australian Prosecco is enjoying success, and its producers battle to continue use of the name for both the grape and the wine. These producers argue that Prosecco is the long-established variety name, and therefore doesn't deserve protection. The dispute has created rancor during trade talks with the European Union. It's Time to Take A Fresh Look at Lambrusco Five Proseccos to Try Ca' dei Zago 2015 Dosaggio Zero Metodo Classico (Prosecco di Valdobbiadene); $25, 93 points. This elegant, savory sparkler opens with inviting aromas of dried wildflower, mature orchard fruit and a yeasty whiff of bread dough. On the creamy palate, a soft mousse accompanies yellow apple, white peach and citrus zest alongside accents of dried herb and a hint of ginger. Ethica Wines. Editors' Choice. -Kerin O'Keefe Case Paolin NV Col Fondo (Asolo Prosecco Superiore); $25, 92 points. Slightly fizzy and incredibly fragrant, this radiant sparkler boasts heady scents of honeysuckle, lemon blossom and white stone fruit. The crisp dry palate delivers green apple, Bartlett pear, citrus zest and a saline note alongside vibrant acidity and lightly foaming bubbles. Fermented in the bottle, it has some sediment at the bottom that adds flavor and complexity. T. Elenteny Imports. Editors' Choice. -K.O. Albino Armani NV Casa Belfi Col Fondo (Prosecco); $20, 91 points. Yeasty aromas of bread dough, toasted hazelnut, pressed wild flower and an earthy whiff of brimstone follow over to the crisp palate along with citrus and yellow apple. Made with grapes cultivated according to biodynamic farming practices and fermented with wild yeasts, it's a fascinating expression of Prosecco. Mise. -K.O. Althéa NV Dry (Prosecco Superiore di Cartizze); $24, 90 points. Citrus blossom, honeysuckle and acacia honey aromas mingle together on this off-dry silky sparkler. It's bright, creamy and refined, doling out sweet white peach, glazed almond and candied lemon peel alongside a lively polished perlage. -K.O. Mionetto NV Luxury Dry (Prosecco Superiore di Cartizze); $35, 90 points. Aromas of ripe pear and green apple follow over to the rich creamy palate along with notes of nectarine and glazed lemon drop. Bright acidity provides freshness while a soft mousse lends finesse. Mionetto USA. -K.O.

Top Holiday Wine Buys & Pairings

Picking up the wine for your holiday party can be daunting—so many options, so many palates to please. We're making it simple to find the perfect bottle for any meal or occasion. Our top 5 wines by price also include pairing recommendations, so you can plan your meal to according what you're serving. Impress your guests with a world-class selection of varietals and blends. Some swear by reds and others only drink whites, while many people are keen to rosés and sparkling varieties. Accordingly, it's wise to provide a wide array of options at your Thanksgiving feast. Because one thing's for sure: when it comes to holiday entertaining, you can never have too much wine. No matter the size of your budget, we're helping you find the right bottle for every bite. Hope you brought your appetite! Top 5 Wines Under $15 Chateau Ste. Michelle Riesling ― Crisp apple aromas and flavors with subtle mineral notes. A pleasure to drink and easy to match with a variety of foods. Pairs well with a shrimp cocktail. Shop Now ▸ La Crema Sonoma Coast Chardonnay ― Opens with a mix of green apple, pear, citrus & oak flavors. Offers a medium-weight profile on the long, clean finish. Goes well with raw oysters. Shop Now ▸ Zynthesis Old Vine Zinfandel ― Luscious blackberry aromas with complex flavors of strawberry rhubarb and lingering hints of toast, vanilla and smoke. Pairs well with grilled lamb. Under $15 per bottle when you buy 2 bottles. Shop Now ▸ Ryder Estate Pinot Noir Rosé ― Showcases enticingly bright strawberry and cherry aromas. Lively fruit flavors are framed by crisp, refreshing acidity. Complements a charcuterie board. Under $15 per bottle when you buy 2 bottles. Shop Now ▸ Settecieli Pinot Grigio ― Straw yellow color with greenish hints. Fresh and harmonious on the palate, featuring a balanced bouquet with notes of apple and peach. Pairs well with shellfish. Under $15 per bottle when you buy 2 bottles. Shop Now ▸ Top 5 Wines Under $25 Silverado Sauvignon Blanc Miller Ranch ― Refreshing aromas of grapefruit, lime, and tangerine with exotic flavors, smooth silky texture and a juicy finish. Pairs well with roasted turkey. Under $25 per bottle when you buy 2 bottles. Shop Now ▸ Arius Pinot Noir ― Exudes flavors with grace and complexity. Enjoy the nuances of black cherry, cola and currant with a long, smooth finish. A perfect match with stuffed mushrooms. Shop Now ▸ Decoy by Duckhorn Cabernet Sauvignon ― Deep ruby in color, this blended cab leads with flavors of red currant, cherry, chocolate and smooth tannins layered in spice. Goes well with grilled chicken. Shop Now ▸ Ferrari-Carano Chardonnay ― Full bodied yet refreshing, boasting aromas of pear, apple, orange & peach. Balanced by flavors of lemon and vanilla with a floral finish. Pairs well with butternut squash. Shop Now ▸ Stella Rosa Black ― Refreshing red blend reveals deep, dark color combined with natural flavors of ripe blackberry, blueberry and raspberry. Serve chilled with any fruit-based dessert. Shop Now ▸ Top 5 Wines Under $50 Goldenrod Flower Pinot Noir ― Complex scents of black cherry and toasty French oak carry through to the palate. Soft tannins lead to a warm, generous finish. Great starter wine with hard cheese. Shop Now ▸ The Prisoner Red Blend ― Aromas of dark chocolate, clove & fig. Persistent flavors of ripe raspberry, pomegranate & vanilla create a smooth and luscious finish. Pairs well with prime rib. Shop Now ▸ Rombauer Carneros Chardonnay ― Peaches, pineapple and citrus on the nose. Ripe flavors of tropical fruit, pear and apple with soft spice notes on the lengthy finish. Goes well with roasted turkey. Shop Now ▸ Veuve Clicquot Ponsardin Brut ― Bright and lightly toasty with layered flavors of cassis, crushed hazelnut and lemon meringue pie on the creamy bead. Complemented by butter cream sauce. Shop Now ▸ Silverado Cabernet Sauvignon ― Delivers a balanced structure and velvety texture with black cherry aromas, ripe plum flavors and hints of licorice on the finish. Pairs well with filet mignon.

Bottling:

Putting wine into bottle is an automated process. The bottle is washed, dried and then filled with wine. Before the cork is inserted, a puff of inert gas displaces any oxygen remaining in the bottle to prevent spoilage.

What is the name of the technique in which sparkling wine bottles are given a quarter-turn daily and gradually tilted upside-down, moving the sediment into the neck of the bottle?

Riddling

Bottles of sparkling wine are sometimes opened ceremonially using what unusual tool?

Saber

In 2012, California producers released the majority of the wines from which very strong vintages of Cabernet and Pinot Noir, respectively?

The correct answer is: 2009 and 2010

Before it is released, a vintage Champagne must be aged a minimum of how many years, according to French law?

The correct answer is: 3 years

Occasionally insects end up in a wine press, but they are filtered out and usually don't affect a wine's taste. Which vine bug, when distressed, releases an unpleasant chemical that can sometimes taint a wine's flavors?

The answer is: Asian lady beetles

Unlike premium still rosés, rosé bubbly is usually made how?

The answer is: By adding still red wine to the blend before bottling

In recent years, by tonnage, Riesling and Chardonnay have been Washington's top white grapes. What are its top reds?

The answer is: Cabernet Sauvignon and Merlot

Perhaps the indigenous home, and likely the namesake, of Chardonnay is the village of Chardonnay. Where is it located?

The answer is: The Mâconnais, Burgundy

Excessive levels of acetic acid, a fermentation by-product, can lead to an unpleasant, vinegary note. What is this fault called?

The answer is: Volatile acidity

The Okanagan Valley of British Columbia is one of the world's best areas to grow grapes for this style of sweet wine, made from varieties ranging from Riesling to Syrah:

The correct answer is: Ice wine

Why was 2012 a bad year for California custom-crush operation Crushpad?

The correct answer is: It went bankrupt

One former president now makes wine himself, as his father and grandfather before him did. Who is he?

The correct answer is: Jimmy Carter

Eastern Washington has fewer winegrowers than almost any other major region of size in the world. Why?

The correct answer is: Land is cheap, allowing for large, ranchlike tracts

The geographic division between Napa and Sonoma Counties is marked by what?

The correct answer is: Mayacamas Mountains

Perhaps the most straightforward, and oldest, technique for making sparkling wine is simply to transfer the wine to bottle before primary fermentation has finished. The term now used for this technique is...

The correct answer is: Méthode ancestrale

Who said: "Champagne! In victory one deserves it; in defeat one needs it"?

The correct answer is: Napoleon Bonaparte

Because of its pinkish-gray skin color, this white wine grape can actually produce a salmon-hued wine or an orange wine when the juice is left in contact with the skins:

The correct answer is: Pinot Gris

In Oregon, Pinot Noir is easily the top dog. Which is the No. 1 white?

The correct answer is: Pinot Gris

In 1965, David Lett of Eyrie Vineyards moved to Oregon to grow which grape, now the state's hallmark?

The correct answer is: Pinot Noir

Bethenny Frankel, whose Skinnygirl line of wines was launched in 2012, first gained fame as a cast member on which reality TV show?

The correct answer is: Real Housewives of New York

One president notoriously asked waiters to obscure the labels of the wines he poured so he could drink his beloved Château Margaux but serve his guests less-costly bottles. Who was this trickster?

The correct answer is: Richard Nixon

Which comedian put his Napa home and vineyard on the real-estate market for $35 million last year?

The correct answer is: Robin Williams

Based on evidence presented following an FBI search of his home, such as an extensive supply of labels and corks, this auction consigner has become involved in a protracted federal court battle over alleged wine counterfeiting:

The correct answer is: Rudy Kurniawan

President Ronald Reagan was fond of serving California wines in the White House and often contemplated matters of state at his ranch in the heart of which wine region?

The correct answer is: Santa Barbara

In addition to numerous other sustainability efforts, this northwest winery constructed the first cellar in its country to earn LEED certification for green building standards:

The correct answer is: Sokol-Blosser, in Oregon

How are Oregon and Washington's biggest and most famous regions, the Willamette Valley and the Columbia Valley, respectively, different?

The correct answer is: The Willamette is largely cooler and more humid; the Columbia, warmer and drier

During the 1700s, Britain developed into the most important market for top-growth Bordeaux, but wines destined for the Isles were modified. How so?

The correct answer is: They were blended with Hermitage or Spanish Benicarlo (Bobal) for structure

Typically, yeasts used to ferment wine can tolerate alcohol levels of at most 16 percent before they die. But a recently developed fast-acting yeast can actually push levels to 20 percent. What is it called?

The correct answer is: Turbo yeast

Bouquet:

The smell that a wine develops after it has been bottled and aged. Most appropriate for mature wines that have developed complex flavors beyond basic young fruit and oak aromas.

A study by the University of Surrey in England found that sparkling wine raises a person's blood-alcohol level faster than still wine.

True

Bright:

Used for fresh, ripe, zesty, lively young wines with vivid, focused flavors.

Posted February 12, 2009 This is very fresh and racy, with floral, white peach, fleur de sel and lime notes that crackle all the way through the lengthy finish. It's focused and pure, with a nice herb-tinged spine.

Varietal Here's a wine with some pretty distinctive descriptors in the tasting note, addressing both the flavor profile and structure of the wine. This should help us to quickly narrow our options. We can start with Chardonnay, and this wine just doesn't sound like a Chardonnay. To begin with, the white peach is the only flavor characteristic that would fit a Chard. Also, although Chardonnay is very adaptable to a variety of winemaking techniques, most are medium- to full-bodied and the majority typically exhibit some sort of oak influence and often undergo malolactic fermentation (which softens lip-smacking acidity into a more integrated version). This is a streamlined wine, very fresh and racy, with crackling acidity. We might have a match in French Chablis if it was fermented and aged in stainless steel, but again the flavor profile doesn't work, so we move on. Next on our list is Chenin Blanc. Here's a grape that can show laserlike acidity, and the floral and peach notes are common descriptors for Chenin Blanc. But the herb and lime notes are less likely, and Chenin Blanc usually shows a bit more weight on the palate, which we would expect to see some reference to in the note. Marsanne is another grape that we can quickly scratch off the list. Straight Marsannes (it's usually blended with other white grapes) are full-bodied and deeply hued, with lots of honeysuckle and almond notes. Not our wine. This leaves Riesling and Sauvignon Blanc, and between the two it's a tough call. Both grapes are known for their pronounced acidity, and floral, white peach, fleur de sel and lime are common descriptors for both. It is only the "herb-tinged spine" of our wine that allows us to come to the correct conclusion. Rieslings rarely show an herbal note, while an herbaceous or grassy side is a hallmark of Sauvignon Blanc. This is a Sauvignon Blanc. Country To determine the country of origin, let's first think about which countries we can eliminate because they don't grow any significant quantity of Sauvignon Blanc. Australia gives some acreage to Sauvignon Blanc, but the amount is small compared to plantings of Chardonnay and the up and coming Riesling. We can also eliminate Germany. You'll find an occasional Sauvignon Blanc in this white-wine dominated wine region, but most producers focus on Riesling, Müller Thurgau and others. Next we can consider the style of our wine and versions of our grape from the remaining countries. California makes a good deal of quality Sauvignon Blanc, but generally speaking the citrus flavors favor riper fruits and the acidity is a bit fuller. We'd expect nectarine or tangerine, for example, instead of lime, and descriptions of juicy or mouthwatering acidity as opposed to crackling and racy acidity. Bottlings from New Zealand typically offer a love-it or hate-it, über version of Sauvignon Blanc. The grape's signature grassy side is usually displayed in abundance, as are ripe tropical fruit flavors such as passion fruit, guava and pineapple. It's rare to find a Kiwi Sauvignon Blanc with the restraint of our wine. This leaves South Africa, where Sauvignon Blanc finds a home in elevated vineyard sites that enjoy cooling coastal breezes, producing racy wines laced with citrus and sea salt. This Sauvignon Blanc is from South Africa. Age Most Sauvignon Blanc is drunk young, although top versions can develop into very interesting wines with age. Considering that our wine is from a southern hemisphere wine region such as South Africa, we can place ourselves squarely in our youngest age category of 1 — 2 years old. Harvest is just wrapping up in South Africa and soon enough we'll see 2009s on the shelves, so we can guess that our "very fresh" Sauvignon Blanc is a 2008. This Sauvignon Blanc is from the 2008 vintage, making it just one year old. Appellation Looking at the list of appellations it is easy to eliminate most of the options, even without considering the country of origin. One of two factors eliminates each appellation: Australia's Barossa Valley, New Zealand's Central Otago and South Africa's Stellenbosch regions are all warmer climate winegrowing areas in which red grapes thrive. And while Sauvignon Blanc is planted to some extent in the Russian River portion of California's Mendocino AVA, other grapes are generally more successful and therefore more widely planted, as is the case in Germany's Rheingau appellation. A high-quality version of Sauvignon Blanc such as ours would be rare from any of these appellations. Our winner then is South Africa's Groenekloof D.O. (District of Origin), a subzone of the Darling region that is located directly north of Capetown. This small area is well-known for its elegant Sauvignon Blancs, the product of vineyards located at higher than 1,200 feet. This is from Groenekloof. Wine It's the Neil Ellis Sauvignon Blanc Groenekloof 2008, which was rated 90 points in Wine Spectator's Feb. 6, Insider. It's a steal at $18, and 1,500 cases were imported into the U.S. For more information on South African wine, look for James Molesworth's upcoming South African tasting report in our April 30, 2009, issue.

Posted January 15, 2009 This red is bright, with lively acidity driving the red cherry, violet and blackberry notes. A nice firm, minerally edge adds another dimension on the finish.

Varietal If we're looking for a bright red wine, as our tasting note starts, then we can begin by eliminating some of the full-bodied choices. Cabernet Sauvignon is the first to go since it tends to be a rich red that usually features currant fruit and gripping tannins. None are found here. Shiraz, the Aussie moniker for Syrah, is also a rich wine that usually has dark plum and spice notes. Again, these rich characteristics are not found in our wine. Grenache is a little lighter on the fruit, but it has a tendency to put weight on with high alcohol levels. Merlot, a medium-bodied varietal, is a step closer to what we are looking for, but it tends to lack any discernable acidity. Gamay, however, is a light-bodied red that is well known for its berry fruit and lively acidity. This is a Gamay. Country When thinking about Gamay, it's hard not to associate it with France. And, that's with good reason as very little Gamay is produced outside that country. None of our other choices grow Gamay in any significant quantity, but you may come across it in Switzerland and some Eastern European countries. This Gamay is from France. Age If you're in a Gamay state of mind by now, you might recall that most Gamay-based wines are produced via carbonic maceration, a fermentation technique that maximizes fruit characteristics. Also, it's a wine that is often released earlier than most other wines into the market because it's meant to be drunk young. Our Gamay has all the juicy fruit and fresh acidity of a recent bottling, but it also has violet and mineral notes, which tell us it has some concentration and complexity. While there are some 2008s already in the market, most are innocuous wines that lack the density and complexity of our bottling. However, many 2007s are just being released and these versions are typically of a higher quality. We can rule out a Gamay from 2006 or 2005 as it would be showing signs of aging, like earth or tobacco notes. This Gamay is from the 2007 vintage and is one year old. Appellation We have two appellations in France to consider. Beaujolais, located south of Burgundy and north of the Rhône, is the largest and most generic appellation for Gamay in France. Nearly all the wine produced in Beaujolais is made from Gamay. Wines officially labeled Appellation Beaujolais Contrôllée meet the basic requirements for the region and are easy, quaffable reds. Fleurie is one of the 10 Cru appellations located in the northern end of Beaujolais. Wines from these appellations have stricter yields and higher alcohol requirements. Among the group, Fleurie is known for it's floral notes. This Gamay is from Fleurie. Wine This is the Fleurie Flower Label 2007 from Georges Duboeuf, which was rated 88 points. It retails for $16, and 11,000 cases were imported. For more recent reviews of the wines of Beaujolais, see the Buying Guide in the Dec. 31, 2008, issue of Wine Spectator.

Posted December 18, 2008 There's more intensity than weight and power in this bubbly, as it progresses from smoke, nut and whole-grain aromas to wheat toast, honey and coconut flavors. It's rich and creamy, though offset by a bracing structure. Very complex and biscuitlike on the long finish.

Varietal Today's wine does indeed have bubbles, so see if you can test your bubbly knowledge and figure it out. Right from the start, Shiraz can be taken off the list because it usually produces sparklers with red fruit characteristics—cherry and strawberry, for example. Also, our wine does not mention the presence of tannins, which we would expect from a sparkling Shiraz due to the grape's contact with the skins during production. Pinot Noir is second to go. It's a versatile grape that is regularly produced in the bubbly style. But as a sparkler it typically shows light berry flavors, once again missing from our tasting note. Next, we can consider Muscat, which is usually vinified into a lightly sweet sparkling wine. It has a trademark floral, perfumed smell, along with a distinctive spice flavor. This just doesn't seem like a good fit. Finally, we're left with Chardonnay and Macabeo, two grapes at complete opposite ends of the wine spectrum. Chardonnay produces full-bodied sparklers, while Macabeo offers a light-bodied style, with simpler flavors of citrus or apple. Macabeo is typically blended with other grapes, while Chardonnay can follow suit or hold its own as a sparkling wine. Our tasting note definitely describes a rich and intense sparkling wine, full of complex flavors, easily eliminating Macabeo. This is Chardonnay. Country Knowing this is a Chardonnay-based sparkling wine, we can knock Italy and Australia off our list. While Chardonnay is grown in both countries, rarely do we find a sparkling version of our grape from these countries. Concerning Spain, Chardonnay is often used as a blending agent, but these sparklers seldom reach the intensity and richness described above. France is home to Champagne, undoubtedly known as the benchmark for all other sparkling wines in the world. For centuries, the méthode Champenois has been used in the region. It consists of two separate fermentations, with the second fermentation occurring in the final bottle. French sparkling wines are bold wines, notorious for their elegance, richness and exotic yeastlike flavors and aromas. California has followed on the heels of France, producing less-expensive sparkling wines that often display a more fruit-forward approach and lower acidity. Some Champagne houses, such as Moet & Chandon (producer of Dom Pérignon), have even set up California estates, bringing their expertise to the area. The richness, intense acidity and complexity of flavors all indicate that this must be the French version. This is from France. Age Due to the méthode Champenois production process used in most of France, most vintage bubbly currently on the market is from the 2002 vintage, if not older. We can therefore eliminate the two youngest age brackets and focus on the "6 — 9 years old" and the "10 or more years old" brackets. The "6 — 9 years old" bracket would mean a bubbly from the 2002, 2001, 2000 or 1999 vintages. Of these years, the only vintage in France to make outstanding sparklers that might match our tasting note was 2002. But this is still quite young for high-quality bubbly, and despite our wine's bracing structure, it has many complex flavors (whole-grain toast, nut, smoke and honey) that indicate a wine with more than just a little age. We can therefore turn to the oldest age bracket, "10 or more years old." Looking back, French sparklers from 1998 are elegant and balanced, 1997s are generally lean and somewhat tart, and those from 1996 match great power and firm structure with ripe fruit and complexity. Sound familiar? This Chardonnay is from the 1996 vintage, making it more than 10 years old. Appellation In France we're left with two choices, Crémant de Bourgogne and Champagne. Crémant de Bourgogne is the generic term for sparkling wines coming from the area of Burgundy. While Chardonnay is usually the majority of the blend, small percentages of both Pinot Noir and Gamay may be included. The appellation even allows a small percentage of rosé wine or wine that has had a short amount of time in contact with the skins. However, our tasting note describes a rich wine, with classic Champagne flavor characteristics of biscuit and honey. It also offers the creamy texture of fine bubbles, or mousse, that is largely associated with wines made in the Champagne method. Our wine is a blanc de blancs Champagne, produced with 100 percent Chardonnay, a style that includes some of the best wines from the region. This is from Champagne. Wine It's the Michel Gonet Brut Blanc de Blancs Champagne Comtesse Michèle Elyzabeth 1996, which was rated 95 points in the June 15, 2008, issue of Wine Spectator. It retails for $120 and 1,000 cases were imported into the U.S. For more information on Champagne, see Bruce Sanderson's Champagne tasting report. —Nick Suarez, assistant tasting coordinator

Which prominent Champagne house was successfully run by a widow during an important time in its history?

Veuve Clicquot Ponsardin Bollinger Pommery

With about 44,000 acres under vine, which of these northwest states and provinces has the largest wine industry?

Washington

Realizing the potential of the Pacific Northwest terroir for the grapes from its homeland, which European house began working with them in Washington or Oregon?

Weingut Dr. Loosen, Germany Maison Joseph Drouhin, Burgundy

Box wine:

Wine sold in a cardboard box, as an alternative packaging to glass bottles. More accurately referred to as bag-in-box wines, the wine is packaged in a plastic bladder fitted with a spout and contained by a cardboard box. Another category of box wines is packaged in aseptic foil-and-paper containers called Tetra Paks.

What's the Deal with 'Orange' Wines?

Winemaking countries like Italy and Slovenia are excelling with white wines that rely on extended skin contact Aleš Kristančič of Movia winery in Slovenia decants his skin-contact whites. Photo by: Marijan Mocivnik Aleš Kristančič of Movia winery in Slovenia decants his skin-contact whites. Alison Napjus Posted: December 17, 2018 14111 Note: This tip originally appeared in the Nov. 15, 2018, issue of Wine Spectator, "Thomas Rivers Brown." Proving that great wine knows no political borders, producers from northeastern Italy's Friuli-Venezia-Giulia region and western Slovenia's Primorska region have put the combined area on the map as an epicenter for distinctive bottlings of white grape varieties made with the technique of extended skin contact. "Skin-contact wines," is how Saša Radikon terms the versions he makes at his family's winery, where he assumed ownership following the death of his father, pioneer Stanko Radikon, in 2016. White wines made with skin contact were collectively dubbed "orange wines" in the early 2000s, due to their often deeply hued orange or amber coloring. It's a misnomer, although Radikon grudgingly admits, "Even if it's not necessarily nice or accurate, people can quickly understand what you're talking about." The wines are made from white grape varieties using the red wine production technique of extended maceration of the grape skins, and sometimes stems, with the juice during fermentation. For standard white wine production, the grape skins are separated from the juice prior to fermentation, almost immediately after pressing. The period of skin contact ranges from hours to days to months, depending on the producer, fermentation times and other factors. The technique promotes the extraction of tannins, flavor compounds and color. The results can be dramatic, amping up body, texture and structure, as well as intensifying flavors, aromas and color. For my exploration of skin-contact wines I reviewed 50 releases from 11 producers, focusing on bottlings available in the U.S. market from wineries in Friuli-Venezia-Giulia and Slovenia. Although examples of skin-contact wines exist from regions around the globe, it was the efforts of producers in Friuli and Slovenia that first brought these idiosyncratic bottlings to the forefront in the late 1990s and early 2000s. Leading the way were Stanko Radikon and contemporary Josko Gravner, both located in Friuli's hilly Collio DOC. They watched in dismay as the region turned to industrial winemaking techniques to increase production in the 1970s and '80s, which, to their tastes, stripped the character from the wines. Radikon and Gravner sought alternate methods to find more expression in their bottlings. They found themselves looking back—way back. The process of macerating white grape skins with the juice dates back 5,000 years, to what is now the country of Georgia (versions from Georgian winemakers are also worth seeking out). Herbert Lehmann/Cephas Josko Gravner in his amphora-barrel cellar "It is just a very practical state of things, this way we used to produce wine," says Saša Radikon of his father's decision to make wine via skin contact, as his grandfather had many years before. "And my father started to think of this." At 95 points, Radikon produced one of the top-scoring wines of this report, the long and intriguing, exotically spiced Venezia-Giulia Slatnik S Label 2015, a blend of Chardonnay from the Slatnik vineyard with (Tocai) Friulano. The S Label line (including a Pinot Grigio) is Radikon's personal project, created to provide an introductory skin-contact example; the juice spends roughly 10 days macerating on the skins, then ages in large oak for a year and a half. Comparatively, the winery's fragrant 2009 Venezia-Giulia Jakot and the chalky 2009 Venezia-Giulia Oslavje spend almost four months macerating before four years of aging in large oak casks. Gravner produced the other 95-point wine of this report, the 2003 Venezia-Giulia, a single-variety Ribolla (Gialla) harvested from vineyards planted in 1919 and 1950. The wine fermented for 10 months in buried clay amphorae, or qvevri, with half of the volume on the skins. (After a visit to Georgia in 2000, Gravner embraced the local technique of fermenting in qvevri for all his wines.) The wine aged until 2010 in large Slavonian oak barrels before bottling (magnum only) and subsequent aging for another seven years prior to its release in 2017. Unofficially called a "selection" by the winery, it is only produced in exceptional vintages. "Preserving newly born wines on the skins is like having a newborn with his mother: They benefit from each other," muses Mateja Gravner, who works with her father and sister Jana at the family estate. Skin contact feeds the resulting wine's tannic structure. As with red wines, this acts as a natural preservative—part of the reason the ancient Georgians made wines via skin contact. And because of these preservative effects, many producers of these wines add little or no sulfites at the completion of winemaking. "Previously, we produced clear wines by using filtration," says Jure Štekar, a young winemaker from Slovenia who moved his family winery's winemaking to skin contact about a decade ago. "But I don't want to sulfur [my wines], and using skin contact allows this." Štekar's zesty Rebula Primorska 2016 is an affordable introduction to the skin-contact category. In addition to the decision of many skin-contact vintners to limit the use of sulfites, other practices common among these producers include farming organically, relying on the skins' natural yeasts to initiate fermentation and using conventional methods—such as settling or racking—to remove natural sediment in the wine, or not filtering the sediment at all. "At the beginning it was difficult to work in this new way," says Stefano Novello of Ronco Severo, a Friuli-based winemaker who saw the examples of Radikon and Gravner and converted production to skin contact in 1999. "I lost all my customers when I made the change. I didn't know how to do it; we were used to a much simpler vinification. My family kept telling me I was wrong," Novello recalls. "The bank was telling me the same thing," he deadpans, though his recent releases, all outstanding and including the firm and finely meshed Ribolla Gialla Delle Venezie 2014, prove that he found his way. Even today, with more than two decades of collective experience, producing skin-contact wines is not an exact science. "It's very difficult to apply a rule for this production process," says Mateja Gravner as she explains some of the typical practices used at the winery. "It makes us think that all the rules we started with may not be true, and maybe there are other things to question." The grape varieties best-suited to skin contact are typically those that are naturally high in acid. The backbone of acidity found in the resulting wines works in tandem with the tannic structure provided by the skin contact to create a firm, fresh frame. As a category, skin-contact wines shine brightest when enjoyed with a meal, where the vibrant acidity and lightly chalky tannins offer a counterpoint to the richness of the food pairing. Overall I enjoyed the intense concentration, purity of fruit flavor and richly spiced character I found in many of the versions with a longer period of skin contact; yet compared to standard white wines, even those with shorter maceration times offered a tempting richness. Skin-contact wines may not appeal to everyone. But they are worth seeking out for their distinctive character and diversity. These are wines to think about, speaking loudly of a winemaker's ability to harvest the very best fruit possible and to transform it into something more. "In this moment, when everything is so fast—too fast—this is a way to take your time and go back to your origins," says Novello. "Sometimes to go forward you have to go back, my father always said. [These wines] take you back, to the grapes, to the soil." Wines to try From Italy Radikon Venezia-Giulia Slatnik S Label 2015 (95 points, $35) Ronco Severo Ribolla Gialla Delle Venezie 2014 (91 points, $30) From Slovenia Movia Brda Lunar 2013 (94 points, $45/1 L) Jure Stekar Rebula Primorska 2016 (90 points, $22)