Wine Start 15

How to Pair Wine with Takeout Meals

Longing to host your friends but don't feel like cooking? No worries. Take our advice: Order in some takeout, text your pals and spend most of your time in the wine shop picking the perfect bottles. There's no mess, no hassle and it allows the wine—and conversation—to take center stage. Here are our tips for pairing wine with takeout, or, ahem, your "catered affair." Chinese The Menu: General Tso's chicken, pork fried rice, spare ribs, Peking duck and cold sesame noodles The Wines: The flavors used in Chinese-American cooking—five-spice powder, Szechuan pepper, duck sauce, ginger—go naturally with Syrahs, which hold up to the sweetness and spice, whether you choose restrained versions from the Rhône Valley or the fruit-forward styles of California. The Super-Host Secret: For dessert, break out the Moscato and fortune cookies. The sweet wine goes amazingly well with those otherwise one-dimensional crisps. Sushi The Menu: Precut maki rolls, such as spicy tuna, salmon skin and yellowtail, some nigiri, some sashimi, and a few vegetable-only rolls The Wines: The bright tropical fruit flavors and light floral and spice notes of aromatic whites such as Albariño, Pinot Gris, Riesling and Viognier work well with seafood, and will hold up to the heat and acidity of wasabi, ginger, rice vinegar and salty soy sauce. The Super-Host Secret: Drop a large platter off at your sushi spot, and ask them to arrange your order on it. This is far easier than transferring cut rolls from plastic to porcelain piece by piece. Pizza and Wine Pairings that Go Beyond the Classics Mexican The Menu: Guacamole, salsa, quesadillas and array of soft tacos The Wines: For the guac and salsa, serve Sauvignon Blanc. Luscious Zinfandels or Malbecs are surefire bets with tacos, as the smoky notes of chilies will bring out the fruity tones. The Super-Host Secret: After your feast, offer scoops of vanilla ice cream topped with Mexico's cajeta, a condensed milk syrup that's available at most grocers. Pair with Tanteo's tasty chocolate Tequila. Sounds gross, but it'll wow your guests. Let The Bottle Pick Your... Pizza When deciding what pie style to order, start with what's in your wine rack. If you have a Pinot Noir... Order the Margherita-style pizza with pepperoni. Pinot's rich fruit and ample acidity pair well with tomato sauce, creamy mozzarella and cured beef spiced with cayenne, paprika and fennel. If you have a Cabernet Franc... Order the veggie combo. The red berry flavor, earthy notes and hints of green pepper make it a clear winner with the "healthy" pizza option. If you have a Vermentino... Order the anchovies. Vermentino's refreshing acidity and clean, mineral notes match perfectly with these briny delights from the sea.

Beerenauslese

"Berry select" wines are harvested berry by berry, taking only botrytis-affected fruit. While auslesen are usually sweet, this level of ripeness elevates the wine to the dessert-only category. Hold up to fifty years.

Old World Pinots can exhibit flavors of red fruit, like cherry or strawberry, and are prized for their delicate, silky texture. Which of these cheeses would probably NOT make an ideal pairing?

A bold, barnyard-y English Stilton blue cheese

The Cranberry You Didn't Know Get off the sauce—this powerhouse berry needs to be known as more than just a turkey accompaniment. Dig into the cranberry and try these recipes at home.

A bracing bit of freshness in cooler months, the cranberry has much to offer beyond a cloying blob on the Thanksgiving table. This hard, sour fruit cooks well and lends complexity to desserts like crisps, galettes, sorbets, scones and upside-down cake. It also adds zest to meat dishes, especially pork, duck and, of course, turkey when made into relish, chutney, salsa or the traditional cranberry sauce. They can also be used in place of sour cherries, grapes and other berries in recipes, and their unsweetened juice can be substituted for vinegar, lemon juice or lime juice. Pair these powerhouse berries with a wine that shares their bright acidity, tart red fruit and even a bitter or floral edge: Think Sangiovese, Nebbiolo, Barbera, Beaujolais and red Burgundy. Rosé Champagnes and sparkling reds can also be terrific. Cranberry Facts This year marks the 200th anniversary of the first recorded farmed cranberry crop, in Dennis, Massachusetts. The state is the second-largest producer in the U.S., after Wisconsin. Whole, raw berries can be frozen and used interchangeably with fresh ones. If you're cooking with frozen cranberries, you don't need to thaw them first. Americans consume more than 400 million pounds of cranberries per year (about 90 percent of the crop goes to juices and canned sauces). Approximately 80 million pounds are enjoyed during Thanksgiving week. The fruits contain small pockets of air that make them bounce and float. Native Americans had several names for cranberries: sassamanash, ibimi and atoqua. They used them for medicine, dye and (when mixed with dried meat) a food called pemmican. European settlers named them "craneberries," for their flowers' resemblance to the bird. Click through for two exclusive Wine Enthusiast cranberry recipes—Apple-Cranberry Crisp and Pork Chops with Cranberry Reduction—and expert wine pairings for the season.

Give Celery a Chance While not the most flashy or exciting ingredient, we take a closer look at celery and why you should rethink this produce staple. Hot stalk tips within.

Celery is often an unglamorous workhorse in crudité platters, vegetable soups and green juices, but it can take on a starring role, if only given the chance. Classics like celery gratin and Waldorf salad are back in fashion, and dishes like the Celery Victor (a chilled marinated-celery salad) at San Francisco's Cockscomb have gained cult status. JUST THE FACTS ✦ Ancient Romans used celery as an aphrodisiac. ✦ The Guinness World Record for the heaviest head of celery is 75 pounds. ✦ Celery Victor was invented at San Francisco's St. Francis Hotel in 1910. ✦ Celery leaves were included in garlands found in King Tut's tomb. ✦ Hippocrates described celery as a nerve soother, and in its 1897 catalog, Sears Roebuck Co. featured a celery nerve tonic. ✦ "I'm afraid of losing my obscurity. Genuineness only thrives in the dark, like celery." -Aldous Huxley Some favorite celery snacks can be reinvented as terrific entrées. If you loved it with peanut butter as a kid, try stir-fried celery with Thai peanut sauce. Do you enjoy the celery sticks and blue cheese dip that come with Buffalo wings? A chopped celery salad topped with crumbled blue cheese and spicy grilled chicken breast offers similar taste and crunch. "We work with all different forms of celery," says Kate Jacoby, co-owner of Philadelphia's vegan restaurant Vedge. "We pickle crunchy wedges for garnishing cocktails, grill the hearts, fold chopped leaves into vinaigrettes, even cook the stalks down into a syrup to churn into a salty-sweet sorbet." Pair It Delicious raw or cooked, celery's versatility means there's no shortage of complementary wines. "For fresh, raw uses of celery, I would keep it classic, with a bright, snappy Grüner Veltliner or dry Riesling," says Jacoby, who oversees Vedge's extensive wine list. "If grilled or braised, coaxing out its deeper flavors, I would lean toward a high-acid Loire red like a funky Cabernet Franc or juicy Grolleau."

How Producers are Returning to Winemaking's Roots Producers all over the world are going back to winemaking's roots by reviving the age-old practice of aging wine in clay pots, a method that creates exceptional bottles you are going to want on your shelf.

Vinifying wine in clay is far from a new practice. With a history that dates back more than 6,000 years and origins in the Caucasus region, its lineage is longer and deeper than that of steel and barrique. While the last century saw the use of clay diminish drastically, a return to wine's roots is afoot. First, clay is simply the raw material used to make the vessel. After being fired at low temperatures, the resulting earthenware is known as terracotta. When it comes to aging wine, those finished vessels go by different names, with slight differentiations in shape and size. In the country of Georgia, terracotta egg-shaped containers are known as qvevri, which are traditionally buried. In Spain, rounder clay pots are referred to as tinaja, while in Italy, the overarching term amphora is commonly used. But what does these do for the wine? The Middle Ground Vinification in clay is best understood when compared to steel and oak. Fermentation and aging in stainless steel provides an oxygen-free environment where no flavors are imparted into the wine, allowing crisp fruit notes to shine through. Oak, in the form of barrels, provides plenty of benefits as well, specifically in regard to oxygen from the air exchanging with wine. But oak, especially new oak, does impart the wood's flavors into the juice. Clay is the happy medium between the two. Like oak, clay is porous, allowing for an exchange of oxygen. Like steel, clay is a neutral material, so it doesn't impart additional flavors. "People assume that something coming from terracotta is going to be orange or heavy, clunky or tannic, which is absolutely not true," says John Wurdeman, winemaker at Georgian-based Pheasant's Tears. "You can make a clear, bright, acidic white in a qvevri. The qvevri is just a vessel." Wurdeman believes that skin maceration has more to do with the final texture of the wine than the clay pot itself. "The beginning and most important part of the process is the work in the vineyard," he says. "The level of life that's going to be in the wine is determined by when you pick [the grapes] and skin maceration choices." But the clay's porosity does play a role. Wurdeman says that qvevri wines develop a rich and deep texture, "without the cosmetics of oak flavor." Sometimes, they even mature quicker because of their fermentation in open space. "If you make wine in a closed space, like stainless steel, it's going to develop age in a much slower way because of its lack of exposure to oxygen," he says. "There's more space and textural layers to dig through in a wine that's made with an exchange of oxygen." Prepping the quervi at Pheasant's Tears Prepping the qvevri at Pheasant's Tears Trentino-based winemaker Elisabetta Foradori transitioned to clay in 2008. "Rudolf Steiner [an Austrian philosopher and founder of biodynamics] often speaks on clay as an element between two polarities, one that harmonizes extremes, gives and takes, returns purity and [delivers] a clear message," she says. Foradori says that the quality of clay is important, and she likens her transition to it as if an incredible world had been opened to her. Foradori now works with 180 clay amphorae at her winery. Clay does bring certain risks, specifically bacteria. "You have to be very careful with hygiene to assure that you don't have any bacteria hitchhiking its way into the wine," says Wurdeman. He believes the meticulous upkeep is worth it. "If you take the extra effort that goes into hygiene, I don't see why not to use clay, aside from the fact that it's time consuming." Olivier Rame Olivier Rame Size Matters Languedoc-based Olivier Rame begins vinification in concrete for temperature control, followed by aging in clay jars. Rame uses two types of clay jars: roughly 32 gallons and 140 gallons. "The larger jars are thick, benefiting from a slow micro-oxygenation, where freshness is preserved," he says. "The character of the land is not distorted." The 32-gallon jars are thin and porous, which provides strong micro-oxygenation. "The idea is to focus on texture by evaporation, but aging is generally shorter," says Rame. "Otherwise, we will oxidize the wine." "Purity and clarity: These are the characteristics of the message that the clay brings," says Foradori. She says the vessel brings the fruit's vitality to the wine, as well as a biodynamic energy-rich environment for fermentation. Rame concurs: "I choose this type of aging because clay jars do not change the aromatic profile of the wine, and therefore, [they] respect the aromatic expressions of the grapes and the land." Shops, restaurants and wine bars are carrying more wines aged in clay than ever before. "I love telling the story of these wines, the thousands of years of history behind their production methods," says Lauren Friel, wine director at New York City's vegetarian hotspot, Dirt Candy. How Does Oak Really Affect Wine? "One can produce a pure expression of the wine's terroir that could arguably be influenced by barrel," she says. "It does everything a barrel does in terms of softening and ameliorating reduction in a wine without the influences of oak tannin, new oak flavors and the like." Friel says that wines vinified in clay can have rusticity about them, especially if there's a period of skin contact. "Eventually, you start to prefer elegant rusticity over glossiness," she says. "The wines feel more alive, more complex, and more honest." "What I really love about wines in terracotta is that they are a pure expression of place, and I want to honor that expression by cultivating a nuanced, true-to-terroir pairing," says Friel, highlighting her focus on pairing these wines with cuisines that come from the same soil that particular grapes are grown in. Is the true expression of terroir, therefore, best displayed when fruit is vinified in clay? The debate remains open.

Smelling, or nosing, the wine

The sense of smell and the sense of taste are so closely intertwined that one could not exist without the other. For this reason, your nose can tell you a great deal about a wine before you even taste it. A properly designed glass can help capture a wine's aromas and funnel them in the right direction. While glasses intended for use with reds tend to have a larger bowl than those made for whites, both types should taper towards the top, 'steering' the bouquet towards your nose rather than allowing it to dissipate from a large surface area. Swirl the wine in the glass so that most of its interior surface is coated in liquid as this helps to release the wine's aroma. Put your nose well into the glass and sniff. As with the colour of a wine, its perfume will vary according to its age and composition. The region where it was made can also influence its aroma, as can ageing in oak barrels. Think about the smell. Is it powerful and complex or simple and light? Does it linger or is it soon dissipated? Grape variety has a profound influence on a wine's perfume. The aroma of Sauvignon Blanc, for instance, is classically described as 'cat's pee on a gooseberry bush', Cabernet Sauvignons are often characterised as having a blackcurrant quality and Pinot Noirs have something of the barnyard about them. image: https://static.apester.com/sdk/loader.gif As a wine ages, its aroma may change - white wines often become more honeyed over the years, while young whites are often described with reference to fresh flowers, fruit or newly cut grass. A good sniff will also give you clues about a wine's condition - if it is corked it will smell musty. A whiff of burnt matches is the hallmark of a wine to which sulphur has been added as a preservative (this is quite common in cheap white wines). An oxidised wine will be given away by a rich burnt scent, similar to that of Madeira wine (an additional clue comes with looking at an oxidised wine, which usually appears brownish in colour). Be as poetic as you want in your evocation of a wine's bouquet and have confidence in your ability to judge its qualities. After all, there is no right or wrong in anyone's description of a wine - it is just a highly personal reaction to the scent released from the glass. Read more at http://www.decanter.com/learn/wine-folly-297614/#i8DAuDAEhA05fWRK.99

Sweet Wine

Though the world's great sweet wines should not be confined simply to dessert, there's no arguing how special they can taste after a great meal. While sweet wines are often used to compliment sweet foods, they're also one of the world's best pairings with blue cheese or as a balance for savory dishes. Get a seat close to the fire, relax, and savor some sweet sips. Royal Tokaji 2016 Late Harvest (Tokaji); $21/500 ml, 94 points. This late harvest wine from Hungary is comprised of Furmint, Hárslevelu and Muscat. It has aromas of acacia flower and pear, with flavors of apricot, pear juice and dried rosemary. The finish is pleasantly sweet without being too cloying. —Jeff Jenssen Husch 2014 Estate Bottled Late Harvest Gewürztraminer (Anderson Valley); $25/375 ml, 93 points. This sweet and vibrant wine is a rare find. Wonderful floral, grapefruit and honey aromas lead to incredibly concentrated ripe flavors on a lush texture that's lifted by underlying acidity. It's almost irresistible now, but will be best after 2022. —J.G. Willi Haag 2016 Juffer Brauneberg Spätlese Riesling (Mosel); $24, 92 points. This wine's unassuming nose belies the thrilling depth of juicy, sweet white peach, tangerine and quince flavors that burst on the palate. Luminous fruit and spine tingling acidity collide, hinged by a kick of phenolic bitterness that lingers on the finish. —A.I. Château la Tour Blanche 2014 Charmilles (Sauternes); $25, 90 points. This soft wine is still waiting for its intensity to come through. The acidity is there, as is ripe, honeyed fruit. Wait until 2022 to open it. —R.V. Domaine de Ménard 2016 Moelleux Gros Manseng (Côtes de Gascogne); $12, 88 points. Along with its relative Petit Manseng, Gros Manseng is the source of many of the great sweet wines of southwest France. This late harvest wine is sweet while retaining bright acidity and freshness. That lemony acidity cuts its honey and apricot touches. Lightly textured, it's ready to drink. Best Buy. —R.V.

The Subtle Power of Pink Peppercorns

"A peppery, floral character balanced by sweet berry and plum fruit that exhibits notes of pine and citrus," sounds like it could describe an elegant Saint-Joseph from France's northern Rhône. But it also perfectly captures the essence of pink peppercorns. Their complex flavors make them a gorgeous addition to everything from ceviche and meat rub to chocolate and fresh fruit. If these don't sound like the black, white and even green peppercorns you're used to it's because those three are all from the same plant, Piper nigrum. Pink peppercorns, on the other hand, are the fruit of the Peruvian peppertree, Schinus molle, which is related to the cashew (people with tree-nut allergies may be affected). After a short-lived moment in the early 1980s, pink peppercorns are again popping up everywhere. At Lilia in Brooklyn, New York, Chef-Owner Missy Robbins's deceptively simple mafaldine pasta with pink peppercorns and Parmigiano-Reggiano has become one of the city's most talked-about dishes. "I've seen them mostly in Venice, with marinated seafood like anchovies and sardines," says Robbins. "They elevate pasta with butter and Parmigiano, but I also love them with white anchovies and orange juice, and they're also great in braises, particularly with short ribs." Pink Peppercorn Facts In the U.S., they grow wild in California, Texas, Florida, Arizona, Hawaii, Louisiana and Nevada. Estée Lauder's "Pleasures" was the first perfume to use pink peppercorns in its formula. The soft husks of pink peppercorns will clog a pepper grinder—instead, crush them with the back of a wooden spoon. Pink peppercorns have an aromatic quality that's similar to but milder than juniper, making them a tasty addition to gin cocktails. Schinus molle in the wild, also known as the Peruvian pepper, or pink peppercorn / Getty Schinus molle in the wild, also known as the Peruvian pepper, or pink peppercorn / Getty Find pink peppercorns at the country's popular restaurants Langoustine with lime, pink peppercorn and caviar, at Bar Mezzana in Boston Fiocco (pork leg) cured with rosewater and pink peppercorns, at Gwen in Los Angeles Venison tartare with crispy bacon, puffed flatbread, wild mustard and pink peppercorn, at Canoe in Toronto Burger with smoked Gorgonzola, sugo and pink peppercorn aioli, at Steadfast in Chicago Outside skirt steak with pink peppercorn crust, cauliflower, radish and sugar snap peas, at Seven Beef in Seattle Oyster with kohlrabi mignonette, pine oil and pink peppercorn, at Petit Crenn in San Francisco How to Pair Wine with Scallops Pair It Look for wines with ripe fruit and floral or peppery qualities to help draw out pink peppercorns' subtle flavors. The aforementioned Saint-Joseph—or any subtly spicy Old World Syrah—is perfect with meat dishes, as are brighter Grenaches (or Garnachas). For whites, Ryan Lotz, beverage director of Boston's Bar Mezzana, likes Il Monticello's Groppolo Vermentino from Colli di Luni. "Pink peppercorns are often used to offset richness, which is what this wine does as well, with ripe tropical fruit flavor but lots of acidity. Its distinct salty and savory quality pulls out the floral spiciness of pink peppercorns in almost any seafood dish."

What is the ideal humidity level for wine cellars to be kept at to prevent the cork from drying?

70%

Klein Constantia's Vin de Constance 2009 was the first-ever South African wine to be named one of Wine Spectator's Top 10 Wines of the Year, in 2015. What kind of wine is Vin de Constance?

A late-harvest dessert wine made from Muscat de Frontignan grapes

A wine cellar that maintains its cool temperature (55° F is about ideal) without the help of a cooling unit is called:

A passive cellar

Which wine-related object below is part of the Museum of Modern Art's permanent collection in the architecture and design department?

An example of a Screwpull corkscrew, invented in 1979

What's the difference between Syrah and Shiraz? Read more at http://www.decanter.com/learn/what-s-the-difference-between-syrah-and-shiraz-51740/#0UxbYPmqmBKrj1V2.99

Apart from the spelling? Nothing. They're the same thing. TAGS: Shiraz is the Australian name for Syrah. Australian Shiraz is quite different in style to that of its Rhone heartland. Ripe fruit, high alcohol, chocolate, black fruits and lashings of oak are typical of South Australian Shiraz; the wines of the the northern Rhone are more perfumed with aromas of white pepper and violets; lighter body and lower alcohol. image: https://static.apester.com/sdk/loader.gif Today, the name Shiraz is fast becoming synonymous with the up-front, full-on Australian style while Syrah is perceived by some as a wine with more elegance and restraint. New World countries includng Chile and South Africa label their wines both Syrah and Shiraz although there is a trend for more and more producers to use Syrah. Read more at http://www.decanter.com/learn/what-s-the-difference-between-syrah-and-shiraz-51740/#0UxbYPmqmBKrj1V2.99

The Prisoner Wine Company is known for the striking depiction of a chained man—an etching by Spanish artist Francisco Goya—on its namesake wine label, which was the idea of founder Dave Phinney. What is the winery's white wine companion to "The Prisoner," which also features a Goya on the label?

Blindfold

The Margaret River region in Western Australia has become known for great Sémillon and Sauvignon Blanc blends, colloquially known as "SSB." Which French region inspired this style of wine?

Bordeaux

Another region for great Sangiovese in Tuscany is Chianti. What is the name of the subregion that incorporates the historic Chianti boundaries codified in 1716, now considered superior in quality?

Chianti Classico

What is the nickname of mass-produced wines that came to prominence in the 1990s and early '00s, many from Australia, that featured animal illustrations on the labels?

Critter wines

Real Difference Between Cool-Climate and Warm-Climate Wine

During a blind tasting, one way to deduce where a wine may hail from is to assess the fruit's character. If the fruit notes in a red wine taste very ripe or even jammy, it's likely from a warm climate. If it tastes tart or delicate like a freshly picked raspberry, the wine probably came from a cooler climate. It's knowing the climate where a wine was produced that can help you find other bottlings you'll like. In recent years, vintners from Ontario, Canada to Austria have promoted "cool-climate wines" as a foil to the riper styles that have been popular for the last two decades. Many factors influence wine, from unusually hot weather during a particular harvest to a winemaker that intentionally shoots for opulence. Ultimately, however, climate plays the most pivotal role in a wine's expression. Winemakers know that wine grapes grow best in climates that aren't too tropical, too arid or too reminiscent of arctic tundra. Most of the suitable climates are found between 30° - 50° latitude, both north and south. Climate is also a function of elevation. Vineyards perched in the mountains of Trentino, Italy, for instance, enjoy cooler temperatures than fruit on the valley floor. Other factors can include the amount of rainfall, humidity, and cooling or warming forces like cloud cover and wind patterns. Sonoma's Petaluma Gap enjoys cooling gusts, while North Africa's dry scirocco winds can cause Sicily's temperatures to soar.

The Coravin device, invented by Greg Lambrecht and launched in 2013, uses a hollow needle to pour wine from a bottle without removing the cork. Where did Lambrecht get the inspiration for his early designs?

Medical devices that could combat kidney failure

What % of Argentine wine is exported?

Nearly 25% As Jancis Robinson notes in The Oxford Companion to Wine, Argentina is the most important wine-producing country in south America and since the 1990s, one of the most dynamic.

Your Ultimate Guide to Steak and Wine Pairings Chefs and sommeliers from the nation's top steakhouses share their tips for getting the most out of your favorite cuts.

Nothing beats a great piece of steak. From well charred, melt-in-your-mouth filets to juicy rib eyes barely kissed by the flame, there's something mouthwateringly primeval about cutting into a juicy hunk of beef. And while the simple wisdom of "red wine with red meat" certainly works, a little more attention to detail will ensure optimal wine-and-food synergy. A steak's cut, aging technique and accompanying sauces can change its pairing parameters, whether with a white, a red or a libation from the back bar. We'll help you match wine and steak with somm aplomb. Also, we tapped top chefs for their sizzle-worthy secrets, giving you the tools to re-create some of that steakhouse magic at home.

Sicily

No mention of volcanic wine regions would be complete without Mount Etna. The tallest active volcano in Europe, Mount Etna's pristine wines should put to rest any debate that perceptible minerality is a myth. Made primarily with Nerello Mascalese, Etna's reds boast the finesse of top Burgundy and the complexity of Barolo, while the whites, made predominantly from Carricante, boast unfettered purity and radiance. Located in northeastern Sicily, Mount Etna benefits from double the rainfall and cooler temperatures than the rest of the island, as well as intense sunlight. Etna has the highest vineyard elevations in Sicily, some of the highest in all of Italy, growing at 1,300 to more than 3,900 feet above sea level. This elevation generates marked day and night temperature changes. These unusual growing conditions play an important role, but the driving force behind Etna's wines is its volcanic soils, which range from basalt pebbles and pumice to black ash. Etna's contrade (the local name for crus or single vineyards) are delineated by the volcano's lava flows, and each one of these distinct crus translates into the wines. Alessio Planeta, co-owner of his family's winery that has estates across the island, asserts Etna's vineyards give a whole new dimension to the term "terroir." "I've never seen any soils as variable as those on Etna," says Planeta. "While many of the world's great crus have been delimited as a result of geology, on Etna, soil composition is a direct consequence of eruptions, which determines how much ash or lava the soil contains. And because Etna erupts on average 14 times a year, the soil composition transforms constantly." Most producers were drawn to Etna for its sleek, fragrant reds, but for Planeta, who has also planted a small amount of Riesling, it was the whites. "I love their crystalline character that combines fruit and flinty mineral notes," he says. From left to right: Planeta 2016 Bianco (Etna); Passopisciaro 2014 Contrada R (Terre Siciliane); Tornatore 2015 Pietrarizzo Rosso (Etna. From left to right: Planeta 2016 Bianco (Etna); Passopisciaro 2014 Contrada R (Terre Siciliane); Tornatore 2015 Pietrarizzo Rosso (Etna) / Photo by Con Poulos Passopisciaro 2014 Contrada R Nerello Mascalese (Terre Siciliane); $90, 97 points. Aromas of strawberry, Mediterranean brush, blue flower, eucalyptus and a hint of new leather carry over to the radiant, elegantly structured palate along with red cherry and licorice. It's gorgeous, vibrant and almost ethereal, with weightless finesse and ultrafine tannins. Drink through 2026. T. Edward Wines Ltd. Tornatore 2015 Pietrarizzo Rosso (Etna); $50, 95 points. Red berry, crushed violet, dried herb and dark spice aromas take center stage along with whiffs of balsamic and menthol. The elegantly structured, juicy palate delivers crushed raspberry, ripe Marasca cherry, licorice and white pepper alongside smooth, polished tannins. A mineral note energizes the finish. LUX Wines. Editors' Choice. Planeta 2016 Bianco (Etna); $27, 92 points. Radiant and refined, this white opens on aromas of Spanish broom, white flowers and Mediterranean brush. It's savory and racy, offering apple, pear and orange flavors alongside bright acidity. A salty mineral note lingers on the finish. Palm Bay International.

South Africa has recently found success with the likes of Touriga Nacional, Tinta Barocca and Trincadeira. Where did these grape varieties originate?

Portugal

Savory Hazelnut Panna Cotta

Ramekins of any size can be used here: small ones for individual appetizers or larger ones to share. This recipe will fill about six small ramekins or four large ones, and it can easily be halved. Ingredients 2 tablespoons hazelnut oil (available in specialty stores or online), plus additional to coat ramekins and garnish 1 cup whole toasted and skinned hazelnuts, plus additional for garnish 1 cup whole milk 1 cup heavy cream 4 large cloves roasted garlic, mashed to paste (optional) 8 ounces crumbled goat cheese 4 sheets leaf gelatin Salt, to taste Directions Brush ramekins lightly with hazelnut oil. Set aside. Chop hazelnuts finely in food processor or blender. In a saucepan over medium heat, bring milk, cream, garlic and ground hazelnuts to simmer. Just before it boils, remove from heat and let steep 20 minutes. Pass through chinois or other fine strainer, pressing on hazelnuts to extract as much liquid as possible. Discard pulp, and set aside strained milk mixture. Add goat cheese and hazelnut oil to milk mixture. Return to saucepan, and set over low heat. Bring to simmer, and whisk to combine and melt cheese. While heating, soak gelatin by covering in cold water for 5 minutes. Squeeze excess water from gelatin sheets and add to milk mixture. Whisk until gelatin melts and dissolves. Salt to taste. Pour mixture into ramekins. Refrigerate at least 24 hours to fully set. To serve, run knife around edges of ramekins to loosen panna cotta, then invert onto plates. Drizzle with hazelnut oil. Garnish with chopped toasted hazelnuts. Pair It Robert Mondavi 2014 To Kalon Vineyard Estate Grown Reserve Fumé Blanc (Oakville); $40, 95 points. From the beautiful, historic site planted to some of the oldest vines of the variety in Northern California, this delicious white explodes in juicy green apple and an intensity of fresh-squeezed lemon. That succulence lingers atop a lengthy, salty texture wrapped in subtle, supportive oak. Editors' Choice. —Virginie Boone

White Wine

Some of your guests may prefer their whites light, bright and unoaked while others might like something a little richer. Here are a few options across the spectrum to match with salads, sides and poultry. If you've avoided Gewürztraminer because you're afraid it will be too sweet, a dry Gundlach Bundschu will convert you. Riesling often suffers from the same misconceptions, which makes the holidays a great chance to turn some heads with a classic Trocken or a less expected Australian Riesling. In a Pinot Grigio rut? Swap out your usual bottle for the crisp acidity of Pinot Bianco instead. Gundlach Bundschu 2016 Estate Vineyard Dry Gewürztraminer (Sonoma Coast); $25, 94 points. With zero residual sugar, this winning white comes as advertised: dry and delightful in its floral, fresh and fleshy character, vibrantly supported in acidity. Peach, lime and pear flavors find length and purpose along a medium-bodied texture that's just the right amount of plush. —V.B. Kilikanoon 2015 Killerman's Run Riesling (Clare Valley); $20, 92 points. A pretty nose of lemongrass, lime leaf and a touch of mint are followed by a mouthwatering palate of wet stone, a chalky texture and a long lemony finish. Drink now-2025. Editor's Choice. —C.P. Quinta do Pôpa 2015 Pôpa Black Edition Branco White (Douro); $23, 92 points. This field blend of old white-grape vines—a rarity in the Douro—is rich in the bottle from a mélange of stainless steel, wood fermentation and barrel aging. It is smooth with concentration from the toast flavors and floral complexity. Its ripe character and generous texture make it a wine to drink now. —Roger Voss Alois Lageder 2016 Pinot Bianco (Alto Adige); $13, 91 points. Beautiful aromas of creamy apple, white flower and ripe pear carry over to the bright delicious palate along with a hint of lemon zest. Crisp acidity lifts the lingering finish. Best Buy. —K.O. Barra of Mendocino 2016 Estate Grown Chardonnay (Mendocino); $18, 91 points. This full-bodied wine does a superb job of blending luscious fruit flavors of Anjou pear and fresh fig with a spice rack of nutmeg, vanilla and cinnamon. Good concentration and depth help it feel full and creamy on the palate and extend the finish nicely. Editor's Choice. —J.G.

Chenin Blanc, South Africa's most widely grown white grape, has a local name here. What is it?

Steen

Before wines had Protected Designations of Origin, many Americans were introduced to "Burgundy" through the jug wine Gallo Hearty Burgundy. Which of the following grapes are NOT in the blend of that wine?

Syrah Cabernet Sauvignon Tempranillo Pinot Noir

Cloudy Bay is a pioneer for quality New Zealand wines. Its high-end white is a wild-fermented, oak-aged Sauvignon Blanc. What is the name of this wine?

Te Koko

You could say Sangiovese and Nebbiolo are like frenemies. They are very distinct grapes but have a lot in common, too. What are their similarities?

The answer is: They both have high acidity, pronounced tannins and notes of red fruit

Both Casablanca Valley and San Antonio Valley in Chile can make great Sauvignon Blanc. What characteristic do the regions have in common that makes this possible?

The cooling effects of the Pacific Ocean's Humboldt Current, which flows from Antarctica up the west coast of Chile

South Australia's Clare Valley has crafted a reputation for world-class Riesling that rivals Germany, Austria and Alsace in quality, albeit with a New World touch. It would seem to be too warm to grow the cool-climate variety here, but what makes the terroir work for the grape?

The cooling ocean winds from the Great Australian Bight keep the temperatures in check, particularly at night

How to Build a Cheese Board Like a Pro

The cheese board is where I like to hover at parties. A well-thought slate of dairy goodness can promote conversation and introduce guests to new flavors and unique sensations. A great cheese selection is also an easy way to please a crowd without the hassle of cooking. But what's the best way to build a cheese board? Is it better for cheeses to contrast or complement each other? What accoutrements (nuts, jams, fruits, etc.) pair best with different styles of cheese? How should you guide guests from entry-level cheeses to more challenging options? We've assembled a simple guide on how to assemble three perfect cheese boards: an easy-to-build crowd-pleaser for beginners, a slightly more challenging spread for intermediate palates, and a collection of stinky, complex curds for advanced aficionados. Pears, apricots and apples go great with softer cheeses, while flinty, harder cheeses benefit from the sweetness of jam, compote or jellies. Sourcing the goods A good cheesemonger is a beautiful thing, and the best source for cheese is always a counter where it's cut fresh and wrapped in front of you (I recommend French Cheese Board and Murray's in New York City). Many varieties of cheese are inoculated with molds and need to breathe to continue the aging process. Pre-cut cheese can be substituted in a pinch, but avoid any with visible condensation or that seems to bulge out of its plastic. Harder, less-fatty cheeses like Parmigiano-Reggiano are an exception. Budget one ounce of each type of cheese for each guest per hour. Increase that amount if it's the only snack you'll offer, or lower it if other food will be served. Three curated cheese boards Each of these platters features four cheese types—goat, cow, sheep and blue—in an array of ages and treatments. Left to right: Humboldt Fog, Champlain Valley Triple Cream, Manchego, Point Reyes Blue / Photo by Meg Baggott, styling by Jenn de la Vega Left to right: Humboldt Fog, Champlain Valley Triple Cream, Manchego, Point Reyes Blue / Photo by Meg Baggott, styling by Jenn de la Vega The beginner cheese board The beginner plate features cheeses that are easier to find in stores and will please a wider variety of palates. • Humboldt Fog: With rind like brie and paste like familiar chèvre logs, this Californian delight has an iconic line of edible vegetable ash down the middle. • Champlain Valley Triple Cream: Fluffy and with aromas of fresh dough, this cheese boasts a luxurious 70% butterfat content. • Manchego: Swap out your standard Cheddar block for this Spanish sheep-milk snack. • Point Reyes Blue: A creamy and salty starter blue that doesn't sting. If you can get your teeth through it safely and it tastes good, then you can eat the rind. Wine pairing for the beginner board: Central Coast Chardonnay Look to unoaked Chardonnays from California's Central Coast for an easy sipping wine perfect for cocktail parties or as an aperitif. The apple, pear and citrus flavors typical of the wines will complement this variety of cheeses, with acidity that will cut through the creaminess of the cheese without being astringent. Top to bottom: Cabot Clothbound Cheddar, Coupole, Roncal, Gorgonzola Dolce / Photo by Meg Baggott, styling by Jenn de la Vega Top to bottom: Cabot Clothbound Cheddar, Coupole, Roncal, Gorgonzola Dolce / Photo by Meg Baggott, styling by Jenn de la Vega The intermediate cheese board For the intermediate plate, go with some more complex curd concepts. You may need to request these choices from a cheesemonger, or you can order them online. • Coupole: A ripened snowball of goat cheese with a unique, patterned rind. • Cabot Clothbound Cheddar: This is nothing like the Cheddar you know. Savory, crumbly and sweet, notes of caramel become present as you chew. • Roncal: A Spanish, raw sheep-milk cheese aged into a meaty masterpiece. • Gorgonzola Dolce: Scoopable and slick, this cheese tastes like an intense sour cream. Budget one ounce of each type of cheese for each guest per hour. Wine pairing for the intermediate board: Loire Valley Pineau d'Aunis or Austrian Zweigelt While exploring new cheeses take this opportunity to try a wine you may never have had before. Pineau d'Aunis is a red grape known for its peppery flavors and aromas. The reds are made in a lighter style with bright red fruit flavors, mouthwatering acidity and a gentle grip of tannins. While this wine may take some work to find, don't shy away from Pineau d'Aunis rosés, which will have similar flavors with a little more zip. As an alternative, look to Austrian Zweigelt, which has long been hailed for its crisp red fruit and peppery flavors—a solid choice for a number of pairings. Clockwise from top-right: Valencay, Saint Agur, Meadow Creek Grayson, Ewephoria / Photo by Meg Baggott, styling by Jenn de la Vega Clockwise from top-right: Valencay, Saint Agur, Meadow Creek Grayson, Ewephoria / Photo by Meg Baggott, styling by Jenn de la Vega The advanced cheese board Advanced selections for adventurers willing to take a chance on the unknown and hunt for their cheeses. • Valencay: From the Loire Valley, this uniquely shaped cheese was originally molded into a pyramid as an intended gift for Napoleon during his military campaigns in North Africa. After his failures in Egypt, he insisted all tops be sliced off. Slightly aged, this goat cheese brings mineral and citrus notes you won't get from your standard log of chèvre. • Meadow Creek Grayson: There's no two ways about it—this cheese stinks. But keep an open mind and taste for notes of beefy French onion soup. • Ewephoria: Very similar to an aged Gouda, but with a mysterious finish that can best be described as a flinty Butterfinger candy bar. • Saint Agur: The muted green veins mold make for a cheese that is spicy, yet creamy—like an easier-to-eat Roquefort. The best way to arrange cheese isn't just about the perfect Instagram photo or to impress friends. Visual cues can also help guests navigate the spread. Wine pairing for the advanced board: Demi-Sec With so many strong and varied flavors it's key to select a wine that won't overwhelm. Demi-sec, or medium-sweet sparkling wines, tend to have delicate fruity and floral flavors while the sugar adds enough intensity that the wine won't be overwhelmed by the cheese either. Meanwhile, bubbles and acidity will help cleanse and refresh the palate while jumping between the earthy and spicy flavors of the different cheeses. All About That Cheddar Tips on plating your cheese board The best way to arrange cheese isn't just about the perfect Instagram photo or to impress friends. Visual cues can also help guests navigate the spread. • Choose a platter that best fits all your cheese. It can be a cutting board, lipless large plate, slate or marble slab. If you're worried about cleanup afterward, lay down a bed of greens atop your platter like dandelion or chard. • Knolling is a process to organize items either parallel or 90 degrees from each other. It allows you to see everything on the plate and directs people to pair cheeses with a specific jam or nut. • Clustering is where cheeses are placed with the rinds facing inward and the pastes (or cut sides) outward, with accoutrements piled in the middle. It inspires looser pairings, which encourages guests to mix and match. "Try this compote with everything, because it's right there in the middle!" Throw in a few handfuls of toasted nuts, and call it a day. • While busy, bountiful plates are great visuals, think about how guests can best grab and enjoy their snacks. If another ingredient or garnish provides a barrier, they may give up. When you place selections, consider whether someone can slice downward comfortably and not hit other things. • Remove all inedible materials like wax rind, twine and cloth from the cheeses. If you can get your teeth through it safely and it tastes good, then you can eat the rind. • Plate the cheese one hour before your party. They'll be easier to cut. • Accompaniments like fresh or dried fruit and toasted nuts increase options and flavor combinations. Pears, apricots and apples go great with softer cheeses, while flinty, harder cheeses benefit from the sweetness of jam, compote or jellies. Blue cheeses taste sinful with dried cherries and/or dark chocolate. • Provide pre-cut bread and crackers to cleanse palates between bites. Ready to take it to the next level? Seek out buffalo-milk cheeses. Rich, fatty and a bit more expensive, these are an exciting addition and provide a new world of pairings to explore. Try buffalo mozzarella, Quadrello di Bufala or blu di bufala. Now it's your turn. Tag @WineEnthusiast and @Randwiches when you share your finished cheese platter online, and show us what you've got. Jenn de la Vega is a cheese-loving caterer based in Brooklyn, New York, and author of Showdown: Comfort Food, Chili and BBQ.

Along with Merry Edwards, Peter Michael makes one of Sonoma's leading Sauvignon Blancs, called L'Après-Midi. What's behind the name?

The name translates to "the afternoon" in French, which, according to Sir Peter Michael, is the optimal time to be drinking it

Pinot Noir can be more difficult to grow and vinify than other wine grapes. Why?

The vine buds early and therefore is highly sensitive to weather changes The vine is susceptible to downy and powdery mildews The grape's juice can oxidize relatively easily during winemaking

Wine-Beer Hybrids are Making the Best of Two Worlds Fancy a Cabernet Franc pale ale? How about a Viognier saison or Sauvignon Blanc gose? A new wave of craft producers are combining brewing and winemaking to create unique beers perfect for wine lovers.

There's often a divide between lovers of grapes and fans of grain. However, forward-thinking brewers and winemakers are finding common ground between these silently warring factions. Wine is now being made with hops, and a new crop of brewers have been using wine grapes in their beers. Beer has been made with wine grapes as far back as the 1970s, when legendary Belgian lambic producer Cantillon used Muscat grapes to make Vigneronne. That tradition continues as American craft breweries embrace wine grapes to give their beers new dimensions of flavor. "By blending the two seemingly opposite worlds of beer and wine together, we've discovered that they collide quite nicely." —Sam Calagione, founder, Dogfish Head Brewing Created to celebrate the annual harvest at his in-laws' vineyard, Fox Farm co-founder and brewer Zack Adams used 800 pounds of St. Croix grapes to make Annata Grape Harvest Farmhouse Ale. "Normally, these grapes are blended with other grapes for wine," says Adams. "But when added to a farmhouse ale, they accentuate and complement the tartness in the beer." A portion of the grapes in Fox Farm's ale are added to the mash for primary fermentation. The brew is then refermented on the remaining grapes, which gives the finished beer its vibrant red-purple hue. Meet the Beer Perfect for Wine Drinkers Dogfish Head Brewing founder Sam Calagione has a long history of making beer-wine hybrid ales. "By blending the two seemingly opposite worlds of beer and wine together, we've discovered that they collide quite nicely," he says. Dogfish Head's Mixed Media hybrid wine ale Dogfish Head's Mixed Media hybrid wine ale / Photo courtesy Dogfish Head True to Dogfish Head's maverick spirit, its latest beer-wine effort, Mixed Media, pushes the combination to the extreme. This saison-esque ale is made with 51% grain and 49% Viognier grapes from Washington, the highest grape content a beer can legally have. With melon notes and a distinct white-grape flavor, it's ideal for fans of aromatic white wines. Oregon's Cascade Brewing makes what it calls "Northwest sour ales," barrel-aged offerings that take advantage of ingredients grown in the Pacific Northwest. For the 2015 vintage of The Vine, the brewery used a blend of sour wheat and blonde ales fermented in oak barrels, to which Gewürztraminer grape must is added, allowing for a secondary fermentation due to wild yeast contained within the must. The Vine represents a marriage of Cascade brewmaster Ron Gansberg's current career and prior work in winemaking. Each year, Allagash Brewing releases Victor, a Belgian-style strong pale ale that uses a rotating series of locally grown red grapes like Chancellor and Cabernet Franc. The grape must is added directly to the mash, where it's fermented once with wine yeast before a second round of fermentation with a Belgian abbey-style strain. This combination of grapes and wine yeast gives the finished beer a strong vinous character. A portion of every Victor bottle sold goes to supporting the St. Lawrence Arts Center, a Portland, Maine, arts venue. Connecticut's Two Roads Brewing Company's Sauvignon Blanc Gose, part of their Tanker Truck Sours series / Photo courtesy Two Roads Connecticut's Two Roads Brewing Company's Sauvignon Blanc Gose, part of their Tanker Truck Sours series / Photo courtesy Two Roads As part of its Tanker Truck Sour Series, Connecticut's Two Roads Brewing has added a Sauvignon Blanc version of its critically acclaimed gose-style ales. Phil Markowski, the master brewer, says the acidity of the grapes is an ideal partner for the salty, sour flavors of gose. These beers are an exciting reflection of what can happen when grape and grain join forces and brewers' innovative whims intersect with the prestige and sophistication that wine lovers crave.

Other wine regions outside of Italy have experimented with Nebbiolo and Sangiovese in recent years. Where can you find plantings of these grapes in the U.S.?

Virginia California Arizona

New world

refers to winemaking regions that are considered "new" to wine. Typically with warmer climates and more fruit forward. United States, Australia, New Zealand, Argentina, Chile, South Africa fall into the New World category.

Old World

refers to winemaking regions that are considered the birthplace of wine. Europe, North Africa and the Middle East. These wines tend to have less sweetness and are meant to be paired with food and have a long and rich history of wine production.

Tannins

the naturally occurring compounds that are part of the grape; skins, seeds, stems, and the extra stuff. There contribute to the overall flavor profile of the wine and results in a drying sensation in your mouth.

What's the Best Wine to Pair with Apples

Apples, the country's second-most-consumed fruit after bananas, hold a special place in our culture. They're a symbol of Americana, everywhere from apple pie to the Big Apple. In the kitchen, there's no end to their versatility. They show equal affinity with sweet, sour, spicy and meaty flavors, while apple cider and brandies (like applejack and Calvados) show the fruit's appeal in the glass. Apples may not keep the doctor away, but they can't hurt. Fun Facts About Apples Le trou Normand ("the Normand hole") is a French tradition where diners take a sip of Calvados during a long meal to restore appetite. The heaviest apple ever picked weighed more than four pounds. As Chinese as apple pie? China produces almost 10 times more apples than the U.S.. Apples originated in Kazakhstan. The only variety native to North America is the crabapple. Steve Jobs took his inspiration from a visit to an orchard when he named Apple. Pair It Dan McCaffrey is wine director at The Marc in Walla Walla, Washington, where both apples and grapes thrive. "With fresh-cut apples and cheese, I'd choose an earthy Pinot Noir from Oregon or Burgundy like the 2015 Domaine Drouhin Pinot Noir, with a silky texture and red fruits that blend with both the crisp and rich flavors," McCaffrey says. "For whites, the vanilla, caramel and apple notes of a buttery oak-aged Chardonnay like the 2014 Mer Soleil Chardonnay Reserve roll perfectly in. An Apple Brandy a Day Keeps the Winter Blues Away "For apples in salads with vinaigrette, I'd pair an unoaked Chardonnay, or one just lightly kissed with oak, like the 2015 L'Ecole No. 41 Chardonnay. And for traditional apple pie, I feel that botrytized wines, and sweeter Rieslings and Gewürztraminers, complement this American tradition." The Jack Rose Cocktail 2 ounces apple brandy ¾ ounce grenadine ¾ ounce fresh-squeezed lemon juice Directions Shake all ingredients with ice. Strain into a chilled martini glass or coupe.

Campania

Campania is a captivating and beautiful region in the southwest of the country. It's also home to two of the most dangerous volcanoes in the world: Mount Vesuvius and Campi Flegrei, situated on either side of Naples. Mount Vesuvius, to the east of Naples, last erupted in 1944 but is better known for burying Pompeii under up to 20 feet of volcanic ash and pumice in 79 A.D. Vesuvius's violent eruptions are also responsible for the volcanic soils found in the growing zones of Irpinia, about 30 miles away. Irpinia is home to native red grape Aglianico, most notable in Taurasi, and white grapes Fiano and Greco di Tufo. While these varieties grow in other areas, they produce savory wines of exceptional longevity here. Fiano di Avellino produces full-bodied white wines, with floral aromas, rich fruit flavors and smoky mineral sensations. The best have great intensity and complexity. Unlike Campania's other native white grapes, Fiano has spread to additional regions, where it yields rounder wines with more tropical fruit sensations. Still, hilly Irpinia is the grape's spiritual home. "Fiano excels here, thanks to high rainfall, dramatic day and night temperature swings and the soil: volcanic soils and clay deposits," says Pierpaolo Sirch, agronomic and cellar operations supervisor at Feudi di San Gregorio. Greco di Tufo, named after the tiny town of Tufo in the province of Avellino, stands alongside Fiano as one of Southern Italy's most noble white grapes. A clone of Greco Bianco, Greco di Tufo thrives in its namesake denomination due to its cool climate, frequent rainfall and volcanic soils. The wines have crisp acidity, flinty minerality and intense aromas and flavors that include peach and citrus. They're chock-full of complexity and finesse. Campania's flagship red wine, Taurasi, also hails from the hills around Avellino. Often called the "Barolo of the South," Taurasi wines are typically full-bodied and full of flavors that evoke red cherry, dark spice, menthol and mineral sensations, all set in a powerful, ageworthy structure. "We have about two meters of friable, ashy topsoil in our vineyards," says Antonella Lonardo, who assists her father at their Contrade di Taurasi-Cantine Lonardo firm. "Aglianico planted in these soils produces more structured wines with more pronounced tannins and acidity when compared to Aglianico grown in clay or sandy soils." Lonardo's vines, which range from anywhere between 20 to 100 years old, generate a natural concentration of flavors, and they have a number of pre-phylloxera, ungrafted vines. Composed of a network of craters and other still-active volcanic structures that are largely submerged in the Bay of Naples, Campi Flegrei lies just west of Naples. Volcanic activity is a way of life here, where the smell of sulfur permeates the air and residents are used to the feel of frequent seismic activity. It's home to intriguing wines made with ungrafted native grapes like Falanghina. There are two distinct clones of Falanghina: Falanghina Beneventana, used in Falanghina del Sannio, and Falanghina Flegrea, grown in Campi Flegrei. While Sannio produces more structured wines, Campi Flegrei's offerings are linear and lighter in body. They exhibit floral aromas and notable saline minerality, thanks to sandy, volcanic soils and vicinity to the sea. "Our soils have two main components: sand derived from our close proximity to the sea and a mix of ash, pumice and lapilli," says Vincenzo Di Meo, co-owner of his family's La Sibilla estate. "Unlike the slopes of Vesuvius or Etna, we don't have lava formations, but very loose, fertile soil resulting from recent volcanic activity." The family's vines are, on average, 60-85 years old, though some extend back 200 years. "Because of the sand, phylloxera didn't get here, so our vines are ungrafted," says Di Meo. "The roots go deep down, producing grapes rich in potassium and salt. From left to right: Feudi di San Gregorio 2016 Fiano di Avellino; Cantine di Marzo 2015 Franciscus (Greco di Tufo); Contrade di Taurasi-Cantine Lonardo 2011 Vigne d'Alto (Taurasi); La Sibilla 2015 Falanghina (Campi Flegrei); La Sibilla 2015 Falanghina (Campi Flegrei). From left to right: Feudi di San Gregorio 2016 Fiano di Avellino; Cantine di Marzo 2015 Franciscus (Greco di Tufo); Contrade di Taurasi-Cantine Lonardo 2011 Vigne d'Alto (Taurasi); La Sibilla 2015 Falanghina (Campi Flegrei); Mastroberardino 2009 Naturalis Historia (Taurasi) / Photo by Con Poulos Contrade di Taurasi -Cantine Lonardo 2011 Vigne d'Alto (Taurasi); $80, 94 points. Truffle, new leather, ripe plum, tilled soil and chopped herb are some of the aromas you'll find on this impressive red. Polished and powerfully structured, the palate delivers morello cherry, ripe blackberry, star anise and clove set against a backbone of tightly knit, velvety tannins that lend firm support and a smooth texture. Drink 2021-2031. Oliver McCrum Wines. Mastroberardino 2009 Naturalis Historia (Taurasi); $90, 93 points. Aromas evoking dark baking spice, forest floor, French oak, dried herb, violet and balsamic menthol are some of the aromas you'll find on this fragrant structured red. The concentrated palate evokes plum, blackberry jam, vanilla and tobacco while firm fine-grained tannins provide the support. Drink 2019-2029. Drink 2019-2029. Leonardo LoCascio Selections-Winebow. Feudi di San Gregorio 2016 Fiano di Avellino; $21, 91 points. Bosc pear, yellow apple and honey scents follow through to the radiant, medium-bodied palate, along with nectarine and Mediterranean herb notes. An energizing mineral tone adds depth. Terlato Wines International. Cantine di Marzo 2015 Franciscus (Greco di Tufo); $27, 91 points.Pressed yellow flower, flint and Mediterranean herb aromas fuse with citrus zest and a balsamic note. The round, savory palate doles out ripe apricot, creamy pear and juicy nectarine flavors, tangy acidity carrying a bitter almond tone long into the finish. Conexport Italy. La Sibilla 2015 Falanghina (Campi Flegrei); $20, 89 points. This wine's delicate nose offers white spring flower, Mediterranean herb and wet stone aromas. They carry over to the fresh palate, along with fruity green apple and pineapple notes while a savory mineral note backs up the finish. Oliver McCrum Wines.

How to Pair Wine with Scallops

Ever since Botticelli painted "The Birth of Venus," scallop shells have been a metaphor for beauty. But the real appeal of these mollusks is the sweet, meaty morsel inside. Scallops are found in every ocean and most cuisines throughout the world, from decadent gratinéed French coquilles St. Jacques to the intensely pungent, sweet dried scallops used in Cantonese dishes. They work well with most cooking methods and have special affinities with white wine, bacon, thyme, ginger, mushrooms, peanuts, lime and garlic. Magical Mushroom Pairings Live scallops in the shell are a rare treat and should be eaten raw or cooked simply. "There's nothing better than scallops cooked whole on the grill," says Chef José Andrés, who recently opened two seafood restaurants, Miami's Bazaar Mar and Maryland's Fish. "I also love to use raw bay scallops in a ceviche with lime and fresh or dried [chilies]." How To Buy Scallops Live scallops should be eaten the day they're purchased. When buying shucked scallops, ask for "dry" scallops. "Wet" scallops have been soaked in a phosphate solution to preserve and whiten them, but it also dilutes flavor and detracts from the dense, meaty texture. Closeup of a scallop, the blue dots on the edge of the shell being the mollusk's eyes Closeup of a scallop, the blue dots on the edge of the shell being the mollusk's eyes / Photo by Neil Banas, flickr Scallop Facts Scallops have tiny eyes—sometimes more than 100— that line their shell edge. The scallop is the symbol of the Camino de Santiago, the pilgrimage to the shrine of St. James in Spain. Scallops can produce pearls, but they lack the luster of those from oysters. A scallop shell is featured in the coat of arms of Winston Churchill and the Spencer family of Princess Diana. Because they are active swimmers, scallops are the only migratory bivalves. Pair It Scallops have a natural richness that demands high-acid wines. "Grilled and seared scallops have awesome caramelization, and pairing with a just off-dry Chenin Blanc is incredible," says Andy Myers, wine director for José Andrés's Think Food Group. He recommends Domaine Huet's 2009 Le Haut-Lieu Demi-Sec Vouvray from the Loire Valley. "It is a bit oxidized, which plays off the caramelized notes, a bit sweet to accentuate the sweetness of the scallop, and the acid cuts the richness perfectly." For raw scallops, Myers looks to Galicia. "I love pairing raw scallops with a briny Albariño, like the 2015 Veiga Serantes [from Rías Baixas]. The hints of ocean spray capture the scallop's natural flavor, and the high acid cuts through its rich texture."

Mass-a-Peel: How to Pair Grapefruit

Fresh grapefruit delivers a burst of sunshine during the dead of winter. A bright, elegant addition to sweet and savory dishes year-round, it's believed to be a hybrid of orange and pomelo. Its name comes from the fruit's tendency to grow in tight clusters on the tree. Grapefruit illustration Getty Don't associate the fruit with the muddy, bitter taste of packaged grapefruit juice. If you cut away its bitter white pith, fresh grapefruit strikes the perfect balance between tangy lemon and honeyed orange. It's a natural in cocktails (especially with gin, Tequila or Campari), but always use fresh-squeezed juice. Spicy Paloma Some of its culinary affinities include fish and shellfish, goat cheese, Brussels sprouts, almond, avocado, rosemary and honey. Try a grapefruit beurre blanc with fish, or a salsa of minced grapefruit, red onion, avocado, jalapeño and cilantro with grilled chicken or tacos. How to Pair Grapefruit Look for crisp, citrusy white wines with herbal, floral or stone-fruit elements. Fresh, fruity Verdejos from Rueda have a pleasing, bitter finish that plays well with grapefruit. Briny Greek Assyrtikos exploit grapefruit's affinity for salt. With savory dishes that call for a red wine, like salmon with a grapefruit-shallot reduction, look for a high-acid variety like Barbera. Its herbal and savory notes can bring out grapefruit's sweeter side. The signature clusters of grapefruit that give the fruit its name / Getty The signature clusters of grapefruit that give the fruit its name / Getty Grapefruit Knowledge In Southern France, grapefruit juice is mixed with dry rosé to make a summer refresher. For a delicious grapefruit cocktail, mix up a Paloma: equal parts blanco Tequila, grapefruit juice, lime juice, simple syrup and club soda. The tangelo is a cross between the grapefruit and tangerine. The Latin name for grapefruit is, appropriately, Citrus x paradisi. The U.S. is the world's No. 2 grapefruit grower. No. 1? China, which produces almost four times the U.S. output. In 1964, Yoko Ono published a book titled Grapefruit (Wunternaum Press), which consists of drawings and "instructions" for the reader to create their own performance art ("step in all the puddles in the city"). However, "Sauvignon Blanc is usually the best choice with grapefruit, due to its natural grapefruit aromas and flavors," says Juan Gomez, MS, wine director of The Breakers Resort in Palm Beach, Florida. "In particular, Sauvignon Blancs from Marlborough, New Zealand, are the most expressive, exhibiting a sweet grapefruit quality as well as pungent herbal notes that complement grapefruit-based dishes." Click through to the next page for recipes and pairings for a four-layer grapefruit cake and grapefruit, avocado and crab salad.

How did Manfred Krankl, the winemaker behind the California cult winery Sine Qua Non, create the artwork for his first wine labels?

He did wood cuttings on the tops of wine boxes

Tasting the wine

Important as the senses of sight and smell are when it comes to our enjoyment of a wine, the ultimate test is its taste. Take a mouthful of the liquid and swish it around in your mouth quite vigorously. Breathe as you do so, as this helps to aerate the wine and increases its flavour. After holding the wine in your mouth for 15 to 20 seconds, spit it out - or swallow it if you're not intending to taste more than a couple of wines. Your tongue has a range of taste receptors in different places - you will taste sweetness most at the front, acidity along the sides and bitterness at the back. High acidity will make your mouth water, while tannin (which tends to be most pronounced in young red wines intended for long cellarage) will have the opposite effect. When you evaluate the wine, first take into account its complexity and weight. Again, these qualities will depend on many factors, including the grape varieties used and the age of the wine: a fine aged Bordeaux will be far denser than a young Beaujolais. Certain characteristics are associated with the various types of grape and even with the area where a wine is grown - an Australian Riesling might be described as having tropical fruit flavours, while a Riesling from Alsace would be lighter and have a more mineral/citrus quality. In Old World wines, certain grape varieties tend to be associated with particular areas. One could say with a reasonable degree of certainty that a wine made from Pinot Noir grapes probably comes from Burgundy. This is now increasingly the case in the New World as well. Marlborough in New Zealand, for example, is now concentrating white wine production on its famed Sauvignon Blancs. There is no right or wrong conclusion to be drawn about any individual wine. Describe it according to your own perception - after all, tasting is meant to encourage you to create your own frame of reference for the wines you drink. Learn about the tastes that you enjoy - and those you don't - then follow the instincts that you have developed when it comes to buying wine in a restaurant or for drinking at home.

A Cheese Lover's Guide to Wine Pairings A cheese expert offers up a new take on classic wine and cheese pairings.

In a business that can sometimes cultivate pretension, it's refreshing to meet someone taking on cheese in a fun and relaxed manner. Adam Moskowitz, founder of the Cheesemonger Invitational and owner of Columbia Cheese, wants to do just that, dispelling food's fear factor and making knowledge more accessible. "My whole thing is to keep it as simple as possible, " he says. "If you start talking about a cheese's pith, people might be confused. Why not just say what you mean—its rind?" To that end, the unofficial chieftain of cheese is working to make it easier for fromage fans to jump in with both feet. Moskowitz recently started hosting workshops, classes and pairings inside the warehouse of his other business, New York City-based Larkin Cold Storage. Dubbed the Barnyard Collective, Moskowitz has created an event space for cheese professionals to gather and talk shop. These aren't your typical talks about pairing Icewine and blue cheese, however. "When I approach pairing, I am hoping for the wine to elevate the cheese," says Moskowitz. Focused on finding complimentary notes, he tries to avoid "bully" flavors—"loud, obnoxious, arrogant"—when pairing. "I want everybody to be in a band together," he says. Below are Moskowitz's picks for wine and cheese pairings that make beautiful music. Sparkling Wine Hailing from New York State's Adirondacks, Kunik is a rich and buttery spread of a cheese that plays well with bubbly charmers like Domaine Rolet Père et Fils' Brut Crémant de Jura, with lively bubbles that are the perfect foil to the cheese's creaminess. White Wine Chiriboga Blue, a German Blue Cheese from Allgau, has the right amount of funk to stand up to the high acid and sweet, creamy nectarine flavors of Thanisch's 2014 Riesling from the Mosel, Germany. Light Red Wine Anne et Jean-Francois Ganevat's De Toute Beaute Nature, a Gamay-driven blend, pairs exceptionally well with Ossau Iraty Vielle, a hard sheep cheese from the French Pyrenees. Spicy yet ripe, with fresh red-fruit flavors, the wine balances the cheese's grassy and herbaceous quality. Medium-Bodied Red Wine Nusserhof's Elda from Alto Adige is an old vine Schiava which pairs exceptionally with Nufenen, a hard cow Alpine cheese from Graubunden, Switzerland. The wine's silky tannins, coupled with rose petal and exotic spice aromas, meld with the Nufenen's buttery, nutty and fruity flavor. The cheese also offers a hint of spice, in the way of a sharp herbal, complex quality. Meanwhile, the piney, woodsy flavors of the oozy, bark-wrapped wheel of Jasper Hill's Harbison blend harmoniously with the earthy and jammy qualities of the Savage Grace 2014 Copeland Vineyard Cabernet Franc from Rattlesnake Hills, Washington. Grab a crusty baguette and dig in.

Nuts for Hazelnuts Get to know this toasty, complex and wine-loving ingredient. Plus, discover two recipes for hazelnuts: a sweet torte and a savory panna cotta.

In the kitchen, the nuts of the hazel tree are among the most versatile of their kind. With an affinity for chocolate, caramel and coffee, they're best known in sweet products like Frangelico liqueur and the Italian breakfast spread Nutella. But hazelnuts—also called filberts—shine in savory dishes, too. "I think it's one of the quintessential Oregon ingredients," says Greg Higgins, owner/chef of Higgins restaurant in Portland. "We use hazelnuts in almost any recipe that calls for walnuts or almonds: nettle or basil pestos, romesco and mole sauces, the Middle Eastern dip muhammara. We crust fish with them, garnish salads, make savory cheese tarts, use them in charcuterie—the list is pretty much endless." At Deane House in Calgary, Alberta, owner Sal Howell offers dishes like salted cabbage and hazelnuts over chicken liver mousse, and a smoked lentil hummus with hazelnuts and goat feta. "Because of their buttery mouthfeel, I find hazelnuts a great pairing for bitter vegetables like broccoli rabe, radicchio, endives... as well as adding flavor and texture to green salads," she says. "But another, less-explored use is braising them in soups and stews. It softens them slightly and draws out the flavorful oils into the dish." Hazelnut Knowledge Europeans consume almost 10 times more hazelnuts than Americans do. Approximately 75 percent of the world's hazelnuts are grown in Turkey, followed by Italy and the U.S., where the vast majority comes from Oregon. The Greek physician Dioscorides used burnt hazelnut shells mashed with suet as a cure for baldness. Established in 1892, the Dorris Ranch Living History Filbert Farm in Springfield, Oregon, is the nation's oldest commercial hazelnut farm in continuous operation. Pair It "Hazelnuts are a very wine-friendly nut," says Higgins. "They have a rich creamy flavor, but aren't too tannic like walnuts, or too oily and pungent like pine nuts." For recipes involving cheese or cream, Higgins recommends a lightly oaked white wine. Something vegetal, like a hazelnut pesto, pairs well with a fruity Pinot Noir. For an inspired pairing with any hazelnut dish, look to Fiano di Avellino DOCG, a white wine from Campania in southern Italy. It has a distinct toasted hazelnut quality, perhaps thanks to the hazelnut trees that grow alongside the vineyards.

When the corkscrew was invented in the 17th century, the steel worm, or helix, derived from a pre-existing tool. What was its original purpose?

It was used in the military to pull misfired bullets from gun barrels

Magical Mushroom Pairings

It wasn't many years ago that cooking with mushrooms meant buying white buttons or crimini, at the supermarket—the kind that Julia Child used to whip up duxelles, a classic French preparation. In the '90s, we met the button's more exotic sibling, the portobello. And, in the last decade, we saw a deluge of specialty mushrooms like shiitakes, oysters, maitakes, enokis and pom poms, which in 2014-'15 represented 95 million pounds in sales. Illustration of a forestMore recently, with foraging's popularity, restaurants began featuring morels, chanterelles and porcini found only in fields and forests. With such "mushrooming" consumption, what wines should we drink with them? Chefs and sommeliers say it depends on the mushroom's taste and texture. "I compare them with cheeses," says Aimee Olexy, owner/sommelier of Talula's Table in Kennett Square, Pennsylvania. "Some, like crimini, are buttery with almond-like flavors, while others, like porcini, are funky—even stinky." Olexy's preferred wines for buttery varieties are Northern Italian fragrant whites like Soave. For earthier mushrooms, she likes the bright balance of American Syrahs or Italian Barberas. Christopher Czarnecki's family has specialized in mushroom entrées in their restaurants for three generations, first in Pennsylvania, and now at Joel Palmer House in Oregon's Willamette Valley. Czarnecki likes to pair the earthy and fruity tastes of Oregon Pinot Noirs with local mushrooms, whether fresh, dried or even frozen. With "mushrooming" consumption of mushrooms, what wines should we drink with them? A fish dish with chanterelles demands a lighter Pinot, he says, while a beefy porcini or portobello call for an Oregon Syrah. Mushrooms are a particular focus at the vegan Ravens restaurant at The Stanford Inn by the Sea in Mendocino, a California coastal town flanked by mushroom-laden forests. Sommelier Brendan McGuigan recommends a hardier Pinot Gris or an Austrian Blauburgunder with morels. For most porcini and portobello dishes, he likes Syrah or Sangiovese. With black trumpet or chanterelle, McGuigan prefers "a Burgundy-style" Pinot Noir or a Nebbiolo. He says he likes shiitakes for the spiciness that lend themselves to pairing with the crisp bubbles and light fruit of a blanc de noirs brut. Mushroom Toasts The Forage Alex Haun, chef at Savour in the Garden in St Andrews, New Brunswick, likes to forage for mushrooms so much that he's taken a burner and a pan into the woods to fix a breakfast of fresh chanterelles and cream. "I treat mushrooms like different proteins," he says, and he matches his wines accordingly. "Rieslings go very well with chanterelles, while I like Pinot Noirs and Syrahs with heartier porcini and other boletes." Chef Alan Bergo of Lucia's in Minneapolis is so passionate about hunting on the wild side—especially mushrooms—he created the web site, foragerchef.com, where he describes 27 types of fungi to forage. For would-be hunter and gatherers, foragingguide.com suggests starting with these 10 easy mushrooms: ✦ Penny bun boletus / cep ✦ Chanterelle ✦ Parasol mushroom ✦ Bay bolete ✦ Wood urchin / hedgehog ✦ Shaggy ink cap ✦ Fairy ring champignon ✦ Field mushroom ✦ Giant puffball ✦ St. George's mushroom

Wine and Bacon

It's cliché to say everything's better with bacon, but it's true. Bacon lands a direct hit on the brain's comfort center. The mania of a few years ago has reached a more reasonable stride—we're seeing fewer desserts focused on the cured meat, and bacon cologne, thankfully, never caught on. Now's a good time to rediscover its versatility and, yes, sophistication. "I'd be a vegetarian if bacon grew on trees." -Homer Simpson Bacon can refer to cured pork from the belly, back or side. American bacon is cured pork belly that's cold smoked and cooked before eating. While bacon-dominant dishes like BLTs and wedge salads are fantastic, treat it more as a supporting actor than the star. Four Types of Salami and Wines to Pair With Them How to Pair Wine with Bacon Fahara Zamorano, sommelier at Gwen, a Los Angeles butcher shop and restaurant that makes its own charcuterie (and winner of Wine Enthusiast's 100 Best Wine Restaurants of 2017), advises pairing the whole dish, not just the bacon it employs. "When bacon is in salads or pastas, white wine is the way to go," she says. "Rich whites like Châteauneuf-du-Pape blanc, German Riesling or Alsatian Pinot Blanc are all great options." For more bacon-forward situations, "you want the wine to cut smoke and richness, but also to complement the food, not just cleanse your palate between bites," she says. Her preferences are dark rosés and light reds. Here are two to try. Larmandier-Bernier Rosé de Saignée (Champagne). "A deep-colored, earthy and structured sparkling rosé." Manincor Kalterersee Keil Schiava (Alto Adige). "Light color and tannin, yet intense aromas of bacon, mushroom and forest floor, with secondary fruit and floral notes. This wine smells like cured meat, so no surprise it goes so well with it." Fun Facts Kevin Bacon, indeed, loves bacon. His favorite sandwich is the BLAST: bacon, lettuce, avocado, smoked salmon and tomato. The first bacon cheeseburger from a national chain was A&W's Teen Burger, in 1963. During World War II, households were asked to donate bacon grease. Its glycerin was used in explosives. Molly Schuyler, at 5-foot-7, 125 pounds, set a Guinness world record when she ate five pounds of bacon in 5 minutes, 21 seconds. The formula for bacon cologne was created in 1920 by a Parisian butcher named John Fargginay.

The ah-so cork-extraction tong tool, now favored for removing delicate older corks, has remained relatively unchanged since its invention in the late 1800s. What name did its inventor originally give this device?

Magic Cork Extractor

Winemaking - the climate

Most of the world's vineyards are planted in the temperate latitude zones of 30-50 degrees North and 30-50 degrees South. Within these zones the actual climate has a huge influence on the type of wine produced. In a cool country like Germany, the grapes will ripen slowly. Even if they are not picked until the end of October, they will retain high levels of acidity. Much of this acid goes right through the winemaking and ends up in the finished wine. Not good if you have an ulcer, but crucial to the balance of most great white wines. Conversely, the build-up of sugar will be very slow. Without much sugar in the grapes, the resulting wine will be relatively light in alcohol. Of course a hot climate will have the opposite effect, usually giving wines with a hefty blast of alcohol and soft acidity. Like most plants, vines need a decent amount of water to survive and flourish. Historically it made sense to plant vineyards in places where the climate delivers a reliable annual rainfall. Think of the Atlantic dominated climate of Western Europe. With irrigation it is possible to plant vines in some pretty arid places, such as the Central Valley in Chile, the Riverland in Australia, and Washington state - where about the only naturally-occurring vegetation is sagebrush. Spring With the rise in the temperature the buds will burst and growth starts. This spurt of spring growth produces a profusion of shoots and leaves. Warmth and some rain will help to keep this vigorous growing phase on track. The grower has to be vigilant for the first sign of any pests and diseases, and apply the appropriate sprays or biological controls. At the end of the spring period the vines flower. Summer Assuming the flowering was successful, a crop of grapes will set. Dry, warm and sunny weather is then required to swell and ripen those grapes. The vines may need to be trimmed to keep the vineyard neat and to allow good sun exposure and air circulation. This technique is also used to keep the yield down. If the crop looks like being excessive some properties will cut away some of the immature bunches. Spraying against pests and diseases continues. In the early part of the summer all the grapes are green in colour. Towards the end of summer the colour forms in the skin of the black grapes, a process called 'veraison'. Autumn A final period of fine weather is needed to complete the ripening of the grapes and to harvest them. Some grape picking is still done by hand. Whilst this is obviously labour intensive and very costly, it does allow the grapes to be sorted carefully at the vineyard or winery. Machine picking is much quicker and cheaper, but it does not allow the same rigorous grape sorting. That said, machine picking can be particularly advantageous in hot climates as it allows harvesting in the cool of night. However they're picked, the grapes need to be transported from the vineyard to the winery as quickly as possible. A few weeks after picking the vines will lose their leaves, and they then shut down for the winter dormancy. Winter Your Cross-Country Flight Could Be Fueled by Algae Biofuels As Soon As 2025 Ad By ExxonMobil During the winter months the vine is dormant. A period of frost and snow is actually beneficial, helping to kill off over-wintering pests and diseases. Heavy rain is also welcomed as it allows the soil to replenish its water reserves. A lot of general maintenance takes place in the vineyard, with trellises repaired and fertilisers applied. The main winter chore for the grower is to prune the vines. There are a number of vine pruning and training systems in use today. The Guyot system which is used extensively in France involves pruning the vine back to just on or two canes, and then training these along wires. The more old-fashioned bush training system has no wires, the vines being pruned back to an unsupported gnarled trunk. This ancient technique can still be seen in several Mediterranean countries, as well as in a number of the oldest vineyards in Australia and California Read more at http://www.decanter.com/learn/winemaking-the-facts-2-54064/4/#Z12gOLq3b6BA9HuT.99

Winemaking - into the winery

On arrival at the winery the grapes will be crushed and de-stalked. Pressing then follows to release the juice. The gentler the pressing, the finer the juice. The juice (also called 'must') is allowed to settle for a few hours. Any adjustments to the must can be done at this stage, including the addition of extra sugar ('chaptalisation'). A little sulphur dioxide, the main preservative used in winemaking, is usually added as well. It is normal nowadays to add a yeast culture to the must to start the fermentation. The yeast attack the sugar and convert it into alcohol and carbon dioxide. Most white wines are fermented at a low temperature between 15 and 20 degrees to retain freshness. It takes about two weeks for all the sugar to be converted, leaving you with a dry white wine. Most fermentations now take place in stainless steel vats, although some of the smarter white wines are fermented in small oak barrels. Once the fermentation has finished the yeast sinks to the bottom of the vat and forms a sediment (the 'lees'). Whilst resting on the lees wine can undergo a second transformation called 'malolactic fermentation'. In this process bacteria attack the malic acid (which has a sour, green taste) and convert it into lactic acid (which is softer and more buttery). Winemakers can now decide whether to encourage or block this transformation. The wine will then be drained out of the vat leaving the lees behind (a process called 'racking'). Most white wines will then be matured for a short period, usually around six months or so. If this period is spent in oak barrels, the wine will pick up some of the distinctive oak flavours. By contrast, if this time is spent in stainless steel, the wine will retain its pure fruit character. Red Wine On arrival at the winery the black grapes are crushed and de-stalked, but are then pumped direct to the fermentation vats. The essence of red winemaking is that the must will ferment in contact with the skins, from which colour and tannin are extracted. Any additions of sugar, sulphur dioxide or yeast can be made directly to the fermentation vat. To assist in the extraction of colour, most red wines are fermented relatively warm(25-32 degrees). It is also usual to mix the skins and must together as much as possible during the fermentation. Once the fermentation has finished most of the red wine can be drained off through gravity. This component is called 'free run' red wine. The skins and pips are then removed from the vat and pressed to release the 'press wine'. The latter can sometimes be excessively harsh and tannic, but on other occasions it can be blended with the free run wine to improve its body. All red wines undergo malolactic fermentation to soften them, before racking and maturation. Red wine is usually matured longer than white - around 18 months or more. As with white wine, the use of oak barrels (particularly if they are new) will have a significant effect on the wine's character. Because the red wines spend so long in wood, it is normal to rack them every three months or so to remove any sediment that has accumulated. Rose Wine Of course it is possible to make rose just by mixing red and white wine, but this is not the usual approach. The normal technique is to take black grapes, crush them, and allow the juice to stay in contact with the skins for a few hours. The juice will pick up some pink colour from the skins, and once this is achieved, the juice is drained off the skins. From then on the production of a rose follows the white wine process, with a cool fermentation and a short period of maturation. Sparkling Wine Only sparkling wine from Champagne can be called Champagne. All other sparkling wines must be labelled as such. Various techniques exist for making sparkling wine. The traditional method involves taking a base wine and putting it through a second fermentation in bottle. The carbon dioxide produced during the second fermentation cannot escape from the bottle and so the wine turns fizzy. The traditional method is the most expensive and time-consuming, and is used for all the great Champagnes. Other sparkling wines such as Cava (Spain) use it, and label their bottles accordingly - 'Traditional Method'. The tank method also involves a second fermentation, but in this case it takes place in a large vat, rather than in an individual bottle (e.g. Vin Mousseux and most Sekt). Carbonation or the bicycle pump method involves taking a base wine and injecting carbon dioxide. This is the cheapest method - also used for fizzy canned drinks. The bubbles are large and disappear quickly. Sweet Wine Various techniques exist for making sweet wine. If a winemaker is lucky enough to have grapes with noble rot, then these berries contain so much sugar that the yeast cannot ferment it all, leaving some residual sweetness (e.g. Sauternes). A dry wine can be sweetened by adding unfermented grape must (e.g. Liebfraumilch). Note: It is usually illegal to sweeten a wine just by adding sugar. The fermentation can be arrested either by refrigeration (e.g. Asti) or by the addition of brandy (e.g. Port). Fortified Wine Fortified wines tend to have complex production processes which differ markedly from each other. However, brandy (also known as 'grape spirit') is added during their production. With Sherry the spirit goes in after the fermentation, whereas with Port it goes in during the fermentation.

Pairing Wine with Pomegranates

The red and juicy, tart seeds of pomegranates can be used as a surprising substitute for lemon juice. They also pair with a wide variety of wines. BY NILS BERNSTEIN Photo by Sang An 0 Pomegranates are one of the world's oldest fruits, mentioned in Greek mythology and the Bible. Many scholars even hypothesize the "forbidden fruit" that tempted Adam and Eve was not an apple, but a pomegranate. With a chambered interior filled with jewel-like, blood-red seeds, the pomegranate has been a powerful symbol of love and lust, life and death. In more practical terms, its tart-sweet taste is a valuable culinary commodity during the stark winter season. Pomegranate seeds can add a pop of flavor in salads. They're also great stirred into guacamole or hummus, as a garnish for curries, added to pan sauces for pork or atop a goat-cheese bruschetta. Anywhere you'd squeeze a lemon, consider a sprinkle of fresh pomegranate seeds. To seed a pomegranate, score around midsection and pull halves apart. Submerge in a bowl of water, cut side down, and turn inside out, using your fingers to separate the seeds, which will sink, from the pith. Fun Facts About Pomegranates •The Spanish city of Granada is named after the Spanish word for pomegranate. •"Pomegranate molasses" is simply reduced pomegranate juice. It's used in savory dishes throughout the Middle East. •The pomegranate has been used as a symbol of fertility in Hinduism, Buddhism, Islam, Christianity and Judaism. •Pomegranate trees can live for more than 200 years. How to Pair Wine with (Almost) Anything Pair It "Pomegranate is a bright, tart flavor, so I tend to pair it with white wines or very light-bodied reds," says Josef Centeno, a Los Angeles chef, restaurateur and author of Bäco: Vivid Recipes from the Heart of Los Angeles (Chronicle Books, 2017). He says whites with some skin contact offer both brightness and depth of flavor. "The same applies to dishes made with pomegranate syrup, depending on the dish," he adds. "For muhammara, a dip which is spicy with peppers and rich with nuts, a fuller-bodied wine works well."

Four-Layer Grapefruit Cake

This is a riff on a legendary cake from the Brown Derby restaurant, an icon of the Golden Age of Hollywood (also, reputably, where the Cobb salad was invented). Be sure to thoroughly scrub the grapefruits under warm water before zesting, to remove any wax or other materials. Spicy Paloma Ingredients 1 ¾ cups flour 3 tablespoons cornstarch 2 teaspoons baking powder 1 ¼ cup sugar ¼ teaspoon salt 4 eggs, separated ½ cup freshly squeezed white grapefruit juice 1 tablespoon finely grated white grapefruit zest ¼ cup vegetable oil ¼ cup plain yogurt 1 batch grapefruit cream cheese frosting (below) Directions Heat oven to 350°F. Line two 8-inch round cake pans with parchment paper and set aside. In a large bowl, sift together the flour, cornstarch, baking powder, ¾ cup sugar and salt. In another bowl, whisk egg yolks, grapefruit juice, zest, oil and yogurt, then gently fold into flour mixture until smooth and well blended, being careful not to overmix. In a third bowl, beat egg whites with an electric mixer until white and foamy. Gradually add remaining ½ cup sugar and beat until stiff but not dry. Working quickly, with a large silicone spatula, gently fold egg whites into batter (it's O.K. if some small streaks of egg white remain). Transfer batter to cake pans and bake for 25-30 minutes, or until a toothpick comes out dry but with some crumbs stuck to it. Leave cakes to cool on a rack. When cool enough to handle, run a spatula or knife around the edges to loosen, and remove cakes. If tops are uneven, level with a serrated knife. Cut each cake in half horizontally to make four layers. Frost with a very thin layer of frosting between layers and a thicker one on top; frosting the sides is optional. Serves 8-10. Grapefruit Cream Cheese Frosting Ingredients 16 ounces cream cheese, at room temperature 3 tablespoons freshly-squeezed white grapefruit juice 1 tablespoon finely grated white grapefruit zest 1 ½ cups powdered sugar 2 cups heavy or whipping cream, very cold Grapefruit Cream Cheese Frosting Directions In large bowl, use electric mixer to beat cream cheese until very light and fluffy. In small bowl, mix juice, zest and sugar until very smooth, then gradually fold into cream cheese. In another bowl, beat cream until soft peaks form, then add to cream cheese mixture, beating until it's fluffy and stiff peaks form. Pair It Lovo 2014 "Fior d'Arancio" Moscato Giallo, Colli Euganei, Veneto, Italy "This sweet, sparkling wine will both complement and contrast this dessert," says Juan Gomez, MS, wine director of The Breakers resort in Palm Beach, Florida. "Its natural acidity enhances the fresh citrus notes of the grapefruit while cutting through the velvety and creamy textures, while the wine's luscious ripe fruit complements the rich frosting."

Spitting

'Alcohol is ultimately stronger than anyone's constitution,' as American wine expert Jeff Morgan said. You should always spit out the wine you taste - any taster who didn't would become incapable after half an hour. Spittoons are provided at all tastings. They may take the shape of a metallic funnel, a box filled with sawdust, or any other bowl-shaped receptacle. At seated tastings, individual receptacles like ice buckets or plastic jugs are provided. You should spit the wine firmly and accurately in a single jet through pursed lips. Practising at home beforehand in front of a mirror can often help. Etiquette dictates that precedence is always given at the spittoon - you should never spit diagonally across another taster. You should also try not to address a question to a taster who is obviously concentrating on a mouthful of wine. image: https://static.apester.com/sdk/loader.gif Tasting 100 wines over three or four hours has some effect on the senses. No matter how carefully you spit, you are absorbing alcohol through your nose, your sinus and your throat. Decanter.com consultant editor Steven Spurrier, who routinely tastes 500 wines a week in the tasting season, is in no doubt of the intoxicating effect of tasting. 'I get pretty light-headed,' he says. 'I can see by the quality of my handwriting between note 1 and note 100 that it's had an effect.' Read more at http://www.decanter.com/learn/wine-folly-297614/#IPwYJMiChGJqOEzR.99

Approximately how much does a standard case of wine (12 750ml bottles) weigh?

35 pounds

How to cellar wines

A cellar is the ultimate accessory for those who want their wine collection to be taken seriously. OLIVER STYLES looks at the options available A cellar is the ultimate accessory for those who want their wine collection to be taken seriously. OLIVER STYLES looks at the options available Cellars are as individual as their keepers. Depending on one's approach to wine, they can range from the purely functional to the more ostentatious. There are no real restrictions on size and space, but if you want to store a decent number of bottles, you'll need a room that provides the appropriate volume. Most cellar designers enjoy the challenge of space, but do not expect them to work miracles in a cupboard-sized coal-shute. Many modern houses have basements or cooler rooms, such as pantries and utility rooms, that can be easily converted to hold several hundred bottles. As long as the cellar doesn't get too hot or the temperature doesn't change suddenly, your treasures will not be undrinkable when you come to open them. The first part of the process is to consider what kind of a wine-keeper you are. 'I see my market as threefold,' says Sebastian Riley-Smith of cellar maker Smith & Taylor. 'There are the real wine lovers, there are those who buy for investment, and then there are those who I call the

Why Olives are Anything but the Pits A unique fruit, see how the versatile taste of olives allows them to pair favorably with sweet and salty flavors as well as all different types of nuts, dairy and herbs. BY NILS BERNSTEIN

A unique fruit, see how the versatile taste of olives allows them to pair favorably with sweet and salty flavors as well as all different types of nuts, dairy and herbs. BY NILS BERNSTEIN 0 Considered sacred since before Biblical times, the olive tree remains treasured. The unique flavor of its fruit is surprisingly versatile. It pairs amicably with sweet flavors (oranges, dates, tomatoes, caramelized onions, fennel), salty foods (capers, feta cheese, anchovies, cured meats), and all kinds of nuts, dairy and fresh herbs. It can provide a punchy blast of contrasting flavor, or be the centerpiece of dishes like tapenade, muffuletta or puttanesca. Green and black olives are the same fruit. Except for a few outliers, a green olive is simply an unripe black olive. All are bitter and inedible when picked, so they're cured and fermented using brine, salt and/or lye. Like with wine, when you eat an olive, you're tasting both the fruit and how it was handled. Fun Facts About Olives The average olive tree's lifespan is between 300 and 600 years. Today, some fruit-producing olive trees are more than 2,000 years old and still going strong. Olives, like wine grapes, thrive in a wide range of soil conditions, which accounts in part for their complexity. An olive branch appears on the flags of five U.S. states, several countries and the United Nations, where it symbolizes peace. Jasmine and lilac are in same biological family as olives, Oleaceae. Spain produces nearly half of the world's olive oil. Italy is the next largest producer. A Well-Oiled Vineyard Pair It "I like low-alcohol, high-acid wines with green or black olives," says Joe Campanale, the wine director and partner at Celestine and owner of Fausto in Brooklyn, New York. "The high acidity cuts through the fat of the olive and stands up to the olive's acidity. Even better if it's a coastal wine that has some of its own natural saltiness. Wines from Santorini, Corsica, Liguria and coastal Croatia come to mind." Many wines that exhibit olive notes, like Sagrantino, Syrah from Côte-Rôtie and some Cabernet Franc and Cabernet Sauvignon, are best reserved for rich, cooked dishes like pastas and braises, says Campanale.

What is a "kloof," a term often found as a suffix in South African wine estate and region names like Boekenhoutskloof, Breedekloof and Piekenierskloof?

A wooded ravine or valley

Where were box wines first invented

Australia - In 1965, Tom Angove took out a patent on the bag-in-box design and called it "wine cask." The bag collapsed as wine was withdrawn, keeping oxygen out and the wine fresh. Over 50% of wine consumed in Australia is from box and in Sweden it is even more.

Which appellation, situated on a peninsula, is best known for its Bordeaux-style white blends made of Sauvignon Blanc and Sémillon?

Cape Point

More than 1,000 years older than fellow noble red Cabernet Sauvignon, Pinot Noir is the likely ancestor of which other well-known wine grape?

Chardonnay Gamay

New York Strip

Cut from an area of the short loin that does little work, the crowd-pleasing New York strip balances enticing tenderness and marbling-generated character. "The filet is tender but not as flavorful; the rib eye is full of flavor and very juicy, but not as tender," says Thomas Dritsas, vice president and corporate executive chef for Del Frisco's Restaurant Group. "The strip is the best of both." A bone-in strip offers enhanced appeal, but it does require an increased cooking time and its larger size can be daunting to some diners. Don't be intimidated, says Dritsas, as you'll cut away about five ounces at the table. New York strip is a forgiving cut when it comes to overcooking, but Dritsas suggests preparing it to medium doneness. It will liquefy the internal fat, rendering an ultra-juicy final product. Simply seasoned with salt and pepper is preferable, Dritsas says, but a compound butter, classic Béarnaise or robust Bordelaise sauces are nice accouterments, too. The Wine The perfect wine for a New York strip matches its substantial marbling. "You need a wine with a good balance of acidity to cut through the fat and complement the flavors of the beef," says David O'Day, wine director for Del Frisco's. The Robert Foley 2007 Claret from Napa Valley's Howell Mountain has it all, he says. "Power, structure, balance and complexity, all wrapped together with an elegant finish—this wine with a strip steak is a match made in heaven," O'Day says. Adding a drizzle of a shiitake mushroom demi-glace will pair with a blend that complements both the meat and the sauce, says O'Day. Try Tolaini's 2006 Valdisanti, a Tuscan blend of Cabernet Sauvignon, Sangiovese and Cabernet Franc.

The well-known wine glass manufacturer Riedel has been based in Austria for more than half a century—but what is the name of the modern-day country where the company's 18th-century origins lie?

Czech Republic

Winemaking - the soil

Everyone agrees on a few basics. Vineyard soils need to drain well. Equally, if irrigation is not an option, the soil needs to be able to retain some moisture to see the vine through the summer. Furthermore, the vine needs to draw certain key nutrients, like iron and nitrogen, from the soil. So far, so good. It is what comes next that has exercised the great wine minds of the last few hundred years. The empirical observation over the centuries in Europe, and particularly in France, is that certain vineyard plots pretty consistently produce wine with a distinctive discrete character. Somewhere like Burgundy, a grower may own two neighbouring plots of land, which he cultivates in exactly the same way, and yet the wines from these two sites taste different. Why? The vine's environment is thought to be responsible in some way. The French word 'terroir' encapsulates elements like the soil, the slope and the localised climate, which make no two places identical in terms of environment. By extension therefore, no two wines from different vineyards will ever taste quite the same. Although the cultural gap is probably less now than it was in the past, it is possible to say that a French wine's terroir is still seen as the most significant determinant of its style and quality. By contrast, many growers in the New World, whilst recognising the role of soil, aspect and 'microclimate', would not accord terroir alone the semi-mystical significance it has in parts of Europe. Your Cross-Country Flight Could Be Fueled by Algae Biofuels As Soon As 2025 Ad By ExxonMobil The soils which are a component of the best terroirs in France are often low in organic matter and quite poor. The vigour and yield of the vines is thus naturally restricted. This leads to another much-argued observation which is that most great wines are made from low yielding vines.

Which producer, a master of Nebbiolo, has had more appearances in Wine Spectator's Top 100—13, to be exact—than any other from Piedmont?

Gaja

In 1395, the Duke of Burgundy decreed that Pinot Noir would be the region's primary red grape—and so it remains. What unfortunate grape was condemned and torn up to make way for it?

Gamay

How to Pair Wine and Tacos

It seems like tacos—one of Mexico's greatest culinary exports—are everywhere these days, from funky food trucks to high-end restaurants. While the diversity of taco fillings is delightful, pairings an be a challenge. We asked Noah Small, beverage director for New York City's lauded Empellón group, for some guidelines. For starters, consider any sauces and toppings (like chili pepper, onion, cilantro), not just the protein. Depending which region of Mexico your taco is from, or even if it's Tex-Mex, flavors can run the gamut from tingly heat, to sweet, to tangy and often all of the above. But even if it's not searingly hot, some sort of chili is usually a factor, That translates to red wines with gentle, soft tannins ("tannins can amplify chilies," says Small) and whites that balance sugar and acidity. Tacos also play well with crisp, quaffable beers like pilsners, citrusy IPAs and lighter lagers, as well as anything in the extended margarita family. "If you're in Mexico, someone's going to hand you a taco, and you squeeze the lime right on," says Small. Because margaritas deliver that same citrusy zing, "it's a natural thing to reach for." A Tale of Two Sangritas Breakfast This beloved Tex-Mex staple, often made with scrambled eggs, bacon and potatoes, is ideal with a Michelada, a tall, cold beer kicked up with the addition of lime juice and spices. "Champagne is [a] great move here if that's how you like to roll," says Small. "I'd also reach for Chardonnay with this." Al Pastor Made with pork marinated with chili peppers and pineapple, Small likens the filling to BBQ. "It's fatty meat with some sweetness to it, and that's very good with beer...A session IPA that's not too heavy? That's perfect." For wine, he says, "reds from the Canary Islands with all that volcanic smokiness work well. If you like something juicier, Rioja will do just fine." Fish For Baja-style fish tacos made with fried or grilled fish, Small reaches for brisk white wines, particularly Albariño, Sauvignon Blanc or Spanish Txakoli. Fried fish also works well with beer and, of course, the classic margarita. "Anything citrus-focused" will pair well, he says. Bistec (Beef) "You see a lot of beef preparations in Mexico," says Small. "Different cuts are presented on tacos." Your best pairing may depend on how the beef is prepared, whether it's seared, braised or stewed. No matter the cooking method, Small says, "It's a good chance to go for a bolder red wine," particularly Tempranillo, Grenache or Malbec.

The early-ripening Sauvignon Blanc grape does well in cool climates, but can also withstand the warmer temperatures of the New World. Why is this?

Its naturally high acidity ensures that it maintains its freshness

Examining a wine

Just looking at a plateful of delicious food increases our enjoyment and appetite - and it's the same with wine. Apart from the fact that our appetites are whetted by the anticipation of what is to come, looking can also tell us an awful lot about what we're about to put in our mouths. You should tip the glass away from you at an angle of 45 degrees and hold it against a white background - a piece of white paper is fine - to see the true colour of the wine. Perhaps the most obvious characteristic of wine is its colour. Is it white, red - or a rose? Having determined the basics, take a closer look. The colour of your white wine could range between pale straw and rich golden yellow, depending on its age, its sweetness, its degree of oakiness and, of course, the grape variety from which it was made. As a rule, lighter wines such as Sauvignon Blancs tend to be paler than heavier Chardonnays, and the gold tinge of an aged Chardonnay will be more pronounced than that of a younger one. Red wines can also be analysed in a similar way. The deeper the colour, the more concentrated the flavour. Stand a glass of Pinot Noir next to a glass of Syrah and you will easily see the difference between the two - the Pinot will be an almost transparent light ruby red, while the Syrah will verge towards a dense purpley red. A mouthful from each glass is bound to confirm the visual impression. Tilt the glass a little and take a look at the meniscus (the curved upper surface and rim) of the fluid - as a red wine ages, it will take on an amber-brown tinge, and this is most easily discernible at the rim. image: https://static.apester.com/sdk/loader.gif As you tip your glass back towards you, you may notice clear traces of liquid sticking to the side of the glass as they slide slowly back into the body of the wine - these are called tears or legs, and indicate high alcohol or residual sugar content. Finally, looking at your wine will give you advance warning of any major defects - if you find white filaments floating in your wine, reject it outright as these are almost certainly present due to unclean bottling. Read more at http://www.decanter.com/learn/wine-folly-297614/#sSHW0wXwzftQhQLo.99

What country is the oldest wine industry in the New World?

Mexico

The Ultimate Wine and Pie Pairing Guide

Millions will top off their holiday with a piece of pie. Make this year's finale even more memorable by pairing it with one of these great American wines. The Pie: Pumpkin The Pairing: Novelty Hill 2014 Late Harvest Sémillon Columbia Valley (92 points, $25) This late harvest wine brings out the pumpkin's sweet side. Citrus and flowers dance with the pie's silky texture, while the pie's spices add refinement to the wine's ripe pineapple and peach. The Pie: Pecan Bourbon The Pairing: Cairdean Estate 2011 Zinfandel Dessert Wine Napa Valley (90 points, $58) A hefty nut pie deserves a Port-like dessert wine made from powerhouse Zinfandel. Rich chocolate notes match the Bourbon and nuts, while hints of preserved blackberries bring a fruity element to the mix. The mocha-tinged finish will please the coffee-with-dessert crowd. The Pie: Apple The Pairing: Husch 2013 Estate Late Harvest Gewurztraminer Anderson Valley (94 points, $25) The comfort of warm apple pie meets its match with this exotic Gewürztraminer. Pineapple, apricot and honey play off the baked apples, toasted almonds help bring out the pie's cinnamon and nutmeg. Apple Pie and Wine Photo by Beth Galton / Styling by Barrett Washburne The Pie: Cranberry-Pear The Pairing: Chehalem 2015 Ridgecrest Vineyards Sext Riesling Ribbon ridge (90 point, $24) The light spritz and lively acidity of this Riesling embraces the tart cranberries, while juicy, tropical fruit brightens the warm, silky pears. The Pie: Sweet Potato Meringue The Pairing: Hermann J. Wiemer 2014 Late Harvest Riesling Seneca Lake (88 points, $24) The bright, lemony acidity of this playful late harvest Riesling refreshes after a gravy-soaked meal. Let the airy meringue and sweet, gentle peach notes lift your food coma The Pie: Chess The Pairing: Castello di Amorosa 2013 Late Harvest Gewurztraminer Anderson Valley (92 points, #39) This intensely sweet Southern pie calls for a wine with energetic acidity. This refreshing, citrus-flecked Gewürztraminer cuts through the pie's powerful punch.

What does OWC, an acronym commonly used among collectors at wine auctions, stand for?

Original wooden case

Pairing Wine with Vegetables from Artichokes to Sweet Potatoes

Raw or cooked, vegetables have a wide array of flavors, but pairing wine with them doesn't have to be tricky. Here's our guide for six veggies. BY ALICIA KENNEDY Photo by Meg Baggott 0 Vegetables are wily things. Their flavor profiles differ wildly when served raw, roasted or cooked by open flame. To better navigate their shape-shifting and sometimes-challenging flavors, we asked Patrick Cournot and Alexis Percival, beverage directors at New York City's Ruffian Wine Bar & Chef's Table, about how to make veggie pairings work. Asparagus & Artichoke Consider This... Cournot and Percival explain that they group these two because both have cynarin, a chemical that makes wine taste sweeter. Try It With...Dry white wines with stone-fruit undertones from Alsace and Austria. But Stay Away From...Red wines, full-bodied oaked whites or dry, tannic orange wines. Sweet Potato Consider This...Since sweet potatoes are naturally, well, sweet, and often prepared with baking spices, the somms look for wine with ample spice to match, plus enough acidity to refresh the palate. Try It With...Round, juicy Chardonnay from the Jura or white wine from Rioja. If the sweet potatoes are spicy, go for a dry, funky sparkling wine like a pétillant naturel (pét-nat, for short). But Stay Away From...Very dry or light wines, which would likely taste thin and bland. Arugula Consider This...This peppery green makes a more complex salad than gentler lettuces, prompting pairings with enough zing to stand up to the greens, but not overpower them. Try It With...Light, sharp wines from Sancerre, Vouvray or Muscadet when combined with Pecorino and lemon. If the cheese is aged, go with an extra brut or zero dosage Champagne. But Stay Away From...Anything red, which will make arugula taste bitter, though a rosé with fruity intensity and structure can work. Try Abbatucci from Corsica or Stilianou from Greece. How to Pair Wine with (Almost) Anything Eggplant Consider This...Eggplant acts as a sponge for its seasoning. Cournot and Percival say to take spices into consideration and pair boldly. Try It With...Mediterranean white wines, like Ribola from Greece, with bold, nutty fig or plum notes, Sicilian whites and, if you can find it, Pošip from Croatia. Southern Italian reds also always work. But Stay Away From...The duo says that there aren't any no-nos with eggplant itself, as long as you are mindful of the dish as a whole. Carrot Consider This...The pair advise refreshing, acidic wines with raw carrots in salads or slaws. When roasted or braised, they can take on meaty characteristics and should be paired accordingly. Try It With...Full-bodied bottlings of Marsanne, Roussanne and Viognier are obvious choices with roasted carrots for their orange-like acidity. Sancerre, Vouvray and Austrian Grüner Veltliner provide a savory edge to raw carrots. But Stay Away From...Very dry wines; the sweetness in carrots might cause the wines to taste flat and dull.

What Do We Mean When We Say Rhône-style Wine? Rhône-style wines are everywhere, from restaurant wine lists to your local bottle shop, but do you really know what this oft-used designation means? From the grape varieties to flavor profiles, here's your cheat sheet to what makes a Rhône wine.

Rhône grapes, Rhône Valley, Rhône-style wines, Rhône rangers...you may have heard these terms bandied about, but what do they actually mean? First things first: The Rhône, a major river in France, rises in the Alps and flows south to the Mediterranean Sea. This river lends its name to the southern French wine region on its banks, the Rhône Valley, as well as its major AOC, Côtes du Rhône. The indigenous grape varieties that grow in the region, like Syrah, Grenache, Mourvèdre, Viognier and Roussanne, are often referred to as Rhône grapes. So, regardless of their place of origin, wines made from these grapes are said to be Rhône-style wines the world over. Why Rhône-style wines? While wine has been made in Asia Minor and Europe for thousands of years, some regions, referred to as the New World, evolved later. In the Old World, grape varieties evolved alongside the regions from which they were grown. It's why many European wines are known by their region, rather than grape variety. Rioja, Champagne and Chianti are prime examples, while villages like Pommard and Chablis are used to identify the Pinot Noir and Chardonnay wines produced from each, respectively. In contrast, New World wine regions evolved as immigrants planted grapes brought from their homelands, primarily those popular in Europe. Sometimes this worked, and sometimes not. As wine in the Americas expanded in popularity and reach over the past 50 years, many New World growers looked to the most prestigious regions in France for inspiration. This is why Cabernet Sauvignon, forever entwined with the great wines of Bordeaux (and to a lesser degree, Merlot), became so heavily planted throughout the New World. Value Wines of Southwest France This trend worked well in places that were climatically and geologically suited to those of these Old World grapes. Napa Valley Cabernet Sauvignon is a great example. In cooler regions, winemakers also started to experiment with Pinot Noir and Chardonnay, the red and white grapes associated with the great wines of Burgundy. As winemakers and grape growers learned more about the climate and soils of their new homes, the indigenous grapes of the Rhône emerged as an interesting prospect. However, being less recognizable than varieties like Cabernet Sauvignon, Chardonnay or Pinot Noir, the term "Rhône-style" became useful shorthand for wines made from the region's native grapes. Vineyard and buildings in Châteauneuf-du-Pape Châteauneuf-du-Pape, where red and white wines are made from blends of Syrah, Grenache, Mourvèdre, Cinsault, Muscardin, Counoise, Clairette, Bourboulenc, Picardan, Piquepoul, Roussanne, Terret Noir and Vaccarèse / Getty The Rhône wine region The Rhône is one of the classic French wine regions. It starts in central France, just south of Lyon, stretching almost to the Mediterranean Sea. The region comprises many storied appellations (defined areas with legally mandated grapes and wine styles) that take their name from communes along the river. The wine world makes a distinction between the Northern Rhône, which runs from the town of Vienne to just south of Valence and claims Syrah as its chief red grape, and the Southern Rhône, south of Valence to just south of Avignon. There, grapes like Syrah, Grenache, Mourvèdre, Cinsault, Carignan and Counoise are made into red blends, while Marsanne, Roussanne, Viognier and Clairette are popular choices for white blends. The appellations of the Northern Rhône Valley, from north to south, are: Côte-Rôtie: Red wine made from Syrah, often planted and vinified with the white grape Viognier, which makes the inky color of Syrah even darker. Named after the steep, rocky vineyards, the region's name translates to "baked slope." Condrieu: White wine made from Viognier. Château Grillet: White wine made from Viognier. Saint-Joseph: Red wine made from Syrah, white wine made from Marsanne and Roussanne. Crozes-Hermitage: Red wine made from Syrah, white wine made from Marsanne and Roussanne. Hermitage: Red wine made from Syrah, white wine made from Marsanne and Roussanne Cornas: Red wine made from Syrah. Saint-Péray: White wine made from Marsanne and Roussanne. Northern Rhône reds made with Syrah are big, bold, spicy wines with a firm tannic structure in their youth, while Southern Rhône red blends are based mainly on Grenache and have rounded, warm, red fruit flavors. The Southern Rhône Valley has a wealth of appellations that stretch from either side of the river into the mountains and valleys. Some of the more famous ones are: Châteauneuf-du-Pape: Red and white wines made from blends of Syrah, Grenache, Mourvèdre, Cinsault, Muscardin, Counoise, Clairette, Bourboulenc, Picardan, Piquepoul, Roussanne, Terret Noir and Vaccarèse. Côtes du Rhône and Côtes du Rhône Villages: This covers a vast area and stands for red and rosé wines made primarily from Grenache, Syrah, Mourvèdre, and white wines made primarily from primarily Grenache blanc, Clairette, Marsanne, Roussanne , Bourboulenc and Viognier. Some of these Côtes du Rhône Villages are called Rhône Crus and make wines under slightly more stringent regulations. Notable villages of this latter designation are Vinsobres, Rasteau, Gigondas, Vacqueyras, Lirac and Tavel. Vineyards on steep slopes in Côte-Rôtie The steep, rocky vineyard slopes of Côte-Rôtie, where red wine is made from Syrah, often planted and vinified with the white grape Viognier / Getty What does a Rhône wine taste like? Northern Rhône reds made with Syrah are big, bold, spicy wines with a firm tannic structure in their youth. Depending on the appellation, the wines can be rustic, even meaty, or supremely elegant, often with floral overtones. The best of these wines have very long aging potential. The Northern Rhône whites based from Viognier are aromatic, full-bodied wines reminiscent of apricot and summer blossom. When aged in oak, they can be supremely creamy. Whites based on Marsanne and Roussanne, either alone or blended, are underrated. They create fascinating table wines due to their herbal aromas, full body and wonderful texture. Southern Rhône red blends are based mainly on Grenache and have rounded, warm, red fruit flavors. They tend to have elevated alcohol levels and beautiful ripe fruit. The best reds have the earthy-herbal scent of garrigue, local scrub comprised of bay, lavender, rosemary and juniper. Some of these wines are rustic and inky, while others are lyrical and light. Southern Rhône wines can range from simple, easy summer wines to very complex, oak-aged whites like Châteauneuf-du-Pape Blanc, which are rounded and best enjoyed after a few years of bottle age. For an idea of how Syrah, Grenache and Mourvèdre taste in the New World, check our primer on when the same grapes have different names. Rhône Styles in America & The Rhone Rangers To New World consumers, Rhône varieties weren't as easily grasped as more familiar grapes like Cabernet Sauvignon, Merlot or Chardonnay. So, a group of winemakers around California's Central Coast united to form the Rhone Rangers. Led by figures like Randall Grahm of Bonny Doon Vineyard, Bob Lindquist of Qupé and the Haas Family at Tablas Creek in Paso Robles, they united to promote Rhône varieties. Today, the association is active with chapters in California, Michigan, Virginia and Arizona.

The famed Yellow Tail brand, which presents a range of wines from various other grapes in addition to Shiraz, is sourced from a mix of regions. One third of its fruit, though, comes from the company's own vineyards in which Australian Geographical Indication (GI) in the southeast of the continent?

Riverina

What soil type is found in some of South Africa's most esteemed terroirs?

Sandstone Granite Shale All

Muted Aromas

Some wines are naturally more aromatic or perfumed than others, but it's not necessarily an indication of quality, and red wines meant to age can be described as tight or closed while still young. But if aromas are being described as muted, veiled or need to be coaxed from the glass with aggressive swirling, your polite writer may be hinting at something else: sulfur. SO2 stabilizes wine, helping with longevity, overseas travel and preserving the delicate, fresh fruit flavors in your rosé, but when there is too much sulfur it can muffle the aromas of your wine. In more extreme cases, this effect can be paired with aromas of onions or recently-struck match. Not to worry. Sulfur tends to "blow off" with a little time to air. Sulfur protects your wine from oxygen, but only for so long once it's open. If your wine seems to have muted aromas, pour it into a carafe or decanter and wait a few minutes. Your next taste may surprise you.

Rheinhessen

Source for much of Germany's production, quality here can vary from generic liebfraumilch to fine single-estate wines.

Tasmania, a small island off the south coast of mainland Australia, has a uniquely cool climate where it is difficult for grapes like Cabernet Sauvignon and Shiraz to ripen. However, the island has recently found its niche and is now a thriving region for what type of wine made with Pinot Noir and Chardonnay?

Sparkling wine

Sparkling Wine

Sparkling wine is the standard-bearer of celebrations, particularly during the holidays. You can't go wrong greeting your guests with a glass of bubbly as they arrive, but don't confine it to an aperitif. Sparkling wine is incredibly food-friendly and provides ample refreshment with a heavy dinner spread. Look for bottlings from sparkling wine producers with a Champagne pedigree, like Roederer and Mumm, to please guests without going broke, or if you want to there are countless affordable Crémants (sparkling French wines made outside of Champagne). Don't forget Prosecco and Cava for high quality at a nice price. Meanwhile, for any like-minded wine geeks at the table, break away from the ordinary and pick up a stellar Sekt produced in Austria.

How to taste wine with Steven Spurrier

Take a wine tasting tutorial with Decanter's consultant editor Steven Spurrier. Learn how to taste wine to get the most from your wines. How to taste wine with Steven Spurrier Decanter's consultant editor Steven Spurrier gives Decanter readers his top tips on how to taste wine. Steven says that 'the first thing you have to do is have a glass.' When tasting wine the glass only needs to be filled to about a quarter. How to taste wine: colour The first stage of tasting wine is the colour, Most people don't think this is important, but it is because it is both pleasurable and will tell you a lot about the wine. The best way to judge colour is to look down on the glass and tip it against a white background. By tipping it you get the colour from the centre and the graduation of colour towards the rim. How to taste wine: nose The nose is the most important thing in wine tasting because your nose can perceive many, many more factors in the wine than your palate can. To judge the nose, you just rotate the wine to aerate it and the oxygen will bring out the aromas and the tastes. This will also bring out the legs. As the wine falls back in the glass you will see the 'legs' on the side of the glass. If it has pronounced legs, it will be quite a lush, viscose wine. You then smell the wine in the glass. You just smell it. How to taste wine: taste Now you taste the wine. The palate can only pick up sweetness on the tip, acids on the side and tannins on the back. It's a pretty blunt instrument. To bring in the aromatic palate, you have to bring in the sense of smell. To do this you kind of gaggle the wine. And then you spit it out. How to taste wine: aftertaste This is the final stage. It's the impression you are left with after you swallow or spit out the wine. And that has to be for a good wine, it has to be harmonious. If it's out of harmony then the wine is not as good as it ought to be. Watch more Steven Spurrier videos and find out how to store wine, taste wine and analyse wine colour.

Médoc represents what % of the total Bordeaux wine growing region?

The Médoc stretches across 16,029 ha under vine and represents 14% of the total Bordeaux wine growing area.

Get to Know Austria's Wine Regions Austrian wines might be dominated by Niederösterreich's vineyards of Grüner Veltliner, but for a small country, there's a lot more to discover. Whether you're looking to learn more about Vienna, Wachau or beyond, here's the guide to better acquaint you with the regions of Austria.

The Sound of Music. Gustav Klimt and Egon Schiele. Mozart opera and Viennese waltzes. Snooty waiters in coffee houses serving sachertorte. You may not associate Austria with wine when so many cultural icons vie for attention, but it's central to the culture of this tiny Alpine republic. What sets Austria apart is that the country has made its name from essentially one indigenous grape variety, Grüner Veltliner. It also produces Blaufränkisch, Zweigelt and St. Laurent, along with a few other varieties grown exclusively there. Austria is punching far above its weight and the wine world agrees. Exports are booming, and wherever you are, there's surely some Grüner nearby. But while the country is small, it's very diverse. Its producer base is comprised of mostly small, family-owned estates, which makes Austria the antithesis of high-volume, industrial-scale winemaking. Map of the Austrian Wine Growing Regions Map of the Austrian wine growing regions / Austrian Wine The geography In terms of size, Austria produces less than a quarter of California's entire output. While the Alps are the country's most distinct geographic feature, all of its vineyards are in the east and south of the country. There, soft hills ease to the east into the Pannonian plain toward Hungary, south toward Slovenia and north toward the big skies of Moravia in the Czech Republic. The climate in this landlocked corner of Central Europe is deeply continental, with cold, snowy winters, warm summers and extended, sunny autumns, to which the indigenous grapes are well adapted. Austria's winemaking regions Austria's wine country is divided into three parts, which split into smaller regions. Niederösterreich (Lower Austria) is to the northeast along the river Danube, its tributaries and surrounding Vienna. Burgenland is to the east, and Steiermark, or Styria, is in the south. As for Vienna, it's the world's lone capital with a significant wine industry within its city limits. Wachau Spritz Wachau Spritz / Getty Niederösterreich Niederösterreich boasts 60 percent of Austria's vineyards, and is comprised of the eight regions. Along the Danube, Wachau, Kremstal, Kamptal, Traisental and Wagram are to the west of Vienna; Carnuntum and Thermenregion to the south and east of Vienna; and the vast expanse of the Weinviertel extends north and east of Vienna toward the Czech Republic and Slovakia. The Weinviertel, literally "wine quarter," has slaked Austrian thirst for centuries. On the same latitude as the Champagne region, it has always made lighter, easy-drinking styles with lots of freshness. It's where most base wines for Austrian sparkling wine, or sekt, are grown, and where Grüner Veltliner reigns supreme. Weinviertel's fortunes changed in 2003 with the introduction of the first-ever Austrian Districtus Austriae Controllatus (DAC), a legal appellation that connected regions with a particular grape variety. DACs represent Austria's shift away from a German-style law based on region and ripeness to a French model that favors typicity. The Weinviertel DAC is known for fresh, peppery Grüner Veltliner, but you can also find Zweigelt, Riesling and field blends here. In Niederösterreich's Danubian regions of Wachau, Kremstal, Kamptal, Traisental and Wagram, white wines reign supreme. Home to Austria's most famous vineyards, this is where ageworthy, single-vineyard Grüner Veltliners and Rieslings are grown. Rocky soils of gneiss, quartz, gravel, loess and sand dominate. Danube river running through the Wachu Valley Danube river running through the Wachau Valley / Getty Wachau is at a narrow stretch of the Danube, and its steep, southern-facing vineyards bring forth expressive whites. The Wachau, quirkily, has its own classification based on the ripeness of its dry whites: Steinfeder, with a maximum of 11% abv; Federspiel, with a max of 12.5% abv; and Smaragd, with a minimum of 12.5% abv. Kremstal adjoins the Wachau and makes similar wines of equal quality, as does Kamptal, which has storied vineyards along the Danube tributary, Kamp. Traisental, on the Traisen river south of the Danube, makes equally long-lived wines, but on lighter feet, due to its calcareous soils. Kremstal, Kamptal and Traisental are all DACs for dry Riesling and Grüner Veltliner. Austria's Red Wines are Ready for Prime Time Wagram, a vast bank of loess along the Danube, is famed for rounded Grüner Veltliner and increasingly, for fine Pinot Noir. South of Vienna, the Thermenregion is home to two of Austria's most unusual indigenous grape varieties: Zierfandler, with pronounced texture and freshness, and aromatic Rotgipfler. They are often blended to make a truly unique, full-bodied, aromatic white. For reds, St. Laurent, an indigenous grape, and Pinot Noir find great expression here. In Carnuntum, east of Vienna, the focus shifts to red grapes. Zweigelt is important here, and it forms the basis of "Rubin Carnuntum," dry reds with expressive cherry notes, while Blaufränkisch makes reds of character and sinuous elegance. Vienna Vienna has 1,574 acres of vineyard and its own DAC for Wiener Gemischter Satz, or Viennese Field Blend. These are mixed white grapes like Grüner and Roter Veltliner, Riesling, Traminer and others. Here they are grown, harvested and fermented together to create refreshing, aromatic styles. Varietal Riesling, Grüner and Pinot Noir bottlings are also made here. Burgenland Burgenland / Getty Burgenland Burgenland, in the warmer east, has 28% of vineyard surface. It's dedicated mostly to red wines, but also has a historic reputation for sweet wines. The climate around the vast but shallow Lake Neusiedl, in combination with warm fall days, favors the development of noble rot. The lakeside town of Rust is famous for its Ausbruch, a nobly sweet wine from botrytized grapes, while the Seewinkel area on the opposite shore is renowned for its concentrated TBAs (Trockenbeerenauslese). These dessert wines are often made from Welschriesling (no relation to Riesling), Furmint, Neuburger, Pinot Blanc, Pinot Gris, Chardonnay and Traminer. Moving south along the Hungarian border, the Neusiedlersee DAC is all about juicy, dry reds made from Zweigelt. Leithaberg DAC, with its slate and limestone soils, exists for white wines based on Weissburgunder (Pinot Blanc) and Chardonnay, and Blaufränkisch-based reds. Austria's latest appellation, Rosalia DAC, from the Rosalia Mountains, south of the Leithaberg Mountains, is dedicated to reds like Blaufränkisch and Zweigelt, as well as dry rosé. Further south, the Mittelburgenland DAC sits on soils of schist and gneiss, while Eisenberg DAC rests on slate. Both are dedicated to elegant, peppery and long-lived Blaufränkisch. South Styria South Styria / Getty Steiermark / Styria At the southeastern curve of Austria is Steiermark, or Styria. The region amounts to a mere 10% of Austria's vineyard amid its verdant hills. Aromatic whites dominate, but there's also Chardonnay, known as Morillon, and a locally famous rosé. Styria is neatly parted into three subregions: Weststeiermark, with its new DAC for Schilcher, a racy and spicy pink wine made from the Blauer Wildbacher grape. The Vulkanland Steiermark and its volcanic soils are home to a whole gamut of white grapes: Pinot Blanc, various strains of Traminer, Morillon, Gelber Muskateller and Sauvignon Blanc. Styria's heartland is a tiny, rocky corner on the border with Slovenia called Südsteiermark. There, Sauvignon Blanc reaches world-class complexity. It's also where Gelber Muskateller, or Muscat Blanc, charms with dry, scented weightlessness. The landscape itself is divine. If you're after something truly delicious, food-friendly and unusual, wines from these intriguing Austrian regions are worth seeking out, possibly with the strains of Edelweiss playing in the background.

Of the many urban legends about Champagne, one that persists is that the Champagne coupe owes its shape to what?

The shape was modeled after one of Marie Antoinette's breasts

The tastevin was created in France as a shallow saucer that cellar masters used to taste their wine. Traditionally, tastevins were made of, or plated in, silver. What is the main reason for this?

The shining surface was helpful to see the color of wine in dark cellars

Veneto

The volcanic activity that forged the area ended millions of years ago, but Soave, named for the picture-perfect medieval town at the center of production, still offers a great example of wines made from its soils. Only parts of the Soave denomination claim this volcanic makeup, however, namely select slopes in Soave and Soave Classico (the original growing zone). There, steep hillside vineyards have dark-colored soils consisting of basalt and tuffaceous rocks. The grape-growing areas on the plains consist of silty clay or limestone soils. Soave's hills demonstrate how soils influence the area's flagship grapes, Garganega and Trebbiano di Soave, and their wines. Generally speaking, Soaves that originate in volcanic soils are more vibrant, precise and full of finesse. "The combination of volcanic soils and native grapes Garganega and Trebbiano di Soave generates elegant wines, loaded with freshness, mineral and floral sensations," says producer Andrea Pieropan, of the historic Pieropan family winery. Its stunning, single-vineyard Calvarino Soave Classico is made from 70% Garganega and 30% Trebbiano grown in volcanic soils. Pieropan also makes another single-vineyard Soave Classico, La Rocca, entirely from Garganega grown in chalky clay soils. La Rocca is more structured and fruit-driven than Calvarino, but similarly compelling. Vertical tastings show that both wines boast remarkable longevity. The Lessini Durello denomination, home to vibrant, mineral-driven metodo classico sparkling wines, is another testament to the area's volcanic terroir. Overlapping the Soave denomination to the east of the Classico area and spreading into the Vicenza province, the growing zone comprises high hills of purely volcanic origin. Monte Calvarina, an ancient volcanic cone near the town of Roncà, is the historic growing area for native grape Durella. "Durella, a unique indigenous variety, grows only in this area, because it needs infertile, volcanic soil, high altitude and southern exposure," says Antonio Fattori, owner and enologist of the Fattori winery. From left to right: Pieropan 2015 Calvarino (Soave Classico); Prà 2015 Staforte (Soave Classico);Fattori 2011 Roncà 60 Non Dosato Metodo Classico (Lessini Durello). From left to right: Pieropan 2015 Calvarino (Soave Classico); Prà 2015 Staforte (Soave Classico); Fattori 2011 Roncà 60 Non Dosato Metodo Classico (Lessini Durello) / Photo by Con Poulos Pieropan 2015 Calvarino (Soave Classico); $31, 96 points. Always one of Italy's premier white wines, Pieropan's gorgeous 2015 Calvarino sets a new benchmark. Opening with heady aromas of white spring wildflower, citrus blossom, aromatic herb and crushed rock, the savory palate delivers layers of lemon drop, ripe apple, juicy pear and tangy mineral notes. It's concentrated yet elegant and thoroughly delicious. Drink through 2025. LUX Wines. Cellar Selection. Prà 2015 Staforte (Soave Classico); $25, 92 points. Creamy, fresh and crisp, this opens with aromas of dried wildflower and ripe orchard fruit. The rounded palate delivers pastry dough, white peach and yellow apple with fresh acidity. A lemon drop closes the lingering finish. T. Edward Wines Ltd. Editors' Choice. Fattori 2011 Roncà 60 Non Dosato Metodo Classico (Lessini Durello); $50, 92 points. Bread crust, dried fruit, crushed herb and acacia aromas carry over to the enveloping, savory palate along with creamy yellow peach, nectarine zest and a hint of toasted almond. Vibrant acidity and an elegant perlage provide energy and finesse. A honeyed nut note and a touch of salt wrap up the dry, lingering finish. The Wine Company.

Winemaking - the vine

There are over a thousand different varieties of 'Vitis vinifera' (the vine used for wine production) all over the world. The grapes range from the modern types,generated by crossing pre-existing varieties, to the more traditional ones suchas Pinot Noir and Riesling It is this vine which has been used to make wine down the millennia in the Middle East and Europe, and which nowadays is planted in the New World as well. There are over a thousand different varieties of Vitis vinifera. Each of these varieties produces wines with an individual flavour - many of these such as Chardonnay and Cabernet Sauvignon, have become household names. Most of the familiar ones, like Pinot Noir and Riesling, have been with us for several hundred years. However, many 'new' grape varieties, such as Muller-Thurgau and Pinotage, have been generated in modern times by crossing pre-existing varieties. Vitis vinifera's greatest weakness is its susceptibility to an aphid called Phylloxera vastatrix. This vine louse was introduced from Californian vines and spread rapidly throughout most of the world's vineyards during the second half of the nineteenth century. Phylloxera destroys the root system of the Vitis vinifera, ultimately killing it. There were no effective treatments. Fortunately, it was noticed that some of the vine species originating in North America, such as Vitis rupestris and Vitis riparia, could cope with Phylloxera. These vines did not produce attractive wines, but by grafting a cutting of Vitis vinifera onto an American vine rootstock, growers were able to replant their devastated vineyards. Most of the world's vineyards are planted with grafted vines like this today, everything above ground being Vitis vinifera, and everything below ground being American vine. The main exceptions are vineyard areas like Chile and South Australia, that have to date avoided Phylloxera infestation. In these cases Vitis vinifera vines can still be planted on their own roots. How Biofuels from Algae Could Power Sustainable Commercial Transportation As Soon As 2025 Ad By ExxonMobil It takes a newly planted vine three of four years to produce its first crop of grapes. Once in cropping mode, young, vigorous vines yield quite heavily. The quality of the fruit at this stage is often a little simple. As the vine gets older, over thirty years or so, its vigour declines and yield drops. However, what fruit it does produce becomes increasingly concentrated and intensely flavoured. It should come as no surprise that many of the world's most interesting wines are made from the fruit of old vines.

Celery Chickpea Pancakes with Raita

These Indian-inspired pancakes work equally well for breakfast, lunch or a light dinner. The raita recipe swaps traditional cucumber for celery, which further highlights the vegetable's crunchy appeal. Ingredients 1 cup chickpea flour ½ teaspoon baking powder ½ teaspoon ground turmeric 1 teaspoon cumin seeds 1 teaspoon salt 1 teaspoon fresh-ground black pepper 2 scallions, minced 1 cup fine-diced celery 1 tablespoon olive oil Celery raita (recipe below), for serving Directions Whisk first six ingredients in bowl. Add 1 cup water, and whisk until very smooth. Cover with dish towel and set aside 1 hour. Whisk in scallions and celery. Heat griddle or nonstick pan over medium heat, and coat lightly with olive oil. Make pancakes about 5 inches in diameter. Cook until golden brown, 2-3 minutes per side. Serve warm, with raita. Serves 2. Celery Raita Ingredients 1 cup Greek yogurt ½ cup fine-minced celery ½ teaspoon salt ½ teaspoon fresh-ground black pepper ½ teaspoon ground cumin 2 tablespoons chopped fresh mint Celery Raita Directions In bowl, beat yogurt with fork until smooth. Stir in all remaining ingredients until well incorporated. Pair It Malat 2015 Höhlgraben Grüner Veltliner (Kremstal); 92 points, $27. Grüner Veltliner is a classic choice with Indian food, and its crisp herbal freshness is a natural with celery as well. This wine features notes of arugula and lovage, an herb that tastes of celery inflected with piquant lime zest. The result is a spicy and irresistibly refreshing wine that will pair harmoniously with the dish.

Filet Mignon

Though not particularly flavor-forward, filet mignon's luscious texture amply compensates. "Filets are the most tender and lean cut," says Habteab Hamde, chef de cuisine at Bern's Steak House in Tampa, Florida. To maintain that sought-after tenderness, Hamde says to trim any fat and connective tissue before cutting the filet to the desired size. Leave small filets in the refrigerator until just ready to cook, then brush the steaks with sweet, unsalted butter and season with kosher salt and black pepper. Cook them on a very hot cast-iron grill over natural lump hardwood charcoal, using different concentrations of charcoal to create temperature variations on the grill. Relocate steaks if they are cooking too quickly. Large cuts require lower temperatures to avoid burning the exterior. "Rotate the steak in slight angles, making sure to give the meat time to caramelize before each rotation, says Hamde. "This will allow an even crust across the whole steak. Turn the steak over and repeat the process." Let the filet rest for five minutes after cooking, and then serve solo, or with a rich sauce like Hollandaise or Béarnaise. The Wine Filet mignon's understated taste lends itself to restrained reds, according to J. Michael Shields, a sommelier at Bern's Steak House. "I look for something that is not going to overwhelm the nice, delicate cut," he says. "Skip the big, unctuous, heavy New World reds, and look more towards Old World aged wines." A moderately aged Burgundy works well, like Domaine Roumier's 1999 Clos de la Bussière Premier Cru from Morey-St-Denis, says Shields. An aged Bordeaux from a bold vintage, like the 1989 Château Haut-Brion, can deftly stand up next to aged beef without overpowering the delicate filet. "Bigger and fattier cuts can stand up to bigger, more tannic wines, but a nice soft-aged filet needs a more subtle wine," he says.

Like action figures, wines in their original cases typically command a higher premium than wines that are not.

True

Red Wine

Try to use the wide variety of styles and grapes to your advantage when picking reds for entertaining. Pinot Noir fans should consider trying a Cru Beaujolais. A departure from the more well-known Beaujolais Nouveau, the Cru Beaujolais designation signifies that grapes come from one of the 10 top sites in the region, and represent the best of the best of the area's Gamay. And for a fresh take on Cabernet Sauvignon, quality bottlings from Chile are offering unique takes on the classic grape at a value that's hard to find elsewhere. Pellegrini 2014 Pinot Noir (Russian River Valley); $25, 93 points. This is a heck of a value for a wine that would shine no matter its price. Juicy in exuberant red fruit along the lines of cherry, plum and pomegranate, it shares deeper undertones of concentration and richness on the midpalate, with subtle accents of rose, cardamom and dried herb. Editor's Choice. —V.B. Stolpman 2016 Para Maria de los Tecolotes Red (Santa Barbara County); $22, 93 points. This Syrah, which is enhanced by 15% Petit Verdot, is one of the better wines from the region on the market for less than $25. Awesome aromas of pepper, blackberry and charred beef are intense and deep, while the palate is lifted by bountiful acidity and flavors of boysenberry, white, black and green peppercorns, incense and sagebrush. Editor's Choice. —Matt Kettmann Domaines Dominique Piron 2015 La Chanaise (Morgon): $20, 92 points. A blend from different parts of the Fleurie appellation, this wine is elegant and floral. Crisp red fruits are sustained by acidity and by a juicy character. As often with this appellation, it is a wine to age and will be better from 2018. —R.V. Lucatoni 2013 Grand Reserve Cabernet Sauvignon (Colchagua Valley); $20, 92 points. Ripe blackberry and spice aromas are a touch meaty and earthy but mostly straightforward. A grabby, fleshy palate is obtuse but still balanced, while this tastes of berry and cassis, which are textbook flavors for Cabernet Sauvignon. A dry, woody finish with a chocolate note renders this better than most for $20. Editor's Choice. —M.S. Coeur de Terre 2014 Oregon Pinot Noir (Willamette Valley); $22, 91 points. Crafted principally from estate-grown fruit, this has the complexity and downright panache of a far more expensive bottling. Mixed brambly red fruits combine seamlessly, punching through to a lingering finish etched in minerals. What a terrific value! Editor's Choice. —Paul Gregutt

Posted October 02, 2003 This red is serious juice, with deep, vivid purple color, loads of plum, boysenberry and blackberry fruit, extra layers of meat, mineral and toast, and a terrific velvety texture despite its dense, muscular tannins.

Varietal We're giving you quite a few clues here, with fruit flavors of plum, boysenberry and blackberry, a more unusual note of "meat," and notes of mineral and toast. There are also big clues in the texture and body of this wine -- "velvety" and "dense," with "muscular tannins." Don't forget the color, either -- it's deep, vivid and purple. Now, to fit it all together, we can start by eliminating wines that don't match either the texture or the flavors, or both. Grenache is one of the first to eliminate. Typically marked by cherry, pepper and spice notes (although it can also have a "meaty" character), Grenache tends to make medium-bodied wines with supple tannins, and it's usually lighter in color than what we see here. Merlot, known for its soft tannins as well as its currant and cassis flavors, is also out of character with what we have here. Examples of Sangiovese can have mineral and toast notes, but we're missing the juicy cherry and anise descriptors that would make it a better fit. Cabernet Sauvignon can have plum, mineral, and toast notes, but we're missing the telltale currant and cassis flavors, while the "meat" note is atypical for Cabernet. That leaves us with Malbec, which makes concentrated wines featuring bold, intense flavors such as we see here. Malbec is also known for its dark color, rich texture and tannic presence. This wine is Malbec. Country Malbec was once popular as a blending grape in Bordeaux, but these days it's rarely seen in Bordeaux blends. Today Malbec is more commonly associated with the Cahors appellation of southwestern France and with Argentina. In Cahors, Malbec tends to have strong tannins and rustic flavors with pronounced mineral notes. In Argentina, where the elevation is higher and the grapes experience a longer growing season, Malbec is more centered around ripe fruit flavors and sweet, lush tannins. With its fruit-driven core of plum, boysenberry and blackberry fruit and its velvety tannins, this Malbec is from Argentina. Age There's no mistaking the youthfulness of this wine. The vivid color, muscular tannins and fruity flavors don't show any of the softening or fading effects of time, which would start to appear after three or more years of age. Recent vintages in Argentina have been quite different, with the 2002 vintage producing terrific ripeness and density of fruit along with sweet, supple tannins, while 2001, thanks to a hot growing season, produced grapes with thicker skins and slightly more muscular tannins. The wines from the 2002 vintage are just now starting to be released, while those from the 2001 vintage are already in the marketplace. This wine is from the 2001 vintage, making it 2 years old. Appellation Mendoza is the largest and most important winegrowing region in Argentina, and it was the only choice from Argentina we gave you. Mendoza's desert climate (with warm days and cool nights) and high elevations make it very conducive to grapegrowing. Malbec is a grape that does very well in this area, and it has become Argentina's signature red varietal. This 2-year-old Malbec is from Mendoza. Wine It's the Altos de Medrano Malbec Mendoza Viña Hormigas Reserva 2001, which rated 91 points in our Sept. 15, 2003, issue. It retails for $24, 1,500 cases were imported to the United States, and we recommend drinking it now through 2007.

What Does it Mean When the Same Grape has Different Names?

What's really the difference between Pinot Grigio and Pinot Gris? Syrah and Shiraz? Zinfandel and Primitivo? While these may be the same grape varieties with different names, local terroir can change their flavor more than you think. Learn how it works. BY ANNE KREBIEHL MW Illustration by Julia Lea / Getty 0 A vast number of grape varieties have several names, depending on where they're grown. So what's in a name? Are they always interchangeable, or does their place and name hold a clue to their style? The grape: Syrah Also known as: Shiraz You can be forgiven if you think Syrah and Shiraz are different grapes. The wines can taste almost like polar opposites. Their body, expression and texture change with the climate. Syrah, also known as Shiraz, is a grape variety grown throughout the world. Syrah, also known as Shiraz, is a Grape Variety Grown Throughout the World / Getty In the temperate northern Rhône Valley of France, Syrah is the grape behind such storied appellations as Côte-Rôtie and Hermitage. Further south, it forms the backbone of countless Côtes du Rhône blends and is an essential part of many rustic Languedoc reds. Known as Shiraz in Australia, its style is most distinct in the hot Barossa and warm McLaren Vale regions, but it also thrives in cooler Canberra. Where Northern Rhône Syrah has firm, drying tannins, Australian Shiraz is like mouth-coating velvet. French oak accentuates Syrah's visceral notes of cured meat, yet American oak lends vanilla and chocolate tones to Aussie Shiraz. Both can have heartstopping notes of violet. Then there are the spice flavors, such as white pepper in cooler regions and black pepper in warmer ones. Where Northern Rhône Syrah has firm, drying tannins, Australian Shiraz is like mouth-coating velvet. Syrah/Shiraz can also occupy delicious middle ground. In New Zealand's Hawke's Bay, it's luscious with fruit, but suggestive with pepper. In South Africa, it veers toward spicy richness, while in California and Washington, it can be smooth and big, or edgy and taut. In short? The name is a clue to style. Shiraz is likely big and bold, while Syrah tends to be snappy and more slender. Pinot Gris Grapes on the Vine Pinot Gris Grapes on the Vine / Getty The grape: Pinot Grigio Also known as: Pinot Gris, Grauburgunder Pinot Grigio assumes many aliases across Europe, like Fromenteau, Pinot Beurot, Ruländer and Szürkebarát. The grape is very much a chameleon. It can produce bottles ranging from easy-drinkers to full-flavored whites. Don't sneer at Pinot Grigio, especially from Veneto in northern Italy. It has given pleasure to many, with relative simplicity being its chief virtue. This is the result of high yields and neutral winemaking techniques. Further north in Friuli-Venezia Giulia and Alto Adige, Pinot Grigio is cropped at lower levels and produces spicier, elegant whites. In Germany, where it's known as Grauburgunder, it generally has expressive, rounded pear notes. Easy-drinking, lighter versions are labeled Pinot Grigio, while rounder wines, often with some residual sweetness, are designated Pinot Gris. Alsace, located in northeastern France, is where Pinot Gris reaches its zenith. While there are many easy-drinking versions, they tend to be rounder, weightier and spicier, often with a touch of residual sweetness. Grown in the delimited Grand Cru vineyards, Pinot Gris makes full-fruited, rounded whites heavy enough to accompany red meat and suitable for aging. This Italian-French stylistic divide has become international shorthand. Easy-drinking, lighter versions are labeled Pinot Grigio, while rounder wines, often with some residual sweetness, are designated Pinot Gris. Ripe Zinfandel grapes Ripe Zinfandel Grapes / Getty The grape: Zinfandel (California) Also known as: Primitivo, Tribidrag or Crljenak Kaštelanski White Zinfandel is the wine that's launched thousands of enthusiasts. But the pink stuff barely does justice to this historic grape. It's known as Tribidrag or Crljenak Kaštelanski in its native Croatia and Montenegro, as Primitivo in Puglia and as Zinfandel in California. Quality mature Zinfandel is one of the world's greatest joys. As a red wine, Zinfandel always boasts full, juicy and plump fruit that covers a spectrum of ripeness, often with elevated alcohol levels. When made well, Zinfandel balances these qualities perfectly. There's something enticing about the fruit. Grapes in the same bunch can be barely ripe, overripe, or even raisined. In Puglia, Primitivo is generous, smooth and warming. On an inland elevation, Gioia del Colle produces the freshest versions, while coastal Primitivo di Manduria is strong, dense and powerful. In Croatia and Montenegro, Tribidrag is produced as a fruity local wine. In California, this oft-rustic red attains true elegance. Some ancient Zinfandel vines in Napa and Sonoma bring forth concentrated, full-bodied wines with warm alcohol and expressive, enticing red fruit aromas. Quality mature Zinfandel is one of the world's greatest joys. Grenache Grapes in Languedoc-Roussillon. Grenache Grapes in Languedoc-Roussillon / Getty The grape: Grenache Also known as: Garnacha, Cannonau Grenache beguiles wine lovers across the globe with its luscious red fruit flavors. Grenache is an archetypal Mediterranean variety. It wants full sun, will withstand heat and drought and it thrives on meager, stony soils. This resilience explains its success and spread in warm climates. Vinified on its own, Grenache is full-bodied without being tannic. With Grenache's softness and plump fruit, it adds its juicy allure and warmth to Châteauneuf du Pape, is integral to Côtes du Rhône and part of the holy trinity of Australian Grenache-Shiraz-Mourvèdre (GSM) blends. As Garnacha, it can also form part of Spanish Rioja. Vinified on its own, Grenache is full-bodied without being tannic. It can also make charming, aromatic reds in the Rhône cru villages of Vinsobres, Rasteau, Gigondas and Vacqueyras. As Cannonau in Sardinia, it's bigger, stronger and bolder. Grenache vines are long-lived, and the variety hits its stride in the old-vine Grenache wines from the French Roussillon, neighboring Spanish Priorat and McLaren Vale in Australia. The wines are concentrated and fragrant with spicy red fruit. But Grenache is versatile. It also makes the sweet, fortified wines of Banyuls and Maury, and the dry, fully pink rosados of Navarra. No matter the style or origin, Garnacha always trumps with its gorgeous red fruit. What Does Your Bottle Really Say About the Wine? Mourvedre Grape Bunch Mourvèdre Grape Bunch / Getty The grape: Mourvèdre Also known as: Monastrell, Mataro Ancient and dark, powerful and brooding, this thick-skinned, small-berried grape of Spanish origin thrives in hot climates. Mere warmth won't do for this late ripener. It needs proper, sustained heat. Mourvèdre is at home on the Mediterranean coast in Spain, where it's called Monastrell, and forms the gutsy, heavy, tannic reds of Yecla, Jumilla and Alicante. As Mourvèdre, it's the backbone of Provençal Bandol, where it gives oomph to reds and a lovely tannic tang to dry rosés. In the Languedoc, it's a valued contributor to numerous red blends. In Australia, where it's known as Mataro, the grape asserts its dusky charms in GSM blends. Few pure varietal Mataros are made, as they benefit from a little softening with Grenache. The best examples have a heady perfume of black fruit in youth, and of leather and spice with age. Malbec grapes in a vineyard in Mendoza, Argentina Malbec Grapes in a Vineyard in Mendoza, Argentina / Getty The grape: Malbec Also known as: Côt Today, Malbec is synonymous with Argentina, where this aromatic, black grape revels in the bright, high-altitude sunshine of the Andes. A French original, it's almost supplanted by the Argentine success. Malbec is sometimes referred to as Côt in France. It's even one of the five permitted varieties in red Bordeaux, but ripens unreliably there. Malbec's real French hotspot is in Cahors, a town in southwestern France as well as a namesake appellation. Cahors wine is inky, opaque and dense with tannin. The firm, astringent tannins of French Malbec are often softened with the addition of Merlot. Malbec in Argentina, however, are ripe enough to have the soft crunch of starched velvet. In both cases, the wines' structure helps them age and develop. The best show floral overtones of violet and peony. In France's cooler Loire Valley, Côt produces wines that are less extracted, very fresh, crunchy and often spicy. California Chenin Blanc Chenin Blanc / Getty The grape: Chenin Blanc Also known as: Pineau de la Loire, Steen Chenin Blanc, in its many expressions, is at home in the cool Loire Valley, where it is also called Pineau de la Loire. Here, it takes pride of place in the central stretch of this river from Blois to Savennières. Its acid is high, and its expression always tinged with apple flavors that range from green to dried. When treated with respect and at lower yields, Chenin Blanc makes stunning wines, from dry, lively whites with papaya hints to oak-aged, richer, rounded styles. Chenin Blanc's stylistic breadth is astonishing. It's dry, concentrated and powerful with equal expression of stone and fruit in Savennières. The grape is lush and sweet with botrytis in Bonnezeaux, Quarts de Chaume and Coteaux du Layon, while it's vivid, expressive and underrated in both dry and off-dry expressions in Montlouis and Vouvray. It's inherent acidity that makes Chenin Blanc such a popular grape in South Africa, where it's referred to as Steen. There, sunshine and temperatures coax tropical expressions from the grape. When treated with respect and at lower yields, it makes stunning wines, from dry, lively whites with papaya hints to oak-aged, richer, rounded styles. Most good Chenin Blanc improves with age. Even dry wines attain a honeyed edge. It also makes base wines for excellent, traditional-method sparklers. Young Vermentino Grapes in Gallura, North Sardinia, Italy. Young Vermentino Grapes in Gallura, North Sardinia, Italy / Getty The grape: Vermentino Also known as: Rolle, Pigato, Favorita Interpol would have its work cut out with this grape's multiple identities. Vermentino thrives in Italy, France and on the islands of Corsica and Sardinia, prized for its fine, crisp acidity. It loves coastal vineyards and used to be relatively obscure as Rolle in southern France. There, its zesty freshness is a welcome addition to countless Provençal and Languedoc white blends. On its own, Vermentino shows mettle, where it showcases citrus aromatics and inherent crispness. From the Tuscan coast, it evokes citrus-scented sea breezes. Pigato, from Liguria, while still fresh, is a little more robust and structured. As Vermentino di Gallura from Sardinia, the grape is almost full-bodied with intense, medicinal notes of lemon balm and yarrow. When grown inland, as Favorita in Piedmont for instance, it's perfumed and pure. More recently, Vermentino is also finding a new home in Australia. Blaufränkisch grapes being cut from the vine. Blaufränkisch Grapes Being Cut from the Vine / Getty The grape: Blaufränkisch Also known as: Lemberger, Kékfrankos, Frankovka, Frankinja The temperate and distinctly continental latitudes of Central Europe are home to this underrated red grape. Fairly full-bodied for such northerly reaches, Blaufränkisch produces structured, elegant wines. In eastern Austria, it's known as Blaufränkisch. In southern Germany, it's Lemberger. It also goes by Kékfrankos in Hungary, Frankovka in northern Croatia and western Slovakia and Frankinja in eastern Slovenia. No matter the name, it produces quality reds that age well. It also forms part of Egri Bikaver, Hungary's historic "bulls' blood" wine. Cooler vintages or sites add an irresistible pepperiness to the usually dark-fruit spectrum, where you'll find dark cherry and blueberry. Despite the differences in climate and expression, Blaufränkisch exhibits great varietal resemblance. Vinified in stainless steel, Blaufränkisch is sometimes confused with fuller-bodied Gamay. When vinified in small, new oak barrels, Blaufränkisch attains some punch and needs a few years to return to its inherent subtlety. The most elegant results are achieved with gentle handling and judicious amounts of oak. We'll likely hear a lot more of this variety once it goes global.

Four Types of Salami and Wines to Pair With Them

Whether you're putting together a cheese-and-charcuterie board for your next wine tasting or just snacking, changing your salami will change your pairing. BY LAYLA SCHLACK Photo by Liz Clayman, Offset 0 True fans of cured meats know that there is salami for every occasion. This sausage, which is fermented then dried for preservation—can be hot, sweet or plain old funky. For pairing help, we turned to James Beard Award-winning Chef Jamie Bissonnette, co-owner of Toro, Coppa and Little Donkey restaurants in Boston and New York City, and author of The Charcuterie Cookbook (Page Street Publishing, 2014). Here's what to drink with four common varieties (available at murrayscheese.com). Fennel Salani Fennel Salami Fennel Called finocchiona in Italian, this hails from Tuscany and is made with fennel seed, fennel liqueur or both. "If it's spicy, which is what I like, I would go with a high-acid, low-alcohol Riesling," says Bissonnette. "I love that balance of sweet and spicy and herbaceous." Chorizo Ibérico Chorizo Ibérico Chorizo Ibérico This spicy sausage hails from Spain and is flavored with smoked paprika. Bissonnette recommends Manzanilla Sherry. "I love that contrast with the fatty, spicy complexity," he says. "Throw in a couple of Marcona almonds, and it's a really great bite." Everything You Need To Know About Sherry Genoa Genoa Genoa This is often made with a mix of pork and beef, as well as red wine and plenty of garlic. "I definitely love Italian whites, but I would much rather drink something from the Loire [with this] like a funky Chenin—something with some weight to balance the fat," says Bissonnette. Wild Boar Wild Boar Wild Boar Lean, tangy and a deep-red color, it's usually made with a mix of wild boar and pork belly, which adds fat. "For me, there's only one thing to drink with [it]," says Bissonnette. "One of my favorite drinks of all time: Dry, sparkling rosé. Probably the [bolder], the better, to go with the gaminess [of the meat]."

A Twist on Classic Wine & Cheese Pairings

Wine and cheese have been paired together for centuries, but not every wine goes with every cheese. Still, that doesn't mean you can't be more daring with your pairing. Check out these classic matches—and try our modern twists as well. Classic Pairing: Brie or triple creams with Champagne Why it works: Nothing washes away the creaminess of a silky cheese like the scouring bubbles of Champagne. And nothing but Champagne matches the luxury of a triple cream's rich texture. The Twist: Cambozola with sparkling Shiraz Why it works: The creaminess of this decadent, bloomy rind German cheese matches the wine's effervescence, but the sharpness of the blue cultures stand up to the tannins. Chevre, Chenin Blanc Photo by Daniel Krieger Classic Pairing: Fresh chèvre with Chenin Blanc Why it works: Chèvre, in all of its lovely forms, developed with the fine white wines of the Loire Valley. This is a classic "goes with where it grows" pairing, as the goat milk and the wines match each other in acidity and intensity (Loire Sauvignon Blancs are a good match, too). The Twist: Humboldt Fog with New Zealand Sauvignon Blanc Why it works: This iconic American original is a soft-ripened, lightly aged goat cheese. It's texture is fudgy at the core and almost runny at the edges, with a central line of edible ash. The Sauvignon Blanc shares that big personality, as well as tangy, grassy flavors. Stilton, Ruby Port Photo by Daniel Krieger Classic Pairing: Stilton with ruby Port Why it works: The rich creaminess and salty sharpness of the cheese meld with the wine's sweet depth. The Twist: Fresh ricotta, honey and cocoa nibs with tawny Port Why it works: Fresh ricotta by itself would be obliterated by the Port. However, adding a dash of honey and dark-chocolate complexity forms a bridge to the wine's toffee-like sweetness. Limburger and porter Photo by Daniel Krieger Classic Pairing: Limburger with porter Why it works: If there was ever a cheese that called for beer, it's this pungent favorite. The fizzy dark brew can stand up to the stink of the cheese. Try a German beer with German cheese, a Wisconsin beer with Wisconsin cheese, etc. The Twist: Époisses with Tokaji Aszú Why it works: Stinky can be sophisticated, and Époisses de Bourgogne, its rind washed with the local brandy, is a king among this style of cheese. Tokaji aszú, like Sauternes, is made from grapes infected with "noble rot." Its ginger and butterscotch notes bring out the subtly sweet, spicy and creamy aspects of the cheese. Eating 500 French Cheeses Classic Pairing: Cheddar with red Bordeaux Why it works: The tang and crystalline crunch of Cheddar combine magically with the cassis and tobacco notes of a good Bordeaux, especially a gravelly textured Cab-Merlot blend from Graves. The Twist: Tillamook Extra-Sharp Cheddar with an oaky California Chardonnay Why it works: An unexpected match of oft-maligned West Coast favorites, their shared creaminess lets other qualities take center stage, like the wine's apple-like fruit and the cheese's spicy complexity. Parmigiano-Reggiano (aged at least 20 months) with Chianti Photo by Daniel Krieger Classic Pairing: Parmigiano-Reggiano (aged at least 20 months) with Chianti Why it works: Aged Parmigiano is a nutty, nuanced, hard cheese with a distinct crumble, and the mouthwatering fruit of Chianti balances its salty richness. Parmigiano-Reggiano is arguably the most versatile cheese to pair with wine. It's superb with whites and reds, bubbles or no bubbles. The Twist: 18-month-old Boerenkaas with Condrieu Why it works: Boerenkaas, an aged Gouda popular in its Dutch homeland, can be as versatile as Parm. Though beers and big reds can be divine, a lush, round Condrieu, reminiscent of peaches and white flowers, works with the salted-caramel flavors and firm, crystalline texture of the cheese. The Better, Wine-Friendly Cheese Platter It's easy to overlook the other elements that comprise the perfect cheese plate, but don't. Proper choices can turn a solid pairing into a stupendous one. Fresh and dried fruit provide a bridge between wine and cheese, as do chutneys and jams. Try to mirror the wines you're serving: If the wine has cherry aromas, serve with dried cherries or not-too-sweet cherry chutney. Nuts bring out the nuttiness of cheese even more. Honey is a welcome touch, especially if you're serving a dessert wine. If you're serving red wine, a crack of black pepper will tie the wine and cheese together. Forget serving squishy white bread and saltines. Instead, serve fresh-baked crusty bread and the best artisanal crackers you can find.

During Prohibition, which grape variety was still widely grown in California?

Zinfandel - It was often shipped from California to the East Coast where is was made into wine by family winemakers. While prohibition laws forbade mass commercial winemaking it did allow family, or home, winemaking.

essential information

basic components of wine. water alcohol acid sugar phenolic compounds (color, tannins, aromatics)