An article by Jack Beringer talks about suggestions of the wines that are best to have this time of the year.

“Vines and Wines: What Makes a Good Summer Wine?”

“Still in a quandary about what makes a good summer wine?

The answer, said Craig Kennedy, can be as complex as a good Bordeaux blend.

“I would differentiate some based on whether the purpose is to sip/drink or to serve as an accompaniment to food,” said Kennedy, president of the Richmond Wine Society and a noted collector of wine. “I think of the following traits for summer sipping: refreshing, fruit-driven, fresh, interesting but uncomplicated, light or medium bodied, unoaked or lightly oaked.”

He’s talking about whites such as pinot grigios, sauvignon blancs, sparkling wines, even unoaked chardonnays. Also, light reds such as those from Beaujolais, and rosés.

But throw in something to eat, and the dynamics change.

“Food changes the mix and becomes an equal, or even dominant, factor,” Kennedy said. “For example, at the light end we have sparkling wines with many light hors d’oeuvres. In the middle, we have many whites and reds such as pinot noir. At the heavier end, we have spicy, fuller-bodied wines like shiraz or zinfandel, e.g., with barbecued meats, or cabernet with steak.”

Need some ideas about which wines can quench your summer thirst? Here are some suggestions:

Domaine Labbé Vin de Savoie ‘Abymes’ 2011 ($12.99): A refreshing and aromatic white produced from the Jacquère grape in France’s Savoie region in the foothills of the Alps. Floral on the nose and crisp and fresh tasting in the mouth, with slatey minerality, bright acidity and citrus and green apple fruit notes. A hot-weather destroyer that’s wonderful with light fare. — Ian Krkland, The Caboose (Ashland)

2010 Dopff & Irion Crustacés ($13.99): White blend (pinot gris and sylvaner ) from Alsace, France. Aromas of orange blossoms and citrus. The flavor is bright and acidic, very refreshing. Lemon zest, apricot, green apple and lots of minerality. It has a very long finish and a bit of spice. It is delicious with seafood and wonderful for sipping on its own. — Emily Marshall Jones, Strawberry Street Vineyard

Keswick Vineyards Monticello Verdejo 2011 ($21.95): In the nose, grassy with notes of grapefruit and gooseberry. On the palate, bone dry with underlying minerality. This wine has a pungent grassy acidity with green apple and herbaceous flavors, a blend of 84 percent verdejo and 16 percent viognier. Very similar to cold-climate sauvignon blanc. — Janet Bishop, president of Women for WineSense, Richmond Chapter

Coteaux du Languedoc Hugues de Beauvignac Picpoul de Pinet ($8.99): A lovely wine I’ve recently discovered, this French white is crisp with some pear on the nose and a little mineral on the palette. It works well with seafood (crab dip, smoked salmon), and I also have been enjoying it with Big Daddy’s Smoked Chicken Salad and Olive Oil/Black Pepper Triscuits. — Barb Dodd, consumer.”

This article came from Timesdispatch.com.

This video from You & Me This morning talks about additional wine suggestions for the summer

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“Luxury Living – Winery Tours”

Winery tours are a wonderful way to sample different wines.

“No matter where it is that you love to travel, whether it is in the states or abroad, you can usually find a winery. There is a certain mystique and romanticism to wineries and often people in other professions dream of owning their own. The sprawling fields of grape vines, the bottle with your own special label, it all lends itself to an elevated feeling of sharing something very special. Almost every winery gives free public tours of their fields and cellars and visiting a winery is a great way to learn history about the region and its people and you will have a chance to really get a sense of the area you are visiting.

Wine has been around for thousands of years and each winery has different secrets of winemaking whether it be the qualities of their soil, the fertilizers they use, the amount of water the grapes get or the way the wine is actually made. Wine is stored in different kinds of barrels to give it different flavors and the grapes can be mixed in different combinations in order to achieve certain qualities to the wine. A winery tour guide will tell you that specific wineries history and how the winery got started at the beginning of the tour, and as you move on through the fields, you may learn a few of their growing secrets.

A winery tour will usually include a visit to the vats or cellars where the wine is made and the barrels they are stored in. You will learn the complete process of winemaking from squeezing the grapes to putting the labels on the bottles. Some wineries even give you an opportunity to stomp grapes in a vat in your bare feet just like was done in the days before machinery. You may even get to taste some of the different varieties of grapes that are grown at the winery.

After a tour of the fields and cellars, you will get a chance to experience the best part of a winery tour, the wine tasting.

Most wineries will have wine tasting which you can participate in without taking the tour, but the tasting is an excellent finish to an informative tour. You will get to sample any wine that the winery makes and receive suggestions about which wines go best with which foods. The folks at the winery may even be able to give you recipe suggestions to make with their wines. Wineries usually make a good number of varieties from cabernet to dessert wines so you will be able to get a very good sampling and purchase bottles of the wines that you liked the most. Wines purchased from wineries are a unique gift since many of them are not readily available in stores other than local shops.

Many wineries also host fun events such as themed celebrations, poetry readings, festivals, etc. Check the winery’s schedule of events before you plan to go or have yourself put on their mailing list to hear of upcoming announcements. A winery tour is an excellent way to spend an afternoon, learn about wine making and taste some great wines and it couldn’t be more inexpensive.”

This article is from Sleekgossip.com.

Sure, while winery tours may sound something only the elite can do, remember that it is a misconception. In fact, there are countless wineries in several parts of the country that will be more than happy to accommodate visitors and showcase their wines.

Travel expert Marybeth Bond shares the best winery tours available in California.

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“Lawyer Putting aside Career to Open a Wine Bar”

Elizabeth Banker spent her college years drinking Chablis wine from gallon-sized jugs.

Now she knows better.

“I’ve always loved wine,” said Banker, 39. “I’m happy to say, though, that my tastes have evolved.”

Her plans have evolved, too.

Banker, part-owner of the law firm ZwillGen, is putting her legal career aside to open a neighborhood wine bar in Glover Park.

“I love wine from every part of the world — from bubbly to white and red and port,” Banker said. “And what makes me really excited about wine is sharing it with other people.”

Banker finalized the purchase of a two-level outpost on Wisconsin Avenue that formerly housed Kitchen 2404 last week.

Slate Wine Bar is scheduled to open in mid-August.

“It will primarily be a wine bar — we’ll have a full restaurant menu — but it’s really about small production wines and vineyards that are family-owned, sustainable and use organic methods,” she said.

Banker has poured about $600,000 into the project so far. Much of the initial investment of $450,000 came from Banker’s own savings, although other lawyers — including Laura Covington, vice president of IP policy at Yahoo, and Jon Berroya of the Business Software Alliance — are also investors.

“Wine bars are a good way to learn something without feeling like you’re learning,” Berroya said. “You order a flight, taste some things and all of a sudden, the next time you’re out buying wine, you realize you know a thing or two.”

Banker, who lives in Cleveland Park, plans to spend the coming weeks making cosmetic changes to the restaurant — painting, resurfacing the bar, changing light fixtures — and deciding on which wines to stock.

“We’ll be doing a lot of tastings,” Banker said. “It’s really all about the wine.”

The focus, she said, will be on specialty wines that will be sold by the glass. She plans to have six to eight daily specials at any given time, plus 15 wines available by the glass and 30 by the bottle.

“I encourage people to experiment with wine,” she said. “Offering wines by the glass gives you a lot more opportunity to do that — maybe you want to try a first growth Bordeaux, but don’t want to pay for an expensive bottle.”

In preparation, Banker spent two years traveling to wineries around the world. She learned French, started a wine club and worked at Sunset Hills Vineyard in Purcelville.

Once Slate opens, Banker said she plans to host wine seminars, winemaker dinners and other events at the bar.

“Consumer education is really the most important thing for me,” she said. “I want to tell the personal stories behind wine.”

This article came from Washingtonpost.com.

Elizabeth’s career fall-back is something that will surely enjoy since she herself confessed her affinity for wines. The part is as she said, she gets to share her passion with her loved ones and friends and influence people to have a deeper appreciation of wines.

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“Hong Kong Wine? You Better Believe It”

“It’s no secret that China has become one of the wine industry’s biggest markets. Imbibing 262 million bottles of wine last year, the Chinese outpaced the Japanese to reign as Asia’s biggest wine enthusiasts — and there’s one Chinese city where that’s particularly true. The residents of Hong Kong consumed the most wine on average in Asia on a per capita basis, downing an average of 6.3 bottles per person in 2010, the most recent year studied. Now Hong Kong has even started making wine, using imported grapes.

Portrait Winery is a local winemaker and distillery punching well above its weight in the competitive Chinese market. It runs a tasting room (complete with floorboards recycled from a 16th century Chinese door and a small but fully operating pot still) in the city’s SoHo entertainment district, and maintains expansive cellars and a winemaking facility in the Tsuen Wan industrial district of northwest Kowloon.

Now in its third year, Portrait makes what it calls “Grand-Cru style” wine from grapes grown primarily in vineyards in Southern Oregon, Australia’s McLaren Vale region and Waipara Valley in New Zealand.

Some Italian and French grapes are used too. “Good wine is not made, it is grown,” says owner Steve Jaray of his precious fruit, which is flown in, crushed and blended in Tsuen Wan, before maturing in state-of-the-art stainless steel tanks and more than 100 French and American oak barrels.

Any wine snobs tempted to dismiss Hong Kong wine as a curiosity should try a glass of Portrait’s surprisingly good vintages. Portrait (named for the cheeky, Alberto Vargas-style pin-up girls that adorn its labels) has won 15 accolades at the Hong Kong China Wine Awards in the last three years, including a gold medal for a sophisticated 2009 rosé, a silver medal for a red meritage and a “Most Innovative Wine & Spirits” award in 2012, beating entrants from renowned wine regions in the U.S. and France.

Wine is not the only alcohol brewed at Portrait. The firm distills liquor, including an award-winning brandy made from American Bartlett pears, a vodka made from intensely aromatic pineapples grown on China’s Hainan island and a version of Chinese baijiu — potent grain liquor. But wine is at the heart of the operation. Several types are made. Among the more popular are the Debutante mélange, boasting a crisp balance of peach and pear aromas lingering with hints of pineapple; the Farmgirl rosé, a vibrant, dry Syrah laden with strawberry and citrus aromas; the Aviator meritage, an elegant Bordeaux-style blend brimming with tiers of cherry and cassis; and the Librarian pinot gris, a refreshingwhite infused with notes of ripe pear and banana.

Portrait Winery is taking advantage of the Chinese loe for wines and its strategic location of being in the region.

Though Jaray, a Canadian entrepreneur, and his master winemaker Andrew Powley, a New Zealander, are not native to Hong Kong, the two describe Portrait’s can-do, pioneering ethos as a reflection of the city. The company averages an output of about 3,000 to 4,000 cases per year, aiming to keep its products exclusive and handcrafted. It has also started a VIP program that allows local wine enthusiasts to buy and house their own cases of Portrait wines at the climate-controlled Tsuen Wan cellars. Four times ayear, Portrait hosts “pick-up parties” in its cellars, where members collect their bottles and stay for food pairings and barrel tastings.

Hong Kong isn’t going to appear on a list of the world’s great wine producing regions anytime soon. But the fact that great wines are being turned out in the unlikely surroundings of a Kowloon factory building is testament to the extraordinary enthusiasm for wine sweeping the territory and its vast, booming hinterland. “Hong Kong is a city where people are screaming out to figure out why they’re spending money on wine and what the flavors are,” Jaray says. Perhaps Portrait can help Hong Kong paint a fuller picture.”

This story came from Time.com.

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“China Thirsting for Premium Aust Wine”

“China cannot get enough of Australia’s premium wines, according to a specialist exporter.

Inland Trading Company principal Greg Corra, who is about to send his biggest wine consignment worth $US500,000 ($A487,000) to a supermarket chain in China, says although a difficult market, the hurdles were not insurmountable.

He said if it were not committed to other markets, he could sell every drop of Canberra’s Clonakilla premium wines to China.

An award-winning entrepreneur of Wamboin, Mr Corra was commenting on the latest industry analysis which says import tariffs are hold backing the potential of wine exports to China and Korea.

Australian Bureau of Agricultural and Resource Economics and Sciences executive director Kim Ritman said over the past decade Australian wine exports to China and South Korea had grown markedly, but faced stiff competition from Chile and New Zealand.

He said economic analysis showed removal of China’s import tariff could lead to a fall in the Chinese retail price for Australian wine by about 12 per cent for bottled wine and 17 per cent for bulk wine.

For South Korea, the fall would be closer to 13 per cent for both bottled and bulk wine.

Mr Ritman said the analysis commissioned by the Grape and Wine Research and Development Corporation reaffirmed the potential gains to the Australian wine industry of more liberalised trade.

Mr Corra said getting supplies was as important as the tariff hurdle.

”If we could source more premium wine we could sell it. We have allocations from producers which need to be spread across markets,” he said.

Mr Corra said many Australians believed there was a glut of wine, and often referred to a wine lake hanging over the domestic market.

A disastrous 2011 vintage meant some producers did not make any premium wine, and this year many producers were likely to be 30 per cent down on production at the premium end of the market.

”There is no wine lake. There is absolutely no wine lake at the moment. The telling factor is the way bulk wine prices are going up in this country, beyond what you would ever expect.”

He said a Canadian winery had sought wine from him three years ago to blend with other wine, which cost $250 a litre. ”I could not find a similar wine at $450 [these days]. Yes a lot is related to vintage, but a lot of it is also related to the fact Australia no longer has a wine lake as everyone would like to believe.”

This news article came from Sl.farmonline.com.au.

While the increase in demand for Australian wines is good for business, many fear that it can cause a decrease in the wine’s reputation and image.

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Fortunately, New York has everything for anyone. In an article by Nick Passmore, he guides wine lovers to NY for the best places to be to enjoy wine.

“First Class to Funky Bohemian: 10 Great NYC Wine Bars”

“Wine bars are trendy now, so beware — lots of dowdy bar-and-grills, frat-boy beer joints and third- rate bistros are adding a few commercial wines by the glass and rebranding themselves as the real deal.

To qualify as a bona fide wine bar, the primary focus has to be on the grape: If the predominant bottles are vodka, it’s not a wine bar.

The purveyors should also have a spot of erudition, insight, maybe even passion. For Morrell’s wine director Jean Reilly, the bartenders are all-important: “They should be able to engage and speak knowledgeably about wine in a way that puts the customer at ease.”

Every wine bar serves a cheese and charcuterie plate, but some go to the trouble of seeking out more flavorful, artisanal varieties, and that’s always a good portent for the quality of the wine.

Here are ten of my New York City favorites, serving great — and interesting — wine with flair and expertise.

Anfora

Dim lights and horseshoe-shaped banquettes impart the feel of a hip cocktail lounge. Though the drinks are impressive, the main business here is wine.

And good food, too — don’t pass on the fine selection of cheeses. And I especially liked the hand-cranked prosciutto slicer.

Recommended: Riesling, Gunther Steinmetz 2010, Mosel, Germany.

At 34 8th Ave. and Jane St. Information: +1-212.518.2722; http://www.anforanyc.com.

Bar Veloce

A recent expansion transformed Bar Veloce from a claustrophobic tunnel into a large and ultra-modern space.

Have a plate of tramezzini, three-layered finger sandwiches made with Sicilian tuna or eggplant with olive paste.

In case you miss the Italian connection, three vintage Vespas are on display.

Recommended: Barolo Parusso 2007, Piemonte, Italy.

At 175 2nd Avenue, between 11th and 12th Streets. Information: +1-212.260.3200; http://www.barveloce.com.

Bin 71

There is a television, but when I was there, the sound was off, and the ambient music was turned low enough for non- screaming chat.

The three-sided, marble-topped bar and two rectangular communal tables were occupied by good-looking 20-and 30-year-old professionals, perusing the well-thought-out, international wine list.

Feast on Serrano ham, Malpeque oysters, pink-snapper sashimi and polenta baked with Vermont’s pungent Bayley Hazen blue.

Recommended: Arneis Roero, Bruno Giacosa 2007, Piemonte, Italy.

At 237 Columbus Ave. and 71st St. Information: +1-212-362- 5446; http://bin71.com.

Buceo 95

The winning tapas just kept coming at this charming bar: pungent olives, super-fresh grilled calamari, tomato toast, spicy meatballs and Spanish garlic shrimp.

All were washed down with a succession of extremely well- chosen wines, mainly from Spain and South America.

Recommended: Tempranillo Blend, Bodegas Olabarri 2001, Rioja Gran Reserva, Spain.

At 201 West 95th St., near Amsterdam Ave. Information: +1- 212-662-7010; http://www.buceo95.com.

Enoteca I Trulli

With its simple but elegant marble bar and scrubbed-pine tables, this is one of the most unostentatiously attractive wine bars in the city. Plus the garden is now open for the summer.

A wide selection of unusual Italian wines, above-average panini and panzerotti and the relaxed professionalism of its staff create the sense that you’re in an upscale Roman enoteca.

Recommended: Arialdo Sangiovese 2009, Dalle Nostre Mani, Toscana, Italy. The thoughtfully constructed flights are also worth attention.

At 122 E. 27th St. near Lexington Ave. Information: +1-212- 481-7372; http://www.itrulli.com.

Epistrophy Cafe

There’s a relaxed Bohemian vibe here, imparted by the scuffed wooden bar, exposed brick walls and eclectic, junk-shop collection of sofas, chairs and tables.

The food and wine are predominantly Sardinian: the sformato di zucchini was a revelation and the Tagliere di Terra, a plate of cheese and cold cuts, a meal in itself.

Recommended: Cannonau di Sardegna, Terreforru, Meloni Vini 2007, Italy.

At 200 Mott St. Information: +1-212-966-0904; http://www.epistrophycafe.com.

Kaia Wine Bar

Friendly service, an imaginative list of South African wines — kaia means “hut” in South Africa — and splendid food make up for the concrete floor, unadorned gray walls and metallic bar.

Ever tried Buffel Frikadelle, or bison meatballs with gravy and celery root puree? Inside tip: avoid the Pinotage.

Recommended: Chardonnay Pinot Noir, Haute Cabriere 2010, Franschhoek, South Africa. And, no, that’s not a typo — it really is a Chard/PN blend, and it’s white.

At 1614 3rd Avenue between 90th and 91st Streets. Information: +1-212-722-0490; http://kaiawinebar.com.”

This article came from Businessweek.com.

With this list, wining and dining in New York would certainly be different – especially the wining. People now have a personal map of bars to visit and drink wine depending on the mood and the ambience they fancy.

Wine Lovers of New York

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“Wine lovers mark 50th anniversary of Frank Wine Cellars”

Wineries’ founder Konstantin Frank called ‘vine from Ukraine’ planted in the Finger Lakes to help start modern wine industry

“PULTENEY — Several hundred people shared memories during the 50th anniversary celebration at Dr. Konstantin Frank Vinifera Wine Cellars on Sunday.

The winery, founded in 1962 by Ukrainian immigrant Konstantin Frank, released a special anniversary wine, a 2011 Riesling Reserve.

For some of the 300 people in attendance, the event brought back memories of the Frank family. For others, it was their own memories of special occasions accompanied by Dr. Frank wine.

Earl and Marilyn Whittaker of Corning celebrated their own 50th anniversary with a family reunion weekend that included Sunday’s event at Dr. Frank’s. It drew relatives from as far as Albuquerque, N.M.

“When friends come from out of town we show them around here,” said daughter Judy Cornfield of Corning.

“You’re supporting agriculture and tourism in one fell swoop,” said David Falchek of Scranton, Pa. He proposed to his fiancée, Rosemary Gownley, also of Scranton, in a cellar at Chateau Frank, the sparkling wine component of Dr. Frank’s. The two were on their way to the American Wine Society national conference in Rochester in November.

Winery President Fred Frank helped set the scene, and he and daughter Meaghan helped the couple celebrate with the Chateau Frank Brut afterward.

“We’ve always liked it, we always felt close,” Falchek said, but now the winery is even more special to them.

American Wine Society President Jane Duralia praised the winery’s founder, Konstantin Frank, for founding the group. “I think what he did has opened the door for … people to learn about wine,” said Duralia, of Granite Falls, N.C. For example, before learning about Finger Lakes wines, she said, “I thought Riesling came from Germany and was sweet.”

Other attendees’ memories go back decades.

Hans Appelt of Elmira, who was tastng several vintages of wines with his wife, Barbara, and friends, can remember a presentation Frank gave at Corning Community College in 1971. He now sells “quite a bit” of Dr. Frank wines at Charlie’s Cafe. “People really enjoy the quality of the wines,” he said.

“I came here when I was 20 and I knocked on his (Frank’s) door and said, ‘I want to learn about wine,’” recalled Kevin Zraly of New Paltz, author of six books about wine. He grafted vines and bottled and tasted wines with Frank in the late 1960s, and would take cases of his wine to the DePuy Canal House restaurant in Ulster County. “I was a believer in the wines in the early days.”

At that time, he said, “Wine was not part of the American culture,” and most American wines weren’t very good. “When the quality started going up through people like Robert Mondavi on the West Coast and Dr. Frank on the East Coast, it really made a difference.”

Ted Markham of Bath was a grape specialist for Cornell Cooperative Extension in Steuben County when Frank founded the winery. “He taught me how to drink wine,” Markham said.

Markham “really went to bat for Dr. Frank” with Cornell scientists who didn’t believe it was possible for vinifera grapes to be grown commercially in the cold Finger Lakes, said his daughter Leigh of Baltimore.

After Markham retired in 1976, he often drove Frank to tastings and competitions. Even now, said son Brian Markham of Honeoye Falls, “There’s not a holiday without a Dr. Frank wine,” in particular a Riesling.

The anniversary celebration included tours of vineyards and Chateau Frank, the showing of a documentary about Dr. Frank and German food by Rheinblick German Restaurant of Canandaigua.

Several officials also spoke.

“We are just so removed from agriculture,” Patrick Hooker, director of agribusiness development at Empire State Development, told the crowd. “This business of wine has drawn us closer as a society.”

Hooker read a congratulatory letter from Gov. Andrew Cuomo. The Rev. James Jaeger, pastor of St. Gabriel Church in Hammondsport and St. Mary in Bath, blessed the vineyards, workers and those present, likening Dr. Frank to a vine taken from Ukraine and “planted here in the Finger Lakes.”

Congratulations or resolutions were presented by U.S. Rep. Tom Reed, R-Corning, whose brother Walter worked at Dr. Frank’s; state Sen. Thomas O’Mara, R-Big Flats, and Assemblyman Philip Palmesano, R-Corning; and Pulteney Town Supervisor Jane Russell and Town Board member Nancy Cole.”

This article was derived from Stargazette.com.

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“Fancy Names Can Fool Wine Geeks Into Paying More For A Bottle”

“Which costs more, a bottle of Fat Bastard or a Tselepou (TSe-le-po)? What about a Cupcake versus some other name that’s difficult for Americans to pronounce? Turns out, when it comes to wine, research suggests that the name alone can affect how much consumers are willing to pay for it. But is it that easy to dupe an oenophile?

As the late Richard Dawson would say: “Survey says? [Ding, Ding, Ding] Yes.”

Take the wines of Christopher Tracy, the jovial vintner behind Channing Daughters Winery in the Hamptons. All his barrels, lined up like little wine-bellied soldiers, will eventually get bottled and all of Tracy’s hard work will be summed up in a name — in this case, Blaufrankisch. That’s BLAU (rhymes with WOW) frank-ish. 

Blaufrankisch is not the easiest thing in the world to pronounce, especially when you’re sitting with all your friends at a fancy restaurant. But Tracy says he’s not trying to trip anyone up. He chose that name because of its connection to the grape’s history.

Blaufrankisch literally means blue “Frankish” grape in German. It’s Austrian by birth and produces a spicy, complex wine grown primarily across Eastern Europe.

Tracy has a couple other tongue twisters too. “Tocai Friulano, we have another one called Refosco — the true name for Refosco dal Peduncolo Rosso,” Tracy says.

These names will run you between $20 and $40 a bottle. And it appears that the doozies might make him more money than the bottles with simpler names. That’s according to a marketing experiment done by Antonia Mantonakis, a wine researcher at Brock University in Ontario.

“Participants not only reported liking the taste of the wine better if it was associated with a difficult to pronounce winery name. But they also reported about a $2 increase in willingness to pay,” Mantonakis says. (Give or take six cents in U.S. dollars.)

But here’s the fun part — the more Mantonakis’ test subjects knew about wine, the more easily they got duped into thinking difficult wine names equaled pricier wines. She says that’s because wine geeks will hunt for just about any subtle difference they can find, like a unique sounding name.

“And if something is rare and unique then maybe it might be a higher value and it maybe something that is more special,” she says.

So that’s how you trick a wine geek. For the rest of us non-experts, all it takes is a bottle of something cheap and tasty, like Elephant on a Tight Rope. Also, Mad Housewife, Mommy’s Time Out, Ménage Tois (or Monogamy, if you prefer). Then there’s this whole “fat” wing to the cellar that we get sold on, like Fat Bastard, Fat Monk, Fat Bird, Fat Fish. And who doesn’t love cupcakes?

“Well, I have to say, I’m a little bit of a Cupcake addict. I thought that was really cute and funny when I first saw it,” Mantonakis says.

Wine names that are cute and funny are the ones that lure so-called low knowledge consumers, she says. Along with E & J Gallo-sized shelf space and a pretty picture, we’re looking for comfort and something familiar, but sometimes slightly adventurous.

“Does it look interesting? And if it looks interesting it might be fun and it might be the kind of wine I’m looking for,” she says.

Out at the Hamptons, Tracy has one of those too, he calls it Mudd. But he’s says it’s not about talking down to us low-knowledge drinkers or talking up to the wine geeks. It’s just another way to tell the story of a place or experience.

“That’s often, too, why people have such romantic notions of wines they had far away, overseas, on vacation. You’re in a particular place to soak in all of the story and be able to go back be able to get that bottle and be able to have a piece of that story again and maybe even share it with your friends and family,” he says.

So if the experience you’re looking to share is from an exotic, hard to pronounce vineyard, don’t be too quick in paying a premium for it. Because both Mantonakis and Tracy agree the funny and fat wines can be just as good.”

This article is derived from Npr.org.

What’s even more interesting is that people who know about wine – although not all – are keen to think that the harder the names are, then the more expensive the bottle gets.

Understanding Wine Labels

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“Red Wine, Weather may Trigger Migraines”

“New research may help answer the age-old question of whether factors such as the weather or drinking red wine can set off a migraine.

According to research presented this week at the annual meeting of the American Headache Society in Los Angeles, both of these factors can trigger the excruciating headaches, but not for all people and not all the time.

One small study looked at 33 adults in Brazil who considered themselves regular red-wine drinkers and believed that the beverage had caused migraines in the past. All were asked to drink half a bottle (375 milliliters) of a Malbec, Tannat, Cabernet Sauvignon and Merlot wine from South America at least four days apart.

Although most participants reported having a migraine at least once within 12 hours of drinking wine, some wines were more to blame than others — specifically Tannat and Malbec. Both varieties contain higher levels of flavonoids known as tannins, which provide red wine’s rich coloring.

Although the study was not a controlled one, conceded study lead author Dr. Abouch Krymchantowski, “I concluded that the wines with the highest content of tannins — Tannat and Malbec — are those which triggered migraines more frequently.”

People who point to red wine as a migraine trigger but still like to drink it should choose wines with the lowest tannin content, added Krymchantowski, who is director and founder of the Headache Center in Rio de Janeiro.

“It’s a small study, but it confirms what we hear from patients: Wine can trigger migraines, but not necessarily all the time,” said Dr. Brian Grosberg, an assistant professor of neurology at Albert Einstein College of Medicine and co-director of the inpatient headache program at Montefiore Headache Center in New York City.

Krymchantowski would now like to see data on whether wines from different regions — Australia and France, for example — would behave differently in people who suffer migraines.

A second study being presented at the meeting found that outside temperature also can trigger migraines, especially among people who are more sensitive to temperature.

Sixty-six migraine patients were asked to keep a headache diary over the course of a year. Temperature change was linked with mild headaches 21 percent of the time, but only 5 percent of the time for more severe headaches.

And the association seemed more closely linked to cold rather than hot days.

“The study provides pioneering evidence that headaches are associated more with temperature among those with subjective temperature sensitivity than those without,” said study lead author Dr. Shuu-Jiun Wang, deputy head of the Neurological Institute at Taipei Veterans General Hospital and a professor of neurology at National Yang-Ming University School of Medicine in Taipei, Taiwan.

“If patients report temperature sensitivity, physicians should pay more attention and may adjust preventive agents in certain seasons … for these patients,” he added.

This study, too, confirms patients’ accounts and even previous research findings that a rise in temperature increased the incidence of headaches, said Grosberg, who was not involved in either study. But often it’s not just one factor that starts a migraine attack, but two or more together.

“Sometimes it’s one strong trigger, but usually it’s a combination of two or more triggers that will precipitate an attack,” Grosberg said.

Triggers could include menstrual cycles, lack of sleep, inclement weather and changes in barometric pressure.

It’s not clear from these studies if other triggers may have played a role in the onset of migraines, Grosberg said.

Research presented at medical meetings should be viewed as preliminary, because it does not undergo the scrutiny given to studies published in peer-reviewed journals.”

This news is derived from Abcnews4.com.

If there is one thing that was made certain by the research is that no wines are created equal. Some might aid in getting headaches while others can only deliver a pleasurable palate experience. What this tells to wine lovers is to actually carefully choose the wine to drink.

Wine may be a trigger but other factors may also contribute to having migraine.

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“Ten Favorite Phoenix Sangria Spots”

“Move over Margarita, your Spanish 3rd cousin, Sangria is popping up on menus all over town.

The refreshing summertime concoction of red (or white) wine and boozy fruit layered over ice has become a menu staple for Valley restaurants. Here are 10 of our very favorites.

10. Sangria Blanco, La Bocca – As one of the few sophicticated eating and drinking joints left on Mill Avenue, La Bocca’s classy upscale pizza and wine bar isn’t slacking on their take on white sangria. Like most of the restaurant on our list, the La Bocca bartenders wouldn’t clue us in on the ingredients but can we tell you that the glasses of crisp white wine are filled with sweet fresh booze-soaked fruit and a touch of spice. This sangria is so good, we’ll even battle the Mill Avenue scene for a Friday night glass.

9. La Sangria, Gallo Blanco – Hipster hangout Gallo Blanco at the uber cool Clarendon Hotel has a happy hour menu that can put some of the best Phoenix restaurants to shame — mainly because their outstanding white sangria is just $5 a glass. White wine is accompanied by fresh chunks of orange, mango, and tasty secret ingredients. The fruity cocktail is surprisingly balanced with just the right amount of sweetness. Watch out — this is one of the strongest of the sangrias listed here. The booze sneaks up on you without warning and will have you on your ass before you can say “pool party.”

8. Herb Box Sangria, The Herb Box – Just a stone’s throw away from the best high-end shopping in town, The Herb Box at Scottsdale’s South Bridge serves up everything from organic salads to exotic twists on baby back ribs and tender lamb t-bones but we cant help but love them for their “Drinx” menu. Especially the lovely beverage at the bottom which is simply call Herb Box Sangria. Red wine with a healthy dose of peach schnapps, apricot brandy, fresh oj, a dash of cinnamon, a splash of fizzy 7-Up and a fruity garnish make this our go-to drink when we’re in the area.

7. Whiskey Sangria, Carly’s Bistro – Whiskey and wine sounds like a hangover waiting to happen but we’ll risk it for this tasty beverage. Carly’s combines surly whiskey with red wine, raspberry liquor, Orangina, and a splash of Sprite in their non-traditional version of sangria. Top it off with a cute little upside down cherry and you have yourself quite a cocktail!

6. Saturday Sangria, Kitchen 56 – Every week we count down the days till we can be sitting on a barstool on the patio bar of Arcadia’s Kitchen 56 with a glass of their tangy sangria on the aptly named Sangria Saturday. For $5 you can score a giant glass of fruit filled red sangria that has just a hint of fizz and a spicy kick. Ride your bike and they’ll take 10% off your tab. If you start peddlin’ right now, we bet you can make it in time!

5. Hand Crafted Sangria, Citizen Public House – Every cocktail that comes out of the brilliant mind of mixologist Richie Moe is a winner and his sangria is no different. Red wine is layered with pomegranate syrup, brandy, schnapps, and fresh fruit creating a drink looks as pretty as it tastes. Pair it with the Halloumi cheese sandwich for an exotic dining experience.

4. Mexican Sangria, Distrito – Choosing between Distrito’s red and white sangria’s is difficult. The white is clean and crisp with bright citrus notes and apricot brandy and the red has a nice tang courtesy of blackberry brandy and a kick of cinnamon. Both are packed full of fruit chunks and deliver a solid buzz from a splash of tequila but the red gets us every time with its balanced tart and sweet flavors. Try a glass with a bowl of bartender Ben’s favorite guacamole. And if you have too many, you can always grab a room for the night at The Saguaro, since you’re already in a hotel(and then do it all over again the next morning).

3. la Sangria, Barrio Cafe – It’s no surprise that alongside Chef Silvana’s epic margarita is an equally worthy glass of sangria. Made with Spanish red wine, fresh mangos, and Jack Daniels, the tart drink is strong with up front whiskey notes that are slightly sweetened by the sugar dusted rim. It’s not for the faint of heart and you probably don’t need more than one.

2. Passion Fruit Sangria, Ticoz – Modern Mexican eats wouldn’t be complete without a killer glass of sangria and Ticoz serves up one of the best. We usually skip the overly sweet watermelon sangria and the floral white for a glass of Ticoz’s deep red passion fruit sangria. Made with a rich cabernet and real passion fruit, pineapple, and orange juices, the fruity flavors mask any of that pesky wine bitterness. But don’t let the sweetness fool you, these boozy drinks will catch up with you fast!

1. Red Sangria,Rita’s Kitchen/R Bar – Tucked away in the lobby of the beautiful Camelback Inn, the barstaff at Rita’s Kitchen and the R Bar are whipping up what is quite possibly the best red sangria you will find in town. And for $12 a glass it better be! The mix of red wine, fruit juice, vanilla, and cinnamon is topped off with a healthy dose of rose scented apples and grapes and juicy chunks of orange. The combination of ingredients creates a thick punch perfect for sipping on the spacious back patio.”

This list came from Phoenixnewtimes.com.

With all these wonderful choices, it will not be surprising to get excited in trying out all of them. The best part is, all of them are in just one place!

A very simple Sangria Recipe

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