Budget Vino

A little white wine tip for the weekend

I am not one who normally follows the rules associated with drinking wine. I find many of the rules to be arbitrary and without merit- especially as they relate to food pairing. However, there are a few rules that I think make perfect sense. As you embark on your weekend, I thought I'd share one that I feel is pretty fundamental.

When drinking white wine, you should never hold any part of the glass other than the stem. The stem is your friend. The reason for this is simple, and quite intuitive. White wine is served chilled, your hands are not. When you hold the cup portion of the glass, the heat from your hand will inevitably heat the white wine, making the experience far less enjoyable. This is why some company's make stemless glasses for red wine consumption only. In the case of a red wine, a little heat from the hands won't do that much harm. This is definitely not the case for white wines. They just don't taste as good when they're warm.

So, if your weekend plans include drinking white wine, try to remember to keep the hands on the stem- where they belong.

Find reviews with ease

The Budget Wino has added new functionality that makes finding wine reviews quick and easy. On the right side navigation there is a category cloud (depicted below) that contains the names of each type of wine reviewed on this site. Click on the type of wine you're interested in, and you'll quickly have access to all of the reviews done to date. It's a much easier way to read and compare the best and the worst of budget wines.

Is red wine healthy? Pt. 2

As promised, here is the conclusion to last tuesday's post entitled "Is red wine healthy? Pt. 1". Enjoy and let me know your thoughts. Again, thank you to the Yale- New Haven hospital for giving me the medical justification to keep drinking red wine.

"Which wines should you consume to reap the most benefits?
Researchers at the University of California, at Davis tested a variety of wines to determine which types have the highest concentrations of flavonoids. Their results concluded that the flavonoid favorite is Cabernet Sauvignon, followed closely by Petit Syrah and Pinot Noir. Both Merlots and red zinfandels have fewer flavonoids than their more potent predecessors. White wine had significantly smaller amounts than the red wine varieties. The bottom line is the sweeter the wine, the fewer the flavonoids. Dryer red wines are your best bet for a flavonoid boost.

How much red wine should I drink?
A four-ounce glass of wine is equivalent to one serving. Men will benefit from consuming one to two servings per day. Women should consume only one serving per day to reap the maximum benefits. This is not to say that you should start drinking alcohol if you presently do not. Occasional or binge drinkers have higher mortality rates than those who drink moderately on a regular basis. In those who consume three or more drinks per day, there is an increased risk for elevated serum triglycerides (fat in the bloodstream). Long-term, excessive alcohol consumption can damage nerve cells, the liver and the pancreas. Heavy drinkers are also at risk for malnutrition, as alcohol may substitute for more nutritious foods.

What if I have other health problems?
Recommendations to consume moderate amounts of wine are limited to individuals with a clean bill of health. It is clear that people with medical and social conditions worsened by alcohol should not consume any alcohol at all. Hypertryglyceridemia, pancreatitis, liver disease, uncontrolled hypertension, depression and congestive heart failure are diseases that may be worsened by alcohol. Those individuals at risk for these conditions should consult with their physician before consuming any alcohol at all."

Information in this post is copyright- 2006 by the Yale- New Haven hospital.

Is red wine healthy? Pt. 1

My father is a doctor. For years now, he's been drinking a glass of red wine nearly everyday. He's encouraged me to do the same. I have probably taken this encouragement a step too far. He tells me to drink a glass, I go ahead and drink a bottle. All that aside, I've always been curious what the actual health benefit is related to red wine. Part of this curiousity is health related, but to be honest, a large part of it is me trying to justify my budget wine habit.

I did a little web search and found a lot of information about red wine healthy benefits. Unfortunately, most of it was provided by unreliable sources. I was feeling a little frustrated, and then I stumbled upon the Yale-New Haven Hospital website. What source could be more credible than a hospital? I can't think of any.

To help you avoid having to jump around the web, I've filtered and pasted some of their knowledge below. It's a lot to take in, so I've decided to break the research into two separate posts. I'll be posting Pt 2. next Tuesday. Keep your eyes peeled for the conclusion, which will include items such as- what wines provide the most benefit? and how much red wine should you drink?

The health justification for drinking red wine- part 1

"Is red wine the fountain of youth or a potent poison? Is enjoying a glass of red wine with dinner each evening beneficial to your health? Current research suggests that a glass of red wine each day may be providing you with more than just a little relaxation.

What are the health benefits of drinking red wine?
For over 10 years, research has indicated that moderate intake of alcohol improves cardiovascular health. In fact, in 1992 Harvard researchers included moderate alcohol consumption as one of the "eight proven ways to reduce coronary heart disease risk." However, research has suggested that specifically red wine is the most beneficial to your heart health. The cardioprotective effect has been attributed to antioxidants present in the skin and seeds of red grapes.

Scientists believe the antioxidants, called flavonoids, reduce the risk of coronary heart disease in three ways:
-by reducing production of low density lipoprotein (LDL) cholesterol (also know as the "bad" cholesterol)
-by boosting high density lipoprotein (HDL) cholesterol (the good cholesterol)
-by reducing blood clotting. Furthermore, consuming a glass of wine along with a meal may favorably influence your lipid profiles following that meal

Recently, researchers have found that moderate red wine consumption may be beneficial to more than just your heart. One study found that the antioxidant resveratrol, which is prevalent in the skin of red grapes, may inhibit tumor development in some cancers. Another study indicated that resveratrol aided in the formation of nerve cells, which experts believe may be helpful in the treatment of neurological diseases like Alzheimer’s and Parkinson’s."

Special thanks to the Yale-New Haven Hospital.

Food and Wine pairing tips from the experts

While I definitely believe that you should drink with food whatever wine you enjoy (I don't buy the argument that you shouldn't eat red wine with fish), the experts have agreed on some Food and Wine pairing tips that provide some good guidance. I'd reference them, but never follow them verbatim. Instead, I'd always let your tastebuds drive your decisions!

With that being said, here are the tips:

Champagne: Shellfish, scrambled eggs, nuts, potato chips, angel food cake

Pinot Gris/ Grigio: Poached fish, chicken apple sausage, smoked salmon, vegetable risotto, guacamole

Sauvignon Blanc: Stone crab, shrimp gumbo, herb-roasted chicken, caesar salad, goat cheese

Gewurztraminer: Thai food, satay, quiche, fruity salsas

Chardonnay/ White Burgandy: Most ocean & river fish, fried chicken, gruyere, soft mild brie

Pinot Noir: Pork, duck, turkey, quail, wild salmon, grilled tuna

Cabernet Sauvignon & Merlot: Steak, hamburgers, red meat, chocolate & aged cheeses

Bordeaux: Roasted lamb, steak, tandoori spices, stews

Rioja & Syrah: Lamb, pizza, Mexican food

Zinfandel: BBQ, roast chicken, mushroom lasagna, mild red-sauce pasta

Thanks to Colleen Smith for the tip sheet.

Why so many screw top wines?

If you've been reading this blog, you know that the last two wines I reviewed had screw tops. I recently went to the local BevMo, and was surprised to see that this seems to be a little trend. I began to wonder- why are some wine producers opting to use screw tops instead of corks? Given the negative connotations usually associated with screw tops, I find this very interesting.

I scoured the web, and found an interesting article at azom.com. The article compares screw tops to cork, but most importantly, it talks about why wine producers would opt to make the shift. What follows is an excerpt from that article.

"Reasons for the Shift from Cork to Metal Closures
The reason for this shift from cork to metal is that an increased amount of wine is being contaminated by cork taint, leaving the wine tasting musty and dull. The culprit for this unpleasant phenomenon, which can spoil up to one in 10 bottles, is trichloroanisole (TCA), a compound formed when chlorine used for bleaching reacts with mould already growing in the cork. Humans are incredibly sensitive to the compound and can detect it even at weak dilutions of six parts per trillion. TCA can flourish in several areas of a bottling facility, such as drains and barrels, but corks pose the biggest problem.

Why are Problems with Cork on the Increase?
The problem of tainted corks is thought to be on the up because cork manufacturers are finding it increasingly hard to find supplies of good quality cork to meet demand - more wine than ever is being sold in bottles, rather than in bulk form."

The rest of the article is worth reading, and I've provided a link above. Enjoy.

Shiraz vs. Syrah- The answer may surprise you!

I always thought that Shiraz and Syrah were different wine varietals. I was definitely, completely, and utterly wrong! Believe it or not, Shiraz and Syrah are the EXACT SAME type of wine.

In the U.S., France, and some other countries, we prefer to call the wine Syrah, while in Austrailia (where it is the most popular wine varietal), they use the word Shiraz. Why have these countries adopted different names for the same wine? To understand this better, I scoured the internet and found some interesting information at winelabels.org.

"Syrah is the French pronunciation and Shiraz is the Australian pronunciation of the same root word. And that root word is probably a corruption of the ancient name for the old capital of Persia - Shiraz

It is likely James Busby brought the original vines to Australia from France in 1832. At that time the name was spelled as 'SCYRAS.' Try pronouncing scyras in an Australian accent. Now try pronouncing it the way the French would do, not saying the last letter of the word. It got transmuted in Australia to Shiraz and Syrah in France

Recently in California fans of Rhone wines have begun using the name Syrah for wines made in the French style, while other winemakers use Shiraz for new world style wines.

Not documented is the link with the ancient city Shiraz. But this area had some of the worlds earliest vineyards and some people argue the Phoenicians bought the vines to Marseilles."

So there you have it. Next time you're drinking a Shiraz, you're also drinking a Syrah- and vice versa!

At what temperature should you drink each type of wine?

I've always been curious about what is the appropriate temperature to serve each type of wine. We always hear that white wine should be chilled, but how cold should it be? I scoured the internet, and found a great summary at Damngoodwine.com. It's a good little site that I'd recommend you check out when you have some free time.

Greg Meserole wrote an article entitled "Serving Temperatures." I have pasted in the highlights of that article below. The information in this article should help improve your wine drinking experience!

Serving Temperatures

The basic rule of thumb for any wine drinker to know is that your Red Wine is served at room temperature and your White Wine is served chilled. Many experts can break it down from degree to degree; at what temp each varietal should be drunk at, starting at 65° and working their way down to 36°.

Red Wine
65° is a good temp for you to drink most of your Red Wines at. That is a bit below the average room temp. The 65° room temperature mark, is ideal for the bigger, bolder, red wines like California Cabernet Sauvignon, Red Bordeaux, Aussie Cabernet Sauvignon & Shiraz, Red Rhone wines, California Red Zinfandel & Merlot, Barolo, Chianti Classico, Rioja, South American Cabernet Sauvignon & Merlot. Lighter bodied reds such as Pinot Noir from North America & Australia, Burgundy, Valpolicella, and Beaujolais-Villages, can be served at 60°. Just put that bottle in the fridge for about 45 minutes and it's ready to go.

White Wine
The average temp of a refrigerator is 38°, so if you serve your Chardonnay right out of the fridge, chances are it is a bit too chilly. That chill will hold in many of the flavors that a White Wine has to offer. 50° is an ideal temp to serve your fuller bodied White Wines at. I leave mine out of the fridge for about 45 minutes at room temp before serving. You may enjoy your Chardonnay very cold and refreshing right out of the fridge, and then let it warm up a bit as dinner progresses. 50° covers wines such as North American Chardonnay & Pinot Gris, sweeter German Whites, Sauternes, Aussie & Chilean Chardonnay, New Zealand Chardonnay, Chablis, and Northern Italian Whites. Going down in temp to 45° is nice for Sancerre, North American Sauvignon Blanc, Chenin Blanc & Riesling, Alsace, dry German Whites, Aussie & New Zealand Sauvignon Blanc, and White Bordeaux.

Champagne & Sparkling Wine
Last but not least there is Champagne and Sparkling Wine. Right out of the fridge for these bottles is fine, and back into an ice bucket while you drink your fill. The ice bucket is made for Sparkling Wines [only].

Exception to the Rules
Young Beaujolais and Beaujolais Nouveau are very, very light Red Wines that are generally intensely fruity and often times served at about 50°. [For] White Zinfandel. You can put as many ice cubes in it as you want. You can not harm this wine.

Comprehensive list of wineries in Napa, California

I just found this web page that provides a comprehensive list of wineries in Napa, California.

I doubt you'll find any budget wine there, but a good resource nonetheless.

http://www.napavintners.com/wineries/links.asp

The story behind Charles Shaw wine (in case you've never heard it)

One thing I promised myself when I started this blog was that I would never review "2 buck Chuck" (Charles Shaw wine- $3 buck Chuck on the east coast). It's not that I have anything against Charles Shaw, it's just that every wine blog that mentions cheap wine seems to feel compelled to review it.

So, in order to keep my promise to myself while still giving accolades to the wine that is not only one of Trader Joe's best selling wine, but is also the wine that has had some of the greatest impact on the industry in recent memory, I've decided to blog about the story behind Charles Shaw.

This story has been written about many times over the past few years, but for most people the mystery remains. If you ask the majority of people about who produces Charles Shaw (box wine maker Franzia), or how they can produce wine so cheaply (by purchasing other winery's excess grapes for pennies on the dollar), only a rare few would know the answers. This is why I've decided to revive the story in this blog.

About Charles Shaw

Charles Shaw wine debuted in 2001, but did not gain significant traction until 2002. In June 2003, Diane O-Brien wrote an article at brandchannel.com that provides a great overview of the Charles Shaw story. I've included select passages from her article below.

"Charles Shaw, an investment banker with a passion for wine, came to Napa in the 1980s hoping to sell Beaujolais under his own name. It didn't happen. He left, and Bronco Wine, under CEO.. Fred Franzia (you might recognize his name from boxed wine) bought the brand name. Bronco Wine now controls 35,000 acres of vineyard in California and owns a number of wine brands including Forest Glen, Estrella, Montpellier, Grand Cru, Silver Ridge, Rutherford Vintners, Hacienda, FoxHollow, and Napa Ridge brands. Franzia labeled his two-dollar wine Charles Shaw.                        

The price reflects less on the quality and more on California's overabundance of grapes. With the dot-com boom in full effect in the 90s, vineyards were reaping the benefits and planting vine after vine. [The dot-com bust left the area] with little demand and a huge supply [of] good-quality [grapes]."

Within a year or so, Charles Shaw wines were selling more than a million bottles a month. According to O'Brien, "Charles Shaw [did] this all without an ounce of marketing or advertising. It hit the right target at the right time, with a good product (unlike boxed wine, Chuck is dry like more expensive wine -- no sugar added), and created a sophisticated package instead of dumping it in a tacky box."

I could not find current sales data for Charles Shaw wines, but I do know that however the wines are selling these days, the impact they've had on the industry is profound. As a wine maker once said to me- "I love Charles Shaw. I'd never drink it, but it sure got a hell of a lot of people who would never buy a bottle of wine to go out and give it a try." About 4 years ago, I was definitely one of those people he was referring too.