• Store your reminders on this fabulous cork board.
• In need of a new bath mat by any chance? Look no further.
• It's never too early to get started on those holiday wreaths.
• Weddings are expensive enough. Save some money with cork place card holders.
• Perhaps you're in the market for some new coasters? These wine cork coasters are perfect for holding your wine glasses.
• If you're in the midst of a home renovation project, cork baseboards are a super chic option.
• The garden can also benefit from cork as a moisture retaining mulch. Simply, chop or grind your used corks and sprinkle over your garden.
• If you happen to have a few thousand corks at your disposal and plenty of time on your hands, check out the chair Gabriel Wiese made of corks. 
• And if you're feeling especially ambitious, you may want to consider following the lead of one homeowner who covered his entire house in wine corks. Dedication at its finest.

Whatever your style or craft level, anything we can do to be a little more eco-friendly, small or large, all while getting to enjoy our favorite wine is naturally a win-win situation. 

(Photo Credit: Factory Direct Craft Blog)

The grape that makes such a delicious wine possible is the Gamay Noir. By careful selection (in Beaujolais all
grapes are hand-picked), whole berry fermentation and other techniques the grapes are turned into a red wine that
drinks like a white: lightly chilled (13°C/55°F) it has hints of banana, pear, candy and some even say bubble gum!
In the 1950’s the Union Interprofessionnelle des Vins du Beaujolais (UIVB) set the release date for Beaujolais
Nouveau to November 15th and the distributors made a great game of racing their first wines to market by train,
airplane, balloon and eventually even on the Concorde! Eventually the date was changed to the third
Thursday in November, to accommodate people welcoming the wine with a weekend to enjoy it in!
Ready to drink at less than 8 weeks after harvest, it has become the focus of a celebration that goes beyond
a simple harvest festival and lets people in cities and regions outside of Beaujolais toast the fruits of the
vineyard with a celebration of lighthearted enjoyment.

Made with Gamay grapes sourced directly from France’s Beaujolais region, Winexpert’s Gamay
Nouveau is a departure from our usual wines, where we recommend waiting three months or even
longer to taste the first bottle. Gamay Nouveau is ready to enjoy on bottling day, and while it will
improve for a year, its bursting fruit, joyfully hedonic aromas and easy-drinking character will make it
unlikely for any bottle to last that long.

Why not start your own Nouveau party? The French have torchlight parades, fireworks and music
festivals, but you can have as much fun on a little smaller scale: set your table Bistro-style with white
napkins, good silverware and big, chunky wineglasses and some low candles, start with a Charcuterie
platter of sliced meats and pâté with cornichons, olives, French mustard and loaves of crusty baguette.
A composed salad followed by a simple entrée and cheese platter with fresh fruit rounds out a meal
that’s not only simple, but immensely satisfying and celebratory. A little Edith Piaf or Serge
Gainsbourg on the stereo and you’ll truly be celebrating le Nouveau!

To help you start your own Gamay Nouveau party, Winexpert has prepared this great party planner checklist.

Download Party Planner Checklist

Gamay Nouveau is only around for a very limited time starting September 7th.

Divers have found 30 bottles of champagne thought to pre-date the French Revolution on the Baltic seabed.

When they opened one, they found the wine - believed to have been made by Clicquot (now Veuve Clicquot) between 1782 and 1788 - was still in good condition. The bottle - whose shape indicates it was produced in the 18th Century - has now been sent to France for analysis. If confirmed, it would be the oldest drinkable champagne in the world. Diver Christian Ekstrom was exploring a shipwreck on the Baltic seabed when he found the bottles.

'Sweet taste'

He took one to the surface, where he opened it and tasted it with his colleagues. "It was fantastic," he told the Reuters news agency. "It had a very sweet taste, you could taste oak and it had a very strong tobacco smell. And there were very small bubbles."

According to records, Clicquot champagne was first produced in 1772 but was laid down for 10 years, the French news agency AFP reported. Production was disrupted after the French Revolution in 1789. The wine found on the seabed was perfectly preserved because of the conditions of dark and cold on the seabed. If the bottles do come from the 1780s, that would make them around 40 years older than the current record-holder, a bottle of Perrier-Jouet from 1825. Wine experts estimate each bottle would fetch around 500,000 Swedish kronor (£45,000; $69,000) at auction.

The bottles were found off the coast of Aaland, an autonomous part of Finland. The local authorities will decide what is done with the shipwreck - and the champagne.

Article from the BBC News Photo Credit: Vinography.com

Whichever stain removal procedure you choose there are a few important rules to follow:

Blotting the stain is essential. You never want to rub the stain. This will penetrate the stain into the fabric further, deepening the stain and potentially harming the fibers of the fabric. Secondly, be sure to test any procedure on a small discrete area to be sure that the removal doesn't harm the fabric. Hydrogen peroxide for example acts as a bleaching agent and therefore may harm darker fabrics. Also, never apply heat to a stain (using an iron or dryer). Doing so will set the stain making it very difficult to remove. Lastly, when dealing with stains on clothing, check the label to see if it's dry clean only. If it is, don't attempt to remove the stain yourself. Take the garment to the dry cleaners as soon as possible.

Below is a list of various stain removal remedies using common household products:

For clothing:

1. Blot the stain immediately with paper towels. Combine 1 teaspoon laundry soap or dish soap and 1 cup hydrogen peroxide in a small bowl. Soak a clean sponge in the mixture, squeeze it halfway dry, then gently blot the stain. Place a dry towel or washcloth between the front and back of the garment if the stain has not penetrated through to the back of the fabric. This will prevent staining on the back of the material. Review the washing instructions on the label of the fabric. Heed any special care instructions. Wash in cool water and air dry if the fabric is machine-washable. Wash gently in the sink with a mild detergent if the fabric is hand-wash only.

2. Another red wine stain removal tip that works is to use club soda. This option is a great choice when dining out since you can find it in just about any restaurant. Simply moisten a clean cloth with the club soda and blot. Milk also works well for stains received at home or dining out. With the same method, blot the stain with a cloth moistened with milk. This works about 99% of the time, making a great red wine stain removal method.

3. If you have just spilled red wine, and you have white wine handy, pour the white wine on top of it. The white wine will dilute the red pigmentation and will make it easier to remove. You can also pour salt onto the stained area, wait a few minutes and rinse it out with running water. If you have an old stain, soak the stain with either lemon or vinegar and water solution (50/50), then wash it as usual.

For carpets and tablecloths:

1. For carpeting of light beige or white, start by blotting the wine stain with a clean cloth or paper towel first to absorb as much liquid as possible. Then try diluting one tablespoon of ammonia in one cup of warm water. Get the stain wet with the ammonia and water solution, allowing it to sit for about five to ten minutes. Now, use a clean cloth to again blot the stain. With this, the red wine should be gone.

2. Another home remedy is good, old-fashioned table salt. For this, sprinkle the salt onto the stain while the stain is still wet. As the liquid is absorbed, the crystals will begin to turn red or pink in color. Leave the salt on overnight or a minimum of six hours and then vacuum. In most cases, this red wine stain removal technique will work very well. Finally, moisten the wine stain liberally with club soda, blot, and then sprinkle with salt. When dry, vacuum.

As mentioned, there are also a number of commercial products that can get red wine stains out of carpeting and clothing, regardless of color.

(References: eHow.com  lestout.com Mrs Clean USA.com Photo Credit: A Cleaner Oven.com)

By no means does price dictate the quality of wine. There are plenty of fabulous inexpensive wines just as there are many less appealing expensive wines but in the spirit of an enchanting notion, let's take a look at the top ten most expensive wines in the world:

1. Chateau Lafite 1787 : $160,000

The bottle of wine that fetched the highest ever price was Chateau Lafite, 1787. It fetched a price of $160,000 at Christie’s London in 1985. The wine was bought for Forbes collection. The specialty of the bottle is that it bears Thomas Jefferson’s initials etched on the glass.

2. Chateau Mouton Rothschild 1945 : $ 114,614

Jeroboam Chateau Mouton-Rothschild 1945 fetched the second highest price ever. The wine was considered to be one among the highly admired vintages of the 20th century. It was sold for a whopping $114,614 at Christie’s London in 1997.

3. Chateau d Yquem 1784 : $56,588 
The wine bottle of 1784 Chateau d’Yquem stands third. It was sold at Christie’s London in 1986 for an amazing sum of $56,588. This bottle also bears the initials of Thomas Jefferson.

4. Massandra Sherry : $43,500

Now comes the turn of the 1775 Sherry from the Massandra Collection, sold at Sotheby’s London in 2001. It fetched a price of $43,500. Massandra winery was highly admired in the Czarist Russia. Massandra’s cellar contains umpteen bottles (close to a million) of both Russian and Western European wines. This Sherry was the oldest among the Western European variety.

5. Romanee Conti, DRC 1990 : $28,112

At the fifth place stands set of eight bottles of Romanée-Conti, DRC 1990. The set was sold for $224,900 (or $28,112 per bottle) at Sotheby’s London in 1996.

6. Le Montrachet, DRC 1978 : $23,929

Sixth in line is Le Montrachet, DRC 1978. Seven bottles of it were sold at Sotheby’s New York in 2001 at $23,929 per bottle.

7. Romanée-Conti DRC 1990 : $5,800

Romanée-Conti, DRC 1990 is in the seventh place. 6 magnums of the wine were sold at Zachy’s New York at $5,800 each.

8. Screaming Eagle 1994 : $3,833

At the eighth spot stands three bottles of Screaming Eagle 1994, sold at Christie’s Los Angeles in 2000. The price fetched was $3,833 per bottle.

9. Chateau Mouton Rothschild 1982: $700

Ninth in line is fifty cases (six hundred bottles) of Chateau Mouton-Rothschild 1982. The sale was made at Christie’s/Zachy’s New York in 1997 for an astonishing price of $420,000 ($700 per bottle).

10. Screaming Eagle Cab 1992: $300

This wine is usually sold for $300 but this wine should have ranked first in terms of price, its value was somehow overshadowed as it was auctioned forcharity. Imperial of Screaming Eagle Cab 1992 was sold at the Napa Valley wine auction in 2000 for an astronomical sum of $500,000. The wine as purchased by Cisco Systems executive Chase Bailey. Though technically it had fetched the highest ever price, but much of its price has to be discounted as it was meant for charitable purposes.

(Partial article and photo credit from World Interesting Facts.com)

It's likely no surprise that whites are favoured during the Summer months but did you know that rosés are one of the best sellers as well? Rosés are fantastically refreshing on a hot day. In the white category some popular choices are Australian or New Zealand Sauvignon Blanc and South African Chenin Blanc.

But that doesn't mean you have to forgo a fantastic red. There are plenty of fabulous reds to enjoy during the hot times. You'll want to look for light to medium, young vibrant reds with good acidity such as a California Pinot Noir or a Chilean Merlot. True to form with their reputation for being versatile, both of these pair very well with a wide range of foods.

Finally, It could be said that sparkling wine is an essential for every season. It's an obvious requirement in the Winter for the holiday season and of course for New Years Eve. Spring welcomes it for Easter and Mother's Day celebrations and then there are the summertime festivities. Sparkling wines are so pleasantly thirst-quenching on a hot Summer night. It could be said that sparkling wine is an all season winner and a particularly hot seller during the Summer season. 

While there are never any rules where your own personal preferences are concerned with wine, from day to day, month to month and season to season, the one thing that is certain is that there is always a special wine to get you through.

(Photo Credit: Kobrand Wine and Spirits.com)

Winery tours generally consist of guided tours from an expert from the winery examining the vineyard and giving a history of the winery. Your guide will explain what happens in every stage of the winemaking process at their winery and explain the region in which you are exploring. Then there is the tasting room where a number of the wines produced by the winery can be sampled. Many wineries also cater to dining by providing an on site restaurant, making it an excellent way to enjoy various food and wine pairings as well.

There are various tour packages available so a winery tour is something that should be planned ahead and the internet is a great resource to do your research. For example, from private to group tours, some wineries offer a quick tour that can last about 30 minutes but there are much more intensive tours including half day tours, full day and even overnight stays that take you to several local wineries providing a very in-depth feel about the regions you are enjoying. While you may witness a similar practice of the winemaking process at each winery, every winery has its own complexities therefore you will gain valuable insight at every different tour in every different region.

Winery tours have so many options to choose from offering an elaborate adventure or a relaxing affair. They are certainly a must-do for anyone with a passion for wine.

(Photo Credit: Grand Pacific Tours.com)

Coming to a Winexpert retailer near you June 14, 2010

Barons Lime Lager is a refreshing American Light-style beer with a bracing splash of pure lime flavour
and a crisp zesty finish.

Lime beers are the most popular style introduced in years, and no wonder: nothing refreshes quite like
a hit of citrus in a light, clean beer. But although citrus and beer seems like a new trend, it goes back
a long way: the iconic image of a Mexican beer is one with a wedge of lime in the neck of the bottle,
the Germans drink Radler Pils (beer and lemonade) and the English drink vastly more amounts of
lager and lime than they do traditional ales. It’s time we caught up!

Featuring 7.5 litres of premium concentrated wort to create a natural beer of outstanding flavour,
Barons Lime Lager is as simple to make as all other Barons beers. By applying modern brewing
and packaging technology Barons not only gives you the convenience of no-mash, prepared beer
wort, it also gives you:
• No boil—just add water and go!
• No sugar to add
• Fully mashed malted grain for high attenuation: Barons ferments dry for a crisp clean finish
• More than a dozen types of beer, all true to style, all delicious

With Barons, the time you pull your fermenter out to the time you’re sprinkling the yeast and putting
the lid on can be less than 20 minutes. And Barons beer is ready in only four weeks—important to
know when you make your first Lime Lager and run out much sooner than you think.

With only the finest barley malt, 100% natural lime essences, superior freshness and attenuation
(fermentability), and of course, Winexpert’s 100% satisfaction guarantee, Barons Lime Lager will wow
your tastebuds and beat back even the hottest summer days.

Style: American Light Lager
Starting Gravity: 1.036-1.042
Finishing Gravity: 1.008 - 1.014
pH: 4.92
EBC: 8
IBU: 11

(For a limited time only - and must be pre-ordered by August 3rd, 2010)

For a limited time only, Winexpert is offering three great products for you to make and enjoy this fall. We are pleased to announce the return of Chocolate Raspberry Port and are excited to announce the return of Okanagan Peach Icewine (by popular demand) and the introduction of Blackberry Port.

Blackberry Port Style

Native to the Americas, Blackberries are bursting with intense fruit flavours. Often used to describe Cabernet Sauvignon, blackberry aromas are deep and richly fruity. This, along with lingering tannins and a gorgeous deep purple hue make it an excellent foil for the broad richness of Port. Bright berry notes lift up this wine, making it a superb foil for intense cheeses, roasted nuts and especially chocolate desserts. 

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.

Oak: Toasted

Sweetness: 7  

Body: Full  

Alcohol by volume: 15% - 16.5%

Chocolate Raspberry Port Style

*Gold medal winner at the 2008, 2009 & 2010 WineMaker Amateur Wine Competition.*
Hugely popular last year, this wine is bursting with rich, intense flavours and aromas, has traditional Port character of warm, rounded cherry and plum, supported by a racy zing of bright raspberry. Perfumed and gently tart with luscious liquid chocolate, beguiling with dark, bittersweet aromas of coffee and vanilla. Toasty hints of oak guide the way to a long, rich finish. Excellent within three months, this wine will age gorgeously – if you can keep any that long!

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.

Oak: Toasted

Sweetness: 7

Body: Full

Alcohol by volume: 15% - 16.5%

Okanagan Peach Icewine Style

*Gold medal winner at the 2009 and 2010 WineMaker Amateur Wine Competition.*
The Okanagan Valley lies in the rain shadow of British Columbia’s Coastal mountains. The region’s very low annual average rainfall means that part of the valley is a true desert! In this climate grapes ripen to perfect intensity, with notes of honey, apricot, and spice. Winexpert’s Okanagan Peach Icewine style has deep floral notes, stone fruit and perfect sweetness, balanced with the sun-ripened perfume of a luscious peach.

Food pairings: Can be enjoyed all on its own, it’s an excellent accompaniment to earthy or salty cheeses like Danish blue or Tilsit, or spicy snacks like tapas or flavourful Asian dishes.

Oak: None

Sweetness: 8

Body: Full

Alcohol by volume: 11.25% - 12.5%

DEADLINE FOR PRE-ORDERS: August 3rd, 2010.
Reserve these great products to ensure you don’t miss out.

*Denotes award received at the 2008, 2009 and 2010 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com

For more information on Niagara's New Vintage Festival visit their official website here.

(Photo Credit: NiagaraWineFestival.com)

Each year, winemakers throughout North America put their trust in Winexpert and enter wines made with our products, and each year those wines consistently receive amazing results in this competition across all of Winexpert brands; Limited Edition, Estate, International, Original, World Vineyard, Vintners Reserve, Spéciale and Island Mist– a testament to their winemaking ability and also to the award-winning quality that Winexpert wine kits produce.  

The highlights:

• A Winexpert Selection International Australian Shiraz took home this year’s Best of Show Red.
• Every Winexpert brand this year had more varieties win an award. In fact 97 different Winexpert products won an award this year, that’s 13 more than last year’s record of 84!
• Wines made with Selection Spéciale won an incredible 45 medals.  Our Port, Cab Franc Icewine style, and Riesling Icewine style were once again gold medal winners for the third year in a row, as well both of the past Seasonal Release varieties, Chocolate Raspberry Port and Okanagan Peach Icewine were once again gold medal winners. 

The results above reflect that of just one competition.  Each year, wines made with Winexpert products win hundreds of medals at major amateur winemaking competitions held throughout North America.   But it’s not the medals that we’re proud of. What we value most is that you, our customer, trust that you will produce a wine of award-winning quality when you choose Winexpert brands.

Taste the success! And let your team at Coastal Winemakers help you choose your next award winning wine kit.  

*Denotes award received at the 2010 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com.

Below is a listing of all the wines that won awards at the 2010 WineMaker International Amateur Wine Competition:

*Denotes award received at the 2010 Winemaker International Amateur Wine Competition. For more information on the competition, please visit www.winemakermag.com.

If you are throwing your first wine tasting party your best bet is with a blind tasting. This way you can familiarize yourself with what a tasting consists of without having to worry about themes and food and wine pairings, which make throwing a wine tasting a little more involved. A blind tasting basically consists of concealing the wine's identity. In other words, no one knows which wine they are tasting. The reason for a blind tasting is simply to rely on your senses without any other outside information that could potentially influence your judgement of the wine. This is a great way to learn to trust your own taste and educate yourself on your likes and dislikes.

An important factor in hosting a wine tasting is obviously ensuring there is enough wine for everyone and the math in this regard is rather straight forward. Plan to serve 2 ounce samples of each wine. So if you have 12 guests you will need 1 bottle per person. However, it never hurts to have a little extra, for emergency purposes. Which brings up the question of how many wines should be sampled. For a blind tasting between four and six is usually a good number.  

Beyond the wine itself it's a good idea to provide a tasting sheet for each guest. This sheet will be a resource for each guest to write down their experiences with each wine including any comments they may have, ranking the wine and to generate a dialogue amongst the group. And although one guest may be more informative of wine than another, this is an excellent time to learn from eachother in discussion. 

To spit or not to spit, that is the question and the answer is generally yes. Although it's perfectly acceptable to sip the wine, you will want to keep a clear head during the tasting in order for your senses to be in top form. So it's important to provide a spit bucket. A small plastic cup for each guest is suitable for this purpose.

As for food it's best to stick to bread and water. At least until after the actual tasting. They will act as effective palette cleansers in between each tasting without interfering with the senses. It's also important to note that strong odours such as scented candles or intensely perfumed flowers should be avoided for the same reason. After the tasting is completed though, it's thoughtful to have a few appetizers to offer your guests.  

Finally, don't feel the need to go it alone. Before the tasting ask your guests for their input and ideas on what they would enjoy. They'll likely be happy to get involved and help and in fact you may find that each of your guests would like to bring their own bottle. That, of course, is something you will want to know ahead of time. Wine tastings should be festive and fun affairs and should never be overwhelming or intimidating. This is where a little planning goes a long way.

Photo Credit: WineTastingParty.com

The Food and Wine Classic 2010 runs from June 18th-20th. For more information click here to go to the official website.

(Photo Courtesy of Jaunted.com)

To enter or to vote on photo's just go to www.winexpert.com/twisted/contest

Craft your own cocktails with Twisted Mist kits from Winexpert, a new twist on wine cocktails Mojito and Strawberry Margarita varieties now available.

There are various reason for this and it's often debatable. Some people are staunch believers that corking happens strictly from a bad cork while others believe in the thought that the tainting may occur from wooden barrels, storage conditions of the wine and even transportation of the corks and wine. It's important to note that a corked wine has nothing to do with the original quality of the wine. Cork taint can affect wines irrespective of price and quality level. There is one undisputed reason for cork taint and that is the the contamination of a chemical called 2,4,6-Trichloroanisole or TCA for short.

Cellar Notes has a good explanation detailing TCA comntamination:

A 'Corked' wine is a wine that has been bottled with a cork that is contaminated with TCA (2,4,6-Trichloroanisole). TCA contamination usually comes from corks but can also come from barrels, other cooperage or even, apparently, from wood within the cellar including walls or beams. The term 'corked wine' is applied to all wines with TCA contamination because corks are the souce of most of the problems. The wine industry estimates that as many as 3% to 7% of all wines have TCA contamination at levels that can be detected by consumers. Because most people are not trained to recognize the smell and taste of TCA, only a very small fraction of these bad bottles are ever returned to stores or sent back at a restaurant.

Even a very tiny amount of TCA in a wine can ruin it. Most people become aware of TCA in quatities as small as 5 parts per trillion and some individuals are even more sensitive. When TCA is present in quantities high enough to be evident to a person, it comes across as 'musty' aromas and flavors. Even when TCA is not evident in the smell or taste of a wine, very small quantities can subdue the aromas and flavors of fruit that the wine would ordinarily exhibit.

TCA does not pose a health risk (at least in the levels found in wines). It just imparts the aromas and flavors that are objectionable when found in sufficient quantity. Many wines have levels of TCA that are below the threshold of perception. Wine is not the only place you can find TCA. It is also found in some municipal water supplies as well as in some teas.

A great deal of work continues in the cork industry as well as at wineries to develop methods to eliminate corked wine. So far, no completely reliable method has been found.

There are other causes of bad bottles of wine, but TCA contamination is the primary fault you will find in otherwise well-stored bottles. Other faults can include wines that are oxidized, lightstruck or have undergone unplanned secondary fermentation.

Detecting corked wine can sometimes be fairly easy with just a sniff of the wine. It will have a characteristic odor described as resembling a moldy newspaper, mushrooms, wet dog, damp cloth, or damp basement. However there are times when it's a little more challenging to detect and the only way to do so is by tasting the wine. If this is the case, it will taste like all of the similar qualities above as well as tasting astringent and with a raspy finish. 

Sadly there is no easy way to avoid a corked bottle of wine. Cork is a natural product and can be fair game for microorganisms. And if nature has taught us anything it's that not everything can be perfect all of the time. 

(References: New York Magazine, Cellar Notes, The Wine Doctor. Photo Credit: RSC.org)

British Columbia Chardonnay

British Columbia is at the forefront of new, New-World Chardonnays, with a crisp, bright style that’s perfectly balanced for food or casual sipping. Pale yellow, with fresh mineral and citrus flavours, notes of pear, white peach, green apple and fine acidity lead to a long, creamy finish with notes of honey.

3 Continents Meritage

3 Continents Meritage combines Petit Verdot from Australia, Cabernet Sauvignon from California and Merlot from Chile to make a unique, globe-spanning vision of the quality a wine of the best varieties can truly possess.

The BC Chardonnay and 3 Continents Meritage will only be available in small quantities for a limited time, so don’t miss this rare opportunity.

Gifts up to $20

• Wine charms - If your mom loves hosting parties, wine charms are a great way for her guests to tell which glass is theirs. Look for charms that complement her design style or relate to her hobbies. Most wine charms clip around the stem of the glass, but some are built with tiny suction cups to hold them to the glass.
• Bottle opener - Say goodbye to boring, hard-to-use corkscrews. Check department stores and other gift shops for ergonomically designed bottle openers that lift out corks with a flick of the wrist. Techie Moms will love some of the battery operated designs too!

Gifts up to $50

• Decanter - Wine decanters are a great Mother’s Day gift idea for women who like to dress their tables elegantly for formal dinners. Pouring wine into a decanter before serving it can improve the flavor of the wine and will allow sediment to settle.
• Stemware - There’s a good chance your mom is still using her first set of stemware. No matter how careful we are, everyone loses one or two glasses to clumsy elbows or uneven tables. Give your mom a new set of stemware in a contemporary design to update her collection. Fashionista Moms love fancy stemware too.
• Wine tasting kit - These clever kits let your mom throw a fabulous party for all her wine-loving friends. Kits usually come with a black bag to disguise the wine bottle and scoring pads so each guest can guess where the wine is from and what kind it is. Give your mom gift certificates that she can use to buy bottles for the party.

Gifts up to $100

• Wine chiller - A table top wine chiller guarantees your mom’s favorite vintages are served at the ideal temperature every time. Just set the bottle in the chiller and in a matter of minutes, it’s ready to serve. Wine chillers are great Mother's Day gift ideas for foodie Moms who love gourmet cooking.
• Wine rack - Choose a sophisticated design that matches your mom’s decorating tastes. A wine rack that can be displayed in the dining room or that offers refrigeration is a fantastic Mother’s Day gift idea.

Gifts up to $200

• Winery tour - Most winery tours are actually free or are available at a very small cost. But if you’re going to do it, do it right. Get Mom a voucher for a bed and breakfast close to the winery or a gift certificate for the winery’s restaurant. Different tourist companies also offer creative ways for Mom to tour multiple wineries. Check for different tour companies that offer bicycle or bus tours of multiple wineries.
• Bottle her own wine - The “bottle your own” trend is alive and going strong. Give Mom a Gift Certificate from Coastal Winemakers and she can make her very own wine and enjoy bottling and labeling it herself - or better yet, with your help! You’ll be surprised how many bottles she’ll get for a reasonable price.

If you know your mom’s favorite type of wine, pick up a bottle for dinner or ask someone to pick it up on your behalf. Don’t forget a well-worded toast to thank your mom for being such a lovely person.

(Article from Mothers Day and More. Photo Credit: Sparkling Direct.com)

There has been much talk of the rosé the last few years and for good reason. Rosés are often under rated and don't get the credit they deserve. There are many reasons to choose rosés. For example, a great bottle of rosé can be found for a very reasonable price. They are a younger wine best enjoyed now without years of aging. But perhaps most exciting for any food lover is that rosés pair very well with a wide variety of foods from prawns to goat cheese to chicken, spicy chorizo and fish and BBQ is a perfect match for a dry rosé. 

Spring and Summer are absolutely the time of year to sit back with all of the wonderful things a rosé has to offer. Refreshing, versatile and very drinkable have all the makings of a warm weather hit. And the new generation of rosés are just that.

(Photo Credit: Creative Loafing.com)

The Okanagan Spring Wine Festival is a perfect marriage of wine and culinary tourism. For the first ten days in May each year, it offers a tantalizing experience for anyone who loves fabulous wine accompanied by fine cuisine. Guests can choose from an incredible 100 plus events throughout Okanagan Wine Country at a time of year when it is absolutely delightful to savour Spring in the warm sunshine. 

The festival runs from April 30th-May 9th.

For more information on The Okanagan Spring Wine Festival visit their website here. 

(Information and photo courtesy of The Wine Festivals.com)

Refrigeration is key as the cooler temperatures slow down the degradation of the wine so tightly re-corking the bottle and storing it in the fridge is the simplest and most important step. Half bottles of wine are available for purchase and if you happen to have a spare empty half bottle (375 ml), pour the leftover wine into the bottle and re-cork. This way the amount of oxygen that is allowed to come into contact with wine is substantially diminished. 

A rather more debatable method of storage is the use of a hand pump vacuum accessory. There are some that believe the vacuum method to be ineffective and even detrimental causing the wine to become flat and dull. The same argument surrounds the use of a compressed nitrogen device that squirts nitrogen into the bottle and is supposed to displace oxygen. Both have their naysayers and enthusiasts alike and both are good accessories in theory and certainly worth personally trying but there are varying reports on either of their effectiveness.

Another popular storage option for open wine is, believe it or not, in the freezer where individual servings can be frozen in ice cube trays and used at a later date for cooking. And if freezing isn't  for you, why not go ahead and plan a meal cooking with your leftover wine right away? There are many delicious dishes that are made with wine.

One last thing to note is the ideal maximum storing timeline. Some are adamant that  leftover wine be consumed the next day and no longer while others follow a 3-4 day rule. This is where your palette makes the decision but note that older wines will deteriorate in quality much quicker than younger wines. Also, make sure to remove red wine from the fridge a couple of hours before consumption to allow it to come to a suitable temperature. These are just a few tips to ensure your wine experience continues to be even that much more enjoyable. One glass at a time.

(Photo Credit: pizzeriaventi.com)

It's true that wine should never be considered based on whether it's fashionable or not after all, the word fashionable to most translates to trendy and that is certainly no way to choose your wines but there is good reason to relate wine to seasons. Spring for example embodies rejuvenation and invigoration and these characteristics call for young, light wines.

So what then are excellent choices for this beautiful season? Crisp Rieslings, an elegant floral Pinot Gris, a refreshing, zesty Sauvignon Blanc or a fruity German Muller-Thurgau are all supremely satisfying for Spring and otherwise. The ease in which these wines can be enjoyed are perfect choices for the refreshment that is Spring.

(Photo Credit: Seaside Florida)

The festival is one of the oldest beginning in 1979 as a fundraiser by then Playhouse Board Memeber John E. Levine. Its first year featured one Vintner and attracted just 1000 people. Today the festival is one of the largest in North America and attracts aproximately 25,000 wine lovers from all over the World with 197 Wineries participating in 61 events.

Featuring wine tastings and food pairings, educational seminars, culinary competitions, luncheons, dinners and so much more, the Vancouver Playhouse International Wine Festival has something for everyone, from novice to expert.

For more information on the festival click on the link to the official website: The Vancouver Playhouse International Wine Festival 

While there are certainly a few elaborate entries, for the most part the list is a huge source of information for any wine lover.

Click here for the full article on Food and Wine.com.

(Photo Credit: Linda Paul)

Twisted Mist is a wine-based, made ready-to-drink cocktail. Once your batch is made just chill, pour and enjoy!

These wine-based cocktail are higher in alcohol than our regular Island Mist kits. After all, without alcohol cocktails are mocktails! Twisted Mist produces 12% ABV (alcohol by volume) at bottling, giving the kick you expect, with great taste, authentic flavours and a smooth finish.

Moleskine has recently come out with a line called "Passions". The Passions line includes specialized journals for a number of passionate people such as music enthusiasts, film buffs, foodies and wine lovers. We are talking about so much more than a plain old blank journal though. As Moleskine puts it, "The Wine Journal is your ideal wine cellar on paper." The wine journal contains a variety of desirable features and is extremely customizable with theme based sections for detailed noting on all aspects of white wines, reds, rosé, sweet wines, sparkling wines and spirits. There are also 6 tabbed sections to further personalize the journal and 10 blank pages for additional notes. There are several adhesive tabs to customize your experience as well as a wine glossary and measurement and conversion chart. The Moleskine wine journal is full of categories that will make your wine journey more simplified, organized and even that much more enjoyable.  

For further information on the Moleskine Passions Collection visit Moleskine.com

(Photo From MoCo Loco)

In the food arena are brilliant chefs like Anthony Bourdain, Michelle Bernstein, Eric Ripert, Bobby Flay, Daniel Boulud, Ming Tsai, Todd English, Rocco Dispirito, Stephanie Izard and Susur Lee, just to name a few.

The festival also offers some of the Country's premiere wine experts such as Oenologist and 26th generation Winemaker Alessia Antinori, Winery Owner, Restaurantuer and James Beard Award Winner Joe Bastianich, Winemaker and Sommelier Richard Betts, Master Sommelier John Blazon, President of the Institute of the Masters of Wine Joel Butler and many more.

The South Beach Wine and Food Festival is sure to be a fantastic and informative venue where great food and wine masters share their vast amount of knowledge of many years of experience in the industry. Pair that with a variety of food and wine tastings and you have invaluable information for the mind and an appetizing experience for the palate. 

The festival runs from February 24-28th. For further information click here.

(Photo Courtesy of the Food Network South Beach Wine & Food Festival)

The most common reason for decanting is to remove the sediment from an older wine, particularly red wine. The reason sediment occurs is because wine naturally has particles from the grape skins and seeds but with the aging process those particles have had the opportunity to separate from the wine and settle in the bottle. By using a decanter you can easily separate the sediment from the wine. This is a very desirable quality of decanting as the sediment is not something one would want to consume. While it is a natural result of the aging process and completely harmless, sediment is not exactly appealing to the eye or the mouth.

Another benefit of decanting is to let the wine breathe which simply means letting oxygen mingle with the wine, usually younger wines, to open up the the aroma and revealing the full potential of the wine by softening its young bite. Simply uncorking a bottle will not permit enough air exposure because of the small opening of the neck.

Finally, from a strictly vain perspective, using a decanter is a beautiful way of presenting your wine. In most cases, decanters are designed to look charming and attractive. The old saying holds true that we eat with our eyes first and the same can be said for enjoying wine. Color is an important factor in wine drinking and for that reason alone, serving wine in a decanter is fabulously alluring. 

When decanting to remove sediment there are a few steps to follow:

-Stand the bottle upright for several hours or the day before you plan on decanting so the sediment can settle on the bottom of the bottle.

-In addition to removing the cork you will also want to remove the foil seal surrounding the top of the bottle. This allows you to see the entire bottle and thus, when the sediment reaches the top you will know when to stop pouring. Some people choose to do the pouring process with a lit candle behind the bottle to further assist in noticing the sediment in the neck of the bottle. To do this, place the lit candle directly behind (but not touching) the neck of the bottle. 

-Gently and slowly pour the wine into the decanter trying to avoid any of the sediment sneaking in. You will notice the presence of the sediment when you see it as it is much thicker and darker than the actual wine itself. Once you see the sediment in the neck of the bottle while you are pouring this is the time to stop pouring. Place the bottle down to rest for a minute or two then carefully pour once again just to be sure.

-After you have successfully decanted the wine you may serve it immediately.

In the absence of sediment if your goal is to let a younger wine breathe, simply pour the wine into the decanter and let it breathe an hour or so.

When choosing a decanter you'll want to look for a clear glass carafe. There are many different decanters on the market and they can range from simple glass to exquisite crystal. They come in an array of shapes, sizes, even upright or sideways versions. And while the more elegant decanters can run fairly pricey, a basic decanter will retail for an average of $20-$30 and that is all one really needs for effective decanting.  Coastal Winemakers carries a nice selection of carafes ranging in price from $30 to $195.

Decanting is not absolutely necessary by any means but it does have its benefits and if for just a few reasons it certainly adds an extra element to partaking in a delightful bottle of wine.

(Photo Credit: Riedel.com)

Temperature

Humidity

Ventilation

Light

Storage Angle

1. The temperature in which you store your wine is perhaps the most important factor. Especially when aging wine but even wine that is stored for just a few months can be affected by poor temperature conditions. Ideally you'll want the temperature to be between 40-65 degrees Fahrenheit or 7-18 degrees Celsius. It is also important that the temperature level rarely fluctuates more than 5 degrees F or 2-3 degrees C.

2. Humidity is important because a too humid environment can create mildew and potentially rot the cork. Where as if the environment is too dry, the cork can dry out and crack. An optimal humidity level is one that is between 50% and 70%.

3. The cork may allow air to seep into the bottle so ventilation is important because storing your wine near products that have intense odors such as cleaning products could inevitably permeate into the wine.

4. Although the bottles have built in filters that will protect the wine to a certain degree, they can only do so much but not all, therefore storing wine in a dark place that will not allow UV light to penetrate the glass, which causes degradation, is necessary.

5. Store your wine anywhere between horizontally and a 45 degree angle to ensure the wine is always touching the cork which will further reduce any chances of air getting into the bottle through the cork.

Essentially what we are trying to achieve with proper storage is avoiding the allowance of air, humidity and light to come into contact with the wine being that these three factors are what will ultimately alter the quality of your wine. Humidity and temperature fluctuation can be the hardest areas to control and that's where a wine cooler, otherwise known as a wine refrigerator can be helpful. There are many brands, sizes and styles available ranging from the most basic and economical to the elaborate and extravagant. While a cooler is not critical to your wine storage it can certainly be of assistance and make the process easier.

For more information on wine coolers click here for a comprehensive guide from Wine Coolers Guide, complete with reviews on a variety of coolers.

(References: Cellar Notes, Basic Wine Knowledge, Jonathon Wilson. Photo Credit: Wine Storage.biz)

There a few things that will ensure a flawless Valentine's Day celebration; lovely wine, delicious food and a thoughtful present. If your idea of a good time is dining out, now is the time to make reservations at your favorite restaurant. If you enjoy cooking though you can't go wrong with a beautiful home cooked meal. Your sweety will appreciate your attempts either way but then there's the gift. Buying a gift for your loved one can be challenging at the best of times but Clo Wine Bar in New York City has a variety of absolutely stunning handblown decanters, glassware and wine accessories that any wine lover would adore.

(Photo Credit: David Prince)

Superbowl fare generally consists of chili, wings and chips and dip which are all delicious however, there's a new favorite to contend with and that is the New Orleans themed Superbowl party which thankfully, encourages serving wine. While it's famously known for its cuisine, New Orleans is equally known for throwing a good party. Put the two together and you have a surefire hit.

According to Award winning Chef John Folse, Owner of Lafitte's Landing Restaurant in New Orleans and author of The Encyclopedia of Cajun and Creole Cuisine, "Pinot Noir and Chardonnay are great examples of wines that pair perfectly with New Orleans food." Whether you are rooting for New Orleans or Indianapolis on February 7th, your guests will certainly be cheering for you and your Cajun and Creole inspired party. Unless of course they are Indianapolis fans, in which case they will still enjoy the food and wine.

Serve any of these fantastic recipes for a tasty New Orleans Themed Superbowl Party:

Pork and Sausage Jambalya 

Louisiana Crab Dip

New Orleans Barbecue Shrimp

Blue Cheese Gougere

Oysters Rockefeller

Cajun Stuffed Mushrooms

Louisiana Crab Cakes with Creole Tartar Sauce

Po' Boy Sandwiches

(Photo Credit: Squidoo.com)

Better Tasting Wine decided to take a closer look at some popular myths about wine. 

1. Wine goes best with cheese?

Contrary to common practice, great wines should not be accompanied by cheese. Cheese's heavy texture and taste rid the tongue of its ability to fully enjoy the richness and balance of a good wine. 

2. Vintage wine means expensive wine?

Vintage wine is a wine with a “birth year”. The term has been commonly misused to describe expensive wine. When in reality, most non-sparkling wines are vintage wines.

3. Slow dripping wine legs indicate a better quality wine?

The wine's legs (the "tears" that flow down on wine glass when you swirl) indicate the full-bodiness of the wine but give no indication of the wine's quality. Fuller-bodied wines generally have slower dripping legs.

4. Letting a bottle of uncorked wine sit for an hour can make the wine taste better?

Uncorking a bottle of wine and letting it sit for an hour is surely the worst way to treat yourself and your wine. Not only can you not drink the wine for an hour, the aerating method is ineffective. The narrow bottleneck simply prevents air from opening up the wine.

5. France is the country that produces the most wine?

Italy though smaller in size than France and California is the world's largest wine producing country. With ~20 wine regions stretching from its north and south end, Italy also offers the most variety of wines. 

6. Cabernet Sauvignon is the most planted grape?

“Cab” might be the most well-known type of red but definitely not the most planted grape. There are more merlot grapes planted in the world than any other red or white grapes.

7. Wine tastes much better with age?

This is true for premium, high quality wines, but not true for many wines. As a general rule of thumb; Inexpensive, dry white wines should be consumed within one to three years of its production year. Inexpensive red wines should be consumed in one to two years.

8. Red wine causes more headaches than white wine because of its higher sulfites content? 

Contrary to popular beliefs, sulfites (or sulfur dioxide) do not cause headaches. Our bodies produce sulfites each day. Sulfites can also be found as a preservative in many common daily foods. However, to those with asthmatic issues, sulfites can induce an allergic reaction.

Red wines have less added sulfites than white wines as their grape skins have natural preservative ability. Cheap, low alcohol white wines require more sulfites to prevent oxidation.

9. Storing an unfinished bottle of wine in the fridge is an effective way to preserve it? 

While great for white wines, putting intense red wines into the fridge will tone down its flavour and acidity. Even after warming, the wine will not taste the same.

(Article slightly adapted from Better Tasting Wine. Photo Credit: Abigail Emerson)

Discovering your palate is simply a matter of tasting a variety of wines and deciding what you like and don't like. There is no wine that is one-size-fits-all because every one has different tastes. Making note of your preferences will significantly improve your selection and experience of wine. As you taste wine, write down your impressions and look for patterns in your preferences. Wines have four basic components: taste, tannins, alcohol and acidity. Tastes can range from fruit, leather, spices, nutty, vanilla, or some combination of the above - what are your favorites? Do you prefer strong or subtle tannins, alcohol, and acidity? Do you like sweeter or dry wine? Answering these questions will generate a better understanding of what you like.

Finding your taste for wine is an ever evolving process as our senses change from time to time. Given our uniqueness there is no right or wrong when it comes to choosing a wine that you like. In the end it's really up to your taste buds to decide.

Below is a quick quiz from Food and Wine Magazine to help further familiarize yourself with finding your wine style:

1. Which do you drink?

WHOLE MILK:

Go for richer, more full-bodied wine—California Chardonnay, for instance.

SKIM MILK:

You like lighter-style wines, such as an Italian Pinot Grigio.

2. Which do you prefer?

GRAPEFRUIT JUICE:

You like things with high acidity—for whites, that means varieties like Sauvignon Blanc or Riesling.

ORANGE JUICE:

You prefer sweeter, riper flavors, try an Australian Chardonnay.

3. Which would you rather have on a steak?

CRACKED BLACK PEPPER:

Try spicy Old World reds, like a  Montagnac Syrah.

BEARNAISE SAUCE:

You want a lush, smooth California Merlot.

4. Which sounds more appealing?

BLACK TRUFFLES:

You're a fan of earthy, funky umami flavors. Drink a Chilean Pinot Noir from the Old World.

BLACKBERRIES:

You love fruit. New World reds are your thing: Australian Shiraz.

For a more detailed quiz on finding your wine personality, click here to take a 20 question quiz from Food and Wine.

(References: Food and Wine, Cellar Notes. Photo Credit: Stacy Brady)

Acid: An aspect of taste in a wine. Sometimes described as sour or tart. The taste buds that detect acid are on the sides of the tongue. The acidity of a wine is an important component that should be in proper balance. Proper acidity provides crispness and life to the wine.

Appellation: The specific area a wine comes from. It can refer to a region, such as Bordeaux or Burgundy in France, for example. It can refer to an even more tightly defined sub-region within, say, Bordeaux, such as The Médoc.

Balance: Harmony or "being in tune" among the various components of wine, fruit, tannins, alcohol and acidity.

Barrel Aging: The process of maturing wines in a barrel for months after fermentation.

Barrel Fermentation: Winemaking technique whereby alcoholic fermentation results in a barrel (usually oak).

Big: A wine that is powerful in flavor or tremendously harmonious in how it presents its components (see "balance") can be called big. You can also use this term if you just really really like the wine!

Body: The texture and weight of a wine. The more substantial and flavorful a wine tastes, the more body it has.

Bordeaux: The most important wine region in France. Wines from this area are called "Bordeaux". Red wines from Bordeaux are primarily blends of Cabernet Sauvignon, Merlot and Cabernet Franc. White wines from the region are usually blends of Sauvignon Blanc and Semillon.

Bouquet: The array of aromas in a wine. Also known as "the nose".

Brut: Refers to dry Champagne or Sparkling Wine. The authorities in the Champagne region of France use this term to denote added sugar.

Cava: The name for Sparkling Wine (similar to Champagne) from Spain.

Chablis: White wine from the Chablis area of France. Made from Chardonnay grapes.

Champagne: An important region of France, most known for its production of the only sparkling wine that can truly be called Champagne. The méthode champenoise was invented there.

Chewy: A way of describing especially thick texture and/or tannins in red wine.

Claret (Clairet): In England, "Claret" refers to English-style Bordeaux or wines from Bordeaux. In France "Clairet" is a particular Bordeaux that is produced like red wine but the must stays in contact with the skins for the first 24 hours during its making.

Complex: In wine-speak, this is a positive term, referring to lots of different flavor and aroma components in a wine. Dry/Off

Dry: Little or no sugar = "dry", slightly sweeter = "off dry".

Fermentation: A process whereby yeast acts on the sugars in ripe grapes to produce alcohol.

Icewine: A special wine produced by leaving the grapes on the vine until they are well frozen. They are then hand-picked and immediately pressed, while still frozen. The frozen must is then fermented and aged in barrels. Icewine is thick and sweet with rich and complex flavors.

Late Harvest: Indicates grapes that are picked as late as possible in the season for maximum sugar content.

Malolactic: Often used in the making of Chardonnay; an additional fermentation that turns malic acids into lactic acids. Compare apples vs. creamy vanilla.

Oak: Wine is often aged in oak barrels to add that distinctive "oaky" flavor. The process can add a hint of vanilla and butter to whites and tobacco, coffee or simply "oak" flavor to reds.

Sediment: The pieces of debris at the bottom of a bottle aged wine that has not been filtered. One of the reasons for decanting a wine. 

Sommelier: In a fine restaurant, this is the person responsible for only the wine selection and is able to assist you with selecting a wine with dinner.

Tannin: This taste sensation comes from seeds, stems and skins of grapes, imparting a "pucker" to the taste as well as complexity and structure.

Varietal: Refers to wine made from a specific grape variety like Cabernet Sauvignon, Merlot or Chardonnay.

Vintage: The year in which the grapes were harvested.

Wine Glossary Adapted from: Wine and Leisure.com Photo Credit: Vermont Culinary exchange

According to the ultimate hostess, Martha Stewart, there are a few rules to follow at any fondue party: 

Rule 1: If a woman drops her bread in the fondue pot, she has to kiss every man at the table.

Rule 2: If a man drops his bread in the fondue pot, he has to buy a bottle of wine for everyone at the table.

Rule 3: If someone drops two pieces of bread in the pot, they have to plan the next fondue party.

Martha's Tip: Make sure you invite men you want to kiss to your fondue party.

Recipe:

8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)

4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)

2 tablespoons all-purpose flour

1/8 teaspoon cayenne pepper

1/4 teaspoon freshly ground white pepper

1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc

1 tablespoon kirsch (cherry brandy)

2 teaspoons freshly squeezed lemon juice

Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving

Assorted vegetables, cut into pieces, for serving

Directions:

1. Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes.

2. Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and vegetables.

Serves 6

(Recipe and Photo from Martha Stewart)

Mimosas are wonderfully festive and even better, they are so simple to make. In lieu of orange juice, some popular alternatives are raspberry, grapefruit, pear and quite fittingly for this time of year, cranberry. Many variations also welcome a splash of Triple Sec or Grand Marnier which always add a little extra joy to any occasion. Serve mimosas at your next gathering and you can guarantee a great time will be had by all.

Mimosa Recipe:

1/2 cup juice, such as any of the above suggestions, chilled

2 cups champagne or sparkling wine, chilled

4 tablespoons Triple Sec or Grand Marnier

Directions:

1. Place 1 tablespoon of Triple Sec in each champagne flute.

2. Top with 2 tablespoons of the juice and 1/2 cup of champagne.

3. Serve garnished with a slice or berry of the juice you use.

Serves 4

(Photo Courtesy of The Food Network)

Obviously it would be ideal to know the tastes of wine for the people you are buying for but if you're not in the know, don't worry. The first thing to consider is what you do know about the person. Now is not the time for experimentation or trying to introduce your friends to something completely obscure. However, if you have a personal favorite and you think your friends would enjoy it, by all means. That being said, if you are still a little unsure, a nice bottle of sparkling wine is always a festive and safe choice, as are classics like a Chardonnay, Pinot Noir or a Cabernet Sauvignon.

If you are concerned about wine gifting breaking your budget, don't be. There are plenty of fantastic values like a Zinfandel/Cabernet or a German Muller-Thurgau. Also, going with the less expensive bottle allows for some creativity and expansion on your part such as including the wine in a gift basket with say, some beautiful wine glasses, a decanter or even a variety of cheeses. All of these things are thoughtful, easily accessible, affordable and most importantly, very much appreciated.

Finally, If you are the recipient of a nice bottle of wine don't feel obligated to open it that evening if it doesn't suit your menu. Alternately, to ensure that your host or hostess doesn't feel obliged to open your gift, simply wrap it in some charming wrapping paper so they feel comfortable saving it for later.

There are so many options where wine is concerned that giving wine doesn't have to be at all stressful, in fact it should be the exact opposite. If your friends enjoy wine, chances are they will be grateful for your thought. And after that thought, why not go ahead and enjoy a glass yourself.

Don't forget to try out our Limited Edition game and contest at www.limitededition20.com.

AUSTRALIAN GRENACHE/SHIRAZ/MOURVÈDRE

The blending of these three grapes is a classic, originating in the South of France where Côtes du Rhone and Chateauneuf du Pape concentrate on these varieties. The small, thick skinned berries are deep blue-black in colour, high in extract, flavour, aroma and tannin. Grenache also thrives in hot climates and warm soils, producing deep purple, sugar-rich, burly ripe fruit, it offers a cornucopia of dense, lusty aromas and flavours of black cherry, blackcurrant, jam, pepper and liquorice with an explosively mouth filling texture and deceptively heady alcohol Mourvèdre also favours a warm climate and abundant. The tiny berries are deep blue-violet in colour, with extremely thick skins and high sugars, acidity, colour and tannin, making Mourvèdre an excellent contributor of structure and density in the blend. Mourvèdre is an especially good foil for Grenache’s lusher, low-acid, and low-tannin fruit. The three grapes together make for a blend of length, power, and fruitiness and above all, balanced intensity of flavour.

CHILEAN SAUVIGNON BLANC

The character of Chilean Sauvignon Blanc is noticeably less acidic than the wines of New Zealand and similar to the French style (typical of Chilean wines). The Sauvignon Blanc vine buds late but ripens early, which allows it to perform well in sunny climates when not exposed to overwhelming heat: when subjected to high heat the grapes quickly become over-ripe and produce wines with dull flavours and flat acidity. Sauvignon Blanc produces the best wines in cooler climate appellations such as the Maipo Valley area. A gorgeous nose of honeydew, peach and gooseberry is followed by a silky palate with white peach and mineral flavours and a long finish. Bright, crisp and inviting at three months it’s refreshingly complex and tropical, and will develop notes of basil and mint with age.

WORLD VINEYARD SERIES

SOUTH AFRICAN CHENIN BLANC

Chenin Blanc is a late ripening grape, which brings intense flavour development. Unusual for a grape that hangs so long, it retains crisp acidity, underpinning bright flavours of green apple, tropical fruit and melons, with a distinctly floral nose and a juicy quenching finish.

ITALIAN BAROLO

Nebbiolo grapes take their name from fog (nebbia). Notoriously demanding to grow, they require sheltered south-facing sites with welldrained chalky soil, but yield grapes with high tannins, good extract and very importantly for this long-lived style, bracing acidity for structure and ageability.

Medium in body with a luminous dark cherry colour Winexpert World Vineyard Barolo has rich, spicy fruit and delivers the true character of the grape and land. Typical flavours are cherries, violets, black licorice, truffles and it finishes with rich, chewy, deep and long-lasting flavour. Burly, assertive ‘chewy’ wine, it is not for the faint of heart, but for those seeking intensity and complexity, there is nothing else like Barolo.

Hugely popular last year, this wine is bursting with rich, intense flavours and aromas, has traditional Port character of warm, rounded cherry and plum, supported by a racy zing of bright raspberry. Perfumed and gently tart with luscious liquid chocolate, beguiling with dark, bittersweet aromas of coffee and vanilla. Toasty hints of oak guide the way to a long, rich finish. Excellent within three months, this wine will age gorgeously—if you can keep any that long!

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.
Oak: Toasted Sweetness: 7 Body: Full Alcohol by volume: 15% - 16.5%

Pre-order deadline is August 7, 2009. Available September 2009.