Vintage Eve Circa 5/2016: Elevating Zinfandel via Winela.com

April 30, 2019 by evebushman

Elevating Zinfandel was a tasting event I attended, once again put on by WineLa.com, in which the guest could not only sample an array of California “Zin” (the common abbreviation), but by doing so elevate the senses as only one can that attends a single varietal tasting.

Eve and WineLA.com founder Ian Blackburn

For wine 101ers I’ve found one of the best way to educate the palate is to either taste through a flight or more of the same variety, or in tastings organized by entities such as WineLA to taste similar wines, like their (now past) Burgundy vs. Pinot Noir on 5/28. The taster then has an opportunity to learn and then discern the differences in terroir (the common term denoting where the wine was made, so as to include weather, soil, terrain, etc.) as their palate adjusts.

Though host Ian Blackburn may have chosen the term “elevate” as he had chosen some of the finest expressions of Zin, the lesson is still learned:

WineLA has teamed up with some of the worlds best Zinfandel Producers to bring you “Elevating Zinfandel”! An event geared on showcasing the “Crème de la crème” of the Zinfandel community in one fabulous location. With beautiful breads and snacks provided by La Brea Bakery Cafe, you will have the chance to meet with the wine producers as well as purchase some of these exclusive wines.

For me in this tasting, though I bow to the wealth of experience tasting Zin that my Contributing Editor Michael Perlis has had as he is the true Zin Fan (as his email, MichaelTheZinFan@aol.com, suggests) and knew many of the winemakers Blackburn rallied for the event, the subtle differences I could pick out (dark fruit, earth, mouthfeel and spice) helped me select my favorites in bold below.

Wine List

Bedrock (most of these wines, all blends, started with at least 40% Zin.)

Evangelho Vineyard Heritage Wine 2014

Bedrock Vineyards Heritage Wine 2014

Nervo Ranch Heritage Wine 2014

Old Vine Zinfandel 2014

Beekeeper (Ian Blackburn’s own wine made alongside winemaker Clay Mauritson who was also in attendance pouring his own label.)

Zinfandel, Madrone Spring Vineyard, Rockpile 2013
Zinfandel, Montecillo Vineyard, Sonoma Valley 2014

Robert Biale Vineyards (I’ve seen this label frequently during my staff lunches…brought by Michael Perlis)

Black Chicken Zinfandel Napa Valley 2014
Founding Farmers Zinfandel Napa Valley 2014
Grande Vineyard Zinfandel Napa Valley 2013
Old Kraft Vineyard Zinfandel St. Helena 2013

Brown Estates

Zinfandel, Napa Valley 2014
Mickey’s Block Zinfandel, Napa Valley 2014

Zinfandel Rosé 2015 (a crowd fave, and a great palate refresher for me.)

Chase Cellars

Hayne Vineyard Zinfandel-St Helena, Napa Valley 2013
Hayne Vineyard Zinfandel-St Helena, Napa Valley 2012

Hayne Vineyard Zinfandel-St Helena, Napa Valley 2011

Hendry

Hendry Blocks 7 & 22 Zinfandel
Hendry Block 28 Zinfandel
Mike & Molly Zinfandel

Jeff Cohn Cellars

Zinfandel, Shake Ridge Vineyard 2013
Zinfandel, St. Peter’s Church 2013
Zinfandel, Hayne Vineyard 2013
Zinfandel, Sweetwater Springs 2012

Martinelli (Another Perlis fave and was often covered for Eve’s Wine 101 by contributor Rick Fraga during his tenure with the winery.)

Giuseppe & Luisa Zinfandel 2014
Lolita Ranch, Russian River Valley, Zinfandel 2012
Vellutini Ranch Zinfandel 2012

Mauritson

Rockpile “Rockpile Ridge Vineyard” Zinfandel 2014
Rockpile “Cemetery Vineyard” Zinfandel 2014

Quivira (wine creek)

Black Boar Zinfandel, Dry Creek Valley 2013
Zinfandel, Dry Creek Valley 2013

Rafanelli

Zinfandel, Dry Creek Valley 2013

Ridge Wines

Geyserville Zinfandel Blend, Alexander Valley 2014
Zinfandel, Dusi Ranch, Paso Robles 2014
Zinfandel Blend, Lytton Springs, Dry Creek Valley 2013

East Bench Zinfandel, Dry Creek Valley 2014

Seghesio (A Wine Spectator previous designate of wine – a Zin – of the year.)

Cortina Zinfandel 2013
Old Vine Zinfandel 2013
Rockpile Zinfandel 2013

Turley (Not usual to find Turley “cult” wines at an event, or the lovely Director of Sales and Marketing Christina Turley pouring them, this was a real treat for me that I thoroughly enjoyed. And yet another wine that Perlis introduced me to years ago.)

Juvenile Zinfandel, California 2014
Kirschenmann Vineyard Zinfandel, Lodi 2014
Dusi Vineyard Zinfandel, Paso Robles 2014
Rattlesnake Ridge Zinfandel, Howell Mountain 2014

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve Circa 7/2014: A Day in the Life of a Wine 101er

September 26, 2017 by evebushman

It starts before 5 in the morning, the anal compulsion to blog about my wine adventures…but it really started 14 years ago, when I began poking fun of all things Santa Clarita in a local newspaper. Who knew that movers, shakers, and those of us in-between, enjoyed a little wine now and then?

I’ve been writing, can you believe this, before I started drinking. (You thought I was going to say walking?) Anyway, I wrote under the column header Eve of Destruction (while poking fun) and Another Face of Eve (when doing good) before I settled on using Eve’s Wine 101 for almost the last 5 years.

I met a lot of local people running non-profits, politicians for hire, business owners…you get the drift. When the newspaper asked me to write about wine I found that most of the people I had met, well, seemed to have an interest in wine as well. And what’s more, they wanted to perch themselves on my glass, follow my wine adventures, and, basically, get thoroughly loose through me.

So this is what I do every day to satisfy your every whim.

Yes, I’m up at 5am, because I walk my LA City Fire Chief to his car, with his coffee and Wall Street Journal, every morning…or at least the ones where he is on shift. Then, in rapid succession comes, the run, the coffee, the reading and returning of e-mails, adding events to the SCV Wine Calendar, checking in on Facebook, Twitter, the West Ranch Beacon, reading my friends blogs, taking all the little scraps of notes that I jotted down in the middle of the night and transferring them into a “blog notes” document, get ready to blog and then I see my daughter off to school…

I do work part time, the hours my teenage cherub is in school, but I will leave that job up to your imagination. My employer is a wonderful person that ignores my wine passion…and allows me just enough hours, and salary, to escape cooking and cleaning my own house.

Then back at home after the end of the school day, I transfer non-profit, and for-profit, press releases into blog posts, put their art with a link on my blog, return more e-mails, put up photos and guest posts from readers, take time to write to and work with my two wonderful contributors: Michael Perlis and Rusty Sly that also give time to my Wine 101 blog. Then sift through the dozens of invites I receive every month to see which I can attend and write more about.

I write my big blog story for this site, prepare my weekly Dear Wine Friend newsletter, and then, by the end of the week, I’m headed out to a wine tasting or wine education class.

I try and go to as many non-profit events, and advertise that I’ll be there in my newsletter so that others, may be on the fence, might go as well. I take a Pepcid AC if it’s a fairly large tasting so I can be feeling tip top the next day when I start again at, you guessed it, 5am.

Les Marchands: Weekly Wine Wednesdays and Monthly Somm-Guided Tastings

March 30, 2017 by evebushman

Starting March 2017, Les Marchands resumed their acclaimed educational program with WINE WEDNESDAYS and SOMM TASTINGS, designed and created by new Retail Wine Manager Jeremy Bohrer and General Manager and Advanced Sommelier Emily Johnston, respectively.

Weekly, Les Marchands offers WINE WEDNESDAYS, an informal way to taste wines among fellow wine lovers. The early evening wine flight tasting is hosted by Les Marchands Retail Manager Jeremy Bohrer in collaboration with importers and distributors of some of their favorite wines. Each week Les Marchands works with a different distributor or importer in presenting fresh flights of wines. Guests are invited to stop by after work to try something new and have the chance to purchase one of their favorite bottles from the retail store. Bohrer has assembled a starting lineup that includes tastings from Epic Wines with samples from Lebanon, Italy, France and Spain; Vance Erickson Imports specializing in French, Austrian and German wines; The Bradford Wine Group showcasing local Rising Star wines and small artisanal French producers; and WineWise with unique Austrian and German wines.

WINE WEDNESDAYS are scheduled from 4:00-6:00 p.m. and open to the public. Pricing is $15 per guest.

On the third Thursday of each month, Johnston will present SOMM TASTINGS at Les Marchands. The SOMM TASTINGS are guided educational events hosted by Advanced Sommelier Emily Johnston focused on understanding the nuances of a specific wine producing region or a particular grape. The tasting is comprised of flights of three or four wines to highlight classic styles and current trends. This is an opportunity for wine lovers of all experience levels to learn more about wine in the most enjoyable way possible. The first four months of tastings include wines from Austria, the Rhone Valley, a Lesson in Blind Tasting and White Burgundy.

Upcoming dates for SOMM TASTINGS are April 20, May 18 and June 15, 2017, from 6:00-7:00 p.m. The Tastings are open to the public and priced at $25 per guest.

“Tasting wines that speak to a region is not only a key study tool of mine, it can also be a method of transport to another place or time,” states Johnston. “I’m looking forward to getting to know more wine lovers in our community and sharing this experience.”

For further information and to make reservations contact Les Marchands at 805.284.0380 or email inquiries@lesmarchandswine.com. Space is limited.

WINE WEDNESDAYS
with Retail Wine Manager Jeremy Bohrer

March 29
Vance Erickson Imports
Specializing in French, Austrian and German wines
$15

April 5th
The Bradford Wine Group
Local wines by Rising Stars and small artisanal French producers
$15

April 12th
WineWise
Unique Austrian and German wines
$15

********

THE SOMM TASTINGS

with Advanced Sommelier Emily Johnston

Les Marchands

April 20
Syrahs from the Rhone Valley
winding through the Northern and Southern Rhone Valley
to understand the nuances of this complex grape
3 wines $25

May 18
How to Blind Taste
curious to know the secrets behind recognizing
a wine from just a glance and a taste?
flight of blind wines $25

June 15
White Burgundy Tasting
3 wines $25

WINE WEDNESDAYS WITH JEREMY BOHRER

Every Wednesday from 4:00 – 6:00 p.m.; continues indefinitely

$15

SOMM TASTINGS AT LES MARCHANDS WITH EMILY JOHNSTON

April 20, May 18 and June 15, 2017

6:00 – 7:00 p.m.

$25

WHERE:

Les Marchands Wine Bar & Merchant

131 Anacapa Street, Ste. B, Santa Barbara, California 93101

At the Corner of Yanonali and Anacapa

For further information and to make reservations contact: 805.284.0380 or email inquiries@lesmarchandswine.com

About Les Marchands Wine Bar & Merchant

Awarded the “Wine Bar of the Year” by Imbibe, and one of the 21 Best Wine Bars in the country by Thrillist, Les Marchands Wine Bar & Merchant is led by a world-class team of certified sommeliers and wine professionals with more than 100 combined years of experience in the wine and hospitality industries. Hailing from some of the most prestigious restaurants and wine retailers from around the country, the Les Marchands team enthusiastically brings their love for and deep knowledge of wine to confidently guide each guest through an outstanding wine experience matching every palate and budget with wines to enjoy in the wine bar or to take home. Product knowledge and personalized service is lived out daily at Les Marchands and is incorporated into every phase of the business from private cellar consultation to custom tasting events to the wildly popular Les Marchands Wine Club. The wines curated by the sommeliers represent quality-conscious producers – imports are Eurocentric, from the most relevant producers in France, Italy, Austria, Germany, and beyond. On the domestic side, the focus relies heavily on local Santa Barbara County producers who are shaping and redefining the region. A full bar of handcrafted artisan spirits complements Les Marchands’ extensive wine program with classic stirred cocktails made in the old-school traditional way. These include such favorites as The Vesper, Hanky Panky or the Bijou just to name a few. Chef Weston’s bistro menu showcases seasonally inspired food for supper nightly from 5 pm, weekend brunch from 10am-2 pm and an extensive selection of cheese and charcuterie every afternoon from 2 pm-5 pm.

About Emily Johnston
Emily Johnston’s early training includes interning at Brander Vineyard in the Santa Ynez Valley followed by wine sales for a small Italian wine import company in Santa Barbara. Thoroughly inspired, Johnston left for Italy to study as a sommelier at ALMA Scuola Internazionale di Cucina’s Wine Academy where she received the highest academic honors in her class and achievement in Italian fluency. She became a Certified Sommelier with the Associazione Italiana Sommeliers (AIS) in 2011 while working alongside AIS Master Sommelier, Roberto Jacquemod Pane. Johnston became a Certified Advanced Level Sommelier with the Court of Master Sommeliers in 2016. Before arriving at Les Marchands as General Manager in 2017, Johnston served as Wine Director/Sommelier for the Toscana Restaurant Group overseeing the wine programs at four operations – Toscana, Bar Toscana, S.Y. Kitchen and Nerano for four years. At Les Marchands, she oversees the wine bar’s ever-changing menu of selections, educational programs and retail offerings. In 2015, she was awarded Zagat’s “30 Under 30” award for young talent to be watched in the hospitality industry.

About Jeremy Bohrer
Jeremy Bohrer is a veteran wine and spirits professional with over seventeen years working the vast wine world, including wholesale, retail, restaurant and production endeavors. His early experience as a wine rep for Constantine Wines, led him to California in 2000. He worked as a manager at Bacchus, a small family owned wine shop in Manhattan Beach and was a manager at Trader Joe’s where Bohrer was in charge of overseeing the wine sections of multiple locations and developed “Wine 101,” a course that was used to train company employees throughout California. His other roles include eight years with K&L Wine Merchants as the Burgundy Department liaison. In 2014, Bohrer opened his own small business, Still, a retail space devoted to the art of cocktail craftsmanship. Still sold all things cocktail related, from mixers and bitters, to shakers and vintage barware. The following year Bohrer also opened his own wine bar, Five & ¼, which focused solely on Old World wines France, Spain, Italy, and more unfamiliar regions like Croatia, Slovenia, Georgia and Hungary. As Retail Wine Manager for Les Marchands, Jeremy Bohrer brings his wealth of knowledge and passion for all things wine to the operation.

For further information on Les Marchands Wine Bar & Merchant visit:
www.lesmarchandswine.com
Become a fan of Les Marchands on Facebook: www.facebook.com/LesMarchandsWine
Follow Les Marchands on Twitter: @lesmarchandssb

Wine 101: Rebirth of the Cocktail

October 7, 2016 by evebushman

I had noticed that other cities were doing cocktail events: our very own Santa Clarita Valley restaurants had bar programs that were vamping up with seasonal craft cocktails along with favorites our parents enjoyed like the rye-based Manhattan, blended whiskey-based Rob Roy, the Luxardo cherry and orange wheel in a whiskey-based Old Fashioned and the bright red Negroni that utilizes Compari and sweet vermouth and the vodka-based Moscow Mule with its bite of ginger beer.

Even the winners of our bartender contest at Cocktails on the Roof all had made at least one with brown spirits. And I’m betting that though they offered more than one cocktail at their tables, these were the winners. Look for their trophies next time you visit:

First Place, Newhall Refinery; Bourbon Bramble by Peter Nguyen: Evan Williams whiskey, St Germain liqueur, Cassis Noir De Bourgogne and lemon wedge.

Second Place, Olive Terrace Bar and Grill; Manhattan by Jonathan Cross: Bulleit rye, Carpano Antica, Angostura bitters and Luxardo cherry.

Third Place, Salt Creek Grille Valencia; Trader Vic’s Inspired Mai Tai by Diego Lara: Premium rum, Cointreau, lime juice, orgeat syrup, pineapple juice.

Why Cocktails

People have asked me how I came up with the idea for Cocktails on the Roof, now having completed its second successful year as Santa Clarita Valley’s only cocktail event. First came pal Marlee Lauffer, then on the board of the WiSH Education Foundation, who asked me to come up with something. Marlee had supported numerous non-profit events I had hosted with the help of many others in the past, including our first, Pour Into Sandy, which was followed by Pour Into Haiti.

Fast forward to A Toast and a WiSH – a wine event I pitched to the powers that be from the then brand-spanking-new Newhall Library and the WiSH board, where I excitedly explained what I wanted to do, including turning the private study rooms into tasting rooms for the night, etc.

After co-hosting and/or covering nearly every wine event in Santa Clarita, I soon realized: we have a lot of these, seemed like every week there was another wine tasting. At the same time I was probably sipping on a Manhattan, fresh from a cocktail class, and reading a book on spirits.

And that’s when it dawned on me: a real out of the box idea would be to orchestrate a cocktail event. I added the roof idea to make it that much more new. I didn’t want it to be a footprint of any other food or wine event so our vendors could either do a cocktail, mocktail, or a food using spirits. And I also wanted single spirit vendors.

Amy Daniels, the Executive Director if WiSH did all of the legwork, including rallying up a committee of like-minded people to help.

Everything fell perfectly into place, so much so that we are already planning next September’s #COTR17.

So what are you waiting for? Get out that cocktail recipe book and start experimenting. Note: if you are a wine drinker I would suggest not imbibing more than two in an evening as you aren’t yet used to the difference in alcohol percentage. And call Uber.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Wine 201: Three Women on Wine

September 23, 2016 by evebushman

Trio of Ladies Bring Their Certified Wine Knowledge Into your Home or Business!

L to R – Eve Bushman, Danise Davis and Beth Greenwald

SANTA CLARITA September 2016 – In April of 2016 it was announced that three local Santa Clarita women had achieved their AMERICAN WINE SPECIALIST® certification in the “first globally-recognized course on American Wine” provided by the North American Sommelier Association.

These ladies, Eve Bushman, Danise Davis and Beth Greenwald, have also obtained a Level 2 Intermediate Certificate in Wine and Spirits from the London-based Wine and Spirit Education Trust.

All three are ready for their next challenge – being the go-to for wine education in private homes and local businesses in the Santa Clarita Valley and beyond.

One to two hour classes, sometimes longer for parties, with up to 20 guests for one teacher, a second teacher for an additional 20 and our third teacher for up to 60.

Class Descriptions

Wine Tasting for Beginners

From how to select wine to all the other “how-tos” such as opening a bottle, serving, testing for cork taint, detecting aromas, flavors and making a general conclusion as to the quality of the wine.

Single Varietal Wine Tasting

Learn how to discern what you like in, say a Chardonnay, by tasting several from different areas, winemakers and oak treatments.

How to Taste like a Sommelier

Beyond a beginner’s class, learn what we do in examining a wine. This does include learning to spit so that you can taste several wines in one sitting, as well as making a quick educated decision about the quality of a particular wine.

Wine and Food (appetizers, main and/or dessert) Pairing

Wine is not just something to rinse the palate between bites of food. Learn how some wines complement food while others can actually make your food taste bad.

Chocolate Tasting

This can be a revelation, not just a sweet treat. By moving from dark to light chocolate, some with dried fruit and nuts, you will be surprised at how quickly your palate can be educated on chocolate as it is by wine. (Wine can be included.)

Wine Service Training for Bars, Wine Bars and Restaurants

Educate your wait staff on everything on your wine and cocktail list. From which wines/cocktails should be paired with which foods, to basic wine service and maximizing checks and tips.

Wine Tasting Party I

We will educate you on holding your own wine tasting party with tips on stemware, service tools, what wines to buy, how to serve them and what to pair it with. If you have a theme, or need help with a theme, we begin there.

Wine Tasting Party II

As above, however we will host your wine tasting party for you by providing service and entertaining how-to tips for your guests.

Prices are $100 per hour per instructor. Wine, food and venue is not included in pricing but can be obtained for an additional fee. Contact Eve Bushman at Eve@EveWine101.com for questions and bookings.

Eve Wine 101: Sustainable or Organic Wines Choices

August 28, 2015 by evebushman

Do you select wine based on a winery’s choice in being sustainable or organic? Do you know what those terms even mean?

Lets start with some basic Definitions (from Wine Spectator’s Dr. Vinny)

These terms vary in the way they’re defined and regulated, but I’ll do my best to sort out the way they’re most typically used.

The U.S. government regulates use of the term “organic,” but “sustainable” and “biodynamic” have no legal definitions. So I’ll start with organic: there are two types of organic listings on wine bottles. Wines can be made from certified organically grown grapes, avoiding any synthetic additives, or, to take it a step further, “organic” wines are made from organically grown grapes, and are also made without any added sulfites (though naturally occurring sulfites will still be present).

Biodynamic is similar to organic farming in that both take place without chemicals, but biodynamic farming incorporates ideas about a vineyard as an ecosystem, and also accounting for things such as astrological influences and lunar cycles. A biodynamic wine means that the grapes are farmed biodynamically, and that the winemaker did not make the wine with any common manipulations such as yeast additions or acidity adjustments. A wine “made from biodynamic grapes” means that a vintner used biodynamically grown grapes, but followed a less strict list of rules in winemaking.

Sustainability refers to a range of practices that are not only ecologically sound, but also economically viable and socially responsible. (Sustainable farmers may farm largely organically or biodynamically but have flexibility to choose what works best for their individual property; they may also focus on energy and water conservation, use of renewable resources and other issues.) Some third-party agencies offer sustainability certifications, and many regional industry associations are working on developing clearer standards.

If you’d like to know if a wine falls into any of these categories, check out the label. Here you’ll find a lot of clues—various trademarked symbols and logos are used, and if a winery is going to adhere to these practices, they’re likely to want you to know about it. You can also check out a winery’s website, which usually goes into details about how a wine was grown and made.

Okay, now back to me, and my own feelings to share with you at this point in your wine education.

After reading the knowledgeable Dr. Vinny, do you feel compelled to seek out wines made via organic, biodynamic and/or sustainable winery practices? If so, I think you should.

I’ve tasted my fair share of wines made in many different ways. My personal opinion (and I know I may lose a few readers over this) is similar to how I feel reading a book. Does the information presented, in both fiction and non-fiction, further the story or not?

Taken a step further, and down a row of vines, if the wine tastes better because owls (in one winery case the owls had fine “condos” built for them to attract them to the property) killed a pest like gophers then that’s great. If the wine’s price increased because of the winery practices, that’s okay with me too, within reason. But if the wine takes a page from my book instead of adding to it, I’d skip the wine in the future.

To be more succinct: I’m ruled by palate and not winery practices. You have to do your own tasting/testing to make your own decision. And, if you find an organic/biodynamic/sustainable wine that tastes better because of the winery practices? Let me know about it!

(Note: a word about sulfite preservatives. There are two schools of thought: They cause headaches and they don’t cause headaches. One wine educator explained that if the sufferer also suffers headaches after eating dried fruit with sulfites then it’s the sulfites. More often, and I tend to agree, it’s dehydration that causes the headache. My rule of thumb is to consume one glass of water for every glass of wine.)

Wine 101: Take Our Quiz and Learn

April 3, 2015 by evebushman

In looking at new ways to help wine 101ers learn about wine I remembered that in the weeks I was studying for my WSET (Wine and Spirits Education Trust) test I asked the other students to my home for some group study meetings. During one of those sessions one woman had found a really cool website that had a multiple choice quiz. As you answered the questions correctly you would get harder and harder questions. It really did help my education.

This isn’t it, but it does have questions that get gradually harder: http://www.wine-pages.com/resources/quizzes.html

Berry Brothers, a store in London has one also. The first 10 questions start easy and can be exchanged for 10 harder ones, and looks closer to what we studied with: http://www.bbr.com/quiz

Then I decided, what the heck, I’ll do my own for you peeps to learn a little with:

Our Beginners Test

1. What is the average alcohol percentage for wine?

a. Under 5%.

b. Over 15%

c. While both domestic and European wines hover between 13% to 15% alcohol content, some wines are a percentage below or above.

2. Cabernet Sauvignon and Merlot grapes are widely grown in which area of France:

a. Bordeaux

b. Champagne

c. Rhone Valley

3. True or False: Champagne from Champagne, France, is the same as what we call Sparkling wine made anywhere else.

4. The color of red wine comes primarily from what?

a. The entire grape, red or white.

b. The length of the skin contact in the winemaking process.

c. Food coloring.

5. Finish this sentence, “Burgundy and Chablis wines…”

a. “…were common names for red and white blended wines in the United States about five decades ago.

b. “…are still popular wine names in France.”

c. “…are primarily made from Pinot Noir (Burgundy) and Chardonnay (Chablis) grapes.

d. all of the above.

6. True or False: An Australian Shiraz and a United States grown Syrah are the same grape but grown in different countries.

7. What is the most famous wine grape growing region outside of United States’ Napa Valley?

a. Bordeaux

b. Burgundy

c. Australia

d. South Africa

e. Chile

f. New Zealand

g. None of the above

8. Of the wine regions listed above, which region is the most known for making Champagne?

a. Bordeaux

b. Burgundy

c. Australia

d. South Africa

e. Chile

f. New Zealand

g. None of the above

9. Finish this sentence, “If a wine doesn’t taste good it could be due to…”

a. You ordered a wine that you’ve never had before, and you don’t like it.

b. TCA cork taint, where the cork is faulty and the wine has a wet cardboard mildew smell.

c. You now regret the that price you paid.

d. All of the above.

10. When can you send wine back that you’ve already sampled?

a. You don’t like it.

b. Cork taint.

c. You didn’t see the price.

Bonus question

11. How often to you read Eve’s Wine 101?

a. Every damn day.

b. All of the above.

c. What she said ^^.

Answers: 1: c, 2: a, 3: False, 4: b, 5: d, 6: True, 7: a, 8: g, 9: d, 10: b, 11: a, b and c!

Wine 101: Do Others Judge You By What Wine You Drink?

February 13, 2015 by evebushman

It’s tough not to judge people based on what wine they order….sounds terrible, yes, but it’s true. Let me explain.

This week’s article was prompted by another article, on what bartenders think of your drink orders: http://matadornetwork.com/nights/bartenders-actually-think-wine-order/ However, instead of explaining things, the article took a tongue-in-cheek approach about if you order a certain kind of wine you come from a certain economic level.

What I’m thinking of is something I went through as a wine 101er that I know for a fact wine beginners still go through: Unsure of what to order, you make a selection based on price, recommendation and/or by the pretty label, and you share your reasoning as it seems fit to you. For instance:

Scenario #1: Have you ever ordered the second least expensive wine? You don’t want people to think that you are cheap, nor do you want to drink swill, but you also don’t want to spend a lot of money as you really don’t know (yet) what to choose. You’re not alone. Apparently enough people do that the CollegeHumor.com website did a short video about it. High-larious: http://www.collegehumor.com/video/6794626/second-cheapest-wine

Scenario #2: You assume that your waiter knows more about wine than you do and you go along with their suggestion. While that may work in a nice restaurant that has either employed a sommelier or trained their staff (which includes having the staff taste the restaurant’s wines and trained them on pairings) you may have just ordered a wine based on their technique: price. Now, not all wait staffers do this, some do as the higher your per check bill is the higher their tip. (Of course that would mean that you liked, or pretended to like, the wine they chose for you.)

Scenario #3: The cute little dog/duck/flower/whatever on the label made you snatch it from the top shelf of the market, in what is commonly referred to as an “impulse” buy. You take a photo and share it on social networks, proud of your purchase, but you haven’t tasted the wine yet.

And if you did any of these? This may have been assumed about you by a non wine 101er witnessing your decision:

In Scenario #1: You don’t know enough about wine to make a choice based on anything other than price. While a restaurant has tremendous mark ups in by the bottle and by the glass selections, some wines, say imports from New Zealand, Australia and Chile are sometimes less expensive. So sampling a lesser expensive import, even the least expensive, may be a better way to experiment. And unless you are dining in New Zealand, Australia or Chile, no one judges someone that admits to wanting to try and experiment with something new.

In Scenario #2: You have no choice but to educate yourself, or dine with someone who has been. Years ago I took great pleasure in being asked to select the wine for a large table of people at a television awards show. I selected a tried and true favorite and later, was met with several nods of approval and verbal thanks. There is nothing wrong with turning to your tablemates and asking if any of them are familiar with any of the wines on the wine list, or, if any are comfortable in ordering for the group. (Keep in mind cost may be of some concern, so whoever does do the ordering should be aware of the diner’s budgets.) It is a great compliment to be tasked with ordering for a table – when you are not the waiter/restaurant benefiting in making the choice.

And lastly, in Scenario #3: Marketers know that people impulse buy everything! It applies to wine labels just as much as anything else. It’s their job to get, and keep, your attention. Just stop. Pick up that cute label if you must, but read the back to see more about the varietal and where it was grown. If you have the time use your smartphone to look up scores from critics you follow.

And keep tasting and educating your palate, I can’t say it enough about that. A “self-taught” wino is better than an ignorant one IMO.

The saying, “Life’s too short to drink cheap wine” should also now mean a little bit more to you.

Wine 101 on Evolving Tastes: Do Our Palates Develop Over Time?

January 30, 2015 by evebushman

I wrote an article a couple of years ago, The Young Wine, to illustrate that a fresh-faced 21-year old nowadays has far more choices then we did a couple of decades ago, IMO (in my opinion), in alcoholic beverage choices. (But yet those choices don’t automatically translate to a developed palate.)

In my youth I personally preferred sweet cocktails (mine was Myers Dark Rum and OJ) and cheap wine (Blue Nun and Mateus comes to mind) over a dry martini or an expensive first growth Bordeaux.

And then my palate, with age and “further testing” graduated to different libations. (My budget also increased.) That is the crux of this article, to understand the development of your own preferences. And if they have failed to change IMO you are either 1. Happy enough in your rut and/or 2. Not open to new tasting experiences.

Case in point: White Zinfandel. I’ve written about this before too, crediting this particular wine with causing a huge growth for the wine industry as so many liked it, even those new to wine or those that hadn’t dug wine before. It’s a fruity wine, served chilled, even over ice or with chunks of fruit. People that didn’t care for wine in general gave White Zin a try, and it at least got them into wine. However, some stopped there.

Now, before you think I’m poo pooing White Zin drinkers, I’ll also add into the mix people that still drink rum and OJ. When you are young you may have eaten your fair share of candy, right? Do you eat that much candy now – or the same kinds? I’m betting not. Your palate graduated with age.

So why do some people stick to the same drinks decade after decade? My bet is that they aren’t really thinking about it the way I want them to.

I once wrote, “…Those that spend more time contemplating the aromas and flavors of their wine, often take the time to be in the moment, translation: Seeing the world around them instead of barreling through it and missing key aspects. I recommend that you take the time to study things – before they, like alcohol, evaporate.” (Read more from What We Love About Wine)

So what does all this rambling mean? Step it up. Think about what you are putting into your mouth. Take a moment to think about the aromas before chugging, how it feels rolling over your tongue, is the actual taste pleasing to you and finally, does it leave you wanting more of the same?

I’m not saying this will make you suddenly give up on old favorites, I’m only suggesting that you make room for new ones via some new discoveries. At least you’ll have tried.

Eve Wine 101: Your First Time Tasting

December 19, 2014 by evebushman

An athletic instructor who had never had wine in her life but was willing to try, was faced with a dilemma recently when she attended a holiday party. Her host prompted her to select a wine that she already liked. When she explained she’d never had any, she was told to just pick whatever looks good…again…she had no way to judge but knew enough not to judge a wine (or anything) on pretty labeling. I told her I had some ideas for her and would write about it.

Eat This and Drink That

I’m going to make some suggestions to help my pal, we’ll call her “AI”, navigate through some wine. Based on what flavors she already likes to eat or drink, I will find a wine varietal that might compare. Any varietal (a particular grape) I may suggest would be found on the front label, usually under the name of the winery if the wine is made in the United States. Lets try:

If you like your coffee or tea with sweetener – try wines labeled with grapes such as Viognier, Sauvignon Blanc or a sparkling wine like Prosecco from Italy. These wines can have a slightly sweet quality. If you want more sweetener in your drink try a wine labeled as “late harvest”, “dessert” or “ice wine.” Some of these grapes were left on the vine longer and have more sugar. They can be easy to spot as they usually come in a bottle half the size as a regular wine bottle.

If you like your coffee or tea black, this may translate to a wine full of tannins – try a couple of red wines, like a California Cabernet Sauvignon or Zinfandel, and see what appeals to you. If these are not the reds offered, select one that appears to be dark, that may mean that it is from a black grape and/or the skins were left on longer. Either option may allow for a more tannic/dry wine.

Are you a chocolate fan? Try a red Port wine, which is a fortified wine and fairly sweet. If the wine is still not sweet enough for you, lay a piece of chocolate onto your tongue and roll your wine over that before swallowing. This trick works to make almost any red wine sweeter, and more palatable for some.

Do you go for cheese and crackers? Try a French Champagne, or a domestic sparkling wine that the label says was made in the Champagne or champenoise method. The winemaking process sometimes results in toast and cheese aromas and flavors.

Note: Whatever you do start by tasting like a professional. Pour only a small amount, say an ounce or two into your glass. Give it a swirl, then a sniff, and a taste. If you don’t like the wine, pour into a spit bucket. As some homes don’t put these out, go to the kitchen sink and pour in there. If asked you can say that you prefer to sample a wine before committing to a glass, and that you are watching your inebriation – the latter might help as an example to others to do the same. You don’t need to try everything offered, settle on one you like and enjoy your glass. And, as this may be your first experience with wine it may hit you harder than what you normally drink, even if what you normally drink has more alcohol. It’s all about what your body is used to.