The Pink Scourge

"A good starting point when discussing bad wine is White Zinfandel..." -John Weidman

Let's be frank, the South is the only region that actually considers White Zinfandel a real wine. Many people here don't even realize that a true Zinfandel is a RED wine! That being said I can't be too critical because White Zin is where most wine drinkers start... ashamedly, even me (likely at the age of 14). Even at my wedding, the bar ran out of White Zinfandel 10 minutes after the ceremony was over. Shameful!

It is generally palatable, unoffensive, usually a little sweet, and quite cheap. If you're new to wine (read: adolescent), White Zinfandel is seen by some as an acceptable place to start. *Not condoning underage drinking.* To the rest of you, which is likely everyone reading this blog, it's time to GROW UP and begin learning to like real wine! Dr. Bright Eyes to the rescue. It is my goal through this blog to teach everyone how to choose a better bottle of wine. If you like White Zin, we have only room for improvement! Find your level and try something new this week:

Phase 1 - White Zinfandel, Arbor Mist, Boone's Farm
(Adolescent or Redneck)
Do not drink these in public, even if you like them! :)

Phase 2 - Fruity Whites
The natural progression from Phase 1 is to the fruity whites. Again, these are obviously sweet and fruity, have lower alcohol levels and appeal to the masses. In this level you’ll find wines such as Moscato/Muscat, Gewurztraminer, Riesling, Pinot Grigio/Pinot Gris, Sauvignon Blanc and Chardonnay... in that order. These are more acceptable on warm summer days as they can be very refreshing pool-side. Phase 2’s are easily spotted as they proudly drink Chardonnay and look down their noses at Phase 1’s.

Phase 3 - Fruity Reds
(Movin' on up)
Once Phase 2’s get tired of drinking over-oaked chardonnay, the weather gets chillier, or a particular meal or event requires them to drink red wine, they start to branch out and look for other fruity wines. This leads to Phase 3 and fruity reds. This level also includes blush and rose wines, like a Rosato. Yes, there are decent ones out there! Some of the more popular fruity reds include Dolcetto or Pinot Noir, which was made somewhat mainstream in the movie SIDEWAYS. Some lighter-bodied Zinfandels and Merlots may fall into this level too. I repeat: Zinfandel, the RED wine!

Phase 4 - Robust Reds
These wine drinkers have progressed through the first 3 phases and proudly drink the bold, robust wines that Phase 1 through 3 drinkers can’t hack. These wines typically exhibit much higher alcohol levels, tannin levels (the stuff that makes you suck your tongue against the inside of your front teeth) and often have more complex tastes. For less of a tannic effect, choose "artisan" or "hand-crafted" wines such as those at, you-guessed-it, www.BrightEyesWine.com! The fruitiness of the wines still exists but the sweetness is neutralized by the tannins and other flavors. Wines in this phase include Cabernet Sauvignon, Shiraz/Syrah, Zinfandel, Carmenere, Malbec and some table wine and blends including Meritage.

Phase 5 - Appreciates All
(Wine Snob or Wineaux)
Phase 5’s have achieved the top of the scale in wine drinking. They believe that all wines are good, some just better than others and can sometimes be seen drinking white wines just to prove that they appreciate all wine. Level 5’s also have vast knowledge of varietals world-wide and can easily talk about the different wine regions and share their experiences from previous phases of their wine drinking days such as when they were in a Spanish or Italian wine phase. Wines that Phase 5 drinker's may enjoy include just about anything except those listed in Phase 1, which they would not be caught dead partaking.

Thank you to www.redneckwinereview.com for allowing me (not that they'll ever know) to steal some content to make myself look better, maybe even like a Phase 5.

Thanksgiving Wines

There is a common misconception that only white wines should be had with poultry, including your Thanksgiving turkey. It used to be commonplace to pair white wines with lighter meats (chicken, turkey, pork, etc.) and red wines only with red meat (lamb, beef, etc.) However, we now teach you to pair lighter fare with lighter-bodied wines and vice versa. This means that some lighter red wines are often appropriate with lighter fare and INappropriate with red meats. So, whether you are having Thanksgiving dinner at your home, or visiting family and bringing wine as a gift, I will guide you on how to have a fantastic array of wines for your spread!

It is important to have a variety of wines for your guests. Six bottles of wine will comfortably serve 16 around guests, unless they are heavy drinkers. Here are my picks for a all types of wine drinkers...

Muscat or Riesling- These wines are easy to drink, even for those who are not wineaux like myself. Look for a quality wine that has been pressed, not crushed. Fragrances like peach and tropical fruits are usually a crowd-pleaser. The Albion 2008 Muscat pairs well with Chinese food, scalloped potatoes, pumpkin pie or brie cheese.

Chardonnay- You can go oaked or unoaked here, whichever you prefer. For a "buttery" Chardonnay you may look for one that has also undergone malo-lactic fermentation. However, a bright and crisp Chardonnay is sure to be a winner across the board. For a great pairing with Baked Ham, try the SunFish 2008 Chardonnay.

White Meritage- (pronounced like "heritage") is a high-quality Bordeaux-style blend that is a top-of-the-line white wine that many across the board will enjoy... Even your red-wine drinkers. The 2008 De Beaumont Cellars White Meritage from Alexander Valley can be enjoyed with poultry dishes, potato pancakes and cream cheese. A great "turkey wine" for those who prefer white wine.

Pinot Noir or Beaujolais- Make sure you find a medium-bodied wine in this varietal for Thanksgiving. Look for a description that says silky, smooth, or soft tannins for this pairing. A common fruit aroma may be raspberry, but these wines will often include some earthy aromas as well. The 2008 Sunfish Sonoma Coast Pinot Noir has layers of vanilla, raspberry and earth with delicate hints of leather, licorice and spice to be enjoyed with Beef Bourgogne, mushroom dishes, roasted turkey or Morbier cheese.

Cabernet Sauvignon or Red Meritage- Look for a medium to full-bodied wine for your red wine drinkers. Typical fruit fragrances may include plum, blackberry or black cherry and oak aging may add earthy fragrances like leather, oak, or vanilla. Choose a combination that sounds good to you. My suggestion is the 2007 De Beaumont Cellars Alexander Valley Red Meritage with aromas of plum, vanilla and sandalwood with hints of clove and cinnamon. Remember, a Meritage wine is a Bordeaux-style blend and this one contains 60% Cabernet Sauvignon. Enjoy this wine with standing rib roast, mashed potatoes and gravy, cream of mushroom soup and Camembert cheese.

Late Harvest Dessert Wine- This wine is to be served in about 2 ounce pours. Typically very high in alcohol content, it will taste more like a liqueur than a wine. Look for flavors of butterscotch, honey, caramel, cinnamon and nutmeg. The Ceres Late Harvest Napa Valley Dessert Wine is a great selection to enjoy with your pecan pie.

Happy Thanksgiving! Please see www.BrightEyesWine.com for more info and broader descriptions on these specific wines. Thanksgiving case special includes a few of these that have been suggested! Don't forget to sign up for the newsletter while you're there.

The 4 S's of Wine Tasting: Part I: See

Don't forget to sign up for the newsletter at www.BrightEyesWine.com!!

For tasting purposes, it is ideal to use a clear-colored wine glass with a wide bowl and narrow mouth. (Look for future blogs on the “anatomy of a wine glass”.) Be sure to clean all traces of dirt or detergent before beginning. (yuck!) When looking at wine it is best to use natural light if possible. You can even use a white sheet of paper behind your glass for more accuracy. So, let’s have a look at what you can determine by holding a glass of wine.

The viscosity of a wine, also known as “legs” or “tears”, can be determined by looking at the tipping the wine glass to the side and watching how the wine slides down the side. A prominent teardrop is indicative of a high sugar or alcohol content (or both).

The clarity of a wine is important. If a wine appears cloudy, it may be because it is unfiltered or perhaps it is just some disturbed sediment. However, it often can signify a fault in the wine and it may taste a little off. If a wine is “corked”, meaning it is tainted, it will often appear cloudy and may have aromas of moldy newspaper, wet dog, damp cloth, or damp basement. (blah!) Don’t bother even tasting a wine that appears to be “corked”.

Things to look for in a quality wine
- Defined edge, which doesn’t fade at the rim
- Clear and bright
- Abundant bubbles (for sparkling)

Now, let’s talk about color…

Looking at White Wines
White wines may range from nearly colorless to deep gold. Most are a light straw yellow, darkening with age. Generally, pale wines are from cooler climates and darker wines are from warmer climates. An exception to this rule may be dessert wines that have “noble rot” (a good thing!), and oak-aged whites.
Water white- often Sauvignon Blanc or Reisling
Lemon yellow- often Chardonnay (or sparkling if there are bubbles)
Yellow gold- often oak-aged Chardonnay or Gewurtztraminer
Old gold- often a late harvest dessert wine (Semillon, Chardonnay, Muscat, Reisling)

Looking at Red Wines
The color of red wine can range from pink to almost black. The difference in color is largely due to the grape variety, but can also factor in region or age. In contrast to whites, reds lighten with age: the browner and paler the rim, the more mature the wine.
Light orange/red- often Pinot Noir or Grenache
Garnet- often Gamay Beaujolais
Purple- often Zinfandel (Primitivo), Tempranillo, or blended red
Almost black- often Cabernet Sauvignon, Merlot

*Adapted from "101 Essential Wine Tips" by Tom Stevenson