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You’ve chosen your wine tastes, you know what you like but before you begin your wine collection it is important to consider proper storage for your wine. The reason storage is relevant is because there are many variables that can affect the final outcome of your wine, especially if you plan on storing it for longer than six months. Whether you are planning short term or long term storage, at a minimum, there are five basic factors:

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)

Dare you serve wine at a Superbowl party? Oh yes, you dare. If you’re confused, allow me to explain. Superbowl parties are no longer an event where only chicken wings and beer are allowed. The times are changing and believe it or not, serving wine at your Superbowl party is not only acceptable but widely welcomed. Sure, you’ll also want to include beer and a few non-alcohol options but there is definitely room for wine. The key to successfully offering wine is to serve a variety of wonderful dishes that go along with it.

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, but you can be certain 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)

If you have ever wondered what is fact or fiction regarding all of the many preconceived notions about wine, you are not alone. There are a staggering amount of theories about wine and many of them change on a regular basis and depending on who you ask and what day it is.

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 a 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.

“What type of wine do you like?” This is likely the first question you’ll be asked at any wine retailer but what if you’re looking for something new, something different than your usual? This particular question is far too general and it may be difficult for you to communicate just what you are looking for. This Detailed Wine Search is a uselful tool to get you started but beyond that, there a few more things to consider while assessing your own tastes.

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)

Learning about wine may seem like a daunting process but it doesn’t have to be. By familiarizing yourself with a few wine terms you can easily remove the mystique. Perhaps the simplest beginning for anyone looking to build their knowledge of wine is with the glossary below. This list provides a general understanding of some commonly referred to wine terms and although it’s certainly not necessary to remember all of these terms, knowing just a handful is a good place to start.

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

The Christmas and New Years excitement has come and gone. What better way to cure the winter blahs than gathering with a few friends and family for an enjoyable get together around the fondue pot? The classic cheese fondue party is always fun, interactive and a guaranteed hit with everyone.

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 give a bottle of wine for everyone at the table (that’s where Just Fine Wine comes in handy!).

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)

The Mimosa is a popular cocktail dating back as far as the 1920’s and is most commonly served at brunch but is the perfect cocktail for any celebration. A traditional mimosa consists of chilled champagne or sparkling wine and orange juice, served in a champagne flute. While the original mimosa is delicious in it’s own right, modern day time has extended the mimosa to a variety of flavors that are only limited by one’s imagination.

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)

Each year, from January to April, Winexpert releases limited quantities of five very special wine varieties of award winning quality. It’s hard to believe, but 2009 marks the 20th Anniversary of the industry leading Selection Limited Edition program. For this year’s release, to commemorate the occasion, Winexpert will be bringing back five of the most popular Selection Limited Edition varieties of all time providing winemakers with the greatest line-up of Limited Editions ever offered!

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