I give a lot of thought to wine quality vs price. I would dare say that most of the time, (yes, most,) more expensive wines are of better quality than cheaper wines. When you jump up to $20 and $30+ bottles, the care exercised by small, boutique winemakers, the quality of the fruit, and the craft of the winemaking really begins to shine. It is difficult for small producers to offer bottles below $15. Some can do it, but will then wind up using their lower quality juice in those batches. I know I've harped on this before. I know... But now, I'm going to give you an assignment. 

Pick a varietal from a region of the world- let's say Washington Cabernet, (I'm pre-disposed towards WA wines, I confess.) Purchase 4 bottles. 
1. One that falls near or under $10
2. One that is between $10 and $20
3. One that is around $20
4. And one that is closer to $30 (or even $40 if you're feeling spendy.) 

Do not research first to see what you know about the producers. Just base your decisions on price. This is important.

Place each bottle in a paper bag once opened and mix them up so you do not know which is which. If you can get help with this, even better (though this assignment is more fun with a friend.) 

Write A, B, C, D on the mixed up paper bags. The letters should have nothing to do with the wine inside at this point. 

Take a piece of paper and set 4 wine glasses on it. Then, write A, B, C, D in front of one of each glass. 
Pour the corresponding wine from each bag into the glass. Check out the color, sniff, taste. Make notes for yourself about your thoughts on each. (If you're tasting with a friend, try not to influence each other's thoughts just yet.)

Once you feel like you have opinions on each, go ahead and take the bottles out of the bag and write down which was which next to your notes. 

How did your likes and dislikes correspond to the prices? Did you notice a quality difference?

Next head to the interwebs. Go to each winery's website. See if you can read up on the winemaker. How many cases were made? Where'd the fruit come from? Did the higher priced wines come from smaller craft producers? 

How did all that info fit together in your mind?

If you didn't notice a difference, then congratulations! You can keep enjoying lower-priced wines. It'll be easier on your pocketbook and you're an easy peasy dinner guest (seriously. I'm not being snotty here.)

If you did notice a difference, what will be your go-to price point? Was the most expensive drastically better? Was the middle-priced wine worth it or was the least expensive wine the best bang for your buck? 

If you do this experiment, please share your wines and thoughts in the comments! 
This would make a fun holiday party activity! (hint, hint!)

Cheers!

'Tis the season here in the US- the holidays are upon us and we are often left wondering what to bring to holiday meals. Now, I love Thanksgiving. I love the variety of food, I love cooking, I love the unabashed gluttony I am able to indulge in once a year. And I love wine. Good combo! I personally think you can pair just about anything with Thanksgiving dinner because it has so many varied components. Malbec too much for the turkey? Yeah, probably. But put it alongside bacon and chestnut dressing and it probably does just fine!
That said, there are some more versatile Thanksgiving options out there, so here are my recs. 

1. Dry rose. I know I harp on rose a lot. I love it, what can I say? A dry rose goes with so many things, is juicy and refreshing, and the acid helps you digest your meal. What more can you ask for? Try a blanc de noirs sparkling rose, almost any dry french rose, or, if you can find it, a gamay rose. Mmm...

2. Speaking of Gamay- Gamay! Remember my Beaujolais post? (You should, it was recent.) Beaujolais and Gamay wines are pretty much the perfect turkey wine. Fruit-forward, light bodied, acidic and lightly earthy, they really just rock it. If you're bored of Pinot Noir, give a Beaujolais a whirl. 

3. Sparkling Wine. If you get a good dry sparkler like a blanc de blancs, its fizz and light dryness will again be a great, versatile accompaniment to the myriad of dishes on your Thanksgiving table. Plus, it feels fancy! (Without the necessity of a high price tag. More for your buck = more gluttony! Yay America!)

4. Sauvignon Blanc. Now, this one can run either too fruity or too grassy, but a nice, tart version can be a delish option.

5. Viognier. This grape is a little chameleon. Depending on where it is grown and how the wine is made, it can show off tropical fruit, or even a mineral, oaky funk. Either one goes well with T-Day food. Mmm

6. Pinot Noir. Now, I guess this one is making my list only as a crowd pleaser. I think it is a boring, safe option for this kind of meal, but, it really can work. Depends on your personal tastes. I probably won't be taking one to MY meal, however, wherever that winds up being this year, but you do your thing.

Anyone else have any T-Day faves? Share away! 

Very few of us are just natural wine lovers. Like beer, coffee, tea, wine can be something of an acquired taste. Some of us acquire the taste faster than others (and how!) but others require more of a gentle introduction. I remember when I first started drinking wine, I really only liked whites, and I preferred something sweeter. Nothing TOO sweet, but something with a hint of sugar was right up my alley. From what I see at work, this is true of a lot of newbie wine lovers- so which ones are likely to grab them? What might be the perfect "gateway wines" for those who don't yet know that they love it?
I'm going to throw out some suggestions, but I'd love to hear other ideas in the comments!

Sweeter wines...There are certainly lots of sweet wines on the market (I'm looking at you, Moscato and White Zinfandel... I've even been asked for a sweet malbec! Apparently such thing exists!) but these are often overwhelmingly sweet, syrupy, and lacking in any sort of complexity or flavor. They are WAY too sweet to drink with food, and will leave you hurting the next day if you don't drink enough water. Not worth it. So, what ARE some good ones?

1. Riesling (sweet or medium-dry.) With its floral nose, a well-balanced Riesling can be the perfect starter wine. If the acidity is right, the sugar will not be cloying, but neither will it be too bitter or too tart. Canada, Germany, and Austria in particular have some great, well-balanced versions, but you can also find good ones in the US.

2. Brachetto. This guy is a little more rare, and is actually a red. It usually is a little fizzy and on the sweeter size (it is compared in style to a Moscato di Asti a lot, but I think it has more to bring to the table.) Whereas lots of sweet wines are pretty one-note, this guy has a little bit more complexity. Now, for me personally, it is usually way too sweet. I'd have it as a dessert wine, but not on its own or with a meal. That said, if someone is really anti-wine, they might still love this one (and you can always use it to hook them and ease them into other stuff. 

3. Gewurztraminer. This one can be cloying. It has very floral aromas and can have pretty high sugar content. That said, one that is medium dry can be just lovely when you've got a sweet tooth. Ask for one that's not so sweet next time you're out shopping.

Now, onto the less sweet wines... Some people who don't have a sweet tooth might be a little easier to introduce to wine, so which should you give them? 

Whites:
1. Pinot Grigio: Trying something mild like a Pinot Grigio might be the way to go. I sometimes criticize them because I think they taste like "white wine." They're a little boring for my taste, but perfect as a gateway wine because they're pretty inoffensive, good with food, and abundant. 

2. Sauvignon Blanc (from anywhere other than New Zealand.) Sauv Blanc tends to be juicy and fruity, which can really appeal to a wide vareity of people and food pairings. I only advise shying away from New Zealand versions because they can be super grassy and vegetal, which isn't everyone's cup of tea.

Rose: See, I love a dry rose and think they're perfect gateway wines for people looking to head toward red. They go with anything and are also great on their own. Try one from Italy or Portugal for a fleshy, fruit-forward version. For a milder rose, try one made from Pinot Noir. (However, many of the roses on the market are VERY sweet. Icky. Sugar added- jolly rancher in a bottle... Make sure you're picking a drier version.) 

Reds: Introducing someone to red wine can be a tricky process. If they are solidly on team white, then you at least know they're wine fans and can proceed accordingly. I'd recommend trying a fruitier wine like a Merlot, or even a lighter bodied wine like Frappato (though they're certainly harder to find) or even a Gamay. If they're more adventurous, you can start getting them into juicy and spicy Syrah/Shiraz, Cabernet and beyond. Some of you might think I've forgotten Pinot Noir- I haven't- I just think its earthy funk is a little bit more of an acquired taste than those I've listed here. If you have your heart set on Pinot, try one from California or Australia as the warm-climate versions tend to have less earth and more fruit going on. 

So, next time you're in mixed company (wine lovers and future wine lovers, that is) these would be my recommendations of wines to bring. They'll hopefully appeal to everyone- what are your recs? What did I miss? 

Every year, on the 3rd week in November, France celebrates Beaujolais Day- the day that the year's release of Beaujolais Nouveau is made available. These wines are harvested in August/September, fermented, bottled and meant to be consumed very young (within 6 month-ish of release- don't let them go past May!) or they begin to lose their characteristics. So, why does it get such a celebration? What's the good (and bad) hype about? 

Well, in some ways a lot, and in some ways, nothing. Beaujolais as a region has a lot more to offer than just Beaujolais Nouveau, and often gets an unfairly bad rap because of the simplicity of that one wine- however, that wine is also pretty widely loved as a table wine. To top it off, there have been some interesting scandals in the region that I'll go into in a little more detail below.

The Basics: 
Here's the basic deal with the Beaujolais region- The Beaujolais AOC is technically part of France’s Burgundy region (and is Burgundy’s biggest wine producer), but borders on Rhone and shares many of its climatic elements with warmer temperatures than the rest of Burgundy. It is best known for producing red wines but also does some rose and white (which is usually Chardonnay and referred to as Beaujolais Blanc.)

The traditional red grape of Beaujolais is Gamay Noir, an ancient cross between Pinot Noir and the white varietal, Gouais. Its skins are deep purple and it tends to grow well in climates where Pinot Noir can grow. However, it ripens earlier and makes a stronger, fruitier wine than Pinot Noir. Gamay wines from Beaujolais tend to have slightly higher acidity due to water stress in the region and are light bodied and fruity. Gamay’s flavors range from light candied fruit, red cherry, strawberry, and even banana notes, to richer raspberry, and pepper notes. Gamay roses tend to have a candied fruit quality and hints of watermelon. (One of my absolute favorite roses is a Gamay- though not from Beaujolais- it is from Savoie.)

Most of Beaujolais’ red wines are fermented using whole cluster or carbonic maceration. Remember? This is done to extract lots of those juicy, fruity flavors without introducing too much tannin from the grape’s seeds and skins. Therefore, they tend to be deliciously light (a good red choice for American Thanksgiving- something the French surely couldn't have anticipated) yet are still decently complex and flavorful. If you don't love tannins, give red wines from Beaujolais a whirl.

The Categories: 
Of course, so far, I've simplified things a little too much (and frankly, upheld that old stereotype that ALL wines from Beaujolais are like the simple Nouveau.) Not so, actually! There are also some pretty fancy, complex, and ageable wines produced in the region- and, in keeping with the French tradition of breaking things down to super, super, super specific categories, the following general classifications can be used: Beaujolais AOC (this one covers about 60 villages, and Nouveau usually falls into this category.) Beaujolais Village (39 villages,) Cru Beaujolais (higher quality, and includes only 10 villages- often doesn't even put Beaujolais on the label, in order to escape the stigma!)

So, while you generally know that most red wines from the region (especially those from the AOC and Village denominations) will be light, fruity and low on tannins, what if you find a  higher quality Cru Beaujolais wine in the store?What can you expect? Well, it's tricky! There's a lot of variation and they range from light to heavy with varying recommendations for aging! I'll try to break it down a little- just because I find it interesting. If you do not, feel free to skip ahead! Remember, I had to research these, I haven't yet tried them for myself. 

Lighter wines (meant to be consumed within 3 years):

• Brouilly- Largest Cru in Beaujolais.
• Régnié- most recently added. Fuller bodied wines. 
• Chiroubles- High altitudes. 

Medium bodied: 

• Côte de Brouilly- from slopes of Brouilly volcano. More concentrated, less earthy than Brouilly.
• Fleurie- Velvety, floral. Meant to be aged 4 years or more. 
• Saint-Amour- Peachy, spicy. Age well for up to 12 years. 

Full Bodied (meant to be consumed 4-10 years from harvest.)

• Chénas- Smallest of Crus. Known for aroma of wild roses. Drink 5-15 years after harvest. 
  
• Juliénas- Wines are rich, spicy, with aroma of peonies. 
  
• Morgon- Deepest colored. Aroma of peaches and apricots. Can take on silky Burgundy texture after 5 years of aging. 
  
• Moulin-à-Vent- Similar to nearby Chenas. Longest ageable wines. Can go 10 years. Some producers age in oak, which gives a unique tannin and spice. Reduced yields due to manganese in soil means concentrated berry flavors. 

If so much of the production from the region is Beaujolais Nouveau (50%) and they are popular enough to merit an international celebration, then why do these high quality wines try to shirk its reputation? What gives? 

Well, part of it is that while tasty, the Nouveau wines aren't really much to write home about- you'll drink them, you'll like them, but they won't be game changers for most people. You're unlikely to take extensive notes on them, remember them for years, or rave about them to your friends. However, there's more to the story than just simplicity...

The Scandal(s):
The 2001 vintage was not a universally good one for ol' Beaujolais Nouveau... Some winemakers were accused of making such terrible wines that year, that a lot of it had to be destroyed, in order to salvage the reputation of the other producers who'd made wine that year- a sort of "one bad apple" situation. 

OK, so not the biggest deal- moving on... right? Well, kinda. In 2005, one large producer in the region also had a pretty crappy year. In order to avoid throwing out the whole batch, they secretly blended in some higher quality wines from other vintages (big no-no in France- or anywhere really, but especially France) and did not label the wine as such. Word got out and people were NOT happy. They felt they couldn't trust wines from the region. Then in 2007 (yes, again! the aughts were not good to Beaujolais,) 100 producers were accused of illegally adding sugar to their wines at the beginning of fermentation (a process called Chaptalization.) To the average wine drinker, these things might not seem like the biggest deal, but to the international wine community, it was just another series of reasons not to trust wines from the region or expect quality from them... 

So... What Now? :
Are you wondering what to make of all this? Understandable. Well, I think my bottom line is "give it a whirl!" I'm personally excited to see what the 2013 vintage will have to offer. I've been underwhelmed by Beaujolais Nouveau in the past, but am willing to give them another chance- and, I'll say, on behalf of the region, I've had some pretty tasty Gamay reds that were not Nouveau, so give those a try too! Head to your local wine shop and give them a try! 

Best yet, check out these food pairings for Gamay wines and wines from Beaujolais (hint- it is versatile...) Chicken, Salmon, Morroccan lamb. Mmm.

Questions? Comments? Boring? Overwhelming? Share in the comments! (Sonja, thanks as always, for reading and commenting!)