Tote your wine in a green bag

I recently received a sample in the mail of the E-bottle wine bag. Touted as a green way to transport your wine, the bag can hold up to six bottles of wine, beer or soda (each compartment is separate, so bottles won't clang around). It definitely beats using paper or plastic bags, and it would be handy to keep one in your car for trips to the wine store. You could also use it for picnics.

It's pretty user-friendly, though I wish the handles were longer so I could carry it on my shoulder. And if it were truly a green bag, it would be made out of hemp, jute or cotton rather than polyester (though I know those aren't as easy to wipe clean.)

You can buy the E-bottle wine bag at DC area wine events and festivals, or on Winemania's website. They are $13, or 2 for $21.

A Corked Bottle on Turkey Day

Hope you all enjoyed a happy Thanksgiving!

While enjoying one of the bottles of wine I got to go with dinner yesterday, we came across one that was corked. It was a wine we've had several times before, but this one just tasted musty. It was the 2003 Montecillo Rioja Crianza, and it wasn't pleasant to drink. It's definitely going back to the wine store for a replacement...

On the upside, we enjoyed sparkling wine cocktails with 2/3 Segura Viudas Aria Cava and 1/3 POM Pomegranate juice (which adds gorgeous color and just a bit of tart berry flavor); Washington Hills Gewurztraminer, and Camelot Pinot Noir (a bargain bottle, to be sure, but one we have always enjoyed. The grapes are no longer sourced from California, but from the value area of France's Pays d'Oc.)

Those of you who braved the crowds and traffic today for Black Friday sales definitely enjoy a nice glass of wine. I was only out there for a little bit and it was madness.

Have a great weekend!

Wines for Oysters..the results are in

The "best wines for oysters" competition was recently held at the Old Ebbitt Grill in Washington, DC (note to organizers: I'm available to be a judge next year. :-) ) The results are in, and one of the most consistent, zingy, minerally, oyster-friendly wines took first prize. (It also just so happens to be one of my favorite wines)

2007 GOLD MEDAL WINNERS

Grand Champion: Kim Crawford Sauvignon Blanc 2007, Marlborough, New Zealand $25

First Runner-Up: Korbel Champagne Cellars “Natural” NV, Russian River Valley, California $15

Second Runner-Up: Seifried Sauvignon Blanc 2007, Nelson, New Zealand $18


Congratulations, Kim Crawford! I couldn't agree more that you are about the most oyster-friendly wine out there. The citrus flavors in the wine are akin to squirting a lemon wedge on the oyster, while the lingering mineral finish matches that in the delicate flesh. Mmmm...

I'd be happy with any of those choices, though.

Don't be shy...pop the cork!

On Saturday night, I went to a friend's house who always throws a good soiree, especially food and wine-wise. In his copper wine chiller, I noticed an unopened, chilled bottle of Piper Sonoma Blanc de Noirs. Being a huge sparkling wine lover, and not really that shy, I asked the host if he minded if I opened it. He told me to go right ahead, as he was waiting for someone else to open it so he could have some, too. When I popped it, heads turned, and others came for a flute. Lesson to be had: if you want the bubbly, don't be shy--open it up! It'll really get the party started, and chances are, someone else is really hankering for a flute.

Bubbly shouldn't be relegated to holidays and special occasions, but holiday season is upon us, so here are some tips for opening and serving a sparkler:

*Make sure the sparkling wine is well chilled. Beyond making it taste refreshing and delicious, serving it at the properly chilled temperature will mean less of a chance of the bottle exploding when you open it.

* As soon as you start removing the foil, point the bottle away from people. Sparkling wines are under tremendous pressure--hence the wire basket--and the cork can start to slip out even before the wire cage is removed. For safety's sake, I do the entire ritual in the kitchen sink.

* When removing the cork, put the bottle at a 45 degree angle. And be sure to turn the bottle, not the cork. If it's stubborn, use a towel or non-slip gripper to ease it out.

* Easing out, by the way, is the goal for removing the cork from sparkling wine. Although it's dramatic to pull it out quickly, you will lose much of the wine and a lot of the bubbles. And aren't the bubbles why we drink it to begin with?

Eiswein on a Dime

Eiswein is incredibly delicious, but you're often hard pressed to find a bargain bottle. Last night while facilitating a "Wines for Your Thanksgiving Table" tasting at a local wine shop, we tasted a 2004 Rudolf Muller Eiswein that for $22.99 was absolutely divine.

True Eiswein is made by freezing the grapes on the vine. When the grapes are pressed, the frozen water is discarded, and what remains is pure, intense, clean fruit flavors. Wineries in warmer climates, or who are looking to save money, replicate the process by picking the grapes and then freezing them before pressing. Either way, Riesling is often the grape of choice, though the Canadians tend to favor Vidal.

This wine has gorgeous apple and pear fruit, along with honey notes and a line of acidity that keeps it refreshing and far from cloying. If you are serving apple or pear pie for Thanksgiving, it would be a perfect match. Or, serve it with an assortment of cheeses, some apricot marmalade and dried fruits for a beautiful after dinner cheese plate.

Can't remember the great wine you had for dinner last week?

How many times have you tried a great bottle of wine at a restaurant or at a party, didn't write it down, and couldn't for the life of you remember what it was the next time you were staring at the shelves of your local wine store? I know it's happened to me...even though I have a wine journal, I don't always remember to write down my memorable bottles. And removing the label can be time-consuming and impractical in certain situations (although the "label saver" stickers are cool and useful.)

At a wine dinner last night here in Carmel, a fellow diner pointed out to us how Rosenblum Cellars offers a pull-off tag on many of its bottles. The tag says ""Pull tab to remember." The tag lists the varietal, vintage, and the specific vineyard (if there is one.)

This is a really smart idea, and I hope other wineries take a cue and add this to their packaging and labeling.

Great Wine Escape Weekend

Greetings from Monterey, California, where I have been taking part in the Great Wine Escape Weekend, full of good food and lots of wines, especially Chardonnay, Pinot Noir and Syrah.

I'll be back on Monday, reporting on some of the great wines I tried this weekend. Until then, cheers!

Wine Tool for Techies

Yesterday I came across this wine-related USB drive from Chateau Pontet-Canet in Bordeaux. Opening up the wine-bottling packaging reveals a USB drive that has lots of useful info, from information about Bordeaux, to Chateau Pontet-Canet's wines, to wine management software, screen savers and cell ring tones.

It's an interesting piece of marketing, combining technology with the wine world. The USB drive retails for 35 euros. I'm interested to see if other wineries pick up on this idea and release similar products.

Decanter as Art

While thumbing through the latest Dean and Deluca wine catalog, I saw this limited-edition, $4000-a-pop decanter from French artist Etienne Meneau.

Yes it's gorgeous, and I would love to watch wine cascade down its "roots." But my practical side couldn't help asking 2 questions:

1. How many uses would you actually get out of it before you broke it? (I just keep picturing in my mind a well-meaning guest at a cocktail party whose elbow just happened to bump it as he or she was gesturing while sharing a witty story.)

and, more importantly:

2. How on earth would you clean it??? I love my wide-based Wine Enthusiast decanter, but that's difficult enough to clean--I recently found out that they make metal beads just for this purpose, and I definitely have to invest in a set. But this decanter has nothing on mine. As far as I know, there is no brush or any other device that could effectively clean it out. The only idea I have is to immediately run it under water after using it, before the wine gets sticky and dries. But if you are in the middle of hosting a party, it could be all too easy to forget to do that. And the thought of cleaning it brings me back to question #1...

Then again, I guess if you can afford this work of art, you can afford to hire someone to clean and protect it.