You might ask “Isn’t non-alcoholic wine just fruit juice?” That is a common misconception, and could not be further from the truth. Non-alcoholic wines begin as regular wine. The difference is that they undergo an extra stage of processing to render them non-alcoholic, while retaining all the flavor and characteristics of the original wine. One of two processes does this. The wine undergoes either distillation, or filtration. Both of these remove the alcohol without damaging the wine itself.

Another common misconception is that non-alcoholic wines contain no alcohol. Non-Alcoholic is not the same as Alcohol-Free. It would be very cost prohibitive to remove every bit of alcohol. To be classified as non-alcoholic, a beverage cannot contain more than ½ of 1% alcohol. Therefore, if your objections to alcohol are moral or personal, then non-alcoholic wines would not be a good option for you. Likewise. if you are taking medications that would react with alcohol, then non-alcoholic wines are not going to work for you. In addition, non-alcoholic wines are subject to the same regulations as regular wine, meeting you have to be of legal age to buy it.

Are these wines any good? It depends on who is rating them. As in all wine ratings, it depends on the taster’s expertise, personal preferences, and what kind of mood they are in. It has been my personal experience that, while no non-alcoholic wine will ever challenge a top-quality French Bordeaux, there are many that are perfectly drinkable, and certainly much better than none at all. Most of us are not financially well-heeled enough to drink first-class wines all the time, anyway. The majority of wine consumed with meals is Table Wine quality. The non-alcoholic versions are every bit as good, especially in some of the better brands.

Some of the top Non-Alcoholic Winesbrands are:

Ariel Wines-these are my absolute #1 choices for kickless wines. This company rocked the wine world in 1986 when their non-alcoholic entry won the Gold Medal over all the other regular wines at the Los Angeles County Fair. In the 1990s, endorsements from world famous chef Dr. Graham Kerr, led to a wider acceptance of non-alcoholic wines as a healthier alternative. They now distribute over 65,000 cases per year worldwide. The company started out with just one wine-Ariel Blanc, and it is still one of their best-sellers. All of their wines are under $20.00 per bottle. Here is their current line-up:

Ariel Blanc -a crisp white Chardonnay-style wine with aromas of jasmine, floral and lilac. It has flavors of lychee, peach and lavender, with a nice acidity and just a hint of sweetness. Great with seafood and chicken.

Brut Cuvèe -a sparkling Chardonnay-style that can hold its own against any California champagnes. Crisp, light and slightly floral with overtones of toasted oak. This is a winner.

Ariel Chardonnay -a wonderful blend of tropical fruitiness, with the character of oak barrel aging. This wine has tastes of buttery baked apples, with butterscotch overtones, and a heady French toasted oak bouquet.

White Zinfandel -a light rosè with enticing flavors of boysenberry, raspberry and strawberries.

Rouge -a blend of Cabernet Sauvignon, Merlot and Zinfandel, this wine offers mesmerizing aromas of cranberries, strawberries and plums, with an excellent balance of subtle tannins, and a dry finish. This is my favorite with spicy foods like Mexican, or Italian cuisine.

Ariel Merlot -this is a robust wine with assertive flavors of raspberry, cassis and wild cherries, with pronounced aromas of white chocolate, cloves and oak. Bold enough to support roast beef, grilled steaks or even roast pork.

Cabernet Sauvignon -an absolutely wonderful bold wine with the aromas of black currants, cherry, blueberries, and chocolate, balanced with soft tannins and a crisp, dry finish. This is one of my favorites with chili, enchiladas, and carne asada.

If you are wanting a higher-dollar wine, then you need look no further than the Vandalia Wine Company. They only make one wine at a time, currently a cabernet sauvignon. But it will rival any other California cabernet on the market, with or without alcohol. It’s a bit more pricey at around $25.00 per bottle, but, as in most things, you get what you pay for.

Other companies that produce non-alcoholic wines are Fre, by Sutter Wineries, and Carl Jung. They both produce very drinkable varieties of Zinfandel, Merlot, Cabernets and Chardonnays. I have not personally tried any of these, but they get good ratings at most tastings.

A word about cooking with NA wines: there are many fats and other components in food that are only soluble in alcohol. There are dishes where NA wine will not produce the desired effect, such as in Coq au Vin, or Boef Burgundie. However, when you cook with wine, the majority of the alcohol evaporates, so you are just as well off using regular wine. NA wines may be all right for deglazing, but for most cooking, there is no substitute for the real thing.

On the up-side, NA wines are much healthier that standard wine, and have all the same benefits. An 8 oz. glass of red NA wine only has around 53 calories, compared to 100+ calories for a normal red wine. Good news for the weight-conscious crowd.

My advice is to sample a lot of different varieties and brands. You will eventually find the ones that fill your needs. And when you do…..enjoy.

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Then you remember the conversation you had at a recent company function with one of your co-workers about a winery they had recently experienced, and a great wine they tasted and bought a case of. Almost immediately, the name of it comes back to you. How could you not remember that name? And then there’s the winery name. What was this guy thinking, you ask yourself. How could they possibly be serious about winemaking?

As you continue to browse the selections, there it is—the exact bottle of Cabernet Sauvignon he was talking about. You look around to see if anyone is watching, then reach down near the floor, where the store seems to be hiding it. You ask yourself, Can I actually bring this to the front register and have the cashier ring it up without looking like a fool? And the next question: What will my wife and friends say when I bring this to the table tonight?

But then you make a decision that may very well open your eyes—and your palate—to a whole new experience in wine. The “Shock Winery” and its line of “Shock Wines.” These newer wineries are using bold names and eye-catching labels to get attention and entice the public to try their wines. In an industry that has exploded to include an overwhelming number of wineries, a red label will stand out among the sea of black, blues, whites, and silver labels. And as for the wine inside that bottle? Don’t kid yourself—some fine wines are being produced by extremely well-known winemakers. The reality is, you can no longer judge a wine by its label.

Embracing the Unexpected

Case in point: Sweet Cheeks Winery – (https://www.sweetcheekswinery.com/) located in Eugene, Oregon, in the South Willamette Valley. Okay, it’s a funny name and brings all kinds of thoughts to mind about how they came up with it, but the bottom line is—would you pull a bottle of their wine off the shelf and take it home? If you looked at it, you might, because the label is quite intriguing. It looks like a horseshoe with a vineyard, a crow inside it, and grape clusters surrounding it. But with a name like “Sweet Cheeks,” how serious could they be, right?

Well, if you ever have the opportunity to experience a glass of their Vintage Riesling, Pinot Gris, or Shiraz, do it. It will be a heavenly experience—one that will bring you back for more.

Another winery that comes to mind is Rabbit Ridge Winery, located in Paso Robles, California. Now let’s face it—if you saw a bottle on a shelf or on a wine list named Rabbit Ridge, with a bunny on it, what are the chances you would try it? If we told you that it was located in the prime California growing region of Paso Robles—an area becoming as famous as Napa—and that it consisted of almost 700 acres of vines, would you? They produce more than eighteen different wines or blends, some with questionable names like “Bunny Cuvee” and “Speed Bump.” Still, they create some of the finest wines in Paso Robles. One has only to experience a glass of their Reserve Zinfandels, Reserve Petit Syrah, or 3 Clusters Syrah to know that this winery produces only fine, classy, and delicious wines.

The Rabbit Ridge ’04 Paso Robles Sara’s Ridge Syrah is grown on one of the highest ridges in Paso Robles. It is produced from grapes grown in three different locations within this vineyard, so the grapes ripen at three distinct times, weeks apart. This process results in a complex, fruit-forward, and very rich mouthfeel, with chocolate, raspberry, and mild black pepper notes—a classic and elegant Syrah. You would be well advised to indulge in a bottle or two of this fine Syrah.

Next, let’s talk about “Hip Chicks Do Wine” Winery (https://www.hipchicksdowine.com/) located in Portland, Oregon. Owner-winemakers Laurie Lewis, “Wine Goddess,” and Renee Neely, “Wine Maven,” are definitely a case in point of deciding to be a “Shock Winery” to get noticed. They opened their winery in 2001 in the warehouse district of Portland, near the Brooklyn Train Yard, surrounded by neighbors like a microbrewery and local artist shops.

Laurie and Renee decided to start a wine business that would appeal to Generation X and beyond—a population that seemed to be ignored by the wine industry. They wanted to produce wines that would attract this group, with “drink now” wines to enjoy with food or without. Their target sippers weren’t interested in storing expensive wines for years in a cold, dark cellar. They wanted to party and drink wine—now.

You’ll find the ladies from Hip Chicks Winery at their Portland location, as well as their tasting room in Newberg, Oregon, on 1st Street. You’ll also see them at many wine functions in Portland and surrounding areas. You can’t miss their wines, like their “Wine Bunny Series” wines—“Wine Bunny Rouge” and “Wine Bunny Blush”—and their “Pulp Novel Series” wines, including “Bad Girl Blanc,” “Riot Girl Rose,” and of course, “Drop Dead Red.” Given the chance, you’ll find that these wines are just what they wanted to produce: great “drink now” wines for parties or a relaxing afternoon.

That’s not to say these winemakers aren’t proud of their craft or aren’t constantly striving to make higher-quality wines. Their grapes are sourced from some of the best producers in both the Willamette Valley and Washington State. Examples of excellent winemaking can be found in a sip of their Whole Berry Cabernet Sauvignon ’07, produced from grapes harvested in the Columbia Valley by Windy Ridge Vineyard. They’ve also produced an excellent ’07 Reserve Malbec, with layers of boysenberry and raspberry flavors, finishing with slight pepper and tannins.

Finally, we come to the Queen of the Ball—open the envelope, please, and the winner is… The Naked Winery & Orgasmic Wine Company. If there ever were an award for the most outrageous winery as a “Shock Winery,” it would be presented by Howard Stern, the infamous “Shock Jock” of radio, to The Naked Winery.

Located in Downtown Hood River, Oregon, Naked Winery openly advertises that they are a place where you can “Get Naked Daily” in their wine-tasting room. In fact, they invite you to get naked wherever they are. Their wines—each with a unique name and label—encourage you to set the mood of wherever you decide to open a bottle. Start your special evening with your spouse or “significant other” by opening a bottle of “Foreplay,” and see if they get the message. Next Thanksgiving, why not serve a bottle of “Penetration Cabernet,” and have your mother-in-law read the label aloud for everyone?

You may think these wines are just a gimmick to sell novelty wines as gag gifts, but you’d be wrong. Either visit their winery in person or online and check out their “Library Wine” section for a big surprise. There, you’ll find a 2003 Penetration Red selling for $60, or their “Orgasm” line, including the 2007 Oh! Barbera for $70, and the very popular 2008 Dominatrix Pinot Noir for $52. Trust us—they’re being purchased, opened, and thoroughly enjoyed.

In all seriousness, Naked Winery is a family-owned business with an additional winery in Wishram, Washington (Washington). All grapes grown for their reds are “Orgasmically Grown” in Southern Oregon’s Applegate Valley and Washington’s Columbia Valley. The whites are grown in the Willamette and Illinois Valleys.

Regardless of what you think of the name, rest assured that much care has gone into the production of their wines. Notably, the ’07 Foreplay Chardonnay presents a mild coconut and banana smoothness, with a hint of oak. The ’04 Penetration Cabernet Sauvignon is a dream, with red ruby lips, mild spicy and chocolate notes that will surely stimulate your senses, followed by cherry, blackberry, and raspberry tones thrust upon your palate. The finish is long and satisfying, leaving you with a gentle tobacco aftertaste you’ll savor.

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The old rule—red wine with red meat and white wine with white meat—was never really true to begin with, and it certainly won’t help here. The ‘hams’ on a swine are the upper back legs, while the front upper legs are called the ‘shoulders.’ Although pork is generally considered a white meat, ham is in a sort of limbo. It has characteristics of both, along with a few unique qualities of its own. Ham is both sweet and salty, with wonderful musky undertones. Depending on how it is cured and prepared, ham can range from delicate to robust.

There are different types of hams, each with its own distinct flavors and characteristics. The most common method of turning pork into ham is by wet curing and smoking, where the pork is brined and hung in a smokehouse for several months. County hams, true Virginia-cured hams, prosciutto, and other ethnic hams are dry-cured, meaning they are rubbed with salts and nitrates to preserve them and concentrate the flavor. Afterward, they are smoked for a finishing touch.

Ham can be prepared in many ways, from fruity, pineapple-flavored Hawaiian ham to sweet baked ham, and even robust ham served with green beans and potato soup. In selecting the right wine to pair, we need to consider how the ham will be prepared.

Wine Pairings for Different Types of Ham

Baked ham is the easiest to pair. It is usually glazed with a sweet, syrupy mixture of honey, molasses, or brown sugar, giving it a medium-strong musky flavor with a slight sweetness. Good pairings for this would be certain Pinot Noirs. Pinot Noir wines are medium-bodied with fruity overtones of black cherry, currant, and raspberry. The bouquet is typically voluptuous and perfume-like. Burgundy wines are a type of Pinot Noir. Normally, I would recommend a good French Burgundy, but in this case, California has developed a much lighter, more fruit-forward version of Pinot Noir that pairs excellently with baked ham. New Zealand also produces a lighter version that complements baked ham beautifully. The true character of the grape seems to shine in these gentler versions. Another good choice is a dry Vouvray Chenin Blanc. Vouvray Chenin Blanc has a naturally high acidity that complements the sweet and musky flavors of baked ham wonderfully. Vouvray ages well and is one of the few wines that benefit from long aging, sometimes up to 100 years. A good dry Vouvray will have a slightly floral bouquet and delightful flavors of nuts, honey, ginger, figs, and apples, with floral overtones. Lastly, you can never go wrong with a good Riesling, especially from Germany. Riesling is one of those wines that are very terroir-expressive, meaning they truly reflect the land where the grapes were grown. While very good Rieslings are produced worldwide, for ham, I prefer a dry version from the Baden area of Germany. These are crisp, acidic, aromatic, and fruity, with flavors of apples, grapefruit, peaches, honey, rose blossoms, and fresh-cut green grass. It pairs wonderfully with baked ham. While Rieslings age well, I prefer them young. Aged Riesling often develops a petroleum-like flavor, which I don’t find appealing. Many wine connoisseurs prize this quality, but I am not one of them. To each their own…

For Hawaiian ham, I strongly recommend a dry Sauvignon Blanc. While there are many great versions made in California, Africa, New Zealand, and other countries, I really prefer the original versions from the Bordeaux region of France. It is another wine that truly showcases its terroir, and the Bordeaux wine retains a feral quality that others lack. This quality helps bring out the fruitiness of ham and pineapple, making the pairing particularly exciting. Sauvignon Blanc can range from grassy to tropical, depending on where the grapes were grown. The Bordeaux version has a slightly floral bouquet that is not overpowering, with a tart taste and flavors of fresh citrus, light berries, and just a hint of acidity. Another good pairing that offers a slightly different experience is a Beaujolais from the original Beaujolais province in France. Don’t get me wrong—I’m not a French wine fanatic, but I do have to give them credit. When it comes to wine and food, the French really know their stuff. Beaujolais is made from the Gamay grape, and the French version produces a light, easy-drinking red wine that’s as close to an all-around wine as there is. This is the stereotypical French bistro wine. It is mildly acidic with flavors of banana and pears. It’s also my favorite cooking wine for many dishes. Lastly, one of my favorite wines of all time, Gewurztraminer, is a natural match for any kind of ham. Gewurztraminer is a slightly sweet, very aromatic white wine with an almost aphrodisiac-like bouquet made up of lychee, rose petals, passion fruit, and other floral notes. Its flavor is slightly sweet and alluring, with subtle spicy notes of cinnamon, nutmeg, peaches, and citrus. It complements any ham dish with style, elegance, and perhaps a little mystery.

These are just suggestions based on my personal experience and preferences. You may agree or disagree with any or all of them. There are other wines that can be paired with ham, and each one depends on your personal taste. When trying to decide which wines go well with ham, as always, the bottom line is drink what you like. That’s the only test that really matters.

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Many things can happen to wine after the bottle is opened. Pulling the cork is the point of no return. Once the bottle has been opened, air rushes in. Contact with air can do many things to wine, depending on several factors. One of the most important factors to consider is the wine’s age. Young wines are much less affected by exposure than older wines. For example, a young Cabernet of five years old or less can actually benefit from a little oxidation. The oxidation process can ease the harshness of the tannins and allow the bouquet to develop. Older wines are a different story, as they are much more fragile. For a mature wine, even a few minutes of exposure to air can cause it to lose its character and bouquet. From this, you might gather that mature wines are best enjoyed on the spot. However, the majority of wines consumed are of the younger, sturdier variety. There are ways to preserve these for short periods of time with little or no loss in quality and character.

Effective Methods for Storing Opened Wine

Like many other organic materials, wine can be preserved in the refrigerator. Chemical reactions are slowed down significantly at lower temperatures. Oxidation slows down to a fraction of its normal rate, allowing the wine to be less affected by the process. Lower temperatures also inhibit the action of various bacteria, particularly Mycoderma aceti, the strain that causes wine to turn into vinegar. Chilling leftover wine is the first and most important step you can take to preserve its integrity.

Another process that can greatly extend the life of your favorite vintage is decanting. Decanting means transferring the wine into a smaller container—just big enough to hold it with only a small amount of space for expansion. This allows much less oxygen to be stored in the bottle with the wine. Some people decry this process, theorizing that the extra oxygenation resulting from pouring the wine from one bottle to another outweighs any benefits the smaller amount of oxygen might bestow. As far as scientific evidence, there is none to support either position. Nonetheless, it has been my personal experience that decanting does actually result in a discernible improvement over wine that has only been refrigerated.

For those who want to go one step further or need to store the wine longer, there are more serious methods for storing opened wine. The first involves a gadget that can be purchased at most grocery stores. It is a bung that fits into the neck of the wine bottle and has a small manual vacuum pump on the end. The bung is inserted, and the pump is pulled back. This creates a partial vacuum in the bottle and greatly reduces the amount of oxygen. I have used this method before with very disappointing results. The wine tasted flat and had lost most of its bouquet. I believe there are two main reasons for this. First, as you pull back on the pump, you may notice small bubbles rising to the surface. This is CO2 (carbon dioxide) that was suspended in the wine, created during the fermentation and aging process. I am of the opinion that losing the CO2 changes the chemical composition of the wine, altering its flavor and aroma. Secondly, the bouquet is made up of many volatile compounds, such as esters, which are also pulled out of suspension by the reduced pressure. This accounts for the loss of bouquet. I really cannot recommend this process if you truly want to drink your wine later. With a vacuum pump, it will only be fit for cooking (maybe) later.

Another extreme method is to use nitrogen. A short burst from a compressed nitrogen bottle will prevent oxidation. Again, my experience has been that the nitrogen causes the wine to deteriorate in both character and bouquet. I am sure the nitrogen reacts with the other chemicals present in wine in a less-than-desirable way.

There is one major exception to all of these methods: sparkling wine, Champagne, Asti Spumante, and similar carbonated wines. Decanting these wines will deplete the carbonation and make them go flat very quickly. The best way to preserve them is to cap them with a pressure cap and refrigerate as soon as possible. There is much less danger of oxidation in carbonated wines because a layer of CO2, which displaces the oxygen in the bottle, protects them. I don’t have much experience keeping Champagne, though—somehow, someone always shows up to help me finish a bottle.

Regardless of the method you use, the wine should be consumed within 24 hours. After that, no amount of protection seems to help. Oxidation is inevitable. It has to do with physics, specifically Molecular Orbital and Valence Bond Theory. All atoms have electron “shells” with a certain number of allowable electrons. The outermost shell is called the Valence Shell, and it determines the atom’s chemical properties. When a Valence Shell has fewer than the maximum number of allowable electrons, it will freely bind to other atoms to attempt to “fill” the shell by sharing electrons. Oxygen readily combines with many other molecules because its Valence Shell has 6 electrons out of a possible 8, so it will attempt to “share” another atom’s electrons to complete the outer shell, forming a chemical bond. This process is called “oxidation.”

With a little care, most wines can be preserved to be enjoyed later in the day, as long as the proper methods are used for storing opened wine.

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A Pinot Noir that someone else—whether a “professional” or not—suggests, recommends, or rates with a number of “points” should only serve as a guide when choosing that bottle of wine. This applies to any wine you’re contemplating trying.

The Finer Pinot Noirs: A Journey Through Time

That being said, let me proceed with my article on the finer Pinot Noirs in life—again, in my humble opinion—that I have had the pleasure of tasting over the years. I’ll start with the present and work my way back in time—something a little different, shall we say?

Two weeks ago, I had the opportunity and the pleasure to attend the IPNC12, the International Pinot Noir Conference, held annually in McMinnville. This international wine event is attended by some of the best producers of Pinot Noir from the United States, Canada, New Zealand, Spain, France, and others. Over four days, I tasted hundreds of wines from these exceptional wineries and met many of the vintners.

Some of the special sessions I was privileged to attend included tastings and discussions with the Vintner/Owners of two of the pioneering Pinot Noir growers here in Oregon. At this tasting, I sampled Pinot Noirs from three different years and did comparisons. Remarkably, these wines were 20–30 years old and from private collections. Need I say there weren’t many of us using our spit buckets?

A trip to the Willakenzie Vineyards for wine tasting and a luncheon brought me face to face with a lady vintner from France, Thiébault Huber. She introduced me to her 2010 Domaine Huber-Verdereau Pinot Noir, which had me immediately calling my travel agent to book a flight to France to visit her vineyards. Well, one can only dream, right? Actually, it was quite intriguing when she discussed how her family vineyards—by the way, older than any of ours here in the U.S.—were “so young.” Tasting her wine, along with two other well-known wineries’ best Pinot Noirs, was a million-dollar experience for me.

The thing is, you can always find a “wine expert” who will tell you that a wine tastes like a Pinot Noir should, or doesn’t. I’ve found over the years—and especially after this conference—that the Pinot Noir that tastes like a great Pinot Noir is the one in your glass that makes you smile and want to indulge in another sip or two. It’s the one with the flavors you’re seeking in a wine.

I find that the aromas and elements in Pinot Noir that curl around your tongue and cling to your molars, with hints of memories swirling around your nose, have been developed by the vintner. The soils the vines were grown in, the magic they performed with their wine-making techniques, what barrel they used to let the wine “sleep,” and how it aged in the bottle—all contribute to the final product.

If you took bottles of the “best” Pinot Noirs from all the countries represented at that conference, wrapped them in brown paper, and started tasting and noting your findings, you’d be quite surprised. Every single one would be different. I found that I really enjoy many of the Oregon Pinot Noirs, but at the same time, equally enjoyed the French Pinot Noirs from the Burgundy Wine regions, even though they were dramatically different. I could immediately recognize the terroir of each different country in every sip.

If you’re from California, you’re probably going to disagree with what I’m about to say, but we can both have our own opinions. I find that Pinot Noir produced in California and Pinot Noir produced in Oregon are two different animals. There, I said it! When I put most—though not all—Pinot Noirs from both states, especially from Napa/Sonoma, side by side with Willamette Valley Oregon Pinots, they taste completely different on my palate.

Oregon Pinot Noir is often lighter in color, body, and taste, while its counterparts down south are darker and heavier. In many cases, they’re almost like Zinfandels. Don’t get me wrong, I’m not badmouthing Zins. In fact, they’re my favorite reds. But really, I find more of a bite, more tannin levels, and although delicious in most cases, they are very different from Oregon Pinots.

That being said, let’s look at a couple of examples of what I tasted at the conference, from both states, and heck, let’s throw in France as well.

Tasting Notes: A Closer Look at Pinot Noir from Three Regions

As I tasted hundreds of wines at WBC12, I’ll focus on three wineries’ Pinot Noirs as my examples. The tour took place at the magnificent WillaKenzie Vineyards in Yamhill, Oregon. After a vineyard tour, we were escorted into a large tasting room and seated around a table set up for our tasting. The three wineries presenting side-by-side tastings were WillaKenzie Estate, Pommard from France, and Domaine Serene from Dayton, Oregon.

From WillaKenzie Estate, we tasted their 2010 Aliette Pinot Noir, which is soon to be released. This young Pinot Noir exhibited softer tannins surrounding the red fruit, with some cinnamon flavors that led to a superb finish. Given its age, this Pinot Noir will only become more wonderful with a few years in the cellar.

From Domaine Serene Winery, we tasted their not-yet-released 2010 Everstad Reserve Pinot Noir. I found the nose on this wine a delight, with berry and black fruit, which led to a full mouth of raspberry and mineral with a hint of acidity. For a young wine, the finish was velvety and a pleasure on my palate. Domaine Serene has once again produced a winner, as this Pinot Noir embodies everything that’s great about the Willamette Valley.

Finally, we tasted the French 2010 “Fanny Sabre” Pinot Noir from Pommard Vineyards in Burgundy, France. With my first pour of this red, followed by a swirl and sniff, this wine presented my senses with a delightful nose of red fruit—blackberry, raspberry, and cherry. The following sip revealed a minerality, which I immediately recognized as not from U.S. soils. There’s just a charming difference in the flavors of Burgundy Pinot Noir that I couldn’t help but savor. Let me just say, I had no intention of using a “spit bucket” for this wine.

The Bottom Line
The bottom line, in my opinion, is this: Each country producing Pinot Noir presents its own rendition of this finicky grape. They are each very unique, and therefore your enjoyment of a Pinot Noir will depend on the flavors you relish and, more importantly, which you’re accustomed to drinking. Those in Pinot Country, California, believe theirs is a true example of U.S. Pinot Noir. Oregon feels that its climate and terroir produce a Pinot Noir that mirrors that of Burgundy.

Personally, I find California Pinot Noir to be heavier than that of Oregon, which gives me more options for pairing with a variety of food choices. My choices for Pinot Noirs from France, and specifically Burgundy, are more balanced, and actually present well with just about anything. But again, your choice of what makes a great Pinot Noir all comes down to your specific palate. Enjoy the journey, visit many wineries, keep a log book, and enjoy the ride.

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From South Africa to Australia, and back again through South America, the wine world is there to pick us up with a lovingly applied Band-Aid to our scraped knees, and wallets. Noble grapes and new friends abound if you just take the time to look for them. It’s almost like a James Taylor song, Winter, Spring, Summer or Fall.

FALESCO, VITIANO 2008

This Umbrian offering was fantastic prior to “Wine Spectator” determining it merited a 94 years ago. An unheard of 4.9 stars for under $10. Since, this ethereal mix of equal parts Sangiovese, Merlot, and Cab S., lost a few years of bottle aging and added a few dollars, yet remains a foil to wine that prices itself in the stratosphere of name recognition. I challenge you to find, or prepare, a meal that isn’t improved by this unknown region of table wine splendor.

TAMARACK, “FIREHOUSE RED” 2008

The Columbia Valley of Washington state remains a go to for the budget minded wine buyer. Seattle, and it’s cliched rain, tries to rein in a state that is home to big reds that wear silk rather than flannel. While larger producers like Columbia Crest malign the state’s genius in viticulture, Tamarack reminds us why we love us some Washington.

VERAMONTE, PINOT NOIR, CASABLANCA 2008 (RITUAL)

The idea that a pinot noir makes this list staggers me. This fickle, thin-skinned, red headed stepchild of the wine world takes its place on this list with aplomb. Forget Burgundy, forget Oregon state and their marketers who view a price tag as a starting point. This bottle has the subtlety that pinot drinkers demand, with a rare nod to lingering flavor at this nonsensically priced offering.

FETISH, SHIRAZ, BAROSSA VALLEY 2008 (THE WATCHER)

From the land of criminals comes this nod to what is right in the world. A black peppered explosion of lush dark fruits that leaves you wanting more. Good thing that at this price, you bought a case. Silly accents aside, this family run winery knows what it’s doing.

ACHAVAL-FERRAR, MALBEC MENDOZA 2009

These Argentine geniuses leave off the pretension in a country that does it better than any. Known for its single vineyard offerings and exorbitant price tags, it is a pleasure to see this hallmark of class and honesty return to their roots. A blending grape that has became an understated star is all we ask of the new merlot.

DURIGUTTI, MALBEC MENDOZA 2008

In spite of a wine cap depicting a bored cupid, I fell in love nonetheless. This three vineyard collaboration of tannin and juicy, yet restrained fruit, explodes in the mouth but knows its place is not to overwhelm, but compliment that ribeye you painstakingly prepared over wood chips and charcoal. We could include another 50 malbecs from Argentina on this list but would prefer you take it slow and enjoy your education.

ST. COSME, COTES DU RHONE 2009

Generally speaking I only employ the word cosmic to refer to my sex life but…..this is a clever, thoughtful lover with a price tag that makes the honest shopper question if a mistake was made with the price gun. This medium bodied Cinsault backboned wonder makes you question why people hate the French so much. A little north of the CDP is just fine with me.

PETER LEHMANN, CLANCY’S BAROSSA 2007

Shiraz at its best. Tempered with over a quarter (27%) of merlot’s softness makes this romp in a violet field with a chocolate bar in hand an unforgettable experience. Australia has truly grown up and given us their best offerings outside of La Grange at a sailor’s wage. If this is what it takes to be Shanghai’ed I might get fall down drunk at the docks more often.

BODEGAS BERONIA, RIOJA RESERVA 2005

A bottle of wine with five years on it for under $20 is a staggering achievement that will, if my econ teacher is to be believed, not be around for long. Tempranillo is a grape that thankfully remains beneath the radar. Leathery raspberry in a glass is an achievement worthy of any meal. Rarely, does an old world wine beg to be unaccompanied by food; Beronia does it well.

CASTELIO d’ALBOLA, CHIANTI CLASSICO 2007

Chianti and the reckless abandon thrown into its production at its best. It frightens with its staying power that can compete with the steroid imbibing hunks that comprise California’s hunky reds. There is a sophistication about this bottling that is in no small part why Italy means wine. Medium bodied with in your face cherries and tobacco are what we have come to love from this storied chap.

Wine, quite simply, is your friend. Not a friend that calls you for bail money, but a friend that is the first to remember your birthday. A friend that challenges you to bring out the best in yourself. A friend that doesn’t break the bank but provides interest to you and your endeavors. A hound dog that warms your feet in winter and fans you in the summer. Enjoy each and every one of these suggestions like it was your last and know you did your best to sample the world one glass at a time.

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Jim told me that the Hess Collection Winery included a winery in Argentina that was producing some excellent wines for them, which they were marketing here in the U.S. and asked if I would be interested in sampling some for my reviews. Being of sound mind and palate, I accepted and proceeded to give him my mailing address to ship the samples to. To my surprise within a couple of days, three premium bottles of the Argentina wines arrived at my door, along with product info and a letter about the wineries in Argentina, and offering any assistance that he could give. Have I ever stated how wonderful it is working with people in the wine industry?

The three bottles from the Argentina Hess Collection Wineries in the box were the 2011 Colome Vineyard Torrontes, 2010 Colome Vineyard Malbec Estate and the 2010 Amalaya. The Torrontes is a white and the other two each red blends. I was very excited to do some research on these wines and learn more about the Hess Family and their Argentina Wine Connection.

The Bodega Colome was founded in the early 1800’s by the Spanish and in 1854 the first plantings of French Cabernet Sauvignon and pre-phylloxera Malbec were planted in the now Colome Vineyards. Of those first planted vines, there are three vineyards in Salta Province still harvesting grapes from those vines and producing wine from them today. The Colome Vineyards and Winery remained in the same family for nearly 170 years until in 2001 it was purchased by Donald and Ursula Hess as one of their worldwide wineries.

What the Hess’s found after visiting the Calchaqui Valleys multiple time between 1998 and when they purchased it in 2001, was beyond all their expectations, in both weather conditions and terroir. They had been searching for the perfect location to grow and produce the finest wines in Argentina, with ideal growing conditions, and they found them here at Colome. Donald and Ursula Hess had found both a beauty and grandness in the lands, and for them, another place to call home.

During the past ten years, the Hess Family and their employees have built a modern state of the art production facility, Visitor tasting Center, a Boutique Hotel, and also the James Turrell Museum on the premises. The Bodega Colome Winery now exports their wines to over twenty-five countries worldwide.

The vineyards themselves are located at a higher altitude than any other vineyard in the world, between 5000-10,000 ft above sea level. Grapes grown at this higher altitude produce thicker skins to protect them from excess ultraviolet rays. This produces a much higher concentration of color, flavor and aromas. Another factor is the lack of rainfall in Argentina, and the effect on grape production. Because of lack of rainfall, plants are irrigated and controlled growth of the plants and fruit, along with temperature and sun, produce smaller more concentrated fruit.

This winery is composed of four individual vineyards in different locations here, La Brava, planted in Malbec, Cabernet Sauvignon, Tannat, Bonarda and Torrontes. Colome (where the winery is located), is planted in Malbec, Cabernet Sauvignon, Tannat, Petit Verdot, Syrah, Bonarda and Torrontes. Altura Maxima, planted in Malbec, Pinot Noir, Merlot, Syrah, Torrontes, Sauvignon Blanc and Chardonnay, and El Arenal where only Malbec is planted.

The winemaking philosophy of not only Colome but Hess Collection Wineries as well is simple, quality before quantity, with hands on approach in all the processes involved. AT Colome, the French Oenologist Thibault Delmotte, who studied in Beaune, Burgundy, oversees the wine production from vineyards to bottle. The Hess Collections U.S Consultant Oenologist, Randle Johnson who has a Masters from U.C Davis in Viticulture visits and works with Thibaut and his team in the process of producing only the finest wines for their label.

The first wine I tasted from this winery was the 2011 Torrontes, which is the signature white wine of Argentina. With multiple theories of how this wine came about, there are two theories that one might think correct. The first is that it originally was planted by Spanish Conquistadors as a raisin variety, and the second theory via DNA that it is a cross of grapes from Spain, Galicia and Muscat from Alexandria. Whichever theory is correct, really doesn’t matter to me, all I know is that this wine is delicious. Chilled to the proper temperature, and served alone or with crab (the way I enjoyed it) or any shellfish, white fish, or Sushi? Produced from 30-60 year old vines, it presents straw in color, kiwi, jasmine and fresh flowers on the nose with some citrus and hint of rose pedal, The floral scent carries to your palate as very delicate, soft and I found the continued kiwi flavor quite refreshing.

The next wine I tasted and would like to tell you about is the Colome Malbec Estate 2010. This lovely full bodied and meaty Malbec is produced from grapes harvested from the vines first planed on this estate back in 1854. Imagine what a thrill it is to have the opportunity to take a sip of that kind of history. The vines were planted at an altitude between 5,500-8,500 feet above sea level. Now please keep in mind that places like Napa, California is planted under 1000 ft above sea level, and the difference in the grapes is evident in the glass and on the palate. The Colome Estate Malbec Wines reflect the cool climate uniqueness of Argentina and this it’s signature red wine, Malbec.

This Estate Malbec is a blend of 85% Estate Malbec, 8% Tannat, 3% Cabernet Sauvignon, 2% Syrah and 2% Petit Verdot. It spent 15 months ageing in French Oak. The resulting wine is a very deep, dark red in color with slight magenta hue to it. My first swirl and bringing the glass to my nose found blackberry, cherry and raspberry aromas, with a spice note and hint of fresh violets. My second swirl and subsequent sip brought the red fruits, strong structure and a velvet smoothness of tannin to my palate. The French Oak was evident and offered a balance to the mid palate leading to a very delicate a lengthy satin finish. I was very, very impressed.

Following my tasting, and an endless smile of my face, I proceeded to enjoy this wine with my home grown, grass fed Texas Longhorn T-Bones on the grill. All I can say is that I love my wines, and I love my Longhorn Steaks, but I really loved my Longhorn Steaks with this Colome 2010 Malbec Estate wine.

You can find these excellent wines in quality wine shops, and also directly from the Hess Collection Winery in Napa Valley, California.
Website: www.hesscollection.com

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Now, it’s time to ask everyone to move into the dining room for the dinner you two have worked so hard to prepare. The room fills with the aromas of the meal as you pause to announce the special bottle of wine you’ve rescued from the depths of your wine cellar, ready to be enjoyed with dinner. As you remove the foil from around the cap, you notice the cork wrinkling inward, as if being sucked into the bottle.

You think to yourself, “That’s impossible. I’ve treated this bottle with care: stored on its side, at an optimum temperature for the past eight years. This was supposed to be the year it would be at its prime, according to the experts online.” Feeling the anticipation build, you brush aside any concerns, thinking, “It’s fine. No problem. It will be excellent.” But as you insert the corkscrew, you notice the cork starting to crumble and crack. Then, the inevitable “chunk” falls out of the bottle top. You manage to remove the cork and start to decant the bottle through the stainless steel funnel with a strainer you just happen to have on hand.

What Happens When Wine Goes Bad?

That’s when the sour aroma hits you, and you feel the slight tremble of your hands and a bead of sweat running down your brow. This bottle of wine is “Corked”! It smells like your dirty gym socks after a marathon run in August. What do you do now? Decant anyway, and pour yourself a taste into a quality glass. Give it a swirl, a sniff, and then a sip—just don’t barf. Head to the sink, because it’s gone bad. It’s time to tell everyone, and start fresh with a different wine from the cellar.

There are several reasons a wine may “turn” and become undrinkable, some of which are the fault of the winery that bottled it, and sometimes it’s due to how the bottle has been cared for since it left the winery. In the case above, a “corked” bottle means the cork was contaminated before being placed in the neck of the bottle. Organisms grow inside and actually eat at the cork, which is why it broke up when you tried to open it. With red wines, especially those that have aged a while, you’ll quickly realize that something is wrong. That’s why when dining out, as well as in your home, if you’re serving wine properly, you or someone with knowledge should taste the wine before it’s served. Keep in mind that smelling the cork won’t tell you if the wine is bad. A swirl, sniff, and taste—if you even get to the tasting part—will tell you.

A wine can be bad for a few reasons:

Maderized: This happens when the wine has been exposed to excessive heat during storage. It’s often noticeable by the cork appearing slightly pushed out and the wine tasting heavy, like a Madeira.

Re-fermented: This occurs when some residual yeast remains in the wine and “re-ferments” in the bottle. Your fine red wine may pour with a fizz, like sparkling wine.
Oxidized: In this case, the wine has been exposed to oxygen. You won’t smell anything unusual, but you may notice that the color is dull, especially with whites that may appear brownish. The taste is flat, lifeless, and lacks excitement, except for a flavor that may resemble vinegar.
So, what do you do with this bottle of wine? You know you paid quite a bit for it, and now the decision depends on where you purchased it. Special care for fine wines falls to the person who purchases them after they leave the store or winery. If you’ve treated this bottle as if it were your firstborn, then the fault lies with the seller or handler before you bought it.

If you purchased this bottle of wine directly from the winery, you should contact them, either in person with the re-corked bottle of wine or via phone, to explain what happened. In most cases, the winery will offer you another bottle of the same wine, an exchange for a different wine, or a refund. Their reputation is on the line, and no winery wants a bad review.

The same principle applies when dining out. Whether you’ve ordered a fine bottle of wine from the wine list or asked the restaurant sommelier for a recommendation, the process is the same. When the bottle arrives, you’re usually asked to inspect it, including the label. If the label is acceptable, the bottle is opened for you, and the cork is placed in front of you for examination. But the proof is in the pudding, not the bowl—so let’s give it a swirl, sniff, and taste. You immediately realize that the wine is bad. You inform the waiter or wine steward, and they will follow the restaurant’s protocol. They may offer to replace the bottle with another one of the same wine, or allow you to choose a different bottle.

In some cases, the restaurant owner or wine expert will pour a glass and taste it themselves to confirm that the wine is truly tainted. In the few times this has happened to me, I’ve never been questioned. I’ve always been treated with apologies, and the owner and staff have gone out of their way to resolve the situation. As the customer, if you believe the wine is bad, then it is bad.

A note of caution: For those who lack years of experience, it’s essential to know what that particular wine should taste like, within reason. Some wines have unique characteristics that may not be pleasant to everyone but are perfectly fine for those familiar with the wine.

I’ll end by mentioning that the best way to avoid these issues is through a process I don’t often see in the United States, probably due to a greed for the wine. I’m referring to the European wine culture, particularly in the fine restaurants of Italy and France, where the wine steward will decant your wine and pour a generous taste for themselves. It’s their profession and pleasure to ensure that the expensive wine you’ve purchased to accompany your meal is spectacular, without any flaws.

Here in the U.S., if a diner noticed an employee pouring and tasting from their expensive bottle of wine, serious problems could arise.

So, the bottom line is: If you discover that you have a bad bottle of wine, no matter where you purchased it, at least in the U.S., return it, send it back, or call the store. Remember, the customer is always right. If someone tells you otherwise, pick up your smartphone and share your experience on Facebook or Twitter. You’d be surprised how quickly someone from that winery or store contacts you to make things right.

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If you really want to impress your guests, you’ll want to do a bit better than “acceptable.” Picture it this way: On a scale from 1 to 10, with 1 being horrible and 10 bordering on spiritual, almost any wine and cheese combination will fall somewhere between 4 and 6, even by accident. To move closer to the 10 side, here are a few guidelines that will be helpful:

Helpful Guidelines for Wine and Cheese Pairings

• White wines complement soft cheeses with stronger flavors and aromas.
• Red wines complement hard cheeses with milder flavors and bouquets.
• Sweeter, fruitier wines complement a wider variety of cheeses.
• The saltier and more piquant the cheese, the sweeter the wine should be.
• Harder cheeses can handle more tannic wines.
• Softer cheeses are better with more acidic wines.

One reason soft cheeses are better with white wines is that they leave a thin layer of fat coating the inside of your mouth, blocking your taste buds. This makes red wines taste bland and monotonous. White wines are better able to cut through this layer. Champagne and sparkling wines are especially good at busting through the fat layer, and the carbonation creates delightful sensations. When in doubt, go with sweeter, fruitier wines—they pair well with the widest range of cheeses.

To master the art of pairing wine with cheese, it helps to understand a little about the cheeses themselves. Cheeses are made from the milk of one, or a combination of, three animals: cows, goats, and sheep. There are hundreds of different cheeses from around the world, but they can be grouped into 11 categories:

• Cheddar—Originating from the Somerset village of the same name, this cheese is made from cow’s milk and undergoes a process called “cheddaring,” which removes more whey and allows the acidity and proper texture to develop. It is pale yellow to orange, with a hard texture and an acidic bite. This category also includes American, Longhorn, Colby, and Monterey Jack cheeses. Cheddars can be young, aged, flavored, or smoked, and are rated by sharpness, from mild to extra sharp. They pair well with Merlot, Pinot Noir, and Syrah wines.
• Blue—Characterized by bluish veins running through them, blue cheeses have a pungent flavor and aroma due to the blue/green mold, or fungus, that gives them much of their character. Examples include Blue Cheese, Roquefort, Gorgonzola, and Stilton. These cheeses are especially wonderful with Sauternes, Muscat, and Port wines.
• Leaf-Wrapped—A process of preserving and flavoring cheese that predates the use of paper. The leaves seal in moisture and contribute their characteristics to the cheese. These cheeses can be wrapped in leaves, herbs, or even tree bark. They are rich, creamy, and luxurious, with flavors ranging from nutty to musky. Examples: Pecorino Folgie di Noce, Valdeon, and Hoja Santa. These cheeses pair well with Cote-du-Rhone, Sauternes, Sangiovese, Chardonnay, and Sauvignon Blanc.
• Soft—The most luxurious of cheeses, soft cheeses are typically served young (within 2 or 3 months of production). Many are mold-ripened, giving them a creamy, smooth texture and velvety, buttery taste, with an intoxicating, perfume-like aroma. Examples: Brie, Camembert, and Fromage de Meaux. These cheeses pair best with Champagne (both red and white), Blanc de Blancs, Viognier, Chardonnay, and Sauvignon Blanc.
• Hard—Aged for years to develop a crystalline texture and earthy, sweet, buttery flavors, hard cheeses are a must-have on any cheese plate. Examples: Piave, Sbrinz, Gouda, and Lancashire. To enhance these cheeses, pair them with Cabernet Sauvignon, Sangiovese, Merlot, and Champagne.
• Semi-Soft—These cheeses feature bold, assertive flavors, with tangy, meaty notes and a fruity finish. Examples: Manchester, Dorset, Fouchtra, and Tallegio. They pair wonderfully with Syrah, Chardonnay, Riesling, Viognier, Chenin Blanc, and Merlot.
• Washed Rind—These cheeses are bathed in saltwater, wine, or spirits, giving them a creamy interior and powerful aroma and flavor. Examples: Limburger, Raclette, Grayson, and Munster. They are legendary with Gewürztraminer, Muscat, and Riesling wines.
• Semi-Firm—These cheeses are often salted with brine and have a luscious fragrance of toasted hazelnuts, along with a sweet, buttery taste and herbal, earthy overtones. Examples: Flixer, Ibores, Adelegger, and Bra Tenero. Pair them with Cabernet Sauvignon, Chardonnay, Riesling, and Pinot Noir.
• Firm—These cheeses have a distinctive firm texture and a sharp, sometimes edgy flavor. Examples: Swiss, Double Gloucester, Gruyère, and Cantalet. Best served with Syrah, Merlot, Zinfandel, or Pinot Noir.
• Mountain—Produced above 2500 feet elevation, these cheeses have deep and complex flavors, thanks to the unique microorganisms living at high altitudes. They are smooth, nutty, earthy, and woody, with smooth herbal finishes. Examples: Gamonedo, Comté, Hoch Ybrig, and Forsterkase. Riesling, Pinot Noir, Merlot, and Muscat are great wine pairings for these cheeses.
• Raw Milk—Made from unpasteurized milk, raw milk cheeses develop deeper, more mature flavors and aromas than pasteurized varieties. They are almost decadent when paired with Riesling, Merlot, Sauternes, and Zinfandel wines.

These are just guidelines to get you started. Experience is the best teacher, so don’t be afraid to experiment and be bold. With a little practice, you’ll soon become an expert at pairing wine with cheese.

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North America has developed wine regions in nearly every state, and the trend continues to grow. From California, where grape production and wine became a trend, to Oregon, Washington, Texas, the Great Lakes region, New York State, Virginia, and many other states—and let’s not forget our neighbors in Canada—there are plenty of wine regions to explore. I’ve attended events in all of these locations, and I can tell you that wine festivals are the best venues for discovering new “favorites” and enjoying them.

Discovering New Wines and Culinary Pairings

Wine and food festivals offer a wide range of venue options, from formal “limited attendance” events to those held in museums, large tents, or hotels. Some events even pair specific wines with certain foods, like the Astoria Oregon Crab, Seafood, and Wine Festival I attended this past April. There, I had the chance to enjoy fresh crab, oysters, scallops, and shrimp, paired with a variety of white and red wines, all while chatting with the winemakers behind the wines.

Today’s wine industry recognizes the advantages of pairing wine with food, not just as a marketing tool, but as a way to enhance the experience. If you’ve ever taken wine seriously, you know that sipping wine at the proper temperature helps release the flavors it was meant to offer. The same goes for pairing wine with food that enhances its flavor and helps uncover hidden notes. There’s nothing better than savoring fresh Dungeness Oregon crab and then taking a sip of a crisp, bright, buttery Chardonnay—you’ll realize the crab needs no butter, as it’s already in the wine.

With hundreds of wines to sample, it can sometimes be overwhelming to decide where to start. These events are social by nature, so you’ll find that attendees are more than willing to share their wine discoveries. At the Astoria event, for instance, I had at least twenty fellow wine enthusiasts recommend specific winery booths and wines they enjoyed. What’s even more impressive is that some winery owners, staff, and winemakers even pointed me to wines from other wineries, a rare and refreshing occurrence in business.

While some of these events can get a bit crowded—especially with the younger crowd that often attends—you can always expect great security and a fun, lively atmosphere. Just be prepared for the possibility of a close encounter with another body, especially if you’re holding onto a glass of wine or an oyster, which may end up on someone’s white blouse!

Some tips to ensure an enjoyable experience at a food and wine festival: wear comfortable shoes and clothes, unless you’re attending to meet someone special. I’ve noticed young women in high heels and glamorous dresses at these events, but I’ve also seen them trip over tent cords and spill wine while distracted by “the hunks in attendance.” Just something to consider!

You’ll find that water bottles are available for purchase at these events, and in some cases, they’re even given away for free. Staying hydrated is key when drinking wine. If allowed, bring your own bottle of water or buy a bottle holder with a cord that can be worn around your neck. The general rule is to drink as much water as wine. This helps prolong your fun and ensures you wake up the next day without a screaming headache (or worse).

A note that may upset some people, but one that most will agree with: when tasting wine in a wine sipping environment, wearing perfume or cologne is a “no-no.” Much of what we “taste” comes from our sense of smell, so the scents we pick up when swirling and sniffing the wine help develop the flavor profile. If you’re next to someone wearing heavy perfume or cologne, it can impair your senses. That said, I’ve found that most attendees at wine festivals aren’t there for professional wine tastings but simply to enjoy the wine. It’s not an environment for structured tastings; it’s a place to explore what you like.

It’s also a great opportunity for beginners to discover new wines or for seasoned wine lovers to find something unique. One such wine I’ve come to enjoy is Grüner Veltliner from Austria. It pairs wonderfully with seafood and light fish like Halibut. Many people have never heard of this wine, and few realize it’s also grown in the U.S. in several states, including Oregon. Another underrated gem is Malbec, originally from foreign countries but increasingly produced in the U.S. and gaining fame from Argentina.

These wine events are also a fantastic way to get excellent wines at discounted “Event Prices.” Wineries often offer their wines for less than the regular price, as they want to introduce you to their wines and don’t want to haul bottles back home. On the last day of the event, you’ll be amazed at the deals and can stock up for your next wine gathering.

So, next time you’re planning a vacation or even a weekend getaway, consider looking up “wine events” in your destination area. The world of wine is rapidly expanding, and with it, a whole new world of exciting events. From standalone wine festivals to wine tasting tents at state fairs and even “Crab Fests” and “Grape Stomps” at local wineries, there’s a whole world of wine events waiting for you to explore.

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