Over the next couple blogs we are going to an in-depth look at Central Italy. In this first blog we will concentrate on Emilia-Romagna, one of the richest and most developed regions in Europe. With that in mind, let’s take a look at why these wines prove to be amongst, and enjoyed by the affluent in Italy.

Emilia-Romagna is located above Tuscany, and just to the South of Piedmont—and as the name suggests, it represents two distinct areas in Bologna. The people who live there can be classified singularly, though: rich. Some famous names that you might recognize that live in Emilia-Romagna:

•  Luciano Pavarotti

•  Giorgio Armani

•  Enzo Ferrari

So how much wine do these high-brow socialites go through? A lot: Emilia-Romagna produces more than 6 million hectoliters of wine on an annual basis. Time for Libiamo ne’lieti calici!

Lambrusco

Surprisingly to some, the more popular grape in Emilia-Romagna is the Lambrusco, with the style of preference being a sparkling red wine consumed young.

Over here in North America Lambrusco is normally only found in a sweet style, so if you can find a dry variation I suggest trying it out. If you don’t know what to look for on the label I’ll make it super easy for you:

•   Secco – Dry Wine

• Amabile – Sweet Wine

Emilia-Romagna is also known for fruit, in particular peaches, strawberries, and pears. These fruits pair sublimely with Lambusco as well. In fact, in general a fruit is going to match up much better with a Lambrusco than a meat, so be careful with your food pairings.

Sangiovese

The king pin in Romagna is Sangiovese, which produces a robust red wine with amazing fruit flavors. They really capture the terroir of this region. This is another variety that, should you find floating around a cellar in North America, I would highly recommend trying it. Pair it up with some Parmesan Cheese and Parma Ham (Lambrusco pairs exceptionally well with those food choices as well.)

That wraps up Emilia-Romogna, but stay tuned for our next blog that will take a look at the ever-popular region called Tuscany.

The Pairings

A red wine tamed in tannins would go nicely with grain and mushroom dishes. Other red wine friendly dishes are polenta, whole grain pasta with tomato sauces, bean soups and risotto with truffles or various mushrooms. Red wine would be the best with winter vegetables like acorn squash, pumpkin or other root vegetables. On the lighter side, you may want a white wine to pick up the freshness of spring vegetables such as asparagus, lettuce and spinach.

It is spring and soon you will be having a Mother’s Day celebration, graduation parties and Memorial Day. Even if you or your friends are vegetarian, these celebrations can be festive with the right wine and food. If it is a brunch affair, mimosa is a winner and goes well with any egg dish without the meat. If you are having a dinner, make a creamy risotto with asparagus, peppered pecorino and olive oil. Serve it with a spring salad of spinach and strawberries with a wine vinaigrette dressing. If you want to keep the meal lighter, choose a Chardonnay or Sauvignon Blanc to compliment it. For desert, clean the palate with something lemony and serve a Riesling wine.

Pairing wine with vegetarian cuisine gives a delightful new taste experience.

When it comes to wine, the former Windows visionary does not advocate the high-brow approach.

Instead, Myhrvold tackles the problem of aeration with a brute force technique that he says works wonders.

If you’re just joining the program, we have a previous article that offers a crash course in decanting, but suffice it to say, decanting wine is the process of infusing oxygen into it, which develops the taste profile into a more complex, rich experience.

Traditionally decanting is done by pouring the wine into a large jug—literally, that is the entire process. You just wait for the air to breach the (large) surface of the liquid, traditionally in the range of an hour or so. Decanters are usually ornate glass, or some otherwise aesthetically pleasing crafted material. Myhrvold’s method involves a small, loud electric kitchen appliance: a mixer.

That’s right. Just break out that trusty mixer that you use to make your margaritas. It’s time to more fully realize the drink-making capacity of this versatile tool.

The cooking guru sums up this process with the term “hyperdecanting” and explains it as follows: “I just pour the wine in, frappé away at the highest power setting for 30 to 60 seconds, and then allow the froth to subside (which happens quickly) before serving.”

Another method which seems to work just as well involves using a proper/traditional decanter in conjunction with a submersion mixer—as the name implies, it is a hand-held mixer that is manually held underneath a given liquid.

The response to hyperdecanting seems to be almost entirely positive. Some of the aficionados over at Vinos Vita have already tried it out and agree that there is a substantial change in the taste of the wine.

Don’t take our word for it, though; try it yourself. Alternatively, maybe you’ve already tried hyperdecanting your wine? If so, what did you think about it? Let us know in the comments. We’re always looking for personal feedback from enthusiast such as yourself.

Obviously we cannot cover all of these lovely grapes, but we can focus on some of the best. In this blog we’ll explore two of the most popular styles of Italian wine that are available in North America: Chianti, which is usually a red wine, and Pinot Grigio, which is usually a white wine.

Chianti

First, like Chardonnay, Chianti is not the grape variety, but is the name of the region where the grapes are grown. By Italian law, Chianti must contain 75%-100% Sangiovese, which is a type of grape. Depending on the amount of Sangiovese the winery uses they can blend up to 10% Canaiolo and up to 20% of Cabernet Sauvignon, Merlot, or Syrah.
Let’s take a look at the classifications first. Chianti falls into one of three:

• Chianti – Means it has been aged for four months.
• Chianti Superiore – Means that it has been aged for 7 or more months.
• Chianti Riserva – Means it has been aged for at least 38 months.

The time frame for aging a Chianti is typically 5–15 years, depending on the quality.

Chianti is great for the novice wine drinker because it comes in a variety of styles from light to full-bodied. This versatile wine can be paired with many different foods, but one of the best is red tomato sauce—which means that it’s even better accompanied by a traditional Tuscan pizza. Yummy. You can expect flavors of Cherry, Strawberry, and maybe some blueberry as well. There is, as well, a distinct floral characteristic on the nose.

So if you find yourself strolling through the hills if Italy where can you go to pick up a nice bottle of the stuff? Chianti in Tuscany and is sub-divided into the following 7 areas:

• Chianti “Classico” — This is the most common Chianti available in North America and it comes from the area between Florence and Siena.
• “Colli Aretini” – The grapes are grown in the hills of Arezzo and they produce wines that are medium bodied and are usually best drunk young.
• “Colli Fiorentini” – The grapes come from the hills of Florence and they produce a variety of different styles from young drinkable wines to great reserve styles of Chianti.
• “Colli Senesi” – The grapes are grown in the hills of Siena and this is the largest sub region of Chianti, but is more known for producing Brunello di Montalcino. We will explore this wine in a later blog.
• “Colline Pisane” – Known for their pleasant light wines that come from the hills of Pisa.
• “Montalbano” – Grapes are grown in the hills around Pistoia or west Florence and are usually used in regional Chianti Blends. See below for the classification.
• “Rufina” – This is one of the smallest producing regions for Chianti, but it produces high quality, complex, premium styles of Chianti. The Rufina area is located to the east of Florence.

Pinot Grigio

Hailing from Northeastern Italy, mostly from Alto-Adige, Veneto and Friuli, comes the Western World all-star, Pinot Grigio.

Pinot Grigio, unlike Chianti, is actually the name of the grape, and not the region. It comes from the Pinot Family and is better known in France as ‘Pinot Gris.’ The difference between the Italian style and the French style is that the Italians harvest their grapes earlier in the season in order to get a greener, fresh, more acidic wine that will resist over-ripening.

Pinot Grigio is the number one imported white wine from Italy to North America. If you’re at a restaurant, chances are you’re going to see Pinot Grigio in the premium category because of its popularity.

In terms of the flavor, this white is usually very light, very crisp, and subsequently very good. You can expect flavors of green apple, pear, and melon, all with a highly acidic crunch.
If you’re wondering what happens when you leave the grape on the vine for a little while longer, the result is a less acidic, sweeter outcome. The yield will have honey or tropical flavors and are consequently more common for warmer climates such as the following:

• Australia
• Argentina
• Chile
• Canada (BC)
• New Zealand
• United States (California, Oregon and Washington State)

Pinot Grigio is best served in the summer time as a refreshing wine. It pairs well with light pastas, seafood, and creamy cheeses. It is also great for making summer cocktails such as a martini. In fact, if you like martinis try this recipe out:

The Glamour Girl Martini

• 3 oz Pinot Grigio
• 1 oz Peach Schnapps
• Splash of Cranberry Juice
• And one cherry
• pour all the ingredients into a cocktail shaker with ice. Shake well and pour into chilled cocktail glasses.

If you know of any other great cocktail recipes, let me know in the comments. In the next blog we’ll go a little bit further into Italy and explore some great wines and the places that they come from.

Just like a lot of the other regions, they had their challenges. After World War I, Italy struggled with a lot of political unrest and that forced hundreds of thousands of Italians to immigrate in search of a better life. The scattering of these aficionados sent prompted the government to set up Co-ops in order to continue to protect the wine production in certain rural areas. An overproduction of wine was the result of this and the overall quality in the country started to degrade.

In 1960, with the introduction of the first quality wine produced in a specific, designed region of the country, Italy hoped to shed the low-quality connotation that they had garnered in the manner described above—the damage had been done, however, and it was an uphill battle for the next 40 years.

Jump forward to the 1980’s where New World countries were taking the world by storm. As it turned out, many of the Italians had left Italy and they were then producing wine in Australia, California, and other New World regions.

In came the introduction of the European Union and the new classifications, Italy managed to gain the throne and is now the second largest producer of wine in the world.

So to sum it up, Italy has the following:

• They have over 3000 years of heritage
• Advanced, modern wine making skills that are hard to rival.
• A global presence in the wine community.

When it comes to wine, Italy is simply amazing. To pay tribute to the wonders of this country, throughout the next few blogs we’re going to travel around Italy, taking in the sights, seeing the sounds, and perhaps we’ll even have a drink or two while we’re at it.

The Grape

The first thing you will need to determine is the grape. It’s highly advised that you choose a local grape, and you want to ideally start in early autumn where they were is going to an excess amount of fresh, delicious grapes. If you cannot get your hands on some local grapes you can obtain some through the mail; you can also use pre-made grape concentrates, but that takes out all of the fun, and much of the taste. Some camps would argue that if you’re going to make wine, make it right.

The preparation of the grapes is as follows: First, inspect the grapes; it is critical that they do not have any insects or other contaminants in them, as that can spoil the whole batch. Secondly, remove the stems, as they are not going to do anything for you.

The Equipment

Next is the gear. It’s recommended that you have the tools to help you measure the acid content, sugar levels, and temperature.
You can get the hardware required for making wine at a wine making shop or a ‘U-brew’ type establishment. It’s very important that all of the equipment you’re using is properly sanitized. Clean equipment means fresh, tasty wine.

Racking

Racking refers to the transferring of the fermented wine away from the sediment. When you get to this stage it’s important to go slow and follow the directions explicitly.

Bottles and Corks

Some people enjoy recycling bottles, whereas others simply purchase them from a winemaking store. The type of bottle that you go with is less important than your choice of cork. In order to avoid getting cork taint or other complications you want to look for cork that comes in a tightly sealed plastic bag or package. If you’re worried about the sterility of your cork you can boil them in a mixture of water and 1tsp of sulfite crystals for an extra layer of protection.

While you currently have the ability to interpret text intelligently, and the lights don’t feel like sensory uppercuts from some unseen opponent, I urge you to read this blog wherein we’ll investigate as to whether or not there is a secret behind the pain that so many of us know and fear—sometimes as much as waking up to strange bedding and unknown person(s), and the larger headaches that signifies.   But I digress again…

Let’s start with the good news, which is that not everyone seems to get headaches from red wine, at least not all the time; conversely, some people can feel a headache coming on after consuming only a small amount. So what gives?

The Truth Behind Red Wine Headaches:

No one really knows.

That is the sober honesty. No one can really say for sure, but there are, of course, several theories which purport to know the truth of the matter. We’ll explore them now.

Sulfites: We’ll mention this one first because it makes the least sense in my opinion. It used to be common belief that sulfites caused headaches, but this seems false when you consider that many whites have more sulfites than red and don’t seem to give people headaches. This is not to mention other foods which contain the same amounts or higher, which do not give people headaches.

Tannins: Some people believe that tannins in red wine are to blame. Tannins cause the release of serotonin. High levels of serotonin can cause headaches; however food that contain tannins such as, say, tea, soy, and chocolate. None of these other foods are known to produce headaches.

Histamines: It seems somewhat intuitive to try and place the blame on histimines, as red wine has in the range of 20%-200% the content of histamines that white wine does. Some individuals are allergic to histamines and are so deficient in certain enzymes, which could act to create a headache.

Alcohol content: A higher level of alcohol content in a lower quality wine could cause headaches; however this claim, if true, may relay on other factors in part.

The Red Wine Headache Cure

My best advice for a cure is to get preventative: try out some wine from various different regions and keep a (mental) record of which ones seem to be immune to the affliction. In case of a prior-bottle headache emergency, these regions will be known as your ‘safe areas,’ and you should proceed to them in a calm and orderly manner.  In all seriousness, though, if we can’t (as a community of enthusiasts) pin down the cause, then at the very least you still have the luxury of simply going with that works.

The logic behind consuming 100% organic wine in this context should be fairly obvious: fewer chemicals mean less of a chance that one is going to get wise to try and test your pain threshold. After all, one of them could be the mystery component that is causing all this trouble in the first place.

If you find that you simply cannot escape the throbbing head eventualities described in this blog, and have reached your wit’s end, then my advice is to simply switch to white. White’s do not cause headaches unless you consume too much, but that is an entirely different story.

Technically the pigment of grape skins contains a chemical called anthocyanin (which belongs to the family of food coloring). This chemical acts like the fabric dyes and easily attaches to rugs, clothes, etc.

The end result is that every wine enthusiast will, at some point or another, encounter a red wine spill. It doesn’t matter how coordinated or tidy you are; it will happen to you. Instead of shaking your fist to the sky of the varietal gods, best to prepare for this eventuality with some tips on what your cleaning options are when the time finally comes.

General Stain Removal Tips

Act Fast — The longer the stain sits, the harder it will be to remove. It may not be all that convenient to stop what you are doing (perhaps this is a house party) but putting whatever it is on hold will serve dividends in the long run. Tend to the stain as quickly as possible.

Do Not Rub the Stain — This can and usually does make it worse. Instead blot the area.

Keep The Stained Area Wet — Cover the affected portion of material with a cloth dampened with water or club soda, or otherwise keep the area moist. If is allowed to dry it will make removal of the stain much more difficult.

How to Remove a Wet Red Wine Stain

We’ll now go over some specific cleaning supplies that excel when it comes to removing red wine. If you are planning on having a party then it’s suggested you at least have some of these on-hand, just in case.

Hydrogen peroxide and soap (eg. Laundry detergent) — Mix equal parts together and pour the resulting solution on the stain. Let it sit and then continue to blot until the stain disappears.

Water, Vinegar, and Soap — Mix one tablespoon of vinegar with one tablespoon of soap (dish soap or detergent) and then add 2 cups of warm water. Blot the stain and then apply the mixture, then continue blotting until the stain disappears.

White wine — This may seem counter-intuitive at first, but pour white wine over the stained area and blot. This will help remove the red coloration. Once color fades use carpet cleaning method of your choice to fully remove the damage.

Salt — Pour thick layer of salt over stain. This will help prevent stain from spreading and setting. You can vacuum the salt up once you have products to finish treating the stain.

How to Remove a Set Red Wine Stain

White Wine and Baking Soda — Pour white wine over the area, and then pour a hefty amount of baking soda on top, enough to make a past-type consistency. Spread it out all over the stain being sure not to let the paste dry out. Let it sit for a few hours and then remove the area and clean the area. Hopefully the stain is gone.

Commercial Red Wine Stain Removers — Try OxiClean, Resolve, and Wine Away. These products are designed to remove stains, and they certain live up to that claim for wine. It is probably a good idea to have one of these products on hand.

I hope these cleaning tips help when the time arrives. Who knows, maybe you’ll be lucky soul who walks through a life of red wine unscathed. That would be nice, but here’s to being realistic. Also, if you have any other tricks you’ve tried that work with red wine stains, but all means, I’ve love to hear them.

Proper glassware is to drinking wine as proper cutlery is to enjoying a nice meal. Wine glasses are not just inordinate aesthetics, they serve very demonstrable functions that both enhance and enable the experience. In the following blog we’re going to look at some of the key differences between the different types of glasses which should accompany different types of wines.

Now, one thing that you should remember is that you don’t have to go out and spend a bunch of money on different glassware for each style of drink. You will most likely notice a difference if you do—that is the point—but the overarching method here is distinguishing between, fundamentally, whites and reds. So the recommendation is to good yourself a good set of glasses for reds and whites; the majority of the wines you drink will be represented by these glasses. From there you can add to your collection of convex glass.

Traditionally a wine glass is usually comprised of a base, a stem, and a bowl. Recently (2004), however, the Riedel Glass Company came out with a trendy stem-less glassware that has taken the market by storm, and is still very popular today. Critics have challenged this style, addressing the fact that holding the bowl directly with your hands warms the wine too fast, and leaves finger marks.

Needless to say, the style you choose is your personal choice, and, Riedel glass, other than those two criticisms, still preserves the experience nicely. If you so choose, have both types in your home! They are not mutually exclusive (to most enthusiasts.)

All right, let’s look at some different styles of glasses.

Red Wine Glasses

There are many different types of red wine glasses available on the market. One of the main things to note is the lower part of the glass; the bowl is usually wider to allow more air to interact with the wine. As we’ve discussed, oxidation is an important element with red wines—a lot of reds are full-bodied, and rich in tannins, so air helps to bring out the flavors.

Another point regarding red wine glasses is that they narrow as they get closer to the lip of the glass. This is to allow for the capture of the aromas coming from the wine.

The two most common types of red wine glasses you will find are a Bordeaux and a Burgundy Glass. Let’s take a look shall we?

Bordeaux Glass:

Is a tall glass with a spacious bowl, which is designed for more fuller-bodied wines such as Cabernet Sauvignon, Merlot, or Syrah.

Burgunday Glass

Has a wider bowl than a Bordeaux glass and is used for lighter reds such as Pinot Noir. This particular design is concerned with taste; the glass is shorter, so the flavors hit the front of the mouth, enhancing the experience. These wines are light in flavor, so the design really brings that out.

White Wine Glasses:

White wine glasses are a bit more concerned with temperature, and are more of a “U” shape, which allows the wine to maintain its chilled state.

If you want to get adventurous, you can purchase two types of white wine glasses, one for lighter white wines, and another for fuller whites. Light white wine glasses would be shorter and have a wider mouth to allow the wine to hit front of the mouth; conversely, fuller white wine glasses will be more elongated and taller to force the wine to the back of the mouth. Regardless, of whether or not you own both, next time you pop the cork on some white wine you can at least explain the difference to any parties interested.

Dessert Wine Glasses

As we covered in our dessert wine blog post, the glass for a dessert wine should be around half the size of a regular wine glass. The reason for this is because dessert wines are much sweeter, and have more alcohol.

This type of glass will still be narrow and long, so it pushes the wine to the back of your mouth, not to overpower the dessert.

Sparkling Wine/Champagne Glass

Unlike the other glasses, the Champagne wine glass has an established nickname: the flute, and true to the form of the instrument, a sparkling wine glass is really narrow and long so that the wine doesn’t lose the sparkle.

One thing to note when washing wine glasses is to use hot water and very little soap. Even the smallest amount of soap residue can and usually does alter the taste of wine significantly.

If you’re perhaps thinking of purchasing some new glassware, the aforementioned Riedel, as well as Spiegelau and Ravenscoft are (arguably) the most well-known glass companies when it comes to wine glasses.

Armed with this new knowledge you will expand and enhance your wine experience. No more flavorful red aromas sneaking past your nose, and no more Pinots cramped up in some small [word] abode. You will be delivering full-developed tastes to the right part of your pallet, and inhaling the full extent of the rich scents available. Happy tasting!

(Moderate here means one glass for a female and two glasses for a male. Males can consume slightly more alcohol because males retain more body water than women, so the concentration of alcohol in a women’s blood stream is generally higher.)

Health Benefits

There have been many studies around the world that have demonstrated the health benefits of wine in moderate consumption. These benefits include heart health, reduction in memory loss, strengthening of the immune system and in some cases even preventing against bone loss. For the most part these claims are attributed to red wine.

Red wine contains an antioxidant called reservatrol, which is mostly found in the skin and seeds. Red wine stays in contact with the skin and seeds for an extended amount of time, and this primes red wine with this component. White wines do contain some reservatrol, but if you want to really experience the health benefits, one should stick to a full bodied red such as a Cabernet Sauvignon or Petit Syrah.

Let’s look closely at some of the specific health benefits.

Healthy Heart — Antioxidants in red wine work to reduce the bad cholesterol and increase the good cholesterol. It does this by flushing out the bad cholesterol from your arteries; furthermore, antioxidants reduce blood clotting, which means you get double-action cardiovascular protection.

Brain Health — Resevratrol in red wine can be a key player in protecting the brain from stroke. It can also help with the formation of nerve cells and reduce plaque, which experts believe could help with neurological diseases with as Alzheimer’s, Dementia, or Parkinson’s.

Prevention Against Cancers — Researchers have also seen some benefits from wine consumption with regards to some types of cancers such as stomach, colon, and ovarian.

Diabetes — Some studies have shown that resevatrol can work to lower blood sugar levels, and also effects insulin levels as well.

Healthier Weight — Did you know that people who consume one glass a day have a lower body mass than people who indulge occasionally? It’s true. If one is going to indulge, it might as well be a relatively low-fat drink instead of, say, a Big Mac.

Wine and Dieting

If you’re more concerned about keeping your heart healthy by watching your weight you be interested in knowing how many calories are present in a glass of wine. After all, most diets explicitly prohibit alcohol due to the sheer number of calories usually present in most alcoholic drinks, most especially mixed cocktails and beer. However, if you’re reading this blog you’re probably of the persuasion that a nice glass of wine is something that should be enjoyed every once and a while. So why set yourself up to fail? Instead of feeling guilty about a glass of white or red, why not just incorporate it into your diet? Anything in moderation, and we’re going to go over the specifics on how to moderate those hidden calories.

There are approximately 25 calories per ounce of red wine; with the standard glass of red wine being 5 ounces, each full glass has approximately 125 calories per glass.

We’re focusing on red wine here because if you’re dieting, that is generally what is recommended. Red wine contains fewer calories than white wine, and this is because whites generally retain more sugar during the fermentation process, and therefore contain more calories.

Some “trendy” diets refer to a glass of wine as being 4 ounces—this is more what you would expect ordering a glass of wine at a restaurant. It is a strict pour, and as a wine enthusiast you may be more accustomed to something in the 5–6 ounce range. If you’re trying to tighten the belt on your caloric intake, one way to indulge in that extra ounce or two while still keeping the weight off is to simply cut out some the accompanying sweets from your diet. After all, if you’re enjoying a nice Pinot do you really need to add any more flavors into the arrangement?

While on the point of sweets, it’s important to note that different wines obviously vary in terms of how much alcohol is present. It’s important to keep in mind that the higher the alcohol content, the higher the calories are going to be. So while dessert wines are usually consumed in a smaller serving, the amount of calories consumed is going to be around the same as a full glass.

If you’re somewhat partial to beer and are curious as to which is healthier, the answer is wine. Wine has fewer calories than a regular beer, and on average less preservatives.

Well, hopefully you’re feeling a little bit better about your applying the wonders of wine to your health. Stay tuned for our next blog on