Sparkling Wine Corks

Ever notice that sparkling wine corks, once out of the bottle, look very different than still wine corks? Aside from the mushroom-like cap, they are made up of several different pieces of cork glued together. Usually natural, still wine corks are punched whole from the bark, but because bubbly corks are wider, this doesn’t work. Thus, two to three pieces are stuck together. Usually agglomerate cork is used for pieces on the upper portion closer to the cap with natural cork at the very bottom actually touching the wine itself. As might be expected, bubbly corks are generically more expensive because of this process even though some less expensive agglomerate cork is utilized. Bubbly corks do not require a corkscrew for extraction. 

Climate Change and Wine

It’s no secret that climate change is affecting our lives. A reduced ozone layer is altering weather and temperatures around the world affecting agriculture. As wine is an agricultural product, it is most certainly not exempt. In some cases, certain wine regions that could grow specific grape varieties are now having a hard time doing so. Australia with Shiraz is a prime example. Others that couldn’t, are now prolific. The U.K. now makes some great sparkling wine. This whole phenomenon is causing producers to look to new locations within their respective countries to plant, search for new or different varietals/clones that will work, alter their viticultural practices and be more creative in their winemaking. 

Wines for Summer Sipping

Summer’s here and wine styles we sip should reflect the season. Forget about those big, rich, alcoholic, oaky, complex numbers that fuel the cooler weather. Instead, vie for light, crisp, fruit-driven, unoaked or minimally so, uncomplicated, lower alcohol reds and whites. I’m talking white varietals like Riesling, Sauvignon Blanc, Trebbiano, Alvarinho, Gruner Veltliner, Pinot Blanc, Verdicchio and Vidal. For reds, check out Dolcetto, Gamay and Grignolino. Any of these will keep you cool and not weigh you down. They’re also best for “al fresco” sipping and dining as they’re forward and bright enough to combat all the extraneous aromatics that the great outdoors can bombard you with.

Naturally “Lighter” Wines

Previously, I discussed the fact that alcohol in wine has calories, but really never offered any suggested wines that are naturally lower in alcohol without looking for manipulated “light” wines. Generally, those grown in cooler climates and at higher altitudes and certain wine styles and wine regions are known for producing lower alcohol wines. Vinho Verde from Portugal (around 10-11%), Trocken (dry) style German whites (usually well under 12%), Hunter valley Semillon from Australia (usually under 11%), Prosecco from northern Italy (10-12%), Muscadet from France’s Loire Valley (usually under 12%) and Beaujolais, also from France (around 12%) are all great examples.

Calories in Wine

With the warm weather here, most of us are looking at ways to ensure we fit into our swimsuits. That means exercising more and watching calories. When it comes to calories in wine, this can be problematic. Alcohol, in general, contains about 7 calories per gram, so higher alcohol wines will contain more. And if the wine is sweet, the additional sugar will beef up the calories more so. Before you start looking for “light” wines, try this. First of all, look for wines with lower alcohol, around 11%. Secondly, vie for bone-dry wines. These will contain the least amount of sugar keeping the calories in check. Finally, and I can’t stress this enough, consume only a small glass (perhaps 4-5 oz.) with your meal. 

Dinner Wine

How often does this happen to you? You’re invited for dinner and you usually bring along a bottle of wine. However, more often than not, the wine you bring doesn’t get opened as the host already has another few in mind to match the meal. This proves frustrating, as you may have pulled something special or rare from your cellar or purchased a specific bottle for the event that you really want to taste. What to do? To ensure your wine is opened at the dinner, the “Good Doctor” suggests this. Call ahead and ask the host what the menu is because you want to bring a unique bottle to match the dish. This subtle gesture is viewed as considerate almost always ensuring that the wine you bring will be consumed.

Increasing Wine Sales

If you own or manage a restaurant and you want to increase wine sales, there are some pretty simple solutions. Have bi-weekly or monthly tastings with your wait staff utilizing some of the wines from your list with your menu items. This empowers them to sell wine. Every week, offer a featured wine at a reduced cost. Try table talkers highlighting specific wines. You could have a display set up in the restaurant somewhere showcasing particular wines, regions or countries. Perhaps most effective is to put wine suggestions right next to the food items on your menu making it extremely easy and less daunting for the consumer to choose a wine for their meal. These simple ideas have proven to increase wine sales.