For some, this means joyous revelries such as fireworks, lion dances and an excuse for some of us part-Chinese descendants to miss school.  But Chinese New Year is much more than that.  In fact, there's so much to celebrate and be thankful for that it takes fifteen days to complete the course. 

The first day of the Lunar New Year is "the welcoming of the gods of the heavens and earth."  Many people abstain from meat on the first day of the New Year because it is believed that this will ensure long and happy lives for them.  On the second day, the Chinese pray to their ancestors as well as to all the gods. They are extra kind to dogs and feed them well as it is believed that the second day is the birthday of all dogs. The third and fourth days are for the sons-in-laws to pay respect to their parents-in-law. The fifth day is called Po Woo. On that day people stay home to welcome the God of Wealth. No one visits families and friends on the fifth day because it will bring both parties bad luck.  On the sixth to the 10th day, the Chinese visit their relatives and friends freely. They also visit the temples to pray for good fortune and health.  The seventh day of the New Year is the day for farmers to display their produce. These farmers make a drink from seven types of vegetables to celebrate the occasion. The seventh day is also considered the birthday of human beings. Noodles are eaten to promote longevity and raw fish for success.  On the eighth day the Fujian people have another family reunion dinner, and at midnight they pray to Tian Gong, the God of Heaven.  The ninth day is to make offerings to the Jade Emperor.

The 10th through the 12th are days that friends and relatives should be invited for dinner.  After so much rich food, on the 13th day you should have simple rice congee and mustard greens (choi sum) to cleanse the system.  The 14th day should be for preparations to celebrate the Lantern Festival which is to be held on the 15th night.

So whether it's paying respects to the emperor, the gods, or to each other, it's fairly obvious that the Chinese know how to party, particularly around the dinner table.  And all great celebrations are certain to be accompanied by great wine.  Here are a few wines to compliment any Chinese New Year Feast.

1.  For spicy dishes, particularly Szechuan cuisine, try a Gewürztraminer (white).
2. For rich dishes, such as Shanghai red-cooked chicken, serve a red Bordeaux.
3. For heavier northern dishes, such as Peking duck, try a burgundy such as Pinot Noir, or a Merlot.
4. Try serving a Riesling, particularly Johannesburg Riesling, with Cantonese dishes.
5. You can also try serving a Chenin Blanc with delicately seasoned Canton dishes.
6. If you plan to enjoy one bottle of wine with several different regional dishes, don't get too adventurous. Try a white, fruity wine such as a Chardonnay.

Tips:

1. In general, white wines work better with Asian dishes.
2. When in doubt, ask your waiter for assistance.

The 1995 Murphy Goode Fume Blanc, Sonoma County ($10.99) is a textbook sauvignon blanc. Pale straw in color, the wine has a fresh, grassy nose. Crisp on the tongue, it is pleasantly dry with earthy mineral flavors. The wine's flavors developed nicely during the course of the evening and we all thought its crispness complemented the spicy dishes especially well.

1995 Murphy Goode Reserve Fume, Alexander Valley ($14.99). The wine has a golden straw color. Its reserve quality is immediately apparent in its lushly herbaceous, orange peel nose that is more complex than the Fume Blanc, Sonoma County. Full bodied and buttery on the tongue, the wine is very dry with a delicate lemon/citrus flavor. It also has a wonderful finish. This wine's complex nose and citrus flavors truly enhanced the shrimp in black bean sauce. (The Reserve is certainly worth the four or five extra dollars.)

1994 Hugel "Gentil," Alsace ($9.99). The wine lives up to its name, gentil (gentle). It appears to be a delicate blend of riesling and pinot blanc. Very pale straw in color, it has hints of vanilla on the nose with an underpinning of herbaceousness. Crisp on entry with a bit of acidity, it offers flavors of vanilla and minerals that cut through even the spiciest of the dishes. extraordinary with chicken and cashews and spicy eggplant.

1995 Bonny Doon American Riesling Pacific Rim ($10.99). This is a beautiful riesling. Light straw in color with vanilla and grass on the nose. There's a slight bite on entry followed by very dry citrusy flavors. Steely on the tongue, the wine has a great finish. It's a perfect wine for the hotter side of Chinese cuisine.

 Grand Dragon Advanced Cabernet Dry Red Wine

Grand Dragon Exquisite Chardonnay Dry White Wine

Grand Dragon Advanced Italian Riesling Dry White Wine

Yet Shiraz has not always held such a hold over the market.  Until the mid nineties Cabernet Sauvignon was regarded as the superior variety and this was reflected in the prices paid at the cellar door. The demand for export wine has been mainly for Australian Shiraz, and so Cabernet has lost ground in the battle for consumer preference. 

Shiraz's reign at the top of the tree (or grape vine!) really started in the mid 1950s when it replaced Grenache as the most popular red wine grape variety.  In those days a much larger proportion of the wine market was devoted to fortified wine - what used to be referred to as Port.  Looking into the future, the role of Shiraz seems unquestionable, but there are a few challengers on the horizon. The wine consumer is a picky creature and fashions can change fairly quickly.  Merlot is the third most popular red wine grape variety in Australia.  Much of the production goes into blends with Cabernet Sauvignon, reflecting its major role in Bordeaux.  There are quite a few varietal merlots also produced.  There are two reasons for thinking that Merlot won't displace Shiraz as our major tipple - firstly there are viticultural problems relating to poor clones and it performs poorly in cooler regions.  Secondly, at the consumer end, the wine often lacks a distinctive varietal character.  There seems to be no consensus among winemakers about what a good merlot should be like.  Meanwhile consumers think of Merlot as being mellow.  It is hard to find any passion, for or against, this variety. 

Another contender is Grenache. This variety is widely planted in South Australia, particularly in the Barossa and McLaren Vale regions. In the 1980s it was subject to government sponsored vine pull schemes in the belief that its days were over.  Its star is on the rise again both as a varietal and as the key to blends with Shiraz and Morvedre. Even with this recent return to favour, Grenache will not seriously challenge Shiraz because of its need for a relatively warm climate. 

Sangiovese is a variety with a large and growing fan club.  There are now over a hundred winemakers using this variety.  One factor which has held the variety back in the past has been clonal variation, this has been overcome by careful selection by vine nurseries.  Over the past few years a significant number of producers have been able to show just what the variety is capable of.  The wines show plum and cherry flavours and to my mind these flavours as well as the Italian wine textures will mean that the bandwagon for this variety will keep rolling for quite a while!  The number of winemakers and consumers in Australia with an Italian background continues to provide plenty of champions for this variety. 

Spain's answer to Sangiovese is Tempranillo and it is growing in popularity in many Australian wine regions.  To a large extent the jury is still out as many of the plantings are still quite new.  Among the champions of this variety are James Halliday and Mark Walpole of Brown Brothers.  Tempranillo matures a little earlier than Shiraz or Sangiovese so it can be grown in slightly cooler regions. Indeed Manton Creek Vineyard in the Mornington Peninsula is one of the more highly regarded producers.

The Durif variety is regarded as a warm climate variety and the outstanding feature of this variety is the high level of tannins.

Another variety to keep an eye on is Petit Verdod which is becoming much more popular in warmer areas.  It was pioneered in Australia by Pirramirra in McLaren Vale, but it is now grown extensively in the Murray Darling and Riverina. Barbera and Nebbiolo are the two other Italian varieties which are highly regarded in Australia. 

One last little mention is or Lagrein - a little known Italian variety - which in fact is from the North East of Italy.  It is an early ripening variety and as such can be grown in cooler climates.  Cobaw Ridge in the Macedon Ranges region has a wonderful Lagrein. 

So what's the verdict? Which red wine grape variety will be the next Shiraz?  It seems to be a contest between Sangiovese and Tempranillo, with both camps having some firm adherents.  My money goes with Sangiovese as an excellend all-rounder

Some of you may wonder, "what does it mean?" and "does it matter?"  Well, at the basic level, the difference is quite simple.  Varietal wines are made from a single grape variety, while blended wines are made using two or more. The most obvious example is the difference between the two great red wine styles of France.  Burgundy red wine is composed of the single variety, Pinot noir.  Bordeaux red wines are most often blends of up to five varieties, Cabernet sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot.  There are a few Bordeaux wines made from a single variety, but they are the exceptions that prove the rule.  

The distinction between varietal and blended wines is less clear in practice.  Many varietal wines are made from blends of wine grown in several regions.  Australia's iconic Penfolds Grange is such an example.  Each year hundreds of samples from many vineyards are tasted and evaluated before the final blend is decided upon.  The result is a blend of regions, rather than varieties.  The wine is mostly Shiraz, but in some years it contains some Cabernet.  Many more modest Australian wines with lesser claims to fame are also regional blends. The process of selecting the blend is similar but much more simplified. The clue on the label is often the words "wine of South Eastern Australia". This is almost as general a statement that you can get about the origins of an Australian wine.  Some wines made from a single variety are blends of several different vintages, but this is quite rare for table wines.

While on the topic of labels, you should be aware that many wines bearing a single varietal name can legally contain up to fifteen percent of other varieties, and these may or may not appear on the label.  Many winemakers are now using Viognier with Shiraz. It seems to be a marketing plus to have "Shiraz Viognier" on the label, even if there is only a very small percentage of Viognier. These wines are often not strictly blends as they are made by a process called co-pigmentation.  The grapes are mixed prior to fermentation, apparently the effects of the Viognier is to modify the biochemical pathways during fermetation and hence play a role in the final colour intensity and flavour of the wine. 

If the wine is labelled as a blend, then the variety with the largest percentage composition should be named first, for example wine labelled Cabernet Merlot, should contain a greater percentage of Cabernet than of Merlot. 

Our second question is "does it matter?"  Well, if you find a wine that you enjoy and it is a blend, then you should continue to drink it.  However if you wish to extend your wine knowledge and thus enhance your wine experience you should try varietal wines whenever possible. There are hundreds of varietal wines available, each with a special subtle difference waiting for you to discover. The most interesting blended wines in Australia could turn out to be produced in the 'Cadenzia' project in McLaren Vale.  Cadenzia is a marketing name given to Grenache based blends, most often with Shiraz and Mourvedre, but sometimes with a few other varieties.  The aim of the marketing is to marry the idea of a particular blend with the region.  There is widespread appreciation already for 'GSM' blends, but these are produced in other regions as well, most notably the Barossa.

So there you go! Varietal wines in a blog nutshell! Would anyone like to share some of their personal favoutire varietals? I'd love to hear from you!

Indeed most people have an opinion about storage and tips on how to best store ones favourite tipple.  Wine is among the few products that can improve with age. Most wine enthusiasts have at least a few bottles that they are saving up for a special occasion, or until the wine reaches its peak. 

There are a couple of issues that need to be considered when it comes to storing wine.  First, what wines are worth keeping, where to keep them, and how long should you keep them?  Planning ahead is always a wise choice since storage is in fact a long term activity.  Investing some time and effort early on will add to your enjoyment for years to come.  The best way to explain which wines are worth keeping is to explain which are not.  Usually cheap and light bodied wines are not worth keeping, so that eliminates the generic mass produced wines.  Also, if a wine is bottled and released within a couple months of vintage that usually means it's for drinking now, or if a wine is in a clear bottle then it may not be good for aging. 

Most wine lovers usually don't consider aging white wines, which is a pity because the rewards of aging whites are often comparatively greater than aging reds.  Riesling, Marsanne and Chenin blanc are varieties that are good for aging.  Rose wines aren't really worth aging, but there are exceptions.  Most quality red wines benefit from bottle aging. Many red wines are released onto the market with some bottle age already, but most will improve with a couple more years and some will improve for over a decade of further aging in suitable conditions.  Full bodied wines with higher levels of acid, alcohol and tannins are usually regarded as suitable for extended aging.

How wines age

The process of aging is not fully understood, but it involves a complex series of reactions between the chemical compounds called phenolics. These are the compounds mostly responsible for the colour, aroma, flavour and astringency of wine. Small amounts of oxygen are involved as well, but as we all know, if wine is exposed to too much oxygen it will quickly spoil.

There are hundreds of different phenolics in wine and the amounts of each compound will determine how a particular wine develops. No two wines will follow the same path, so although a lot is known about the science of aging, giving wine storage tips is based largely on intuition and experience.

Environmental factors, especially temperature, effect how quickly or slowly the chemical interactions in wine take place. The slower these reactions are, the more successful the aging process will be.

Wine Storage Tips

1. Don't expect wines with faults to lose them with bottle age.

2. Store wine with cork closures on their sides. Check them every few months to see there are no leaks.

3. Chose a place to store your wine that is relatively cool, and has the lowest seasonal and daily temperature variation.

4. Light can cause deterioration of wine, even in dark coloured glass.

5. Choose wines to age carefully. Read the label notes or consult the winemaker as to the ideal drinking time, but remember every wine is different and what happened to a previous vintage may not apply again. You can also get advice from a range of other sources, for example online wine discussion forums (like this)!

6. It is best to have at least a half a dozen bottles of each type, that way you can monitor the progress. If you are storing wine as an investment it is desirable to have dozen lots for sale.

7. I am not convinced that having a small wine fridge makes much sense. The cost of running the machine for several years to store such a small quantity seems entirely out of proportion with the marginal benefits you might get.

Storing wine

Ideally, wine should be kept in a cool, dark place that has a constant temperature of around 55, such as a basement. The most reliable way to control the temperature of wine is to rent commercial wine-storage space or buy a wine refrigerator for your home; companies including Sub-Zero and EuroCave offer such models.

 Best Wines to Cellar

Some experts believe that only one percent of all wines have the capacity to improve for more than a decade. In order to age successfully at all, a wine must have a fine balance among fruit, acidity and tannins. The following 15 are great cellar choices.

15 Top Bottles for the Cellar

1999 Taurino Notarpanaro Rosso del Salento ($17) This wildly fruity Italian wine, made mostly from Puglia's muscular Negroamaro grape, becomes refined as it ages. DRINK NOW, OR CELLAR for up to eight years.

2003 Foppiano Vineyards Bacigalupi Vineyard Petite Sirah ($18) Sonoma Valley Petite Sirah specialist Foppiano Vineyards produces one of the great bargains in ageable reds. Its spicy 2003 Bacigalupi Vineyard is loaded with blueberry fruit. DRINK NOW, OR CELLAR for up to 10 years.

2002 Château des Tours Vacqueyras ($33) This violet-scented, silky Grenache-based wine, made by Emmanuel Reynaud of legendary Château Rayas, transcends the difficult 2002 Rhône harvest. DRINK NOW, OR CELLAR for up to 12 years.

2003 Zilliken Saarburger Rausch Spätlese Riesling ($32) Zilliken is a great name in German Riesling, and this '03 shows why, joining vibrant lime-peach flavors to thrilling acidity. DRINK NOW, OR CELLAR for up to 15 years.

1999 Giuseppe Rainoldi Fruttaio Ca'Rizzieri Sfursat di Valtellina ($75) Flamboyantly aromatic, with notes of coffee and roasted nuts, this Nebbiolo from Lombardian producer Rainoldi is made from grapes that are air-dried, then pressed and fermented. DRINK NOW, OR CELLAR for up to 15 years.

2001 Paul Jaboulet Aîné Crozes-Hermitage Domaine de Thalabert ($30) This inky, peppery Syrah from one of the Rhône's greatest producers has been a value since its first vintage, in 1953. DRINK NOW, OR CELLAR for up to 15 years.

2001 Yalumba the Octavius Old Vine Shiraz ($100) Yalumba, Australia's oldest family-owned winery, makes this blackberry-rich, seductive Shiraz from the intense fruit of ancient Barossa vines. DRINK NOW, OR CELLAR for up to 17 years.

2001 Fisher Vineyards Wedding Vineyard Cabernet Sauvignon ($125) In the terrific 2001 vintage, winemaker Whitney Fisher made a powerful, red currant-driven Cabernet from the fruit of this terraced Sonoma vineyard. DRINK NOW, OR CELLAR for up to 17 years.

2001 Château Palmer ($130) The red-fruited '01 Palmer, from one of Margaux's most famous châteaus, is deceptively open at first, then its wire-taut tannins clamp down. CELLAR for five years, then drink for the next 12.

2001 Poderi Colla Barolo Bussia Dardi Le Rose ($60) The 2001 vintage produced amazing Barolos, like this imposingly tannic wine from Poderi Colla, a family that's been making top wines in the Langhe hills since 1703. CELLAR for five years, then drink for the next 15.

1996 Dom Pérignon ($150) As top Champagnes like this firm, layered one, age, their acidity mellows and they gain complex aromas of nuts, brioche, even roasted coffee beans. DRINK NOW, OR CELLAR for up to 20 years.

2003 Quinta de Roriz Vintage Port ($60) This famous quinta's spicy, wild-berry-flavored '03 vintage gets some of its exotic character from the unusual Sousão grape. DRINK NOW, OR CELLAR for up to 30 years.

STAR SELECTIONS

1996 Contino Gran Reserva ($65)

One of the first single-vineyard Riojas, this velvety, cherry-vanilla-scented wine is very long-lived; vintages from the '60s are still drinking gorgeously. DRINK NOW, OR CELLAR for up to 20 years.

1995 Royal Tokaji Aszú Mézes Mály ($115/500ml)

This gold-colored sweet wine, full of honey-apricot flavor, is a six-puttonyos Tokay, the highest quality level. DRINK NOW, OR CELLAR for up to 30 years.

1997 Tyrrell's Vat 1 Hunter Valley Sémillon ($40)

Great Australian Hunter Valley Sémillons like this 1997, the current vintage, are lemony and tart when young, but over time gain a distinctive, waxy, nutty depth. DRINK NOW, OR CELLAR for up to 15 years.

Let me know if you have any favourites that you've been storing away for a special occasion!

For those who don't know, yes, wines do have legs.  By taking a glass of wine and swirling it, streaks of wine will run down the glass, known as legs. Depending on the wine, some legs are thicker and easier to see than others.  Some even say that the legs have something to do with the wine's quality, saying the more legs, the better the quality. 

Some skeptics however, say that the legs appear due to a mixture of physics, surface tension of the wine, and alcohol content, rather than quality.  Naturally, the alcohol evaporates faster than water.  This allows the water's surface tension and concentration to increase, forcing the legs up the glass until the surface tension pushes the water into beads. Gravity takes over and forces the liquid to run down the glass in streaks.  If you need some convincing, try covering your glass of wine and see if the legs dramatically decrease compared to being uncovered!

None the less, the quality of the wine should still be the same. Whether its tradition or science, admiring the legs and all the wonderful things that a glass of wine has to offer, makes the experience that much more joyful!

Personally, I prefer a more full bodied wine as opposed to the lighter ones because the thicker it is, the longer the legs last.  But fear not because once they disappear, we can always go for another swirl!

The dictionary states that its a stimulation to do creative work or have the quality of being stimulated to creative thought or activity.  The real question is, what exactly does that mean and how does one become enlightened?  Is there a certain place we have to go to find it?  Well I'm no expert in the field of psychology, but I do enjoy feeling motivated to do whatever it is that I am doing.  Who doesn't right?  We all go through slumps every now and then or lose the drive to do things that we normally strive to do. After all, we are only human, right?  I truly believe that inspiration does in fact exist all around us everyday! 

Its right under our noses, you might say. It's just a matter of recognizing it through your own vision.  It could be something so simple that it slips by unnoticed because we never opened our minds to appreciate or grasp such inspiration. Sometimes if we look outside the box we can see a whole new world that we never knew existed before. Now some of you might be wondering what does all this has to do with wine?  Well, it could have nothing or everything, depending on who you ask.  For instance, if you ask me, I'd say that this topic has everything to do with our beloved grape juice.  After all, wine is the inspiration to all beverages, isn't it?  Why else would we be so crazy and passionate and drink with such proven techniques that illustrate hints of berries, chocolates, vanilla, cigars, earth, and more? 

For generations, there has been a perpetual competition to produce all types of wines and this has inevitably become the multi-billion dollar industry that it is today.  Now, if none of this was done by the desire to inspire, I don't know what is.  So the next time you find yourself in front of a stemmed glass sipping your favorite potion, visualizing notes of fruits or chocolates, take a minute to appreciate the hard work, dedication, blood, sweat and tears that went into producing a single bottle of your favorite wine, and see if you are not just a little inspired.

Though I speak a lot about other wines, I personally can truly appreciate a fine glass of Cab.  So you may ask why does it have to require so much appreciation?  Is it because of the dry bitter-like taste it leaves on the palates of the inexperienced, or is it because the name is a little hard to pronounce?  Maybe that's why it presents such nobility and stature. 

The fact that it requires so much attention and takes such a long time to harvest, gives it that added and well deserved respect. It's a wine that may not be for everyone but for those who love it - they really love it. Once you learn to appreciate it, knowing that it has such history, that bitter-like taste turns into aromas and flavors most often compared to black currant, cherry, bell pepper and green olives with a rich tannic finish.  A wine with such intense flavors pairs perfectly with red meats, such as steak and roast beef. 

What I like about the Cabernet Sauvignon grape is that when blended with other types of wines like Merlot, which are softer and fruitier, it can create something with a whole new perspective. This, my friends, is why the Cabernet Sauvignon is the "King" of red wines.

Cabs to Try

Hourglass

2000 vintage

$75

Clos du Val reserve

2000

$95

Geyser Peak

1999 block collection

Napa Valley

Altair Vinyards & Winery

2002

Chile

No matter where I went or who I talked to, all the locals there were so sincere and expressed such warmth that I never wanted to leave.  Being from the big city, it was a rather pleasant change of environment.  And even though I was still in Thailand, it really didn't feel like it - I actually felt like I was in a different country.  Was it because of the tourist population out numbering the local population or was it because some of the locals are forgetting how to speak their native language due to the fact that they're always speaking English?  Either way, it's quite refreshing. 

The nice lady whom I rented the motorcycle from even told me that it was nice seeing Thai tourists for a change.  I constantly had to reassure myself, "We are still in Thailand right?"  Also, when we asked for directions to a historic landmark from a small shop owner, not only did she give directions, but she took the time to educate us on that landmark's history as well.  I guess what I'm trying to express is how truly remarkable it is to see such a beautiful island and how proud the locals are to be living on it. 

What better way to top off this splendid experience than to stay at Anantara Resort Koh Samui.  I don't know what I did to deserve such a treat, but someone up there must really like me. 

Once I entered the lobby, it was like I'd died and gone to heaven.  The landscaping or should I say "seashore-scaping" was absolutely breathtaking.  The Southern Thai architecture captivates attention especially at night where a pathway of lit torches guides an "infinite" stream.  To further serene my mental wellbeing, Anantara Spa unlocked the door to my tranquility. 

Though everything I've described seems like something from a painting, the real reason I'm writing this blog is to share with you my dining experience.  I was most fortunate to meet Khun June Jirachai Sethisakko, Anantara Koh Samui's senior wine guru and his successor Khun  Peter.  Between the two, they possess an arsenal of wine knowledge and have back to back Wine Spectator Awards for 2006 and 2007 to prove it.  Talking wine with these gentlemen reminded me what it was like working in the wine business.  I haven't seen someone talk about something with so much passion in quite a while.  I was truly inspired.  Not only that, but they also treated me to a surprise wine tasting dinner at the award winning Full Moon Italian restaurant in the resort.  We talked grapes, we sipped, ate, and sipped some more.  Everything was prepared brilliantly and professionally.  We had Sparkling de Loei Chenin Blanc Brut with hors d'oeuvres, Sileni Marlborough New Zealand 2006 with Lobster Caesar Salad, and Montepulciano d' Abrusso Casale Vecchio, Farnese Italy 2006 with dinner.  But the real treat followed shortly after dessert when Khun Peter & Khun June, though having to tend to other customers, remembered me going on and on about how much I loved Port, and sent me a glass.  It was the perfect ending to a perfect evening.  Like I've said, it was like I'd died and gone to heaven, again.  No words could even come close to describing how grateful I am to Khun June, Khun Peter..., and everyone at Anantara Resort Koh Samui for enlightening me to the fact that true passion and inspiration still exists in this perplexed world.  It's just a matter of where you're willing to go to find it.  For me, it was the island of Samui. 

If you've guessed Hanukah, you are correct.  It's a very important holiday for the Jewish community all over the world and some of us, especially in Thailand aren't quite aware of it.  I'm not here to talk about Hanukah, but rather the type of wine that is served in these special times.  This type of wine is called kosher wines. 

First of all, what does kosher mean?  The word kosher means "fit" or "fit to eat" and is often certified by rabbinical authorities.  Kosher wines have special regulations that are different from kosher foods.  These special wines must be created, bottled, opened, handled, and poured only by Jews.  If a non-Jew handles the wine, it becomes non-kosher.  There is an exception however, if the wine is heated to near boiling, the wine can then be handled by non-Jews.  Wines that have been heated in this fashion are called "mevushal" and should be marked somewhere on the bottle.  Mevushal wines are usually served at catered celebrations since both Jews and non-Jews can be present and can handle the wine. 

But how can we tell if a wine is indeed kosher?  The bottle should have a reliable kosher certification by organizations such as OU or OK, or certified by the chief rabbinate.  So if you are looking to give a Jewish friend a bottle of wine, make sure that it has these proper certifications and that the bottle is completely sealed, or better yet, if you plan on enjoying the bottle together, pick up a mevushal wine.

Here is a list of kosher wines

BARON HERZOG Chardonnay Central Coast 2005 87 $13 Pretty apple blossom and honeysuckle notes are fragrant, giving this softly juicy wine some character, with ripe peach and tangerine flavors. Kosher. Drink now. 17,082 cases made.  

OPINIONI Umbria Verdetto 2005 86 $28 A fruity young red, with currant, raspberry and hints of flowers and mineral. Medium-bodied, with fine tannins and a fresh medium finish. Merlot, Cabernet Sauvignon and Sangiovese. Kosher. Drink now. 1,300 cases made. -J.S.  

TEPERBERG Meritage Judean Hills 2005 86 $16 There's plenty of firm red plum and berry flavors in this medium-bodied red, with chocolate and spice on the finish. Kosher. Drink now. 2,000 cases made. -K.M.   YATIR Cabernet Sauvignon-Merlot Yatir Forest-Judean Hills 2003 86 $65 Pretty berry and cherry flavors are balanced by a firm structure, with a lingering finish of sweet spice. Kosher. Drink now. 1,375 cases made. -K.M.  

GOOSE BAY Sauvignon Blanc Marlborough 2006 85 $18 Green apple, lime and grass flavors have very good concentration and crisp acidity accented by lingering stone undertones. Kosher. Drink now. 4,000 cases made. -D.S.  

OPINIONI Umbria Rosato Monte Olivo 2005 85 $18 Shows plenty of strawberry aromas and flavors. Medium- to full-bodied, with good acidity and a long finish. Merlot and Cabernet Sauvignon. Kosher. Drink now. 750 cases made. -J.S.

Mevushal wines

Whites

In choosing a wine that will pair well with your holiday feast, rest assured that it's virtually impossible to make a bad decision. 

It's basically a matter of what type you prefer, dry whites, reds, sweet or sparkly, because they all have a place on the table.  As we all know, Chardonnays are a perfect match for white meats, and that's exactly what Turkeys are, big birds with plenty of white meat.  The good thing about Chardonnay is that it comes in a wide range in terms of price, from five to five hundred dollars a bottle, suiting any budget. New world wines such as Sauvignon Blanc will go with just about any side dishes, from salads to stuffing. 

Reds

If reds are a preference at your table, try a more robust wine with little tannin so that it won't overshadow your well prepared feast.  Pinot Noir is just the red for the job, as it is light enough to not steal the show.  To enhance extra fruit flavors, serve your Pinot a little chilled.

Sweet-fandel

As we now know that sweet wines are my absolute favorite, I can't pass up the opportunity to make a suggestion.  In a previous blog, I've mentioned wines sweet enough to go with dessert. 

Now allow me to speak of some sweet wines with dinner.  If you like a sweet yet spicy character, Gewurztraminers give a nice combination of the two.  Or if you prefer somewhat of a semi sweet taste, Rieslings are right for you.  Now let's not forget my personal pick, an all-purpose sweet wine that compliments just about anything on the table.  The White Zinfandel is in my opinion is a rose' wine that doesn't always get as much credit as it deserves.  It's one of those wines that can be enjoyed with everything or with nothing at all, always setting the right atmosphere for any occasion. 

Turkey in the Champagne room

Any holiday or celebration would not be complete without the bubbly.  Champagnes are a great match to any occasion providing a sparkling atmosphere to any holiday season.

Hopefully I've helped just enough for you to cross "wine" off that "to do" list and remember, that in the presence of good food, family and wine, there is plenty to give thanks for this holiday season.  Happy Thanksgiving.

In the quest for finding the right spice in terms of wine, remember, it's all about experimenting.  Keeping an opened mind and trying new things is a great way to explore what works for you. 

The first suggestion I used to make to my fellow Thai restaurant owners was the Riesling and Gewurztraminer.  Slightly sweet with hints of floral easily compliments the multi-flavored cuisine.  The sugar eases the effects of chili and spice on the palate and enhances the sweet savory dishes.  Another hit was none other than the Beringer White Zinfandel. 

Wines with notes of tropical flowers or exotic fruits usually go well with the smell of most Thai dishes.  Higher acidity in wines usually pair well with dishes dominated by lime juice or tamarind.  They do not however, match well with sweet dishes and could leave an unpleasant finish.  Also, tannic wines do not go with Thai food.  Another thing to be aware of is that wines with a lot of Oak in them tend to disagree with the herbs and spices in Thai food. 

White wines to try

Pinot Gris (well with Seafood)

Riesling Kabinett (drier) / Spatlese (slightly sweeter)

Gewurztraminer

Scheurbe

Vouvray (well with Seafood)

Savennieres (well with Seafood)

Saumur Blanc (well with Seafood)

Red wines to try

Barbera (low tannin)

Saumur-Champigny (low tannin)

Cru Beaujolais (low tannin)

These are only a few suggestions that may help in your quest to discover the right spice for your Thai dining experience.  Whether it's white, red, rose or sparkling, as long as there's a willingness to explore, and good company to explore with, the journey can only lead to a world of flavorful bliss.

To me, Rose wines are one of my absolute favorites, mainly because of the taste.  Some might say that Rose is too light to be a red wine or too sweet to be a white, separating it from others like the kid who never gets picked to play, or in sport terms, the "Underdog".  To me, being classified as such has its advantages, like the added joy of winning unexpectedly, or in terms of wine, winning the hearts of skeptical snobs' one glass at a time with its Zinfully sweet taste. 

These wines are gaining popularity and recognition all over the world.  Excellent Rose wines come from countries like France, Spain, Portugal, Canada, Australia and the USA.  These wines are carefully made by removing the skins just before the liquid is a dark red.  The taste is light with overtones closer to reds.  When speaking of Rose, my personal choice is the White Zinfandel, which has become a true favorite in the United States.  Though not really a Rose, the process of "Bleeding", or removing some of the fluid to give the Red Zinfandel more color and flavor, actually makes the White Zin a ‘blush' wine.  It's a common misconception, sort of like the turtle being an amphibian or reptile.  None the less, this feel good wine which has also been known as the all purpose, all occasion beverage, that goes with just about anything on the menu. Rose is slowly but surely making its way in becoming one of the best wines ever created.

Pick me!

The process of picking this pink colored wine is one that is delicate, so as you choose, sip and decide, keep an opened mind as you just might be surprised.  European Roses tend to be a bit drier, while the American Roses have a sweeter finish.  I have compiled a few recommendations that just might give you a whole new outlook on the subject of Rose wine.

Domain Tempier, Bandol Rose 2004

This French Rose from the Bandol AC appellation has been rumored to be the best Rose wine out of France.  Graded "A" and "A must drink" by critics, this Salmon colored wine carries a nose of countryside, berries, and cantaloupe.  An impressive balance of jaw dropping earthiness is rightfully priced at about 25 USD a bottle.

Capiaux, "Swink" Pinot Noir Rose 2003

This Pinot mixed Rose' from California is said to be "Addictive and Fun".  Hints of Ruby and Cranberries with soft Tannins will leave your mouth watering.  For around 12 USD a bottle it's not only good, it's great!

Beringer White Zinfandel 2006

Beringer White Zinfandel is my personal favorite wine, period.At about 5 USD a bottle, don't be fooled by the ridiculously cheap price of this wine, for it will absolutely knock your socks off!! For many years, Beringer's viticulture team has worked with premier California vineyards renowned for high quality Zinfandel fruit. Their rocky, well-drained soils and warm, even climates foster flavorful grapes, ideal for Beringer Vineyard's White Zinfandel.

Winemaking
The grapes are picked early in the morning, before the heat of the day sets in, to preserve the Zinfandel varietal's bright, fresh fruit flavors. After crushing, the juice is left in contact with the skins for approximately three hours to extract a light ruby hue, reminiscent of plum blossoms. After gently pressing the grapes, Beringer winemakers used a slow, cool fermentation to highlight the wine's fresh aromas and flavors of summer berries, citrus and honeydew melon. 

That's right, dessert wines such as Sherry, Port and Marsala are very popular for making delicious cuisine.  Usually, if speaking of dessert wines in a glass, most wine lovers tend to be a bit skeptical, preferring a type of wine that is more dry than sweet.  Though I can appreciate a fine glass of dry Merlot or Cab, I must admit that the first time I tasted a glass of port, I was simply hooked.  I don't know if it was because of the sweet aromas, but I do know that it was heavenly. 

Common flavors for dessert wines include peach, almond, oak and herbs, but for me it took me back to my favorite childhood candy that of toffee.  Since then, it sort of expanded my horizon as far as wine was concerned.  I was in California's Wine country at the Geyser Peak vineyard that I had the honor of tasting their award winning Tawny Port straight from the Oak barrel.  It's an experience that I could never forget and I would definitely recommend this wine to everyone.  Just let the awards speak for itself:

Geyser Peak Tawny Port, Cucamonga Valley 1999 vintage

Winona Daily News

4/6/2005

"won "Best New World Port""

-- John Breitlow

4/1/2002

88 Points

"This wine has burnt orange in color with aromas of toffee, coffee, dry orange zest, and roasted nuts with hints of berries. The flavors of pralines, coffee, brown sugar and dry citrus zest are concentrated with good depth followed by a fruity, nutty finish. "

-- Joseph L. Sullivan

Best of Class

2006 San Francisco Chronicle Wine Competition

1/1/2006

Best of Class

2005 New World International

6/1/2005

Sweepstakes

2005 Monterey Wine Competition

6/1/2005

Gold

2005 West Coast Wine Competition

6/1/2005

Sweepstakes

2005 San Diego Wine Competition

6/1/2005

Gold

2005 Tasters Guild International Wine Judging

6/1/2005

Gold

2005 Orange County Fair Wine Competition

6/1/2005

Best of Class

2004 Los Angeles County Fair

6/1/2004

Best of Class

2004 California State Fair Wine Competition

6/1/2004

Gold

2004 Riverside International Wine Competition

5/1/2004

Gold

2003 New World Competition

6/1/2003

Gold

2003 Orange County Fair Wine Competition

6/1/2003

One of the luxuries of being a wine enthusiast is that the possibilities are endless, and there are literally thousands of types and ways to enjoy wine.  So the next time you're at dinner, make life a little sweeter by trying a glass of dessert wine instead of the usual coffee or tea. Or to make life a lot sweeter, try it with dessert as well because they tend to compliment each other.  Just remember, that the wine should be sweeter than the dessert it's paired with.  This is because they are all acid balanced. This acid will become more pronounced when you have a sweet dessert. If the dessert wine is sweeter than the dessert you don't notice the change in the wines acidity as much.

Many times it is assumed that a sweet wine will combine with the sweetness of the dessert but actually it is just the opposite. The wine will generally be perceived as less sweet or crisper. 

Speaking of wines for dessert, there are some less practical methods to enjoy our beloved grape juice.  Less conventional ways can give a little added fun and style to your dining experience.  For instance, Champagnes can be served in the form of sherbet or blended as a tropical treat. 

So whether it's wine for dinner, for dessert, or for fun, keep in mind that some things can be extraordinary if we're up for it and that this is just another excuse of how sweet life really is.

"Port is not for the very young, the vain and the active. It is the comfort of age and the companion of the scholar and the philosopher."

-Evelyn Waugh

The waiter or sommelier brings the wine and then there's this whole procedure you have to go through.  Such a hassle isn't it?  Well, it's not as complicated as you might expect.  Sure there's a couple steps in ordering wine, and sure we don't really know if the wine we've selected is in fact a good choice.  There's really nothing to worry about.  Chances are most of the people at your table or in the whole restaurant for that matter, aren't wine experts and no one expects you to be either. As the person who orders, having a little confidence and a little know-how can go a long way. 

Picking your grape

First and foremost, choosing the wine is not only most important, it's everything.  Picking a wine that everyone at the table will enjoy is much simpler than you think.  A good way to determine is to get an idea of what type of food everyone will be eating.  Whether it be steaks, seafood, or Tom Yum Koong, getting a wine that compliments most of the food on the table is a wise decision in itself.  Most restaurants that serve wine usually have a wine sommelier available to help make suggestions.  Don't feel ashamed to ask them for help since it's their job to know which wines go with their foods. 

Handle with care

Once a selection has been made, the sommelier or waiter will bring the bottle for you to inspect.  Ever wonder what it is you are supposed to be looking for?  I have.  But in reality, inspecting the wine is as simple as sniffing and sipping, literally.  But before that, you want to make sure that the bottle you're holding is in fact the one you ordered.  Checking the name of the vineyard, type of grape, and vintage is quite crucial in your decision making.  Just a digit off on the vintage can change the taste, quality, and not to mention, the price.  

Now that the wine is right, it's time to taste.  Some sommeliers will hand you the cork.  It was said that in old times, noblemen and kings had their servants sniff their wine corks to see if their wine has been poisoned.  So unless you believe you might be assassinated, there's no need to sniff the cork.  It is wise however, to check if the cork is moist because that's a good sign that the wine had been in proper storage. The sommelier will pour a small amount for you to inspect.  Even if you don't exactly know what you're looking for, gently swirl the glass to let the aromas breath, and then simply give it a sniff.  Once you've warmed up your senses, take a sip and swish it around as if painting your palate with flavor.  This is where that little bit of confidence comes into play.  There's no need to look for hints of cherries, or dark chocolates, apples or pears, just simply if it appeals to you.  The wine should be fine as long as it doesn't smell or taste like vinegar.  Upon your approval, the sommelier should pour glasses all around and it's all thanks to you. 

Ordering wine couldn't be easier, right?  So the next time it's your turn to choose the wine, keep these simple yet affective wine etiquette tips in mind.  

Now, with the technicalities aside, let's talk "good or bad" as far as taste.  Ok, in my opinion, you don't have to be an expert wine connoisseur to determine the taste. I mean ok, having a little knowledge to distinguish each wine's characteristics sure helps, but overall, who is to say if a particular wine actually taste good or bad?  The great thing about enjoying wine, or anything else for that matter, is how it appeals to you.  Just remember, it doesn't matter if a wine is expensive or cheap, old or new, from France, Italy, or even Thailand, the only real way to tell if a wine taste good or bad, is to try it out for yourself.  When it comes to wine, there's no right or wrong about it, if you appreciate it or enjoy it, then it's all good.

Just a little background on myself - my previous occupation was as a representative for a major wine distributing company in the USA.  I represented a handful restaurants and basically took care of all their needs in terms of wine and other beverages.  Whether it was handling wine lists, wine orders, educating wait staff, or advising restaurant owners on new wine suggestions - it was my work and my passion!  Though I may possess quite a bit of knowledge on the subject, let me just say, I'm no expert!  I am here however, to share and express my thoughts and experiences with you, and also listen to all your thoughts and experiences as well.  Think of this blog as a "Wine Support Group" if you will, and in the process we could all learn from each other.  On the subject of wine, knowing every little thing is virtually impossible.  We can only attempt to scratch the surface of it.  In other words, we don't have to be experts on wine to enjoy it.  We can however, focus more towards appreciating what we have to drink that brings us happiness.

I was having dinner with a few friends the other night, and as I began pouring glasses all around, one of my friends said "none for me thanks, I'm dieting and therefore giving up alcohol" The sudden urge to argue for the sake of wine lovers everywhere was just to strong and I spoke out in defense of wine and that it has been proven to be good for you in many ways!  Of course, she thought I was mad, saying that it couldn't possibly be true and that it was too good to be true.  Our two-way conversation began to spread across the table, raising the debate over whether wine does in fact, do us any good besides make us happy? 

Our dinner table soon became a division of sides, some agreeing with me, some agreeing with the lady in question, and some who just wanted to eat in peace!  As I recall though, the debate that night was never really resolved - ending in a hung jury! 

But fear not my friends, for I've done my research and the next time I see my skeptical friends, I will have a whole new arsenal of evidence to win the jury's decision and wine justice will prevail.  I've divided each health fact by the following categories:

Carbs

For all you carb counters, count on this...Government ruling states that in order to be classified as "low-carb", it must be lower than 7 grams in a 5oz serving.  Champagnes and dry wines such as Chardonnay, Merlot, Zinfandel, and Sauvignon Blanc easily qualify for this.  Believe it or not, but a 5 oz glass of each of these wines has only about 1.5 grams per serving.  Other wines that have just a little bit more than 7 grams are government approved to be labeled "reduced carbohydrate" on their bottles.

Cardio

Many doctors recommend patients who have heart problems to drink about one to two glasses of red wine a day, saying that it helps prevent blood clots and heart attacks by about 30 to 50 percent among seniors.

Winer's digest

For those of us whose age is reaching that hill but remain young at heart...let's face it, as we get older our bodies do go through some changes.  Digesting foods may become a pain, not to worry, I've got the just the prescription for you.  Simply drinking a glass or two of wine with your meals will help to breakdown the foods in your stomach helping you to digest easier.

What was I going to say?

Oh that's right, wine is also known to help lower the risk of developing dementia and Alzheimer's disease as well.

So next time you find yourself in a sudden debate of whether or not wine is good for you, just remember these remedies that have been tried and true...and keep in mind that these are only a few examples of how wine is good for you, and there are probably a million more that we may or may not know about or haven't discovered yet.  But one thing we wine lovers do know, and no doctor has to tell us, is that enjoying just a glass of wine with friends, a partner, or with a book, brings a certain warmth and happiness to our otherwise stressful and hectic work day...therefore making wine good for the soul...

Your friend, "the weekly winer"

Until now, Pinot Gris was strictly European variety, known as Pinot Grigio in Italy, Tokay d'Alsace or Pinot Gris in France and Grauburgunder or Ruländer in Germany. It is also planted in Austria, Slovenia, Russia, Moldova and Romania. The New World has embraced this variety, resulting in some exciting wines. Pinot Gris is become moderately fashionable in New Zealand. The Gris style is picking the grape later so they have richer, spicier flavours, with Grigio, the grapes are picked earlier with higher acidity producing a racy, zesty wine. The variety does not have highly assertive flavours so it marry well with wide range of food styles, one reason forits growing very popular. Try it!!!

List of my favourite Pinot Gris/ Grigio,

Pinot Gris Reserve, Timbanch , Alsace, France  2002

This Pinot Gris has aromas of apricot, clove and hay. The palate is rich and creamy with subtle fruit flavours and a dry firm finish.

Pinot Grigio DOC, Pighin, Friuli Venezia, Italy 2005

This single vineyards pinot grigio is characteristic, fresh, long and persisting, good body, elegant with several aromas at the back of the palate. 

The following are some tips that will make you seem like a pro at your next wine tasting; host or guest!

Number of guests

Invite only the number of guests that can fit comfortably in your tasting location. A large crowd around the tasting table can be intimidating and guests should not feel rushed when tasting wine.

Water

For those guests who get thirsty or simply wish to refresh their palates between tasting, it's always best to have some still water on hand. You may even want to consider having something into which your guests can discard their rinse water.

Food and Wine

Unsalted crackers or unflavoured French bread should be provided for palate cleaning during the tasting.

If you want to provide something additional, the rules of wine tasting suggest that nothing stronger than lightly salted mozzarella is appropriate. Serve the stronger foods after the wine tasting!

Handling a Wine Glass

The correct way to hold any style of wine glass is by the stem. This keeps fingerprints off the bowl and keeps your hand from heating the wine.

Perfume and Cologne

It's always best to avoid wearing perfume or cologne or even strong smelling hairspray or gel to a wine tasting event. This scent will affect the taste and smell of the wine!

Lighting Up

Smoking at, or just before wine tasting will effect the taste of the wine. The smoke of cigarettes and cigars not only interferes with the enjoyment of the taste and smell of the wine, but it can be irritating to other guests, both smokers and non-smokers.

Mints and Gum

Bubble gum, chewing gum and breath mints will alter the taste of wine, so be sure to rinse your mouth well with water before your wine tasting.

Comments

If you have a negative comment about the wine, keep it to yourself, particularly when at a vineyard tasting room.

These are basic tips about wine drinking and tasting s for wine lovers but very important all the same.

Many people say that it is a very difficult combination, and some even say that it can't be done. However, if you have the right wine paired with right chocolate it can be truly delicious.

Chocolate and wine can work well together so long as you consider the sweetness of the chocolate when choosing the wine. Milk chocolate, with its high sugar content, requires wine such as port, sherry, or an Orange Muscat which are excellent choices because of their rich texture. The sherry will bring out the creaminess of the chocolate and the Orange Muscat will highlight the fruit tones that are present.

For a bitter dark chocolate the wine doesn't need to be sweet, it can have a slightly bitter flavour itself. Some good pairing examples are Cabernet Sauvignon, Zinfandel or even a high alcohol Sparkling from Barossa such as Seppelt Sparkling Shiraz. A Peter Lehmann ‘The Black Queen' Sparkling Shiraz 1998 is also an excellent companion for chocolate.

A good choice for lighter chocolate desserts is Moscato d'Asti DOCG (slightly sweet and sparkling).

Try by yourself and trust your palate and believe me, you too will realize that wine goes well with chocolate!!!

Sauvignon Blanc's greatest quality lies in its fabulous array of aromatic qualities, which vary according to the growing location and its treatment in the cellar. It divides into two clear styles which include the fragrant, zingy fresh Loire Valley (France) style of cut-grass, gooseberry, and flint, and the contrasting Bordeaux-style, often blended with Semillon and Muscadelle and barrel- fermented to produce the richer white wine. Sauvignon Blanc is a food friendly dry white wine. At the same time, it is a component in the sweet, rich and luscious dessert wine of Sauterne and Barsac. It also can do well in cooler areas within Europe, including parts of Australia. In New Zealand's Marlborough, it produces a stunning array of characteristics from green cut grass, green beans and asparagus flavours to the more tropical ripe fruits such as grapefruit, guava, passion fruit and mango. Sauvignon Blanc has been made very affordable and indeed very drinkable by Chile and South Africa.

Here are a couple of my suggestions for top quality Sauvignon Blanc:

1.Puilly Fumé La Grande Cuvee, Pascal Jolivet  Loire Valley (France)

2.Sancerre La Chapelle Des Augustins, Henri Bourgeois Loire Valley (France)

3.Cloudy Bay Sauvignon Blanc 2006, Marlborough, New Zealand

Many wine lovers say "I like oaky wine", others say "I love drinking unwooded Chardonnay" so what does oak mean to wine?

Wood - most commonly French and American oak, is the traditional fermentation and storage vessel for wine as it was centuries ago when there was no alternative. Today, oak is still used because it enhances the flavour, tannin profile and texture of certain styles of wine. Different forests and varying production methods give unique characters to the finish barrels and these in turn give the wine different aromas and flavours such as vanilla, coconut, cedar, coffee, chocolate and toasty characters.

French oak barrels cost up to US$1,000 each (American oak is slightly more reasonably priced). To lower the cost, some wine producers immerse oak chips and staves in the wine. Needless to say, the taste of the wine is totally different. Putting oak chips in wine is not a bad idea and it is indeed a cost saving process to get oak flavours in both red and white wines.

Personally, I prefer the oak flavour of red wine such as Cabernet Sauvignon, Shiraz, Nebbiolo, Sangiovese to oaky white wines - especially Chardonnay. I find that Chardonnay is too creamy, buttery, nutty and a little rich in texture. I like drinking unwooded white wine from Alsace - a personal favourite is the Gewurztraminer, Hugel 2002.

Pour a glass of this wine and enjoy the perfume of lychee, musk, rose petal, lavender and sometimes passion fruit which leap out at you! On the palate, there should be some spice flavors, a rich, silky texture, good acidity and a clean fresh finish. It's usually an unoaked wine and this makes it an excellent choice for both spicy cuisine such as Thai food and delicate food. Oakey wines can overpower certain food styles, so this is a highly versatile wine.

Gewürztraminer also has juicy acidity, which enhances delicate flavors and indeed tames powerful ones. If you are looking for a good quality gewürztraminer, I would recommend you try one from the Alsace area or indeed from Germany itself

So, instead of reaching for a beer or cocktail to go with Asian or Mexican food, reach for a bottle of gewürztraminer you will thoroughly enjoy it...believe me!

Here are my personal favourites:

Gewurztraminer, Hugel & Fils, 2002, Alsace France

Aromatic, perfumed and immediate with fresh fruit aromas such as pear, apricot mango and lychee. This wine also has wonderful hints of spices. I would recommend this wine with Thai food, especially tom yam goong.

Gewurztraminer, Bernard Weber, Vendanges Tardives, 1989, Alsace France

One of my favorite Gewürztraminer wines! It has an extremely full flavor in the mouth and it perfectly accompanies strong cheese - especially blue cheese. Heaven on earth!

Note: Vendanges Tardives means late harvest wine (dessert wine)

The right glass will enhance the taste of your wine. A well design glass works in harmony with your palate, directing the wine to different zones of the tongue. The back and underside are sensitive to bitterness and the tip to sweetness. A glass with a slightly flared rim channels the wine to the tip of the tongue, bringing out mellow fruit flavours. Tulip shape glasses direct wine to the centre of where the fruit and acid are best in balance.

The rim is also important - a rolled edge will send the flow of wine to the side of the tongue, emphasising acidity. A bigger glass suits young wine because it has a larger surface area to aerate the wine. A small glass is preferable for very old wines with delicate aroma.

A good all- purpose glass? I love the Riedel Sommelier Bordeaux Grand Cru (handmade).

Marry wine with the right glass;

Bordeaux Red   - Cabernet Sauvignon Glass

Bordeaux White - Sauvignon Blanc Glass

Burgundy Red - Pinot Noir Glass

Burgundy White- Chardonnay Glass

Rhone Red - Shiraz Glass

The right glass will indeed add to the perfect wine experience!

Cabernet Sauvignon is famous, fabulous and fabled! The cabernet Sauvignan grape is responsible for many of the world's greatest wines and I believe it is the grandest of all red wine varieties. This thick-skinned, late-ripening variety grows best in the warm, gravelly soils of the Médoc area in Bordeaux, and it is usually blended with lesser amounts of Merlot, Cabernet Franc, Camenere, Malbec and Petit Verdot.

Cabernet covers a wide spectrum of aromas and flavours - it can be herbaceous when a little unripe and it can even become blackcurranty or cassis-like. Its affinity with oak-aging brings secondary characteristics such as vanilla, cedar, sandalwood, tobacco, coffee espresso, musk and spics. The grape is equally capable of producing affordable, everyday reds in regions like the South of France, Bulgaria and Chile, as it is of producing wines with real finesse. Such world class wines usually come from Bordeaux, California and parts of Tuscany and Australia. Of recent, South Africa, New Zealand and Argentina are laying claim to some very good blends and varietals made of Cabernet Sauvignon.

I though I would share with you some of my personal favourites and Cabernet Sauvignon wine that you really should try!

France

Bordeaux-Pauillac;

Chateau Mouton Rothschild 1945, Premier Grand Cru Classé

Chateau Latour 1961, Premier Grand Cru Classé

USA

Napa Valley, California

Screaming Eagle 1997

Bryant Family Vineyard Cabernet Sauvignon 1997

Chile

Almaviva 2003 Puente Alto

Australia

Coonawarra Southern Australia

Petaluma Cabernet Sauvignon 2002

Many wine experts will say "Pinot Noir". You may ask why? Because "Pinot Noir" can produce many different characteristics and this amazing grape produces both magnificent red wine and Champagne.

The red wine it produces is also some of the world's most expensive - Romané Conti! Pinot noir is the classic grape of red Burgundy wines, originating in the east and south-east-facing limestone hills of Burgundy's Côte d'Or. This thin-skinned grape is notoriously temperamental and has proven difficult to grow in certain climates and soils. That said, there's no other grape like Pinot Noir, with its wonderful perfume and scented aromas which have red berry characteristics closest to raspberry and strawberry, and often tinged with incense and cola-like spices.

It can be a little minty and vegetal, but when ripe, usually tastes of raspberry or strawberry as well as cherry and - when exotic, is even tastes of loganberry, mulberry and fraise du bois. If overripe, it becomes jammy. As it matures in French oak (barrique) and in the bottle, it often develops silky textures and alluring undertones of truffle, game and leather (yum!). Along with Chardonnay and Pinot Munier, Pinot Noir is one of the major grape varieties in Champagne, and planting of Pinot grapes in the region is more extensive than in Burgundy itself. Despite its fickle nature, the above mentioned characteristics have attributed to its desirability among consumers and producers and have inspired wine growers all over Europe and the New World.

In a blog earlier this year, I wrote about some people buying wine just because it is expensive. I concluded that this was a folly, and you should go for what suits your palate! I will have to eat my words here, as I would make an exception for "Pinot Noir"(Burgundy, Grand Cru) - if I had the money, I'd buy it just to say I've got it!!!

Personally, I think that screw caps are fine for New World wine, especially a beautiful "New Zealand Sauvignon Blanc". It's a reflection of the modern lives that we live and of course with progress comes screw caps! The theory and logic of the screw caps is that they can keep the freshness of wine and of course completely protect the wine from its enemy(!)- air. Of course, most of screw cap wines are best suited to young wine (2 years old or less on average) but old world wines, like those from the vineyards in France or Italy should still use the tried and trusted cork!

There's always a reason to create something new but something new can't always be applied to everything. Can you imagine opening Chateau Mouton de Rothschild with a screw cap? Oh!!! I don't think so.

Until next time,

June

some other

beverages like beer, cocktails, whisky, fruit juice or soft drinks - but - if you really want to enjoy your meal, wine is definitely the best choice!

With food for example, if you have champagne or white wine before your starter, the natural acids from both will refresh and increase your appetite. Red wine helps to round-off your steak whilst grappa or brandy are the perfect nightcap. That said, matching food and wine is not that easy, here are a few suggestions for those who love wine!

Personally, there are 2 considerations when picking a wine.

1. Matching wine with people

2.Matching wine with food.

Matching wine with people is always a good idea. For example if the guest really enjoys heavy red wine, like Cote Roti with raw sushi; as a sommelier, I would say that this is perhaps not the best choice but you also have to take into consideration the preferences of the person and what their palate enjoys. It is my role as a Wine guru (sommelier) to advise but not to judge. For a Cote Roti, I would suggest a pairing with a rare steak or game. Most Thai customers enjoy drinking red wine with their meal from appetiser to dessert, which is perfect if it means that the guest is having a nice time! As we know, the climate in Thailand is hot and humid, and I would suggest champagne or refreshing white wine as the perfect food pairing. It's not my role to make people drink what is appropriate - but I can try and persuade them!

1. Simple selection

- It's always best to pair white wine with white meat and red wine with red meat.

2.Perfect fusion

- Pair a rare steak with a medium to full-bodied red wine. If you think about it, beef and lamb contain blood and fat and the tannins and berries from red wine will clean your palate and help you to finish your huge piece of steak!

3.The gentle opposition

- Different wines and food CAN complement each other such as creamy risotto with a Barbera. It might take a while to figure out the gentle opposition wines, but it's worth it!

4.The real opposition

- A nightmare is the clash between food and wine, like Sauvignon Blanc with pasta and tomato sauce. If in doubt - ask!

Remember - these are only my suggestions! You will figure out quite quickly that your own palate has its own idea of what goes well with what. Trust your own judgment, and dine and drink what you enjoy.

Except in one area....

I continually come across waiters who really have no clue about wine. And I don't mean someone who can't tell me the difference between a wine from Burgundy and Bordeaux, I mean, for instances, when a refreshing Sauvignon Blanc from New Zealand poured by the glass is sold out, they suggest a real heavy oaky Chardonnay from Chile because "it's similar". I mean so clueless as not to know how to pour wine into a decanter (hint; turning the bottle upside down vertically and stick it into the neck of the decanter is NOT the right way).

My point here is actually not to complain about restaurant service – believe me! When things like the above mentioned happen, I just let it slide as it's certainly not the waiter's fault.

I am actually trying to talk about what an enormous business mistake restaurateurs are making by not training their waiters about wine in general. According to a recent study I read, a waiter's wine recommendation is the most (and only) effective tool in encouraging diners to purchase wine. Given that wine usually has the highest margin on sales for any restaurant there is a significant and direct cost to have wine-ignorant waiters.

You're leaving money on the table. The more your waiters know about wine, the more successful your restaurant will be and the happier your guests are!

Apart from simply being able to effectively sell wine, a wine savvy waiter is more likely to guide diners to wines that they will actually like, making for a truly content customer!

Of course, it would be great if more restaurants would also focus on the skills of wine service, so I don't have to leap up from my chair and grab that bottle of old Bordeaux from the waiter before he or she pours all the sediment into the decanter, or tell them to stop before they fill my wine glass up to the very brim. But I know I'm asking too much.

That's all for now!

"Where is the best wine region in the world" ?

In 2000, The Institute des Paysages et Architectures Viticoles surveyed and identified 14 golden wine regions.

1.Romanee Conti, Bourgogne, France located in Vosne-Romanee, Bourgogne or Burgundy. This is the most expensive red wine in the world. The vineyard is only 4.5 Acres. Yearly production is only 500-600 cases or about 7,000 bottles. Once a billionaire from Japan offered the owner enough gold to fill the vineyard area if she would sell it. 10 times the value of the wine, the owner declined.

2.Chateau d'Yquem, Bordeaux, France. The best dessert wine in the world, it has an average cost per bottle of up to 20,000 baht. The yearly production is only 5,500 cases.

3.Chateau Haut-Brion, Graves, Bordeaux, France. This winery is located in Graves but was invited to Medoc 1855 classication. It's one of the 5 red wines of Bordeaux.

4.Coulee de Serrant, Anjou, France. This is one of the best wine producing regions of the Loire. They produces different styles of wine but is most famous for its Rosé.

5.Clos du Mesnil, Champagne, France. Most of Thais have never heard of this most famous of Champagne producing areas. A connoisseur said that the taste of a Champagne from this area is like drinking water from Heaven.

6.Gaja, Piedmont, Italy. This is one of Italy's most famous wine producers located in Piedmont. It produce a great quality red wine, definitely Barbaresco.

7.Vega Sicilia, Ribera del Duero, Spain. This is one of Spain's most famous red wines that is produced in a Bordeaux style. It is a rare production of high quality.

8.Quinta do Naval, Douro, Portugal. Produced in the north of Pinhao, Portugal, this is one of Portugal finest port. Yearly production is only 2,200 bottles! If you can find it.............try it !!!!

9.Ruster Ausbrosh, Bergenland, Austria. Thais are not familiar with Austria wine, but this is one of the world's best white dessert wines. Located in the east of Austria on the border with Hungary.

10.Tokay Aszu Eszencia, Hetszolo, Hungary. The best white dessert wine region in Hungary. The quality of this wine is close to Sauternes.

11.Schloss Johannisbern, Rheingau, Germany. This is the great white wine region of Germany producing Riesling and Sylvaner.

12.Opus One, Napa Valley, California, USA. This is the co-operation between Robert Mondavi and Chateau Mouton Rothschild from France. The vineyard, how ever , has since been sold.

13.Klien Constantia, Flanshhoek, South Africa. This small, wine making region, produces a good quality of Sauvignon Blanc.

14.Cloudy Bay, Marlborough, New Zealand. Located in the south Island of New Zealand producing the best quality Sauvignon Blanc.

Some of these regions are famous and others, more obscure. Join the connoisseur by enjoying a glass as you research the hidden depths of the regions I have described.

Surprisingly, no wine from Australia are represented in this list. Do you agree with me, that these should be?

Why is Italian wine's origins and background so difficult to really learn?

I have had a conversation with many wine lovers who have very solid knowledge of Italian wine and most of them say..."I love drinking Italian wine but it is always difficult to learn about it."

I agree with them!

So what is the best way to go about deciphering Italian wines?

Like any other country in the world, first of all, we have to learn all the basics; the region, the climate, the grape varieties, the classification, appellation and the most difficult of all to understand - the Italian wine label. Most Italian wine uses native Italian grapes in the production process. For example, have you ever heard of, "Barbera" and "Gavi di Gavi"?

"Barbera" refers to red wine in the Piedmont Region (North of Italy) which also holds the coveted appellation (DOC)

Gavi di Gavi, on the other hand, is the name of a white wine from Piedmont and also holds the Italian appellation (DOCG). The grape used to create this wine is called "Cortese."

This is just one example of how we start to learn about Italian wine. Quite complicated, isn't it? But if we understand the Italian wine system, it is not that difficult. Try to learn slowly, step by step.

Chateau Mouton Rothschild 1986, Premiere Grand Cru Classe, Pauillac, Bordeaux, France

The wine has an intense, dark color with ruby highlights and aromas of nut, kirsch, prune, caramel, spice and mocha, testifying to refined oak in a perfect harmony with generous fruit. Dense on the palate, its forward, compact tannins combine with great flavors of fruit, blackcurrant liquor, toast, vanilla and chocolate.

All the concentration and distinctive character of the vintage are displayed in an opulent, succulent finish that married creamy tannins with great richness of flavors.

I fell in love with this wine when I tasted it last year and I will love this wine forever!

This superb wine is made from; Cabernet Sauvignon (77%), Merlot (12%), Cabernet Franc (9%)

Petit Verdot (2%)

Almaviva 2003, Maipo Valley, Chile

The wine has an intense ruby red color. The nose is incredibly profound, densely concentrated and complex, filled with blackcurrant and layers of smoky tobacco, spice and mineral notes.

The attack is powerful and full-bodied as the evolution leaves an impression of balance and harmony.

Blackberries, plums, grilled orange zests, lavender, and cigar smoke accompany amber, minerals and hints of frankincense, great complexity and last long finish.

It really is an excellent wine from an exceptional vintage. This fabulous wine is made from; Cabernet Sauvignon (68%), Camenere (28%), Cabernet Franc (4%)

These are my favorite wines - what are yours?

In 2005 Siam Winery launched a new campaign called Thai wine for Thai food, a wine entitled Monsoon Valley Colombard was produced and the results are surprisingly good! I find that it is a good quality white wine which is fresh, fruity, lively and perfect accompanies our spicy food.

Actually, here in Thailand, we work very hard at growing different types of grape - Cabernet Sauvignon, Merlot, and Shiraz reds as well as Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc and Colombard for whites. It has been found that Shiraz, Chenin Blanc and Colombard are perfect for our warm climate! Most of the vineyards here in Thailand are located in the North Eastern part of the country, as that is where we find the best vine-growing and wine producing climate.

Recently, I went to visit the Chateau de Loei winery in the Phua-rue highlands for the harvest season. While I was there, I was lucky enough to taste 26 different wines - Chenin Blanc Extra Dry 2006, Chenin Blanc Special Reserve 2005, Sparkling de Loei non Vintage, Shiraz 2006, Shiraz Special Reserve 2004, Shiraz Special Reserve (Limited Edition), Demi-sec Sparkling wine 2003-2006 and Chenin Blanc Dessert wine 2004-2005. I have to say that I truly enjoyed