Saturday, December 29, 2012
Sunday, December 23, 2012
Wednesday, December 19, 2012
Saturday, December 15, 2012
Wine Cheers :)
"Wine cheers the sad, revives the old, inspires the young, makes weariness forget his toil." --- Lord Byron
Good Wine
"A bottle of good wine, like a good act, shines ever in the retrospect" --- Robert Louis Stevenson
Monday, December 3, 2012
Wine Steward, Sommelier and Master Sommelier
When you dine at a fine restaurant, you expect your server to provide you with wonderful guidance about the wines he or she recommends.
Truth be told, if your server is a wine steward, you are likely to get fairly lightweight guidance. If your server is a sommelier, you are likely to get good to very good guidance. If your server is a master sommelier, you are likely to get great guidance.
So how do these wine server designations differ?
The first level is the wine steward, defined by American Heritage Dictionary as “one who is employed to serve wine, as at a restaurant or wine tasting.” Most waitpeople at a restaurant or bar have a basic understanding of the wines served at their establishment, and the restaurant itself likely furnished their training.
If you decide to get more serious about your wine knowledge, you embark on the sommelier path.
According to Martha Barksdale in “How to Become a Sommelier,” one challenge with the sommelier designation is that “… the path to becoming a sommelier isn’t clearly marked. There are no set standards for using the title. Anyone who pours wine can call himself a sommelier. That doesn’t mean that any wine lover can just … get a job in a fancy restaurant. Most employers will want you to show that you have passed competency examinations administered by one of the many organizations for professional sommeliers. To get to the point of taking the competency exam, a prospective sommelier will need lots of experience with wine or preparation through self-education or through courses in wine.”
A number of institutions offer courses for sommeliers. As an example, The Culinary Institute of America in Napa Valley offers certification programs for wine professionals — a foundation level certification and an advanced level. After passing both exams, a graduate can add the initials C.W.P. for Certified Wine Professional to his or her name.
Earning the C.W.P. designation (or a similar designation) is a big accomplishment, and most people stop there.
Just a few brave souls venture to the next level – the Master Sommelier designation. According to mastersommeliers.org, “Achieving the distinction of Master Sommelier takes years of preparation and an unwavering commitment. The Court’s intensive educational program guides aspiring Masters through four increasingly rigorous levels of coursework and examination, culminating in the Master Sommelier Diploma Examination.”
The world of the Master Sommelier has been in the news lately due to the most recent addition to its ranks. Roland Micu, 28, whose life story is in and of itself worthy of Hollywood, is now the youngest Master Sommelier ever. According to Jessica Yadegaran, “Master sommeliers are expected to know everything about wine, from its history to how and where it is made. They must also be experts on the rituals of service.” There are only 196 Master Sommeliers in the entire world.
What does it take to attain this prestigious title? The impressive requirements are listed on the website for the Court of Master Sommeliers.
At a high level, the exam consists of three parts: an oral theory examination, a blind tasting of six wines, and a practical wine service examination. The pass rate for the exam is approximately 10 percent.
To give you a flavor for the exam’s difficulty, here is the writeup on the tasting portion: “The tasting examination is scored on the candidate’s verbal abilities to clearly and accurately describe six different wines. Within twenty-five minutes he or she must identify, where appropriate, grape varieties, country of origin, district and appellation of origin, and vintages of the wines tasted.”
Not for the faint of heart!
I applaud everybody who pursues sommelier designations of any kind. But I think that for most people, enjoying many different wines is a perfect way to develop your knowledge and love of the grape.
If you’ve participated, or considered participating in any wine certification programs, please share your experiences here.
Truth be told, if your server is a wine steward, you are likely to get fairly lightweight guidance. If your server is a sommelier, you are likely to get good to very good guidance. If your server is a master sommelier, you are likely to get great guidance.
So how do these wine server designations differ?
The first level is the wine steward, defined by American Heritage Dictionary as “one who is employed to serve wine, as at a restaurant or wine tasting.” Most waitpeople at a restaurant or bar have a basic understanding of the wines served at their establishment, and the restaurant itself likely furnished their training.
If you decide to get more serious about your wine knowledge, you embark on the sommelier path.
According to Martha Barksdale in “How to Become a Sommelier,” one challenge with the sommelier designation is that “… the path to becoming a sommelier isn’t clearly marked. There are no set standards for using the title. Anyone who pours wine can call himself a sommelier. That doesn’t mean that any wine lover can just … get a job in a fancy restaurant. Most employers will want you to show that you have passed competency examinations administered by one of the many organizations for professional sommeliers. To get to the point of taking the competency exam, a prospective sommelier will need lots of experience with wine or preparation through self-education or through courses in wine.”
A number of institutions offer courses for sommeliers. As an example, The Culinary Institute of America in Napa Valley offers certification programs for wine professionals — a foundation level certification and an advanced level. After passing both exams, a graduate can add the initials C.W.P. for Certified Wine Professional to his or her name.
Earning the C.W.P. designation (or a similar designation) is a big accomplishment, and most people stop there.
Just a few brave souls venture to the next level – the Master Sommelier designation. According to mastersommeliers.org, “Achieving the distinction of Master Sommelier takes years of preparation and an unwavering commitment. The Court’s intensive educational program guides aspiring Masters through four increasingly rigorous levels of coursework and examination, culminating in the Master Sommelier Diploma Examination.”
The world of the Master Sommelier has been in the news lately due to the most recent addition to its ranks. Roland Micu, 28, whose life story is in and of itself worthy of Hollywood, is now the youngest Master Sommelier ever. According to Jessica Yadegaran, “Master sommeliers are expected to know everything about wine, from its history to how and where it is made. They must also be experts on the rituals of service.” There are only 196 Master Sommeliers in the entire world.
What does it take to attain this prestigious title? The impressive requirements are listed on the website for the Court of Master Sommeliers.
At a high level, the exam consists of three parts: an oral theory examination, a blind tasting of six wines, and a practical wine service examination. The pass rate for the exam is approximately 10 percent.
To give you a flavor for the exam’s difficulty, here is the writeup on the tasting portion: “The tasting examination is scored on the candidate’s verbal abilities to clearly and accurately describe six different wines. Within twenty-five minutes he or she must identify, where appropriate, grape varieties, country of origin, district and appellation of origin, and vintages of the wines tasted.”
Not for the faint of heart!
I applaud everybody who pursues sommelier designations of any kind. But I think that for most people, enjoying many different wines is a perfect way to develop your knowledge and love of the grape.
If you’ve participated, or considered participating in any wine certification programs, please share your experiences here.
Monday, November 26, 2012
Put A Cork In It !!!!!!!
The Ins and Outs of Cork Wine Stoppers
Cork Forests in Southern France - some rights reserved by Bruce Tuten
I recently did some research on how cork wine stoppers are produced, and I wanted to share what I learned with you. I hope you will reach the same conclusion as I did – that the production of cork wine stoppers offers many environmental benefits, plus a lot of beauty.
Cork is grown in Mediterranean climates – humid and warm, with little rainfall. The most well known regions are Portugal, Spain and Italy. America is the third largest importer of corks, behind France and Germany.
Cork oak forests range in the millions of acres, and are some of the most heavily regulated and treasured resources. They are home to abundant wildlife, including rare bird and animal species such as the black lynx. Due to the rugged terrain, work done on and around the cork trees is manual. The cork forest is truly beautiful.
Cork is stripped the first time at 25 to 27 years, depending upon the girth of the tree and the thickness of the bark. Unless done improperly, stripping cork bark does not kill the tree, and this is very important to understand. A cork tree lives for up to 200 years, producing a cork harvest every nine to 13 years after the first stripping. This is all done manually with a special axe following precise cutting methods.
After cutting, the strips are weathered outdoors six months on concrete. They are then boiled for 90 minutes, killing insects and bacteria. Quickly dried, they’re left to rest three more weeks until smooth. Thereafter, they are graded and bored, either by machine or manually. An intense inspection process occurs, where cork is hand sorted into various quality grades.
Hundreds of hours of manual and automated labor go into creating corks, which overall remain very inexpensive (from 2¢ up to slightly over $1 for the very best ones).
The cork is then coated with paraffin and silicon for ease of extraction from bottles and additional insulation. Voilá—you have a beautiful, compressible, minimally permeable, lightweight bottle stopper that looks lovely.
The remaining cork plant is recycled and used for hundreds of other purposes, from champagne cork tops to flooring, shoes, insulation and clothing. It is truly a minimum waste industry.
From a beautiful cork forest to a beautiful bottle of wine, we hope you appreciate this natural resource and enjoy it even more when you hear that lovely “pop!”
Interesting note: One square inch of cork oak holds millions of tiny 14-sided polyhedron cells, giving it its flexible yet super strong structure.
Cork joke: A cork retriever is not a dog from Ireland ☺
If you have strong thoughts about cork wine stoppers, please share them here.
Wednesday, November 14, 2012
Monday, November 12, 2012
Ten Reasons to Schedule a Wine Tasting
Is it time to WINE? Yes! Is it time to WINE in your home? Yes!!! Is it time to WINE in your home with your friends? Yes!!!!!
If Yes!, Yes!!!, and Yes!!!!! aren’t enough to convince you, here are the top 10 reasons you should call me today to schedule a wine tasting.
GREAT EXCUSE FOR A GET TOGETHER – Whether you’re celebrating Back to School, End of Summer, Bunco, Book Club, good friends, or you just need to de-stress a little, a tasting is a great excuse to bring friends together.
IT’S FUN – It’s hard to beat tasting great wines with great friends!
TRY BEFORE YOU BUY – You’re going to buy wine anyway. Why not buy wine that you know you like? My tastings are a great opportunity to try wines before you buy. It sure beats asking the guy in the grocery store’s wine department what he likes.
YOU CAN’T AFFORD NOT TO! – For $59.00, plus a few cheeses, fruits and chocolates, you have a party for up to 12 people. I will be pouring nearly $250.00 worth of wine during the tasting.
GREAT THANK-YOU GIFT – For hosting a tasting, you get to choose either a bottle of wine or a set of champagne toppers for your thank-you gift.
START YOUR HOLIDAY SHOPPING EARLY – Share our gift baskets, wine club memberships and personalized wines with your friends, family and colleagues this year. Buy at your tasting and check it off your To-Do List.
BRING A BOTTLE OF PERSONALIZED WINE TO YOUR NEXT GATHERING – Say “Thank You” to your host with a personalized bottle of wine. Use a picture of your family, your business card, your company logo, a personal message or whatever you can imagine. You’re going to bring a bottle of wine anyway – why not bring something unique and special?
BLIND TASTINGS – Many of you have hosted traditional tastings with me, and you know how much fun those can be. I can assure you that my blind tastings will be at least as fun. We can do a traditional tasting, a blind tasting or a combination. Either way, you and your guests are in for a real treat.
OUR WINES ARE SO GOOD!
YOUR FRIENDS WILL LOVE YOU
Cheers!
If Yes!, Yes!!!, and Yes!!!!! aren’t enough to convince you, here are the top 10 reasons you should call me today to schedule a wine tasting.
GREAT EXCUSE FOR A GET TOGETHER – Whether you’re celebrating Back to School, End of Summer, Bunco, Book Club, good friends, or you just need to de-stress a little, a tasting is a great excuse to bring friends together.
IT’S FUN – It’s hard to beat tasting great wines with great friends!
TRY BEFORE YOU BUY – You’re going to buy wine anyway. Why not buy wine that you know you like? My tastings are a great opportunity to try wines before you buy. It sure beats asking the guy in the grocery store’s wine department what he likes.
YOU CAN’T AFFORD NOT TO! – For $59.00, plus a few cheeses, fruits and chocolates, you have a party for up to 12 people. I will be pouring nearly $250.00 worth of wine during the tasting.
GREAT THANK-YOU GIFT – For hosting a tasting, you get to choose either a bottle of wine or a set of champagne toppers for your thank-you gift.
START YOUR HOLIDAY SHOPPING EARLY – Share our gift baskets, wine club memberships and personalized wines with your friends, family and colleagues this year. Buy at your tasting and check it off your To-Do List.
BRING A BOTTLE OF PERSONALIZED WINE TO YOUR NEXT GATHERING – Say “Thank You” to your host with a personalized bottle of wine. Use a picture of your family, your business card, your company logo, a personal message or whatever you can imagine. You’re going to bring a bottle of wine anyway – why not bring something unique and special?
BLIND TASTINGS – Many of you have hosted traditional tastings with me, and you know how much fun those can be. I can assure you that my blind tastings will be at least as fun. We can do a traditional tasting, a blind tasting or a combination. Either way, you and your guests are in for a real treat.
OUR WINES ARE SO GOOD!
YOUR FRIENDS WILL LOVE YOU
Cheers!
Wednesday, October 31, 2012
Wednesday, October 24, 2012
Pairing Music and Wine... Happy Wine Wednesday
winepugnyc.com claims that “it’s all about the mood the music and the wine puts you in.” They provide some great wine-and-music pairing suggestions, including Toto’s Africa paired with Sauvignon Blanc — “an uplifting song full of brightness…matched with a zesty, crisp, and bright white wine!” They also pair anything Frank Sinatra sings with Barolo – “Classy, elegant, and GOOD! The ‘King Of Wines’ meets the ‘King of Big Band/Jazz.’”
My quick googling of the topic definitely put me in the mood to host a wine and music pairing event. Here are three different approaches I’m considering taking. With all of them, I will provide the guests with a glass for each wine so they can go back and forth trying the different wines with the different musical numbers. I will also give each guest a voting sheet, and I will make sure to set aside a lot of time to talk about the results.
Approach 1: Host Provides the Music and the Wine
All you need is a variety of music and a variety of wines. I recommend that you have four to six varieties of wine that are really different. Perhaps start with a sparkling wine. Follow that up with a crisp white such as a Sauvignon Blanc and then a buttery, oaky Chardonnay. On the red side, perhaps start with a Tempranillo followed by a Zinfandel followed by a Cabernet. The possible combinations are endless!Have everybody try each of the wines and write notes about their experiences.
On the music front, choose 10 to 12 musical pieces. Have people take notes about what wines they think would go well with each piece.
Play the music repeatedly as people try the actual pairs to see what they like best.
Ask your guests to give a 1st, 2nd and 3rd place for their favorite three musical numbers for each wine. Add things up to see if there’s any consistency, and have fun discussing the results.
Approach 2: Guests Bring the Music
Before the get together, tell your guests to bring three of their favorite songs or pieces of music. You could say anything goes, or require only certain kinds of music, say instrumental or jazz. Then line up your bottles and play the music, about a minute or so of each. The guests then sip the various wines, nibble the food and choose which song they think pairs best. The fun part about this is that no one knows the wines you’ll be serving, so you could end up with some very interesting music combinations, and everyone gets exposed to new music!Approach 3: Everybody Brings Wine and Music
Ask each of your guests to bring a wine and three musical numbers they think are interesting pairs. As the host, you do the same, plus you provide the light appetizers. Make sure no one knows who brought what music or wine (except for the host). At the end, the guest with the most votes for Best Pair wins a prize.What’s the most fun about a music and wine pairing? The wine, of course! Well, it’s also fun to be exposed to new music artists, and food is always a great draw.
If you have a music and wine pairing event, I’d love to hear about it, and I’m sure others would do. So please share your experiences here.
Cheers!
Monday, October 22, 2012
Monday Merlot!
What Merlot will you be sipping on this Monday? May I suggest? 2007 Cabernet Sauvignon
Monday, October 15, 2012
Wine Pairings for Vegetarians
Many of us were taught that white wine goes with fish, and red wine with meat. But what if you are a vegetarian? Does that mean there is no wine pairing for you? Absolutely not! I am a long-time “pescetarian” who eats dairy products, eggs and fish, and I have some great wine pairings to recommend based on my experience.
The goal for pairing vegetarian dishes with wine is the same as pairing non-vegetarian dishes with wine. The wine and the dish should complement each other. Ideally, each should accentuate the other.
It’s a Matter of Strength
For a good pairing, you want to make sure that the food and wine have roughly the same strength of flavor. A big, full-bodied red wine such as a Cabernet Sauvignon would probably be much too powerful for a light salad. The salad would get lost.
Complement or Contrast
For a good pairing, you want to complement or contrast the flavors and textures in the food and wine. An example of a complementary pairing is an earthy Pinot Noir with a wild mushroom risotto. The food and the wine exude earthy, mushroom notes. An example of a contrasting pairing is a crisp, acidic Sauvignon Blanc with a buttery, creamy fish dish. The crisp acidity of the wine cuts through the creaminess of the sauce.
Until the 1980s, the complementary strategy prevailed. In the last 30 years, as people have become more experimental in the kitchen, the contrasting strategy has gained more favor (and flavor).
The goal for pairing vegetarian dishes with wine is the same as pairing non-vegetarian dishes with wine. The wine and the dish should complement each other. Ideally, each should accentuate the other.
It’s a Matter of Strength
For a good pairing, you want to make sure that the food and wine have roughly the same strength of flavor. A big, full-bodied red wine such as a Cabernet Sauvignon would probably be much too powerful for a light salad. The salad would get lost.
Complement or Contrast
For a good pairing, you want to complement or contrast the flavors and textures in the food and wine. An example of a complementary pairing is an earthy Pinot Noir with a wild mushroom risotto. The food and the wine exude earthy, mushroom notes. An example of a contrasting pairing is a crisp, acidic Sauvignon Blanc with a buttery, creamy fish dish. The crisp acidity of the wine cuts through the creaminess of the sauce.
Until the 1980s, the complementary strategy prevailed. In the last 30 years, as people have become more experimental in the kitchen, the contrasting strategy has gained more favor (and flavor).
| Dish | Recommended Wines |
| Mushroom dishes (e.g., vegetarian mushroom stroganoff, mushroom bisque, mushroom risotto) | Pinot Noir |
| Pizza | Zinfandel, Sangiovese or Cabernet Sauvignon |
| Tomato-based pasta dishes | Sangiovese |
| Other pasta dishes (e.g., eggplant lasagna, cheese tortellini with pesto) | Merlot, Syrah/Shiraz, Sauvignon Blanc or Chardonnay |
| Vegetable stir fry | Sauvignon Blanc, Chardonnay or Pinot Noir |
| Spicy Asian dishes (including Thai, Indian and Chinese) | Chenin Blanc, Riesling, Gewurztraminer, Sauvignon Blanc or Rosé |
| Garlic-heavy dishes | Cabernet Sauvignon or Syrah/Shiraz |
| Barbecue dishes (e.g., tofu, fish, vegetables) | Syrah or Merlot |
| Sushi | Sparkling Wine/Champagne |
| Nachos and other Mexican dishes | Sauvignon Blanc, Cabernet Franc or Tempranillo |
| Dishes with almonds or walnuts | Chardonnay |
| Macaroni and cheese | Chardonnay |
| Roasted potatoes | Tempranillo or Pinot Noir |
| Salads | Sauvignon Blanc, Riesling, Chenin Blanc, Pinot Grigio or Rosé |
Wednesday, October 10, 2012
Wine Wednesday! #WW
Happy #WineWednesday! Get those corkscrews ready. It's going to be a wine filled day! #ww
Monday, October 8, 2012
Wednesday, October 3, 2012
Wednesday, September 26, 2012
How to pair wine with spicy foods......
You might be somebody who reaches for a beer at the very mention of spicy food. Beer is an incredibly refreshing complement to a spicy meal. But the right wines can be an amazing addition to a spicy meal as well. According to eatingwell.com, wine can “complement spicy flavors in one of two ways: First, wine’s acidity boosts the layers of flavors in a dish while softening its extremes… Second, wine’s fruitiness or sweetness tones down spicy heat, letting the dish’s other flavors shine.”
On the wine and food-pairing front, I’m a big advocate of experimentation. I love the idea of serving a few different wines with your next spicy meal and having everybody try the wines and talk about which ones they like best with which dishes and why. This is an incredibly fun learning experience that is likely to result in some wonderful new pairings.
While I love experimentation, I do have two gotcha recommendations when it comes to pairing wine with spicy dishes:
1. Avoid Chardonnay. This wonderful white wine just doesn’t work well with spicy food. The exception is a sweet Chardonnay, but these are hard to find.
2. Avoid heavy red wines. These wines are also a bad fit. They will compete with the food in unpleasant ways and result in a very heavy tasting experience.
Now for some yummy recommendations:
Mexican, tropical. Foods with chili spices, lime, citrus and cilantro do well with a similarly tangy, herbal wine such as a Sauvignon Blanc. If your Mexican or tropical dish has a lot of meat in it, you might want to look for a Fumé Blanc, which is a Sauvignon Blanc that was aged in oak.
Thai, curries, Chinese. The sweet-hot flavors of these dishes work beautifully with Riesling. Riesling’s slight sweetness calms down the fire, while its acidity boosts the other flavors in the dishes. Also, Riesling tends to be low in alcohol, which can be very refreshing, given the heat of the food. I am enamored with today’s beautiful rosés, so I would experiment with these too.
Indian, Middle Eastern. The earthy, nutty flavors of lamb, olives and potato blend well with an earthy red wine such as Syrah or Grenache. To bring out the fruitiness of these wines, make sure to chill them to about 60°. If your taste is more to white and pink wines, go with a spunky Pinot Grigio or a dry rosé.
Do you have favorite spicy-dish wines? Please share them with us here. Thanks.
Cheers!
Monday, September 17, 2012
Sunday, September 16, 2012
Shanna_Says
Wine novice? Don’t be embarrassed, let us educate you on fine wine and increase your dining experience with red & white Wines!
Your Hostess Has Arrived!
I'm back!
Have you ever wanted to host or attend a wine tasting, but aren't sure where to start?
I'm here today to let you know about how you and your friends can host your very own wine tasting event, all in the comfort of your own home. (So you can drink all my wine, then pass out on your couch without worrying about driving!)
All jokes aside, if you enjoy a great time with friends and family, along with a huge discount on wine, then let me tell you about a wonderful experience worth over $300 that you can have for just under $60!
Imagine a fun hostess that loves talking about wine showing up at your door, complete with a large selection of exclusive and award-winning wines for you and your guests to choose from. After two hours of laughter, games, and education on the joy of fine wines, I guarantee you'll be ready to do it again! Scheduling a tasting is only a matter of sending a quick e-mail, and then you can have six bottles of wine to sample with your friends.
During the hosting event, you aren't merely sampling wines; you are also learning important wine facts that will help you with future wine selections. Like the region the wine comes from and what year it was made, the best foods to pair them up with, and the health benefits of adding wine to your diet.
I also love to play games and offer prizes for the winner. If I threw a surprise pop quiz on what cheese to pair Riesling with, would you be able to win the grand prize after a few glasses of wine? (You'd be surprised how many are!) Either way, I have a variety of "wine tasting" games we can all play as you empty your glass!
Want to help out charity? Of course! We all do.
Well, guess what? Some of the proceeds of your purchases, as well as the cost of the wine hosting, are donated to Wines for Humanity's charity for the homeless, P.A.T.H. ("Projects for Assistance and Transition from Homelessness"), based out of Los Angeles, California.
Knowing that proceeds from sales are going to help those in need has only furthered my passion and love for what I do, and I was excited to hear that Wines for Humanity is in talks to expand the charitable organizations they work with. Since I'm passionate about cancer research and recovery, it will be interesting to see how far our philanthropic efforts can reach.
Wine tasting is not something reserved for the wealthy or those of a particular social group. It's an exciting culture that can bring various types of people together under a common interest, and with my extensive knowledge on all types of wine (expensive and not-so-much), I can definitely become a permanent source for your wine needs.
Check back soon, because my next article will talk about how you can become a wine advisor (including taking trips to exotic locations!) and become your own boss.
In the meantime, if you're interested in having me host a wine tasting for you, feel free to contact me for more information! Just shoot a quick e-mail to sbush@winesforhumanity.com.
I'll answer all the questions you have, and get you all set up for your very own wine tasting night with friends and family!
Swirl Your Glass!
Greetings and welcome to my world of wine tasting!
My name is Shanna and I have been a wine connoisseur for over ten years. I grew to love wine after the first time I had a glass of red wine with a delicious T-bone steak twelve years ago. I am a wine advisor for Wines for Humanity, where I host in-home wine tastings for those interested in wine education.
I started this blog not only because of my love of wine, but also because I want to share all of the wonderful things I've learned about this topic. This blog is geared towards wine lovers, as well as those interested in learning about wine.
As for myself, my favorites are Pinot Noir and Merlot, but I can talk all day about the different brands of wine offered, especially the ones through Wines for Humanity.
In my blog I'll be talking about the many health benefits that wine offers, along with articles and tips on food pairings. (For example, did you know Shiraz by Pinot Noir is best served with chocolate? Or that Riesling is a good wine for Brie or Gouda? )
We're going to have fun here, too! I'm going to share a few of the games we play at some of the wine events I host. Not only that, but I want you guys to try them out and tell me how you like them! Plus, I'll be hosting contests with free giveaways and a bi-weekly post called "Wine Wednesday", so you'll definitely want to check back in.
I'll also be updating you on new featured wines, how they're made, and provide you with information on how you can become a wine advisor, easily earning a substantial high income.
So pop a cork, pour a glass, and remember: I'll never get tired of hearing you "wine" on this site.
Until next time!
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