In the second episode of The Wine Atelier 101 Series, we’ll talk about Red Wine. And I think French writer and poet Henri Murger really captured people’s great passion for red wines when he said, “The first duty of wine is to be red. Don’t talk to me of your white wines!”
In today’s episode, I’ll be going over the process of making red wine, potential health benefits, terms associated with red wines, and many other must-know details so you can dazzle everyone with your red wine knowledge and gain vinous street cred among your wine-loving friends! I’m also answering a question from a red wine-living listener regarding those dreaded red wine headaches – BIG hint: they’re NOT from the sulfites!
Please click the link below to listen to the full episode and all resources promised in this episode are listed below as well. Thanks so much for listening – I greatly appreciate it!
RESOURCES MENTIONED IN TODAY’S EPISODE:
Please e-mail me your wine-related questions to: stephanie [at] theglamorousgourmet [dot] com
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RIEDEL WINE DECANTER ($37): I love the shape of this practical decanter which makes it easy to pour AND easy to clean. It’s perfect for infusing those young red wines with oxygen or removing older red wines from their sediment. I hope you enjoy it as much as I do!
MY FAVORITE CAUDALIE SKIN CARE PRODUCTS:
1.) Caudalie Instant Foaming Cleanser Fleur de Vigne ($24.94): This light, gentle, soap-free cleanser removes even the most stubborn eye makeup while leaving your skin cleansed, bright & refreshed. It is formulated WITHOUT Parabens, Sulfates, Synthetic Dyes, Petrochemicals, Phthalates, GMOs and Triclosan. It also does NOT contain animal ingredients and is NOT tested on animals.
2.) Caudalie Vinoperfect Radiance Serum ($52.49): This highly concentrated, oil-free serum improves the appearance of dark spots, promotes even skin tone & boosts radiance. It is formulated WITHOUT Parabens, Sulfates & Phthalates
3.) Caudalie Divine Oil 100ml/3.4 oz ($42): This delightfully versatile, delicately scented dry oil has a weightless, rapid-penetrating texture that you will fall in love with! It contains 4 natural oils including (1) grape oil, (2) extra-virgin argan oil, (3) extra-virgin hibiscus oil & (4) sesame oil. It can be used anywhere and helps deeply nourish hair, nails, skin or enhance baths & massages. It is subtly, yet divinely, scented with rose, grapefruit, spicy pink pepper & warm cedar to awaken your senses.
4.) Caudalie Lip Conditioner Lip Balm – .15oz ($11): This delightful product features a subtle vanilla flavor and is crafted from grape-seed polyphenols, shea butter & castor oil. It is extremely versatile and can be used for purposes ranging from nourishing & moisturizing lips, reducing furrow & lip lines and moisturizing dry cuticles. I always have it on hand when traveling, especially to dry climates.
STEVE MARTIN “THE JERK” FRESH WINE SCENE:
Our latest Wine Word of the Week is “en primeur” which refers to the practice of purchasing wine in advance of its release date, usually while it is still in barrel. Also referred to as “wine futures,” wines purchased in this manner aren’t usually released until 2-3 years after they are sold. Why spend money on wine that far in... Read More
Our latest Wine Word of the Week is “en primeur” which refers to the practice of purchasing wine in advance of its release date, usually while it is still in barrel. Also referred to as “wine futures,” wines purchased in this manner aren’t usually released until 2-3 years after they are sold. Why spend money on wine that far in advance, you might ask? Purchasing wine en primeur is done primarily for two reasons: (1) to obtain wines which are produced in limited quantities, and (2) to lock in the best pricing of a wine, usually lower than the release price.
The practice of purchasing wines en primeur is most prevalent in France’s Bordeaux region where it has existed for centuries. Every April the grand cru classé properties produce barrel samples of their wines for the international wine trade who gather in Bordeaux to assess them. Based on these tastings, wines are given scores or ratings which reflect what they will taste like once they are bottled and how well they will age. The estates then release a portion of their total production at special pricing to wine brokers, known as négociants, who then sell the en primeur offers. Selling to négociants helps producers mitigate the risk of decreased demand in poor vintages: négociants are obligated to purchase their allocations in poor vintages for fear of not receiving any allocation in good vintages. The en primeur system works best when global demand outstrips supply and with skyrocketing prices of Bordeaux over the past decade due largely to Chinese interest, many US collectors have lost interest in the en primeur process.
Bordeaux is not the only region in the world to sell its wines en primeur; regions such as Burgundy, the Rhône, Port, Italy, and California also implement this practice. Consumers interested in purchasing wines en primeur from any country should consult a reputable wine merchant to handle the transaction since they’ll be waiting 2-3 years to receive their wine.
Thanks for checking out our latest Wine Word of the Week and to see previous “words,” please click here. If there’s a wine word you’d like to learn more about, please leave it in the comment section below – we’d love to hear from you.
There’s nothing better on a hot Summer day than something delightfully refreshing, delicious and…pink! Our latest installment of Cocktail Couture features a Sparkling Strawberry Sangria that will delight your eyes as well as your palate and coordinate beautifully with your favorite Lilly Pulitzer outfit! For that reason I love serving it in these colorful Lilly Pulitzer acrylic glasses which are... Read More
There’s nothing better on a hot Summer day than something delightfully refreshing, delicious and…pink! Our latest installment of Cocktail Couture features a Sparkling Strawberry Sangria that will delight your eyes as well as your palate and coordinate beautifully with your favorite Lilly Pulitzer outfit! For that reason I love serving it in these colorful Lilly Pulitzer acrylic glasses which are perfect for casual outdoor and poolside entertaining.
While it doesn’t quite fit the conventional recipe, this drink does meet certain sangria criteria including the presence of chopped fruit (strawberries and raspberries), a bottle of wine (a delightfully dry rosé, I like these), a sweetener (pomegranate juice), and Prosecco rather than seltzer for sparkle (I like this one). Instead of brandy, I substituted Chambord, a delicious liqueur infused with black raspberry, Madagascar vanilla and Cognac which beautifully enhances the flavor of the berries.
Much like sangria, this drink should be prepared a couple hours in advance to allow the flavors to marry. Also, to prevent your pitcher of pinkness from getting watered down during your Summer soirée, use pomegranate juice ice cubes and more chilled Prosecco to keep your drink cold and flavorful. Feel free to adjust the ingredients to suit your own personal taste and I hope you enjoy this Sparkling Strawberry Sangria as much as we do!
“Sparkling Strawberry Sangria”
1 750mL bottle dry rosé wine
3 cups Prosecco or other dry sparkling wine (keep the remainder of the bottle chilling in the fridge)
3 Tablespoons Chambord
3/4 cup pomegranate juice plus a tray of pomegranate juice ice cubes
6 ounces frozen raspberries
8 ounces fresh strawberries trimmed and halved, plus additional for garnish
1/4 cup packed mint leaves
This drink can be prepared 1-2 hours in advance which will allow the flavors to meld. Add frozen raspberries, sliced strawberries and mint leaves to a pitcher. Top with the bottle of rosé wine, Chambord and Pomegranate juice and gently mix to combine. Chill the pitcher in the fridge until your guests arrive then add Prosecco and stir gently. Garnish glasses with strawberries and serve! To keep the pitcher chilled throughout your party, add pomegranate juice ice cubes to the pitcher or individual glasses and top with remaining chilled Prosecco as needed ~ Cheers!
Don your beret and grab a glass of Chablis, my fellow wine lovers – it’s time for a little French lesson for our latest Wine Word of the Week! Bâtonnage (bat-un-AJH) is a French term which refers to the stirring of a wine which is being fermented sur lie, or “on the lees.” Lees refers to the dead yeast cells... Read More
Don your beret and grab a glass of Chablis, my fellow wine lovers – it’s time for a little French lesson for our latest Wine Word of the Week!
Bâtonnage (bat-un-AJH) is a French term which refers to the stirring of a wine which is being fermented sur lie, or “on the lees.” Lees refers to the dead yeast cells and other matter which collects at the bottom of the barrel as a normal byproduct of fermentation. Allowing the wine to remain in contact with these cells imparts a fuller, richer body and more complexity to the wine. Stirring or bâtonnage facilitates this process by maximizing the wine’s exposure to the lees. The extent to which this technique is employed is determined by the winemaker and the style of wine he or she is trying to produce. The more contact the wine has with the dead yeast cells, the more effect it will have on the wine.
Because they are intrinsically linked, you will usually see the terms “sur lie” and “bâtonnage” used together. These techniques are best known for their role in producing white wines such as White Burgundy as well as New World incarnations of the Chardonnay grape.
I hope you enjoyed our latest Wine Word of the Week, to view previous installments of this segment please click here. If you have a wine word you’d like to learn more about, please tell us in the comment section below – thanks for stopping by!