Man is it hot.
My family evacuated to the mountains of North Georgia this week--often 10 degrees cooler than Atlanta. Not so. Seems nothing can escape the wrath of this heat wave. But look past this cheek-sizzling swelter and think about sipping wine with us in the cooler months of September - November. All of our courses have limited seating, and some (like World of Reds HIGH-END on Oct 4th) are already 50% booked. Come book some time with us and hang out!

Also, we have been approached about using our new space to run some "Craft Beer" courses and tastings. What do you think about that? Can you take a moment and give me your thoughts here?

Michael Bryan
Executive Director, Atlanta Wine School & Editor, Connect With Wine eNews

By some estimates, Southern Hemisphere-produced wines grew almost 50% as a category last year in the US. August is the equivalent of February "down under" so many of these winemakers are huddled around a fireplace while we're enjoying their wines in 100+ degree heat!    >>> This Month's Column

If you had the time and the money, you could have probably attended some kind of wine event every weekend this summer – and not just in California, either. Wine is now made in all 50 states, and what better way to sell it than put on a wine festival? Georgia and the Southeast are no exception; in fact, on a recent weekend, there were two major Georgia wine events just a 10-minute drive apart!

>>> The Article

• Wine South is Looking for Volunteers
  You may register to help out here.
• Dan Berger on Why "Less is More" in California's Recent Vintage Wines
  ''In the quest to avoid what is seen as wimpiness, winemakers race past that sublime spot where it’s possible to make distinctiveness and regionality a positive factor. Cabernet Sauvignon is thus harvested so late that the resulting wine tastes as much like over-ripe prune juice as it does Syrah.'' ~ Dan Berger More
• Not One But Two Movies Depict "Paris Judgement" Story
  Two movies are in production which depict the historic "Paris Judgement" Tasting as a back-drop. Will one of these be the next "Sideways?" More
• 10 Things Your Bartender Won't Tell You
  A humerous but inciteful write-up suggested to me by Jeff Emmons, friend and instructor at Le Cordon Bleu. More
• Coping with Climate Change in Vineyards
  A recent seminar in Sonoma held at Gloria Ferrer Caves & Vineyards left attendees certain that change is in fact happening--and determined to do something about it. More
• Consumer Friendly Labeling Might be Coming
  For a long time many vintners in the Pacific Northwest have wanted to provide information beyond simply the alcohol by volume level--which you should know has a 1.5% leeway on US labels. Now the Treasury Department is suggesting additional "serving facts" which would list the number of calories, carbohydrates, fat and protein for a standard serving size.
• Stag's Leap Wine Cellars Sells for $185 Million to Italian Antinori
  The family-owned winery that put Napa Valley on equal footing with Bordeaux is no longer all in the family.Warren Winiarski, the former Chicago academic whose 1973 Cabernet Sauvignon stunned the world by beating France's best in the famous Judgment of Paris tasting, stunned the Wine Country when he announced Monday he had sold his Stag's Leap Wine Cellars to a joint venture of Italy's Marchese Piero Antinori and Ste. Michelle Wine Estates, Washington state's largest winery, for $185 million. More
  

If you look along the Southern Hemisphere, which lies south of the Equator and thus captures most of South America, much of Africa, and all of Australia and New Zealand, wine growing is attracting Old World specialists and New World authorities as well. Known as "Flying Winemakers," these opportunists jet from one harvest to another, bringing their expertise and style with them. Then there's Dominique Portet in Australia, who met his Aussie wife only a few days after arriving Down Under, and ended up making sparkling wine at Taltarni for more than two decades. Now he has a brand of his own and still makes sparkling wine, but under the Dominique Portet label. The cross pollination also traverses the hemisphere: New Zealand native Brett Jackson minds the tanks and barrels at Viсa Valdivieso (New World Wines) in Chile. Jackson has been working wine in Chile for a pair of decades and is married to a chilena.

For years, Southern Hemisphere wines, except those from New Zealand, were content to occupy the inexpensive and entry level niches in the mind of the American consumer, thus building up some resistance to the notion that they were worth higher prices. Australia's Grange broke through this glass ceiling years ago, while Robert Mondavi in cooperation with Eduardo Chadwick of Chile brought the fairly costly Seсa to the attention of the American consumer, and broke through that barrier.

South Africa's red blend Abraham Perold from KWV, celebrating the viticultural pioneer who developed Pinotage, was the first South African wine to cost over $100, and that was a news item a decade ago. The new vintage is the 1998, and retails for about $150; the 1996 cost $125, and still is available (Atlanta Wholesale Wine/NDC). Both may be had by special order. The 2004 Vergelegen "V" also a red blend, costs $175 (NDC). They sure are yummy, though.

Southern Hemisphere wines, according to some people even in the business, also get crossed off as being "warm climate wines." Warm climate? Sure, in some parts, such as in Australia's Hunter Valley. But if you hang a left out of Tasmania in Australia or Cape Agulas, South Africa, your next stop is Antartica. Rieslings, Pinot Gris and Pinot Blanc do very well in Australia and New Zealand, and I've had fine Riesling and Gewurztraminer out of South Africa. Just check out Robertson Winery's Gewurztraminer from Robertson, South Africa, (Quality Wine & Spirits). In Elgin Paul Cluver (Quality Wine & Spirits) also does top-rated Riesling and Gewurztraminer. And in Chile, see what happens with the Doсa Isidora Riesling under the Cousiño-Macul label (Atlanta Wholesale Wines); you might be very surprised.

Enjoying Southern Hemisphere wines may require some re-adjustment as to grape types and as to how different grapes taste in these zones. Sauvignon Blanc, for instance, has a wide spread of flavors it shows from the green bell pepper, asparagus and canned peas; however, South African versions pinpoint the passion fruit/grapefruit character of Australian Sauvignon Blanc, and the tomato vine/grapefruit character in New Zealand versions. You'll find Carmenere and Sauvignon Gris from Chile, while Torrontes, Malbec and Bonarda from Argentina may be new to your palate. If you come upon some Uruguayan wines, Tannat is the dominant grape. And don't overlook South African Pinotage; despite its somewhat unsavory reputation, it's evolving quickly in the hands of some very skillful winemakers.

Below are a few suggestions to get you started on this lovely, tasty journey of discovery that awaits you in the wine world of the Southern Hemisphere.

Medium-bodied dry sparkling wine; medium gold. Aromatic, with well-integrated clean toastiness and white fruit characters, very pleasing clean fruit flavors, with pear and citrus dominant. Acquires a sight honey (taste) note as it opens. Good acidity leads to a crisp finish. Malolactic fermentation is done in oak. Mouthwatering. Small persistent bead. Grape: Chardonnay. Traditional Champagne methods: hand-harvesting; whole bunch pressing; barrel fermentation and four years lees aging. This producer is well known for his singular gift with sparkling wines. Serve chilled, about 50 degrees, in tall, thin tulip-shaped glasses.

Substantial hors d'oeuvres: tiny crab cakes; skewered teriyaki chicken, pork or beef; honey-glazed Chinese barbecued ribs; Asian style dumplings; grilled scallops with mustard mayonnaise; tiny quiches; chilled cooked quail eggs with flying fish caviar and a dab of creme fraiche; any sort of dim sum; creamy mild cheeses, prosciutto or jamуn serrano

Unique World Wines
$25

Medium-bodied dry white wine; very pale straw. Aromas of pear, melon and fig introduce flavors that capture fresh white fruits, especially pear and honeydew melon, with good acidity providing grip throughout to the crisp finish. Round and silky textured, thanks to lees stirring and finishing fermentation, which began in stainless steel to ensure bright fruit flavors, in neutral barrels. Low-yielding vines grown on cool sites. Moderately chilled, about 55-60 degrees, in medium-sized tulip-shaped glasses.

Exotic flavors: seafood with mildly seasoned rйmoulade sauce; crab legs or crab cakes with garlic aпoli; smoked salmon mousse; fried chicken with honey mustard sauce; beer-poached white fish fillets with mustard bechamel sauce; Asian seafood and chicken dishes that aren't wicked spicy; chicken salad with light curry or mango chutney; fried green tomatoes with feta cheese

Bibb Distributing Co.
$19

Light-/medium-bodied dry white wine; very pale straw. Aromas hint at the diesel character often associated with classic Riesling (some like this while others don’t, but it's not a flaw). The flavors stay tuned on citrus peel (lime/lemon), which stays through the crisp, long, dry finish. A snappy tart apple note--think Jonathan or Winesap-- emerges in the end. Brisk acidity (.8) against low ph (3.0) enhances the sensation of acidity, especially absent much residual sugar (just .25). This is a classic dry Riesling, with lovely style and elegance. From cool climate Frankland River in Western Australia, perfect for Riesling. Winery est. 1999, so one of the region's young enterprises. Winemaker Sara Siddons has a gifted hand with this grape. Great value. Cold fermentation in stainless steel keeps the grapes' natural character. Best served not too cold, about 60 degrees, in tall tulip-shaped white wine glasses. New in market.

Aperitif with light appetizers, cocktail potatoes stuffed with sour cream, smoked salmon and chives; selected sushi nigiri or other California-style rolls (skip the oily fish); Asian dishes with white, firm, sweet fish; pork steak or cutlets sauteed and served with whole-grain mustard cream sauce; fish poached in beer with mustard-influenced bechamel sauce; chicken or seafood salad with mayonnaise; crab cakes

New World Wines
$14

Light-/medium-bodied dry white wine; very pale yellow. Aromas of grapefruit zest and minerals, with clean, zesty, mineral-rich citrus flavors. Finish is long and crisp, and just begs for another sip. To sum it up: Delicious. Very young vines, planted in 2000, so if the wines are this good now, think what time will accomplish! Serve moderately chilled, about 55-60 degrees, in medium-bowled tulip-shaped glasses. New in market.

Tarragon chicken salad with toasted almonds; avocado stuffed with shrimp, crab or chicken salad; crab cakes; creamy cheeses with fresh herbs; Vietnamese seafood dishes that aren't too spicy but are seasoned with lemongrass; grilled scallops with tartar sauce; baked or poached mild white fish; cold Asian noodle dishes. Skip heavy onion or garlic.

Big Boat Wine Co.
$19

Medium-bodied dry white wine; very pale greenish straw. Classic New Zealand aromas of gooseberries and green bell pepper (not so much of the tomato vine that also is associated with Kiwi Sauvignon Blanc). Hints of caraway seed and white pepper. Silky, round texture. Flavors focus on gooseberry and lime. Moderate acidity. Trevor and Robyn Bolitho planted about five acres in the early 1990s, and now govern 250 acres in six vineyards. Nelson is on the southern shore of Tasman Bay on the northwest corner of the South Island.

Avocado stuffed with shrimp or chicken salad; creamy shrimp salad with lemongrass and mild spice; grilled scallops with tartar sauce; Vietnamese seafood dishes (mild spice ok); pasta (either salad or warm) with feta or goat cheese and fresh herbs; walnut-sized cocktail potatoes stuffed with minced herbs and sour cream

Bibb Distributing Co.
$15

Medium-bodied dry rosй wine; bright salmon-tinged light red. Aromas of red fruits--raspberry, strawberry--with occasional suggestion of watermelon and pomegranate, and, as it warms and opens in the glass, the candy of a candied apple. On the palate, look for red fruits--raspberries and red currants--balanced fruit/sweetness/acidity and a clean, crisp, long finish. Source: 80-year-old vines. Grape type: Malbec. Serve moderately chilled, about 60 degrees, in tall tulip-shaped glasses.

Ham croquetas; grilled ham steak; pimento cheese; chicken wings; barbecued chicken; wraps with deli meats and ham; roast pork tenderloin; roast turkey; deep-fried Cajun turkey; Frogmore stew (a/k/a Low Country boil); red beans and rice; baked beans, crawfish salad, meatloaf with tomato; empanadas with beef or chicken, honey-glazed Chinese barbecued ribs, Chinese pepper steak, sesame chicken, even egg foo yung!

Unique World Wines
$15

Medium- full-bodied dry wine; translucent dark cherry red. Aromas of dark cherry, with flavors that start with dark cherry but add a touch of medium roast coffee in the finish. Chocolate notes throughout. Well integrated components. Moderate acidity but low ph for balance. Long, fruit-rich finish. No oak. Serve moderately cool, about 60-65 degrees, in medium-bowled tulip-shaped glasses. Very fine value.

Salamis and other cured meats; smoked liverwurst (Patak); beef- or chicken-filled empanadas; grilled ham steak, pulled pork barbecue with medium-bodied tomato-based barbecue sauce; grilled steak with blue cheese sauce; roast duck, baked pecan-crusted chicken; fajitas with beef

New World Wines
$10

Full-bodied dry red wine; opaque dark ruby. Excellent dark fruit aromas--plum, black currant--with allusions to brown spices; delicious sweet dark fruits on the palate, with soft tannins and beautiful integration. No single character dominates. Handsomely crafted. Rich but not overwhelming. Silky texture. Grapes: Shiraz 59%; Cabernet Sauvignon 41%. Relatively young vines, too (1998 and 1999 respectively). This "Oro" is not the gold of Latin but the god Oro, who, in native tradition, bestowed black pearl upon the ocean. The winery is on the slopes of Paarl Mountain. Serve this wine between 63-65 degrees, in large-bowled tulip-shaped glasses. Truly fine value.

Fabulous with food. One of the most flexible with food red wines I've ever found. Smoked liverwurst (Patak); pastas with braised meat sauces; stroganoff; roast duck; pecan-crusted baked chicken or roasted pork loin; grilled or roasted red meats; roast chicken or Cornish game hen; bleu cheese; steak with blue or brie cheese drizzle; firm aged cheeses; dark chocolate (ohmy!).

Atlanta Wholesale Wine/NDC
$18

Full-bodied dry red wine; deep ruby red. Aromas focus on dark fruits, especially blackberries and black currants, with flavors that show a deep core of cherry fruit. Acidity is a little high, requiring the use of rich foods with it, but tannins are easy. Silky texture, in facat. Finish is long and fruit filled, and oak is well integrated with fruit. Age of the vineyard: 35 years. Unfiltered to preserve its maximum fruit character. Likely related to Italian Dolcetto, Bonarda (bow-NAR-dah) is a name applied to several different grape types. A classic Argentine story: Enrique Tittarelli, who arrived in the country as a teenaged Italian immigrant in the early 20th century, founded the winery. Serve at cool temperatures, about 60 degrees, in large-bowled tulip-shaped glasses.

Rich liver pаtes; pecan-crusted bakedchicken or roasted pork tenderloin; grilled vegetables; Southern-style barbecue with slightly spicy tomato-vinegar sauce; rare grilled steak with chimichurri sauce; beef empanadas; creamy pastas with herbs and garlic; baked or grilled pork chops stuffed with ham and Fontina cheese; mature firm cheeses

Quality Wines & Spirits
$21

Full-bodied dry red wine; deep purple red. Aromas hint at not only dark fruits--plums-- but also violets, with a slight suggestion of toastiness from oak. Fruit dominates the palate, and acidity and fruit are nicely balanced. Finish is long and fruit-driven; round tannins and well-integrated oak complete the package. High-altitude (3,000 ft. above sea level) old vines (80 years) are planted on well-drained alluvial soils. New, first- and second-fill French oak barrels.

Roast duck; grilled or roasted Cornish game hen; grilled steak; roast lamb; empanadas with beef; pаtйs and terrines; meat pies; Southern-style barbecue with vinegar-tomato sauce; pappardelle with braised meat; braised oxtails (use Malbec to cook them); grilled or roasted vegetables; red beans and rice; baked beans; steak with chimicurri sauce; Brunswick stew; mature firm cheeses

Quality Wine & Spirits
$17

Full-bodied dry red wine; deep crimson. Aromas of fresh sweet black fruits--plums, black currants and blackberries--hint of blueberry. On the palate, ripe dark fruits are balanced with good acidity and framed by easy tannins. A burst of fruit hits the long finish. Round, rich, pleasing texture. Intense but not jammy. Complex. Alcohol shows a little heat; temper this by serving the wine at cool temperatures with rich foods. Grapes: Shiraz 87%, Sangiovese 10%. Cabernet Sauvignon 3%. Serve moderately cooled, about 60-65 degrees in tall tulip-shaped, glasses with generous bowls.

Smoked liverwurst (Patak's); pates and terrines; braised pork steak with mashed potatoes and sautйed mushrooms; turkey thighs braised with prunes and sun-dried tomatoes; roast duck with dark cherry glaze; grilled lamb or beef steak; steak with blue cheese drizzle; game; pasta dishes with braised meats; rich, firm aged cheeses; braised short ribs; dark chocolate.

Big Boat Wine Co.
$25

Medium-bodied sweet white wine; medium gold. Intense aromas of citrus flowers and dried apricots, with lush, intense fruit flavors. Silky texture. Good acidity keeps sweetness in balance, refreshing the palate after every sip. Lingering finish. Moderate alcohol, just 12%. Residual sugar: 9.5%. The perfect summer dessert wine. Serve moderately chilled, about 55-60 degrees, in medium-sized tulip-shaped glasses. Great value in the genre.

Creamy, soft mild cheeses or creamy mild bleu cheeses, served with plain unsalted crackers and toasted pecans; peaches stuffed with mascarpone cheese or crushed macaroons and baked; poached chilled peaches; grilled fruit, pound cake; fruit tarts, lightly grilled angel food cake with crиme anglaise, panna cotta with crushed fresh fruit

Bibb Distributing Co.
$11/500ml