A Wide World of Reds
Thick or thin, light or heavy, Jane covers the global map of red wines, as well as prices from $11 to $33.

>>> This Month's Column

Now listing all courses through 2009. Download a schedule.

>>>> Download the 2009 Course Schedule (PDF)

Taste of Rioja--TONIGHT! (3 seats open)
Thursday, October 8th (AWS Wine Room, Roswell)
Instructors: Michael Bryan

Spain's 2nd export to the world, an incredible value, an embodiment of tradition and beauty. >>>> More Info

For Beginners ONLY
Tuesday, October 13th (AWS Wine Room, Roswell)
Instructor: Debbie Ruskin

Sure you can drink it, but can you pair it? Can you speak it? Come to terms with it in a special tasting that helps you express yourself in the world of wines. Don't be left standing there holding the bottle--get more confidence and find more pleasure in every sip.

>>>> More Info

World of Reds--High End Edition
Wednesday, October 21st (AWS Wine Room, Roswell)
Instructors: P. Kelly Wheeler

World of Reds takes guests through eight (8) wines, all RED, spanning the globe. ALL WINES WILL BE AT LEAST $60/BOTTLE RETAIL. These classes are great for gaining familiarity with new wines, as well as understanding how wine styles and selections are impacted by region and climate. >>>> More Info

Viva Italia!
Wednesday, October 28th (AWS Wine Room, Roswell)
Instructors: P. Kelly Wheeler

Kelly is reknown for bringing together the images, wines and foods of Enotria (Italy)--the lightening rod of the Meditteranean--and will be eager to share & taste through it all with you. >>>> More Info

The French Wine Academy
Wednesday, November 4th (AWS Wine Room, Roswell)
Instructor: Michael Bryan

When it comes to French wine, it is simply about one "first" after another. Moreover, it takes more than one class to understand, appreciate and learn her wines (and cheeses). This four-class course includes a spiral-bound book of lectures, maps, pictures and will cover the world's #1 producer of fine wine like you've never experienced. >>>> More Info

Wines & Cheeses
Thursday, November 12th (AWS Wine Room in Roswell)
Instructor: Michael Bryan

Artisanal cheeses are no less labors of love than their wine counterparts. Location of pastureland, seasonality of milks, and aging all weigh heavily on the final taste experience. Join us for 8 pairings of wine & cheese. >>>> More Info

Persimmon Creek Vineyards is the first Georgia vineyard to make an investment in solar energy, and one of very few in the Southeast to incorporate renewable energy into a vineyard’s operations. The installation, seen here on the roof of the winery, will provide 50% of the winery's required energy.		The "Queen of Fluff" Debbie Ruskin, one of the friendly wine-expert faces you'll encounter at an AWS festival booth. Shown here at Corks & Forks 2009. Debbie was also at the recent Harvest Midtown 2009 festival.

• Please Stand-by as we enter the Season of Champagne
  Unsurprisingly, the famous "it must warrant an occasion" beverage is consumed primarly between the months of November and February, minus any weddings that pop-up. This year, the world's most respected wine critics and sommeliers put brand images and prices aside to conduct a rigorous blind-tasting of more than 1,000 brands. The results were published in Fine Champagne magazine, the only international publication devoted to Champagne and a renowned authority on the industry. Each Champagne was rated on a 100-point scale. The process was so strict that, if judges' assessments were more than four points apart, the Champagne would be re-tasted and re-assessed. The TOP 10, listed 1st - 10th, are:
  Armand de Brignac Brut Gold, 2000 Dom Perignon, 1998 Mumm R. Lalou, 2002 Roederer Cristal, 2000 Egerier de Pannier, 1998 Pol Roger Sir Winston Churchill, 1998 Dom Perignon Rose, 1999 Jacquart Blanc de Blancs, 2002 Roederer Cristal Rose, NV Chartogne-Taillet Fiacre.
• Evening of Elite Burgundy Wines & Elite Cuisine on October 14th
  Join our own “P. Kelly Wheeler” and the famous Burgundy importer “Steve Pignatiello” for an evening of “Elite Burgundy Wines”. You will taste Premier and Grand Cru white and red wines from the finest vintages of the last several years and have an opportunity to purchase these wines at very special prices through our retail partner “Atlantic Wines”. These fine wines are very limited production and in some cases represent the winemaker’s own personal wines! You will enjoy “light bites” from star chef Joe Truex along with such notable wines as Meursault Genevrieres, Chassagne-Montrachet Les Baudines, Chablis Blanchots, Pommard Charmots and Rugiens, Corton Greves, Corton Vigne au Saint, Latricieres-Chambertin, Bonne Mares, and more...all from the top producers in Burgundy. Wed., October 14th 6:30-8:30pm at Repast Restaurant. $52/person but receive $25/person credit on a case or more ordered. RSVP: 404-870-8707
• Ciao Bella--Italian Tasting at High Museum
  Celebrate Leonardo da Vinci: Hand of the Genius and all things Italian! Join us for this special wine tasting and enjoy various wines from Italy. Your $25 ticket includes admission to the exhibition, and three wine tastings or one full glass. Additional tastings/glasses, Italian nibbles, and other drinks are available for purchase. >> More Info
• Make Your Own Wine Event & Tasting
  Mr. Tim Vandergrift one of the industries most noted authorities on wine and wine kit products will host the event. It will be an evening affair where Tim will present this year’s line up of Winexpert’s award winning Limited Edition offerings. There will be an educational lecture followed by a tasting of commercial wine equivalents of this year’s Limited Edition kits and a question and answer period. So bring your toughest questions and try to stump Tim! Event Details: Oct 28th; RSVP & INFO at Winecraft, 404-252-5606.
• A 30-Year Perspective: How are France's Vineyards Changing?
  Even in France, where wine tradition reigns, vineyards are changing. A new study by Franceagrimer, the national agriculture trade organization, has found notable changes in vineyard composition in the past 30 years. France is currently home to 2.13 million acres of vines, down almost 350k from 30 years ago. How much is that? To put in perspective, Napa Valley has 30,000 acres. >> More Info
• Have Any Wine Apps on Your iPhone? Here is a Review of Some
  Vintank reviews 50+ wine-related apps to see if they cut the mustard. >> More Info
• Football's Heros Who Also Make Wine
  Here's an overview of NFL stars past and present who are donning the winemaking helmet. >> More Info

Jane's Monthly Dozen: A World of Reds
by Jane Garvey

Red wines go way beyond single varietal wines made from Cabernet Sauvignon, Pinot Noir or Merlot, the most popular grape types for red wine. There are tons of other varieties. Moreover, excellent wines are made from blends of red grapes. The term "meritage," a coined word, denotes red wines made from the Bordeaux varieties, namely Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. These are the grapes that Bordeaux uses to make its red wines.

But many winemakers operating in other regions prefer to use such terms as "claret" to denote a Bordeaux blend because only those who are members of the Meritage organization and pay the fee to use the term may do so legally. Winemakers who choose another path come up with a proprietary terms to denote a red blend. One of my favorites is Spice Route’s Chakalaka (about $40), from South Africa, currently available to readers in Alabama, South Carolina and Tennessee.

Red wine grapes can do everything that white wine grapes can do. They may be made still or sparkling. They may be made dry, slightly off-dry or very sweet. They can even make a white wine if no juice/skin contact is allowed; this is a blanc de noirs (white from black). They may be light on the palate or heavy and chewy. They may go with chicken or fish or with meat, depending on the dish, and certainly with game, especially the heavier ones.

They may turn up in fortified wines that go beyond the traditional Portuguese varieties to include Shiraz, Petit Sirah, or even Cabernet Sauvignon and Merlot. Georgia’s Habersham Vineyard does a dessert Chambourcin, a French-American hybrid grape, that’s terrific with chocolate. They may be crossed to compose a new variety; e.g., Pinotage a crossing of Pinot Noir and Cinsault.

For some wine lovers, red wines only mean big, bold, tannic, high-alcohol wines that challenge the palate. Such wines are difficult to pair with food, however, and quickly fatigue the palate. People who prefer these wines often don’t care for Pinot Noir, which is more feminine and delicate, and typically, at least, doesn’t come in at high alcohol levels (except some from California). One man commented at his first taste of Pinot Noir: "A little watery, isn’t it?" No. That’s not watery. That’s finesse. Elegance.

Perhaps no country has a wider variety of red wine grapes than Italy—unless it's Greece. Sangiovese probably is the most well known for its role in Chianti and in Brunello di Montalcino. Then there are the Super Tuscans, made from classic Bordeaux varieties blended with Sangiovese. These can age a bit. I just enjoyed a 1990 Tignanello, and while it was clearly evolved, it still delivered a lot of pleasure.

Serve red wines at cool temperatures, about 60-65F/15-17C at all times, and if it’s hot out there, even cooler. Cellar temperature, about 55F/13C, is the proper storage temperature for all wines, and lighter red wines taste very good at this temperature. Serving red wines cool will diminish any sense of alcohol and advance the fruit on the palate. Decant them if they’re young and need time to open, and if they've thrown off a lot of sediment so you can separate that from the wine. When decanting older wines, wait to do so until the last minute so they don’t get too much air and fall apart before you sit down to dinner. They’re apt to be fragile. Stand wines to be decanted for sediment upright for a day or so in advance of serving to allow the sediment to fall to the bottom of the bottle.

Clean-up tip: Ever trot off to bed leaving the remains of your red wine in your glass, only to find it stained in the morning? Sprinkle the glass with fine baking soda from the shaker container and use a soft wine glass cleaning tool (Wine Enthusiast markets one) to swish it around in the glass. The baking soda absorbs the wine without leaving behind any off-odors. And of course always use a scent-free detergent to wash your glasses.