Cool Reds
Are there red wines best served cool? You betcha. And to ignore that advice will give you the perception of a completely different wine. Note the difference between "cool" and "chilled," however, as we are not talking about anything more than a temporary remedy against a wine that is too warm for serving.

>>> This Month's Column

Atlanta Cook's Up THREE Top Chef Contestants

Bravo TV, the channel that shows you can "take the girls outta the trash, but you can't take the trash outta the girls" via their Real Housewives of Atlanta series, also produces Top Chef, which offers a fascinating window into the competitive, pressure-filled environment of world-class cookery and the restaurant business.

Among 17 contestants lie three of Atlanta's most talented culinary captains: Kevin Gillespie, Executive Chef & Partner of Woodfire Grill, who lists lard as one of five ingredients he always keeps on hand; Eli Kirshtein, Executive Chef of ENO (now known as ENO by Zaza, to reflect its new owner, Atlanta Hawks' forward-center, Zaza Pachulia) has trained under Atlanta greats Kevin Rathbun and Richard Blais; and Hectar Santiago, Chef-Owner of Pura Vida, whose accomplishments include making the James Beard nomination list for the "Best Chef, Southeast" the last two years in a row.

You can read up on their bio's (and the other 14 contestants) here.

Now listing all courses through 2009. Download a schedule.

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

Introduction to Wine, Level I (7 seats open)
Monday, September 14th (AWS Wine Room, Roswell)
Instructors: Michael Bryan & P. Kelly Wheeler

Spiral-bound book & tasting guide, riveting interactive lectures, and six to twelve wines to taste per class. This course takes the wine curious and creates wine enthusiasts! >>>> More Info

For Beginners ONLY (50% booked)
Tuesday, September 15th (AWS Wine Room, Roswell)
Instructor: Michael Bryan

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

Certified Specialist of Wine Training Program
Sunday, September 20th (AWS Wine Room, Roswell)
Instructors: Michael Bryan & P. Kelly Wheeler

Get the confidence that comes with having a "wine expert" credential. Includes 18 hours of training sessions, 250-page Study Guide, 270-page four-color binder of lecture slides, quizzes, and exam. OVER 100 enthusiasts have gained this credential through us since November 2007. >>>> More Info (Discounts for Trade)

Wines & Cheeses (70% booked)
Thursday, September 24th (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

Women in Wine (25% Booked)
Wednesday, September 30th (5 Seasons Westside, Midtown)
Host: Michael Bryan

During this "warm-up event" to Wine, Women & Shoes, we'll host four female wine execs, and taste seven of their wines while delving into their worlds--in their own words. >>>> More Info

Taste Like a Pro (25% Booked)
Tuesday, October 6th (AWS Wine Room, Roswell)
Instructor: P. Kelly Wheeler

Join Kelly Wheeler for some in-depth cues, pointers, and methodologies for the proper analysis, evaluation, and ultimately the conclusion of wine's identity--blind.

>>>> More Info

Share Our Strength's GIVE ME FIVE EVENT (July 26, 2009 at East Lake Golf Club) Five Chefs, and Five "Soms" teamed up to entertain guests with their culinary & vinous talents. Sonny & Mary Ann Hardman of Persimmon Creek Winery were the Honorary Chairpersons of this event. Shown left, front row, left to right: Chef Mike Diehl of East Lake Golf Club; Chef Jay Swift of 4th & Swift; Chef Kevin Walker of Cherokee Town & CC; Chef Linton Hopkins of Restaurant Eugene and Holeman & Finch. Back Row, left to right: Sommelier Seth Roskind of 4th & Swift; Sommelier Angela Head of East Lake Golf Club; Michael Bryan of AWS; Chef Kevin Rathbun of Rathbuns, Rathbun Steak, and Krog Bar; Bev Director Stevenson Rosslow of Buckhead Life Rest Group; Som Steven Clark of Ritz Carlton.

• The French Wine Academy Contest in October
  First of all, do you know about this 2nd Annual Conference? It is THE immersion on the most up-to-date scoop on French Wine. And for those who attend and take an exam, the top scholars will have a free conference registration! We're offering 10% off for our subscribers; use code: RIUT6B >> More Info
• The Morton's "Wine Locker"
  Picture this. You do some corporate entertaining. The Maitre d' approaches and says "Good Evening Mr. Jones." Then once seated, your server says, "Mr. Jones, will you be making a selection from your wine locker this evening?" The eyes of your guests turn to you with a new found wonderment. Morton's of Buckhead is one of the locations featuring 32 wine lockers. They will assist in your private wine order, charging you the same bottle price as posted on the menu. Say you order six bottles of Faust Cabernet Sauvignon, an allocated wine last year, at $122/bottle. Once the order is tucked inside your locker for your private use, then Morton's takes 20% of the purchase ($146), sending it to you in gift certs. Not bad!
• Who Accepts Corkage on Wine, and How Much $$?
  A wine-loving friend, Kristin Lynch, turned me onto GoBYO a few months ago--a website which features a laundry list of restaurants (in 10 Metro Cities) which accept corkage, as well as what they charge. So now they have turned their little point of destination into an iPhone app. >> More Info
• Sparkling Wine Producer Exposes Its Ugly Underbelly
  On the heels of the 2007 "House of Mondavi" book that shocked readers about the in-fighting at Mondavi, now we have the Korbel Chronicles. This is the story of a type-A, work-a-holic dad who gave, and gave, and gave to his daughter to make up for his absence at home, and now hooked on the on-going cash infusion, she's ready to dig his heart out with a rusty knife. I luv you dad. >> More Info
• The Challenges of Flying with Wine, as Told by a Master Sommelier
  Is it hyperbole? You tell me. A Master Sommelier, Emily Wines (yes that is the last name--did we also change our name from Wajinwinski?) supposely travels the world seeking the best wines. I believe that part, as that is all of our collective quest--to see beautiful landscapes, experience living history, cultural fancy, and glug interesting wines while choking down local delicacies. Duh! It is why we are in this business. However, Ms. WINES' story implies that she is doing this under the auspices of her employer, in which case, the NY Times has exposed an illegal activity for her to purchase wine abroad, skirt our required 3-tier system, and then offer it to patrons of her employer. Second, and more disturbing, Ms. WINES claims to accurately and consciously differentiate between some 600 wines she tastes IN A DAY's TIME. That is one wine tasted every 1.25 minutes in an 8-hour work day. Uh, Right. >> More Info
• September 19th Harvest Party at Tiger Mountain Vineyards
  Wanna pick some grapes? Call ahead and come on out to see what it's all about. Also, join in for the 10th Anniversary Harvest party, with a surprise guest chef, tasting of older vintages, etc. >> Eye of the Tiger
• 2009 "Totally Georgia" Vintage Affair Needs Wine-Savvy Volunteers on October 17th, 2009
  This premier fundraising event for the Community Action Center will entertain approximately 400 patrons with a variety of wines focusing on Georgia producers. They would like wine-savvy volunteers to help out at the event. Contact Cheryl Sikes at 404-255-7305 or jafracbs@bellsouth.net

Jane's Monthly Dozen: Porch & Patio Wines
by Jane Garvey

As the heat tempers down and summer hits its last days, dining on the patio or the back porch is a positively sybaritic experience. The soft air, cooler than in summer’s heart, the dearth of pesky pests, and the hunger for light but flavorful foods means we turn to lighter wines that can stand a chill and still deliver lots of flavor.

Idyllic spots for such casual dining environments may be either the home patio or one of Atlanta’s several wonderful outdoor dining environments.

The wines to look for when planning casual, simple patio dining aren’t the sort one collects. They’re not the sort that get massive amounts of oak treatment, as these lie too heavily on the palate. They may be white, pink or red. They may be dry or sweet. But they will all be light- to medium-bodied wines with ample fruit, good acidity and perhaps delicacy. Such wines are not meant for long-term or even near-term cellaring, but for drinking now with pleasure and enthusiasm.

This is no moment for big, buttery, oaky Chardonnays. Instead, look to unoaked Chardonnays and other white varieties for wines that handle light foods better. Light touches of oak, neutral oak and very brief contact, are fine, as they’ll just round out the texture without leaving the classic oak imprint. But those done in stainless steel will work best.

Many retailers and restaurateurs are telling me, as August winds down, that they are not planning to re-order their rosйs as summer’s heat is tempering. One might almost think they’d dug out their mukluks already, in anticipation of a blizzard. For one, rose' wines work year-round, even though they do seem especially refreshing in warm weather. It’s all about mood and food. So include rose' wines in your patio sipping selections, especially the dry ones, although those with some residual sugar do well with spicy fare.

“Light” often is a term some wine enthusiasts use to denigrate a wine. I’ve even heard it applied to Pinot Noir by some wine lovers who were addicted to big, heavy, tannic, alcoholic reds. “Watery,” said one as he sampled a fine California Pinot Noir. But these lighter wines, including the reds, are the ones you want to chill for summer’s enjoyment. And you’re in for a surprise: They’ll go better with more foods than the heavier ones. Including fish. Try the Argyll Pinot Noir with grilled sea bass or halibut, and you’ll see what I mean.

So fire up the grill; make some cold dishes; gather friends. Put away the note taking. The furrowed brow. Knock off over-analyzing the wine. Just chill it and drink it. Easy.