Moleskine has recently come out with a line called "Passions". The Passions line includes specialized journals for a number of passionate people such as music enthusiasts, film buffs, foodies and wine lovers. We are talking about so much more than a plain old blank journal though. As Moleskine puts it, "The Wine Journal is your ideal wine cellar on paper." The wine journal contains a variety of desirable features and is extremely customizable with theme based sections for detailed noting on all aspects of white wines, reds, rosé, sweet wines, sparkling wines and spirits. There are also 6 tabbed sections to further personalize the journal and 10 blank pages for additional notes. There are several adhesive tabs to customize your experience as well as a wine glossary and measurement and conversion chart. The Moleskine wine journal is full of categories that will make your wine journey more simplified, organized and even that much more enjoyable.  

For further information on the Moleskine Passions Collection visit Moleskine.com

(Photo From MoCo Loco)

In the food arena are brilliant chefs like Anthony Bourdain, Michelle Bernstein, Eric Ripert, Bobby Flay, Daniel Boulud, Ming Tsai, Todd English, Rocco Dispirito, Stephanie Izard and Susur Lee, just to name a few.

The festival also offers some of the Country's premiere wine experts such as Oenologist and 26th generation Winemaker Alessia Antinori, Winery Owner, Restaurantuer and James Beard Award Winner Joe Bastianich, Winemaker and Sommelier Richard Betts, Master Sommelier John Blazon, President of the Institute of the Masters of Wine Joel Butler and many more.

The South Beach Wine and Food Festival is sure to be a fantastic and informative venue where great food and wine masters share their vast amount of knowledge of many years of experience in the industry. Pair that with a variety of food and wine tastings and you have invaluable information for the mind and an appetizing experience for the palate. 

The festival runs from February 24-28th. For further information click here.

(Photo Courtesy of the Food Network South Beach Wine & Food Festival)

The most common reason for decanting is to remove the sediment from an older wine, particularly red wine. The reason sediment occurs is because wine naturally has particles from the grape skins and seeds but with the aging process those particles have had the opportunity to separate from the wine and settle in the bottle. By using a decanter you can easily separate the sediment from the wine. This is a very desirable quality of decanting as the sediment is not something one would want to consume. While it is a natural result of the aging process and completely harmless, sediment is not exactly appealing to the eye or the mouth.

Another benefit of decanting is to let the wine breathe which simply means letting oxygen mingle with the wine, usually younger wines, to open up the the aroma and revealing the full potential of the wine by softening its young bite. Simply uncorking a bottle will not permit enough air exposure because of the small opening of the neck.

Finally, from a strictly vain perspective, using a decanter is a beautiful way of presenting your wine. In most cases, decanters are designed to look charming and attractive. The old saying holds true that we eat with our eyes first and the same can be said for enjoying wine. Color is an important factor in wine drinking and for that reason alone, serving wine in a decanter is fabulously alluring. 

When decanting to remove sediment there are a few steps to follow:

-Stand the bottle upright for several hours or the day before you plan on decanting so the sediment can settle on the bottom of the bottle.

-In addition to removing the cork you will also want to remove the foil seal surrounding the top of the bottle. This allows you to see the entire bottle and thus, when the sediment reaches the top you will know when to stop pouring. Some people choose to do the pouring process with a lit candle behind the bottle to further assist in noticing the sediment in the neck of the bottle. To do this, place the lit candle directly behind (but not touching) the neck of the bottle. 

-Gently and slowly pour the wine into the decanter trying to avoid any of the sediment sneaking in. You will notice the presence of the sediment when you see it as it is much thicker and darker than the actual wine itself. Once you see the sediment in the neck of the bottle while you are pouring this is the time to stop pouring. Place the bottle down to rest for a minute or two then carefully pour once again just to be sure.

-After you have successfully decanted the wine you may serve it immediately.

In the absence of sediment if your goal is to let a younger wine breathe, simply pour the wine into the decanter and let it breathe an hour or so.

When choosing a decanter you'll want to look for a clear glass carafe. There are many different decanters on the market and they can range from simple glass to exquisite crystal. They come in an array of shapes, sizes, even upright or sideways versions. And while the more elegant decanters can run fairly pricey, a basic decanter will retail for an average of $20-$30 and that is all one really needs for effective decanting. These can usually be found at any gourmet kitchen shop, specialty wine stores or are widely available online.

Decanting is not absolutely necessary by any means but it does have its benefits and if for just a few reasons it certainly adds an extra element to partaking in a delightful bottle of wine.

(Photo Credit: Riedel.com)

Temperature

Humidity

Ventilation

Light

Storage Angle

1. The temperature in which you store your wine is perhaps the most important factor. Especially when aging wine but even wine that is stored for just a few months can be affected by poor temperature conditions. Ideally you'll want the temperature to be between 40-65 degrees Fahrenheit or 7-18 degrees Celsius. It is also important that the temperature level rarely fluctuates more than 5 degrees F or 2-3 degrees C.

2. Humidity is important because a too humid environment can create mildew and potentially rot the cork. Where as if the environment is too dry, the cork can dry out and crack. An optimal humidity level is one that is between 50% and 70%.

3. The cork may allow air to seep into the bottle so ventilation is important because storing your wine near products that have intense odors such as cleaning products could inevitably permeate into the wine.

4. Although the bottles have built in filters that will protect the wine to a certain degree, they can only do so much but not all, therefore storing wine in a dark place that will not allow UV light to penetrate the glass, which causes degradation, is necessary.

5. Store your wine anywhere between horizontally and a 45 degree angle to ensure the wine is always touching the cork which will further reduce any chances of air getting into the bottle through the cork.

Essentially what we are trying to achieve with proper storage is avoiding the allowance of air, humidity and light to come into contact with the wine being that these three factors are what will ultimately alter the quality of your wine. Humidity and temperature fluctuation can be the hardest areas to control and that's where a wine cooler, otherwise known as a wine refrigerator can be helpful. There are many brands, sizes and styles available ranging from the most basic and economical to the elaborate and extravagant. While a cooler is not critical to your wine storage it can certainly be of assistance and make the process easier.

For more information on wine coolers click here for a comprehensive guide from Wine Coolers Guide, complete with reviews on a variety of coolers.

(References: Cellar Notes, Basic Wine Knowledge, Jonathon Wilson. Photo Credit: Wine Storage.biz)

There a few things that will ensure a flawless Valentine's Day celebration; lovely wine, delicious food and a thoughtful present. If your idea of a good time is dining out, now is the time to make reservations at your favorite restaurant. If you enjoy cooking though you can't go wrong with a beautiful home cooked meal. Your sweety will appreciate your attempts either way but then there's the gift. Buying a gift for your loved one can be challenging at the best of times but Clo Wine Bar in New York City has a variety of absolutely stunning handblown decanters, glassware and wine accessories that any wine lover would adore.

(Photo Credit: David Prince)

If you think you are interested in any of the wine, The Home Vintner has ordered extra kits for all of the wines, so just give us a call or send us an email message to let us know which ones you want.

Superbowl fare generally consists of chili, wings and chips and dip which are all delicious however, there's a new favorite to contend with and that is the New Orleans themed Superbowl party which thankfully, encourages serving wine. While it's famously known for its cuisine, New Orleans is equally known for throwing a good party. Put the two together and you have a surefire hit.

According to Award winning Chef John Folse, Owner of Lafitte's Landing Restaurant in New Orleans and author of The Encyclopedia of Cajun and Creole Cuisine, "Pinot Noir and Chardonnay are great examples of wines that pair perfectly with New Orleans food." Whether you are rooting for New Orleans or Indianapolis on February 7th, your guests will certainly be cheering for you and your Cajun and Creole inspired party. Unless of course they are Indianapolis fans, in which case they will still enjoy the food and wine.

Serve any of these fantastic recipes for a tasty New Orleans Themed Superbowl Party:

Pork and Sausage Jambalya 

Louisiana Crab Dip

New Orleans Barbecue Shrimp

Blue Cheese Gougere

Oysters Rockefeller

Cajun Stuffed Mushrooms

Louisiana Crab Cakes with Creole Tartar Sauce

Po' Boy Sandwiches

(Photo Credit: Squidoo.com)

Better Tasting Wine decided to take a closer look at some popular myths about wine. 

1. Wine goes best with cheese?

Contrary to common practice, great wines should not be accompanied by cheese. Cheese's heavy texture and taste rid the tongue of its ability to fully enjoy the richness and balance of a good wine. 

2. Vintage wine means expensive wine?

Vintage wine is a wine with a “birth year”. The term has been commonly misused to describe expensive wine. When in reality, most non-sparkling wines are vintage wines.

3. Slow dripping wine legs indicate a better quality wine?

The wine's legs (the "tears" that flow down on wine glass when you swirl) indicate the full-bodiness of the wine but give no indication of the wine's quality. Fuller-bodied wines generally have slower dripping legs.

4. Letting a bottle of uncorked wine sit for an hour can make the wine taste better?

Uncorking a bottle of wine and letting it sit for an hour is surely the worst way to treat yourself and your wine. Not only can you not drink the wine for an hour, the aerating method is ineffective. The narrow bottleneck simply prevents air from opening up the wine.

5. France is the country that produces the most wine?

Italy though smaller in size than France and California is the world's largest wine producing country. With ~20 wine regions stretching from its north and south end, Italy also offers the most variety of wines. 

6. Cabernet Sauvignon is the most planted grape?

“Cab” might be the most well-known type of red but definitely not the most planted grape. There are more merlot grapes planted in the world than any other red or white grapes.

7. Wine tastes much better with age?

This is true for premium, high quality wines, but not true for many wines. As a general rule of thumb; Inexpensive, dry white wines should be consumed within one to three years of its production year. Inexpensive red wines should be consumed in one to two years.

8. Red wine causes more headaches than white wine because of its higher sulfites content? 

Contrary to popular beliefs, sulfites (or sulfur dioxide) do not cause headaches. Our bodies produce sulfites each day. Sulfites can also be found as a preservative in many common daily foods. However, to those with asthmatic issues, sulfites can induce an allergic reaction.

Red wines have less added sulfites than white wines as their grape skins have natural preservative ability. Cheap, low alcohol white wines require more sulfites to prevent oxidation.

9. Storing an unfinished bottle of wine in the fridge is an effective way to preserve it? 

While great for white wines, putting intense red wines into the fridge will tone down its flavour and acidity. Even after warming, the wine will not taste the same.

( Article slightly adapted from Better Tasting Wine. Photo Credit: Abigail Emerson)

Discovering your palate is simply a matter of tasting a variety of wines and deciding what you like and don't like. There is no wine that is one-size-fits-all because every one has different tastes. Making note of your preferences will significantly improve your selection and experience of wine. As you taste wine, write down your impressions and look for patterns in your preferences. Wines have four basic components: taste, tannins, alcohol and acidity. Tastes can range from fruit, leather, spices, nutty, vanilla, or some combination of the above - what are your favorites? Do you prefer strong or subtle tannins, alcohol, and acidity? Do you like sweeter or dry wine? Answering these questions will generate a better understanding of what you like.

Finding your taste for wine is an ever evolving process as our senses change from time to time. Given our uniqueness there is no right or wrong when it comes to choosing a wine that you like. In the end it's really up to your taste buds to decide.

Below is a quick quiz from Food and Wine Magazine to help further familiarize yourself with finding your wine style:

1. Which do you drink?

WHOLE MILK:

Go for richer, more full-bodied wine—California Chardonnay, for instance.

SKIM MILK:

You like lighter-style wines, such as an Italian Pinot Grigio.

2. Which do you prefer?

GRAPEFRUIT JUICE:

You like things with high acidity—for whites, that means varieties like Sauvignon Blanc or Riesling.

ORANGE JUICE:

You prefer sweeter, riper flavors, try an Australian Chardonnay.

3. Which would you rather have on a steak?

CRACKED BLACK PEPPER:

Try spicy Old World reds, like a  Montagnac Syrah.

BEARNAISE SAUCE:

You want a lush, smooth California Merlot.

4. Which sounds more appealing?

BLACK TRUFFLES:

You're a fan of earthy, funky umami flavors. Drink a Chilean Pinot Noir from the Old World.

BLACKBERRIES:

You love fruit. New World reds are your thing: Australian Shiraz.

For a more detailed quiz on finding your wine personality, click here to take a 20 question quiz from Food and Wine.

(References: Food and Wine, Cellar Notes. Photo Credit: Stacy Brady)

A new study by Home Vintner client Edie Moehrle appears to confirm what many Home Vintners have long suspected – that there is a definite link between barometric pressure, and the actions of wine.

Mrs. Moehrle, along with her husband Art (who is, incidentally, involved in scientific research at the University of Calgary), noticed that their wine seemed to behave differently when the barometer was high, or was rising. They thought the fermentation action was more vigorous, and the wine was able to clear much more quickly. It also appeared that the reverse was true – that fermentation and clearing were both much slower when the barometric pressure was either low or falling.

So the Moehrles decided to apply sound scientific principles to a casual observation. Over the course of several months, they took barometric pressure readings 3 times a day, and, at the same time, they recorded the fermentation time of their wines with a stopwatch. Their study recorded barometric swings from a low pressure reading of 98.85, to a high pressure reading of 103.36. They charted the information – and what they found was that there appears to be a clear correlation between the action of the wine, and the pressure of the atmosphere.

Now, this information may not come as a complete surprise to experienced Home Vintners – after all, Calgary's weather changes are certainly unique in Canada, and perhaps in the world. And those interested have long suspected a link between the barometer and a variety of conditions – including such things as migraines and aching joints. Certainly, Home Vintner Paul has noticed – that a significant change in the barometric reading means an increase in the number of phone calls from people wanting to know what's happening to their wine.

So, the obvious question is, how do you translate this knowledge into usable information. Well, the first thing you can do is refrain from putting sulphite in your airlocks, if you're making wine in Calgary, because the large variations in pressure and the temperature can cause that sulphite to be drawn back into the wine. And, if you know there's a connection between pressure and temperature – and fermentation and clearing, you can make better judgements about your wine, and the time you need to allow from start – to bottling.

Paul is grateful to the work done by Art and Edie Moehrle – work that fits nicely with The Home Vintner philosophy of providing solid scientific information to confirm those intuitive casual observations.

Customers who purchase any 5 Limited Editions kits in total will receive a Vinturi Wine Aerator at no charge! Retail value of the Aerator is $49.95.

There is a limited amount available, so this promotion is 1 per customer only.

Wine which has been allowed to breathe tastes better. As wine breathes, it opens up and releases its intended aromas and flavours. Traditionally, decanters were used to aerate wine. However, decanting is time consuming, cumbersome, and inconvenient. Vinturi's design speeds up this process with ease and convenience. Perfect aeration in the time it takes to pour a glass, offering better bouquet, enhanced flavours, and smoother finish!

Buy Any 5 Limited Edition Wine Kits in Total and you will receive a Vinturi Wine Aerator at no Charge.  Retail Value is $49.95

The Home Vintner teaches a Novice Winemaking Class in which you are introduced to the basic skills necessary for making a quality wine from a kit. As well, attendees are given lots of background information on what to avoid when making your own wines.

See our the Event Calendar for times and locations.

Acid: An aspect of taste in a wine. Sometimes described as sour or tart. The taste buds that detect acid are on the sides of the tongue. The acidity of a wine is an important component that should be in proper balance. Proper acidity provides crispness and life to the wine.

Appellation: The specific area a wine comes from. It can refer to a region, such as Bordeaux or Burgundy in France, for example. It can refer to an even more tightly defined sub-region within, say, Bordeaux, such as The Médoc.

Balance: Harmony or "being in tune" among the various components of wine, fruit, tannins, alcohol and acidity.

Barrel Aging: The process of maturing wines in a barrel for months after fermentation.

Barrel Fermentation: Winemaking technique whereby alcoholic fermentation results in a barrel (usually oak).

Big: A wine that is powerful in flavor or tremendously harmonious in how it presents its components (see "balance") can be called big. You can also use this term if you just really really like the wine!

Body: The texture and weight of a wine. The more substantial and flavorful a wine tastes, the more body it has.

Bordeaux: The most important wine region in France. Wines from this area are called "Bordeaux". Red wines from Bordeaux are primarily blends of Cabernet Sauvignon, Merlot and Cabernet Franc. White wines from the region are usually blends of Sauvignon Blanc and Semillon.

Bouquet: The array of aromas in a wine. Also known as "the nose".

Brut: Refers to dry Champagne or Sparkling Wine. The authorities in the Champagne region of France use this term to denote added sugar.

Cava: The name for Sparkling Wine (similar to Champagne) from Spain.

Chablis: White wine from the Chablis area of France. Made from Chardonnay grapes.

Champagne: An important region of France, most known for its production of the only sparkling wine that can truly be called Champagne. The méthode champenoise was invented there.

Chewy: A way of describing especially thick texture and/or tannins in red wine.

Claret (Clairet): In England, "Claret" refers to English-style Bordeaux or wines from Bordeaux. In France "Clairet" is a particular Bordeaux that is produced like red wine but the must stays in contact with the skins for the first 24 hours during its making.

Complex: In wine-speak, this is a positive term, referring to lots of different flavor and aroma components in a wine. Dry/Off

Dry: Little or no sugar = "dry", slightly sweeter = "off dry".

Fermentation: A process whereby yeast acts on the sugars in ripe grapes to produce alcohol.

Icewine: A special wine produced by leaving the grapes on the vine until they are well frozen. They are then hand-picked and immediately pressed, while still frozen. The frozen must is then fermented and aged in barrels. Icewine is thick and sweet with rich and complex flavors.

Late Harvest: Indicates grapes that are picked as late as possible in the season for maximum sugar content.

Malolactic: Often used in the making of Chardonnay; an additional fermentation that turns malic acids into lactic acids. Compare apples vs. creamy vanilla.

Oak: Wine is often aged in oak barrels to add that distinctive "oaky" flavor. The process can add a hint of vanilla and butter to whites and tobacco, coffee or simply "oak" flavor to reds.

Sediment: The pieces of debris at the bottom of a bottle aged wine that has not been filtered. One of the reasons for decanting a wine. 

Sommelier: In a fine restaurant, this is the person responsible for only the wine selection and is able to assist you with selecting a wine with dinner.

Tannin: This taste sensation comes from seeds, stems and skins of grapes, imparting a "pucker" to the taste as well as complexity and structure.

Varietal: Refers to wine made from a specific grape variety like Cabernet Sauvignon, Merlot or Chardonnay.

Vintage: The year in which the grapes were harvested.

Wine Glossary Adapted from: Wine and Leisure.com Photo Credit: Vermont Culinary exchange

Mimosas are wonderfully festive and even better, they are so simple to make. In lieu of orange juice, some popular alternatives are raspberry, grapefruit, pear and quite fittingly for this time of year, cranberry. Many variations also welcome a splash of Triple Sec or Grand Marnier which always add a little extra joy to any occasion. Serve mimosas at your next gathering and you can guarantee a great time will be had by all.

Mimosa Recipe:

1/2 cup juice, such as any of the above suggestions, chilled

2 cups champagne or sparkling wine, chilled

4 tablespoons Triple Sec or Grand Marnier

Directions:

1. Place 1 tablespoon of Triple Sec in each champagne flute.

2. Top with 2 tablespoons of the juice and 1/2 cup of champagne.

3. Serve garnished with a slice or berry of the juice you use.

Serves 4

(Photo Courtesy of The Food Network)

Obviously it would be ideal to know the tastes of wine for the people you are buying for but if you're not in the know, don't worry. The first thing to consider is what you do know about the person. Now is not the time for experimentation or trying to introduce your friends to something completely obscure. However, if you have a personal favorite and you think your friends would enjoy it, by all means. That being said, if you are still a little unsure, a nice bottle of sparkling wine is always a festive and safe choice, as are classics like a Chardonnay, Pinot Noir or a Cabernet Sauvignon.

If you are concerned about wine gifting breaking your budget, don't be. There are plenty of fantastic values like a Zinfandel/Cabernet or a German Muller-Thurgau. Also, going with the less expensive bottle allows for some creativity and expansion on your part such as including the wine in a gift basket with say, some beautiful wine glasses, a decanter or even a variety of cheeses. All of these things are thoughtful, easily accessible, affordable and most importantly, very much appreciated.

Finally, If you are the recipient of a nice bottle of wine don't feel obligated to open it that evening if it doesn't suit your menu. Alternately, to ensure that your host or hostess doesn't feel obliged to open your gift, simply wrap it in some charming wrapping paper so they feel comfortable saving it for later.

There are so many options where wine is concerned that giving wine doesn't have to be at all stressful, in fact it should be the exact opposite. If your friends enjoy wine, chances are they will be grateful for your thought. And after that thought, why not go ahead and enjoy a glass yourself.

This spring and summer, we have a number of celebrations planned – a shower, a wedding, a milestone birthday, and a family reunion. There will be a wide variety of people, of course, so we're looking for a special wine to serve, something festive that will appeal to as many people as possible. What do you suggest?"

For special occasions, there's really nothing that outshines champagne, or a champagne style wine, both for its festive flair, and its wide appeal. And you don't need to spend the earth, either. Next time you're in The Home Vintner, ask about renting our Champagne machine – a very slick way to turn your wine into champagne style wine. What you will need, is a deep freeze, to chill the wine to 0 degrees Centigrade during the carbonation process. Give it a try – we think you'll be pleasantly surprised!

Now, since we're on the subject, remember that champagne is a celebration drink for a very good reason. The alcohol is contained in the bubbles, and the bubbles are absorbed immediately by the lower intestine, and get into the bloodstream in pretty short order. And it's those bubbles that provide the challenge during opening. The carbonic gas in champagne can measure up to 90 pounds per square inch – which is a lot of pressure. And when the wine is warm, the pressure can increase even more. So before opening, make sure it's well chilled. Give it at least an hour in the refrigerator, or 20 minutes in an ice bucket that's been half filled with a mixture if ice cubes and wtaer. Then, make sure you have a clean, dry cloth close at hand, along with glasses. Hold the bottle in the cloth at a 45 degree angle, pointed away from you and everyone else. Peel the foil from the cork, then hold your thumb over the cork while you untwist and remove the wire muzzle. Then wrap the end of the cloth around the cork. Grip the cloth covered cork in one hand, holding it steady while you slowly twist the bottle ( the cork remains still, only the bottle moves). The cork should come away with a sigh, and no wine will be lost.

I'm a little worried about using Chitosan as a fining agent in my wine, because I'm quite allergic to shellfish, and I understand it's a shellfish derivative. Should I be worried?"

First off – no, you shouldn't be worried – even if you have a shellfish allergy. While it's true that Chitosan comes from shellfish – it's actually derived from chitin, a natural polymer found in the shells of shellfish and crustaceans. Allergic reactions come from the proteins of the shellfish organism, and not from the shells. And, to further allay your concerns – any residual shellfish proteins that may have been left on these shells are completely removed, during the process of transforming chitin – into chitosan. And remember, virtually all traces are removed from the finished wine, after the chitosan drops out of the must during clearing. So, the origin of chitin, the process of creating chitosan, and the limiation of the chitosan means even those with shellfish allergies, can use chitosan with confidence.

Now, just a refresher – chitosan acts as an all-encompassing floculating agent in the winemaking process. It removes all solids, including proteins and phenolics, and has proven to be an effective clearing agent. It was originally paired with colloidal silica in the finings process – the silica would bring the smaller, fine particles together within the solution – and these would be swept away by the chitosan when it was added 24 hours later. But research has shown that a simple adjustment in the amount of chitosan means that the silica can be omitted altogether – with no loss in the efficency of the finings. So, clear with confidence!

I recently made a batch of Ice Wine. I thought I did everything right, and I was looking forward to sampling a bottle – but imagine my disappointment when it tasted more like gasoline than ambrosia. Help! What could have gone wrong"

Corks! Corks! Corks! If I've said it once, I've said it a million times – don't skimp on your corks!!! I've written about it here. I've ranted about it in the store. I've raved about it on the internet. And I just can't say it enough times. A bad cork will give you a bad wine. And it won't matter how good your kit was, or how meticulous your process was – if you put a cheap cork on a good wine, you'll end up with an undrinkable product. Poor corks allow the wine to become infected from seepage. Bad corks use cheap bonding agents – they'll disintegrate, but before they do, they'll imbue your wine with an off taste and aroma. In fact, the only caveat to the HOME VINTNER guarantee of your complete satisfaction has to do with corks. If you don't use HOME VINTNER corks on your HOME VINTNER wines, we just can't give you our “no hoops” guarantee. We're extremely picky about the corks we sell, and we'll stand behind them every time. But we don't guarantee anybody else's corks. You don't wear tennis shoes with a tuxedo. You don't order root beer with your lobster bisque. And you don't put a cheap cork, on a bottle of our wine. Period.

The most importantfactor to consider, you can't make wine if you don't handle the grapes with plenty of integrity. Poor handling causes burst grapes, subsequently oxidizing the juice. Two of the biggest impediments to organic certification of grapes are the reporting bureaucracy of the process, and fence posts. Grape growers are like farmers everywhere: paperwork is anathema to their operations, so even if they're already in a position to declare themselves organic, they may not bother. As for fence posts (actually trellis posts for holding up the wires for training the vines), most growers use some form of pressure-treated lumber. Since the products used in pressure treating are petrochemical derived, this rules out organic certification of any vineyard where they're used. Alternatives such as steel or concrete posts work fine, but are significantly more expensive to install and to work with. All of these factors make it less than completely attractive for a primary producer of grapes to go through organic certification. It's more rewarding for a small boutique winery, because it's easier for them to pass the extra costs on to their customers.

So what kind of grapes actually go into wine kits? Well, at Winexpert we work closely with growers and brokers to ensure that we're getting top quality. We travel to our grower's vineyards to observe how the grapes are grown as well as visit our on-site juice and concentrate producers to make sure they're meeting our standards for processing and handling our grape materials. We don't stop there, however. In addition to the three Quality Control laboratories at our facility in Canada, we use the Pesticide assay equipment of our parent company (Andres Wines LTD). We never, ever accept any juice or concentrate that has been treated with pesticides-and we can detect them in levels below a billionth of a gram per litre. Our plant is a food processor, operating under the federal guidelines of the Canadian Food Inspection Agency, so we mind our P's and Q's.

The big picture? The raw materials for your wine kit have never been safer, or more wholesome. While organic may sound better on paper, the true cost of achieving it would put most wine kits out of reach of our consumers.

Cheers!

Here's an interesting question – does drinking wine make you richer and smarter? Well of course, the answer is – probably not. But some research from Washington University does suggest that if you already are richer and smarter, you're more likely to be a wine drinker! These researchers found, that people with higher levels of education were more likely to be wine drinkers, and moderate wine drinkers to boot. The same study showed that the higher your income, the higher the likelihood that you'd be a wine drinker – and that you'd be less likely to drink and drive.

The U.S. Bureau of Statistics figures on arrests for drinking and driving offences showed that more than half of all drivers had been drinking beer, almost a quarter had been drinking spirits – while only two percent had been drinking wine. So be smarter – enjoy your glass of wine in moderation – and never drink and drive!

If you needed an excuse to justify that mug of beer, or that glass of wine with dinner, or that night cap, then here's one. Research shows that alcohol, in moderation, can provide some real health benefits! Beer, for example, has no caffeine, no cholesterol, and no fat, and as long as you consume in moderation – that is, no more than 3 or 4 a day – it can provide some health benefits in terms of boosting the levels of HDL cholesterol, the good kind of cholesterol. The real problem with beer, some doctors say, is what you eat with it. So skip the high fat, salty snacks with that cool one! A glass of wine has been shown time and again, to provide some real health benefits. Again, there's that boost in good cholesterol. Wine, in moderation, can also affect the way the blood clots, and possibly lessen the odds of having a stroke or heart attack.

Don't forget, enjoying a glass of wine or beer with a friend or loved one is also good for your mental health – it's a good way to relax and cultivate those important relationships in your life. So take good care of your mental – and physical health, and go ahead and enjoy the fruits of your home vintning labours!

Sometimes I have trouble getting all the CO2 out of my wine. James Bond knows what he likes – but I have to ask – is it better to shake, or stir my wine?"

There are a couple of things you need to know about each method.

If you shake the carboy – be sure you're working only on a carpeted area. If you rock the carboy back and forth on a cement floor, you risk cracking it.

If you stir, you'll be using the reverse end handle of you spoon. This is a more effective method of agitating the CO2 gas out – but – you MUST remember to sterilize the spoon each time! It can also be time consuming – the characteristics of some wines, combined with cooler winter temperatures can sometimes mean it could take close to a week to get all the CO2 out.

Which brings us to method three – and that's the VACU-VIN system. This is a system that was originally designed to draw the air out of an opened bottle of wine, so it could be enjoyed over a couple of days. But – when used with an adapter – it will create a vacuum in the carboy, and draw out the CO2 as efficiently as can be! Ask Paul about the VACU-VIN – we'd love to show you how it works!

This is so embarrassing, and I don't want to seem cheap - but what do I do about guests in my home who, well, swill because it's available, and they know I have more - with no regard for the quality of my wines?"

Gentle Vintner, Madame is frequently horrified by the boorish behaviour of others, however, I take comfort in the knowledge that my good breeding, like yours, prevents me from actually showing my horror. Impeccable manners demand instead, that we become less direct and more creative in dealing with these situations.

Of course, the first thing that you must do is to take control of this 'swilling' business, by controlling the supply of wine! Yes! That's right! You decide who drinks what, and how much, when they are guests in your home! Now, this can be a delightful experience, for there are few things in life more utterly charming or civilized than having one's host pour wine! Esoterically, guests feel pampered and cared for when their host notices their glass is empty, and leans forward to refresh it. This, of course, is something that can never happen when bottles are simply placed on tables! And, practically speaking, it is the host who decides what will be served, when it will be served, and most important, how much is just the right amount.

Yet another completely satisfying extension of this ritual, of course, is the opportunity for the host to then engage the guest in conversation about the wine! The host, through attention, is able to convey the special qualities of the wine, the loving care with which it was made, and the hope that it will be truly savoured and enjoyed.

Swilling is an activity for another species of mammal, one which occasionally appears on the dinner table, not at it. Let us all, then take the opportunity to help our guest truly understand the pleasure that can be had by sipping in civilized moderation.

I recently experienced the most embarrassing experience of my life. My sweetheart and I were preparing to enjoy an intimate evening together. I had brought the wine, of course - something special, and as ruby red as my lover's lips. The table was laid with antique, snow white damask - the bottle was uncorked and as I finished pouring a glass, two large drips wept from the lip of the bottle, and my lover's cheeks turned as scarlet as those stains upon the cloth. Instead of toasting one another with my fine vintage, we daubed the offending drips together, with soda water. What can I do in the future, to prevent such a tragic ending to a fine evening?"

Gentle Vintner, Your experience with untimely leakage is sadly, all too common. Whether it is a dribble of sherry down the front of Grand'mere's frock, or tears of blood red wine on your lover's antique coverlet, those premature droplets can cause one and all to shrivel in humiliation. Of course, the festive occasion is then darkened by daubing, and soaking, instead of rejoicing and toasting.

But fortunatement, the solution is so simple as to be very nearly silly. It's a wonderful new produit developed by my special friends at THE HOME VINTNER. They've chosen to call it the "Drip Lip", presumably because that's exactly what this petite miracle is, and that is, it's a Lip to catch the Drip. You see? Simple! But I sense your puzzlement. "How can this be?" you ask yourself. "Does this defy the very laws of nature?" Mais oui! This clever "Drip Lip" is a beautifully thin and elegant disk that one could carry discreetly in a pocket, like any other small disk that one carries discreetly. And, in the true nature of the disk, it's terribly useful. Simply roll it on your fingers into a cigar like shape, and insert it gently into the mouth of the bottle. Then, when you pour your vin, the "Lip" will catch the "Drip" and you, cher amie, will go on to enjoy the full fruits of the evening!

Until next time!

Beer shouldn't be stored under either fluorescent lights, or in direct sunlight, since these lights will chemically alter it, giving it a rather offensive and "skunky" odour. The Home Vintner uses only full spectrum lighting throughout the store, to protect all of our stock. And we've installed UV protective blinds on our windows, to keep out the harmful effects of the sun.
Keep in mind that the life span of a beer is directly related to its alcohol content, darkness, sweetness, and hop content. Darker beers with a higher alcohol content, for example, will generally last longer than a very light, low alcohol beer.

Also, be sure you check for freshness on the shelf before you buy. Read the product codes on the box -- if those codes are missing, you can bet they've been deliberately removed and you can be sure the product has expired. Think about your own needs when you choose between plastic or glass bottles. For longer term storage, glass is probably you better choice. But remember that plastic storage works very well for shorter storage periods -- it's also permeable, and the carbonation escapes more readily.

Choose coloured bottles over clear ones -- brown or green will do a better job of helping to screen out the damaging light. As far as caps are concerned, a twist off cap will save the day if you forget your church key, but will leak more readily than traditional caps.

Don't economize when you're buying beer. The cost difference between a very good beer and the worlds worst brew is only pennies a bottle. You're better off to spend a little bit more for a very satisfying beverage and economize somewhere else.
Once you've made your beer, treat it gently and with respect. It's surprisingly sensitive and doesn't like to be agitated.

Don't store it on the door shelf of your your refrigerator, for example -- all that opening and closing can affect the flavour and aroma.

Do keep it cool -- and try to keep it in a place where the temperature remains fairly constant.

Don't quick chill it in the freezer -- that sudden temperature change can destroy some of those valuable sensory qualities. Give it an hour or so in the refrigerator.

And store the bottles upright -- not on their sides, so the beer doesn't come in contact with the metal lid.

And now to serving. Enjoy that beer when it's refreshingly cool, not ice cold. You'll want to savour all the subtleties and aromatics of a fine brew -- something you just can't do when it's cold enough to numb your palate. If you can set the temperature controls on your refrigerator, aim for something in the 45 to 50 degree Fahrenheit range.

Don't drink it directly from your of the bottle -- you'll end up with a stomach full of gas.

Do choose a good quality beverage container -- clear glass, or stoneware. If you serve your beer in clear glass, you'll have the opportunity to enjoy it's hue, bead and head. Stoneware, on the other hand, will keep the beer closer to optimum temperature on a warm day, and will also help filter out the sun's harmful rays if you're outdoors. Whatever your choice, make sure your drinking vessels are absolutely clean -- washed in hot water and detergent (not soap). Just the slightest bit of grease, or dust and dirt, or the finest oily film will prevent the head of your beer from reaching its full potential.

And speaking of the head on a glass of beer -- there are a couple of things you can do to help your beer reach its maximum head. Pour it into a dry glass -- not a wet one. and pour it properly. Now, if you live in Calgary, this gets a bit tricky. You see, generally speaking, the best way to develop a good head is to pour the beer straight down the middle of the glass, not down the side. But Calgary's altitude is quite high which sometimes makes us the exception to the rule. At higher altitudes, it's best to begin your pour down the centre, and if the head is over-developing, switch to a "down the side" pour.

And finally, to the drinking. Savour a fine beer slowly -- it's only the ordinary ones that you'll drink down quickly, paying no attention at all.

Ein prosit!
The Home Vintner

Wine For the winemakers on the list, we have something differnt for you this month. We're going to pass on a recipe that we've actually had for quite some time, but we thought there would be some people who hadn't seen it before.

Winesicle:

1 tsp gelatin
4 tbsp. Sugar
¼ tsp. Ascorbic acid
1 cup boiling wine

Combine these and stir to disolve then stir in 1 cup cold wine pour into molds – freeze and enjoy!

This recipe was created by Dave Koop, one of long time customers and a member of The Home Vintner Wine Guild.

The pigments, UV protectants and plasticisers (chemicals used to keep the plastic from becoming brittle) will leach into the wine, and could affect your health. Your retailer will be able to direct you to equipment appropriate for winemaking.

Saving a few dollars by using suspect equipment is not worth it.

True. At least that is the traditional supposition. 'Very early on, beer and cider were traditions in England. These sparkling drinks required compact corks that were difficult to remove without a corkscrew. The first corkscrew, used for apple juice before being used for grape juice, apparently dates from 1676.

But, where to begin? Anyone who loves wine knows the variety is almost endless - and, of course, the same can be said of cheese. So, if you're thinking about a wine and cheese party, there are a few simple guidelines to follow, to help make the whole planning process a little easier.

Now, before we begin - remember, these are only guidelines - always trust your own palate and preferences, for the final choices. The first guideline, is to pair your wine and cheese selections by region. And the second is to serve the mildest cheeses and the lightest wines first - keeping the more aged cheeses and full bodied wines, for later.

So, here are some practical examples - if you begin with a double or triple creme cheese - pair it with a light white, rose or champagne. Try L'Explorateur with a buttery Chardonnay, serve your Bergamais with a Brillat-Savarin, or open the White Zinfandel or Champagne with a St. Andre. You might choose a selection of soft ripening cheeses like Brie, Camembert and Vacherin Mont d'Or. They're all French - so you might pair the Brie with a Riesling, a Bordeaux or a flowery Chardonnay - serve a Merlot with the Camembert, and choose a Cabernet Sauvignon with the Vacherin Mont d'Or. Semi-soft and semi-hard cheeses include such choices as Cheddars, Fontina, Munster and Raclette.

Pair the cheddars with a Bergamais, a Cabernet Sauvignon, or a Selection Port. Fontina, an Italian cheese, partners well with Chianti, and both the Munsters and Raclette pair well with the crisp fruitiness of a Johannesburg Riesling. And the last cheeses in your selection will be the Blues, paired with the wines that do them justice. For example, the noble Stilton needs that jewel of a wine, your Port. Try your Cabernet Sauvignon with Gorgonzola, or your Ice Wine with Sweet Gorgonzola.

Now, you can serve just a few cheeses with a few different wines - or make your tasting as elaborate as you like. Be sure to serve an assortment of breads and crackers with cheeses, and as a grace note, your platters should include some crisp fresh fruits - grapes, of course, along with apples, pears, kiwis, and whatever other fruits tempt your palate.

So, if you're looking for an easy and elegant way to entertain this holiday season, think wine and cheese. You'll love it, and your guests will too!

If you needed an excuse to justify that mug of beer, or that glass of wine with dinner, or that night cap, then here's one. Research shows that alcohol, in moderation, can provide some real health benefits! Beer, for example, has no caffeine, no cholesterol, and no fat, and as long as you consume in moderation - that is, no more than 3 or 4 a day - it can provide some health benefits in terms of boosting the levels of HDL cholesterol, the good kind of cholesterol.

The real problem with beer, some doctors say, is what you eat with it. So skip the high fat, salty snacks with that cool one! A glass of wine has been shown time and again, to provide some real health benefits. Again, there's that boost in good cholesterol. Wine, in moderation, can also affect the way the blood clots, and possibly lessen the odds of having a stroke or heart attack.

Don't forget, enjoying a glass of wine or beer with a friend or loved one is also good for your mental health - it's a good way to relax and cultivate those important relationships in your life. So take good care of your mental - and physical health, and go ahead and enjoy the fruits of your home vintning labours!

An intersting study conducted in the United States, called "The American Nurses' Health Study", examined the height and weight, along with the eating and drinking patterns of ninety thousand women, aged between thirty and fifty five - and, oddly enough, found that those who were "light drinkers" weighted the least - and those who drank no alcohol at all, were the heaviest.

Now, this is an interesting finding, especially these days of increased health concerns related to an increase in body weight. Now, the scientests conducting this particular study were so perplexed by the finding, that they took it one step further. They isolated a group in a calorimeter - a sealed unit that precisely measures thier energy intake and consumption. Then they measured after a day of regular food consumption with no alcohol - and they measured after a day when alcohol was added to the diet. They found that the alcohol calories were burned off first, with no extra fat stored.

Now, of course, the big question is - why. And that one, they haven't answered yet. But they do have a couple of theories. One is that adding a glass of wine to your evening meal may actually work to suppress the appetite the next day. The other theory is, that a glass of wine can work to speed up the metabolism and help the body burn all its calories, more effectively.

Whatever the case - it seems that enjoying a glass of wine with a meal can continue to be one of the small pleasures in life, that we can all enjoy without guilt.

In one study conducted in the United States, elderly residents of hospitals and nursing homes were offered small amounts of wine with their dinner or afternoon snack. The result was that as little as two ounces of wine had a positive influence on self esteem, mood and sociability. In another study, nursing home residents who were served wine showed an increase in their involvement in group activities and social events. And still another study showed that moderate wine drinkers developed a more positive outlook on life, with many of them showing improvements in both their sleeping and blood pressure patterns.

The evidence seems compelling, that moderate drinking in the elderly can reap a number of positive benefits, from improvements in appetite and bowel function, to restoring a sense of self worth and continuity with an earlier stage of life. While one one would suggest that seniors, who choose not to drink, should be coerced into taking it up in their later years, so too, seniors who have always enjoyed a social drink should be permitted, and perhaps encouraged, to carry on. After all, wine has a noble place, as a balm for the physical and psychological trials of aging, through history. A glass of wine a day could keep the doctor - or psychologist - away!

At least that's the finding of the British Psychological Society, at their recent annual meeting. Three different studies showed that laughter is still the best medicine, and that people who drink socially, tend to laugh more! Now, they're quick to point out that they're not talking about heavy or irresponsible drinking, but social drinking, in moderation. One of the doctors involved in the study said that laughing can help stimulate the body's immune system, and that the survey of more than 300 people who described themselves as 'social drinkers' used more humour and laughter in everyday life.

This latest finding can be added to the other known healthful properties of a glass of wine - that it appears to have a beneficial effect on the heart, and that it is a source of antioxidants, which are thought to be important in the fight against a number of serious conditions. So enjoy that glass of wine with dinner, laugh off the stresses of the day, and do your body and soul, some good! If you'd like to live longer into the 21st century, you might do well to include a glass or two of wine in your daily diet. A comprehensive research study from the Institute for Preventative Medicine in Denmark shows a spectacular decrease in mortality among moderate wine drinkers.

In other words, abstainers die earlier than moderate wine consumers. Scientists believe the ingredients in wine do a number of beneficial things - decrease the risk of cardiovascular disease, and perhaps stimulate the body's natural immunities and increase the levels of antioxidants. It's not just red wine that brings the benefit either, the study shows that white wine has the same effect.

So no matter your preference, a glass or two of your favourite wine each day (perhaps enjoyed with someone special in your life), can help you live longer, will into the new century.

The red wines produced in that region of France, and in several other areas of the world, contain antioxidants - substances that destroy the so-called 'damaging free radicals' that cause many illnesses. And those antioxidants are found naturally in the flavonoids - the chemicals that give the wine its special flavour and character. The flavonoid of the special interest to heart health is called "quercatin", which is found in the skins of the grapes used to make red wine. Now, no one is suggesting that you should smoke, eat a high fat diet, become a couch potato, and rely on red wine alone to avoid a heart attack. But there certainly seems to be evidence that a glass or two of red wine with dinner may work in your favour, to promote heart health.

Those wine aging guideline charts you see are exactly that – they're generic guidelines – starting points. Here at THE HOME VINTNER, we know these wines inside and out – we've made them all, we've tried them all, we know their quirks – and we know how to bring out the best in each of them. So when you're deciding which to drink early, and which to age to perfection – bring that decision to THE HOME VINTNER. Our wines are like a classroom full of students we've taught for years – we know them all, and we know how to make them shine.

Now, if you happen to have an old bomb shelter in the backyard, you're in luck – because that kind of structure makes an ideal wine cellar. If not, you'll have to look around your home for the best possible storage spot. What you're looking for is a cool, dark place, away from light, heat sources, vibrations and strong odours. Bright lights will cause the wines to oxidize – sudden temperature changes will age the wines prematurely – vibrations will massage the wines and bake them into oxidation – and strong odours will permeate the corks, and taint the wines.

You'll also need enough room to allow you to store your wines so that the corks remain wet (this is not an issue if you're using The Home Vintner's new Supreme Corqs). The optimum wine cellar temperature is 13 degrees Centigrade (or 58 Fahrenheit) which is a bit chilly for people, and hard to achieve without air conditioning. But a constant temperature of no higher than 18 degrees Centigrade (65 Fahrenheit) will work too.

So – where to cellar your wine. Well, as we've already mentioned, that unused bomb shelter would be great. More realistically – you can try a dark corner of the basement, where the temperature remains relatively constant, or an old root cellar, or the floor of a bedroom closet, or an insulated cupboard with good air circulation, or a storage unit built specifically for wine.

Places to avoid – the kitchen (temperature variations, and vibrations), an uninsulated shed (too cold, to hot), in any room against a south facing wall (heat), near a heat source (heat and the drying effect on the corks), under spot lights (light will oxidize the wine), or in an old refrigerator in the basement (too cold, to many vibrations).

But consider this for decadent relaxation – some Home Vintner customers bricked off a corner of their basement and added a locking door. Inside, along with their racks of wine, they put a small table, with two chairs and a candle. When they need a “time out”, they head for the wine cellar to enjoy a quiet glass of wine and some adult conversation.

A recent scientific publication deals with the proper storage of grape concentrates. It says that storing grape juice for even short periods of time turns the juices dark brown - and that wine produced from these juices stays brown. But quite aside from an unattractive color, these wines produce an "off flavour", and they're prone to an infection that bitters the wine, forms sandy deposits, and causes the wine to develop a phenomenal appetite for sulphites and sorbates, thus causing difficulty in stabilizing.

The Home Vintner takes the proper storage of concentrates very seriously, believing that a good end result is only possible with a good beginning. We keep our concentrates away from the windows - we've installed special "UV reflective blinds" to keep out the harmful rays of the sun - and we make full use of our cooling system, to keep our concentrates at their optimum temperature. Home wine-making is our business - it's not a sideline squeezed in beside floor cleaners and soda pop.

We know our products, treat them with respect, and stand behind everything we sell!

Wine kit instructions may seem to be long and complicated, and the urge is to simplify them, or to standardise steps between different kits. This is always a mistake, for several reasons. First, the kit instructions are based both on sound winemaking techniques, and empirical trials. Development of the specific steps employed in the instructions came about through both learned theoretical winemaking practices and through repeated wine laboratory testing. Following the instructions to a 'T' affords the maximum opportunity for success. Second, if your kit fails to ferment correctly, or clear sufficiently, there may be no easy way to correct it if you have not followed the directions. This is sometimes a problem in that kit instructions are very different from those for wines made from fresh grapes. Trying to use the techniques described in winemaking textbooks will usually lead to problems: wine kits are another kettle of fish entirely.

On day one, the kit needs to be stirred very vigorously. This is because the juice and concentrate are very viscous, and don't mix easily with water. Even if it seems that dumping the contents of the bag into the primary with the water has done the job, it hasn't. The wine lies on the bottom of the pail, with a layer of water on top, throwing off any gravity readings, and making the yeast work extra hard. When it comes time to stabilise and fine the wine, it has to be stirred vigorously enough to drive off all of the CO2 it accumulated during fermentation. This is because the dissolved gas will attach to the fining agents, preventing them from settling out. You need to stir hard enough to make the wine foam, and keep stirring until it will no longer foam. Only then will the gas be driven off so the fining agents can work their magic.

I added sulphite and sorbate too early in the process. What will it do to the wine? Sulphite and sorbate - the stabilisers in the kit - work to inhibit yeast activity. If, by mistake, you add them too early your wine may not finish fermenting. If you add the sorbate on day one, the yeast will never become active, and the kit will not ferment.

Some people believe that they are allergic to sulphites, and want to leave them out of their kits. While this is their option, it's a bad idea. True sulphite allergies are terrifically rare, and if someone has a reaction to drinking wine, it's almost always due to some other cause (for a complete discussion on this topic, see our handout "Sulphites: the Facts"). Besides, yeast make sulphites themselves during fermentation, so no wine can ever be sulphite-free, no matter what. Without added sulphites the kit will oxidise and spoil very rapidly. It will start to go off in less than 4 weeks, and be undrinkable in less than three months.

Also, if the sulphite is left out, but the sorbate is added, the wine will be attacked by lactic bacteria, which will convert the sorbate into the compound hexadienol, which smells like rotting geraniums and dead fish.

The bottom line is this: if you do not add the sulphite to the kit, neither your retailer, nor Brew King can guarantee the wine, so think carefully before you do it.

Water is not quite as critical as many people think. In fact, if your water is fit to drink, it is usually just fine for winemaking. However, if your water has a lot of hardness or a high mineral content, especially iron, it could lead to permanent haze or off flavours. Also, if your house is equipped with a salt-exchange water softener, that water can't be used for winemaking. If you're in doubt, go ahead and use bottled water to make your wine: you'll appreciate the difference.

Kit instructions tell you to ferment your wine within a specific temperature range. We recommend 18 to 24°C (65°F to 75°F). Yeast thrives between these temperatures. This is one of the situations where Brew King's instructions are different than commercial winemaking techniques.

In commercial wineries, some white wines are fermented cooler than this, sometimes below 55°F. Commercial wineries have the luxury of taking a year (or two, or three) before they bottle their wines, so they don't have a problem. For the home winemaker though, if the fermentation area is too cool the wine will ferment very slowly. This will lead to an excess of CO2 gas (fizz) in the wine, and it may not be ready to stabilise and fine on the appropriate day. Even worse, the kind of fining agents included with Brew King kits don't work well at temperatures outside of the 18 to 24°C (65°F to 75°F) range.

Below 17°C (64°F) your wine kit may not clear at all!

Wine kits are ready to bottle in 28 or 45 days; they're not ready to drink! If you really, really can't wait, the minimum time before a kit tastes good is about one month. This is long enough for the wine to get over the shock of bottling, and begin opening up to release its aromas and flavours.

Three months is much better, and the wine will show most of its character at this point. For most whites, however, and virtually all reds, six months is needed to smooth out the wine and allow it to express mature character. Heavy reds will continue to improve for at least a year, rewarding your patience with delicious bouquet.

Think of your wine like a gourmet meal: you wouldn't take your omelette out of a pan before it was half-cooked, and you wouldn't want to eat a cake that was only half-baked, so let the magic ingredient (time, of course!) do its work!

90% of all winemaking failures can be traced to a lapse in cleaning or sanitation. (Cleaning is removing visible dirt and residue from your equipment. Sanitising is treating that equipment with a chemical that will eliminate, or prevent the growth of, spoilage organisms). Everything that comes in contact with your wine must be clean, and properly sanitised, from the thermometer to the carboy, from the siphon hose to the bung and airlock. One single lapse could cause a failure of your batch.

If you look at the instructions in your wine kit (and please, do), they will likely instruct you to sprinkle your packet of yeast directly on to the must. Yet if you read the yeast package (and many winemaking textbooks) they recommend rehydrating the yeast. If the objective is to deliver the maximum number of yeast cells to the must, which technique is best?

It turns out that the answer is not as simple as one or the other, but the main point is that rehydration is not really necessary. You can rehydrate your yeast if you absolutely want to, but be sure to do it accurately and precisely, as explained further below. The rest of us will tear open the package and dump it in, and spend the extra time sampling our last batch!

When performed correctly, rehydrating gives the highest live cell counts, and the quickest, most thorough fermentation. The catch is, it has to be done precisely correctly. Lalvin EC 1118 champagne yeast, for instance, asks you to add the yeast to 10 times its weight in water at 40-43°C (104-109°F). Breaking it down, the amount of '10 times' is important if you're trying to maximise live cell counts. That's because the yeast is dried on a substrate of nutrients and sugars. At a ratio of 10:1 water/yeast, the osmotic pressure allows for maximum nutrient uptake (osmotic pressure is influenced by the dissolved solids in the water, like nutrients and sugars). If too much water is used, the yeast will grow only sluggishly. If too little water is used, the cells may burst from the flood of liquid and nutrients forced into them.

Secondly, the temperature range is inflexible. The outer integument of a yeast cell is made up of two layers of fatty acids. These layers soften best in warm water, much as greasy film will come off of dishes best in warm water. Once it has softened up, it will allow the passage of nutrients and waste products in and out of the cell much more efficiently. If the water isn't warm enough, the cell won't soften. If it's too warm, generally anywhere above 52°C (125.6°F) the yeast cell will cook and die.

The next thing you have to worry about is temperature shear. Yeast is terrifically sensitive to environmental conditions. If it goes too quickly from a favourable temperature to a less favourable one, weakened cells may die, and others may go dormant, in an attempt to ride out the temperature shift. This reduces the numbers of live, viable cells available to ferment the must, and gives spoilage organisms a chance to get a foothold, and potentially ruin your wine. So if you are rehydrating your yeast, you'll have to wait as the yeast cools to within two degrees of your must temperature before adding it: accuracy counts! On the other hand, simply dumping the yeast onto the top of the must should result in lower cell counts. Empirical evidence shows this isn't the case: the yeast appear to know what they're doing.

enerally, a five-gram packet of yeast will have less than a six-hour lag phase on an average wine kit. This is perfectly acceptable, and isn't long enough to allow spoilage organisms to get a foothold in your wine. Plus, it's a heck of a lot simpler than going through the rehydrating process, fraught as it is with risks.

It seems the clearing agent has to do more work to clear the wine by adding it with the sediment still in the carboy, especially when you're stirring this sediment up in the process. This one fools a lot of people, as it does seem at the outset that you'd want to get rid of the sediment first and then add the clearing agent, particularly when the wine in the carboy otherwise seems clear. The temptation is so great, many winemakers DO switch the steps themselves. This is not wrong - it's just less efficient, believe it or not.

The clearing, or fining, agents used in Brew King's wine kits, whether it be chitosan or isinglass, both act more efficiently in clearing wine when they have a base of sediment to begin with. The sediment acts as a trigger mechanism which sends the finings into action in clearing out the mix of proteins, pigments, phenolics, dead yeast, etc. Both the fining agents and the particles to clear out from the wine have either a positive or a negative charge. And just like in the movies, opposites attract.

A negatively charged fining agent like bentonite will serve to bring together those particles having a positive charge, while positively charged fining agents like chitosan or isinglass will attract negatively charged particles. This process allows for the molecular weight structures of the particles to become larger: smaller particles join together to become larger particles, which in turn fall to the bottom of the carboy when their mass becomes great enough. If the fining agents do not 'find' enough particles present in the wine must to join together into larger particles, the clearing process may stall, as there will not be enough small particles present to conglomerate into the larger particles which will fall out. Small particles on their own will remain suspended in the must, and the fining's efficiency is reduced.

This is why you must thoroughly stir the sediment when adding package #4, as it effectively mixes the fining agents and the particles together to start the clearing process. Resist the urge to jump the gun on transferring, or racking, the wine!

Trust the method behind the madness of Brew King's instructions, and stir up that sediment with confidence!

That's all really keen, but what exactly does it mean?

Well, for the vast majority of grape growers, not much. First, because grapes are a very long-term crop (no fruit for four years, and then a 20+ producing life for vines) growers who don't promote soil health are rapidly without a livelihood. No soil = no vines.

Second, there isn't a huge call for synthetic fertilisers or pesticides on grapes. The only really common thing that grapes get sprayed with is Bordeaux mixture, a blend of lime and sulphate that prevents mould. This compound is allowed for use on organic grapes, as it's not derived from petrochemical products, and is pretty benign.

Third, and most important, you can't make wine if you don't handle the grapes with plenty of integrity. Poor handling causes burst grapes, subsequently oxidizing the juice. Two of the biggest impediments to organic certification of grapes are the reporting bureaucracy of the process, and fence posts. Grape growers are like farmers everywhere: paperwork is anathema to their operations, so even if they're already in a position to declare themselves organic, they may not bother. As for fence posts (actually trellis posts for holding up the wires for training the vines), most growers use some form of pressure-treated lumber. Since the products used in pressure treating are petrochemical derived, this rules out organic certification of any vineyard where they're used. Alternatives such as steel or concrete posts work fine, but are significantly more expensive to install and to work with.

All of these factors make it less than completely attractive for a primary producer of grapes to go through organic certification. It's more rewarding for a small boutique winery, because it's easier for them to pass the extra costs on to their customers.

So what kind of grapes actually go into wine kits? Well, at Brew King we work closely with growers and brokers to ensure that we're getting top quality. We travel to our grower's vineyards to observe how the grapes are grown as well as visit our on-site juice and concentrate producers to make sure they're meeting our standards for processing and handling our grape materials. We don't stop there, however. In addition to the three Quality Control laboratories at our facility in Canada, we use the Pesticide assay equipment of our parent company (Andres Wines LTD). We never, ever accept any juice or concentrate that has been treated with pesticides-and we can detect them in levels below a billionth of a gram per litre. Our plant is a food processor, operating under the federal guidelines of the Canadian Food Inspection Agency, so we mind our P's and Q's.

The big picture? The raw materials for your wine kit have never been safer, or more wholesome. While organic may sound better on paper, the true cost of achieving it would put most wine kits out of reach of our consumers. Our Limited Edition Symphony kit was created in California in 1948 as a hybrid of two French grapes - the Muscat of Alexandria - a white grape and Grenache Gris - a red grape.

This unique material has low density, compressibility and impregnability to gases and liquids which make it ideal during long spells of contact with liquids (i.e. wine) The Preparation The Optimum Method is to bring a pot of water to steaming level, put as many corcks as required (usually 28-30) in the pot and cover it with a lid. Be sure to turn the stove OFF. Leave for 5 minutes MAXIMUM, remove from the water, then proceed to the corking process. Make sure the corker has been sterilized (with 'Pink Stuff ') prior to inserting the corks.

After your bottles have been corked, leave standing upright for 72 hours to allow the corks to dry and the pressure to escape. Place the bottles on sides for storage. The Technique Your require careful preparation and good technique to ensure corking success. When using a floor corker, bring the lever down until the piston touches the cork, then you must pause for 4 seconds in order to compress the cork in the machine. That will allow the cork to depress a little more and the jaws to catch up with the cork in order to ease it's entry into the bottle. Allowing all the elements to come together will ensure a successful experience.

THE HEATING OF THE WINE (between 30 C and 40 C) AFTER FERMENTATION permits the elimination of the carbonic gas and helps to refine and mellow out the wine. It increases the aging and makes it smoother. The wine will continue to mature in the bottle. Attach a heating pad (80 w) AFTER FERMENTATION to the carboy to heat up the wine between 30 C and 40 C.

RED WINE: 24 HOURS - up to 3 times with a period of one week between each heating.
WHITE WINE: 12 HOURS - twice with a resting period of one week between heating.

THE ADVANTAGES: To free the carbonic gas and mellow the wine. To bring out the aromas of the wine. To start the aging and to smooth the wine. To stabilize the wine: the combination of the alcohol and the heat has an antiseptic effect which will prevent all alcoholic refermentation.

To hasten the clarification. THE RESULTS ARE EXCELLENT!

Yes, if you want to. For the most part, however, kit wines clear to complete brilliance without filtration. To see if your kit is brilliantly clear, take a sample glass into a darkened room and shine a flashlight through it.

Don't look into the light, instead, look into the glass from the side to see if the beam is still visible as it travels through the wine. It could look something like a sunbeam traveling through a dusty room. If you can see the beam, the material in suspension may drop out later in the bottle, or it may change the appearance or aroma of the wine over time. In that case, you should filter.

There's a lot of talk about whether filtering strips flavour of character from wine. In reality, wine-kit manufacturers and filter companies do not sell filters to the home wine making market that are fine enough to do any real stripping of wine. When a wine tastes different or flat after filtration, it's due to "filter shock". Some of the aromatic compounds in wine go into hiding after the jostling and shearing they are subjected to inside a filter pump. With a month or two of rest in the bottle, they come right back.

This is crucial: The concentrates are so viscous that they don't mix easily with the added water. Indeed, unless the must is well stirred, it will stratify, with the top layer being very dilute (below specific gravity of 1.050) and the bottom layer extremely concentrated(sometimes above specific gravity 1.100) Not only would this throw off any attempt at a specific gravity reading, but the top stratum will ferment rapidly, until the yeast in exhausted, while the bottom layer will not ferment successfully at all. This will leave a weak tasting wine, low in alcohol and high in residual sugar- not a desirable result.

The deal is, spoilage organisms in very small groups are not a danger to the wine. It’s when they multiply up to ‘culture strength’ that they can do damage to the wine. By fermenting the wine dry, we remove the sugars that they would need to multiply. By fining, we reduce the populations significantly. By filtering, we reduce it a bit more. By adding sulphite and sorbate, we prevent the populations from rising again, and spoiling the wine.

The kits have only enough metabisulphite to hit 16 - 25 PPM at bottling, less than one-quarter the usual human threshold for detection. A sulphite aroma is common in young wines and decanting them for a half-hour really helps. Fermentation can produce compounds that are full of sulphur, which smells skunky or sometimes like cabbage. This smell is re-converted in the wine after fermentation has finished.

So if the wine is in the primary, stirring vigorously for a few minutes usually drives out the smell.

Use a 4 jaw floor corker. Hand corkers don't work as well.
Make sure there is at least 20 mm ( 1- 1/4”) between cork and wine.
Don't soak or sanitize prior to use. If they are exposed to dust or other contaminants, sterilize and rinse, then allow them to dry fully before use.
Store out of direct sunlight, away from chemicals in a sealed bag or container.

Yes. Wherever Brew King's instructions call for the addition of a certain item, you are required to add ALL of the packages of that item found in the kit. This goes for packages of oak, fining agents like isinglass, and so on.

Don't forget to try out our Limited Edition game and contest at www.limitededition20.com.

AUSTRALIAN GRENACHE/SHIRAZ/MOURVÈDRE

The blending of these three grapes is a classic, originating in the South of France where Côtes du Rhone and Chateauneuf du Pape concentrate on these varieties. The small, thick skinned berries are deep blue-black in colour, high in extract, flavour, aroma and tannin. Grenache also thrives in hot climates and warm soils, producing deep purple, sugar-rich, burly ripe fruit, it offers a cornucopia of dense, lusty aromas and flavours of black cherry, blackcurrant, jam, pepper and liquorice with an explosively mouth filling texture and deceptively heady alcohol Mourvèdre also favours a warm climate and abundant. The tiny berries are deep blue-violet in colour, with extremely thick skins and high sugars, acidity, colour and tannin, making Mourvèdre an excellent contributor of structure and density in the blend. Mourvèdre is an especially good foil for Grenache’s lusher, low-acid, and low-tannin fruit. The three grapes together make for a blend of length, power, and fruitiness and above all, balanced intensity of flavour.

CHILEAN SAUVIGNON BLANC

The character of Chilean Sauvignon Blanc is noticeably less acidic than the wines of New Zealand and similar to the French style (typical of Chilean wines). The Sauvignon Blanc vine buds late but ripens early, which allows it to perform well in sunny climates when not exposed to overwhelming heat: when subjected to high heat the grapes quickly become over-ripe and produce wines with dull flavours and flat acidity. Sauvignon Blanc produces the best wines in cooler climate appellations such as the Maipo Valley area. A gorgeous nose of honeydew, peach and gooseberry is followed by a silky palate with white peach and mineral flavours and a long finish. Bright, crisp and inviting at three months it’s refreshingly complex and tropical, and will develop notes of basil and mint with age.

WORLD VINEYARD SERIES

SOUTH AFRICAN CHENIN BLANC

Chenin Blanc is a late ripening grape, which brings intense flavour development. Unusual for a grape that hangs so long, it retains crisp acidity, underpinning bright flavours of green apple, tropical fruit and melons, with a distinctly floral nose and a juicy quenching finish.

ITALIAN BAROLO

Nebbiolo grapes take their name from fog (nebbia). Notoriously demanding to grow, they require sheltered south-facing sites with welldrained chalky soil, but yield grapes with high tannins, good extract and very importantly for this long-lived style, bracing acidity for structure and ageability.

Medium in body with a luminous dark cherry colour Winexpert World Vineyard Barolo has rich, spicy fruit and delivers the true character of the grape and land. Typical flavours are cherries, violets, black licorice, truffles and it finishes with rich, chewy, deep and long-lasting flavour. Burly, assertive ‘chewy’ wine, it is not for the faint of heart, but for those seeking intensity and complexity, there is nothing else like Barolo.

Hugely popular last year, this wine is bursting with rich, intense flavours and aromas, has traditional Port character of warm, rounded cherry and plum, supported by a racy zing of bright raspberry. Perfumed and gently tart with luscious liquid chocolate, beguiling with dark, bittersweet aromas of coffee and vanilla. Toasty hints of oak guide the way to a long, rich finish. Excellent within three months, this wine will age gorgeously—if you can keep any that long!

Food pairings: Delicious on its own or with any dessert, or serve with toasted nuts or shortbread.
Oak: Toasted Sweetness: 7 Body: Full Alcohol by volume: 15% - 16.5%

Pre-order deadline is August 7, 2009. Available September 2009.

The do-it-yourself sommelier; The Home Vintner elevates art of handcrafted wine

Calgary Herald
Mon May 12 2008
Page: B7 / FRONT
Section: Calgary Business
Byline: Gina Teel
Source: Calgary Herald

Small Business

The Home Vintner

- Total of seven stores -- two in Calgary, one in Airdrie and satellite stores in Cochrane, Olds, Drumheller and Stettler;

- Focus on discerning wine drinkers interested in making quality handcrafted wine and beer;

- Also carries kits for wine coolers, port, sherry, ice wine and champagne.

- A limited edition Italian Brunello is a favourite.

- - -

There's a certain stigma associated with homemade wine, usually as a result of having sampled the less than stellar handiwork of well-meaning but thrifty relatives who turn a blind eye to the dry-mouth pucker of plonk.

But not all wine kits are created equal, said Paul Sass, owner of The Home Vintner, so it's possible to produce premium handcrafted wine from a kit that's more than capable of holding its own against top-dollar commercially produced labels.

"We're always very frustrated that people throw the whole handcrafted wine and beer industry into the same pile," he said.

Sass said his business has set the bar for the premium quality handcrafted winemaking and beer making sect. Part of it has to do with having access to the best quality wine he can get his hands on.

The store carries award-winning kits by Winexpert, produced from varietal wine juices of esteemed vineyards around the world.

The rest has to do with the store's focus on education. In addition to having certified winemakers on staff, The Home Vintner offers tiers of classes that start with educating beginners on how to make top-notch wine from the kits available at the store.

"I just cringe at anybody drinking mediocre wines," Sass said.

Sass said his customer base is people who "get" wine: they travel a lot, they've been to vineyards around the world, and have a well-developed palate.

Most of his customers are sold on the idea of building a global wine cellar by handcrafting wines from around the world using kits from The Home Vintner.

One customer, a nuclear physicist, loves to make his own wine to put on the table at dinner parties to go head-to-head with expensive store-bought wines, Sass said.

The customer knows he can match the better wines available.

"It's strictly a hobby aspect to it. These guys can buy whatever wines they want," Sass said.

The shop also has its own wine guild, whose members have since 1993 amassed 351 provincial and national awards for their handcrafted wines.

Sass himself just racked up yet another top Alberta award for his homemade Pinot Noir -- currently his favourite type of wine.

While guild members are largely connoisseurs, Sass said no one is allowed to get too obsessive or serious, as that takes all the fun out of it.

People who get allergic reactions to commercial wines like to make their own wine as well, as there's less reactive the ingredients. The money saving aspect of making wine attracts others still.

Winemaking kits range from about $62 to $175, with each kit producing 28 to 30 bottles. Starter kit hardware is $69.95.

But The Home Vintner isn't just about wine. The store also carries kits for wine coolers, beer, port, sherry, ice wine and champagne.

The wine coolers mature fairly quickly, and are drinkable in less than a month. Sass said they're popular in the summer, and people like varieties such as Green Apple Reisling, Wildberry Shiraz and Black Raspberry Merlot.

The Baron's Premium Beer Kits are big sellers, too. "We focus on micro-brewery calibre of beer," he said.

Classes are popular now too, as more people want to learn how to make quality wine at home.

Most of the time, newcomers will start off with a Chilean Merlot, which matures quickly. Over time, they'll graduate to making other wines that can take one-and-a-half to two years to mature.

There's wine appreciation class, where customers learn to swirl the glass and look for different characteristics. The next tier of classes is on wine and food pairings, to help customers get the most out of the wines they make.

His biggest pet peeve is bad corks. Sass brings in only those corks where the bonding agent that holds the particles together meets international standard. "If they use a cork cheap bonding agent, then their wine starts to smell like old sweat socks," he said.

Synthetic corks for longer term storage are on offer as well.

A former commercial cargo pilot, Sass was always into wine and worked in wine stores on layovers just for something to do. A downturn in the aviation industry led him to open his own business. "This is what happens when your hobby gets out of control," he said.

Sass and a business partner opened the northwest store in 1993, which was embraced by Calgarians from day one. In 1998, Sass bought out his partner and became the sole owner.

He opened a second store, in the city's northeast, in 2000, followed by a third store in Airdrie around 2005.

But with loyal customers driving to his stores from all parts of Alberta, Sass decided he needed to devise a better way of getting the wine to them.

The solution arrived via water stores in smaller towns and cities. A lot of winemakers were going into water stores anyway for water, so Sass set about seeing if he could leverage that.

He ended up cutting contracts with the water stores to carry the product, which The Home Vintner still owns, in exchange for a cut of the sales. It was a way to expand without the overhead or rent.

"It was absolutely the only way to expand into smaller areas, because you can't sustain this amount of inventory and this amount of overhead in a smaller community," he said.

Cochrane was the first satellite store, followed by four more.

Annual sales are near $1 million.

gteel@theherald.canwest.com

Illustration:
• Colour Photo: Ted Jacob, Calgary Herald / "I just cringe at anybody drinking mediocre wines," says Paul Sass, owner of The Home Vintner. He says a quality kit wine can go head-to-head with premium store-bought bottles.

Edition: Final
Story Type: Business; Profile
Note: Profile of The Home Vintner.
Length: 963 words
Idnumber: 200805120073

UK wine guru Hugh Johnson (pictured) has urged readers of his latest Pocket Wine Guide to 'buy your daily wines from suppliers with the courage to use modern stoppers'. In the introduction to the 2003 edition of the annual guide, which has sold seven million copies and is in its 26th year of publication, Johnson cites the accepted industry view that between five and ten per cent of all bottles are 'corked' - tainted with TCA.

He writes, 'Is the romance of wine worth a one in ten chance of a bad bottle? You decide.' His comments come at a time when the cork industry is struggling to retain customers and fighting a battle against the rise in synthetic closures. APCOR, the Portuguese cork association, runs major campaigns targeting the UK, USA and Australian markets in an effort to stem the fall in cork usage.

The UK is one of the most important markets for imported wine, with retailers playing a key role in closure selection. Reports suggest that synthetic closures now account for up to 20 per cent of the closures entering the UK. In response to Johnson's comments APCOR's international campaign director Francisco de Brito Evangelista says cork manufacturers are trying to deliver a better-quality product, and he highlights cork's advantages, for example ease of storage and transportation. 'Cork is better at coping with temperature fluctuations and has the benefit of superior flexibility. Wine bottles are not perfect and cork provides a better fit to avoid oxidation.'

Johnson told decanter.com, 'Corks may play a part in the slow maturation of wines such as vintage port, but for wines whose object is to be fresh and fruity then let's have screw caps.' He said reliance on cork closures is based more on nostalgia than practicality, but 'the more we see them being used the more likely it is that designers will start to work on them.'