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Since wine is a beverage, many of us who love it automatically think taste is the most important sense necessary to enjoy our nectar of the grape. Not so fast; the sense of smell is equally important and works with your taste buds to provide wine enjoyment. We won’t go into all the science of how smell and taste actually work but let’s just say if you “educate” your nose, your taste buds will reap the benefit.

To Really Taste Wine You Need to be Able to Smell It

Most of us who drink wine can identify certain smells. We can distinguish what is a good smell and what is an undesirable one but maybe we can’t put a name to many of them. Often we use general words like “jammy” or “fruity” or “peppery” or “citrusy” to describe wine but with aroma kits you can take it to the next level.

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Maybe you think of yourself as a wine drinker and not a collector. But then you came across that great deal on your favorite Cab and bought a case. Then the wine store had a case deal on Rioja you couldn’t pass up. Before you knew it you had several cardboard boxes of wine stashed in the closet or the basement. Guess what? You are now a wine collector! And like all pursuers of great collecting hobbies, we tend to keep accumulating things (that is the goal, after all).

Collecting Problem? Trilogy Wine Cellars are the Solution!

So what do you do with your collection? Hmmm. Think of it this way: what if you had a collection of rare coins or stamps? You wouldn’t just leave them lying about in boxes, you’d keep them safe and secure. It’s the same with wine.  You’ve spent more money than you like to admit on wine so it’s time to invest in a quality wine refrigerated storage system.

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We certainly hope you don’t need to be convinced as to the benefits of drinking wine.  Just in case, however, we thought we’d give you a few reasons to make it your favorite beverage.

 8 Reasons to Enjoy More Wine!

Nature.  Who doesn’t love nature? Wine is made from grapes and water. Add a little yeast, which is found naturally in the air, to kick off the fermentation process and voila! It’s as simple and natural as that.

Nature.  Who doesn’t love nature? Wine is made from grapes and water. Add a little yeast, which is found naturally in the air, to kick off the fermentation process and voila! It’s as simple and natural as that.

Something for everyone. Like only reds? Or only whites? Or sweet wines? Or dry? Or bubbly? Whatever your tastes, wine comes in so many varieties you’ll undoubtedly find something that meets your requirements.

Wine bottles.  Let’s face it, wine bottles just have an inherent classiness you’re just not going to find in a beer or liquor bottle. Don’t believe us? Take a beer bottle and a champagne bottle and pose with each in front of a mirror. Enough said. And wine bottles, in their variations of shape and color, can, when empty, be made in to lots of wonderfully creative items.

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So we all know the basic guidelines: a nice steak deserves a big Cabernet Sauvignon, fish goes nicely with Sauvignon Blanc, and pork and Chardonnay can compliment each other nicely. But what about turkey and dressing and all other sumptuous delights of a Thanksgiving feast?

Taking the Mystery Out of Thanksgiving Wine Choices

Wine with Mashed Potatoes? No Problem!

It goes without saying, but a nice way to start off any special dinner is with something bubbly. The sky’s the limit here but you can’t go wrong with a Brut Champagne or a Cava from Spain.

With the main meal, we’ve found a nice dry or slightly sweet white works well with most Thanksgiving repasts. Our choice: a Riesling or Gewurztraminer. Germany and the Alsace region of France are famous for both of these varietals but Washington State and other places also produce outstanding examples.

Interpreting German wine labels is an article topic in itself but the level of sweetness can be determined if you know which words to look for. If you see the word Kabinett, that indicates a wine that is crisp and semi-sweet. If you want something a bit sweeter, the next level is designated Spätlese.

Other white wine options that can work well with turkey are Pinot Grigio or Viognier. The clean and crisp flavors usually associated with these grapes can be a nice compliment to dishes commonly found on a holiday table.

If you’re set on drinking red, pick one that is light and fruity so you don’t overpower the food. Beaujolais and Syrah are possible options. If you’re serving ham as part of your meal, we think you’ll find that Pinot Noir pairs well.

Whatever your choice of wine with the main meal, a wine aerator can really help bring out flavors when serving wine at the table.

When you get to the pumpkin pie part of the meal, you can’t go wrong with port (we’d choose tawny). Or, perhaps, try French Sauternes for a perfect way to wrap up your dinner. If you really want to impress your guests with your worldly wine knowledge, look for a bottle of Pedro Ximénez from Spain. Exotic and intensely sweet, it is a dessert all in itself.

Of course these recommendations are just that. The most important thing is always to drink what you enjoy!

P.S. If the dinner is not at your house, don’t forget a gift for your host or hostess. Combine something fun like this trivet  or wine towel with a bottle of wine. But then nothing says Thanksgiving like turkey stemware coasters!

So, you’ve been saving a nice bottle of wine for a special occasion. You open it, pour it, swirl the ruby-colored nectar in your wine glass and raise it to you lips. Suddenly, your nose screams at you to STOP! The wine you’ve so been looking forward to smells like funky wet newspaper, or maybe your dog after he got wet playing in a creek. What happened? Most likely it’s something called TCA, commonly known as cork taint.

TCA stands for 2,4,6-trichloroanisole, a powerful, naturally-occurring chemical that can cause wine to have musty aromas and flavors. Natural corks are the most common source of TCA, which is how it often transfers to the bottle. This is why affected wines are sometimes referred to as “corked.” But so-called cork taint can also originate from other sources such as contaminated winery equipment. Barrels, wooden pallets, and cardboard cases –all common in wineries- contain plant phenols. These phenols, when combined with airborne molds and common chlorine-based cleaning products, can lead to the production of TCA.

Though unpleasant, TCA is not a health threat for wine drinkers; the worst that can happen is that your expensive bottle of Cabernet Sauvignon will be ruined. Occasionally, at very low levels, TCA will affect a wine by essentially removing its flavor. A wine you might be expect to be big and fruity will taste bland without actually tasting bad.

Like many tastes (tannins, for instance) a drinker’s ability to perceive them varies greatly depending on genetics. Trained and experienced taste buds can also pick out more in a bottle of wine, so a sommelier, for instance, might detect TCA when a casual drinker might not.

There are different estimates as to how common TCA is in wine. The cork industry estimates 1 to 2 percent of bottles while other sources estimate 5 to 6 percent.

What does one do about cork taint? Not much. Wineries are being more cautious so incidences have decreased, but if you do get a tainted bottle, one solution might be polyethylene plastic wrap. Put a sheet of the plastic wrap in your wine decanter and add the wine. The polyethylene molecules attract TCA molecules and will essentially remove it from the wine within a few minutes. Other options? Return the bottle to where you purchased it, pour it out, or hold your nose, grin and bear it!

In the world of red wine, Cabernet Sauvignon has long reigned supreme. The dark ruby-colored wine made from arguably the most famous grape variety in the world is the stuff of legend. Wine drinkers covet it and pay big money to invest in the latest offerings from First Growth Bordeaux, like Chateau Mouton Rothschild. But top wines from the new world bring high dollars as well. Check out the prices for a bottle of Screaming Eagle Cab from Napa Valley (you won’t find it for less than $1000). Wines from Napa’s Harlan Estate are not far behind.

 














The Cabernet Sauvignon variety is believed to have originated in France in the 17^th century when some unknown grower crossed Cabernet Franc with Sauvignon Blanc. It was soon discovered that the grape, with its thick skin and large seed, flourished in the climate of the Bordeaux region. Today, it is the primary grape variety in the red wines produced there, particularly in the Médoc sub-region. It is blended with various percentages of Merlot, Cabernet Franc and others to create the legendary wines in the appellations of Margaux, St.-Julien, St.-Estèphe and Pauillac.

From its origins in France, Cabernet Sauvignon spread quickly as new climates suitable for its cultivation were discovered. Today it can be found in nearly every wine grape growing region in the world.

In California, Cabernet Sauvignon is famous for standing alone as a single varietal wine. The full-bodied wines produced there have helped raise the worldwide reputation of places like Napa Valley. The most expensive, and most sought-after, wines produced in California are almost always Cabs. Other US states have also had success with the grape and Cabernet Sauvignon wines can now be found everywhere from Washington state to the Texas Hill Country to the Piedmont of Virginia to New York’s Long Island.

Australia, as well, has become well known for it Cabs. There, particularly in the Coonawarra region, it is used to make a single varietal wine or blended with Shiraz.

Chile and Argentina are more famous for Malbec production but Cabernet Sauvignon production is increasing. The grape is often blended but there have been some outstanding recent single varietal wines from those countries.

The flavors found in a Cab can be greatly affected by the soils of every growing region but common descriptions in tasting notes range from black currant to vanilla to green bell pepper to eucalyptus. Personal styles of winemakers also play a role in flavors but, in general terms, Cabs from France are often described with more earthy terms, while their counterparts from California or Australia usually have more fruity notes. Keep a wine journal when you taste, you’ll be surprised at your notes when you go back and compare.

The grape also does well when aged in oak, and aging wine in barrels of that wood softens the tannins. This mellows the flavor and allows more subtle notes, like mocha or even tobacco, to come forward.

Food & Cabernet Sauvignon Pairing Ideas

Due to the high tannins in Cabernet Sauvignon, the wine can overpower some foods. While not always true, the old adage about drinking red wine with red meat is a safe bet with a big Cab. The proteins in a steak (or any grilled meat, even tuna) help neutralize your taste bud’s perception of the bitter tannins. While pasta itself has no effect on tannins, a hearty red sauce will, so something like spaghetti with meatballs can work well with a Cab.

Perhaps surprisingly, Cabernet Sauvignon can also pair exceptionally well with dark chocolate –but not milk chocolate. The same is true for some cheeses, such as Cheddar. Blue cheese, on the other hand, is too strong and your taste buds will be overwhelmed.

Want to have a fun wine dinner with friends? Compare Cabs from different regions around the world to different foods.  There are so many variations in the wine, you’ll be surprised with the results.  A fruity Cab from Australia might not work with steak while a more earthy example from somewhere like the Western Cape region of South Africa might be perfect. That fruitier wine, however, might be a delicious match for dark chocolate. You don’t have to spend a few hundred dollars on a bottle of Chateau Margaux to enjoy a good Cabernet. Experiment and have fun!

By the way, aerating and decanting a big Cab can really help open it up and bring out the nuances. There are a wide selection of wine aerators to help you experience your wine at its fullest.

And, if you do discover a particularly memorable wine, what better way to remember if than by saving the label in a journal? Try using these Wine Label Removers.

When it comes to drinking, the term bacchanalian may come to mind. Dionysus is the Greek god of wine also known as Bacchus.  Bacchus, the Roman nicknamed god of festivals and wine (among other things) is one of the few remaining mythological figures consciously celebrated today. While his name is often invoked when it comes to raunchy good times it should also be noted that he was mostly associated with vineyards, liberation, and ultimately wine.

Bacchus god of Wine

Granted, there were Roman cultists who celebrated Bacchus… a bit too enthusiastically, but this wasn’t the common manner of praising the ancient god. He was regarded as a teacher and liberator, sharing his knowledge of vines (and their eventual journey in becoming wine) as well as hosting parties that encouraged people to shed inhibitions and speak truth to one another.

Naturally, over the course of a couple millennia that tradition has warped into compromising footage at during spring break and regrettable ‘drunk dialing’ – all attributed to Bacchus or bacchanalian excess. Of course, along with the more excessive connotations of this god, there is a demand for pieces that feature an image of the infamous god. This is most prevalent in wine accessories.

Wine lovers all over can display their appreciation for the bacchanalian myth with wine stoppers, wine pourers, drip rings, and coasters showcasing a carved face of the bearded god. There’s also the very appropriate wine funnel which decants wine through the mouth of Bacchus as you pour it into your decanter – an excellent way to start a conversation about the origins of Bacchus and how his myth as evolved (or devolved) over the centuries.

I got this friend.  Perhaps we all have this one friend.  Despite all attempts to ‘civilize’ him it just doesn’t take.  For starters, he buys his wine by the jug at twelve dollars per gallon.  Seriously.  And he pours it into a water glass. Now, I didn’t take too much issue with that considering what he was pouring into that water glass, but the wine enthusiast in me still cringed.  Then there was the Christmas present I got for him.  During my wine tasting adventures through California’s Napa Valley I brought home a case of Opolo Mountain Zinfandel and gave him a bottle. When I saw him pour that wine into a water glass that was it. I was on a mission.

I sought to instruct my friend on the nuances of wine; from tasting to knowing what meals to pair with certain wines. I think I made a dent.  However, he refused to drink from a stemmed glass. His outrage at the idea ranged from accusations that it is too effeminate to general clumsiness. On this, he wouldn’t budge. While the solution is easy enough, there are plenty of quality wine glasses out there without stems, it did get me thinking.

Wine culture is broadening. Wine tastings are no longer restricted to posh condos among professionals/intellectuals.  In fact, where I live in North Carolina there’s a gas station/bait shop that hosts a wine tasting every week.  There are people like my friend, who enjoy wine and want to learn more about fully appreciating it.  However, he detests the stemmed wine glass.  At certain events it’s just not practical to showcase your prized crystal sets.  As the face of wine culture shifts to younger and trendier folks who are combining backyard/rooftop cookouts with wine tastings it seems inevitable that the rise in stemless ware would follow.

The folks at GoVino have embraced this change and taken it even further.  Not only do they offer unique, award-winning designs, but their stemless is shatterproof and reusable. They’re produced from a food safe, BPA-free polymer that possesses the same characteristics as crystal; ideal for reflecting and bringing out the flavors of your wine.

These elegant glasses are available in boxed sets of four and can go up to thirty-six or even seventy-two. The larger sets are a great solution for personalized corporate logo gifts, corporate outings, weddings, or other reception-type events with the option to add a logo to each glass, adding a personalized touch or a crafty bit of marketing – depending on the event. Wine glasses aren’t all that they offer either. They’re selection expands to decanters and champagne flutes and I hear a beer glass is on the way as well.

A key part of the wine drinking experience is the quality of not only what’s in the glass, but the glass itself. Think about it- who wants to drink a big Cab out of a cheap plastic cup? Sure, it would hold the wine just fine and transport it from the bottle to your lips, but the enjoyment of the event would most definitely be diminished.

A few hundred years ago, in the Italian city of Verona, an osteria –a restaurant know for wine and simple food- opened. It went through many changes over the years and by the late 1800s that restaurant became known as Bottega del Vino. In 1986, passionate wine lover Severino Barzan purchased Bottega del Vino. He began to expand the wine cellar and soon turned his restaurant into one of Italy’s great destinations for wine lovers. Mr. Barzan next focused his attention on wine glasses. He wanted an option to lead crystal, which, while beautiful, traditionally had thick walls which made it heavy. If made thinner, lead crystal became extremely fragile- not an option in a restaurant. After researching and consulting with glass producers in the area, Mr. Barzan developed a new technique and in 1996, Bottega del Vino became the first company in the world to produce wineglasses using crystal made without lead. And, in true Old World craftsman style, each stem was mouth blown and hand finished.

These new wine glasses were durable enough for restaurant use, yet still beautiful and with that all-important hand-feel. Customers, enamored with this new glassware, began to ask for examples to take home. Realizing there was a need in the wine community for this type of glassware, Bottega del Vino soon began to make their now-famous glasses available to customers all over the world.

Bottega’s del Vino’s red wine glasses are specifically designed to bring out the best in each type of wine. The Rosso Giovane is perfect for young wines like Beaujolais Nouveau or basic Chiantis, while the Rosso Amarone suits medium bodies wines like Shiraz and Merlot. Want to present big reds like Bordeaux, Pinot Noir, and Barolo in style? The 35 oz. Rosso Burgunder is perfect for the occasion. Bottega del Vino didn’t forget the white wines, either, with its all-purpose Chardonnay glass. And, of course, what better way to finish off a wine dinner than with a glass of port or sherry served in Bottega del Vino’s Porto glass?

And while we’ve been talking about the virtues of crystal glassware in relation to wine, the same principals apply to other beverages. Johnson’s Whisky Tot from Bottega del Vino was created for those who enjoy sipping a nice single malt Scotch. Featuring two hand-cut measuring marks (1 oz. and 5 oz.) and designed to fit the hand perfectly, these glasses make the perfect addition to any home bar.

We appreciate that the ubiquitous red Solo cup has its role in the beverage world but when it comes to wine, it’s worth splurging on quality glassware. Still not sure? Do a comparison sometime. We know you’ll be surprised!