Wasps: They Don’t Just Indiscriminately Sting People, They Can Also Make Wine!
August 6, 2012
The next time you’re popping the cork on a bottle of vino, you might want to spare a thought for the humble hornet/wasp!
That’s because Duccio Cavalieri, a professor of microbiology at the University of Florence in Italy, claims hornets and wasps are one of the secrets behind a wine’s flavor!
Prof. Cavalieri and his colleagues recently made the discovery that wasps and hornets bite into the grapes and help to give the fermentation a jump-start, while grapes are still on the vine. They do so by spreading a yeast called Saccharomyces, which is commonly referred to as “brewer’s yeast” and responsible for wine, beer and bread fermentation . When the wasps bite into the fruit, they leave some of that yeast behind.
Of course, Cavalieri says, winemakers can add yeast later. But wines would not taste the same without the aid of these nasty-flying-yellow-and-black-indiscriminately-stinging-bastards (my words, not theirs). Different yeasts applied at different times have a huge impact on flavors. The wasps also introduce other microorganisms to the grapes, which in turn add subtle flavors to the wine.
Click here for the full article from NPR.
My Thoughts…
One of nature’s great winemakers or not, if there’s one within 6 feet of me, this Sommelier (with the aid of a rolled-up newspaper) will swiftly dispatch it back to the wine god Bacchus!
I was stung by a wasp as a child, after it flew into my can of soda and then when I took a sip, it proceeded to sting me on the tongue. I like to think that I keep my feelings towards wasps well-hidden! …….bastards!
Tunisian Chicken Kebabs with Currant and Olive Relish Paired with Gary Farrell “Redwood Ranch” Sauvignon Blanc.
August 5, 2012
It’s dishes like this that make you question why you even go out to eat. Seriously.
There was a decent amount of prep up-front on this recipe, but the beauty is that it can be made a day or two ahead of time, and if you have a large party, the quantities can be easily modified. Once you get the initial prep out of the way, the rest is a piece of cake!
14th Annual Jacksonville Humane Society Toast to the Animals.
August 3, 2012
What
Uncork some fun at the 14th Annual Toast to the Animals on Friday, August 24 at the Omni Jacksonville Hotel. Enjoy a variety of beer from title sponsor North Florida Sales, wine, gourmet hors d’oeuvres and desserts. Silent and live auctions will feature fabulous items. For just $50, your ticket to Toast to the Animals includes food, wine, beer and fun, all to benefit needy animals in Northeast Florida. All proceeds will help support JHS’s mission of providing care, comfort and compassion to animals in need while engaging the hearts, hands and minds of our community to bring about an end to the killing of abandoned and orphaned shelter animals.
*Ticket pricing will increase to $60 on the day of the event.
*YOU MUST BE AT LEAST 21 YEARS OF AGE TO ATTEND THIS EVENT.
To purchase tickets, click here.
Where
Omni Jacksonville Hotel
When
Friday, August 24, 2012
6 p.m. – 10 p.m.
Drink to Your Health! – Wine Infographic
August 3, 2012A very nice wine infographic, brought to you by the kind people at ONE HOPE.
August Special at Matthew’s Restaurant.
August 3, 2012
Understanding Californian Wine Labels.
August 2, 2012
I’m not breaking new ground when I say that wine labels are so bloody difficult to make sense of! The good news is that Californian wine labels are, for the most part, much easier to wrap your head around than European labels. However, they’re still kind-of a minefield!
The following list will help to shed some light on what all that lingo means and hopefully guide you in your wine buying decisions…at least with Californian wines!
Alcohol Content
This is obviously the percentage of alcohol by volume of the wine. California wineries are allowed to label with a 1.5% variation in alcohol, either high or lower. This is variation is allowed since it’s impossible to accurately predict the final alcohol content of a wine in advance of its bottling. It’s also worth noting that wines above 14% ABV pay higher taxes than wines with less than 14% ABV. For this reason, wineries will “take extra steps” to keep their wines at (or at least labeled at) 14% ABV or lower.
AVA (American Viticultural Area)
Examples of AVAs include Napa, Sonoma, Carneros, Alexander Valley etc. If a bottle names 
an “AVA” on its label, 85% of the grapes must have come from that area. With the label on the right, the AVA is Clarksburg.
“Bottled By”
Indicates that the winery did indeed bottle the wine, but other 3rd parties grew the grapes, crushed, fermented, finished, and aged the wine. This designation is usually only seen on some of the larger wine brands.
A Simple “California” Designation
This one is kind of tricky, but stay with me because it’s EXTREMELY important!
If a bottle simply states that it hails from “California,” 100% of the grapes must come from 
California; however, only a minimum of 75% of the wine has to be made from the named grape.
This Mark West label is a great example.
Pinot Noir is a notoriously tough (and therefore expensive) grape to grow. For that reason, you can be assured that not many producers will be making their simple “California” labeled wines with much more than the 75% grape minimum mandated by State wine law. They usually blend in other grapes such as Petite Sirah in order to make up the remaining 25% to give the wine color and body.
There’s nothing wrong with these types of wines, and they’re usually a great value; but at least you know know what you’re getting for your $s the wine comes from a more specific place!
Posted in Facts | Tagged California, California wine labels, Meritage, Meritage pronunciation, Old Vine, Old Vines, reserve, sulfite headache, Sulfites, Sulfites in wine | Leave a comment //
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