Count Your Wine Calories?

These days, we're no strangers to nutrition labels. Unless of course, they're on our booze. But lawmakers and the Federal Tax and Trade Bureau (TTB) are prepping a bill that would require beer, wine and spirits manufacturers to list the number of calories, carbohydrates, serving size and alcohol per serving on each and every bottle we buy. This begs the question: Do I really want to know how many calories I consumed at last night's happy hour?

Chatter around nutrition labels being added to alcoholic beverages began began decades ago and has been a continuous debate ever since. On one hand, nutrition labels are on every other consumable item in the country (even water), so why not our favorite Pilsner or bottle of Cab? On the other hand, lawmakers, nutritionists and even some manufacturers believe that being aware of how much you're drinking may encourage you to curb the number of drinks you consume.

I suppose for the serious calorie-counter, the addition of a nutrition label could prove beneficial in keeping your diet in check, but could a general idea of calories and carbohydrates do the trick? Some winemakers and brewers are hoping a standard might be set, otherwise, prices may rise. Costly research to determine calorie and carbohydrate count for each vintage and varietal a winery produces would more than likely be subsidized by increased prices at the checkout counter or dinner bill. Still, I can't help but wonder, when was the last time I sweat it out on the eliptical machine thinking, I gotta work off that second glass of Merlot I had last night!

In case you are wondering what your glass of Malbec cost you in calories, take a look at the calorie-count snapshot below.

CALORIES PER GLASS 

• Red wine (6 oz) = 110-130
• White wine (6 oz) = 90-120
• Champagne/sparkling (5 oz) = 140-150
• Beer (12 oz) = 150
• Light Beer (12 oz) = 100
• Shot of liquor (1.5 oz - vodka, rum, tequila) = 80

As with everything, healthy consumption is all about moderation. Take my advice, next time you have to choose between the nachos or the margarita, don't think too hard, just skip the cheese. 

Would nutrition labels on alcohol change your drinking habits?

Brooklyn Says "Drink More Wine!"

It's Never Too Late for a resolution--especially one that involves wine!

You heard it Brooklynites--drink more wine! Known more commonly for its Pabst-chugging, brew loving beer drinkers, Brooklyn is sending the message out loud and clear. One wine shop posted this chalk board declaration outside its doors. Just another reason why I ♥ New York. Thanks Brooklyn!

And special thanks to my friend Amanda for providing the photo!

Wine Exams: Cramming for Credibility

Cozying up with my CSW Study Guide

It's Monday night, I've already put a full day at the office, and I'm at home with a three-ring binder in my lap and a yellow highlighter in my hand. I'm tired from a weekend that could have used one more day, but I've got to study. Next month I'll be driving to Napa Valley to sit through a 60-minute exam in the hopes of becoming a Certified Specialist of Wine (CSW). And if you're asking yourself why I might be doing this, you can rule out a salary bump or a promotion. Just as accountants get CPAs and business people MBAs, those three little letters after your name give you added credibility in your field.

Whatever you've heard about us "wine people" is true. We're geeks. We're nerds. We say things like "lead pencil", "petrol" and "cat urine" when talking about liquids we drink. We study the effects of microclimates and soil composition on vines within a 2-square mile radius. We're the people who get handed the wine list by friends at a restaurant, or the ones who get Facebook messages for pairing recommendations. We do it because we love it and it simply tastes good. And if we weren't getting these nerdy, three letter acronyms behind our names, why would, or should, you trust us? Most of the time, we rely on our palates to do the talking, so why not get some solid credentials to prove the rest of our knowledge.

Few, if any, of us (outside of California) grow up saying, I want to be a sommelier or viticulturist when I grow up. No one walked into my high school "Career Day" and said, "I make wine for a living," or "My office is my car, and I spend 6 days a week in restaurants." So, it's somewhat of an anomaly that a girl from Pennsylvania would find herself studying wine in San Francisco. Some of you might be thinking, "What does a wine exam consist of?" Or that maybe "studying for a wine exam" in fact means kicking back with a few glasses each night in preparation. While some exams, typically the more advanced and prestigious ones, do include tastings (blind, might I add, which can be petrifying to even some of the most seasoned wine aficionados) the one I'll be taking in a month is comprised of 100 multiple choice questions on topics like olfactory epithelium and soil differentiation between the German regions Rheinhessen and Pfalz. It's not the road to a PhD but will get me three little letters I can place behind my name to give myself a slight edge against the rest of the pack, CSW.

 Gaining credentials gives us plausibility on a topic that can be so elusive and many times, downright subjective. There are many wine certifications to choose from, most notably, sommelier, and the highly coveted, Master of Wine.  From now until February 16, any spare time I have will be devoted to regions, varietals and viticulture and online sample tests. Once I pass, I'll be proud to call myself a certified wine geek--er, specialist. Wish me luck!

Geek Grape of the Week - Timorasso

In keeping with my 2011 resolution to drink more white wine, I tried a varietal for the first time yesterday while visiting old friends at the San Francisco wine bar, Bin 38. The new grape, Timorasso, caught my eye on the wine list as I realized it was a varietal I didn't recognize. Not surprising since this Italian grape is one of over 2,000 varietals grown in the boot-shaped country. I tried the 2008 Vigneti Massa Timorasso 'Derthona', and was impressed by its

Timorasso grapes are in the hills of Tortona

Hailing from the Piedmont (Piemonte) region of northern Italy, Timorasso has historically been used to make the bitterly astringent aperitif, Grappa. Timorasso is said to be making its comeback on wine lists across the world. However, rumor has it there are only 100 acres of this age-worthy varietal still planted, so it won't be popping up like Pinot Grigio anytime soon.

Looks: Pale gold...like melted butter

Smell: Slightly floral, tropical fruits (pineapple) and spicy--think ground nutmeg

Taste: Fuller in body, sharp, tart, acidic notes followed by rich, honey and nutty flavors.

Eats: Hot appetizers, Sharp Cheese*, Pasta or other dishes with rich, buttery or even creamy sauces

Recommendations: Drink slightly chilled. My Timorasso was served way too cold for this varietal, so I had to wait for the aromas and flavors to "open up" in the glass. A 15-minute tip is to either stick the bottle in the fridge for 15 minutes before drinking, or, if it's been chilling, take the bottle out 15 minutes before opening. This should give this wine enough time to

*I drank mine with the baked feta, onion marmalade and crostini

My New Years Resolution: Lighten Up

Giving White Wines a Fighting Chance in 2011

This year, not unlike most others, millions of Americans will vow to lose weight, get fit and shape up. While I'm on board with these shared goals (and wouldn't mind shedding a pound or 10), my resolution for 2011 is to lighten up another area of my life--my wine selections. This year I'll be exploring a whole new way to drink wine by incorporating more white wine in my wine diet, and I challenge YOU to do the same.

Don't get me wrong, I haven't been opposed to white wine in the past, but I certainly haven't opened the floodgates to the white stuff as much as I intend to this year. And I've certainly been around enough people, friends, family, customers, even co-workers, who have sworn off white wine for various reasons. In the wine world, you can find some serious factions of red and white wine drinkers, many of whom refuse to share sides. Below, I've rebuttled some of the most common attacks on white wine that I've come across in restaurants, events, the office and amongst friends.

White Wines are Too Sweet OR Too Dry
Nonsense. White wine types, just like reds, can range from bone dry to syrupy sweet (and everything in between). Wine in general is one of the most versatile drinks on the planet in this sense, with the ability to adapt to a variety of foods, occasions, seasons, cultures and even moods. As many times as customers have said to me, "I'd like something sweet," I've also heard the opposite, "I'm looking for something not-too-sweet." I'll take a gamble that both camps have become all too familiar with only one type of white wine, dry or sweet. The fantastic news for these folks is that there are plenty of selections that, just like Goldilocks, are juuuust right, for them. One quick tip when browsing a wine list: check the "middle" selections. White wine lists are generally arranged in order from dryest and lightest in body to fullest in body followed by sweeter styles (i.e. sweeter Rieslings). You might find a favorite in exotic and affordable varietals from outside the U.S. such as Torrentes (Argentina), Falanghina (Italy), Vinho Verde (Portugal), Chenin Blanc (France), Semillon (Australia), Gewurztraminer (Austria) and Albariño (Spain).



Great for cooking and drinking with foods

 White Wine--Isn't That Used for Cooking?
Yes, it is. And dry white wines can be AWESOME for cooking seafood dishes and pasta sauces (white wine cream sauce, anyone?), but that's not all. Pairing white wine with foods like pork, chicken and cheeses can make for a magical combination. Even simple appetizers such as spinach and artichoke dip can be paired with a crisp, dry Sauvignon Blanc or Sancerre. Why? White wines can match the flavor of these lighter cuisines and sauces without overpowering them. Whites high in acid can also cut through oily fish dishes. Spicy ethnic foods such as Thai, Mexican and Indian are also great matches for whites wines on the off-dry or semi-sweet side such as Gewurztraminer or an off-dry Riesling. Try Chenin Blanc or an Oregon Pinot Gris with chicken and pork. While Pinot Blanc and Pinot Grigio are fish and seafood staples. Sauternes is a great finisher paired with a salty Roquefort or bleu cheese.

Too Feminine 
Huh? I'm not sure what happened during evolution, but apparently, it missed the wine circle. 'Tis true that even wine possesses gender divides. I've met, waited on and drank with many a man who refuses to drink white wine, at least not in the public eye. Perhaps it's due to the feminine qualities used to describe white wines, light, floral, tropical.   In fact, a 2010 Northwestern University study found that men tend to select their foods based on masculine associations (i.e. Prime Rib, meat pies and biscuits and gravy) regardless of their actual preferences. While it's true that white wine is typically lighter in body than most reds, there are plenty of rich, full-bodied whites out there that can stand up to a red any day. Rhone varietal Viognier is silky and medium-bodied on the palate with notes of stone fruits and honey, while Oaked Chardonnays are known for their rich mouthfeel and butter and oak flavors. Serve either of these to your husband or Dad next Thanksgiving, a perfect match to their freshly carved turkeys.

There you have my 2011 White Wine Resolution. I'm happy to share that I'm already off to a great start! See the 3 white wines below I've tried since the New Year, and let me know of any you might recommend!




2008 Keuntz Bas Pinot Blanc

 

2009 Kim Crawford Sauvignon Blanc

2009 Dr. Loosen Riesling