- Wine 101
- Wine Trivia Challenge
- Health & Fitness
- Recipe of the Month

April 2007

1 -- April Fool's Day
1 -- Firefighter's Day
2 -- Full Moon Day
6 -- Good Friday
8 -- Easter
13 -- Friday the 13th
13 -- Thomas Jefferson Day
23 -- Shakespeare's Birthday
27 -- Arbor Day

Nothing makes the future look so rosy as to contemplate it through a
glass of Chambertin.
-- Napoleon

Left to Right: glasses for Burgundy, Syrah, Cabernet, Merlot, Pinot Noir.

It's All in the Delivery

You've heard it said, "It's all in the delivery." Well, the same could be said for wine. The right glass can make all the difference. Wine glasses are designed with a purpose.

Professionals and amateurs alike feel nothing shows the color and clarity of wine better than clear, unadorned crystal. While designs and etchings can be attractive, they also detract from the wine's beauty.

More important than the look of your wine is obviously the taste.This is where the design of the glass becomes important. The shape of your wine glass can have an effect on various chemicals found in wine that affect taste. The amount of surface area exposed to the air is the controlling factor.

Bowl size determines how much or how little the liquid can be swirled which affects the exposure, while the diameter of the rim causes the aroma to be either concentrated or expand. Even the rim's shape and thickness play a part to direct the wine to specific parts of the tongue.

The most useful of all the shapes of wine glasses is the "tulip." This design allows swirling, but the smaller opening helps to concentrate the aroma or bouquet. Many wine drinkers use the large tulip shape as an all-purpose glass. A smaller version is often used for white wines since there is less need to aerate it and the smaller size helps to keep the chill.

The larger magnum glass is often used with reds. The wider bowl and opening allow these more "closed" or "big" wines to open up due to maximum air exposure. Finally, the narrow champagne flute prolongs the “bead” (bubbles) of sparkling wine and preserves its chill while presenting the festive wine at its best.

The stem is not only an aesthetic consideration but a practical one as well. Its purpose is to prevent warmth from the hand from affecting the wine. The length should be firmly attached to both the bowl and the foot to prevent breakage while allowing one to properly swirl the wine. Most hand blown glasses have a stem which is pulled from the bowl. This adds strength as well as beauty. Finally, the glass should be elegantly tall but remain stable. An ideal foot is wide enough to prevent tipping over, flat to prevent wobbling and always in proportion to the glass itself.

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He whose mouth is out of taste says the wine is flat.
-- Michel de Montaigne

Wine Trivia Challenge

Question #1: How many grapes does it take to make your average bottle of wine?
a.) 1 lb.
b.) 2.5 lbs.
c.) 3.5 lbs.
d.) 4 lbs.

Question #2: What can the vanilla flavor in wine be attributed to?
a.) The amount of sugar in the grapes
b.) The length of fermentation
c.) The age of the oak barrel used
d.) )The amount of direct sunlight the grapes were exposed to

Question #3: What is the optimal serving temperature for white wine?
a.) 50 degrees
b.) 55 degrees
c.) 60 degrees
d.) 65 degrees

Question #4: When did wine making begin and by whom?
a.) The French in 5000 B.C.
b.) The Italians in 5500 B.C.
c.) The Mesopotamians in 6000 B.C.
d.) The Germans in 6500 B.C.

TOP | ANSWERS

Health is the greatest gift, contentment the greatest wealth, faithfulness the best relationship.
-- Buddha

Ah, Spring Is in the Air

After the success of last month's CLEARANCE SALE I decided to renew it for this month! After all, Spring has not showed up entirely yet! There is a nice range of wines (12 of them) from red to white to dessert, from vegan to biodynamic and from several countries. In short, certainly something for your taste!

I have kept the same great deal, a full 20% discount from the first bottle on and up to 25% if you select enough to fill a case or more of these great vintages!

Be aware that some items will disappear shortly and that this sale is good until the end of April only. After that we will return to our regular prices with a number of increases due to the continued weakness of the dollar. I did warn you!

FRENCH FLAIR

As you know France has no oil in its soil, which is why it has developed a controversial nuclear power program that produces 80% of its electricity (at least it does not produce CO2!). This situation has inspired lots of creative research. A very promising one is a new technology based on Compressed Air to power cars! Check this interesting website that shows that solutions to our warming environment already exist if only the political will was there to develop them speedily: The Air Car
Contributed by Janice Metelak.

VITAMIN TERRORISM : ANOTHER BIG PHARMA PLOY

You should be aware that the US government is comploting to strip you from your rights to choose your own vitamins and supplements. While it could be argued that a number of those may be useless their toxicity is but a fraction of what conventional drugs routinely impart on the body. Therefore and as a matter of principle it seems important to keep control of the way you want to take care of yourself and not let another administrative body decide for you, as if they knew anything better! Here is a website where you can find all relevant information and fight for one of your basic freedoms: Nutritional Health Alliance.
Submitted by Louis Audet.

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It is better to return a borrowed pot with a little something you last
cooked in it.
-- Native American Proverb

Baked Flounder with Parmesan Crumbs

• Serves 4
• 4 flounder fillets (2 lbs.)
• • Salt and freshly-ground pepper
• • 3/4 cup freshly-grated Parmesan cheese
• • 1/2 cup coarse, fresh bread crumbs
• • 4 tbs. unsalted (melted) butter
• • 2 tbs extra-virgin olive oil

1. Preheat oven to 425°. In a large baking dish, season the fish fillets with salt and pepper.
2. Mix the Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets.
3. Bake for 15 minutes, or until the fish is cooked and the topping is golden.
4. Let stand for 5 minutes before serving.

• Wine Pairing
• Try a tart, Sauvignon Blanc, such as a 2004 Richmond Plains from New Zealand.

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Veronique's Wine Club

We'll deliver 3 bottles of fine wine made from organic grapes to you each month! Talk about convenience and fun! We'll expand your wine repertoire by selecting three bottles of wine and shipping them directly to your home. Only $47/mo.

Club members get a little review of the wines, privileged access to some rare products and a continuous 20% discount on every full case order they place from the General Catalog.

Each month, you'll try some of the best wines we carry. And, as a welcome gift with your subscription, you will receive an extra bottle of sparkling wine, FREE!

Click here for more information.

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Wine Trivia Answers
#1. b. 2.5 lbs.
#2. c. The age of the oak barrel
#3. b. 55 degrees
#4. c. The Mesopotamians in 6000 B.C.

This eNewsletter contains information, facts and opinions from various individuals and organizations. This eNewsletter is provided on an "as-is" basis without warranties of any kind, either express or implied. I/We are not responsible for any errors or omissions. Consult with your doctor, fitness consultant, attorney, accountant, or other professional advisor when necessary.