Top Ten Turkey Day Pairings

The Thanksgiving table at our house is a mess. Besides the fact that my uncle will be drunk when he shows up and my aunt feels the need to tell me in great detail about her recent trip to the craft store, our Thanksgiving feast is chock-full of random, borderline non-food ingredients. This year will be with my father's side of the family, and he has 11 siblings, each of which has spawned. This year it will be a small gathering with only 68, which means a plethora of taste preferences, cooking skills (or lack thereof), and most challenging, personalities. Fortunately, wine's got us covered on all points.

This may be completely foreign to you, and if it is, count your blessings. Because we're so big, we have to run our Thanksgiving like a giant potluck. Whoever hosts, God bless them, makes the turkey. Then each guest is assigned a side: potatoes, stuffing, yams, and of course the questionable ribbed cranberry "sauce" and Under the Sea "salad" I alluded to in last week's post.

If you wonder why I got into this line of work, it's because my family drove me to drinking. In this family, holiday cheer comes in 750ml bottles. I like to have a glass the night before Thanksgiving and drink right on through to the New Year. So those of you who have complicated dinner arrangements, and I'm not just talking about food, raise your glass with me and toast a list of my favorite Thanksgiving wines.

1. Dr. Loosen Bros. 'Dr. L' - Riesling - Mosel, Germany - $12

When you have a lot of flavors and textures on the table it's best to throw a little sugar at it. This light, refreshing Riesling won't overpower the turkey, and will compliment sugar in sides like the yams and cranberries. It also has a racy acidity to hydrate the palate after each salty, gravy-laden bite. Plus, that nice touch of sweetness makes it easy to drink, so your uncle who "hates" wine will be able to knock back a few without complaining. For your trendy, ratings-whore cousin, the '08 scored a 90 points in Wine Spectator last year, solidifying its place on Spectator's Top 100 list. That'll shut him up.

2. The Crossings 'Unoaked' - Chardonnay - Marlborough, New Zealand - $16

This clean, refreshing white is a great compliment to the many elements on the table. It has the body to stand up to heavier dishes, without getting lost. Plus, it's nothing like a typical Californian Chardonnay, so you can squash that ABC (Anything But Chardonnay) mentality. This winemaker avoided adulteration to create a perfect Turkey Day wine.

3. Trimbach - Gewurztraminer - Alsace, France - $23

Alsatian Gewurztraminer could be one of the most food-friendly wines in the world. Many people believe all Gewurz is sweet, but in Alsace many are produced dry, Trimbach being one. It has a little weight and a great acidity. In addition, it's spicy. So if you have cinnamon in your yams or cloves in your cranberry sauce, this will enhance them, drawing the spices out of the dish.

4. Willamette Valley Vineyards 'Whole Cluster Fermented' - Pinot Noir - Willamette Valley, Oregon - $19

This wine works on three levels. One, it's delicious. Two, Pinot Noir is incredibly food-friendly - light body and tannin make it a go-to pairing, Thanksgiving dinner included. And three, Pinot is popular. In the post-Sideways world, people love Pinot Noir (even if they've never had it) simply because it was the feature grape of the film. Plus it's approachable and easy to drink, appeasing even non-red drinkers...so I guess there's number four for you.

5. Georges Duboeuf Beaujolais Nouveau - Burgundy, France - $12

You've already heard me rant about Nouveau. While it is plonk, and basically a giant marketing campaign, it does pair well with Thanksgiving dinner. In fact, the 2010 Duboeuf Nouveau wasn't terrible. It's soft and juicy, with a decent acidity. The wine's almost sweet-like characteristics make it a great partner to the varying sugar levels on the table. It's also inexpensive and tastes like bubblegum, so it'll be a huge hit with non-wine drinkers. A great quaffer to get you through the meal.

6. Alexander Valley Vineyards Merlot - Alexander Valley - $20

This one's our dirty little secret. While it's almost hip to like Merlot again, some people never got the memo that most of the bottles coming out of California for the last two decades were overproduced fruit bombs. They're still keen on it from the late 80's. Some trends never die...unfortunately. In all seriousness though, it's fine with me. Drink what you like, I say. So show up with this one and you'll look like a hero among the never-updated-their-taste Merlot die-hards. But the secret is this puppy drinks more like a Cab than a Merlot. So while you play the hero, you'll also be able to enjoy it yourself, without any plummy, overproduced madness. Plus, it's got a high ABV, and it never hurts to have a little extra "sauce" for the family meal.

7. Rockbare Shiraz - McLaren Vale, Australia - $18

I love this spicy little devil. Shiraz from Australia is very popular, but much of it is high in alcohol, high in fruit flavors, and low in character or regional identity. This wine found a perfect balance. It still has fruit and weight, but shows depth and complexity. The spice in the glass will, like the Gewurztraminer, draw out any spice on the table. If you're getting wacky and thinking about going Cajun with your turkey (a la the Cru Wine Online recipe), reach for a bottle of Rockbare. You won't be disappointed.

8. Duckhorn 'Decoy' Zinfandel - Napa, California - $22

BEWARE. If your family is anything like mine, you may have to explain that Zinfandel is red. Only when adulterated and artificially sweetened is it the boxed Kool-aid "wine" popular in the 80's & 90's. Wait, that was more of a burn for Kool-aid than White Zin (Oh Yeaahh!). All joking aside, 2008 is the first vintage of the Decoy Zin Duckhorn has ever produced, and they are having a tough time selling it. Hard to believe when their test market batch was around 9000 cases. A lot of stores are discounting this product, so you can usually get it for a steal. Low sales be damned, the wine is great. It's jammy, not tannic, which is what you need for Thanksgiving dinner. A real crowd pleaser.

9. Novelty Hill Syrah - Columbia Valley, Washington - $22

Que Shiraz, Syrah. When you roast a turkey flavors are concentrated on the outside of the bird, creating a little more texture and weight. This hearty Syrah will be do well with the bird and appease the "Big Red" drinkers in the family. It has a slightly vegetal thing on the palate, so rubbing elbows with the green beans and other veggies on the table will also be right up its alley. Novelty Hill does great work. If you haven't already, pick up a bottle for yourself and don't share. Wait...the holiday's are about giving...nope, just too delicious.

10. Roederer Estate 'Brut' - Sparkling - Anderson Valley, California - $23

Last but not least is the Roederer Estate Brut bubbly. Roederer Estate is owned by the infamous Louis Roederer, the man who produces the ultra-popular Cristal. This pairing could be regarded as one of the most generic of those on this list because it lacks creativity. But hey, if it works, it works. Its crisp acidity, lower alcohol, and bright bubbles make it a good match for the various, sometimes dubious components on the table. The texture of bubbles can compliment just about any dish under the sun. If you're stuck and don't know where to turn, reach for this delicious bubbly. It's made using the traditional method, the same process used in Champagne, France. This method imparts more flavor, balance, and depth into the wine. It is dry though, so beware criticism from your old-school family members who's quintessential "champagne" is a bottle of Andre Spumante. And don't let them put cola in it. Just buy a backup box of Franzia if that's the case.

Well, there you have it, the top ten turkey day pairings. If you read this and think I'm crazy because you enjoy spending the holidays with your family, I have just one thing to say...Can I get directions to your house this Thursday? In all seriousness I love my family as much as the next guy, but too much of a good thing...you know. So this year I was trying to figure out a way to imply they all need to leave after dinner, without being rude. So I decided I'm going to slip into my nightwear after we eat to send a subtle hint. Boy are they going to be surprised when they find out I sleep in the nude.

These are 10 value-packed, accessible options for your Thanksgiving day meal. I hope you get the chance to try one. I myself am going fully loaded to Thanksgiving. I'm bringing them all. For more information about me, more incredible value picks and delicious food and wine pairings, check us out online at Cru Wine Online. We post Wine and Recipe pairings for our users each day, pairing our chefs' recipes with delicious wines, and bringing them to you in an entertaining video short, complete with a brief explanation of the wine, the dish, and the pairing. Subscribe today and receive a FREE wine aerator, a $14.95 value. Life's too short not to enjoy every sip, so drink it up. Entertain your senses with Cru Wine Online's monthly membership. At only $7.99/month you can't afford not to!

As always if there's something that you think should have made this top ten list, feel free to contact me via email, on Facebook, or simply leave a comment here on the blog. Thanks again for reading.

Salut,

Nicholas Barth

Wine Director

Certified Sommelier

Cru Wine Online

Top Ten Reasons to Order a Bottle Over a Glass

In today's age of chain restaurants and flare ordering untainted wine can be a challenge. This isn't limited to just chains however, local bars, steak houses, diners and other eatery establishments have a difficult time maintaining freshness and quality in the wines they offer by the glass. When going out for a drink or dinner the odds of enjoying your wine increase exponentially if you order a bottle over a glass. Here are the top ten reasons why:

1. Selection

Many restaurants and wine bars have three times more wines available by the bottle when compared to the by the glass selection. In an attempt to maintain freshness many establishments only put a handful of wines by the glass. Ordering wine by the bottle allows you to choose from a much larger list.

2. The fourth glass is free

It's almost always a better deal to buy wine by bottle than to purchase it by the glass. Establishments that serve wine take less risk when customers order it by the bottle, and they reward us for it. If you really want a value (price vs quality) order the $100+ bottles. While that sounds crazy these wines usually have a flat fee added to wholesale price whereas many wines under $100 are based on a certain margin like 200% markup or something.

3. Quality

This is the single most important reason to order a bottle of wine over a glass. Many establishments who serve wines by the glass don't maintain a freshness quality policy. In other words, that Merlot behind the bar, that was closed by putting the cork back in to it, has been sitting back there for the last three weeks. A good wine bar or restaurant will have a three day freshness quality policy meaning that if it's opened on Monday it needs to be dumped down the drain at the end of the shift on Wednesday. A great establishment has a two freshness quality policy so that wine that was opened on Monday is dumped at the end of the shift the next day.

Spoilage and dumping wine can be a major cost issue for restaurants so many just choose to open it and leave it open until it's gone. I still don't understand the chain restaurants that serve their wines by the glass out of magnums (equates to two standard bottles). They have a tough enough time selling 4 glasses before it goes bad let alone 8. Ordering a bottle ensures that the juice inside is fresh and if it's tainted with any number of wine related faults you can send it back. Not that you can't send back a glass of wine but who's to say the situation is going to be any better?

4. Temperature

Optimal service for most red wines is between 60 and 65 degrees Fahrenheit. However many red wines served by the glass are stored behind the hot bar on shelves (bar coolers emit a lot of heat so it gets very hot behind the bar, that's why a lot of bartenders wear shorts). For whites the optimal service temperature is between 45 and 55 degrees Fahrenheit. Yet many white wines are stored in the beer coolers that are usually set around a cool 32 degrees Fahrenheit, way too cool for even the coldest of whites.

If your order a glass of wine and it's served too warm the only ways to chill it down are to put ice in the glass or ask your server to put it in the freezer. Ice dilutes the wine and the freezer could take a while, neither option sounds good.

When you order a bottle of wine you can control the temperature better than if you order a glass. If the wine bottle brought to you is too warm, most likely because they store it in their kitchen, you can ask for an ice bucket to cool it down. If a white is too cold you can just let it sit for a moment with a towel or napkin around it or put your hand on the bowl of the glass to warm it up (you could do this for a wine by the glass that is too cold as well). People who say it's taboo to put your hand on the bowl of the glass are assuming that the wine is stored and served at the optimal temp. If it isn't, putting your hand on the bowl to warm it up is a must.

5. Brown bag it

Many states allow diners to take their open bottle of wine home with them if they don't finish. As I mentioned, many restaurants have a smaller selection of wines by the glass. By allowing people to put the cork back in the bottle and take it home states promote responsible drinking while allowing people to have any wine on the list without having to finish the whole bottle. If you don't know the laws of the state you are in ask a server for clarification.

6. Decanting

If you don't like chewing your red wine than you might want to order a bottle. Many reds have sediment or floating particles. Restaurants decant (pour the wine into another vessel) to remove these particles. If you order a glass of wine and that particular bottle has sediment odds are you are going to get some chewies. When ordering a bottle diners can request that the server decant the wine to remove the particles.

7. Sherlock Holmes

When you order a bottle of wine you get a number of clues as to the type of establishment you are dining at. The way a waiter holds, presents, opens and serves a bottle of wine can tell you a lot about the type, and amount, of training the staff received and ultimately the type of restaurant or wine bar you are in. If the server shakes the bottle, opens it by pulling off the foil (also called capsule), brings it to you after it has been opened at the bar, or any number of service faux pas you can rest assured, the establishment isn't up for a Michelin star.

I'm not implying you need to dine at a three star every night, I'm just saying that ordering a bottle and paying attention to the way it is handled can tell you a lot about an establishment, which can come in handy if you are not familiar with the restaurant. If they open the bottle behind the bar and bring it to you let me recommend ordering the fried chicken strips, not the steak and shrimp.

8. The cork

When you order a bottle of wine the server should open it in front of you and present you with the cork. While presenting the cork is mostly tradition it can serve a purpose. I have had plenty of wines that have been tainted or unhealthy and have a perfect cork. Inversely, I have had wines that are perfect and the cork looks like a disaster zone. The cork can be one of the many components a consumer uses to check for a wines health. When you order a bottle you get an extra clue as to how the wine was stored which can help determine if it's worthy of purchasing.

9. Verification

When ordering a glass of wine you don't usually get to see the bottle. A server or bartender may accidentally, or worse yet intentionally, pour you a glass of Kendall Jackson Chardonnay instead of Talley Chardonnay ($5 glass price difference) and if you don't pay attention you may not notice it. Ordering the bottle ensures you get the exact vintage, style and producer you intended.

10. Size matters

When you order a glass of wine the bartender determines the amount of wine you get, which can be good if they have a heavy hand. But if it is the last pour from a bottle and they don't want to open another you may get shorted. Ordering a bottle ensure you get the four glasses you paid for without discrepancy.

While I feel like I have made a compelling argument for why it's a safer bet to order a bottle of wine over a glass it can have its drawbacks, especially at a quality establishment. When ordering a bottle you are limited to just one type of wine whereas if you order wine by the glass you can try a number of different things. If the place has a fancy Enomatic wine dispenser they might have some really cool stuff available by the glass and odds are it's still pretty fresh. Also, places that have great reputation for wine are a green light to order by the glass. But the majority of restaurants don't pay enough attention to their glass pours and so most of the time I recommend going for the bottle.

The best case scenario when dining is to have a group of four. It makes it easier to order a bottle because everyone can have one glass and you can try a couple of different wines. Or if you dine with me, a dozen different wines.

Until next time thanks for reading and please pass this along to a friend if you liked it.

Salut,

Nicholas Barth

Certified Sommelier

Wine Director

Cru Wine Specialists

Julie and Julia - Serving Up Inspiration

Last night my wife and I sat down for a quiet evening consisting of dinner and a movie. We had rented Julie and Julia (I know, I'm a bit behind the times) and cooked up a couple of steaks on the grill. I opened up bottle of 2005 Chateau Aney from Haut-Medoc, Bordeaux (left bank) . The Aney is made up of primarily Cabernet Sauvignon and usually retails for around $25 a bottle making it an all around great little Sunday night pairing.

As we sat down to enjoy our pairing (Meryl Streep, Steak & Bordeaux - nummy) I had no idea I was about to be so inspired. If you haven't seen the film let me give you a quick run down. It takes a juxtaposed look at two women, Julia Child - the famous chef and Julie Powell - an American author. The film shows the parallels of the two woman as they explore their affinity for the culinary arts. The scenes with Julia Child, played by Meryl Streep, are set in France post 1949. The movie looks at her education at Le Cordon Bleu through her role in the publishing of Mastering the Art of French Cooking (published August 1961). It showcases her struggles and triumphs throughout the 8 year process of getting her book published.

Julie Powell, played by Amy Adams, is a struggling author in the film, and apparently real life since the film is based on a true story. Julie's scenes are set in 2002 New York city post 9/11. The film follows her on a 365 day blog post mission where she has committed to making all 524 recipes inside Julia Child's Master the Art of French Cooking book. On her journey she learns that you don't need a Maytag Stainless Steel commercial kitchen to cook. Throughout her adventure she discovers a new passion for cooking and a new appreciation for Julia Child.

What I loved most about the film was the way director Nora Ephron showed the reality of cooking. It's not always rainbows and butterflies, shit happens, and that's okay. Food and wine have become this almost impossible strive for perfection. Sometimes you burn the beans, sometimes the wine doesn't really fit, but that's okay, just make the best of what you have and try again later. I love Julia's approach to cooking, she just has a wonderful "oh well" attitude. As some variation of a blogger I was also inspired by Julie Powell's role in the online blogging community. Many people identified with her and were inspired by her cooking stories.

Beyond blogging I personally find a number of parallels to both woman, few of which are anatomical. Julia Child prior to her schooling at Le Cordon Bleu had never boiled an egg. She was a novice in her craft, and I too was a novice in mine. Before assuming my role as a general manager of The Veranda Lounge wine bar I only briefly explored life outside of White Zinfandel in a box and Merlot with 3 ice cubes. I wasn't just green in relation to wine, I was 'culinarily challenged' (I just made the term culinarily up). I thought cheese came in individually sliced packages or squirted out of cans. And if my meal didn't come out of a Campell's can I questioned its quality.

I grew up in a quaint Central Minnesota city. We ate things like Hot Dish (just a MN name for Goulash or Casserole), chicken from the Crockpot and an ugly fish called Lutefisk. As a result I didn't explore food. I mean, I didn't try a mango until I was 25 and I had my first deviled egg when I was 26! But I also realize it's never too late to start enjoying the many flavors of cuisine. The meat and potatoes diet I grew up on kept my taste buds fresh:) We never had salt or pepper on the table, the food was seasoned in the kitchen (and usually not enough). Hell, I thought ketchup was a spice. And I always applied it to my steak, even at a fine dining establishment. In a lot of ways I was really bummed when I saw the head start many people throughout the rest of the world had on me. But in the same breath I was excited to start exploring, and almost everything was new to me.

That night watching Julie and Julia I realized that you don't have to be a great chef to enjoy cooking and eating. I found a new appreciation for food and exploration because making the food is as fun, and important, as eating it. Our taste buds are so amazing, and it's fun to work them all. It's also exciting to find pairings that complement the dish. A great pairing can be mind blowing. And sometimes the right pairing is a deck and a book, or a fireplace and loved one.

Today I would loosely describe myself as a foodie. Not because I'm overly sophisticated, but because I love food. So thank you writers, directors, editors, film crew, Meryl Streep, Amy Adams, and of course Julie and Julia for inspiring me to take a new approach to cooking and cuisine. When I think about my new assignment I am super excited. I aspire to wander the many flavors of food and wine and take time to enjoy and appreciate the amazing pleasures food and cooking can offer.

As always thanks for reading. Make sure to check out the Cru Wine Online shop for super cool wine accessories.

Salut,

Nicholas Barth

Certified Sommelier

Wine Director

Cru Wine Online

Cru Wine Online is LIVE!

Cru Wine Online makes wine accessible by bringing tastings and fun-forward multimedia education home via the Internet

St. Cloud, Minn., June 9/PRNewswire/ -- How do you revolutionize the timeless tradition of wine tasting? Pair a charismatic cork dork with a media-savvy computer geek.

That’s what St. Cloud, Minn.-based Cru Wine Online has done to create a multimedia experience that takes Web-based wine education to a new level with high-end production and a fun-forward approach. The site,http://cruwineonline.com started taking memberships June 9 and lets enthusiasts learn about wine through live tastings, video segments, audio specials and more.

“This is literally revolutionizing the wine industry because we’re making wine accessible by bringing it home,” says Nick Barth, the certified sommelier who hosts the tastings and audio and video segments.

For $7.99 a month, members can access a collection of features that are heavy on information with a generous splash of humor.

“We see entertainment as the focal point and wine as the medium,” Barth says. “We want people to have a good time, and if they learn something along the way, great.”

The main event is the weekly Cru LIVE Tasting hosted via the Web by Barth and designed for hands-on learners of all levels.

Another key attraction is Cru Wine TV, with two sizes of video: weekly two-minute Splits; and monthly Magnums, half-hour shows that explore grapes, regions, and food and wine pairings ($3.99 for members, $9.99 for nonmembers).

Members also can tune into Cru Wine Radio’s weekly episode focused on a particular region.

Other features include a wine blog, newsletter, “Nick’s Value Pick of the Week,” MyCru online cellar, Cru Wine Shop and Cru wIneQ trivia game.

Cru Wine Online is a division of Cru Wine Specialists, Inc., a company Nick Barth, the “cork dork,” formed in March 2009 with his brother, Andy Barth, a sales and marketing specialist. The “computer geek,” J.C. Turner, joined them this winter. Inspired by an episode of “The Oprah Winfrey Show” that featured a live tasting via Skype, Turner came up with the idea of online tastings and provided the IT and media expertise to make them happen.

In less than six months, Turner and the Barths have taken their idea to the global market and made their slogan, “Making Wine Accessible,” a reality.

Sign up for a 7 day FREE trial today!

Contact Information:

Nick Barth, Cru Wine Online wine director

(320) 309-6914, or e-mail, nick@cruwineonline.com

http://cruwineonline.com

Wine Puns ARE Funny!

This morning I woke up feeling bubbly. I wanted to make the world smile for a day. World, take advantage of that, I am not always this chipper, especially on a Monday morning. I started my Monday just the same as any other. I checked my emails, wrote a LinkedIn post and then went on to Facebook.

Cru Wine Specialists has a Facebook fan page filled with all sorts of cool resources and fun information for people to read about and learn. Every Monday on the Cru Facebook page I post a Wine Pick, Tuesdays are 'Nick's Thought of the Week', on Wednesday I usually do something interactive and then Thursday I do a weather report from a wine region. Pretty cool stuff, people seem to enjoy it, and I get a bunch of comments which I enjoy reading.

After I post on the Cru Facebook page I usually go to my personal page and post something wacky. I do this because deep down I am just another Cork Dork wrapped up in a gorgeous body ;) This morning as I mentioned I was feeling rather frisky, so I decided to "free the grapes" in my own way, I started a post about wine puns. They are absolutely my favorite and I love when people engage in them with me. I have already received a positive response and I am literally having the best day EVER because of this.

So if you want to have fun and learn a little about wine at the same time check out our Cru Wine Specialists Facebook page and friend me personally on Facebook. Cru is on their 'Cru of 1000' campaign. We are looking to have 1000 Cru Facebook fans by the time we launch in a week and a half. So become a fan to support the cause and if you know anyone who would be interested in joining we encourage you to invite them to the insanity by clicking 'suggest to friends' on the left hand side of the page.

Thanks again for your continued support and CLICK HERE to check out the Cru Facebook page.

Salut,

Nicholas Barth

Certified Sommelier

Cru Wine Online

Wine Director

Wine & Friends

Last night I had the pleasure of reconnecting with an old friend of mine from the Guild (the Sommelier education program I attended). Though he lives only and hour south in the metro we find it difficult to connect with our busy schedules. He was able to break away from work and his significant other for the evening and join me at my house for wine and laughter.

When we get together we are total wine geeks; name dropping, over analyzing, big glass using wine geeks. My friend is by far the most well educated wine colleague I have. From every Cru in Burgundy to every great vintage from Champagne he is a walking wine encyclopedia. He spends a lot of time listening and tasting to perfect his mind and palate. I don't mean to toot my own horn but I am no slouch with wine information myself, but it's funny how quickly I realize I am not the smartest guy in the room. When I am with him I ask question after question, soil types, micro-climates, vintages, you name it, I just keep asking.

After a few bottles of wine and plenty of conversation we decided it was time to hit the hay. I laid in bed thinking how fun it is to pick the brain of someone who has a lot of information and how I am constantly approached by people with questions. I would never say it is a burden when people come up to me with questions about wine, but sometimes I just want to sit and enjoy myself. Two weeks ago I was at a benefit and there were two wine baskets being sold in a silent auction. I had a half a dozen people walk up to me looking for tastings notes and a lead on which basket was better value. Don't get me wrong, I love the attention, but that night I just wanted to drink my non-vintage Barefoot Shiraz and be content (dead serious).

But after last night I realized how much fun it is to be able to learn when you are really interested in something, especially when it's extra-curricular. This experience with my friend made me realize that I am so lucky to be able to share with the world my passion and interests. I love to entertain, I love wine and I love to educate people in an approachable, entertaining manner.

I am rejuvenated after my experience last night (although I am a little slow this morning). I realize that I have so much to share, and so much more to learn. I will be the first guy to tell you I don't know everything there is to know about wine. I know a lot and I have fun sharing that with people. So I am excited to educate and entertain the world all the while remembering I too enjoy the occasional brain picking. I guess Peter Parker's Uncle was right, with great power comes great responsibility.

Salut,

Nicholas Barth

Certified Sommelier

Wine Director

Cru of 1000

With a week of being live under our belt we feel pretty good. It has been fun, chaotic and challenging, in no particular order. I got in to wine because I wasn't good with technology, now I find myself surrounded by it. I love writing scripts and being on camera, I would argue I am actually not too bad at it, but I can barely get the printer to do a double sided copy let alone shoot, edit and upload videos. Enter J.C.

J.C. is our Chief Technology Officer, he makes sure that everything works, even when it shouldn't. He is like a babysitter for binary numbers, when they get out of line he is so patient with them. He listens, understands and coaxes them in to doing what he wants. Not like me, I throw stuff and yell. And when I break it because I threw it, I yell more.

We have all logged a lot of hours trying to make this dream a reality. From JC's technology battles to Andy's Ecommerce project and my content, on-air, and production management, we are firing on all cylinders. The fun comes at the end of the day when we crack a bottle and laugh. The Chaos comes during the day when we are trying to complete tasks, and the challenge comes when we fall just short of a goal for the day.

We have a great team, and we have a lot of support. The people who stand behind us mean the world to us. We have all taken a risk and are believe in what we are doing. I jokingly tell my wife "this will make a good book some day." But to be quite honest, it really will. We are three guys working 70 hour weeks to launch a product that is in completely uncharted waters. We have faith that our passion and vision are in need.

With all of that being said we can't do it with out all of you. We need your help in spreading the news. We have put together a campaign called 'Cru of 1000'. We are trying to get 1000 friends to join the Cru Facebook page by May 1st. We realize it is an aggressive goal but we have such a great support network we know we can do it with everyone's help. If you haven't joined our Cru Wine Specialists Facebook page please do so. If you have we simply ask you to spread the word and let everyone know we would love their support too.

Thank you to everyone for following us, and for those of you who have no idea what I am talking about visit www.cruwineonline.com to see how we are revolutionizing the wine industry.
Until next Monday...Salut!

Nicholas Barth
Certified Sommelier
Wine Director
Cru Wine Online

We Are LIVE!

With the number of people I need to thank I feel like I need to give an Oscar speech. It has been a crazy last 3 months and an even crazier last three days. As you may know, the Cru Wine Online division of Cru Wine Specialists has received a lot of local attention over the past week.

It all started when we moved in to our new location in downtown St. Cloud last month. Ms. Downtown herself Pegg A.K. Gustafson came over to welcome us to the neighborhood. She asked what we were all about and if she could put our new location in her weekly email.

The email got in the hands of a KNSI reporter, Cassie Hart. She called and began asking questions about our new business venture. She then aired a news feature about Cru on KNSI 1450. Within 15 minutes of the KNSI interview being aired WJON called. They wanted to know more. From that we received a call from UTVS, to which they did a 2 minute feature on our new addition. Later that day the St. Cloud Times called and wanted to know what all the fuss is about.

This is all fine and dandy, I mean, don't get me wrong, I love publicity, but we were not exactly ready yet. The launch of our site was to be the first week of May, not April. However, after countless hours and hard work by our Chief IT Director J.C. Turner and his mad scientist web developer Mark Monn over the weekend we were able to get our public site up and running. I am not exaggerating when I say that J.C. has logged over 50 hours in the last 3 days. If there were an Olympics for Information Technology J.C. Turner would have won the gold.

You can check out our new and improved website at www.cruwineonline.com. While the full launch of our membership page will not be ready until May, we encourage you to check out the public site and pass it along to anyone you know who may be interested in having fun and learning about wine. The site is loaded with videos to explain exactly what our new adventure entails. In addition we have posted a sample of an online tasting as well as an example of a Cru radio podcast. I will keep you up to date with any changes, postings, or additions made.

This is the most excited and nervous I have ever been. Thank you again to everyone for your continued support, because without you, we would have to drink alone!

Earthquake Effects Chilean Wine Market

On the morning of Saturday, February 27th a devastating earthquake shook Chile. Recorded as an 8.8 on the Richter scale, it shook so hard that reports are saying that the quake knocked the earth off of its axis by up to three inches making the days 1.26 milliseconds shorter. This tragedy reportedly displaced up to two million people. Buildings and bridges collapsed, homes were lost, millions without power. This event is truly a devastating disaster. After the quake I was online reading about the event and I began thinking in terms of my industry. With Chilean wine imports in the United States accounting for almost $200 million, what changes does this bring for the wine industry here in the US?

Wine production has taken a pivotal role in the Chilean economy over the last 20 years. Chile has over 500,000 acres of land under vine and they produce more than 300 million gallons of wine each year. A catastrophe like this is certain to have an effect on their wine industry.

Chilean wine imports are a fairly new addition to the United States wine market. In the 90's large producers like Robert Mondavi played an important role in the Chilean wine market. The Mondavi team spent millions of dollars to help build a wine scene in Chile. Many of the initial concerns with the wine was that it was unclean, usually smelling of barnyard and vegetables, quality that are a sign of poor production. It didn't take long for the country to fix the problems and quickly it became known as a value oriented wine producing region.

The Southern Hemisphere growing season is opposite of the United States or more importantly the Northern Hemisphere. March in Chile is the time to assemble staff and begin harvesting grapes. Just as hard wind, rain, insects and other factors influence a vintage, devastating natural disasters like earthquakes will most certainly be a factor in the 2010 vintage in Chile. Major wine growing regions like Maipo and Rapel reported some damage but regions further south like Curico and Maule took a bigger hit.

Producers like Montes, Miguel Torres and Calina set up shop in Curico and Maule. Further North producers like Montgras and Los Vascos are close to the shore and in turn received more damage. Reports indicate that major wine producer Concha Y Toro sustained a considerable amount of damage. The damage was spread all over the industry. Wine barrels and bottles were broken, electricity and water were lost. Even just trying to assemble a team to pick grapes has become a challenge with people being stranded or worse, missing. A natural disaster like this can take years for wineries to get back on their feet. Reserves, equipment, and even the vineyards are effected by a devastating event like this.

So what does this mean for the wine industry in the US? I think it is safe to say than an Act of God like this will most certainly effect pricing, beyond simply Chilean imports. The United States is the number one consumer of wine in the world, by volume, drinking more than 750 million gallons of wine each year. That is more than 2.5 gallons for every man, woman and child. We consume a lot of our own wines made here in the United States but we are large wine importers from countries like Australia, Chile and Argentina.

Chile as I mention is known for its ability to produce quality wine at an affordable price. They were able to do this because labor is inexpensive, water is abundant and the conditions are ideal. With the economic recession steering the wine market people are purchasing their every day wines in the $6-$20 price point, a 'sweet spot' for the Chilean's. With 2009 reserves being destroyed and 2010 looking bleak this could cause a greater demand for existing products in the market. As we know, if the demand for a product, or in this case a price point, is higher and a supply is limited, the price of the product will go up. We may see a jump in retail prices in order to meet the demands of the consumer.

As you may have realized by the staggering figures above, the US is not going to stop drinking wine. I would argue that this may result in America seeking for another value oriented wine producing region. We are one of the largest importers of Australian wine in the world right behind the UK. I would not assume we would import more Aussie wines to quench our thirst. Many people believed in 2002-2008 that perhaps South Africa would be the next 'Australia'. Perhaps this is where we will see a market shift to more imports from South Africa. Or maybe a new player will join the list. I am not certain exactly how this will all unfold. But I imagine there will be lasting effects not only to the Chilean market, but also here in the US.

My heart goes out to the people of Chile and the families that have been effected by this disaster. You are in my prayers.

Twitter, Look Out

As you may have guessed by the title of this Blog, I have branched out in to Twitter. This may not be much of a surprise to many of you because I realize many people are on this networking site, but I decided to join to help stay connected.

Our username is CruWineGuys. I so far have no followers and am following nobody. Not really sure how the site works but I can image I am like the girl a prom who sat in the corner and nobody asked to dance. So humor me and become a Twitter follower for me.

Since there are only about 6 of you who read this I am really asking my short followers list to follow me where I have even less. Really pathetic if you ask me.

On a serious note we just recorded three different short videos for our website so hopefully we will have those up in the next couple of weeks and you can check out me trying to be a big shot.

That is all for my posting today. Thanks for reading and enjoy the new year!

Service Temperature

This blog article is in response to a great question about why different wines drink better at different temperatures. Oddly enough it all comes back to our olfactory. Our sense of smell ultimately effects our taste buds. With out our sense of smell we would simply taste four sensations: sweet, sour, bitter and salty. If you want to see for yourself try plugging your nose the next time you eat a chocolate chip cookie, all you taste is sweetness.

What does this have to do with service temperature? Well our sense of smell is only susceptible to vapors. Red wines are generally less volatile or more aromatic than white wines. Red wines are served at room temperature in order to warm it to the point where its elements begin to vaporize. Optimal vaporization happens at a warmer temperature for big bold wines and cool temperatures for lighter wines.

Another reason that some wines drink better at different temperatures is tannins. Tannis are almost exclusively found in red wines. I describe them as the sensation that you experience when your mouth feels like it has been wallpapered in suede and velvet. Tannins are more obvious at lower temperatures. This is the reason a young tannic wine is served at warmer temperatures, like a Cab from Napa for example. Serving a highly tannic wine at a warmer temperature can also create the sense of maturity. As far as sweetness goes, cold is a necessity to counterbalance the richness of very sweet wines like that of Tokaji.

Service temperature as a whole tends to hot button. In my opinion Americans drink their red wines to warm and their white wines to cold. When a white wine is too cold it tends to be muted, all of the aromatics and flavors are lost. On the flip side if a red wine is served too warm it tends to display over cooked aromas or the wine may simply taste flabby.

I like to serve my reds at "French room temperature". I am commonly asked, "Is a French room colder than an American room?" I always tell them "yes, that is why the French wear turtlenecks." That was a joke. But in all seriousness yes, the term chambre refers to room temp. Traditionally a French dinning room was around 60 degrees F. So when we look at the expression room temp we have to consider the history.

To get your wines to the correct temperature I will give you a loose formula. Before you are to serve a white put it in the refrigerator for about 45 minutes, this will bring the wine to about 40 to 45 degrees F. If your white wine is in the fridge take it out about an hour before you serve it. Last, I do not recommend this solution, if you are in a pinch with your white wine stick it in the freezer for about 15 minutes. As for reds you want to put them in the fridge about 15 minutes before you serve them, this will bring your wine to about 60 to 65 degrees F.

To sum it up you want to serve your sparklers the coldest around 40 degrees F. Sweeter wines like Riesling or Gewurztraminer at about 45 degrees F. Fuller bodied whites like Chardonnay you want to be around 50 degrees F. On the red side you want to have your lighter bodied reds like Beaujolais and lighter Pinot Noir around 55 degrees F. Then your medium bodied reds like Chianti or Chilean reds around 60 degrees F. And your fat, chewy, big bodied reds like Cabernet Sauvignon and Shiraz around 65 degrees F.

If you stick to these general rules you will find success in your wine endeavors. Like I always say, if you have a terrible wine, stick it in the freezer for about and hour, just kidding. Thanks again for the question I hope I answered it and please keep them coming.

Salut,
Nicholas Barth
Wine Director
Cru Wine Specialists

Earth Friendly Wines

Last night I hosted a wine tasting at my local wine bar The Veranda. In cooperation with the Good Earth Co-op we tasted organic and biodynamic wines. What a topic, I could have devoted a whole day to talking about the subject, but fortunately, for the patrons sake, I only had a couple of hours.

When I tasted my first organic wine about 5 years ago I thought it was awful. Not only was it expensive but it was reminiscent of dirt with hollow fruit and a flabby body. In addition many writers and critics have proclaimed the lack of quality organic and biodynamic producers. However last night I was blown away by the wines we tasted. Organic and Biodynamic wines have come a long way over the last 5 years and I am anxious to see where this road is going to lead.

The first wines we tried were organic. They were made by producers that practiced organic rituals in both their vineyards and wineries. This is usually a costly procedure for wineries to undergo. First, they can't use chemicals in their vineyards. This can lead to a loss of crops as well as under or over developed fruit. Second, they can't use chemicals in their winery. This can cause fermentation too go to quickly or to slowly. It can also lead to a fermentation stall leaving the wine low in alcohol and flavor. Lastly, being an organic certified producer requires a winery to get an independent source to come and inspect their operation and that is not cheap.

I was shocked when I learned there were around 240 chemicals used to adulterate wine. Whether it be in the vineyard or in the winery, many producers use these out of necessity to save their wine, or to give it what it didn't have. For example, say you have bad fruit, your wine will only be as good as your grapes, but you can add things to it to mask the flavor. Much like some jug wine producers (Yellowtail) of Australia do with their Chardonnay. They over use oak and malolactic fermentation to adulterate their wine. I do not know the exact chemicals used, but rest assured they are add to those producers wine.

The next series of wines we tasted were biodynamic. This is a whole books worth of information so I will give you the highlights. What separates biodynamic from organic is that organic wine are doing something good by not harming the earth when planting and growing. Whereas biodynamic wines are giving back to the earth, regrowing bacteria, habitats, and making the earth better than how they found it.

Biodynamic producers do more than just converting their tractors in to biodiesel machines. They go beyond not polluting the earth with insecticides, they give something back. For example, they will create a biodynamic compost that will promote growth but also stabilize nitrogen, and combat plant disease. They also use horn manure, burring this in the ground like a "tea" for the soil to promote micro life and beneficial bacteria. Through homeopathic sprays and herbal preparations the soils fertility is increased. This ensures that the vines will be protected from both diseases and pests.

Giving back to the earth is just one element of the Biodynamic philosophy. They are very conscious of the life cycle and more specifically the celestial cycle. They use cosmic forces to help ensure appropriate growth and eliminate their foot print. The Biodynamic cycle runs on five periods: Root, Fruit, Seed, Leaf and Flower. Each period signifies a cosmic rhythm that they follow. For example, only on root period days can they cultivate, or plant. But it goes one step further, Biodynamic producers and followers believe that they will have better taste sense s in some periods over others. Take the root period, the philosophy is that you will have little to no taste sensation, whereas on a fruit or seed day you will taste the best. Some wine personnel live by this and will not open a great bottle or more dramatically not taste wine at all on root days.

Biodynamic sustainable agriculture does not just have a loose set of guidelines. There is a strict regiment to their theory. For example the best root periods in June are on the 21st at 8pm through the 25th at 1pm. And the best fruit period in June is on the 19th at Midnight through the 21st at 4pm, but then there is an astis that states: avoid two hours before and after the Moon's lower nodal point at 4pm on the 20th. This theory while crazy to some people is said to be very effective.

Biodynamic wine making was described to me by one of my classmates as wine making for geeks. I can see where she is coming from. The amount of effort it takes to follow this lifestyle is pretty daunting. I have heard that when wine makers rip up their crop and replant using Biodynamic agriculture the first six years are a lot of work. They are require to make their own fertilizer (stinky) and convert all of their practices in both the vineyard and the winery. But it is told that after that six year window they will produces some great wines. More importantly they will be sustainable, cost essentially will go down and the quality of the product will go up.

Biodynamic and organic wines do not stop at just the viticulture, it is a part of the whole wine making process. The use of certified cork through the rain forest alliance as well as screw tops reduce our footprint on this earth. A lot of people do not realize that wine makers are not obligated to post on the label if they are using animal products to fine and clarify the wine before bottling. The use of egg whites for example to brighten a wine or gelatin to remove bitterness. Many biodynamic and organic wine producers are using a vegan friendly alternative like bentonite. Whatever the steps are that a producer uses it is important to ask questions. Call the winery or check them out online if you want to be certain.

In December of 2008 the bistro I consult for entered in to the cult following know as coffee. One of the hot tickets in coffee was organically grown beans. However a number of coffee producers also use fair trade ethics. This a new concept in the domestic wine market. Fair trade wine and coffee promotes competitive wages, a better work environment, and after last night I would say a quality product. The wine we tasted last night was a Malbec from Argentina. 19 small family growers took part in this wine. Each one owning less than a hectare (2.5 acres) of vines. The idea of fair trade to me use to mean that the price of the product is higher (which it does), but after last night I now believe that it ensures the quality as well. I would buy this wine again and again.

The debate between organic and biodynamic is minimal. They are both better for our bodies and mother nature. I believe it is much more difficult to make a quality wine with little intervention. And after the tasting last night I have a whole new insight in to organic and biodynamic quality. If someone where to ask me 5 years ago if I would put organic wines on my list I would have said no. But after last night I am contemplating revising my list to offer only organic and biodynamic wines. That way I can reduce my footprint simply by drinking.

Salut,
Nicholas Barth
Wine Director
Cru Wine Specialsts

Cellar, you mean my box of wine over there?

Cellaring wine can be a daunting task. It begins with space and ends with money. If you are anything like me you want to save wine, but when your friends come over and drink all six of the bottles you purchased for the barbecue in the first hour of your party you are forced to go to the basement and select one of your crown jewels. Which by the way they are already intoxicated, you could give them swill and they would drink it.

Here are a few helpful tips that will assist you in creating and managing a cellar. The first is space, cellar conditions matter, especially if you have bottles that require 10 to 15+ years for aging. As a general rule people tend to drink their wines way to young, some wines need age to develope. Then again most wines produced today are meant to be consumed tomorrow. 85% of all wines produced today are meant to be consumed within three years of bottling. And for good reason, almost 90% of all wine purchased in a liquor store is consumed that weekend.

So if you are looking to build a or create a cellar in your living quarters here are some tips. Pick an area that is cool and dark. Wines ages best between the temperatures of 50 and 55 degrees Fahrenheit. Anything colder and the wines will not age appropriately, anything warmer and they will age prematurely. A room that is too warm can also cause wines to "cook". This may cause leakage, maderization (like Madera) or oxidation (like Fino Sherry). For these same reasons it is also important to create an environment with a constant constant temp. Putting a thermostat in the room will help you regulate the temp.

Humidity is another important variable. You want the humidity in your cellar to be around 80%. This is an important factor because if the cellar is too humid it can cause mold to form on the top of the bottle (some mold can be a good thing with older wines, it is a sign of appropriate aging). If the humidity in the cellar is too low this can lead to a contraction of the cork. This can cause the wine to be exposed to oxygen and ultimately turn in to a vinegar like state. Also, if the humidity is too low the cork can shrink and cause evaporation, and there is nothing worse than less wine.

It is also important to refrain from moving the bottles or having any vibration in your cellar. Movement can cause the wine to age prematurely and cause sediment to be disrupted. Also, it is nice to have a bottle rest for six months after you purchase it. Some times the ride over on the boat or plane or even the ride on the truck to the liquor store can cause a wine to be cloudy and unsettled. Letting it settle will ensure optimum drinkability.

Light is the last important factor in a cellar. You want to try not to use florescent lights. They cause the wine to prematurely age, especially in clear bottles. The light will literally chemically effect the bottle. Also light and sunlight in particular can cause heat, again affecting the wine. If you have a light in your cellar make sure you turn it off every time you leave. To sum it up you want your cellar to be a movement free, dark, damp, cool place. Which is why a basement is such a natural home.

There are a few ways to going about getting a cellar. One is to just put up some shelving in your basement and have a makeshift cellar with a humidifier and a heating and cooling unit. Make sure no matter what you do all of your bottles are laying on their side. This will allow the liquid from the bottle to help keep the cork moist which will leave less room for the bottle to be affected. The second option is to hire someone to come in and do it. There are some amazing manufacturers out there who do pretty great stuff, for a price. Usually to do this option right you must hire a professional. They will come in and look at your house, ask you how many bottles you plan to store, assess and give you a price. You can find a number of them in the back pages of the magazine The Wine Spectator. If you can afford it this is the most fool proof way to go.

The last option is the wine refrigerator. This option is a tricky one, because every one who makes a cooling unit has a product on the market that they have deemed a wine cooler. Here are the things to consider when looking in to buying one. Is there dual temperature control? You do not need this feature, if the purpose of you wine fridge is to cellar wine than it all needs to be at 55 degrees F. If you want your whites cooler throw them in the fridge for fifteen minutes before you open it. Also, most of these fridges do not have humidity controls and usually the ones that do are very costly. These fridges also limit the number of bottles you can purchase. This is not a problem for most of us right now. But ten years down the line when we have 100 bottles we need a new solution. The wine fridge can be a great thing to get you buy right now, but it is really not the optimal storage facility.

In my opinion your best bet is to monitor and area of your basement and set up shop there. Try to keep the conditions as close to the numbers as possible. If you are handy and ambitious they do make devices you can buy that allow you to cut a hole in your foundation and vent to the outside. These are fairly inexpensive considering what you would pay to get those conditions. There are a number of books on the market for do-it-yourselfers that you can pick up that walk you through the different steps of building your own cellar. Whatever you choose consider your time, money, and investment in wine.

Wine is an investment, especially in these rocky times with the market being so touchy. Wine bottles bought on futures from Bordeaux in 2005 for $100 are already selling for more than double that price. If you watch the market and do just a little reading you can find some great prices in great regions. Some regions however you will just have to pay the premium, but they will still continue to rise in value. I like to read Robert Parker's early Bordeaux predictions. The market tends to fluctuate upon his command. So if he says it is good, whether you agree or not, the market will usually drift that direction. Then in 15 years you can sell if for four times what you paid for it at Zachy's or Christies.

I always tell people who are getting in to wine cellaring to buy what you like. If you only buy wine for investment purposes you won't experience the fun and excitement of buying. Plus if you end up not being able to sell it you will have to drink a wine that you don't even like. Also when purchasing wine remember to inspect it before you buy it. There is absolutely nothing worse than paying $150 for a bottle, aging it for 10 years and then opening it to discover that there was a problem with leakage all along.

Inspect the label, does it look preserved or beaten up? Did it get tossed around on the loading dock? Look at the foil, do you see any wine, did it get cooked on the ship across the Atlantic? Take the time to look over the bottle, because on the flip side some bottles sell for less than others due to a label problem. Perhaps the label machine put them on upside down for 100 bottles before they caught it. These bottle still hold amazing juice, they just have an upside down label, and are half the price. Simple inspection can save you a lot of time and money. If you are weary about the bottle, don't buy it.

Also know who you buy it from. I am real weary of these internet sites you purchase wine from. Of course the ideal situation is to get it direct from the winery, but that is not often an option. So the next best thing is to find out where it came from. This can be a problem at liquor stores but sometimes the buyer can inform you why in 2008 they have a new shipment of 85' Dow Vintage Port. Perhaps an investor just sold their lot back to Dow and now Dow is putting it back in to the market. Some times a winery hold bottles that they plan to introduce at a later date for more money. No matter what the reason it is always good to ask, the worst they can say is "I don't know" and again you don't have to buy it.

One last thing you will want to do when cellaring wine is monitor your wine collection. You will buy bottles and not bring them out for ten to fifteen years, in this time you may forget you even have them. Create a simple Xcel spread sheet to put your wines on. Write the date you bought them, how much you paid, and when you expect to drink them. Some people just categorize them as Drink Now, Hold/Drink, Requires Aging. Whatever your system make sure you continually check out sources of people who are consuming those vintages and regions. This will help you consume it when it is just right, or sell it.

Cellaring wine can be a fun adventure and does not have to be expensive. Wait for the buy to come to you. Look through bin ends and different stores to see what gems you can find. Take the appropriate steps to create and environment for your treasures to age. It is important to remember that wine is as much of an investment as you IRA. Whatever you do make sure you always have a few bottles of "drink now" on hand, because it is a bad day when the seventh bottle of wine you share with your friends has to be a 2005 Puillac.

Salut,
Nicholas Barth
Wine Director
Cru Wine Specialists

Wine Literature

When people ask me "how do you know so much about wine?" I never know how to respond to the question. I have been very fortunate to acquire my knowledge from a number of sources. My first and most important was my year long stint in California. I had an affinity for the beach so I spent a lot of time traveling to the coast to go surfing on the weekends. Low on funds and of age I found that I could drink my way to the beach. Spending most of my time in the Central Coast (Paso Robles, Monterey County, Carmel) I was able to see first hand the wine making process. It also gave me insight to this amazing culture that I am now a part of.

When I relocated back to St. Cloud in May of 2005 to open the Veranda at Pioneer Place on Fifth I was taken under the wing of a local expert, Jeff Anderson. Jeff was an amazingly intelligent man when it came to wine, and he was able to teach me some of the basics about wine, but I was always lost trying to memorize terms and regions. Then I connected with another local expert Keith Stanhill. Keith grew up in California and was well read in all areas of wine. He was able to show me how much fun wine was while passing on a message that made sense.

After learning all I could from talking with those two, as much as I possibly could, I started reading trade magazines. The first subscription I bought was to the infamous Wine Spectator. This magazine is absolutely the industry standard, whether you care for it or not. It is a common place for us to come and find relief from all of the different wines that are destined to confuse us. The Spectator came up with a universal rating system and through tasting I was able to taste along with them, identifying what they deemed "quality wines". Since those days my palate and interests have changed but they are still a magnificent base for the consumer, novice and connoisseur alike.

I later subscribed to Decanter Magazine, a great industry magazine for people looking for some dynamite wines. I like Decanter for the unique wines that they seek and rate. Of course there is the ever famous Wine Advocate published by the great Robert Parker. I like Parker because I have found that he is able to taste a lot of wines that I may not have access to or the funds to purchase and I can sift through his rating system creating my own. For example if he gives the rating of 95 points to wine, I am destined not to like it. It will be big, full bodied, alcoholic and rugged (not all bad things). But I come to enjoy the well balanced finesse of some of his lower rated wines. If he gives a wine a lower rating of say 88 points I know it is still good quality, but has less of the giant characteristics he and quite frankly America has come to love.

Then comes my favorite wine magazine, Gourmet Traveller:Wine (that's right, two l's on Traveller), voted the world's best drink magazine, by who I don't know, but in the same breath I do not care. This magazine is written and published in Australia. It takes an in depth look at Australia, New Zealand and sometimes South Africa and France. The best part about this magazine is that it does not even acknowledge the United States. In the publication if they ever even mention America, which is rare, they usually find a way to poke at the American palate and degrade our wine styles. I am not saying I agree with, please don't misunderstand me, what I am saying is it is great to get a different perspective on the world of wine. Of all the wine producing regions in the world I would argue that Australia's over production of bulk wines has flooded the market and cause domestic producers to find a new angle, because the Jug wine market is cornered. Again do not assume that I do not care for Aussie wines either, to me there is nothing better than a Clare Valley Riesling on a hot day. Or maybe a Coonawarra Cab with my steak dinner. Or maybe a spicy McLaren Vale Shiraz to spice up my Thai dish (HOT!).

After reading more and more trade magazines I decided to jump in and get a bona fide wine book. But when I went to Barnes and Noble to pick one up I was overwhelmed by the number of titles available. How was I to know what I wanted to learn? So here are a few hints to help you with what you are looking for. The Oxford Companion by Jancis Robinson is a great reference for people looking for all of the facts including the history dating back to the settlement of that particular region. Great book to read at night if you are having trouble falling asleep. We use it in our Sommelier Degree Program as a great reference tool. Jancis Robinson and Hugh Johnson have created a book entitled the World Atlas of Wine. This book has great maps and when you are sitting down and enjoying a bottle it is fun to look through and see exactly where the winery or vineyard is in that particular sub region. Her text is perfect for an intro book, not too much information, and she has a great section about varietals.

I stay away from Joanna Simon, although people, especially novices, seem to like her. She is intelligent, I just have a tough time reading her books. However her book Wine and Food is unmatched in the industry. I really like Andrea Immer's Great Wine Made Simple, it was one of the first books I ever read about wine. She does a great job of providing practical applications and helping the reader create tasting groups, themes, and refining their palate.

The last book I will talk about is Karen McNeil's Wine Bible. This is a great reference tool as well as a good read. She writes like she speaks and she is easy to understand. I really enjoy her book and while not all of the information is perfect, it is really good. And no wine book for that matter will ever be perfect. With the ever changing wine laws and Spain's inability to stick with the same rules for more than a week, there is never an up to date book. However these books and magazines are some great insight in to wonderful world of wine. So there, that is how I learned so much about wine!

Salut,
Nicholas Barth
Cru Wine Specialists
Wine Director