VINE, GLASS, TABLE
a monthly newsletter
October 10
Dear fellow wine enthusiast,
Fall is here! As I have said many times before, it is my favorite wine and food pairing time of the year. Ingredients are richer, preparations are a bit more nuanced, and the wine pairing opportunities are vast.
My travels over the past few months have been interesting and illuminating. While wine lists have reduced in size over the last 18 months, I am seeing more creative lists that include different styles of wines. Sparkling wines and aromatic whites are gaining in popularity. Why is this, you may ask? Lighter in body, lighter in alcohol? Versatile? Delicious on their own as well as with food?
Wines by the glass selections continue to grow, not only in selections, but in different sizes. High-end, higher-priced wines are being offered by the glass in various forms... 2-ounce, 3-ounce tasting sizes as well as Coravin pours, where wines at $40-75/glass are being served knowing that the wines will continue to be fresh.
This month, I wrote a blog featuring another segment in wine that is gaining in popularity... chilled reds. These are wines that are lighter in body, coming from cooler climates that have higher acidity. Putting a chill on them accentuates these attributes and creates a great experience.
I hope you enjoy this and the other offerings in this newsletter.
Stay curious, everyone.
Cheers!
George Staikos & The TEG Team
OCTOBER BLOG
It’s Time to Chill… Our Reds!
For decades, the rules of wine appreciation seemed reassuringly simple: serve white wines cold, and reds at room temperature. But wine enthusiasts are increasingly discovering that some red wines become dramatically more refreshing—and sometimes simply more enjoyable—after a chill.
UPCOMING CLASSES
November 4 - Grenache - Wine Class Dinner at Golden Pheasant Inn
November 16 - Rioja, Spain - Tasting Table Virtual Class
*After this final Tasting Table Virtual Class, we will be retiring our virtual class series. We are enormously grateful for all the support we have received over the last 7 years, and feel blessed to have made so many deep connections with our community along the way. We hope you will join this last class and raise a glass with us!
NEW! Ask a wine expert...
George Staikos, the Founder of The Educated Grape, and our resident wine expert, is ready to answer your most burning wine questions! Curious to know the regions that are gaining in popularity? The best wines to serve at Thanksgiving? How global warming is affecting the wine industry? We're here for it all! Submit your questions via the button below and see them answered in our next Newsletter.
GUESS THE GRAPE VARIETY!
Using the hints we provide, can you guess the grape variety? When you have your guess, click the button below!
In 1988, this was France’s most widely planted grape, with over 410,00 acres.
This grape is often blended. In Rioja (where it is sometimes called Mazuelo), it is typically blended with Tempranillo, Garnacha, and Graciano
In 2011, a group of Chilean winemakers started VIGNO, an organization dedicated to celebrating and preserving old vines of this variety.
Wines made from this grape typically have deep color and robust tannins, with tart red fruits, and spices like cinnamon and pepper on the palate.
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Carignan
IF YOU LIKE THIS, YOU’LL LIKE THAT- a classic “TEG” favorite
If you like Sauvignon Blanc, we think you'll like...
Sauvignon Blanc and our suggestion have these things in common:
vibrant and expressive
light body
high acidity
pair well with light dishes
If these are the attributes of Sauvignon Blanc that always have you reaching for it, we have another suggestion we think you'll love. Click the button below to see what it is!
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Assyrtiko from Greece
OCTOBER WINE DISCOVERY- a monthly feature of a wine we're excited about
Cune is one of the top Rioja producers in Spain. The Reserva level, which by DOC law means aged for 3 years with at least 2 years being in barrel, is the middle tier between Crianza and Gran Reserva. It is a tremendous value. It is beautifully balanced, with integrated tannins and a lovely black cherry and plum flavor, earthy and smoky notes, as well as a juicy core of fruit. Polished and graceful, this is a very versatile red wine when pairing with food. You can pair it with grilled swordfish, roast chicken, grilled pork tenderloin, or hangar steak with shiitake mushrooms.
PURCHASE THIS WINE HERE - We work closely with Central Wine Merchants, our favorite local wine shop in Flemington, NJ, to source the wines for all our classes.
IN THE WINE & FOOD WORLD - articles to enhance your wine appreciation journey
How Wine Changed on My Watch - Jancis Robinson
How 4 New Master Sommeliers Passed The Exam - SevenFifty
Take Classic Spanish Dishes to the Next Level with These Wine Pairings - Wine Enthusiast
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