Wine Club Newsletter - April 2022
How Long Does an Open Bottle of Wine Last?
From Gary . . . I ran across this article (below my commentary here) written by Tamara Gane in Southern Living Magazine. Of course, I have opinions about how long wine will last after opening them the day before. This happens to me a lot, being in the world of having multiple bottles open for tasting from vendors, with friends, and for the tasting notes for our club members.
Over the years, I have seen numerous “Wine Preservation” devices designed for both commercial (restaurant/wine shop applications) as well as much more practical devices for use at our homes. There are probably three or four devices that might make sense for our home consumers
I put open bottles in my refrigerator for no more than a day, two at most, so I do not use any devices to preserve my open bottles of wine. I have found that sealing the bottle with one of those glass wine bottle enclosures that you find on many of todays imported Rose’ wines, that take care in lovely packaging, is a good re-seal for an open bottle.
I also have rubber stoppers from a device called a Vacu Vin. The Vacu Vin was invented a couple decades ago, and its premise is quite simple: You pop on their rubber stopper and then pump the air out of the bottle using their small hand-held pump. They claim it will keep wine fresh for up to a week, and to a large degree, I have found that to be true.
Another method for home wine preservation is the spray gas wine preserver. You simply spray the gas (a combo of carbon dioxide, nitrogen and argon) from the can into the bottle, and place it into the refrigerator, for up to a week or more. My issue with this method is that I have found the gas may numb/dull the aromatics and flavors of the wine. Even upon aggressive swirling and long airing times, I still felt the wine was inhibited when opened later.
Finally, the most effective and expensive wine preservation system for home use is the “Coravin Model Two Plus Pack”. At over $300, it may only make sense for those indulge in wine that is more rare, expensive, delicate, and that they may wish to enjoy over several weeks. For practical everyday use, it is overkill, and even though the 99.99% pure argon gas rating, which is claimed to be inert, I still hold my gas grudge with it.
How you may want or need to preserve your opened bottles of wine is up to you, of course. I have a friend in the wine industry who adamantly claimed his method produced the best results for keeping wine fresh: He would re-seal his opened bottle of wine with a Champagne stopper, and then freeze it. When it came time to drink the remainder of the bottle, it would go into the microwave until the wine went back into liquid form, without it getting warm.
I couldn’t ever bring myself to try it . . .
How Long Does an Open Bottle of Wine Last?
Tamara Gane in Southern Living Magazine.
Here’s how to know if that opened wine is past its prime.
A glass of wine with dinner is a wonderful thing, but if you only indulge in a glass or two, you're bound to have a good part of the bottle leftover. While leftovers can be wonderful, wine does have an extremely limited shelf life. According to Mary Catherine Edmondson, Wine Director at Lutie's and Commodore Perry Estate in Austin, Texas, there's a good reason.
"Once opened and exposed to the air, wine begins to oxidize, just like fruit would," she says.
"Picture an apple that's been cut open and left behind on the kitchen counter. It loses its vibrancy, its color, and its jazz."
She explains that in technical terms this means acetaldehyde is converting to acetic acid, which essentially turns the wine into vinegar. The good news, however, is that this process takes a while and you'll definitely notice when it's happened.
So does this mean you should get rid of your wine if you don't finish the bottle the next day? Thankfully, the answer is no. This is what you need to know about how long an open bottle of wine will actually last.
How Long Does Wine Last After Opening?
According to Edmondson, there isn't a hard and fast rule about how long an open bottle of wine will last. "Several factors affect this, including how full the bottle is (remember more oxygen = faster aging), how old the wine was before you opened it (wines with considerable age are already more delicate), and how much sulfur is in the wine," she shares. "Natural wines, ones with no sulfur, typically go bad much faster. Sulfur is a stabilizer and preserves freshness once the wine is open."
When you take all of these factors into consideration, Edmondson says it's best to consume open wine within 24 to 48 hours. She adds that the same rule applies to both red and white wine.
How Can You Make an Open Bottle Last as Long as Possible?
Since the quality of wine deteriorates when it interacts with the air, the best way to preserve your wine is simply to put the cork or a reusable stopper back in to keep as much oxygen out as possible.
How Do You Know When Your Wine Has Gone Bad?
Let your senses guide you if you're not sure if your wine has been opened too long. "Once the wine hits peak aroma and taste, it will slowly start to decline," Edmondson explains. "The nose may become muted first and then the taste less intense. The delicate florals and fruit seem to fade first so the wine may start to taste more alcoholic, more tannic, or more bitter."
Eventually, the wine will actually begin to turn bad. If your wine has gone sour or no longer tastes enjoyable, it's technically still safe to drink. However, as Edmondson puts it, life is short, so don't drink anything that tastes bad. We couldn't agree more.
...
Cheers!
Gary Parker, Owner
The WineSellar & Brasserie
2020 Saint Bris, Domaine Saint Germaine, La Canne
Growing Region Saint Bris le Vineaux, Burgundy, France
Varietal Composition 100% Sauvignon Blanc
Fermentation Stainless Steel & French Oak Puncheons
Alcohol Content 12.5%
Suggested Retail $25.00
WineSellar Club Price $22.49
Broad Strokes:
Gary says: “Only in very recent times have we seen the Saint Bris white wines hit the United States market. They are becoming more popular and recognizable to our consumers, and we can plan on seeing more of them in our wine future. They are charming, delicious, and great with food, especially seafood, shellfish, curry, goat cheese . . . ”
Saint-Bris-le-Vineux is a tiny, solitary district in Burgundy where the Sauvignon Blanc grape is grown, versus the classic Chardonnay. It is a vigorous variety, producing compact bunches of small oval berries with a distinguishing, handsome gold color when ripe, with thick skins and soft flesh. Grown on this Burgundian terroir, it yields wines which are dry, light, fresh and thoroughly pleasing.
Appearance:
The label and the package have a nice overall appearance, looking decidedly European and especially French. Not many people understand what a St. Bris is though, so it will take a hand sale to get people to even try it. The wine has a very pale yellow/white corn hue to it and reflects light with its clarity quite well.
Nose:
Without overwhelming us with powerful aromatics, we get wonderful ripe citrus notes of Mandarin, grapefruit and Meyer lemon pop up from the glass. Exciting notes of mineral, chalk, seashells, saline and even lychee sent my thoughts back to France and their crustacean soils in some parts.
Texture:
Medium to medium light in body and weight. When the wine enters your palate, and even, welcoming feel with clean, balanced fruit to acid, and charm. It has sophistication, distinction, and good verve to finish.
Flavors:
The ripe citrus is fantastic! Fresh, fully ripened Mandarin orange edged by Meyer lemon and grapefruit, and then widened by the Lychee nut flavor. Mineral, chalk, saline, ahhh!
Serving Suggestions:
See what Gary says above.
2018 Proulx Red Label Zinfandel, Willow Creek Farm, Paso Robles
Growing Region Willow Creek District, Paso Robles, Ca.
Varietal Composition 88% Zinfandel, 8% Petite Sirah, 4% Syrah
Fermentation 12 Months in Oak
Alcohol Content 14.6%
Suggested Retail $46.00
WineSellar Club Price $34.19
Broad Strokes:
The Winery says: From the Vineyard to the bottle, Proulx Wines is a family operation that has been carefully tended and nurtured by owners, Genoa and Kevin Riley, since the beginning.
The name, Proulx, is Kevin's maternal family name and its roots lie in Genoa’s family vineyard, located in the heart of Paso Robles' renowned West Side. The fifty-five-year -old vineyard has produced stellar wines for many years, and when the Riley's began crushing fruit for Proulx in 2004, it did not disappoint. After taking a chance and chasing their dream to make exceptional wine of their own, they hit the ground running, selling out of 200 cases of their first vintage in a matter of months.
Appearance:
Nice looking bottle and package overall, with a perfect amount of information on the back label. The wine itself is Zinfandel dark, nearly black at the core, and a dark magenta around the edges. Be on the lookout for tartaric crystals at the top and bottom of the bottle as well as affixed to the cork. They may end up in your glass.
Nose:
The nose starts off a bit on the leaner side, but the brambly dark fruits and black peppers begin to climb out of their shells for us to take note. Dark cherry richness, hibiscus, wildflowers and outdoor vegetation (herbs and leaves).
Texture:
The wine is a bit brash, Paso Robles style . . . ripe, well balanced, rich, and decidedly with a slightly restrained power that is waiting to jump out to you. It still feels pretty young, especially for a 2018 vintage, most likely from the addition of the Petite Sirah and the Syrah blended into it.
Flavors:
Lively, dark fruits with ample amounts of bramble, very concentrated dark cherry, black pepper, dark earthen soil and fine herbs.
Serving Suggestions:
The wine will last for a few years, most likely ten or more, so I would consider throwing a few bottles out of sight and enjoy it after 2030.
2020 Palmina Sangiovese, 27 Acres Vineyard
Growing Region Los Olivos District, Ca.
Varietal Composition 100% Sangiovese
Fermentation Neutral Oak
Alcohol Content 13.5%
Suggested Retail $30.00
WineSellar Club Price $26.09
Broad Strokes:
The Winery says: Palmina is a California celebration of the rich, wonderful lifestyle and attitude toward food, wine, friends, and family that exists in Italy. Although growing wine is Palmina’s primary focus, the wines are one part of the equation that is Palmina. Palmina is a passion project of husband and wife team, Chrystal and Steve Clifton. Keeping their production small allows them to continue their strong commitment and zeal for creating high quality Italian varietals from Santa Barbara County, California.
Just as in Italy, Palmina’s focus is to craft wines expressly made to complement and enhance food. Their belief parallels that of their colleagues in Italy in that the regional foods of the area should always complement the flavors found in their regional wines, and vice versa. Both Steve and Chrystal believe that their wines should simply be an extension of the plate; a glass of wine to be enjoyed with food and friends.
Appearance:
I like the label, the branding, and the meaningful symbolism in the center of the label. Perhaps the font on “27 Acres” could have been better presented. The wine has a clear red hue at the core, going to almost transparent on the edges.
Nose:
A bouquet developed: all kinds of stuff going on olfactory-wise. Highly perfumed aromatics, warmed cherries simmered in their own juices. Violets, dark red rose, Moroccan spices, balsamic, more cherry, hazelnuts and spiced pear.
Texture:
Medium in body and weight. It feels rich, but it is light on the palate, almost like the Pinot Noir sensations. Rich flavors without smacking you in the mouth. The structure of the wine is firm, with solid lines of lively, balanced acids.
Flavors:
Macerated cherry, cherry juice, cherry tobacco (see where I am going?), wood bark, roasted nuts and maple syrup (but not the heaviness of the syrup, just the flavors). A mild, tight smokiness, clove, white pepper and tree sap.
Serving Suggestions:
It is just begging for Italian food and tomato sauces.
2018 Point Conception Malbec
Growing Region Willow Creek District, Paso Robles, Ca.
Varietal Composition 100% Malbec
Fermentation 18 Months in French Oak
Alcohol Content 14.1%
Suggested Retail $36.00
WineSellar Club Price $32.39
Broad Strokes:
The Winery says: With a perspective on wine both firmly rooted in the sun-soaked California terroir and inspired by the mystery of the Pacific Ocean, Point Conception wines are a careful craftmanship of head winemaker Etienne Terlinden. From vine to barrel and soil to surf, our painstaking approach marries small-batch, heirloom vines with new-world California winemaking. This wine avoids overuse of pesticides and additives. We like to keep things simple and stay true to mother nature. Point Conception wines are born of the unique California terroir and roiling swells of their namesake. The lighthouse-tipped headland crossing Southwest Santa Barbara County is the dividing line between Northern and Southern California. Once a surfing mecca, only the most advanced riders confronted the dangerous points, reefs, and 14-foot waves.
Appearance:
I am emotionally attached to the label design. The mermaid, sea water dream images, the artistic whimsy and the concept portrayed take me back to my surfing the Ranch and Point Conception back in the late 1960’s and early 1970’s. Dark and black at the ore, bleeding to a pomegranate skin hue on the rim.
Nose:
Black fruits, deep and dark, are buoyed by a judicious treatment of oak, and care, defined by roasted hazelnuts, rind of Euro-cheese and warmed honey on toast. Also look for notes of white and black pepper.
Texture:
Medium full in weight and body . . . feels both tight and expansive at the same time, however expansive wins out on that front. It’s a wonderfully textured wine, and in that alone, the gliding through the palate, is worth the price of admission. It possesses a tight finish at this point in its life, which is excellent for both food and placing long term in the cellar.
Flavors:
Sleeping Beauty, this. Malbec is typically a bit rustic by nature, perhaps even rough, but this one has a deft, thoughtful touch to it. Rounded, earthy fruit, rosemary, Marion berry, tree bark and more herbs. Malbec in the USA, GREAT JOB!
Serving Suggestions:
Drink now or cellar for 5-12 years. Have grilled steaks Argentine Style!
2017 Areni Noir, Voskevaz Carasi, Vieilles Vignes, Carasi Collection
Growing Region Aragatsotn Region, Armenia
Varietal Composition 100% Areni Noir
Fermentation Armenian Oak
Alcohol Content 12.5%
Suggested Retail $75.00
WineSellar Club Price $65.69
Broad Strokes:
Areni Noir (ah-REN-ee NWAHR), or simply Areni, is a largely unknown ancient grape variety that captures a truly unique aspect of human history, as it recalls the very origins of winemaking. It only came to prominence relatively recently, when a varietal Areni wine was nominated as one of the “Top 10 wines of 2012” by Bloomberg, who sampled more than 4,000 wines from around the world before reaching their decision. Areni is native to Armenia, which, together with the Republic of Georgia, is believed to be the birthplace of viticulture. The Areni grape is believed to come from the village of Areni in southwest Armenia, from which it obtained its name. It is best to drink these wines within a couple of years of release, although the best quality wines can improve, and gain in complexity, for a decade or more. Some of these wines have been likened to a cross between two classic grape varieties: Pinot Noir and Sangiovese.
Appearance:
An excellent looking package, geared to the American wine market sensibilities. Red wax capsule to signal the wine is age-worthy, clear and distinctive label, with gold letters, the use of “Vieilles Vignes” (French term for “Old Vines”), and nicely detailed though microscopic information on the back label. The wine itself has a beautiful red/garnet hue.
Nose:
Excellent aromatics bring forth ripe red and black fruits: Cherry, raspberry, blackberry, as well as a touch of balsamic and herbs. Note the nice use of wood, with sweet vanilla oak and a touch of smoke making presence.
Texture:
The wine is medium in body, and has an edgy feel, like that of cranberry acid. I like this, it is different, and mouth-watering. The fruit is slightly restrained to start, then opens up as the minutes go by. Touch of acid on the finish begs for food.
Flavors:
Right to the palate from the nose, the lovely cherry, raspberry and blackberry fruit, vanilla oak and a hint of smoke are alive and dancing off that lively acid feel. That acid bodes well for their back label observation of the wine lasting for decades if stored properly.
Serving Suggestions:
You could cellar this wine for a decade or two, or for today’s purposes, use it against grilled and smoked meats and ripe cheeses.
2018 Acclivity, Cabernet Sauvignon
Growing Region Alexander Valley AVA, California
Varietal Composition 80% Cabernet Sauvignon, 20% Merlot
Fermentation 20 Months French Oak, 70% New
Alcohol Content 13.9%
Suggested Retail $45.00
WineSellar Club Price $40.49
Broad Strokes: Under 200 cases produced
An impressive new project from two wine industry friends who decided to create a label together. The name - Acclivity - meaning hill, or upward slope, speaks to the challenges of such a task, but I must say the proof is in the bottle here. One of the partners in this tiny new venture is Kyle Kemp.
Kyle's day job is working as the Cellar Master at the Renowned Staglin Family Vineyard in Rutherford. His winemaking pedigree is certainly on display here. This is benchmark, powerful yet poised Alexander Valley Cab. A great value that will please folks who enjoy slightly more classically styled Napa Cabs or riper styles of Bordeaux. A very impressive debut.
Appearance:
Bigger, heavier bottle with the stealth Darth Vader look, softened by the creative, textural design of the label. I think it is truly classy. The wine is deep and dark colored, all the way to the edges.
Nose:
I am always drawn to the blackberry fruit the Cabernet Sauvignon produces in the Alexander Valley. This wine has that in spades. Curry, spices, and the feeling of the land, red licorice, anise, roasted red bell pepper.
Texture:
Medium full in body and weight . . . feeling clean and a bit edgy/angular at first, perhaps even astringent. The wine is very young and needs time to mellow. None the less, the assertive fruit and structure of the wine show great promise.
Flavors:
Cherry balsamic, though not heavy handed, is predominant and lovely. Dark wood, mahogany, with a light toasting of the barrel. A touch of saline is welcomed, toasted almonds and Indian spices lace the intense black berry flavors. Kind of has a “craft” root beer component that I absolutely love. The finish is luscious, long, mouth filling and quite memorable.
Serving Suggestions:
Keeper here, 10-15 years, get some in your cellar!
2015 Patz & Hall, Brut
Growing Region: North Coast, CA
Varietal Composition (Cepage): 100% Chardonnay
Vinification (From the winery): Methode Champenoise , aged 80% in stainless steel, 20% aged in neutral Burgundian French oak barrels. Coming from Chardonnay from two renowned vineyards; 59% from Dutton Ranch and 41% from Gap’s Crown.
Dosage: 4 g/l
Alcohol Content: 13%
Suggested Retail: $75
WineSellar Club Price: $64.79
From the Winery:
Patz & Hall was established in 1988 after Assistant Winemaker James Hall and National Sales Manager Donald Patz began a close friendship while working at Flora Springs Winery & Vineyards.
“After working with some of the finest vineyards in California for more than 30 years, I strive to remain true to my conviction that great wines are made in the vineyard.” - James Hall
Appearance:
Pale straw yellow in color
Nose:
Orange blossom, Meyer lemon, green apple and brioche
Texture:
Tiny, precise bubbles
Flavors:
Wonderful acidity! Complex and elegantly structured.
Toasted almonds, white peach, tangerine with a lingering toffee nut.
Serving Suggestions:
Pair with a roast chicken and lemon potatoes!
NV Champagne Alfred Gratien, Brut Classique
Growing Region: Champagne,France
Varietal Composition (Cepage) : 46% Chardonnay, 29% Pinot Noir, 25% Pinot Meunièr,
Vinification (From the winery): Methode Champagnoise, 3 years in the bottle before release
Dosage: 10 g/l
Alcohol Content: 12%
Suggested Retail: $60
WineSellar Club Price: $44.99
93 pts, Wine Spectator
From the Winery:
A Champagne house based in Epernay coming from 4 generations. The estate is
home to 1.56 hectares of Grand Cru and Premier Cru classified vines in the heart of the Côtes des Blancs region. Alfred Gratien liked to say “the art of wine takes root in the soil.”
Alfred Gratien Champagnes are served in Michelin star restaurants in Paris and worldwide such as Taillevent and Le Georges V.
Appearance:
Pale yellow
Nose:
Fresh baked bread, nutmeg, apples, white peaches, and pears
Texture:
Small, and quick to rise, lovely mousse
Flavors:
Chalky minerality. Tart green apple, tangerine, lemon, candied ginger and pastry
Serving Suggestions:
Pair with sashimi and vegetable tempura!
Seared Scallops with Jalapeno Vinaigrette
Here is a simple yet wonderful recipe for a Sauvignon Blanc, like the one we have in the club this month from France, The Saint Bris. Don’t be afraid of the jalapeno being too spicy…the heat makes for a great foil for the cool, crispy texture of the wine.
Ingredients:
- 1 large jalapeno pepper, seeded and membranes removed
- ¼ cup rice vinegar
- ¼ cup olive oil
- ¼ teaspoon Dijon mustard
- salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 12 large fresh sea scallops
- 1 pinch sea salt
- 1 pinch cayenne pepper
- 2 oranges, peeled and cut in between sections as segments
Method:
-
Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender.
-
Puree on high until mixture is completely liquefied, 1 to 2 minutes.
-
Season with salt and black pepper to taste.
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Season scallops with sea salt and cayenne pepper.
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Heat vegetable oil in a skillet over high heat.
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Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
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Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.