Wine Varieties

Well, anything that French wines can do, the muscadine can do better. Studies at Mississippi State University indicate that two fluid ounces of unfiltered muscadine juice, one serving of muscadine jam, one medium muscadine muffin, or one-tenth of a serving of muscadine sauce contains about the same amount of resveratrol as four fluid ounces of red wine.

Muscadines are popular in backyard gardens, adding a bit of an ornamental flair to fruit production. Muscadines are hardly ever affected by disease or insects and adapt to a wide range of soil types. They do best, however in the Piedmont to the Coastal Plain range. If you decide to plant native grapes, be sure you know the difference between the types that produce flowers with both male and female parts and those which produce flowers with only female parts.

The former are called perfect-flowered muscadines and they include varieties such as Carlos, Cowart, Doreen, Nesbitt, Tara, and Southern Home. Varieties that need a perfect-flowered cultivar for pollination include Fry, Darlene, Sugargate, Black Beauty, Supreme, Summit, and Scarlet. Check with your local Clemson Extension office for information on how and when to plant muscadines.

Muscadine grapes will keep in a covered shallow container in the refrigerator for about a week. Don’t wash them until you’re ready to use them. Inspect the grapes often and remove any showing signs of decay. Muscadines can also be frozen for use later in pies, cakes or to make juice. To freeze whole grapes, make sure you use those that are fully ripe and firm. Sort, stem, wash and dry them before freezing. You can also separate the pulp from the hulls, saving both. Heat the pulp to soften it and then remove the seeds by pressing the pulp through a fine sieve or food mill. Mix the juice and skins and boil until the skins are tender. Mix the softened hulls with the deseeded pulp, add one part sugar to six parts grapes, stirring until sugar is dissolved. Cool and pack for the freezer, leaving enough headspace in the container to allow for expansion, about an inch.

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November 2, 2021 – Vinas Mora is a new label of natural wines from the ancient stone vineyards of Babić and other local varieties in Primošten. 

In the music world, you may be familiar with the term ‘supergroup’, which would be roughly defined as a band composed of already proven musicians who have world-renowned careers. There are numerous examples where heavyweights have come together under a common denominator: Dave Grohl of Foo Fighters and Josh Homme of Queens Of The Stone Age in Them Crooked Vultures, Mick Jagger, Joss Stone, and others in Super Heavy, or the inevitable Audioslave which is actually Rage Against The Machine with Chris Cornell of Soundgarden on vocals instead of Zack de la Roche, reports Jutarnji List. 

A Croatian wine supergroup was formed in Primošten, called Vinas Mora. It is the joint project of Krešo Petreković, who works for the best importer of natural wines in America based in New York, Niko Đukan, and partly Marko Kovač – organizer of the phenomenal natural wine festival in Vienna and distributor for Brazil, France, and Asia. An essential member of their team is Neno Marinov, a local winemaker from Primošten known for his famous grandmother.

“It’s a phenomenal story of how I beat Marinov,” Krešo Petreković begins with an anecdote. “I have been coming to Primošten forever, even when I started working a lot with the American market. I once came across a genius babić placed in plastic bottles, of course without a label, and I struggled until I found out that it was Neno Marinov’s.

When I came to his cellar, I immediately realized that the man knew what he was doing and, without any doubt, immediately suggested that we export his babić to America. At first, he didn’t believe me, but he couldn’t come to his senses when the first order arrived. So we made the labels in London,” Petreković reveals the beginning of the friendship, and later the business cooperation.

Although one might think that Vinas Mora is another in a series of babić editions, this time a bit made-up, but with a good designer label, the matter is still more complex. The initial idea was to present the terroir through wine by buying vineyards from spectacular but hard-to-reach positions. The winery makes five completely natural cuvées, and the most exciting thing is that all wines have the same vinification, but the terroir makes the difference. So, the grapes are picked by hand, mixed in small barrels, then pressed and put in PVC tanks, macerated for only four days, and 25 percent goes into barrels. Sulfur is applied only at the beginning for protection. The main goal was to keep the primary aroma and make the somewhat wild and lively babić elegant, which was served by aging it in wood.

“I think that if you lose or cover those primary aromas in wine production, you made a mistake. Cherry is dominant here, after the immortelle, in fact, the Mediterranean,” says Petreković.

“The basic cuvée is Barbba, a blend of lasina, plavina, debit and maraština from Šibenik-Knin County, more precisely around Šibenska Dubrava to Oklaj. When we tasted it, we were almost instantly overwhelmed by the honey-floral flair with quite pronounced acids. If you had to describe it in two words, you wouldn’t be wrong to call Barbba a “Dalmatian cviček,” the kind you just invented on the terrace by drinking another glass in the thick shade.

Then there is Kaamen 1 – a stylized name that reminds of the region from which the grapes come. These are the vineyards of the Šibenik hinterland, Blizina, Bristivica, and Vinovac. With the first sip of this wine, you will encounter the strong aroma of cherries, which is an example of this “preservation” of primary aromas. Kaamen 2 is also a pure babić, just like Kaamen 1, but in slightly higher positions, like Kruševo and Široki. This is a more potent wine compared to Kaamen 2, and notes of cherry and jam characterize it.”

According to Krešo, Kaamen 3 should welcome us with an even more concrete and powerful character since it is a grape from high locations such as the former Kamena Suza. It is a vineyard for which it is unbelievable that anyone would plant anything there, let alone succeed. Imagine vines growing from stone that must be broken by hand, vines have to be watered by hand, and no new age mechanization in such terrain can make your job easier. The last Andreis was made from grapes from the Primošten area, mainly from the Jadrtovac location.

The whole project started during the pandemic; the first harvest was in 2020. First, they founded the agricultural cooperative Motika, took over the former cellar of Šibenik’s Vinoplod, and bought about 60 tons of babić and other native varieties from local winegrowers. Then, without equipment, any chemical interventions, they crushed grapes day and night with their hands, so these five cuvées, with the common denominator Vinas Mora, were created.

This wine supergroup has already presented new wines to its customers, and the reactions are very positive. Exports to America, Brazil, Switzerland, and Spain have already been agreed upon, and the Netherlands immediately ordered two trucks to Rotterdam as soon as they tasted the wine. These wines are primarily intended for export precisely because of their recognizability and terroir, making them different from anything else. If you were to conjure up the Šibenik or Primošten region without words, to a wine connoisseur from America or Brazil, just with the help of wine, this would be a good choice. The spectacular images of vineyards, historical sketches, food, and dishes of this area are later put together like a puzzle until the whole picture persuades you to visit and get to know this small country with huge potential. Trends are changing, and people like to get to know an area through food and wine, and that is why it must be tremendous and recognizable. Local recipes integrated into the cultural heritage and native wine varieties from which good, drinkable, and elegant wines have been created are the keys to the success of Croatian enogastronomy.

In Croatia, these wines can be purchased at the Agricultural Cooperative Motika, which will soon open to the public.

For more, make sure to check out our dedicated lifestyle section.

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Some people spent lockdown panic-buying paint; others splurged on stand mixers to supplement their new-found baking addictions. While my friends treated themselves to fancy make-at-home restaurant boxes from Bocca Di Lupo and Som Saa, my indulgence was less lavish. I ordered myself 20 litres of white distilled vinegar — perfect for a wild weekend of grime-busting, descaling and deodorising.

I have a penchant for pickles. My eastern European constitution regularly craves the visceral tang of ogórki konserwowe (pickled gherkins in Polish). I have been a devotee of acetic acid for as long as I can remember — many years ago my babcia (grandmother) caught me sipping malt vinegar in her pantry.

Extolling the virtues of vinegar comes naturally. I can wax lyrical about its myriad

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Early grape harvest wraps

Photo: Contributed

With this summer’s extreme heat wave followed by a swift transition from growing season to harvest time, winemakers throughout the region reported record-breaking start dates.

“We harvested our Siegerrebe on August 24…the earliest we have ever picked,” said Sasha Masner of Larch Hills Winery in Shuswap.

Meanwhile, in the Thompson Valley, winemaker Galen Barnhardt of Monte Creek Winery had a very similar experience.

“This marks our earliest harvest ever (beating 2015 by one day).” Monte Creek began picking their grapes for sparkling wine on August 18.

While Barclay and other winemakers in parts of the province are reporting lower yields as a result of heat spikes and low rainfall, smaller berries with deeply concentrated flavours as Barclay described go hand-in-hand with high quality premium wines that consumers can look forward to enjoying.

Wine Growers say it is important to note that just as one vintage is never the same twice, one growing season can present a different set of challenges and opportunities depending on where you are in the province.

“British Columbia is a vibrant industry with unique regions, climate, varieties and styles throughout,” says Miles Prodan, president and CEO of WGBC.

What each region has in common is the abundance of “hard-working visionaries who continue to innovate” says Prodan, “we look forward to seeing how the wineries embrace their fruit and create beautifully handcrafted BC wines.”

At this point in time harvest is coming to an end, with most wineries having brought in both red and white varieties off the vine, with the exception of late harvest and ice wine varieties.

Wineries in the Okanagan are also keeping a close eye on the possibility of smoke taint, due to the summer’s massive wildfires.

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JACKSONVILLE, Fla.–(BUSINESS WIRE)–Winn-Dixie stores are stocking shelves with a limited-edition Holiday Wine Advent Calendar to help customers count down to the holidays. The specialty wine advent calendar boxes are available now to purchase at more than 300 participating Winn-Dixie stores throughout Florida, Alabama, Louisiana and Georgia for $59.99 and come complete with 24 miniature bottles of wine in a variety of styles, including wines crafted at award-winning wineries.

Gayle Shields, VP of Own Brands for Southeastern Grocers, said, “At Winn-Dixie, we look forward to a festive holiday season and know our customers share the same sentiment. Our Holiday Wine Advent Calendar provides 24 fun, tasty ways for our customers to count down to the holidays. The wines featured in the box were selected by experts and include a variety of flavors – every customer is bound to find a new favorite to add to their regular rotation.”

Winn-Dixie’s Limited-Edition Holiday Wine Advent Calendar includes two rosés, nine white wines and 13 red wine selections, including the following wines:

Bohemian – Riesling California Reflections – Pinot Noir Concrete Jungle – Chardonnay Cubist – Red Blend Flocking Fabulous – Rosé From Dusk Til Dawn – Red Blend Gran Noche – Tempranillo Just Riffin – Red Blend La Bella Roseraie – Chardonnay Lapin Chanceux – French Colombard Live For Adventure – Pinot Gris Lunar Fairy – Petite Sirah

Midnight Tango – Malbec Moda Illustrata – Merlot Mount Valor – Cabernet Sauvignon/Merlot One Fine Day – Shiraz Open Sea – White Blend Pink Tutu – Rosé Regina Dei Vini – Cabernet Sauvignon Shadow – Zinfandel Spazzato Dal Vento – Sauvignon Blanc Spring Blossoms – Pinot Grigio Tiki Tok – Sauvignon Blanc Worldly Wanderlust – Cabernet Sauvignon

The Holiday Wine Advent calendar is a fun way to help aspiring sommeliers to novice wine lovers celebrate the holidays and try new wine varieties, one glass at a time. The selections celebrate some of the grocer’s key wine partners from California and Washington, while also providing customers the opportunity to find a new favorite wine selection to share with family and friends.

For descriptions of each wine, how it’s crafted, pairing recommendations and more, please visit winndixie.com/wineadventcalendar.

About Winn-Dixie

Founded in 1925, Winn-Dixie grocery stores, liquor stores and in-store pharmacies serve communities throughout five southeastern states – Alabama, Florida, Georgia, Louisiana and Mississippi. Winn-Dixie Stores, Inc. is a subsidiary of Southeastern Grocers, which is one of the largest supermarket chains based in the Southeast. For more information, please visit www.winndixie.com and www.segrocers.com.

About Southeastern Grocers

Southeastern Grocers Inc. (SEG), parent company and home of Fresco y Más, Harveys Supermarket and Winn-Dixie grocery stores, is one of the largest conventional supermarket companies in the U.S. SEG grocery stores, liquor stores and in-store pharmacies serve communities throughout the five southeastern states of Alabama, Florida, Georgia, Louisiana and Mississippi. Fresco y Más, Harveys Supermarket and Winn-Dixie are well-known and well-respected regional brands with deep heritages, strong neighborhood ties, proud histories of giving back, talented and caring associates and strong commitments to providing the best possible quality and value to customers. For more information, visit www.frescoymas.com, www.harveyssupermarkets.com and www.winndixie.com.

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Sprouts Farmers Market – Holiday Turkey Meal

Courtesy of Sprouts Farmers Market

Courtesy of Sprouts Farmers Market

PHOENIX, Nov. 03, 2021 (GLOBE NEWSWIRE) — The goodness of the holiday season has transformed Sprouts Farmers Market with fresh, new items to discover across the store and online. Now through November 22, customers can reserve turkeys and holiday meats, prepared meals and party trays online at sprouts.com/holiday. Sprouts stores will be open Thanksgiving 7 a.m.-4 p.m.; Christmas Eve 7 a.m.–7 p.m.; closed Christmas Day; New Year’s Eve 7 a.m.–8 p.m.; and New Year’s Day 7 a.m.–10 p.m. (regular hours).

“The holidays are one of my favorite seasons at Sprouts. Our specialty markets are brimming with unique finds and better-for-you options that bring a splash of goodness to any holiday occasion or activity,” said Sprouts Chief Executive Officer Jack Sinclair. “Our team is dedicated to making this holiday the best one yet with simple online pre-orders and delicious offerings like organic and natural turkeys raised without any antibiotics ever. And just like a farmers market, you’re destined to find something special to take home, be it a tasty new wine or artisanal cheese.“

Pre-orders available at sprouts.com/holiday include:

• Natural Turkey (no antibiotics, ever) – 12-14 lb. and 18-20 lb.

• Free-range, Organic Turkey – 10-12 lb.

• USDA Choice Beef Standing Rib Roast – 6 or 8 lb.

• No Antibiotics Ever, Spiral-sliced Ham – 8-10 lb.

• No Antibiotics Ever, Uncured, Spiral-sliced Ham with no added sugar – 8-10 lb.

• Five fully prepared meal options, ready to heat and serve (vegan roast option available)

• Ready-to-serve party trays, including fresh fruit and veggie trays, meats & cheeses, hearty sandwiches, desserts and more

Pre-orders may be picked up until Thanksgiving Day at noon. December pre-orders resume December 6.

Delivery and curbside pickup orders

Starting November 14, shoppers can place delivery and curbside pickup orders for holiday meats, fully prepared meals, and thousands of holiday ingredients at shop.sprouts.com. Thanksgiving Day delivery is available while supplies last.

Story continues

Only at Sprouts
Holiday Goodness for Everyone:

• Sprouts Gluten-free Rosemary & Sage Stuffing

• Kevin’s Paleo Mashed Sweet Potatoes

• Tattooed Chef Riced Cauliflower Stuffing

Sweet and Savory Cheeses for Charcuterie:

• Somerdale Chocolate Orange Wensleydale Cheese with bits of candied orange and milk chocolate

• Somerdale Wensleydale Whiskey Ginger Cheddar with tangy whiskey and sweet-spicy ginger

• Chavrie Cranberry & Orange Peel Goat Cheese Log coated in juicy cranberries and candied orange peel

Sprouts Cellar Picks Wine Varieties:

• Ciao Bella Prosecco

• Après Rose

• El Paseo Red Sangria

• Songbird Pinot Noir

• Top Sail Sauvignon Blanc

Baked Goods:

• Ready-to-decorate Gingerbread Houses and Yogi Reindeer Cookie Kits (available mid-November)

• Hot Cocoa Bombs and Chocolate Yule logs

• Holiday Crown Cakes with fruit

To download images of the products featured, click here. To learn more, visit sprouts.com/holiday.

About Sprouts Farmers Market, Inc.
Sprouts is the place where goodness grows. True to its farm-stand heritage, Sprouts offers a unique grocery experience featuring an open layout with fresh produce at the heart of the store. Sprouts inspires wellness naturally with a carefully curated assortment of better-for-you products paired with purpose-driven people. The healthy grocer continues to bring the latest in wholesome, innovative products made with lifestyle-friendly ingredients such as organic, plant-based and gluten-free. Headquartered in Phoenix, and one of the fastest-growing retailers in the country, Sprouts employs approximately 35,000 team members and operates more than 360 stores in 23 states nationwide. To learn more about Sprouts, and the good it brings communities, visit about.sprouts.com.

A photo accompanying this announcement is available at https://www.globenewswire.com/NewsRoom/AttachmentNg/f2bc507f-a55b-4d2a-964f-2d29625e7808

CONTACT: For Immediate Release Contact: media@sprouts.com, 602-682-1536
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Lidl has terrific buys starting Nov. 3 including frozen Butterball turkey, tomatoes, raspberries, blueberries, potatoes, frozen vegetables, apples, cheese, waffles, heavy whipping cream, beef patties, Advent Calendars and more!

The deals posted below are valid at most Raleigh, NC area locations. Check your local ad to verify prices. This list is not a guarantee of price.

2-Day Weekend Deals

These sales are valid Saturday, Nov. 6 and Sunday, Nov. 7, 2021.

Frozen steamable mixed vegetables, 12 oz, BOGO (reg. price $0.75 each), limit 4

Crimson Crisp apple tote, $0.79/lb, limit 10 lbs

Sliced fresh mozzarella cheese, 8 oz, $1.39, limit 2

Smithfield fully cooked bacon, 2.1 oz, $1.79, limit 2

Oreo original cookies, 14.3 oz, $1.99

Pork spare ribs, $2.49/lb, limit 10 lbs

Pork tenderloins, 2 pieces, $3.19/lb, limit 10 lbs

Frozen 100% pure beef patties, 12 count, 48 oz, $4.49 each

Adult sleep shirts, $3.99

Adult pajama pants, $5.99

Ladies’ sleep shirt, $6.99

Velvet Berber throw, select, $12.99

Deals Valid All Week

These deals are valid Oct. 27 – Nov. 2, 2021.

Advent Calendars

Lidl US is rolling out its largest collection of holiday advent calendars so far and they will be in stores starting Wednesday, November 3. See the press release on the Lidl website.

Following are the Advent Calenders in the ad this week.

Advent Calendar, select, $1.39

The Elf on the Shelf® holiday countdown calendar, $1.99

Snif Snax Advent Calendar (for dog or cat), $5.89

Godiva® 12 Days of Christmas Advent calendar, $6.99

Felt Advent Calendar, $9.99

Victor Allen’s Coffee® calendar, $9.99

Ilchester® cheese Advent calendar, 16.9 oz, $14.99

Disney® Doorables, Mattel Barbie, Disney Mickey & Friends, and Mattel Hot Wheels Advent Calendars, $12.99 – $24.99

Produce

Tomatoes on the vine, $0.99/lb

Raspberries, 6 oz, $1.49

Organic avocados, 4 count, $2.99

Blueberries, 2 lb, $3.99

Russet potatoes, 10 lb, $3.99

Meat & Seafood

Butterball frozen premium all natural turkey, select 13-18 lb, limit 40 lbs per customer, $0.87/lb

Farmer Focus organic whole young chicken, $1.49/lb, limit 10 lb

Single glazed spiral ham, $1.99/lb

Double glazed spiral ham, $2.15/lb

Pork chops, assorted bone-in, $2.49/lb, limit 10 lbs

Cocktail shrimp, 51-60 oz, 7 oz, $3.49, limit 2

Black Angus chuck roast, $4.99/lb, limit 10 lb

Steakhouse Naturals 100% grass fed Angus beef ribeye steaks, 4 count, 40 oz, $7.25 (the ad indicates it is $7.25 for each but it may be a typo and may actually be $7.25/lb)

Lidl Preferred Selection, Milano Salami, 7 oz, Buy 1 Get 1 50% Off for myLidl members, limit 4

Refrigerated

Heavy whipping cream, 16 oz, $0.95 for myLidl members, limit 2

Chobani Flip Greek Yogurt, 5.3 oz, select, Almond Coco Loco or Key Lime Crumble, 5 for $5 for myLidl members, limit 10

Reduced fat cheddar cheese, finely shredded, 12 oz, $1.99, limit 2

Frozen

Homestyle waffles, frozen, 12.3 oz, 2 for $2 when you buy 2, limit 4

Frozen crispy battered fish sticks, 14.2 oz, $1.99, for myLidl members, limit 2

Lidl Preferred Selection frozen pizza, select Cherry Tomato Arugula or Roasted Vegetable, 2 for $6

Frozen crinkle cut French fried potatoes, 5 lb bag, BOGO , limit 4

Shelf Stable

Stir fry sauce, 4.23 oz pouch, select, BOGO , limit 4 (reg. price $0.99)

Tomato & olive focaccia bread, $0.99

Milk chocolate butter cookies, 5.3 oz, $1.39

Arizona beverage, 128 oz, 2 for $3

Coarse ground pepper, select, 6-8.1 oz,$3.79 for myLidl members

Uglies kettle cooked chips, 6 oz, Buy 1 Get 1 50% off, limit 4

Reduced sodium chicken broth, 32 oz, Buy 1 Get 1 50% Off for myLidl members, limit 4

Favorina stollen, mini holiday chocolates, chocolate coins, cookies, almond stollen, stollen bites, almonds, nougat log, marzipan, chocolate dominos, truffles, toffee mix, lebkuchen, panettone and more for $1.99 – $6.99

Various wine varieties, 750 ml, $2.95 per bottle

Floral

Cyclamen, 4.25″ pot, $3.99

Bonsai Tree, $8.99

Non-Food

Christmas cards, $0.99

Gift wrap, $0.99

Mini cinnamon broom, $0.99

Cinnamon pinecones, $2.99

Cash iron Dutch ovens, acrylic paints, brush set, stretched canvas, ornament holiday craft kit, doodle book, hot glue gun and glue sticks, ugly wine bottle sweaters

Wooden puzzle, wooden skills toy, Zuru toys, Discovery Crystal Growing or Moon Mud

* There are limits on the number of sale items you can buy for many items listed in the ad. Be sure to check out the ad so you know all the limits.

* With Lidl Buy One Get One Free (BOGO) deals, one product will ring at full price and then one will be free. You have to buy both to get the sale price.

* The deals posted above are for the Raleigh, NC area. Check your local ad to verify prices.

.

Store Details

Coupon Policy: Lidl stores do not accept Manufacturer’s Coupons. They do offer store coupons on the Lidl app.

BOGO Deals: With Lidl Buy One Get One Free (BOGO) deals, one product will ring at full price and then one will be free. You have to buy both to get the sale price.

myLidl rewards: Be sure to join the Lidl rewards program to get coupons and special discounts. You can join on their app or sign up for a myLidl account online and enter your phone number at checkout.

Forms of Payment: Lidl will accept cash, credit cards, debit cards. They do not accept checks.

Bags: Bring your own bags. They do not offer free bags.

Lidl Store Details from their press release:

Newly-Built, Beautiful Stores and Easy-to-Shop Layouts: All Lidl stores opening this summer will be newly constructed facilities, featuring a manageable, easy-to-shop layout of 20,000 square feet with only six aisles.

Fresh Baked Goods: Customers will be greeted each day with the smell of Lidl’s top-quality breads and pastries, which are baked fresh throughout the day. A bakery will be located at the entrance of each store.

Healthy, Sustainable Choices: Lidl is committed to offering a wide range of healthy and sustainable options. All fresh and frozen seafood in Lidl’s everyday assortment will be certified sustainable by either the Marine Stewardship Council (MSC), Best Aquaculture Practices (BAP), or the Aquaculture Stewardship Council (ASC). Lidl’s high quality private label products will not have certified synthetic colors, added MSG or partially hydrogenated oils (PHOs) containing trans fats.

Organic and Gluten-Free Options: Lidl will carry a variety of organic and gluten-free items including organic fruit, vegetables, meat, dairy, and packaged food items, which will all be available at the lowest possible prices.

Lidl’s Top Quality Products: About 90 percent of the high quality groceries available at Lidl will be exclusive brand products. Each product on Lidl shelves will be rigorously tested to ensure that it meets our high quality standards. Several items have already won acclaim in the United States, including award-winning cheeses recognized in the 2017 Los Angeles International Dairy Competition, and a range of baby products that have earned the Parent-Tested, Parent-Approved seal of approval.

Lidl Surprises: Lidl offers an ever-changing selection of non-food products each week that will be in stores for a limited time. The selection will include fitness gear, small kitchen appliances, toys, and outdoor furniture, among other non-food items.

Lidl operates more than 10,000 stores in 27 countries throughout Europe, offering customers the highest quality fresh produce, meat, bakery items and a wide array of household products at the lowest possible prices. Lidl first established its U.S. headquarters in Arlington County, Virginia in June 2015. Since then, it has announced regional headquarters and distribution centers in Spotsylvania County, Virginia; Alamance County, North Carolina and Cecil County, Maryland.

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Wine can be appreciated all year, but it’s especially apropos during the holiday season. Dinner parties, restaurant gatherings and holiday gift giving tend to make wine top of mind for many revelers. We connected with local experts for information to help would-be wine drinkers gain confidence with buying, ordering and gifting wine during the holidays, or for that matter, any time of year.

Sarina Garibović is a certified sommelier and owner of Ženska Glava, a woman-owned and operated wine and spirits events business. She also founded Twin Cities Somms, a nonprofit with fellow sommeliers.

Let’s start with what to look for in a good wine. “As a somm, what we’re thinking about is what do you usually like to drink? What flavor profiles do you already appreciate? If you love a California pinot noir, you probably like fruity wine with some acidity,” Garibović says. “Also, price is a factor for everyone, so we might ask which producers you enjoy in order to see what you’re used to paying; because you might not love a fantastic wine if you feel like you’ve overpaid.” For adventurous sippers, Garibović leans toward wines from underrepresented regions like Slovenia because, “It can be good and also be a better value,” she says.

Garibović stresses the importance of asking questions.  “Don’t be afraid or embarrassed to ask questions because a little bit of knowledge can go a long way, for example knowing things like more fruit character typically comes from a warmer climate where there is riper fruit and more sugar and higher alcohol,” she says.

We dove deeper into our wine glass and asked Garibović’s opinion about some common wine varieties.

REDS:

Cabernet: The land in Napa Valley is quite expensive and new oak barrels are used to produce many cabernet sauvignons in the area, all leading to a higher cost for the finished wine. 

Merlot: This has fallen out of favor, so you should get a good deal because of the current lack of interest. Thicker grape skins mean more tannin and a deeper black fruit character. [It] pairs well with steak and other weightier dishes.

Pinot Noir: Pinot noir is a hugely popular grape variety that can express itself in wildly variable ways due to factors, such as climate, soil type, aspect and aging methods. If you love pinot noir from Burgundy or Oregon but find the offerings restrictive due to budget, try Gamay from the same places, which can offer similar qualities with a typically more affordable price tag. 

Malbec: This has exploded in popularity, but the issue with it occurs when the cheap examples available in grocery stores cannot be found on wine lists and are instead replaced by higher quality examples at surprisingly high prices. This is because, though malbec originated in France, it is now produced primarily in Mendoza, Argentina, where it can vary greatly in quality. Stick to affordable examples when buying retail for everyday wines, but talk with your server in a restaurant for help finding a great example or another wine that matches your preferences. 

Zinfandel: This can be a very misunderstood wine. The grapes ripen unevenly on the vine, so, when the grapes are picked, there are different characters in the finished wine. Producers are aiming for a more balanced zinfandel rather than pushing the limits of harvest time to get the most ripe fruit, which has in the past contributed to the perception of zinfandel as a big, jammy wine. The rich and ripe style can be great for pairing with weightier and more intense dishes.

WHITES:

Sauvignon Blanc: Garibović says, “This is so popular, it’s hard to sell any other wine on the menu.” It’s refreshing and crisp but also has a uniquely green character, like bell pepper or a gooseberry quality. It pairs well with vegetable dishes or foods with an herb component.

Riesling: Known as the darling of somms; “We all adore it,” says Garibović. If you like a high acid, high tone, crisp, electric white wine, you cannot find a better option with lime, lemon and apricot flavors. Though even riesling with sweetness shouldn’t be discounted, due to its high acidity, the sugar is easily balanced and sometimes practically imperceptible. Riesling is also versatile in food pairing.

Pinot Gris: As with pinot grigio, both are wonderful, crisp and neutral with a fresh style. Gris is from France and expresses itself differently, a little richer and with a golden hue.

Chardonnay: Climate and winemaking have a great impact on chardonnay as a finished wine. A fairly neutral grape, tending toward a high toned, chalky, minerally wine from cool climates like chablis, and riper apple, and even tropical fruits when grown in a warm place like Napa, chardonnay can be many things. Chardonnay can be a wine of process, so it’s important to ask, “Where does it come from, and how is it made?” Cost can be a window into style, as well, since extending time before bottling and the use of new oak barrels create a lot of expense for winemakers

Is Rosé still a thing?

Garibović says, “Yes. It’s a thing, and somms want to make rosé popular all year-round because the idea that you can only drink it in the summer and only crisp varieties are from southern France isn’t really true. There are beautiful examples from Germany, Austria and California. It also has the ability to age, so a rosé that is not from 2020 is totally fine. In fact, seek out a rosé with a couple of years of age and see how it goes.”

Why is white wine served chilled?

It frequently served too chilled, and red wine not chilled enough. Most restaurants keep wine in a beer cooler at 36 degrees, which is too cold. White wines taste better when they’ve had some time to warm up a bit. Red wines are best at 55–65 degrees. When red wine is too warm, the alcohol overrides other flavors.

What makes a good cooking wine?

If you cook so much that you need specific cooking wine, go for something in the middle … But most people also don’t want a $20 cooking wine. If you care about the ingredients you put in your food, you should care about the sourcing of your wine for cooking.

What’s the best bottle to bring to a dinner party or give as a gift?

To share, bring a bottle that pairs well with food. Beaujolais goes well with lots of dishes, or select a red from Jura in France, where you can find textured red wines with balance and impress your friends with wine from a lesser known place. For a gift, if you want a high impact, give Champagne, though sparkling wines can be just as good and at a lower price point. Garibović also recommends gifting magnums (larger bottles that hold as much wine as two standard bottles) because they have a celebratory impact and can age for longer because there is less oxygen exchange before opening. Magnums are also great for the dinner table because they’re indulgent. You can find a good one for around $60.

Gopher State Grapes

In cold-climate Minnesota, which boasts just 80 wineries, fruity frontenac varietals and sweet la crescent take the lead.

The state produces cold-hardy and disease-resistant wine grapes. At the University of Minnesota’s (UMN) Minnesota Agricultural Experiment Station, one of the top grape research programs in the country, more than 12,000 experimental vines are cultivated.

Matthew Clark, assistant professor of grape breeding and enology and the Minnesota Landscape Arboretum’s director of research, says, “At the University of Minnesota, our grape breeding project has focused on developing new varieties of grapes … [It’s] focused on bringing in genetics through breeding methods of high-quality wine grapes that people are familiar with and bringing in the cold to learn what varieties can grow here.”

Although cold climates were once deemed “too cold” for fine wines, regions are now capable of producing such wines if the grape varieties possess the properties needed to sustain the climate.

Clark says Minnesota’s short growing season and severe winters contribute to how long grapes are on the vine, which plays a major role in flavor and aroma development. “The grapes in Minnesota do quite well with our short season because they’ve been selected and adapted for those environments,” he says.

At the UMN’s experiment station, cultivating a new wine variety takes an average of 20 years. The enologists use traditional breeding methods to crossbreed the grapes to bring out the traits they are interested in. “This year, we are planning to make 50 crosses, [and] from that we will target 5,000 seeds to grow next year,” Clark says. Genetic testing for specific traits and disease resistance follows; and after the vineyard produces fruit, three to five years later, the enologists taste it and determine if it is worth evaluating for a second time.

“In many cases, the answer is no. Things that perform well [are] one-in-a-thousand vines,” Clark says. “In our case, we grow 10,000 vines at one time, so we go through and pick out the vines performing well. Over the year, we make 75–100 wines and taste those to help us make decisions about a new variety.”

To produce a new variety, the station relies on university collaborators to test the vines. Once a new variety is released, the station works with growers to produce the vines, nurseries to propagate the vines and licensees to sell the vines.

“We certainly grow different varieties,” Clark says. La crescent is one variety, which has a high aromatic and is compared to moscato. “We often hear people say that wines in the Midwest are sweet … One reason we might see more sweet wines in the Midwest is because the grapes have a higher acidity,” he says.

Residual sugar, found in wines with a good balance of sugar and acid, can offset the tartness in wine grapes and, in turn, create sweeter wines. Although many of the wines produced by the UMN have been on the sweeter side, Clark says the program is focusing on developing new wine grapes with lower acidity, with the goal of producing more dry wines.

The most recent variety, 2017’s Itasca,  features lower acidity and high sugar levels. The variety outperformed everything in its class and survived the 2013–14 polar vortex; “It received an A+ grade,” Clark says. The white wine has been a bestseller among the UMN’s varieties.

Over 100 selections are being tested for cold hardiness, disease resistance and viticultural traits. However, it may just be another 20 years before we see another variety released. 

zenskaglava.com  @ zenska___glava

Minnesota Agricultural Experiment Station; mnhardy.umn.edu

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On the wine label it says: Ieris Oinos, bottled in 2017. Its place is “Xiropotamos” in Ierissos, Halkidiki, the area that “sees” on one side the Gulf of Akanthi and on the other Mount Athos and the Gulf of Mount Athos.

“Orders have been arriving for this wine lately, even from the French,” Mr. Angelos Zamanis, the manager of the Agrovision winery, which produces it, told APE-MPE.

At first glance, the orders of the French tasters raise the question as they ask to buy a Greek wine produced from the most famous French varieties, Cabernet Sayvigion and Merlot, when they even know that the bottle or bottles of their order will arrive at their table after in June 2022.

The reason for this επιθυ sudden desire of the French somelier is not, however, to try how they yield two French wine varieties on Greek soil but (mainly) “to taste a special wine that has the peculiarity of staying at the bottom of the sea for 12 months, at the gates of Mount Athos, in the sea area between Ouranoupolis and Amouliani “.

Hundreds of bottles of “Ieris” wine (its name comes from the first five letters of Ierissos), along with a small number of bottles of rosé “Amouliani”, of the same winery, have been immersed in recent months in three different parts of the sea, between Ouranoupolis-Amouliani- borders of Mount Athos, being the first submarine cellar of Halkidiki and the North Aegean.

“This is the first time that such a thing is attempted,” says Mr. Zamanis, explaining that the underwater cellar is on three levels and concerns the depth of the waters. The first, with a relatively small number of bottles, is located on a reef between Amouliani and Ouranoupolis, at a depth of 4 meters. On this reef, bottles of wine are visible to all tourists who choose to tour the beaches of Ouranoupoli and Amouliani with the special boat that has a glass bottom (glass bottom). At the second point (and the most visited) more bottles have been sunk in an iron cage, about 100 meters from the shore of Tripiti and at a depth of 9 meters. In this, a few days ago, two divers… pulled some bottles from the bottom to present the contents of the wine cellar to the journalists who participated in the fam trip for Halkidiki gastronomy organized by the Halkidiki Chamber within the 1st Taste Halkidiki.

This point is the joy of amateur divers as the underwater cellar is located near the remains of the sunken ancient Amouliani and offers an excellent diving experience. For the supervision of the point, the winery cooperates with the Diving Center of Ouranoupolis but also with other bodies in the area that participate in diving tourism activities.

The largest number of bottles is located at a depth of about 20 meters to the sea gate of Mount Athos and is not accurately identified by the winery managers for obvious reasons. The proximity of the production to the area of ​​Mount Athos and the safekeeping of Ieris at sea, are considered to be the main reasons that enticed the French to order it. The rest may be related to storage temperature and aging conditions.

“We know the aging conditions of the wine in the cellar. Even a little bit of oxygen passes into a wine and it has an effect. In the submarine cellar we will see in the water and in the mild conditions of lack of oxygen how much the way of aging the wine changes “points out Mr. Zamanis.

The. Answers from the sea will come in 9 months anyway. In June 2022, the 12 months will have passed since the day the Ieris “lay down” on the seabed of Halkidiki and will be retrieved to travel within the country, in France and wherever else requested. From now on, however, winemakers are optimistic that the tastings of sea wines will lead the lovers of special wines, to new paths of taste.

Source: RES-EAP

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Imagine a meal where the experience entices and satisfies all of your senses. From the elegant ambience to the aroma and flavors of the food, the emotions of the music and the tasting of the greatest wine varieties – Midland Center for the Arts’ upcoming Perfect Pairings event delivers on all of those desires.

This popular annual event returns to the center outdoors, nestled beneath the stars of the evening. NPR-noted sommelier and professional musician Aaron Sherman returns with his unique skillset to guide patrons through a multi-course meal, accompanied wine tastings and paired perfectly with music from the Midland Symphony Orchestra Brass Quintet.

“When each of us envisions the perfect evening for a date or gathering with our friends, we seek all of the attributes we have built into Perfect Pairings,” stated Matt Travis, director of choral and orchestral programs. “Members of the Orchestra have been working closely with our incredibly knowledgeable and artistic sommelier to craft the most memorable experience that will leave guests tapping their toes and craving more.”

Perfect Pairings takes place beginning at 6 p.m. Thursday, Sept. 9, at the front of the center. Tickets are available for purchase through Sept. 1 for $125 per person. All proceeds for the event will go to support the growth and outreach of the center’s educational programs which continue to engage young explorers in the community through art, science and history.

“This event is not to be missed! It’s our favorite opportunity to mix and mingle with friends and neighbors that share a passion for great food, great wine and great music,” added Travis. “For wine – and this year, for the first time, even whiskey-lovers, the center will bring back the famous wine and whiskey wall from which, for a flat fee, a surprise bottle of wine or whiskey will be yours to take home for enjoyment.”

Tickets can be purchased online at midlandcenter.org or by calling the ticket office at 989-631-5930. Perfect Pairings was made possible through the support of Tri-Star Trust and Pioneer Sugar.

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