5 Tips To Avoid Opening That Gifted Bottle Of Swill

We’ve all been there…. You’re hosting a small gathering at your pad and since your friends know how much you enjoy your vino, they figure ‘What better gift to bring over than a bottle of wine?!’ Unfortunately, some people’s taste in wine may greatly differ from yours, or the bottle they choose to bring just may not fit in with what you had planned to serve that evening. Or maybe that bottle is a surprisingly good one, but just not ready to drink. Or…you may  have some friends that are just friggin’ cheap.

So there you are with a bottle in hand that you are trying to get out of opening, but of course you don’t want to be a complete jackass and hurt anyone’s feelings either. This can be a sticky situation as people can be a little sensitive about wanting to taste the wine that they bring (however, technically it is acceptable etiquette to choose not to serve that gifted bottle). So how do you avoid having to open that potential ‘swill’ without coming off like a total wine snob while using a legitimate excuse? Check it out…

Feel The Heat – Most times people will stop off at a wine shop to pick up a bottle to bring. If so, there are very few stores that keep their wines at a cool enough temperature to serve right away, even reds. So if you have a white in the fridge, or a red from your wine cellar, at the perfect serving temperature… that is an easy out to open up something a bit more readily enjoyable.

Youth Gone Wild – Not many folks will bring quality older vintage wines over… and if they do then you should ignore this post and open anything they bring! More often the most recent vintages are what ends up coming through your door. So if you offer to open up a selection that has a bit more age and is ready to drink, your guests should be more than happy to forego their gifted bottle.

How About An Upgrade?– When family and friends come over that are known to enjoy some quality juice, I have no problem breaking out the big guns. So if someone brings over an average bottle of Napa Cab for example, I like to offer something slightly higher up on the food chain and preferably with some bottle age (most recently I cracked open a 2005 Far Niente Cab as an upgrade…sick juice!). Again, if the parties involved enjoy and appreciate wine as you do they will most likely be more than happy to oblige.

The Missing Swill – I’m not saying that I’ve done this… but sometimes in the confusion of a party things can go missing or end up misplaced. So if that $5 bottle of cheap-ass Chianti accidentally ends up in the bread basket or the dog’s crate, that may not be the worst tactic to avoid suffering through some brutal juice that can cause a lot of pain both going down as well as the next morning.

I De-cant Drink This –  If all else fails, the easiest route is just to open up the bottle and set it to the side to aerate a bit or possibly even throw it in a decanter. If it is a half way decent wine it just may improve, but in the meantime it allows you a chance to open some of your own juice. And let’s be honest, after a few choice bottles it probably won’t matter much what you’re drinking anyway ;)

 

Decanting Wine In A Blender… Really?!?

A couple of weeks ago my cousin told me about an article he read describing this whole decanting wine in a blender craze, and if I thought that it would actually work. I have seen a few different pieces on this ‘hyperdecanting’ fad where you can use handheld devices, or even blenders, to aerate a wine in a matter of seconds. It stems from the same premise as many of the aerators out there which expose wine to as much air as possible allowing them to open up in a flash.

So will putting wine in a blender work? Yeah…If you pour a bottle of wine into a blender that could use a good amount of aeration and hit the switch it probably will do the job. But is it worth it? Do you really want to take something as beautiful and delicate as a bottle of wine and toss it in the same device in which you make your smoothies and protein shakes? I know I don’t… here’s why.

First off, there’s certainly a chance it may damage the wine and minimally will give it some form of a froth. But more importantly, wine is a living and breathing thing…constantly evolving from the day it is made until the time it is consumed. It will also most likely gracefully improve as the wine sits in your glass. Personally, I love to experience how a wine changes in a matter of minutes from something tightly wound up and guarded to a fully expressive and complex treat for all the senses. By allowing it to whip around a blender like a kid on the Rotor,  you could miss one of the best transitional moments in the life of that wine thereby negating the overall enjoyment.

Wine Decanting

So I would say this… open a bottle, pour a little in a glass and give it a good sniff to take in all those delightful aromas. Then take a sip, swirl it around your mouth and let it linger on your palate before letting it go down. If it feels like there should be a little more to the wine then grab an aerator or decanter to help it open up a bit quicker. But if you have the time to wait, just pour yourself a glass and slowly enjoy it over time and you will notice how a really well made wine will slowly transform and mature to its fullest potential. As for the blender… probably best to leave that for the morning to make your favorite homemade hangover concoction.

 

What to pair with your Easter Dinner

WestchesterWineGuy:

Wow… a blast from the past! I posted this for Easter 5 years ago… and while some of the actual wines may no longer be available, the pairings still hold true. Take a look if you are in need of some Easter Wine Pairing help… Cheers!

Originally posted on Westchester Wine Guy:

As Good Friday has arrived, it’s time to start thinking about a lot of things for Easter Weekend….. where to hide the Easter eggs, which masses to hit (preferably the ones that aren’t like 3 hours) and what wines to buy that will complement the Easter feast you have planned. Not to fear…WWG has a few easy recommendations to help make your meal a hit! I should mention that even though I am Westchester based, I am always happy to have new followers that live in other areas too (yes, even out in Massapequa, LI… you know who you are!)

The two most popular meats that people cook on Easter are ham and lamb. So let’s start with a ham pairing. As far as meats go, ham is a little light and usually has some form of a sweet glaze on it. Even though I almost always prefer a red…

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Is Your Favorite Wine…Toxic?!?!

The simplest, yet most confusing, answer is…possibly. However let me start by saying that this arsenic controversy only seems to pertain to the least expensive, most highly produced California wines and if you are drinking a good amount of it. I’m not going to dive into all the details regarding the actual lawsuit, but if you are interested Forbes has an article with a run down of the situation…see below.

Arsenic And California Wine…Do You Need To Worry?

But the basics of the lawsuit (remember, it is still just an allegation) state that many inexpensive wines in California have higher than acceptable levels of arsenic. You can check the link below to see if any of your favorite wines are on that list:

Full List of Wines Named is Arsenic Lawsuit

What is arsenic? It is basically a metal that is found in various natural resources, namely soil and water, but can also be a result of certain forms of manufacturing. So if proper care is not taken during wine production, or the soil or water used is not the best quality, then it seems reasonable that elevated levels of arsenic could be found in cheaply made wines that don’t utilize the most thorough production methods.

So then the question comes down to how toxic, if at all, are the wines you enjoy on a daily/weekly/monthly basis? If you find that your favorites include some of California’s most frugal selections, then it is possible that there are increased amounts of arsenic in that juice (we won’t know for sure until the lawsuit lends definitive results). But no need to panic until this is all resolved by the powers that be. In the meantime, there is an old saying which states “Life is too short to drink cheap wine”… I think that is fairly applicable to ALL wine drinkers right about now.

Storing and Serving with Wine Enthusiast

Just thought I would share a couple of pieces I co-wrote along with some of the talented writers here at Wine Enthusiast. Some great information on how to decipher if you need a wine cellar/refrigerator, as well as what kind may be right for you, and how to serve all your wines like a pro!

Do You Need A Cellar?

Your Cheat Sheet To Serving Wine

Wine News – Small Bites Sept. 18, 2012

WestchesterWineGuy:

An oldie but a goodie from a fellow blogger organizing some great content, including one of my posts of course ;)

Originally posted on Découvertes de Vin:

Articles and news from around the web we found interesting.

The Gray Report
Blake comments on, as he puts it: “what might be the most arrogant statement about wine I’ve ever read” from a wine collector and in the process confirms our complete and pure hatred of wine collectors.

Westchester Wine Guy
In this week’s most practically useful article, Marshall comes up with some fantastic ideas for finding a use for that awful big bottle of swill that people give you or bring to your parties… and yes, it’s almost always Pinot Grigio (at least for us).

Steve Heimoff
Steve weighs in on the disaster created in Saint Emilion over the recent reclassification. Madame and messieurs: start your lawyers!

Wines & Vines
Madrona Vineyards brings in two French soil experts to raise the level of quality in their El Dorado County vineyard.

San Franciso Chronicle
Jon Bonné and the Chronicle panel…

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Trends in the US Wine Industry for 2015 – Surging Forward with Renewed Optimism

WestchesterWineGuy:

Some great insight to the overall wine market/industry for the US…

Originally posted on Dr. Liz Thach, MW:

DSCF0893Even though wine consumption in the US has increased every year since 2000, some of those years were a bit bumpy due to the recession and a tendency for consumers to purchase value-priced wines. Now in 2015, the trend of buying more premium-priced wines has resurfaced, and there is a renewed optimism in the US, spurred on by the strengthening dollar and a more buoyant economy.

A review of the 2014 wine statistics and buying trends for 2015 are primarily positive. The only gray cloud on the US wine horizon may the growing popularity of craft beer and spirits. However if the wine industry continues to innovate and assists in promoting a larger market share for all adult beverages, then the positive growth trend can continue.

Sources for this posting are primarily from speakers at the 2015 Unified Wine Symposium as well as recent reports. See references at end for…

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