Wine Quote

"Go, little book, and wish to all
Flowers in the garden, meat in the hall,
A bin of wine, a spice of wit,
A house with lawns enclosing it,
A living river by the door,
A nightingale in the sycamore!"

Robert Louis Stevenson

Our latest wine of the month is Matanzas Creek 2005 Chardonnay Sonoma Valley This wine is made from 100% Chardonnay grapes. Pale, straw in color with aromas of green apple, peaches, pears and a distinctive mineral note of crushed stones. Delicious fruit finish. An elegant wine to be savored and enjoyed. This wine has been rated 90 points by Robert Parker. ($25.99)

Located in the heart of Sonoma County's Bennett Valley, Matanzas Creek Winery was founded in 1977. This winery produces wines from its estate grown grapes. Wines include Merlot, Rose, Chardonnay, Sauvignon Blanc, Syrah, and Cabernet Sauvignon. If possible, visit when the lavender fields are blooming in June or July depending on the weather. The wine tasting room is open daily from 10:00 AM - 4:30 PM. Call 1-800-590-6464 for more information about Matanzas Creek Winery.

Maybe you�ve noticed screwcaps on more of the higher priced wines lately. The trend is continuing to grow and so is the debate of whether a screwcap or cork is better for wine. The industry has basically "agreed to disagree" as to whether wine bottled with a screwcap or a cork tastes better, ages better and has less of a tendency to spoil.

As more wineries consider using screwcaps instead of the traditional cork, one has to wonder how the public at large will accept the change in tradition. When the occasional wine drinker sees a $20 bottle of wine with a screwcap, will he move to the next bottle on the shelf because he conjuring thoughts in his mind of his college years and Boones Farm Apple Wine?

Corks hold tradition and romance for a bottle of wine. It's hard to imagine dining at a fine eating establishment and ordering a bottle of wine without expecting the waiter pull out his corkscrew. Watching him carefully cut the foil, masterfully twist the screw into the cork, and giving it a pull with a final, ever so slight, pop, is part of what we pay for when we order a bottle of wine. It's shear romance; it's a moment we hold in our memory of a nice dining experience.

Why would a winery want to change an age-old tradition that holds so much charm? Well, apparently the occurrence of wines being spoiled because of the cork is a fairly large problem. One report from the International Wine Challenge, the world's largest wine competition, states that nearly one in 20 bottles, or 4.9% of the 11,033 bottles opened at that competition had spoiled or the flavor had been flattened because of the cork.

How is the cork responsible for the ruin of so much wine? Cork is a tree bark and when wine corks are manufactured, chlorine bleach is used for cleaning and brightening the color. When the bleach comes in contact with the natural molds that are present in the cork, a reaction occurs and a chemical called trichloroanisole (TCA) is produced. If this chemical comes in contact with the wine, it will cause it to taste like damp cardboard. When this happens the wine is then referred to as being "corked", and it is undrinkable.

Screwcaps have proven themselves to be a better alternative to cork. First developed in Australia, the brand name for screwcaps used for wine is Stelvin, so you will often hear them referred to as such. These caps are not the same as those used for food and drink; these caps are specially designed to protect fine wines from tainting for a period of time and to allow for aging. Basically the part of the cap that actually contacts the wine is made from a thin coating of Teflon film over pure tin, this gives the cap the capability to stay stable and flavor-neutral for a very long time.

There are some screwcap critics that say the Stelvin caps don't allow for proper "breathing" so the wine can age, however, this is a myth. If a cork is perfect and works the way it is supposed to work, it will not allow air into the bottle. Actually, oxygen is potentially harmful to the wine and very unnecessary for the aging process. To quote a leading Bordeaux authority Professor Pascal Rib�reau-Gayon in the �Handbook of Enology�,

�reactions that take place in bottled wine do not require oxygen�.

And one more authority, Professor Emile Peynaud of Bordeaux says,

�it is the opposite of oxidation, a process of reduction, or asphyxia by which wine develops in the bottle�

So, as we watch a trend develop of vintners moving toward using screwcaps we, the wine-drinking public, are just going to have to come to terms with the fact that screwcaps have proven themselves. Because of the Stelvin, we consumers will be able to enjoy better preserved and better tasting wine in the years to come. Actually, instead of thinking about moving to the next bottle on the shelf because of the screwcap, we should be seeking out the wine that delights your palate regardless of whether it uses a screwcap or not.

About The Author

David-The Wine Gift Guy loves to drink wine. He also likes to write about the wine he drinks and everything he learns along the way. Read about his experiences, reviews, and recommendations at his website, https://www.TheWineGiftGuy.com. Comments at the site are encouraged, stop by & help David build a great big, snob-free, wine-loving community.

Discover Sonoma County

Learn more about these unique places to stay in Sonoma County:

Honor Mansion
Honor Mansion is an absolutely fabulous place located in the Sonoma Wine Country. Situated on an acre in Healdsburg, this uncrowded bed and breakfast has a beautiful setting with so many things to do: swimming, croquet, massage, basketball, tennis, and more. The amenities are amazing. If you stay at Honor Mansion, it will quickly become one of your favorite wine country accommodations

Windrose Romantic Cottages

While in Sonoma, consider dining at these highly recommended retaurants:

Restaurant Mirepoix
Sonoma County is known for having more than its share of great restaurants and this establishment is one of the best. Visit Restaurant Mirepoix for wonderful food in a cozy atmosphere. Make your reservations in advance as this popular restaurant can only seat 24 people.

Top Wine Picks

Matanzas Creek 2005 Chardonnay Sonoma ValleyThis wine is made from 100% Chardonnay grapes. Pale, straw in color with aromas of green apple, peaches, pears and a distinctive mineral note of crushed stones. Delicious fruite finish. An elegant wine to be savored and enjoyed. This wine has been rated 90 points by Robert Parker. ($25.99)

Arrowood 2001 Saralee's Vineyard Syrah
Our Wine of the Month. Enjoy aromas of plum, blackberry, licorice, and lychee nuts. Pleasant fruit flavors balance out the rich chocolate and coffee highlights. A delightful wine with plenty of depth. This wine has been rated 93 points by Robert Parker. ($38.99)

Parducci 2004 True Grit Petite Sirah
This is a rich red wine that is dark purple in color. Enjoy flavors of blackberry, cherry, currant, leather,and peppery spices. This is a dry and tannic wine that is quite pleasing. ($24.99)

Tablas Creek 2003 Esprit de Beaucastel Red
This wine is a blend of 50% Mourvedre, 27% Syrah, 18% Grenache, and 5% Counoise, Enjoy scents of blackberries and flavors of spicy plum, cherries, and smoke. This is a balanced wine with a an enjoyable long finish. ($39.99)

RL Buller NV Fine Victoria Tawny - Dessert Wine
A fabulous dessert wine from Australia. Yummy! ($15.79)

Capcanes 2002 Costers de Gravet
The 2004 Costers del Gravet is a blend of 55% Cabernet Sauvignon, 30% Garnacha, and 15% Carinena. This wine exhibits lovely aromas of spice, black currant, and cherries. It has a rich texture and a long finish. ($16.79 - A BEST BUY!)

Beringer 2005 Knights Valley Alluvium Blanc - White Wine
A wonderful blend of Semillion and Sauvignon Blanc. The 2005 Alluvium Blanc exchibits lush fruit flavors of tropical fruit, floral, and lemon-verbana aromas. ($9.99 - A BEST BUY!)

Beringer 2002 Private Reserve Cabernet Sauvignon
An exceptional Cabernet Sauvignon with aromas of black berries, toasty oak, mint, white pepper and cocoa. Black fruit, cassis, caramel, vanilla, brown spices and hints of rose petals dance on the palate. A richly balance wine with a lovely long finish. A highly rated wine. ($89.)

Annie's Lane 2001 Copper Trail Shiraz This is a wonderfully lush Shiraz from Australia's Clare Valley. Intense aromas of berries and chocolate. Velvety tannins make this silky wine a real treat at an excellent price.($16.79)

Petaluma 2006 Hanlin Hill Clare Valley Riesling
This Riesling is from Australia's Clare Valley, the top region for Riesling in Australia. This is a crisp wine with wonderful flavors of pear, peach, lime, and green tea. ($19.99)

Willamette Valley Vineyards 2006 Pinot Gris
This is a fruity but crisp style of Pinot Grigio from Oregon with aromas of pears and honey. The flavors of pear, mineral, melon, and spice are well balanced. ($15.99)

Drylands 2006 Sauvignon Blanc Light yellow in color, with greenish hues highlighting the brilliant clarity. Rich, ripe tropical and herbal flavors. A refreshingly crisp wine. ($15.29 - GREAT PRICE)

Mark Your Calendars!

More Details:

Sunday, April 20: 32nd Annual Columbia Wine Tasting - Columbia State Historic Park
Wine and hors d-oeuvres will be served from 1 - 4 PM at various tasting stations. Enjoy food and wine as you browse this historic gold rush town located near Sonora, California. $45 per person. For reservations call: (209)588-5089.
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April 26-27: Passport To South West California Wineries 2008 - Temecula
Sample wine and meet with winemakers from 11 A.M. - 5 PM. The Grand Cruz tasting will be on Sunday from 2-5 PM. Passport tickets at the participating wineries costs $45 per person and includes a logo wine glass. The Grand Cruz TAsting is $55 per person in advance and $65 at the door. For more information call (951) 699-9102.

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Cooking With Wine Recipes

1 pound Gruy�re cheese, shredded
1/2 pound Emmentaler cheese, shredded
1 1/2 tablespoons cornstarch
1 large garlic clove
1 cup dry white wine
1 tablespoon Kirsch
Salt and ground white pepper
Cubes of sourdough bread

1. Toss together in a bowl the cheeses and cornstarch.
2. Rub the inside of fondue pot with the clove of garlic.
3. Add white wine to the pot and let it simmer.
4. Add the cheese mixture all and stir over low heat until the cheese is melted.
5. Stir in the Kirsch and season with salt and pepper. Serve with the bread.

4 leeks, whites only - thinly sliced
12 Blue Point oysters
1 Shallot, minced
1/4 lb. Butter
2 cups dry Champagne or Sparkling Wine
Oyster juice
Salt & Cayenne pepper to taste
4 cups whipping/heavy cream
1 teaspoon lemon juice

1. Blanch the leeks in boiling salted water.
2. Open the oysters and separate from shells. Save both the juice and the shells.
3. Saut� the shallots in the butter until soft and tender.
4. Add the Champagne or Sparkling Wine.
5. Saute over medium heat to reduce the mixture by 2/3. Add oyster juice.
6. Season mixture with salt and cayenne pepper to taste.
7. Warm the oyster shells in the oven at 300 degrees.
8. Lay the oysters in the pan with the sauce to poach for two minutes.
9. After two minutes, remove the oysters and place into the shells.
10. Put back in warm oven. Turn off oven and put the shells back into the oven to keep warm.
11. Reduce the remaining sauce by half, add cream and reduce again until thick and creamy. Add lemon juice and stir. Divide the sauce evenly for the 12 oysters. Top with leeks.