“Easy to drink" Isn’t Easy to Define

Once, when a wine was said to be “Easy to drink”, it meant it was great. Today, it's an insult. Many retailers won't place "easy to drink" on sales materials and sommeliers won't use it on wine lists because the customer might think these wines are “unsophisticated.”

So what does "easy to drink" mean?

Some think it’s wines that don't scream for attention because the drinker doesn’t notice the alcohol, acidity or sweetness because none of these is overpowering. Then again, an easy to drink wine might be inexpensive, or it might be a $500 bottle of Bordeaux. And although some easy-to-drink wines have straightforward flavors, the best are also the most complex wines in the world -- because no truly great wine, at its peak, is difficult to drink.

Reserva and Gran Reserva Riojas are two examples. Once the most acclaimed wines of Spain, they're released later than other red wines so they have time to mellow. In fact, by law, a Reserva must be aged at least three years and a Gran Reserva for five years. Twenty years ago, these wines were rated as the best wines of France and California -- and a major reason was that they’re easy to drink!

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For “Automatic” Wine—Try the Enomatic

The Enomatic machine, a high-tech, Italian wine-dispensing contraption is popping up all around New York City.

The sleek and metallic machines hold many wine bottles, with digital numbers over each bottle. At wine shops, the numbers represent the number of “credits” needed for each tasting.
For example, at one NYC wine store, Enomatic cards are given out. Each card comes with 500 free credits, and an additional five credits are added to the card for each dollar spent at the store. Tastes/samplings cost between 12 and 25 credits, though some higher-end bottles require a higher numbered credit.

At some restaurants credits represent the per-glass price. You pay for your glasses at the end of the night, when you turn in your credit card with your balance.

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Fast Food Goes For Wine

Fast-food customers are hearing something different after they order burgers, fries and, pizza: Would you like a glass of wine with that?

"We simply wanted to create a different kind of dining experience," says Jeff Harvey, CEO a 39-unit chain in the Northwest which added wine and beer to one of its restaurants.
This trend comes at a time when "quick serve" and "quick casual" restaurants are looking to attract diners searching for cheaper options, but not willing to give up the amenities of full-service restaurants.

At the three locations of Shake Shack in New York City (part of the Danny Meyer empire that also includes Union Square Cafe and Gramercy Tavern), the owners sold beer and wine when the first “Shack” opened at Madison Square Park in 2004. The Shack now has its own beer, created with a local brewery called “Shack Meister Ale.”

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More Benefits of Red Wine

According to a new study, red wine could increase a woman's libido.

Researchers believe that women who drank a glass or two of red wine a day have higher levels of sexual desire than women who preferred other alcoholic drinks. These researchers say that the antioxidants in red wine could help increase blood flow to key areas of the body.

The study conducted by doctors at the University of Florence surveyed 800 women between the ages of 18 and 50. One group drank one or two glasses, another group drank less than one glass and a third group didn't drink at all.

The participants then answered a questionnaire called the Female Sexual Function index. A higher score on each question indicated that someone was "better functioning." Those who daily drank up to two glasses of red wine scored an average of 27.3 points while those who drank less than one scored 25.9, and those who didn't drink scored 24.4.

Will the benefits of red wine ever end?

But—now is the time to start and win a FREE move! Just enter Moishe’s Moving Movie Madness (http://www.facebook.com/MoishesMoving). Moishe’s invites aspiring filmmakers to produce videos that document their entire move with Moishe’s Moving from beginning to end. The winner of the competition, as chosen by fans on Moishe’s Facebook Page ( Moishe’s Moving ), will have their video published on Moishe’s Official Site ( Moishes.com ), and will have their entire move refunded to them in full! The contest ends September 8, 2009—so get moving!!

(Wine) Made in Japan

Japanese wine connoisseurs have enjoyed imported wine for years, but some are now choosing wine made in their own country.

Suntory Holdings Ltd., a major producer of whiskey, beer and soft drinks, is trying to upgrade the quality of its wines this year on the 100th anniversary of its winery in Yamanashi Prefecture.

The company said it is developing wines by strengthening technical exchanges on grape cultivation and fermentation with a French winery in Bordeaux. Hokkaido Wine based in Otaru is also making wine using grapes grown on its own land or grown by farmers under contract.

When it comes to making wine, Japan is a late comer--but they are coming on strong!

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The Story of the “Electronic Nose”—And A FREE Move!!

No, the “Electronic Nose” is not a bad sci-fi movie. It’s a new technology that is able to pinpoint where wine was made--even identifying the barrel where it was fermented!

The technique exploits the complex mix of thousands of compounds found in each bottle of wine that gives the wine the subtly different flavor.

Using the “electronic nose,” also known as a “mass spectrometer,” scientists from the University of Bourgogne, in Dijon, France analyzed the compounds in vaporised wine samples to produce detailed chemical signatures. These can then be matched against a database of characteristics to identify a wine's source.

This could be invaluable in proving the age of a wine. If it's proven to be younger than the claimed vintage of the wine, it must be a counterfeit.

This begs the question—will the mass spectrometer be mass produced for the average consumer?

In the mean time, any consumer can now win a FREE move! Just enter Moishe’s Moving Movie Madness (http://www.facebook.com/MoishesMoving). Moishe’s invites aspiring filmmakers to produce videos that document their entire move with Moishe’s Moving from beginning to end. The winner of the competition, as chosen by fans on Moishe’s Facebook Page (Moishe’s Moving ), will have their video published on Moishe’s Official Site (Moishes.com), and will have their entire move refunded to them in full! The contest ends September 8, 2009—so get moving!!

Wine Cellaring 101

If you're prepared to store your wine in your first wine cellar, here’s three vital tips:

Wine bottles should be stored in a place where the temperature doesn't fluctuate wildly. Also, relative humidity around 70-75 per cent is ideal because it prevents corks from shrinking.

Wine bottles don't like vibration. This moves the sediment that often lies at the bottom of aging bottles; making for murky wines.

Store them in dark places. Ultraviolet light is a wine bottle's worst enemy. If it shines on bottles, it penetrates the glass and produces a nasty reaction in wine. (NOTE: Never buy a wine that’s been sitting on display in a window or under ultraviolet light).