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Speaker 3: Hello, and welcome to Fearless Fabulous You. I am your host,
Speaker 3: Melanie Young, and I am so excited to be seeing
Speaker 3: all of you. Most of the time, I'm doing an
Speaker 3: audio podcast, and this is like my first video podcast,
Speaker 3: so I'd love to hear from you and tell me
Speaker 3: what you think. I'm open to ideas, critics, and suggestions.
Speaker 3: I travel a lot. If you follow me and my
Speaker 3: husband David Ransom, we host the show The Connected Table,
Speaker 3: you know that we are blessed to be in the
Speaker 3: business of writing about wine and food and travel, and
Speaker 3: I'd like to sometimes bring that enthusiasm and my knowledge
Speaker 3: to you. My followers and listeners are fearless, fabulous you
Speaker 3: because did you know that over sixty percent of wine
Speaker 3: purchased in the United States is purchased by women. That's right.
Speaker 3: Women have considerable purchasing power when it comes to enjoying wine,
Speaker 3: and I want you to enjoy it responsibly, with pleasure,
Speaker 3: in moderation, and with knowledge on how to serve it,
Speaker 3: pair it, and store it. So today we're going to
Speaker 3: talk about something that's popped up because it's summer and
Speaker 3: it's hot, and everywhere I seem to go, the wine
Speaker 3: is being served too warm. But sometimes the white wines
Speaker 3: are too cold. So we're calling this. We're calling this
Speaker 3: when it comes to drinking wine, check your temperature. This
Speaker 3: episode is going to talk to you about how to
Speaker 3: properly serve wine at the proper temperature, also how to
Speaker 3: store it so it doesn't turn and go bad, what
Speaker 3: to look for if the wine is not optimum, and
Speaker 3: also what to do with wine that maybe a day
Speaker 3: or two old that you just it's not as fresh,
Speaker 3: but you can still use it, turn it into wine
Speaker 3: coolers and sprintsers. So that's the plan. And then I'll
Speaker 3: have two wines that are here to talk about that
Speaker 3: are Rose's because I'm channeling Provence right now. I'd like
Speaker 3: to go there. I'd like to see the sunflowers and
Speaker 3: the lavender fields that are going to be popping up
Speaker 3: in July. So maybe with these wines from both from Provence,
Speaker 3: that trip will happen, you know, channel it. Okay, So
Speaker 3: here we go. So first of all, are you drinking
Speaker 3: wine at the right temperature? Here's the reality. White wines
Speaker 3: are often served too cold, and red wines are often
Speaker 3: served too warm, and that really affects the aromas and textures,
Speaker 3: flavors of the wine and your enjoyment. White wines that
Speaker 3: are served I do have notes. Sorry, White wines that
Speaker 3: are served too cold can overwhelm the nuances of flavors
Speaker 3: that you want to enjoy in the wine. So here's
Speaker 3: some tips for white wines. Sparkling wines you want to
Speaker 3: serve chilled. Okay, what are sparkling wines. We're talking about prosecco, cremants, champagne.
Speaker 3: They all fall, even though they're all very different, into
Speaker 3: the sparkling wine category. Also, lambruscos, which are sparkling wines.
Speaker 3: You should probably serve them along with white wines and
Speaker 3: Rose's at forty five to fifty degree fahrenheit, so chilled
Speaker 3: but not cold. Sometimes they're just cold chilled. Okay, that's
Speaker 3: about seven to ten degrees celsius if you're in the
Speaker 3: Celsius area of the world, So those are going to
Speaker 3: be chilled, but not cold. Refreshingly cold but not bracing
Speaker 3: fuller body. Wines you want to serve at about fifty
Speaker 3: to fifty five degree fahrenheit, so slightly less chill, but
Speaker 3: still chilled enough so they're not too warm. That's about
Speaker 3: ten to thirteen degrees celsius. So I'm going to just
Speaker 3: say this now, So what happens if you get a
Speaker 3: wine that's too warm or too just too warm? Can
Speaker 3: you put an ice cube in it? Well? You can.
Speaker 3: I have, particularly with red wines that are always served
Speaker 3: too warm, and I'll get into that in a minute.
Speaker 3: You just don't want too much ice in there because
Speaker 3: it does dilute it. And some of my fine wine
Speaker 3: friends are probably like gagging right now, they're even recommending it.
Speaker 3: But you can, and I have, particularly with lighter fruit
Speaker 3: of your wines and wines you just need a little kick.
Speaker 3: So it's better to just chill your wine. If you're
Speaker 3: serving wines that need to be chilled, put them in
Speaker 3: the fridge or put them over ice on an ice bucket.
Speaker 3: The best way to do that is to put water
Speaker 3: in the ice bucket with the ice. Water in the
Speaker 3: ice bucket with ice will chill your wines faster. Do
Speaker 3: that for twenty minutes, maybe thirty minutes before serving. Sometimes
Speaker 3: we'll pop a white wine in the freezer if we
Speaker 3: have to just pull it, chill it fast. You don't
Speaker 3: want it to be over, but you do want it
Speaker 3: to be chilled. Okay, it's really important. As for red wines,
Speaker 3: you want to serve these more or less at room
Speaker 3: temperature or slightly chilled to coax out the layers of fruit, spice,
Speaker 3: and tannin rule of thumb. Serve light and medium body
Speaker 3: reds a fifty five degree fahrenheit thirteen celsia. So that's
Speaker 3: just about the same as the fuller bodied whites that
Speaker 3: I just mentioned. So what are some lighter reds well, Boujeotie,
Speaker 3: which is made from Geme love that lightly chilled Choppatino,
Speaker 3: which is a phenomenal red wine from the freely Venitzia
Speaker 3: Julia area. If you can find it, buy it. I
Speaker 3: love Frapato from Sicily and Chirosola de Bruzso from a
Speaker 3: Bruzso these are wines that are lighter and style where
Speaker 3: they're red. They are so good, lightly chilled, and so refreshing.
Speaker 3: It'll change your mind about what to drink for the summer.
Speaker 3: But just remember you can pop an ice cube if
Speaker 3: you have to, just don't do it regularly because ice
Speaker 3: becomes water and it dilutes the wine. What to do
Speaker 3: about medium body reds and fuller body reds. Well, the
Speaker 3: heavier and the more fuller body of the red, the
Speaker 3: less you want to chill it, but you still don't
Speaker 3: want it to be too warm. Rule of thumb. Light
Speaker 3: medium body red wines fifty five degrees fahrenheit, that's thirteen
Speaker 3: degrees celsius. Fuller bodied aged reds like an Age Bordeaux
Speaker 3: or a Burgundy or something of that ilk sixty to
Speaker 3: sixty four degrees fahrenheit. That that's still cool, because I
Speaker 3: don't know what you keep your air conditioning at. We
Speaker 3: keep hours at seventy one. My mother used to keep
Speaker 3: ers at sixty eight. So when you think about sixty
Speaker 3: to sixty four degrees fahrenheit, it's still fairly chilly, right
Speaker 3: or cooler For the Europeans, that's fifteen to eighteen percent celsius. Okay,
Speaker 3: So what you really want to do is, first of all,
Speaker 3: you don't want to open up a lot of wines
Speaker 3: at one time. If you're having a dinner party, open
Speaker 3: up what you need at a time, so you're not
Speaker 3: stuck with unopened bottles of wine that can go to waste. Yeah,
Speaker 3: wine can last another day. My husband, I'd argue two days,
Speaker 3: but really they lose their freshness and at that point
Speaker 3: you might as well cook with it, which we do
Speaker 3: a lot with open bottles of unfinished wine. But fortunately
Speaker 3: for us, we tend to finish our wines and don't
Speaker 3: have that problem. Okay, So another important thing about red wines.
Speaker 3: Many red wines, especially older, finer vintages and full of bodies,
Speaker 3: they are going to benefit. And some whites, a few
Speaker 3: whites that are biodynamic, they benefit from being decanted. What
Speaker 3: does that mean? You get a decandor and I wish
Speaker 3: I had my decanter. Here. We have two we broke
Speaker 3: one one is fancy from water for crystal for good
Speaker 3: special dinners, and the others like eBay twenty bucks and
Speaker 3: decanters a vessel. Basically, you could also use a picture
Speaker 3: if you'd had to. You pour the You pour the
Speaker 3: wine in to the decandor and let it sit and
Speaker 3: allow the wine to oxygenate a little bit, which will
Speaker 3: bring out the aromas and flavors and also balance out
Speaker 3: the tannins. It also can help remove sediments. So some
Speaker 3: of the aged wines have sediment. You've seen sediment. It
Speaker 3: It ends up in the bottom of your glass and
Speaker 3: you're like, what is it? Well, it's perfectly it's not
Speaker 3: dangerous or anything. It just happens based on how the
Speaker 3: wine is made. And I won't get into science here,
Speaker 3: but the point is one way to remove the senate
Speaker 3: is to decant the wine, maybe twenty minutes before serving,
Speaker 3: maybe a little longer for older wine. Have a wine
Speaker 3: filter on top of the lip okay and pour the
Speaker 3: wine out through the sea or wine funnel or wine
Speaker 3: net so the sediment does not go into your glass.
Speaker 3: We always decant most of our red wines because we
Speaker 3: tend to drink older reds. What's an older red, Well,
Speaker 3: it could be anything, could be nineteen eighties, nineteen nineties, gosh,
Speaker 3: I'm feeling old. It could be two thousand these days.
Speaker 3: It depends on the wine, but it does bring out
Speaker 3: the aromas and flavors by giving that wine time too.
Speaker 3: As I say, breathe. You don't have to use it
Speaker 3: to canter for all wines. You can just open up
Speaker 3: the bottle of red wine and let it breathe and
Speaker 3: sit in the bottle. But decanting actually gives it a
Speaker 3: lot more fullness, particularly with older vintages. It's kind of important.
Speaker 3: It's kind of like if you're older and you need
Speaker 3: to go out and take a walk to catch your
Speaker 3: energy up. Right, Think of it that way. The older
Speaker 3: we get, you got to get your energy up. You
Speaker 3: got to go take walks to pump in that oxygen
Speaker 3: and feel better. That's how I always with older wines.
Speaker 3: I love that comparison. Okay. I love sherry, particularly in
Speaker 3: the summer, a good dry fino or monteato sherry. I
Speaker 3: love them, chilled. I love good port. I love pork
Speaker 3: cocktails in the summer, particularly white port and tonic. I'm
Speaker 3: going to touch on these as well, because I think
Speaker 3: you should be trying these and sweet wines and they
Speaker 3: deserve special attention. First of all, sweet wines, I never
Speaker 3: call them deserve wines because you can have many sweet
Speaker 3: wines with savory dishes, fois gras, spicy Asian dishes, blue
Speaker 3: cheeses so great with sweet wines. So we never call
Speaker 3: them dessert wines because then they're stuck in the dessert category.
Speaker 3: And like women, nobody wants to be stuck in one category. Right.
Speaker 3: Sweet ones are a large category, and there are many styles.
Speaker 3: You've got saw turns from France. You've got pistos from Italy,
Speaker 3: you have ice wines from Canada and the Niagara region.
Speaker 3: They're all wonderful. They're all very different in how they're
Speaker 3: made and the grapes and styles another discussion for another time.
Speaker 3: But rule of thumb. Rule of thumb. You want to
Speaker 3: serve these more chilled forty three to forty seven degrees fahrenheit,
Speaker 3: which is sixty to eight degrees celsius. They are very refreshing.
Speaker 3: That way you will enjoy them well. Vintage port and
Speaker 3: sweeter sherries. You serve a warmer sixty four to sixty
Speaker 3: eight degrees. It's eighteen to twenty degrees celsius, so that
Speaker 3: the cold is not over the layers of textures. I
Speaker 3: have actually a bottle of sherry in the refrigerator. It
Speaker 3: keeps for quite a while, and like still wine, sherry
Speaker 3: can keep because it's fortified. And I've had it there
Speaker 3: for it's Apollo cortado, and I've recently brought it out
Speaker 3: and put some of it in some homemade a sponsor
Speaker 3: I made over the weekend. So those are wonderful wines
Speaker 3: to have for Appartiff's sherries in the summer and year round,
Speaker 3: just so you try some new things. Okay, A couple
Speaker 3: of other important details in serving wine, and this is
Speaker 3: probably one of my biggest pet peeves everywhere is glassware.
Speaker 3: Not the style I mean usually the rule of thumb.
Speaker 3: As you use a flute for champagne because it captures
Speaker 3: the bubbles. The tulip or straight the tulip is the
Speaker 3: one that captures the bubbles and essences. White wines are
Speaker 3: a medium sized glass, and then the fuller bodied bowl
Speaker 3: glasses are wine again to capture the aromas. But I
Speaker 3: can't to tell you how many times I've had a glass.
Speaker 3: I've smelled the glass, which I always do before I
Speaker 3: have the wine tastes it and the glass smells like
Speaker 3: a sponge or dishwasher detergent because if you go out,
Speaker 3: obviously the wine glasses are you know, cleansed in a
Speaker 3: dishwasher and sometimes they have a detergent smell. So always
Speaker 3: smell your glass before you have someone pour with wine
Speaker 3: in it, and if it smells funky, spongy chemically or
Speaker 3: detergent or residue of some kind, ask for another glass.
Speaker 3: I've done that a lot, but it will impact your
Speaker 3: enjoyment of the wine. So think about the glass and
Speaker 3: serving your wine at home and clean glasses as well.
Speaker 3: Doesn't really matter the style. You know, Reedle has the
Speaker 3: ones that are wine specific. We have a range of
Speaker 3: a range of wine glasses from you know, little tiny
Speaker 3: handheld stemless to fine crystal. As long as it's clean,
Speaker 3: that's what's important. You really want to obviously, if you're
Speaker 3: at a retail store before friend you're retailer and ask
Speaker 3: that person to suggest wines the based on what you're
Speaker 3: serving at home. If you like a dry white wine
Speaker 3: but you want to get out of what you're usually drinking,
Speaker 3: like someone Young Blanc or Pino Gresio, ask for something different,
Speaker 3: but say normally I drink Sevenyon Blanc or Pino Grezio.
Speaker 3: What can I try different, let them know your price point,
Speaker 3: and take home a few bottles to try at home.
Speaker 3: At a restaurant, it's a bit different because you're opening
Speaker 3: a bottle of wine. It's usually like three times marked up,
Speaker 3: sometimes even five. I always do this. I always ask
Speaker 3: for the wine director or the somnia and I'll say, look,
Speaker 3: I'm interested in ordering some wine. This is what we're having,
Speaker 3: this is what we're in the mood for, and I'm
Speaker 3: honest about our price point. We don't always are the
Speaker 3: least expensive. We certainly can afford the most expensive. But
Speaker 3: I always say, I'm looking for a special wine that's
Speaker 3: got great value for quality. Value for quality, that's the buzzword.
Speaker 3: And I'll ask if they can offer me a taste
Speaker 3: of a wine. Maybe they have it already opened or
Speaker 3: just opened, or serving by the glass, so I can
Speaker 3: taste it and see if I want to buy the
Speaker 3: whole bottle for spending the money, you're not sure buying
Speaker 3: order the glass. But at the end of the day,
Speaker 3: if you're going out four people ordering a bottle of
Speaker 3: wine versus a glass of wine, it's going to be
Speaker 3: much more cost effective. You can get four to six
Speaker 3: glasses of wine out of a bottle that's forty dollars,
Speaker 3: fifty dollars, sixty dollars or more. But these days a
Speaker 3: glass of wine by the glass can run shoot fifteen
Speaker 3: dollars to thirty dollars. So think about the price point
Speaker 3: and how you want to do it. A couple of
Speaker 3: other things. I can't begin to tell you. There's a
Speaker 3: lot of things called wine faults. I'm not going to
Speaker 3: get into them. I'm going to get another one. That
Speaker 3: was my earphone coming out. I'm the other one that's
Speaker 3: most common, And I just have to laugh because I
Speaker 3: know a lot of people that have drunk corked wine
Speaker 3: tainted wine and don't even know it. So corked wine
Speaker 3: or corked taint is probably the most common wine fault
Speaker 3: and very common, very common, even at the wine tastings
Speaker 3: at the best restaurants. I've had corked wines served to
Speaker 3: me on airplanes. I've seen people drink cork wine because
Speaker 3: they have no idea they're drinking at cork wine. We
Speaker 3: were at a dinner party with a really good friend.
Speaker 3: She was so proud of bringing out her cellar wines
Speaker 3: from the Rhone Valley. Two out of the three were corked,
Speaker 3: and all of us went, it's corked, it's corked, it's corked.
Speaker 3: And my friend got a little defensive and pissed off
Speaker 3: because we were all going corked. And I tease her
Speaker 3: about that all the time and call it the chorus
Speaker 3: of cork. But the reality is you really don't want
Speaker 3: to drink corked wine because the wine has been tainted.
Speaker 3: It's off. It's not going to kill you like a
Speaker 3: spoiled food eating spoiled food, but it's just not good wine.
Speaker 3: It's gone bad, so you might as well not drink
Speaker 3: it and ask for another bottle. And if you're not
Speaker 3: sure and you're at a restaurant or you're with somebody,
Speaker 3: ask them to taste it. Smell it because you can
Speaker 3: smell it first. You can smell it a lot, and
Speaker 3: then taste it and say do you agree with me?
Speaker 3: Most of the time they will, okay. What causes cork wine, Well,
Speaker 3: first of all, wines that are corked, So if you're
Speaker 3: drinking wine from a screw cap or an artificial cork,
Speaker 3: you're not going to have a problem with cork tank.
Speaker 3: It's a mold that grows in the barks of the
Speaker 3: cork trees, because corks come for trees. Okay, there's many
Speaker 3: places that make cork. Portugal is probably one of the
Speaker 3: biggest producers of cork, along with France. A mold grows
Speaker 3: in the tree called Trichlora trichlorona soul. It's commonly called
Speaker 3: TCA and a lot easier to pronounce. That causes cork taint,
Speaker 3: and it is a common problem with many wines, old, young, whatever.
Speaker 3: Sometimes an older wine that you've had in your cellar
Speaker 3: and maybe hasn't been stored for a while or it's
Speaker 3: just gone, is also going to just taste less fresh.
Speaker 3: The rule of thumb is drink your white wines young
Speaker 3: and drink your red wines, depending what they are. Lighter
Speaker 3: food a younger, but older wines age the more. There's
Speaker 3: really a lot of roller thumb in there, because I've
Speaker 3: had some amazing aged white wines. I mean, I've had
Speaker 3: some wine dating to twenty fourteen that were pretty awesome recently,
Speaker 3: and that's over ten years old. So normally, if we're
Speaker 3: at a restaurant and on the list they have a
Speaker 3: white wine like a chardonnay or a so many on
Speaker 3: bloc that's twenty twenty or twenty nineteen or twenty eighteen.
Speaker 3: We usually don't order it because it's probably not the
Speaker 3: best where we want to taste it first. We try
Speaker 3: to keep our white wine orders within the last two
Speaker 3: to three years. To say, on the safe side, anyway,
Speaker 3: you want to avoid cork wine by screwtop or artificial cork,
Speaker 3: there's nothing wrong with that. It's a great way to
Speaker 3: preserve the wine. Once you've opened your wine, you'll want
Speaker 3: to recork it or get a wine stopper because again,
Speaker 3: you don't want air to get into the wine. Okay,
Speaker 3: so I think that's really really important. Finally, I think
Speaker 3: this is really really important. Let's talk about storing wine. Okay.
Speaker 3: We've talked about decannying wine. We've talked about chilling wine,
Speaker 3: getting the right temperature. We've talked about serving wine. We've
Speaker 3: talked about cork taint. We've talked about speaking up if
Speaker 3: you feel we've talked about glassware. We've talked about speaking
Speaker 3: up if you think the wine isn't good, if you
Speaker 3: think it's gone over the hills they say, or tainted,
Speaker 3: speak up. You are not required to drink the wine.
Speaker 3: Get another bottle. You shouldn't pay for that wine either.
Speaker 3: By the way, you know a lot of wine. I'll
Speaker 3: get into this before I talked about storage. It often
Speaker 3: improves with age, and I think that we like to
Speaker 3: improve with age. Some of the best wines are made
Speaker 3: into poorest soils. That's right. Poor soils make great wine
Speaker 3: because the wine fines have to struggle more to get
Speaker 3: deep down and nourished. And sometimes we have to struggle
Speaker 3: more to succeed and stay well. So poort is a
Speaker 3: good term in wine. Struggle is a good term of wine,
Speaker 3: and aging is a good term of wine. And there
Speaker 3: goes my earplug again, because these are my husbands, and
Speaker 3: these got bigger ears than me. Okay, I'm gonna talk
Speaker 3: about storing wine. So for about what twenty something years,
Speaker 3: I lived in this tiny New York apartment and my
Speaker 3: dad sent me all these great wines and dumbo me.
Speaker 3: I shoved them. I put them in the credenza, I
Speaker 3: put them in my closet, I stored them under my bed,
Speaker 3: I stored them in all the places I had space
Speaker 3: in my tiny Newyar apartment. Some were put in the refrigerator.
Speaker 3: Luckily they most of them survived, not all Why because
Speaker 3: I didn't properly store them and there was temperature fluctuations
Speaker 3: over the years. So hopefully you have more space than
Speaker 3: I did in my tiny New York apartment. But if
Speaker 3: you do live in a small space, invest a wine cooler.
Speaker 3: That's the best way to protect your wine. And just
Speaker 3: have a wine cooler. Or if you have a large
Speaker 3: if you have a large collection, store it off site
Speaker 3: and just go and spend the money doing that. Because
Speaker 3: if you have a large collection of wine, I assume
Speaker 3: it's a valuable collection of wine, so store it properly
Speaker 3: for everyday use. Obviously, we store we don't store all
Speaker 3: our wines in the white wines and rosees and refrigerator
Speaker 3: because you really want to store them. You want to
Speaker 3: chill them when they're ready to serve. You don't want
Speaker 3: to just have them sitting in the refrigerator all the time.
Speaker 3: That goes with bubbles as well. You want to keep
Speaker 3: your wines this way. There's six basics of storing your wine, okay.
Speaker 3: Six One, you store your wine bottles horizontally. Okay. You
Speaker 3: maintain a constant temperature around fifty five degrees just like
Speaker 3: serving temperature right fifty five degrees or thirteen degrees centigrade.
Speaker 3: So if you live somewhere where it's hot, like I
Speaker 3: do in New Orleans, we keep our downstairs where the
Speaker 3: wine is the temperature and the ac are cranked up.
Speaker 3: We try to keep it cranked up to the ideal temperature. Ideally,
Speaker 3: we want a generator in case we lose power. We
Speaker 3: don't have one, but we should. But if you own
Speaker 3: a home, which we don't, you should invest in a
Speaker 3: generator period because of power outages. You won't want to
Speaker 3: lose your wine. You don't want to lose your food. Okay,
Speaker 3: spend the money and get a generator. We have a
Speaker 3: large wine cave. Somebody actually gave it to us. It's
Speaker 3: called the europe Fan and it holds like five hundred
Speaker 3: bottles of wine. And that's great. It holds the wine.
Speaker 3: But if the power goes, it doesn't really matter. So
Speaker 3: invest in a generator. If you do have a large
Speaker 3: collection of wine. Avoids sunlight. Wine does not like light.
Speaker 3: Wine does not like heat. Okay. Wine likes to be
Speaker 3: cool and comfy and stored in a dark place. Okay.
Speaker 3: It doesn't like a lot of movement. So if you
Speaker 3: live over a subway or near a train or something
Speaker 3: that vibrates. That's not good for the wine. Wine likes
Speaker 3: to be still, quiet, dark, cozy in a cave. That's
Speaker 3: why they call sellars wine caves. You want, believe or
Speaker 3: not some humidity. Seventy percent. Wine likes humidity. Doesn't like
Speaker 3: to be too dry, doesn't like to be too cold,
Speaker 3: doesn't like to be too hot, and it doesn't like
Speaker 3: strong odors around it. So neutral and that goes for you.
Speaker 3: If you're going out and tasting wine, do not wear perfume.
Speaker 3: If I smell perfume on somebody at a wine tasting amateur,
Speaker 3: they shouldn't be there. You don't want a lot of scent,
Speaker 3: So keep your wine very quiet, relaxed. Coudle it and
Speaker 3: try to drink it. Don't just wait for some special occasion,
Speaker 3: because it may never come. You should make every day
Speaker 3: a special occasion. That's what we're doing now. We're drinking
Speaker 3: our cellar because why not. We have a lot of wine.
Speaker 3: My dad was a collector. I had a lot of
Speaker 3: wine from my prior career in wine marketing. We got
Speaker 3: to drink it before we die. There's no use waiting
Speaker 3: for a special day. Sixty six years old, every day
Speaker 3: better be special for me at this point, right, drink
Speaker 3: the wine, have a dinner party, pull out the wine,
Speaker 3: have a sip. Okay, what to do if you have
Speaker 3: wine left over? I touched on a little bit A
Speaker 3: cook with it. Put it in your chicken, put it
Speaker 3: in your casseroles, put it in your braize with it,
Speaker 3: make beef borgagnon like Julia Child. Cook with it. You
Speaker 3: can also turn it and let it last for a
Speaker 3: long time. It'll turn into vinegar and then you have
Speaker 3: red wine vinegar or white wine vinegar. That's another option
Speaker 3: if you want to consume it faster. Here's two ideas.
Speaker 3: One sprits it, and that's a tip. If you don't
Speaker 3: like the wine. You just don't like the wine. It's fine,
Speaker 3: but you don't love it. Okay, you can spritz it
Speaker 3: by mixing it with prosecco or club soda and make
Speaker 3: a wine spritz. Pop a little lime on it, and
Speaker 3: you're done. I mean your basic wine spritzer ice wine,
Speaker 3: red white or rose, some club soda or prosecco if
Speaker 3: you want to ramp it up, and some slow a
Speaker 3: wedge of fruit. I like oranges, but I do that
Speaker 3: when I'm just not thrilled with the wine and I
Speaker 3: just want to drink it. And I also want to
Speaker 3: cut my consumption because obviously adding club soda and spritsing
Speaker 3: it not prosecco but club soda, you are cutting the
Speaker 3: alcohol a bit. Another thing to do, it's a little
Speaker 3: more labor intensive, is to make songria. Soungria was created
Speaker 3: in Spain, and according to everything I've read, it's now
Speaker 3: consumed more by Spanish tourists versus Spain itself. But I
Speaker 3: happen to love songria. I like it with less sugar
Speaker 3: because I really am adverse to sugar. Right now. It
Speaker 3: can be red or white. The more traditional cungria is red.
Speaker 3: I have a recipe here from a traditional Spanish songria
Speaker 3: from Spanish soboris, which means Spanish taste. They recommend a
Speaker 3: fourth cup simple syrup, and it's optional, and I say,
Speaker 3: forget the simple syrup. Just get a young, fruity red wine.
Speaker 3: Or if you're making white songria, a fruity white wine
Speaker 3: and aromatic white wine. So what's a young fruity red wine,
Speaker 3: gammet a younger temporneio creanza, a frapato. But if you
Speaker 3: want to stick with Spain, just get a red a
Speaker 3: young tempornello, or a or a monastral that's another or
Speaker 3: boball those are Spanish wines. Just a young, fruity red wine.
Speaker 3: It could be from anywhere, to be honest. Some oranges,
Speaker 3: Slice up the oranges, some lemons, slice up the lemons.
Speaker 3: You can also put in some limes, slice up a lime,
Speaker 3: sangreas fruity, a cinnamon stick, an apple, ideally a green apple.
Speaker 3: And then you can add in other seasonal fruits. It's
Speaker 3: if it's summer, there's peaches and apricots and plums. If
Speaker 3: it's fall, apples oranges, and then some carbonated water. It
Speaker 3: could be flavored like orange and lime, or just club soda.
Speaker 3: You can also add in prosecco if you don't ramp
Speaker 3: it up a little bit, and optional two ounces of
Speaker 3: vermouth or brandy. But I don't think you really need it,
Speaker 3: and I just think you just do it with the
Speaker 3: sparkling soda, orsecco or water. You put it in, you
Speaker 3: mix it in a picture, let it sit so the
Speaker 3: flavors seep in, all those wonderful fruit flavors. Often this
Speaker 3: is served in punch. I like it, in a big
Speaker 3: I like it in a big picture. But the more
Speaker 3: you let it sit out and chill, and you do,
Speaker 3: serve this over ice, by the way, the more you
Speaker 3: let it sit out not on ice, just that all
Speaker 3: those wonderful fruits will sink in and the cinnamon and
Speaker 3: you'll get this wonderful fruity cinname spicy red wine or
Speaker 3: white wine sangria, very refreshing. Serve it over ice. As
Speaker 3: I was writing this up, I was like, I want
Speaker 3: to make some gria. I want to maxanngria with some
Speaker 3: non alcohol wine, because we are sent some non alcohol
Speaker 3: wine zero alcohol or alcohol free as they call it,
Speaker 3: wine to taste. I haven't found one yet that I
Speaker 3: really like, but I do support the constant of alcohol
Speaker 3: free options for people. But since I don't really love
Speaker 3: any of the wines I've tasted, We're going to make
Speaker 3: alcohol free songria with it and see if that works.
Speaker 3: So there's always a way to use a bottle of wine,
Speaker 3: whether you like it or not. You can cook with it,
Speaker 3: you can drink it, you can spritz it, you can
Speaker 3: make it songria. You can make a wine cocktail. Interesting stuff.
Speaker 3: So I'm going to just also talk about wine etiquette.
Speaker 3: You've been invited to dinner and you say, can I
Speaker 3: bring a bottle of wine? People always want us to
Speaker 3: bring wine because we have so much. I always say,
Speaker 3: would you like a bottle of wine to serve with
Speaker 3: the meal? And if so, what are you making so
Speaker 3: I can bring something? Or would you like us to
Speaker 3: bring just another bottle of wine for you to enjoy later?
Speaker 3: Why is that? Because I've had friends who have brought
Speaker 3: who have hosted dinners, and people have brought very nice
Speaker 3: bottle of wines. And I've seen people open those very
Speaker 3: nice bottle of wines for the dinner when they were
Speaker 3: intended to be a gift for the guests. The haves
Speaker 3: thing to do is if you were invited to a
Speaker 3: dinner party, say can I bring some wine for the
Speaker 3: dinner or the lunch or the brunch. That's says it
Speaker 3: right there, and your host will say no, we're fine,
Speaker 3: We've got plenty. And then you'll say, okay, then I'll
Speaker 3: bring you a special wine to enjoy it later. If
Speaker 3: you're bringing wine, be very clear to your guest, I
Speaker 3: mean to your host, excuse me, I brought you this
Speaker 3: bottle of wine. I would love for you to enjoy
Speaker 3: it later. You don't need to serve it with the meal.
Speaker 3: Or I bought this wine, I thought you'd like to
Speaker 3: serve it with the meal. But be very specific because
Speaker 3: I've seen some noses get at a joint when special
Speaker 3: bottles were opened for special not so special occasions by
Speaker 3: people who didn't know the bottles were special. So that's
Speaker 3: a little wine etiquette. Another thing is when you're bringing
Speaker 3: wine and say it's a picnic or outdoors, say can
Speaker 3: I bring some glassware with the wine? Maybe they don't
Speaker 3: have glassware, you can get this. And if it's outdoors,
Speaker 3: would you like me to bring some disposable glassware? Do
Speaker 3: you need an ice bucket?
Speaker 2: It?
Speaker 3: Can I bring anything to serve with the wine? It's
Speaker 3: just a courtesy because not everybody has wine accouterments, even decanters.
Speaker 3: We've brought to canters with us to dinner parties just
Speaker 3: because the people may not have decanters. Ask. It's always nice.
Speaker 3: And if you're looking for a gift, wedding gift, home gift, whatever,
Speaker 3: you know that people like wine are. They're creating their newlyweds,
Speaker 3: creating their new home. A really great gift is either
Speaker 3: a set of nice wine glasses and a bottle of
Speaker 3: wine or a decanter. Doesn't have to be real expensive,
Speaker 3: but a decanter and a wine funnel and a bottle
Speaker 3: of wine. Because there's a great gifts. So not everybody
Speaker 3: buys great wine glasses or decanters. They usually get cheap
Speaker 3: stuff or they don't have a decanter at all. So
Speaker 3: it's a nice gift to give. Wine stoppers, I think
Speaker 3: are a total waste of money to give us gifts.
Speaker 3: We got married, we were giving a lot of wine coasters.
Speaker 3: We use exactly one wine coaster and I have the
Speaker 3: rest here. I probably sell them on eBay. But if
Speaker 3: the canner is great, and the canner's break, so you
Speaker 3: probably want to have two or three to canners ready
Speaker 3: at all times. And glasses break, so another fun thing
Speaker 3: to do is to give people non breakable glasses. If
Speaker 3: you know they have a pool, for example, or they
Speaker 3: live at the lake. A fun, not too expensive gift
Speaker 3: is to find some unbreakable wine glasses and put them
Speaker 3: in a picnic basket, wrap them with napkins and say
Speaker 3: this is and with a bottle of wine and say
Speaker 3: this is for your next outing. That's a great gift also,
Speaker 3: so think about that when you're entertaining or you are
Speaker 3: going to an event, never go empty handed. My mother said,
Speaker 3: never go empty handed, and always write thank you notes.
Speaker 3: So I'm good Southern girl when it comes to that.
Speaker 3: So I am going to conclude this little lesson on
Speaker 3: serving wine with two wines that I have sent because
Speaker 3: I'm in the mood for provensal rose. Now why is that? Well,
Speaker 3: I've been in Italy a lot, and I love Italy
Speaker 3: and i love Italian wines. But for me, Provensal rose
Speaker 3: is the benchmark, and it is the fourth of July
Speaker 3: is coming up, and I'm going to be chilling these
Speaker 3: babies down. These are both from Provence. This one is
Speaker 3: H and B is the name of the producer H
Speaker 3: and B, and it is from organic grapes. It is
Speaker 3: from Coutou de Ax and Provence one of the three
Speaker 3: main production areas of provensal rose. I bet you didn't
Speaker 3: know this, but Provence produces eighty percent of rose in France.
Speaker 3: It's not the exclusive area because Tavo is wonderful, landak
Speaker 3: Rusalem is wonderful, and there's other great rosees, but eighty
Speaker 3: percent and forty percent are made in a very specific
Speaker 3: area of production zones this is one. Another is Cooteau
Speaker 3: de Provence and the ro kotoa Provence. Another is Bandol.
Speaker 3: This is a very special wine. They tend to be
Speaker 3: fuller bodied, more aromatic. This is probably a thirty dollars
Speaker 3: bottle of wine, also from H and b uh it
Speaker 3: is Mervedra grenache. And since most provon cell wines are
Speaker 3: blends of Rohan style grapes from the south of France,
Speaker 3: commonly grenache, since Mervedra it's a common common blend, this
Speaker 3: is a little less expensive. I think this is like
Speaker 3: twenty one dollars the H and B organic and it
Speaker 3: is grenache sin so and roll, oh roll, that's interesting.
Speaker 3: So grenache is the main grape. If it's in Spain,
Speaker 3: it's called garnacha sin so in roll r L L
Speaker 3: eight And I bet you don't know what that is.
Speaker 3: And I'm gonna tell you it's verminino, a white grape. Yes,
Speaker 3: there's a little bit of white grape in this wine.
Speaker 3: So I'm going to chill these babies up to the
Speaker 3: category that I said fifty five degrees, maybe fifty to
Speaker 3: fifty five, and enjoy them this weekend. These wines are
Speaker 3: provided by my friends at vineyard brands. They send us
Speaker 3: a bouquet of rosees to try. They're all terrific. They
Speaker 3: do a lot in the south of France. They also
Speaker 3: do Lavier Fermei from the me Paran, which is a
Speaker 3: very widely available often under ten dollars rose that is
Speaker 3: really terrific. Great wines these a little bit more there.
Speaker 3: Most rosees from fronts are under thirty dollars. You can
Speaker 3: get a good one for ten dollars. As I said,
Speaker 3: the for me Paran, which is actually from the Rhone
Speaker 3: under ten dollars. You don't have to spend a lot
Speaker 3: on rose. But I swear by French rose first and foremost.
Speaker 3: Rose from Provence, rose from the Roan, Southern Roon, rose
Speaker 3: from Lango doc Russalon and Tavel, which is a rose
Speaker 3: only appellation in their own valley. Other roses I like, though,
Speaker 3: I like Kiarato from Italy. It's from Lake Garda, which
Speaker 3: has a Mediterranean climate similar to Provence. They make provan
Speaker 3: Seu style dry rosees. I like my roses dry and
Speaker 3: fruity and not overly heavy. You can't go wrong with
Speaker 3: Provence rosees. You can't go wrong with Kiarata rosees. You
Speaker 3: can't go wrong with tavel And if you liked a
Speaker 3: darker style, more savory, gastronomic rose, check out Cherisuola de
Speaker 3: Bruzso they're almost so dark that they look red, that
Speaker 3: they're rosees and they're amazing. Okay, I've come to the
Speaker 3: end of this little lecture on how to enjoy your
Speaker 3: wine and serve it and store it. I hope it's
Speaker 3: been helpful. My mouth is watering. I'm dreaming of Provence
Speaker 3: in those level fields and sunflowers, which are not going
Speaker 3: to happen this year. Maybe next. Here are the bottles
Speaker 3: H and B Provence. Go out and check these out.
Speaker 3: They're widely available, and ask your favorite wine shop, your
Speaker 3: favorite so lia for tips on what you can enjoy
Speaker 3: year round. And just remember this, these are year round wines.
Speaker 3: They say they're summer wines, but they're year round wine.
Speaker 3: You can join them all the time. I'm Melanie Young.
Speaker 3: I hope you enjoyed the segment. I'd love to hear
Speaker 3: from you on what you think about the TV part
Speaker 3: of it. I'm a little nervous because this is my
Speaker 3: first time doing it. I'd love to hear on topics
Speaker 3: you'd like me to talk about more, and you can
Speaker 3: reach me at Melanie at Melanie Youong dot com. You
Speaker 3: can follow me on Instagram at Melanie Fabulous. You can
Speaker 3: listen to this show on more than sixty five podcast
Speaker 3: channels on demand anytime, including all the big ones. You
Speaker 3: can check me out at Melanie Youong dot com. And
Speaker 3: you can check out my other show with my husband
Speaker 3: David Ransom on this network two pm Wednesdays Eastern and
Speaker 3: anytime on demand on your favorite channel. It's called The
Speaker 3: Connected Table, and there we talk about our travels and
Speaker 3: the different producers and chefs and people in the wine
Speaker 3: and food industry we meet. The goal is to help
Speaker 3: you explore, enjoy, step outside your comfort zone and live
Speaker 3: life with confidence, on your terms and in good health.
Speaker 3: I hope I'm helping you make you do that, so
Speaker 3: always you have the choice to choose life, choose on
Speaker 3: your terms and saying fearless and fabulous forever. Thank you.
Speaker 3: M