Wine Wednesday’s Terminology: Breathe

A few weeks ago I did a post about a sommelier’s tool called a Tastevin and promised to do posts on Wednesdays about a wine-related item or wine terminology.  Thankfully I didn’t promise to do this EVERY Wednesday (even though that was my intent).  So I have missed a few weeks, but hopefully I am back on track.

This Wine Wednesday we are talking about letting your wine breathe.  (I actually was going to do an article about wine legs, but the research I pulled up was so extensive I was overwhelmed.  A person could write a whole book about wine legs – and there’s just not enough room here to do that!)  😉

A while back I did a post called The Lighter Side of Wine Looking back at that article now, I realize I didn’t discuss letting your wine breathe.  This is an expression we have all heard.  Hopefully we can answer some of your questions here about letting wine breathe and keep it light and easy.   What does it mean to let your wine breathe?  Which wines need to breathe?  How do you let wine breathe?  Why do you let a wine breathe?  How long does the wine need to breathe?

A little music to set the mood:  Anna Nalick, Just Breathe

What does it mean to let wine breathe?  A wine starts to breathe the minute it is opened; however, simply opening the wine and letting it sit in the open bottle will not do much to help the wine breathe (sometimes referred to as aerating).  For a wine to breathe, you have to expose more surface area of the wine to oxygen.  You can do this by using a decanter.  Try it for yourself.  Pour half the bottle into a decanter.  Taste a sip or two of your wine poured from the bottle and then taste some poured from the decanter.  Even if you thought the wine was good from the bottle, you will be able to tell a significant difference from the decanter.   This is all because the wine was exposed to oxygen.  You can accomplish a similar effect by using an aerator to infuse oxygen into the wine as it is poured.


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Which wines need to breathe?  You can let any wine breathe, but young, tannic red wines, like Cabs, need to breathe.  One might think that you should let older wines breathe as well.  Typically you decant older wines but mostly just to keep the sediment out of the glass.  Once you have decanted a wine that has reached its peak maturity, you should serve it quickly to take full advantage of the aromatics and not let it breathe too long.

How do you let a wine breathe?  You have a few options to let wine breathe:  (1) As mentioned above, you can decant the wine, (2) you can aerate the wine as you pour it into the glass, or (3) You can simply pour it into your glass and let it sit for several minutes before drinking.

Why do you let a wine breathe?  I mentioned above that you should let young, tannic wines breathe.  The reason you do this is to soften the tannins.  The wine mellows and both the flavors and aromatics become more pronounced.

How long should you let a wine breathe?  There is no tried and true answer to this one.   If the wine suits your taste as soon as it is decanted, drink up.  If it is still too tannic for you, let it sit a while, maybe even a couple of hours.  The reality is (just like wines you prefer), your personal preference determines how long your wine should breathe.

Happy Wine Wednesday, All!  If there is a wine-related item or terminology you want more info on, just let me know.


I have decided to dedicate Wednesdays to a wine-related item or definition of a word taken from wine terminology.  Today is the first of these posts.  Todays’ wine-related item is the “Tastevin.”

The tastevin, sometimes known as the Sommelier’s Cup, was originally invented for tasting small amounts of wine in dark cellars.  The cup was silver and worn round the taster’s neck like a necklace.  This made them more portable than a wine glass and less fragile.  The tasting cup would have circular  indentations in its side to reflect candlelight across the metal base of the cup and make it possible (in  dark cellar) to determine the clarity of the wine just drawn from the barrel.


Example of an original tastevin.


Today’s version of a tastevin.

Reference:  The Wine Bible by Karen MacNeil

Kickin’ It Into Gear

For those of you that read my blog regularly, you know that I have a section called, “America Dreaming.”  I started this segment of my blog to shine a light on people who have stretched beyond their comfort zone to live out their dreams.  My criterion was simple, the business had to be wine-related and had to have been started during the economic down turn.  All of the people I interviewed were happy.  They were doing what they wanted to do.  They had their piece of the pie.


So I have decided that it is time to chase my own dream, to have my piece of the pie.  Through my writing I have been living vicariously through others.  Now it’s my turn.  I created a Kickstarter campagne to help raise money for the build out.  We found this great space in Bluffton, SC (just outside of Hilton Head) that we fell in love with and feel certain that it is the perfect location for the bar.  The bar will be in Old Town Bluffton, a historic district that has been revitalized and is alive with people and activities.  The bar is on Calhoun Street in the Promenade area.  People park at one end of the Promenade and walk to all the quaint little art shops, restaurants and bars.  If you walk to the end of Calhoun Street, you actually end up at the May River which dumps into the ocean.  The setting and the atmosphere of the whole area lends itself to fun and community – to meeting new friends, to living the American Dream.


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I just sold my Mercedes last night to free up some cash for the build-out of the wine bar.  I am a little sad this morning thinking about letting the car go but I am trying to keep my eye on the prize – Latitude Wine Bar.

We have two weeks left on our Kickstarter campagne.  Please check it out – give us “kick” to keep us moving in the right direction.   Help me achieve the American Dream and have your name posted on the “wall of fame” at Latitude Wine Bar.  I have decided to have dedicated space for everyone who pledges to the campagne.

Thank you all for being part of the dream!!!

Media Samples

Explore exciting Spanish wines with great deals.

I received an email several days ago from a college student wanting me to participate in a survey he was doing for a class.  The survey was sent to several wine bloggers.  I recognized most of the names on the email list and it seemed like good company so I decided to participate.  The questions were about blogging with some of them specifically directed toward the receiving of media samples.  He wanted to know if we (wine bloggers) thought of our media samples as simply “free wine” or if we blogged about wine simply to receive these samples.  His questions really got me thinking!

When I initially started blogging about wine, I had no idea that wineries or their media/public relations firms provided media samples so that we would tweet and blog about their wines.  I simply started blogging because I love wine.  I love the whole wine lifestyle – enjoying a glass of wine with dinner, sipping wine with friends, sharing a bottle with hubby over some great conversation as we unwind from the day  and visiting wineries and making new friends along the way.  I love it all!

A couple of years ago I received a DM (direct message) on Twitter from a winery wanting to send me a bottle of wine for a live tweet-up that was happening in the near future.  I was blown away.  Someone wanted to give me wine???  I didn’t even have a blog at that time, but I hit Twitter hard every day and had started gathering a few followers.  The thoughts of tasting a “sample bottle of wine” and sharing my thoughts with the whole Twitter-verse made me absolutely giddy!

Shortly after that, I started blogging about wine.  I’m no wine expert.  I don’t have a laundry list of flowery words to describe all the different tastes and aromas of a wine.  My descriptors are fairly limited, but my enthusiasm is not.  When I receive media samples in the mail today, I feel an obligation to taste the wines and write about them.  I am very particular about them.  I mark on the back of each bottle with a silver sharpie to identify that the bottle has to be reserved for a review to keep anyone else from opening it.

2013-04-03 19.53.04Now, don’t get me wrong.  I love getting media samples!  I have the wines shipped to my office (you know, that adult signature thing) and it is like having Christmas several times a year especially when I get in a shipment that I didn’t realize was coming – like the one I received last week.  Sometimes I wait until I get home to open the box, but other times I just can’t wait.  The suspense is too much – I have to know what is in that box.

So “Thank You” to the media firms, public relations firms and wineries that send wine my way for a review or a tweet-up.  I really appreciate the opportunity to promote your wines.

Please understand that I may not get to your wine and have an opportunity to post my thoughts for several weeks, maybe even months, but I will fulfill my obligation to you.


Pepi Chardonnay

This wine was a media sample from Balzac Communications.

Ever wonder where the name, “Red Wine Diva” came from.  Well, first and foremost, I had to have a Twitter handle, and actually this wasn’t my first choice but thankfully, it was easy to change when I finally had this epiphany!  Second, red wine was the only wine I drank – seriously!

I started out like most wine people with a white zinfandel or a blush wine – and thought I was SO sophisticated.  The wine palate is an ever-evolving thing so shortly into this wine lifestyle, I was ready to move to the next level of wines.  I don’t know why, but for some reason I thought the next logical step in tasting wine was to go to Chardonnay.  I thought white wines were a lighter fruitier wine than reds.  (Boy, was that a misconception!) I tried and I tried and I tried.  I just couldn’t do it.  I couldn’t find a Chardonnay I liked.  I found them all too dry, too bitter.  This was years ago so I don’t remember the names of any of them, but I do know I just couldn’t drink them.  Then one day I decided to try a red wine – I think it was a Cabernet Sauvignon but again don’t remember which one.  What I do remember is how good it was.  It was simply scrumptous!  And I was hooked on red wine truly believing I would never look back at Chardonnay.  I just couldn’t figure out what all the fuss was about.

So Red Wine Diva dove head first into the wine life style and started learning to appreciate wine for what it truly is, complex, beguiling, and wonderful all at the same time.  I still had friends who were big into white wines though and occasionally I would imbibe.  I eventually was able to drink a white wine and actually enjoy it.  Then in the summer of 2010, North Carolina experienced an incredible heat wave and draught that brought us all to our knees.  It was great for the vineyards! North Carolina produced some great wines that year!!!  And it brought me full circle in my wine lifestyle – back to the crisp, clean refreshing taste of a good chilled white wine.  It was way too hot to be sipping a heavy red wine.

Today I actually enjoy white wines, especially Chardonnay – and I am so glad, otherwise, I would have missed out on this wonderful Pepi Chardonnay.  Bursting with flavors of pear and crème brulee, this wine is a real bargain and a true interpretation of what Chardonnay is all about.  All the Pepi wines sell for around $10 making them the perfect house wine for everyone, the wine you keep on hand just in case.  I know I will!

Varietal: Chardonnay          Alcohol:  13.33%          Price: $10

Vinolocity Blanc – Sheldon Wines

This wine was a media sample from Sheldon Wines.

I love trying new wines!  There are only a few things I can think of that bring me more pleasure than sipping a great new wine; so what better way to spend an hour of my Sunday than trying some of Sonoma’s finest.  That’s exactly what I did this past Sunday.  I spent an hour tasting a couple of wines from Sheldon Wines and Krutz Family Cellars along with the great folks at Taste Live .  Along with that tasting was this VERY impressive “2011 Vinolocity Blanc.”

Vinolocity Blanc is a blend of some of my favorite wines – Grenache Blanc (50%), Viognier (25%), and Roussanne (25%).  I was surprised by the tartness of this wine on the first sip, but that’s what Roussanne does.  It is a tart wine used mostly for blending and to add character to other white wines.  I don’t care for it as a stand alone wine, but when blended correctly, it draws you in and creates a wine that you won’t soon forget.  But you will notice that it was only 25% of the Vinolocity Blanc.  The dominant profile of this wine comes from the Grenache Blanc.

I’ve actually only had Grenache Blanc one time before and was very impressed.  (But then, there are a lot of wines I haven’t tried yet, hence my love for trying new wines!)  The Grenache Blanc adds hints of pineapple, while the Viognier added herbaceous notes all of which evened out the tartness of the Roussanne.  I have heard that you have to take at least 3 sips of a wine to truly know if you like it or not – for the full flavor profile to be appreciated, so by the third sip of this wine, I was hooked.  I opted to pair it with pasta in a basil cream sauce and sun-dried tomatoes.

Variety: White Blend (Grenache Blanc, Viognier, and Roussanne)     Alcohol:  13.5%     Price:  $30

As this wine is produced in such small lots, it isn’t sold at retail.  But you are still in luck as they do have a wine club.

Soaring High – Highflyer Pinot Noir

This wine was a media sample from Somerston Wine Company.

One of the things about wine that amazes me is how our palate constantly evolves.  A few years ago I developed an affinity for Pinot Noir.  I think this was after my love of Cabernet Sauvignon and before my love for Zinfandel.  Even though my evolution continues, I find that I can still fall back to one of these old favorites and it is like putting on that sweater you’ve had for at least ten years but just can’t bring yourself to get rid of.  Its comforting.  It brings back memories and stories and a smile.

What I thought when I received this bottle of 2009 Highflyer Pinot Noir from Somerston Wine Company was, “Wow – it’s been a while since I tasted a Pinot.”  And then I found myself really looking forward to it!  I actually received three different wines from the Highflyer line and I have been impressed with all of them.  (Highlyer Centerline  and Highflyer Grenache Blanc)

The grapes for this wine were harvested from a vineyard in the Santa Lucia Highlands where they are known for “bolder character and elegant flavor.”  This Pinot was a deeper color than some Pinots and was bursting with flavors of dark stone fruit and earth.

Varietal: Pinot Noir          Alcohol:  14.5%          Price:  $38

Although Somerston Wines are not sold at retail locations, you can make reservations for a visit to Somerston Estate and enjoy a picnic lunch overlooking the vineyard.  You will be able to purchase wines at the Estate.  You can also join one of the wine clubs and receive Somerston Wines before they are ever released as well as get discounts on exclusive Somerston Experiences.

Let’s Get Vertical

Category 5 from Raylen Vineyards has always been one of my favorite wines.  Every time I go to Raylen to pick up a case of wine, I make sure this wine is included.

With what I do in writing and tweeting about wine, I drink a good variety of wines and sometimes I forget what is in my wine “closet.”  (No, unfortunately it is not a wine cellar.  However, it is the coolest area in my house and actually does an excellent job of storing wine.  It keeps my wines at consistently between 65 – 70 degrees at all times.)  Flashback to 2010.  I was digging through my wines to see what I wanted to drink that evening and found a 2007 Category 5 and opted to drink it.  With Category 5 being a blend, you are apt to get a variety of aromas and flavors on the palate.  The aroma of this 2007 was absolutely heavenly.  With the first sip, cherry, plum, vanilla, and a silky finish that lingered just long enough on the palate to make you want another sip.  This is when I decided to collect enough Category 5 to do a vertical tasting.  I was on a mission. 

I had a bottle of the 2008 and the 2009 had not yet been released.  I went to Raylen Vineyards to see if they happened to have a bottle of the 2007 left over and as luck would have it, they did.  So I had the 2007 and the 2008.  I was only focused on having 3 vintages for my very own vertical tasting and with the 2009 aging nicely in the barrel at the winery, I knew I wouldn’t have to wait long. 

I picked up the 2009 on my next visit to Raylen, but as time and wine move through my life, I didn’t get around to doing the vertical tasting.  Then through a stroke of luck, I was playing the “Wine Board” at a local fund-raiser for the March of Dimes and pulled a bottle of the 2006 Category 5.  I was elated!!!  This changed the game.  I was determined now to go for 5 consecutive years for this vertical tasting and to make it a real party.  Afterall, there is no way I could drink 5 bottles of wine by myself in a week let alone one sitting so back to Raylen to pick up a bottle of the 2010 Category 5.


Last week hubby and I decided to get vertical with six of our closest friends.

As is typical for any wine tasting, the comments and reviews of each wine were all over the board.  Unfortunately, the 2006 (which was completely out of my control) may have not been stored properly.  The general consensus was that it was a little flat and didn’t have anything on the nose.  Opinions varied for the 2007.  You could still pick up a bit of the vanilla and it was still very approachable.  We tried a second tasting of the 2007 by aerating it.  This really brought out the aromatics and that silky finish that I had remembered so well.   The 2008, though, was the winner overall; great bouquet, a little earthy with hints of tobacco and vanilla.  We decanted what was left in the bottle, but didn’t see any changes in the taste of the wine.  The 2009 was actually my favorite for the evening.  It reminded me of the 2007 that started me down this path.  I just happen to have one bottle of it left and will hold onto it just a while longer.  It will be a good wine to share with family over the upcoming holidays.  The 2010, while still a very drinkable wine, could easily be aged another couple of years.



A lot of people think that Category 5 is named after the strength of a category 5 hurricane when in reality it is named for the 5 grapes that have been meticulously blended to create this premium wine.  It is a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, and Petit Verdot.

Varietal: Red Blend          Alcohol: 13.8%          Price: $18.99

The Lighter Side of Wine

Not everybody is an expert on wine.  Sometimes it seems that all these wine aficionados we see on Twitter and Facebook appear to have all the answers and know all the little tips and tricks to enjoying wine.  I will be the first to admit that I am no expert!  I actually feel inadequate when I look at all the information my counter-parts publish about the technical side of wine on their blogs.  I have learned some of the technical stuff over the last 3 years (that’s about how long I have proclaimed to live a “wine lifestyle”), but I truly try to focus on the lighter side, wine with friends, winery hopping and tasting something new.  Typically my blog posts are as much about the day, the place and the people behind the wine as they are about the wine.

There are a few things, though, that we need to know about wine that will help us more fully enjoy drinking wine and for some, it may even create an appreciation for wine.  This article will be ongoing.  Each time one of you suggest something that should be added, I will gladly add it, and each time one of you asks a question, I will gladly research it and add the answer here.

  • Wine is an acquired taste; for some it comes more naturally than it does for others.  If you don’t like the first wine you try, think about the aspects of the wine that you don’t like such as it tastes bitter (which probably means the wine is too dry for you) or it’s too sweet (it may have too much residual sugar for your taste), the wine makes the inside of your lips feel dry and almost pucker (the wine is probably young and the tannins are too pronounced).  You have to communicate these likes or dislikes to the person behind the counter at either the winery or the wine store so that they can help direct you to something more pleasing to your palate.  There are a LOT of wines out there so there is sure to be one (or many) that will please.  
  • Make it a mission to discover the wines you love.  This can be accomplished a couple of ways.  You can visit local wineries to sample their wines or you can attend wine festivals and special tasting events.  Just know that it is NOT offensive to the winemaker or the employee to spit the wine out and dump the remainder of your glass out.  Look at it this way, if you are at a wine festival with 30 different wineries set up and each winery is pouring 1oz tastings of 8 different wines, by the time you have visited 3 tents/stations and sampled each of their 8 wines, you have consumed 24oz of wine.  This is almost a full bottle of wine that typically runs anywhere from 12% alcohol up to 15% alcohol, so you are drunk and have only tasted from 3 different wineries.  Great Expectorations: The Art of Spitting Wine.  You can also invite a group of friends over and ask each to bring a bottle of wine so that the group can do their own tasting at home.  You can cover the bottles up (a simple brown paper bag will suffice) and do a blind tasting with each person making notes and voting on each wine.  This is another opportunity for you to taste something new that you might not otherwise ever have purchased.
  • The proper way to taste wine is a little more difficult to put into words but let’s start with the 3 S’s – Swirl, Sniff, Sip (or Spit).  Swirling wine has a couple of different components to it.  When you pour wine into your glass be sure to leave enough room at the top of the glass for some good swirling action.  Swirling helps aerate the wine and brings out not only the flavors but also the aromatics.  Give your wine a good swirl and then put the glass up to your nose – actually put your nose into the opening of your wine glass and sniff deeply.  This sniffing is going to tell you the initial smells and aromatics of the wine.  Repeat the swirl and sniff action a couple of times – some people may think you are a wine snob, but what you are doing is identifying the aromas in the wine and preparing your senses for the full flavor and appreciation of the wine.  The next step is sipping the wine.  Take a small sip and  hold it in your mouth as you suck in air through your mouth to aerate the wine even more – go ahead, make a big slurping sound and then swish the wine around in your mouth before swallowing (or spitting).  You won’t need to repeat this process with each sip, just for the first sip or two.  I learned a lot of what I know about wine from Andrea Immer Robinson
  • Wine is meant to be paired with food.  Most wines you can sip and still enjoy thoroughly; but pairing foods with your wine creates a whole different experience for your tasting pleasure.  So how do you know which wines go with dinner?  Well since the day of the wine snob is dead, there is no hard and fast rule for pairing wine.  You can always fall back to the adage that lighter foods should have a lighter wine and rich, heavy foods should have a bolder, more robust wine.  For example, if you are having pasta, seafood, or chicken (all considered light foods), you would probably want a lighter wine such as a Chardonnay or a Sauvignon Blanc but you could also go with a Beaujolais, which is a lighter red wine.  But if your pasta happens to be a meaty, hearty lasagna, you would most likely want a more robust wine.  The real answer is, “It depends.”  Think about the components of your meal and then choose your wine accordingly, but keep in mind that if the pairing works for you then it was the right pairing.  Ultimately, you never want your wine to over power your food.

A little side note here, some  people think that chocolate always pairs well with red wine.  It doesn’t!  But when you get it right, it is like a match made in heaven!

  • So now you have been tasting wine, finding out which style of wine you prefer and started buying wine to pair with your meals.  The next question is how to store wine after it has been opened.  Once wine has been opened and left exposed to air for very long (let’s say overnight or 24 hours), the wine becomes oxidized.  You will learn to recognize oxidation as you become a more experienced wine drinker – the wine will take on a brownish tint and the aromas could even start to smell more grapey instead of like the intense wine aromatics you would expect.  Severe oxidation could even cause the wine to smell like rubbing alcohol.  There are several different ways to store your open wine and protect it from oxidation; some better than others.  I have tried several.  Sometimes people just push the cork back inside the bottle, especially if they will be drinking the remainder of the wine the next day – which is about how long this will keep the wine and even then it will lose some of its flavor. 

I used to have Vacu-Vin, a device that allows you to pump (suck) the air out of the wine bottle and seal the bottle with a rubber   top.  This tends to keep the wine 3-4 days.   You can also use an argon gas system that forces air out of the bottle as it replaces the air with argon thus preserving the wine until you open it again.  There is also a product called, “Wine Shield,” a really simple little plastic disc that you insert into your open bottle of wine.  It falls into the bottle and floats on top of the wine to form a barrier between the wine and the air.  I typically opt to use a Haley’s Corker – it recorks the bottle with a snug fit that allows you to store the bottle on its side without leaking any wine, works better than recorking with a regular cork, and can be reused for a couple of years.

Something I haven’t tried but intend to is saving a smaller wine bottle, such as the 375 ML so that when you open your wine and you know you won’t be drinking the full bottle, pour half of the wine into this smaller bottle and recork immediately – Haley’s Corkers would be perfect for this.  Obviously the full smaller bottle doesn’t leave room for excess air to oxidize the wine, just be sure to store it at the right temperature (or below) until you are ready to drink it.  I have also heard that you can add clean glass marbles to your open wine pushing the wine to the top of the bottle and therefore, pushing the air out – sounds like it might work, but it also sounds like a lot of work.  But the choice is yours.  Play around and see what works best for you. 

Wine will keep longer if it is kept at colder temperatures.  Go ahead and put that bottle of red in the refrigerator, pull it out the next day and let it warm back up to room temperature before drinking. 

  • Now that you have started appreciating wine, you will be buying more of it and possibly joining wine clubs once you find a specific winery whose style of wines you really enjoy.  So how are you going to store all these wines as you start collecting several favorites?  The most important thing to remember here is that wine is temperamental.  You cannot store it at “room temperature.”  Years ago, people used to store wine at room temperature, but this started way before central heating systems and houses that are insulated well from the weather.  Room temperature used to be 60 degrees (give or take 5 degrees) so wine was always at perfect serving temperature.  The worst thing you can do is set your wine on the kitchen counter right beside the oven or the refrigerator.  The heat from your appliances will leave your wine too warm to serve.  Wine served at the right temperature once again brings out all those great aromatics and flavor profiles that made you fall in love with wine to begin with.  If you are going to start keeping several wines at home, I would suggest investing in a small wine cooler.  You can get one that will hold as few as 12 bottles or one to hold several hundred bottles.

All That Jazz – Morning Fog

This wine was a media sample from Wine Twits

So many things in life pair really well with wine – a good book, good friends, good food, and good music.  One of my favorite styles of music to listen to while sipping wine is jazz.  The soulful saxophone or horn makes all the hassles of the day just disappear and the spirit takes on a renewed fervor with each sip of wine.  One of my favorite musical artists is  Kenny G and this particular song goes really well with anything, especially this 2010 Morning Fog Chardonnay from Wente Vineyards.

This year marks Wente Vineyard’s (named 2011 Winery of the year by Wine Enthusiast) 100th anniversary with Chardonnay, the top-selling varietal in the country.  Wente is the oldest winery in the US that has been continuously family owned for five (5) generations.  All of their fruit is estate grown.  A majority of the Chardonnay grown in California is from the Wente family Chardonnay clone, making them an integral part of the wine culture in the US, especially among Chardonnay drinkers.

2010 Morning Fog Chardonnay by Wente Vineyards was one of the wines I received a few weeks ago for the virtual wine tasting sponsored by Wine Twits.  Close your eyes as you taste this delectable Chardonnay and you can almost feel the morning fog from San Francisco Bay wrapping its arms around you.  Combine that with a little bit of Kenny G and you drift into another world.  This wine was fermented in both oak barrels and in stainless creating a balanced wine that is smooth on the palate with just a (slight) touch of cinnamon and the most refreshing finish, lingering just long enough on the palate to create a desire for another sip.

Varietal: Chardonnay       Alcohol: 13.5%       Price: $12.99

I recommend pairing this wine with Heirloom Tomato Salad: 

Side Note: A few years ago, Wente paired with Food Network to create a new wine, entwine. Entwine is the coming together of extraordinary things to include one of America’s oldest wineries and one of our most trusted names in food. Entwine is available in Merlot, Cabernet Sauvignon, Chardonnay and Pinot Grigio and is a great wine for the price point.




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