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7-Eleven Wines Coming to a Convenience Store Near You

Posted Nov 4th 2009 5:00PM by Jennifer Lawinski (RSS feed)
Filed under: Wine, Business, Food News

7-eleven wines

Photo: loop_oh/flickr

Look out Two-Buck Chuck. The home of the Slurpee and the Big Gulp is launching a line of value-priced wines targeting consumers looking for a boozy bargain during these tough economic times.

7-Eleven plans to sell a $3.99 Cabernet Sauvignon and a Chardonnay under the proprietary "Yosemite Road" label at its stores in the United States and Japan.

"The consumer is really pinched as far as discretionary income," Kevin Elliott, senior vice president of merchandising and logistics of Dallas-based 7-Eleven, Inc., told the Associated Press. "We're seeing a lot of success in products that really resonate on a value basis."

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The Sardinian Diet: Wine, Bread and Cheese

Posted Oct 21st 2009 4:15PM by Slashfood Editor (RSS feed)
Filed under: Wine, Trends, Italy, Health & Medical

Sardinia
Photo: pinkcanoe, Flickr
Modern Ponce de Leons, take note. The diet of the Sardinian people is the latest to be linked to a longer life.

The island of Sardinia lies 120 miles west of the Italian mainland. It is the second largest island in the western Mediterranean with Sicily only being larger.

According to Dan Buettner, the author of "The Blue Zones: Lessons for Living Longer From the People Who've Lived the Longest," various features of the Sardinian diet can result in an average of six years added to the average life expectancy.

The Sardinian diet emphasizes bread, cheese and red wine. Sardinian Cannonau, a very darkly-colored red wine, has the highest level of antioxidants of any known red wine in the world.

"This is so dark that the Italians call it vino nero, which means 'black wine,'" Buettner told "Good Morning America".

No surprise here, Sardinians also eat lots of fruits and vegetables and meat is a once-a-week celebration. Contrary to other Meditteranean diets, not a lot of fish is eaten.

Instead, cheese is used as protein source -- specifically, grass-fed cheeses.

Buettner also reveals one common denominator of healthiest people alive are the consumption of nuts. Buettner recommends the 2-by-4-by-2 rule -- people who eat 2 ounces of nuts four times a week live an average of two years longer.
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Twitter Sells Wine to Benefit Charity

Posted Oct 15th 2009 3:30PM by Alexa Weibel (RSS feed)
Filed under: Wine, Food News

pinot noir grapes

Pinot Noir grapes. Photo: mollyali, Flickr.

The folks behind social media site Twitter are expanding their empire to the wine business.

Beginning Thursday, Twitter is selling its own "Fledgling" wine, with the proceeds benefiting the nonprofit literacy group Room to Read, according to Jenna Sampson, a spokeswoman for Twitter.

San Francisco wine company Crushpad is helping Twitter make the vino. The company, which enables wine enthusiasts to make, sell and design their own wine, is providing everything from the grapes and equipment to expertise and advice for the social networking site.

"We gradually started meeting people [from Twitter]," and the idea of a outreach collaboration simply "kept growing and growing and growing," said Noah Dorrance, marketing director for Crushpad.

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What to Drink With ... Wine of the Week

Posted Oct 5th 2009 3:00PM by Gretchen Roberts (RSS feed)
Filed under: Wine, Champagne, Fall, Wine of the Week

World's Biggest Burger
World's biggest burger. Photo: Bill Mealbach.
Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

There are so many culinary wonders (and occasionally questionable indulgences) in the Slashfood archives, just waiting to be washed down with equally delicious wines. Here are six pairings from our September archive that will make you thirsty...or make you sick. You decide.

With fall officially in full swing, it's time to break out sweaters, hot cider and even our oven mitts after a summer avoiding the stove. Jennifer Iserloh's Ropa Vieja, a Cuban dish of shredded beef in a tomato sauce, would pair nicely with a light, fruity Italian Dolcetto or a sweet and spicy California Zinfandel.

For Southerners who haven't been blessed with a dose of crisp fall weather yet, Gena Knox's Shrimp and Mango Summer Rolls are a lovely way to wind down a warm day, preferably with an off-dry Riesling.

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Vegan Wine Guide

Posted Oct 1st 2009 2:00PM by Gretchen Roberts (RSS feed)
Filed under: Wine, Champagne, Vegetarian/Vegan

Vegetarian vineyards?
Vegetarian vineyards? Photo: Tambako the Jaguar.
Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

A couple of weeks ago, I gushed about the Domaine Carneros Brut Rosé Cuvée de la Pompadour, a sparkling rosé made with organic grapes and animal-free products. Other well-known examples of vegan wineries include Frey Vineyards and Girasole Vineyards.

What makes a wine vegan? After all, wine is made from grapes, not beef. Where animal products do come into play is during the fining process. After fermentation, most wine is filtered and fined, which is basically removing all the sediment and leftover dead yeast cells and such from the fermentation process. Most winemakers use animal products like egg white or isinglass, but vegan wines are made with non-animal products such as clay.

Want to find out if your favorite brand is vegan? It's not always easy. Winemakers aren't required to disclose ingredients like the information on Oreo cookie labels, so you have to do some nosing around. One great source is the Barnivore Vegan Wine & Beer Guide, a community project listing of vegan and non-vegan wines. Cheers!
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Drink for the Cure

Posted Sep 29th 2009 2:00PM by Gretchen Roberts (RSS feed)
Filed under: Wine, Stores & Shopping, Health & Medical

Riedel CrescendO glasses
Photo: Riedel.
October is National Breast Cancer Awareness Month, and now you can support the cause in style with Riedel's limited-edition pink glasses.

Crescendo ($70, pictured) is a set of four glasses, each in a different delicate shade of pink. Since they're stemless, the glasses are great for non-alcoholic drinks as well as white wines, and they're dishwasher-safe.

Pink Vinum Rosé ($59) is a set of two pink-stemmed glasses specifically designed for rosé wine. They're also dishwasher-safe, and the color of the wine isn't distorted, since the pink tint is limited to the stem.

Riedel is donating 15 percent of their pink sales to Living Beyond Breast Cancer, a national nonprofit organization dedicated to empowering all women affected by breast cancer to live as long as possible with the best quality of life -- now that's something we can all raise our glasses to. Order online or find them at Bed, Bath, and Beyond.

For Slashfood readers who don't want to drink pink, the Pink Ribbon Shop is offering "Around My Mother's Table: Stories and Recipes Celebrating Lives Lost to Breast Cancer" ($16.95), the Breast Cancer Awareness Pink Ribbon Cookie Cutter, and more.
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Red and White Rioja - Wine of the Week

Posted Sep 28th 2009 3:00PM by Gretchen Roberts (RSS feed)
Filed under: Wine, Wine of the Week


Campo Viejo Rioja Reserva
Photo: Campo Viejo.
Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

Spanish wine sales are up even during the recession, which comes as no surprise, since Spain offers outstanding value for the price.

One of the premier wine regions in the country, Rioja is at the top of its game, delivering excellent-quality wine for a fraction of prices elsewhere -- especially since so much of the wine is held back and aged, which costs money, rather than getting rushed to market.

More Rioja after the jump.

Continue reading Red and White Rioja - Wine of the Week

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Five Splurgeworthy Sparkling Wines - Wine of the Week

Posted Sep 21st 2009 3:00PM by Gretchen Roberts (RSS feed)
Filed under: Wine, Business, Champagne, Wine of the Week

Schramsberg J. Schram
Photo: Schramsberg.
Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

As a penny-pinching German, I don't drink expensive Champagne or domestic sparkling wine like it's water, but a couple of times a year (New Year's, wedding anniversary), I overcome my thrifty tendencies and blow big bucks on a great bottle. When I'm spending serious money on wine, I want to know my $30 or $60 or $100 is going to be worth it and not a major disappointment.

Normally our Wine Steals column focuses on $15-and-under everyday wines that are amazing for the price, but in honor of special occasions, here are five sparkling wines that I personally love and am willing to shell out for because, as Charles Dickens said, "Champagne is one of the elegant extras in life."

After the jump, five splurgeworthy sparklers plus a poll: How much are you willing to spend on special-occasion wine?

Continue reading Five Splurgeworthy Sparkling Wines - Wine of the Week

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Fall Sauvignon Blanc - Wine of the Week

Posted Sep 14th 2009 3:00PM by Gretchen Roberts (RSS feed)
Filed under: Wine, Fall, Wine of the Week


Photo: Constellation Brands
Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

Autumn officially arrives next week. Labor Day has come and gone, and we've traded our barbecue tongs for pots of soup and our shorts for sweaters on chilly nights. But before you put away all your summer wines, consider this: Many of them, including Sauvignon Blanc, won't taste oh-so-fresh by the time you're in the mood for them again. Some of the best Sauv Blancs from the Loire Valley and Bordeaux can age for several years, but most inexpensive bottles are meant to be drunk ASAP.

What happens when you brave an old bottle? I tried a 2005 recently and the first word that came to mind was dank. It was like tossing a salad, forgetting about it for a week and then trying to eat around the decaying pieces. Blech. So here's my PSA for this week: drink all your unquestionably delicious Sauvignon Blancs now, before they become questionable -- the 2007s from the northern hemisphere and the 2008s from the southern hemisphere. Soon, the 2009s from New Zealand, Chile and South Africa will be on shelves, and in the spring, the 2009s from California, France and Italy will arrive.

After the jump, Sauvignon Blancs I loved, and a question for you: Which Sauv Blanc region steals your heart?

Continue reading Fall Sauvignon Blanc - Wine of the Week

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What to Drink With ... Wine of the Week

Posted Sep 8th 2009 3:00PM by Gretchen Roberts (RSS feed)
Filed under: Wine, Champagne, Wine of the Week

double down sandwich
What wine goes with the KFC Double Down? Photo: KFC
Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

Being a wine geek, I read through Slashfood posts thinking, "Hmmm, what wine would I pair with that?" Not everyone is as wine-centric as I am, but surely you've whipped up one or more of our delicious recipes (or read about a crazy new food trend with mouth agape) and wondered how best to wash it down.

This month I'm trying a fun little feature, "What to Drink With...," in which I comb through the Slashfood archives and find, er, interesting foods to pair up with wines. I'll start this one off with something easy, Sarah LeTrent's Roasted Broccoli with Shrimp. What do you say to a light, mineral-y Albarino or a California Sauvignon Blanc?

Here's a challenge: Cool and Creamy Broccoli Soup from Brent Ridge. Soup and wine are a tough match -- how do you pair liquid with liquid? Considering the fact that this soup is also a) cold and b) vegetarian, and we've got a real stumper. I'm going to go with Pinot Grigio or possibly a Grüner Veltliner.

More pairings, including Deep Fried Butter, after the jump.

Continue reading What to Drink With ... Wine of the Week

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Best Boxed Wines

Posted Sep 1st 2009 4:19PM by Slashfood Editor (RSS feed)
Filed under: Wine, Taste Test

More people are drinking wine in a box than ever before. Read about the best boxed wines on Slashfood.
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Think Outside the (Wine) Box
by Kat Kinsman
Myths, Truths & Shopping Suggestions

Boxed wines of the past had a deservedly bad rap, but new packaging techniques have enticed makers of excellent vino to get juiced about wine boxes. We sipped and swirled over a dozen of 'em, so keep clicking to get our top picks (and a list of ones to skip) and one heck of a lot of reasons why we think great boxed wine is the wave of the future.
Nicole Goksel
Getty Images North America

Think Outside the (Wine) Box

    by Kat Kinsman
    Myths, Truths & Shopping Suggestions

    Boxed wines of the past had a deservedly bad rap, but new packaging techniques have enticed makers of excellent vino to get juiced about wine boxes. We sipped and swirled over a dozen of 'em, so keep clicking to get our top picks (and a list of ones to skip) and one heck of a lot of reasons why we think great boxed wine is the wave of the future.

    Nicole Goksel

    Delicato Bota Box Chardonnay - 2005 (California)

    Verdict: We liked it.
    Tasting notes: Great floral smell, easy-drinking, a little bit dry
    Tip: Once bottled wine has been opened, it's got a 4 day shelf life before it starts to really oxidize and turn. Because the majority of boxed wines are built with a bag-in-box system that doesn't allow air in, it'll stay fresh for at least 4 weeks.

    Nicole Goksel

    Three Thieves Bandit Pinot Grigio - 2004 (California)

    Verdict: Our favorite of the white wines
    Tasting notes: Light, herbal, kiwi
    Tip: Because boxed wine stays fresh for a significant amount of time, it's easy to keep a box on hand in the cupboard or fridge so you can pour a single glass whenever you'd like -- without having to go to the fuss of opening a new bottle or worrying about waste. It's perfect for those drinking a glass a day for a healthy heart.

    Nicole Goksel

    Washington Hills Columbia Valley Chardonnay - 2004 (Washington State)

    Verdict: We loved it.
    Tasting notes: Citrusy, grassy, fresh, slightly chalky
    Tip:While a few wines come in 1 or 5 liter boxes, the box you'll usually find on the shelves is the "3 liter cask," which holds the equivalent of 4 bottles of wine.

    Nicole Goksel

    Banrock Station Chardonnay - 2006 (South Eastern Austrailia)

    Verdict: We loved it.
    Tasting notes: Peachy, vanilla, not too oaky
    Tip: The 3-liter boxes we sampled cost between $11.99 and $29.99, with the average being around $16.99. While the high end of that range might be a bit more than you might wish to spend on an everyday bottle, remember -- you're actually getting 4 bottles worth. Even at $7.50 a bottle, that's still a steal.

    Nicole Goksel

    Three Thieves Bandit Cabernet Sauvignon - 2002 (California)

    Verdict: Our favorite of the red wines (tie)
    Tasting notes: Buttery, blackberries, also comes in a 4-pack of single-serving boxes
    Tip: Even if you're short a home wine rack, there's no need to worry, 'cause the flat box packaging makes it as easy to store as cereal.

    Nicole Goksel

    Cintra Venezie Pinot Noir - Non-Vintage (Italy)

    Verdict: We liked it
    Tasting notes: A bit astringent, complex
    Tip: Not so crafty with a corkscrew? No worries, 'cause the tab or cap is built right in-- eliminating the risk of crumbled cork and the resulting air exposure which taints the taste. Taps and screwcaps might have seemed tacky once upon a time, but more and more great winemakers are sealing the deal.

    Nicole Goksel

    Chateau de Pena Cuvee de Pena Vin de Pays - 2004 (France)

    Verdict: Our favorite of the red wines (tie)
    Tasting notes: Spicy, hint of blackberries, complex
    Tip: If your friends seem resistant to the idea of boxed wine, try pouring in another room, and bringing in the glasses on a tray. Only after they've ooh-ed and ahh-ed, let 'em in on what it is they've been drinking. Great wines can come in square packages.

    Nicole Goksel

    French Rabbit Merlot - 2004 (France)

    Verdict: We liked it
    Tasting notes: Cherries, spicy chocolate
    Tip: Because boxed wine has been kept under such tight wraps, aerobically speaking, make sure to give it a big ol' swirl in the glass, let it sit for a minute to fully open up and aerate, or dig out that decanter from the back of the cabinet.

    Nicole Goksel

    Thirsty Lizard Shiraz - 2005 (South Eastern Australia)

    Verdict: We liked it very much
    Tasting Notes: Plummy, jammy, easy-drinking
    Tip: While this might all seem like a packaging revolution, folks in Europe and Australia have known and enjoyed the benefits of boxed booze for a long time. It's the perfect no-fuss way to enjoy the sorts of wines that are best enjoyed while they're still young and fresh -- no wine cellar required.

    Nicole Goksel

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Ask a Sommelier - Duck and Wine with Daniel's Raj Vaidya

Posted Sep 1st 2009 4:00PM by Pervaiz Shallwani (RSS feed)
Filed under: Wine

raj vaidya
Raj Vaidya.
Photo: Michael Harlan Turkell

In a career that has included wine jobs at haute dining and wine destinations Per Se, Cru and, since June, the head sommelier at Daniel Boulud's flagship New York eatery Daniel, Raj Vaidya has paired more than his share of his duck with vino.

Born in Jersey, and raised in his parents' native Bombay and Singapore, Raj's wine tutelage began well before he was of legal drinking age, enjoying vino and good food with family and company. It laid the groundwork for post-college (a degree in political science and philosophy from Rutgers University) career in the wine business, where he first started working at New Jersey's Ryland Inn and did time in the biodynamic fields at Robert Sinskey Vineyards in Napa.

As fall quickly approaches, we caught up with Raj to discuss the different elements one needs to consider when pairing wine with all those preparations of this wonderfully fatty, gamey bird, creamy foie gras and bloody duck à la presse.


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Wine Blends - Wine of the Week

Posted Aug 31st 2009 3:00PM by Gretchen Roberts (RSS feed)
Filed under: Wine

Châteauneuf du Pape
2005 Domaine Olivier Hillaire Châteauneuf-Du-Pape. Photo: K. Todd Storch, Flickr
Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

Like most 20- and 30-something Americans who didn't travel to Europe as high school or college students, I discovered wine by the varietal: Merlot. Cabernet Sauvignon. Chardonnay. Eventually, I branched out into Riesling, Chenin Blanc and Cabernet Franc.

Varietals, or wines made from one type of grape, were easy to understand. I could read up on the flavor profile of the grape -- Merlot is soft, fleshy and fruity, with hints of violets and sometimes a note of green pepper -- and find those notes in the glass.

Then I traveled (virtually) to Europe and discovered blends: Rioja. Bordeaux. Chianti. These wines are made from a blend of grapes -- and learning about them was like learning a new language. They're labeled by the place, not the varietal, mostly because Europeans are adamant about the importance of terroir. Well, that and the fact that it would be awkward for the maker of Châteauneuf-du-Pape to list all 13 grapes in its blend.

After the jump, five blends I adore.

Continue reading Wine Blends - Wine of the Week

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Drink Local Wine - Wine of the Week

Posted Aug 27th 2009 5:00PM by Gretchen Roberts (RSS feed)
Filed under: Wine, America, Wine of the Week


wine
Photo: Finger Lakes Wine Country
Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

Due to a bout of strep throat this week, which scorched my palate like a prairie brush fire, I've fallen far behind in my wine tastings. I even asked Twitter, "Which wine goes best with strep?," but no one had a good pairing. In the meantime, I'm like a baby making the switch from the bottle (oatmeal and smoothies, in my case) to solid foods (actual dinners, with wine to match). In short, I'm late in posting this week and have no freshly tasted wines to discuss.

But my eyes just landed on my "Drink Local Wine" poster (top right) from the Finger Lakes Wine Country in New York, so here's one for vino-loving Slashfoodies: Can your state's wine stand up to those made in such beloved states as California?

Continue reading Drink Local Wine - Wine of the Week

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Ask a Sommelier - Strawberries and Wine with Chez Panisse's Jonathan Waters

Posted Aug 21st 2009 4:00PM by Pervaiz Shallwani (RSS feed)
Filed under: Wine, Fruit, Summer

waters
Jonathan Waters.
Photo: Robert Messick.
Strawberries with wine? It's not a pairing most people ask Chez Panisse sommelier Jonathan Waters about. In fact, he can't remember anyone ever asking him to take the sweet-tart berry -- which has dotted dessert menus for much of the summer -- and combine it with a crisp, ethereal vino. Champagne, yes, but wine, no.

"It's pretty rare that somebody would have strawberries with wine," says Waters (no relation to that other Chez Panisse Waters), who has worked at the restaurant for more than 20 years.

That said, he thinks the two are a very plausible match and was up to the challenge. We caught up with him to chat strawberries, Alice Waters' practice of finishing a meal with seasonal fruit, and his thoughts on organic wine.

Do you guys ever serve whole strawberries?
We do. We serve them at the end of a meal. Alice's idea is that the perfect end of a meal is a fruit. If you have ever read [David Mas] Masumoto's book about peaches ... we only serve strawberries for a very short window because it's a short season when they are perfect.

Does the restaurant serve them other ways?
We serve strawberries with other things for a longer period, like macerated strawberries over sherbet or strawberry shortcake.

Continue reading Ask a Sommelier - Strawberries and Wine with Chez Panisse's Jonathan Waters

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