Prince Charles' Wine Powered Car

So if you hadn't already guessed from the title - this post is about a very, very ridiculous topic. Prince Charles of England has apparently taken to driving an expensive Aston Martin car that is powered by wine. Yes, wine.

All of the Prince's vehicles (including the Aston Martin and several Jaguars, Range Rovers and Audi's) have been converted to run on 100 % environmentally friendly fuel. Many of the vehicles are powered by used cooking oil, but the latest addition to the royal fleet runs primarily on bio ethanol fuel made from wine. Check out a quote from the Prince's private secretary, Sir Michael Peat:

"The bio ethanol from our supplier happens to be made from wine. I think our wine is surplus English wine. It is wonderful. It is not corked."

Oh the crazy world of wine. What will they come up with next?

Where Wine Gets its Flavors, Scientifically Speaking

I just finished reading a fascinating article on Gourmet Magazine's website about the chemical breakdown of smells and flavors in wine. It's a bit on the technical side, but I think that anyone interested in making wine (or anything, for that matter) taste and smell the way it does will get a lot out of it. My favorite portion of the article talks about the link between the peppery aroma in Syrah's and actual black pepper, as well as a few other characteristics in commonly drank wines. Here's a brief excerpt:

"I was reminded of this recently when I read Harold McGee’s report in The New York Times that scientists had traced Syrah’s characteristic peppery aroma to the presence of rotundone, the very same chemical that gives black pepper its characteristic scent. It joins a few other common wine scents that have been traced back to a specific chemical composition, such as pyrazines, which give Cabernets as well as bell peppers their pungent green aroma, and linalool, which scents everything from Gewürztraminer to Handy Wipes with its floral-fruity essence."

After you've finished reading this article, follow the link at the start of the quote to see The NY Times investigation into the matter. It's crazy how much chemistry goes into drinking. My high school chemistry teacher would be so proud.

The Perfect Sommelier

I just came across a wine product that could turn out to revolutionize the way we little people drink wine. It's called "The Perfect Sommelier" and what it does is age wine in 30 minutes flat. I'm still not 100 % sure how it works, but apparently, it works. He's a bit from the testimonial Anthony Dias-Blue, the wine editor at Bon Apetit Magazine, gives -

The skeptic is convinced. I'm the biggest skeptic in the book, so when I received a gizmo called The Perfect Sommelier, which was supposed to 'age' wine in a matter of minutes, I though "Oh sure!" For sake of experiment, I set up a tasting of an Italian Brunello, a wine that's known for being tight and unapproachable when young. One glass was exposed to the effect of The Perfect Sommelier; another wasn't. Frankly, I was surprised to find that there was, in fact, a rather large difference. The wine will show softer tannins and rounder fruit, as if it had been aged for several years."

The system costs between $40 and $55 and works using a pair of magnets. It's supposed to work great on a younger, average wine that could stand to mature. I think this is definitely going on the Christmas list.

Fires Blaze in California Wine Country

I've written many an entry the past few months on California wine country, and now some of the more prestigious vineyards of Napa Valley are in danger of going up in flames. A report that came out of Los Angeles last evening said that wildfires burning in the region are slowly encroaching on the coveted grape-growing area of Northern California.

Governor Arnold Schwarzenegger was first in line to assure citizens that the state government is doing everything it can to lend a helping hand, saying - "Shelters have been set up...combination of Red Cross and volunteers have been working on that . . . I want to thank Cal Fire for their great effort...we have firefighters we can be proud of."

At the moment it looks like cooling temperatures and higher winds are going to help to keep fires at bay. Good thing for all you wine lovers out there.

Wine Word Pronunciation Key

I came across a great resource today that combines a traditional glossary of wine terms with a pronunciation key that tells you how to say them. If you've ever been to a wine tasting (or even had a good look around a bigger wine store) the foreign terms and regions are endless. Some of us paid enough attention in College French or Spanish to pronounce some of these phrases efficiently, but most of us are flying pretty blind.

For instance, I've talked to a ton of different people who have no idea that the word "Beaune," which is the capital city of Burgundy in France, is actually pronounced more like Bone. You to can learn and master the art of pronouncing words that you don't really know. Just follow the link here and let the learning begin!

Euro's got you down?

I went to my favorite wine store yesterday and there was a wine rep there pouring wines. A rep poring on a Wednesday night isn't unusual but the wine she was pouring was. I've never had a wine from Uruguay. I never even knew they made wines! Ok I know my scope is lacking but as I learn so do you— through my postings.

I asked the rep why certain wines suddenly leaped in price this year? She explained that sometimes a low grape yeilds can limit the amount of wine that can be produced, if demand is higher than the supply, lastly in regards to European wines it's the Euro. The strength and conversion of the Euro is causing wine makers (American and European) to raise their prices. She poured me a taste of her Tannat from Uruguay. It was just what I needed: dry, bold, tight, dark and very tannic. I never knew I could have the quality I was accustomed to for almost half the price. If you’re like me (a wine lover looking for adventure) be daring and sample wines from outside of the US and Europe.

The Merits of a Wine Cellar

During my morning perusal of wine blogs/news, I came across a great article on the benefits to owning a wine cellar. I know, I know - it sounds completely unreasonable for a casual wine drinker. But, it turns out that if you drink wine regularly, installing/buying/creating a wine cellar can save you money in the long run. The reason? Well, there's several really, but one of the big ones is that having the space (and the right conditions) for storing wine lets you buy in bulk, which cuts back on cost. The author also mentions the merits of only spending gas for one trip to the wine store, rather than 12. If you're interested in reading the entire article, you can check it out on The Oregonian's website.

Vino Therapy at the Spa

There's a growing trend in American Spa's to use the property of grapes, grape seed and yes, even wine in treatments. The process is called vinotherapy, and it includes everything from a simple facial with a cleanser that utilizes a grape mixture to full-blown wine baths.

Some of the cooler treatments I've seen from my research include a full-body, two masseuse rub down and massage that uses a red wine, antioxidant body scrub. I've also seen a growing amount of white-wine infused hair products, including shampoo's conditioners and moisturizing mixes. I love a glass of wine as much as the next guy, but I'm curious to know how well these vino-treatments actually work.

Wine and Wikipedia

I can't believe I'd never done this before, but today looked up "wine" on Wikepidia.org. Of course, you get the standard definition . . . wine is made from fermented grapes and there are many varieties etc, etc.. What I didn't see coming was how much statistical data and historical background is available on vino. For instance, France is the number one annual producer of wine, making around 5.5 million metric tons per year. Italy produces a close second with about 4.7 million and the US comes in fourth with around 2.2 mil.

Other useful bits of knowledge include wine's history of religious use and an informative tutorial on grape varieties. I particularly enjoyed learning that someone who wooden barrels or casks is known as a "cooper." For this and many other lovely wine facts, check out the Wiki article for yourself.

Wine Travel

Ever think about taking a vacation in wine country? Whether your dream destination is in Sanoma Valley or Burgundy, France - There's a lot of planning to be done and a lot of vineyards to choose from. Today while I was perusing the net I came across a great guide to travelling in wine country.

The "Wine Travel" section of Wine Anorak's website covers the usual (mentioned above) wine destinations. It Also covers less thought about vino vacation spots like Australia, Portugal and Switzerland. If you want to take the family or some friends to see all that goes into making your favorite reds and whites, I highly recommend checking this page out before making any final decisions.

Big Brunello Botch

There's been an ongoing scandal in the wine world over what, technically speaking, constitutes brunello di Montalcino. The world famous (and expensive) variety of wine is supposed to be made using 100% sangiovese grapes . . . and there's been a huge batch of wines from the region that have been distributed without actually bearing this distinction.

Today, The NY Times blog, The Pour, has an interesting in-depth look into the complicated topic. If you're at all interested in how ridiculously complex things can get when dealing with outrageously priced beverages. For more info on the subject, follow the link here.

DIY Wine

There's an excellent article on Gourmet Magazine's website about one writers journey into the world of DIY wine making. The premise of the story: Why spend so much money on a single bottle of local wine when you can put forth the same amount of money for 30 vines of your own? Unfortunately, the articlle doesn't give the play-by-play insight I normally look for in this type of feature, but it does raise a few interesting points. For instance:

- Pennsylvania is eighth in the nation for wine production

- A bottle of 1997 Blanc de Blancs goes for a whopping $2,500.

- You can start a mini-vineyard for about the same cost as the formely mentioned bottle

- Farming grapes is a lot harder than you might imagine

New To Wine?

Today I came across an excellent resource for anyone interested in wine but feeling a little intimidated. The "New To Wine?" page over at Wine Anorak's website is a fantastic gathering of FAQ's and things to know about the world of wine.

Helpful info provided at the site includes things like: a section on wine's makeover as a more "everyman" type of beverage, a series of suggestions on how to drink great wine without spending a ton of money, a glossary of wine terms and an introduction to sweet wines and port. They've got a similarities to what I'm trying to do here at My Wine News, but have a more intense focus on newcomers to wine enthusiasm.

Red Wine May Slow Aging

According to an article in yesterday's NY Times, drinking red wine may be the key to aging slower and more gracefully. The study is based on dosing test mice with an ingredient in some red wine called resveratrol. Granted, the doses given to the mice are far larger than the small amount found in vino . . . but still, it had an effect on the longevity of the mice tested.

The study is one of many over the past twenty years looking for a sort of "miracle" elixer to extend life expectancy. Dr. David Sinclair is the co-founder of the company that conducted the search, as well as a professor at the Harvard Medical School is really excited about the prospects of resveratrol as the key to the potential longevity drugs, saying -

“The upside is so huge that if we are right, the company that dominates the sirtuin space could dominate the pharmaceutical industry and change medicine.” If you're interested in learning more, the complete article can be found here.

Why the Wine Rating System is a Bad Thing (sometimes)

Yesterday, Reuters.com posted an article on the split decision within the wine community on the success and usefulness of the now-common 100 point wine rating system. The systems creator, Robert Parker, is seen by many within the wine business as something of a hero. The ratings have been whole-heatedly embraced in America thanks to our love of ranking everything. The ranking system has helped to simplify what many Americans viewed as a complicated process of buying wines and in turn, boosted sales dramatically in recent years.

The flip side to the coin, however, is that many other members of the wine community have a massive amount of scorn for Mr. Parker. These wine-lovers view (rightfully, I think) choosing and enjoying a wine as a very subjective process. Different people have different tastes, and breaking everything down into a simple 1-100 ranking system strips all that away. Americans like things to be cut and dry, analytical and straight-to-the point. Unfortunately, wine just isn't a category that be broken down so easily. How can you possibly use the same system to rate a sweet German Riesling and a super dry red blend? It doesn't make sense, and most of the people on this side of the fence find it offensive.

Alas, the ranking system seems as though it's here to stay. It's taking more and more precedence on the shelves of American wine stores everyday, and yes - helping to increase sales. I'm sure that eventually the argument will settle down, but it may be awhile. I wonder how long it took restaurant owners to accept the Michelin five star system?

Wine Terms - tannin

Today things are a bit slow in the world of wine news, so I decided it was time to bring back a feature I haven't done in a while - the useful wine term of the day. If you missed some of my earlier posts in this vein, the idea is exactly what it sounds like. Take a word commonly used in the wine world and, well, define it. Today's word - tannin

Tannin is a substance that naturally occurs in grape skins, seeds and stems. When you're drinking a wine, it's most likely the bitter taste you notice right up front. The taste gives wine a distinctive flavor, but it also works as a natural preservative. When used right, it helps to give a wine more balance and develops the taste the longer a wine stays corked and in storage. Tannin in wine is a tricky thing, because just enough adds balance, but too much can turn a bottle into something really, really awful.

What's In This Wine, Anyway?

Happy Monday and welcome back to My Wine News. Today I'd like to discuss an article in Gourmet Magazine that I read over the weekend. The topic: wines and what goes into them. Most of us would believe that's a simple process. Wine is made from grapes, aged in barrels, then bottled for enjoyment. Unfortunately, many vintners today are using an ever-growing list of additives to ensure they get the same taste from their wines year after year, harvest after harvest.

Both New Zealand and Australia require wine makers to list any added ingredients on their bottles labels so that any potential allergens can be avoided by appropriate consumers. So what are the potential allergens that wineries are putting into wines? The list is big and getting bigger, but common additives include egg whites (gross), sugar and milk products.

Currently, the US doesn't require vintners here or elsewhere to label the ingredients that go into their wine. However, some vineyards are choosing to place a list of ingredients onto their labels without having to be asked. With recent legislation requiring calorie counts in all restaurants, including fast food joints like McDonald's and Burger King, we can be certain that an ingredient list and calorie count on wine bottles will be coming to a country near you in the not-so-distant-future.