Audrey Kaufman Expert Guru

Attending Pepperdine University while studying journalism afforded me the opportunity to travel locally in the area. What I discovered along the way to writing my articles and reviews were wineries and a growing love for wine. Returning to my hometown after graduating, I attended the French Culinary Institute in NYC, and after putting a few years of restaurant management and some line-cooking under my belt, I felt it was time to expand my knowledge of wine. Having a thirst for knowledge as well as a thirst for wine is what led me to become a sommelier. Loving to travel, I always try to find a local winery or attend a tasting which characterizes the region I am visiting. In addition, keeping up with wine trade magazines helps to keep my expertise sharp.

Philosophy

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Three times a charm

Trying a new wine for the first time? Don't like it very much? Don't give up on the first sip. Try, try again. Wine is a living thing. Air, light and temperature all affect the wine's taste. Wine takes time to balance itself out after a bottle has been open and then again after it has been poured into the glass. By the third sip, you will probably get the "true" reading of how the wine tastes and feels in our mouth. You may be surprised!

Wine pairing

"A bottle of red. A bottle of white. Whatever kind of mood you're in tonight?" Quite possibly Mr. Billy Joel but, if you're in the mood for red and in the mood for oysters, are you sure you'll enjoy it? The key to pairing food with wine is to think about the type of food you'll be having and then match it's weight with the wine. For example, if you do want those oysters think about a crisp Sauvignon Blanc. The acidity will bring out the brine and creaminess of the oyster. Choosing a red will mask the oyster's taste with the wine's tannins. For the most part think light wines for light food and heavy wines for heavy food.

Swirling in your glass

Hey, nice legs! You'll hear that next time you swirl your wine glass at a party. Legs refer to the wine that trickles down the inside of the glass after it has been swirled. In addition to getting that compliment, you will also be helping your wine to breath, which in turn gives you a better glass of wine. Swirling the wine in your glass allows oxygen to get into the wine. This changes the taste slightly and balances it out. It can even soften a wine which may have been opened too soon.

Bulk can be better

Ever been short-handed on gifts when that unexpected occasion comes up? Next time you purchase wine, do it by the case. Buying in bulk will save you money (retail stores usually offer discounts on a case or more) and will save you time in the future when looking for a gift to give.

the ultimate package

Friends don't let friends taste and drive. To give the ultimate gift in wine tasting, get your family or friends a guided tour to different wineries while be chauffered in a limosine. Check out beauwinetours.com, fingerlakeswine tours.com, ctwine.com and californiawinetours.com for information and pricing. You'll not only be giving a gift to remember, you'll be giving piece of mind!

Welcome to the machine -- the wine machine

Remember the classic episode of "I Love Lucy" where Lucy is in Italy cruching grapes in a vat with her feet? How would you like to drink some of that wine? Well, no need to worry about that happening to the wine you're drinking these days. The days of picking grapes with your hands and crushing the grapes with your feet are fleeting. More and more wineries are investing their money in equipment which mechanically harvests and crushes the grapes. With the growing demand for wine, wineries are expanding and are finding it difficult to manage the crop by hand. During the two month period of the crush - from September to November - you'll find haresting machines doing all the work that human hands used to do. Almonst 50 percent of wineries have reported that in 2006, they increased their equipment budget. Not only does this help the winery combat the growing harvest, but it also gives them a greater ability to fine tune their wine to their own specifications.

The "other" wine

You may be one of those people who like to do things for themselves. Then, making wine at home is for you. But what if you don't like the taste or are tired of using grapes. How about strawberries, blueberries, chickory or even dandelions! Wine is not limited to just using grapes. Just about any fruit can be turned into wine. Your own taste will dictate the need for additional sugar and acidity. Also, you may have to add yeast if there is not enough naturally on the fruit in order to get the fermentation process started. Oh, the possibilities!

Shipping materials

So you managed to find a bottle of 1997 Shaffer Hillside Select. Congratulations! Now you need to ship it to that extra special someone. This bottle, and all bottles need extra special packing for shipping. Requirments of packaging for shipping wine include the inside and the outside of the box. A studry corrugated box is neccessary for shipping wine and inside the box should either be molded styrofoam or cut corrugated units.
These are the preferred shipping materials. However, if you are really nervous about shipping you wine, there are on-line companies that will do it for you. Check out ebeaver.com for more information.

On-line wine dictionary

Ever feel out of place when people start talking about wine? You are not alone. Many people enjoy a glass of wine, but cannot decifer what it is that they are tasting or smelling. Learning about wine jargon can help you express your uncertainity. Chiff.com offers a list of their on-line " top picks" when it comes to speaking wine. Check it out!

White wine from red grapes?

Did you know that you can make a white wine from red grapes? It's true! Take the zinfandel grape for example. If it is fermented with the red skin, then you will get red wine. Fermenting the juice without the red skins will give you the popular white zinfandel. The same is true about champagne. Champagne is made from three differednt grapes - chardonnay, pinot noir and pinot meunier. Only chardonnay grapes are white. Depending on whether or not the juice is fermented with the skins determines the color.