July 26, 2007

Lessons on the good life
Know your art, wine, cheese ... and why it matters
By Heidi Masek hmasek@hippopress.com

The scene was as idyllic as you can get. The temperature was just right. The sun shone over the neatly trimmed lawn of Mill Brook’s sculpture garden and surrounding pastures, woods and pond. Plymouth State College professor Annette Mitchell spread print-making supplies across the deck. In the downstairs gallery, Butter’s Fine Food and Wine proprietor Keith Dicky served a Spanish Garnacha and Syrah blend, and of course, chesse. Sculptor Andy Moerlein chatted away among the sculptures.

But the guests were not the baby boomer set out to clink glasses. Instead, young workers gathered to listen to Mitchell explain her art process and Dickey give advice on how to buy cheese.

What were they doing here?

Abby Sykas shed some light on the matter. Keggers used to be just fine, but at some point, people want to enjoy some of the finer things in life, she said. Hence, the Concord Young Professional Network, for which Sykas serves on the steering committee, launched its “Taste of Life” series at Mill Brook Gallery and Sculpture Garden on Hopkinton Road in Concord on Thursday, July 12.

The quarterly sessions are meant to introduce people to things young people realize they might want as they mature. Plus, it’s just good sense to know how to order wine when you take clients to dinner, Sykas said. As for art, well eventually, people might need to have a clue when it comes to corporate decoration or just finding something other than rock posters for the living room.

Fifty people registered for the free event, but the place didn’t feel overwhelmed. Everyone seemed relaxed. There was plenty of space to wander around outdoors, examine sculptures or sit on the deck. Inside, visitors could escape from the mob near the wine to view a print exhibit upstairs. Some networked. Others enjoyed chatting with colleagues, questioning Moerlein or trying foam printing.

The serene setting seemed much more conducive to conversation than a loud, packed bar would be. In fact, a number of people at Mill Brook commented that the educational setup made for instant small talk. “What did you think of the sheep’s cheese?” or “Why are noises coming out of that thing?” are less abrupt conversation-starters than “So, what do you do for a living?”

Offering classes in the good life has helped build the Manchester Young Professional Network, said Tiffany Lyon, its social committee chair. MYPN tries to run a “Better Living” event every other month. The series was started to fill the niche between business-only classes and pure socializing.

“I’ve seen a lot of new faces come in just because of these events,” Lyon said. She estimated current membership for the three-year-old group to be between 1,200 and 1,500. Next up, bartender Pam Kelley will teach “Mixology — How to Mix the Perfect Drink” at Commercial Street Fishery, Wednesday, Aug. 1. MYPN organizers try to choose a variety of topics to attract people with differing interests.

MYPN might hold a cigar appreciation event in December. They’ve considered offering an introduction to photography, a class on “How to Throw a Party to Remember” and salsa dance instruction. They’ve held an art appreciation event at New Hampshire Institute of Art, scotch tasting at Unwined, “Diamond 101” class at Bellman’s Jewelers, a cooking class at Southern New Hampshire University’s culinary department and a golf clinic at Legends Golf in Hooksett.

There’s time for networking (and eating) before instruction starts, but the focus is on content, Lyon said. “If they can pick up a contact on way, that’s an added bonus,” said Lyon, assistant director of Alumni and Community Relations at SNHU.

MYPN usually overbooks for the free sessions, which are capped at about 50 to 75 people. Better Living is meant to be “smaller” and “more tailored,” while MYPN’s monthly networking socials attract about 150. The smaller groups also allow MYPN to take advantage of businesses like Commercial Street Fisheries. The restaurant wanted to host the group but doesn’t have capacity for a 150-guest happy hour.

“A lot of these people haven’t been exposed to art since they left high school,” Mill Brook owner Pamela Tarbell said at the “Taste of Life” kickoff. The CYPN event was a nice reintroduction, she said. It could get people thinking about how to decorate a home or office, and talking directly with artists, she said.

“I don’t know why anybody likes this ... but I’m having fun,” Moerlein told the group surrounding his extremely tall sapling installation, which lots of people seem to be attracted to. It can take 12 or 14 days to finish one of his massive fiberglass bird skull installations plus about $500 worth of fiberglass. “So I’m giving these away, but nobody wants to take them,” he said. His “A Device for Capturing Moonlight” involves coal covering a dome of saplings, from which a speaker produces odd noises. It costs about $3,000.

Mitchell’s audience lined the deck benches to learn that it is “hellaciously difficult for people” to understand why hand-pulled prints are called prints. She draws images of flowers on a foam panel, paints a small portion of the foam, lays it on paper, presses, removes it, and wipes off the foam so she can print a different portion. She only makes one print from each foam image. You should get to know the medium by biting it, running it over, etc. before trying to print with it, she said.

The kind of material used is not what makes art art, Mitchell explained.

The cultured host
The sole purpose of client dinners is to build a social rapport with clients, Chris Williams said. He co-founded MYPN and is now launching Nashua’s Iugo young professional network from his post as president and CEO of the Greater Nashua Chamber of Commerce.

“It’s difficult to do so if you don’t know how to conduct yourself,” he said.

Young professionals who learn how to distinguish wine varietals or cigar types can use that information while entertaining clients. A strong social connection can turn into a strong professional connection, he said.

“I think networking in general is absolutely a skill that young professionals need to have,” said Strasburger, who is also president and co-founder of Southern New Hampshire Women’s Business Network.

Michelle Strasburger, a human resource professional at Echostar, said knowledge of the “finer things” can be useful professionally depending on your job type, but any networking opportunity is a good one.

“It’s about relationships ... doing favors,” said James Kuras, director of SNHU’s Career Development Center, who wants students to understand the value of connections. The first time you make a contact is definitely not the time to ask for a job, he notes.

Colleges have been hearing from employers that workers need to learn more basic non-business skills. Most of these have to do with how a person represents the company.

Casual-dress Fridays seem to have stretched to casual all-week, Kuras said. Yet, your company might want to project a suit image, not a polo-and-khaki one. Kuras recommends offering seminars for young professionals on how to dress appropriately on a budget.

Another thing employers mention is a lack of good manners, whether it’s about which fork to use at a lunch or broader interpersonal skills, said Ginger Lever, director of marketing and community relations at UNH Manchester. Lever stressed that this is not necessarily because people don’t want to use correct etiquette. Rather, they may not be familiar with it because many niceties have fallen by the wayside in today’s fast-paced family life. You don’t need table manners to scarf down a Happy Meal in the car between soccer practice or work. Young professional groups could offer sessions on etiquette to bring people up to speed, Lever said.

The details might seem trivial, but the concept of manners stems from the need to work together and share the same space. Using the short fork for salad may or may not matter in the grand scheme of things, but showing respect for a colleague who values proper etiquette by using proper etiquette yourself does, Lever said. Lever and UNHM academic counselor Colleen Bolton give presentations on “Cubicle Courtesy.”

Localizing
Several young professional associations are part of or are initiated by chambers of commerce. The groups rotate the locations of their events, which can benefit both the businesses that host them and the young adults looking for unique aspects of their town.

Joshua Robinson recently moved from Dover and works for Checkmate Payroll Services. He said he likes that CYPN events take him to places he didn’t know about, such as Mill Brook. Debra Sonderegger of the state’s Dept. of Environmental Services pointed out that most galleries close at 5 p.m., before she gets out of work. Mill Brook had reopened for CYPN. It’s open from 11 a.m. to 5 p.m. on weekends.

“I think that Concord is a great town if you are married and you have kids,” Sonderegger said. It’s a little hard to meet people otherwise, though, or to find places that are open in the evenings. Robinson said he thinks it’s odd that the capital city is so quiet, while smaller Dover, for instance, offers more to do.

“I think any effort made to get young people in their 20s and 30s in Concord out after 5 p.m. is admirable,” Robinson said about the “Taste of Life” concept.

Besides helping people develop business contacts, CYPN seeks to show that Concord is “alive after five.” It’s about “business networking with a social atmosphere,” said Celia Phillips, communications manager at the Greater Concord Chamber of Commerce. CYPN has about 800 members, and its monthly socials attract about 125 people.

The potential for new customers for Dickey seemed pretty high at the CYPN session. He handed out several business cards and offered store discounts to those who brought the cards to Butters by a certain date. Dickey doesn’t know how many CYPN members showed up at his store that weekend because he was out of town, but no matter.

“I think it was a great event, I got a sense that if they haven’t already [visited] they certainly will. They seemed really into it,” Dickey said. He opened the shop last year after relocating from New York, where he had been an investment banker.

Tarbell mingled with the guests as her husband, Yves Tanguay of Tanguay Homes, kept things running smoothly on July 14. Her adult son also came. Mill Brook Gallery is attached to their family home. Moerlein told the young professionals to spread the word about Mill Brook and bring friends (or dates). The sculpture garden is a good place for “holding hands,” he said.

Amanda McGowan graduated from Saint Anselm College in Manchester this year, and works at McGowan Fine Art in Concord (no relation). She’s attended an MYPN social at the Patio at the Hilton Garden Inn.

“I live in Manchester. I think it’s important to be making contacts where I live,” McGowan said. For what she does, “networking is everything because if people don’t know the gallery is in existence, it’s a lot harder for us to do our job,” she said. Social events where something is taught are good places to make contacts, she said.

All this for free?
MYPN has tailored its programs to “fine-tune professional skill sets,” Lyon said. Its leaders like to have fun with social events, but want members to walk away with new contacts and knowledge. They offer a business series, usually every other month, and have covered everything from speed networking to running meetings. There’s time to speak with the presenter, network and eat.

“We try to keep it pretty dynamic and fresh,” Lyon said about their programming.

“At this point, we’ve never had to charge for an event,” Lyon said. Usually the hosts pick up costs (when there’s a potential for 150 steadily employed people to line up at your bar, why wouldn’t you?). If expenses are incurred, MYPN finds sponsor companies who want exposure to the MYPN membership but can’t host them.

The next CYPN “A Taste of Life” events will most likely be free, Phillips said.

Nashua, however, will start collecting dues soon. They’ve offered three free networking socials this summer, including a Thursday, July 26, mixer with the Pride at Holman Stadium. Average attendance was about 200 at their first happy hours at Martha’s Exchange and Peddler’s Daughter.

In September, Iugo will “unveil the professional development side of the organization” and bring in experts to help members improve professional and managerial skills like time management, Williams said. Dues revenue will allow Iugo to bring high-profile speakers from out of state. Non-Chamber members will pay $100 per year. You’ll pay $60 if your employer is a Chamber member, unless that company decides to sponsor Iugo memberships as a retention tool. They will get group discounts.

Iguo isn’t taking without giving. Members will get discount cards good at participating retail and restaurants. It will be “extremely helpful” to those businesses in getting more young people “in their doors and using their products and services,” Williams said. Social networking events will continue, and adding a “Taste of Life”-style series has been discussed for the future, Williams said.

Getting together and staying together
Introducing people to new martini bars, off-the-beaten-path galleries or the local sports team is one way to help younger workers feel like a town has something to offer them. But Williams wants to take it a step further by starting a dialog with local business leaders, to “[allow] young professionals to understand they are appreciated and wanted” in the workforce. Iugo will organize a series of brown bag lunches with presidents and CEOs of area companies so members can discuss issues that face younger workers in the state, and give suggestions about how to retain young employees.

“I live in Boston, so I am kind of part of the trend,” said Ariella Green, a coordinator in planning and communications at Southern New Hampshire Medical Center. Initially, Green had trepidation about Iugo because she grew up in Nashua: “I was expecting, honestly, for it to be a bunch of people from high school.” She graduated from Ithaca College a couple of years ago. Yet Green said she was surprised to find there are lots of new people coming into the city. She also reconnected with some people.

“I know there’s tons of young professionals in Boston, and I can meet them any time I go out,” Green said. It’s not as easy in Nashua, so Iugo could be helpful in that respect, she said. She was surprised at how many young folks there actually are in the city, and thinks Iugo might be her link to other people her age who work in Nashua, since few of her coworkers are in her age bracket. It could also help her stay plugged in to the town since she doesn’t live here, she said.

“I like that they are doing this — ease you into it, free food, drink specials, door prizes — before they get into the real stuff.... We’ll see what happens,” Green said. Her company will cover her dues.

Revolution
Williams foresees a revolution for how the state treats and keeps young professionals. He’s met with all of the five other groups in New Hampshire.

“I’m very excited by what I’m hearing from these organizations,” he said. They are all seeing strong reactions from their communities. “I think as these continue to grow you’re going to see a lot more dialog taking place,” Williams said. The Mt. Washington Valley Young Professionals (mwvyp.com) was the second such group to form in New Hampshire, following MYPN. A Portsmouth group has partnered with Maine towns to form Catapult Seacoast (catapultseacoast.org) and the Keene Young Professionals Network has just started up.

Regarding the perceived exodus of young talent from the state, Green said, “Maybe it’s not as bad as everyone’s making it out to be. There’s clearly still people around.”

Shop around, buy art you love
Finding art
Gallery owner Mary McGowan (mcgowanfineart.com) and consultant Trish Anderson-Soule (anderson-soulegallery.com) have this advice for the budding collector.

It’s about what you like: You don’t have to be an art history buff to decide you really dig the colors in a particular abstract painting.

Explore options, ask questions: Take your time. Sign up for gallery newsletters, visit exhibit openings, check Web sites. Talk to artists at exhibit openings. Attend museum programs. If you fall in love with something, wait a week rather than making an impulse buy.

On matching: “I’d like to think if you love a painting, you can find a place in your home where it will fit,” McGowan said. Anderson-Soule said you have to live with your choice, so the work needs to be to your taste and “create a cohesive environment.”

Don’t be fooled: Buy from reputable dealers. There are plenty in New Hampshire. You don’t need to head to Newbury Street or New York.

Consult yourself: Anderson-Soule shows her corporate clients a wide range of styles, “almost to evoke an emotion from them,” and uses the client’s reactions to guide her recommendations.

Finding affordable art
An oil by an established artist might cost more than a luxury sedan, but don’t be put off.

Up and coming: Artists starting their careers often sell pieces for few hundred dollars just to get their work out and noticed. Seek student or graduate artwork at colleges.

Fine art photos: These are often less expensive than other media, Anderson-Soule said.

Prints: There are three kinds of prints. Mass-produced commercial printing of art posters is basically the same process as magazine printing. You can find inexpensive good-looking ones, but they can fade quickly, McGowan said. Giclee prints are more expensive: you digitally scan anything from an oil painting to a photo, then print it on acid-free paper, photo paper or canvas. Some artists don’t make Giclees, either to protect the value of the original or because the print’s lack of texture skews the artist’s intent. Hand-pulled is any process in which the artist has a direct connection to the print, including silk-screening, etching and monotypes. These might cost a few hundred dollars but are often very cool.

Editor’s note: Check for open studio days, which can offer deals. Charity art auctions can yield crazy good deals, but the work can vary widely in style and quality.

Why is art so expensive? Labor and materials have a cost, and price can reflect the value of an artist’s years of study and practice. Cost for studio space and health insurance may factor in. Dealers take a cut. There aren’t a lot of rich artists, McGowan said.

Local names to know
James Aponovich of Hancock, the state’s artist laureate, is known for still-life; his work is in the Museum of Fine Arts in Boston, and other major collections as well as Art 3 Gallery in Manchester. Peter Milton’s etching prints are in museums around the world but he likes to exhibit in his home state of New Hampshire. Abstract landscape artist Eric Aho is a NH native now nationally known.

Our experts were reluctant to leave anyone out, but mentioned some new artists they represent. McGowan recommended unique prints from Sheri Tomek, Sid Ceaser’s edgy photos of action figures, and bold photos of figurines from Katrina Balling. Anderson-Soule said that Gary Haven Smith is becoming known for his stone sculpture and lead and slate paintings, Kyeong Kim does braille-inspired abstract work, and Rebecca Robinson does amazing work in stone.

Ooo, pretty...
Do your homework when buying a diamond

Literally, sit down and go through the CoolSchool® interactive Web lessons on diamonds before you buy, said David Bellman, owner of Bellman Jewelers in Manchester. He wrote the comprehensive guide, which has plenty of illustrations, animations and tips on value, about ten years ago and keeps it updated. He gets feedback from across the country about CoolSchool®, he said. In the meantime, here’s some other advice from Bellman:

1. Cut is key: Out of the four Cs — carat, cut, clarity and color — cut is really the most important factor when buying a diamond. “The bottom line is, if you have a diamond on your finger that doesn’t sparkle — if there’s no brilliance, there’s no value,” Bellman said.

2. Find a gemologist: Make sure the store you sell from has a graduate gemologist. A lot of times sales people are more interested in selling you insurance and payment plans than they are in the actual stone. Those add-ons should be the last thing you think about.

3. Shop around: “There is a lot of disinformation out there; it’s very important to qualify a lot of that information and make sure that it’s accurate,” Bellman said. Do that by visiting several stores and learning about diamonds. If a customer has been misinformed by another shop, Bellman brings out a gemology textbook. Research who owns the store. Some chains are owned by the same company and sell the same product but charge different prices.

4. Blood diamonds? The industry has put a lot of effort into preventing “conflict” diamonds over the past ten years, and about 95 percent of diamonds you might buy are conflict-free, Bellman said. Rough diamonds he cuts come from Russia, not a conflict area, he said. Because of the number of hands diamonds pass through on their way to wholesalers and then retailers, there’s really no way to completely guarantee a stone’s origin, he said.

Lessons from Cool School®: A round cut has 58 facets. “Ideal cut” means that the diamond’s proportions can provide optimum brilliance according to most industry experts. Marcel Tolkowsky worked out that math in the early 1900s. There’s much, much, much more to read about. Click on CoolSchool® at bellmans.com, and allow for the pop-up window.

It’s alive!
Looking to graduate from Kraft singles to hand-crafted, non-pasteurized, complex, delicious cheese? Here’s some cheese-buying advice from investment banker turned cheese seller Keith Dickey. He opened Butter’s Fine Food and Wine in Concord last year.

1. Pasteurized vs. raw milk: you are unlikely to find cheese made from raw milk in a grocery store. Pasteurizing removes bacteria and molds that produce the variety of flavors. People have been eating raw milk cheese for centuries, Dickey said. However, people who are pregnant or have weakened immune systems have been advised to forgo it.

2. Plastic is death: Cheese will absorb the taste of plastic within a few days. Wrap it in wax paper before covering it in plastic. Buy it cut to order from wheels, not pre-wrapped.

3. Your refrigerator is too cold: Keep cheese in the veggie drawer, which is slightly warmer. Take hard cheese out of the fridge 45 minutes before you serve it, about 15 minutes for soft cheese.

4. Don’t be afraid of those molds: Some cheeses are supposed to be fuzzy. Unless the mold is red-brown or the cheese smells of ammonia. A little is OK, a lot of either is bad. Dickey says not to stock cut cheese for more than a few days if you can avoid it.

5. Wine and cheese: Creamy soft cheeses coat the taste buds so pair them with sparkling wine or Prosecco, not uber-expensive vino.

Trying out wine
“People get way too snobby about wine,” said Richard Tango-Lowy, who writes about wine for Hippo. On the other hand, there’s a lot you can learn about viticulture, and Susan Torrey, CHE, an associate professor who specializes in wine at Southern New Hampshire University, can tell you some basics.

Advice from Tango-Lowy:
Taste: Pretty much all wine shops offer wine-tastings. Stop at about four wines per tasting. There’s no need to spit it out unless you are getting really serious.

Price: Bottles costing $15 to $30 are your best bet for nice affordable wine. Some $10 bottles are good, but most lack depth. “High-end wines ($40 and up) are, in many cases (no pun intended), smoother, cleaner, and better-tasting. Artisan work costs.” Buying: Ask about the bottle you are buying. It might need to be opened an hour before serving to taste right.

Cooking with wine: Tango-Lowy likes to cook with the wine he’ll be serving, but you can cook with leftover wine. Reds hold up longer in the fridge than whites, but usually only a few days.

For more info try winespectatorschool.com, ciaprochef.com, wineexecutiveprogram.com, and freewinecourse.com. Tango-Lowy recommends taking a class at Wine Society, if you want more info.

A primer from Torrey:
How do you pair wine with food?
There is one wine which is considered to be a crossover wine (meaning you may serve it with white meats, fish or chicken as well as red meats), which is Pinot Noir. Unfortunately the movie Sideways made the wine so popular that prices have skyrocketed on this grape varietal. A consumer should know that the pinot noir grape is a very fussy grape to grow based on terroir (the grape-growing climate) and therefore can vary greatly between regions as well as wineries based on desired style. A wonderful pinot noir should have a velvety texture, low tannins and big fruit flavor. Pay a little more for a bottle, rather than buying an inexpensive bottle, to truly enjoy pinot noir! The best regions for producing pinot noir include Burgundy, France; in the U.S., both Carneros and Sonoma, Calif., are excellent; South Africa’s Walker Bay region, Australia’s Yarra Valley, and in New Zealand; Martinborough, Marlborough and Central Otago. A fun fact to know is that the Pinot Noir grape is one of the three grapes used to produce champagne and other sparkling wines!

Should a white be ordered for the first course and a red for the second?Most consumers prefer to drink white or red wines. Those who enjoy both will usually begin with white if they are to consume both. Because most red wines have a higher tannin content, it is difficult to enjoy a white wine after consuming red unless it is at the end of a meal and is either a much higher alcohol content or dessert wine.

What are some basic grape varietals?The six most popular grape varietals consumed today are the whites — Riesling, Sauvignon Blanc and Chardonnay — and the reds — Pinot Noir, Syrah or Shiraz (same grape different spelling depending on country of origin) and Cabernet Sauvignon.

There is a growing appreciation for blended wines, which is a combination of grapes. One example of a blended wine is called Meritage, although in Europe most of the countries have produced wines that are blends of grapes only grown in those regions.

* A red Meritage is a blend of two or more of the following varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, St. Macaire, Gros Verdot, and Carmenere. No single variety may make up more than 90 percent of the blend.
* A white Meritage is a blend of two or more of the following varieties: Sauvignon Blanc, Semillon, and Sauvignon Vert. No single variety may make up more than 90 percent of the blend.

Why are reds red, and whites white?
The wines are produced from either red or white grapes. There is third category called rosé; the white zinfandel wine is made from the zinfandel grape and today you see Grenache in rosé color as well as white merlot.

When should you order White Zin or other rosé wines?
Summer time is actually when most rosé wines are enjoyed. They are less tannic than reds and can be enjoyed with many summertime menu selections.

How does one know what is a good year?
A good year may not be the same for all wine-producing regions! California may have a wonderful growing season whereas New York may have a drought the same year. The southern hemisphere climatic weather patterns do not necessarily match the northern hemisphere. If you’ve ever been to Bermuda and seen it rain on one side of the street, you can truly understand how weather varies per regions. Hail storms, droughts, extreme temperature variations, pests etc. all take their toll on growing grapes. Vintage charts provided by wine magazines are helpful for consumers because they provide guidance on each of the regions’ excellent vintage years.

What regions are good for which grapes?
Good question, but not a simple answer! There are three climates: Maritime, Mediterranean and Continental. Specific species of grapes grow well in each climate.

What are some basic tasting terms?
* Tannins (from barrel aging or the skin pigment in red grapes) create a drying sensation in one’s mouth. As a red wine ages, the tannins fall to the bottom of the bottle, where they are called sediment, which leaves the wine less tannic and more enjoyable to drink.
* Acidity (natural grape content) causes sides of mouth to salivate. A wine without acidity is “flabby,” lacking good balance.
* Body is “mouth-feel,” the weight and impression of the wine’s weight in the mouth. Wines vary between light, medium or heavy-bodied and variations in between. You may enjoy a light wine such as pinot grigio that will not overpower the food. On the other hand, a heavy-bodied wine such as cabernet sauvignon matches well with a steak or roasted lamb.

How is wine served?
A red wine older than five years should be decanted, to remove any of the tannin sediment that might have settled to the bottom of the bottle. Red wines should be served at approximately 64F and white wines should be chilled to 55F.

Stemware should be used, so that the consumer does not warm the bowl of the glass. A white wine glass holds a nice five- to six-ounce glass of wine with room for breathing, and the top is not as open as a red glass, to keep the bouquet from dissipating too quickly. A red wine, with a larger top opening allows the wine to breathe and evolve and should hold between six and seven ounces of wine. Red wines should be opened a full 20 minutes prior to serving. Longer up to an hour for older wines.

How long can you keep it after opening?
Air is an enemy of wine. The wine will oxidize. There are preservation systems available, but my advice is, have enough people present to consume the amount of bottles you open. If that is not an option, refrigerate all open wine bottles; if red, allow to come to 64F after removing from the refrigerator. It is recommended not to keep wine more than three days, not for spoilage’s sake, but for enjoying the wine as bottled. Some will enjoy the early stages of the wine’s evolvement, but there is a peak and then the wine quickly diminishes.

What should you be thinking about or analyzing when tasting wine?
Most important, whether or not you like it! Everyone has a unique set of taste buds and memories! You might not agree with every wine critic or judge; what is important is what you like. Wine enthusiasts look for faults in wine: a good wine should be clear, not cloudy. There are additional characteristics, if you want to get serious about wine.

Is cork, rubber or screw cap preferred?
Up to 20 percent of the world’s wine production each year that is sealed with cork closures is lost due to the tainted cork, and that is why alternative closures are gaining in popularity. The screw cap is actually more expensive for wineries to incorporate, but has proven to be a seal without negative impacts, other than our preconceptions. Anyone who hasn’t mastered the use of a corkscrew is pouring wine with extra zeal and those who got tendonitis after years of using the waiter’s pocket corkscrew are not in agony over this trendsetter!

What are some of your recent favorite wines?
Allow me to reword the question. The most exiting wine regions that I am enjoying tasting wines from include New Zealand especially for the grapefruity character of the Sauvignon Blanc wines. South Africa is also producing Steen, known as Chenin Blanc elsewhere, with excellent results. Chile is producing wonderful values with Carmenere with great fruit purity. If you enjoy bold reds, Spain produces Garnacha, known as Grenache in France; it is high in alcohol and full-bodied but light in color and tannins. Classic Grenache has red fruit flavors such as raspberry and strawberry, with hints of white pepper, and the flavors evolve as the wine ages, creating quite a wine of conversation.

What are some wines to avoid?
None!

What does that pink sticker mean on Italian wines?
Most countries have their own set of wine laws for producing wine. Surprisingly, the U.S. does not have categories! In Italy there are four major categories of quality for wine:

Vino da Tavola (VDT) — table wine.

Indicazione Geografica Tipica (IGT) — wines made from approved grape varieties as blends or alone, in which case the varietal may be mentioned on labels.

Denominazione di Origine Controllata (DOC) — “Denomination of Controlled Origin” – labels must state their zone of origin and the wines are required to meet certain standards. Regulated controls include maximum yields, alcohol content, bottling specifications and aging. Wines bearing the DOC appellation are registered by the government and subject to review at any moment.

Denominazione di Origine Controllata e Garantita (DOCG) “Denomination of Controlled and Guaranteed Origin” — Wines from 21 zones are further distinguished as DOCG, the G for guaranteed authenticity of wines of "particular esteem." This appellation is the most stringent of the four categories. DOCG wines must meet standards of typology and quality imposed by commissions of experts. And, like DOC wines, they are subject to analysis at any time by government inspectors.

DOC/DOCG and IGT labels are required to carry the official appellation, the producer or bottler’s name and commune, the quantity of wine contained (certified by the letter e), and the alcohol grade by volume. Wines shipped to North America are certified by chemical analysis and carry an official red seal with the initials INE. DOCG wines will adorn the official pink strip seal at the top of the bottle. Source: http://www.clydethomaswines.com/html/wine_laws.html

When can you buy Beaujolais Nouveau?
This is the first wine bottled in France each year as the Gamay grape ripens earliest. The third Thursday of November is when this wine is released for sale.

And for good measure, what is a dessert wine?
The short answer is: A dessert wine is a very sweet wine with a higher alcohol content, resulting in a smaller serving size of two ounces. There are late-harvested grapes, which mean higher sugar levels, and there are botrytisized grapes, which have a natural mold that attacks the grape skins and increases the sugar-to-water ratio and creates a very sweet wine. Because there is less juice, it takes four times as many grapes to produce this wine, increasing the production cost. Because it has a higher sugar content, the alcohol content is also higher. Australia has a cute nickname for their dessert wines: “Stickies.”: