Month: September 2024

Traveling Post-COVID

As I start packing for my upcoming trip to Italy, I cannot help but stress a little. Will I be bumped from my flight? Will there be delays? Will I get stuck at the airport? Will my luggage arrive with me? Before entering the wine industry, I did a lot of domestic traveling, staying in hotels for a week at a time. Travel woes were a rare occurrence back in 2015, when I took my last business trip. Today, it is a normal part of post-COVID travel.

When planning this first international flight since 2003, I was shocked by all the changes in the industry; it was mind-numbing. With no travel agent to book my flight, I went online to look at airfares, stunned by the options just for a regular coach seat. Basic was the lowest fare and included only a carry-on, maybe a seat. Main Cabin includes one checked bag, carry-on, and a seat. Premium includes two checked bags, carry-on, priority seating and check-in. Does anyone really pay premium to sit in coach? And who travels internationally with only a carry-on, other than questionable characters?

This past January I traveled for the first time since 2015, celebrating a milestone birthday with my niece and some friends for a weekend. It was very eye-opening to discover I was actually able to travel with only a backpack, which qualified as a carry-on. The size limitations for said pieces has changed dramatically. People were pulled from the line and charged for what was once classified as carry-on luggage, while others had too many carry-ons, thinking they could divide and conquer. Since it was winter time, at the suggestion of my frequent-traveler niece, we all hid our second item under our coats. The stress and the games are absurd!

I am not condoning the recent upsurge of violence on airplanes, but when you consider all these factors, it might explain why it is happening. Stress is number one. Add to that, what used to be coach, is now divided into three sections – steerage, commoners, and elite. Then combine that with alcohol and, generally, unstable people. Coach has become confusing and a free-for-all.

As I embark this coming Tuesday on my late night flight, my goal is to find my chosen aisle seat, put on my neck pillow, hopefully pass out, and wake up in Rome. You may be asking yourself what this all has to do with wine. I am also concerned about bringing back my favorite bottles in my suitcase. In the past, I always snuck in more than the two bottle limit, hiding the extras in my boots and dirty clothes. Are drug-sniffing dogs now trained to also detect alcohol? Hmm! I think I will take my chances!

Reds: To Chill or Not to Chill?

At a recent wine tasting, the topic of conversation around the tasting table among attendees, was whether or not to chill red wines. Everyone had a different inclination, from drinking red at room temperature, to putting a slight chill on the bottle, while another added an ice cube. My reaction to the latter was to put my hands over my ears, singing, “La, la, la, la.” drowning out the adverse treatment of the wine.

The customary storage temperature for reds is 55-65 degrees Fahrenheit, while standard drinking is at room temperature (no more than 70). Rather than abandon reds during warm, summer weather in some areas, wine drinkers sometimes choose to put a chill on their reds, though others chill them all year long. No right or wrong, it is really all about preference.

Putting a chill on lighter-bodied reds like Pinot Noir, Zinfandel, Grenache, and Nebbiolo can enhance the wines flavor profile. Fuller-bodied wines like Cabernet, Merlot, Syrah, and Malbec should be served at room temperature to avoid doing a number on the tannins, which can become bitter. It is best not to over chill any varietal, as this can alter the taste, whereas an ice cube waters down the flavors.

Whichever your preference, the norms seem to be changing in the wine industry when it comes to chilling reds. From an ice bucket for chilling at your table to an ice cube in your glass, many methods appear to now be acceptable among the experts.

Cin Cin! 

Wine Tasting Tips

Tasting at Palmer Vineyard, Riverhead, NY

Along my wine journey, I have led and attended many tastings; several in store, at wineries, some private, and others at events. For the most part, they all work the same, depending on the size of the group and the environment. At events, attendees like to drink and network, while in store and at wineries, there is more of an interest in learning about the wines.

Chances are, if you like wine, you have visited a winery or attended a tasting at a store or other venue. Whichever tasting environment you choose to attend, there are tips to make your experience more pleasant for everyone.

  • Do not wear strong scents. Perfumes, aftershaves, and colognes can interfere when trying to appreciate the aromas of wines. This also includes the odors of cigarettes, cigars, and other smoke shop items that have recently been declared legal in some states.
  • Eat something in advance. While some store and event tastings may offer small snacks, it is best to have food in your stomach when beginning a wine tasting. If available, take advantage of the snacks between each pour and have water available so you stay hydrated. I call this the “Catholic Method” of drinking, alternating between water and wine.
  • Plan out your tasting experience. A lot of venues will do this for you, suggesting which wines to start and end with. When I plan a tasting, I start with a welcoming bottle of sparkling. I then pour whites, starting with the lighter varietals first, moving to the fuller-bodied next. Reds are then opened in the same order. I will sometimes end with a sweet/dessert wine. You can certainly skip the ones you do not like, but best not to skip around.
  • Swirl, Smell, Sip, Sense! To have the best experience at a wine tasting, you do not want to just dive right in and drink the wine. It is best to first gently swirl the wine around in the glass, releasing the aromas. Then smell the wine, holding the glass under your nose, pulling it away slowly. Next, take a sip of the wine, moving it around your palate, allowing the flavors to emerge. It takes time for this last step, but through practice you will be able to sense particular aromas and flavors in wine. Do not get frustrated if you do not pick up on them right away.
  • Ask questions. As the wines are being poured, chances are something is being conveyed about each wine; you might also be handed a sheet of information. Don’t be shy to ask specific questions about the wines or the winery. It is actually fun to hear the story behind a bottle.
  • Have fun! There are very serious wine tasters out there and you will occasionally encounter them on your wine journey. In life, it is important to have a semblance of humor in most situations; this is one of them. Enjoy yourself, but not to the point that you become “that person” or “that group”.
  • Most important, drink sensibly! It is a good idea in these tasting situations to have a designated driver. Remember, it is not a bar so you will be served small pours but they do add up. It is helpful to have water on hand (“Catholic Method”) and to know your limits.

Cin Cin!

Return to Italy!

One month from today, I will be traveling back to Italy after a 21-year absence. So much has changed in the world since I last stepped foot on Italian soil, never mind the fact that I could have a college-age kid right now if I opted to go down that road. But, I digress!

As I think ahead to what needs to be packed, electronics is one of the most notable changes since I was there in 2003. Back then, I brought along my little red flip-phone, using a local calling card to phone home. Now, my carry-on will hold a computer, phone, and all the accoutrements that will allow access during the 8-hour plane ride, as well as anywhere I venture throughout Italy. Do calling cards even exist anymore?

The other big change is the level of importance wine has in my life. I am not sure I even drank wine back then, let alone appreciated it. Back in the late 80s, when I was a student in Rome, I know for sure I was not imbibing; as college kids do, we consumed a lot of beer. During subsequent trips back, my palate matured along with me, but I don’t recall taking advantage of all the fabulous wines Italy has to offer. Now, as a writer, blogger and cellar manager, I am absolutely thrilled about this trip, looking forward to posting each wine experience along the way. 

Arriving in Rome October 2, I will stay with my college roommate and dear friend, while I take a few days to recover from jet lag. Let’s face facts, I am 21 years older! On October 6, I head north to Tuscany for a week to attend a writer’s retreat. As fate would have it, the retreat is at a winery, Fattoria del Colle , located in Trequanda, Siena. Owned and run by Donatella Cinelli Colombini, the winery was restored in 1998, having been in her family for generations. Uniquely owned and run by women, I look forward to spending the week sampling their wines, while also writing, relaxing, and exploring the area.

Fattoria del Colle

Fattoria del Colle cantina

I will be back in Rome October 12, staying once again with my friend and visiting with her family. From there, we will take day trips or overnights to other parts of Italy. It will be fascinating to be looking out now, through the eyes of an oenophile. I hope you will follow along on this exciting journey.

Cin! Cin!