Uncorked

UNCORKEDDIY Wine:Advice from a Local Winemaker

HELP:Choosing the

right WineWine TastingTricks of the trade

Vocabulary of the DayRed Wine Stew

Great for Fall

Wine for Beginners

History Of the Cork

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Table of Contents

6- About the Author

9- How do I choose the right wine?

14- Wine Tasting 101

16- The Cork

18- Wine for Beginners

22- DIY Wine

26- Fall Stew Recipe

30- Vocabulary of the Day

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Uncorked.com.

Letter From the Editor

There are many reasons why people enjoy wine. For some, it is a part of their culture and for others, it tastes good. Whatever your reason is for liking wine, it is important to realize that wine is a complex thing. It is different than your average alcoholic drink. When I started drinking wine I had no idea where to begin. I would just get a cheap wine and drink it. I decided that I wanted to learn more after I was treated poorly during a conversation I had with an experienced wine drinker. I want my readers to feel confident while they are talking about wine and just enjoy wine. I want the process to be a simple as it can be. Uncorked will help readers and hopefully bring more people to wine.

Staff:

Samantha LongEditorWriterCreative Director

Joselyn GregorWriter

To get in contact with Uncorked:

Phone: 717-888-9999Email: [email protected]

1234 Greenroad Drive, Sally PA, 15599

NEVER POUR TO MUCH WINE EVER AGAIN!

With this Winewand you can now pur the right amount of wine every time. When you push the button at the top, the Winewand pulls the wine

from the bottle and when you are ready to pour, push the button again. Pick yours up at any

department store this fall.

How Do I Choose the Right Wine?

Looking at the shelves filled with wine from top to bottom can be very over-

whelming. How do you know where to even begin?

One of the most common questions that people ask is “how do I know if I am choosing the right wine to

match the food I am eating?” Yes, there are guidelines for this if you do not know that already. These guidelines are not extremely important but it helps to give you the best experience when you pair them correctly. One common way to categorize wine is dessert wine and dinner wine. You may also know that certain wines go well with cheese or bread. These are not the only ways to sep-arate wine. To make this easier, foodandwine.com has broken it down for us.

If this is hard to remember the best way to look at wine is to pair the colors. Pair white wines with white meat and pair red wines with red meat. It is also good to remember that white wines are sweeter than reds so that is why it is good to have white wine with dessert. These are just a few tips but you can also choose whichever wine you like. These are just guidelines to follow in order to get the best flavor combination.

2— Serve an uncorked white wine

with fish3—Spicy food

is best with a

low alcohol con-

tent brand of

1— Serve a dry rose with hors

d’ouevres

5—Match the wine with the

sauce

4—Red meats with red wine

6—Desserts with white wine

www.bonefishgrill.com

Wine Tasting 101

Learn these steps to properly taste wine and impress your friends at the next

dinner party

1 Observe the wine. Look at the color and the clarity. An older white wine will get darker over time and a red will turn brown with age. All of these factors depend on where the wine is stored and what grapes were used.

2

Swirl the wine. This lets oxygen into the wine, which intensifies the aroma. You an do this by holding the glass at the stem or the base.

3

Smell the wine. The aromas will change each time you smell it. Pick out the different smells you get and try to remember them.

4

Taste it. The tongue tastes different flavors on different parts of the tongue. A more complex wine will give your tongue a different effect than a less complex wine.

5 Swallow or spit. If you taste several wines in a row it is good to spit the wine out. The reason for this is when you swallow the wine it leaves the flavors in your mouth and throat. It is better to spit it out so you can experi-ence every wine.

Want more tips: www.winefolly.com

The founder of Skinny Girl

History of the Cork Written by beekmanwine.com

Corks have been used as bottle stoppers for as long as we have had wine. The Greeks in the 5th century BCE sometimes used corks to close wine jugs. Follow-ing in their footsteps, the Romans also used the cork as a stopper and also coated corks with pitch to seal the closure.

Corks, however, were not the closure of choice in those ancient days: the most common closures for wine jugs and amphora were a coating of pitch or gypsum over the opening of a vessel or a film of olive oil floating on the surface of the wine. The use of corks was apparently completely given up in the medieval times. Paintings from that era depict twists of cloth or leather used to stop the jug or bottle, sometimes with sealing wax to make a secure closure.

We find corks beginning to be mentioned again at the end of the 16th century. By the time Shakespeare wrote “As You Like It” (Between 1598 and 1600) they were well enough known for Rosalind to say impa-tiently to her cousin Celia: “I pray thee take thy cork out of thy mouth, that I may drink thy tidings.” The marriage of cork and bottle, at least in England, took place by degrees over the first half of the 17th Cen-tury. The alternative closure of the time, stoppers of ground glass made individually to fit the bottle neck, held their own for a remarkably long time. Worlidge’s “Treatise of Cider,” published in 1676, declares that great care is needed in choosing good corks, “much liquor being absolutely spoiled through the only defect of the cork. Therefore are glass stoppels to be preferred...” Each stoppel had to be ground to fit a particular bottle, using emery powder and oil. The stoppel was then tied to the bottle by a piece of packthread around a button on top. Glass stoppers were finally abandoned around 1825, primarily because they were often impossible to extract without breaking the bottle.

Cork’s success as a closure depends upon its fitting snugly into an opening with a relatively uniform diameter. Thus, it was not until the 17th century, when glass bottles were first made with more or less uni-form openings, that the cork truly came into its own.

Many wine historians have linked the development of the glass bottle and its cork stopper as two necessary prerequisites for the modern international wine trade. Wine no longer need be shipped in bulky, awkward clay vessels or wooden barrels. The economies of space enabled ships to carry more wine and the wine was much less subject to spoilage in the shipment.

Because cork stoppers prevented oxygen from spoil-ing the wine, both in shipment and in subsequent storage, it became evident that wine benefited from its maturing time in the bottle. The desirable proper-ties of aged wine made it more valuable, and collecting and cellaring wines from many different regions became both feasible and profitable.

One thing remained to be invented before the cork closure became truly practical: a corkscrew so that the cork could be driven all the way in, not left half-out like a stopper. The first printed reference to a “bottlescrew” was in 1681 by one N. Grew: “a steel worm used for the drawing out of corks out of bottles.” They had been used for at least 50 years to draw bullets and wadding from fire-arms. The term “corkscrew” was not coined until 1720.

Wine for Beginners

Wine is an acquired taste and for beginners, it can be quite an overwhelming experience. However, once you have a taste for wine, there is no looking back. To enjoy wine you must learn all the subtleties involved in it. Otherwise, as you get older, you will be an embarrassment among experienced wine drinkers.

Drinking wine is an art. Like any true lover of art, you should identify and appreciate the separate parts of the art. Every bit is important. From the selection of the right glasses for the appropriate wine, to the temperature at which it is served, to how you sip the drink. For beginners, learning all of the wine drinking etiquettes can be very taxing. But, once these tools are learned, you will be able to hold your own against all the wine connois-seurs of the world. However, while learning all the in’s and out’s of wine is wonderful, one should never forget the main point, to enjoy wine. To know more and get some tips on wine, continue reading.

Wine for Beginners Wine is an acquired taste and for beginners, it can

be quite an overwhelming experience. However, once you have a taste for wine, there is no looking back. To enjoy wine you must learn all the subtleties involved in it. Otherwise, as you get older, you will be an embar-rassment among experienced wine drinkers.

Drinking wine is an art. Like any true lover of art, you should identify and appreciate the sep-arate parts of the art. Every bit is important. From the selection of the right glasses for the appro-priate wine, to the temperature at which it is served, to how you sip the drink. For begin-ners, learning all of the wine drinking etiquettes can be very taxing. But, once these tools are learned, you will be able to hold your own against all the wine connoisseurs of the world. However, while learning all the in’s and out’s of wine is wonder-ful, one should never forget the main point, to enjoy wine. To know more and get some tips on wine, continue reading.

Wine Accessories

•Wine charms – Used in large gatherings and parties. These are little attachments that are fixed on different wine glasses to determine which glass belongs to which person.

•Wine glass bracelets – These are similar to wine charms but they are more sophisticated and decorative. They can be wrapped around the stems of the wine glass.

•Glass caddy – These are used to store wine glasses during travelling or moving out.

•Glass rack – These are used to store and present the wine bottles.

•Wine bottle openers – These are used to open wine bottles that are corked.

•Wine coolers – Keep the wine chilled at the right serving temperature.

•Wine decanters – These are glass serving vessels into which the entire bottle of wine is poured so as to remove the sediment, facilitate pouring and also to aerate the wine.

Serving The Wine

•While serving the wine, the correct tempera-ture is the most important part.

•Different types of wine must be served in different temperatures to preserve the aroma and flavor.

•Before serving, the wine must be kept in a refrigerator for at least 35 minutes to chill.

•Wine can also be kept on ice throughout a meal of party to maintain the temperature.

How To Decant Wine (Gradually pour from one container to another)

•It is better to decant wines, which have a lot of sediment. Old wines must also be decanted due to their particular texture.

•To decant the wine, you must first shake the bottle to rake up the sediment.

•Then keep the bottle undisturbed until the sediment settles to the bottom.

•The time that you must keep the bottle at rest depends on the type of sediment, but it should be at least two weeks or longer.

•After the sediment has settled, it is time to pour it into a decanter.

•Keep the bottle straight without tilting and then remove the cork. Wipe the rim with a cloth and hold the bottle at the eye level. Bring the decanter to the neck of the bottle and then tilt the bottle slowly, pour the wine continuously, at one go. Stop pouring when the sediment reaches to the neck of the bottle.

How To Drink Wine

•First, remove the cork and smell it to detect any unpleasant aromas. In this way, you can find out if the wine is damaged or not.

•Decant the wine if there is any sediment.

•Pour the wine into a wine glass and let it stand for a moment. This allows the wine to breathe, so that the flavors come through.

•Bring the glass to your nose and deeply inhale the aroma. The aroma of the wine also determines the taste.

•Now, have a sip and roll it with your tongue to detect the different flavors. Then slowly drink, experiencing the different taste.

Now, you are officially a wine pour. So go home, practice your ne=w wine skills and uncork a bottle!-Joselyn Gregor

To find a list of the newest accessories this season go to:www.uncorked/acccessories.com

Visit The Vineyard At Hershey this holiday season

Find a list of holiday events on our website: www.uncorked/vineyardsathershey.com

To read more about Mr. Lynch go to uncorked.com

DIY: Wine AdditionIf you are looking for a new, interesting hobby,

or you are into the newest trend of DIY, than making your own wine could be the answer.

Pennsylvania is not known for producing the best fruit for making wine but there are many brands of local wine that are exceptional. Anyone is capable of making wine on his or her own. You do not need a large vineyard in Napa Valley or a large, complicated machine to make good wine. There is no special training or permits to do this and the materials are easy to find. The two things that are the most important in winemaking, according to Dave Lynch, a local winemaker, are, “cleanliness and patience.” Keeping your equipment clean and sanitary is important in any process involving food or beverages. Patience is important because if you rush the process the wine will be made incorrectly. Making wine is not a quick thing; in fact, it takes about a year for wine to be completely finished. Even though this process is long, experimenting can give you the opportunity to create wine that is specific to your tastes. Making your own wine can also be a great way to get some gift shopping out of the way. Giving wine during the holidays is al-ways a great go to gift. Making your own wine will give you a different perspective on other brands of wine as well. Understanding the process and knowing what is put into the wine will help you taste and analyze any wne that you taste. There are many ways that people make wine. Each person uses different juices and techniques that they have discovered along the way. Just like chicken soup, everyone has different recipes but it still has similar steps. Dave Lynch, a Lancaster county winemaker has been making his own wine since his twenties. He started making wine because a relative of his was making wine and he wanted to try it himself. He had his first experiences with wine while he was in college. It was not until he was a manager at a French gourmet restaurant that he found a love for wine. The first batch that he made turned out to be a success and he has enjoyed it since. He purchased a wine making kit and followed the instructions.

“I have really en-joyed the wine he makes and I will continue to get more from him.”-Renee LongUnfortunetly, he has not been able to recreate that batch because he forgot to write down what he had done during the process. Since then, he has never forgotten to write down what he does to make sure he can recreate the wine. Mr. Lynch makes many kinds of wine. He makes a Pinot Grigio, which is his daughter’s favorite, and his favorite wine, Monte Pulciano. He also has exper-imented with different fruits. He has made peach, strawberry and pear. Mr. Lynch lives on a small farm in Washington borough, where he makes the wine in his barn. He uses fruit juices that he purchases and makes his wine in six-gallon glass containers. When his wine is finished, he bottles the wine using a syphon. He purchased glass bottles many years ago and seals them himself. He uses clear glass bottles for his white wines and green bottles for his red wines. A friend of his created a label for him and he uses that on his bottles. On the back of his bottles, he likes to put interesting quotes and facts about wine. On a recent bottle, he used a quote by Napoleon. Each type of wine has its own label. He does not sell his wine because he does not have a license to sell, but he gives his wine to his family and friends and accepts donations. He has friends that return regularly to get wine and they give donations to help contribute.His daughter has introduced many of her coworkers and friends to his wine and many of them have continued to go back.

Renee Long, a supporter of the wine, says, “I have really enjoyed the wine he makes and I will con-tinue to get more from him.” Mr. Lynch suggests to anyone who has an interest in making his or her own wine, “get a good beginner book and read it.” You can purchase a winemaking kit at any wine supply store. The kit includes the juice, which has been balanced properly, and other ingredients that need to be added such as yeast. For some, it may come naturally but for others it may take practice. Be creative and above all, experiment. It is always worth it to try different things to see what comes out.

A bottle of Mr. Lynch’s Pinot Grigio with current lable

Already a Wine Maker?Know someone who is?

We would like to hear about your wine making stories and

techniques. E-mail your story to [email protected]

and you could be featured on our website or in a feature in

an upcoming issue.

Homestyle Mac and Cheese Minis

Ingredients

1 pkg. (12.6 oz.) KRAFT HOMESTYLE Macaroni & Cheese Dinner Classic Ched-dar Cheese Sauce

1 egg

1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream

1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

How to make:

HEAT oven to 400ºF.PREPARE Dinner in large saucepan as directed on pack-age except do not add the Bread Crumb Topping. Add egg, sour cream and 3/4 cup shredded cheese to macaroni mixture; mix well.

SPOON into 12 muffin pan cups sprayed with cooking spray; sprinkle with remaining shredded cheese and bread crumb topping.

BAKE 13 to 15 min. or until golden brown. Cool 5 min. before removing from pan to serve.

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kind.

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Great for Fall:Red Wine Beef Stew

Ingredients:

1 tablespoon unsalted butter

2 tablespoons olive oil

2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces

Salt

Freshly ground black pepper

1 cup finely chopped onion

1 tablespoon finely chopped garlic

1 tablespoon all-purpose flour

One 750-milliliter bottle dry red wine

2 bay leaves

1 thyme sprig

One 5-ounce piece of pancetta

15 pearl or small cipollini onions, peeled

15 cremini mushrooms

15 baby carrots, peeled

Sugar

Chopped fresh parsley, for garnish

1 Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pep-per and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.

2 Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.

3 Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.

4 In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.

Cooking Instructions:

Vocabulary Lesson:

blush- A wine made from red grapes but which appears pink or salmon in color because the grape skins were removed from the fermenting juice before more color could be im-parted; more commonly referred to as rose.

decant- The process of transfer-ring wine from a bottle to another holding ves-sel. The purpose is gen-erally to aerate a young wine or to separate an older wine from any sed-iment.

Tannins-Phenolic compounds that exist in most plants; in grapes, tannins are found primarily in the skins and pits; tan-nins are astringent and provide structure to a wine; over time tannins die off, making wines less harsh.

For a whole list of vocabulary go to uncorked.com or download our app: Uncorked Dictionary (UD)