Ever Wonder? Should You Chill a Bottle of Wine in the Freezer?

It’s a common problem. You buy a bottle of wine that you want to server that same day. And you want it chilled. So, is the freezer a good option for quickly chilling a bottle of wine?

Well, chilling a bottle of wine in the freezer is one method. But, it has a couple of issues.

First, a freezer by definition is an environment that is below freezing. Right? So, that’s 32 degrees F or below. And, assuming you are trying to chill a bottle of white wine, rosé or sparkling wine, the best serving temperatures for those are going to be somewhere in the range of 38 to 55 degree F range, depending of the type of wine. Thus, a freezer is going to be too cold if the bottle remains in the freezing environment too long.

And, you run the risk of actually damaging the bottle. Depending on the alcohol content of the wine, it will freezer somewhere in the 15 to 20 degree F range. Because wine is mostly water, it’s going to expand when it freezes which can either push the cork out of the bottle (see photo) or, even worse, break the bottle!

The second issue with using a freezer to quickly chill a bottle of wine is that it’s really not that quick. It will still take quite a while to get that bottle to your ideal serving temperature.

So, what’s the best way to quickly chill a bottle of wine? Well, find a container that’s a bit larger than the bottle or bottles, fill it with ice and then fill it with water. The ice-cold water will then fully surround your bottle and it’ll be chilled rapidly. And, you don’t need to worry about it freezing!

Cheers!

Behind the Cork™ - González Byass La Copa Vermouths

González Byass La Copa Vermouth — Extra Seco & Rojo - ($24.99 each)

While Vermouth can be the perfect addition to any cocktail, these Vermouth offerings from González Byass really shine on their own.

Vermouth, as described in a recent blog, is actually a fortified wine. A highly aromatic fortified wine with botanicals that include herbs, bark, roots, citrus and spices with the Wormwood plant being the classic ingredient.

The González Byass La Copa (meaning the cup) Extra Seco Vermouth is a white extra dry version (28 g/L residual sugar) produced from 100% Palomino grape that is aged for an average of three years in the traditional Solera System of American oak casks. It exhibits a clean and elegant intensity with concentrated citrus aromas along with the bitter touches of Wormwood. It’s an ideal aperitif, served over ice, but can also be blended with soda or used as part of many classic cocktails.

The González Byass La Copa Rojo Vermouth is a red version produced with 75% Palomino grape and 25% Pedro Ximénez grape that is aged for more than eight years in Soleras. With Wormwood again playing a staring role, this Rojo Vermouth also includes botanicals such as clove, orange peel, nutmeg and cinnamon. The resulting bitter-sweet (141 g/L residual sugar) and savory flavors of this Vermouth include classic cola flavors to go along with all the spiciness. It too is an ideal aperitif, served over ice, but can also be blended with soda or used as part of many classic cocktails.

Both of these La Copa Vermouth offerings from González Byass are delicious either on their own or as part of your favorite cocktail. Cheers!

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Disclosure of Wine Sample Submission: I received this wine at no cost for review. The opinions expressed are entirely my own.

Samples provided by Rebekah Polster of Donna White Communications

Behind the Cork™ - Left Coast Pinot Noir

2018 Left Coast White Pinot Noir ($24)

I’ve been looking forward to trying a white Pinot Noir for some time. I’m a big fan of Pinot Noir but have never gotten an opportunity to try the white version.

This Left Coast White Pinot Noir is produced from 93% Pinot Noir and 7% Pinot Blanc. It is fermented and aged on lees in stainless steel to capture the true fruit flavors of the Pinot Noir grape.

Fruit flavor indeed! This white Pinot Noir has big bright fruit flavors with green apple being most prominent along with pear and honeydew melon and some minerality. The finish is long with good acidity.

I find it amazing that a grape that typically produces red wines with cherry, cranberry and raspberry fruit flavors can be so entirely different when done in a white-wine style. It really demonstrates that including those grape skins along with the seeds and stems in the wine making process can make a completely different wine.

As they state, “What began in 2011 as a small experimental wine quickly blossomed into one of Left Coast’s most unique and popular wines.” I’m really glad I finally got to try this white Pinot Noir and experience the ‘other side’ of Pinot. You’ll enjoy this one too. Look for it and give it try! Cheers!

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Disclosure of Wine Sample Submission: I received this wine at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Will Rogers of Donna White Communications

Behind the Cork™ - Left Coast Pinot Gris

2018 Left Coast “The Orchard” Pinot Gris ($18)

This 100% Pinot Gris from Left Coast Estate winery in another in their line of really terrific wines.

The vineyard is planted at the site of a historic apple and pear orchard dating back to the pioneers who settled Oregon. Hence “The Orchard” Pinot Gris.

The Left Coast Pinot Gris is fermented and aged with 95% of it in stainless steel and 5% in neutral French oak.

This Pinot Gris delivers bright green apples and stone fruits and is underscored with green tea and honeysuckle notes. It’s also got mouth-watering acidity for a juicy finish.

While the tasting notes recommend pairing this wine with cheeses, fresh fruits, smoked salmon, pasta salad, scallops, grilled chicken or halibut tacos, I found it to be a wonderful wine on its own. I think you will too! Cheers!

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Disclosure of Wine Sample Submission: I received this wine at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Will Rogers of Donna White Communications

Ever Wonder? - What Exactly is Vermouth?

Wormwood

Photo by Simone Garritano on Unsplash

You probably know Vermouth simply as an ingredient in a cocktail such as a Martini or Manhattan. But, did you know it’s actually a wine?

According to records, vermouth was first produced in the late 18th century for medicinal purposes with aromatics playing the healing role.

While Vermouth makers each use their own mix of aromatics in their offering, such as herbs, bark, roots, citrus and spices, the Wormwood plant is a classic ingredient. Wormwood, shown in the image, is credited for the original naming of Vermouth since the German word for Wormwood is “Wermut.”

But, all Vermouth starts as a white wine. It is aromatized with various blends of natural botanicals and then fortified (i.e., extra alcohol is added).

While all dry Vermouth is white not all white Vermouth is dry. Some Vermouth is intentionally sweet, including red vermouth that is cola-brown in color and has a distinctive cola flavor.

So yes, Vermouth is most commonly known as an ingredient in cocktails, but it’s actually a wonderful aperitif on its own. Try it cold over ice. Cheers!