Writing about wine for Mother’s Day is fraught with peril. Continue reading “Mother’s Day”
Category: Seasonal Recommendations
Sparkling cocktails
As we savor spring’s sweet kiss, greening grass and trees, eruptions of flowers both wild and garden-grown, our thoughts turn to sipping on the patio, picnicking in the park. Continue reading “Sparkling cocktails”
New Year’s
Last week’s advice for Christmas was restraint—don’t go with high-dollar wine that will not be appreciated amid Christmas chaos and celebration.
New Year’s is different. Continue reading “New Year’s”
Christmas
With Christmas two days hence, the good news is selecting wine for your family’s joyous holiday feast is not daunting task even at this late date. Continue reading “Christmas”
Xmas gifts
‘Tis season of giving, and what wine drinker would not like a wine-connected gift for Christmas? Continue reading “Xmas gifts”
Halloween 10-28-2015
Dr. Jekyll and Mr. Hyde, ideal dramatis personae for annual Halloween column, and an opening into discussion of what happens when we enjoy more alcohol than prescribed by “drink responsibly.” Continue reading “Halloween 10-28-2015”
Sangria 9-2-2015
Labor Day is “so-long-to-summer” portal, although veteran Texans know hot days will not end soon.
Kids, however, are back in school or going off to college and this is the last big outdoor party, pool, lake, tank-top, flip-flop weekend before the harvest festival feasts. In short, sangria sayonara time. Continue reading “Sangria 9-2-2015”
High summer sippers
High summer’s go-to wines: rosé, vinho verde, prosecco.
We visited rosé last week. Vinho verde is delicious, delicate, light wine from northern Portugal you should try.
Prosecco sometimes is called poor person’s Champagne, but that does disservice to sparkling wine that is made in Italy’s Veneto region and tastes great in a plastic cup by the pool. Continue reading “High summer sippers”
July 4th
Fourth of July wine suggestions are fraught with patriotic paradox and peril.
Patriotic call: California zinfandel, quintessential American wine. But zin is bold, fruity, high alcohol; drink early in heat and you pass out before firework’s rocket red glare. Not cool, dude. Continue reading “July 4th”
Father’s Day
In eighth year of this column, coming up with something new for Father’s Day put me over a barrel trying to roll out something fresh.
Then—inspiration. What DIY dad wouldn’t want to know how a cooper makes a wine barrel?
• Wine barrels are made from straight-grain strips of oak so wood doesn’t break when bent. Staves must be cut perfectly, then aged to remove harsh tannins.
• Staves are rounded on the outside and shaved on the inside, which helps in bending. Staves are wider in the middle than on the ends to achieve the bowed barrel shape.
• Barrels are assembled—typical barrel requires 25 to 30 staves—and a metal hoop is placed on one end. At this stage, the barrel looks like a flared skirt topped with a metal belt.
• Barrel is put upright, drenched with water, and a fire is lit inside. Heat and humidity allow staves to be bent by a large vice, slowly pulling staves together at the flared end. Because of careful shaving of the staves, the distinctive bulge forms in the middle as the staves are squeezed together. Metal hoops are hammered home as barrel forms.
• The cooper next starts a fire inside the barrel on the wood to “toast” the interior. Toasting affects the final wine flavor, so this is particularly artisanal element of the effort.
• The cooper cuts a groove inside the top and bottom of the barrel to receive end pieces. Hoops are relaxed to allow the barrel to expand and receive the end pieces. Barrel is squeezed together and hoops re-applied.
• Finally, strips of straw are wedged into any tiny cracks, the barrel is sanded to achieve a finished look, and hoops used in making are replaced by showier finishing hoops.
Wine barrels are different than whiskey barrels. Whiskey barrels are utilitarian holding vessels for four-plus years. Wine barrels hold wine for nine months to two-plus years and are displayed. As one cooper puts it, “a whiskey barrel is a vat, a wine barrel is furniture.” American oak barrels cost $350-$600; French oak barrels $800-$4,000; standard barrels hold 59-60 gallons.
Last round: Father’s Day toast—May you live to be so old your best vintage wine is past its prime.
Email Gus at wine@cwadv.com. Follow tasting notes on Twitter @gusclemens. Website: gusclemens.com. Facebook: Gus Clemens on Wine.