Whether you are in the majority for or in the minority against our next President, chances are you are getting a bit wrapped up in the fervor that surrounds us. Almost everyone I know – correction: everyone I know – is ready for change in 2009. And we’re bound to see some soon enough!

Where wine and the Inauguration is concerned, a few things have been on my mind lately…  First, when we were looking at our post-New Year’s bubbly stock at the store last week, we had to decide if we had enough depth and range to satisfy our customers’ demand on Inauguration day; bubbly is a natural, but truth be told, the festivities really start over breakfast. Will people be drinking that early on a weekday? Second, is bubbly too ‘just-done’ (with the holidays just behind us) such that folks will be looking for something else special to open later that night?

And then, last Wednesday, my fellow wine bloggers took on a challenging topic for Wine Blogging Wednesday: Wines for Breakfast Foods (no bubbly and no rose!).  Things were too nutty after the New Year for me to participate in the fun, but I was intrigued by the challenge. Eggs are considered one of The Hardest food/wine pairings, and bubbly is the given answer – but that wasn’t allowed.

Since I’m always a proponent of trying something unknown and since we’re about to take on the world from a different perspective (Obama’s), today it seemed natural, with just a few hours left under the old world order, to get us thinking outside the box about our Inauguration Celebration wine.  And since Inauguration festivities will begin tomorrow morning, it’s only appropriate to start with breakfast…. Below I’m going to link up a few of the posts from last week’s Wine Blogging Wednesday and another article or two I’ve come across lately. Hopefully this will give you enough time to think about where your plans will take you tomorrow  – and to get to your local shop to pick out something special to accompany them!

For those of you starting early, here are a few WBW Breakfast Wines…

Three fun reds? Who knew. It’s a Twisted Breakfast(s) extravaganza!

Having a party? Pairing wines for each (breakfast) course. Too much fun.

Anyone who thinks to describe a wine’s texture “like wearing some kind of tasty satin underroos for your tongue” deserves a closer look-see, I’d say. Definitely outside of the box thinking on that one!

Or…

If you want to stay domestic in your celebratory sipping, while taking it outside the box (aka NOT California) and giving yourself a real treat, check out the musings of Gaiter and Brecher…. Those two know where it’s at.

Are you toasting over breakfast? Which wine do you have in mind?

I love waking up to NPR. I get all my highlights for the day in a neat little package and often am entertained by their little side stories to boot. The only challenge is I’m literally coming to when many of their finest news bites are coming over the air waves.  With that said, I think it was just this week I woke up to the ‘idea’ that if it was legal for a President (read: Obama) to sign marketing deals with the Nike’s of the world,  we might actually see some light at the end of the National Debt tunnel; any “proceeds” generated from endorsements could be pumped back into the US economy. (Don’t you just love such capitalist creativity?!)

So what does this have to do with wine? Well, if you saw the latest cover of Wine Enthusiast magazine, you know there is a full page picture of Obama…. Apparently he has quite a remarkable 1,000 bottle wine cellar, the details of which will only be revealed by his staff after the Inauguration,  Decanter reported this week also.  The wine industry is thrilled. Not only are people going to need a nice glass of wine to distract and relax them even more given the economic woes that abound, but Obama serves as the unofficial endorser of fermented grape juice – and perhaps reaching a younger audience, thereby giving additional ‘legs’ to the success of the trade over/in time.

But for those of you who don’t just seek out a glass of wine at the end of a long day and prefer a real escape, check this out: you can go to the Netherlands and recuperate at De Vrouwe van Stavoren Hotel. And when I say “recuperate” I really mean re-cooper-ate…. This fine establishment offers guests the chance to room in an old, French wine cask! Seeing is believing, or is that sleeping?

What do you think is so special about Obama’s collection we have to wait until after the Inauguration to find out what lies within?

Italian wine production is much like its history and tradition: dynamic, rich and… complicated. Despite this sometimes intimidating complexity (in terms of wine laws, in particular) every time I pick up a bottle from the Tuscan region  I am transported to clarity. Tuscan wines are a consistent articulation of what I appreciate most about good wine; they are a liquid language, translating a uniquely local art, history and culture. The wines are fulfillingly layered with flavor, quenching your thirst for what it is you really seek: pure pleasure.

Brunello di Montalcino is one Italian wine Americans have sought with great gusto. Something like 1 in 3 bottles comes to the US.  So many of you might already know that Brunello isn’t a grape, and it isn’t a region. In fact, it is just the name for these marvelously bright and fruity, yet rich and broodingly elegant wines made from the Sangiovese Grosso grape clone. This clone is specific to Montalcino, a village about 70 miles southwest of Florence, in the Tuscan wine region;  the wine’s name translates simply as Brunello of Montalcino.  By law the wines are aged for a minimum of 2 years in oak and 4 months in bottle before they are released. They are serious wines; like the great Bordeaux’s and Burgundy’s of France, age works in its favor, delivering its greatest gifts only after a decade… or more.

With great wines (and particularly those that are aged for some time) often comes some  expense. It’s a real challenge to find good Brunello for under $25-30. Enter Rosso di Montalcino! This is a wine alternative to Brunello. It is also made from 100% Sangiovese Grosso, but is made from younger vines and is only aged for a minimum of 6 months in oak and only held 1 year total before release. It is a more approachable style for consumers that allows Brunello producers some cash flow, while they wait for their Brunello’s to age.  And it costs consumers 1/3 – 1/2 the price of a Brunello. This is a little something we like to call a “Win-Win”! I’m all for them.

I had the pleasure of tasting the 2002 Marchesi Cattaneo Rosso di Montalcino last fall, but just recently sought it out as one of my winter warmer wines. Minestrone soup was on the menu and I wanted something food-friendly that would warm me up and offer a fun escape from my day. The Marchesi was a no-brainer.  My friend came over and we popped the cork. And boy, did it deliver! It had an enticing and telling nose, delivering sweet black cherry and raspberry fruit, a dash of dried herbs, a bouquet of violets and a welcome touch of chocolate. Lush… mouthwatering… goodness! I couldn’t have been happier – or more fulfilled on a cold night in Beantown.

Which Rosso di Montalcino warms your heart these days?

The last few years I’ve noticed a trend where holiday parties are held in January. The idea is that this is a more sane time; you face less “competition” from the party circuit and you don’t have to add party-planning to your already busy holiday season. For two reasons I wager this trend seems to have grown quite a bit more this year. First, the weather gods were at play across the country throughout much of December. Many of the traditionally planned parties  had to be postponed because it wasn’t safe for folks to travel. Second, more and more people are entertaining their friends, thinking this a cost-effective alternative to going out or exchanging gifts. (I can’t help but wonder if in another couple of weeks there may even be a third reason: The Inauguration!)

With all of these festivities abounding this January, I’ve fielded a flurry of questions about how much wine you should have on hand for an event – so much so I thought it worthy of a post! Here’s the scoop:

If you are having a basic wine tasting event, where someone like me comes over to help you and your guests have fun while experiencing a series of wines, you’ll only need to pour ~2 oz per person (of each wine). One 750ml bottle is equal to 50 oz. To cover your basic tasting needs then, the general “rule” is that 1 bottle will cover about 25 people. It’s your call how much more you want to have on hand after the tasting is over. (A typical glass of wine is about 5-6 oz, or 1 bottle for every ~4 people.)

If you are having an all out fiesta, where wine alone will be flowing in typical glass pour sizes all evening, the equation many professionals use is: (# of people x 3)/5 = the number of bottles you’ll need.

Of course, if you are having a party where wine will be just one option on offer, you have to consider the tastes of the people you are hosting and use your best judgment. If you don’t know your group’s preferences and plan to have beer, liquor and wine on offer, use the formula above to get a sense of how much wine might make sense.

No matter your party type or size, please be a responsible host! Make sure to have plenty of water available and cab numbers at the ready.

Will you be hosting or attending any soirees this January? Any particular reason for them?

No source available to credit.

You know you’re back from vacation when it takes you at least 2 or 3 times the amount of time it normally would to undertake just one, every day, item on your list.  Yes, I’ve been trying to get caught up on all of my wine industry news,  sifting through the virtual paperwork to bring you a few headline highlights this Friday.  A few winemakers have passed on (too depressing to write more about in the New Year, but you can hop over to Wines & Vines to learn more); several wineries are set to open or expand their lands; and there’s been some ‘action’ in Bordeaux (Ch. Latour is on the market again and there is on-going banter about who is In and who is Out as far as their Classification system goes).

But today, since I’m not quite ready to give up the New Year celebrations, I bring to you two headlines about bubbly that happened to grab me for personal reasons….

Christmas morning I was determined we would not only have our traditional breakfast feast, but we would also enjoy lovely mimosas with it. The trick to a good mimosa is not necessarily good bubbly… it is, in fact, a noteworthy float of Grand Marnier. But I digress. In choosing a bubbly, I usually opt for a basic Cava; in this case, my Mom’s local store had an ample supply of Freixenet Brut.  Perfect.

I know many women are afraid to actually open a bottle of bubbly. I am not one of these women. I have only had success in gingerly coaxing the cork from the bottle, with only a few occasions when the temperature of the wine or too much giggling in the car set the stage for a bit of overflow upon opening. Of course, we can’t always be perfect – and you are even less likely to be so when you most want to avoid additional scrutiny from the likes of your nudging siblings. Suffice to say, I nearly took my brother’s eye out as I readjusted the (too thick) towel I was using and the cork (not one that moved at all while I was attempting to “coax” it out, mind you) flew out across the room into my mother’s (inactive) fireplace.  Sigh… You win some, you loose some. I heard about it after for days. Fortunately, I have a sense of humor about such things. And it certainly got the festivities in motion!

Ironically, just two days prior to this “incident”, a fabulous little piece on this very phenomenon – cork speed – was issued. A German scientist actually clocked a cork at nearly 25 mph. Impressive! (Granted, it was a shaken bottle, but still… I believe it!) Check out additional details here.

Once back in Beantown, I was back in the shop to help with New Year’s Eve madness. The boys brought in a new, easy-drinking, dry little bubbly from Italy – an Italian Chardonnay Brut by the folks at Borgo Maragliano (they make one of my favorite Moscato d’Asti’s, “La Caliera”). It was retailing for only $9.99 – even better! This little wine ended up being our top seller, no doubt because the price was so good and it is decent juice after all. But in checking out headlines, it seems like Italian Sparkling is on the minds of more than just greater Boston residents.  Better-known sparklers like Prosecco, Moscato d’Asti and Brachetto d’Asti are responsible, but it is interesting to see Italian bubbly gaining serious momentum in the European market… Read more here!

Did you let a few corks fly over the holidays? How fast do you think they were moving?