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JWE ARTICLES ALISOS CANYON AVA Alisos Canyon AVA becomes an AVA within Santa Barbara County in Central Coast, California. Located in a "Goldilocks Rhone Zone", 24.5 miles inland from the Pacific Ocean. Read More CHALK SOILS IN ENGLAND Today we have a guest article from Teri Wheeler van Aalst about England's wine regions and their gaining of attention for their noteworthy terroirs. Read More HANGOVER SCIENCE The hangover, medically known as veisalgia, derived from the Norwegian kveis (uneasiness following debauchery) and Greek algia (pain) is a bit of a mystery. There is not a solid answer on why hangovers occur, however, below are the most common findings. Read More KOSHER EXPLAINED A common misconception about kosher products is that they are made differently than non-kosher products. Kosher products are produced the same as non-Kosher products, where the difference comes in to play, is in the handling. Read More NEW AVAS FOR WASHINGTON STATE Washington State received numerous new AVAs including Goose Gap AVA, The Burn of Columbia Valley AVA, White Bluffs AVA, Royal Slope AVA, and Candy Mountain AVA. Read More PALOS VERDES PENINSULA AVA Palos Verdes Peninsula AVA becomes an AVA within Los Angeles County in Southern California Read More POUILLY-FUISSÉ AOP 22 Premier Crus approved for Pouilly Fuissé AOP Read More RUSTER AUSBRUCH Ruster Ausbruch becomes a DAC on the western bank of Lake Neusiedlersee in Burgenland, Austria. Read More SULFITE BREAKDOWN Sulfites are a natural bi-product of fermentation that is present in all wine. Sulfites are a common antioxidant and preservative found in many commonly consumed foods. Read More TEHACHAPI MOUNTAINS AVA Tehachapi Mountains becomes an AVA within California, just south of Bakersfield. This high elevation AVA is capable of wine grape growing due to warming winds from the Mojave Desert (east) and San Joaquin Valley (west). Read More THE SCIENCE AND TASTE OF WINE Today we have a guest article from Teri Wheeler van Aalst about the science of taste. Read More WINKLER INDEX to our culinary experiences. Read More

RESOURCES Resources are crucial when it comes to studying, we have put together an abundance of resources to aide in your studies! Click each picture below to be directed to the resource. Access is free, just create an account by clicking the blue icon in the top right corner. We appreciate your support in keeping this resource available to all . Articles Beer Resources Book Recommendations Certification Organizations Community Groups Deductive Tasting Grids Grape Guide Journals Map Resources Planners Producer Resources Regional Maps Sake Resources Spirits Resources Study Guides Tasting Tools Vintage Resources Website Recommendations Wine Glossary Wine Map Coloring Books VIRTUAL REALITY E-LEARNING ​ A 12-session virtual reality course on the Fundamentals of Wine. This course is featured exclusively on VRLU. Click the below links for sneak peeks and behind the scenes videos about this unique course. ​ • TEASER • • INTERVIEW • • BEHIND THE SCENES • ​ ​ CLICK TO LEARN IN VIRTUAL REALITY

< Back CHALK SOILS IN ENGLAND Today we have a guest article from Teri Wheeler van Aalst about England's wine regions and their gaining of attention for their noteworthy terroirs. In the world of wine, the term "terroir" refers to the unique mix of soil, climate, and geography that gives distinct qualities to grapes and the resulting wines. England's wine regions, which are often not as well-known as those in other wine growing countries, are gaining attention for their noteworthy terroirs. This is mainly due to the chalk soils found there, which share interesting similarities with the famous vineyards of Champagne. Chalk soils have been valued in the wine world for centuries because they have great drainage, are rich in minerals, and can regulate water supply to grapevines. These soils, made mostly of calcium carbonate, provide an excellent base for vines, ensuring good drainage and a steady supply of essential minerals. In southern England's wine regions, where chalk soils are common, they contribute to the growing reputation of English sparkling wines. The grapevines face just enough difficulty to produce wines known for their elegance and complexity. The geological history of England and Champagne have chalky soils through ancient seabeds, influencing the unique character of their wines. In Champagne, especially in the Côte des Blancs and the Montagne de Reims, chalk soils are known for adding minerality and finesse to the grapes. England's chalky terroir, often called the "English sparkling wine triangle," shares these characteristics, making it suitable for high-quality sparkling wines. Aside from geological similarities, England and Champagne also have a cool climate that enhances the appeal of their sparkling wines. The moderate temperatures and extended growing season allow grapes to ripen slowly, developing intense flavors while retaining vibrant acidity. Taking advantage of this cool climate, English winemakers focus on traditional Champagne grape varieties like Chardonnay, Pinot Noir, and Meunier. The result is a range of sparkling wines that showcase finesse and elegance similar to those from France. In recent years, English sparkling wines have gained international recognition, challenging expectations and establishing themselves globally. The influence of chalk soils, combined with a commitment to quality and a deep understanding of terroir, has put England's wine regions in the spotlight. As England's wine regions continue to make a name for themselves, chalk soils become a symbol of the terroirs importance to creating exceptional wines. The shared stories of England and Champagne emphasize the strong connection within the global wine landscape. Looking forward, the journey of English sparkling wines promises ongoing exploration and improvement. Winemakers, inspired by the success of those before them and fuelled by a love for the land, are ready to discover new aspects of terroir expression, further establishing the reputation of England's chalky soils as a crucial part of the country's wine identity. Date Published: December 5, 2023 Teri Wheeler van Aalst IG: @ wine.not_bytwva https://winenotbytwva.com/ Previous Next

< Back SULFITE BREAKDOWN Sulfites are a natural bi-product of fermentation that is present in all wine. Sulfites are a common antioxidant and preservative found in many commonly consumed foods. SULFITE REGULATIONS : Certified Biodynamic wine may contain up to 100ppm. Certified Organic wine may contain up to 100ppm for red wine and 150ppm for white wine. United States requires wine to be less than 350ppm, and any product over 10ppm must be labeled with "contains sulfites." Australia prohibits more than 3,000ppm for all products. ​ To put that into perspective, 20ppm is roughly equivalent to adding one teaspoon of water into a 55 gallon drum. Source: Food and Agriculture Organization of the United Nations WHAT ARE SULFITES ​"Sulfites are inorganic salts that have antioxidant and preservative properties. Many compounds capable of producing sulfite, called sulfiting agents, have been used as food additives since antiquity to help prevent enzymatic and nonenzymatic browning; control growth of microorganisms; act as bleaching agents, antioxidants, or reducing agents," and more. (1) ​ ​ SULFITING AGENTS : Sulphur Dioxide Sodium Sulphite Sodium Hydrogen Sulphite Sodium Metabisulphite Potassium Metabisuphite Potassium Sulphite Calcium Hydrogen Sulphite Potassium Bisulphite Sodium Thiosulphate ​ ​ SULFITE USES : To prevent browning on fruits and vegetables To prevent melanosis on shrimp and lobster As a conditioner in bread dough To bleach some food starches and cherries As an antioxidant in cosmetics and personal care products To maintain the stability and potency of some pharmaceutical medications To discourage bacterial growth in wine To fumigate houses by the Ancient Greeks To sanitize wine vessels by the Ancient Romans OTHER FOODS THAT MAY CONTAIN SULFITES : Bread Crumbs -- Cheese -- Chips -- Coconut -- Deli Meats -- Flour -- Fruit Bars -- Frozen Fruit -- Fruit Juice -- Gravy -- Ice Cream -- Jello -- Milk Chocolate -- Molasses -- Mustard -- Packaged Meat -- Pasta Sauce -- Peanut Butter -- Pickles -- Pie Crust -- Pizza Dough -- Pre-Cut Vegetables -- Protein Powder -- Sausage -- Shellfish -- Soda -- Starch -- Sugar -- Vinegar -- White Chocolate ​ ​ OTHER PRODUCTS THAT MAY CONTAIN SULFITES : Anti-Aging Cream -- Blush -- Body Wash -- Bronzers -- Eye Drops -- Facial Cleansers -- Hair Bleach and Color -- Hair Spray -- Local Anaesthetics -- Lotion -- Perfume -- Self Tanning Products -- Topical Medications -- Vitamin B Complex ​ ​ PRODUCTS WITH NATURALLY OCCURRING SULFITES : All Fermented Products -- Asparagus -- Chives -- Corn Starch -- Dried Cod -- Egg -- Garlic -- Leeks -- Lettuce -- Maple Syrup -- Onion -- Pectin -- Salmon -- Soy Products -- Tomatoes ​ WINE HEADACHES ​ There are multiple reasons for headaches occurring upon consumption of wine: ​ ​ DEHYDRATION Alcohol naturally dehydrates the body due to the need for water to flush the toxins from our liver. If adequate water levels are not consumed, the body uses water already within the body. As the body becomes depleted of its water sources, a headache will begin to form. To prevent dehydration, for every serving of alcohol, consume 8 ounces of water. ​ ​ HISTAMINES People with common allergies may have headaches upon consumption of wine due to the release of histamines. Grape skins have allergens on them and through the process of winemaking the skins may come in contact with the juice. More allergens are released into the juice with longer skin contact, resulting in higher levels in red wine than white wine. Histamine blockers are helpful for people who have wine headaches due to allergens. ​ RESIDUAL SUGAR Sugar, more so when combined with alcohol, puts a toll on the body's digestive system, resulting in a need for high amounts of water. If adequate water levels are not consumed, the body uses water already within the body. As the body becomes depleted of its water sources, a headache will begin to form. Click here to learn more about residual sugar. ​ ​ SENSITIVITY TO TANNINS Sensitivity to tannins is common for many people who develop headaches more with red wine than white wine. People with sensitivity to tannins may also have headaches after consuming coffee and tea. Click here to learn more about tannins. ​ ​ SULFITE SENSITIVITY "Asthmatics that are steroid-dependent or have a great degree of airway hyperreactivity may be at an increased risk of having a reaction to a sulfite containing food". "Adverse reactions to sulfites in nonasthmatics are extremely rare." (1) "Sulfite sensitivity has also been linked to allergies. It is generally not found in persons who are both non-allergic and non-asthmatic." (2) SOURCES: Food and Agriculture Organization of the United Nations National Center for Biotechnical Information The Asthma and Allergy Center (2) University of Florida - Sulfites: Separating Fact From Fiction​ (1) Date Published: August 24, 2020 Previous Next

WINE STUDY GUIDES AUSTRIA STUDY GUIDE In this guide we will break down the wine regions of Austria with focuses on history, classifications, DACs, wine law, vintages, producers, and more. Read More BARREL STUDY GUIDE ​In this guide we will break down wood types used for barrel making, how a barrel is made, the most sought after cooperages, compound and impact aromas associated with oak, and the common barrels used throughout the winemaking world, where they are from, and details on each, and more. Read More BORDEAUX STUDY GUIDE In this guide we will break down the French wine region of Bordeaux with focuses on history, classifications, AOPs, wine law, vintages, producers, and more. Read More CHINA STUDY GUIDE In this guide we will break down the wine regions of China. Read More CYPRUS STUDY GUIDE In this guide we will break down the wine regions of Cyprus. Read More SERVICE STUDY GUIDE In this service guide we will discuss everything from service temperatures and table mannerisms, to the basics of beer, cocktails, and cigars to in depth steps of service guides for each of the below styles of service commonly, or not so commonly, seen throughout restaurants today. Read More SLOVENIA STUDY GUIDE In this guide we will break down the wine regions of Slovenia. Read More SWITZERLAND STUDY GUIDE In this guide we will break down the wine regions of Switzerland with focuses on climatic influences, grape varieties, cantons, and more. Read More UNITED KINGDOM STUDY GUIDE In this guide we will break down the wine regions of the United Kingdom with focuses on classifications, wine law, vineyards, producers, and more. Read More VITICULTURE STUDY GUIDE This master study guide is an in depth break down of the cultivation of grape vines, viticulture, focusing on: Read More

< Back NEW AVAS FOR WASHINGTON STATE Washington State received numerous new AVAs including Goose Gap AVA, The Burn of Columbia Valley AVA, White Bluffs AVA, Royal Slope AVA, and Candy Mountain AVA. GOOSE GAP AVA Goose Gap becomes a sub-AVA of Yakima Valley AVA within the Columbia Valley AVA in Washington State. This unique area runs east to west with southern slopes too steep to plant, resulting in vineyards on the north and northeastern slopes. Goose Gap AVA receives less solar radiation, thus being slower to ripen, and is typically harvested a minimum of one week after the surrounding AVAs. ​ First Grapes Planted: 1998 AVA Established: 2021 (Effective August 2, 2021) Acres Planted: 1,800 (8,129 total) Growing Degree Days: Region III Precipitation: 7" to 8" annually Elevation: 577 to 1,339 feet above sea level Aspect: North to Northeast Soils: Warden Series (windblown loess and fine sand), Shano Series (windblown loess), Kiona Series (basalt rubble), Hezel Series (windblown sand), and Prosser Series (loess and Missoula Flood deposits). Geographical Influences: Goose Hill, Badger Mountain, Candy Mountain, Yakima Fold Belt Grape Varieties: Cabernet Sauvignon, Chardonnay, Merlot, and Syrah ​ THE BURN OF COLUMBIA VALLEY AVA The Burn of Columbia Valley (aka "The Burn") becomes a sub-AVA within the Columbia Valley AVA in Washington State. ​ First Grapes Planted: 2002 AVA Established: 2021 (Effective July 19, 2021) Acres Planted: 1,261 (16,870 total) Growing Degree Days: 2,763 (Region II) Precipitation: 6.65" to 10.44" annually Aspect: Southeast facing vineyards (a gentle 7.27% grade) Soils: Walla Walla Silt Loam along with Rock outcrop-Haploxeroll complex, Haploxeroll-Fluvaquent complex, Fluventic Haploxeroll-Riverwash complex, Wato and Endicott silt loam, and Endicott-Moxee complex Geographical Influences: Columbia Gorge and Columbia River Grape Varieties: Cabernet Sauvignon and Syrah ​ ​ WHITE BLUFFS AVA White Bluffs becomes a sub-AVA within the Columbia Valley AVA in Washington State. ​ First Grapes Planted: 1972 AVA Established: 2021 (Effective July 19, 2021) Acres Planted: 1,127 (93,738 total) Elevation: 700 feet to 1,200 feet above sea level Aspect: South facing vineyards Soil: Basalt Bedrock, fine sand, Missoula flood deposits, Ringold Formation (clay-rich), wind-deposited silt, Geographical Influences: Koontz Coulee, Pasco Basin, Ringold Coulee Grape Varieties: Cabernet Sauvignon, Merlot, Riesling, Sauvignon Blanc, and Syrah ROYAL SLOPE AVA Royal Slope becomes a sub-AVA within the Columbia Valley AVA in Washington State. ​ First Grapes Planted: 1983 AVA Established: 2020 Acres Planted: 1,900 (156,389 total) Growing Degree Days: 2900 (Region II) Precipitation: 6" to 8" annually Elevation: 610 feet to 1,756 feet above sea level Aspect: South facing vineyards Soil: Loess, windblown silt and sand over Missoula flood deposits (Warden, Sagemoore, Adkins, and Kennewick Soil Series) Geographical Influences: Quincy Basin, Saddle Mountains, and Yakima Fold Belt Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Chardonnay, Chenin Blanc, Cinsault, Gewurztraminer, Grenache, Malbec, Merlot, Mourvèdre, Petit Verdot, Pinot Gris, Pinot Noir, Riesling, Roussanne, Sangiovese, Sauvignon Blanc, Semillon, Syrah, Tempranillo, and Viognier. ​ ​​ CANDY MOUNTAIN AVA Candy Mountain becomes a sub-AVA within the Yakima Valley AVA in Washington State. ​ First Grapes Planted: 1998 AVA Established: 2020 Acres Planted: 110 (815 total) Precipitation: 6" to 10" annually Elevation: 640 feet to 1,360 feet above sea level Aspect: South to southwest facing vineyards (2 to 20 degree slope) Soil: Loess, windblown silt and sand over Missoula flood deposits and a basalt bedrock (Warden, Shano, Scootenay, and Starbuck Series Soils) Geographical Influences: "The Rattles" (Red Mountain, Badger Mountain, Little Badger Mountain, and Candy Mountain) and the Yakima Fold Belt. Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Grenache, Malbec, Merlot, Mourvèdre, Nebbiolo, Sangiovese, and Syrah. ​ ​ ​​ ​ SOURCES: Candy Mountain AVA Federal Register Goose Gap AVA Federal Register Royal Slope AVA Federal Register The Burn of Columbia Valley AVA Federal Register Washington State Wine Washington Wine Report White Bluffs AVA Federal Register Date Published: July 16, 2021 Previous Next

< Back KOSHER EXPLAINED A common misconception about kosher products is that they are made differently than non-kosher products. Kosher products are produced the same as non-Kosher products, where the difference comes in to play, is in the handling. KOSHER: In order for a product to be considered the following rules need to be followed: All processes must be conducted by a Sabbath observing-Jew All tools and equipment used must be solely used for Kosher production All ingredients, such as yeast, fining agents, additives, etc. must be kosher No ingredients may contain dairy, meat, nor any dairy or meat derivatives Kosher products must be opened and poured only by Sabbath-observant Jews ​ ​ KOSHER FOR PASSOVER : The product must avoid coming into contact anything that contains grain that has risen or fermented—including bread, pasta, beer, liquor, etc. ​ ​ MEVUSHAL : Mevushal products are heated to a temperature approved by an overseeing rabbi. The common heating techniques are flash-pasteurization and flash dètente . This heating process is very quick and not harmful to the final wine. The purpose of heating the product is to alter the spiritual quality permitting anyone to open and pour the product without it losing its kosher status. TO SEE A LIST OF KOSHER PRODUCERS - CHECK OUT OUR PRODUCER RESOURCES SOURCES : OU Kosher Royal Wine Company Chabad-Lubavitch Media Center Date Published: November 24, 2020 Previous Next

< Back THE SCIENCE AND TASTE OF WINE Today we have a guest article from Teri Wheeler van Aalst about the science of taste. Taste is a complex and fascinating aspect of human perception that adds depth and richness to our culinary experiences. It goes beyond the simple act of consuming food; it is a sensory adventure that engages our taste buds and contributes to our overall enjoyment of life. In this article, we will delve into the science of taste, exploring how we perceive flavors, why individuals taste differently, and how this knowledge relates to the sophisticated world of wine tasting. Taste is one of the five primary senses, alongside sight, hearing, touch, and smell. While the experience of taste is often thought to occur solely on the tongue, it is a multi-faceted process that involves several sensory organs working in harmony. The tongue, equipped with taste buds, is the primary organ responsible for detecting flavors. Taste buds contain specialized cells that respond to different taste stimuli. The five basic tastes recognized by science are sweet, salty, sour, bitter, and umami. Each taste sensation is associated with specific molecules that trigger reactions in taste bud cells. For example, sweet taste is activated by sugars, salty taste by sodium ions, sour taste by acids, bitter taste by certain compounds, and umami (savory) taste by amino acids, especially glutamate. Despite the universal nature of taste, individuals often experience flavors differently. This variability can be attributed to a combination of genetic, cultural, and environmental factors. Genetics play a significant role in determining taste sensitivity, as certain genes influence how taste receptors respond to different compounds. This genetic diversity contributes to why some people may be more sensitive to bitterness or sweetness than others. Cultural and environmental influences also shape taste preferences. Exposure to specific flavors during childhood, cultural dietary habits, and regional cuisines can all impact an individual's taste preferences. Additionally, factors such as age, gender, and even hormonal changes can influence how we perceive flavors. Wine tasting is a sophisticated art that relies heavily on the principles of taste. The complex flavors in wine result from a combination of factors, including grape variety, fermentation processes, aging conditions, and winemaking techniques. Wine enthusiasts and experts employ a systematic approach to tasting, evaluating wines based on appearance, aroma, taste, and mouthfeel. The tasting process involves swirling the wine in the glass to release its aromas, taking note of the color and clarity, and sipping the wine to assess its taste and texture. Wine tasters often use a flavor wheel to describe the various notes present in a wine, which can include fruit, floral, spice, and earthy elements. In the world of taste, everyone's unique preferences significantly influence how they enjoy different wines. What appeals to one person may not be as enjoyable for another, emphasizing that taste is subjective. This highlights the rich and evolving nature of taste, influenced by factors like genetics, culture, and the environment. It becomes even more apparent in the realm of appreciating diverse characteristics found in various wines. Date Published: December 5, 2023 Teri Wheeler van Aalst IG: @ wine.not_bytwva https://winenotbytwva.com/ Previous Next

< Back POUILLY-FUISSÉ AOP 22 Premier Crus approved for Pouilly Fuissé AOP POUILLY-FUISSÉ Pouilly-Fuissé, an AOP within the Mâconnais region of Burgundy, known for white wines from 100% Chardonnay, becomes the first appellation of the Mâconnais to receive Premier Cru rated vineyards. ​ The AOP has 4 villages of production: Vergisson, Solutré-Pouilly, Fuissé, and Chaintré. Within these four villages there are 217 lieux-dits, 22 of which received Premier Cru status on September 3rd, 2020. The Premier Cru vineyards make up 194 hectares (24%) of the appellations 800 total hectares. ​ VERGISSON : Vergisson is the northern village of production in Pouilly-Fuissé AOP. This village is located between the Vergisson Rock (485m) and the Solutré Rock (493m). As of 2020, there are 190 hectares and 45 producers located in this commune. Within Vergisson there are now 4 Premier Crus : Les Crays La Maréchaude Sur la Roche En France ​ SOLUTRÉ-POUILLY : Solutré is a village and Pouilly is a hamlet. Together they are surrounding the famous Rocks of Solutré (pictured above). As of 2020, there are 215 hectares and 60 producers located in this commune. ​ Within Solutré-Pouilly there are now 8 Premier Crus , one of which is shared with Fuissé: La Frérie Le Clos de Solutré Au Vignerais En Servy Aux Bouthières Aux Chailloux Pouilly Vers Cras* ​ ​ FUISSÉ : The heart of the appellation, known for growing Chardonnay since the 18th century. As of 2020, there are 270 hectares and 45 producers located in this commune. ​ Within Fuissé there are now 7 Premier Crus , one of which is shared with Solutré-Pouilly: Le Clos Les Brulés Les Ménétrières Les Reisses Les Vignes Blanches Les Perrières Vers Cras* ​ ​ CHAINTRÉ : Chaintré is the southern village of production in Pouilly-Fuissé AOP with clay soils to the east and limestone soils to the west and a variation in between. As of 2020, there are 110 hectares and 30 producers located in this commune. Within Chaintré there are now 4 Premier Crus : Le Clos de Monsieur Noly Les Chevrières Aux Quarts Le Clos Reyssier SOURCES : 1. Pouilly-Fuisse.net 2. INAO AOP Pouilly Fuisse 3. Cahier des Charges de L’Appellation D’Origine Controlee Pouilly-Fuissé - Extranet - INAO 4. Bourgogne Wines Date Published: September 5, 2020 Previous Next

< Back HANGOVER SCIENCE The hangover, medically known as veisalgia, derived from the Norwegian kveis (uneasiness following debauchery) and Greek algia (pain) is a bit of a mystery. There is not a solid answer on why hangovers occur, however, below are the most common findings. CAUSES (A to Z) Hangovers occur due to overconsumption of alcohol, the amount that quantifies overconsumption, varies person to person. Inebriation can be calculated however by one's blood alcohol content. Hangovers typically occur once your blood alcohol content (BAC) is at or near zero. 0.01 - 0.03 BAC = Slight mood elevation 0.04 - 0.06 BAC = Sense of warmth and relaxation with minor impairment 0.07 - 0.09 BAC = Some impairment of balance, control, speech, and vision 0.10 - 0.12 BAC = Impairment of motor functions 0.13 - 0.15 BAC = significant impairment of motor functions 0.16 - 0.20 BAC = Dysphoria and nausea 0.21 - 0.30 BAC = Severe intoxication, mental confusion, vomiting 0.30 - 0.40 BAC = Loss of consciousness 0.41+ BAC = Coma, respiratory failure, death ​ Acetaldehyde: Acetaldehyde is a toxic (10-30 times more toxic than alcohol itself) byproduct created during the body's process of breaking down alcohol. If alcohol consumption is at a higher pace than the liver's ability to break down alcohol (one drink per hour), acetaldehyde will not successfully be removed by the body, causing acetaldehyde toxicity. High levels of acetaldehyde in the body results in headaches, very heavy vomiting, and more. ​ Alcohol Dehydrogenase: A group of enzymes that convert alcohol to acetaldehyde and then to acetic acid. Some genes are mutated, which slows down this process, resulting in flushing of the skin. ​ Carbonation: Carbonated beverages, such as sparkling wine, beer, and liquor mixed with soda, increase the body's absorption of alcohol. These beverages stimulate blood circulation as well as create extra pressure in the stomach, which increases the speed at which alcohol moves from the stomach to the small intestine, thus increasing the rate at which the body absorbs alcohol. Congeners: Congeners are toxic chemical byproducts of fermentation that contribute to aromas and flavors, but are a cause of hangovers. Typically congener levels are higher in darker colored alcoholic beverages or alcoholic beverages that are made without quality being the main focus. All types of alcohol have different congeners, when combining different beverages, the effects can be intensified. ​ Cytokines: Alcohol consumption induces an inflammatory response in the body, triggering the release of a protein known as cytokines. The release of these proteins are associated with body aches, fever, migraines, nausea, and more. ​ Decreased Blood Sugar: Alcohol consumption reduces blood sugar levels. The more alcohol the larger the drop, if proper food is not consumed. Decreased blood sugar results in fatigue, mood fluctuations, the shakes, weakness, and more. ​ Dehydration : During consumption of alcohol the liver requires higher amounts of water in order to break down alcohol. If adequate levels of water are not consumed (8 ounces for every serving of alcohol) the liver will pull water from sources within the body, which speeds up dehydration. Alcohol consumption also affects the kidneys, increasing the need to urinate, creating an electrolyte imbalance, and resulting in dehydration. Dehydration results in confusion, dizziness, dry mouth, fatigue, lightheadedness, thirst, and more. ​ Expansion and Constriction of Blood Vessels: Alcohol is a vasodilator, which causes the expansion of blood vessels, which results in the lowering of blood pressure. To compensate for the drop in blood pressure, the heart rate will speed up in order to provide the body with adequate amounts of blood. Heavy consumption of alcohol will then cause the reverse, the constriction of blood vessels, which can result in headaches or migraines. ​ Glutamine: Alcohol consumption blocks the body's natural production of a stimulant known as glutamine. When one stops consuming alcohol, the body will try to overcompensate, creating high amounts of glutamine in the body. When someone goes to sleep after alcohol consumption, adequate rest is rarely achieved due to the stimulant obstructing the body's ability to reach stages of deep sleep or even awakening one in the middle of the night. ​ Glutathione Production: As the body ages, our production of glutathione, an antioxidant that assists in the breakdown of acetaldehydes, decreases. Often resulting in the worsening of hangovers as we get older. ​ Hydrochloric Acid: Alcohol consumption induces the release of hydrochloric acid into the stomach. When the levels get high enough, the body is signaled to vomit in order to remove the acid from the stomach. The acid build up results in irritation in the lining of the stomach, resulting in diarrhea, lack of appetite, nausea, stomach pains, and more. ​ Stress: Stress causes the stomach to rapidly move substances, such as alcohol, to the small intestine, increasing the body's absorption of alcohol. ​ ​ SYMPTOMS : Hangover symptoms vary person to person. Some people have one drink and wake up with a hangover, others can have multiple drinks and rarely exhibit symptoms. Factors that affect this are environmental influences, gender, genetics, metabolic rate, tolerance, and more. Anxiety -- Depression -- Digestive issues -- Dizziness -- Dry mouth -- Excessive thirst -- Fatigue -- Flushed skin -- Headache -- Increased heart rate -- Irritability -- Lack of focus -- Light sensitivity -- Loss of balance -- Memory loss -- Migraines -- Muscle aches -- Nausea -- Poor sleep -- Shakes -- Sound sensitivity -- Spins -- Stomach pain -- Sweating -- Vomiting -- Weakness PREVENTIONS AND CURES The only guaranteed prevention and cure for a hangover is to abstain from consuming alcohol. There are some things that have been sourced to help speed up hangover recovery: ​ Bananas: Potassium levels are high in bananas, which can help replenish what is lost during alcohol consumption. Eggs: Eggs contain cysteines, a substance naturally created by the body to break down acetaldehyde. ​ Fruit Juice: Fruit juice helps to increase sugar levels in the body. ​ Large Meals: Food consumption prior to drinking slows down the body's absorption of alcohol, allowing the liver time to break down the alcohol. Foods high in fat and carbohydrates are recommended. ​ Vitamins: The body is depleted of vitamins and nutrients during alcohol consumption, most effective are supplements high in Vitamin B and C. ​ Water: Water consumption helps to dilute alcohol in the body and prevent dehydration. It is recommended to drink at least one 8oz glass of water for every serving of alcohol. ​ Every person has tricks that work well for them. We asked many beverage industry professionals their favorite cures and compiled them below: Alka Seltzer -- Apple cider vinegar -- Berroca -- Electrolytes -- Emergen-C -- Hair of the dog -- Headache medication -- Migas -- Multi-vitamins -- Pedialyte -- Pho -- Pickles -- Pizza -- Potassium supplements -- Spicy food -- Tomato juice -- Underberg -- Vitamin B12 complex SOURCES: Mayo Clinic National Center for Biotechnology Information National Library of Medicine Northwestern Medicine Smithsonian Magazine Stanford University UNC Charlotte Center for Wellness Date Published: September 20, 2020 Previous Next

SAKE: STORAGE & SERVICE ​ In this guide we will discuss proper methods for storing and serving sake including temperatures, vessels, etiquette, aging, shelf life, faults, food and sake pairing, and more. ​ ​ ​ Sake 101 Sake 201 Storage & Service Labeling & Laws Sake Glossary Tasting More History and Industry Rice Kōji Water Yeast Starters More Fermentation Finishing Methods Styles & Specialty Regionality Brands Continuing Education More STORAGE Sake, like wine, needs to be stored properly to ensure maximum quality retention. There are a few things to consider when storing sake: ​ ​ TEMPERATURE : Heat can damage sake, so it should be stored chilled, below 55°F (13°C), and ideally at refrigerated temperatures, below 48°F (8°C). The more delicate the sake, the cooler the sake should be stored. Nama should always be stored refrigerated to prevent microbial spoilage. ​ ​ BOTTLE POSITION : Sake bottles do not need to be stored on their side like wine, as they do not have cork closures. Sake should be stored upright for two reasons: first, to reduce the surface contact between the sake and oxygen. Second, to keep minimal contact between the metallic closure and the sake. ​ ​ LIGHT : Light, especially ultraviolet light, can damage sake. Most sake bottles are green or brown in color to help block light waves. Bottles should be stored in a dark place to maximize freshness. ​ ​ ​ ​ ​ SERVICE Sake, unless intentionally aged, should be served within a year of release. The date will be shown on the label typically in the format of YY/MM or the Brewing Year (BY). The brewing year will be the year of the current Japanese era within the July 1 to June 30 brewing season. The current Japanese era is Heisei, which began in 1989, making 2021 the 32nd brewing year. If a sake is bottle before July 1st, it will have 2020 (or 31BY) on the label. If a sake is bottled after July 1st, it will have 2021 (or 32BY) on the label. ​ ​ SERVING ETIQUETTE : Sake should be poured for others and never for oneself. When pouring, to show respect and care for the other, you should hold the bottle with two hands, one at the neck of the bottle, the other at the base of the bottle. The purpose of smaller cups used for sake consumption is to make sure everyone is looking after one another while consuming the bottle of sake. ​ ​ MEASUREMENTS : A standard serving of sake is 180mL (6oz). Sake measurements are typically in increments of 180mL to coordinate with traditional Japanese measurements. 180cc (equivalent to 180mL) was the traditional measurement for rice in Japan, however, being rather out of date, the masu (shown below) has been altered from a rice measuring tool to a show of gratitude while pouring sake. An ochoko or shot glass is placed inside and then sake poured over into the masu to show gratitude and generosity to the guest. Shaku : 18mL Gō : 180mL Sho : 720mL T ō : 18L Koku : 180L ​ SERVICE VESSELS : Below are traditional service vessels. If space or funds are limited for your sake service, the next best thing is a simple all purpose or white wine glass. OCHOKO Small Cup ≈ 60mL GUINOMI Large Cup ≈ 85mL-120mL KIKI-CHOKO Judging Cup 180mL SAKAZUKI Ceremonial Cup ≈ 60mL MASU Pour Over Service 180mL Footed Cup Glass Cup ≈ 60-120mL CHIRORI Metal Cup ≈ 60-300mL TOKKURI Carafe ≈ 150-360mL ​ ​ ​ ​ SERVICE TEMPERATURES : CHILLED SAKE SERVICE "REISHU" : to chill sake, place the bottle in a refrigerator or an ice bath. Delicate styles of sake, such as daiginjō, ginjō, nama, and sparkling sake are ideally served chilled to showcase their subtle aromatics. ​ HEATED SAKE SERVICE "O-KAN" : to heat sake, pour the sake into a tokkuri, and place it into a hot water bath, or an automated machine known as a kan-douko, until the sake is at the desired temperature. Chirori vessels are also used for heated sake. Richer, fuller bodies styles of sake such as honjōzō, junmai, kimoto, and yamahai are great options for heating as it softens their intensity and flavors. ​ Heating sake dates back to the 9th century when aristocrats would warm sake to entertain their guests. By the 18th century heating sake was conducted year round, and a physician by the name of Kaibara Ekiken declared consuming warm sake improved chi, the energy current running through the human body. ​ Sake shows differently at different temperatures, the most common serving temperatures below are suzu-hie for chilled sake and atsu-kan for heated sake. ​ ​ SHELF LIFE (UNOPENED) : Sake, unless intentionally aged, should be consumed within a year of release to taste the same way the brewer designed the sake to taste. ​ ​ SHELF LIFE (OPENED) : Once a bottle of sake has been opened the quality will decrease due to contact with oxygen. Oxygen is not a friend to sake and the shelf life will depend on the style of sake. The more delicate the sake, the quicker the oxygen will manipulate the flavors. Delicate styles of sake, such as daiginjō, ginjō, nama, and sparkling sake should ideally be consumed with a few days of opening. Richer, fuller bodies styles of sake such as honjōzō, junmai, kimoto, and yamahai are more durable and can hold on for closer to a month after opening. ​ ​ AGING SAKE : Sake in general is not designed to be aged as the flavors will diminish with time in the bottle. Some people however enjoy the flavor changes that occur with bottle age. The best styles of sake suited for aging are produced with quality in mind, with a lower seimai buai, and with rich and savory flavors. Recommended styles for aging are genshu, junmai, kimoto, muroka, and yamahai. ​ ​ ​ ​ ​ SAKE FAULTS If a sake is not stored properly the sake can become faulty. Below are common sake faults: ​ ​ HINE-KA : "Out of Condition" resulting from a sake that has been improperly stored or aged too long resulting in aromas of caramel, toffee, pickled or rotten vegetables. ​ NAMA-HINE-KA : An out of condition unpasteurized sake due to lack of refrigeration resulting in aromas of malt and cured meat. ​ OXIDATION : The bottle has been opened and exposed to oxygen which results in diminished, stale, nutty aromas and a darkened color. LIGHT DAMAGE : If the bottle has been damaged by light exposure it can develop aromas of sulphur, musk, or burnt hair. ​ MICROBIAL SPOILAGE : Sake, especially unpasteurized to sake, is sensitive to microbial spoilage which will result in aromas of eggs, garlic, onion, rancid cheese, sour milk, or sweat. ​ UNHYGIENIC BREWING : Many off-flavors can occur if hygiene is not taken into consideration during sake production, such as: Butter : caused by a lactic acid, known as diacetyl. Soap and cabbage : caused by caproic acid. Cork taint : caused by improperly cleaned wooden vessels and 2,4,6-trichloroanisole (TCA). Acetone or paint thinner : caused by volatile acidity. ​ ​ ​ ​ ​ ​ FOOD AND SAKE Sake is traditionally consumed for any and all occasions and typically served with food. Sake pairings, however, are a relatively new introduction to the world of fine dining. ​ TRADITIONAL PAIRINGS : Traditionally, sake is paired with local cuisines, for example sakes made near the coast are generally lighter in style to pair with seafood based cuisine common to the area. Sakes made from central Japan tend to be richer in style to pair with the savory meat based cuisine common to the area. We purposely use the words "generally" and "tend" as there are many producers who are exceptions to these common production styles. ​ ​ MODERN PAIRINGS : Sake, in regards to other alcoholic beverages, is rather low in acidity, with a unique texture and delicacy, making it an ideal companion to a wide range of cuisines. Unlike the all too well known "red wine with meat, white wine with fish", there are no common rules to pairing sake. The joys of pairing sake is in the experimentation, cuisines where many wines struggle to pair, sake almost always will make a match. Some guidelines to follow are: Spicy food pairs well with sakes that are fruity, sweet, or rich in style with lower alcohol and acidity. Sweet food pairs well with sakes that are lower in acidity and have high levels of sweetness. Bitter food pairs well with sakes that have lower levels of bitterness. Acidic food pairs well with sakes that are savory with higher acidity. Salty food pairs well with sakes that are savory with higher acidity. Savory food pair s well with sakes that are fruity with lower acidity. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ SOURCES : A Comprehensive Guide to Japanese Sake Nihonshu: Japanese Sake Sake and The Wines of Japan The Japanese Sake Bible Understanding Sake: Explaining Style and Quality

< Back PALOS VERDES PENINSULA AVA Palos Verdes Peninsula AVA becomes an AVA within Los Angeles County in Southern California PALOS VERDES PENINSULA AVA : Located on a peninsula created by tectonic uplift and volcanic activity with marine terraces that provide good drainage and retain moisture in dry weather. The calcium rich soils of this AVA result in grapes with thicker skins than the surrounding areas. AVA Established: 2021 (Effective: July 19, 2021) Acres Planted: 7 acres (15,900 total) Climate: Warm Mediterranean Annual Rainfall: 14.03 inches Soil: Altamont Clay Adobe, Altamont Clay Loam, and Diablo Clay Adobe Elevation: Sea level to 1,460 feet above sea level (0-50% slopes with south, southwest, and southeast exposures) Geographical Influences: Coastal Range, Los Angeles Plain, Pacific Ocean, San Pedro Hill Grape Varieties: Cabernet Sauvignon, Chardonnay, Merlot, and Pinot Noir ​ ​ SOURCES : Palos Verdes Peninsula AVA Federal Register Date Published: June 19, 2021 Previous Next