Are you drinking pink???

What is Rose?  Most people think "white zinfandel", or the wine my grandma and her retirement home friends drink.  True, white zin is a form of rose, but I'm talking about dry roses.  I think this might be the biggest hiddent gem, or untapped variety in the wine industry.  A dry rose is made very much like a normal red wine.  The juice gets crushed from the grape, but the skins are intact with the juice for only a small amount of time.  The skins are removed, and the wine goes through a full fermentation (resulting in a dry wine, with higher alcohol levels).  White Zin goes through the same process, except fermentation is stopped early (resulting in a sweeter wine).  Sugars in the grape have not been fully fermented, and these yield lower alcohol.

What are the grapes involved?  All roses are made from red grapes (Cabernet, Malbec, Merlot, Syrah, Zinfandel).  These are the varietals that can offer the most extraction or pigmentation in the skin, which results in the beautiful color.

Which roses are the best?  The French make great roses!  Check out wines from the Loire Valley (Anjou), or the Rhone (beautiful Syrah rose).  Like any French wine, these result in higher acid (rather than fleshy fruit).  California makes a bunch of different styles.  They can be great, but express a lot of fruit.  I would tend to prefer French, because of the greater acid, and pair better with food (i.e. salmon).

Summer is the perfect time to pick these up, and most styles are under $20/bottle!  

For all the guys reading this:  it is perfectly acceptable to drink rose!  You won't be called a sissy, or look like less of a man because you are consuming a pink drink.  Chicks actually might even dig it?!

The perfect temperature for whites...

As summer continues to roll along, we're in the season of "whites".  Summer is a great time to explore crisp, refreshing whites that have been neglected during the cool winter months (at least in the Midwest).  The question gets asked, "which whites are you drinking this summer?"  External temperature (believe it or not) is a perfect gauge to answer that question.  The warmer the weather, the less inclined you are to drink heavier whites, right?  I read an article recently in Food & Wine magazine illustrating this concept, but decided to put my own spin on it:

65 degrees - Full-bodied Chardonnay (most likely from California), or Viognier

1. Clos du Bois Chardonnay (Cali)
2. Cline Viognier (Cali)

70 degrees - Unoaked, lighter Chardonnay

1. Louis Jadot Macon Village Chardonnay (France)
2. Chandon Unoaked Chardonnay (Cali)

75 degrees - Sauvignon Blanc (Sancerre or California), US Riesling

1. Hannah Sauvignon Blanc (Cali)
2. Chateau St. Michelle Riesling (Washington State)

80 degrees - Sauvignon Blanc (Chile or New Zealand), or Prosecco

1. Santa Rita 120 Sauvignon Blanc (Chile)
2. Lunetta Prosecco (Italy)

85 degrees - Pinot Grigio (Northern Italy), low alcohol German Riesling

1. Cavit Pinot Grigio (Italy)
2. S.A. Prum Essence (Germany)

90 degrees - Vinho Verde

1. Twin Vines Vihno Verde (Portugal)
2. Aveleda Vinho Verde (Port)

95 degrees - BEER (too hot to be drinking wine!)

When the weather is extremely hot, wine becomes less enjoyable.  One of wine's worst enemies can be temperature.  Temperature increases the presence of alcohol (hence drinking lower alcohol Vinho Verde is refreshing).  Once the wine glass starts sweating profusely, it's time to start thinking about an alternative beverages.  Maybe a crisp Aperol Spritz on the rocks??

More from Argentina....Torrontes.

What is the hottest country in the world exporting wine to the U.S. right now??  Argentina!  When we think of Argentina, we think of the success of their red grape, Malbec.  The "other" grape that is gaining tremendous popularity from Argentina is Torrontes.  Torrontes is a white grape that is grown in the northwest corner of the country (Salta, specifically).  Flavor profile:  it smells like Riesling, but finishes like Pinot Grigio.  That is to say it's got tremendous floral and citrus notes, but not as aggressive as Sauvignon Blanc  In many metropolitan cities, this has turned into classic "go to" for a patio pounder.  The best part is that they're generally pretty affordable!  The top 3 that I've tried have been:

1. Bogeda Colome - www.bodegacolome.com
2. Crios de Susana Balbo
3. Callia 

You'd be foolish not to buy a bottle of Torrontes this summer!

A couple statistics...

I subscribe to a blog called "Wine & Spirits Daily".  Topics range from wine related knowledge to industry trends.  We hear a lot about people's purchasing habits, and how they relate to the economy.  Below is a segment taken from one of W&SD most recent blogs, which I found very interesting:

CONSUMERS MORE CONFIDENT BUT STILL TRADING DOWN 

The average US consumer is still beleagured by consumer debt, which stands now at an incredible 95% of GDP (compared to 66% in 1997), but they are becoming a little more confident, according to a research report by the folks at Boston Consulting Group.  "Despite this hard truth about the magnitude of the recovery challenge in the United States, recession-weary consumers have been quick to embrace even the smallest signs of an improvement.  And how consumers in this critical market feel matters a lot given the past correlation between U.S. consumer confidence and spending," writes BCG.
For example: (1) Anxiety about the future is down 9% from the peak seen a year ago.  (2) 23% now feel insecure in their jobs, compared to 33% a year ago.  (3) 37% are concerned about their financial security, down from 53% last year.  (4) 46% of consumers said they intended to cut their spending, compared to 73% last year.
But consumers are still wary.  Nearly 50% claim to have been personally affected by the crisis. And their confidence in the recovery has experienced a setback from six months ago, when fewer consumers said they thought the economy would get worse in the coming year. They also expect improvement to take several years.  Plus, they are "still committed to the budget-stretching mechanisms they have been employing during the past 18 months."  The new normal is being cheap.
HOW IT APPLIES TO WINE & SPIRITS.  Although the intention to cut back on "nonessentials" is down from peak levels - 65% of consumers still claim they will cut back, down from 81% a year ago - plans to spend more time hunting for the best deals or to buy on promotion continue unabated. A total of 53% say they will trade down in spirits, while 17% said they will trade up.  With wine, 50% plan on trading down and 18% will trade up.

Finding the best "value" in a wine shop....

I have been getting this reoccuring question lately, "what is the best VALUE wine to buy?".  Well, "value" is just a fluffy term for "cheap", right?  Not quite.  In this day and age, I would say value is paying $50 for a $100 bottle of wine (or 50% discount).  A lot of retailers put up massive displays of the "2 Buck Chucks", Tisdale, & Crane Lake.  Let me clarify this...these are CHEAPly made wines.  Do not be fooled by the quality of these wines. There's nothing of a value behind these.  These bottlers (not wineries) use the most inexpensive grapes on the market, and try to put something tangible in the bottle.

Okay, so maybe $50 a bottle isn't in your budget.  There are values to be had with wines in the 'teens.  A lot of wineries, whose wines retail between $30 - $50, are struggling to sell cases.  In order to move a little bit of volume, they offer tremendous deals to certain retail accounts.  Therefore, these accounts pass along that value to their customer.

My advice to the saavy wine shopper:

1) Go to the largest retail account in your area
2) Ask one of the floor guys, "what's the steal in your store.  What's the hottest deal you have on display?".  He may ask you your budget, but should direct you to a tremendous value.

In my personal experience, I'm finding a lot of $30 wines for about $19.99.  In my mind, these are the VALUES we should be looking for.  They may not be your everyday drinking wines, but you'll be able to cellar them awhile, and have something to crack open on a special occasion.

Skinnygirl Margarita!! Coming soon to a store near you...

So I've completely been neglecting this blog, and I feel horrible about it....things at work have kicked into another gear with my company getting into the spirits industry and expanding it's portfolio..yet again!  With that being said, get ready for the most talked about spirit that will be hitting shelves soon:  Skinnygirl Margarita!  In WI & IL, our launch date will be July 1st.  This brand will be a freight train, so you'll be able to find it at most of the places you shop.

Please go to this website to learn more about the brand:

www.skinnygirlcocktails.com  

Argentine Malbec..hot, hot, hot!

It's been awhile since my last entry, so I wanted to get out a quick post about the world's most exciting wine region: Argentina.  If you're a wine drinker, and have not tried an Argentine malbec in the last year...something is very wrong.  Argentina is exploding in the United States.  In the last 52 weeks, Argentine wine sales in the U.S. are up close to 40% (Nielsen data).  The next closest country is Chile at 15% growth.  Australia and France are seeing the worst of it with roughly 15% declines.

Malbec.  What is it, and why is it SO popular in the United States?  Malbec is one of the original Bordeaux varietals.  It is used as a 'blender'.  Red Bordeaux's consist of Cabernet Sauv. or Merlot primarily, with small amounts of Malbec, Petit Verdot, and Cab. Franc.  Malbec is a very tough grape to have 'stand alone' in France, since the climate is cool and damp.  The grape doesn't grow well enough to produce enough character to be bottled as a single varietal.  When you look at the Argentine landscape, you have an area that gets lots of sun, and is relatively warm.  The best Malbec is grown in Mendoza, which is situated in the Andes foothills.  The higher the elevation (usually 3500 - 4000 ft), the more extracted and concentrated the wine.  This leaves winemakers with a more versatile and better grape.  The great thing about Malbec is that it's easy to drink (you don't get a lot of strong tannin), and it got a lot of character (spice notes and complexity).  It's not overly extracted like Australian Shiraz, which is something that turned people off to that grape.  Some of my favorite wines & producers come from:

1. Nicolas Catena - Catena Malbec - the original pioneer of Mendoza.  First starting producing wine in the early 1900s
2. Achaval Ferrer Malbec - one of my favorites.  Also, check out their blend called "Quimera"
3. Bodegas Salentein Reserva Malbec - opened their doors in 2000.  This family has a TON of money, and some of the best vineyard sites in Mendoza.  Wine drinks really well now, but has the potential for greatness!

These wines are all under $20, and you're going to get a KILLER bottle of wine!  If you haven't explored Malbec, it's about time you did.  Next time you're at the wine store, buy a Malbec, and buy a California Cab at the same price.  Let me know what you think!

Wine tastings 101.....

Last night I was in the great city of Green Bay (a.k.a Titletown...for those Packer fans), and participated in a wine tasting event.  This event wasn't exactly a "tasting", more like an "all you can drink, and try to walk out of the joint".  I mean this thing was a free for all.  I felt like I was bartending at a college sorority formal.  The majority of the people came with a spouse, or should I say....the women dragged their men out for the night.  I haven't seen this many WASTED people at a wine event in awhile.  So it got me thinking, do people really understand the function of a "tasting"?? 

Tastings are awesome, but you have to approach them in the correct manner. 

1. Do your research, and invest in the right events.  If the price tag is $50, it's usually pretty legit.  Anything hovering around $20, will guarantee you're getting low end grocery store wines.
2. If you're going to a Spanish tasting, do some research on the wine regions of Spain.  You'll won't be so lost when you're at the event.  This takes 30 minutes, and can be fun.
3. Once at the event, look over the booklet.  See if anything jumps out at you.  Mark those items, and try them first.  You're pallet becomes shot after awhile.  
4. When you approach a table, ask "what are you presenting tonight?"  Let the supplier rep walk you through the wines.  Word to the wise, you DON'T have to try everything on the table.  Also, if you're trying more than a few wines....SPIT.  Everyone tells me, "I don't want to waste the wine!".  Here's my rebuttal:  you're at a tasting...do you have taste buds in the back of your throat??  No, so try the wine, and SPIT, and dump the rest out.
5. Make a quick note of what you like, and thank the rep for their time.
6. After you've made your rounds, take a few minutes and look at your notes.  If you need to revisit a wine, revisit it.  If you like it (and this is important, as the light bulb always goes off when I tell people this), take out your camera phone, and TAKE A PICTURE OF THE LABEL.  
7. By taking a picture of the label, you'll have it with you at all times.  Next time you go to the wine store, you can show the manager a picture.  How many times have you tried to rattle off something you've tried, "Um, it was red, I think from California...or maybe Italy.  The label was pretty, and had flowers.  OH, and I really liked the name. It was funny, and I remembered I laughed!"  Okay...this does NOT work.  Take a picture..you're life will be easier.  If you go to the right wine shop, anything can be ordered.  You may have to buy 6 bottles, but it's worth it.

That's the basic outline for a tasting.  They can be fun, informative, and you actually can learn a lot.  Last night, I had the drunks shoving their glass in my face saying "Surprise me. Pour whatever.  What's sweet?? What's the most expensive? I don't care, I'm here to get drunk with my wife".  If you're looking to get wasted off wine, I suggest you go to the store, and buy a 5L box of Franzia for $12.  It will save you money, and public embarrassment!

Corks vs. Screwcaps...

Everytime I do a wine tasting/event, I'm asked about my preference for enclosures. Is it cork, or screwcap? My answer: screwcap for 99% of wine. That 1% would be for Bordeaux/Burgundy, or anything that can be aged for a long period of time. Below are a couple "pros & cons" about each enclosure:

Cork

Pro:

• there's something about opening a bottle of wine with a corkscrew. You know what I mean, it's tradition. It's like driving a car with a stick shift. Some people just prefer a manual operation of their vehicle.
• cork is porous. Over time, small (and I mean small) amounts of air pass through the cork, and hit the wine. By slightly oxygenating the wine, it takes on a different aging process in the bottle.

Con:

• cork is porous, and acts like a sponge sometimes. If a wine is stored too warm, the cork expands and allows oxygen in contact with the wine. Once that cork cools down, it captures the oxygen, and creates a seal. Your wine could be shot at that point.
• cork is made out of bark of oak trees growing wild in the western Mediterranean. Molds on the cork interact with bleaching components (to sterilize) and form a compound called TCA. This creates a musty, moldy odor known as being "corked". It is estimated that 3-5% of all wine in cork have TCA. 1 out of every 20 bottles.

Screwcap

Pro:

• every time you open a bottle of wine, the juice inside will be good. No questions asked. This is particularly good for white wine, because white wine HATES oxygen.
• if I were to spend $50 on a bottle, I'd want to make sure the juice was going to be good. The worst thing is to buy a nice bottle, age it for a few years, and find out once you open it, that the bottle is "off". Money down the drain.

Con:

• there's no romance in opening a screwcap. It's like anything else..rum, whiskey, beer.
• we don't know how wines that technically benefit from cork (like Bordeaux/Burgundy) will age with screwcap. It's still a relatively newer concept, so we'll have to wait. Some Burgundy producers have bottle vintages in cork AND screwcap, just to compare the 2 wines in the future.

In summary, here is my buying recommendation:
- White wines: Always screwcap, over cork. You want the majority of whites to be crisp, clean, and refreshing.

- Red wines: anything meant to be drank young (3-5 years)...screwcap. Anything high end ($75-$100/btl) from France, Italy, Spain, or California...cork.  The jury is still out on how these wines will age.

Italy's most popular spirit....

I’ve got to promote a product I sell, because: 1) it has little or no awareness in the midwest, 2) it’s pretty damn good (I drank the Kool-Aid, and I liked it!).  My company just started importing a spirit brand from Italy last year.  It’s like Campari, but not as bitter and herbal.  If you chill it, and serve it over ice, it’ll taste like Sunkist Orange soda (what kid didn’t love that sugary drink growing up?).  It’s name: Aperol.  Aperol is the #1 selling spirit in Italy!  The #1 brand in the US is probably Bacardi, Smirnoff, or Absolut.  As we know, those brands carry some big weight!  Aperol was developed in 1919 by the Barbieri brothers who lived in the northeastern part of Italy.  They concocted a drink using special herbs and citrus flavors to enjoy as an aperitivo.  Through the course of the last 100 years, this brand has become increasingly popular through that part of Italy.  In fact, when you travel to the Veneto, Aperol cocktails are EVERYWHERE.

Okay, how does this translate to us in the United States?  Here is what I did, and I suggest you try the same:  play with the brand.  What I mean is, go to the store and buy a bottle.  On a Friday or Saturday night, play “mixologist” and try to incorporate this into your favorite cocktail.  It, surprisingly, works and puts a refreshing twist on the drink. 

I have a friend, who recently became a huge bourbon fan…Maker’s Mark specifically.  Here’s what I did bourbon & Aperol. 

Aperol Old Fashioned

• 2 parts bourbon
• 1 part Aperol
• 1 orange slice
• 2 marischino cherries
• 1 teaspoon of sugar
• A splash of ginger ale/Fresca

Shake this in a cocktail shaker, and serve over ice.  Aperol acts as the bitter component, and makes this a strong, yet refreshing drink.   

Who doesn’t like sparkling wine?  Prosecco is the hottest sparkling wine category right now.  Next time you head to the grocery store pick up a bottle, and try this out:

Aperol Spritz (Italy’s most famous drink)

• 2 parts Aperol
• 3 parts Prosecco
• 1 orange slice

Serve in a red wine glass, and over ice.  Try it out, and tell me what you think.  This is also a staple in my household. 

Go to your local liquor store, pick up a bottle, and have some fun!  This spirit will not disappoint! 

Wine pairing for some college staples...

Let me first apologize for the lack of posts over the past couple of weeks.  I'm studying to take the Certified Specialist of Wine exam next Tuesday, and my brain has been completely fried with wine knowledge.  It's an exam put on by the Society of Wine Educators.  It literally encompasses everything from viticulture to grape varietal/region knowledge to chemical reactions of photosynthesis/fermentation.  It's gotten a little intense studying for a couple hours every night (as I decided to take this 3 weeks ago!), and I have been too motivated to conjure up a good post!

Anyways, I wanted to write a short entry today about pairing wines with "budget" food.  When the bank account gets a little tight, sometimes the dinner selection reverts back to college favorites:  Easy Mac, Tombstone Pizza, and Ramen noodles.  Check out my pairings below, and tell me what you think!

Easy Mac

This dish is cheesy, buttery, and fatty.  It was a classic dish for me, since it took 3 minutes to make.  Easy Mac is a great dish with a bottle of California Chardonnay.  Chards from California are known to have a rich buttery component to them, which would mesh well with the cheese/butter in the dish.  My choices:  Clos du Bois, Sterling, Kendall Jackson, Beauleau Vineyards, and Beringer Founders Estate.  These producers all make a style that is "traditional" California.

Tombstone Pizza

I think value/dollar, Tombstone is the best deal in the frozen pizza department.  You can usually find these at 3 for $9.99.  I was also a huge fan of their commercial.  When the guy's sitting in the jail cell, and warden comes by and says: "What do you want on your Tombstone?!"  There are a lot of reds that are versital with pizza.  My favs would be:  Valpolicella or Montepulciano di Abruzzo from Italy, Cote du Rhone from France, and Tempranillo from Spain.  These reds tend to be "lighter", and express a softer fruit component....very little tannin.  The texture/flavor of the pizza is not overpowered by the weight of the wine.  You can find values in these categories for under $10/bottle.

Ramen noodles

Probably the all time "go-to" dish in college.  You could buy Ramen for pennies, and it usually did the trick late at night.  This pairing is a little trickier since Ramen is light, has little flavor, and it pretty salty.  I'm going to hate to type this, but here it goes:  Franzia, Almaden, or Charles Shaw Sauvignon Blanc/Pinot Grigio, or anything that is supercheap and a lighter white.  The reason for the pairing is that most of Chuck Shaw whites have no body, and are virtually like tasting flavored, alcoholic water!  Ramen is essentially flavored, salty water with spongey noodles.  I'm envious of the person who is reaping millions of dollars from the creation of this dish!

Next time you've spent a little too much money and have to curtail the dinner budget, pick up a pack of Easy Mac & Clos du Bois!  It could turn into a monthly staple?! 

 

Wine trends, and the millennial consumer....

Like anything, wine is a trendy topic.  The wine world has it's "ebs and flows", and it's "ups and downs".  Back in the late 80s/early 90s, 60 minutes aired a show about the French Paradox.  Basically stating, drinking red wine is good for your health.  Soon after that show, Merlot made a big splash.  Everyone, and their mother was buying this grape, because it was an easy drinking, red wine.  It was the perfect marketing tool:  drinking wine makes you live longer.  California vitners ripped up many of their vineyards, and started to plant merlot.  Per capita wine consumption in the U.S. exploded! 

Early this century, Sideways came out and Pinot Noir was the hottest grape varietal in the world.  Those same California vitners ripped up their merlot, and started to plant Pinot.  Pinot Noir has had tremendous growth in the last 5 years.  We are now the largest wine consuming nation in the world.

This trend also correlates to "generations" of wine drinkers.  In my opinion, the wines of the Babyboomer generation were/are chardonnay, merlot, and cabernet sauvignon.  More recently, pinot grigio, and pinot noir.  My generation, the Millennial, is a little harder to predict.  We love to try all and anything NEW.  We're a generation that goes out and travels the world.  We like brand names.  We buy Starbucks, not coffee.  We order Grey Goose, not well vodka.  We dress in Diesel jeans, not "blue jeans".  We are not getting married as early, so we have more disposable income.  This is why I find it interesting that when it comes to wine, we still buy Charles Shaw, Tisdale, & Foxhorn ($3.99).  This has to do with education.  Why do you drink Starbucks?  Because it's good coffee...maybe?  or is it because your friends drink it, and it's trendy to be seen at a meeting with that little Mermaid/Siren on your cup?  Millennials aren't drinking drip coffee, they want to try what's new....Peppermint Mocha Latte, Pumpkin Spiced Latte, right?  Why are we spending the same amount on a latte, as we are on our wine?  It doesn't make sense to me!  It has do with knowledge, and we don't know much about wine.  Wine selection over the past 10 years has increased significantly.  Wine tastings have become trendy, and wine dinners WERE the new date night.  We need to buy our wine with the same mentality of buying our coffee: spend more on your wine, and try new things.  Experimentation is the only way you be able to expand your wine knowledge!  Don't be afraid to pickup a bottle of Albarino, Torrontes, or Roussanne.  Take a chance with Grenache, Cinsault, and Mourvedre.  You'll surprise yourself, and try a bunch of cool and exotic wines.

Part 2, the dinner wine...

In follow up to my last blog, "Johnny" (my hopeless romantic friend, that is seeking to impress his date with wine knowledge) had purchased his cocktail wine.  Which, by the way, was a Vouvray from Remy Pannier.  Great little bottle of wine, which will run you about $11-$12.  He's one step closer to pulling off the perfect date!

Johnny is a simple guy.  He likes to keep his dinners on a consistent rotation: salmon, chicken, shrimp, and steak.  I try to tell Johnny to keep it effortless with his wine pairing, and not to overthink the match.  In the past, pairing wine came down to it's simplest form: white wine w/ white meat, red wine w/ red meat.  As the wine industry has advanced over the past couple decades, so had that methodology.  We now focus on the seasoning of the protein, when looking to pair it with wine.  Below are a few basic dishes, and a few easy pairings:

Chicken -

1. Sauteed in butter - chardonnay, preferable from California.  Most California chard is oaked, which gives it a buttery characteristic
2. BBQ chicken - syrah, or malbec.  the spice from the BBQ sauce will most like pair very well with any spice that's in either of these two wines.
   

Salmon -

1. Baked/Sauteed - California Pinot Noir, or Unoaked Chardonnay.  Salmon is a pretty flavorful fish (compared to others).  A lighter style Pinot, or a Chard w/ some nice backbone would work well
2. Blackened - Zinfandel.  The fruit from Zin will play well with the spice of the blackened fish.  Zin doesn't have a lot tannin, so the body won't overpower the weight of the fish.

 I told Johnny to start simple, and not to over analyze his pairings.  Chicken and salmon are heathly dishes, and are super versatile.  You can try a multitude of different pairings, and figure out dishes that you really like.  Again, be adventerous, take a risk, and trust your pallet!

Selecting cocktail wines...

I've always been a big fan of cooking dinner on a date.  Now, I'm not a love doctor or match maker, but the "date" wine selection is crucial.  As a heads up, this entry is geared for the male reader.  Let's face it, 80% of all wine drinkers are women.  That 20% need help from time to time!  Too many men out there use the infamous wine copout: "I'm a big, red guy.  Give me something that's bold, with tannins and guts!"  Guys, that perspective needs to change.  The majority of women won't follow suit.  You're going to appear narrow-minded, and ignorant, when it comes to drinking good wine.

I have a friend, let's call him Johnny, who used to call me all the time before cooking for his date.  He'd peruse the grocery store for food, and when it came to wine, he'd call me.  First of all, I'd ask how much he was looking to spend.  Always key to know what your budget is, before selecting wine.  Secondly, I'd ask what he was serving.  With phone in hand, Johnny would guide me through the wine department, and we'd decide on a few wines together.  I'm a big fan of always have TWO different bottles of wine with a meal.  I like to have a cocktail wine, and a dinner wine.  Plan on a budget of $20-$30. 

I'd like to focus on the "cocktail wine".  The cocktail wine should always be accompanied by a simple hors d'oveur.  Rosemary & Olive Oil Triscuits w/ cheese are phenomenol, by the way.  Also, as a rule of thumb, you can't go wrong serving anything with "sweetness".  Now, let me clarify this:  Arbor Mist, Boones Farm, Beringer White Zinfandel, and Reunite Lambrusco are OFF limits.  You might as well be serving a Hungry Man, Ramon noodles, or Lean Cuisine for dinner.  Not cool. Anyways, wines with sweetness....first thing that comes to mind is riesling, right?  Over the years, I've become a huge fan of riesling.  I like riesling on a 90 degree day, chilled to slush, and sipping it on the porch.  I, also, like riesling at PF Changs, with General Chang's spicy chicken.  Riesling rocks!  If riesling is the route you take, there are three major regions to look: 1) Alsace (FRA), 2) Mosel (GER), 3)Rheingau (GER).  Alsace gives you the sweetness you're looking for, but also has this amazing petrol, flinty, minerally component that makes it super unique.  The Mosel is known for great wines, at great prices.  The Rheingau is the "king" of Germany.  Ridiculous wines, but you're going to pay some dough for them.  These rieslings also pair well with softer cheeses (Port Salut has been a fav of mine).

As I mentioned, there are SOO many wines out there.  Please stay away from big labels, when it comes to riesling.  Everyone and their mother is producing a style, especially the Californians.  Riesling perform best under cooler climates, because it ripens their acidity...stick to Europe!

NOW, if you're really looking to diversify and impress, try one of these selections:

1)Chenin Blanc - the white grape of the Loire Valley in France.  Typically, produced under the name Vouvray.  Most Vouvrays are semi-sweet, and have great acidity. Depending on the style, Vouvrays can exhibit notes of honey, nuts, ginger, fig, and white flowers.  Pair with a "heartier" soft cheese.

2)Gewurtztraminer - grows along-side riesling in Alsace.  The variety has high natural sugar and the wines are usually off dry, with a bouquet of lychees.  Gewurtz pairs well with Muenster cheese, and all sorts of Asian cuisine

3)Muscat - Moscato d'Asti is one of the most popular wines produce from muscat, because of its slight efforvensence.  These tend to be on the sweetest end of the spectrum, but are always crowd pleasers to dry and sweet wine drinkers alike!

Do your homework, take a risk, and you'll surprise yourself.  Johnny was completely lost when it came to wine.  Now he is a budding casanova, and appreciating the "International Wine Tasting" experience!