In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review May 17, 2007 / 29 Iyar, 5767

Picking a great wine is only the first step

By Bill Daley

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http://www.JewishWorldReview.com | (MCT) Proper Americans a century ago believed that every food deserved its own special sterling utensil, be it sardine forks, asparagus tongs or tiny fruit knives. Whether or not the food tasted better was moot, but surely having everything just-so was almost as delicious to that upright, uptight generation. Today's America is a considerably more casual place. Yet, our glassware is getting fancier — particularly for wine. It seems every wine grape has its own stemware today.

Now, really, do you need a special glass just for Beaujolais nouveau or gruner veltliner? And do you need to pay upwards of $100 or more for it, even if it is hand-blown crystal?

The glass companies would say you do. Indeed, Austria's Riedel (rhymes with "needle") has become an industry leader by arguing, persuasively it seems, that the size and shape of different glasses enhance the pleasure of tasting and savoring the aroma. Waterford Crystal forgoes its trademark-patterned faceting with its Robert Mondavi collection of nine grape-specific shapes, a tribute to the legendary California winemaker. Germany's Schott-Zwiesel markets its wares as "the glass for professionals." Expect to pay from $25 to $75 and up, per stem, depending on size and quality.


OK, you're stuck on a desert island with a mixed case of wine. What do you use to drink them, besides a hollowed-out coconut shell? Wine pros gave us advice on the one must-have glass:

Buy a tulip-shaped glass designed to hold 8 to 10 ounces, but only fill it about one-third full. This shape funnels the scent toward the nose.

Keep an eye on balance and proportion. Some restaurants offer huge goblets for big, expensive wines; the size works but may be too breakable for home use.

Try to have the thinnest lip to the rim as possible. It will prevent dribbles (think of how coffee mugs always drip) and gets the wine where it should be: in your mouth.

Buy glasses with a stem. Holding the glass by the stem or the base keeps the heat of your palm from warming the wine.

Avoid colored glass, etched glass or fancy patterns. You want to be able to see and enjoy the color of the wine.

There's a lot to be said for having more than one glass, especially in terms of aroma. Shape can help funnel the scent of the wine up toward the top of the glass and the waiting nose. Less easy to pinpoint, perhaps, is how the glass affects the taste of the wine. Different areas of the tongue pick up tastes differently; these specially designed glasses "throw" the wine to where it will taste best on the palate.

"The pinot noir glass delivers this very fruity, almost jammy tasting wine right at the tip of your tongue, so you taste that impression first," said Bill St. John, wine educator at Sam's Wines & Spirits.

Phil Grenier, of Wine Knows in Grayslake, Ill., said he was skeptical at first of claims by Riedel and other glassmakers. So when a Riedel salesperson offered to do a demonstration, with four wines poured side-by-side into his company's specialty glasses and regular all-purpose glasses, Grenier was game.

"By the third wine I said, `Forget it. Just pour into the Riedel.' It does make a difference," he said.

Efrain Madrigal, wine director of Chicago's Sam's Wines & Spirits, sees the "subtle differences" in various types of stemware but warns that the taster has to be "hyper-sensitive" to them.

Others are more skeptical.

"You don't need 80 million wine glasses, you really don't," said Michel DeWolf, manager of Randolph Wine Cellar in Chicago. He believes some of the fuss is marketing.

"Do you need eight different glasses for eight different varietals? I don't and lived to tell the tale," said Diana Hamann of Wine Goddess Consulting. "I tell people it's important to have a white wine glass and a red wine glass."

So, given the various pro opinions, is it worth the outlay of money, not to say cabinet space, to buy an assortment of stemware?

It depends on you, your lifestyle, and where you place on the wine road through life. Collectors and seasoned wine drinkers can certainly buy a variety of glasses to enhance their enjoyment. Well-heeled design types may buy to savor the various shapes. The socially ambitious may purchase certain glasses to impress their friends.

Wine pros would probably winnow the number of glasses to two if pressed.

"Everyone seems to use the Bordeaux glass as the general glass, but I think the Burgundy glass is as important," Grenier said. "It does have a major effect on the wine. The Burgundy glass has a wide bottom, it let's the pinot open up better."

Wine newbies, be they newlyweds or newly retired, really can get by with one basic glass, even for bubbly, if they have to.

While many wine experts would go with a glass holding 8 to 10 ounces, some hold out for bigger glasses.

"Psychologically, they can make a huge difference," said Brian Duncan, wine director of Bin 36 restaurant. "Some people feel a bigger glass means a better experience, more sensual."

What's the bottom line? Well, as with anything in life, you can always make do with less. But if you can afford it, and have enough shelf space, why not play a little with the different stemware? Certainly, getting your partner a special glass for his or her favorite wine would make a terrific anniversary present.

Relatives can give newlyweds a "starter" pack of quality wine glasses in the most generic of shapes. If the couple likes to entertain a lot, a big box of inexpensive stemware that can and will get broken is the smart buy. College grads out on their own at last? Affordable, almost rugged stemware that can cope with frequent moves and clumsy roommates works best.

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© 2007, Chicago Tribune Distributed by McClatchy-Tribune Information Services