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 Welcome to the "American Sommelier" Newsletter of The United States Sommelier Association.
Although still under construction, we have a few articles of interest for your perusal.
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 What is Resveratrol and why are so many people thinking this could be the next fountain of youth?
 Consumers flocking to health food stores for the latest elixir of life -- the red wine ingredient resveratrol -- might want to wait a year or two, experts say.
News reports last month of two studies that found resveratrol can make fat mice live longer, reduce their heart disease and increase their stamina have created excitement among those who hope that a pill to let you have it all -- a high-fat diet, sedentary lifestyle and excellent health -- is now available.
Representatives of the National Institute on Aging, the agency involved in the investigation of the study published three weeks ago in the journal Science.
Until current studies are completed to find out whether resveratrol actually works for people as well as mice, "it would be pointless to start taking resveratrol," De Cabo says. The good news is that those studies have begun and should be published in a year or so, does not think we should be rushing to the stores just yet.
 Leonard Guarente, a professor of biology at the Massachusetts Institute of Technology and an expert on aging, predicts resveratrol will be a "revolution."
"It's going to be a whole new way of treating diseases," Guarente says. But he says it's premature for consumers to think they'll be able to "run out and buy a supplement that's going to work."
The Institute has concern about resveratrol supplements now on the market is that "some of them are not pure, and the form that we see that's active is a very highly pure form. Most of them that we've tested aren't that pure."
Resveratrol is in a family of compounds called polyphenols. It's found in grapes, berries, peanuts, green teas and some nuts.
It's probably one ingredient in what scientists call "The French Paradox." That's the intriguing fact that although the French eat a high-fat diet, they have relatively low rates of heart disease.
 USSA Wine School at Le Cordon Bleu College of Culinary Arts, Miami welcomes Andrew Bell, President & CEO of the American Sommelier Association, New York, NY
Mr. Andrew Bell, President of the American Sommelier Association in New York our sister organization will be joining our faculty flying in from New York. Also, Steve Olsen, Wine & Spirits consultant based in New York and launching the new BAR school concept has also agreed to join us in the future.
We are delighted to have so many talented and well respected people from Europe and the Americas interested in the United States Sommelier Association Wine School programs further validating it's well respected certificate program recognized world-wide.
This list joins past luminaries such as Keith Issacs, MW, Chairman of the Examination Committee for the Masters of Wine Institute, Winemakers such as Alan Philips of Foley and Lincourt Vineyards, Randy Ullom, Head Winemaker for Jackson Estates, Stefano Leone of Antinori, srl. and Brian Julyan, Chairman of the British Court of Master Sommeliers World-Wide as past participants in school programs.
Also, the USSA is announcing it is in final negociations to co-sponsor the "Best Sommelier" contest. This collaboration with the American Sommelier Association is scheduled to take place January 2007 in New York City. The winner will represent the United States in the 2007 Concours de Mondial being held in Madrid, Spain later in the year.
All interested candidates please contact the USSA for more information at:
info@ussommelier.com
ASK THE SOMMELIER - Rick Garced
(reprint by permission from Dining Out Magazine)
QUESTION: What is the policy of bringing a bottle to a restaurant and what is the proper etiquette?
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 Restaurants for the most part prefer that you purchase wine at their restaurant since alcohol sales are a big part of their revenue. That said most restaurants have a corkage policy, meaning that you can bring in a bottle of wine with you to the restaurant (or more) but they will charge you a fee to open and serve the wine. Very fair when you think about it since they have expenses and labor costs when providing the glassware, making sure the wine is served at the correct temperature such as chilling a white wine, pouring the wine for you and your guests and any other service up and beyond such as decanting the wine for you.
People ask me "Well don't you feel uncomfortable bringing a bottle of wine to a restaurant?" and my typical response is that it mostly fits the occasion. Since many people now are eating out so much more often, it is pretty common world wide that people are more and more wanting to bring a special wine with them to pair with their favorite chefs. Especially people whom are really into the wine experience.
 I do suggest the following protocol in finding out if your choice of restaurant is wine friendly though. First when you make your reservations and you should make a reservation especially when you plan to bring your own wine, call ahead and ask the restaurant for their corkage policy. Generally they will have one in place and can readily advise you of how much the charge is. An average charge depends on the class and style of restaurant you are going to. Expect that the better the restaurant the higher the cost, just like the regular menu. Charges can range from $5 or $10 for your local neighborhood places to $25 and higher for those establishments that are in the fine dining range.
Next consideration is which wine do you bring? Here restaurants usually appreciate patrons that are bringing in wines that are not already on their wine lists. Also, wines that may be harder to get, not something off the shelve of your grocery store, and wine that compliments the cuisine of the chef, such as a great Italian wine for your favorite Italian restaurant.
Upon arrival to the restaurant it is always best to hand the bottle(s) it to your host or hostess when you check in so they can give it to your server and it doesn't become a scene pulling out your bottle out of a bag and waiting for your server to come over. This way your server is already clear on the instructions, you are clear on your corkage fee and the evening can proceed just as if you had purchased the wine there.
Last is tipping. The servers make there income on gratuities so if you are bringing in a bottle and the corkage fee is added, it is not out of order if the service was good to leave a little extra. It will be appreciated and you will always be welcome to bring back your next bottle too!
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Wine Finds of the 30th and 50th Latitudes
 By: Rosalinde Rosado, District Sales Manager,
La Cantina Italiana, LLC
Alumni Graduate - The USSA Wine School
"I have enjoyed great health at a great age because everyday since I can remember I have consumed a bottle of wine except when I have not felt well. Then I have consumed two bottles." – Bishop of Seville
 Ten years ago when DNA fingerprinting from the UC Davis identified Sauvignon Blanc and Cabernet Franc as the genetic parents of Cabernet Sauvignon deeming the couple’s wild child became known as “sauvignon” a derivative for the word “wild” in French - the wild king.
These days in Napa Valley, Cabernet Sauvignon is to red wine as Chardonnay is to white wine, as Chardonnay has been more influential commanding hiring prices on the market. However, Chardonnay remains the queen of the white, owning about 21.5 percent share of the U.S. wine market with Pinot Gris (Pinot Grigio) gaining more ground as a close second.
As we know reds are extremely popular, but let’s not underestimate the power of the Sauvignon Blancs as they show their differences, and their popularity is underscored by the fact that they are being produced in various wine regions of the world including France, Italy, Austria, South Africa, Chile and New Zealand, but it is in Napa Valley that they are particularly being shown unexpected attention as vineyards are dedicating further ground to the variety thanks to the economics of the rising prices of the Chardonnays and Pinot Grigios.
Alternative white wines are definitely experiencing a renewed popularity on the market.
As we dedicate our first newsletter to wines of the 30th – 50th Latitudes, our first recommendation from the North Latitude is the 2005 St. Supéry Napa Valley Sauvignon Blanc. Founded in 1982 by the French wine family of Robert Skalli, St. Supéry to specifically grow the red grapes of Bordeaux including the white varietal sauvignon blanc.
Now, St. Supéry has 200 acres of Sauvignon Blanc vineyards with 40 percent of their production dedicated to the grape, which results in their ability to harvest nearly 10 percent of all the sauvignon blanc grown in Napa County. St. Supéry’’s famed enologist, Michael Beaulac believes that the terroir composition is not as important, but when and how to pick the grapes or vineyard practices.
However, as summer approaches, people may undoubtedly overlook a Sauvignon Blanc as a pairing for a meal as it’s less intrusive and often leaner than a Chardonnay. The 2005 St. Supéry Napa Valley Sauvignon Blanc is just that – grapefruit, lime, lemon grass, and peaches on the nose, and a full palate of bright citrus, melon, guava and grapefruit flavors as its mineral and grassiness give the wine its backbone.
A great summer food wine as we begin using our BBQs to grill vegetables, shrimp, and chicken. But a BBQ isn’t a BBQ for some of us if we don’t have red meat grilling, which leads me to our next recommended wine from the South Latitude.
 From the South Latitude, an Argentinean Malbec: Argentina has become one of the largest producers of wine in the Southern Hempishere as the Malbec prospers because of the high altitude foothills and becoming Argentina’s adopted national grape an ideal pairing with grilled beef.
It was a Frenchman, Professor Pouet who introduced the Malbec to the Mendoza Valley Argentina from his native country in the mid 1800’s. The Malbec grape is known in the French Alsace and Cahors region as Auxerrois, and in Bordeaux it’s called Côt or Pressac.
In 1960 when Moet & Chandon realized there was great potential in South America, Chandon Argentina was created mainly focused on sparkling and distilled wines before expanding its production to varietal wines in the 1990’s. This in turn made the popular winery, Terrazas De Los Andes, a reality.
With over 900 wineries in Mendoza, it was recognized as the top winery of Argentina in the 2004 San Francisco International Wine Competition. The Vistalba vineyards, where their Malbec reserve grows, were planted between 1920 and 1930. Terrazas De Los Andes applies the same method used in Bordeaux except there is a higher plantation density, but a small production per plant.
The Malbec grapes rest on their Vistalba terrace, which is 3,500 feet above sea level giving the Malbec grape growing ideal climatic conditions. A few of the Malbecs can be expensive, which may not necessarily reflect quality and most have a high alcohol content, which can give the consumer a hit over the head, however when a Malbec is done right it has hints of red fruit, blackberries, and leather overtones with power and structure without overwhelming tannins on the palate.
Sometimes it’s blended with a little Cabernet Sauvignon to even out its structure and complexity, although the 2004 Terrazas De Los Andes Reserva Malbec is 100 percent Malbec and done well. Its purple bluish color has aromas of vanilla, caramel, cherries and plums with soft tannins on the palate giving it a full-bodied taste, and excellent pairing for grilled meats.
In brief, there’s an extraordinary amount of wines to choose from within the 30th and 50th Latitudes (North and South), which made it difficult to just choose, but if we’re aiming at a BBQ lunch or dinner, the above recommendations will fit your summer menus perfectly.
Enjoy both if you get the chance.
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