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Burgundy And Beyond

Kaitie Franklin
 
November 3, 2017 | Kaitie Franklin

7 Tips on How to Remove Wine Stains

Let’s face it, we are not perfect. We spill, our dog’s tails hit glasses and on rare occasions, wine erupts out of our mouths from laughter. Depending on whether you are Type A or B, you either attempt to clean up the stain right away meanwhile frantically Google-ing or you wait until the next morning to sort it out once the wine headache kicks in. We have solutions for both situations! So without further ado – here are 7 full proof methods on how to remove wine stains.

IMPORTANT: Grab the roll of paper towels and DAB the stain in order to absorb as much wine as possible first. Do NOT apply heat, this actually alters the chemical process the stain goes through while drying.

1. The oldest trick in the book, SALT

- This is one of the quicker solutions when you don’t want to get on your hands and knees and just need something to soak up the wine while you continue on with the party. Just dump a pile of salt on and let it sit over night to reduce the stain (this way you can deal with it in the morning). Other alternatives to salt that act as the same powdery absorbing material is also baking soda, dry soap powder, talcum powder or even kitty litter.

2. Another household remedy, CLUB SODA

 – This can work fine on its own while still blotting with a towel or combine it with the salt for that extra boost.

3. To take it up a notch, DISHWASHING LIQUID & HYDROGEN PEROXIDE

–This works best mixed (3 parts hydrogen peroxide to 1 part dish soap) and is probably the most popular DIY solution. Some people swear by Dawn. This mixture combines the lifting effect and acts as an agent that effectively breaks down the red color in red wine.

4. Who would have thought it could be this simple but, HOT WATER

–Hot water is very different from just blasting a blow dryer on the stain. This works best for fabrics that you can stretch taught over a bowl to pour the hot water through, ex: cotton or linen tablecloths, shirts, pillow cases. This is the method Nuns used every Sunday since Communion always leaves stains.

5. The ever trustworthy, OXI-CLEAN

– When worse comes to worse, just flashback to those obnoxiously loud commercials and remember “if it ain’t clean, it ain’t Oxi-Clean”. You want to make sure to use the powder and mix a few scoops in a big tub with hot water and soak the fabric in the tub. After you wash it like normal (this method works for almost any stain as well.)

6. The greatest invention ever, WINE AWAY

 

 

 

– You can even spray this stuff on months old stains and it will take the stain right out. Just spray, let it sit for a couple of minutes (long enough to go open a new bottle of wine, for example) and then blot with a paper towel or rag.

7. Last but not least, BAKING SODA AND WHITE VINEGAR

– Just sprinkle a little baking soda and the stain should change from a red to a light grey but be careful not to use too much! Then proceed to wring out the cloth in white vinegar or blot and leave to dry then vacuum.

And there you have it! One of these has got to work for your stain no matter where the spot is. So happy blotting!!

Time Posted: Nov 3, 2017 at 1:45 PM
Kaitie Franklin
 
October 18, 2017 | Kaitie Franklin

What do wine scores mean?

 

There are more than 10,000 varieties of wine grapes in the world and 31.4 billion bottles bought and sold worldwide every year. Yeah we know; it can be overwhelming. That is why the wine world continues to use the numerical wine rating scale ever since it was first brought on the scene back in the 1970’s. Robert Parker patterned the rating system after a scale we are all familiar with, the American standardized grading system. This 50-100 scale is most commonly used but there are select critics that us a 0-20 scale or 0-5 scale (in terms of stars).

If you are making your wine purchasing decisions based off ratings then refer to this list of heavy hitters in the wine critique world (in no particular order):

  • Wine Spectator
  • Robert Parker’s The Wine Advocate
  • Wine & Spirits 
  • James Halliday, Australian Wine Companion
  • Wine Enthusiast
  • Allen Meadow’s Burghound.com
  • Wilfred Wong, Wine.com
  • JamesSuckling.com
  • PinotReport
  • Connoisseurs’ Guide
  • The Tasting Panel
  • Decanter
  • Antonio Galloni, Vinous
  • Jancis Robinson (0-20 scale)
  • Michael Broadbent (0-20 scale)

So, let’s get into the nitty gritty of it all. If you were to walk into a high end wine store, there would normally be what we call in the wine industry “shelf talkers”. These cards state the score that the wine received and who gave it. Now, what do these numbers even mean to you? There is a general equation that 100 point scale raters use. 50 (if drinkable) + 5 (appearance) + 15 (nose) + 20 (mouth) + 10 (finish, other) = 100. Sometimes a score is given as a range (e.g., 89-91) and this indicates that it was based upon a barrel tasting of an unfinished wine so the score is considered “preliminary”. Most scorers taste blind to avoid bias. Each publication varies slightly on what the range of numbers equate to but for the most part you can follow this guide:

95-100: Extraordinary, classic, superlative (every synonym for amazing basically)

90-94: Outstanding, highly recommend

80-89: Very good to excellent

70-79: Average (wine scores won’t be published if they are under the 80 range)

Along with the numeric scores there are tasting notes that explain why the wine got the number it did. Generally, there are three main attributes that the pros look for while writing these notes: the wine’s balance, complexity, and finish. For example a wine can be considered unbalanced when the alcohol burns a bit too much going down or the fruit is overpowered by acid. Basically, it is an attribute that sticks out a bit too much on the palate. Complexity has to do with the layers. A lot of critics will use terms such as “depth” and “delightful” when describing a wine that has the level of complexity they are looking for. The finish is exactly what it sounds like. How long does the flavor stay in your mouth after you either spit or swallow? (hint, hint a good wine lingers).

Keep in mind that the act of wine tasting is not only personal but entirely subjective. So, just because you pick up a wine that has a 97 from a well-known wine critic does not mean that it will be a wine you will like. If you are a self-proclaimed “cork dork” then we suggest keeping notes for each wine you try and include the date you tried it, wine name, producer, region/appellation, grape varieties, vintage, color, nose/aroma, mouth/flavors, and finally your own personal score. Not only will writing these details down help you to remember the wine for the future but also putting words to the experience can heighten your overall senses. Happy tasting!

 

Time Posted: Oct 18, 2017 at 10:36 AM