Column2012 is the year of sparkling water.

A new year, a new chance for greatness. You’re a couple of days into your resolutions by now, if you’ve made them. You open the refrigerator and glare at the reserve bottle of rosé. But no, you will not succumb to cravings, for in the new year, you’re going to want to skip out on the notes of raspberry and oak and opt for undertones of liquid and wet instead.

Recently, I found myself at a sparkling water party, featuring the bubbles of three different continents and some 10 countries. Though the event was to raise funds for a good cause, the environmentalist in me couldn’t help but cringe, and not just when the bubbles tickled my nose. On the other hand, or perhaps I should say in the other hand, the foodie in me giggled!

Specialty sparkling water has taken the same route as wine did in the days when shoulder pads were still acceptable in the workplace, leaving longtime favorites Perrier and San Pellegrino in the dust. Still on the green bottles? You might as well be chugging Two Buck Chuck.

It’s time for a change, and change this year is going to start with your sparkling water cellar. Isn’t that refreshing? It could also be cooling, or even energizing. At the very least, it will add some effervescence to your everyday routine.

The possibilities with sparkling water are endless, and unlike its sparkling alcoholic counterpart, it won’t leave you with a headache. It’s even good for your teeth. Besides, Paris puts it in their water fountains. Sort of socialist, really, but the idea is still nice.

With a nose for bubbling trends, trust Foodie Underground to guide you through the business of consuming packaged, pricey water with only the most prudent use of puns:

1. Start your research by consulting an expert.

Just as you wouldn’t pair your fennel filet mignon with an accompanying Cabernet without the guidance of a sommelier, consult a sparkling water expert until you feel comfortable navigating the carbonated world on your own. Feeling like I was drowning in a vast new pool of bubbly information, I did just that, speaking with sparkling water expert Michael Mascha. Says Mascha, “The good thing if you become aware of premium bottled waters is that you don’t have to choose one best water. You can enjoy many different waters for different occasions and food pairings. As always one should be aware if the water is naturally or artificially carbonated.”

2. Choose your regions according to personal taste.

Just like wine, the terroir of a sparkling water is so key, and you’ll have to decide if you’re more of an Alps kind of foodie or have a little more low-key, New Zealand style. Notes Mascha, “I love sparkling water and prefer it with tiny and small bubbles but sometimes a bold sparkling water can be the best match.”

3. Invest in the right stemware.

It’s just as rude to serve sparkling water in the wrong glass, like a tumbler or cup, as it is to pour someone a mug of wine. As Mascha has noted in a previous interview, you need a special glass: “A water glass needs a stem and straight sides to distinguish itself from wine glasses, though they should be of the same quality as the wine glasses used.”

4. Learn the correct vocabulary.

To fully understand the nuances of all sparkling waters, educate yourself in some the basic vocabulary, put together by Mascha on his site, Fine Waters:

Balance – Balance refers to the strength of your carbonation, and can vary anywhere from still to effervescent to bold. This is what you will want to consider when pairing with various foods, the bolder bubbles perfect for highlighting crispy pre-dinner appetizers.

Minerality – Amount of mineral dissolve in the water become the gauge for the water’s minerality. The higher a mineral count, the more distinct a water’s taste, making water with low minerality comparable to white wines and higher minerality similar to bold red.

Vintage – Unlike wine, sparkling water doesn’t need time to improve. But its age or vintage does affect its taste, with younger waters having less time to absorb minerals and therefore having a lower minerality, which in turn gives a lighter flavor.  Note however that age is less of an indicator of minerality than local geology.

5. Educate your friends.

You can’t enjoy sparkling waters from around the world in your bedroom alone, so ensure that you’ve got company by spreading the sparkling water word. You could become a water sommelier, though there’s currently no organization offering accreditation. Explains Mascha: “This is a project of love and passion and the best way is to experience as many different waters as possible. Being a foodie helps and being used to matching food and wine is a plus. It’s not a rocket science rather an opening of new experiences.”

6. Recognize the retail opportunity.

Mascha notes that sparkling water is popular in Europe but less so here in the States. It’s a problem of noise. “I see a huge potential in the U.S. with many people discovering sparkling water with smaller not so aggressive bubbles as Perrier. Right now Perrier is a synonym for sparkling water and most Americans don’t like the loud bubbles.” With many Americans catching on to the street food craze, one potential market opportunity might be to start a sparkling water food cart.

Editor’s note: This is the latest installment of Anna Brones’s weekly column at EcoSalon, Foodie Underground, discovering what’s new and different in the underground food movement, from supper clubs to mini markets to the culinary avant garde.

Image: EverJean

A look back at the stories that inspired what we ate and how we ate it. 

When it comes to comnsuming, it’s not just about what’s on the table, it’s about how it got there and how it is being enjoyed. Over the last year we have come to make our Food section reflect our mindset of “good food, from good places, with good people.”

Food sustains us and brings us together and gives us a common ground, no matter who we are. At times complex, and at others, very simple, food is a topic that we can all gather around. Here are 10 stories that proved this point and have defined this section in 2011.

Dr. Marion Nestle Weighs in on Food Issues

When the federal government launched MyPlate, the Harvard School of Public Health came out with their own version called the Healthy Eating Plate. To get perspective we chatted with one of the leading voices on food, Dr. Marion Nestle, to get her perspective on eating better and how to change the food system.

The Replacements

Burned out on the cupcake trend just like we were? Fortunately there were plenty of replacements, and we hope that 2012 gives us more macarons and cookies delivered out of second story apartment windows.

Global Street Eats

Food is one of the best ways to explore a new culture, and nothing gives a real look into a country and its people like street food. In this article we took a look at 10 street foods that defined their home countries to give you a salivating virtual world tour.

Behind the Scenes at an Urban Winery

It’s nice to buy wine that’s made just a few blocks from your apartment. Enso Winery in Portland, Oregon is leading the way for urban viticulteurs, getting their grapes from local vineyards and making their wine in the same warehouse space as their welcoming tasting room.

How to Shop, Cook and Eat More Sustainably

180 handy uses for 9 items you already have in your pantry.

Looking to simplify your life, save money or cut the number of chemicals you use around the house? Chances are, you’ve already got nine natural, versatile products in your pantry that can do far more than you think. There are literally hundreds of surprising and unusual alternative uses for olive oil, wine, salt, garlic, coffee, lemon juice, baking soda, vinegar and honey. Here’s a roundup of EcoSalon’s 20 Unusual Uses series.

Coffee

Even after those rich, earthy grounds have given you your must-have pot of coffee in the morning, they can do so much more. Unusual uses for coffee include nourishing your plants, massaging away your cellulite, dyeing fabric, growing mushrooms and keeping cats out of your garden.

Read 20 Unusual Uses for Coffee

Lemon juice

Using lemon wedges solely as a pretty garnish on the edge of a glass is actually kind of insulting considering all that this little citrus fruit has to offer. Its acidity enables it to preserve foods, whiten fingernails, clean glass, highlight your hair and brighten your white laundry without bleach.

Read 20 Unusual Uses for Lemon Juice

Olive oil

Mmm, olive oil. Besides being the most perfect bread dip ever, it’s ultra-moisturizing, making it an ideal solution for all kinds of things you never realized. Olive oil has all kinds of beauty and household uses like conditioning your hair, removing stickers, getting a smooth shave, buffing stainless steel to a shine and removing heavy eye makeup.

Read 20 Unusual Uses for Olive Oil

Garlic

This broad-spectrum antibiotic is a must-have for colds, cuts, cold sores and ear infections. And, though it may sound weird at first, garlic has plenty more uses outside the kitchen. It makes a highly aromatic yet effective cleanser for your skin, mosquito repellent and hair growth tonic. If you’re lucky, it might even turn you on.

Read 20 Unusual Uses for Garlic

Salt

We simply can’t live without salt. Our bodies require it, and our food tastes bland without it. But chances are, you’ve been underestimating just how much it can do for you. Salt will sanitize your sponges, heal canker sores, keep milk fresh, preserve sliced fruit and keep your clothes from freezing on the line.

Read 20 Unusual Uses for Salt

Wine

So you’re not crazy about that bottle of cheap Merlot that you got as a gift. What are alternative uses for unwanted or sour wine? Well, you could add it to your bath, use it to clean your countertops, trap fruit flies, heal bruises and maybe even slow down the aging process. Filling up that wine rack has never been more of an imperative.

Read 20 Unusual Uses for Wine

Baking soda

Stop buying toxic oven cleaner, expensive fruit and vegetable sprays and special face scrubs. Baking soda can do all of these things and more. This cheap household essential is usually kept in the fridge to cut odor and added to recipes to make baked goods rise, but once you learn all of these surprising uses for it, you’ll start buying it in bulk.

Read 20 Unusual Uses for Baking Soda

Vinegar

Discovered thousands of years ago when wine, beer and cider was accidentally allowed to spoil, vinegar brings out the flavor in so many foods. But this acidic condiment also has some benefits that might surprise you, like dissolving rust, cleaning crusty paint brushes, soothing sore muscles and removing those ugly pit stains from your clothing.

Read 20 Unusual Uses for Vinegar

Honey

Tasting sweet is just the beginning. Honey is antibacterial, anti-fungal, nourishing and moisturizing, and its many uses are pretty amazing. Make your own luscious homemade lotion, heal your sore throat, boost your athletic performance and eliminate that hangover. It even helps heal cuts and scrapes.

Read 20 Unusual Uses for Honey

Photos: selma90, fdecomite, dailyinvention, brickvicky, visualpanic, neilconway, bgottsab, carbonnyc, rahim packir saibo, photoskate,  don hankins

A weekly round up of EcoSalon’s top stories.

This week on EcoSalon, we learned:

That wine is more than just a social platform in 20 Unusual Uses for Wine.

Fast fashion and knocking off Native Americans don’t mix in How the Navajo Nation Beat Urban Outfitters.

We are getting smarter at watching for toxic junk in 7 Beauty Ingredients to Avoid.

A couple that stays together changes the world together in The Eames Influence: A New Film About the Sweethearts of American Design.

We’re tired of having so much stuff but don’t know what to do with it in The Story of Stuff: A Conversation With Annie Leonard.

Wine is more than just a social platform.

You pop the cork on that 2004 Bordeaux that you’ve been saving for a special occasion, only to find that it’s gone so tart and vinegary, even the most ardent wino wouldn’t touch it. Don’t pour it out! You could use it to trap flies, dye fabric, clean the counter top and make your skin glow. Try these unusual uses for spoiled or leftover wine, and learn a few enticing reasons to knock back a glass of the good stuff at least once a day.

Fabric dye

If you’ve ever spilled red wine on fabric, you know how well the color holds on to just about any type of material. You can use virtually any type of red wine to dye fabric as long as you’re open to experimentation when it comes to the result, which could range from pale pink to deep mauve or even gray. Heat the wine to simmering in a big soup pot on the stove top, add your fabric, stir with a wooden spoon for 10 minutes and allow to cool. Rinse the fabric well.

Skin softener

All of those antioxidants that make red wine a healthy beverage may also provide benefits when applied directly to the skin. Some women recommend using red wine as a toner, which may help smooth and refine skin thanks to the acidity which is similar to that of vinegar. Actress Teri Hatcher reportedly pours a glass of red wine into her bath water, and in India, wine has many beauty uses, like softening and brightening the skin in spa facials.

Frozen cubes of flavor

Pour leftover wine into an ice tray so you always have easy-to-use, single servings of extra flavor on hand for soup, stew, sauces and other cooking uses.

Clean fruits and vegetables

Just like baking soda, wine can be used as a natural fruit and vegetable cleaner. The alcohol in the wine dissolves impurities on the surface, and according to a 2005 study by Mark Daeschel of Oregon State University, components in wine kill several types of foodborne pathogens like salmonella and E. coli.

Kitchen disinfectant

The same microbiologist who discovered wine’s fruit-cleaning abilities also determined that the alcohol in wine can efficiently remove countertop stains and disinfect kitchen surfaces. Daeschel, who is working on a white wine-based cleaner made from waste wine says, “It needs to be recycled, reused, or otherwise it just gets dumped into our waste drain.” If you want to try it at home, he recommends using dry white wines such as sauvignon blanc, because they won’t leave a stain or sticky residue. Warning – don’t try this tip on granite, as acids will eat away at the surface.

Glass cleaner

Spoiled white wine is on its way to being vinegar, so naturally it works like a charm on dirty glass. Add a few tablespoons to a spray bottle of water, apply to windows and mirrors and wipe with a newspaper.

Fruit fly trap

Few things are more tempting to pesky fruit flies than an aromatic glass of red wine. Use this attraction to your advantage and soon these unwanted guests will disappear from your kitchen. Just pour a half-inch of red wine into a glass and cover it tightly with plastic wrap. Then, poke a few small holes in the wrap, which will let the flies in, but won’t allow them to exit.

Remove grease stains

Pour leftover white wine onto grease and oil stains on garage floors and driveways, and the alcohol and acidity will help them dissipate.

Heal bruises

An old folk remedy recommends soaking a piece of bread in wine and then applying it to a bruise to help it heal faster. Does it really work? It’s hard to say, but there may be some science to support this theory. Wine is rich in flavonoids, which are antioxidants that have a number of beneficial effects on the body, including soothing inflamed tissue.

Use wine to clean wine

You’re at a dinner party, and an enthusiastic hand gesture knocks your glass of red wine over right onto the host’s new white carpet. What to do? Grab the nearest glass of white wine – not to help you forget your embarrassment, but to pour onto the red wine stain. Flood the stain and then blot it up immediately with a towel.

Help your heart

The antioxidants and reservatrol found in red wine make this alcoholic beverage healthy for your heart. Studies have shown that a moderate intake of red wine can increase levels of ‘good’ cholesterol, protecting against artery damage. If ever there was a better reason to make sure your wine doesn’t go sour in the first place, this is it.

Meat marinade

Not only does red wine make steak extra-flavorful, it may reduce cancer-causing compounds naturally found in meats. Frying and grilling meat at high temperatures turns sugars and amino acids of muscle tissue into carcinogenic compounds, but marinating steak in red wine for at least six hours before cooking can reduce two types of carcinogens by up to 90 percent. Use about a cup of red wine, a cup of olive oil and the seasonings of your choice like garlic, parsley and peppercorns.

Turn it into jelly

Your choice of wine, some sugar and a pouch of liquid pectin are all it takes to make a customized flavor of wine jelly. Who wouldn’t like a little homemade champagne jelly with strawberries on their morning toast? Instructables has the details, which simply requires a few pots and some canning jars.

Relieve dyspepsia

While wine itself can be the culprit of heartburn in some people, it can actually cure it in others. At least, that’s according to old European folk wisdom, which advocates drinking a glass of light white wine, which has low alcohol content. Some types of white wines contain added sodium bicarbonate – otherwise known as baking soda, a proven heartburn remedy – to temper acidity, so that might explain it.

Make red wine reduction

If you’re left with just a little bit of a wine you don’t particularly like, try turning it into an extra flavorful sauce that pairs beautifully with steak (and Portabello mushrooms, for vegetarians.) Red wine reduction sounds fancy, but it’s actually pretty easy. This recipe from Cooking Light uses broth, wine, shallots and tomato paste.

Boost brainpower

Two new studies have shown that polyphenols in wine (and chocolate!) increase blood flow and oxygen to the brain, boosting cognitive ability. The effect gets even more beneficial as you age, since there is a natural reduction in blood supply around the brain later in life. All the more reason to have a glass of ‘medicine’ and a little dessert every chance you get.

Improve health… in space

Okay, so maybe it’s not all that practical for most of us, but this is definitely an unusual use for wine. Studies at the University of Strasbourg in France found that reservatrol in red wine could help temper the adverse health effects of zero gravity. When they’re just floating around on lengthy missions, astronauts lose muscle and bone density, but reservatrol may inhibit these effects. And what’s cooler than sipping a glass of Chianti while gazing down at the Earth from a space ship?

Slow the aging process

Does reservatrol slow aging or not? There’s some debate as to just how much of a benefit we really get from drinking a glass of red wine every day, as recommended by many experts. “As an anti-aging device, it’s as good as it gets,” says Dr. Richard A. Baxter, stating that drinking red wine in moderation is the most important thing you can do to slow the aging process other than not smoking. “A glass a day and your skin will glow.”

Turn it into vinegar

If all else fails, you can always let nature take its course and turn that leftover wine into vinegar. Just leave an opened, 3/4 full bottle of wine out for a few weeks and it will transform on its own. You can also make vinegar from wine in larger quantities by pouring a quart of wine and a cup of vinegar into a sterilized wide-mouthed glass jug, capping it off but opening it for 30 minutes per day. It’s ready when the thick, jelly-like ‘mother’ sinks to the bottom. Just keep adding more wine as you use it.

Power Prince Charles’ Aston Martin

If you’re loaded like Prince Charles, you can use wine to power your ultra-pricey vintage Aston Martin. The British king-in-waiting converted his 38-year-old car to run on biofuel made from surplus wine as a way to reduce his carbon emissions. Of course, we plebes can apply this to our own lives (and less fancy cars) by purchasing pre-made wine bio-ethanol or even possibly making it ourselves.

ALSO CHECK OUT:

20 Unusual Uses for Baking Soda

20 Unusual Uses for Salt

20 Unusual Uses for Garlic

20 Unusual Uses for Honey

20 Unusual Uses for Olive Oil

20 Unusual Uses for Coffee

20 Unusual Uses for Lemon Juice

Photos: photoskate, roland.lakis, sling@flickr, sdbaywinefoodfest

ColumnForget countryside wine tours, the latest in vino is what’s being made right down the block.

Living in Portland, Oregon, local food is a must and not necessarily because it’s greener or healthier, but simply because being smack dab in the middle of the Willamette Valley, not eating local is practically a sin. And even though I spend a significant amount of time perusing artisan goat cheeses at farmers market – pretentious foodie level totally acknowledged – I had no idea that what I was missing in my foodie repertoire was an urban winery.

In fact, to be perfectly honest, I wasn’t even aware that urban wineries existed. Foodie fail. Fortunately I have friends that, when it comes to wine, are much more well versed than I, so when I got invited to Enso Urban Winery for the first time, I quickly accepted.

If you can fall in love with a warehouse space turned into neighborhood bar this was love at first sight. Maybe it’s just because I’m a sucker for any place that invites taco trikes (yeah, trikes, not trucks) to serve food to the clientele on Friday afternoons, but anyplace that’s making and bottling wine in their back room gets five stars in my book.

And that’s exactly what Enso is: a chill urban space that’s less about pretentious wine sales and more about being a gathering spot for the neighborhood. The mood is low key and yet the wine is exceptional, making you immediately want to take a few bottles home simply so you can open one up the next time your friends are over and say, “you know, this was made down the street.”

I could also be a sucker for anything that’s produced locally, but after a glass of the Resonate Red #2 – Enso wines are seasonal, so don’t expect to be able to get the same one if you visit – I was walking home with two bottles wrapped in brown paper bags.

A collaboration between Ryan Sharp and Chris Wishart, who originally met when they were working at Arcane Cellars, Enso began in Wishart’s garage, but as of earlier this spring, they’ve been operating both the winery and tasting lounge out of a larger space in Southeast Portland. On the same block as local favorite Meat Cheese Bread, you can pair your glass of urban wine with a sandwich stacked tall with local ingredients and made on housemade bread. A locavore’s dream.

Beyond being a comfortable space that draws a diverse neighborly crowd, Enso embodies the spirit of local, artisan goods. I caught up with Sharp to learn more about the winery, the ethos behind it and what it means for craft wines on a larger scale.

What inspired the launch of Enso?

Chris and I had been working at a winery in the Valley and decided it was time to cut the commute and try a different approach to winemaking. I had seen some smaller wineries on a trip through the Loire Valley and remembered them being sort of “village-supported.” Thought we would give that a go here in Portland. We made our first vintage in his bonded garage and then moved to our current location on Stark.

When most of us think of a winery, we think of expansive vineyards and sipping wine in a large garden. The words “urban winery” conjure up different images. What are the similarities between you and a regular winery? What are the differences?

You’re right. Most folks put vineyards and wineries together in their mind. And we love walking the vines and seeing the seasons change in the vineyard. But you can’t really grow grapes commercially in Portland and that’s where we want to be: In Town. It’s actually not terribly unusual to produce wines from grapes grown elsewhere. Lots of wineries do it, even ones with vineyards of their own.

Anyway, other than not growing our own grapes and being out in the country, we’re just a winery, same as anywhere. But our major difference is probably our Tasting Lounge. Instead of an awkward tasting room, we opted for something cozy and informal. More like a casual wine bar where you can meet friends and have a glass or three. Some folks come in and never even realize that we make our wine on-site, simply taking us for another bar.

Who is buying urban wine?

We’ve been truly amazed by how much the Buckman neighborhood has supported us. More than half our wine club members are from the surrounding 10 blocks! All ages, but generally the 25- to 40-something crowd. Still, people come from all around town and the surrounding area. And we get lots of out-of-state visitors, too.

Where do you get your grapes from? Is buying local important for you?

But of course. We get most of grapes from two vineyards within three hours of here: One in Horse Heaven Hills, where we get our big red grapes, and one in the Willamette Valley, where we get our white grapes.

Do you think there is a general movement that puts a value on smaller operations like yours? Why or why not?

I’d like to think that’s true. A good many of us are cynical about larger operations, I guess you could assume. But that doesn’t mean that we can make crap wine and get away with it by throwing “small-lot” or “boutique” on the label. We have to prove that we can make even higher-quality wines and help folks understand why Two Buck Chuck isn’t really wine.

What’s your favorite thing about making wine?

I love the whole process of watching it come to life, especially the first month or so where we get the grapes and begin to ferment them. We’re just about to start that for 2011. So excited! But truly, I love holding the finished bottle in my hand and pouring it for people. That’s where it all really connects.

Editor’s note: This is the latest installment of Anna Brones’s weekly column at EcoSalon, Foodie Underground, discovering what’s new and different in the underground food movement, from supper clubs to mini markets to the culinary avant garde.

Images: Anna Brones

It’s 5 o’clock in D.C. Perhaps our gridlocked politicians could try humanity’s oldest social lubricant.

“It’s a lot easier to demonize someone you don’t know well than someone you do know well,” says Terry Nelson, a major Republican operative. Ain’t that the truth. If you believe the cable news channels, the Democrats and Republicans speak completely different languages with each one believing the other is channeling the devil.

As any couple’s therapist will tell you, one of the best ways to bring people together is to focus on what they have in common and try to strengthen this ‘bond’ so that other issues can be amicably worked out. We may not be at the point where we need to assign each congressional committee a shrink, but I could not think of a better time for our representatives to share their mutual love of extracurricular activities with members of the opposing party – just not at the taxpayers’ expense.

The pleasure I am referring to is wine and the Congressional Wine Caucus is a great model for cooperation. Set up by Mike Thompson (D- CA), this bipartisan group works on a host of issues like interstate shipping with a general consensus that transcends party lines.

I asked Thompson if he has noticed the spirit of collaboration found in the Congressional Wine Caucus seeping into other areas of policy among members. “You chat socially and I think it improves your working relationship with your colleagues down the line.”

Wine and politics, the perfect pairing.

I also talked to several of the Beltway’s palates, from different points on the political spectrum, to see if they ever share their Ridge Zins or Conterno Barolos with ‘the enemy.’

“Actually, I do, a good amount,” said Jeffrey Browne, a wine drinker since his student Eurail days and a principle at CAPAD Communications, a consulting firm that works with Democratic candidates. “I have some of my most interesting conversations with Republicans.”

But wait, what do Republican enophiles have to say about this? Nelson concurs with Browne, “It’s interesting for me to hear their perspective on what’s going on. In those discussions people try to be pretty objective of what’s going on in their party.”

Dan Hazelwood, who has been involved in Republican politics almost as long as he’s been a wine drinker, admits, “I tend to socialize more with Republicans but drinking wine is not necessarily a partisan perspective.” Doug Heye, former Director of the Republican National Committee and current Burgundy fiend, shares the feeling: “There is nothing partisan about it.”

I  met Heye on a trip to Champagne in 2008. As a long time San Francisco resident, my political bubble was shattered not only by Heye but by Sam Dealey, a self described “libertarian conservative” and prominent D.C. journalist who, on this same journey, became my late night drinking partner in crime. Meeting Heye and developing a friendship with Dealey opened my eyes to the “other side” – and helped inspire this article.

Which begs the question, can wine serve as a mediator of sorts between opposing political views?

“It’s an icebreaker, “ Hazelwood acknowledged, “It creates a bridge to have a dialogue without rancor.” Khalid Pitts, owner of Cork Wine Bar in Washington D.C. told me, “Any day you can walk through Cork and see people from all sides talking politics or about what they’re doing this weekend. You see staffers with other staffers coming across the aisle.” Keep in mind, many who are serving in both houses have started off their careers as staffers.

Richard Schlackman of RMS Associates, a fiscally moderate and socially liberal Democrat from San Francisco, can often be found sharing a bottle of Spanish wine with Alex Castellanos, a top Republican media consultant, when he is in the nation’s capital.

“Just a couple of weeks ago I was at Cork Wine Bar discussing  politics and the state of the world with Alex. We agreed upon how good the 1991 Lopez de Heredia was.”

Is that all they could see eye to eye on?

“ While you may not share everything, you share a love that transcends politics,” Dan Kully, a progressive Democratic and partner at Kully Hall said.

“It’s a good medium to have a conversation whether it’s about politics, sex or the local ball team,” Browne says.

Dealey concurs. “Any time you can connect with someone on a personal level you get beyond the colleague relationship to friend status.”

It seems oenophiles on both sides of the aisle can agree wine is a bridge to facilitating dialog. Perhaps the next budget debate should start off with a bottle of Schramsberg Blanc de Blancs and depending on how long it goes, finish with a Hunt Country ice wine from New York. For the love of Bacchus, please crack open a bottle, give a glass to your nearest adversary, and start talking.

Image: Jenny Downing

Red with red meat, white with chicken and fish, right? It’s not that simple or limiting anymore when it comes to pairing wine and food.

Sure, there’s lot to consider when it comes to selecting the best wine to complement your food: Weight, texture, acidity, flavor, the flavor’s intensity. After some research and experimenting, I came up with some yummy pairings as a quick reference guide.

Cabernet Sauvignon and Lamb
The fats and protein in lamb neutralize the tannins in Cabernet Sauvignon to bring out its fruity taste. Try the Bonterra Cabernet Sauvignon from Mad Wine with this delectable grilled leg of lamb recipe from Epicurious.

Chardonnay and Roasted Chicken
This full-flavored, complex wine complements the taste of roasted chicken. Pair the Sterling Organic Chardonnay from Wine.com with this roast chicken recipe from Epicurious.

Chianti and Lasagna
This wine’s bright acidity pairs well with the acidity of the tomato sauce in lasagna. Check out this eco-friendly vegetable lasagna recipe from Organic Food, and pair it with the Casina di Cornia Chianti Classico from the Organic Wine Company.

Merlot and Mushrooms
Soft and velvety, Merlot is less tannic than wines like Cabernet and goes well with milder mushroom dishes. This wild mushroom ravioli recipe from Recipe Zaar complements the taste of the Candoni Organic Merlot from Liquor Outlet Wine Cellars.

Chablis and Oysters
Made from grapes grown in limestone-rich soil, the full flavor of Chablis is a great match for the salty, creamy taste of oysters. This oyster stew recipe from Organic Valley is the perfect match for the Brocard Chablis Organic from O’Brien’s Wine.

Pinot Noir and Salmon
This medium-bodied wine enhances the distinct flavor of salmon. The Frey Vineyards Organic Pinot Noir from Ancona’s Wines and Liquors and this seared wild salmon recipe from Epicurious go especially well together.

Port and Dark Chocolate
The bitterness of dark chocolate tames the tannins in Port. Pair this fair trade, organic smooth dark chocolate from the Chocolate Bar with the Casal dos Jordoes Organic Port from the Organic Wine Company.

Amarone and Parmigiano Reggiano
This bold, elegant red wine and Parmigiano Reggiano are a tasty match. Just stay away from Kraft’s imitation version. This delicious parmigiano reggiano from Purely Organic complements the Ca La Bionda Amarone Ravazzol from Wine Access.

Sauvignon Blanc and Goat Cheese
This crisp, light, refreshing wine won’t overpower the creamy, pungent flavor of goat cheese. This trio of marinated goat cheese recipe from Epicurious and the Sterling Organic Sauvignon Blanc from Wine.com are a match made in heaven.

Sauternes and Creme Brulee
Sauternes adds a hint of fruity flavor to this rich, creamy dessert. This mango creme brulee recipe from Epicurious brings out the hint of apricot in the Chateau La Garenne Sauternes.

Here are some general tips for pairing wine and food:

Do pair white wines and soft cheeses with strong flavor, and pair red wines and hard cheeses with mild flavor.

Don’t pair bold wines like Cabernet Sauvignon with mild dishes because they will overwhelm the food’s flavor.

Do pair light-bodied wines like Pinot Grigio with light-bodied foods and vice versa.

Don’t pair acidic wines like Chianti with rich cream-based sauces.

Do experiment with different pairings and let your taste buds decide which you enjoy most.

For more tips and suggestions: visit Food and Wine Pairing, Drink Wine and Wine Web Central.

Each week here at EcoSalon, the editors choose a post from the archives that we think you’ll love. The original post can be found here.

Images: wine anorak, Victoria Pearson / Epicurious, pmarkham, jules:stonesoup, vino blog, St0rmz, Candoni Wines, polandeze, avlxyz, Finare Vinare, Jeffrey Allen, Palate-To-Pen, Chocolate Reviews, De Kerst pakkettenhal, FotoosVanRobin, TheVineyard, Jill Clardy, cwbuecheler, biskuit and jules:stonesoup.

Main image: byrdiegyrl

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Peppermint Peppermint contains menthol, which acts as a stimulant. For women, this is a good thing. As one source writes, “The scent [of peppermint] acts to stimulate the physical senses and if applied on the skin produces a cooling and exciting sensation which makes the erogenous zones in women more receptive to sexual pleasure.” Sexy has never been so cool.

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Cornstarch Planet Green reports that painting your naked body with corn starch is super erotic. (Who knew?) They note that, “Just the initial sensation of cornstarch dropping on the skin mimics the sensation of liquid silk.”

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Cinnamon Cinnamon has been known to increase sex drive over time. It can lower high blood sugar which “restricts the blood flow to the penis.” This can’t help but be a good thing for sex. Just be sure to only add a dash or two – large amounts of cinnamon may be toxic.

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Ginseng Ginseng has been a popular aphrodisiac in China for centuries. Some claim it can boost sex drive and increase libido. It can also improve blood flow.

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Exercise
Even moderate exercise will get the blood flowing to all the necessary parts. And as experts note, it will make you feel better about yourself, which is always a good thing for promoting sex.

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Avocados Not only do avocados have a sensuous texture, they contain Vitamin E. As one source reports, Vitamin E can heighten your orgasm.

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Alcohol (In Moderation) Discovery Health reports that “by reducing anxiety and stress one drink can help get you in the mood for sex.” But if you get drunk? You’re heading more for sleepy time.

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Ginkgo Biloba This is thought to increase blood flow to the sexual organs. Even better? It can enhance orgasms.

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Chocolate As Planet Green points out, chocolate is “believed to be a natural source of phenyl ethylamine (PEA), the same feel-good chemical that the body naturally produces during those first moments of falling in love.”

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Saw Palmetto This is said to “nourish” the prostate gland and enhance the production of testosterone. Who knew palm trees could be so sassy?

Images: andre5, jylcat, fstorr, cteteris, trasel, mikebaird, threelayercake, picsbypop, mccheek, scubadive67, homeredwarprice

It’s leaner (in packaging), greener, and lighter. Shipping it uses fewer resources, so it has a lower carbon footprint. Innovative packaging means the wine lasts longer so there’s less waste. It’s unarguably cheaper than bottled wine (averaging out to less than $10 a bottle). It’s sensibly portable and completely unbreakable – but boxed wine still has an image problem. Is it merited?

While it’s fine for undercapitalized art openings and casual parties and picnics, few serious wine and food folk will choose to pair boxed wine with their finest meals.

I wanted to find out why so I asked a few foodie folks, a winemaker, and a wine store clerk to give me their opinions.

“I’ve never tasted a boxed wine, but a packaging strategy that reduces waste in the food system gets my vote. My feelings are somewhere between neutral and positive, but I’d have to swirl a glug in Riedel glassware or perhaps more appropriately a wide Mason jar to be sure,” said Haven Bourque, Founder HavenBMedia, and contributor to CivilEats.com.

“Wine makers are probably not putting the wines they want to age in boxes. People who really love fine wines and spend good money on cheap wine, green packaging on a nice bottle want the cork, the label, the bottle, the ceremony,” says Dan Glover, Winemaker L’Object Noir Pinot Noir.

“Many of the boxed wines are very drinkable in certain situations. Like a nice fruity zin with a burger or a Sauvignon Blanc at a picnic, but I don’t think that boxed wines will supplant the bottle in the near future. One very good reason beyond image is that some of the world’s finest wines need to be aged. They are alive and change in interesting ways as the years go by. I feel in order to age a wine properly, you need a cork. A real cork. Not a plastic one. This is because it is the tiny amount of air that seeps in through natural cork that ages the wine. This doesn’t happen in a box. Wines in boxes are in a sterile environment. They will last a long time, but they won’t age or change.”

At my local wine store, Paul Marcus Wines, I spied a small selection of boxed wines. I asked the clerk, Ryan VerHey, about the wines and also about how consumers react to them. He told me that usually people are incredulous that the store would recommend boxed wines, but when the employees lead with the green story to convince people to try them, they’ll usually listen.

He starts by telling customers that the packaging is greener, lighter, and lower carbon to ship. He also talks about value and convenience. Most of the wines at Paul Marcus work out to under $10 a bottle. He told me they’re great to keep around if you cook a lot because you can use a little for cooking and a little for the cook. He also mentioned that they are great for camping and for people who bike, because they are lighter. This is something I hadn’t thought of. I’m often pedaling bottles of wine to dinner parties and the thought of lightening my load is quite attractive. I asked if they had to taste a lot of boxed wines before they found some that they liked enough to carry. He told me no, since the distributors know what the store’s buyers like and would only bring the best of the of the box, such as the Pierre Plouzeau Chinon in the 5-liter bag-in-a-box. It works out to be the equivalent of 6-2/3 bottles for $52, or $7.80 per “bottle.”

Want to try a boxed wine? Some of our fellow bloggers have done their homework so there are lots of reviews out there on the web.

Serious Eats took a few for the team, saying most of the boxed wines they tried weren’t so great, but recommending a few drinkable whites and reds.

Meanwhile Epicurious took a few boxed wines on a test drive and came up with four reds and one white they could live with.

Some of the packaging is more green than others and some of the wines are organic, further enhancing their green cred. The Daily Green chose 8 green boxed wines and recommended dishes to pair with them. The wines reviewed on The Daily Green feature some of the most innovative, green packaging. I’m intrigued by the Yellow + Blue certified organic wine, because it was one of the ones my great wine store was carrying, and it’s organic.

Slashfood chose 7 boxed wines to review and were pleasantly surprised by the quality of many.

Ehow reviewed 5 wines, noting their tasting characteristics, if not their greenness.

A few wines show up over and over in the various reviews. Does that mean they are the best? Or are they just the most available? I guess I have some drinking and find out.

The most commonly mentioned wines in all of the reviews were Black Box Wines, Three Thieves, and French Rabbit wines.

Leave a comment and tell us all about your favorite boxed wines – or why you don’t drink them.

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.