Wines - At least 300 of
our 2500 wines are always on sale!
"Gary the Wine Guy"
Gary, is Essers Wine and Spirits buyer, he has over
43 years experience in the world of wines, he will
be happy to answer any wine questions you may have.
Gary specializes in hard to find wines, have you had
a bottle of wine on a cruise or vacation? Gary can
help track down that special bottle of wine. If your
planning a party and don't know how much or what to
have at you party give Essers a call. Essers can
help plan all your beverage needs. Gary can be
reached by phone 218-829-6196 or fax 218-829-1276 or
email us.
What do I do at a Wine Tasting?
Does anyone really need to learn how to
taste wine? Surely, you just pick up the
glass, take a sip, swallow and enjoy the
taste, right? Well, yes and no..............
TASTING WINE - in five easy steps
*Pour, *Smell, *Swirl, *Sip, *Savor
So you want to be a wine expert? It takes years of
training, study, tasting and practice to become a
master sommelier, but you don't have to work that
hard just to get more pleasure from a glass of wine.
A few simple steps will help heighten your senses
and get the most enjoyment from every sip:
Pour:
It might seem natural to fill a glass with wine the
way we do with other beverages, but that robs us a
chance to appreciate the aromas and color. In
reality, the perfect pour (usually about 4 to 5
ounces of table wine) leaves about twice as much
open space as there is wine. This allows the wine to
breathe and reach its full flavor potential. Now you
also know why the best wine glasses are a lot bigger
than you might think they need to be!
Smell,
swirl, repeat:
Now that you have the perfect amount of wine in your
glass, give it a swirl or two. This 'aerates' the
wine and helps release its aromas. Next, bring the
glass to your nose and take a deep 'sniff'; your
sense of smell is the most receptive with the first
try, so take a moment and identify the aromas in the
wine. Your mind will catalogue the aromas, which has
more to do with our perception of flavor than our
sense of taste. Forget about smelling the cork - the
wine is much more fun, and besides, it will probably
just smell like a cork soaked in wine.
Sip:
Good wine grabs your taste buds from the first sip.
Now that it's captured your attention, the body of
the wine picks up where the first taste stops. The
body can be light, medium or full, depending on the
varietal (type of wine grape or grapes used),
origin, and style; in other words, what the
winemaker did to bring out his idea of the best
attributes of the wine.
Savor:
Wine, especially red wine, is a very complex
beverage, so take a moment before you swallow to let
the wine fill your mouth. Pucker your lips and
inhale to bring more air through your mouth and
carry the aromas and flavors to the back of your
throat; let your taste buds search for flavors and
textures. Sometimes the difference between just
drinking wine and truly enjoying it is just that
brief moment when we let ourselves become aware of
what's in our glass and how it's affecting our
palate. After each taste, take a moment to recall
your impressions of the wine, its specific features,
and file these away in your 'taste memory.' As this
taste memory grows, so will your ability to evaluate
and enjoy wine.
WINE
& FOOD BASICS
Matching the right wine with the right food will
make both more enjoyable, and the taste of one will
affect the way we perceive the taste of the other.
Remember that just four basic taste components
(salty, sweet, bitter and sour) determine what we
taste.
Generally, wines and foods belonging to the same
culture are compatible; for example, think Italian
wines with Italian food.
If you'd like some rules of thumb to help you sort
out the best ways to match wines and foods, here are
two that have stood the test of time:
Rule One: Drink red wine with meat, white wine with
fish and poultry.
Rule Two: Forget about Rule One and match any food
with any wine you wish; when it comes to personal
preferences, there are no rights and wrongs!
Of course, there are some classic matches that
satisfy again and again and bring out the best in
both wine and food, as listed below in
these widely available dishes and ingredients. These
matches all refer to "table wines", a broad category
that includes most of the wines sold around the
world - still wines (not sparkling or bubbly), with
alcohol contents usually ranging between 11% and 14%
alcohol:
One caveat: Sauces can change everything.
Good Red Wines tend to be dry and rich,
sometimes with a tart or astringent quality. They go
well with hearty or highly seasoned foods such as
beef, pork, game, duck, goose and pasta dishes. The
'red with red' rule works well with beef because the
tannin in red wine "scrubs" the rich beef flavors
off the palate. Reach for a tannic Cabernet
Sauvignon, Pinotage, Petite Syrah or Zinfandel,
especially if the meat is served with a heavy sauce.
Rare prime rib tastes almost sweet, so it's perfect
with a lighter bodied Merlot or Beaujolais.
White Wines are usually lighter in body and
flavor and can range from dry and crisp to sweet and
fragrant. Serve these wines with foods such as
chicken, turkey, fish, shellfish, ham and veal.
Frequently served with appetizers or as a cocktail
before a meal,
white wines can also include dry (white) vermouth or
dry sherry. Pair a honey or brown sugar glazed ham
with a white wine that's not too dry - a Chenin
Blanc, Gewurztraminer or Riesling.
over please
Champagne and Sparkling Not all sparkling
wines may be called champagne, which can be made in
the region of France by the same name. Never the
less the other wine making regions of the world make
some great bubbly. Spain, Australia, Italy and
California, make some notable bubbly. Many Americans
don't know that sparkling wines make excellent table
wines - especially with salads, hors d'oeuves, and
also with main courses
Rosé wines are in fact pale red wines; their
lighter color is due to the shorter time the skins
are left with the juice during fermentation. Rosé,
or blush, wines can range from dry to sweet. These
wines compliment ham, fried chicken, shellfish, cold
beef and picnic foods.
Holiday menus can create a special challenge
with their wide range of side dishes and flavors. If
you serve turkey with sweet side dishes like glazed
carrots or sweet potatoes, choose a white wine with
a hint of sweetness, like Chenin Blanc, Riesling or
Gewurztraminer. If some dishes have a more savory
flavor, try Sauvignon Blanc or a lighter bodied
Chardonnay. For a bird with spicy sausage stuffing,
serve Pinotage or a lightly chilled Pinot Noir.
Dessert, or fortified wines, are heavier and
sweeter than table wines and frequently have a
higher alcohol content. They are usually served
alone or with cheese, nuts, fruit or sweets at the
end of the meal.
Non-alcoholic wines are also available. They
are created using the usual fermentation methods
followed by a special process to remove all but a
trace of alcohol. Use the guidelines listed above to
pair them with foods according to the wine type.
Event Planning - quick tips Suggestive Beverage serving sizes: When planning an
event, the average consumption rate per person is
one drink every 45 minutes. If the events will last
2 hours, plan on three drinks per person.
When planning an event we can help you choose from a
variety of products, we carry glassware, plastic
cups, mixes, drink condiments, barware, corkscrews
and all the little extras you might not think of.
Esser's has the largest Wine selection in the lakes
area, with over 300 wines on sale daily. We offer
discounts on quantity purchases of wine, spirits,
and beer.
Gary, Ross, Chuck, Meghan or Cassie can help you
plan your party and answer questions, by reaching
Gary or Ross at the Baxter Store 218-829-6196; Chuck
or Cassie at the Brainerd Store 218-829-1230. We
look forward to helping plan your special occasion.
TASTING WINE - in five easy steps
Pour: 
Matching the right wine with the right food will
make both more enjoyable, and the taste of one will
affect the way we perceive the taste of the other.
Remember that just four basic taste components
(salty, sweet, bitter and sour) determine what we
taste. 
Suggestive Beverage serving sizes: When planning an
event, the average consumption rate per person is
one drink every 45 minutes. If the events will last
2 hours, plan on three drinks per person.