Although the name Bourbon was commonly used, it was not until May 4, 1964 that Congress granted Bourbon official recognition as a "distinctive product of the United States" and enacted laws regarding production and quality standards.  The regulations state that "Bourbon" be produced from a fermented mash made with a minimum 51% corn.  The original flavor and color of the spirit cannot be altered or filtered in any way before bottling.  This differs from other whiskies that are filtered through charcoal to mellow or smooth out the taste).  A key point of the federal regulations requires Bourbon be stored and aged in new, charred white oak barrels for a minimum of two years.  The distinctive flavors, aroma and character of Bourbon are a direct result of aging in these barrels.

Organic wines are one of the hottest trends in restaurants today, according to a report last week from the National Restaurant Association. But what is the difference between traditional wine making practices, and organic practices?

Conventional wine means that the winemakers us an industrialized agricultural system characterized by mechanization, monocultures, and the use of synthetic inputs such as chemical fertilizers and pesticides, with an emphasis on maximizing productivity and profitability.

Cooking with Wine

Wine has been prominent in cooking since the earliest times, from the ancient Greek writings of Homer to those of the Romans, who consequently spread the teaching throughout Europe. As early as the Middle Ages, the French were using wine as a major component in food preparation.

18th century English cooks were well acquainted with the inclusion of various wines in their foods. A set of recipes published in 1739 called for the use of a medley of wines; a Fast Day soup” prepared with wine; an oatmeal porridge consisting of the addition of fruits, flowers, plus claret and sack (a Spanish sherry that is heavy and sweet); cod stewed in white wine; a flounder fricassee” (presumably a fricassee) made in white wine; veal kidneys cooked in sack; a roast haunch (leg and loin) of venison made with claret sauce; sack used in making various kinds of fritters; a claret-enhanced hog meat pie; etc. As one can easily see, wine played an important part in England’s culinary history.

Legend has it that Cleopatra once promised Marc Anthony she would "drink the value of a province" in one cup of wine, after which she drank an expensive pearl with a cup of wine. Marilyn Monroe is rumored to have bathed in a bathtub of champagne.

The lure of wine is cross-cultural and going strong. Enjoying wine, once surrounded by pomp and circumstance, is now something that many of us do on a daily basis to enjoy food, friends, and family. There is no reason each experience shouldn't be as exceptional as taking a bath in Champagne. Knowing a few simple tips about tasting wine can enhance your wine experience by leaps and bounds and easily transition you from a wine lover to a wine expert.