A lot of people who “don’t like wine” have the idea that wine is for old, rich snobs, not an everyday drink. I talked about this a little in my February 1 article about drinking wine during the Superbowl—wine is just as fitting for casual settings as beer and mixed drinks. However, I’ve noticed that the prejudice goes the other way, too. Wine drinkers, when put in a setting where beer is more prevalent, can have a tendency to turn up their noses at the selection.

I can’t have that happen! Sure, it’d be great if every restaurant and bar had an unlimited budget and a full liquor license and a Master Sommelier and a Cicerone and all that, but that’s not reasonable for 99.99% of venues. But restaurants choose their drink menus to fit a certain atmosphere and attract certain clientele. If you frequent a restaurant that is more of a beer-centered drinks list, you shouldn’t turn up your nose at the paltry wine selections; you should find a beer that works for you!

The Bay Area kicks off Beer Week (February 7-16^th this year) tonight, and although I’m a wine drinker by trade, I plan on indulging in the festivities as much as possible. I can’t wait to go up to Russian River Brewing Company to taste Pliny the Younger—this will be my third year doing so! I will be heading to as many of the Beer Week events showcasing sour beers (my personal favorite beer style) as I can, and I’d love to see a ton of wine-drinkers there. It’s something of a personal mission of mine to help spread the idea that we wine lovers aren’t snobs, and we can enjoy trying new beers just as we enjoy trying new wines. If something isn’t your style, try another. Like wine, there’s enough variety in beer so that everyone can find a type or a brewer that suits their taste.

So please, help me change that stereotype, and join me at the SF Beer Week! Here are some of the events that I'm looking forward to:

-Almanac Beer Donuts at Dynamo Donuts (www.dynamodonut.com)

The over-used cliché that “you shouldn’t judge a book by its cover” is absolutely something to keep in mind when faced with the task of picking a bottle of wine at the store. It’s hard to escape, though; at least with books, you can open the front cover, flip through, read a couple paragraphs, and decide if it’s to your liking. How do you do that with wine?

It’s unlikely that the store will allow you to just open the bottle and taste it before committing to the sale. So you are faced with the dilemma of whether to go with something that you know is decent and will suit your needs, go off of a salesperson’s recommendation, or select a wine based on the label.

For argument’s sake, let’s assume that you don’t recognize any of the wines on the shelf or that you’re in the mood to try something different, and that you don’t want (or, sadly, can’t find) assistance from a sales clerk. You’re flying blind in the wine aisle!

Don’t panic.

First, focus on what you want; varietal, price range, region. Narrow down your search as much as you can, and then focus on that area of the department. When you’ve done that, you can start to have some fun with selecting the exact bottle you should bring home.

 I haven’t made any plans for Valentine’s Day yet. I think that particular Friday night is going to consist of me, my boyfriend, and a couple friends cooking dinner at home and avoiding the public chaos that descends on the restaurants in our neighborhood for the evening. But I’m still going to be in charge of handling the wine for our dinner.

Wine for Valentine’s Day is easy, though. Get some bubbly, get a bottle of red with the three-course prix-fixe steak dinner, maybe do a glass of port with dessert.

Then continue the romance by getting too stuffed on the rich meal, sleepy from the wine, and dealing with some interesting gastrointestinal sensations for the rest of the night.

There’s a way to do wine for Valentine’s Day that isn’t predictable, won’t cause the discomfort that the traditional choices do, and will feel just as romantic.

First thing to keep in mind: don’t over-drink. That red wine and steak pairing may be classic (and delicious) but the temptation to go through the whole bottle once your waiter places it on the table is high. Couple that with the aperitif Champagne flutes and several courses of buttery, rich foods, and you’ve got the recipe for a full-blown food coma, an early end to what should be a romantic night, and the potential temptation to drive while intoxicated. Don’t do it!

Happy February!

Tomorrow is the Super Bowl, also known as the Biggest Beer Holiday of the Year. More beer is consumed on Super Bowl Sunday than on any other day of the year, including St. Patrick’s Day, Cinco de Mayo, and Fourth of July.

But why beer?

Beer, and especially “cheap beer” such as Coors and Bud Light, projects the message that the drinkers are there to enjoy the game and maybe get a little bit tipsy. People watching the game don’t want to concentrate on the beverage they’re drinking and how well it pairs with the pizza, hot wings, and burgers they’re noshing on. Beer is cool and refreshing. It’s the “everyman’s” choice. And, for those of us who also enjoy the commercials, the Budweiser Clydesdales are always good value.

Wine gets largely forgotten on Super Bowl Sunday. Again, why?

Wednesdays, at Signaturewines.com, will be devoted to discussing various wine reviews while also attempting to empirically describe and rate the wines we review. We intend to engage in these reviews in an unbiased and objective fashion. Since we believe that wine expresses itself much like art, where it is said that beauty lies in the eyes of the beholder, so we must recognize that like art, the beauty and intrigue of a particular wine lies, after all, in the “Palate of the Taster".

“Empiricism” is defined as a theory of communicating knowledge primarily from measurable sensory experiences. So, how then are wines “rated” in an empirical fashion?

Applying empirical methodologies upon subjective experiences like our human sensory experience of evaluating wine can assist us in describing the experience to others without their need to taste that particular wine themselves in order for them to form an expectation of the particular experience prior to the reality of their experience. We shall therefore seek to describe a wine in terms of objective measurements so as to convey both the real and qualitative characteristics of a wine-tasting experience.

This article will discuss one of the earliest wine rating systems established in the United States. This was a “point scale system” established in 1959 at the University of California, Davis, by Dr. Maynard A. Amerine. Dr. Amerine (1911-1998) is revered as the pre-eminent Professor of Enology, who, along with his staff, created a 20-point system that was used as a guide to describe and rank the large number of experimental wines that were being produced at the university.

Dr. Amerine's system, commonly referred to as "The Davis System" assigns a certain number of points to each of ten distinct categories. These points are then totaled to obtain an overall score for a particular wine.