If you’re not a Romance language specialist, you probably have trouble understanding the gibberish on the label of a bottle of European wine. Join “WineBoy” webcast host John Brown in show 23 as he deciphers the information so you can make better buying decisions.

The show also features cameos by two of WineBoy’s alter egos — Sir Reginald Winesot Clydesdale and the Marcrazi Umberto Lupini — not to mention, a solid wine recommendation or two. Watch it at the WineBoy blog at thegazz.com.

Map of Rioja region of Spain from www.cellartours.com I have always been a fan of Rioja (pronounced Ree-OH-hah). It's a famous wine region in north-central Spain that produces red wine in a style similar to the more famous reds of Bordeaux. The connection with Bordeaux grew out of a vine disease which devastated those world-renowned French vineyards in the 1800's. Faced with having to completely replant their vineyards, many Bordelais ventured over the Pyrenees Mountains into Spain to grow grapes and make wine unaffected by the blight.

Settling in Rioja, the French passed along their wine-making techniques to the Spanish. While the grape varieties comprising Bordeaux red are completely different from the main Rioja grape (tempranillo), the Spanish vintners began adopting many of French viticultural practices, including using oak barrels to finish their wines. Today, the Rioja wine makers use French and American oak extensively to soften and age their wines.

If you could afford to pay $100 or more for a “trophy” wine, wouldn’t you expect that bottle to be memorable? I had a friend who recently plunked down $125 for a bottle of cabernet that, indeed, was memorable, but for the wrong reasons. He described it as “rancid, overbearing and lacking character.”

Since that description could fit a plethora of animate organisms, including cheese, over-the hill rock stars and the entire French Parliament, my friend assured me that he was describing wine.

The latest edition of "WineBoy," our 5-minute Web show on the art and craft of wine appreciation, features part one of two programs on deciphering wine labels. Host John Brown first takes a look at what you can learn from a close look at California wine labels. A future program will take a gander at European wine labels, an entirely different read. Click here to view the program.

Hey foodies and... um, wine-ies (wine-o's?): Want to spend a cold winter's weekend eating, drinking and living large in the lap of luxury? If so, you might want to cruise up I-79 to Stonewall Resort and take in the festivities known as the Cast Iron Cook-off this weekend.

This third annual Cast Iron Cook-off is an opportunity to not only sup on gourmet delights and sip a vast array of great wines, it's also a chance for you to pick up a few culinary pointers from some of this state and region's most accomplished chefs who will be competing for the grand prize (What else? A commemorative cast iron skillet). Here's a rundown of what you can expect at the event:

WINEBOY RECOMMENDS: 2005 Newton Napa Valley Claret ($25)Claret (pronounced Clair-it) is the term the British use to refer to the red wine of Bordeaux. The Newton Claret is a Napa Valley blend of cabernet sauvignon, merlot, cabernet franc, petit verdot and syrah. It is a rich, chocolaty, minty, mouthful of wine that -- while it should benefit from a few more years in the bottle -- is ready to enjoy now. I matched it with thick, oven-broiled pork chops glazed with a delicious, roasted raspberry chipotle sauce. (I must confess – the glaze is from a bottle, Fischer & Wieser, and I ordered it from www.jelly.com.) The ’05 Newton Claret is a pleasure to enjoy over a long winter’s dinner with someone special.

The headline on a November, 2007 press release from the (California) Wine Institute states: “California vintners praise high quality 2007 wine grape harvest.” While I don’t doubt the veracity of the winemakers assessing the vintage, it is very difficult to make broad generalizations regarding the harvest of any geographically large and diverse region such as the state of California.

To their credit, the Wine Institute folks then interviewed vintners from most of the major growing regions for their individual assessment of the harvest in their particular areas or appellations. Reading these individual reviews provides a better gauge of how the wines will actually show when they are released in the next few years.

I bring this to your attention so you will be better equipped to sort through the marketing hype regarding the various vintage assessments around the world, and so you can make better decisions regarding wine selection in the future.

As the resident wine guy (boy?) for our fair state, I am often asked for my assessment of various vintages as in: 'How was the 2004 vintage for cabernet sauvignon?' I usually fire right back with a few questions of my own like: to which country -- and which wine region or sub- region of that country -- are you referring?

I’m not trying to be difficult, but there really is no simple answer to the vintage date question as there is so much variability from wine region to wine region. As a matter of fact, there are usually significant differences among wine-producing regions from within the same small geographic area. Take Sonoma County in California for example.
Sonoma has about 10 distinct appellations or wine growing regions within its boundaries. Each of these regions has different soils, elevations and climates, and specific grape varieties are planted to take advantage of these horticultural, topographical and meteorological vagaries.

The Carneros, Russian River and Sonoma Coast appellations of the county are very cool regions where morning fog gives grudgingly away to warm afternoons with a return to cool evenings. Therefore, the grapes that seem to do the best in these areas are the ones which like cooler weather such as chardonnay and pinot noir. In the Knights Valley, Dry Creek Valley and Alexander Valley appellations, the afternoon sun blazes and the warm weather varieties such as cabernet sauvignon, zinfandel and merlot abound.

Add to this the effect of soils, which range from volcanic to chalky, as well as the influence of elevation, which rises from sea level to more that 1,500 feet, and you can see how many different influences can affect a particular vintage. And this is just for Sonoma County, California.

Remember that infamous wine word terroir (pronounced tare-WAH)? Terroir, which is a combination of all of the above, may actually be the most important factor affecting a vintage. Terroir’s meaning in the wine lexicon is so loosey-goosey (now there’s a good non-word for you) that defining it as “all-encompassing” would be too restrictive.

Okay, so what does it mean? Well, as near as I can tell, terroir starts with the place where the grapes are grown. The vineyard location, its slope, topography and angle toward the sun, and its longitude and latitude are all part of terroir. So is the soil type, the climate, rainfall and other precipitation in the vineyard, as well as the type of vine or clone of the vine used.

And what about the ability of the winemaker? Trust me when I tell you (from personal experience) that even an excellent vintage can be ruined by an incompetent winemaker.

So where are we? Well, since I was asked about the quality of the 2004 vintage for cabernet sauvignon, I suppose I would have to research all of the vineyards of the world that grow the variety and then apply the above-mentioned rating criteria to come up with an answer. However, in the interest of time, I could simply advise you to consult one of the hundreds of vintage charts which are available in magazines, online and in books that have already done this for you.

Checking my vintage chart, I find that 2004 proved to be an excellent vintage in northern California and produced very high quality cabernet sauvignon, which could be drunk now. But it will probably benefit from several additional years of bottle aging.

So the next time you wish to know about the quality of a particular vintage, consult one of the many vintage charts available, but be aware that these guides can be general in nature and somewhat misleading. In the end, it’s really up to you and your trusty palate.

CLICK HERE TO VIEW the latest 5-minute "WineBoy" webcast. Gazz wine blogger John Brown is often asked about whether he supports adding a flavor dimension to wine by aging it in oak barrels. Does the oak actually improve the taste? His answer to that question goes all the way back to his grandfather's wine cellar. View the latest "WineBoy" webcast -- and see Brown's own oak barrel-- at the "WineBoy" blog at thegazz.com. For more ruminations on the art of oak and wine, see the "WineBoy" post below.

I ‘m often asked about the relative merits of using oak barrels to add a flavor dimension to wine. Does the oak do anything to actually improve the taste? Doesn't using oak just inject an artificial element into a naturally produced product? Can oak be used to age both red and white wine? These are just a few of the more commonly asked questions regarding the ancient relationship between wine and oak which I will explore for you today. (Also, see my own oak wine barrel at my house and on-camera musings on this subject on the latest 'WineBoy' webcast, online this Wednesday).

While historians can't pinpoint when the first wooden barrel was produced (some credit the Celts in ancient Burgundy in 1300 BC), those ancient vessels were simply a utilitarian method of storage and were not seen as adding any complexity or nuance to the wine. However, for the past century or so, vintners have been using different types of oak barrels to influence the flavor of the wine inside them. Today, oak trees grown here and abroad are used to make the barrels holding some of the world's greatest wines.

As the New Year dawns, and as my weary palate rests for a few days, I want to share with you some of my favorite wines (in no particular order) of the past year. Most of these little lovelies are still available in state wine shops or on the Internet. As is my practice, I’ll also recommend a menu item to go with these special wines.So here’s wishing you a happy, prosperous and wine-stained New Year!

2005 Melville Estate Pinot Noir ($30): Melville is a small producer in the Santa Rita Hills area in the cool Pacific Ocean-influenced Santa Ynez Valley. You may recall this area from the movie “Sideways” or from your own personal experience with the delicious Pinot Noirs produced here. The bright red color of the ’05 Melville may mislead those expecting a lighter-styled version of Pinot Noir. However, once you put the Pinot Noir in your mouth, you realize this is a much more complex wine that features layers of flavor. The nose is a combination of cinnamon spice with nuances of caramel and the flavors are of black cherries, spice and just a hint of earth. This wine begs for roasted pork tenderloin in a slightly sweet sauce made from dried cherries or cranberries.

WATCH: 'WineBoy, Show 20:"WineBoy" closes out the year with show No. 20 devoted to one of host John Brown's favorite holidays -- New Year's Eve. He serves up some instruction and guidance in the art of picking Champagne and sparkling wines, including where the wines come from and how the traditional Champagne method is undertaken. If you've not yet picked up something bubbly for New Year's Eve, watch "WineBoy" first.

On the first day of Christmas, WineBoy gave to me: one Umberto Lupini ... Actually in the latest episode of the five-minute webcast, The Marcrazi Lupini opens the show and introduces host John Brown, who regales us with several non-wine suggestions for holiday gift giving.

Our spirited host also recommends a wine to please even the most bah-humbugger among us. Get some good information and have a little fun — tune in to episode 19.

RELATED: See "Beers to Us" blogger Rich Ireland's beer-centric gift ideas. As the holiday season approaches, I would like to suggest a semantic change to the old adage “It’s better to give than receive." Let's deleting the word “than” and insert the word “and.” In other words, it’s better to both give and receive – in this instance, to receive a nice bottle of wine or special wine-related gift- to celebrate the upcoming holiday festivities. Depending upon your budget, the sky is virtually the limit when it comes to finding a wine to give (or receive from) that special person. Securing a quality selection of top wines for holiday gift giving is a labor of love and over the next few weeks, I’ll share my top picks for this holiday season.

Today, though, I’ll provide a listing of some of my favorite non-wine gifts along with a couple of vinous goodies that would make a wine lover very happy. (note to my friends: please feel free to pass this along to my wife) So, before I get to the wine recommendations, here are a few of my favorite wine-related gift ideas for you to consider.

The Wine Shop at Capitol Market recently held their annual Claret tasting. Claret is a term the British have used for centuries to describe the red wines of Bordeaux. And while this Claret tasting usually features a Bordeaux wine or two, it is also expanded to include cabernet-based wines from around the world. The neat thing about this tasting is that the wines are tasted blind. Now, I know what some of you reprobates are thinking, but no -- this is not a wine-chugging contest where the object is to achieve a state of blindness.

This is a tasting where the bottles are put in paper bags so the labels are not visible and so tasters can evaluate them objectively and not be unduly influenced by “pedigree” or price. Unfortunately, I was unable to attend the tasting, but the results are published below by the Wine Shop’s Ted Armbrecht (who, I might add, has an excellent palate.) The tasting was conducted by expert taster Andy MacQueen, who was featured on last week's WineBoy webcast.Ted’s descriptions of the wines and their attributes reflect the comments of tasters who rated each of the wines. I hope this provides you with another tool when shopping for that special gift this coming holiday season.

See the companion post at Rich Ireland's 'Beers To You' blog on adding the right kinds of beer to a Thanksgiving feast.

For many of us, the Thanksgiving and Christmas holidays are fowl affairs because the turkey will once again be the centerpiece of these traditional holiday feasts. Thanksgiving is also the beginning of the 40-day holiday season, which includes Chanukah and Christmas, culminating with the New Year’s celebration.

I must take issue with my friends Tara and Rob who, in a recent “Main Ingredient” column for the Sunday Gazette-Mail, suggested there is a double standard at play when it comes to wines for drinking and wines for cooking:

“If we’re going to pay a lot for a bottle of bliss that’s been coaxed to perfection by some grape guru, the last thing we want to do is watch as medium-high heat scrambles its molecules,” they state in the November 4,” Main Ingredient .”In other words, they seem to be saying, it’s not worth wasting good wine to flavor a dish. And, you don’t have to like a wine to cook with it.Believe me when I say I applaud anyone who can find good, bargain-priced wine for any use. As a matter of fact, my wine mission in life is to locate wines that meet those criteria. But why would you want to cook with a wine (cheap or expensive) that you wouldn’t want to drink?

ED. NOTE: We've got a blogfecta (blog + trifecata) of posts on the dining/drinking experience. After reading this one, check out Rich Ireland's "Beers To You" post on how restaurants routinely ruin good beers. And food blogger Brooke Brown weighs in with a plaintive cry about servers manhandling the glassware.Over the years, I’ve sipped wine from a variety of vessels, some of which, I must admit, were not exactly made of fine crystal. In fact, in my younger days, I occasionally drank the stuff from coffee cups, beer mugs, plastic containers, water glasses, wine skins, canteens and even (I’m reluctant to admit) from the jug...er bottle.

Like many males of my generation, I also spent a considerable amount of time back then in a ' 57 Chevy, a fraternity house and a foxhole. Consequently, many of the finer elements of wine appreciation, such as selecting the appropriate stemware, were subordinated to more mundane, yet practical considerations such as finding a couple of dollars to buy a jug of Lake Country Red.

Going to the WVU-Louisville game next week? Go a day early and join the fine folks at the “Slight Indulgence” wine shop in Morgantown for a special tasting and dinner at 7 p.m. Wednesday, Nov. 7.  Joe Elchik from Francis Ford Coppola Vineyards will lead the tasting and guest chef Jason Blosser will prepare special dishes to match each of six wines from Coppola. Cost for the event is $65 per person. Seating is limited, so call (304) 599-3402 for reservations. Slight Indulgence is located at 3200 Collins Ferry Road in Morgantown.

Join host John Brown as WineBoy, Episode 13, visits Wilson Ward’s Fisher Ridge Winery in Putnam County to explore the art of making wine in West Virginia. You’ll get the inside scoop on how wine is created — from the vineyard to the fermenting vats to the press and into the barrel. And you won’t want to miss WineBoy’s unique brand of trick-or-treating in version 13 of the batty, weekly Webcast on wine appreciation.

With Halloween just a week away, I thought it would be good to share some ghoulishly delicious information with you on things related to blood and wine. Over the years, I have reported on the French Paradox -- a research study that demonstrated a link between wine consumption (particularly red wine) and a reduced risk of coronary artery disease. The subjects of the study (French men and women who consumed large amounts of fatty foods such as butter and cheese), had a low incidence of cardiac disease which was attributed to their daily consumption of red wine.

Another study of red wine consumption back then added an interesting culinary twist to the equation. Researchers at the University of Wisconsin-Madison released findings of a study demonstrating that red wine, in conjunction with the consumption of garlic, is even more effective in helping reduce the risk of heart disease.