Manward’s Guide to Fine Wine

Late last week, we told our Codebreaker Profits subscribers to do something important.

Some say it may be even out of character.

But we had just taken two more big triple-digit wins (300%-plus and 160%-plus)… and we thought it’d be good to tell folks to spend part of their proceeds on something nice.

It’s been an odd year… but a heck of a profitable year for traders.

Splurge a bit, we said.

It’s the idea that takes us to a bit of an annual tradition… a good, high-quality bottle of wine.

We muse about the topic each year around this time. After all, a good glass of malbec is an ideal way to celebrate the season and loosen our mind as we look back on the year that’s been.

So in a nod to the holiday season, here is Manward’s ultra-quick primer to everything you need to know about wine.

The Color Wars

No discussion of wine should start on anything but a look at all those different varieties of wine… we’ll certainly need more room to cover them all.

But know this. Merlot, pinot noir and cabernet sauvignon are simply types of red grapes. And chardonnay, riesling and sauvignon blanc are all types of white grapes.

There’s nothing all that different in the winemaking process between species of grapes – although red grapes are typically fermented with their skins intact. The varying taste and texture simply come from varying plant chemistry.

Red wines are typically softer and richer than whites. That’s important because they should be served just below room temperature – at about 65 degrees. This dulls the often sharp flavor of red wine’s rich tannins (which taste like tea or dark chocolate) and emphasizes their fruitiness.

In other words, slightly chilled red wine burns less.

White wines, on the other hand, are much more fruity and floral. They are typically served at 55 degrees to help bring out their rich aroma and emphasize the acidity.

A chilled white wine tastes better and feels a bit crisper in the mouth.

Our advice is to find a grape you like (we’re still looking for one we don’t like) and stick to it. Try different brands until you find a favorite.

The go-to grape in the Manward house… is malbec.

Mmmmm…

We once spent nearly two weeks touring the wineries and vineyards of the malbec capital of the world – Argentina’s famed Mendoza region.

Wines from the high-altitude foothills of the Andes are quite unique. They’re very flavorful and have a texture unlike any other wine.

Your Bottle, Sir

We must also cover what is perhaps the most intimidating part of the whole wine-drinking world.

We’ve all been there. We order a bottle of wine for the table, and the waiter leans over and pours us a small sample glass.

The whole table is watching, waiting to see if we say something that proves we’re a true wine snob.

Will we swirl it in our glass just right? Will we sniff it first? Will we choke on a sip of pure vinegar and send it pouring through our nose?

Don’t sweat this intimidating process.

It should be painless.

Our job isn’t to grade the wine or give the table a review of its texture, aroma and “legginess.”

No, our job is to make sure the stuff, ahem, ain’t spoiled.

Give it a taste, make sure it’s fit for your glass and not your salad and dutifully give the waiter your snobbiest of nods.

It’s rare these days, but sometimes a bottle will suffer from what can only be described as “mustiness.” It will smell like an old log cabin… or maybe a wet dog (a French poodle, of course).

You don’t want that.

The smell comes from a compound called trichloroanisole (or just TCA). It often comes from a tiny amount of the smelly chemical finding its way onto a bottle’s cork. That’s why, when wine is suffering from the ailment, it’s often said to be “corked.”

Again, if you’re testing a glass at the tableside and it smells musty, turn it down. The bottle is bad.

Feel free to shake your head in disgust. The table will be convinced you’re an ultimate wine connoisseur.

But the truth is wine is quite simple.

Simply have fun with a bottle (that’s the point of it!). Try different grapes and regional varieties. And splurge a bit on something fancy.

Just be sure to raise a glass to Manward.

The Best of the Best

If you are interested in drinking the same malbec that will surely be on our holiday table this year, you must check out the collection that’s been put together by the Bonner Private Wine Partnership.

It’s fantastic.

All the wine comes from that mountainous region in Argentina we told you about.

The extreme-altitude malbec that comes from the area will be unlike any you’ve ever tasted (even if you’ve had Argentine malbec before). No “oak” extracts or dyes (which are more common than you think). No excess sugar. And up to 10 times more naturally occurring resveratrol than other red wines.

Up until recently, this wine was impossible to find in the U.S… It’s made only in a remote desert valley at the feet of the Andes Mountains – “the valley at the edge of the world.” Made at 8,950 feet, it’s from the third-highest vineyard in the world.

Previously, you pretty much had to be a near-billionaire (or friends with one) to even get your hands on a bottle…

But we just got word that a few hundred cases have arrived at a port in California… and as a special Christmas deal, we’ve arranged for you to be among the first Americans to reserve your very own supply…

Simply check out the inventory at this link before supplies run out…

Cheers to one heck of a year.

We could all use a drink or two.

P.S. You may think this wine will cost you $100 or more per bottle. Think again… Click here for all the details. But hurry. Shipping for Christmas is guaranteed only until tomorrow.

What’s your go-to wine? Let us know at mailbag@manwardpress.com.

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