I’m easily bored. Whether that’s a sign of a sterile imagination or an attention deficit disorder, I will admit that I am always searching for new experiences to stimulate me. Heck, maybe I need a curiosity transplant.

Anyway, that’s probably why I’m obsessed with wine and food where there are endless opportunities to feed my insatiable appetite for variety. It’s hard to be bored with a subject that can never be fully explored.

So when I’m tired of a particular wine or dish and the blahs are about to take hold, I simply close my eyes, imagine a map of the civilized world and select a place where I know the eatin’ and drinkin’ will be (as we say here in the Kanawha Valley) Spay-shull !

How about Provence in southern France?

While Provence is not as well known for its wines as say Bordeaux, Burgundy or Champagne, you may be assured that vines grown in this beautiful and topographically diverse landscape produce some excellent bottles.

Several years ago, I visited the area and actually spent a week in a small village, Menerbes, which was made famous by a PBS Television series entitled: “A Year In Provence.” The series was a film adaptation of a book by the same name written by Peter Mayle.

Anyway, my daily sojourns into the Provencal countryside yielded not only excellent wines, but also delicious regional foods, including a plethora of wonderful cheeses, fruits, and vegetables along with excellent lamb as well as seafood fresh from the Mediterranean.

The most prestigious wine of Provence, and also the most expensive, is Chateuauneuf Du Pape, a full-bodied red that has excellent aging potential. But you don’t have to spend more than $10 to $20 a bottle to get a truly excellent wine. Red wines from Provence are characterized by peppery, spicy, dark fruit flavors and they pair especially well with roasted meats and grilled vegetables.

There have been an incredible string of good to superlative vintages in Provence and the Rhone region over the past decade, particularly from 1998 through 2009. In fact, the excellent wines of 2007 are now being eclipsed by the spectacular 2009 vintage.

The ubiquitous red grape of the region is grenache which is blended with the more famous syrah, along with other lesser known varieties, to produce Chateauneuf Du Pape and the other reds of Provence.

After the producer’s name on the label, the wines are also identified by the villages near where the vines are grown. The most famous of these are Gigondas, Vacqueyras, Beaumes-de-Venise (famous for white dessert wine) and Tavel.

In fact, some the world’s best rose is produced in Tavel.  Wines from Provence called Cotes Du Rhone,  made from both white and red grapes, are readily available and worth seeking out since they represent value and quality.

Some wines of Chateauneuf Du Pape

While red is still king in Provence and the Rhone, the whites can be very good too. Some of the more famous whites grown in Provence are viognier, marsanne and roussanne. These whites can be medium to full-flavored and match up well to the area’s excellent seafood and dishes such as Bouillabaisse.

Visit your local wine shop and have them point you to the wines of Provence. They’re guaranteed to cure the blahs!

In my hedonist’s mind, almost everything has a relationship to food and wine. This time of year, my thoughts turn to light and refreshing sparkling wines and roses along with medium-bodied, spicy reds like pinot noir, Beaujolais or grenache.

As far as food is concerned, my warm weather menus- more often than not – consist of grilled foods or barbecue. Barbecue, however, means different things to different people.

For some, it is a verb as in: “I’m going to barbecue some hamburgers.” For others, barbecue is a noun and refers to a type of cooked pork or beef (usually rib meat) that is dry-rubbed and/or immersed in various sauces, then chopped or pulled and served on a bun.

To me, barbecue means a style of cooking. You’ll find just about every kind of food on my grill, including (but not limited to) pork, beef, lamb, fish, vegetables and sometimes even fruit.

In my estimation, barbecuing also requires a grill that uses “real” charcoal. Gas grills – no matter how fancy – simply do not measure up. The biggest problem with them is uneven heat distribution. It’s also difficult to use smoking woods such as hickory, mesquite or apple on a gas grill, and that’s a problem for me since I feel these chips or chunks of wood add a wonderful flavor dimension to many grilled foods.

And, okay I admit it, there’s just something compelling and almost ritualistic about setting charcoal on fire, and then using the coals to sear animal flesh or things that grow. I’m not sure I want know why this practice is so appealing to me – but it is.

So, in the interest of making barbecue believers of you, I’m going to share a simple recipe for barbecued pork ribs that is easy to prepare and delicious to eat. I prefer to use baby back ribs that have been trimmed of excessive fat and scored with a fork.

Whether you use large slab ribs or baby backs, this recipe begins with a dry rub. What’s a dry rub? Well, first of all, let me assure you it does not require a masseuse. However, it does involve a massage – of the ribs with spices -that is.

One of my favorite dry rubs consists of one tablespoon each of cumin, chili powder, kosher salt, coarsely ground black pepper, brown sugar, smoked paprika and cayenne pepper (optional for those faint of heart). Stir this mixture and then rub it onto both sides of the ribs. If time permits, let the ribs sit in the refrigerator for a few hours allowing them to absorb the flavors.

At this point, I often grab a handful of hickory chips, immerse them in warm water and allow them to soak for at least an hour. Using wood chips is optional, but worth it because they give the meat another layer of flavor.

Now, fire up the charcoal and when the coals turn white/gray, divide them in half and move them to either side of the grill so you’ll be able to cook them indirectly. I have a large Weber kettle-type grill which has two small metal containers I can fill with the coals. Add the hickory to the charcoal and place the ribs on the cooking grate.

Make sure the air vents on the grill are closed to about one-fourth of an inch and place the lid on the grill. In this manner, you’ll be able to keep the temperature relatively cool – approximately 275 to 300 degrees F. Check the vents regularly to adjust the heat if necessary and turn the ribs once during grilling. It usually takes between 1 to 1 ½ hours to slow cook the ribs.

WineBoy's finished product !

Once off the grill, I cut the ribs into bite-size pieces and then either serve them as is or immerse them in a tangy sauce. You might like to try this sauce.

WineBoy Barbecue Sauce

Combine a cup of ketchup with half a cup of white vinegar in a cooking pot
Pour a 12-ounce bottle of beer and two ounces of orange juice to the pot
Add a tablespoon each of brown sugar and molasses
Add one teaspoon each of dried mustard and Tabasco
Bring to a boil and allow to simmer for about 15 minutes until it thickens
Dip the rib pieces in the sauce and serve.

Wines for your barbecue? Try these: Zardetto Prosecco ($13 – a sparkler from northern Italy); 2007 Sass Pinot Noir from Oregon ($23); 2009 Crios Rose of Malbec from Argentina ($13); and 2006 Las Rocas Old Vines Grenache from Spain ($14).

Now, let’s chow down!

If you haven’t already done so, it’s probably time to start planning your summer vacation. You may be considering the beach, the mountains or a cruise for your holiday this summer, and I hope you enjoy yourself whatever your destination.

I am fortunate to have a partner who is copacetic with my desire to spend our free time grazing all over the world in pursuit of the perfect food and wine pairing. In recent years, we’ve spent enjoyable sojourns to California, Oregon, Italy and France sampling the local cuisine and wine.

If you’re reading this, I’m sure you have at least a passing interest in food and wine so today I’ll mention two vacation ideas and a guided tour that may appeal to you as alternatives (or additions) to your travel plans this summer.

The Food and Wine Classic in Aspen
June 17-19,

For 28 years, the Food and Wine Classic in Aspen, CO has been one of the premier culinary and wine events in America. Each June, FOOD & WINE magazine hosts consumers, members of the restaurant industry and press in mountains of Aspen.

The three-day weekend is chock full of cooking demonstrations and wine tastings. Seminars are led by wine and food personalities such as Mario Batali, José Andrés, Jacques Pépin, and Joshua Wesson. To register, call 877-900-9463 or visit www.foodandwine.com

Scallop course at IPNC lunch

International Pinot Noir Celebration
July 29-31

For the past 24 years, the IPNC has been hosting pinot noir fans and food lovers from around the world in McMinnville, Oregon (the heart of the Willamette Valley). I have attended this gathering on three occasions and can tell you from personal experience this is a fantastic event for wine and food fans.

The 2011 IPNC will reunite winemakers, chefs, media and guests from the first event in 1987 and the past 24 gatherings. There will be more than 70 international Pinot noir producers, 50 Northwest chefs, and guests from just about everywhere in the world. Tickets are sold on a first come, first serve basis! To sign up go to www.ipnc.org or call 800-775-4762.

Slight Indulgence Wine Shop French Wine Tour
June 30- July 10

Many of you who travel the state have met JC and Suzy Warman – owners of Slight Indulgence wine shop in Morgantown. The couple is hosting an 11-day trip to France to visit wineries and the regions of Burgundy, Bordeaux and Alsace. This promises to be an unforgettable experience for you wine and food lovers out there. For information, please call JC at 304-599-3402.

Wherever you venture this summer (even if it’s only to your front porch), have a good time and a great sip !

Springtime is such a weather rollercoaster ride that it is hard to decide which type of food suits the season.  And of course that determination precipitates the most important decision:  which wine to use with the meal.  

Since it is looking more and more like we have seen the last of the little white flakes, I’ve been morphing from big reds to lighter style reds and whites that pair exceptionally well with traditional springtime  fare such as pesto-pasta, grilled chicken and all manner of seafood.

  
Spring is the official start of the outdoor grilling season and I am excited by the prospects of searing all manner of meats and veggies on my trusty old Weber charcoal grill. One of the easiest meals to prepare on your grill is sausage and, whether you prefer Italian, Polish, Bratwurst or some other pork-encased tube steak, I’ve got the perfect wine to match this all-American meal:  rose’.

Now some of you may have a jaundiced view of this (sometimes) pink wine, harkening back to a time when rose was bottled in heavy clay-like crocks (remember Lancers?) and tasted like spritzy cherry soda. Or you may think of rose’ as a sweet white zinfandel type wine.  Well, if these are your impressions, Forgetaboutit !

Today, rose’ is made in just about every fine wine region using just about every red grape imaginable from cabernet sauvignon to carignan and from pinot noir to mourvedre.  And, while there are many slightly sweet aperitif roses, there are even more that are produced to accompany food.

I’m going to tell you about four of my favorites that are available at a fine wine shop near you and I can guarantee that they will be especially excellent matches to grilled sausages and even burgers or baby back ribs. Each of these wines is classically dry, but all have great fruit and a smooth finish.

2010 Grange Philippe “Gipsy” Rose ($14) – This wine from France (region unknown since it is labeled “Vin de Pays” meaning country wine) is a blend of syrah and grenache. Raspberry aromas give way to flavors of spice, cinnamon and cherries. You also might pair this rose’ with spicy Asian cuisine.
 

2010 Chateau Routas ($16) – From the center of Provence, this is a blend of cinsault, syrah, grenache and cabernet sauvignon that is about as complex as any rose’ I’ve had the pleasure of sipping. Flavors of strawberries and cola are smooth and the finish lasts a long, long time.

2010 Domaine Fontsainte Gris de Gris ($16) – Like its name, this is a mouthful of wine for a rose’. Salmon–colored with flavors of minerals, spice, berries and even pineapple, the wine can certainly stand up to sausages and sauces that have a kick.

2009 Banfi Centine Rose ($13) – Here’s a rose’ that is a blend of sangiovese, cabernet sauvignon and merlot from Tuscany that has aromas of freshly mown hay and leather.  It is pale orange in color and has flavors of dried cherries and spice that leave a lingering dry finish.

So, go out and grab a bottle of rose’ for those spring time meals or just crack open a bottle while you’re on the porch contemplating yard work. Contemplation takes time, you know.

Do you ever get in a wine funk? I don’t mean the malady that affects you when you’ve had too much of a good thing. Rather, I’m referring to the repetitive and sometimes boring patterns we fall into when selecting a wine to have with dinner.

We are all creatures of habit and, when we discover those wines that please us, we tend to stick with them…. and stick with them…. and stick with them! Which, of course, makes drinking them about as exciting as watching paint dry.

Hey, there’s nothing wrong with using a “go to” cabernet or chardonnay that is dependable and consistently good when you need a sure thing that works with the meal you are preparing.

And since labels, particularly those affixed to imported wines, require the translation and technical skills of a multi-lingual chemist, it is not difficult to understand why we tend to stick with good wines when we find them. And it’s certainly convenient and prudent to keep a few dependable bottles in the house.

But as one of my wine-stained friends, Guzzler LaMont, once said: “Too much of a good thing is only okay if it’s free and there is a lot of it!”

Well, there may be a lot of ordinary, boring same old, same old out there, but it ain’t free.
My advice is to be adventuresome and try something new each week. Then make a list of the wines you like, why you like them and where they are made. You’ll be shocked and pleasantly surprised by how many really good (and inexpensive) wines there are available if you’ll only give them a try.

Here are a few that demonstrate the diversity, quality and value of wines available right in your own back yard.

2009 Marquis de Riscal Rueda ($12)
An excellent introduction to Verdejo (pronounced vare-day ooh) with bright and refreshing green apple flavors. This Spanish white is crisp and well balanced, and would make a great accompaniment to omelets or brunch type food.

2009 Bodegas Norton Chardonnay ($11)
From Argentina, this golden wine has apple and tropical fruit aromas. Good structure on the palate, round and balanced with a delicate finish. Excellent with roasted cod that is sauced with buerre blanc.

2009 Hahn Winery Monterey Pinot Noir ($15)
This wine showcases the versatility of Monterey County Pinot Noir. With flavors of black cherry and cola , this smooth and balanced wine can be paired with a wide range of dishes. Try it with smoked or grilled salmon, or a roast rack of lamb.

2006 Bodegas Lan Rioja Crianza ($15)
This wine was number 44 on Wine Spectator’s Top 100 list of 2010.
From the Rioja region of northern Spain, this fresh and balanced red brims with cherry, spice and licorice. The texture is generous yet delicate.
Made from 100 percent Tempranillo, the wine begs to be paired with grilled flank steak.

When Joseph H. Diss Debar came up with our state’s slogan- Montani, Sempar, Liberi (“Mountaineers are Always Free”) in 1872, he kind of left it up to us to decide what we are “always free” to do. Taken to its literal and extreme conclusion by some mountaineers, those historic Latin words on the West Virginia State Seal have lead to incarceration.

My application of the slogan is much less dramatic. I take it to mean that I’m free to visit and experience all areas of the state, and then raise a glass to its vast and majestic beauty. Of course, unlike the aforementioned mountaineers, I choose to toast the state with a glass of wine instead of  a jug of John Barleycorn.

Hey, I’m not picking on those who prefer lesser beverages, but nothing compares with the experience of enjoying good food and wine in the lodge of one of our glorious state parks, or in one of our exceptional resorts while observing Mother Nature’s artwork.

I wax poetic only because I have visited some incredible places over the past several months where food and wine were the central theme around which visitors could enjoy and experience the beauty of nature right here in West –By-Golly.

Most recently, Stonewall Resort hosted their 8th annual Culinary Classic (held each March) where chefs from all over the state were able to showcase their gourmet wares and share them with the attending guests. More than 250 people attended this year’s event and sampled not only excellent cuisine, but also wines to match the delicacies.

Some of the restaurants and other food purveyors participating were: Bridgeport Conference Center, Waterplace Restaurant, Bridge Road Bistro, The Greenbrier Resort, Huntington Prime, The Ember Restaurant (at Snowshoe Resort), Graceland Inn, WV Northern Culinary School, Mountain State university Culinary School, Carver College, Columbus Culinary Institute, Gordon Foodservice, Green Mountain Coffee, Good Golly Ms. Molly Restaurant, Beverage Distributors and, of course, Stonewall Resort.

Chef Paco Aceves, along with food and beverage director Chris Steffich, deserve kudos for again making this one of the signature food and wine events of the year. The dishes sampled on one of the evening events were eclectic, creative and scrumptious! They ranged from smoked salmon to pork belly (prepared four different ways), to pulled pork and barbeque chicken tortillas, to duck and rabbit terrines, to tiny crepe cones stuffed with various foams, seafood and meats.

Incredibly enough, many of the culinary schools participating created elaborate and sometimes very large ice carvings.

And the wines were picked to match the culinary delights. My favorite combo was a 2008 Frei Brothers Zinfandel and duck terrine that was infused with figs and topped with sun-dried tomatoes. This delight was prepared by the culinary team at Stonewall.

And in the “I hate to admit it department”  (are you reading this Rich Ireland?),  one of the most interesting pairings was Yuengling Porter and chocolate covered espresso beans. Beer with gourmet food ?? Well, I declare !!

All in all, this was a great event and a testament to the quality of cuisine in West Virginia.

Wine Recommendations:

2008 Banfi Centine Rosso ($12) From Italy’s Tuscan region, this sangiovese, cabernet sauvignon and merlot blend is an excellent burger, pizza and red sauce pasta wine. Centine is well-made and nicely balanced and could benefit from decanting to release the flavors.

2009 Acrobat Pinot Gris ($13) – Acrobat from King Estate in Oregon is medium-bodied with ripe apple, pear and white peach flavors. It is crisp with a nice finish. Try the wine as a porch-sipper or pair it with brunch type food or fresh fruit.

Most experts agree that the Napa Valley is the greatest wine making region in this country and one of the best viticultural locations on the planet. While it is hard to dispute that point of view, one other area- year in and year out- is challenging Napa, particularly when it comes to producing wines from cabernet sauvignon and merlot.

I present for your consideration the state of Washington which has become, over the past couple of decades, one of the world’s premier wine-producing regions! You’re probably wondering how I came to this startling conclusion. Suffice it to say, years of personal research (i.e., drinking the stuff) made a believer of me!

In an area of the country perhaps better known for producing cherries, asparagus, apples, apricots and RAIN, thousands of acres of grapes have been planted, and some of the resulting wines are nothing short of stunning.

Of course when an “easterner” thinks of Washington, Seattle comes immediately to mind. However, that beautiful city, in the rain shadow of the Cascade Mountains to its east and the Olympic range to its west, is not where the majority of grapes are grown.

While there are some wineries in the Seattle/Puget Sound area actually growing vines, the overwhelming tonnage of vinifera is being produced across the Cascade Mountains in Eastern Washington.

Talk about a change! When you travel through the Snoqualmie pass – just 45 miles from Seattle – you go from a rain forest to a high mountain desert where the majority of vineyards are planted and extend eastward to the border with Idaho.

Washington State Wine Regions

And in the past 30 years, the wine business in Washington has grown exponentially.
Consider this: in 1981, there were only 19 wineries in the state. Today there are more than 700 scattered over 11 American Viticultural Areas (AVA’s), and the industry continues to grow vigorously.

So what makes this northwest corner of the U.S. so special? Excellent terroir, baby!

That somewhat confusing French word (pronounced tare-wah) means Washington has the requisite soil, climate and geographic location most ideally suited to growing some of the world’s greatest wine grapes including, cabernet sauvignon, merlot, syrah, chardonnay, semillon and riesling.

I spent a week touring the area more than a decade ago and came to a rapid conclusion, after tasting the best the state had to offer, that the wines are exceptional. Since then, things have only gotten better and the cabernets and merlots are among the best being produced anywhere.

A bold statement? Maybe not, once you’ve tasted the wines. In addition to intensity, richness, elegance and power, Washington State wines have the potential to achieve a qualitative attribute uncommon in California – or anywhere else for that matter.

That characteristic is balance.

Balanced wines possess a harmony of fruit, alcohol and acid. There are also many sub-components that contribute to balance such as tannins and phenolic compounds and other technical stuff that only a chemist would find interesting.

Washington State, because of its unique terroir, has the ability to produce wines of exceptional quality and balance. I am particularly fond of the cabernet, merlot, riesling and semillon being made in the state.

Here are a few of my favorite labels from Washington State that you should find appealing. L’Ecole No. 41; Columbia Crest; Canoe Ridge; Hedges; Leonetti; Waterbrook; Quilceda Creek; Woodward Canyon; Covey Run; Hogue Cellars; Kiona; Milbrandt; Walla Walla; Chateau Ste. Michelle; Columbia Winery; DeLille Cellars; and Barnard Griffin Winery.

I don’t think there is any more versatile and tasty cut of pork than the tenderloin. In the past, I have regaled you with various culinary treatments for that long and lean piece of pig meat. And today, I’ll share another.

I call this recipe “Tipsy Tenderloin” because the marinade requires a glass of dry red wine (and also because I think it’s only fair to reward the pig for his sacrifice). As a matter of fact, I suggest you reward yourself with a sip or two from the same bottle for preparing this lovely dish. So, here goes…

Shopping List:

1 pound pork tenderloin trimmed of all fat
8 ounces of dry red wine (I suggest zinfandel)
1 teaspoon of chopped fresh rosemary
2 tablespoons of Balsamic vinegar
2 cloves of garlic chopped
1 small onion chopped
2 tablespoons of flour
1 egg and one-half pound of shredded mozzarella
8 ounces of Italian sausage
3 ounces of extra virgin olive oil
1 red bell pepper cut into thin, two-inch long strips
1 package of chopped frozen spinach
1 teaspoon each of salt and freshly ground black pepper

Preparation

Cut the pork tenderloin in two lengthwise and rub with salt and pepper

Between two sheets of wax paper, pound the pork into 1/2 inch thick pieces

Whip the wine, olive oil, garlic, rosemary and balsamic vinegar into a marinade

Marinade the pork in a bowl or plastic bag in the refrigerator for at least four hours

Cook the sausage separately, drain the fat and chop into small pieces

Sauté’ the onions, peppers and spinach and allow to cool

Stir the cheese, egg and sausage into the onion, pepper and spinach mixture

Remove the pork from the marinade and pat dry (reserve the marinade)

Spread the mixture onto the meat and turn into rolls using toothpicks to secure

Dust the rolls in flour and sauté in olive oil until brown on all sides

Place in the oven and cook at 375 F. for 20 minutes

Remove rolls from oven pan and allow to sit for 10 minutes

Pour reserved marinade into oven pan and reduce liquid to a sauce

Slice the pork into half-inch rolls, pour the sauce over and serve

I accompanied this dish with orzo in a light tomato sauce and served the remainder of the 2009 Foxglove Zinfandel ($19) to wash it all down. I think a sangiovese or old vine grenache would be an excellent choice for this dish too.

Enjoy !

Throughout history, wine has had a powerful influence on just about every aspect of the human condition. From religion, to culture, to art, to war and, indeed, to our daily lives, wine has played an important role in shaping history and civilization for thousands of years.

The Romans sent farmers to far off lands to plant vines well in advance of their invading armies so the soldiers would have wine to accompany their meals and to celebrate their victories. And to this day, wine remains an integral part of Judeo-Christian religious ceremonies.

So I guess it should not be surprising that someone from Weirton, practicing medicine in California would become infatuated with wine. What is surprising is the degree to which this WVU graduate has pursued his passion for the fruit of the vine.

Bruce Ginier was born and raised in Weirton, graduated from Brooke High in 1978 and received a BS and MD degree from WVU. He actually spent the last two years of medical school here in Charleston. After an internship, Ginier moved to Sacramento for his radiology residency. The rest is wine-stained history.

As you may know, Sacramento is the gateway to the Sierra Foothills wine country that includes El Dorado and Amador Counties. The town of Placerville is smack-dab in the middle of the Sierra Foothills AVA (American Viticultural Area) and that is where Synapse Wines was established.

The Vineyard

The concept for Synapse Wines began in 2000 when Bruce Ginier and his colleague and friend Randy Knutzon hatched the idea one evening over a few beers. (Strange how beer always seems to play a role in wine making). Anyway, the two friends scoured the Sierra Foothills and found the perfect spot for the vineyard on a 40-acre westward-facing slope overlooking the Cosumnes River Canyon.

Ginier said the initial plan was to simply grow grapes and sell them to wineries in the area. So in 2002, they planted syrah and later added zinfandel, petite sirah, viognier, grenache and mourvedre. But four years after planting the vineyard, the partners were so excited by the quality of the first vintage, they decided it would be more fun to make wine than just grow and sell grapes.

The Wines

For such a new enterprise, Synapse has garnered a significant treasure chest of awards from several prestigious wine competitions. Their 2006 K-Space Syrah won a Double Gold Medal at the San Francisco Chronicle Wine Competition. Many of their other wines have won gold, silver and bronze awards at other competitions around the country. Debbie Knutzon (Randy’s wife) is the winemaker and both families are involved in all aspects of running the winery.

Most Synapse Wines are priced from $16 to $28 a bottle and can only be purchased at the winery. However, the wines are available online and can be shipped to West Virginia.

If you’re interested, check out the Synapse website at: www.synapsewines.com. If you decide to order wines, Bruce has offered free shipping on any order of three or more bottles. (When going through checkout, there is a box in the shopping cart window to enter a promotion/coupon code. In the box, simply type in fs3b2011).

The Name

Why “Synapse” for the winery name? Well, both owners are neuro-radiologists who spend a considerable amount of time examining the brain which is a composed of nerve cells and the connection between them – the synapse.

So, for the partners, Synapse Wines symbolize the two families coming together to create the vineyard and winery, and pays tribute to the value the owners place on connecting with family and friends.

I’ll drink to that !

As those of you who regularly read my ramblings know, I am on an incessant search for wines of excellent quality that are also values. A few years back it was easy to despair of the notion that you could easily find good wine at reasonable prices.

To be sure, there are still outrageously priced wines in the marketplace that are immune to conventional economics, particularly those with famous names or those from places which are revered such as Bordeaux, Burgundy and Napa. Some wines from these regions are still priced out of all relationship to reality (as I define the term).

Chateau Petrus, which is undoubtedly the most famous wine in Bordeaux, is also the most extreme example of how crazy wine pricing can be. The 2005 Petrus fetches between $3000 and $4000 a BOTTLE! Amazingly, there is a long line of “trophy” hunters just waiting to plunk down their cash for the stuff.

But before you despair, forsake all wine purchases and switch to buttermilk, consider this: there are literally thousands of wineries around the world that are still making good and even great wine at affordable prices. You just have to look a little harder, be adventuresome and be willing to experiment with wines with which you are unfamiliar.

As a matter of fact, I am now convinced that the number of these value wines is increasing. Could this be a trend? I hope so.

World famous (and expensive) Ch. Petrus

In the past, it all came down to supply and demand. When Mother Nature smiles in the vineyard and there is a glut of wine on the world market, prices drop. The converse is true as well. You also have to factor in the tepid economy, which has forced some wineries to lower their unrealistic pricing.

But there is now more to the equation than just supply and demand and a weak economy. The new X factor is the Internet and search engines like Google, Yahoo and Ask.com. Information and pricing on wines which had once been obscure and unavailable are now just a click away.

I have maintained for years that there is a sea of excellent wine out there just waiting to be discovered. Well, now it’s easier than ever to find it, order it and sip it! And all because of the Internet.

Say you like cabernet sauvignon, but are put off by the prices of wines from some producers. Simply type: “highly rated cabernet under $20” onto your search engine and instantly you will be rewarded with an almost overwhelming number of choices.

At this point, you can order the wines online or simply take the list of wines to your local retailer. And building a relationship with folks running the local wine shop is probably the most important way of finding good wines that suit your budget. If the wines you want are unavailable, your wine shop can usually order the stuff for you.

We have a bevy of excellent shops in our state with a remarkable selection of wines from around the globe, and that is where I prefer to make my purchases. However, if you can’t find them locally, you might try the online retailers listed below that ship to West Virginia and many other states.

Here are some of my favorites:  wineanthology.com; wineaccess.com; wine.com; and empirewine.com. There are many others, but these are among the ones with both excellent pricing and selection.

To give you a head start, you might want to lock your lips around these delectable wine values: 2007 Crooked Row Merlot ($12); 2008 Di Majo Norante Sangiovese ($12); Cristalino Brut Cava (Spanish Sparkler -$10); 2009 Pacific Rim Gewurztraminer ($13); 2007 Mulderbosch Sauvignon Blanc ($15); 2005 Bodegas Beronia Rioja Riserva ($19); 2007 Trimbach Riesling ($17); and 2008 Hey Mambo Sultry Red ($10 – no kidding this a good one!).