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Issue-#009 Women & Wine
TOP STORY-Major Breakthrough for Pregnant Workers- New Law went into effect today
Rosanne Santos
June 28, 2023
Uncover the Power of Connection
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Top Story
Major Breakthrough for Pregnant Workers: New Law Takes Effect, Ensuring Their Rights and Empowering the Workforce
The Story
A new law is expanding protections for pregnant workers.
Tell me more.
Today, the Pregnant Workers Fairness Act (PWFA) goes into effect, nearly six months after President Biden first signed it into law. There are already federal laws that protect employees from being fired or discriminated against because of pregnancy, childbirth, or related medical conditions. However, employers have not been legally required to provide accommodations — potentially putting workers’ pregnancies and safety at risk. Now, the PWFA requires any employer with at least 15 workers to provide “reasonable accommodations.”
What does that mean?
Pregnant employees can ask their workplace for things like a closer parking spot, flexible working hours, and the ability to sit or drink water. Workers can also ask for time off to recover from childbirth. Employers will need to grant the requests, unless doing so creates a major expense or challenge on the business. Meanwhile, pregnant workers will also be able to file a claim with the federal gov, if their needs aren't being met under the new law. One legal expert said the expanded protections will “improve the health and economic security of women.”
Wine Talk 101
Chardonnay 101: A Beginner's Guide to the Classic White Wine
Espanola Spirits Chardonnay Rose’
Chardonnay is a beloved white wine that has captured the hearts of wine enthusiasts around the world. If you're a beginner wine lover eager to learn more about Chardonnay, this tutorial will provide you with a basic understanding of its origins, composition, flavor profile, and color.
What is Chardonnay?
Chardonnay is a white wine that originated in the Burgundy region of France but is now grown and produced in various wine regions worldwide. It is made from the Chardonnay grape, a versatile variety that can adapt to different climates and winemaking styles. Chardonnay is celebrated for its ability to express the characteristics of its terroir, which refers to the specific combination of soil, climate, and vineyard practices.
Composition:
Chardonnay grapes have a relatively neutral flavor, allowing winemakers to shape the wine through various winemaking techniques. Some Chardonnays are fermented and aged in oak barrels, which can impart flavors of vanilla, toast, and spice. Others undergo stainless steel fermentation, resulting in a more crisp and fruit-forward style.
Flavor Profile:
Chardonnay offers a wide range of flavors depending on the winemaking techniques used. It can showcase notes of citrus fruits such as lemon and grapefruit, along with tropical fruits like pineapple and mango. You may also encounter flavors of apple, pear, peach, and melon. Oak-aged Chardonnays may exhibit additional complexities like butter, caramel, and hazelnut. The level of acidity can vary, with some Chardonnays being crisp and refreshing, while others have a more rounded and creamy mouthfeel.
Color:
Chardonnay typically displays a straw-yellow to golden color in the glass. The exact hue can vary depending on factors such as the ripeness of the grapes and winemaking choices. Younger Chardonnays tend to have a paler shade, while oak-aged versions can exhibit a deeper golden color.
Food Pairing:
Chardonnay's versatility in flavor and body makes it a fantastic choice for food pairing. It pairs well with a wide array of dishes, including roasted chicken, seafood, creamy pasta, and mild cheeses. The acidity of Chardonnay can cut through rich and buttery sauces, while its fruit flavors complement lighter fare.
Serving Temperature:
To fully appreciate the flavors and aromas of Chardonnay, it is recommended to serve it slightly chilled. The ideal serving temperature for Chardonnay is typically between 45-55°F (7-13°C). This range allows the wine to showcase its freshness and complexity without being overly cold.
Conclusion:
Chardonnay, with its diverse flavor profiles and ability to adapt to various winemaking styles, is a captivating white wine for beginners to explore. Its flavors range from citrus and tropical fruits to nuances of oak and butter, offering a delightful sensory experience. Whether you're enjoying a crisp, unoaked Chardonnay or a rich, oak-aged expression, Chardonnay is sure to please your palate and enhance your dining experiences.
Remember, the world of Chardonnay is vast, and different regions and winemakers produce unique expressions. As you continue your wine journey, try various Chardonnays to discover your personal preferences and explore the wide range of flavors this classic white wine has to offer. Cheers to your exploration of Chardonnay!
Wine is the poetry that flows from the vineyards, capturing moments in each glass, awakening the senses, and reminding us that life, like a fine vintage, should be savored and celebrated
SOME WINE TASTING TERMS
Expanding your wine vocabulary is a fun way to get more out of every pour.
WINE WORDS TO REMEMBER:
AERATION: The process of letting a wine "breathe" in the open air, or swirling wine in a glass. It's debatable whether aerating bottled wines (mostly reds) improves their quality. Aeration can soften young, tannic wines; it can also fatigue older ones.
AFTERTASTE: The taste or flavors that linger in the mouth after the wine is tasted, spit or swallowed. The aftertaste or "finish" is the most important factor in judging a wine's character and quality. Great wines have rich, long, complex aftertastes.
APPEARANCE: Refers to a wine's clarity, not color.
AROMA: Traditionally defined as the smell that wine acquires from the grapes and from fermentation. Now it more commonly means the wine's total smell, including changes that resulted from oak aging or that occurred in the bottle- good or bad. "Bouquet" has a similar meaning.
BITTER: Describes one of the four basic tastes (along with sour, salty and sweet). Some grapes--notably Gewurztraminer and Muscat--often have a noticeable bitter edge to their flavors. Another source of bitterness is tannin or stems. If the bitter quality dominates the wine's flavor or aftertaste, it is considered a fault. In sweet wines a trace of bitterness may complement the flavors. In young red wines it can be a warning signal, as bitterness doesn't always dissipate with age. Normally, a fine, mature wine should not be bitter on the palate.
BODY: The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
BOUQUET: The smell that a wine develops after it has been bottled and aged. Most appropriate for mature wines that have developed complex flavors beyond basic young fruit and oak aromas.
BUTTERY: Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in "a rich, buttery Chardonnay."
CLOUDINESS: Lack of clarity to the eye. Fine for old wines with sediment, but it can be a warning signal of protein instability, yeast spoilage or re-fermentation in the bottle in younger wines.
COMPLEXITY: An element in all great wines and many very good ones; a combination of richness, depth, flavor intensity, focus, balance, harmony and finesse.
DELICATE: Used to describe light- to medium-weight wines with good flavors. A desirable quality in wines such as Pinot Noir or Riesling.
DRY: Having no perceptible taste of sugar. Most wine tasters begin to perceive sugar at levels of 0.5 percent to 0.7 percent.
EARTHY: Used to describe both positive and negative attributes in wine. At its best, a pleasant, clean quality that adds complexity to aroma and flavors. The flip side is a funky, barnyardy character that borders on or crosses into dirtiness.
FAT: Full-bodied, high alcohol wines low in acidity give a "fat" impression on the palate. Can be a plus with bold, ripe, rich flavors; can also suggest the wine's structure is suspect.
FINISH: The key to judging a wine's quality is finish, also called aftertaste--a measure of the taste or flavors that linger in the mouth after the wine is tasted. Great wines have rich, long, complex finishes.
FLORAL (also FLOWERY): Literally, having the characteristic aromas of flowers. Mostly associated with white wines.
HAZY: Used to describe a wine that has small amounts of visible matter. A good quality if a wine is unfined and unfiltered.
HEARTY: Used to describe the full, warm, sometimes rustic qualities found in red wines with high alcohol.
HOT: High alcohol, unbalanced wines that tend to burn with "heat" on the finish are called hot. Acceptable in Port-style wines.
LEGS: The viscous droplets that form and ease down the sides of the glass when the wine is swirled.
LUSH: Wines with a soft or viscous mouthfeel are called lush.
NOSE: The character of a wine as determined by the olfactory sense. Also called aroma; includes bouquet.
MUSTY: Having an off-putting moldy or mildewy smell. The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork.
RICH: Wines with generous, full, pleasant flavors, usually sweet and round in nature, are described as rich. In dry wines, richness may be supplied by high alcohol and glycerin, by complex flavors and by an oaky vanilla character. Decidedly sweet wines are also described as rich when the sweetness is backed up by fruity, ripe flavors.
ROBUST: Means full-bodied, intense and vigorous, perhaps a bit overblown.
SPICY: A descriptor for many wines, indicating the presence of spice flavors such as anise, cinnamon, cloves, mint and pepper which are often present in complex wines.
SUBTLE: Describes delicate wines with finesse, or flavors that are understated rather than full-blown and overt. A positive characteristic.
TART: Sharp-tasting because of acidity. Occasionally used as a synonym for acidic.
VELVETY: Having rich flavor and a silky, sumptuous texture.
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