March 19th Siena Wine Dinner. Due to some cancellations, we now have two tickets available for the Tuscan wine dinner on March 19th with Siena in East Greenwich. Please contact The Savory Grape (886-9463) to reserve a ticket. (Please understand that these last remaining tickets will likely sell quickly.)

March 31st Wine Tasting. The Savory Grape (TSG) will feature a line up of stunning wines on Monday, March 31st at Main Street Coffee (MSC) from Paso Robles' Rabbit Ridge Vineyard and Winery, whose vineyard and wines have been receiving much acclaim from national wine writers. To purchase tickets, please contact MSC at 885-8787 or TSG at 886-9463. Tickets are $25 and must be purchased at the time of reservation. Only 5 tickets remain for the evening's tasting.

April 14th Wine Dinner, Providence's Gracie's Restaurant. We are very excited to have the opportunity to work with Gracie's Restaurant in Providence. We have set the date for Monday, April 14th for out first wine dinner together, so check your calendars and clear the date. Stay tuned for pricing and menu details in the coming week. (Please note: We will not begin accepting reservations until the final menu and pricing have been set.)

Artist Series on Display. The exquisite works of local artist Stephen Mancini are on display at The Savory Grape through March. Vibrant and colorful, his works leave a lasting impression. Mancini is an artist, photographer and filmmaker of national recognition and his works have been included in galleries and corporate and private collections nationally. To learn more about Mancini, stop in the shop or visit art-to-die- for.com.

Thirty-to-forty years ago, red wine typically contained about 12 percent alcohol, and a decent white wine would linger around 13 percent. Today, however, it is not uncommon to find a 16 percent Pinot Noir or a 14 percent Chardonnay. Many worry that this is a problem because consumption is often not gauged by the label on the bottle, but rather on the number of glasses. For safety's sake, many wine drinkers are drinking less. Given this change, those who typically would consume two glasses on a night out, may only drink one and still reach their limit. Beverage sales are often the backbone of many food operations, and so needless to say our local restaurant owners would indeed feel the sting at the end of the night if every guest had one less glass of wine. Thankfully for them, wine sales are still relatively high.

A San Francisco newspaper reported last spring that for the first time a 2005 opinion poll showed that wine surpassed beer as the beverage of choice. 2006 gave a repeat performance. (Here's hoping for 2007 and 2008!) As ironic as it may be, the effects of high alcohol on wine may actually be what is keeping its sales up despite fewer glasses being filled by your favorite neighborhood bartender. If it is properly balanced with the right level of acidity high alcohol levels can result in a richer taste and softer mouthfeel. (This doesn't mean we are advocating for higher levels, but merely sharing the facts.)

Another trend supporting these recent changes is the drive for bolder wines. Needless to say, a higher alcohol Zinfandel is definitely going to pack more of a punch than an Italian Chianti of a more moderate nature. As time passes wine drinkers are starting to expect higher alcohol contents. Slowly, but surely, it is becoming the norm. What, or rather who, also may be swaying this trend is Robert Parker, whose high scores have been leaning toward those bolder, higher alcohol wines. Growers from around the world are also influencing alcohol levels by allowing their harvest to hang on vines longer. The longer hang times the more sugar levels, hence the higher the alcohol content. (A practice that has only come to pass since the 90s.)

So how do we pair alcohol levels with food? For red wine, a good rule of thumb is that a higher alcohol level is going to make your wine more robust, and so your dish should likewise be just as robust. Gone are the days when every Pinot Noir would go with trout. If your bottle has a higher alcohol level, try it with game instead.

Another thing to keep in mind is that U.S. wine label regulations give some leeway. For example, wineries must list alcohol contents on their labels. However the number, when stated, also doesn't have to be exact. The acceptable margin of error for alcohol content in wines 14 percent and under is 1.5 percent. The margin drops to 1 percent for wines over that.

So, the next time you visit your favorite neighborhood wine shop (on Main Street) keep all of this in mind so that the bottle you bring home or take over to the restaurant down the road satisfies you as well as the one before it did.

Schug Winery Sonoma, California. The Schug Family is dedicated to producing quality wines in the European style. Trained in Europe, Winemaster Walter Schug brought his traditional winemaking style to California's wine country in 1961. By respecting the fruit and regional character of each varietal, Schug wines are at home on dinner tables worldwide. They truly have a cult following.

2006 Schug Winery Sonoma Coast Pinot Noir. Schug's Sonoma Coast designation draws upon some new vineyard sources, including Russian River, which allows its winemaker added flexibility in creating blends of greater depth and complexity. Lively and gentle, this wine carries the cool scent of woodland herbs and coastal forests. It gains fullness with air, along with lasting sweet cherry flavor. This Pinot's vibrant flavors, reminiscent of raspberry and cherry, make it an ideal accompaniment to grilled fish and fowl, or barbecued meats. ($22.99)

2005 Schug Winery Sonoma Valley Merlot. This powerful yet elegant Merlot is blended in the Bordeaux style, adding just a touch of Cabernet Franc, Cabernet Sauvignon, Malbec and Petit Verdot for depth and complexity. The Merlot grapes were sourced from the Ricci Vineyard and Sangiacomo "Donnell Ranch" in the Carneros district of southern Sonoma Valley, as well as the Sahbari Mountain Vineyard on Sonoma Mountain. These cooler microclimates provide the longer growing season necessary for Merlot to ripen slowly and develop maximum flavor. It has a spicy bouquet, deep color and exhibits full-bodied flavors of cherry, blackberry and spice. Try it now with heavy grilled fish, pasta, lamb and steaks, or cellar it for 5 to 7 years. This is a Cab drinkers Merlot. ($28.49)

2006 Schug Winery Sonoma Coast Chardonnay. This Chardonnay was produced in a lively, crisp style that emphasizes varietal fruit character. It draws its structure and spice from Chardonnay grown on its Estate vineyards in the Carneros region of Sonoma Valley. The cool Carneros microclimate contributes a spicy bouquet, citrus and tropical fruit flavors and good acidity for depth and balance. The blend is rounded out by elegant, buttery textures and ripe flavors of pear and peach which come from Chardonnay grown in the warmer reaches of Sonoma Valley. Try it as an elegant aperitif paired with hors d'oeuvres, or lighter dishes such as soups, salads, seafood and pasta. ($22.99)

2005 Schug Winery Sonoma Valley Cabernet Sauvignon. Supple and generous, this is a well-structured Cabernet blended in the classic Bordeaux style. A ripe mouthful of currant and cherry flavors are framed by fine tannins and a touch of spicy oak. It has a classic bouquet bursting with berries, cassis and spice. A generous portion of Cabernet Franc and Merlot is blended in to add charm and grace, further enhancing the bright berry flavors and lively acidity. A drier style Cab, try it with hearty stews, wild mushrooms, and grilled meats. Though ready to enjoy now, this wine will develop gracefully with 5 to 7 years of additional cellaring. ($28.49)

2006 Bigi Vipra Rossa, Italy. An honest red wine from Umbria in Italy, the Bigi Vipra Rossa shows your mouth the fine rustic abilities of this ancient area. A silky blend of Sangiovese and Merlot, we just tasted the wine on Tuesday and thought it divine. The aromas and flavors of blackberry, leather and spice recall those of authentic Italian country wines. Soft, ripe, and easy drinking - very very tasty!! ($12.99)

2006 Cesari Due Torri Pinot Noir, Italy. We were so delightfully surprised by this Italian Pinot Noir, which shows the bright delightful side of the varietal with a spicy bouquet of black cherry and strawberry. (Honestly, we haven't tasted many good Italian Pinots.) The wine floats across the palate with a display of soft fruit flavors followed by soft tannins and a reminiscent Burgundian style. Its velvety smooth texture is irresistible. ($10.99)

Friday, March 14th (5 to 8PM) A Look at France.

• 2005 Chateau de la Vieille Tour Bordeaux Superior. Concentrated by color and structure, the Chateau de la Vielle Tour Bordeaux Superieur makes some of the best wines of its appellation. With rich berry aromas and earth tones this wine has a fresh acidity and soft mouth feel. A blend of 60% Cabernet Sauvignon and 40% Merlot, the wine's structure will allow you to consume it young but has all the characters of a wine for aging. ($13.49)

• 2006 Luc Pirlet Viognier. This wine, brilliant pale gold in color, is made from 100% Viognier. A bouquet of fruit and flowers (pears, apricot, peach) are followed by a finely balanced texture blending freshness and fleshiness on the palate with an exceedingly long aftertaste. This wine is ideal with fish and sweetmeats. Also a great Easter wine. ($12.99)

Saturday, March 15th (3 to 7 PM) Some New Italian Selections.

• 2006 Cesari Due Torri Pinot Noir. Please see tasting notes above in this week's Savory Selections. ($10.99)

• 2006 Bigi Vipra Rossa. Please see tasting notes above in this week's Savory Selections. ($12.99)

• Domenico De Bertiol Prosecco di Conegliano This Prosecco has a fine bouquet, but with an intense, lively backbone that's full of character. This is a Prosecco that truly stands the test of time, as each generation of this family runs this artisanal winery with great passion.($15.49)

email: jessica@thesavorygrape.com

phone: 401.886.9463

web: http://www.thesavorygrape.com