It's Spring. It's April, so let's get back to how to stop worrying and learn to love cheap wine.

First, let me tell you I have been exploring new champagne labels over the past few months. 

What have I learned? 

Basically, with the exception of Veuve Clicquot, I have been pronouncing every label incorrectly. Now, proper pronunciation of any word is important to me, but when we recently popped into a Total Wine and failed to find Tattinger on the shelves, we inquired using the proper pronunciation. Immediately, the staffer looked at us with a very baffled expression and said nothing. Then Gerry Pronounced Gary said it the way it is spelled. Then the champagne light-bulb lit up brightly on his face. Oh, it is pronounced, Teh-tan-zhay. 

Now back to the reality, of inexpensive white wines such as, Whitehaven.

Always on the lookout for something potentially worthy of a blog post, on a recent trip to Costco, Whitehaven Sauvignon Blanc caught my eye. I scanned the description and grabbed a bottle for $14.97. Later, nicely chilled, I took a sip to see if it would go into my chiller on a more permanent basis, or go where all swill goes...down the drain.

Alas, it is a keeper and we have already added bottles to our cheap wine shelf.

Whitehaven Sauvignon Blanc comes from the Marlborough region in New Zealand, and is family owned. Sue White and her late husband, Greg, came to the Marlborough region over 20 years ago, According to their website, Sue still leads the winery. The winery is dedicated to leaving the planet the way they found it by responsible, sustainable  practices. 

The Marlborough District in New Zealand is northeast of the South Island, bordered by the Pacific Ocean and is known for Sauvignon Blanc wine. New Zealand does wine very, very well.

Sometimes I do the right thing by wine by remembering the 20-minute rule for white wine. Remove from chiller or fridge and let it sit at room temperature for 20 minutes before serving. Not everyone does, but I enjoy a chilled glass for both white wine and champagne. Both champagne and white wine need to be chilled, then allowed to warm a bit before serving. When wine is too cold, it masks he aromas and flavors.

The 20-minute rule applies for red wine, but in reverse. Chill for 20 minutes prior to serving. Red wine needs to be cooler than room temperature for maximum flavor. 

Whitehaven Sauvignon Blanc is, definitely, now one of my favorites and at the $15 mark (price can vary, of course), will be consistently on my Gigi's Wine Shelf.

No matter how you pronounce wine or champagne, we will never be wine snobs. 


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First, thanks for grabbing your wine glass by the stem and joining me. I have been on the road, as it were, but rest assured I sampled a long list of varietals along the way. Unfortunately, nothing so tastebud- tempting to cause me to add it to my modest little shelf.

However, my white-and-red sippers, I am considering getting a new wine that takes things up a cork or two. Oh, if you are wondering, it has nothing to do with champagne, which is my favorite. No, it's a white, but more on that later.

Now, I did grab a beautiful silver bottle of Veuve Clicquot Rich at Total Wine last week. The young guy at the register gave us his approval and marveled at our wisdom in scoring this beautiful champagne for under $100. These words were immediately followed by the fact he had no knowledge of chamapage, but wanted to learn. Loved his honesty. Rich is $70.

Veuve Clicquot Yellow Label has been fluctuating from $55 to $75, depending on the wine shop or grocery store. Is it tariff related? Hmm.

​In my quest to stay abreast of on-going tariff changes, especially with champagne pricing, I have been keeping tabs while roaming the the aisles of Costco and Total Wine. While Costco was holding steady at $49. for Clicquot, Total kept bubbling up, but they are now back to $49. But, that was last week.

Champagne pricing has become my new hobby, apparently. Better than firing ceramics like I did in my own kiln a few years ago.

Now, about kicking wine things up a notch. I am becoming a little bit obsessed with Montrechet. Let's get Chi-Chi, shall we?

White wine suits me, but can my little wine shelf support the weight of such a la-de-da wine? Not in actual pounds, just reputation.

This wine traces back to the 13th century, originating in the Grand Cru vineyard of Burgundy, France. Apparently it was all the rage in Benedictine abbeys. Naturally. By the 17th century it was revered. Well, as much as wine is ever revered.

The word is, this white has a sweetness and delicacy which still holds today. Still revered, uh-huh.

Thomas Jefferson was a fan, so that must carry some weight, right?

Montrachet is highly regarded and is a very collectible wine, so I may need to add a shelf. Perhaps not.

Now, it gets complicated for me. The Montrachet vineyard is almost equally divided between Puligny-Montrachet and Chassagne-Montrachet. As a rule the Chassagne side is known as Le Montrachet, while the Puligny side is simply called Montrachet. Good to know.

The price is equally perplexing, as a bargain-basement tippler, I'm in a world of trouble trying to dissect it. Seriously, these wines are insanely priced, $150-$43,668.88. Yes, you read that correctly. Seems $150 is the typical starting price. Should I assume the press of $150 bottles come from grapes after all the good juice has been squeezed out and just the skin is crushed? Kidding, kind of.

Alas, I did find a bottle I am eyeing, Chassagne Montrachet, Blanc 2023 for $75. Were they down to the stems at this point for this varietal? If I do find it at Total as their site says they do have it, I will let you know more about Montrechet. But, if you already know, jump in and spill your thoughts.

Oh, one other thing, but an important one...it is pronounced Monrashay. As I scan the $10. bins, and the wine attendant appears, I must know how to ask for Montrachet.
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Hello -- this is Gerry, and Gigi let me barge into her Wine Shelf to talk about my new favorite wine: Castello Del Poggio Moscato.

Readers, as well as Gigi in the 561 listeners, know how our tastes differ. While Gigi likes savory, I like sweet. If you want to get technical, Google AI tells us:

"Humans do not have individual 'sweet taste buds' but rather taste buds that can detect sweet taste. The number of taste buds on the tongue varies, but an average human has between 2,000 and 10,000 taste buds. Each taste bud contains around 50-100 taste receptor cells, which detect different tastes, including sweet, sour, salty, bitter, and umami."

​When it comes to describing the subtleties of the taste -- are there notes of peaches and melon, acidity, oakiness, tannins (whatever that is -- I'm not sure I want to know) -- I'm like Jack in "Sideways": 'When do we taste it?"

If pressed, I would say the Castello Del Poggio is sweet without being overbearingly sweet. It's crisp, and full-bodied. Like all white wines, it is best served cold. They recommend a temperature in the low 50s, but I'm fine to go lower. The colder the better, in my book.

We have found it in the Walmart wine section for $9.99, and Total Wine has it for a dollar more. Very affordable, which I think qualifies it for Gigi's Wine Shelf, and mine.

The motto for Castello Del Poggio is "enjoy the sweet life" -- La Dolce Vita.

I'll drink to that.

Wine snobbery is not my thing, but discussing good buys on good wine, now that is my thing. So, let's get cheap, winely (yes, I'm not too proud to make up words) speaking.

It seems there are conflicting opinions on the Marlborough wine growing region in New Zealand. If we ever go there, I will decide for myself what they are really famous for -- red or white.

However, for today let's focus on the Costco brand, Kirkland, and more specifically white, Sauvignon Blanc (translation: Wild White).

This store brand lands near the $10 price point, so I decided to give it try. The green bottle and generic label are not what peaked my interest. My shelf was calling.


So, first, let's stop for a brief moment and discuss the Marlborough region. It seems this region is know for soils and climate enabling growers to create very fine wine.

Now, red wine drinkers will probably chime in here and say New Zealand's most famous wines are Merlot and Syrah. Well, I love a good debate, but living in the warm clime of South Florida, a very chilled white Sauvignon is my choice. I will sip a Chardonnay, to be pleasant in a social setting, I mean manners matter.

Although we have a wine chiller, I prefer to pop white wine directly into a full-on refrigerator to generate a bold-cold that is perfect for my taste.

Popping the screw-top off, I poured this Kirkland Signature Ti Point Marlborough Sauvignon Blance into a properly chilled stemmed (don't get me started on stemless wine glasses) white wine glass, and sipped. My first impression was about the color, which was light and bright. As I sipped, the fruity aromas were instantly present. This varietal was brimming with lemon, pineapple, melon, with a touch of apple and guava. What's not to love, right?

Actually, I found this wine very similar to Nobilo in both taste and price, but this one has a hint more acidity.

There are over 150 wineries in New Zealand. This Sauvignon Blanc is produced by Ti Point wines, creating grape-goodness for over 30 years.

So, is it a Chill or Swill?

#Chill.

​Keep sipping, all you wine lovers.

​Let’s get sweet. Sweet wine, that is.

If you have ever been judged for drinking a sweet wine like, Moscato, it is not the sweetest varietal on the wine list.

Topping the list as the sweetest wine is, Tokaji Eszencia. Joining Tokaji is Port, Sherry, Mead and Moscato.

As a savory person in both food and drink, I eschew most sweet wines, but today, I bring you words from a bona-fide Moscato sipper. Connoisseur? The jury is still out on that one.

Oh, thanks for coming back to my Mediocre Class on wine. My Gigi’s Wine Shelf blog, the moniker represents my lack of a cellar and my natural ability to shun anything pretentious.

Now, about Gerry (pronounced Gary) and his affection for wine. Before I share his thoughts, let me add he is a fabulous cocktail mixologist, and not that drawn to wine. But, he also has a sense of fun, not to mention propriety, so wine enters the journey along the way.