Yes indeed! JUST IN! While not a dinner, a fun event will be held March 18 at the Cashmere Riverside Center, where the very popular Laurel Ridge winery from Oregon will present its excellent wines. This is another value-priced event: $10 members; $12.50 guests, I think. Details are posted on the Events page.
 
Chateau Faire le Pont has a new name for its restaurant: The Chateau.  The new chef, Michael Ables, has a fantastic sounding new menu which we can’t wait to try. More information is available at www.fairelepont.com  where you can see the lunch and dinner menus. Also, Faire le Pont has futures on its 2007 wines. We’ve never been disappointed in any we’ve purchased. Other wineries sell futures, too, so check with you favorite one and buy a bargain. You know I love bargains!
 
Local grocery stores have a plentiful supply of daffodils and tulips right now, and often at a great price, so we can bring a little spring inside.  One small, colorful bouquet helps chase the S.A.D. away until our own area is blooming again.
 
See you March 18, I hope. I’m looking forward to more of the fantastic foods like the ones you brought in February. Laurel Ridge makes wonderful Pinot Noir, so earthy, mushroomy foods or coq au vin, salmon, lamb and pork are good choices.  Here is a link to some interesting discussions about what foods to prepare for a Pinot Noir tasting.

Only 20 more days ‘til Spring!

Joanne
 

The February 18 event will be here before we know it. This month we are going to try a grape relatively new to Washington: Petit Sirah. We will try some from California, Australia and of course, Washington.

Petit Sirah is an important blending grape, often blended with some of California’s finest Zinfandels, but the grape is also bottled on its own as a varietal. It is not made from the Syrah grape, but has its genetic ancestry in the Syrah varietal.

Again, stores are offering good buys in wine. One I found very recently at G.O. was Serience, a white blend of Washington state’s Alder Ridge Roussanne and Viognier, and from Puget Sounds’ Zefina winery. We like it a lot; it is very versatile. AND it is only $2.99.

The following is from an announcement made when the wine earned some outstanding rewards:

“SEATTLE — Zefina Winery today announced that its 2003 Serience White from the Columbia Valley was chosen as ‘Best of Class’ and won a Gold Medal at the 2005 San Diego International Wine Competition.”

Another good buy is the Forest Glen double-bottle package of Pinot Noir and Chardonnay at $14.99. You may be familiar with this winery’s Merlot which was available a few weeks ago, but which sold out quickly.

Columbia Crest is known for its drinkable wines, and while the expensive ones are outstanding (remember, the Columbia Crest 2005 Reserve Cabernet Sauvignon was Wine Spectator’s Wine of the Year for 2009), the every day wines are very drinkable and are often on sale at great prices. One new one we like is the Columbia Crest Vineyard 10, which we found on sale at Safeway for $5.40 if we bought six and at Food Pavilion if we bought four. Those prices are over, but keep watching. The prices change often.

Columbia Crest Grand Estates has a very nice Riesling, again at $5.40 on sale and regularly $7.49. All the Grand Estates wines are good buys, and are on sale regularly (and irregularly) at various stores in the area.

Local wineries also offer good buys. Stemilt Creek Estate Winery recently lowered prices on three excellent wines: Stemilt Creek Estate 2004 Cab $12.75; Stemilt Creek Red 2005 $14; Stemilt Creek Estate 2005 Merlot $14. Jones of Washington has several very nice wines under $17. Check the web sites of all our local wineries to see what they offer on the Wineries page.

On February 10, in the Wenatchee World online, “Joanne’s Blog”, I will post two new recipes. One is for a special torte for your Valentine; the other is for chocolate truffles. You can have your own special Valentine’s dinner at home, with your favorite wines.

I hope your Valentine’s Day is as special as you are. It’s up to you to help make it special for someone else.

Joanne

Note: No one has volunteered to chair a Regional Dinner. For now, nothing is scheduled in March.

I’m surprised there hasn’t been a major news report about this, but perhaps the scientific community is keeping quiet about it for now. Surely you, as I, have noticed that the universe is speeding up and time as we know it is slipping away at an alarming rate. Didn’t you notice that September flew by, and now October is doing the same? At this rate we will be able to prepare one meal to serve both Thanksgiving and Christmas dinner at the same time.

At the same time, the wine bargains at Grocery Outlet are disappearing quickly. Recently I received a very helpful email from one of our members, Don Julien, who is obviously a patron of our local GO. I knew of these but he wrote them all down and saved me a lot of work, which I appreciate. I believe most of these are still available, plus some new ones we just tried. When something is new to us we like to try it first before recommending it.

Here is Don’s list, with a few of our opinions on it. Many thanks, Don!

Bridgman Chardonnay 2.99 (WSL 6.99).

Apex Chardonnay 4.99 (WSL 14.99) I liked it; Alex didn’t.

Apex II Syrah 2.99 (WSL 11.99) Alex liked it; I didn’t.

Pavin & Riley Merlot 3.99 (WSL 6.99).

Pavin & Riley Chardonnay 3.99 (WSL 6.99).

Washington Hills Merlot 2.99 (WSL 6.99) Alex liked it a lot, for the price.

Avery Lane Merlot 2.99 (WSL 4.99).

Gordon Brothers Rose’ (their website says it’s from Cab Sauv & Merlot) for 2.99, I think (normal retail 13.50). I’m not a big fan of Rose’, but did like this. Nice acid and flavor.

The others we haven’t tried in so long that I don’t want to comment on them. And of course these are just our opinions. You might have noticed, too, that we differed in our opinions of some of the wines.

More recently, in GO, we found Forest Glen Reserve Merlot 2003 at $7.99. It was excellent (after some breathing). I don’t know how much they have left. (Six as of Saturday noon)

Pacific Oasis, another label, has two varieties on the shelves: unoaked Chardonnay and Pinot Noir. We both liked the Chard and Alex liked the Pinot. I thought it was “too Pinot-y”, as though special effort had been made to give it a heavy barnyard aroma and flavor–not that I’ve really tasted a barnyard flavor, but you get the idea. Having mucked out a few horse barns and cow stalls in my youth, I am familiar with barnyard aromas.

We also saw a Napa Chard called Joya, but haven’t tried it. If anyone does, I’d appreciate a comment on it.

The WA State Liquor Store on N. Wenatchee Ave. has increased and improved its selection of wines. For instance, Kiona has a Red Mountain Zinfandel for around $15. Maybe this is common knowledge, but not for us. So much has been going on in our area these past few years that we have somewhat lost track of the rest of the state.

How many of you know that you can go to the WA State Liquor Control Board web site and find what wines are on sale for the month? I think the local store will still order in a case of something if they are out of it.

A little news came my way, and although it may be old stuff by now, it’s new to me. Did you read the NW Winepress list of top WA cabs? Wedge Mountain’s 2006 Red Mountain Cab Sauv was on the recommended list, as was Rob Newsom’s 2005 Reserve Cab. And the Wedge Mountain hasn’t even been bottled yet, but is just winding up its 1000 days in new French oak. It will be bottled soon and in the market in a few months. We’re looking forward to it.

One of the more recent wineries to open in our area is Chuck Egner and Frank Deschaine’s 37 Cellars.,up here in Leavenworth. We went up this week to pick up some wine and watched them crush their last load of grapes. We wanted to take some pictures, too, but someone had left the camera at home.

Fortunately, the day was not a loss, for Chuck just happened to have wine and glasses sitting on a barrel near the crush. Although our teeth were chattering, we managed to sip our way through the delicious Chardonnay and the wonderful-though-chilled reds: the 2007three-blend Trio (I think I was just redundant there), the 2007 Merlot and 2007 Cabernet Sauvignon. It was an unexpected treat, as Chuck and Frank were really working hard–too hard, in fact, for them to pause and play and sing my favorite song, “Aragon Mill.” (Let me brush away a tear or two here; it’s a mournful song and Chuck has a real way with it.) They did play it for us a few days later when we went to view the pictures they had taken with their camera!

Of course these wines are not GO bargains; they are comparable in price to other area wines, and excellent in quality, especially for such young reds. It’s exciting to see what new wines are coming out of our immediate area these days; even better is going to taste them and perhaps lay some down for future consumption.

If you’re a Napeequa fan–and aren’t we all?–don’t forget the October 28 Jubilee .

And November 7, 2009 from 2:30pm – 5:00 pm, Vin du Lac in Chelan is celebrating the opening of its new Chelan Falls Production Facility with an open house and the release of the eagerly anticipated 2006 Barrel Select Malbec.

Our son who was here from Atlanta for a few days commented, as we arranged our schedule so as to get him to Pangborn on time and still get home in time for Alex to put in a few hours at the Ryan Patrick tasting room, “You sure do keep busy out here. Is it like this all the time?”

We were happy to say, “Yes.” I had just read a NY Times piece about a number of retired people who seem to be just sitting around, waiting to die. Who has time for that? There’s new wine out there to be discovered and interesting people to meet. I hope we see you at some of these events. There’s more to come.

Joanne

What exactly is ‘hot’ when you talk about wines?  Is hot a cool thing?  Do winemakers strive to make ‘hot’ wines?Let’s take the questions in a mixed sequence.  First, no. Hot is not Cool?

Winemakers don’t want to hear that comment about their wines. Hot is a specific reference to the alcohol level in the finished product, and when critics or wine writers label a wine as ‘hot’ they are referring to the ‘burn’ on the palate that high alcohol levels can create.  That level varies by individual.

Where does the alcohol come from?

Fermentation is the chemical reaction that occurs when yeasts consume the sugar (measured in Brix levels) in the grape juice creating the by products of alcohol and carbon dioxide (among other things).

The alcohol by volume (ABV) level of a finished wine can reasonably be calculated by dividing the Brix, of the grape juice by 2, so  26 Brix equates to 13% alcohol by volume.

Hot, dry climates such as in California, Oregon, and Washington.

The New world growers, Argentina, Australia, America, Chile, don’t have that problem which Burgundy, and occasionally Bordeaux, have of bringing grape Brix levels to 26.  It’s a simple matter of temperature in the vineyards.  Growers in CA, OR & WA don’t have the same lack of heat in the vineyards to cope with.  In fact, their problem is exactly opposite,  Brix at the 28 to 30% levels before entering the “Late Harvest” state is normal.  Literally translated, that means it is possible to ferment wines from these states with a 14% to 15% ABV level, perhaps even higher.

One interesting side bar is the issue of adding sugar to the juice to increase the alcohol level. This is often done with the great red wines of Burgundy, although it is glossed over and frequently denied, because in that region it is often very difficult to get the brix levels up to that 26% number.

It’s that difficulty that may in fact be the reason why that number is deemed ideal.

Is Twenty-Six Brix and 13 % ABV an Ideal or Merely an Achievable?

The French in both Bordeaux and in Burgundy have on occasion had difficulty harvesting grapes at the 26 brix levels. Warmer climates don’t have this problem.  WA does not have this problem.

But there is a second issue:  acids.  Hot climate grapes, which have no trouble reaching the magic brix number, are typically lower in acids.  Acids are the ‘bones’ that give wine its ability to age; acids give wine a quality referred to as the structure, the skeletal features upon which all the component tastes and aromatic elements rely for delivery in the glass.

The problem of low acids in hotter climate grapes is corrected by the addition of acids, usually tartaric acid.  If you accept that the solution to the low brix problem is to add sugar during fermentation in colder climates or at least colder years, it should not be a stretch  to accept that adding acids for high brix juices in hotter climates is the equivalent.

But what is hot?

In the old French wine world, where growers had difficulty achieving 26 brix, 13.0 ABV was the ideal, and 27 brix, 13.5% ABV was on occasion achievable.  Those numbers representing the ideal dominated the wine world for centuries…

 Is wine with an ABV of 14, 15, 16% ABV hot?

Only you can answer that question.  I suggest you do this:  Ignore the label; pour the wine in your glass without reading the label.  Sip it, swish it around in your mouth and swallow it.

If you feel that ‘burn’ on the sides of your tongue and at the back of your throat after you have swallowed, then that wine, for you, is hot.  That burn for some might happen even at the magic number, 13.5% ABV.  When you’ve finished, look at the label to identify the alcohol level.  Whatever the number is, that for you is your “Hot” tolerance level, and you should look for wines with a slightly lower ABV to avoid the ‘burn’ in your palate in the future.

Alex Saliby, Contributing Editor

It’s been a big year in the local wine industry. Lake Chelan just got its AVA designation and the wineries are celebrating this weekend, up there in the lake country. I want to get back to Chelangr’la and see if the Pinot Noir is as good as I remember. Benson Estate Winery is a fun stop, as the family is so friendly and welcoming and all the wines are excellent. Each winery has a specialty we look forward to.

Not long ago when we went to Chelan for the day we either took a lunch or got a quick sandwich at Safeway. They do make excellent sandwiches there. Now, however, new eating places seem to be popping up all over. Some are not new, as is the very popular Lake Chelan Winery and the charming Vin du Lac. I enjoy the way Vin du Lac lets you taste their wines as you eat their delicious food.  Now Tsillan Cellars has Sorrento. What atmosphere that has!  And KarMa, with its ambiance, also has excellent food and service. All that wine tasting makes us hungry.

Some new wineries have appeared in our NCW area and more are coming. The June 13 picnic at Rio Vista Winery, just north of Chelan, should be a lot of fun. The setting is lovely, with the river nearby, and the beautiful grounds. The wine is very good, too. 

Ryan Patrick Winery has just released its 2007 Rock Island Red. I haven’t seen it at Costco yet, but can’t imagine it will be long before it shows up there. They still have the Naked Chardonnay, an excellent wine for all the hot-weather foods we’ll be having as summer comes along. It’s hard to beat a wine like this for $6.49. You’ll also find the Saint Laurent 2006 Merlot for only $9.99.

Good old G.O. is expecting some new wines so we’ll stop there and see what we find.

Nebbiolo is making an appearance in our area. It’s already being produced in other areas in our state. Other varietals are getting more and more attention as we go beyond Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Pinot Grigio/Gris and other usual and familiar wines.

The Enological Society board is working at presenting new events which will help us all to learn more about the wine industry. We’ll be comparing some French wines with their local counterparts, exploring Petite Syrah, and trying the popular Grenache, Syrah, Mourvedre blend as made here and in other areas and countries. If helping with an event sounds like fun (and it is), please let us know. You don’t have to take on the full responsibility for it, but you might learn enough and enjoy it enough to want to do it again. You might even want to join the Board. We’d love to have you.

Note: The popular and familiar Waterbrook Winery in Walla Walla underwent a change of ownership in 2006. Rick Steigmeyer of the Wenatchee World wrote an interesting and very informative article about the grand new winery and the changes made there.

Joanne Saliby

Unlike most European wine appellations of origin, an AVA specifies only a geographical location from which at least 85% of the grapes used to make a wine must have been grown.  American Viticultural Area designations do not limit the type of grapes grown, the method of vinification, or the crop yield.  When a US winery wants to tell you the geographic pedigree of its wine, it uses a tag on its label called an Appellation of Origin.

Current regulations impose the following additional requirements on an AVA:

• Evidence that the name of the proposed new AVA is locally or nationally known as referring to the area.
• Historical or current evidence that the boundaries are legitimate.
• Evidence that growing conditions such as climate, soil, elevation, and physical features are distinctive.

Grapes have been grown in the Lake Chelan area since 1891. The first commercial wine grapes were planted in the Chelan Valley in 1998. Since those ‘98 grapes were planted, the dream and goal was to be recognized as an American Viticulture Area by the Federal Government.

The 24,040-acre AVA is entirely within the Columbia Valley. It is home to 15 wineries and 260 acres of vineyards. Lake Chelan is the third deepest lake in the nation at 1,486 feet and has a cooling effect upon the surrounding area that contributes to the area’s distinctive growing characteristics. At present the grapes planted are predominately  Syrah, Merlot, Malbec, Riesling, Pinot Gris, Gewurztraminer, Chardonnay, and Pinot Noir, although there is experimentation with many other varieties in the area

One of the unique characteristics is Lake Chelan’s higher elevation and more temperate climate than the more southern AVAs also contained within the Columbia Valley.  Because of the ice age glaciers which formed Lake Chelan, the soil surrounding it has distinctive properties such as coarse, sandy sediment with notable amounts of quartz and mica, which results in grapes with discernable textures, minerals, and nutrients. The AVA is also distinguished by a significant “lake effect” which creates mild and favorable temperatures for surrounding areas, resulting in a longer growing season and a reduced risk of frost.  Since the vineyards are cooler than much of the rest of the Columbia Valley, the bud break is later, and the more moderate temperatures caused by Lake Chelan results in even ripening conditions later in the year. This translates into intense fruit flavors and a high acidity.

It will be exciting to watch the development of this area, and to experience the taste of the wines of Lake Chelan as the local wineries continue to experiment with various grape varieties in order to determine a notoriety of their own for specific varietals, as Oregon has with its Pinot Noir.

Bruce Campbell

Contact me at: snowall@nwi.net

Sheila Bergren

Meanwhile….The road from town to Wenatchee is lined with trees covered in beautiful allergens. I mean, blossoms. Daffodils and tulips are everywhere. Just not up here.

We recycle glass, including wine bottles, at the Cashmere recycling place at the end of River Street. On that street, on the right side, are two homes blazing with golden shrubs and red and yellow tulips. Other homes on other streets display colorful signs of spring. Just not up here.

However…..I love “howevers”…..we do not have or need air conditioning. No matter how hot the summer, only two or three days make us wish we had it, and every night we pull up our light down comforter to ward off the chill that creeps in before morning. And I can garden in weird, worn and skimpy attire that, had we close neighbors, I wouldn’t step out the door in. (How is that for sentence construction?)

I guess we call that “balance.”

Balance is something which many of us are trying to achieve these days in our financial lives. Helpful articles are plentiful these days, either on the internet, in magazines or in newspapers, with advice on how to live well on less. Wine articles are featuring wines which are less expensive but good, and people are becoming more selective and careful in their purchases. While most wine-buying sites are offering big discounts and special deals on wines, our local wineries seem to be sticking to their usual pricing. As much as I like the local wines, I am not persuaded to buy them often. Hopefully the summer tourists will have more discretionary income.

For a special occasion, or for when you are thinking, “To heck with the budget tonight,” you might want to think about the wines we tasted at the April 16 event at the Museum. It was one of our better evenings, with KarMa owner Julie Pittsinger and four of her winery’s outstanding wines. My favorites were the Alsatian-style Gewurztraminer and the Cabernet Sauvignon. The Gewurz was aromatic, flavorful and dry. Bone dry. Although why a bone is considered the epitome of dryness, I don’t know. The other was the Cab. Oh, that Cab! It was all around wonderful: aromas, balance, flavors, finish. It isn’t cheap, at $35., but quality seldom is. All of the KarMa wines exhibit true quality. But do you expect less from winemaker Ray Sandidge?

Another very special wine is the terrific, newly released 2005 Tre Amore at Faire le Pont. Move over, Elerding Cab. You have competition for my favorite of their wines.

But…back to reality. Grocery Outlet has more of the $4.99 Miraflor Torrontes, a delicious dry, fruity and aromatic white from Argentina. For you fans of the Dancing Bull Cab @$2.99, there’s more of that. And the Bodega Del Fin del Mundo Pinot Noir or Malbec @ $6.99 — also good buys. With warm weather soon to be a daily occurrence, one of the several Rieslings served with a spicy chicken, pork or shrimp dish with lots of fresh vegetables always makes a delicious meal.

Wapato Point Cellars has good wine at reasonable prices, especially the new Chelan Nouveau, made in the style of the French Beaujolais Nouveau. Dry, fruity, low in tannins–it is very food friendly and refreshing, and is meant to be served chilled. $15. ($12 for wine club members). Jones of Washington keeps its prices low, too, as I was reminded at TOP Foods this week where I found several good buys in local and other wines. $7.99 for Ryan Patrick Naked Chardonnay? A steal!

We’re looking forward to seeing you at the May 21 Elerding Vineyards tasting. It’s going to be really special, and attendance will be limited, so sign up early. And here’s a link if you want a rather interesting piece about the origins of all our Maytime celebrations.

Joanne

“A man will be eloquent if you give him good wine.” ~Ralph Waldo Emerson

“Penicillin cures, but wine makes people happy”
~Sir Alexander Fleming, English bacteriologist

Malolactic fermentation (or sometimes malolactic conversion) is a process of a change used in winemaking where tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.

In winemaking, malolactic conversion is generally encouraged in many red wines and some white wines, particularly those that are aged in oak. A prominent example of this is the prevalence of malolactic fermentation in California chardonnays.

Malolactic fermentation tends to create a rounder, fuller mouthfeel. It has been said that malic acid tastes of green apples – indeed, malic comes from the Latin word for apple, m?lum, and is present in apple juice – and this can be tasted in the wine. By contrast, lactic acid is richer, even unctuous, and more buttery tasting – corresponding to its presence in milk, as reflected in the word lactic being derived from the Latin word for milk, lac, and it is present in sour milk.

White wines, such as German wines, generally do not undergo malolactic conversion.

Process
Malolactic conversion is accomplished by lactic acid bacteria (such as Oenococcus oeni), which consume malic acid to liberate energy. This can occur naturally. However, in commercial wine making, malolactic conversion typically is initiated by an inoculation of desirable bacteria. This prevents undesirable bacterial strains from producing off-flavors. Conversely, commercial winemakers actively prevent malolactic conversion when it is not desired, to prevent accidental initiation and maintain a tarter, more acidic profile in the finished wine.

Chemically, malolactic fermentation is a decarboxylation, which means that carbon dioxide is liberated in the process.

Sometimes malolactic conversion can occur unintentionally after the wine is bottled. This is almost always a fault, and the result is a slightly carbonated wine that typically tastes bad. The carbonation from this type of change should not be confused with benign carbonation, known as spritz.

Because it consumes malic acid, which is present at the time the grapes are crushed, malolactic conversion can take place at any time during or after alcoholic fermentation. A wine undergoing malolactic conversion will be cloudy due to the presence of bacteria, and may have the curious smell of buttered popcorn, due to the production of diacetyl.

“Malolactic Fermentation.” Wikipedia: The Free Encyclopedia. 01 May 2009.

Editor’s Note: I checked many resources for malolactic fermentation and found answers to be pretty much the same, some more brief, some very technical.

Let’s be sure to ask Doug Brazil about malolactic fermentation at this month’s tasting!

Michelle Jeffers

What a lovely time of year in the Wenatchee Valley!

Last month I posed a question to the membership asking how you remove red wine stains. I’m pleased to report that only 2 members have experienced this problem! Here are their solutions:

Tom & MaryAnn McNair wrote:
“Our friend Mary Ann Johnson, a co-owner of the Windmill Restaurant, before her death a few years ago gave me this advise (she was also a Home Ec Teacher and know her food and fabrics. Pour almost boiling water on the stain and blot with clean white towels. Try to do as immediately as possible. Mary Ann said they used this technique on the restaurant tablecloths and it would also work for any fruit juice stains. I have used it successfully on silk blouses, beige carpeting and white tablecloths.”

Steven Bechard says:
Blot as much up immediately. Then douse a clean cloth with hydrogen peroxide and dab at the stain, alternating with a clean dry cloth to continually blot it up.

Also, I work at a winery and we sell a little 2.0 oz. spray bottle of wine stain remover called Wine Away Red wine stain remover formulated to remove most red wine stains from fabric and carpet. It is made from fruit and vegetable extracts and has a fresh citrus scent. Shake lightly and test on a sample of fabric or carpet first. Carpet: absorber excess stain. Saturate with wine away and let sit for 1-5 minutes. Blot area until stain disappears. Then, follow with damp rag to remove any residue. Fabric: saturate with wine away and launder according to manufacturer specifications. One 2 oz. spray bottle is $8.50.

I’ve not yet tried the boiling water method; it takes a brave soul to pour boiling water over a silk blouse! I do plan to use this on some stains I have and will report back!

I’ve seen Steven’s hydrogen peroxide work like a snap, but it is more of a stain prevention method. What if it is a darker carpet? I would worry that it would bleach a bit.

Here is my old tried and true stain preventative for darker colors:
Pour mounds of salt on the stain immediately. You will see the wine pulled out of the carpet, being absorbed by the salt. I’ve hidden many a disaster this way!

Pet Peeve?

Yes, absolutely! Don’t you just hate it when the wax covering the cork is so hard you can’t get it off? And if it is an older bottle, you want to be careful about handling it so as not do disturb any sediment? What to do, what to do?

Fellow wine lovers, share your tricks with me! I tried everything the other day including scissors, knives and a foil cutter. I was almost too tired to drink any wine by the time I got done! Ok, ok, that’s a lie, I confess.

Please send your suggestions, ideas and tricks to deal with these pesky hard waxy cork finishes to:
editor.wenwine@live.com
Your answers will be posted in the next newsletter.

“Three be the things I shall never attain: envy, content and sufficient champagne”
~Dorothy Parker

I do love this quote!

Cheers!
Michelle Jeffers