ED. NOTE: We've got a blogfecta (blog + trifecata) of posts on the dining/drinking experience. After reading this one, check out Rich Ireland's "Beers To You" post on how restaurants routinely ruin good beers. And food blogger Brooke Brown weighs in with a plaintive cry about servers manhandling the glassware. Over the years, I’ve sipped wine from a variety of vessels, some of which, I must admit, were not exactly made of fine crystal. In fact, in my younger days, I occasionally drank the stuff from coffee cups, beer mugs, plastic containers, water glasses, wine skins, canteens and even (I’m reluctant to admit) from the jug...er bottle.

Like many males of my generation, I also spent a considerable amount of time back then in a ' 57 Chevy, a fraternity house and a foxhole. Consequently, many of the finer elements of wine appreciation, such as selecting the appropriate stemware, were subordinated to more mundane, yet practical considerations such as finding a couple of dollars to buy a jug of Lake Country Red.

Even today, I'll take a sip from a paper cup if I forget to bring my glassware to the picnic or tailgate. But there really is no substitute for using clear glass stemware (preferably crystal) to showcase and enjoy your wine Why? Well, first of all, there is the aesthetically pleasing quality of using fine stemware. One of the elements of wine appreciation which is often overlooked is the visual aspect. Remember that the first “S” of wine appreciation is sight? Being able to assess the true color of wine, its shades and hues, can only be critically observed and enjoyed when the liquid is displayed in clear glassware.

There are many shapes and sizes of clear stemware that are appropriate for wine display and sipping. Generally, white wine is poured into a more narrow, sometimes tulip-shaped glass while the red wine glass is larger and rounder. Champagne glasses are called flutes and are long and narrow tube-like vessels about eight inches from the stem to the top. These differ greatly from the round and shallow vessels that most people erroneously assume are the traditional Champagne or sparkling wine glasses. Both red, white and Champagne glasses should have at least three to four inch stems so you can hold the glass (by the stem) without getting smudges on the bowl that obscure the wine. Another important reason for not holding the glass by the bowl is that your hand will transfer body heat to the wine.

There are actually glasses produced specifically for wine tasting and appreciation. One of my favorites is something called the INAO wine tasting glass developed by the French to help tasters evaluate wine. The bowl of this glass is egg-shaped and the top is tapered to direct and concentrate the aroma of the wine. The glass is approximately six inches tall with a relatively short stem. I found a Web site (“Artisans on the Web” 888-216-6399) where the INAO glasses are priced at $30 for a set of six. You may find better pricing by doing a more comprehensive Web search. My favorite purveyor of fine hand blown crystal is located in Jane Lew, W.Va. Masterpiece Crystal (http://www.masterpiececrystal.com/ or 800-624-3114) produces hand-blown and excellent non-lead stemware at very reasonable prices. They also produce a line of wine tasting glasses similar in size and shape to those produced by INAO. I love the glasses produced by Masterpiece and use them as my everyday stemware. You might also check online for the best prices on world-famous stemware producers such as Reidel or Spiegelau. They make both hand-blown (extremely expensive) and machine-made products. While I’ve occasionally sipped wine from lesser vessels, there is no better way to enjoy that liquid elixir we all love than from clear, crystal stemware. It even makes my homemade wine look good. Still, I hope they’ll develop a glass that will do something about the taste.

I must take issue with my friends Tara and Rob who, in a recent “Main Ingredient” column for the Sunday Gazette-Mail, suggested there is a double standard at play when it comes to wines for drinking and wines for cooking:

“If we’re going to pay a lot for a bottle of bliss that’s been coaxed to perfection by some grape guru, the last thing we want to do is watch as medium-high heat scrambles its molecules,” they state in the November 4,” Main Ingredient .” In other words, they seem to be saying, it’s not worth wasting good wine to flavor a dish. And, you don’t have to like a wine to cook with it. Believe me when I say I applaud anyone who can find good, bargain-priced wine for any use. As a matter of fact, my wine mission in life is to locate wines that meet those criteria. But why would you want to cook with a wine (cheap or expensive) that you wouldn’t want to drink?

And I really must take exception to this statement: “Any dry white of your choosing will keep for at least a month in the fridge, giving you the flexibility to deglaze at a moment’s notice.” I checked with the Main Ingredient team just to verify that statement and was assured by them that, in fact, an inexpensive white wine they use to cook with on a regular basis does not seem to deteriorate over time nor does it adversely affect the dishes they prepare.

I’ve had different experiences. While you certainly don’t need to spend more than $5 or $10 on a wine you will use for cooking, I think it does matter that the wine is both sound (meaning that it has not developed any off tastes or odors as a result of being opened for more than a couple of days) and that it is pleasant tasting. If not, any flaws in the wine will be manifested in the dish. In my experience, no wine that has been opened – particularly a white - will keep for a month in the refrigerator unless you take steps to prevent oxidation. Once opened, unused wine, especially whites, will begin to go bad fairly quickly unless you pour them into a smaller container and stopper them. This eliminates the air space and preserves the wine.

One other method of preserving your partially used wine is to pump the air out of the bottle by using something like a Vacuvin Wine Saver. Vacuvin employs the use of a rubber stopper that is placed in the bottle opening and then a device which is placed on the stopper to pump out the oxygen. These are widely available at wine shops and grocery stores for around $15.

A more important reason to drink the same wine you’re cooking with is for the sheer pleasure of the food and wine pairing experience. Since most recipes call for a modest amount of wine in them, you will most certainly have enough left over to enjoy with the meal . In fact, some of us actually have a glass of that same wine while we’re cooking.

So, take it from someone who has a great tolerance for all manner of mediocre wine (remember, I’m a home wine maker) and who also has a fondness for just about any food when I say: give your dish a sip of the same good wine you like to drink. After all, you’ll be tasting it again once the dish is served at the table.

For many of us, the Thanksgiving and Christmas holidays are fowl affairs because the turkey will once again be the centerpiece of these traditional holiday feasts. Thanksgiving is also the beginning of the 40-day holiday season, which includes Chanukah and Christmas, culminating with the New Year’s celebration.

The Wine Shop at Capitol Market recently held their annual Claret tasting. Claret is a term the British have used for centuries to describe the red wines of Bordeaux. And while this Claret tasting usually features a Bordeaux wine or two, it is also expanded to include cabernet-based wines from around the world. The neat thing about this tasting is that the wines are tasted blind. Now, I know what some of you reprobates are thinking, but no -- this is not a wine-chugging contest where the object is to achieve a state of blindness.

This is a tasting where the bottles are put in paper bags so the labels are not visible and so tasters can evaluate them objectively and not be unduly influenced by “pedigree” or price. Unfortunately, I was unable to attend the tasting, but the results are published below by the Wine Shop’s Ted Armbrecht (who, I might add, has an excellent palate.) The tasting was conducted by expert taster Andy MacQueen, who was featured on last week's WineBoy webcast. Ted’s descriptions of the wines and their attributes reflect the comments of tasters who rated each of the wines. I hope this provides you with another tool when shopping for that special gift this coming holiday season.

Also, many of these wines in the tasting are available at wine shops throughout the Kanawha Valley and the state. In Ted’s words: “We chose seven wines from around the world that are Cabernet Sauvignon-based and spread across the price range. We brown bag them and taste them blind, thus no bias based on price or label recognition. The results are usually surprising and inevitably reveal a winner that might otherwise go overlooked.

"This year, as in last year, we did have a clear favorite and it was the older vintage Napa Cabernet that did not disappoint. The Raymond Generations Reserve Cabernet Sauvignon 1999 from Napa Valley showed why this appellation is so highly regarded. The Raymond showed nice fruit layered over typical Cabernet aromas of green olive and cassis. The nose continually evolved and showed layer after layer of tar, mint, etc. Great nuance and a beautiful finish. This one really stood out, and it should because it was the oldest vintage we tasted and the most expensive at $56.99.

The biggest surprise of the day had to be the Infinitus Cabernet Sauvignon 2005 from Spain. This wine had aromas of deep, rich, black fruit and eucalyptus. Fruit forward in style with medium tannins, this wine is crafted to please. Opulent and nicely textured, this wine is a bargain at $8.99/btl. Behind the Raymond, this cab ran away with a number of votes!

Another real favorite was the Taltarni 3 Monks Cabernet/Merlot 2005 from Australia. This wine, like the Raymond, offered a beautiful nose of green olives and black fruit. Bigger and somewhat more angular than the Raymond, it was layered with lots of big fruit, tar and structured tannins. Andy rightfully pointed out that this wine suffered somewhat in the voting because it followed the older and more nuanced Raymond. In spite of that, this wine was very popular and at $18.99/btl., a little easier on the wallet!

The Terra Andina Reserva Cabernet Sauvignon 2006 from Chile also had a good showing. The nose offered aromas of ultra ripe, dark fruit with mint and cassis. The mouth feel was layered and opulent, with mellow, integrated tannins that linger. This was one of my favorites, and the price is $12.99/btl.

The Owen Roe Sharecropper's Cabernet Sauvignon 2006 from the Columbia Valley was indicative of the style of wine that Owen Roe prefers. Big ultra-ripe fruit on the nose with hints of cassis and eucalyptus. The mouth feel is fruit forward, sweet and unctuous. This is for the cab lover who likes a big, sexy mouth-filling cabernet. The cost is $24.99/btl.

The final two wines were both well-liked and stood out for unique reasons. The Chateau Grimard Bordeaux 2005 ($10.99/btl.) was unique in that it did not stick out like a sore thumb as have the Bordeaux blends included in this tasting in past years. It had an elegant nose although somewhat more closed (maybe this should have been the hint!). It was subtle, medium-bodied and had a polished finish.

The Picada 15 2005 ($11.99/btl.) is the only wine we carry that comes from the Patagonia region of Argentina. This is a blend of Cabernet, Merlot and Pinot Noir! The Pinot Noir would explain the lighter body and the softer, mellow oak tannins.”

Thanks, Ted and Andy.

RELATED: See "Beers to Us" blogger Rich Ireland's beer-centric gift ideas.  As the holiday season approaches, I would like to suggest a semantic change to the old adage “It’s better to give than receive." Let's deleting the word “than” and insert the word “and.” In other words, it’s better to both give and receive – in this instance, to receive a nice bottle of wine or special wine-related gift- to celebrate the upcoming holiday festivities. Depending upon your budget, the sky is virtually the limit when it comes to finding a wine to give (or receive from) that special person. Securing a quality selection of top wines for holiday gift giving is a labor of love and over the next few weeks, I’ll share my top picks for this holiday season.

Today, though, I’ll provide a listing of some of my favorite non-wine gifts along with a couple of vinous goodies that would make a wine lover very happy. (note to my friends: please feel free to pass this along to my wife) So, before I get to the wine recommendations, here are a few of my favorite wine-related gift ideas for you to consider.

I’ve noted it several times before, but the absolutely best wine reference book is the “World Atlas of Wine” by Hugh Johnson. It is a compendium of everything you need to know about wine, including information on specific wines and regions. Check for it at your local bookshop or online at Amazon or Borders. This is a coffee table book that finds its way to my office when I need to find out some arcane tidbit about anything to do with wine. This book retails in the $30 to $35 range. Here are a couple of stocking stuffers for under $25:

For the wine klutz that always struggles with a cork screw, the new and improved “Screw Pull” is just the item to take the difficulty out of un-corking your bottle. The new version of the old standard Screw Pull is the Trilogy Pocket Model Corkscrew and it sells online for $20. Check it out at wineenthusiast.com.

I also recommend the Vacu Vin vacuum wine saver for those of you who wish to preserve the freshness of your wine (for several days) once the bottle has been opened. For around $15, this little ditty is a way to insure the freshness of your unconsumed wine. You can find the Vacu Vin at department stores, grocery stores and wine shops.

To truly enjoy that delicious nectar we all love, there is nothing more pleasurable than sipping from crystal stemware. You can spend a lot of money on wine glasses from renowned companies such as Riedel ore Speiglau, or you can get similar quality by purchasing your wine glasses and crystal decanters right here in West Virginia . Masterpiece Crystal in Jane Lew produces magnificent handmade, lead-free crystal wine glasses and carafes. Go to masterpiececrystal.com and check out these works of art or call 1-800-624-3114 to order direct from the factory.

Now here are a couple of gift wines for those special people in your life.

2001 Castello Banfi Brunello di Montalcino ($75): This is a delicious, rich, chewy wine which can be enjoyed now if it is decanted into a carafe and allowed to sit for about three hours. I tasted it a month ago and was blown away by the minty, chocolate aromas, the earthy dark fruit flavors and the silky tannins. The wine will also benefit from several years of cellaring. A great accompaniment to this Brunello would be a grilled veal chop seasoned with extra virgin olive oil, a sprig of rosemary, sea salt and freshly ground black pepper.

2005 Cakebread Chardonnay ($40) This Napa Valley Chardonnay (at right) is the essence of power and finesse in a grape that can sometimes be abused in the winemaking process by producers who err on the side of too much oak, alcohol and richness. The 2005 Cakebread is a very balanced wine with a yeasty, creamy aroma and bold, ripe apple flavors with just a hint of vanilla from new oak. This is a wine that would shine with a dish like chicken cordon bleu or Chilean Sea Bass pan sautéed in a little butter.

More wine suggestions to come next week. RELATED: See "Beers to Us" blogger Rich Ireland's beer-centric gift ideas.