Article posted Wednesday, May 13, 2009 5:42pm

Wine:30 Authors Jody Wuolett and Karl Bradley.

About the Wisconsin “Cork and Carry” Law

With the tourist season approaching, we thought we’d start this column with a brief “re-cap” of Wisconsin’s “Cork and Carry” law. The law, which was passed in April of 2006, is designed to allow patrons of restaurants to legally bring home an open bottle of wine, shielding them from violating the open intoxicants laws in this state. The spirit of the law is to allow patrons to order full bottles of wine, without making them feel that they have to finish the wine and risk arrest for driving under the influence. Similar laws have been adopted by many other states, including Michigan and Illinois.

In order to be in compliance with the law, the restaurant and guests must follow these guidelines:

• Only wines purchased at restaurants with a meal are eligible for cork-and-carry regulations.

• The bottle must be corked by a restaurant employee with the exposed cork flush to the lip of a bottle.

• Bottles cannot be corked between midnight and 6 am

• Patrons must have a restaurant receipt showing the purchase of a bottle of wine and food.

The law does not specifically state where opened bottles should be kept in a vehicle, but out of reach of the driver is a good rule of thumb. Also, the regulations do not apply to taverns and bars that sell wine by the bottle. So if you have found yourself buying wine by the half bottle or glass to avoid any of the legal hassles, know now that full bottles can accompany you back to your resort or cottage to finish by sunset or moonlight, completing that special Door County day!

Wine Wiki:  Oxidized and Oxidative

Oxidized – A generally negative term describing a wine that has experienced too much exposure to oxygen. A wine that has been oxidized, is considered faulty and may exhibit sherry-like odors. On the other hand, Oxidative is generally a more positive term describing a wine that has experienced constrained exposure to oxidation over the course of its aging process. The aromas and flavors that develop as a wine oxidatively matures can range from nuttiness, biscuity and butteriness to more spicy notes.

Local Favorites

The following three wines were chosen due to their Door County popularity among the retailers and restaurants (both staff and consumers). All are great wines for those beautiful Door County days or nights. With each example being from wineries that continue to produce consistent wines year to year. Enjoy!

• Kim Crawford Sauvignon Blanc Marlborough 2007

Appearance:  Light yellow with pale green tones

Aroma:  Big tropical fruit nose with a fair amount of a grassy component

Flavors:  Adds stonefruit and gooseberry on the palate

Finishing Notes:  Has a crisp finish with the tropical tones becoming more dominant, long and full-bodied

Where to Buy:  Main Street Market, Pick n Save, Econo Foods, Madison Avenue Wine Shop and Fish Creek Market

Where to Try:  Inn At Kristofer’s, The White Gull Inn, The Mission Grille, Shoreline Restaurant and Restaurant Saveur

• Seghesio Sonoma 2007

Appearance:  An intense dark blackberry red color

Aroma:  A smoky nose of black cherry and blueberry

Flavors:  Incorporates a spicy dark berry with sage tones

Finishing Notes:  Turns seductive, with all the flavors staying complex and long lasting, with well-integrated tannins

Where to Buy:  Main Street Market, Madison Avenue Wine Shop, Pick n Save, The Wine Cellar and Fish Creek Market

Where to Try:  Glidden Lodge, Waterfront, The Mission Grille, Alexander’s, The White Gull and Restaurant Saveur

• King Estate Pinot Gris Willamette Valley Oregon 2007

Appearance:  Bright pale yellow color

Aroma:  Aromas of lime blossoms, citrus fruits and acacia

Flavors:  Adds honeysuckle and peaches in a very intense mid palate that is layered and complex

Finishing Notes:  A clean, crisp and long lasting finish with a hint of mineral alongside the other layers of fruit

Where to Buy:  Top Shelf, Main Street Market, Lagniappe and Siobhan’s

Where to Try:  The Mission Grille and T. Ashwell’s

WINE:30 is written by Karl Bradley and Jody Wuollett. Karl is the general manager and self-proclaimed “sous” somillier for the Mission Grille. Former restaurant executive and Door County native Jody is happily under-employed as a Mission Grille food server and a member of the local band “Northbound.” They are both long time residents and first time contributors to the Peninsula Pulse.

Wine Wiki:  Oxidized and Oxidative

Oxidized – A generally negative term describing a wine that has experienced too much exposure to oxygen. A wine that has been oxidized, is considered faulty and may exhibit sherry-like odors. On the other hand, Oxidative is generally a more positive term describing a wine that has experienced constrained exposure to oxidation over the course of its aging process. The aromas and flavors that develop as a wine oxidatively matures can range from nuttiness, biscuity and butteriness to more spicy notes.