This month we celebrate St Patrick's Day and the first day of Spring which is also the Vernal Equinox, and occurs on March 20 at 11:02 am in the Northern hemisphere. Brutus and Cassius were the only ones celebrating the Ides of March the last time I checked. We also celebrate Easter in March on the 3 1st and March 13th is my birthday, so please bring wine, no flowers.  

This would be a good month to try Portugal's Vinho Verde wines, which originated in the historic Minho province in the far north of the country. It translates to green wine, although the meaning refers to wines that are consumed young. The classic white varieties are very inexpensive and refreshing with crisp flavors and good acidity. This is the only way to get green into the discussion as only beers are done green on St Paddy's.

I'm part Irish but I never understood that tradition. I always wondered if the Protestants did their beer orange, which sounds even worse. If you are a corned beef and cabbage fan there are many suggested wine pairings from Cabs and Zins to Gruner Veltliner and Riesling, but at my house, it's lamb and white rice. I save the green for when I've overindulged.

First, let's identify what tannins are in relation to wine. Tannins come from the stems, seeds and skins of the grape and also from the oak in which most red wines and some white wines are aged. Tannins have a very drying effect on the palate and are similar to the tannins one encounters in tea. That is one reason most tea drinkers have tea with cream or milk. As Donald Pleasance said in The Great Escape, "tea without milk is so uncivilized."

Assuming that the de-stemmer is doing its job, it is the seeds and skins and later the oak that will determine how tannic a wine becomes. Some grape varietals have thicker skins and more tannin, such as Petite Sirah, which is anything but petite. It is also important to make sure the seeds are brown rather than green as these impart a very bitter tannic bite to wine. That is why most grape growers and winemakers check the ripeness of the seeds as well as the brix of the grape.

The amount of time the skins remain with the pressed juice also affects the tannin level. Heavily extracted wines will be more tannic, although the longer hang time of the grapes and the higher brix can compensate somewhat. The amount of time in oak and the oak variety will also affect the tannin level.

It is fairly easy to tell the level of tannin in the finished wine. If you discover your entire mouth has dried out and you can no longer swallow that might be more tannic than you need. If you become severely dehydrated I'd stay clear of that wine. When some wine lovers ask for a dry wine they usually mean with no residual sugar, however sometimes it is the tannin level they crave.

What can you do with a wine that is too tannic for your palate? The best approach is to pour the wine into a carafe or even better a decanter and allow the wine to open up as the tannins will integrate better in the wine. Many tannic red wines benefit significantly from two to three hours of breathing. Actually if it really is breathing I'd step away from the bottle. I have tasted wines that had coarse and up-front tannins when first opened become finer, even silky tannins after an hour or more. As an added benefit, the wine will have opened up more, revealing more of its complexity and nuances.

Combining the delights of a sea cruise of the romantic waters of the Caribbean with an excursion of wines usually only found on dry land, the 2013 Winemakers Cruise is your ticket to culinary delights, a relaxing sea cruise and intimate contact with winemakers from across the United States.

The 2013 cruise begins and ends at the port of Fort Lauderdale. This a regular stop of Southwest Airlines making access to the port easy and affordable. The cruise begins on November 17 and ends back at Fort Lauderdale on November 24. The Holland America cruise ship is loaded with amenities and activities besides the special wine events that only Winemaker Cruise members enjoy.

There are four ports of call. The first is storied and historical Grand Turk; a haven for snorkeling and deep sea fishing. Here the sea drops 7,000 feet into the deep. Stop number two is San Juan, Puerto Rico. It is the oldest city in US territory; founded in 1521 by Juan Ponce de Le�n. Boasting one of the largest natural harbors in the Caribbean, visit the natural wonders of El Yunque Rain Forest, or walk the Camitillo Trail through the Palo Colorado forest. Explore Old San Juan on foot or bike the Pi�ones Reserve.

The third port of call is Charlotte Amalie, St. Thomas for sailing, relaxing or sightseeing. Browse the shop-lined streets of Charlotte Amalie which is called the "duty-free shopping capital of the world."  The fourth port of call is Half Moon Cay. Visit Stingray Cove or ride a horse to a deserted beach and into the surf.

Mention you heard about the cruise here and you'll receive a personally autographed copy of Wines of Enchantment: 2012 and a guaranteed seat at the Southwestern Wine Guy's table for one night of the cruise and a champagne reception where your copy of the wine book is presented. You will also be on hand to celebrate the wine guy's first non US Navy cruise!

A Unique Party Idea

Spend an entire evening with Jim, the Wine Maestro, and learn fun facts, such as the difference between a Bordeaux and a Burgundy, or what the ritual of tilting, swirling and sniffing a wine before taking the first sip is all about.

You and your guests will delight in Jim's light humorous and information-packed style when you include a Wine Maestro presentation in your