The idea of decanting brings images of blue bloods standing around a cocktail table with dozens of beautiful crystal bottles staring back at them. I used to think that people decanted their wine just to look "fancy". This may be true for some, but the real reason that wine began being decanted is because there was no filtration system in place for wine back in the day. The wine that would be poured from the barrel would contain a considerable amount of sediment and a system needed to be put in place to remove this before drinking. Now most of our wines are filtered to a very clear state and we don't have to decant to remove sediment but do it to enhance flavor prior to drinking.
When to decant wine?
1. Decant if your wine has sediment - Wines deposit sediment as a natural part of aging, some more than others. Decanting the wine can help to separate the clear wine from the sediment. Decanting the wine also introduces air into the wine — letting the wine breathe — releasing the aromas and enhancing flavors, particularly useful for red wines that are a little harsh.
2. If your wine has been aging for a long time - Decanting old wines, just prior to serving, helps to ensure that the wines’ clarity and brilliance are not obscured by any deposit that may have developed over time (pour slowly and avoid decanting the last ounce).
3. If your wine if very young - Decant young wines as much as several hours before they are served to give the wine a chance to breath, simulating a stage of development that might normally be acquired after years of aging (pour quickly, even up-ending the bottle – the idea is to expose the wine to air).
4. Just for fun! - I like to decant just to see if mine wine in the decanter tastes different than the wine I poured right out of the bottle. Why not! Decanters are also pretty so if you are having a party why not show them off. Just don’t keep them sitting out for too long.
How to Decant Wine?
How to Decant Aged Wine
For old wines with sediment one needs to be very careful when pouring the wine into a decanter. First, stand the bottle up for several hours to allow the sediment to settle at the bottom. Fine sediment will take longer to settle to the bottom of the bottle.
Use a lit candle or lamp if you can't see where the sediment is in the bottle. Hold the bottle of wine so that the area just below the neck of the wine bottle can be seen through the light while pouring. Ever so slowly begin pouring the aged wine into the decanter. Be patient. Hold the bottle as much as possible perpendicular to the candle. As the last one-third of the wine is poured, carefully watch for sediment. Stop pouring when any sediment appears in the neck of the bottle.
How to Decant Young Red Wine
For young red wines, splash the wine into the decanter. The more it splashes into the decanter, the more it comes in contact with oxygen. Let the wine settle and rest for a short time.
How Long to decant?
If you are decanting your wine in order to let it breathe you will usually want it to sit in the decanter 1/2 hour to 1 hour before drinking. Your goal is for the wine to be giving off aromas. If it's not releasing flavors into the air, it's going to taste still and blah. There is however a point where you can let your wine decant too long. You would not want your wine to sit out at room temperature for 8 hours or more. At this point the wine will be come oxidized and begin to taste more like vinegar and/or sherry. Remember, back in the old says wine was kept at about 50 degrees so being at 70+ for a substantial amount of time would be bad for the wine.
What Kind of Decanter?
Wine decanter design varies from the purely function to extravagantly decorated, but sometimes unusual design and functionality can go hand-in-hand as in the Orbital Decanter that, when removed from its base, will sit elegantly on your table while a gentle orbital movement increases the breathing of your wine with minimal disturbance. But the basic point of the decanter is to let air into the wine and to remove the sediment so whichever type you prefer is the one you should chose. There really is no right or wrong decanter.
Of course, you can always let your wine breathe by just taking the cork out of the bottle, but very little air touches the surface and it will take much longer to achieve the desired effect. Some experts prefer to let wine breathe in the wineglass but I personally find it hard to wait patiently once it's been poured.
_______________________
Learn Wine Tasting
Wednesday, January 30, 2008
Monday, January 28, 2008
Wine 101 - Understanding Flavors and Aromas
One thing that can be the most intimidating about being around experienced wine drinkers is when they start talking about the flavors and aromas they are experiencing as they swirl, sniff, and drink their wine. When I first started really getting into wine and going to more and more tastings these were the guys I’d try to steer clear of. I was just starting to understand what it meant for the wine to be "oaky" and they were talking about the spice in the nose and the leather and tobacco in the finish. When they’d look at me and ask, are you getting the green pepper, I’d just smile and nod and then look at my friend and roll my eyes. We’ve all be there. But as time goes on and you start tasting lots of different types of wine (and there really is no better way to learn than to do lots of side by side tastings) you will start to pick up more of these flavors and they will help you to begin to identify the style, age, and region of the different types of wine. In my first 101 article – "Quick Terms to Increase Your Tasting Enjoyment" I discuss the meanings of words such as sweetness, acidity, structure, body, alcohol, and fruitiness. Please feel free to refer back to "Quick Terms" if you need a refresher.
Beginning tasters often feel that they "cannot smell anything" or can't think of a way to describe the aroma of wine. I know this was certainly a problem for me for quiet some time. Fortunately, it is very easy to train our noses and brains to connect and quickly link terms with aromas. The fastest way is to make physical standards to illustrate important and major notes in wine aroma. Here are some quick basics for matching flavors/aromas to different varietals:
Syrah or Shiraz - Aromas and flavors of wild black-fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins. Toffee notes if present come not from the fruit but from the wine having rested in oak barrels. Hearty and spicy are terms you will often hear associated with Syrah.
Merlot – Often considered an introductory wine for beginners because of it’s softer tannins. You know how strong or soft tannins are by the dry, bitter feeling you get on the sides of your tongue. It is sort of like the feeling you get when you drink strong tea. Black cherry and herbal flavors are typical.
Cabernet – Rich currant qualities of Cabernet Sauvignon wine can change to that of pencil box. Bell pepper is also a flavor you will often hear associated with Cabernet. Vanilla notes if present come not from the fruit but from the oak treatment.
Pinot Noir - Very unlike Cabernet Sauvignon. The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols (tannins from the grape skins). The aromatics are very fruity (cherry, strawberry, plum), often with notes of tea-leaf, damp earth, or worn leather.
Zinfandel - Often has a zesty flavor with berry and pepper.
Chardonnay - Often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavors. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD Californian Chardonnay should give citrus fruit flavors, hints of melon, vanilla, some toasty character and some creaminess. French Burgundies can taste very different, however we will not go into that quiet yet.
Riesling - Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. The Riesling variety expresses itself very differently depending on the district and the winemaking. Rieslings should taste fresh. If they do, then they might also prove tastier and tastier as they age. An aroma often associated with Riesling is Petrol. You will also hear green apple, apricot, peach, and pear a lot.
Sauvignon Blanc – Also lighter than Chardonnay - Sauvignon Blanc normally shows a herbal character suggesting bell pepper or freshly mown grass. The dominating flavors range from sour green fruits of apple, pear and gooseberry through to tropical fruits of melon, mango and blackcurrant. Quality unoaked Sauvignon Blancs will display smoky qualities; they require bright aromas and a strong acid finish; they are best grown in cool climates.
Try this quick tip, if you who can’t get out and do lots of tastings. Train your senses by putting tiny samples of green pepper, apple, lemon, melon, toast, raspberry in baby food or other small jars. Label the bottoms of the jars with the different wines the aromas are associated with. Try to play the matching game and make associations between the different wines and the smells that tend to go with them. Soon you will start to associate these different aromas and flavors with the different styles of wine you will begin to feel more confident throwing them out in wine discussions and comparing notes with friends. Also know that wine tasting can be a tricky subject and that flavors and aromas are subjective. What one person thinks smells like raspberry, another may say smells like bell pepper. You will rarely be wrong with your association. Have fun with it! I can’t think of a better topic to practice, so start training now and pour yourself a glass. CHEERS!
______________________________________
Learn wine tasting with this great wine 101 guide
Beginning tasters often feel that they "cannot smell anything" or can't think of a way to describe the aroma of wine. I know this was certainly a problem for me for quiet some time. Fortunately, it is very easy to train our noses and brains to connect and quickly link terms with aromas. The fastest way is to make physical standards to illustrate important and major notes in wine aroma. Here are some quick basics for matching flavors/aromas to different varietals:
Syrah or Shiraz - Aromas and flavors of wild black-fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins. Toffee notes if present come not from the fruit but from the wine having rested in oak barrels. Hearty and spicy are terms you will often hear associated with Syrah.
Merlot – Often considered an introductory wine for beginners because of it’s softer tannins. You know how strong or soft tannins are by the dry, bitter feeling you get on the sides of your tongue. It is sort of like the feeling you get when you drink strong tea. Black cherry and herbal flavors are typical.
Cabernet – Rich currant qualities of Cabernet Sauvignon wine can change to that of pencil box. Bell pepper is also a flavor you will often hear associated with Cabernet. Vanilla notes if present come not from the fruit but from the oak treatment.
Pinot Noir - Very unlike Cabernet Sauvignon. The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols (tannins from the grape skins). The aromatics are very fruity (cherry, strawberry, plum), often with notes of tea-leaf, damp earth, or worn leather.
Zinfandel - Often has a zesty flavor with berry and pepper.
Chardonnay - Often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavors. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD Californian Chardonnay should give citrus fruit flavors, hints of melon, vanilla, some toasty character and some creaminess. French Burgundies can taste very different, however we will not go into that quiet yet.
Riesling - Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. The Riesling variety expresses itself very differently depending on the district and the winemaking. Rieslings should taste fresh. If they do, then they might also prove tastier and tastier as they age. An aroma often associated with Riesling is Petrol. You will also hear green apple, apricot, peach, and pear a lot.
Sauvignon Blanc – Also lighter than Chardonnay - Sauvignon Blanc normally shows a herbal character suggesting bell pepper or freshly mown grass. The dominating flavors range from sour green fruits of apple, pear and gooseberry through to tropical fruits of melon, mango and blackcurrant. Quality unoaked Sauvignon Blancs will display smoky qualities; they require bright aromas and a strong acid finish; they are best grown in cool climates.
Try this quick tip, if you who can’t get out and do lots of tastings. Train your senses by putting tiny samples of green pepper, apple, lemon, melon, toast, raspberry in baby food or other small jars. Label the bottoms of the jars with the different wines the aromas are associated with. Try to play the matching game and make associations between the different wines and the smells that tend to go with them. Soon you will start to associate these different aromas and flavors with the different styles of wine you will begin to feel more confident throwing them out in wine discussions and comparing notes with friends. Also know that wine tasting can be a tricky subject and that flavors and aromas are subjective. What one person thinks smells like raspberry, another may say smells like bell pepper. You will rarely be wrong with your association. Have fun with it! I can’t think of a better topic to practice, so start training now and pour yourself a glass. CHEERS!
______________________________________
Learn wine tasting with this great wine 101 guide
Wednesday, January 23, 2008
If Wine Had Personality - Zinfandel
ZINFANDEL
Personality: Thick and jammy, like blackberries simmering.
Origin: Croatia, though virtually all of the top zinfandels are now grown in northern California.
Aroma, flavor, and texture: Like a big boysenberry pie with vanilla ice cream – full bodied, mouth filling, and flannel soft.
Cost: $12 to $30.
Try it with: Meat loaf, barbecued ribs, burgers, bean and vegetable casseroles, or pot roast. Open a bottle with Chipotle Barbecue Burgers with Slaw.
Personality: Thick and jammy, like blackberries simmering.
Origin: Croatia, though virtually all of the top zinfandels are now grown in northern California.
Aroma, flavor, and texture: Like a big boysenberry pie with vanilla ice cream – full bodied, mouth filling, and flannel soft.
Cost: $12 to $30.
Try it with: Meat loaf, barbecued ribs, burgers, bean and vegetable casseroles, or pot roast. Open a bottle with Chipotle Barbecue Burgers with Slaw.
Tuesday, January 22, 2008
If Wine Had Personality - Cabernet Sauvignon
CABERNET SAUVIGNON
Personality: The preeminent classic red variety, thanks to its complexity, majestic structure, richness, and capacity to age for decades – the Sean Connery of red wines.
Origin: Bordeaux, France, but terrific examples are now produced in virtually every great red wine region of the world.
Aroma, flavor, and texture: Similar to merlot, only bigger, deeper, more intense, and powerful. Watch out, though, for poorly made, cheap cabernet sauvignon, which can be dank and weedy.
Cost: Moderate ($15) to expensive ($75); plan to spend at least $25 for a very good bottle.
Try it with: Grilled steak (cabernet and grilled steak are considered a classic American pairing) and roast beef.
_____________________________
Learn Wine Tasting
Personality: The preeminent classic red variety, thanks to its complexity, majestic structure, richness, and capacity to age for decades – the Sean Connery of red wines.
Origin: Bordeaux, France, but terrific examples are now produced in virtually every great red wine region of the world.
Aroma, flavor, and texture: Similar to merlot, only bigger, deeper, more intense, and powerful. Watch out, though, for poorly made, cheap cabernet sauvignon, which can be dank and weedy.
Cost: Moderate ($15) to expensive ($75); plan to spend at least $25 for a very good bottle.
Try it with: Grilled steak (cabernet and grilled steak are considered a classic American pairing) and roast beef.
_____________________________
Learn Wine Tasting
Tuesday, January 15, 2008
How Green Is Your Wine Buying
Organic wines are one of the hottest trends in restaurants today, according to a report last week from the National Restaurant Association. But what is the difference between traditional winemaking practices, and organic practices?
Conventional wine means that the winemakers us an industrialized agricultural system characterized by mechanization, monocultures, and the use of synthetic inputs such as chemical fertilizers and pesticides, with an emphasis on maximizing productivity and profitability.
Organic winemaking is a type of agricultural process that promotes the use of renewable resources and management of biological cycles to enhance biological diversity, without the use of genetically modified organisms, or synthetic pesticides, herbicides, or fertilizers. Organic production is a system that integrates "cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. At its most basic level, organic wine is made from grapes that have been grown without the use of chemical fertilizers, pesticides, fungicides and herbicides.
When a label says "organic," it means the wine has met certain standards that are set by a government agency. Different nations have their own certification criteria, so what’s organic in one country may not be so in another. Many wineries that are technically organic still choose not to be certified. There are many reasons for this. Some do not want the added costs and bureaucracy of registering. Others may disagree with their government’s standards. It can also be a marketing decision. Whatever the case, they are not allowed to use "organic" on their labels. To make the claim on its label, a wine must be made with at least 70 percent organic grapes, according to the Organic Consumers Association. There’s no official seal for "wines made from organic grapes", so you’ll have to read the label or ask the wine store owner where to find them.
Organic wine can also be broken down further to include biodynamic and sustainable wine making practices.
Biodynamic winemaking follows the teachings of Austrian anthroposophist Rudolph Steiner (1861-1925), and incorporates homeopathic treatments, as well as astronomical and astrological considerations, into the organic process. His is a system of farming and damaging natural resources to produce the highest possible crop quality. The central goal of biodynamic farming is to create and maintain unique, self-sustaining farm ecosystems. This is achieved by building and maintaining soil fertility through composting and crop rotation. Unique to biodynamic farming is the application of biodynamic preparations (organic nutrient teas) that stimulate soil and compost microbial activity and stimulate the life forces of soil and plants. For biodynamic wines, two related, prevalent ideas exist: life follows rhythms and the farm should be self-sustainable. Like organic farming, biodynamic agriculture uses no synthesized herbicides, pesticides or fertilizers. Unlike organic farming, though, biodynamic producers build upon the organic base with their adherence to life’s rhythms and a self-containing eco-system. According to wine maker and biodynamic advocate Nicolas Joly: "Organics permits nature to do its job; biodynamie permits it to do its job more."
Biodynamic growers believe that the Earth and plant life have rhythms in respect to their position to the moon, sun and stars. The earth inhales and exhales. High and low tides are great examples of the earth’s rhythms. Another example is the cycle of sap within vines. During periods of an ascending moon, the earth breathes out, and growth is focused above the soil. Sap flows upward. During a descending moon, the earth inhales, and sap is drawn downward into the soil. Like grape vines, trees react the same way. For this reason, cutting down large trees such as a maple is best avoided during an ascending moon.
Biodynamic producers time vineyard and cellar work to enhance life’s rhythms. For example, producers will rack their wines—term for removing sediment, by moving the wine from one barrel to another, generally using gravity—during a descending moon or inhalation. The theory: the gravitational pull compacts the sediment, rendering an easier racking. Also, many producers believe the increase in gravitational pull holds the aromas in the wine being racked. Thus, the aromas do not escape from the wine!
Sustainable wine refers to an agricultural system that is ecologically sound, economically viable, and socially just – a system capable of maintaining productivity indefinitely. Sustainable agriculture was addressed by Congress in the 1990 Farm Bill. Under that law, "the term sustainable agriculture means an integrated system of plant and animal production practices having a site-specific application that will, over the long term:
Conventional wine means that the winemakers us an industrialized agricultural system characterized by mechanization, monocultures, and the use of synthetic inputs such as chemical fertilizers and pesticides, with an emphasis on maximizing productivity and profitability.
Organic winemaking is a type of agricultural process that promotes the use of renewable resources and management of biological cycles to enhance biological diversity, without the use of genetically modified organisms, or synthetic pesticides, herbicides, or fertilizers. Organic production is a system that integrates "cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. At its most basic level, organic wine is made from grapes that have been grown without the use of chemical fertilizers, pesticides, fungicides and herbicides.
When a label says "organic," it means the wine has met certain standards that are set by a government agency. Different nations have their own certification criteria, so what’s organic in one country may not be so in another. Many wineries that are technically organic still choose not to be certified. There are many reasons for this. Some do not want the added costs and bureaucracy of registering. Others may disagree with their government’s standards. It can also be a marketing decision. Whatever the case, they are not allowed to use "organic" on their labels. To make the claim on its label, a wine must be made with at least 70 percent organic grapes, according to the Organic Consumers Association. There’s no official seal for "wines made from organic grapes", so you’ll have to read the label or ask the wine store owner where to find them.
Organic wine can also be broken down further to include biodynamic and sustainable wine making practices.
Biodynamic winemaking follows the teachings of Austrian anthroposophist Rudolph Steiner (1861-1925), and incorporates homeopathic treatments, as well as astronomical and astrological considerations, into the organic process. His is a system of farming and damaging natural resources to produce the highest possible crop quality. The central goal of biodynamic farming is to create and maintain unique, self-sustaining farm ecosystems. This is achieved by building and maintaining soil fertility through composting and crop rotation. Unique to biodynamic farming is the application of biodynamic preparations (organic nutrient teas) that stimulate soil and compost microbial activity and stimulate the life forces of soil and plants. For biodynamic wines, two related, prevalent ideas exist: life follows rhythms and the farm should be self-sustainable. Like organic farming, biodynamic agriculture uses no synthesized herbicides, pesticides or fertilizers. Unlike organic farming, though, biodynamic producers build upon the organic base with their adherence to life’s rhythms and a self-containing eco-system. According to wine maker and biodynamic advocate Nicolas Joly: "Organics permits nature to do its job; biodynamie permits it to do its job more."
Biodynamic growers believe that the Earth and plant life have rhythms in respect to their position to the moon, sun and stars. The earth inhales and exhales. High and low tides are great examples of the earth’s rhythms. Another example is the cycle of sap within vines. During periods of an ascending moon, the earth breathes out, and growth is focused above the soil. Sap flows upward. During a descending moon, the earth inhales, and sap is drawn downward into the soil. Like grape vines, trees react the same way. For this reason, cutting down large trees such as a maple is best avoided during an ascending moon.
Biodynamic producers time vineyard and cellar work to enhance life’s rhythms. For example, producers will rack their wines—term for removing sediment, by moving the wine from one barrel to another, generally using gravity—during a descending moon or inhalation. The theory: the gravitational pull compacts the sediment, rendering an easier racking. Also, many producers believe the increase in gravitational pull holds the aromas in the wine being racked. Thus, the aromas do not escape from the wine!
Sustainable wine refers to an agricultural system that is ecologically sound, economically viable, and socially just – a system capable of maintaining productivity indefinitely. Sustainable agriculture was addressed by Congress in the 1990 Farm Bill. Under that law, "the term sustainable agriculture means an integrated system of plant and animal production practices having a site-specific application that will, over the long term:
- Satisfy human food and fiber needs
- Enhance envionmental quality and the natural resource base upon which the agricultural economy depends
- Make the most efficient use of nonrenewable resources and o-farm resources and integrate, where appropriate, natural biological cycles and controls
Sustain the economic viability of farm operation - Enhance the quality of life for farmers and society as a whole."
Wineries that take the ecology of the vineyard into account, and try to minimize chemical treatments an energy use, are considered sustainable. Some jokingly refer to themselves as "organic unless something goes wrong."
So, do biodynamic, organic, and sustainable wines taste better than conventionally made wines? These wines communicate the maker’s passion and their commitment to nature. Biodynamic wine is an expression of the place, soil and microclimate—components of the French-term "terroir." If well made, then biodynamic wines are delicious, unique and hold a sense of place. Monty Waldin in Biodynamic Wines describes the uniqueness source as "farm individuality." This individuality often results in some of the most expressive and interesting wine out there.
Want to try a few of these dynamic wines?
Check out Bonterra Merlot (California) 2005 and Sepp Moser Gruner Veitliner 2006 (Austria).
_______________________________________
Browse More Wine Ratings and Reviews
If Wine Had Personality - Merlot
MERLOT
Personality: Depends on price - inexpensive merlots are simple, basic red wines of little character. But if you spend $25 or more, you'll get a wine as rich and majestic as cabernet sauvignon.
Origin: The Bordeaux region of France; California and Washington State.
Aroma, flavor, and texture: Cocoa, red plums, cassis, espresso, cedar, tobacco; medium to full bodied. The top merlots have a lot of structure.
Cost: From $10 for inexpensive Chilean merlot, $20 to $40 for a very good merlot from California, to more than $2000 for a bottle for the top Bordeax made merlot.
Try it with: Meat dishes such as roasted chicken, braised short ribs, or steak.
______________________________________
Learn Wine Tasting - Go from Wine Lover to Wine Expert
Personality: Depends on price - inexpensive merlots are simple, basic red wines of little character. But if you spend $25 or more, you'll get a wine as rich and majestic as cabernet sauvignon.
Origin: The Bordeaux region of France; California and Washington State.
Aroma, flavor, and texture: Cocoa, red plums, cassis, espresso, cedar, tobacco; medium to full bodied. The top merlots have a lot of structure.
Cost: From $10 for inexpensive Chilean merlot, $20 to $40 for a very good merlot from California, to more than $2000 for a bottle for the top Bordeax made merlot.
Try it with: Meat dishes such as roasted chicken, braised short ribs, or steak.
______________________________________
Learn Wine Tasting - Go from Wine Lover to Wine Expert
Monday, January 14, 2008
If Wine Had a Personality - Syrah/Shiraz
SYRAH/SHIRAZ
Personality: Rich, dramatic, even a bit wild
Origin: Northern Rhone Valley of France; also made in Australia (where it's called shiraz) and the US.
Aroma flavor, and texture: Wild berries, chocolate, black licorice, black pepper with hints of meatiness; medium to full bodied flavor, with a soft, thick mouthfeel. Australian shirazes, in particular, are big, plush examples of the wine world.
Cost: Modest (good shirazes can be had for $15) to $40 plus for the top French examples.
Try it with: Lamb or slow-cooked hearty meaty stews and casseroles.
Personality: Rich, dramatic, even a bit wild
Origin: Northern Rhone Valley of France; also made in Australia (where it's called shiraz) and the US.
Aroma flavor, and texture: Wild berries, chocolate, black licorice, black pepper with hints of meatiness; medium to full bodied flavor, with a soft, thick mouthfeel. Australian shirazes, in particular, are big, plush examples of the wine world.
Cost: Modest (good shirazes can be had for $15) to $40 plus for the top French examples.
Try it with: Lamb or slow-cooked hearty meaty stews and casseroles.
Shades of Green - an Overview of Organic Wine
You’ve invested in that eco-friendly hybrid car. You’ve shopped at your local Farmer’s Market for fresh, organic veggies. You’ve purchased energy-efficient light bulbs and installed those bamboo floors. You diligently recycle. Now try visiting your local wine shop to seek out another sustainable produced product: Organic & Biodynamic Wines.
For starters, what does Organic Wine mean? At its most basic level, organic wine is made from grapes that have been grown without the use of chemical fertilizers, pesticides, fungicides and herbicides. The wine should then be made with little or no manipulation of wines by reverse osmosis, excessive filtration, or flavor additives (such as oak chips). Many organic winemakers also prefer wild yeasts for fermentation.
When a label says "organic," it means the wine has met certain standards that are set by a government agency. Different nations have their own certification criteria, so what’s organic in one country may not be so in another. Many wineries that are technically organic still choose not to be certified. There are many reasons for this. Some do not want the added costs and bureaucracy of registering. Others may disagree with their government’s standards. It can also be a marketing decision. Whatever the case, they are not allowed to use "organic" on their labels. To make the claim on its label, a wine must be made with at least 70 percent organic grapes, according to the Organic Consumers Association. There’s no official seal for "wines made from organic grapes", so you’ll have to read the label or ask the wine store owner where to find them.
The use of added sulfites is debated heavily within the organic winemaking community. Many vintners favor their use, in extremely small quantities, to help stabilize wines, while others frown on them completely. In the United States, wines labeled "organic" cannot contain added sulfites. Wines that have added sulfites, but are otherwise organic, are labeled "wine made from organic grapes." Some wine experts say the absence of added sulfites causes organic wines to change flavor after it’s bottled and is the reason organic wines often don’t taste as good as their conventionally-bottled counterparts. However, wine lovers who aren’t concerned about sulfites shouldn’t focus on whether the bottle carries the organic seal, and instead should just look for wines made from organic grapes. So, why should consumers care about & choose organic wines? Well, let's take a look at the alternative. Conventional wine are the result of conventional agricultural practices, adopted in large part over the past 50 years, have stripped the minerals essential for healthy crops from the soil, necessitating the increasing use of artificial help to replace what has been lost. In fact, according to conservative estimates, seventeen insecticides, fumigants, and herbicides are currently being used in conventional wine grape production.
The cornerstone of organic farming is the soil. Maintaining a healthy, biologically active soil is the main objective for an organic farmer. In the vineyard it means cultivating the soil and planting cover crops, instead of applying herbicides. It means using natural fertilizers, such as composted animal manure, versus chemical fertilizers. Organic growers use no synthetic growth-regulators (such as Alar). As for not using pesticides, the organic alternative is to encourage natural predators of insect pests instead of using poisonous insecticides. Organic farmers promote "biodiversity" and allow plants other than vines to grow in and around the vineyard. Biodiversity helps regulate the vineyard soil by attracting beneficial insects, spiders and predatory mites, as well as provide shelter and food (pollen, nectar and other bugs), and replaces the need for chemical pesticides or insecticides. What cannot be fully controlled through biodiversity can still be managed organically, through the use of naturally occurring plant or mineral extracts, which leave no residues in the soil.
To answer the problem of weeds, conventional farmers use chemical weed killers. The organic alternative is to allow the weeds to grow, and mow them periodically so that the cut weeds rot back into the ground, thus providing organic fertilizer.
There is no doubt that growing under organic conditions protects the environment and the people that work in the vineyards from the adverse effects of pesticides, herbicides and insecticides. Organic is more than simply a way of farming. It is also a philosophy. As Ralph Waldo Emerson once said "We did not inherit the Earth from our forefathers, we are borrowing it from our descendants."
Organic wines are one of the hottest trends in restaurants today, according to a report last week from the National Restaurant Association, and French organic wines show up consistently among the top ten best wines of any region (when available), being cited in magazines as the most innovative, interesting and personalized products around. One theory for this outstanding quality is that organic vineyards have more natural resistance to poor weather or pestilence, and therefore tend to perform better in poor vintages than non-organic ones. Additionally, many organic vineyards hand pick their grapes, rather than using mechanical pickers. This allows only the ripest and healthiest bunches to be picked, with the minimum amount of stress/damage to the vine, fruit or soil. Best of all, due to a relative lack of public awareness, this quality does not come at a big premium, and organic wines are often some of the best deals out there.
So next time you are buying wine whether in a restaurant or at your local wine store, Instead of just thinking red, white or pink when making your next wine purchase, try thinking Green.
Suggestions:
White Wine – Terra Sana Vin De Pays Charentais 2006 – France – Retails around $9.99
Red Wine – Lolonis Ladybug Old Vines Red Cuvee V non-vintage – California – Retails around $10.79
______________________________________
Go From Wine Lover to Wine Expert Easily
For starters, what does Organic Wine mean? At its most basic level, organic wine is made from grapes that have been grown without the use of chemical fertilizers, pesticides, fungicides and herbicides. The wine should then be made with little or no manipulation of wines by reverse osmosis, excessive filtration, or flavor additives (such as oak chips). Many organic winemakers also prefer wild yeasts for fermentation.
When a label says "organic," it means the wine has met certain standards that are set by a government agency. Different nations have their own certification criteria, so what’s organic in one country may not be so in another. Many wineries that are technically organic still choose not to be certified. There are many reasons for this. Some do not want the added costs and bureaucracy of registering. Others may disagree with their government’s standards. It can also be a marketing decision. Whatever the case, they are not allowed to use "organic" on their labels. To make the claim on its label, a wine must be made with at least 70 percent organic grapes, according to the Organic Consumers Association. There’s no official seal for "wines made from organic grapes", so you’ll have to read the label or ask the wine store owner where to find them.
The use of added sulfites is debated heavily within the organic winemaking community. Many vintners favor their use, in extremely small quantities, to help stabilize wines, while others frown on them completely. In the United States, wines labeled "organic" cannot contain added sulfites. Wines that have added sulfites, but are otherwise organic, are labeled "wine made from organic grapes." Some wine experts say the absence of added sulfites causes organic wines to change flavor after it’s bottled and is the reason organic wines often don’t taste as good as their conventionally-bottled counterparts. However, wine lovers who aren’t concerned about sulfites shouldn’t focus on whether the bottle carries the organic seal, and instead should just look for wines made from organic grapes. So, why should consumers care about & choose organic wines? Well, let's take a look at the alternative. Conventional wine are the result of conventional agricultural practices, adopted in large part over the past 50 years, have stripped the minerals essential for healthy crops from the soil, necessitating the increasing use of artificial help to replace what has been lost. In fact, according to conservative estimates, seventeen insecticides, fumigants, and herbicides are currently being used in conventional wine grape production.
The cornerstone of organic farming is the soil. Maintaining a healthy, biologically active soil is the main objective for an organic farmer. In the vineyard it means cultivating the soil and planting cover crops, instead of applying herbicides. It means using natural fertilizers, such as composted animal manure, versus chemical fertilizers. Organic growers use no synthetic growth-regulators (such as Alar). As for not using pesticides, the organic alternative is to encourage natural predators of insect pests instead of using poisonous insecticides. Organic farmers promote "biodiversity" and allow plants other than vines to grow in and around the vineyard. Biodiversity helps regulate the vineyard soil by attracting beneficial insects, spiders and predatory mites, as well as provide shelter and food (pollen, nectar and other bugs), and replaces the need for chemical pesticides or insecticides. What cannot be fully controlled through biodiversity can still be managed organically, through the use of naturally occurring plant or mineral extracts, which leave no residues in the soil.
To answer the problem of weeds, conventional farmers use chemical weed killers. The organic alternative is to allow the weeds to grow, and mow them periodically so that the cut weeds rot back into the ground, thus providing organic fertilizer.
There is no doubt that growing under organic conditions protects the environment and the people that work in the vineyards from the adverse effects of pesticides, herbicides and insecticides. Organic is more than simply a way of farming. It is also a philosophy. As Ralph Waldo Emerson once said "We did not inherit the Earth from our forefathers, we are borrowing it from our descendants."
Organic wines are one of the hottest trends in restaurants today, according to a report last week from the National Restaurant Association, and French organic wines show up consistently among the top ten best wines of any region (when available), being cited in magazines as the most innovative, interesting and personalized products around. One theory for this outstanding quality is that organic vineyards have more natural resistance to poor weather or pestilence, and therefore tend to perform better in poor vintages than non-organic ones. Additionally, many organic vineyards hand pick their grapes, rather than using mechanical pickers. This allows only the ripest and healthiest bunches to be picked, with the minimum amount of stress/damage to the vine, fruit or soil. Best of all, due to a relative lack of public awareness, this quality does not come at a big premium, and organic wines are often some of the best deals out there.
So next time you are buying wine whether in a restaurant or at your local wine store, Instead of just thinking red, white or pink when making your next wine purchase, try thinking Green.
Suggestions:
White Wine – Terra Sana Vin De Pays Charentais 2006 – France – Retails around $9.99
Red Wine – Lolonis Ladybug Old Vines Red Cuvee V non-vintage – California – Retails around $10.79
______________________________________
Go From Wine Lover to Wine Expert Easily
Sunday, January 13, 2008
Wine Tasting 101 - Quick Terms to Enhance Your Tasting Enjoyment
Wine is a wonderful beverage with many different facets. Some people only drink wine on special occasions, but if you are like me you enjoy trying as many new wines as possible as often as you can. In order to increase your enjoyment and wine drinking satisfaction there are a series of terms and techniques you should become familiar with. Wine comes in different taste, color and ingredients. Tasting more and more of wines will make you more aware of your specific taste and preferences and the specific characteristics of the different varietals. Tasting wine is a sequence of event that enhances the enjoyment of imbibing. Wine can be an intimidating subject, but becoming familiar with the following terms in regards to the taste, flavors, and ingredients of wine will break down the "snob factor" associated with wine and start you on the road to becoming a true connoisseur. The following are some basic wine words to become familiar with.
Sweetness
The degree to which a wine tastes sweet. Sweetness is tasted on the tongue. Residual sugar also can change the viscosity of a wine, making it richer. The impression of sweetness comes from either sugars, or alcohol, or both, and can be altered in relationship to the presence of acidity. The sweetness of the wine can be determined by the amount of fermented sugar and fruit added to it.
Acidity
The next flavor tasted in wine is the feel of acidity. The acid taste can be felt to create taste and freshness in the flavor established. The taste of acidity creates freshness, crispy and zest in a balanced manner. Most of the drinkers prefer acidity taste of wine to come up with the purpose of having the wine. It helps the people to enjoy the taste and make it meaningful. The characteristic of wine differs in each kind of taste and flavor mixed. The degree to which a wine has sourness, or tartness, a taste perceived on the tongue. Derived from natural grape acids, primarily tartaric and malic, but may also include lactic and acetic from microbial action, whether intentional or otherwise. A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste. There are four major kinds of acids--tartaric, malic, lactic and citric--found in wine. Acid is identifiable by the crisp, sharp character it imparts to a wine.
Alcohol
Essential component of wine which gives a sense of sweetness, especially in dry wine, and contributes to body and length of finish. Can be noticed as warmth in the back of the throat. Big is a term used often to describe a wine high in alcohol, usually also heavy in body. Too much alcohol in a wine makes it hot. Its affects run from the obvious to the not so obvious. Alcohol doesn't just provide the kick it gives texture ("body"), flavor (roundness and sweetness) and vinosity (makes it smell and taste like wine) as well as providing balance and a certain chemical and physical stability to wines. The primary alcohol is known as ethyl alcohol or ethanol, but there are dozens of other so-called "higher" alcohols which though in minute quantites provide hundreds of flavors.
Fruitiness
The fruitiness can be tasted more in wine, because it is product which extracted from rich grapey fruits. It comes in crispy, freshly and tasty flavors. Tasting term for wine which has retained the fresh flavor of the grapes used in its fermentation. Not to be confused with sweetness. A wine can be fruity and not sweet.
Structure
Related to balance; all of the in mouth basic impressions of sweet, sour, salty, bitter, along with alcohol, body, etc., but in absence of the more complex, organoleptic impressions detectable by the olfactory bulb. In other words, everything but the aroma.
Body
The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Understanding these basics will help you to figure out the style of wine that suits you best and will help you to be a much more educated consumer. Soon you will be able to taste a wine and by using these wine basics you should be able to narrow down the type of wine you are drinking without even looking at the label. Your friends will be impressed and your wine confidence will be sky high. CHEERS!
______________________________
Learn more about World Wine Regions
Sweetness
The degree to which a wine tastes sweet. Sweetness is tasted on the tongue. Residual sugar also can change the viscosity of a wine, making it richer. The impression of sweetness comes from either sugars, or alcohol, or both, and can be altered in relationship to the presence of acidity. The sweetness of the wine can be determined by the amount of fermented sugar and fruit added to it.
Acidity
The next flavor tasted in wine is the feel of acidity. The acid taste can be felt to create taste and freshness in the flavor established. The taste of acidity creates freshness, crispy and zest in a balanced manner. Most of the drinkers prefer acidity taste of wine to come up with the purpose of having the wine. It helps the people to enjoy the taste and make it meaningful. The characteristic of wine differs in each kind of taste and flavor mixed. The degree to which a wine has sourness, or tartness, a taste perceived on the tongue. Derived from natural grape acids, primarily tartaric and malic, but may also include lactic and acetic from microbial action, whether intentional or otherwise. A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste. There are four major kinds of acids--tartaric, malic, lactic and citric--found in wine. Acid is identifiable by the crisp, sharp character it imparts to a wine.
Alcohol
Essential component of wine which gives a sense of sweetness, especially in dry wine, and contributes to body and length of finish. Can be noticed as warmth in the back of the throat. Big is a term used often to describe a wine high in alcohol, usually also heavy in body. Too much alcohol in a wine makes it hot. Its affects run from the obvious to the not so obvious. Alcohol doesn't just provide the kick it gives texture ("body"), flavor (roundness and sweetness) and vinosity (makes it smell and taste like wine) as well as providing balance and a certain chemical and physical stability to wines. The primary alcohol is known as ethyl alcohol or ethanol, but there are dozens of other so-called "higher" alcohols which though in minute quantites provide hundreds of flavors.
Fruitiness
The fruitiness can be tasted more in wine, because it is product which extracted from rich grapey fruits. It comes in crispy, freshly and tasty flavors. Tasting term for wine which has retained the fresh flavor of the grapes used in its fermentation. Not to be confused with sweetness. A wine can be fruity and not sweet.
Structure
Related to balance; all of the in mouth basic impressions of sweet, sour, salty, bitter, along with alcohol, body, etc., but in absence of the more complex, organoleptic impressions detectable by the olfactory bulb. In other words, everything but the aroma.
Body
The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Understanding these basics will help you to figure out the style of wine that suits you best and will help you to be a much more educated consumer. Soon you will be able to taste a wine and by using these wine basics you should be able to narrow down the type of wine you are drinking without even looking at the label. Your friends will be impressed and your wine confidence will be sky high. CHEERS!
______________________________
Learn more about World Wine Regions
Saturday, January 12, 2008
If Wine Had Personality - Pinot Noir
Pinot Noir!
Personality: Sensual and understated. Pinot noir is one of the most food friendly red wines, thanks to lots of inherent acidity.
Origin: The Burgundy Region of France, though great examples also come from California and Oregon.
Aroma, flavor, and texture: Rich Loamy earth, mushrooms, warm baked cherries; usually medium-bodied flavor with a smooth, supple texture that's often described as silky.
Cost: From $20 for a decent American version to more than $100 for a top-quality French Pinot.
Try it with: Grilled salmon, most anything with mushrooms (Risotto with mushrooms!), roasted chicken, and duck breast.
________________________________
Go from Wine Lover to Wine Expert
Personality: Sensual and understated. Pinot noir is one of the most food friendly red wines, thanks to lots of inherent acidity.
Origin: The Burgundy Region of France, though great examples also come from California and Oregon.
Aroma, flavor, and texture: Rich Loamy earth, mushrooms, warm baked cherries; usually medium-bodied flavor with a smooth, supple texture that's often described as silky.
Cost: From $20 for a decent American version to more than $100 for a top-quality French Pinot.
Try it with: Grilled salmon, most anything with mushrooms (Risotto with mushrooms!), roasted chicken, and duck breast.
________________________________
Go from Wine Lover to Wine Expert
Friday, January 11, 2008
Champagne and Sparkling Wine Basics
With your first big dinner party of the year coming up, you probably have some questions about bubbly. Learn some quick tips and tricks and you will realize that champagne is not just for New Years Eve anymore!
If you are serving wine at a party it is good to know how much you will need. There are six about 4-oz glasses in a 750ml bottle of champagne. Decided on how many glasses you would like to pour per guest and then the math is easy.
There is about 80 pounds-per-square-inch of pressure behind the cork, so carefully remove the foil covering and wire hood. You should always place a towel or dinner napkin over the top of the bottle while working off the cage and cork. With all of that pressure behind a cork you never know when you will fall victim to the cork flying out suddenly. It’s better to be cautious than lose an eye or injure a guest.
Although many people think that you should have that famous "pop" when opening your sparkler, the truth is that it is really a faux pas. The cork should not pop. As the saying goes, "The ear's gain is the palate's loss." You waste bubbles when you pop the cork. When properly executed it should come off with a quiet sigh. To open a bottle of bubbly without the infamous "pop," you will need to have it properly chilled to about 45 degrees and gently ease the cork from the bottle. This temperature can be achieved by placing the unopened bottle in an ice bucket — one-half ice and one-half water — for 20 to 30 minutes. Or, you may refrigerate it for 3 to 4 hours. The refrigerator temperature is too cold for the bottle to be left in there for extended periods. It should never be placed in the freezer.
Next ease the cork out, by securing the cork and turning the bottle (held at a 45 degree angle). Once the cork sighs open you are ready to pour. Fluted glasses or tulip-shaped glasses (called coupes) are best for Champagne and sparkling wines as they encourage the bubbles to collect and rise to the top allowing the full aroma to concentrate near the surface. They also preserve the lovely bubbles longer. Never chill or ice the glass, as it would take away from the enjoyment of the wine. Incidentally, if you are using crystal glasses, the surface texture is rougher than ordinary glass, more bubbles form on these glasses.
Go slow when pouring the bubbly, to avoid frothing, and allow glasses to settle a moment before topping them off.
Once opened, Champagne and sparkling wines may be stored for a few days in the refrigerator with the help of a handy Champagne stopper, which helps to keep the wine from oxidizing too rapidly. As for long-term storage, Champagnes and sparkling wines may be cellared horizontally like other wines, but do not necessarily benefit from additional aging.
Champagnes and many sparkling wines tend to pair well with a variety of appetizers, both mild and strong cheeses and hold up particularly well with spicy Asian cuisine. Chips and popcorn, pizza that’s light on the tomato sauce, nuts and Mexican food all pair surprisingly well with Champagne due to the salt factor. Bubbly wine is generally more versatile than still wines for pairing with food, making it ideal for not only celebrations but for every day drinking. Think about serving champagne on any occasion, not only for special events. It's perfect for the arrival of guests, as an aperitif, or even with fresh fruit for dessert.
A fantastic drink for guest arrivals is a Champagne Kir Royale. This Champagne cocktail is simple and tasty! This recipe calls for Creme de Cassis which is centuries old - it was created in France by monks, and is in essence black currant liqueur. It was thought to cure "wretchedness". Simply pour 1/2 shot Creme de Cassis into a tall flute and then pour Champagne over it. If you don’t have Crème de Cassis you may also use Chambourd. Enjoy!
_________________________________
Learn More About - World Wine Regions
If you are serving wine at a party it is good to know how much you will need. There are six about 4-oz glasses in a 750ml bottle of champagne. Decided on how many glasses you would like to pour per guest and then the math is easy.
There is about 80 pounds-per-square-inch of pressure behind the cork, so carefully remove the foil covering and wire hood. You should always place a towel or dinner napkin over the top of the bottle while working off the cage and cork. With all of that pressure behind a cork you never know when you will fall victim to the cork flying out suddenly. It’s better to be cautious than lose an eye or injure a guest.
Although many people think that you should have that famous "pop" when opening your sparkler, the truth is that it is really a faux pas. The cork should not pop. As the saying goes, "The ear's gain is the palate's loss." You waste bubbles when you pop the cork. When properly executed it should come off with a quiet sigh. To open a bottle of bubbly without the infamous "pop," you will need to have it properly chilled to about 45 degrees and gently ease the cork from the bottle. This temperature can be achieved by placing the unopened bottle in an ice bucket — one-half ice and one-half water — for 20 to 30 minutes. Or, you may refrigerate it for 3 to 4 hours. The refrigerator temperature is too cold for the bottle to be left in there for extended periods. It should never be placed in the freezer.
Next ease the cork out, by securing the cork and turning the bottle (held at a 45 degree angle). Once the cork sighs open you are ready to pour. Fluted glasses or tulip-shaped glasses (called coupes) are best for Champagne and sparkling wines as they encourage the bubbles to collect and rise to the top allowing the full aroma to concentrate near the surface. They also preserve the lovely bubbles longer. Never chill or ice the glass, as it would take away from the enjoyment of the wine. Incidentally, if you are using crystal glasses, the surface texture is rougher than ordinary glass, more bubbles form on these glasses.
Go slow when pouring the bubbly, to avoid frothing, and allow glasses to settle a moment before topping them off.
Once opened, Champagne and sparkling wines may be stored for a few days in the refrigerator with the help of a handy Champagne stopper, which helps to keep the wine from oxidizing too rapidly. As for long-term storage, Champagnes and sparkling wines may be cellared horizontally like other wines, but do not necessarily benefit from additional aging.
Champagnes and many sparkling wines tend to pair well with a variety of appetizers, both mild and strong cheeses and hold up particularly well with spicy Asian cuisine. Chips and popcorn, pizza that’s light on the tomato sauce, nuts and Mexican food all pair surprisingly well with Champagne due to the salt factor. Bubbly wine is generally more versatile than still wines for pairing with food, making it ideal for not only celebrations but for every day drinking. Think about serving champagne on any occasion, not only for special events. It's perfect for the arrival of guests, as an aperitif, or even with fresh fruit for dessert.
A fantastic drink for guest arrivals is a Champagne Kir Royale. This Champagne cocktail is simple and tasty! This recipe calls for Creme de Cassis which is centuries old - it was created in France by monks, and is in essence black currant liqueur. It was thought to cure "wretchedness". Simply pour 1/2 shot Creme de Cassis into a tall flute and then pour Champagne over it. If you don’t have Crème de Cassis you may also use Chambourd. Enjoy!
_________________________________
Learn More About - World Wine Regions
How To Know If Your Wine Is Flawed
Over the holidays I was out at a very nice restaurant in our town. My friend ordered a glass of wine, swirled it, took a little sniff…and then made a very funny scrunched up face. Her wine was flawed. She could tell immediately. This started a chain reaction within our crew. About three other friends smelled theirs and started passing the glasses around saying, "Is this flawed? I think mine is flawed?" I took a whiff of each of them and the only one that seemed truly flawed to me was the first one. It made me start thinking that we all need a good lesson on what the signs of flawed wine are.
How often a wine is flawed turns out to be a controversial questions. Some people feel that 1 out of every 12 wines they consume is flawed. Personally, I don't find anywhere near that many wines to be a problem, but I tend to drink a lot of younger wine. Wine flaws are usually due to improper production, handling or storage, there are a fair amount of things that can go wrong with wine--most of which should be cause to return a wine if ordering in a restaurant. Some restaurants that are less educated in proper wine service may argue with you about returning the wine, but if you feel there is a problem. Stick to your guns. Wine merchants will also take back a flawed wine. So if you come upon a bottle that is flawed save it and take it back. Don’t pour it down the drain. Any respectable wine store will exchange the bottle for you.
The most common word you will hear out of someone’s mouth when they taste or smell wine that seems "bad" is that the wine is corked. Corked wine has the flavor of wet, musty cardboard. Once you have really tasted a corked wine, you'll know what it is--it is not subtle. It is caused by trichloranisol 2, 4, 6 (TCA), a compound released by molds that can infest the bark from which corks are made. One theory: you can't get TCA without chlorine, which is used to bleach corks (for aesthetic reasons). If corks aren't properly rinsed and dried this problem can occur.
While some people attribute all flawed bottles to being corked, there are a number of other things that can go wrong. A non-exhaustive list follows.
How often a wine is flawed turns out to be a controversial questions. Some people feel that 1 out of every 12 wines they consume is flawed. Personally, I don't find anywhere near that many wines to be a problem, but I tend to drink a lot of younger wine. Wine flaws are usually due to improper production, handling or storage, there are a fair amount of things that can go wrong with wine--most of which should be cause to return a wine if ordering in a restaurant. Some restaurants that are less educated in proper wine service may argue with you about returning the wine, but if you feel there is a problem. Stick to your guns. Wine merchants will also take back a flawed wine. So if you come upon a bottle that is flawed save it and take it back. Don’t pour it down the drain. Any respectable wine store will exchange the bottle for you.
The most common word you will hear out of someone’s mouth when they taste or smell wine that seems "bad" is that the wine is corked. Corked wine has the flavor of wet, musty cardboard. Once you have really tasted a corked wine, you'll know what it is--it is not subtle. It is caused by trichloranisol 2, 4, 6 (TCA), a compound released by molds that can infest the bark from which corks are made. One theory: you can't get TCA without chlorine, which is used to bleach corks (for aesthetic reasons). If corks aren't properly rinsed and dried this problem can occur.
While some people attribute all flawed bottles to being corked, there are a number of other things that can go wrong. A non-exhaustive list follows.
- Brettanomeyces(Brett). Earthy and/or manure type smells caused by the Brettanomeyces strain of yeast. Liked by some (for example particular French and Italian wines), disliked by many California vintners. In small amounts, can add "character" to a wine. Too much, and forget it.
- Dekkera. Another wild-yeast caused flavor of fresh dirt or cement. Liked by some (for example in some Bordeaux, Burgundy, Rhone and Italian red wines), disliked by many California vintners. Dekkera can also come from contaminated equipment and barrels.
Madeirized. Wine subjected to oxygen or heat through poor storage which ends up tasting like Madeira or Sherry. No fruit flavor left. Off-color. - Mercaptan. Smells of garlic or onion or even of skunk. I'm told that this is much of the cause of the "foxy" flavor produced by grapes native to North America. It is said that the term "foxy" came about because their wines were often made from the Fox grape, where the flavor was first seen.
- Sulfur. Burnt match smell caused by too much sulfur dioxide (used in the winemaking process) and rotten egg smells caused by hydrogen sulfide from bacterial contamination. Depending on what it is, it might go away if you air the wine for a while.
- Volatile Acidity. Smells of vinegar. May go away if you air the wine for a while.
- Acetaldehyde. If you've had sherry, you're very familiar with this character. In red or white wines, an acetaldehyde character is generally considered undesirable. This character can be nutty, musty, or swampy. Some people may claim that the wine is simply "oxidized". This last characterization gives us a clue about the aldehydic perception, as wines with this flaw have often been exposed to too much oxygen (or air). Again, this character might be desirable if in small amounts, but can be overbearing if excessive. Sometimes such wines can be flabby, dull and just plain oxidized.
- Cooked. "Cooked" or heat-damaged wines have been improperly stored or transported. Wines stored above 55 degrees Fahrenheit will experience accelerated aging. If the temperature gets really high, the wine can expand and push the cork partially out of the bottle. You can sometimes recognize cooked wines by a streak of wine color up the length of the cork, a partially protruding cork, or leakage. Red wines may turn brown.
A few things that aren’t flaws are tiny glass like crystals on the bottom of the cork (or sometimes in the wine). Assuming they really aren't glass from the winery, they probably the result of tartaric acid in the form of potassium bitartrate (cream of tartar). This is tasteless and harmless. I've seen them many times and they are harmless. Some times you will see sediment in the bottom of your glass or bottle. Sediment occurs as tannins combine with flavor compounds in the wine and fall to the bottom of the bottle. This just means that your wine has not been filtered. As long as it is not excessive, this is not a flaw.
So, what have we learned…. Be sure to smell your wine. Some of these "flaws" are acceptable in certain amounts. Especially when dealing with Old World wines. If you think your wine is flawed, ask your wine steward. He/she should be well trained in recognizing these problems and will take your glass or bottle back without a problem. If not, think about frequenting a different restaurant and let the manager know why. CHEERS!
Thursday, January 10, 2008
Wine Tasting 101 – Understanding Aromas and Flavors
Wine is a wonderful beverage with many different facets. Some people only drink wine on special occasions, but if you are like me you enjoy trying as many new wines as possible as often as you can. In order to increase your enjoyment and wine drinking satisfaction there are a series of terms and techniques you should become familiar with. Wine comes in different taste, color and ingredients. Tasting more and more of wines will make you more aware of your specific taste and preferences and the specific characteristics of the different varietals. Tasting wine is a sequence of event that enhances the enjoyment of imbibing. Wine can be an intimidating subject, but becoming familiar with the following terms in regards to the taste, flavors, and ingredients of wine will break down the "snob factor" associated with wine and start you on the road to becoming a true connoisseur. The following are some basic wine words to become familiar with.
Sweetness
The degree to which a wine tastes sweet. Sweetness is tasted on the tongue. Residual sugar also can change the viscosity of a wine, making it richer. The impression of sweetness comes from either sugars, or alcohol, or both, and can be altered in relationship to the presence of acidity. The sweetness of the wine can be determined by the amount of fermented sugar and fruit added to it.
Acidity
The next flavor tasted in wine is the feel of acidity. The acid taste can be felt to create taste and freshness in the flavor established. The taste of acidity creates freshness, crispy and zest in a balanced manner. Most of the drinkers prefer acidity taste of wine to come up with the purpose of having the wine. It helps the people to enjoy the taste and make it meaningful. The characteristic of wine differs in each kind of taste and flavor mixed. The degree to which a wine has sourness, or tartness, a taste perceived on the tongue. Derived from natural grape acids, primarily tartaric and malic, but may also include lactic and acetic from microbial action, whether intentional or otherwise. A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste. There are four major kinds of acids--tartaric, malic, lactic and citric--found in wine. Acid is identifiable by the crisp, sharp character it imparts to a wine.
Alcohol
Essential component of wine which gives a sense of sweetness, especially in dry wine, and contributes to body and length of finish. Can be noticed as warmth in the back of the throat. Big is a term used often to describe a wine high in alcohol, usually also heavy in body. Too much alcohol in a wine makes it hot. Its affects run from the obvious to the not so obvious. Alcohol doesn't just provide the kick it gives texture ("body"), flavor (roundness and sweetness) and vinosity (makes it smell and taste like wine) as well as providing balance and a certain chemical and physical stability to wines. The primary alcohol is known as ethyl alcohol or ethanol, but there are dozens of other so-called "higher" alcohols which though in minute qualities provide hundreds of flavors.
Fruitiness
The fruitiness can be tasted more in wine, because it is product which extracted from rich grapy fruits. It comes in crispy, freshly and tasty flavors. Tasting term for wine which has retained the fresh flavor of the grapes used in its fermentation. Not to be confused with sweetness. A wine can be fruity and not sweet.
Structure
Related to balance; all of the in mouth basic impressions of sweet, sour, salty, bitter, along with alcohol, body, etc., but in absence of the more complex, organoleptic impressions detectable by the olfactory bulb. In other words, everything but the aroma.
Body
The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Understanding these basics will help you to figure out the style of wine that suits you best and will help you to be a much more educated consumer. Soon you will be able to taste a wine and by using these wine basics you should be able to narrow down the type of wine you are drinking without even looking at the label. Your friends will be impressed and your wine confidence will be sky high. CHEERS!
Sweetness
The degree to which a wine tastes sweet. Sweetness is tasted on the tongue. Residual sugar also can change the viscosity of a wine, making it richer. The impression of sweetness comes from either sugars, or alcohol, or both, and can be altered in relationship to the presence of acidity. The sweetness of the wine can be determined by the amount of fermented sugar and fruit added to it.
Acidity
The next flavor tasted in wine is the feel of acidity. The acid taste can be felt to create taste and freshness in the flavor established. The taste of acidity creates freshness, crispy and zest in a balanced manner. Most of the drinkers prefer acidity taste of wine to come up with the purpose of having the wine. It helps the people to enjoy the taste and make it meaningful. The characteristic of wine differs in each kind of taste and flavor mixed. The degree to which a wine has sourness, or tartness, a taste perceived on the tongue. Derived from natural grape acids, primarily tartaric and malic, but may also include lactic and acetic from microbial action, whether intentional or otherwise. A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste. There are four major kinds of acids--tartaric, malic, lactic and citric--found in wine. Acid is identifiable by the crisp, sharp character it imparts to a wine.
Alcohol
Essential component of wine which gives a sense of sweetness, especially in dry wine, and contributes to body and length of finish. Can be noticed as warmth in the back of the throat. Big is a term used often to describe a wine high in alcohol, usually also heavy in body. Too much alcohol in a wine makes it hot. Its affects run from the obvious to the not so obvious. Alcohol doesn't just provide the kick it gives texture ("body"), flavor (roundness and sweetness) and vinosity (makes it smell and taste like wine) as well as providing balance and a certain chemical and physical stability to wines. The primary alcohol is known as ethyl alcohol or ethanol, but there are dozens of other so-called "higher" alcohols which though in minute qualities provide hundreds of flavors.
Fruitiness
The fruitiness can be tasted more in wine, because it is product which extracted from rich grapy fruits. It comes in crispy, freshly and tasty flavors. Tasting term for wine which has retained the fresh flavor of the grapes used in its fermentation. Not to be confused with sweetness. A wine can be fruity and not sweet.
Structure
Related to balance; all of the in mouth basic impressions of sweet, sour, salty, bitter, along with alcohol, body, etc., but in absence of the more complex, organoleptic impressions detectable by the olfactory bulb. In other words, everything but the aroma.
Body
The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Understanding these basics will help you to figure out the style of wine that suits you best and will help you to be a much more educated consumer. Soon you will be able to taste a wine and by using these wine basics you should be able to narrow down the type of wine you are drinking without even looking at the label. Your friends will be impressed and your wine confidence will be sky high. CHEERS!
Welcome
Hello there wannabe wine snobs!
First, a little background...I started drinking wine back when I was in college when I thought that Paul Mason Burgundy was the best ever. I loved that it came in a carafe that I could reuse for flowers, or orange juice or whatever. If a bottle had a pretty label, I'd buy it and I expected ten dollars to get me a jug of Rhine Wine and hopefully have a few bucks left for popcorn or ... beer. Although my wine choices were unstudied at the time, I knew that I loved wine. Ah the good old days.
Post graduation I met up with some fellow wine lovers who introduced me to Ravenswood Zinfandel. Wow! This stuff was expensive at $10 for 750ml, but it was well worth it. I was soon introduced to other new and exciting California wines and I even had the chance to take a quick trip to Napa and Sonoma. Along the way I began collecting unique bottles, joined wine clubs, and took many a tasting course.
And so a blossoming oenophile was born. Since then I've been drinking my way though many countries and studying all the way. I've never been the sort of person to look down on someone for what they drink. My motto is to drink what you love, and keep trying what you don't. Taste buds get bored and evolve and you never know what you will be drinking next year. I hope that you enjoy my posts and really learn to love tasting wine in this snob free zone! Please feel free to comment on ANYTHING, sample the wines I recommend, and email me on topics that you would like me to cover. Happy Tasting and CHEERS!
First, a little background...I started drinking wine back when I was in college when I thought that Paul Mason Burgundy was the best ever. I loved that it came in a carafe that I could reuse for flowers, or orange juice or whatever. If a bottle had a pretty label, I'd buy it and I expected ten dollars to get me a jug of Rhine Wine and hopefully have a few bucks left for popcorn or ... beer. Although my wine choices were unstudied at the time, I knew that I loved wine. Ah the good old days.
Post graduation I met up with some fellow wine lovers who introduced me to Ravenswood Zinfandel. Wow! This stuff was expensive at $10 for 750ml, but it was well worth it. I was soon introduced to other new and exciting California wines and I even had the chance to take a quick trip to Napa and Sonoma. Along the way I began collecting unique bottles, joined wine clubs, and took many a tasting course.
And so a blossoming oenophile was born. Since then I've been drinking my way though many countries and studying all the way. I've never been the sort of person to look down on someone for what they drink. My motto is to drink what you love, and keep trying what you don't. Taste buds get bored and evolve and you never know what you will be drinking next year. I hope that you enjoy my posts and really learn to love tasting wine in this snob free zone! Please feel free to comment on ANYTHING, sample the wines I recommend, and email me on topics that you would like me to cover. Happy Tasting and CHEERS!
Subscribe to:
Posts (Atom)