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Tuesday, March 31, 2009

What to ask when you buy wine...











*What is the ideal age to drink it?

*Which grape variety is it made from
(if not shown on the label)?
*How long will the wine keep?
*Will it need to be decanted?
*Should it be chilled?
*Will the glass shape affect taste?
*What foods complement/detract from it-
or is it best
drunk alone?

Monday, March 30, 2009

What is meant by "length"?

Wines where the flavor lingers in the mouth after swallowing are called long, and this is considered to be a positive description: the intensity and persistence of flavor reflect the quality of the wine. The aroma and flavor continuing in the mouth after the wine has been swallowed is called its aftertaste: the quality and enjoyment of a wine's aftertaste, combined with how long it lingers, is described as its finish. The finish can sometimes give an indication of how a wine might age: poor wine invariably produces an unexciting end.

Sunday, March 29, 2009

The Quick Sip on Turkey, India, and China


Turkey...despite extremely large areas under vine, not much wine is made in this country where Islam- a religion that prohibits alcohol- dominates.


India...makes some decent sparkling wines using the Champagne method.


China...produces grape wine, but rice wine has long bee more popular. This is changing with outside influence.

What is noble rot?














If conditions in fall are warm and humid enough, grapes
left on the vine may be infected by a fungus called Botrytis cinerea, or "noble rot". Botrytized grapes are shriveled and dehydrated, but their sweetness is concentrated. The best examples of very sweet dessert wines that are made from botrytized graped are produced in Bordeaux and Germany.

*Botrytized grapes make lusciousy sweet wines...most grape varieties affected by noble rot are Riesling, Sauvignon blanc, Chenin blanc, Semillon, and Gewurztraminer.



Tuesday, March 24, 2009

In French the word "château" = winery

Although “château” literally means castle in French, it may also be a mansion or a little house next to a vineyard that meets the requirements for winemaking with storage facilities on its property.

*Brian and I went tasting here with friends this past weekend. They have an AMAZING
rosé wine.

Château Crémade in Palette, France

Monday, March 23, 2009

corkscrew vocabulary

The auger, or curly metal part of a corkscrew, is sometimes called a worm.

Sunday, March 22, 2009

Still wine/Table wine

Still wine” does not come from a still. The phrase refers to wine without bubbles, which includes what is also referred to as table wine.

Saturday, March 21, 2009

Many different types of port

Here is a list of most (not all) of the different types of port:
-White Port
-Ruby Port
-Young Tawny Port
-Aged Tawny Port
-Vintage Character Port
-Late Bottled Vintage Port
-Traditional Late Bottled Vintage Port
-Vintage Port



Most styles fall into two broad categories: Bottle aged or Cask aged. Because doing the tiniest thing different will result in a different taste of wine, the two Port processes greatly dictate the flavorful outcome. While Bottle aged Ports generally behave like wine on Botox, keeping their color and their fruitiness well into maturity, Cask aged Ports lose flavor quickly. They are ready to drink right away.

Friday, March 20, 2009

How is port made?

In the production of port, the crushed wine grapes are fermented for about two days. Then the fermentation is halted by the addition of a neutral distilled spirit or brandy. This raises the alcohol level and retains some of the grapes’ natural sugar.

Thursday, March 19, 2009

Mold in the vineyards

Wine grapes are subject to mold when there’s too much moisture. Tight clustered Sauvignon Blanc, Zinfandel and Pinot Noir grapes are most susceptible to mold. The looser grape clusters of Cabernet Sauvignon allow for faster drying of moist grapes and thus make it less susceptible.


(example of a tight grape cluster)

Wednesday, March 18, 2009

Cloning in the Wine World

Grapevines cannot reproduce reliably from seed. To cultivate a particular grape variety, grafting (a plant version of cloning) is used.

Chip-bud Grafting


T-bud Grafting

Tuesday, March 17, 2009

Wine Bars Buried in Pompeii


When Mount Vesuvius buried Pompeii in volcanic lava in A.D. 79, it also buried more than 200 wine bars.

What is the average cost of the grapes used to produce a $20 bottle of wine?


$2.64

Saturday, March 14, 2009

4 ways in which wine turns bad...

1) Corked
2) Oxidized
3) Maderized
4) Refermented

CHECK OUT THIS ARTICLE ONLINE FOR EXPLAINATIONS- very helpful!
(just cut and paste)
http://nymag.com/restaurants/articles/wine/essentials/badwine.htm

Friday, March 13, 2009

Refermented wine anyone?

Last night I hosted a wine pairing dinner at my house. The first red we had with the main course had gone bad. It tasted carbonated and the color was slightly off. People were wondering if the wine was corked, or if the bottle had been stored badly, etc. Here is the answer to last night's problem bottle.

Fine wine is a living thing, the product of controlled fermentation. Occasionally, some residual, dormant yeasts will wake up, and a wine will undergo a second fermentation after it has been released and shipped. This manifests itself as effervescence, or fizziness, on the tongue. Of course, this is desirable in champagne (which is purposely refermented in the bottle in order to create the bubbles), but never in fine still wine.

It's difficult to learn to identify these flaws just by reading about them. Only experience and time will give you the training you need to spot every defect. But if you think a bottle is bad, ask for confirmation. Don't be afraid -- at any reputable establishment the sommelier, waiter, wine cavist, will not take a rejected bottle personally (not that you should care if he or she does).

Thursday, March 12, 2009

Taste-blind


Taste has historically been one of the least understood sensory mechanisms. Misinterpretations of research conducted in the late 1800's, led to "tongue maps" that suggested that the basic tastes are sensed primarily by specific areas, such as the tip or center. Subsequent investigation proved that taste buds on the entire surface of the tongue can sense all of the various tastes.


(there are about 9,000 nerve receptors called buds on the average tongue
)

Sensitivity to specific tastes varies considerably with individuals. It is possible in fact to be taste-blind. The test uses a chemical called phenylthiocarbamide, which tastes extremely bitter to some persons and quite bland to others. Some research has suggested that there is higher alcoholism incidence among the genetically taste-blind.

Wednesday, March 11, 2009

Shipwrecked

The wreck of the Titanic holds one of the oldest wine cellars in the world and despite the depth and wreckage, the bottles are still intact.


Tuesday, March 10, 2009

The Quick Sip on Texas

*Texas is one of the oldest wine regions in the United States.

*No one grape variety dominates, although chardonnay and cabernet sauvignon are by both critics and wine-makers considered to be the leading grapes in the state.

*Texas' 34 wineries are scattered across thousands of miles with differing microclimates.
(below is a picture of a tasting room in Driftwood, Texas)

Monday, March 9, 2009

Longest Cork Flight

The longest recorded champagne cork flight was 177 feet and 9 inches, four feet from level ground at Woodbury Vineyards in New York State.

Sunday, March 8, 2009

Top 5 of Bordeaux

In Bordeaux, the French word "cru", or growth, is used to indicate a wine estate, vineyard, or chateau. Thus a Premier Cru, or First Growth, is a wine estate of the top (first) rank.

According to THE WINE BIBLE, by Karen MacNeil, among the Firth Growths, Margaux and Lafite-Rothschild are often the most elegant and subtle; Haut-Brion, the most earthy; and Mouton-Rothschild and Latour, the most powerful.

Saturday, March 7, 2009

Enology...Oenology

Enology (also spelled Oenology) is the science and study of wine making, differentiated from "viticulture", which is the study of grape growing.

Friday, March 6, 2009

How do you smell correctly?

If you do not smell a wine or simply take a brief cursory whiff, very little information goes to the brain, and not surprisingly, you have trouble deciding what the wine tastes like.

You want to start by swirling the wine in the glass. Swirling aerates wine. As for actually sniffing the wine, nothing is achieved by holding your nose 2 inches above the glass and taking a polite whiff. You must get your nose (a big one is an asset) into the glass near the liquid. Then take a series of short quick sniffs.

Why not one long inhale? Imagine putting a grilled steak at one end of the room, and tying up a dog at the other. The dog wouldn't take one long deep breath, but instead, would sniff rapidly and repeatedly, to maximize the impression of the aroma. Since the nose fatigues quickly- in about six seconds- you must try to assess the aromas in the glass immediately. This requires considerable mental focus.

The smell of a wine may be called its nose, aroma, or bouquet. In Britain, smelling a wine is often referred to as "nosing it."

Thursday, March 5, 2009

Twelve Truths Wine Pros Know

1) A systematic approach to tasting is critical to understanding wine and being able to remember what you tasted.
2) Perceptions of wine can be skewed by outside influences as innocent as eating a bag of M&M's.
3) The first sip is not always reliable.
4) At least 80 percent of taste is smell.
5) Swirling the wine in the glass helps you smell and therefore taste it better.
6) You continue to smell a wine once it is in your mouth.
7) Light, medium, and full-bodied wines feel in the mouth like skim milk, whole milk, and half-and-half, respectively.
8) A full body is no guarantee of an intense flavor.
9) To get the total impact of flavor, you must hold the wine in your mouth for a few seconds.
10) The world's best wines all have long finishes.
11) White wines gets darker in color as they get older.
12) Red wines get lighter as they get older.

Wednesday, March 4, 2009

Wine Judging Competitions
















THEN...and NOW


























All tastings are done blind. These days, we just cover up the bottles- judges are no longer blindfolded. Every uncorked bottle and glass poured are numbered accordingly so as not to get them confused. Depending on the size of the competition, it can be a nightmare for the people working the back, as you can imagine from this next picture.

Tuesday, March 3, 2009

The White Wine with Fish Rule

The old rule "white wine with fish; red wine with meat" is based on matching body (the weight of the wine in the mouth) and color. The adage dates from the days when many white wines were light in body and whitish in color (like fish), and many red wines were weighty and, obviously, red (like meat). It is, however, the body and components of the wine- not its color- that are important in matching wine with food. Today many red wines, such as Oregon pinot noirs and nothern Italian merlots, are far lighter in body than, for example, barrel-fermented and barrel-aged California and Australian chardonnays. In the 1980's many of us realized this (or at leased sensed it unconsciously), abandoned the old rule, and began drinking red wine with fish and white wine with meat. By the mid-1980's top American steak houses were selling almost as much chardonnay as cabernet sauvignon.

Monday, March 2, 2009

Are these vineyards?

Though Germany would seem like the last country to give its vineyards whimsical names, there are dozens of them. Here are the names of a few well-known vineyards.

-Eselshaut: Donkey hide
-Himmelreich: Kingdom of Heaven
-Kalb: Veal
-Schneckenhof: Home of the snails
-Katzenbeisser: The biter of cats
-Lump: Dope; idiot
-Nonnengarten: Nun's garden
-Saumagen: pig's stomach
-Spinnennetz: Spiderweb
-Sieben Jungfrauen: Seven virgins
-Ungeheur: Monster
-Zweifelberg: Place of doubt

Saturday, February 28, 2009

What does the term Brix mean?

Brix is the scale that winemakers use to measure the sugar level of grapes.

Friday, February 27, 2009

Alcohol Irony

The word "Alcohol" is derived from the Arabic language (al kohl or alkuhl). Consider the fact that a large proportion of the Arabic population is forbidden from consuming alcohol for religious reasons.

Thursday, February 26, 2009

The origin of "Honeymoon"

In ancient Babylon, the bride’s father would supply his son-in-law with all of the mead (a fermented honey beverage) that he could drink for a month after the wedding. Because their calendar was lunar or moon-based, this period of free mead was called the “honey month,” or what we now call the “honeymoon.”
(can't help it- this is a picture from my recent wedding =)

Wednesday, February 25, 2009

Lead Crystal

An English glassmaker named George Ravenscroft discovered in 1674 that adding lead oxide to molten glass made it softer and easier to work.  As a result, lead crystal could be cut into elaborate designs.  But even more important, lead made glass more durable and more brilliant.  

In 1991 researchers at Columbia University found that wine and other acidic beverages left in lead crystal decanters for several months could absorb possibly dangerous amounts of lead.  Subsequently, the FDA recommended against storing acidic foods and beverages for long periods of time in lead-glazed pottery or lead crystal decanters.  The specific health hazards, however, are still not known.  Since wine does not stay in a crystal glass long enough to leach lead from it, drinking wine from lead crystal glasses is considered safe.

Tuesday, February 24, 2009

Nelson Mandela

Elected in 1994, Nelson Mandela was South Africa's first black president and the first to be elected with voter participation from all races. Mandela's release from prison in 1990, after more than twenty-seven years in confinement, signaled a new era in South African politics and paved the way for the lifting of trade sanctions and the importation of South African wine into the United States.

Monday, February 23, 2009

Sad but true












In years with very bad weather, a top château in Sauternes may decide to make no sweet wine rather than lower its standards. Salvaged grapes will be sold to lesser châteaux, and the top château will take the enormous financial loss of having no product for the year. So, about twice a decade Château d'Yquem may choose not to make any sweet wine.

Sunday, February 22, 2009

Beaujolais as dessert


According to the famous French chef Paul Bocuse, one of the favorite traditional desserts of wine-growers in Beaujolais is freshly picked wild peaches sliced into a glass and topped with black currants drenched in cool Beaujolais.  

Saturday, February 21, 2009

The world's most exclusive pinot noir bash










Every July Oregon's Willamette Valley hosts one of the most prestigious pinot noir festivals in the world: the International Pinot Noir Celebration.  Tickets are sold out within days of the event's announcement.  Top pinot noir winemakers from Burgundy, Oregon, California, and elsewhere pour their wines for devout pinot noir lovers.  The culmination is the Saturday night salmon dinner, when some of the world's most famous pinots are consumed with wild salmon cooked in a traditional Native American manner over open fires.

Friday, February 20, 2009

Nice legs

The rivulets of wine that roll down the inside of the glass after a wine has been swirled are called legs in America and in Britain. The Spanish call them tears; the Germans, church windows. Some wine drinkers look for great legs, falsely believing that nicely shaped legs (and who knows what that means?) portend great flavor. In fact, legs are a complex phenomenon related to the rate at which liquids evaporate and the differences in surface tension between water and the wine's alcohol content. Legs have nothing to do with greatness.



*With wine, as with women, there is very little meaningful information one can deduce by looking at the legs.

Thursday, February 19, 2009

Virginia Dare


Thought to be the oldest branded wine in the United States (dating from circa 1835), Virginia Dare was named after the first child born of English parents in America. The wine was made from a grape called scuppernong, a native variety that is still grown in the South. This white Virginia Dare was originally called Minnehaha. There was also a red wine called Pocahontas.

Wednesday, February 18, 2009

Who produces wine in the United States?











Though it seems hard to believe, every state in the United States produces wine except three--Alaska, North Dakota, and Wyoming.  No state, however, makes a huge amount of wine except one:  California alone produces more than 90 percent of the United States total.

Tuesday, February 17, 2009

Separating the great from the not so great

More than any other country in the world, France loves to rate her vineyards and her wines. Several of the major French wine regions have their own powerful and often complex classification systems that rank vineyards and/or wine. Bordeaux alone has four separate regional classification systems. Though the classifications are controversial and the rankings are usually fiercely debated, no one in France, it seems, thinks of doing away with them.

Monday, February 16, 2009

Bottle Shock

Much to the agony of winemakers, wines that have recently been bottled occasionally develop bottle shock--a temporary condition wherein the wine tastes lifeless, as though it has lost its aromas and flavors.  Bottle shock can happen to any wine.  It is thought to be the result of the agitation and, possibly, exposure to oxygen that happens during bottling.

Winemakers, of course, easily recognize this condition since they have also tasted the wine before it was bottled and therefore have a point of comparison.  Wine drinkers, however, may misinterpret a bottle-shocked wine as one that's of poor quality.  That said, to experience what a wine with bottle shock tastes like, you'd have to open it within a few days or perhaps a week of it having been bottled, since after the wine rests for a few weeks more, the bottle shock goes away and the wine tastes again as it originally did.  Luckily, most wines for sale in shops and restaurants were bottled months if not years before, so the chances of encountering bottle shock are fairly slim.

Sunday, February 15, 2009

The Quick Sip on Germany

*Germany is considered one of the world's top producers of elegant white wines, the best of which have almost ravishing delicacy and clarity.

*The vineyards are at the northern-most extreme of where grapes can ripen.

*The majority of fine German wines are not sweet. The exceptions are the expensive late harvest dessert wines beerenauslesen and trockenbeerenauslesen, which are crafted to be sweet.

Saturday, February 14, 2009

Topping Up Wine & Campagne


The time to top up a wine is when there are about two sips left in the glass. If you top up more frequently, you never get to experience how the wine evolves in the glass. With Champagne, there's another menace- temperature. Just as the constant topping up of coffee means you never have a really hot cup, constantly topping up Champagne leaves you with a quasi-chilled glass of bubbly.

Friday, February 13, 2009

Top Ten Descriptors A Winemaker Hates To Hear

10. Wet rodent
9. Labrador breath
8. Mace
7. Moist navel lint
6. '63 Chevy Nova exhaust
5. A men's room at a baseball park during a game
4. Mustard gas
3. Velveeta
2. Old running shoes
1. Old running shorts

-John Cunin, owner of the Cypress Club, San Francisco

Thursday, February 12, 2009

Wednesday, February 11, 2009

Chinese in the Vineyards

In The University of California Book of California Wine, Jack Chen, writing about the contributions of the Chinese, notes that in the 1880s, Chinese made up 80 to 85 percent of the vineyard workers in California. For the prior decade, however, anti-Chinese sentiment had been building as the economy worsened and unemployment rose. In 1882, Congress passed the Chinese Exclusion Act, banning further immigration. By the 1890s, Chinese who worked in vineyards were being taxed a punitive charge of $2.50 a month, and labor leaders had successfully forced several wineries to add the racist statement "Made with White Labor" to their bottles.

Tuesday, February 10, 2009

Warning: This Label is Misleading!

"Contains Sulfites." With the initiation of that federally mandated warning label in 1988, wine drinkers began to worry. What were sulfites and why were they suddenly being put into wine? In the confusion that followed, wine was blamed for everything from headaches to rashes.

The facts were these: WINE HAS ALWAYS CONTAINED SULFITES. The compounds occur as a natural by-product of fermentation. Historically, winemakers have also added small, controlled amounts of sulfites to wine to prevent oxidation and spoilage.

Historically, the regulations on sulfites in wine have been stricter than those applied to salad bars (cut fruits and vegetables used to be routinely sprayed with large amounts of sulfites to keep them from wilting and turning brown).

In addition to wine, sulfites are found in beer, cocktail mixes, cookies, crackers, pizza crust, flour tortillas, pickles, relishes, salad drssings, olives, vinegar, sugar, shrimp, scallops, dried fruit, and fruit juice, among other foods and beverages.

Monday, February 9, 2009

A punt is something that we are familiar with from American football, but what is its meaning in the world of wine?


The punt is the indentation at the bottom of a wine bottle. Its initial function was to prevent the flat bottom of wine bottles from scraping tabletops. Some hold Champagne bottles by the punt while pouring- an awkward, inelegant, pop custom (no pun intended).


Sunday, February 8, 2009

With which grape varietal is Pinot Noir usually blended?


Pinot Noir is unusual in that it is most often not blended at all. (and as this label shows, Pinot Noir is the main red grape grown in the Burgundy, or Bourgogne, region of France)

Saturday, February 7, 2009

One of the world's most expensive wines

The famous Chateau Petrus in Pomerol makes the world’s most expensive Merlot, which sells for up to $2,500 or more. The vineyard only consists of 12 hectares (around 30 acres). This particular Merlot was actually one of the favorite wines at the White House during the Kennedy years.

Friday, February 6, 2009

Thanks again, Mr. Pasteur!


Many people assume that when a wine oxidizes, it turns to vinegar. Actually, the wine takes on a nutty flavor. Thanks to pasteurization, wine very rarely turns to vinegar.

Louis Pasteur (1822-1895) was the great French scientist whose work has saved millions of lives. He made so many famous discoveries (ex: the rabies and anthrax vaccines, inoculation for smallpox, the 'Pasteurization' process) that he was able to build an institute in Paris for research, teaching, and treating diseases. Inaugurated in 1888, the Pasteur Institute ranks as one of the foremost research centers in the world.

Thursday, February 5, 2009

Wine DNA

Wine has so many organic chemical compounds it is considered more complex than blood serum.