Uncorked: An Introduction to Wine

8/14/2019 Uncorked: An Introduction to Wine

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An Introduction to Wine


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Tableof ConTenTs

Vintage

Grape Varietal

Region

Price

Preerence

Fortifed Wines

AustraliaChile

France

Germany

Italy

1

26

32

38

44

50

54

40

6

16

20

InTroduCTIon

red WInes

WhITe WInes

Champagne | sparklIng WIne

servIng WIne

TasTIng

sTorIng WIne

desserT WInes

readIng WIne labels

seleCTIng WInes

Top WIne regIons

Producer

Vinyard

Wine Name

Pairing

Ice Wine

PortugalNorthwest

Northern Caliornia

Spain

South Arica


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Introduction


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Good wine is one of lifes greatest pleasures. Whetheryou are a novice or a connoisseur, interested in simplysipping or expertly analyzing, enjoying a glass of winecan be a sublime experience. Unfortunately, many peoplend wine and how to choose, serve, and describe it moreintimidating than enjoyable. Te very scope of the topicseems daunting. But never fear, you dont have to take aclass to appreciate the subtleties of ne wine.

Still, as with many things in life, a little knowledge goesa long way. Just as a musical performance is enhanced byknowledge of the composer or the piece, a bottle of wineis more enjoyable if you know something about it. Learn

to taste the story in the wine, and you can transcend theintimidation. o appreciate wine as something more

than mere drink, all youll need is conscious, deliberateawareness. Lets face it: It makes little sense to pay thepremium for wines of character only to swallow themunconsciously. Each wine has a personality waiting to bediscovered: You just need to decide whether you like it.

So, how to begin? You begin by understanding whatsin your glass. Sampling wine and recording yourimpressions is an eective way to gain condencechoosing and evaluating wine. From this book, you willlearn about all the aspects of wine and wine tasting. Inmany ways, beginning a quest for wine knowledge islike entering a whole new world: a new language to

learn, new techniques to master, and so many wonderfulselections of wine to sample. Enjoy the journey!


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Reading Wine Labels


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At the very least, a close examination of the label will revealthe name of the wine and where the grapes came from. Telabel may also include information about when the grapes

were harvested, the identity of the person or companybehind the wine, the wines alcohol content, and the bottlesnet contents. Some of this information appears on thelabel facing the consumer, but most wines also have a backlabel, which should be read as well. Wineries must submittheir labels to a government agency to ensure that theymeet certain legal requirements.

New World wine labels are pretty user friendly, oeringconsumers a few key pieces of wine buying information.

Te varietal is listed on the label, making for less guessworkthan many Old World labels. Te producer, varietal, vintage

year, region where grapes are grown, and alcohol contenttypically appear on the front label. Te back label of all wine

sold in the U.S. (regardless of whether its originally fromthe Old World or New World) sports the government

warning, According to the Surgeon General... and manycontain the sulte statement along with some witty wine

wisdom and pairing preferences for the particular wine.

Old World wines have a reputation for masking the keyinfo., but with a little wine education, youll nd that thisis not the case at all. If you know what to be looking for,

you can easily decipher the pertinent label informationwith very little eort. Instead of the varietal being theprimary piece of information on the Old World label, it isthe location - where the wine is from. Old World wines areheavily invested in their individual terroir, not necessarilythe specic grape, though if you know the region, then you

will also have a pretty good handle on the possible grapesthat made their way into the bottle.


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When it comes to wine, vintage is the big one, the thingmost people tend to nd complicated and confusing. Butthe bottom line is that its all actually quite simple. A wines

vintage simply tells you which year the grapes were picked.Te vintage also tells you how old the wine is. It is generallywritten on the front label or on a separate neck label as awhole year number (like 1999, 2004, 1961, etc.). If no vintagedate appears on the label or neckband, the wine was madefrom mixed vintages. Vintage can be a very important pieceof information, or it can mean relatively little. Just as thesame variety of grapes grown in two dierent regions canproduce wines that taste dierent, so too can the year thegrapes were grown aect the quality of the wine they produce.

Almost all still wines come from a single vintage, and thelabels on the bottles will show the year in which the wine

was made. Te few exceptions to this rule are a few cheapand barely drinkable wines, or branded wines, such as PiatDOr or Blue Nun.

Fortied and sparkling wines, including Champagne, tend tobe non-vintage, however. Tis is because they are frequentlycreated from a blend of dierent vintages, with the aimof creating a consistent house style. Te exception to thisparticular rule, however, is that, in an outstanding year,Vintage Champagne and Vintage Port will be made.

In both cases, it is down to the producer to decide whether ayear is suciently good to produce a single vintage wine. Portis matured in oak barrels for two years before it is assessed todetermine its quality only then will the decision be made asto whether a vintage will be declared. Te conditions have tobe just right to produce grapes of a suciently high quality to

make Vintage Champagne as a rule, this means that thereare usually only about four or ve such vintages in a decade.

vInTage


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But why should one vintage be any dierent from another?Te answer lies in the weather. Te micro-climate of anyparticular wine-growing region varies, sometimes quitedramatically, from one year to the next. Dierent grape

varieties respond to dierent climatic conditions in theirown particular way. On the whole, for instance, Syrah/Shiraz responds particular well to dry, sunny conditionsthat favour the ripening of its sugars, a key ingredient ofits heady, alcoholic kick thats why growers in SouthAustralias Barossa Valley have been particularly successfulin producing wines made from this grape. On the otherhand, Sauvignon Blanc responds well to somewhat cooler,damper conditions, which is why it thrives in the LoireValley and New Zealands South Island.

Poor weather conditions those that are not appropriatefor whatever grape variety is being grown are the truetest of a good producer, for it is his (or her) knowledgeand experience, through manipulation of the vinicationprocess and skilfull blending, that extracts the best possibleperformance from the grapes. It is said that a great

winemaker can create a good wine from poor grapes; but amediocre winemaker will only make an average wine, evenhe has if a harvest of perfect grapes.

But even the most superior of winemakers is sometimestested by the elements. Te El Nio cycle, whose eect isparticularly strong in Australia, can result in unpredictable

weather patterns, with attendant complications for theareas wine producers. Heavy rains in 1993 resulted in adisastrous vintage of light wines; two years later, in 1995,drought conditions led to very low yields indeed, althoughthe grapes did ripen well. Luckily, the weather sometimes

works in Australias favour the long, warm summer of1998 gave rise to an exceptional vintage.


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regIon

Te growing area or appellation noted on the label provides the source ofthe grapes used to make the wine. It might be as broad as an entire state orregion, such as California or Burgundy, in which case the grapes came fromtwo or more growing areas within the borders of the state or region. Morespecic appellations include a county or subregion; a growing area withina county or subregion, such as Napa Valley (within Napa County); and asubappellation within a larger one, such as Oakville (an area within NapaValley). An even more specic designation is the name of the vineyard withinthe appellation. As a rule, the more specic the designation of where thegrapes were grown, the higher the quality of the wine.

grape varIeTal

When learning how to read wine labels, the grape varietals used in the wineis often the rst thing people look for. For the most part, you are likelyto get some very basic terms like white table wine or dry red wine. Inmany wines, particularly in many European regions, the grape varietal is notlisted on the label. In California, Oregon, Alsace, Germany, Australia, SouthAfrica and New Zealand, the general trend is to include the grape varietalson the label. Tis may either be featured prominently on the front label or issometimes explained on the back label, sometimes even in a short paragraphof the wines description by the producer. So for example, many California

wines are clearly labeled Cabernet Sauvignon or Merlot.

In regions where it is less obvious from looking at the label, like Bordeaux,Burgundy, Champagne, etc., it is usually because there are only specic grapesallowed by law to be planted there, so the wines are named for the vineyardor village they came from rather than for the grapes. For example, while thereare hundreds of dierent red grape vineyards in Burgundy, from Chambertinto Corton to Clos des Ducs, all of these are planted in 100% Pinot Noir bylaw. Terefore, to put both Chambertin and Pinot Noir on the label wouldbe redundant. Also, for these wines, most acianados agree that it is the

place the grapes where grown that is most important to the quality andcharacteristics of the wine.


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produCer

Tis is the most important piece of information onthe label, because the quality of the wine depends toa great extent on the reputation of the winery. Tebetter wineries also have a distinctive style, making theselection process much easier. If you know enough about

wines, the producer can tell you more about the contentsof the bottle than anything else. Te more experience youhave with wines, the more familiar you become with thequality being put out by the producers on the market.

Te label (usually the back label) also indicates the extentof the producers connection with the wine. Te highestdesignation is grown, produced, and bottled by, whichguarantees that the winery named on the label grew

the grapes and produced and bottled the wine, making

it a complete estate wine. If the label reads producedand bottled by, the named winery crushed the grapesand made the wine. However, if the wine was fermentedelsewhere, the phrase on the label may say cellared andbottled by. Te phrase made and bottled by reveals thatthe winery used grapes it crushed, along with wine that

was fermented elsewhere.

Now the name of a producer diers again by country. InFrance, it can be a Chateau in Bordeaux or a Domainein Burgundy. Germany, Italy and Spain have estates,but again the precise name is crucial because in manyinstances producers share surnames and quality can varyfrom one to the next. Tis is important to note when you

navigate the vast landscape of German wine, for example.


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vInyard

Some wines, but not all, have a particular vineyard namelisted. Tis means that all the grapes used to produce the

wine were grown in a single vineyard, rather than blendedfrom several sources. Tis is often done with plots of vinesthat are considered special and to have a special character

which is best preserved alone. Te name of the vineyardis usually featured prominently on the front label. Forexample, many Pinot Noirs from California are from single

vineyards (such as Siduri PInot Noir Garys Vineyard). InFrance and Italy it can be harder to tell which name on a

label is the vineyard, but in places like Burgundy, Alsace,the Loire and some Rhne wines you will see wines namedfor a single vineyard. For example, in Burgundy, you maysee a Vosne-Romane (the village and AOC) with a namebelow it like Les Suchots (often in quotes). Les Suchots is

the name of a single vineyard within the village of Vosne-Romane. So it can get confusing, but the same generalprinciples still apply. Wherever the wine comes fromthough, if it lists a single vineyard name, then by denitionall the grapes had to have come from that one vineyard.


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WIne name

When learning how to read wine labels, youll notice thatsome wines have a special proprietary name which has

been given to it that is not related either to the produceror the vineyard it came from. Tese are made-up namesthat the owner/producer thought was appropriate. Forexample, Sine Qua Non winery has cool names for manyof its wines, like Just for the Love of It or Poker Face.

Joseph Phelps vineyards has insignia. In uscany in Italythere is Solaia and ignanello and Massetto and such.

Tese names do not help you identify anything about thewine in the bottle as they do not reect either the region

they came from, the vineyard, the producer or the types ofgrapes used in their making.


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Selecting Wines


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Te three Ps of selecting wines are Price, Preference andPairing. Keep these in mind when visiting your local winemerchant and you will likely come away with a winning wine.

P

Te price you are willing to pay (or not pay) for a bottle ofwine is a key determining factor in selecting a wine that isright for you. Gone are the days when you could only buy agood bottle of wine for over $30. In todays market thereare plenty of great wines available for around $15, some forconsiderably less. So rest assured that you wont have todrop a bundle of money to experiment with various wines.A decent wine merchant will be able to give you plenty of

suggestions in your stated price range.


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Preference

We all have them and they often change in a moments notice,but with wine preferences let them be swayed by what you willbe drinking them with or who you will be sharing them with.For example, if you are hosting a happy hour get together, yourpreferences might lean towards safe reds and whites. For people

that may not be accustomed to heavier-bodied, heartier wines,try a softer Merlot or Pinot Noir. For a white, a common choice

would be Gewurztraminer. If you are seeking to experiment with anew varietal, then talking to your local wine merchant about wines,styles and labels, that you have enjoyed in the past and asking forspecic recommendations should provide sucient direction foranother great nd. For those who are new to wine, try a Riesling, Gewurztraminer, or a Muscat dessert wine if sweeter wines suit

your fancy. If you prefer a dry white wine then look for a Pinot

Blanc, Chardonnay, Pinot Gris or Sauvignon Blanc. As for reds,starting with a Gamay, Pinot Noir, or Merlot if you do not wantanything too complex or full-bodied. If you are looking to turn upthe complexity meter, then go with a great California CabernetSauvignon, Syrah (or Shiraz if its from Australia) or a Zinfandel.

Pairing

If you are looking for a wine specically to pair with dinnertonight, then take into account what the key ingredients will be.

Will it be white or red meat? Will you be using fresh or driedherbs and what types? Will the dish be spicy or fruit-lled? Tesequestions can play a key role in deciding which wines will pair

well with specic entrees. In general, white wines accent lighteravored meals really well; while, red wines often complimentheartier meals a bit better. Keep in mind that pairing foods and

wines is 99% personal preference and 1% science.


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Tere are two standard methods of classifying wines -by region (Bordeaux), and by grape type (CabernetSauvignon). In established areas (basically in Europe),

wines are strictly dened by where theyre grown.

Champagne only comes from the Champagne region ofFrance. Port is only the wine grown in a certain valley inPortugal. If other areas make similar wines, even using thesame grapes, they use a dierent name. Most European

wines do NO list the grape varietal on the bottle label.

Tey only list the region the wine comes from, andexpect you to know what that means. In newer areas (theUS, South America, Australia, etc.), wines are usuallypromoted based on the grapes which they are composed

of. For example, even though California has a regioncalled Napa Valley, that region actually puts out a huge

variety of wines. So when you buy a Napa Valley wine,it will say on it that it is a Chardonnay or CabernetSauvignon or Merlot or so on.


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Australian wine is often noted for its sweet dessert wines, but if thats notexactly your favorite, dont let it stop you from enjoying Australian wine.Located in the southeastern portion of Australia is the state of Victoria, where

youll nd more than 350 wineries scattered across ve distinct regions: theYarra Valley, Mornington Peninsula, Geelong region, Sunbury, and MacedonRange. Eastern Australia produces deliciously spicy Shiraz, as well as PinotNoir, Chardonnay and Sauvignon Blanc. Near Sidney, youll nd a lot of PinotNoir vineyards, and in the Yarra Valley youll nd plenty of sparkling wines to

choose from, some even produce unique kiwifruit and other wines made fromlocal fruits, all of which are worth a try.

ausTralIa

Chile surprised the wine industry by going from producing mediocre wines toputting out an excellent product that stands up well to Californian, French, andother established winemakersin about ten years. Te Chilean Maipo Valleyproduces high-quality, aordable reds out of Cabernet Sauvignon, Pinot Noir,and Merlot grapes. Te avors found here range from fruity to full-bodied,

and the world has responded well to Chilean exportsthe Santa Rita vineyardalone ships around 340,000 bottles per year to consumers in the U.S.

ChIle


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Possibly one of the most famous wine countries in the world, France has beena stand-out wine-producer for centuries. When you visit, youll see a fairy-talelandscape of castles, churches and medieval towns set amidst rolling hills. Someof Frances most prominent wine regions include the Loire Valley, with its richand fertile soil and its moderate climatethe area where 75% of Frances winesare produced. Te area is known most for its white wines, including SauvignonBlanc, but it also produces some delightfully fruity reds.

Italy is known for its robust reds, particularly its Chianti. In fact, the district ofChianti, located between Siena and Florence, is one of the countrys premier

wine regions. With its beautiful castles and ruins, olive groves, and over 10,000acres of vineyards, Chianti is a productive wine region and a fascinating place to

visit. Winemakers there still stomp the grapes manuallywith their feet!and

visitors to the area during the autumn season often get in on the action.

Located in the southwestern corner of Germany, Baden is known as one of thecountrys nest wine regions. Its vineyards are perfectly situated between thehills of the Black Forest and the Rhine River. Te result is a combination ofnine distinct wine-producing mini regions, all of which oer varying soil typesand support dierent grape varieties for amazing wine varietals.

One of the more interesting producers in the region is the Shelter Winery,

which was founded in a former Canadian Air Force bunker. oday, ownersHans-Bert Espe and Silke Wolf produce wine in small batches; Tough itsenough that they have outgrown the former military base.

franCe

ITaly

germany

With its fertile Napa and Sonoma Valleys and mild climate, California is one ofthe most prominent wine producers in the U.S. Visitors there often nd a seriesof small, family owned vineyardsthere are over 200 of them in the areathatproduce an astonishing variety of consistently excellent wines. Californias

wine country is known to cater to tourists, with plenty of charming towns andboutiques strung out among the acres of vineyards.

norThern CalIfornIa


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Washington States 400 wineries are spread across ve distinct regions,most of which are located in the central and south-central part of the state.

Washingtons long summer days, which in general receive about two morehours of sunlight than many wine producing areas in California, is one of thesecrets to its success. Te state is the second largest premium wine producer in

the country, with nine appellations and more than 300 grape growers to supportWashingtons claim as a New World wine region.

In the south-central part of the state, the Columbia River region supports lessthan a dozen wineries whose varietals benet from the areas moist marinebreezes and cool, temperate nights. Gewurztraminer, Riesling and Pinot Grisare classic wines for this area. o the east, the Walla Walla region benets fromlong growing seasons. Its 50+ wineries are known for their Merlot, Syrah andCabernet Sauvignon wines. Te Yakima Valley region, further inland, receives

dry, hot summers and crisp winters, producing a range of varietals that includeChardonnay, Riesling and Merlot.

WashIngTon

Te wine country just northeast of Cape own is the seventh largest wine-producer in the world. More than 120 estates are set into South Africas

Western Cape region, an area very popular with the tourists for its ocean,mountain views and wines. South African wine producers work mainly

with white grapes, often Chenin Blanc. Te regions vineyards are notedfor producing their own varieties of grapes by crossing dierent establishedstrainsfor example, the rustic South African Pinotage is a cross betweenPinot Noir and Cinsaut grapes. Te most sought-after South African wines aregrown on the coast, where the temperature is cooler and milderencouragingthe growth of grapes like Sauvignon Blanc, which prefer these climates.

souTh afrICa

Although most of Canada is far too cold to produce grapes suitable forwinemaking, parts of Southern Ontario and British Columbia actually haveclimates that resemble that of Northern California. Indeed, BCs OkanaganValley and Ontarios Niagara Peninsula are two such areas, both known as topice-wine producing regions. Iniskillin is one of the top Niagara producers. Ithas been producing ice wine since 1984, and has won countless internationalawards for the best bottles.

onTarIo, Canada


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Portugal is known for its porta sweet fortied wine thats sometimes agedfor centuries before a bottle is opened. Ports are aged either in casks or inbottles. Te bottle-aged variety can take many years or even decades to reachmaturity, but cask-aged ports lose avor quickly and are usually not aged longbefore drinking. In Vila Nova de Gaia, over fty port wineries welcome visitorsfor tours and samples. Here youll be drinking port instead of wine on your

vineyard visits, and many wine acionados savor the change.

Encompassing some of Spains most beautiful territory in the north, the Riojaregion has always been an important player in the wine industry, selling itsproduct to over 100 countries. From the tourist-friendly cities of San Sebastian orBilbao, you can venture out and visit dozens of small and large wineries.

Evidence of wine production in Rioja province dates back to the ninth century:Tis is one of Spains northernmost wine-producing regions, sheltered from thestrong winds that are characteristic in this province by the Cantabrian Mountains.

porTugal

spaIn


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Red Wines


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Tere are a countless number of red grape varieties in theworld, some able to make wine, others best suited for theWelchs factory. Right now, the world wine market focuseson about 40 50 dierent red wine grape varieties, the

most widely recognized and used listed below.

What dierentiates red wine from white is rst, the skincolor of the grape, and second, the amount if time thegrape juice has with its skins. After picking, red grapes areput into tanks or barrels where they marinate with theirskins for a bit, absorbing the pigments and other aspects

of the skin (think tannins). Tis is how red wine gets itsred color. Te exact color, which can range from lightred to almost purple, depends on both the color of theparticular grape skin and the amount of time it sits with

the skins. Remember, the inside of almost all grapes is alight, golden color it s the skins that have the pigment.For example, much of Champagne is made from PinotNoir and/or Pinot Meunier, both red grapes. Yet becauseit spends so little time on its skins, the color of theChampagne is often white.

B b i i b d d i i l f hba a


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Barbera wine is ruby red, and its typical perfumes are the sameof rose, and black cherry. aste is powerful, fresh and poorin tannins, and it is very well matching with food, speciallytraditional recipes, meat and barbecue. Te regional nameis Piemonte Barbera, but premium wines have also somedierent geographical specications according to the placeof production: Alba, Asti, Monferrato, Nizza, Colli ortonesi

and others. Everywhere the quality is high, but nding outthe dierences could be an exciting experience, a nice trip ofpleasure, better when directly made in the wineries.

Tere are essentially two types or styles of Barbera, the pre andpost wines. Te pre is made in the tradizionale method beforethe accademico metodologia inuenced how the wine is made.Like all Italian politics, there is always opposition. Te preBarbera is simple in structure with spare fruit character thatis accentuated with an sharp acidic tang. Tis is not a knockon the wine but rather an acknowledgment of its nature. Tepost Barbera will exhibit more extracted fruit, density, and anindication of oaky tannins to provide a counterweight to thefruits natural acidity.

Barolo has been called the king of wines, and the wine ofkings. It is one of the worlds best wines and is made fromonly the very best Nebbiolo grapes, grown near the town of

Alba in Italys Piedmont. Barolo, a robust red, is full bodiedand very dry. Its high in acidity, alcohol and tannin. Te aromais similar to ripe strawberries, tar, roses, violets and trues. Itis a chewy wine. If Barolo is produced in the traditional style,it can be hard when young. It needs to be aged in order tobecome mellow. In fact, production rule stipulates that Barolois not Barolo until it has aged for at least three years at the

winery. If it is to be called, Riserva, it must age at least veyears. Barolo is best with additional aging and is often left toage for between ten and twenty years after the vintage year.

barbera

barolo

C b t S i i th iblCaberneT t C b t f th M d i i F


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Cabernet Sauvignon is the grape responsiblefor the wines of the Medoc region of Bordeaux,arguably some of the nest reds in the world. Itperforms well practically the world over, as longas its not too cold, but in some areas of France,and in Californias Napa Valley, it producesastonishingly rich and complex wines. Te

classic Cabernet avor is one of deep, dark fruits,primarily black currant, and the best are medium-to full-bodied, intense and rm. Cabernets arealmost always aged in oak for over a year, andshould age several more years in the bottle. Te

Around cities of Florence and Sienna in uscanyis the Chianti region. It is broken up into sevensubdivisions: the most famous region is calledChianti Classico, and close on its heels, ChiantiRuna; then Chianti Montalbano, Chianti ColliFiorentini, Chianti Colli Senesi, Chianti CollinePisane, and Chianti Colli Arezzo. Chianti isprobably the most well known Italian wine. Tedominant grape in Chianti is Sangiovese, but it

CaberneTsauvIgnon

ChIanTI

great Cabernets of the Medoc region in Franceage for 15 years and more. ypically, CabernetSauvignon wines smell like black currants witha degree of bell pepper or weediness, varying inintensity with climatic conditions, viticulturepractices, and vinication techniques. Climatesand vintages that are either too cool or too warm,

rich soils, too little sun exposure, prematureharvesting, and extended maceration are factorsthat may lead to more vegetative, less fruitycharacter in the resulting wine.

may also contain Cabernet Sauvignon and othergrapes. Te Chianti wines labeled Riserva mustbe aged at least three years and are often ne

wines that rank among the best red wines of Italy.Chianti is a perfect red wine to accompany mostItalian cuisine, with hints of oral complexity inthe bouquet, rmly structured medium-bodiedavors and balancing acidity.

Merlot is the most widely planted red grape inFrances Bordeaux region, although its eclipsedin stature by Cabernet Sauvignon, the grape with

which it is routinely blended. In recent years,Merlot has enjoyed a explosion in popularity,especially in the U.S., South America, Italy andAustralia. In California, plantings have risen from4,000 acres in 1988 to over 50,000 today.

Merlots popularity is due to the fact that itis softer, fruitier, and earlier-maturing than

merloT cabernet sauvignon, yet displays many of thesame aromas and avors black cherry, currant,cedar, and green olive along with mint,tobacco and tea-leaf tones. Although enjoyableas a varietal wine, it is probably most successful

when blended with cabernet sauvignon, whichcontributes the structure, depth of avor, andageability merlot lacks. Te grape is lower intannin than Cabernet Sauvignon and is oftenused to soften up Cabernet in Bordeaux blends.

Pinot Noir grapes may be dicult to grow butpenoT noIr berries plums tomatoes cherries and at times a


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Syrah is a rich, full-bodied, complex, spicy,long-lived wine that thrives in the Rhone regionof France and produces such famous wines asHermitage and Cote-Rotie. In Australia andSouth Africa, it is called Shiraz. It is the mostpopular red wine of Australia. Syrah is becomingincreasingly popular in California, where itis replacing the Petite Sirah. Syrah can be

syrah/shIraz

Te Petite Sirah grape is grown mainly inCalifornia. Tis grape is thought to be relatedto either the Syrah grape or to the nearly-extinctDurif variety once grown in Frances Rhoneregion. Tese wines are are big, deep-colored,and full-bodied wines with a peppery avor.Although they are a ne stand-alone varietal,Petite Sirah grapes are often blended withZinfandel to add complexity.

Sangiovese is an important grape in some ofItalys greatest red wines, this hard-working grapefrom the uscan region is coming into its own as astand-alone varietal. Wines from the Sangiovesecan be medium to full-bodied and medium tohigh in tannin. Tey are typically characterized

by cherry and spice avors, sometimes with

peTITe sIrah

sangIovese

More recently, the grape has been bottled as asingle varietal wine. On its own, Petite Sirahforms wines with dense blackberry fruit character,mixed with black pepper notes, licorice, smokedmeats and tar. Like other big, red wines fromCalifornia, Petite Sirah pairs well with steaks,roasts, and game. We like the wines from EOS,Bogle Vineyards, and Rosenblum Cellars.

hints of violet, and sometimes even slightlynutty. Sangiovese wines are constantly evolving,depending on where the grapes were grown and

what, if any, additional grapes are blended withthem. Te nish is usually on the bitter side.

Young Sangiovese wines are fruity and spicy, while

the mature wines acquire an oak or tarry avor.

Pinot Noir grapes may be dicult to grow, butwell worth the investment. Tese grapes demandoptimum growing conditions, calling for warmdays consistently supported by cool evenings.Pinot Noir is a lighter colored and avored red

wine, well-suited to pair with poultry, ham, lamband pork. Its avors are reminiscent of sweet red

penoT noIr berries, plums, tomatoes, cherries and at times anotable earthy or wood-like avor. Pinot Noirsforerunner and modest inspiration hails fromred Burgundy, one of Frances most prized wines.

oday, Pinot Noir is planted in regions aroundthe world including: Oregon, California, NewZealand, Australia, Germany and Italy .

successfully blended with many other wine grapes;it also can be made in a variety of styles rangingfrom soft and medium-bodied with some berrycharacteristics to deeply colored, powerful wines,tasting of roasted peppers, black cherry and smoke.Like California Zinfandels, American Syrahs canbe full-bodied wines but often show more spiceelements and less berry-like fruit than Zinfandels.

Tis important red wine variety is native to Spain It isTempranIllo


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Tis important red wine variety is native to Spain. It isprimarily cultivated in Rioja, Ribera del Duero and partsof Penendes. empranillo is often described as Spainsanswer to Cabernet Sauvignon. Tis variety is capable ofproducing deeply colored, richly avored and ageworthy

wines with avors of dark cherry, spice, tobacco, andstrawberry. Fairly low in acid and alcohal levels,

empranillo is often blended with other grape varietiessuch as Garnacha (Grenache) Monastrell, CabernetSauvignon, and Merlot.

Some empranillo wines are intended to be consumedwhile they are young, in which case they are refered to asbeing the joven style. Te Spanish term crianza refers toaged wines. In very good years Spanish wineries make areserva intended for extended aging.

Zinfandel is a new-world grape varietal that beenaround for a long time. It is the one varietal that somesay is indigenous to California. Once considered a lowlystep-child to more noble grapes, California winemakerslately have been paying close attention to its potentialand consumers have responded with a cult following.

Te wines are big, robust, and incredibly concentrated.Te color of a zinfandel wine is deep red, bordering on

black. Zinfandel is a spicy, peppery wine, with a hint offruity avor - berries or dark cherries are often the tasterange. Look for zinfandels from Napa, Amador and TeSierra Foothills. Sonoma in particular, was charmed.Look for Russian River, Alexander Valley and Dry CreekValley appellations. You will nd wines with depth,color, concentration and balance as well as those exoticspices so unique to zins. Tey are drinkable now, but willcertainly not wilt in the cellar. Tink three-cheese pizza,rib-eye steak and especially summer barbeques.

TempranIllo

zInfandel


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White Wines


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White wine diers from red wine in, rst and most obviously, color. Underthat skin, the pulpy part of a white grape is the same color as that of a redgrape. Te skin dictates the end color for red wine, which diers from the

whites color determinates.

Tis is mainly due to the pressing of the grapes. When white grapes arepicked, they are immediately pressed and the juice is removed from theskins with little contact. Color in white wine does vary, often from the typeof grape, occasionally from the use of wood.

Besides color, not allowing the skins and stems to soak in the juice alsoreduces the amount of tannin in the wine. annin has a mouth drying qualitythat causes the wine to feel rm in your mouth. Sometimes though, a white

wine will be allowed to ferment or age in oak barrels. Te oak barrels willimpart some tannin to the wine, but not as much as in a typical red wine.

Chablis is a dry, steely, often ageworthy wine from the most northernChablIs


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y y g yvineyards in Burgandy. Chablis vineyards are ranked as ChablisGrand Cru, Chablis Premier Cru, Chablis, and Petit Chablis. Likeall ne white wine in Burgandy, it is made from Chardonnay. In theNew World, the name Chablis has been burrowed as a generic nameand is used to describe dry white jug or box wine that bears no trueresemblence (other than color) to Chablis.

Chardonnay is to white wine what Cabernet Sauvignon is to redwine. Chardonnay is used to produce Frances magnicent whiteBurgundies and is the main grape in Champagne. In the last decadeor so, Chardonnay has become the worlds most often-purchased dry

white wine. Because of its great adaptability, it grows in nearly everywine-producing regionof the world.

Some California Chardonnays are stellar examples of the genre.

When they are made with care, Chardonnay wines are bold, richand complex. Tey taste of ripe gs and peach, honey and butter,hazelnuts and spice. Te best Chardonnays are medium-bodied,medium dry and high in acidity. Chardonnays, more than any other

white wine, love to be aged in oak.

Chenin Blanc is one of the most widely grown grapes in California,but has largely disappeared from the most famous growing regions

because vineyard owners can get higher prices for Chardonnay andother grapes. Chenin Blanc is perhaps the Beaujolais of white grapes.Te best examples have a beguiling fresh fruit character with hintsof pears, peaches and fresh grapes. Chenin Blanc can be made in afull range of styles from dry and crisp to semi-sweet and fruity to fullblown late-harvest dessert wines. You can detect honey, straw andeven exotic scents like oil of Bergamot in the best examples. CheninBlanc can also make charming sparkling wines, especially from Anjouand California. Chenin Blancs will even stand up to modest oakageing. It is still a workhorse grape in California, and is frequently

blended into Chardonnays and other wines to add fruit and acidity.

Chardonnay

ChenIn blanC

Gewurztraminer is an aromatic wine grape variety withgeWrzTramIner are not especially productive, so growers often over-


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a pink to red skin colour, as opposed to the blue-blackskinned red grape varieties, it has high natural sugar anddoes best in cooler climates. Te name Gewurztraminermeans Spice raminer, or Perfumed raminer.

Gewurztraminer is a dicult variety to grow as it buds

early, which makes it vulnerable to spring frosts, andis liable to a range of vine infections. Overall its vines

It is believed to be one of the rst wine grape varietiesto be identied, and has been growing in and aroundthe Mediterranean for hundreds of years. Muscat isthe only grape to produce Muscat wine with the samearoma as the grape itself. Sweet fortied Muscat wineshave a classic rich, nose of dried fruits, raisins and

oranges. Tis strong perfume prompted the Romanauthor Pliny, in his Natural History, to declare it thegrape of the bees. Te French noted the grapes muskycharacter and called it Musqu.

Pinot Blanc originated in the Burgundy region of easternFrance, where it once was an important variety. Knownas Pinot Bianco in Italy, it has been grown there since

the early 1800s. It is now grown in all regions of Italy.Pinot Blanc is found in the Alsace region of northeasternFrance, and is also grown in all regions of Italy, Germany,Austria, Uruguay, Argentina, Canada, California, andOregon. While Pinot Blanc resembles Chardonnay,experts have determined that these two grape varieties areunrelated. Te white Pinot Blanc grape is considered agenetic mutation or clone of the red Pinot Noir.

A mutation of the Pinot family, Pinot Blanc was once

commonly mistaken for Chardonnay - it looks quite

musCaT

pInoT blanC

crop, leading to lightweight wines. Its high sugarlevels can also result in high levels of alcohol, whileacidity is low. But if overcome, these diculties canproduce an extremely aromatic wine, and one thatis suitable for drinking with Asian cuisine - a rarity.Gewurztraminer also goes well with cheeses and sh

and chicken dishes, or even a curry.

Muscat wine makes some of the best sweet wine,both light zzy ones and heavy sugary ones, as wellas fully dry table wines. Muscat wines, which is longrevered for its strong perfumed aroma and distinctivemusky avor, is quite varied in its uses. In additionto the refreshing low-alcohol, sweet and frothy Asti

Spumante from Italy, Muscat is also used as the basefor many light, dry wines and for sweet dessert wines

with alcohol levels as high as 20%.

similar on the vine. But true Pinot Blanc lacks mostChardonnay characteristics. Te grape is most athome in Alsace, where it is used both in blends as

well as a sole varietal. Its also found in Italy whereits called Pinot Bianco.

Wine made from Pinot Blanc is highly acidic andoften has fuller-body, but it is not a grape knownfor its aromatics. Te fragrance of a Pinot Blanc istypically neutral and subdued. Te delicate aromasthat are present are most often apples, pears, someminerality. Its a refreshing wine with good acidity.It is also the base variety for Cremant dAlsace (the

sparking wine of Alsace).

Pinot Gris is a darkly colored white wine grape thatpInoT grIs Te texture of a Pinot Grigio is worth noting, as it has


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evolved from the Pinot Noir. It was originally a popularwine from Alsace and northeastern Italy. Pinot Grishas become one of the most successful wines grownin Oregon. Pinot Grigio avors can range from melonto pear and some even oer a subtle tropical or citrusfruit, often there is a honey or smoky avor component

as well. As for color, Pinot Grigio is typically a pale,straw-like yellow with some golden hues thrown in.

Riesling grapes produce both refreshing light-bodiedwines and full-bodied table wines to pair with thegreatest cuisine. Riesling wines can be highly aromatic

with apple, peach and pear at the forefront mixed withdelicate oral undertones and often honey and spiceon the nose. On the palate, Rieslings echo the apple,

pear and peach along with citrus and tropical nuances.Rieslings tend to pick up a noticeable mineralityfrom their native soils, explaining why hints of slate orlimestone can be exhibited.

Sauvignon Blanc originated in the Loire Valley ofFrance. However, New Zealand has taken this grape tonew heights in the cool Marlborough region, producing

racy wines with tropical fruit and gooseberry avors.Sauvignon Blanc is usually a dry white wine withdistinctive herbaceous qualities. Tis wine is widelyavailable as a single varietal or as a blend with Semillon.

ypically a light to medium-bodied, crisp andrefreshing white wine with notable acidity, SauvignonBlanc oers a fairly wide range of avors. From herbaltaste sensations to veggie, and from avors of grass,hay and mineral tones to a citrus and tropical avor

rIeslIng

sauvIgnon blanC

very smooth, almost silk-like overtones that leave animpression on the palate.

Rarely barrel-aged, Pinot Gris wines tend to be dryand crisp, the perfect accompaniment to salmon andseafood. It can be rather subtle in both avor and

aroma, though the best examples are reminiscent ofalmonds, minerals and peaches.

Rieslings are both oral and fruity, and can be delicate,subtle, and low in alcohol, making for a very nicesummer wine. Even the sweet, low-alcohol winesfrom the Mosel in Germany balance the sugar with asteely, teeth-cleaning acidity. Tough you might thinkof Rieslings as necessarily sweet, there are many dry

Rieslings, the best being from Alsace. Tese show bestwith several years of bottle age, though they are certainlyne to drink young. Riesling wines pair magnicently

with pork, foie gras, and other rich foods.

mix, Sauvignon Blanc displays a very unique winetasting adventure. When grown in warmer climatesthe avors are more fruity, melon-like. Sauvignon

Blanc is important in California, New Zealand andNortheastern Italy, but it really shines in the LoireValley and Bordeaux regions of France. Tere it is usedprodigiously as a blending grape and is responsible forthe stand-alone varietals Sancerre and Pouilly-Fume.

Tough not as rich and complex as Chardonnay, thisis a versatile grape, one that grows well in a number ofplaces, responds well to oak or a lack thereof, and can bedrunk young or aged several years. Sauvignon Blanc alsomakes for some fabulous late-harvest oerings.

Semillon is one of the unheralded whites in the worldf i I l k l i hi B d i

semIllon


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of wine. It plays a key role in white Bordeaux wineand in Sauternes, and it makes a great value whitefrom Washington State. Semillon is also the graperesponsible for Hunter Riesling or Honey Hunters,one of the most interesting of Australias wines.

Semillon takes to bottle aging surprisingly well, andits often inexpensive enough to make laying somedown for ve years or so very easy. In Bordeaux region,Semillon is used to ll out the leaner and more acidicSauvignon Blanc, and the two complement each other

very nicely. Semillon is often a brilliant gold wine witha soft, full, and sometimes even oily texture, and oftenshows a scent of gs. It can be made dry or sweet.

Tis noble white varietal, famous for its magnicentRhone Valley wines such as Condrieu and Ardeche,has been steadily making a name for itself in America.

Winery owners and growers on both coasts areplanting more and more Vigonier as the demand for itincreases. Viognier has avors all its own and texturethat can easily match the most full-bodied Chardonnay.

Some Vigoniers are fermented in stainless steel tanks,

which results in a precise, aromatic, crisp wine thatshows o the peach and apricot avors of the grape.Many California producers have also used wood barrelsto ferment or age the wine, adding further complexitiesand complements to the fruits natural avors. Notesof anise, tangerine and g blend with spicy aromas.

Te region of origin is also an important factor to thevarying styles, with warmer regions producing riperwines and cooler retaining more acidity and precision.rue of almost all however, is that they are best when

consumed fairly young.

vIognIer


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Champagne | Sparkling Wine

Te Champagne we know and love comes exclusively from the Champagneregion of France and claims the honor of being the most famous of the


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region of France, and claims the honor of being the most famous of thesparkling wines. echnically, it is the only sparkling wine that may be referredto as Champagne. Bubbly from all other regions in the world are simplyreferred to as sparkling wine. Italy, Spain, Australia, New Zealand and theU.S. give France a run for the money by producing some fantastic sparkling

wines and they are often less expensive.

On the palate, the avors range from apple, pear, citrus, strawberry, creamand vanilla (typically on the nish), yeast and nutty avors at which are allcommon denominators in Sparkling wines and Champagnes. However, ifthere is more ripe tree fruit on the palate, then it is likely one of the New

World sparkling wines, the more subtle creamy, yeast and nut-like avors aremore common in Old World Champagne. Te aroma can be reminiscentof fresh applesauce, spiced apple, ripe pear and fresh baked bread smells,compliments of the yeast thats added during the second fermentation.

Te bubbles of sparkling wines are formed during a second fermentationprocess. For the second fermentation the winemaker takes still wine and addsa few grams of sugar and a few grams of yeast. Tis yeast and sugar convertto carbon dioxide (bubbles) and, of course alcohol. Tis conversion makesfor millions of bubbles trapped in a very small space, sending the pressuresoaring to about 80 psi in the typical bottle of sparkling wine. Tis secondfermentation typically occurs in the actual bottle, but can also take place inthe fermentation tank, its up to the winemakers preferred method. Some

wines move through this process in a couple of months, while others are aged

after the racking phase to build greater complexity and depth.

Sparkling wines and Champagnes are categorized as Extra Brut, Brut(pronounced broot), Extra dry, Sec and Demi-sec depending on theirsugar levels. Tese classications can be somewhat confusing, but keep inmind, that in wine terms dry is the opposite of sweet. Champagne andsparkling wines are also categorized as vintage or non-vintage (NV on thelabel) meaning they either come from a single year or are a blend of severaldierent years. Te vintage Champagnes are typically pricier, as the non-

vintage Champagne and sparkling wines make up the majority of the market.


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Dessert WinesDessert Wines


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Dessert wines cover a broad spectrum of styles whichinclude sweet sparkling wines, late harvest and botrytised

wines, ice wines, oxidized wines like a sherry and fortiedport-style wines. Dessert wines are rich and powerful

and include avors like tropical fruit, honey, butterscotch,caramel and cream. Dessert wines are sweet winestypically served with dessert, such as Sauternes and okajiAsz. Dessert wines are no dierent from regular winesin their basic constitution. Dessert wines are likely tocontain other ingredients for higher alcohol levels andthey will be more on the syrupy side than regular wines.

Madeira is probably the most indestructible wine in theworld. Historically the wines were fortied with alcohol, and

madeIra


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c y e e e e e c ,then shipped by boat across the tropics in long sea journeys.

Te resulting cooking in the holds of the ships yielded thewine we call Madeira. Nowadays the wine is either articiallyheated or, for the best Madeira, stored in a hot attic. Tisabuse results in a unique, delicious wine. Te wines name

comes from the name of the island of Madeira, a Portuguesepossession in the Atlantic about 625 miles from Portugal.

Marsala is produced using the Grillo, Inzolia, and Catarrattowhite grape varietals, among others. Like its other fortiedcousins - Port, Sherry and Madeira, Marsala is a higher alcoholfortied wine (usually around 17- 20%) that is available in bothsweet or dry variations. While Marsala wine is often recognizedmore for its use in various cooking and culinary combinations

than its sipping status, this has not always been the case.

Port is a sweet fortied wine from the grapes growing on thedeep walls of the Douro River Valley in Portugal. Port is madefrom up to about 40 grape varieties, most of which are red. Inthe Port houses of Oporto, the vintage is declared followinga two year fermentation period and then bottled. Tis Port

virtually demands another 15 or 20 years aging in the bottle. In

order to have Port that is enjoyable at purchase or shortly afterpurchase, there are other wood-aged Ports, which have beenaged up to 40 years in the cask.

Tere are two distinct Sherry styles, no and Oloroso. Pale,delicate, no Sherry is the driest style, which can be furtherdivided into the slightly salty manzanilla and the longer-agedamontillado (which has a nutty avor). Oloroso Sherry is theother style; theyre typically aged longer than nos, and are

sweeter, more robust, and darker.

marsala

porT

sherry

Fortied Wine is a wine where other ingredients have beenadded to it. Brandy is a common fortier, but since these

wines are generally used in cooking, oftentimes herbs andseasonings are added for extra avor.

Tere are four key types of fortied wines: Port, Sherry(named for Jerez, its Spanish birthplace), Madiera [muh-DEH-rah] (named for the island southwest of Portugal on

which it is made) and Marsala (the best-known fortied wineof Italy). Te latter two are often used in cooking, but somedrinkable types are available

forTIfIed WInes


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Ice wines from white varieties tend to be pale yellow or lightgold in color when they are young and can maderise (acquiring

a deep amber-golden color) as they age. Ice wines produced inCanada usually have higher alcohol content, between eight and 13percent. Ice wines are made by a surprising number of Oregon and

Washington wineries. Ice wines from British Columbias Inniskillinand Jackson riggs wineries win top ratings internationally, thehighest rating ever for Chateau Ste Michelle was 97 points from

Wine Spectator for a very limited ice wine, and at lower price points,Oregon and Washington wineries make world class Ice wine styled

wines,ports, fruit based desert wines, and late harvest wines. IceWines are a specialty of wine making regions that rapidly become

cold after harvest. Ice wines are fabulous ultra-sweet dessert wines.

ICe WIne

Even though it is normal for residual sugar content in ice wine torun from 180 g/L up to as high as 320 g/L (with a mean in the 220

g/L range), ice wine is very refreshing (as opposed to cloying) due tohigh acidity. (Te titratable acidity in ice wine is almost always above10 g/L.) Ice wine usually has a medium to full body, with a longlingering nish. Te nose is usually reminiscent of peach, pear, driedapricot, honey, citrus, gs, caramel, green apple, etc., depending onthe varietal. Te aroma of tropical and exotic fruits such as pineapple,mango, or lychee is quite common, especially on white varietals.Ice wine usually has a slightly lower alcohol content than regulartable wine. Some Riesling ice wines from Germany have an alcoholcontent as low as 6%. Ice wines produced in Canada usually have

higher alcohol content, between eight and 13 percent.


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Serving Wine


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TemperatureIf your purpose in serving white wine is only to provide refreshment for foodon a hot day, then by all means serve your white wine super-cold (a few hoursin a chilly box or 30 minutes in the freezer). Extreme cold kills subtlety, so no

need to choose a wine that s much beyond wet. If you want to taste more of thewhite wine, serve it cool, but not icy cold. Some wine-lovers serve their bestwhiteslike aged, subtle white Burgundiesfairly warm, at a temperature notmuch below room temperature. Tis gives you maximum perception of the winescharms. It doesnt, however, supply the conventional refreshment of white wine.

Red, of course, is another story. oo cold, and a lot of the avor and aroma issuppressed. oo warm, say, 75 degrees, and the wines alcohol is unpleasantlydominant. Even at 68 degrees, or room temperature, red wine is a little warm;For when the old Europeans said room temperature, they meant their chillyrooms of about 60 to 65 degrees. Most reds are best when they are basically roomtemperature but the slightest bit cool. An exception is fruity, young and simplered, like Beaujolais, which benets from a little chill (this knocks down theexcessive fruit a bit). Give these 15 minutes in the fridge.

Weve all had warm red wine served to us in restaurants and, frankly, it does thewine no favors. Light, fruity reds, like Beaujolais, are best served a little cool,especially on a warm summer day. Champagne, dessert wine, most sherry andros should be treated as white. Red port should be served at room temperature

but tawny port can be chilled.

openIng WIne

O h b l h l D b f l d h ll f h


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Oppening the bottle requires the proper utensil. Dont be fooled with all of thesewine opening contraptions today that try to simplify an already simple procedure.Purchase what is called a 2-stage corkscrew; an indispensable tool for all waiters.Simply remove the foil on the bottle by using the knife of your corkscrew. Cutaround the bottom of the lip of the bottle for clean and easy removal of the foil.Aim the point of the screw at the center of the cork and press down and startturning. Continue turning until only the last half of the nal twist remains visible.At this point hook the 1st stage of the tool onto the lip of the bottle and use thehandle as a lever to slowly lift the cork from the bottle. Once the handle is almost

vertically extended, use the 2nd stage of the tool to fully remove the cork.

If you happen to break the cork, do not panic! It happens easily, especially witholder wines. Merely remove the broken portion of the cork from your corkscrewand start again. Except this time place the screw up against the inside of the bottleneck and insert the screw pushing against the side of the bottle and slowly into

the broken cork. Hold the neck of the bottle rmly and when the corkscrew haspenetrated the cork by a few turns, slowly pull the cork out.

deCanTIng

I h f hif i li id f i

breaThIng

If i h l k d i b l


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Its not the mere act of shifting liquid from one containerto another that accounts for the magic of decanting. Rather,

when you decant a bottle of wine, two things happen. First,slow and careful decanting allows wine (particularly older

wine) to separate from its sediment, which, if left mixed inwith the wine, will impart a very noticeable bitter, astringentavor. Second, when you pour wine into a decanter, theresulting agitation causes the wine to mix with oxygen,enabling it to develop and come to life at an acceleratedpace (this is particularly important for younger wine). Te

vast majority of wines do not need to be decanted at all, butif you do need to do it, simply pour the wine slowly into aglass decanter or jug keeping an eye on the neck of the bottle.

When you see sediment in the neck, its time to stop.

If a wine has spent many years locked up in a bottle, awayfrom the air, it will benet from a little breathing time. Tiscan take place in the glass or in a decanter and twenty to thirtyminutes should suce. Even young wines can benet from alittle breathing time as it allows the wine to open up and reallyshow what it s made of. You can test this by tasting a wineimmediately after opening it and then see how your secondglass tastes some twenty minutes later. Teres often quite adierence. Tats also why, if youre opening several reds, openthem all at once. You give your next bottle a chance to breathe,

while you are enjoying the current one. On the other hand,whites generally dont need to be opened ahead of time, as thegoal is usually to retain their freshness.


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glassWare

Tere are a million options available whenconsidering glassware for wine, however in orderfor wine to truly shine; clear glass or crystal isthe only way to go. It is important to see the

wine you are about to enjoy, so dont disguise itwith a colored material.

Te leading glassware manufacturers todayhave gotten this subject down to a science,successfully creating palate specic glassware toencourage the optimal tasting experience. Each

wine varietal is best experienced when takenfrom a glass which allows the wine to breatheproperly. Although swirling and decanting alsoaid in aeration, the glass used can also contribute

to proper aeration as well. Reidel is the leader in

this industry creating fabulously sexy glasswarewith only varietals in mind. Tis company createsa dierent glass for almost every libation!

Te necessary glassware required for any homeis a simple white wine glass which typically hasa smaller circumference than a red wine glass

which is quite a bit larger. A set of champagneutes is highly recommended as well.

Your red or white glassware should accommodateapproximately 10 - 12oz. of wine, however a wineglass should never be lled higher than half way.

Te idea is to allow enough room for the wine tomove when swirling. Your wine will not breathe

well if the glass is lled higher than half way.


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Tasting


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Tis is where the fun comes in. Smelling, sipping, tasting, and drinking. Tereis a lot of nesse and etiquette involved when tasting wine but it is no reasonto run away. Te etiquette in wine tasting exists because taste is entirelyaected by smell. Wine has so much to oer our taste buds, so in order toget the whole experience a short ritual must rst occur. Wine, especially thatfor which you have paid a premium, is worth more than a quick swallow. Soperhaps this section should be entitled Wine Appreciation, because there isa lot more to judging the quality of a wine than just tasting it. Predominantlyit involves smell, using that organ which protrudes from the front of the face

just above the mouth. Despite this simple fact, however, many regard thosethat know enough to swirl and sni their wine as pretentious wine snobs.But this is not the case. Tis is how to get the best out of a bottle, and I do it

with every wine I drink, be it a cheap glugger or a Bordeaux rst growth. Myguide to how to taste wine explains how its done.

Color

ake a look. View the wine, examine its color. Each varietal will show


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,similar variances of color so this will be your rst clue in determining theright grape. For a sommelier or avid wine junkie, this step can paint a largerpicture about the varietal, region, and age of the wine in question while evenprepare the participant for what to expect. As an amateur however take amental picture, admire the beauty the wine beholds and prepare to taste.

sWIrl

I am quite sure you have seen diners swirling their glasses of wine at leastsomewhere once. Tis step is integral to the art of smelling as swirling actsas a catalyst in releasing the wines bouquet. A bouquet refers to the overallsmell of the wine, and is also known as the nose. After a bottle is openedand poured it requires oxygen in order to develop into the treasure it was

meant to be. Swirling encourages aeration, allowing more oxygen to get intothe wine and release the bouquet. So get swirling.

smell

Tis step is critical in tasting wine as our sense of taste is


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p ggood, however our sense of smell is much better, in fact onaverage a person can smell over 2000 various scents! What

we smell also aects what we taste so it is important to takethe time to smell the wine before you taste. You will begin tonotice many dierent scents that may be hard to dierentiate

at rst. ry opening a few dierent bottles of white varietalsor red varietals and smell each. Notice the dierences betweenthem. Does it smell like a particular fruit or spice? Does issmell burnt or like tar? Maybe it smells woody or nutty?By practicing you will be better able to determine dierentcharacteristics in the wine and of course be able to determinethe varietal right away.

Te last and equally important part about smelling wine is

to identify whether the wine is o or in other words bad.Wine, like most everything, is not perfect all of the time. Anose that reects the dank smell of a moldy cellar is a suresign of a corked wine. Tis is the most common fault foundin wine caused by a contaminant called CA which is foundmostly in corks but can also reside in wood barrels, walls, andbeams. Unfortunately this ugly little impurity can cause a lotof damage. So use your senses to detect corked wine, and take

your damaged bottle back to where you bought it for a refund.

TasTe

Tis is not a cue for drinking! Tis simply means to take asip and hold it on the palate for at least a few moments. Wehave thousands of taste buds all over the mouth so it makessense to allow the wine to nd almost all of them! Move the

wine all around the mouth so that it reaches your cheeks andthroat. Notice how your taste buds react to the substance.

While tasting the wine,


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Storing Wine


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Tere is a reason that wine has been stored in wine caves andunderground cellars for hundreds of years - the ideal storageconditions can be consistently met: cool, dark, humid and stillsurroundings. While, storing wine is not rocket science, there are afew key points to keep in mind that will help ensure your wine has

the very best chance for long-term survival and optimal aging.

A wine rack is essenial. Wheher your wine sorage rack is meal, wooden,wrough iron, hanging or wall mouned does no mater. Wine in a botle

is a living hing. Te eecs o ime cause gradual changes in is favors.Variaion in emperaure is is enemy, so proper sorage is a undamenal

produc need. Some basic principles in sorage will go ar o enhance yourenjoymen o wine. Once you have purchased wine, wheher is a ew

botles or several cases, you need o address he issue o sorage.

keepIT Cool

Te ideal temperature to store wines is between 55F and 58F(13 C 15 C) H b 40 65 F (5 18 C)


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(13C15C). However, any temperature between 4065F (518C)will suce as long as it remains constant. Te degree and the speed ofthe temperature change are critical. A gradual change of a few degreesbetween summer and winter wont matter. Te same change each day

will harm your wines by ageing them too rapidly.

Te most important rule when storing wine is to avoid large temperaturechanges or uctuations. Youll notice damage of this nature straight awayfrom the sticky deposit that often forms around the capsule. Over timethe continual expansion and contraction of the wine will damage theintegrity of the cork. Its like having the cork pulled in and out againevery day. When this happens, minute quantities of wine may be pushedout along the edge of the cork, allowing air to seep back in. Once the airis in contact with your wine the irreversible process of oxidation begins.

At 55 to 58F the wine will age properly, enabling it to fully develop.Higher temperatures will age wine more rapidly and cooler temperatures

will slow down the ageing process. Irreversible damage will be done ifyour wine is kept at a temperature above 82F for even a month. At 55Fwines will age slowly and develop great complexity and you will neverhave to worry about them.

keepIT dark

Along with controlling temperature and humidity, light exposure shouldbe kept to a minimum. Most colored glass bottles of wine have UVlters incorporated into the bottle glass. For proper wine storage your

wine should not rely on colored bottles alone. Store your wine in darkcondtions to keep your wine safe. Tough modern bottles have goodUV lters, some light can still penetrate. If a wine is in direct lightconsistently, it will aect the avor of the wine signicantly, a result ofpremature aging. ypically, whites wines are the most sensitive to light

degradation, but reds will also lose if they are subjected to excessive light.

keepIT sTIll

For whatever reason, the top of the refrigerator seems to be one ofth l th t l t ll t d t k th i i M b it


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those places that people naturally tend to keep their wine. Maybe, itsthe convenience of it, maybe its that the cute wrought iron wine rackst well there - but either way this is one of the worst places to keep

wine. First theres the heat and the direct light, then theres the risk oflosing bottles out of the rack every time the frig is opened and closed,

but theres also the vibration from the refrigerator itself. Te constantvibration of the refrigerator or other major appliances in close proximityjust agitates the wine and can keep the sediment from settling in a redwine. Constant or consistent vibration will wreck a wine.

keepIT sIdeWays

By intentionally storing a wine on its side, you will help keep the cork

in constant contact with the wine. Tis will keep the cork moist, whichshould keep the cork from shrinking and allowing the enemy of wine,oxygen, to seep into the bottle. When oxygen comes into contact with

wine the result is not good - the wine starts to oxidize (think brownapple) and the aromas, avors and color all begin to spoil.

While most of us dont have onsite rock wall, wine caves orunderground cellar accomodations for our favorite wines, there areplenty of options to mimic these primitive, but ideal conditions. Since,light and heat destroy wine in very little time, make sure to protect your

bottles from both by nding a cool, dark spot to safeguard your wine.Basements are ideal storage facilities, since they typically meet the cooland dark requirements. If a basement is not an option, then just keepthe bottles in a cool closet. Or if you want to be more intentional withthese prime storing conditions then consider one of the many winerefrigerator storage cabinets on the market.

Storing wine is a snap, just remember to keep it cool, dark, still andsideways and youll nd that you can successfully store wine for both the

short and long term with condence.


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Once a bottle has been opened,maintaining the original essence of the

wine can become dicult. Oxygencan rapidly degrade the quality ofthe wine over a short period of time.

Tere are three ways to go aboutstoring an open bottle of wine.


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Te rst would simply be to place the cork back in the

bottle and store it in the fridge. Te cold will help slowdown but not stop the oxidizing. Before drinking again,the wine needs a little time to warm a bit. Following thisstep will allow your wine to be store for up to 3-5 days inthe refrigerator without losing avor.

Te second will be to use a device that can vacuum seal thewine. Using this process can extend the life of the wine

up to a week or maybe more, depending on the handling.Tere are some controversies towards this process. Somehave noted that removing the air can subtly change the

wine, while others will see no dierence. Tere have beenmany successful results in using this process.

Te third storing process is to use an inert gas, which iscommonly nitrogen. One can purchase this for as little as$10. Tis is known to have the best results. One spray of

the inert gas in the bottle will force out any extra air that isbetween the wine and the bottle opening; Leaving intact,the wine without removing any extra air.

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Uncorked: An Introduction to Wine

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