Frequently Asked Questions
How
would you classify a great wine?
A great wine is a wine that YOU find pleasing. Although some wines are
classified as great, collectible etc. the reality is that most of us do not have
the tasting ability to sample the nuances that make these wines so special. We
smell and taste broader categories of flavors, and pick up on some of the
subtleties. If you enjoy a wine then that wine is a great wine!
Sometimes,
after I've enjoyed a particular wine in a restaurant, I try to locate it in wine
shops only to be told that it is unavailable as it is "Restaurant Only
Allocated". What does this mean?
There is a simple truth why you can't find certain wines outside of a
restaurant, and that points to the US wine distribution system. The winery makes
the wine, sends it to a regional or a local distributor, who in turn sells it
wholesale to your local wine shop, liquor store or restaurant. At the beginning
of the process, the winery has the right to tell the local distributor how and
where they want their wine sold. For example, they may only want it to be sold
to up market wine shops or, only to restaurants. This would be because of
several scenarios. Either their marketing department have decided that they want
to create an exclusive, 'superior presence', focusing on restaurants; or they
might simply not make enough cases of wine to go round, and they would prefer
their wine on a menu in a prestigious restaurant.
Although there is no difference in price whether the distributor sells the wine
to restaurants or retailers, in order to keep their job, they have no choice but
to follow the winery's instructions. This unfortunately means that you won't
always be able to buy a bottle of your favorite wine to enjoy at home.
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I
have just started learning more about wines. Please give me some advice about
combinations of food and wine.
Typically, you want to drink light-to-dark, just as when you plan a meal you
start with delicate tastes and work towards heavier tastes. Traditionally the
following has been observed, though at Vine Tastings we'll make suggestions that
go off the beaten path but be pleasing to the palate!
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Champagne tends to go very well with appetizers or opening courses in a meal.
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White wine is usually a match for salads and lighter dishes such as chicken, fish or seafood.
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Red wine works perfectly with beef, pork, wild game, and heavier meat sauces.
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Port, Ice Wine, Late Harvest and many fruit wines are often the perfect end to a meal, sipped while enjoying dessert.
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At
what temperature should red wines be served?
Most room temperatures that are comfortable for humans, are too warm to
appreciate a red wine fully. The best temperature to serve a red is 62-65
degrees, which is slightly cooler than most rooms most of the year. When red
wines are served warm, such as at 70 degrees or more, the alcohol taste is more
pronounced, the fruit less obvious, and the acids and tannins are sharper.
There are however, certain red varieties of wine that are served slightly
chilled, at about 55 degrees, such as Beaujolais. Burgundy and Pinot Noir taste
better at about 60 degrees.
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How
shouldn't
a wine smell?
If you can identify the following smells, then the wine is not of good quality
or may have spoiled:
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Corkiness - This is recognized by a distinctively musty smell, usually pointing to a tainted cork. This can happen with even the best of wines. As rubber corks and screw caps become more prominent, this will become a thing of the past.
If you find you have a 'corked' bottle, do not drink it, cork it back up and return it to the place of purchase. As long as you return the WINE with the bottle most establishments will make an even exchange. Also remember that being 'corked' applies to that bottle, not the entire case or vintage.
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Sulfur dioxide or Sulfites - This smell is a common occurrence in cheaply made white wines. Sulfur gives an acrid smell, which is that of burnt matches.
Sulfites encourage rapid and clean fermentation of wine grapes. They are commonly used in the grape fermentation process. The issue arises when sulfites are used in excess to make large quantities of wine at the cheapest price. The less time to ferment, the quicker to market; you want to stay away from cheap wines, not inexpensive ones.
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Acidic - This is the heavy smell and taste of vinegar, and is not pleasant to the palate. Very high acidity can occur due to over fermentation or if the wine has been allowed to sit too long. Some wines are not meant to be aged, those that aren't, turn to vinegar.
Why
does cheese always accompany wine at cocktail parties?
Cheese is a very typical wine-food pairing, and at many wine parties it is
served as the main snack. One reason for this is because cheese tends to make a
wine taste better. It "smoothes out" the wine and brings out what is best in
both the wine and the cheese.
There are also so many varieties of cheeses, that there is one that goes well
with any type of wine you might try. In most cases a red wine goes well with
hard cheese, while white wines go well with softer cheeses, but again this comes
down to your own personal tastes and what combinations of flavors you enjoy.
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How
are wines classified?
There are two standard methods of classifying wines - by region, and by grape
type. In Old Country wine regions (basically in Europe), wines are strictly
defined by where they're grown. Champagne only comes from the Champagne region
of France. Port is only the wine grown in a certain valley in Portugal - other
areas, even using the same grapes, have a different name.
In the New World, wines are often defined by the grape varietals of which they
are composed. For example, even though California has a region called "Napa
Valley", that region actually puts out a huge variety of wines. Those wines are
therefore better classified by the type of grape used to create the wine, rather
than solely by the region itself.
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How should I store my wines?
Many people think that if they're going to store wine at home they'll need a cellar. But the word "cellar" conjures up images of dark, cavernous chambers cut out of bedrock, or slick, temperature and humidity-controlled rooms lined with mahogany wine racks. All very nice, but not at all necessary. We recommend that "cellar" should be interpreted somewhat loosely.
Make sure that wine is always stored horizontally so that corks are kept moist
and don't dry out, thereby letting air into the bottle which jeopardizes the
taste of the wine and can cause mold to form on the cork.
In an ideal situation, for long-term storage, wine should be kept at 57 to 62
degrees. Do not keep wines in the kitchen or living areas, as these are usually
the warmest rooms in the house. Closet temperature is around 70 degrees, still a
little warm but if the wines are stored only for a short period of time at this
temperature, the damage should be minimal.
Just as too warm a temperature causes damage, so does too cold an environment,
as this prevents the wine from aging properly. This means that storing wine in
the fridge for longer than a day or two is definitely not recommended. If you're
tempted to store your wine in the garage, keep in mind that a constant indoor temperature is better for wine than
a fluctuating garage temperature. If you don't have a cellar, wine coolers are
great, less costly alternatives.
There are
four main things to consider when storing wine: temperature, light,
vibration and keeping the cork wet.
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If you keep these basic requirements in mind, you'll find it
remarkably easy to find a place to store your wine. A corner of the basement, a
closet in a spare bedroom, or the cupboard under the stairs will all do nicely.
And remember, the longer you plan to store your wine, the more important these
factors become. If a newly-purchased wine is to enjoyed in a day or two, it
really doesn't matter where you keep it, but if the wine is to be kept for weeks
or months then find it a nice cool, dark spot.
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A small percentage of wines require many years, even decades, of bottle aging before they're ready to drink. Wines to be aged should be treated as an investment. Where you store these high quality, and often expensive, wines for long aging takes on a special importance if your investment is to be protected.
If you choose to invest in wines you should consider one of the
commercially available wine storage units, which come in a variety of sizes and
finishes. Another alternative is off-site storage, where you rent a locker in a
temperature and humidity-controlled wine storage facility. This option is great
for wines that you don't plan to drink for some years and has the added
advantage of being out of reach; a real bonus during those weaker moments.
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How do I 'taste' wine
and what am I looking for?
You don't need to analyze wine to enjoy it, but if you pay attention to what you're tasting you'll find that you'll be better able to identify what you like or don't like in a wine. It's a bit like languages: You don't have to speak Italian to visit Italy, but if you know a few words, your enjoyment can be greatly enhanced.
Before you taste, make sure there are no distracting odors in the room, like cooking smells or perfume. The only thing you should smell is the wine in your glass.
Glasses should be clean and dry and filled with only a small sample of wine (about a quarter of the glass). Wines all have certain components and characteristics in common. When we taste, we use sight, smell and taste to recognize the various components and to assess the quality and health of the wine. So let's give it a go.
Sight or "Appearance"
A good look at the wine can tell us about the condition and even age of the wine.
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Clarity: is the wine clear and bright (as it should be) or is it hazy or murky?
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Intensity: is the color pale or deep?
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Color: hold the glass at an angle against a white background (table cloth or sheet of paper) and assess the color in the middle of the bowl of the glass and at the rim. White wines start life pale and darken with age. Red wines start out a deep, bright purple and gradually turn ruby, mahogany and eventually brown as they age.
Smell or "Nose"
Swirling the wine in the glass allows its aromas to be liberated into the air, so give your glass a whirl and then take a deep sniff. What are you looking for?
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Condition: does it smell clean and attractive or is there any mustiness or off-odor?
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Intensity: is the nose faint or pronounced?
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Character: what does it smell like? This may seem difficult initially, but you can do it. Just as you can tell the difference between the smell of bacon and coffee, you can also identify some of the possible smells in wine. Here are some things you may smell: fruit, grapes, lemon, grass, peaches, raspberries, blackcurrants, flowers, apples, vanilla, oak, smoke, plums and many, many more. Remember that there is no right or wrong answers, here. It's simply an exercise in thinking about what you're drinking.
Taste or "Palate"
Now the fun part -- you actually get to drink the stuff! Take a
sip of wine and swirl it around the mouth so that the wine is in contact with
all parts of your mouth: tongue, gums, soft palate. Even better, tilt the head
forward so that the wine is behind the front teeth and then slurp air into the
mouth over the wine. This seems weird at first, and goes against everything your
mother taught you to do at the table, but it's worth it. You can taste much more
of the wine if you aerate it in this way.
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Help me impress my friends, give me some guidelines on what food goes with which
wine.
When it comes to matching food and wine the possibilities are, of course, endless but the good news is that there is no right or wrong answers. Sure, some combinations will be better than others, but you'll discover what these are through experimentation with your favorite foods and wines. So, out with the rule book and in with the freedom to improvise and have fun. Remember, too, that it's not just what you're cooking that matters but how you're cooking it. Here are some basic pointers that may help you on your way.
Wine should complement the food rather than dominate it, so one simple thing to keep in mind is "light food: light wine, heavier food: heavier wine". Soups, salads and light dishes will show best when accompanied by light, usually white, wines. More robust foods with fuller flavors can handle bigger, stronger wines. Obvious, we know, but it really is that simple. Now let's take a look at some common foods.
Seafood
Many wines can overpower the delicate range of flavors to be found in the fish group, so aim for something light and fresh that will let the flavor of the fish shine through. Here are some safe bets:
Sauvignon Blanc: New Zealand versions are particularly good since they are light, zesty and lemony.
Sancerre & Pouilly Fumé: Also made from Sauvignon Blanc, these French wines are lean, grassy and excellent all-round fish wines.
White Bordeaux: Usually a blend of Sauvignon Blanc and Semillon (which gives it extra richness), this can stand up to richer fish flavors and sauces. It's particularly good with smoked salmon, but works with a wide variety of dishes.
Muscadet-Sur-Lie and Chablis: Two French wines that are classic partners for Oysters and Mussels.
Chardonnay: Richer fish dishes call for weightier wines and many California and Australian chardonnays fit the bill nicely. It's best to avoid overly oaky styles, as they can overpower the fish.
Pinot Grigio: A good all-rounder, its neutral character makes it very flexible with fish and other foods.
Riesling: Particularly Australian versions which have lovely lime-juice flavors are a perfect match for fish.
Pinot Noir: Yes, it's okay to drink red wine with fish! Pinot Noir works well with salmon, but try it with grilled fish or anytime you're having fish and just want to drink red.
Meat & Poultry
Meat's more robust flavors call for hearty wines and there are few things as satisfying as a nice steak and a glass of Cabernet Sauvignon. Here are a few starting points:
Beef & Steak: Cabernet Sauvignon is a classic partner for red meat. Cabernets from California, Australia, Chile, or Bordeaux all work very well. Merlot and Syrah/Shiraz, too, are excellent choices.
Lamb: Bordeaux and Rioja are great choices, here, but try your favorite red and see what you think.
Casseroles and Stews: Hearty, robust reds are usually best and there are lots to choose from. Côtes-du-Rhône, Syrah/Shiraz and Zinfandel are all good bets.
Pork and Veal: Red and white wine can work equally well with pork. Aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like Merlot. Chardonnay is a good choice for a "porky" white.
Poultry: As the flavor strengthens from chicken to pheasant, so, too, should the wine. A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. A full-bodied Chardonnay can even handle goose. Strongly flavored poultry and game birds can easily handle red Bordeaux, Cabernets and Merlots.
Other Main Dishes
Pizza: Think red. Italian reds like Chianti, Valpolicella or those made from the Sangiovese grape are particularly good, but so is Zinfandel. Don't over-think your pizza wine; just enjoy it.
Pasta: With creamy and fishy sauces, lean towards whites like Pinot Grigio and crisp Chardonnays like Macon-Villages. With red sauces, meat sauces and lasagna go with a hearty red. Any Italian will do as will Zinfandel or Syrah/Shiraz.
Vegetarian: Such a catch-all category that it really depends on the preparation and spices. If it's an earthy, nutty dish, Pinot Noir could be great. If it's lighter, with more green vegetables, then you might be better off with a white like Chardonnay.
Dessert
For many people, dessert wine takes the place of dessert, but if you choose to serve wine with dessert, here are a few pointers based on the type of dish.
Fruit: Either on its own or in tarts, fruit flatter sweet wines wonderfully. The acid in the fruit is a nice foil to the sweetness of the wine. Try Sauternes, Late Harvest Riesling, Ice Wine or Muscat.
Chocolate: Hugely popular in desserts, but tough to match with wine. Many people like Merlot with chocolate, a Framboise with it's distinct raspberry flavor is superb and Tawny Port's hazelnut character marries wonderfully.
Heavy Desserts: If the dessert is already sweet and heavy, try a light, refreshing glass of Moscato d'Asti or Champagne as an accompaniment.
Sweetness: an easy one. Sweetness is immediately noticeable on the tip of the tongue. If there's no apparent sugar the wine is called "dry".
Acidity: very important if the wine is to be refreshing and balanced. Lemon juice and vinegar are acidic. Too much and the wine tastes too tart; too little and the wine is known as "flabby", tasting heavy and just not refreshing.
Alcohol: a vital component in wine, but one that shouldn't stand apart from the other elements if the wine is to be balanced. When the alcohol is too high, there will be a bit of a burning sensation after the wine is swallowed.
Tannin: a natural preservative found in grape skins and stalks, tannin is the stuff that makes young red wines seem harsh and leaves the mouth feeling dry. If you want to know how tannin feels when it's not in wine, brew some very strong black tea and you'll soon know! Tannin's role as preservative is extremely important in high quality red wines that are made to age for many years.
Body: an indicator of how the wine feels in the mouth. Pinot Noir or Beaujolais tend to feel quite light in the mouth while Bordeaux or Australian Shiraz tend to be full and dense. So, the progression for both reds and whites is light-bodied, to medium bodied, to full-bodied.
Fruit: the taste and intensity of the fruit in the mouth; generally, the better the wine, the more evident the fruit. Also, younger wines will often display more fruit than mature wine.
Length: how long the taste of the wine lingers in the mouth after swallowing is a good indication of the wine's quality: the longer the better.
Conclusions
Having considered the above elements, what did you think of the wine?
Quality: you might think it's obvious to say that a $100 bottle of wine is likely to be high quality and a $5 wine low quality, but the assessment of quality goes beyond this. A wine that looks clear and bright, has a pronounced, intense nose, shows good fruit and balanced acid, sweetness and alcohol, and has a long finish might be an inexpensive wine. It would be classified as good quality, though, because it is a good example of its type. So as your tasting progresses, question the wine. Is it a good example of its type?
Maturity: this is a measure of the wine's readiness to drink, which is not the same thing as its age. Many wines are made to be drunk as soon as they are bottled while others require years (or decades) of maturation in bottle to reach their optimum state. Simple wines, which are designed to be drunk young, will not improve with age. Rather they will deteriorate and be over the hill if kept too long.
Faults:
Thankfully, modern winemaking practices have reduced most of the problems we
used to commonly find in wine, but there's still one which affects around a
small percent of bottles: bad corks. "Corked", the term used to describe the
affliction, has nothing to do with cork floating in the wine, but rather (not to
get too technical) a condition in which the wine has reacted with a substance in
the cork, producing a musty, corky smell and taste, reminiscent of wet
cardboard. The wine should always smell clean and appealing. The cork problem is
the reason behind many wineries switching to synthetic closures or screw caps,
which are now widely used with aromatic varietals like Sauvignon Blanc and
Riesling. So don't be put off is you see a screw cap on your wine. It doesn't
mean cheap wine, it means the winemaker is sick of cork problems and wants to
preserve the freshness of the wine.
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