A Brief History of the Wine Glass
Wine glasses have been used since ancient times.
Pliny (23–79 A.D.) wrote about gold and silver drinking vessels being abandoned in favor of glass, and they were frequently priced as high as the precious metal versions. Bonifacio Veronese’s sixteenth-century ‘Last Supper’ includes modern style wine glasses with a stem and foot.
The oldest surviving European wine glasses with a stem and foot are fifteenth-century enameled goblets (a goblet is a glass holding more than four ounces of liquid).
Near the end of the sixteenth-century in Germany sophisticated engraved decoration was applied to covered wine glasses.
The earliest surviving English wine glasses are diamond-engraved glasses that were produced near the end of the sixteenth-century by Verzelini. Plain straight stems gained popularity around 1740, with air twist stems being introduced about the same time. Ten years later a twist incised on the exterior of the stem became popular.
Quality crystal wine glasses were being produced in France near the end of the eighteenth-century.
Cordial glasses in the eighteenth-century had bowls of the same shapes that were typical for wine glasses, but they were much smaller, holding about one ounce.
Toast masters glasses were made with a thicker bottom and walls so that they would hold less. A toast master had to drain every glass and still be able to remain standing till all toasts were completed.
Wine glasses during the nineteenth-century were often produced in sets — with a dozen each of port and sherry, burgundy and claret, champagne glasses and liqueur glasses.
More recently, in the 1950s, Riedel Crystal and other stemware manufacturers have refined wine glass design to the point of having a unique size and shape for almost every wine variation.
Wine glasses are made for drinking wine, of course, but people are creative and have found other uses ranging from combining several wine glasses to construct a glass harp to using stemware in a similar manner to provide sound education.
Choosing Wine Glasses
There really is no right or wrong glass for wine tasting - or for drinking wine for that matter. However, there are some glasses that are better than others for evaluating wines. First of all, we like to suggest using glasses that you are comfortable using. Aesthetics aside, there are really only two things to remember when considering a wine tasting glass: the size of the glass and the overall shape of the glass.
The more universally used tasting glass is called a chimney shape. Broader on the bottom of the bowl, it tapers upward to a smaller opening. The broader bottom will enable you to hold enough wine and give you plenty of room to swirl the wine, while the smaller opening at the top will help to trap and focus the aromas, allowing you enough of a scent to assess the wine.
Size Doesn’t Matter
For the most part, if your glass is of this shape, the actual size of the glass is not important other than it needs to be big enough and have a big enough opening for you to be able to get your nose inside to really smell the wine. Some people swear by large “Burgundy” style glasses that allow as much of the wine to come in contact with the air as possible, therefore releasing as many of the aromas and flavors as possible. Others like the convenience and ease of use of a smaller glass. Other considerations that will enhance your tasting experience include glassware that is clear (no colors) and free of cuts or engravings within the glass.
Many glass manufacturers have designed specific glasses for specific wine types or varietals, taking in to account different aspects of the individual wine type. While this is wonderful, it is not a necessary purchase for a complete wine tasting. The top producer of these specialized wine glasses is an Austrian crystal company named Riedel (pronounced REE-dle). They are exquisite and expensive.
Cleaning Wine Glasses
When it comes time to clean your glassware, try to avoid using soap. Instead use hot water and rinse thoroughly. Soap can become trapped within the glass release soapy odors the next time you use it. Although you may become quite proficient at identifying various brands of dish soap, this ability and the soapy glasses that taught you will not add to the enjoyment of a good glass of wine.
To summarize, it’s important that you find good glassware for your wine tasting experiences, but “good” does not necessarily mean “expensive.” Find glassware that you are comfortable with and adequately serves its purpose: presenting wine for your evaluation and enjoyment.
Tips For Serving Wine
You’ve probably heard many conflicting and complicated instructions throughout the years on the proper way to get wine from the store to your glass. It doesn’t have to be that hard. Here are the basics of serving wine, which are all you really need.
Many customs have accompanied wine drinking through the years. None of them are meant to be intimidating or stuffy. They are just practices intended to enhance the enjoyment of wine.
Ideal Serving Temperatures For Serving Wine
On the subject of temperature — you may have heard that red wine should be served at room temperature and that white wine should be slightly chilled before serving. These recommendations originated at a time when “room temperature” was lower than is typical today.
Full-bodied and tannic red wines are best enjoyed at not more than 64°F (18°C) and clarets, Pinot Noirs (including burgundies), and then the modern reds — soft, light, fruity and relatively tannin-free for drinking young, at progressively cooler temperatures — down to about 54°F (12°C).
White wines are ideally served between 43°F (6°C) to 52°F (11°C). Red wine or white wine, err on the cool side as they will warm quickly on the table and in the glass.
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The idea of decanting brings images of blue bloods standing around a cocktail table with dozens of beautiful crystal bottles staring back at them. I used to think that people decanted their wine just to look “fancy”. This may be true for some, but the real reason that wine began being decanted is because there was no filtration system in place for wine back in the day. The wine that would be poured from the barrel would contain a considerable amount of sediment and a system needed to be put in place to remove this before drinking. Now most of our wines are filtered to a very clear state and we don’t have to decant to remove sediment but do it to enhance flavor prior to drinking.
When to decant wine?
1. Decant if your wine has sediment - Wines deposit sediment as a natural part of aging, some more than others. Decanting the wine can help to separate the clear wine from the sediment. Decanting the wine also introduces air into the wine — letting the wine breathe — releasing the aromas and enhancing flavors, particularly useful for red wines that are a little harsh.
2. If your wine has been aging for a long time - Decanting old wines, just prior to serving, helps to ensure that the wines’ clarity and brilliance are not obscured by any deposit that may have developed over time (pour slowly and avoid decanting the last ounce).
3. If your wine if very young - Decant young wines as much as several hours before they are served to give the wine a chance to breath, simulating a stage of development that might normally be acquired after years of aging (pour quickly, even up-ending the bottle – the idea is to expose the wine to air).
4. Just for fun! - I like to decant just to see if mine wine in the decanter tastes different than the wine I poured right out of the bottle. Why not! Decanters are also pretty so if you are having a party why not show them off. Just don’t keep them sitting out for too long.
How to Decant Wine?
How to Decant Aged Wine
For old wines with sediment one needs to be very careful when pouring the wine into a decanter. First, stand the bottle up for several hours to allow the sediment to settle at the bottom. Fine sediment will take longer to settle to the bottom of the bottle.
Use a lit candle or lamp if you can’t see where the sediment is in the bottle. Hold the bottle of wine so that the area just below the neck of the wine bottle can be seen through the light while pouring. Ever so slowly begin pouring the aged wine into the decanter. Be patient. Hold the bottle as much as possible perpendicular to the candle. As the last one-third of the wine is poured, carefully watch for sediment. Stop pouring when any sediment appears in the neck of the bottle.
How to Decant Young Red Wine
For young red wines, splash the wine into the decanter. The more it splashes into the decanter, the more it comes in contact with oxygen. Let the wine settle and rest for a short time.
How Long to decant?
If you are decanting your wine in order to let it breathe you will usually want it to sit in the decanter 1/2 hour to 1 hour before drinking. Your goal is for the wine to be giving off aromas. If it’s not releasing flavors into the air, it’s going to taste still and blah. There is however a point where you can let your wine decant too long. You would not want your wine to sit out at room temperature for 8 hours or more. At this point the wine will be come oxidized and begin to taste more like vinegar and/or sherry. Remember, back in the old says wine was kept at about 50 degrees so being at 70+ for a substantial amount of time would be bad for the wine.
What Kind of Decanter?
Wine decanter design varies from the purely function to extravagantly decorated, but sometimes unusual design and functionality can go hand-in-hand as in the Orbital Decanter that, when removed from its base, will sit elegantly on your table while a gentle orbital movement increases the breathing of your wine with minimal disturbance. But the basic point of the decanter is to let air into the wine and to remove the sediment so whichever type you prefer is the one you should chose. There really is no right or wrong decanter.
Of course, you can always let your wine breathe by just taking the cork out of the bottle, but very little air touches the surface and it will take much longer to achieve the desired effect. Some experts prefer to let wine breathe in the wineglass but I personally find it hard to wait patiently once it’s been poured.
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ZINFANDEL
Personality:
Thick and jammy, like blackberries simmering.Origin:
Croatia, though virtually all of the top zinfandels are now grown in northern California.Aroma, flavor, and texture:
Like a big boysenberry pie with vanilla ice cream – full bodied, mouth filling, and flannel soft.Cost:
$12 to $30.Try it with:
Meat loaf, barbecued ribs, burgers, bean and vegetable casseroles, or pot roast. Open a bottle with Chipotle Barbecue Burgers with Slaw.
CABERNET SAUVIGNON
Personality:
The preeminent classic red variety, thanks to its complexity, majestic structure, richness, and capacity to age for decades – the Sean Connery of red wines.Origin:
Bordeaux, France, but terrific examples are now produced in virtually every great red wine region of the world.Aroma, flavor, and texture:
Similar to merlot, only bigger, deeper, more intense, and powerful. Watch out, though, for poorly made, cheap cabernet sauvignon, which can be dank and weedy.Cost:
Moderate ($15) to expensive ($75); plan to spend at least $25 for a very good bottle.Try it with:
Grilled steak (cabernet and grilled steak are considered a classic American pairing) and roast beef.________________________________________________________
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MERLOT
Personality: Depends on price - inexpensive merlots are simple, basic red wines of little character. But if you spend $25 or more, you’ll get a wine as rich and majestic as cabernet sauvignon.
Origin: The Bordeaux region of France; California and Washington State.
Aroma, flavor, and texture: Cocoa, red plums, cassis, espresso, cedar, tobacco; medium to full bodied. The top merlots have a lot of structure.
Cost: From $10 for inexpensive Chilean merlot, $20 to $40 for a very good merlot from California, to more than $2000 for a bottle for the top Bordeax made merlot.
Try it with: Meat dishes such as roasted chicken, braised short ribs, or steak.
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SYRAH/SHIRAZ
Personality: Rich, dramatic, even a bit wild
Origin: Northern Rhone Valley of France; also made in Australia (where it’s called shiraz) and the US.
Aroma flavor, and texture: Wild berries, chocolate, black licorice, black pepper with hints of meatiness; medium to full bodied flavor, with a soft, thick mouthfeel. Australian shirazes, in particular, are big, plush examples of the wine world.
Cost: Modest (good shirazes can be had for $15) to $40 plus for the top French examples.
Try it with: Lamb or slow-cooked hearty meaty stews and casseroles.
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Pinot Noir!
Personality: Sensual and understated. Pinot noir is one of the most food friendly red wines, thanks to lots of inherent acidity.
Origin: The Burgundy Region of France, though great examples also come from California and Oregon.
Aroma, flavor, and texture: Rich Loamy earth, mushrooms, warm baked cherries; usually medium-bodied flavor with a smooth, supple texture that’s often described as silky.
Cost: From $20 for a decent American version to more thahn $100 for a top-quality French Pinot.
Try it with: Grilled salmon, most anything with mushrooms (Risotto with mushrooms!), roasted chicken, and duck breast.
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A couple great values from Spain to try:
Dominio De Berzal - Rioja Crianza 2003 - 90 - $17
This plush red is generous with mocha and buttercream oak flavors that surround a core of jammy berry fruit.
Bodegas Borsao - Tres Picos 2005 - Carnacha Campo de Borja - 90 - $12
Vivid and concentrated, yet still focused and nimble, this red delivers plenty of black cherry and raspberry flavors.
Marques De Caceres - Rioja Reserva 2001 - 90 - $23
This well-structured red delivers deep flavors of plum, tobacco, mineral and spice over firm tannins.
Mahler-Besse - Jumilla Taja Reserva 2003 - 90 - $10
Deep loamy and gamy flavors wrap around cherry and kirsch fruit in this dense red. A traditional style.
Torres - Syrah-Monastrell Catalunya Nerolo 2005 - 90 - $23
Blackberry and earth notes mingle harmoniously in this solid red, whcih has juicy, lively acidity and firm tannins.
Bodega Nekeas - Cabernet Sauvignon - Tempranillo -Navarra Vega Sindoa 2004 - 88 - $11
Coffee and smoke frame black fruit flavors in this extracated red. Has good density, wiht licorice and mineral accents.
Bodegas Ramon Bilbao - Tempranillo Rioja - Crianza 2004 - 87 - $13
This juicy red offers lively black cherry and blueberry flavors. Crisp acidity and light but firm tannins provide structure.
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With your first big dinner party of the year coming up, you probably have some questions about bubbly. Learn some quick tips and tricks and you will realize that champagne is not just for New Years Eve anymore!
If you are serving wine at a party it is good to know how much you will need. There are six about 4-oz glasses in a 750ml bottle of champagne. Decided on how many glasses you would like to pour per guest and then the math is easy.
There is about 80 pounds-per-square-inch of pressure behind the cork, so carefully remove the foil covering and wire hood. You should always place a towel or dinner napkin over the top of the bottle while working off the cage and cork. With all of that pressure behind a cork you never know when you will fall victim to the cork flying out suddenly. It’s better to be cautious than lose an eye or injure a guest.
Although many people think that you should have that famous “pop” when opening your sparkler, the truth is that it is really a faux pas. The cork should not pop. As the saying goes, “The ear’s gain is the palate’s loss.” You waste bubbles when you pop the cork. When properly executed it should come off with a quiet sigh. To open a bottle of bubbly without the infamous “pop,” you will need to have it properly chilled to about 45 degrees and gently ease the cork from the bottle. This temperature can be achieved by placing the unopened bottle in an ice bucket — one-half ice and one-half water — for 20 to 30 minutes. Or, you may refrigerate it for 3 to 4 hours. The refrigerator temperature is too cold for the bottle to be left in there for extended periods. It should never be placed in the freezer.
Next ease the cork out, by securing the cork and turning the bottle (held at a 45 degree angle). Once the cork sighs open you are ready to pour. Fluted glasses or tulip-shaped glasses (called coupes) are best for Champagne and sparkling wines as they encourage the bubbles to collect and rise to the top allowing the full aroma to concentrate near the surface. They also preserve the lovely bubbles longer. Never chill or ice the glass, as it would take away from the enjoyment of the wine. Incidentally, if you are using crystal glasses, the surface texture is rougher than ordinary glass, more bubbles form on these glasses.
Go slow when pouring the bubbly, to avoid frothing, and allow glasses to settle a moment before topping them off.
Once opened, Champagne and sparkling wines may be stored for a few days in the refrigerator with the help of a handy Champagne stopper, which helps to keep the wine from oxidizing too rapidly. As for long-term storage, Champagnes and sparkling wines may be cellared horizontally like other wines, but do not necessarily benefit from additional aging.
Champagnes and many sparkling wines tend to pair well with a variety of appetizers, both mild and strong cheeses and hold up particularly well with spicy Asian cuisine. Chips and popcorn, pizza that’s light on the tomato sauce, nuts and Mexican food all pair surprisingly well with Champagne due to the salt factor. Bubbly wine is generally more versatile than still wines for pairing with food, making it ideal for not only celebrations but for every day drinking. Think about serving champagne on any occasion, not only for special events. It’s perfect for the arrival of guests, as an aperitif, or even with fresh fruit for dessert.
A fantastic drink for guest arrivals is a Champagne Kir Royale. This Champagne cocktail is simple and tasty! This recipe calls for Creme de Cassis which is centuries old - it was created in France by monks, and is in essence black currant liqueur. It was thought to cure “wretchedness”. Simply pour 1/2 shot Creme de Cassis into a tall flute and then pour Champagne over it. If you don’t have Crème de Cassis you may also use Chambourd. Enjoy!
Over the holidays I was out at a very nice restaurant in our town. My friend ordered a glass of wine, swirled it, took a little sniff…and then made a very funny scrunched up face. Her wine was flawed. She could tell immediately. This started a chain reaction within our crew. About three other friends smelled theirs and started passing the glasses around saying, “Is this flawed? I think mine is flawed?” I took a whiff of each of them and the only one that seemed truly flawed to me was the first one. It made me start thinking that we all need a good lesson on what the signs of flawed wine are.
How often a wine is flawed turns out to be a controversial questions. Some people feel that 1 out of every 12 wines they consume is flawed. Personally, I don’t find anywhere near that many wines to be a problem, but I tend to drink a lot of younger wine. Wine flaws are usually due to improper production, handling or storage, there are a fair amount of things that can go wrong with wine–most of which should be cause to return a wine if ordering in a restaurant. Some restaurants that are less educated in proper wine service may argue with you about returning the wine, but if you feel there is a problem. Stick to your guns. Wine merchants will also take back a flawed wine. So if you come upon a bottle that is flawed save it and take it back. Don’t pour it down the drain. Any respectable wine store will exchange the bottle for you.
The most common word you will hear out of someone’s mouth when they taste or smell wine that seems “bad” is that the wine is corked. Corked wine has the flavor of wet, musty cardboard. Once you have really tasted a corked wine, you’ll know what it is–it is not subtle. It is caused by trichloranisol 2, 4, 6 (TCA), a compound released by molds that can infest the bark from which corks are made. One theory: you can’t get TCA without chlorine, which is used to bleach corks (for aesthetic reasons). If corks aren’t properly rinsed and dried this problem can occur.
While some people attribute all flawed bottles to being corked, there are a number of other things that can go wrong. A non-exhaustive list follows.
A few things that aren’t flaws are tiny glass like crystals on the bottom of the cork (or sometimes in the wine). Assuming they really aren’t glass from the winery, they probably the result of tartaric acid in the form of potassium bitartrate (cream of tartar). This is tasteless and harmless. I’ve seen them many times and they are harmless. Some times you will see sediment in the bottom of your glass or bottle. Sediment occurs as tannins combine with flavor compounds in the wine and fall to the bottom of the bottle. This just means that your wine has not been filtered. As long as it is not excessive, this is not a flaw.
So, what have we learned…. Be sure to smell your wine. Some of these “flaws” are acceptable in certain amounts. Especially when dealing with Old World wines. If you think your wine is flawed, ask your wine steward. He/she should be well trained in recognizing these problems and will take your glass or bottle back without a problem. If not, think about frequenting a different restaurant and let the manager know why. CHEERS!
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Shades of Green
Organic wines are one of the hottest trends in restaurants today, according to a report last week from the National Restaurant Association. But what is the difference between traditional winemaking practices, and organic practices?
Conventional wine means that the winemakers us an industrialized agricultural system characterized by mechanization, monocultures, and the use of synthetic inputs such as chemical fertilizers and pesticides, with an emphasis on maximizing productivity and profitability.
Organic winemaking is a type of agricultural process that promotes the use of renewable resources and management of biological cycles to enhance biological diversity, without the use of genetically modified organisms, or synthetic pesticides, herbicides, or fertilizers. Organic production is a system that integrates “cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. At its most basic level, organic wine is made from grapes that have been grown without the use of chemical fertilizers, pesticides, fungicides and herbicides.
When a label says “organic,” it means the wine has met certain standards that are set by a government agency. Different nations have their own certification criteria, so what’s organic in one country may not be so in another. Many wineries that are technically organic still choose not to be certified. There are many reasons for this. Some do not want the added costs and bureaucracy of registering. Others may disagree with their government’s standards. It can also be a marketing decision. Whatever the case, they are not allowed to use “organic” on their labels. To make the claim on its label, a wine must be made with at least 70 percent organic grapes, according to the Organic Consumers Association. There’s no official seal for “wines made from organic grapes”, so you’ll have to read the label or ask the wine store owner where to find them.
Organic wine can also be broken down further to include biodynamic and sustainable wine making practices.
Biodynamic winemaking follows the teachings of Austrian anthroposophist Rudolph Steiner (1861-1925), and incorporates homeopathic treatments, as well as astronomical and astrological considerations, into the organic process. His is a system of farming and damaging natural resources to produce the highest possible crop quality. The central goal of biodynamic farming is to create and maintain unique, self-sustaining farm ecosystems. This is achieved by building and maintaining soil fertility through composting and crop rotation. Unique to biodynamic farming is the application of biodynamic preparations (organic nutrient teas) that stimulate soil and compost microbial activity and stimulate the life forces of soil and plants. For biodynamic wines, two related, prevalent ideas exist: life follows rhythms and the farm should be self-sustainable. Like organic farming, biodynamic agriculture uses no synthesized herbicides, pesticides or fertilizers. Unlike organic farming, though, biodynamic producers build upon the organic base with their adherence to life’s rhythms and a self-containing eco-system. According to wine maker and biodynamic advocate Nicolas Joly: “Organics permits nature to do its job; biodynamie permits it to do its job more.”
Biodynamic growers believe that the Earth and plant life have rhythms in respect to their position to the moon, sun and stars. The earth inhales and exhales. High and low tides are great examples of the earth’s rhythms. Another example is the cycle of sap within vines. During periods of an ascending moon, the earth breathes out, and growth is focused above the soil. Sap flows upward. During a descending moon, the earth inhales, and sap is drawn downward into the soil. Like grape vines, trees react the same way. For this reason, cutting down large trees such as a maple is best avoided during an ascending moon.
Biodynamic producers time vineyard and cellar work to enhance life’s rhythms. For example, producers will rack their wines—term for removing sediment, by moving the wine from one barrel to another, generally using gravity—during a descending moon or inhalation. The theory: the gravitational pull compacts the sediment, rendering an easier racking. Also, many producers believe the increase in gravitational pull holds the aromas in the wine being racked. Thus, the aromas do not escape from the wine!
Sustainable wine refers to an agricultural system that is ecologically sound, economically viable, and socially just – a system capable of maintaining productivity indefinitely. Sustainable agriculture was addressed by Congress in the 1990 Farm Bill. Under that law, “the term sustainable agriculture means an integrated system of plant and animal production practices having a site-specific application that will, over the long term:
Wineries that take the ecology of the vineyard into account, and try to minimize chemical treatments an energy use, are considered sustainable. Some jokingly refer to themselves as “organic unless something goes wrong.”
So, do biodynamic, organic, and sustainable wines taste better than conventionally made wines? These wines communicate the maker’s passion and their commitment to nature. Biodynamic wine is an expression of the place, soil and microclimate—components of the French-term “terroir.” If well made, then biodynamic wines are delicious, unique and hold a sense of place. Monty Waldin in Biodynamic Wines describes the uniqueness source as “farm individuality.” This individuality often results in some of the most expressive and interesting wine out there.
Want to try a few of these dynamic wines? Check out Bonterra Merlot (California) 2005 and Sepp Moser Gruner Veitliner 2006 (Austria).
So, you love wine, you’ve bought a few of your favorite bottles and you store them in a wine rack on your counter or on top of your refridgerator. Then one day your friend brings you a bottle and you get another bottle for a gift and you begin to run out of room on your counter. Then you begin thinking…where is the best place to store my wine. Most wine lovers have seen the day that requires graduating from a couple bottles in a rack to coming up with some sort of system to sort, store, and keep wine accessible. The following are some tips for keeping your wine healthy and tasting good long-term.
Wine is best stored under cool, dark, airy conditions, free from vibration, odours and dampness. A cellar need not be under the house. The single most important factor is temperature stability. Wines stored where the temperature varies gradually with the seasons are better off than wines stored in a room which is heated during the day and then allowed to cool to winter temperatures at night.
The ideal cellar temperature is 12-15oC(53-59F) with a relative humidity of 65-75%. It is worthwhile using a thermometer to monitor summer temperatures. It may be a cause for concern if the cellar temperature goes much over 18oC(64F), as warm conditions will accelerate the development of your wines, possibly reducing the pleasure to be had from them.
Store wine on its side, ideally with the neck sloping slightly upwards so that the cork remains wet, the bubble of air is in the shoulder and any sediment will collect at the bottom of the bottle. This will make the wine easier to decant. Place the bottle with the label facing up or use written neck tags so you do not disturb a wine to identify it. Align the bottles so that the corks are visible - this will allow easy inspection for problems such as leakage.
Depending on the size of your cellar and your budget, your wines can be stored in either racks or boxes. There are various racking and storage systems available ranging from metal individual bottle storage racks through to custom-built wooden systems. Cardboard cartons in which wines are packed provide efficient insulation and also protect the wine from light. Another alternative, albeit an expensive one, is specially designed styrene boxes, which provide excellent insulation and double as wine racks.
Air conditioning and refrigeration may effectively reduce temperatures but will also reduce humidity causing cork shrinkage. Buckets filled with water and regularly topped up will usually solve this problem. Alternatively, several companies now offer cellaring cabinets of varying sizes, that are, effectively, modified refrigerators with humidity control and these same companies can also supply humidity control units for rooms.
It is important to note that your wines will mature more quickly if your cellaring conditions are not ideal. If you are like me, you have more everyday style wine in your cellar than anything. These wines are better to drink quickly rather than store for years and years. However, proper storage conditions will keep your wine from spoiling too quick and you may be surprised with the excellent aging results you achieve with some higher end or more complex styles such as Bordeaux or Pinot Noir/Burgundy. Try asking your local wine merchant to suggest some wines for you that age well and have fun starting a collection of age worthy wine to go with your everyday wine.
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Understanding Aromas and Flavors
One thing that can be the most intimidating about being around experienced wine drinkers is when they start talking about the flavors and aromas they are experiencing as they swirl, sniff, and drink their wine. When I first started really getting into wine and going to more and more tastings these were the guys I’d try to steer clear of. I was just starting to understand what it meant for the wine to be “oaky” and they were talking about the spice in the nose and the leather and tobacco in the finish. When they’d look at me and ask, are you getting the green pepper, I’d just smile and nod and then look at my friend and roll my eyes. We’ve all be there. But as time goes on and you start tasting lots of different types of wine (and there really is no better way to learn than to do lots of side by side tastings) you will start to pick up more of these flavors and they will help you to begin to identify the style, age, and region of the different types of wine. In my first 101 article – “Quick Terms to Increase Your Tasting Enjoyment” I discuss the meanings of words such as sweetness, acidity, structure, body, alcohol, and fruitiness. Please feel free to refer back to “Quick Terms” if you need a refresher.
Beginning tasters often feel that they “cannot smell anything” or can’t think of a way to describe the aroma of wine. I know this was certainly a problem for me for quiet some time. Fortunately, it is very easy to train our noses and brains to connect and quickly link terms with aromas. The fastest way is to make physical standards to illustrate important and major notes in wine aroma. Here are some quick basics for matching flavors/aromas to different varietals:
Syrah or Shiraz - Aromas and flavors of wild black-fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins. Toffee notes if present come not from the fruit but from the wine having rested in oak barrels. Hearty and spicy are terms you will often hear associated with Syrah.
Merlot – Often considered an introductory wine for beginners because of it’s softer tannins. You know how strong or soft tannins are by the dry, bitter feeling you get on the sides of your tongue. It is sort of like the feeling you get when you drink strong tea. Black cherry and herbal flavors are typical.
Cabernet – Rich currant qualities of Cabernet Sauvignon wine can change to that of pencil box. Bell pepper is also a flavor you will often hear associated with Cabernet. Vanilla notes if present come not from the fruit but from the oak treatment.
Pinot Noir - Very unlike Cabernet Sauvignon. The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols (tannins from the grape skins). The aromatics are very fruity (cherry, strawberry, plum), often with notes of tea-leaf, damp earth, or worn leather.
Zinfandel - Often has a zesty flavor with berry and pepper.
Chardonnay - Often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavors. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD Californian Chardonnay should give citrus fruit flavors, hints of melon, vanilla, some toasty character and some creaminess. French Burgundies can taste very different, however we will not go into that quiet yet.
Riesling - Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. The Riesling variety expresses itself very differently depending on the district and the winemaking. Rieslings should taste fresh. If they do, then they might also prove tastier and tastier as they age. An aroma often associated with Riesling is Petrol. You will also hear green apple, apricot, peach, and pear a lot.
Sauvignon Blanc – Also lighter than Chardonnay - Sauvignon Blanc normally shows a herbal character suggesting bell pepper or freshly mown grass. The dominating flavors range from sour green fruits of apple, pear and gooseberry through to tropical fruits of melon, mango and blackcurrant. Quality unoaked Sauvignon Blancs will display smoky qualities; they require bright aromas and a strong acid finish; they are best grown in cool climates.
Try this quick tip, if you who can’t get out and do lots of tastings. Train your senses by putting tiny samples of green pepper, apple, lemon, melon, toast, raspberry in baby food or other small jars. Label the bottoms of the jars with the different wines the aromas are associated with. Try to play the matching game and make associations between the different wines and the smells that tend to go with them. Soon you will start to associate these different aromas and flavors with the different styles of wine you will begin to feel more confident throwing them out in wine discussions and comparing notes with friends. Also know that wine tasting can be a tricky subject and that flavors and aromas are subjective. What one person thinks smells like raspberry, another may say smells like bell pepper. You will rarely be wrong with your association. Have fun with it! I can’t think of a better topic to practice, so start training now and pour yourself a glass. CHEERS!
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Learn More About Wine Tasting… Go From Wine Lover to Wine Expert Easily
New York Times Review: 10 wines under $10
The New York Times published an article on budget wine reccomendations featuring wine $10 and under in price. The goal of the article is to identify inexpensive wines that are not only palate worthy, but also full of body, structure and personality. They tasted 25 different inexpensive wines to come up with their top 10.
In addition to specific recommendations, the NYT article also mentions wine regions that are most likely to produce good value wines. Portugal and Spain topped that list with some great up and coming vineyards. Uruguay was also mentioned as a suprising new-comer.
Their recommendations:
Casa Cadaval Portugal Ribatejano , $8.99, ***
Padre Pedro 2002
Smoke, earth, cherry and spice flavors in a well-structured Old World wine (Importer: HGC Imports, San Jose, Calif.).
Domaine de l’Ameillaud France , $9, ** ½
Vin de Pays de Vaucluse 2005
Mild tannins with attractive, lingering flavors of berry, cassis and olive (David Bowler Wine, New York).
Viña Gormaz Spain Ribera del Duero , $9, **
Tempranillo 2005
Fresh and juicy with a lively spiciness (Classical Wines, Seattle).
Georges Duboeuf France , $9, **
Beaujolais-Villages 2006
Juicy, fruity and floral. Decent Beaujolais best served chilled (W. J. Deutsch & Sons, Harrison, N.Y.).
Altas Cumbres Argentina Mendoza , $9, **
Cabernet Sauvignon 2005
Lingering, jammy flavors of cherry and licorice (RV Distributors, Hoboken, N.J.).
Wyatt California Cabernet Sauvignon 2005 , $10, **
Big and almost over the top with dark fruit, oak and spice flavors.
J. Vidal-Fleury France , $10, **
Côtes-du-Ventoux 2005
Aroma of burnt rubber gives way to flavors of bitter cherry and spices (W. J. Deutsch & Sons, Harrison, N.Y.).
Domaine Monte de Luz , $7, **
Uruguay Tannat 2006
Rich and plummy with smoky, spicy cherry flavors (Baron Francois, New York).
Ravenswood California Vintner’s Blend , $10, **
Merlot 2004
Fruit, floral and spice flavors; straightforward and pleasant.
Paringa , $9, * ½
South Australia Cabernet Sauvignon 2005
David Hickinbotham Individual Vineyard
Big and powerful with berry, oak and fruit flavors (Grateful Palate Imports, Oxnard, Calif.).
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Browse Free Wine Ratings and Reviews
Organic wines are one of the hottest trends in restaurants today, according to a report last week from the National Restaurant Association. But what is the difference between traditional winemaking practices, and organic practices?
Conventional wine means that the winemakers us an industrialized agricultural system characterized by mechanization, monocultures, and the use of synthetic inputs such as chemical fertilizers and pesticides, with an emphasis on maximizing productivity and profitability.
Organic winemaking is a type of agricultural process that promotes the use of renewable resources and management of biological cycles to enhance biological diversity, without the use of genetically modified organisms, or synthetic pesticides, herbicides, or fertilizers. Organic production is a system that integrates “cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. At its most basic level, organic wine is made from grapes that have been grown without the use of chemical fertilizers, pesticides, fungicides and herbicides.
When a label says “organic,” it means the wine has met certain standards that are set by a government agency. Different nations have their own certification criteria, so what’s organic in one country may not be so in another. Many wineries that are technically organic still choose not to be certified. There are many reasons for this. Some do not want the added costs and bureaucracy of registering. Others may disagree with their government’s standards. It can also be a marketing decision. Whatever the case, they are not allowed to use “organic” on their labels. To make the claim on its label, a wine must be made with at least 70 percent organic grapes, according to the Organic Consumers Association. There’s no official seal for “wines made from organic grapes”, so you’ll have to read the label or ask the wine store owner where to find them.
Organic wine can also be broken down further to include biodynamic and sustainable wine making practices.
Biodynamic winemaking follows the teachings of Austrian anthroposophist Rudolph Steiner (1861-1925), and incorporates homeopathic treatments, as well as astronomical and astrological considerations, into the organic process. His is a system of farming and damaging natural resources to produce the highest possible crop quality. The central goal of biodynamic farming is to create and maintain unique, self-sustaining farm ecosystems. This is achieved by building and maintaining soil fertility through composting and crop rotation. Unique to biodynamic farming is the application of biodynamic preparations (organic nutrient teas) that stimulate soil and compost microbial activity and stimulate the life forces of soil and plants. For biodynamic wines, two related, prevalent ideas exist: life follows rhythms and the farm should be self-sustainable. Like organic farming, biodynamic agriculture uses no synthesized herbicides, pesticides or fertilizers. Unlike organic farming, though, biodynamic producers build upon the organic base with their adherence to life’s rhythms and a self-containing eco-system. According to wine maker and biodynamic advocate Nicolas Joly: “Organics permits nature to do its job; biodynamie permits it to do its job more.”
Biodynamic growers believe that the Earth and plant life have rhythms in respect to their position to the moon, sun and stars. The earth inhales and exhales. High and low tides are great examples of the earth’s rhythms. Another example is the cycle of sap within vines. During periods of an ascending moon, the earth breathes out, and growth is focused above the soil. Sap flows upward. During a descending moon, the earth inhales, and sap is drawn downward into the soil. Like grape vines, trees react the same way. For this reason, cutting down large trees such as a maple is best avoided during an ascending moon.
Biodynamic producers time vineyard and cellar work to enhance life’s rhythms. For example, producers will rack their wines—term for removing sediment, by moving the wine from one barrel to another, generally using gravity—during a descending moon or inhalation. The theory: the gravitational pull compacts the sediment, rendering an easier racking. Also, many producers believe the increase in gravitational pull holds the aromas in the wine being racked. Thus, the aromas do not escape from the wine!
Sustainable wine refers to an agricultural system that is ecologically sound, economically viable, and socially just – a system capable of maintaining productivity indefinitely. Sustainable agriculture was addressed by Congress in the 1990 Farm Bill. Under that law, “the term sustainable agriculture means an integrated system of plant and animal production practices having a site-specific application that will, over the long term:
Wineries that take the ecology of the vineyard into account, and try to minimize chemical treatments an energy use, are considered sustainable. Some jokingly refer to themselves as “organic unless something goes wrong.”
So, do biodynamic, organic, and sustainable wines taste better than conventionally made wines? These wines communicate the maker’s passion and their commitment to nature. Biodynamic wine is an expression of the place, soil and microclimate—components of the French-term “terroir.” If well made, then biodynamic wines are delicious, unique and hold a sense of place. Monty Waldin in Biodynamic Wines describes the uniqueness source as “farm individuality.” This individuality often results in some of the most expressive and interesting wine out there.
Want to try a few of these dynamic wines? Check out Bonterra Merlot (California) 2005 and Sepp Moser Gruner Veitliner 2006 (Austria).
It is true…The older you get the worse the hangover. I’m of course not condoning over indulgence, but ‘tis the season and with all of the holiday parties, many of us will suffer the dreaded hangover.
A hangover is caused mostly by-products of alcohol, and one particularly nasty chemical by the name of acetaldehyde. It may be responsible for the worst of your hangover. After you ingest alcohol, your body breaks it down into (among other things) acetaldehyde, before converting it into less harmful substances. The acetaldehyde causes the pain in your brain and at the same time a host of depleted minerals are short-circuiting your nervous system, as well as low blood sugar and the classic headache-and-dry-mouth caused by dehydration. The result: nausea, twitchy nerves, unpleasantness, pessimism, terrible brain pain, and a temporary suspension of balance.
The severity of a hangover varies according to . . .
- The amount you’ve guzzled in a given period of time
- Your own innate enzymatic capacity to deal with the poisons
- Your age
In essence the more you drink in a short amount of time, the more you’ll feel the alcohol. One’s weight is also a factor (the less you weigh, the more you’ll feel it), as is a genetic predisposition. Finally, the older you get, the more you’ll feel the alcohol the next morning.
So, what can be done… well the easiest solution is to drink less and responsibly. Also prepare for a night out. Try to get a good base of pasta or other carbohydrate in your system. The reason that food is so important is because it’ will help to soak up the alcohol so that it doesn’t all go directly into the bloodstream.
Hydrate hydrate hydrate. An ounce of prevention is worth a pound of cure. Every glass of juice or water you drink at night is worth two in the morning. Alcohol acts as a diuretic. You need to replace that liquid.
So the basics are to eat, drink (water), and you’ll be merry in the morning.
There are poisons besides alcohol that contribute to a brutal hangover. Chemicals called congeners occur naturally in all fermented drinks. The general rule is that darker drinks, such as red wine, bourbon, scotch and brandy have more congeners than lighter drinks like white wine, vodka, and gin. Also keep in mind that whatever your drink’s color, the cheaper it is, the more poison will be in it. So avoid cheap booze. Red wine also contains an extra hangover-inducing poison called tyramine. So be especially careful of a double whammy with cheap red wine.
Alternate alcoholic beverages with non-alcoholic beverages. This simple measure will help keep you hydrated. Fruit juice (which is particularly good at re-hydrating the body is an especially good choice. Another good choice is soda water with a lime or lemon. It looks like you are having a cocktail so you won’t have to worry about feeling uncomfortable without a “drink” in hand.
Consume less than one drink per hour. Your liver breaks down alcohol at the rate of about a beer, glass of wine, or shot, an hour, so spreading out the drinking over the course of an evening will lessen the likelihood of a hangover.
When you get home drain the contents of a very large, very full glass of water. Drink as much water as you can even if it is unpleasant. If you prefer, drink some orange juice or Gatorade. The thing is, you need electrolytes, which will keep you hydrated.
Finally, remember that you shouldn’t take analgesics (that is, headache medicine) of any kind at this stage. Some folks pop pills as a preventative, even though the inevitable headache hasn’t yet arrived. This isn’t a good idea. Aspirin upsets the stomach and aggravates the symptoms of a hangover. Acetaminophen (Tylenol), when mixed with the alcohol still in your bloodstream, might cause your liver to explode (and you REALLY don’t want that). If you want to take a pill, a multivitamin might help by replenishing some of the B vitamins that have vanished from your body through the course of the night.
In the morning lay off the coffee. Any sort of caffienated beverage will aggravate dehydration. At this point it is probably better just to take an aspirin instead. And the old “hair of the dog” cure does not work either. It’s just going to prolong you hangover.
However, there are some things that are great to put into your body to ease the pain and assist rapid recovery, including rest and a little-known substance called cysteine. Cysteine directly counteracts the poisonous effects of acetaldehyde. I also found that the following milkshake is so loaded with the anti-toxins your body needs, that it can really help ease your hangover and get you feeling like a real human being again.
1. Take 2 aspirins
2. Take 200mg cysteine (available at specialty food stores)
3. Take 600mg vitamin C
4. Take 1 tablet vitamin B-complex
5. Mix the following ingredients together in a blender:
- 1 banana
- 1 small can V-8
- 6 large strawberries
- 2 tablespoons honey
- 1 cup orange juice
- 1-2 cups milk (or soy milk), to desired consistency
- ¼ tsp. salt
- dash of nutmeg
6. Prepare this the night before indulging and drink it all up the morning after.
A few other quick cures I found that seem to have some credence are:
500-1000 mgs aspirin, a rehydrating sports drink like Gatorade, and one 25 mg Dramamine (Dimenhydrinate) tablet which will drive vertigo, and nausea.
- Eat a banana as they contain potassium which is guaranteed to revitalize your body after a heavy session.
- Excedrin Migraine. Its got a little bit of caffeine, pain reliever and anti-nausea medicine. Although I shy away from the caffeine, some swear by it.
- Pedialite Popsicles. They taste better, have the same effect as regular Pedialite which tastes terrible and work just as quickly. It’s also easier to keep the ice down when you are feeling sick and it’s nice and cold to help your pounding head.
Good luck and party safely!
The wine of Bordeaux is often thought of as the pinnacle of perfection for many wine lovers and wine experts across the world. A prized bottle of 1990 Chateau Petrus will go for about $2500, if you can find it. Bordeaux can be some of the most sought after, lovely, and expensive wine out there. But you need not be scared away. There are MANY high quality bottles of Bordeaux that can be found in any price range. You just have to know how to hunt them down.
When I first started to drink wine I heard people speak of Bordeaux but really had no idea what the style of wine was or how to go about trying it. I would stand in the French section of my local wine store and stare at the labels dumbfounded. I remembered a friend, years back, telling me that if a bottle of French wine with a chateau on the front had an even number of windows the wine was good and if there was an odd number it was bad. Or was it the other way around? You can see the problem with this. Not only was I getting dizzy, run over by shoppers, and eyed by the staff, but I was not finding any wine that I liked and I just knew that the wine snob in me was going to love this stuff.
One day, after again standing and staring for about 5 minutes I finally mustered up the courage to ask a staff-member to recommend a bottle of Bordeaux within my price range. This is when the barrage of questions started and I learned that to find a bottle of Bordeaux I would like I would have to learn about the actual geography of the region. Boo hiss!
Daunted by the fancy names and words I couldn’t understand, I set off to learn all I could about this mysterious wine region. Many books, internet searches, and glasses of wine later, I can walk into a wine store with confidence and quickly focus in on which bottle of Bordeaux will please my palate and hopefully my pocketbook. Here are some of my quick tips for Bordeaux hunting.
The most important thing to learn is that the wine of Bordeaux is always going to be a blend of a few different grapes. The main grapes used in Bordeaux are Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, and Petit Verdot. Cabernet Sauvignon and Merlot are the major players and the others are the minors used balance out the composition. Now, here is where geography comes in. The Bordeaux region of France is split by the River Gironde. If a chateau is on the right side of the river the blend will be predominantly Merlot. The left, Cabernet. In the wine world, the terms Right Bank and Left Bank are used commonly to describe the style of Bordeaux. Being familiar with these two terms is crucial in really understanding Bordeaux.
The region/appellation from which the grapes are grown must be listed on a bottle of wine. So, now we must figure out which region produces which style of wine. Below is a quick go-to list for knowing which regions belong to which bank:
Right Bank:
Pomerol (Where Petrus is made) and St.Emilion. There are no classifications of First Growth, Second Growth, etc. on the Right Bank. A growth is, for all intents and purposes, a level of superiority. A first growth wine will many times be more refined, sought after, and expensive.Left Bank:
You have the Medoc, Haut-Medoc, and Graves regions which are broken down into a number of lesser regions. But you only have to remember five, because you’ll hear about them every day in the wine world. They are: Margaux, Pauillac, St.Estephe, and St.-Julien, and Graves.Still a little confused? A quick trick when looking for value in Bordeaux is to look for a wine from a larger producer such as Bourthe, Sichel, and Moueix. They own many vineyards and produce wine at many levels across the price and quality spectrum. Another for buying quality Bordeaux at affordable prices is to look for lesser vintages such as 2001 and 2002. They aren’t “bad” vintages, it is just that they will always struggle for recognition after the gangbuster year of 2000.
Just knowing these few simple tips can really alleviate stress and confusion when trying to buy Bordeaux. Now, when you walk into a wine store you can go right to the French section with confidence. Knowing you prefer Merlot, you will know to look for wine from Pomerol and St.Emilion. If you can’t find the region or are completely boggled, be sure to ask a store professional to help you find a nice Right Bank Bordeaux in your price range or a high quality bottle from your favorite bank 2001 or 2002 vintage. You will feel like such a wine expert using your cool new lingo!
Happy Tasting!
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Jennifer de Jong is a long time wine drinker, enjoyer of wine, and non-wine-snob. She is the founder of Vino Vixenz. Learn Wine Tasting and go from wine lover to wine expert in days!
There are two broad quality categories of wine in the European Union: table wine and quality wine. On average, less than five percent of an annual German wine harvest goes into table wine production.
The quality wines from the 13 German wine-growing regions are made from riper grapes and subject to higher standards. Basic quality wines, Qualitatswein b.A. (QbA), and higher quality dry varietals labeled CLASSIC, are great for every day enjoyment and are best consumed while young and fresh. SELECTION is the term reserved for superior dry varietal wines. They are ideal for find dining or festive occasions and benefit from aging.
Germany’s premium quality wines, Qualitatswein mitrial Pradikat (QmP) are made from fully ripe and/or botrytis-affected grapes. They are elegant, noble and long-lived. The following Pradikats denote six ascending levels of ripeness (quality):
Kabinett – Elegant wines made from fully ripened grapes. Generally, the lightest of the Pradikat wines.
Spatlese – Literally, late harvest. Made from very ripe grapes, these wines are deeper in aroma and flavor, and fuller-bodied, than Kabinett.
Auslese – Noble wines, intense in bouquet and taste, made from even riper grapes, selected in bunches.
Beerenauslese (BA) – Rare and exquisite wines with the unmistakable honey-like aroma of Botrytis (”noble rot”). Made from overripe berries, individually selected by hand.
Eiswein – Made from grapes of BA quality, harvested and pressed while frozen. Truly unique wines with remarkable concentration of fruity acidity and sweetness.
Trockenbeerenauslese (TBA) – The crowning achievement of German viticulture. A lusciously sweet wine made from individual berries shriveled almost to raisins.
The descriptions above for QbA and QmP wines refer to varying degrees of ripeness at harvest – primarily determined in the vineyard, by Mother Nature. The riper the grapes, the more intense or concentrated the wine. With the exception of Classic and Selection, which are always drier-style varietals, and the last three Pradikats (BA, Eiswein, TBA), which are lusciously sweet dessert wines, the ripeness (quality) designations do not provide information about the style of wine.
Whether a wine is dry, off-dry or sweet to the taste is primarily determined in the cellar, by the winemaker. The descriptive terms for style – trocken (dry) or halbtrocken (off-dry) – are qualifiers, used in conjunction with the ripeness designations. Both trocken and halbtrocken wines can be made in ripeness categories from QbA through Auslese. In other words, increasing levels of ripeness from QbA through Auslese do not mean increasing levels of sweetness. A QbA trocken or Kabinett Trocken is a dry wine vinified from fully ripened grapes (good aroma and flavor), while a Spatlese trocken is a dry wine vinified from very ripe grapes (more aroma and flavor). If neither trocken nor halbtrocken (or Classic or Selection) is indicated on a label or wine list, expect a wine with perceptible sweetness.
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Learn More About World Wine Regions
Buying Barolo, whether to drink now or cellar to enjoy its imminent, spectacular maturity, has suddenly become a no-brainer. Thanks to the superb vintages spanning 1995 through 2000, Italy’s noblest red wine is enjoying unprecedented prestige.
Barolo is an Italian wine, one of many to claim the title “Wine of kings, and king of wines”. It is produced in Cuneo’s province, south-west of Alba, within the southern end of Piemonte. Barolo borrows its name from the small hamlet (population 760) that lies near the center of the wine’s growing zone. The zone itself is a more self-contained microcosm than most Barolo fans may realize. While wine in Italy is timeless, Barolo came about in the 1800s when the Marchesa Giulietta Colbert Falletti started making wine out of Nebbiolo grapes. There are only about 3,000 acres of nebbiolo under cultivation here — not quite as much vineyard land as in Margaux, a single Bordeaux commune.
Barolo is produced in the communes of Barolo, Castiglione Falletto, Serralunga d’Alba and parts of the communes of Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Roddi, Verduno, all in the province of Cuneo. Only vineyards in the hills with suitable slopes and orientations are considered adapted to production, and the terrains must be primarily clayey-calcareous in character. The wine is produced solely from the Nebbiolo grape variety. The Lampia, Michet and Rosè types are authorized. It matures at the end of September for the most part. Nebbiolo thrives during prolonged summer seasons. The clusters are dark blue and greyish with the abundant wax that dresses the grapes.
Barolo wines are typically a deep red and can take on an unusual orange tinge with age. Their flavor is thick and complex. Barolo typically smells of tar, violets, and roses. But also fruit, licorice, and/or oaky. The initial nose of a barolo is often that of the pine tree. When subjected to aging of at least five years, the wine can be labeled a Riserva. Barolo should be drunk at 60F and can age for 5-10 years.
For connoisseurs it is Italy’s most collected wine; for beginners it can be a difficult one to understand.
In the past all Barolos used to be very tannic and they took more than 10 years to soften up. Fermenting wine sat on the grape skins for at least three weeks, extracting huge amounts of tannins; then it was aged in large, wooden casks for years.
In order to meet the international taste, which preferred fruitier, more accessible styles, the “modernists” cut fermentation times to a maximum of ten days and put the wine in new French barriques (small oak barrels). The results, said traditionalists, were wines that weren’t even recognizable as Barolo and tasted more of new oak than of wine.
The controversies between traditionalists and modernists have been called the Barolo wars.
The war has now subsided. Though outspoken modernists are still committed to new oak, many producers are now choosing the middle ground (like Elio Altare or Roberto Voerzio with long macerations combined with barrique), often using a combination of barriques and large casks. The more prestigious houses, however, still reject barriques and insist on patience only for their exceptional wines. These are auction staples, sought after by aficionados in Italy, Germany, Japan, Switzerland and the United States.
Barolo is all about the soil. The terroir. The road that runs south from Alba through Monforte d’Alba and on to Dogliani roughly divides the two dominant soils: to the west lies the Tortonian, a blue-tinted marl mixed with sand and marked by the presence of elements such as magnesium. To the east, the sandier Helvetian loam is lighter in color and texture and is relatively rich in limestone, iron and phosphorous. The wines springing from the western-sited, Tortonian-nourished vineyards have generally been described as soft, fruity and aromatic, while those from the eastern, Helvetian sites are perceived as bigger, more structured and longer maturing. These broad distinctions are often blurred and sometimes completely obliterated, however, by the combination of clonal variation and winemaking techniques. More detailed analysis has also revealed that these two soils are layered throughout the region. In summary, of the towns in the area, the “left” hills have compact soil and produce long lasting wines. The “right” hills have softer soil, making a wine that should be drunk more quickly. Both vineyards are regulated - Barolo vineyards can only grow around 3200k of grape/acre.
LEFT HILLS: Diano d’Alba, Grinzane Cavour, Serralunga, Castiglione Falletto, Monforte d’Alba
RIGHT HILLS: Roddi, Verduno, La Morra, Novello, Cherasco
Barolo alcoholic content is set at 13%. There are two grades of Barolo: Standard Barolo, aged two years in the barrel, one in the bottle. Riserva Barolo, aged three years in the barrel, one in the bottle. Of note is that Barolo, due to the small supply, large demand, and labor intensive and delicate crop (much like Pinot Noir) can also be a bit pricey compared to other wines of Italy.
Benchmark Vintages: The majority of producers count 1982, 1989, 1990, 1996 and 1997 as the five greatest vintages of the past 20 years. A significant number also favor 1998 and 1999. A run of middling years preceded a disastrous 1994 vintage, wherein heavy rains ruined the harvest. Only a few makers produced a wine that was even drinkable, and most of those are already fading fast. In most instances, the less said of this vintage the better. Wine Spectator denotes 2000 as one of the best years ever noting rich and opulent reds, with round tannins and exciting fruit; perfection in Nebbiolo. 2001 was also a very noteworthy year with structured and firm reds with very nice racy character. 2002 was a washout. If you have some of this around drink it now. It should not age well. 2003 is just being tasted and although there are many unbalanced wines, due to an extremely hot growing season, there are some nice surprises to be found.
Looking for a few to try?
Check out :
Bricco Rosso 1998 - $33: Approachable and traditionally styled, Brezza 1998 - $37: Very fresh, and ready for drinking this minute
Ceretto, Zonchera 1998 - $45: Elegant, as is the Ceretto hallmark, classic and concentrated. Great quality for the price.
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Want to go from wine lover to wine expert? Learn Wine Tasting the easy way!
Terms to Enhance Your Wine Enjoyment
Wine is a wonderful beverage with many different facets. Some people only drink wine on special occasions, but if you are like me you enjoy trying as many new wines as possible as often as you can. In order to increase your enjoyment and wine drinking satisfaction there are a series of terms and techniques you should become familiar with. Wine comes in different taste, color and ingredients. Tasting more and more of wines will make you more aware of your specific taste and preferences and the specific characteristics of the different varietals. Tasting wine is a sequence of event that enhances the enjoyment of imbibing. Wine can be an intimidating subject, but becoming familiar with the following terms in regards to the taste, flavors, and ingredients of wine will break down the “snob factor” associated with wine and start you on the road to becoming a true connoisseur. The following are some basic wine words to become familiar with.
Sweetness
The degree to which a wine tastes sweet. Sweetness is tasted on the tongue. Residual sugar also can change the viscosity of a wine, making it richer. The impression of sweetness comes from either sugars, or alcohol, or both, and can be altered in relationship to the presence of acidity. The sweetness of the wine can be determined by the amount of fermented sugar and fruit added to it.
Acidity
The next flavor tasted in wine is the feel of acidity. The acid taste can be felt to create taste and freshness in the flavor established. The taste of acidity creates freshness, crispy and zest in a balanced manner. Most of the drinkers prefer acidity taste of wine to come up with the purpose of having the wine. It helps the people to enjoy the taste and make it meaningful. The characteristic of wine differs in each kind of taste and flavor mixed. The degree to which a wine has sourness, or tartness, a taste perceived on the tongue. Derived from natural grape acids, primarily tartaric and malic, but may also include lactic and acetic from microbial action, whether intentional or otherwise. A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste. There are four major kinds of acids–tartaric, malic, lactic and citric–found in wine. Acid is identifiable by the crisp, sharp character it imparts to a wine.
Alcohol
Essential component of wine which gives a sense of sweetness, especially in dry wine, and contributes to body and length of finish. Can be noticed as warmth in the back of the throat. Big is a term used often to describe a wine high in alcohol, usually also heavy in body. Too much alcohol in a wine makes it hot. Its affects run from the obvious to the not so obvious. Alcohol doesn’t just provide the kick it gives texture (”body”), flavor (roundness and sweetness) and vinosity (makes it smell and taste like wine) as well as providing balance and a certain chemical and physical stability to wines. The primary alcohol is known as ethyl alcohol or ethanol, but there are dozens of other so-called “higher” alcohols which though in minute quanitites provide hundreds of flavors.
Fruitiness
The fruitiness can be tasted more in wine, because it is product which extracted from rich grapy fruits. It comes in crispy, freshly and tasty flavors. Tasting term for wine which has retained the fresh flavor of the grapes used in its fermentation. Not to be confused with sweetness. A wine can be fruity and not sweet.
Structure
Related to balance; all of the in mouth basic impressions of sweet, sour, salty, bitter, along with alcohol, body, etc., but in absence of the more complex, organoleptic impressions detectable by the olfactory bulb. In other words, everything but the aroma.
Body
The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied.
Understanding these basics will help you to figure out the style of wine that suits you best and will help you to be a much more educated consumer. Soon you will be able to taste a wine and by using these wine basics you should be able to narrow down the type of wine you are drinking without even looking at the label. Your friends will be impressed and your wine confidence will be sky high. CHEERS!
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Learn Wine Tasting the Easy Way