Chardonnay is one of the most popular wines around today, and is available in a wide range of prices and quality levels. The Chardonnay grape itself is fairly neutral, lean and crisp. Where the grape is grown and the wine is made helps to determine the wine’s flavors. Chardonnay’s flavor profile is “flinty” with a taste of minerals, to rich and buttery. Chardonnay styles can be crisp (no oak aging), oaky, buttery, and smooth. Also of note, one of the principle grapes to produce Champagne (Blanc de Blanc) is Chardonnay!
The Chardonnay grape tends to grow well when planted in cool areas where the soil is composed of chalk, clay and limestone. The resulting wines can either be light to full-bodied, or dry to medium dry in taste. The flavors you will smell and taste will be apple, pear, grapefruit, vanilla, spice, butterscotch, and caramel.
In France, the principle white grape of Burgundy is Chardonnay. The region of Chablis is the northern most wine producing region in France, and Chardonnay is the only grape allowed. Chardonnay wines from this region will have little or no oak aging, and will have that flinty aroma, and flavors of apple, pear and minerals. Other wines from France (Maconnais, Pouilly-Fuisse, Macon-Villages) produce similar wines and the latter is where you will find the best values. For a buttery style, go with a Meursault (mehr-SOH).
In the states, look for Chardonnay from Russian River Valley in Sonoma County, the Carneros Region of Napa Valley, and Columbia Valley in Washington State. These areas tend to produce Chardonnay aged in oak vs. those of France. Oak aging adds the vanilla taste component. These Chardonnay’s can also feel rounder and fuller on your palate vs. the crisp clean style of others. Try a fairly inexpensive Chardonnay in contrast to a more expensive bottle (around 20 dollars or above) to experience the difference in the complexity and intense fruit in the higher priced bottle.
Food pairing with unoaked Chardonnay: shrimp, prawns, salmon with a lemon sauce. Try roasted pork with a full bodied unoaked Chardonnay.
Try Lobster with Meursault. Try a US based Chardonnay with scallops and seafood with butter and cream sauce.
Monday, December 7, 2009
Thursday, November 5, 2009
Shiraz/Syrah
Shiraz/Syrah
Shiraz and Syrah (see-RAH) are both names for the same red wine grape. The Shiraz/Syrah grape is called Syrah in the US, France and many countries, but both names are often used in the United States, depending on the winery.
The Shiraz grape was once thought to have originated in Persia, but recent research indicates the grape is a native of the Rhone Valley, in France.
Shiraz is known for its spicy blackberry, plum, and peppery flavors. Often there are additional notes of licorice, bitter chocolate and mocha. Shiraz is even affected by growing temperature - warmer climates bring out the mellower flavors of plum, while cooler temperatures spice up the wine. Australian Shiraz is typically fruiter and more delicate than Syrah made in France.
In Australia, it is called Shiraz, where it is considered the finest red wine grape grown there. Shiraz made its way there in the 1830’s and is certainly the most widely planted red grape in Australia. The best of these wines come from Coonawarra, Barossa Valley and Hunter Valley regions of Australia.
Barossa Valley wines with the words “old vines” on the label usually are the richest and most complex. Look for wines from these producers: Torbreck, Penfolds, Peter Lehmann, Two Hands, and Glaetzer.
Syrah is the main red varietal of the Northern Cotes-du-Rhone (France) producing Cote Rotie, Hermitage, St. Joseph, and Cornas. In the Rhone it is smokey and minerally; in Australia it becomes richer and softer, more leathery and blackberryish. Californian examples usually lean towards the Australian style.
Shiraz goes very well with beef and other hearty foods. Try it with BBQ, grilled or roasted lamb, or grilled sausage. Also consider pairing aged and/or hard cheeses (Gouda, Parmesan and Pecorino).
Until next time, cheers!
Shiraz and Syrah (see-RAH) are both names for the same red wine grape. The Shiraz/Syrah grape is called Syrah in the US, France and many countries, but both names are often used in the United States, depending on the winery.
The Shiraz grape was once thought to have originated in Persia, but recent research indicates the grape is a native of the Rhone Valley, in France.
Shiraz is known for its spicy blackberry, plum, and peppery flavors. Often there are additional notes of licorice, bitter chocolate and mocha. Shiraz is even affected by growing temperature - warmer climates bring out the mellower flavors of plum, while cooler temperatures spice up the wine. Australian Shiraz is typically fruiter and more delicate than Syrah made in France.
In Australia, it is called Shiraz, where it is considered the finest red wine grape grown there. Shiraz made its way there in the 1830’s and is certainly the most widely planted red grape in Australia. The best of these wines come from Coonawarra, Barossa Valley and Hunter Valley regions of Australia.
Barossa Valley wines with the words “old vines” on the label usually are the richest and most complex. Look for wines from these producers: Torbreck, Penfolds, Peter Lehmann, Two Hands, and Glaetzer.
Syrah is the main red varietal of the Northern Cotes-du-Rhone (France) producing Cote Rotie, Hermitage, St. Joseph, and Cornas. In the Rhone it is smokey and minerally; in Australia it becomes richer and softer, more leathery and blackberryish. Californian examples usually lean towards the Australian style.
Shiraz goes very well with beef and other hearty foods. Try it with BBQ, grilled or roasted lamb, or grilled sausage. Also consider pairing aged and/or hard cheeses (Gouda, Parmesan and Pecorino).
Until next time, cheers!
Cheese and Wine
Cheese and Wine
Choosing cheeses for a tasting platter is a great opportunity to explore varied textures, ages, or milk types. Three different varieties are more than enough and more than five gets confusing.
Harmony should always exist between the cheese and the wine. They should have similar intensities. There should always be a balance – strong and powerful cheeses should be paired with similar wines, and delicate cheeses should be paired with lighter wines.
So let’s explore some wine and cheese pairings.
Soft Cheeses – Brie, Camembert, Neufchâtel, Provolone are creamy and lower in fat than hard cheeses. White wines such as German or Austrian Riesling with a little bit of sweetness, semi-sweet champagne, or sparkling wines pair well. These wines portrait a little sweetness which cuts through the creaminess. The mouth coating texture of soft cheeses can make heavy red wines taste thin and tough. But, as far as reds, these cheeses can be accompanied by a light, fruity red like a Beaujolais or Loire Valley (Saumur or Touraine).
Hard Cheeses – Gruyere, Longhorn, Gouda, most cheddars. Red wines go well with these. The tannins in red wines soften the fat and protein of hard cheeses. Select wines such as Bordeaux, Amorne, Cabernet Sauvignon, Merlot and Barolo. These cheeses served with meats will round out a nice cheese platter.
Blue Cheese – Stilton, Roquefort and Gorgonzola, strongly flavored with a strong taste. These wines would have a hard time holding up to white wines or light bodied reds. The best choice is sweet wine like Port or Sauternes. Serve these cheeses with mixed nuts or almonds too!
Goat Cheese – tangy with a chalk like texture and acidic. Crisp young white wines like Sauvignon Blanc or Sancerre pair well.
Hard skinned cheeses such as Parmesan or Manchego pair well with a robust acidic red wine. Try a Barolo or Barbaresco with Parmesan. Try my favorite; Manchego with a Spanish Rioja.
If you’re looking for a single wine to match multiple cheeses (cow, sheep and goat milk cheeses) the best option would be a white wine like Gewurztraminer. A lighter style red Zinfandel would work, giving your guest the option of red and/or white.
Above all - enjoy your choice of cheese and wine!
Until next time, cheers!
Choosing cheeses for a tasting platter is a great opportunity to explore varied textures, ages, or milk types. Three different varieties are more than enough and more than five gets confusing.
Harmony should always exist between the cheese and the wine. They should have similar intensities. There should always be a balance – strong and powerful cheeses should be paired with similar wines, and delicate cheeses should be paired with lighter wines.
So let’s explore some wine and cheese pairings.
Soft Cheeses – Brie, Camembert, Neufchâtel, Provolone are creamy and lower in fat than hard cheeses. White wines such as German or Austrian Riesling with a little bit of sweetness, semi-sweet champagne, or sparkling wines pair well. These wines portrait a little sweetness which cuts through the creaminess. The mouth coating texture of soft cheeses can make heavy red wines taste thin and tough. But, as far as reds, these cheeses can be accompanied by a light, fruity red like a Beaujolais or Loire Valley (Saumur or Touraine).
Hard Cheeses – Gruyere, Longhorn, Gouda, most cheddars. Red wines go well with these. The tannins in red wines soften the fat and protein of hard cheeses. Select wines such as Bordeaux, Amorne, Cabernet Sauvignon, Merlot and Barolo. These cheeses served with meats will round out a nice cheese platter.
Blue Cheese – Stilton, Roquefort and Gorgonzola, strongly flavored with a strong taste. These wines would have a hard time holding up to white wines or light bodied reds. The best choice is sweet wine like Port or Sauternes. Serve these cheeses with mixed nuts or almonds too!
Goat Cheese – tangy with a chalk like texture and acidic. Crisp young white wines like Sauvignon Blanc or Sancerre pair well.
Hard skinned cheeses such as Parmesan or Manchego pair well with a robust acidic red wine. Try a Barolo or Barbaresco with Parmesan. Try my favorite; Manchego with a Spanish Rioja.
If you’re looking for a single wine to match multiple cheeses (cow, sheep and goat milk cheeses) the best option would be a white wine like Gewurztraminer. A lighter style red Zinfandel would work, giving your guest the option of red and/or white.
Above all - enjoy your choice of cheese and wine!
Until next time, cheers!
Monday, August 10, 2009
Which Glass for Which Wine?
It is a popular belief that the glass in which you serve a wine is almost as important to how much you enjoy drinking the wine itself. The shape of the glass is designed so you can appreciate the flavor. There are convincing arguments that wine does taste better if drunk from the right glass. With so many different designs out there it’s hard to know which ones will be the best. Most people agree that a specially shaped glass is required for certain types of wine. The most obvious example of this is tall, thin flute-shaped glasses for champagne which are designed to retain the effervescence in sparkling wines.
It’s actually less about the flavor than aroma when we taste the wine. The majority of what we ‘taste’ when we drink wine is actually a combination of its smell, and the effect of the evaporated aromas in the mouth.
You may notice that some wine drinkers will use different glasses for reds and whites. A rounder, wider bowl for reds will allow more space for the wine to breathe. A slightly outward curved rim on some red wine glasses will emphasize fruitiness on the tongue while reducing the impression of acidity. Wines that are elegant, spicy and silky would benefit from this kind of glass.
White wines with a curved rim which are not very wide will emphasize the fruit, and channel the wine on to the tip of the tongue, that area that responds to sweetness. Fuller bodied whites (wood aged like Chardonnay) need a larger volume glass so the wine has a chance to have sufficient contact with the air to reveal its complex aromas.
Drinking from a lead crystal glass is generally considered to be more enjoyable. Crystal has to contain at least 24% lead which produces a slightly rougher surface than glass, which helps to release the aroma when swirling the wine. The rough surface area provides friction as the wine moves inside the glass. No one has pursued this further than Riedel, the Austrian wine glass manufacturer that came up with the idea.
I think the choice of wine glass does make a difference. So experiment and see for yourself.
Until next time, cheers!
It’s actually less about the flavor than aroma when we taste the wine. The majority of what we ‘taste’ when we drink wine is actually a combination of its smell, and the effect of the evaporated aromas in the mouth.
You may notice that some wine drinkers will use different glasses for reds and whites. A rounder, wider bowl for reds will allow more space for the wine to breathe. A slightly outward curved rim on some red wine glasses will emphasize fruitiness on the tongue while reducing the impression of acidity. Wines that are elegant, spicy and silky would benefit from this kind of glass.
White wines with a curved rim which are not very wide will emphasize the fruit, and channel the wine on to the tip of the tongue, that area that responds to sweetness. Fuller bodied whites (wood aged like Chardonnay) need a larger volume glass so the wine has a chance to have sufficient contact with the air to reveal its complex aromas.
Drinking from a lead crystal glass is generally considered to be more enjoyable. Crystal has to contain at least 24% lead which produces a slightly rougher surface than glass, which helps to release the aroma when swirling the wine. The rough surface area provides friction as the wine moves inside the glass. No one has pursued this further than Riedel, the Austrian wine glass manufacturer that came up with the idea.
I think the choice of wine glass does make a difference. So experiment and see for yourself.
Until next time, cheers!
Wednesday, June 17, 2009
Five Questions to Ask Your Sommelier
(som-MAL-ee-ay): The knowledgeable person at better restaurants who can give you advice and answer questions about wine. It is French for wine waiter or server. A specialized wine person who is able to assist with food and wine pairing, wine suggestions or ensure correct wine service.To increase your odds of getting a great wine in a restaurant, tell your sommelier which kinds of wines you've enjoyed lately. Are they red or white, light or full-bodied? Do you like wines from a particular region or grape? Some other questions to ask your sommelier:1. What are your favorite red and white wines?2. What's the newest wine on the list and why have you added it?3. Can describe the texture and taste of the wine you suggest?4. What's your favorite food and wine pairing on the menu? 5. Which wine offers the best value for money on the list?
If you have a craving for a specific food item or type of wine, don't be shy to ask.
Sommeliers are trained to understand the history of wine, grapes used to make the wine and where the wine comes from.
Since there is no practical limit on how much you can spend on wine, it is always good to hint or even specify your budget. For example, you could say, “I’d like white wine to go with our appetizers, something on the drier side, under $40. What do you recommend?”
Their primary role is to serve you. Confidently approaching this exchange will make for a better dining experience. The expert will open the bottle for you and pour a taste, which you are encouraged to swirl, smell and sample. Do not smell the cork!
Remember, know what you like and be mindful of your budget. The sommelier will do the rest.
Until next time, cheers!
If you have a craving for a specific food item or type of wine, don't be shy to ask.
Sommeliers are trained to understand the history of wine, grapes used to make the wine and where the wine comes from.
Since there is no practical limit on how much you can spend on wine, it is always good to hint or even specify your budget. For example, you could say, “I’d like white wine to go with our appetizers, something on the drier side, under $40. What do you recommend?”
Their primary role is to serve you. Confidently approaching this exchange will make for a better dining experience. The expert will open the bottle for you and pour a taste, which you are encouraged to swirl, smell and sample. Do not smell the cork!
Remember, know what you like and be mindful of your budget. The sommelier will do the rest.
Until next time, cheers!
Wine and Sweets
Dessert wines are perhaps something we overlook when we pair wines during a multicourse meal. There are four basic categories of dessert wines: Ice Wines, Late Harvest, Fortified, and Dried Grapes wines. These represent a broad spectrum of wines and styles.
Let’s start by exploring Ice Wines: The taste, nearly always made from white grapes (Riesling, Semillon, Sauvignon Blanc), is quite sweet, usually with a nice acidity with fruit flavors of apple, peach, and apricot. Desserts to try: cheesecakes, berry cobblers, lemon tart, peach desserts, short bread cookies.
Late Harvest Wines: This implies the grapes are picked late in the season. Some are left on the vine so long they begin to shrivel and turn to raisins. The taste: fruit flavors like above, but also some with tropical fruit flavors as well. You can find Botrytis affected wines in this group. Botrytis, a mold, is also known as noble rot. Sauternes would be a good example of a wine that is Botrytis style. Botrytis wine flavors will be nutty, earthy with honey and vanilla. Other examples of Late Harvest can include Late Harvest Semillon, and Late Harvest Zinfandel which are usually not affected by Botrytis.
Desserts to try: apple and pear based desserts, peach desserts, almonds, crème brulee, also apricot and nectarine based desserts.
Fortified Wines: Fortified means to strengthen. In the wine world it means to strengthen the alcohol content by adding neutral grape brandy. Wines in this group would include Port, Sherry, Madeira and Marsala, which are all blends. The taste: vivid sweetness from the grapes themselves, and full bodied from the added alcohol. Blackberry, red cherry, dark raisin and fig are the flavors you will find in these wines. Desserts to try: chocolate, coffee and caramel based desserts go well with port and other “dark” dessert wines (Port and Port styles). Tawny ports and Madeira (Bual and Malmsey) are great with nuts, caramel, toffee, and butterscotch. Try the Madeira (Bual) with Pumpkin pie!
Dried Grapes Wines: These wines come from grape clusters that are harvested and then hung to dry or sometimes placed on mats in the sun to dry. French wines Vine de Paille or Italy’s Vin Santo are examples of these wines. Try pairing these wines with Hazelnut Biscotti or Greek Baklava.
The bottom line is, the wine should always be sweeter than the dessert, otherwise the wine can dull and acidic.
Sparkling desserts wines are usually only slightly sweet and don’t pair well with desserts that are super sweet. Pair a poppy seed lemon cake, which is usually not as sweet, for a great companion to a sparkling wine.
Let’s start by exploring Ice Wines: The taste, nearly always made from white grapes (Riesling, Semillon, Sauvignon Blanc), is quite sweet, usually with a nice acidity with fruit flavors of apple, peach, and apricot. Desserts to try: cheesecakes, berry cobblers, lemon tart, peach desserts, short bread cookies.
Late Harvest Wines: This implies the grapes are picked late in the season. Some are left on the vine so long they begin to shrivel and turn to raisins. The taste: fruit flavors like above, but also some with tropical fruit flavors as well. You can find Botrytis affected wines in this group. Botrytis, a mold, is also known as noble rot. Sauternes would be a good example of a wine that is Botrytis style. Botrytis wine flavors will be nutty, earthy with honey and vanilla. Other examples of Late Harvest can include Late Harvest Semillon, and Late Harvest Zinfandel which are usually not affected by Botrytis.
Desserts to try: apple and pear based desserts, peach desserts, almonds, crème brulee, also apricot and nectarine based desserts.
Fortified Wines: Fortified means to strengthen. In the wine world it means to strengthen the alcohol content by adding neutral grape brandy. Wines in this group would include Port, Sherry, Madeira and Marsala, which are all blends. The taste: vivid sweetness from the grapes themselves, and full bodied from the added alcohol. Blackberry, red cherry, dark raisin and fig are the flavors you will find in these wines. Desserts to try: chocolate, coffee and caramel based desserts go well with port and other “dark” dessert wines (Port and Port styles). Tawny ports and Madeira (Bual and Malmsey) are great with nuts, caramel, toffee, and butterscotch. Try the Madeira (Bual) with Pumpkin pie!
Dried Grapes Wines: These wines come from grape clusters that are harvested and then hung to dry or sometimes placed on mats in the sun to dry. French wines Vine de Paille or Italy’s Vin Santo are examples of these wines. Try pairing these wines with Hazelnut Biscotti or Greek Baklava.
The bottom line is, the wine should always be sweeter than the dessert, otherwise the wine can dull and acidic.
Sparkling desserts wines are usually only slightly sweet and don’t pair well with desserts that are super sweet. Pair a poppy seed lemon cake, which is usually not as sweet, for a great companion to a sparkling wine.
Saturday, May 30, 2009
Bordeaux
Wine has been an important commodity in Bordeaux in Southwest France since 1152. To this day, the best Bordeaux wines remains the most sought after and expensive wines in the world.
Approximately 87% of the area is planted in red grape varieties. Bordeaux, the wine region, is surrounded by the city of Bordeaux. The region is divided up into five main districts: Pomerol, Saint-Emillion, Graves, Sauternes, and Medoc. The two rivers (the Garonne and Dordogne) meet to form the Gironde, and divide the area into the Right and Left Bank. There are other districts within Bordeaux but the above named are the main ones.
The Medoc and Graves areas are on the Left Bank. The soil here is predominately gravely, so the more common grape variety is Cabernet Sauvignon. Within the Medoc there are communes with specific appellations like Marguax, Pauillac, Saint Estephe, and Saint Julien, and Listrac, which are predominately Cabernet blends. These wines are more intense, tannic and long lived. One of my favorites from St. Estephe is Chateau Cos D’Estournel (60% Cabernet and 40% Merlot).
Saint-Emillion, Fronsac, and Pomerol are on the Right Bank, where the soil is more clay, chalk and sand, so Merlot would be the primary grape variety. These wines will be more supple and less tannic. Pomerol is a small but distinctive wine region in Bordeaux producing opulent red wines mainly from the Merlot grape. Pomerol's most successful wines (Chateau Petrus) are highly sought after and command a high price.
Bordeaux wine makers tend to blend their wines, as opposed to the United States where we tend to make more single varietal wines. The Red wines of Bordeaux are usually blends of five different grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. To the surprise of most of us in the United States, Merlot is the most widely planted variety in Bordeaux.
Bordeaux white wines are also blends of Semillion and Sauvignon Blanc. Almost all the white grapes are grown on the Left Bank south of the city of Bordeaux. The sweet wines (Sauternes) would be an example of something from this area. Chateau d’ Yquem is the most famous Sauternes.
So when you are looking to purchase wines from Bordeaux, think about the wines from the Right or Left Bank. Do you want more of a Cabernet based wine, or Merlot based wines? That will help your decision.
Until next time, cheers!
Approximately 87% of the area is planted in red grape varieties. Bordeaux, the wine region, is surrounded by the city of Bordeaux. The region is divided up into five main districts: Pomerol, Saint-Emillion, Graves, Sauternes, and Medoc. The two rivers (the Garonne and Dordogne) meet to form the Gironde, and divide the area into the Right and Left Bank. There are other districts within Bordeaux but the above named are the main ones.
The Medoc and Graves areas are on the Left Bank. The soil here is predominately gravely, so the more common grape variety is Cabernet Sauvignon. Within the Medoc there are communes with specific appellations like Marguax, Pauillac, Saint Estephe, and Saint Julien, and Listrac, which are predominately Cabernet blends. These wines are more intense, tannic and long lived. One of my favorites from St. Estephe is Chateau Cos D’Estournel (60% Cabernet and 40% Merlot).
Saint-Emillion, Fronsac, and Pomerol are on the Right Bank, where the soil is more clay, chalk and sand, so Merlot would be the primary grape variety. These wines will be more supple and less tannic. Pomerol is a small but distinctive wine region in Bordeaux producing opulent red wines mainly from the Merlot grape. Pomerol's most successful wines (Chateau Petrus) are highly sought after and command a high price.
Bordeaux wine makers tend to blend their wines, as opposed to the United States where we tend to make more single varietal wines. The Red wines of Bordeaux are usually blends of five different grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. To the surprise of most of us in the United States, Merlot is the most widely planted variety in Bordeaux.
Bordeaux white wines are also blends of Semillion and Sauvignon Blanc. Almost all the white grapes are grown on the Left Bank south of the city of Bordeaux. The sweet wines (Sauternes) would be an example of something from this area. Chateau d’ Yquem is the most famous Sauternes.
So when you are looking to purchase wines from Bordeaux, think about the wines from the Right or Left Bank. Do you want more of a Cabernet based wine, or Merlot based wines? That will help your decision.
Until next time, cheers!
Wines for a Hot Summer day
There's one thing for sure about the weather between now and Labor Day: It's going to be hot! So on a hot summer evening, look for a chilled white wine.
For me, that means crisp white wine varietals such as Sauvignon Blanc, Pinot Gris/ Pinot Grigio, Albarino, Riesling and Vinho Verde and certain white blends.
Pinot Gris (pee-no gree) styles ranges from crisp, light and dry-such as those produced in Italy (where it’s called Pinot Grigio), to the rich, full bodied, honeyed styles from France and Oregon. They are always on the dry side and delicately fragrant with mild floral with lemon-citrus flavors.
Riesling has a bit of sweetness; it tends to offsets the heat a bit. Rieslings are one of the most versatile wines for matching with food. They are especially great with light summer fare such as a salad, fish or fruit. One of the best features these wines have is their low alcohol level, usually less than 10%. If you are looking for a dry Riesling, look for the word “Trocken” on German wine labels. Riesling’s have varying levels of sweetness so also look for the word Kabinett on the label, which is the least sweet. Typically there is enough residual sugar to balance out the acid to make them dry with a clean finish.
Albariño, Spain’s signature white wine, is named for a grape grown in Galicia. Albariño will pair best with a plate of seafood, shellfish, (think oysters), or, more specifically, paiella.
Vinho Verde is a Portuguese white wine, fruity and floral with natural acidity .It typically ranges from 9 to 11% alcohol. “Verde”, meaning “green” refers to the hints of lime color. The wine is deliciously refreshing, light, bright, tart and easy to drink. Try pairing it with a Caesar salad. It’s also great with fish, shellfish or, chicken, or as an aperitif
On the sweeter and sparkling side try Moscato d’Asti or Brachetto d’Aqui, sparkling dessert wines from Piedmont (white and red respectively). Great for sipping in the hot tub. Again they are relatively low in alcohol (around 6%) with effervescence.
So wines that are best during the summer are low alcohol, high acid white wines. Alcohol is dehydrating, so wines with high alcohol are going to make you thirstier. On the other hand, wines with high acid will make you salivate more, which to some extent, will help quench your thirst.
And we can’t forget about the many great Rose’s on the market. Look for ones from the Tavel region of France.
Until next time, Ciao!
For me, that means crisp white wine varietals such as Sauvignon Blanc, Pinot Gris/ Pinot Grigio, Albarino, Riesling and Vinho Verde and certain white blends.
Pinot Gris (pee-no gree) styles ranges from crisp, light and dry-such as those produced in Italy (where it’s called Pinot Grigio), to the rich, full bodied, honeyed styles from France and Oregon. They are always on the dry side and delicately fragrant with mild floral with lemon-citrus flavors.
Riesling has a bit of sweetness; it tends to offsets the heat a bit. Rieslings are one of the most versatile wines for matching with food. They are especially great with light summer fare such as a salad, fish or fruit. One of the best features these wines have is their low alcohol level, usually less than 10%. If you are looking for a dry Riesling, look for the word “Trocken” on German wine labels. Riesling’s have varying levels of sweetness so also look for the word Kabinett on the label, which is the least sweet. Typically there is enough residual sugar to balance out the acid to make them dry with a clean finish.
Albariño, Spain’s signature white wine, is named for a grape grown in Galicia. Albariño will pair best with a plate of seafood, shellfish, (think oysters), or, more specifically, paiella.
Vinho Verde is a Portuguese white wine, fruity and floral with natural acidity .It typically ranges from 9 to 11% alcohol. “Verde”, meaning “green” refers to the hints of lime color. The wine is deliciously refreshing, light, bright, tart and easy to drink. Try pairing it with a Caesar salad. It’s also great with fish, shellfish or, chicken, or as an aperitif
On the sweeter and sparkling side try Moscato d’Asti or Brachetto d’Aqui, sparkling dessert wines from Piedmont (white and red respectively). Great for sipping in the hot tub. Again they are relatively low in alcohol (around 6%) with effervescence.
So wines that are best during the summer are low alcohol, high acid white wines. Alcohol is dehydrating, so wines with high alcohol are going to make you thirstier. On the other hand, wines with high acid will make you salivate more, which to some extent, will help quench your thirst.
And we can’t forget about the many great Rose’s on the market. Look for ones from the Tavel region of France.
Until next time, Ciao!
Friday, February 20, 2009
Is Your Wine Green?
Not literally of course, but the focus on the Green or ECO friendly movement is here to stay. Consumers are becoming more aware of what they eat, and organic foods are increasing in our food markets today. People are educating themselves on what is good for them, along with environmental impacts that the word Green denotes. Today, it has become increasingly important for vineyards to adapt and reduce their use of synthetic and chemically-based materials to go Green.
What is “Organically Grown” Wine?
Each wine country has its own regulations controlled by certain agencies to certify it as organic. But the general principles are that organically grown grapes should be grown using sustainable agriculture, which is without the use of chemicals sprays and synthetic fertilizers. Wines made from organically grown grapes can still use sulphur dioxide in the wine making process (up to 100ppm) and still be labeled made from “organic grapes”. The Tax and Trade Bureau does not allow the term “organic wine” to be used on wine labels, but labels can carry phrases such as “grapes organically grown” or “wine organically processed”. A winery wishing to use these phrases must be certified by one of the USDA’s approved organic certifying organizations.
What are Sulfites?
The USDA does allow smalls amounts of sulfites to stabilize the wine before bottling. Sulfite is a naturally occurring compound that nature uses to prevent microbial growth. There is a small percentage of the population that is sensitive to or allergic to sulfites. Many people drink white wine thinking it has less sulfite, and it’s actually just the opposite. Red wines typically have less. Wines with less than 10ppm are not required to use “Contains Sulfites” on the label.
The standard for organic grapes and processing will require a strong dedication by the wineries to revitalize the health of our earth and bodies. Their dedication will also aide in the reduction of pollution of our groundwater supplies. The Organic Wine Alliance is reviewing other areas in the wine making process and France is the leader in this area.
What is “Organically Grown” Wine?
Each wine country has its own regulations controlled by certain agencies to certify it as organic. But the general principles are that organically grown grapes should be grown using sustainable agriculture, which is without the use of chemicals sprays and synthetic fertilizers. Wines made from organically grown grapes can still use sulphur dioxide in the wine making process (up to 100ppm) and still be labeled made from “organic grapes”. The Tax and Trade Bureau does not allow the term “organic wine” to be used on wine labels, but labels can carry phrases such as “grapes organically grown” or “wine organically processed”. A winery wishing to use these phrases must be certified by one of the USDA’s approved organic certifying organizations.
What are Sulfites?
The USDA does allow smalls amounts of sulfites to stabilize the wine before bottling. Sulfite is a naturally occurring compound that nature uses to prevent microbial growth. There is a small percentage of the population that is sensitive to or allergic to sulfites. Many people drink white wine thinking it has less sulfite, and it’s actually just the opposite. Red wines typically have less. Wines with less than 10ppm are not required to use “Contains Sulfites” on the label.
The standard for organic grapes and processing will require a strong dedication by the wineries to revitalize the health of our earth and bodies. Their dedication will also aide in the reduction of pollution of our groundwater supplies. The Organic Wine Alliance is reviewing other areas in the wine making process and France is the leader in this area.
Sunday, January 4, 2009
Screw cap vs Cork
Screw Caps vs. Cork – What is Your Choice?
Don't be surprised or disappointed if the next bottle of Sauvignon Blanc or even an expensive bottle of Napa Cabernet Sauvignon you purchase will have a screw top as opposed to cork!
A hot topic in the wine industry, cork vs. screw cap is gaining popularity. Screw caps, or Stelvins, were originally developed in the 1970 to bottle cheaper wines. When you purchase wine today you will start to notice (if you have not already) that you are seeing more and more wine bottles with screw caps. So, why screw caps? The answer is, cork taint or 2.4.6-Trichloranisole (TCA).
Cork taint has become a serious problem. Cork taint can affect wine aroma and flavor. The contamination happens during the cork sterilization process. The culprit, or TCA, is formed when the chlorine used for bleaching reacts with the mold already growing in the cork. The unpleasant phenomenon leaves the wine tasting musty and dull. Humans are incredibly sensitive to the TCA, even in weak dilution.
The problem of tainted corks is on the increase due to the lack of good quality cork to meet the demands for bottled wine. With this, the support for screw caps or synthetic cork alternatives quickly ensued.
One of the champions of screw cap closure was New Zealand back in 2001. Today, you will find a large number of Australian and New Zealand wines under screw cap.
A significant number of highly rated wineries in the United States are taking the plunge Plumpjack has started, bottling 50 percent of their reserve production in screw caps. This 90 dollar bottle by Molly Dooker “Carnival of Love” Shiraz holds the 8th and 9th spot of the Top 100 wines in the world for 2007 and 2008 is under screw cap.
So why haven’t all wineries moved to screw caps? There are still a number of issues on the table of aging wine with a screw cap. The cork offers the ability to let the wine breathe. Most wines purchased today are consumed very shortly after purchase, and aging is not an issue.
So, don’t be afraid to purchase your next bottle of wine thinking you are purchasing a “cheap wine” because it has a screw cap! The cork offers tradition, and the romance of uncorking a nice bottle of wine either at your table in a restaurant or when you entertain is wonderful. But, it’s all about the health of the wine you drink vs. how you get to it!
Until next time,
Cheers!
Don't be surprised or disappointed if the next bottle of Sauvignon Blanc or even an expensive bottle of Napa Cabernet Sauvignon you purchase will have a screw top as opposed to cork!
A hot topic in the wine industry, cork vs. screw cap is gaining popularity. Screw caps, or Stelvins, were originally developed in the 1970 to bottle cheaper wines. When you purchase wine today you will start to notice (if you have not already) that you are seeing more and more wine bottles with screw caps. So, why screw caps? The answer is, cork taint or 2.4.6-Trichloranisole (TCA).
Cork taint has become a serious problem. Cork taint can affect wine aroma and flavor. The contamination happens during the cork sterilization process. The culprit, or TCA, is formed when the chlorine used for bleaching reacts with the mold already growing in the cork. The unpleasant phenomenon leaves the wine tasting musty and dull. Humans are incredibly sensitive to the TCA, even in weak dilution.
The problem of tainted corks is on the increase due to the lack of good quality cork to meet the demands for bottled wine. With this, the support for screw caps or synthetic cork alternatives quickly ensued.
One of the champions of screw cap closure was New Zealand back in 2001. Today, you will find a large number of Australian and New Zealand wines under screw cap.
A significant number of highly rated wineries in the United States are taking the plunge Plumpjack has started, bottling 50 percent of their reserve production in screw caps. This 90 dollar bottle by Molly Dooker “Carnival of Love” Shiraz holds the 8th and 9th spot of the Top 100 wines in the world for 2007 and 2008 is under screw cap.
So why haven’t all wineries moved to screw caps? There are still a number of issues on the table of aging wine with a screw cap. The cork offers the ability to let the wine breathe. Most wines purchased today are consumed very shortly after purchase, and aging is not an issue.
So, don’t be afraid to purchase your next bottle of wine thinking you are purchasing a “cheap wine” because it has a screw cap! The cork offers tradition, and the romance of uncorking a nice bottle of wine either at your table in a restaurant or when you entertain is wonderful. But, it’s all about the health of the wine you drink vs. how you get to it!
Until next time,
Cheers!
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