Wednesday, June 13, 2012

Wine and Oak
There are times when you have probably looked at a bottle of wine, and on the label and it said aged oak in barrels.  The two most common types of oaks you might see listed are new oak, or French oak. What does oak do with wine?
Oak has played a significant role in wine making. The use of oak was not only found to be a method of storage since the Roman empire, it was discovered that storing the wine in oak took on proprieties that improved the wine by making it softer and in some cases, better tasting.
French oak barrels cost twice the amount of American oak barrels. French oak has a tighter wood grain so it has a less of an influence on the wine aromas. French oak has a more subtle, slightly more savory effect on the wine, and produces a wine with a less obviously "oaky" flavor and smell than American oak. American oak tends to impart a much stronger flavor, with sweet vanilla flavors and spicy notes, and produce more aromatics vs. French oak.
The newer the barrel, the more concentrated the oak’s influence will be on the wine. Barrels are re-used for several years, and the amount of new or old oak used in a wine is important. The use of too much new oak, which makes the wine taste oaky, can be considered to be a wine fault. Traditionally, new oak barrels are usually reserved for premium wines.  
More about oak!
Oak provides flavors and aromas to the wine, also affecting the color and texture. Think of oak as a seasoning to add flavor and a palatable appeal to the wine. The oak influence on the wine can add flavors of coconut, vanilla, cinnamon, smoke, cocoa, clove, toffee and butter on the palate. The wines phenols interact with the chemical properties within the wood to produce vanilla flavors. Oak also provides tannins. These tannins act like a preservative, allowing wine to age longer.
Which wines are oaked?
Red wines tend to benefit the most for time in oak. A white wine that has been aged in oak (like a Chardonnay) will often produce a wine with a nutty and buttery characteristic. Wine ageds in oak are generally more complex with an interesting texture than those aged in stainless steel tanks. White wines like Riesling and Sauvignon do not benefit from being aged in oak.
 As you explore the wines you purchase, look on the label for how the wine was aged via different types of oak. Wines that are aged in new oak and French oak will typically cost you more.
Cheers!
SAKE
Just the way it takes a special kind of grape to produce a good wine, making excellent Sake requires the use of a special type of rice. Sake is referred to as a rice wine. However, unlike true wine, in which alcohol is produced by fermenting the sugar naturally present in the grapes, sake is made through a brewing process more like that of beer.  Wine generally contains 9–16% alcohol and Sake can range from 17–20% alcohol.
How is Sake made? It start with a certain kind of rice called shuzo kotekimai. The rice grain is larger and contains less protein and lipid then the ordinary rice we eat. The rice used for making Sake is not usually eaten. Also the quality of the rice, the climate and water used in the production are crucial factors in making quality Sake.  The rice is first milled and polished to remove the fat, protein and oils from the exterior of the rice grains, leaving behind starch. The sugar needed to produce alcohol must first be converted from starch. The milling process is called Seimaibuai (pronounced "say my BOO eye").  The more the rice is milled before being used, the higher the grade of Sake. In premium Sake, typically 40-50% of the grain must be milled away. 
Sake ranges in light to full body somewhat like wine, but without a large scale of variance like a Cabernet is to a Pinot Noir. From lightest to more full bodied in this order are: Ginjo, Daiginjo, Junmai then aged Sake. Junmai Daiginjo, Junmai Ginjo and Junmai are of better quality. Junmai often has a fuller, richer body and higher-than-average acidity. Ginjo sake is much more delicate, light and complex. Honjozo often makes a good candidate for warm sake, and is often a bit lighter than other Sake. Futsuu-shu Sake is the equivalent of "table wine" in the wine world, and makes up about 80% of all Sake that is made.
Not unlike wine, premium Sake means increase in quality, price, complexity and fragrance. Ginjo and Daiginjo are premium Sake and are best enjoyed slightly chilled. Warming and over chilling premium Sake tends to mask or destroy its refined flavors and aromas.
Matching food and Sake is just like matching food and wine. In general Sashimi, shellfish, shrimp, light white fish or raw will work well. A classic Junmai would go with your tempura dish. Avoid very spicy food with Sake. Try a Ginjo with your sushi or a Junmai Dai Ginjo with your California Rolls. Aged Sake is one of the richest styles and is almost Sherry like.
Until next time, cheers!
Is Wine Gluten Free? The problem that most people face in gluten free diets is whether they can drink alcoholic beverages, thus the question comes up “is wine gluten free? The short answer is: yes. The majority of articles suggest that wine is naturally gluten free as it is made from grapes and no grains are involved in the preservative process. However other articles suggest a different story. Wine is one of the most argued areas of the gluten free alcohol industry. I have read that even though wine should be gluten free by its nature, some could be cross contaminated with wheat, stemming from things such as storage in oak. There is some concern with barrels sealed with a paste made from wheat, or wheat flour being used as a fining agent, which is done to clarify wine. Gluten can be used to fine wine, but more often a different protein is used. Some wines are aged in barrels that once could have contained another substance that might have held a glutinous product. This is rare, but can happen. Most US based manufactures currently use a neutral food grade paraffin to seal the barrels during the construction process, but there are some manufacturers that import and use the flour/water based barrels, a common practice in Europe. The industry may have an issue with claiming “Gluten Free” wines if barrels are used. Barrels are often cleaned out with a high pressure water jets even before their first use to reduce the chances of contamination. So I’m not sure any winery could claim “Gluten Free” if barrels are used. You can mostly trust wines that are “almost always” made without a barrel aging process such as: white wines like Riesling, Sauvignon Blanc from New Zealand, Italian Pinot Grigio, and Bag-In-The-Box wines. If you want to be super-safe, drink domestic wines or those that are tank fermented. In tank fermentation, the wine is made in stainless steel tanks. Oak planks called “staves” are sometimes put in the tanks to add oak flavors. You will want to avoid Wine Coolers. Wine Coolers are NOT Gluten Free, because they contain barely malt. Your health matters. Always consult a qualified medical practitioner before modifying your diet, supplements, medications or exercise program. Until next time, cheers!