An Introduction to Wine

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 Table of Contents
1 Introduction

6 Reading Wine Labels

Vintage Producer
Grape Varietal Vinyard
Region Wine Name

16 Selecting Wines
Price Pairing
Preference

20 Top Wine Regions

Australia Portugal
Chile Northwest
France Northern California
Germany Spain
Italy South Africa

26 Red Wines

32 W hite Wines

38 Champagne | Sparkling Wine

40 Dessert Wines
Fortified Wines Ice Wine

44 Serving Wine

50 Tasting

54 Storing Wine
Introduction
Good wine is one of life’s greatest pleasures. Whether
you are a novice or a connoisseur, interested in simply
sipping or expertly analyzing, enjoying a glass of wine
can be a sublime experience. Unfortunately, many people
find wine and how to choose, serve, and describe it more
intimidating than enjoyable. The very scope of the topic
seems daunting. But never fear, you don’t have to take a
class to appreciate the subtleties of fine wine.
Still, as with many things in life, a little knowledge goes
a long way. Just as a musical performance is enhanced by
knowledge of the composer or the piece, a bottle of wine
is more enjoyable if you know something about it. Learn
to taste the story in the wine, and you can transcend the
intimidation. To appreciate wine as something more
than mere drink, all you’ll need is conscious, deliberate
awareness. Let’s face it: It makes little sense to pay the
premium for wines of character only to swallow them
unconsciously. Each wine has a personality waiting to be
discovered: You just need to decide whether you like it. ­
So, how to begin? You begin by understanding what’s
in your glass. Sampling wine and recording your
impressions is an effective way to gain confidence
choosing and evaluating wine. From this book, you will
learn about all the aspects of wine and wine tasting. In
many ways, beginning a quest for wine knowledge is
like entering a whole new world: a new language to
learn, new techniques to master, and so many wonderful
selections of wine to sample. Enjoy the journey!
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Reading Wine Labels

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At the very least, a close examination of the label will reveal
the name of the wine and where the grapes came from. The
label may also include information about when the grapes
were harvested, the identity of the person or company
behind the wine, the wine’s alcohol content, and the bottle’s
net contents. Some of this information appears on the
label facing the consumer, but most wines also have a “back
label,” which should be read as well. Wineries must submit
their labels to a government agency to ensure that they
meet certain legal requirements.
New World wine labels are pretty user friendly, offering
consumers a few key pieces of wine buying information.
The varietal is listed on the label, making for less guesswork
than many Old World labels. The producer, varietal, vintage
year, region where grapes are grown, and alcohol content
typically appear on the front label. The back label of all wine
sold in the U.S. (regardless of whether it’s originally from
the Old World or New World) sports the government
warning, “According to the Surgeon General...” and many
contain the sulfite statement along with some witty wine
wisdom and pairing preferences for the particular wine.
Old World wines have a reputation for “masking” the key
info., but with a little wine education, you’ll find that this
is not the case at all. If you know what to be looking for,
you can easily decipher the pertinent label information
with very little effort. Instead of the varietal being the
primary piece of information on the Old World label, it is
the location - where the wine is from. Old World wines are
heavily invested in their individual terroir, not necessarily
the specific grape, though if you know the region, then you
will also have a pretty good handle on the possible grapes
that made their way into the bottle.
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 Vintage
When it comes to wine, vintage is the big one, the thing
most people tend to find complicated and confusing. But
the bottom line is that it’s all actually quite simple. A wine’s
vintage simply tells you which year the grapes were picked.
The vintage also tells you how old the wine is. It is generally
written on the front label or on a separate neck label as a
whole year number (like 1999, 2004, 1961, etc.). If no vintage
date appears on the label or neckband, the wine was made
from mixed vintages. Vintage can be a very important piece
of information, or it can mean relatively little. Just as the
same variety of grapes grown in two different regions can
produce wines that taste different, so too can the year the
grapes were grown affect the quality of the wine they produce.

Almost all still wines come from a single vintage, and the
labels on the bottles will show the year in which the wine
was made. The few exceptions to this rule are a few cheap
and barely drinkable wines, or branded wines, such as Piat
D’Or or Blue Nun.

Fortified and sparkling wines, including Champagne, tend to

be non-vintage, however. This is because they are frequently
created from a blend of different vintages, with the aim
of creating a consistent ‘house style’. The exception to this
particular rule, however, is that, in an outstanding year,
Vintage Champagne and Vintage Port will be made.

In both cases, it is down to the producer to decide whether a

year is sufficiently good to produce a single vintage wine. Port
is matured in oak barrels for two years before it is assessed to
determine its quality – only then will the decision be made as
to whether a vintage will be declared. The conditions have to
be just right to produce grapes of a sufficiently high quality to
make Vintage Champagne – as a rule, this means that there
are usually only about four or five such vintages in a decade.
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But why should one vintage be any different from another?
The answer lies in the weather. The micro-climate of any
particular wine-growing region varies, sometimes quite
dramatically, from one year to the next. Different grape
varieties respond to different climatic conditions in their
own particular way. On the whole, for instance, Syrah/
Shiraz responds particular well to dry, sunny conditions
that favour the ripening of its sugars, a key ingredient of
its heady, alcoholic kick – that’s why growers in South
Australia’s Barossa Valley have been particularly successful
in producing wines made from this grape. On the other
hand, Sauvignon Blanc responds well to somewhat cooler,
damper conditions, which is why it thrives in the Loire
Valley and New Zealand’s South Island.

Poor weather conditions – those that are not appropriate

for whatever grape variety is being grown – are the true
test of a good producer, for it is his (or her) knowledge
and experience, through manipulation of the vinification
process and skilfull blending, that extracts the best possible
performance from the grapes. It is said that a great
winemaker can create a good wine from poor grapes; but a
mediocre winemaker will only make an average wine, even
he has if a harvest of perfect grapes.

But even the most superior of winemakers is sometimes

tested by the elements. The El Niño cycle, whose effect is
particularly strong in Australia, can result in unpredictable
weather patterns, with attendant complications for the
area’s wine producers. Heavy rains in 1993 resulted in a
disastrous vintage of light wines; two years later, in 1995,
drought conditions led to very low yields indeed, although
the grapes did ripen well. Luckily, the weather sometimes
works in Australia’s favour – the long, warm summer of
1998 gave rise to an exceptional vintage.
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 Region
The growing area or appellation noted on the label provides the source of
the grapes used to make the wine. It might be as broad as an entire state or
region, such as California or Burgundy, in which case the grapes came from
two or more growing areas within the borders of the state or region. More
specific appellations include a county or subregion; a growing area within
a county or subregion, such as Napa Valley (within Napa County); and a
subappellation within a larger one, such as Oakville (an area within Napa
Valley). An even more specific designation is the name of the vineyard within
the appellation. As a rule, the more specific the designation of where the
grapes were grown, the higher the quality of the wine.

Grape Varietal
When learning how to read wine labels, the grape varietals used in the wine
is often the first thing people look for. For the most part, you are likely
to get some very basic terms like “white table wine” or “dry red wine.” In
many wines, particularly in many European regions, the grape varietal is not
listed on the label. In California, Oregon, Alsace, Germany, Australia, South
Africa and New Zealand, the general trend is to include the grape varietals
on the label. This may either be featured prominently on the front label or is
sometimes explained on the back label, sometimes even in a short paragraph
of the wine’s description by the producer. So for example, many California
wines are clearly labeled “Cabernet Sauvignon” or “Merlot”.

In regions where it is less obvious from looking at the label, like Bordeaux,
Burgundy, Champagne, etc., it is usually because there are only specific grapes
allowed by law to be planted there, so the wines are named for the vineyard
or village they came from rather than for the grapes. For example, while there
are hundreds of different red grape vineyards in Burgundy, from Chambertin
to Corton to Clos des Ducs, all of these are planted in 100% Pinot Noir by
law. Therefore, to put both Chambertin and Pinot Noir on the label would
be redundant. Also, for these wines, most afficianados agree that it is the
place the grapes where grown that is most important to the quality and
characteristics of the wine.
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11
 Producer
This is the most important piece of information on
the label, because the quality of the wine depends to
a great extent on the reputation of the winery. The
better wineries also have a distinctive style, making the
selection process much easier. If you know enough about
wines, the producer can tell you more about the contents
of the bottle than anything else. The more experience you
have with wines, the more familiar you become with the
quality being put out by the producers on the market.
The label (usually the back label) also indicates the extent
of the producer’s connection with the wine. The highest
designation is “grown, produced, and bottled by,” which
guarantees that the winery named on the label grew
the grapes and produced and bottled the wine, making
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it a complete estate wine. If the label reads “produced
and bottled by,” the named winery crushed the grapes
and made the wine. However, if the wine was fermented
elsewhere, the phrase on the label may say “cellared and
bottled by.” The phrase “made and bottled by” reveals that
the winery used grapes it crushed, along with wine that
was fermented elsewhere.
Now the name of a producer differs again by country. In
France, it can be a Chateau in Bordeaux or a Domaine
in Burgundy. Germany, Italy and Spain have estates,
but again the precise name is crucial because in many
instances producers share surnames and quality can vary
from one to the next. This is important to note when you
navigate the vast landscape of German wine, for example.
Vinyard
Some wines, but not all, have a particular vineyard name
listed. This means that all the grapes used to produce the
wine were grown in a single vineyard, rather than blended
from several sources. This is often done with plots of vines
that are considered special and to have a special character
which is best preserved alone. The name of the vineyard
is usually featured prominently on the front label. For
example, many Pinot Noirs from California are from single
vineyards (such as Siduri PInot Noir Gary’s Vineyard). In
France and Italy it can be harder to tell which name on a
label is the vineyard, but in places like Burgundy, Alsace,
the Loire and some Rhône wines you will see wines named
for a single vineyard. For example, in Burgundy, you may
see a Vosne-Romanée (the village and AOC) with a name
below it like “Les Suchots” (often in quotes). Les Suchots is
the name of a single vineyard within the village of Vosne-
Romanée. So it can get confusing, but the same general
principles still apply. Wherever the wine comes from
though, if it lists a single vineyard name, then by definition
all the grapes had to have come from that one vineyard.
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Wine Name
When learning how to read wine labels, you’ll notice that
some wines have a special proprietary name which has
been given to it that is not related either to the producer
or the vineyard it came from. These are made-up names
that the owner/producer thought was appropriate. For
example, Sine Qua Non winery has cool names for many
of its wines, like “Just for the Love of It” or “Poker Face”.
Joseph Phelps vineyards has “insignia”. In Tuscany in Italy
there is “Solaia” and “Tignanello” and “Massetto” and such.
These names do not help you identify anything about the
wine in the bottle as they do not reflect either the region
they came from, the vineyard, the producer or the types of
grapes used in their making.
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 Selecting Wines

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The three “P”s of selecting wines are Price, Preference and
Pairing. Keep these in mind when visiting your local wine
merchant and you will likely come away with a winning wine.

Price
The price you are willing to pay (or not pay) for a bottle of
wine is a key determining factor in selecting a wine that is
right for you. Gone are the days when you could only buy a
“good” bottle of wine for over $30. In today’s market there
are plenty of great wines available for around $15, some for
considerably less. So rest assured that you won’t have to
drop a bundle of money to experiment with various wines.
A decent wine merchant will be able to give you plenty of
suggestions in your stated price range.

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 Preference
We all have them and they often change in a moments notice,
but with wine preferences let them be swayed by what you will
be drinking them with or who you will be sharing them with.
For example, if you are hosting a happy hour get together, your
preferences might lean towards “safe” reds and whites. For people
that may not be accustomed to heavier-bodied, heartier wines,
try a softer Merlot or Pinot Noir. For a white, a common choice
would be Gewurztraminer. If you are seeking to experiment with a
new varietal, then talking to your local wine merchant about wines,
styles and labels, that you have enjoyed in the past and asking for
specific recommendations should provide sufficient direction for
another great find. For those who are new to wine, try a Riesling
, Gewurztraminer, or a Muscat dessert wine if sweeter wines suit
your fancy. If you prefer a dry white wine then look for a Pinot
Blanc, Chardonnay, Pinot Gris or Sauvignon Blanc. As for reds,
starting with a Gamay, Pinot Noir, or Merlot if you do not want
anything too complex or full-bodied. If you are looking to turn up
the complexity meter, then go with a great California Cabernet
Sauvignon, Syrah (or Shiraz if its from Australia) or a Zinfandel.

Pairing
If you are looking for a wine specifically to pair with dinner
tonight, then take into account what the key ingredients will be.
Will it be white or red meat? Will you be using fresh or dried
herbs and what types? Will the dish be spicy or fruit-filled? These
questions can play a key role in deciding which wines will pair
well with specific entrees. In general, white wines accent lighter
flavored meals really well; while, red wines often compliment
heartier meals a bit better. Keep in mind that pairing foods and
wines is 99% personal preference and 1% science.

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Top Wine Regions

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There are two standard methods of classifying wines -
by region (“Bordeaux”), and by grape type (“Cabernet
Sauvignon”). In established areas (basically in Europe),
wines are strictly defined by where they’re grown.
Champagne only comes from the Champagne region of
France. Port is only the wine grown in a certain valley in
Portugal. If other areas make similar wines, even using the
same grapes, they use a different name. Most European
wines do NOT list the grape varietal on the bottle label.
They only list the region the wine comes from, and
expect you to know what that means. In newer areas (the
US, South America, Australia, etc.), wines are usually
promoted based on the grapes which they are composed
of. For example, even though California has a region
called “Napa Valley”, that region actually puts out a huge
variety of wines. So when you buy a Napa Valley wine,
it will say on it that it is a “Chardonnay” or “Cabernet
Sauvignon” or “Merlot” or so on.
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 Australia Australian wine is often noted for its sweet dessert wines, but if that’s not
exactly your favorite, don’t let it stop you from enjoying Australian wine.
Located in the southeastern portion of Australia is the state of Victoria, where
you’ll find more than 350 wineries scattered across five distinct regions: the
Yarra Valley, Mornington Peninsula, Geelong region, Sunbury, and Macedon
Range. Eastern Australia produces deliciously spicy Shiraz, as well as Pinot
Noir, Chardonnay and Sauvignon Blanc. Near Sidney, you’ll find a lot of Pinot
Noir vineyards, and in the Yarra Valley you’ll find plenty of sparkling wines to
choose from, some even produce unique kiwifruit and other wines made from
local fruits, all of which are worth a try.

Chile Chile surprised the wine industry by going from producing mediocre wines to
putting out an excellent product that stands up well to Californian, French, and
other established winemakers—in about ten years. The Chilean Maipo Valley
produces high-quality, affordable reds out of Cabernet Sauvignon, Pinot Noir,
and Merlot grapes. The flavors found here range from fruity to full-bodied,
and the world has responded well to Chilean exports—the Santa Rita vineyard
alone ships around 340,000 bottles per year to consumers in the U.S.
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 France Possibly one of the most famous wine countries in the world, France has been
a stand-out wine-producer for centuries. When you visit, you’ll see a fairy-tale
landscape of castles, churches and medieval towns set amidst rolling hills. Some
of France’s most prominent wine regions include the Loire Valley, with its rich
and fertile soil and its moderate climate—the area where 75% of France’s wines
are produced. The area is known most for its white wines, including Sauvignon
Blanc, but it also produces some delightfully fruity reds.

Germany Located in the southwestern corner of Germany, Baden is known as one of the
country’s finest wine regions. Its vineyards are perfectly situated between the
hills of the Black Forest and the Rhine River. The result is a combination of
nine distinct wine-producing mini regions, all of which offer varying soil types
and support different grape varieties for amazing wine varietals.

One of the more interesting producers in the region is the Shelter Winery,
which was founded in a former Canadian Air Force bunker. Today, owners
Hans-Bert Espe and Silke Wolf produce wine in small batches; Though it’s
enough that they have outgrown the former military base.

Italy Italy is known for its robust reds, particularly its Chianti. In fact, the district of
Chianti, located between Siena and Florence, is one of the country’s premier
wine regions. With its beautiful castles and ruins, olive groves, and over 10,000
acres of vineyards, Chianti is a productive wine region and a fascinating place to
visit. Winemakers there still stomp the grapes manually—with their feet!—and
visitors to the area during the autumn season often get in on the action.

Northern California With its fertile Napa and Sonoma Valleys and mild climate, California is one of
the most prominent wine producers in the U.S. Visitors there often find a series
of small, family owned vineyards—there are over 200 of them in the area—that
produce an astonishing variety of consistently excellent wines. California’s
wine country is known to cater to tourists, with plenty of charming towns and
boutiques strung out among the acres of vineyards.

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 Ontario, Canada Although most of Canada is far too cold to produce grapes suitable for
winemaking, parts of Southern Ontario and British Columbia actually have
climates that resemble that of Northern California. Indeed, BC’s Okanagan
Valley and Ontario’s Niagara Peninsula are two such areas, both known as top
ice-wine producing regions. Iniskillin is one of the top Niagara producers. It
has been producing ice wine since 1984, and has won countless international
awards for the best bottles.

South Africa The wine country just northeast of Cape Town is the seventh largest wine-
producer in the world. More than 120 estates are set into South Africa’s
Western Cape region, an area very popular with the tourists for its ocean,
mountain views and wines. South African wine producers work mainly
with white grapes, often Chenin Blanc. The region’s vineyards are noted
for producing their own varieties of grapes by crossing different established
strains—for example, the rustic South African Pinotage is a cross between
Pinot Noir and Cinsaut grapes. The most sought-after South African wines are
grown on the coast, where the temperature is cooler and milder—encouraging
the growth of grapes like Sauvignon Blanc, which prefer these climates.

Washington Washington State’s 400 wineries are spread across five distinct regions,
most of which are located in the central and south-central part of the state.
Washington’s long summer days, which in general receive about two more
hours of sunlight than many wine producing areas in California, is one of the
secrets to its success. The state is the second largest premium wine producer in
the country, with nine appellations and more than 300 grape growers to support
Washington’s claim as a “New World” wine region.

In the south-central part of the state, the Columbia River region supports less
than a dozen wineries whose varietals benefit from the area’s moist marine
breezes and cool, temperate nights. Gewurztraminer, Riesling and Pinot Gris
are classic wines for this area. To the east, the Walla Walla region benefits from
long growing seasons. Its 50+ wineries are known for their Merlot, Syrah and
Cabernet Sauvignon wines. The Yakima Valley region, further inland, receives
dry, hot summers and crisp winters, producing a range of varietals that include
Chardonnay, Riesling and Merlot.
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Portugal Portugal is known for its port—a sweet fortified wine that’s sometimes aged
for centuries before a bottle is opened. Ports are aged either in casks or in
bottles. The bottle-aged variety can take many years or even decades to reach
maturity, but cask-aged ports lose flavor quickly and are usually not aged long
before drinking. In Vila Nova de Gaia, over fifty port wineries welcome visitors
for tours and samples. Here you’ll be drinking port instead of wine on your
vineyard visits, and many wine aficionados savor the change.

Spain Encompassing some of Spain’s most beautiful territory in the north, the Rioja
region has always been an important player in the wine industry, selling its
product to over 100 countries. From the tourist-friendly cities of San Sebastian or
Bilbao, you can venture out and visit dozens of small and large wineries.

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

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 Red Wines

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There are a countless number of red grape varieties in the
world, some able to make wine, others best suited for the
Welch’s factory. Right now, the world wine market focuses
on about 40 – 50 different red wine grape varieties, the
most widely recognized and used listed below.
What differentiates red wine from white is first, the skin
color of the grape, and second, the amount if time the
grape juice has with its skins. After picking, red grapes are
put into tanks or barrels where they marinate with their
skins for a bit, absorbing the pigments and other aspects
of the skin (think tannins). This is how red wine gets its
red color. The exact color, which can range from light
red to almost purple, depends on both the color of the
particular grape skin and the amount of time it sits with
the skins. Remember, the inside of almost all grapes is a
light, golden color – it’s the skins that have the pigment.
For example, much of Champagne is made from Pinot
Noir and/or Pinot Meunier, both red grapes. Yet because
it spends so little time on its skins, the color of the
Champagne is often white.
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 Barbera Barbera wine is ruby red, and its typical perfumes are the same
of rose, and black cherry. Taste is powerful, fresh and poor
in tannins, and it is very well matching with food, specially
traditional recipes, meat and barbecue. The regional name
is Piemonte Barbera, but premium wines have also some
different geographical specifications according to the place
of production: Alba, Asti, Monferrato, Nizza, Colli Tortonesi
and others. Everywhere the quality is high, but finding out
the differences could be an exciting experience, a nice trip of
pleasure, better when directly made in the wineries.

There are essentially two types or styles of Barbera, the pre and
post wines. The pre is made in the tradizionale method before
the accademico metodologia influenced how the wine is made.
Like all Italian politics, there is always opposition. The pre
Barbera is simple in structure with spare fruit character that
is accentuated with an sharp acidic tang. This is not a knock
on the wine but rather an acknowledgment of its nature. The
post Barbera will exhibit more extracted fruit, density, and an
indication of oaky tannins to provide a counterweight to the
fruit’s natural acidity.

barolo Barolo has been called the “king of wines,” and the “wine of
kings.” It is one of the world’s best wines and is made from
only the very best Nebbiolo grapes, grown near the town of
Alba in Italy’s Piedmont. Barolo, a robust red, is full bodied
and very dry. It’s high in acidity, alcohol and tannin. The aroma
is similar to ripe strawberries, tar, roses, violets and truffles. It
is a chewy wine. If Barolo is produced in the traditional style,
it can be “hard” when young. It needs to be aged in order to
become “mellow.” In fact, production rule stipulates that Barolo
is not Barolo until it has aged for at least three years at the
winery. If it is to be called, “Riserva,” it must age at least five
years. Barolo is best with additional aging and is often left to
age for between ten and twenty years after the vintage year.

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 Cabernet Cabernet Sauvignon is the grape responsible
Sauvignon for the wines of the Medoc region of Bordeaux,
arguably some of the finest reds in the world. It
performs well practically the world over, as long
as it’s not too cold, but in some areas of France,
and in California’s Napa Valley, it produces
astonishingly rich and complex wines. The
classic Cabernet flavor is one of deep, dark fruits,
primarily black currant, and the best are medium-
to full-bodied, intense and firm. Cabernets are
almost always aged in oak for over a year, and
should age several more years in the bottle. The
Chianti Around cities of Florence and Sienna in Tuscany
is the Chianti region. It is broken up into seven
subdivisions: the most famous region is called
Chianti Classico, and close on its heels, Chianti
Ruffina; then Chianti Montalbano, Chianti Colli
Fiorentini, Chianti Colli Senesi, Chianti Colline
Pisane, and Chianti Colli Arezzo. Chianti is
probably the most well known Italian wine. The
dominant grape in Chianti is Sangiovese, but it
Merlot Merlot is the most widely planted red grape in
France’s Bordeaux region, although it’s eclipsed
in stature by Cabernet Sauvignon, the grape with
which it is routinely blended. In recent years,
Merlot has enjoyed a explosion in popularity,
especially in the U.S., South America, Italy and
Australia. In California, plantings have risen from
4,000 acres in 1988 to over 50,000 today.
Merlot’s popularity is due to the fact that it
is softer, fruitier, and earlier-maturing than
great Cabernets of the Medoc region in France
age for 15 years and more. Typically, Cabernet
Sauvignon wines smell like black currants with
a degree of bell pepper or weediness, varying in
intensity with climatic conditions, viticulture
practices, and vinification techniques. Climates
and vintages that are either too cool or too warm,
rich soils, too little sun exposure, premature
harvesting, and extended maceration are factors
that may lead to more vegetative, less fruity
character in the resulting wine.
may also contain Cabernet Sauvignon and other
grapes. The Chianti wines labeled ‘’Riserva’’ must
be aged at least three years and are often fine
wines that rank among the best red wines of Italy.
Chianti is a perfect red wine to accompany most
Italian cuisine, with hints of floral complexity in
the bouquet, firmly structured medium-bodied
flavors and balancing acidity.
cabernet sauvignon, yet displays many of the
same aromas and flavors – black cherry, currant,
cedar, and green olive – along with mint,
tobacco and tea-leaf tones. Although enjoyable
as a varietal wine, it is probably most successful
when blended with cabernet sauvignon, which
contributes the structure, depth of flavor, and
ageability merlot lacks. The grape is lower in
tannin than Cabernet Sauvignon and is often
used to soften up Cabernet in Bordeaux blends.
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 Penot Noir Pinot Noir grapes may be difficult to grow, but
well worth the investment. These grapes demand
optimum growing conditions, calling for warm
days consistently supported by cool evenings.
Pinot Noir is a lighter colored and flavored red
wine, well-suited to pair with poultry, ham, lamb
and pork. Its flavors are reminiscent of sweet red
Petite Sirah The Petite Sirah grape is grown mainly in
California. This grape is thought to be related
to either the Syrah grape or to the nearly-extinct
Durif variety once grown in France’s Rhone
region. These wines are are big, deep-colored,
and full-bodied wines with a peppery flavor.
Although they are a fine stand-alone varietal,
Petite Sirah grapes are often blended with
Zinfandel to add complexity.
Sangiovese Sangiovese is an important grape in some of
Italy’s greatest red wines, this hard-working grape
from the Tuscan region is coming into its own as a
stand-alone varietal. Wines from the Sangiovese
can be medium to full-bodied and medium to
high in tannin. They are typically characterized
by cherry and spice flavors, sometimes with
Syrah/Shiraz Syrah is a rich, full-bodied, complex, spicy,
long-lived wine that thrives in the Rhone region
of France and produces such famous wines as
Hermitage and Cote-Rotie. In Australia and
South Africa, it is called Shiraz. It is the most
popular red wine of Australia. Syrah is becoming
increasingly popular in California, where it
is replacing the Petite Sirah. Syrah can be
30
berries, plums, tomatoes, cherries and at times a
notable earthy or wood-like flavor. Pinot Noir’s
forerunner and modest inspiration hails from
red Burgundy, one of France’s most prized wines.
Today, Pinot Noir is planted in regions around
the world including: Oregon, California, New
Zealand, Australia, Germany and Italy .
More recently, the grape has been bottled as a
single varietal wine. On its own, Petite Sirah
forms wines with dense blackberry fruit character,
mixed with black pepper notes, licorice, smoked
meats and tar. Like other big, red wines from
California, Petite Sirah pairs well with steaks,
roasts, and game. We like the wines from EOS,
Bogle Vineyards, and Rosenblum Cellars.
hints of violet, and sometimes even slightly
nutty. Sangiovese wines are constantly evolving,
depending on where the grapes were grown and
what, if any, additional grapes are blended with
them. The finish is usually on the bitter side.
Young Sangiovese wines are fruity and spicy, while
the mature wines acquire an oak or tarry flavor.
successfully blended with many other wine grapes;
it also can be made in a variety of styles ranging
from soft and medium-bodied with some berry
characteristics to deeply colored, powerful wines,
tasting of roasted peppers, black cherry and smoke.
Like California Zinfandels, American Syrahs can
be full-bodied wines but often show more spice
elements and less berry-like fruit than Zinfandels.
Tempranillo This important red wine variety is native to Spain. It is
primarily cultivated in Rioja, Ribera del Duero and parts
of Penendes. Tempranillo is often described as Spain’s
answer to Cabernet Sauvignon. This variety is capable of
producing deeply colored, richly flavored and ageworthy
wines with flavors of dark cherry, spice, tobacco, and
strawberry. Fairly low in acid and alcohal levels,
Tempranillo is often blended with other grape varieties
such as Garnacha (Grenache) Monastrell, Cabernet
Sauvignon, and Merlot.

Some Tempranillo wines are intended to be consumed

while they are young, in which case they are refered to as
being the joven style. The Spanish term crianza refers to
aged wines. In very good years Spanish wineries make a
reserva intended for extended aging.

Zinfandel Zinfandel is a “new-world” grape varietal that been

around for a long time. It is the one varietal that some
say is indigenous to California. Once considered a lowly
step-child to more noble grapes, California winemakers
lately have been paying close attention to its potential
and consumers have responded with a cult following.
The wines are big, robust, and incredibly concentrated.
The color of a zinfandel wine is deep red, bordering on
black. Zinfandel is a spicy, peppery wine, with a hint of
fruity flavor - berries or dark cherries are often the taste
range. Look for zinfandels from Napa, Amador and The
Sierra Foothills. Sonoma in particular, was charmed.
Look for Russian River, Alexander Valley and Dry Creek
Valley appellations. You will find wines with depth,
color, concentration and balance as well as those exotic
spices so unique to zins. They are drinkable now, but will
certainly not wilt in the cellar. Think three-cheese pizza,
rib-eye steak and especially summer barbeques.

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 White Wines

32
White wine differs from red wine in, first and most obviously, color. Under
that skin, the pulpy part of a white grape is the same color as that of a red
grape. The skin dictates the end color for red wine, which differs from the
white’s color determinates.

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

Besides color, not allowing the skins and stems to soak in the juice also
reduces the amount of tannin in the wine. Tannin has a mouth drying quality
that causes the wine to feel firm in your mouth. Sometimes though, a white
wine will be allowed to ferment or age in oak barrels. The oak barrels will
impart some tannin to the wine, but not as much as in a typical red wine.
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 Chablis Chablis is a dry, steely, often ageworthy wine from the most northern
vineyards in Burgandy. Chablis vineyards are ranked as Chablis
Grand Cru, Chablis Premier Cru, Chablis, and Petit Chablis. Like
all fine white wine in Burgandy, it is made from Chardonnay. In the
New World, the name Chablis has been burrowed as a generic name
and is used to describe dry white jug or box wine that bears no true
resemblence (other than color) to Chablis.

Chardonnay Chardonnay is to white wine what Cabernet Sauvignon is to red

wine. Chardonnay is used to produce France’s magnificent white
Burgundies and is the main grape in Champagne. In the last decade
or so, Chardonnay has become the world’s most often-purchased dry
white wine. Because of its great adaptability, it grows in nearly every
wine-producing regionof the world.

Some California Chardonnays are stellar examples of the genre.

When they are made with care, Chardonnay wines are bold, rich
and complex. They taste of ripe figs and peach, honey and butter,
hazelnuts and spice. The best Chardonnays are medium-bodied,
medium dry and high in acidity. Chardonnays, more than any other
white wine, love to be aged in oak.

Chenin Blanc Chenin Blanc is one of the most widely grown grapes in California,
but has largely disappeared from the most famous growing regions
because vineyard owners can get higher prices for Chardonnay and
other grapes. Chenin Blanc is perhaps the Beaujolais of white grapes.
The best examples have a beguiling fresh fruit character with hints
of pears, peaches and fresh grapes. Chenin Blanc can be made in a
full range of styles from dry and crisp to semi-sweet and fruity to full
blown late-harvest dessert wines. You can detect honey, straw and
even exotic scents like oil of Bergamot in the best examples. Chenin
Blanc can also make charming sparkling wines, especially from Anjou
and California. Chenin Blancs will even stand up to modest oak
ageing. It is still a workhorse grape in California, and is frequently
blended into Chardonnays and other wines to add fruit and acidity.
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Gewürztraminer Gewurztraminer is an aromatic wine grape variety with
a pink to red skin colour, as opposed to the blue-black
skinned red grape varieties, it has high natural sugar and
does best in cooler climates. The name Gewurztraminer
means ‘Spice Traminer’, or ‘Perfumed Traminer’.
Gewurztraminer is a difficult variety to grow as it buds
early, which makes it vulnerable to spring frosts, and
is liable to a range of vine infections. Overall its vines
Muscat It is believed to be one of the first wine grape varieties
to be identified, and has been growing in and around
the Mediterranean for hundreds of years. Muscat is
the only grape to produce Muscat wine with the same
aroma as the grape itself. Sweet fortified Muscat wines
have a classic rich, nose of dried fruits, raisins and
oranges. This strong perfume prompted the Roman
author Pliny, in his “Natural History,” to declare it “the
grape of the bees.” The French noted the grape’s musky
character and called it “Musqué.”
Pinot Blanc Pinot Blanc originated in the Burgundy region of eastern
France, where it once was an important variety. Known
as Pinot Bianco in Italy, it has been grown there since
the early 1800s. It is now grown in all regions of Italy.
Pinot Blanc is found in the Alsace region of northeastern
France, and is also grown in all regions of Italy, Germany,
Austria, Uruguay, Argentina, Canada, California, and
Oregon. While Pinot Blanc resembles Chardonnay,
experts have determined that these two grape varieties are
unrelated. The white Pinot Blanc grape is considered a
genetic mutation or clone of the red Pinot Noir.
A mutation of the Pinot family, Pinot Blanc was once
commonly mistaken for Chardonnay - it looks quite
are not especially productive, so growers often over-
crop, leading to lightweight wines. Its high sugar
levels can also result in high levels of alcohol, while
acidity is low. But if overcome, these difficulties can
produce an extremely aromatic wine, and one that
is suitable for drinking with Asian cuisine - a rarity.
Gewurztraminer also goes well with cheeses and fish
and chicken dishes, or even a curry.
Muscat wine makes some of the best sweet wine,
both light fizzy ones and heavy sugary ones, as well
as fully dry table wines. Muscat wines, which is long
revered for its strong perfumed aroma and distinctive
musky flavor, is quite varied in its uses. In addition
to the refreshing low-alcohol, sweet and frothy Asti
Spumante from Italy, Muscat is also used as the base
for many light, dry wines and for sweet dessert wines
with alcohol levels as high as 20%.
similar on the vine. But true Pinot Blanc lacks most
Chardonnay characteristics. The grape is most at
home in Alsace, where it is used both in blends as
well as a sole varietal. It’s also found in Italy where
it’s called Pinot Bianco.
Wine made from Pinot Blanc is highly acidic and
often has fuller-body, but it is not a grape known
for its aromatics. The fragrance of a Pinot Blanc is
typically neutral and subdued. The delicate aromas
that are present are most often apples, pears, some
minerality. It’s a refreshing wine with good acidity.
It is also the base variety for Cremant d’Alsace (the
sparking wine of Alsace).
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 Pinot Gris Pinot Gris is a darkly colored white wine grape that
evolved from the Pinot Noir. It was originally a popular
wine from Alsace and northeastern Italy. Pinot Gris
has become one of the most successful wines grown
in Oregon. Pinot Grigio flavors can range from melon
to pear and some even offer a subtle tropical or citrus
fruit, often there is a honey or smoky flavor component
as well. As for color, Pinot Grigio is typically a pale,
straw-like yellow with some golden hues thrown in.
Riesling Riesling grapes produce both refreshing light-bodied
wines and full-bodied table wines to pair with the
greatest cuisine. Riesling wines can be highly aromatic
with apple, peach and pear at the forefront mixed with
delicate floral undertones and often honey and spice
on the nose. On the palate, Rieslings echo the apple,
pear and peach along with citrus and tropical nuances.
Rieslings tend to pick up a noticeable “minerality”
from their native soils, explaining why hints of slate or
limestone can be exhibited.
Sauvignon Blanc Sauvignon Blanc originated in the Loire Valley of
France. However, New Zealand has taken this grape to
new heights in the cool Marlborough region, producing
racy wines with tropical fruit and gooseberry flavors.
Sauvignon Blanc is usually a dry white wine with
distinctive herbaceous qualities. This wine is widely
available as a single varietal or as a blend with Semillon.
Typically a light to medium-bodied, crisp and
refreshing white wine with notable acidity, Sauvignon
Blanc offers a fairly wide range of flavors. From herbal
taste sensations to veggie, and from flavors of grass,
hay and mineral tones to a citrus and tropical flavor
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The texture of a Pinot Grigio is worth noting, as it has
very smooth, almost silk-like overtones that leave an
impression on the palate.
Rarely barrel-aged, Pinot Gris wines tend to be dry
and crisp, the perfect accompaniment to salmon and
seafood. It can be rather subtle in both flavor and
aroma, though the best examples are reminiscent of
almonds, minerals and peaches.
Rieslings are both floral and fruity, and can be delicate,
subtle, and low in alcohol, making for a very nice
summer wine. Even the sweet, low-alcohol wines
from the Mosel in Germany balance the sugar with a
steely, teeth-cleaning acidity. Though you might think
of Rieslings as necessarily sweet, there are many dry
Rieslings, the best being from Alsace. These show best
with several years of bottle age, though they are certainly
fine to drink young. Riesling wines pair magnificently
with pork, foie gras, and other rich foods.
mix, Sauvignon Blanc displays a very unique wine
tasting adventure. When grown in warmer climates
the flavors are more fruity, melon-like. Sauvignon
Blanc is important in California, New Zealand and
Northeastern Italy, but it really shines in the Loire
Valley and Bordeaux regions of France. There it is used
prodigiously as a blending grape and is responsible for
the stand-alone varietals Sancerre and Pouilly-Fume.
Though not as rich and complex as Chardonnay, this
is a versatile grape, one that grows well in a number of
places, responds well to oak or a lack thereof, and can be
drunk young or aged several years. Sauvignon Blanc also
makes for some fabulous late-harvest offerings.
Semillon Semillon is one of the unheralded whites in the world
of wine. It plays a key role in white Bordeaux wine
and in Sauternes, and it makes a great value white
from Washington State. Semillon is also the grape
responsible for ‘’Hunter Riesling’’ or ‘’Honey Hunters,’’
one of the most interesting of Australia’s wines.

Semillon takes to bottle aging surprisingly well, and

it’s often inexpensive enough to make laying some
down for five years or so very easy. In Bordeaux region,
Semillon is used to fill out the leaner and more acidic
Sauvignon Blanc, and the two complement each other
very nicely. Semillon is often a brilliant gold wine with
a soft, full, and sometimes even oily texture, and often
shows a scent of figs. It can be made dry or sweet.

Viognier This noble white varietal, famous for its magnificent

Rhone Valley wines such as Condrieu and Ardeche,
has been steadily making a name for itself in America.
Winery owners and growers on both coasts are
planting more and more Vigonier as the demand for it
increases. Viognier has flavors all its own and texture
that can easily match the most full-bodied Chardonnay.

Some Vigoniers are fermented in stainless steel tanks,

which results in a precise, aromatic, crisp wine that
shows off the peach and apricot flavors of the grape.
Many California producers have also used wood barrels
to ferment or age the wine, adding further complexities
and complements to the fruits natural flavors. Notes
of anise, tangerine and fig blend with spicy aromas.
The region of origin is also an important factor to the
varying styles, with warmer regions producing riper
wines and cooler retaining more acidity and precision.
True of almost all however, is that they are best when
consumed fairly young.
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 Champagne | Sparkling Wine

38
The Champagne we know and love comes exclusively from the Champagne
region of France, and claims the honor of being the most famous of the
sparkling wines. Technically, it is the only sparkling wine that may be referred
to as “Champagne.” Bubbly from all other regions in the world are simply
referred to as “sparkling wine.” Italy, Spain, Australia, New Zealand and the
U.S. give France a run for the money by producing some fantastic sparkling
wines and they are often less expensive.

On the palate, the flavors range from apple, pear, citrus, strawberry, cream
and vanilla (typically on the finish), yeast and nutty flavors at which are all
common denominators in Sparkling wines and Champagnes. However, if
there is more ripe tree fruit on the palate, then it is likely one of the New
World sparkling wines, the more subtle creamy, yeast and nut-like flavors are
more common in Old World Champagne. The aroma can be reminiscent
of fresh applesauce, spiced apple, ripe pear and “fresh baked bread” smells,
compliments of the yeast that’s added during the second fermentation.

The bubbles of sparkling wines are formed during a second fermentation

process. For the second fermentation the winemaker takes still wine and adds
a few grams of sugar and a few grams of yeast. This yeast and sugar convert
to carbon dioxide (bubbles) and, of course alcohol. This conversion makes
for millions of bubbles trapped in a very small space, sending the pressure
soaring to about 80 psi in the typical bottle of sparkling wine. This second
fermentation typically occurs in the actual bottle, but can also take place in
the fermentation tank, it’s up to the winemaker’s preferred method. Some
wines move through this process in a couple of months, while others are aged
after the racking phase to build greater complexity and depth.

Sparkling wines and Champagnes are categorized as Extra Brut, Brut

(pronounced “broot”), Extra dry, Sec and Demi-sec depending on their
sugar levels. These classifications can be somewhat confusing, but keep in
mind, that in wine terms “dry” is the opposite of “sweet.” Champagne and
sparkling wines are also categorized as “vintage” or “non-vintage” (NV on the
label) meaning they either come from a single year or are a blend of several
different years. The “vintage” Champagnes are typically pricier, as the non-
vintage Champagne and sparkling wines make up the majority of the market.

39
 Dessert Wines Dessert Wines

40
Dessert wines cover a broad spectrum of styles which
include sweet sparkling wines, late harvest and botrytised
wines, ice wines, oxidized wines like a sherry and fortified
port-style wines. Dessert wines are rich and powerful
and include flavors like tropical fruit, honey, butterscotch,
caramel and cream. Dessert wines are sweet wines
typically served with dessert, such as Sauternes and Tokaji
Aszú. Dessert wines are no different from regular wines
in their basic constitution. Dessert wines are likely to
contain other ingredients for higher alcohol levels and
they will be more on the syrupy side than regular wines.

41

Marsala Marsala is produced using the Grillo, Inzolia, and Catarratto
Fortified Wines
Fortified Wine is a wine where other ingredients have been
added to it. Brandy is a common fortifier, but since these
wines are generally used in cooking, oftentimes herbs and
seasonings are added for extra flavor.
There are four key types of fortified wines: Port, Sherry
(named for Jerez, its Spanish birthplace), Madiera [muh-
DEH-rah] (named for the island southwest of Portugal on
which it is made) and Marsala (the best-known fortified wine
of Italy). The latter two are often used in cooking, but some
drinkable types are available
42
Madeira Madeira is probably the most indestructible wine in the
world. Historically the wines were fortified with alcohol, and
then shipped by boat across the tropics in long sea journeys.
The resulting “cooking” in the holds of the ships yielded the
wine we call Madeira. Nowadays the wine is either artificially
heated or, for the best Madeira, stored in a hot attic. This
abuse results in a unique, delicious wine. The wine’s name
comes from the name of the island of Madeira, a Portuguese
possession in the Atlantic about 625 miles from Portugal.
white grape varietals, among others. Like its other fortified
cousins - Port, Sherry and Madeira, Marsala is a higher alcohol
fortified wine (usually around 17- 20%) that is available in both
sweet or dry variations. While Marsala wine is often recognized
more for its use in various cooking and culinary combinations
than its sipping status, this has not always been the case.
Port Port is a sweet fortified wine from the grapes growing on the
deep walls of the Douro River Valley in Portugal. Port is made
from up to about 40 grape varieties, most of which are red. In
the Port houses of Oporto, the “vintage” is declared following
a two year fermentation period and then bottled. This Port
virtually demands another 15 or 20 years aging in the bottle. In
order to have Port that is enjoyable at purchase or shortly after
purchase, there are other “wood-aged” Ports, which have been
aged up to 40 years in the cask.
Sherry There are two distinct Sherry styles, fino and Oloroso. Pale,
delicate, fino Sherry is the driest style, which can be further
divided into the slightly salty manzanilla and the longer-aged
amontillado (which has a nutty flavor). Oloroso Sherry is the
other style; they’re typically aged longer than finos, and are
sweeter, more robust, and darker.
Ice Wine
Ice wines from white varieties tend to be pale yellow or light
gold in color when they are young and can maderise (acquiring
a deep amber-golden color) as they age. Ice wines produced in
Canada usually have higher alcohol content, between eight and 13
percent. Ice wines are made by a surprising number of Oregon and
Washington wineries. Ice wines from British Columbia’s Inniskillin
and Jackson Triggs wineries win top ratings internationally, the
highest rating ever for Chateau Ste Michelle was 97 points from
Wine Spectator for a very limited ice wine, and at lower price points,
Oregon and Washington wineries make world class “Ice wine styled”
wines,ports, fruit based desert wines, and late harvest wines. Ice
Wines are a specialty of wine making regions that rapidly become
cold after harvest. Ice wines are fabulous ultra-sweet dessert wines.
Even though it is normal for residual sugar content in ice wine to
run from 180 g/L up to as high as 320 g/L (with a mean in the 220
g/L range), ice wine is very refreshing (as opposed to cloying) due to
high acidity. (The titratable acidity in ice wine is almost always above
10 g/L.) Ice wine usually has a medium to full body, with a long
lingering finish. The nose is usually reminiscent of peach, pear, dried
apricot, honey, citrus, figs, caramel, green apple, etc., depending on
the varietal. The aroma of tropical and exotic fruits such as pineapple,
mango, or lychee is quite common, especially on white varietals.
Ice wine usually has a slightly lower alcohol content than regular
table wine. Some Riesling ice wines from Germany have an alcohol
content as low as 6%. Ice wines produced in Canada usually have
higher alcohol content, between eight and 13 percent.
43
 Serving Wine

44
Temperature
If your purpose in serving white wine is only to provide refreshment for food
on a hot day, then by all means serve your white wine super-cold (a few hours
in a chilly box or 30 minutes in the freezer). Extreme cold kills subtlety, so no
need to choose a wine that’s much beyond wet. If you want to taste more of the
white wine, serve it cool, but not icy cold. Some wine-lovers serve their best
whites—like aged, subtle white Burgundies—fairly warm, at a temperature not
much below room temperature. This gives you maximum perception of the wine’s
charms. It doesn’t, however, supply the conventional refreshment of white wine.

Red, of course, is another story. Too cold, and a lot of the flavor and aroma is
suppressed. Too warm, say, 75 degrees, and the wine’s alcohol is unpleasantly
dominant. Even at 68 degrees, or room temperature, red wine is a little warm;
For when the old Europeans said room temperature, they meant their chilly
rooms of about 60 to 65 degrees. Most reds are best when they are basically room
temperature but the slightest bit cool. An exception is fruity, young and simple
red, like Beaujolais, which benefits from a little chill (this knocks down the
excessive fruit a bit). Give these 15 minutes in the fridge.

We’ve all had warm red wine served to us in restaurants and, frankly, it does the
wine no favors. Light, fruity reds, like Beaujolais, are best served a little cool,
especially on a warm summer day. Champagne, dessert wine, most sherry and
rosé should be treated as white. Red port should be served at room temperature
but tawny port can be chilled.
45
 Opening Wine
Oppening the bottle requires the proper utensil. Don’t be fooled with all of these
wine opening contraptions today that try to simplify an already simple procedure.
Purchase what is called a 2-stage corkscrew; an indispensable tool for all waiters.
Simply remove the foil on the bottle by using the knife of your corkscrew. Cut
around the bottom of the lip of the bottle for clean and easy removal of the foil.
Aim the point of the screw at the center of the cork and press down and start
turning. Continue turning until only the last half of the final twist remains visible.
At this point hook the 1st stage of the tool onto the lip of the bottle and use the
handle as a lever to slowly lift the cork from the bottle. Once the handle is almost
vertically extended, use the 2nd stage of the tool to fully remove the cork.

If you happen to break the cork, do not panic! It happens easily, especially with
older wines. Merely remove the broken portion of the cork from your corkscrew
and start again. Except this time place the screw up against the inside of the bottle
neck and insert the screw pushing against the side of the bottle and slowly into
the broken cork. Hold the neck of the bottle firmly and when the corkscrew has
penetrated the cork by a few turns, slowly pull the cork out.

46
Decanting
It’s not the mere act of shifting liquid from one container
to another that accounts for the magic of decanting. Rather,
when you decant a bottle of wine, two things happen. First,
slow and careful decanting allows wine (particularly older
wine) to separate from its sediment, which, if left mixed in
with the wine, will impart a very noticeable bitter, astringent
flavor. Second, when you pour wine into a decanter, the
resulting agitation causes the wine to mix with oxygen,
enabling it to develop and come to life at an accelerated
pace (this is particularly important for younger wine). The
vast majority of wines do not need to be decanted at all, but
if you do need to do it, simply pour the wine slowly into a
glass decanter or jug keeping an eye on the neck of the bottle.
When you see sediment in the neck, it’s time to stop.
Breathing
If a wine has spent many years locked up in a bottle, away
from the air, it will benefit from a little breathing time. This
can take place in the glass or in a decanter and twenty to thirty
minutes should suffice. Even young wines can benefit from a
little breathing time as it allows the wine to open up and really
show what it’s made of. You can test this by tasting a wine
immediately after opening it and then see how your second
glass tastes some twenty minutes later. There’s often quite a
difference. That’s also why, if you’re opening several reds, open
them all at once. You give your next bottle a chance to breathe,
while you are enjoying the current one. On the other hand,
whites generally don’t need to be opened ahead of time, as the
goal is usually to retain their freshness.
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 {
48
Glassware
There are a million options available when
considering glassware for wine, however in order
for wine to truly shine; clear glass or crystal is
the only way to go. It is important to see the
wine you are about to enjoy, so don’t disguise it
with a colored material.
The leading glassware manufacturers today
have gotten this subject down to a science,
successfully creating palate specific glassware to
encourage the optimal tasting experience. Each
wine varietal is best experienced when taken
from a glass which allows the wine to breathe
properly. Although swirling and decanting also
aid in aeration, the glass used can also contribute
to proper aeration as well. Reidel is the leader in
this industry creating fabulously sexy glassware
with only varietals in mind. This company creates
a different glass for almost every libation!
The necessary glassware required for any home
is a simple white wine glass which typically has
a smaller circumference than a red wine glass
which is quite a bit larger. A set of champagne
flutes is highly recommended as well.
Your red or white glassware should accommodate
approximately 10 - 12oz. of wine, however a wine
glass should never be filled higher than half way.
The idea is to allow enough room for the wine to
move when swirling. Your wine will not breathe
well if the glass is filled higher than half way.
49
 Tasting

50
This is where the fun comes in. Smelling, sipping, tasting, and drinking. There
is a lot of finesse and etiquette involved when tasting wine but it is no reason
to run away. The etiquette in wine tasting exists because taste is entirely
affected by smell. Wine has so much to offer our taste buds, so in order to
get the whole experience a short ritual must first occur. Wine, especially that
for which you have paid a premium, is worth more than a quick swallow. So
perhaps this section should be entitled ‘Wine Appreciation’, because there is
a lot more to judging the quality of a wine than just tasting it. Predominantly
it involves smell, using that organ which protrudes from the front of the face
just above the mouth. Despite this simple fact, however, many regard those
that know enough to swirl and sniff their wine as pretentious wine ‘snobs’.
But this is not the case. This is how to get the best out of a bottle, and I do it
with every wine I drink, be it a cheap glugger or a Bordeaux first growth. My
guide to how to taste wine explains how it’s done.

51
 Color
Take a look. View the wine, examine its color. Each varietal will show
similar variances of color so this will be your first clue in determining the
right grape. For a sommelier or avid wine junkie, this step can paint a larger
picture about the varietal, region, and age of the wine in question while even
prepare the participant for what to expect. As an amateur however take a
mental picture, admire the beauty the wine beholds and prepare to taste.

Swirl
I am quite sure you have seen diners swirling their glasses of wine at least
somewhere once. This step is integral to the art of smelling as swirling acts
as a catalyst in releasing the wine’s bouquet. A bouquet refers to the overall
smell of the wine, and is also known as “the nose”. After a bottle is opened
and poured it requires oxygen in order to develop into the treasure it was
meant to be. Swirling encourages aeration, allowing more oxygen to get into
the wine and release the bouquet. So get swirling.

{
52
Smell
This step is critical in tasting wine as our sense of taste is
good, however our sense of smell is much better, in fact on
average a person can smell over 2000 various scents! What
we smell also affects what we taste so it is important to take
the time to smell the wine before you taste. You will begin to
notice many different scents that may be hard to differentiate
at first. Try opening a few different bottles of white varietals
or red varietals and smell each. Notice the differences between
them. Does it smell like a particular fruit or spice? Does is
smell burnt or like tar? Maybe it smells woody or nutty?
By practicing you will be better able to determine different
characteristics in the wine and of course be able to determine
the varietal right away.

The last and equally important part about smelling wine is

to identify whether the wine is “off ” or in other words bad.
Wine, like most everything, is not perfect all of the time. A
nose that reflects the dank smell of a moldy cellar is a sure
sign of a “corked wine”. This is the most common fault found
in wine caused by a contaminant called TCA which is found
mostly in corks but can also reside in wood barrels, walls, and
beams. Unfortunately this ugly little impurity can cause a lot
of damage. So use your senses to detect corked wine, and take
your damaged bottle back to where you bought it for a refund.

Taste
This is not a cue for drinking! This simply means to take a
sip and hold it on the palate for at least a few moments. We
have thousands of taste buds all over the mouth so it makes
sense to allow the wine to find almost all of them! Move the
wine all around the mouth so that it reaches your cheeks and
throat. Notice how your taste buds react to the substance.
While tasting the wine,
53
 Storing Wine

54
There is a reason that wine has been stored in wine caves and
underground cellars for hundreds of years - the ideal storage
conditions can be consistently met: cool, dark, humid and still
surroundings. While, storing wine is not rocket science, there are a
few key points to keep in mind that will help ensure your wine has
the very best chance for long-term survival and optimal aging.

A wine rack is essential. Whether your wine storage rack is metal, wooden,
wrought iron, hanging or wall mounted does not matter. Wine in a bottle
is a living thing. The effects of time cause gradual changes in its flavors.
Variation in temperature is its enemy, so proper storage is a fundamental
product need. Some basic principles in storage will go far to enhance your
enjoyment of wine. Once you have purchased wine, whether it’s a few
bottles or several cases, you need to address the issue of storage.

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Keep it Cool
The ideal temperature to store wines is between 55ºF and 58ºF
(13ºC–15ºC). However, any temperature between 40º–65ºF (5º–18ºC)
will suffice as long as it remains constant. The degree and the speed of
the temperature change are critical. A gradual change of a few degrees
between summer and winter won’t matter. The same change each day
will harm your wines by ageing them too rapidly.

The most important rule when storing wine is to avoid large temperature
changes or fluctuations. You’ll notice damage of this nature straight away
from the sticky deposit that often forms around the capsule. Over time
the continual expansion and contraction of the wine will damage the
‘integrity’ of the cork. It’s like having the cork pulled in and out again
every day. When this happens, minute quantities of wine may be pushed
out along the edge of the cork, allowing air to seep back in. Once the air
is in contact with your wine the irreversible process of oxidation begins.

At 55º to 58ºF the wine will age properly, enabling it to fully develop.
Higher temperatures will age wine more rapidly and cooler temperatures
will slow down the ageing process. Irreversible damage will be done if
your wine is kept at a temperature above 82ºF for even a month. At 55°F
wines will age slowly and develop great complexity and you will never
have to worry about them.

Keep it Dark
Along with controlling temperature and humidity, light exposure should
be kept to a minimum. Most colored glass bottles of wine have UV
filters incorporated into the bottle glass. For proper wine storage your
wine should not rely on colored bottles alone. Store your wine in dark
condtions to keep your wine safe. Though modern bottles have good
UV filters, some light can still penetrate. If a wine is in direct light
consistently, it will affect the flavor of the wine significantly, a result of
premature aging. Typically, whites wines are the most sensitive to light
degradation, but reds will also lose if they are subjected to excessive light.
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Keep it Still
For whatever reason, the top of the refrigerator seems to be one of
those places that people naturally tend to keep their wine. Maybe, it’s
the convenience of it, maybe it’s that the cute wrought iron wine racks
fit well there - but either way this is one of the worst places to keep
wine. First there’s the heat and the direct light, then there’s the risk of
losing bottles out of the rack every time the frig is opened and closed,
but there’s also the vibration from the refrigerator itself. The constant
vibration of the refrigerator or other major appliances in close proximity
just agitates the wine and can keep the sediment from settling in a red
wine. Constant or consistent vibration will wreck a wine.

Keep it Sideways
By intentionally storing a wine on its side, you will help keep the cork
in constant contact with the wine. This will keep the cork moist, which
should keep the cork from shrinking and allowing the enemy of wine,
oxygen, to seep into the bottle. When oxygen comes into contact with
wine the result is not good - the wine starts to oxidize (think brown
apple) and the aromas, flavors and color all begin to spoil.

While most of us don’t have onsite rock wall, wine caves or

underground cellar accomodations for our favorite wines, there are
plenty of options to mimic these primitive, but ideal conditions. Since,
light and heat destroy wine in very little time, make sure to protect your
bottles from both by finding a cool, dark spot to safeguard your wine.
Basements are ideal storage facilities, since they typically meet the cool
and dark requirements. If a basement is not an option, then just keep
the bottles in a cool closet. Or if you want to be more intentional with
these prime storing conditions then consider one of the many wine
refrigerator storage cabinets on the market.

Storing wine is a snap, just remember to keep it cool, dark, still and
sideways and you’ll find that you can successfully store wine for both the
short and long term with confidence.
57
 Once a bottle has been opened,
maintaining the original essence of the
wine can become difficult. Oxygen
can rapidly degrade the quality of
the wine over a short period of time.
There are three ways to go about
storing an open bottle of wine.

58
1 The first would simply be to place the cork back in the
bottle and store it in the fridge. The cold will help slow
down but not stop the oxidizing. Before drinking again,
the wine needs a little time to warm a bit. Following this
step will allow your wine to be store for up to 3-5 days in
the refrigerator without losing flavor.

2 The second will be to use a device that can vacuum seal the
wine. Using this process can extend the life of the wine
up to a week or maybe more, depending on the handling.
There are some controversies towards this process. Some
have noted that removing the air can subtly change the
wine, while others will see no difference. There have been
many successful results in using this process.

3 The third storing process is to use an inert gas, which is

commonly nitrogen. One can purchase this for as little as
$10. This is known to have the best results. One spray of
the inert gas in the bottle will force out any extra air that is
between the wine and the bottle opening; Leaving intact,
the wine without removing any extra air.

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