Tawny Port for the Holidays

I love Tawny port for the holidays. Named Tawny, because long periods in barrel render it a tawny hue, several styles exist. A Tawny of Indicated Age comes in 10, 20, 30 and 40+ year designations. The number on the bottle reflects the average age of the wine within. Date of Harvest or Colheita Tawny is from a single year and will show that year on the label. In both styles, the year of bottling must appear somewhere on the package. Tawnies are extremely elegant with lots of toffee, raisin, nutty, figgy, date-like flavours. Older versions are like sipping liquid, Kraft caramels and are to die for. Great on their own or with desserts, nuts and stinky cheese, they’re absolutely scrumptious.

Bringing Wine to Dinner

With the holidays, come dinner invitations and one usually likes to bring along a bottle of wine. However, more often than not, the wine you bring doesn’t get opened as the host already has another few in mind to match the meal. This proves frustrating as you may have pulled something special or rare from your cellar or purchased a specific bottle for the event that you really want to taste. What to do? To ensure your wine is opened at the dinner, the “Good Doctor” suggests this. Call ahead and ask the host what the menu is because you want to bring a unique bottle to match a dish. This subtle gesture is viewed as considerate almost always ensuring that the wine you bring will be consumed.

Unusual Icewine

There was a time here in Canada when Icewine was only produced from Riesling, Vidal and occasionally Gewurztraminer. Today, however, Icewine is made from many grape varieties. Whites include Seyval Blanc, Chardonnay, Kerner, Chenin Blanc, Pinot Blanc, Semillon and Ehrenfelser. Some work better than others because of their fruitiness. Even more astonishing are the reds: Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Noir, Sangiovese and even Syrah/Shiraz. It’s hard to envision the tannin and earthy notes of many reds translating well to this naturally frozen nectar, but somehow they do. Either way, you should try some of these odd, varietal Icewines. They’re an unusual delight.

Niagara 2010 Vintage Report

Wondering what the 2010 Niagara wines will be like this coming year? Just look at the summer we had and it tells the story. Spring was mild and summer was sunny and hot with just enough rainfall…a great growing season indeed. In fact, it was the earliest grape harvest since the 1980s. The resulting fruit was superb with gobs of sugar. When the 2010s are released in spring of 2011, the wines, in general, should be rich and fat with great fruit structure and higher alcohol because of the heat. Insiders are calling this one of the best quality years ever, similar to 1991, ‘95 and ‘98. Maybe even better than the acclaimed 2007! We should be in for a treat when they start to make the scene.

Commandaria

Commandaria from Cyprus is the world's oldest named wine still in production. This luscious nectar dating back to the ancient Greeks is made from ripe, sun-dried Xynisteri and Mavro grapes that have been crushed, pressed, fermented, and aged for at least 2 years in oak. Sometimes fortified, it’s served well-chilled and tastes like raisins, nuts, dried fruit, coffee, chocolate, orange peel, smoke and vanilla. Straight up, it’s heaven, but with fruit-based desserts, pastries, cakes, cookies, nuts, pudding and chocolate, it’s divine. Cook with it or match it to stinky cheese for a real treat. Now I know why Aphodite, the goddess of beauty and love was born on Cyprus…for this wine.

Torrontes

Torrontes is a fascinating, white grape native to Argentina. It produces aromatic wines full of spice, tropical fruit and flowers and is a great warm weather sipper and aperitif. Ideal for exotic cuisine, Asian and spicy dishes, it’s a delightful replacement for Gewuztraminer. Occasionally wines made from it show up here but not too often. Even when it is around, consumers aren’t sure what to make of it. I’ve always thought that Torrontes would do well here because of its similarity to our city’s name. You know, “sip some Torontes in Toronto”. I would have thought some saavy marketing folks would have latched onto the connection long ago and created a new phenomenon. Oh well!

Wine May Prevent Gallstones

Most people don't think twice about their gallbladders until they experience painful gallstones. However, a new study claims that a glass or two of wine each day may help prevent gallstone formation. Doctors and scientists found that drinking up to two units of alcohol per day reduces the risk of developing gallstones by one-third when compared to nondrinkers. The major ingredient in gallstones is cholesterol and wine generally lowers levels in our bodies, so drinking about 6 ounces of wine per day could offer a 32 percent lower risk of them forming. Although the more wine consumed, the lower the risk, researchers noted that the dangers of excessive alcohol outweighed the benefits.

Cryoextraction

Ah Icewine! That unctuous nectar of the Gods produced in cool climates from grapes that have been naturally frozen on the vine. However, there are some countries today producing this style that lack cold winters so natural freezing can’t happen. Instead, ripe or late harvest grapes are picked and artificially frozen until they’re solid. Known as “cryoextraction” the frozen grapes are then crushed and fermented. Much cheaper to produce than the “real thing”, this freezer wine in California, is called “vin de glace”. Although similar in character, purists would argue that true Icewine is strictly a product that Mother Nature creates and any other form is a lackluster imitation.

Picking a Wine Critic to Follow

Following a wine writer’s advise on what to buy and sip can be tedious, and frankly, a gamble. Just because a critic gave a wine 90/100, doesn’t necessarily mean you’ll like it. It’s not a “one size fits all” concept. Although objectivity about quality in wine is important, subjectivity is more so. As we all differ with respect to our likes, dislikes and palates, the key is to find and follow someone who mirrors your palate and likes the most. No one will be exactly like you, but by simply buying and trying different writers’ suggestions on what they think is good, you’ll quickly discover who’s palate and tastes are closest to yours and would make the best one to take advice from. Good luck!

Bubbly Prevents Hangovers

If you occasionally find yourself waking up with a hangover the next morning, there is hope. Scientists have found that a few glasses of bubbly might prevent this. Research at a university in Korea found that infusing alcohol with oxygen allowed drinkers to sober up quicker. By boosting the oxygen levels in drinks actually cut the time it took to clear the alcohol from subjects’ systems by 10% – 20%. The oxygen-enriched versions reduced plasma alcohol concentrations faster, thus speeding up the trip back to normality with less side effects. It’s not yet certain how exactly this added oxygen would affect the taste of typical drinks but they figure it can easily be done. Alright!

Superiore/Superieur

Ever notice the term “superiore” on some Italian wines or “superieur” on occasional French bottlings and wondered what it meant? Here’s the scoop. Technically, in both countries, this means the wine carrying this term contains 1% more alcohol than the basic, required minimum as allowed by a particular appellation of a certain region. It has also come to symbolize the use of slightly better fruit, perhaps from older vines or a wine that has been aged a little longer. Overall, it means the wine in question is slightly higher in quality and a bit more meticulous in its production. Not a huge difference, but enough to render the wine’s selling price a few cents more.

Chenin Blanc

Chenin Blanc is one of the most versatile, white wine grapes in the world. Honeyed, full of fruit, with good balancing acidity and great aging potential, it doesn’t get its just support. In France’s Loire Valley where you see it the most, especially in Vouray, it wears many hats. From bone dry to medium in sweetness, it’s great with fish, seafood, poultry and white meat. Late harvest and sweeter versions are delightful with fruit, desserts and strong cheeses. It is very susceptible to Noble Rot and makes a yummy Icewine. It even renders itself to some decent bubbly. So if you’re looking for a change of pace from the regular, why not give Chenin Blanc a go. You won’t be disappointed.

What Grape Variety are You?

It recently occurred to me that people are a lot like grape varieties with respect to their personalities. Are you popular, easy-going and reliable like a Chardonnay or versatile and outgoing like a Riesling? Maybe you’re perky and lively…a Sauvignon Blanc or flamboyant, sexy and the life of the party…definitely Gewurztraminer. Perhaps you’re hard to get to know and don’t open up easily like Cab or an all out party animal with a fiery temprament…Shiraz. Feel more like Merlot because you’re misunderstood and soft-spoken or rather a Pinot Noir cause you’re finicky and moody? As for me, I’m a cuvee blend. I like to think I’ve got the characteristics of several varieties all rolled into one.

Threasholds to Components

If you’re not experiencing the exact same thing in wine as your fellow tasters when it comes to certain components, there’s a good reason for it. Our sensitivity to components such as sweet, sour and bitter differ drastically from person to person. For instance, you may find a red wine extremely tannic while your buddy doesn’t. Maybe you have a higher tolerance to the sour component or acid in wine than your neighbour. It’s all about thresholds. After a while of tasting wine with others and comparing notes, you start to recognize how your palate differs from others according to your individual sensitivity to these components. Once realized, you can compensate for them to a certain degree.

Types of Producers

When it comes to winemaking, there are different types of producers. First of all, there are negociants. These are companies that either buy grapes, half-fermented juice or finished wine from somebody, finish it off, bottle and market it under their own names. Sometimes negociants actually own vineyards themselves. Next would be co-operatives. Here individual growers belong to an organization that might take an individual’s grapes or wine or a blend of several and sell the finished wine under the co-op’s name. The best quality grower is a domaine. Here a single entity grows the grapes, makes the wine, bottles and market’s it under their name. Now you know.

Wine with Fried Foods

We all know that too much fried food is not good for us, but every now and then, it’s nice to indulge. Not just any wine will work. Because this method of cooking leaves an oily slick on the palate, you’ll require wine with good acidity or the sour component to clean it off. So foods like calamari, fish and chips, pan-fired veal scalopene, etc, will be nicely counterbalanced by white grapes like Sauvignon Blanc and Riesling, red grapes like Gamay, Pinot Noir and Zweigelt, and styles like Vinho Verde from Portugal or Chablis from France. Even with good acidity, oaky versions are not usually recommended. You want squeaky clean wines that can cut through the oiliness of these dishes. Bon apetit!

Chaptalization

Sometimes when making wine, the winemaker will discover, before it’s complete, that it will simply not possess enough alcohol, as a result of a poor or cold growing season. Not enough heat renders grapes with less sugar, translating into lower potential alcohol. So what to do? The answer is “chaptalization”. Here additional sugar is added to the fermenting juice. The yeast feeds on the added sugar creating more alcohol, not sweetness, in the finished wine. More common in cooler wine growing regions of the world, this process is sometimes not allowed and the winemaker has to make do with what Mother Nature dishes out. Just part of the ongoing balancing act every good winemaker faces!

Barriques

Wine Doctor 072110 Barrique

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A “barrique” is the most famous wine barrel in the world. It’s considered the “cadillac” of barrels. Originating and still used to age wine in Bordeaux, it is now used by producers around the world. This 226 liter barrel seems to be the perfect size for aging wine, providing just the right volume and ratio of wood to wine. It also provides just the right influence of oak. Cost can vary depending on the barrel’s producer and where the oak is from. A new American barrique might cost around $300-$400. An Eastern European counterpart perhaps twice that, and French, considered the best, well over $1,000! So if you’re a commercial winemaker, you’re probably well advised to utilize a barrique or two.