Noble Rot (Botrytis)

What’s the magic responsible for such sweet vinous delights as Sauternes from France, Tokaji Aszu from Hungary and Trokenbeerenauslese from Germany? That would be Noble Rot or Botrytis. This fungus attacks the grapes eating out the pulp, drying them up and concentrating the sugar and acid within. Wines made from them are unctuously sweet and delicious with gobs of rich fruit and bees wax honey. Interestingly, this phenomenon can’t really be planned. Certain parts of the wine world naturally have conditions for this fungus to thrive while others don’t. Occasionally, it materializes elsewhere. So do yourself a favour and try a noble rotted wine. They’re quite simply heaven in a glass.

Zinfandel

What’s the quintessential grape of California? That would be Zinfandel. This grape produces a big, rich, jammy, spicy, brambly- fruited, red wine with lots of character. However, many young wine consumers are only familiar with it in its “blush” or “white Zin” format, the result of over production one year when an enterprising winery decided to turn its surplus into rosé. That style became mega-popular and remains so today. But make no mistake, Zin in its purest form, is a delight. Delicious with grilled red meats, stews, and hard, seasoned cheeses, look to producers like Ridge, Rosenblum, Ravenswood, Renwood and Turley for fine examples. One taste and you’ll be hooked. Cheers!

Tannin in Red Wine

If you like red wine, I’m sure you’re familiar with tannin. That’s the bitter, puckery sensation experienced on the gums when sipping. Tannin in red wine comes from their skins because they’re utilized in the winemaking. White wine doesn’t use the skins so it contains very little if any. Oak barrels can also provide some wood tannin but they are not as aggressive. One of the main reasons red wine is aged after purchase is too soften these grape tannins making them more palatable. However, sensitivity to tannins varies from person to person. What you find tannic, another may not. So the next time you taste a red wine with someone else, compare notes and see where your tannin sensitivity lies.

Sabring Champagne

I’m sure at some point you’ve seen in the movies or on TV someone sabring the top off a bottle of bubbly with a sword. Let me explain how this came about. Back in Napoleonic times, victorious, French soldiers returning from battle picked none other than Champagne to celebrate with and quench their thirst. But boys being boys, instead of opening the bottles properly, they simply whipped out their sabres and lopted the tops off. Impetuous devils! Today, this dramatic procedure, with some alterations, is sometimes performed for pomp and ceremony. A word of advice though…don’t try this at home. If not done properly you could seriously hurt yourself, someone else or end up with shards of glass in your sparkles.

Riesling – The Versatile Alternative

What’s the most versatile white grape variety in the world? That would be Riesling, of course. With its crisp, aromatic, peachy, floral, citrus character, it never sees oak so what you get out of the vineyard goes into the glass. From bone dry to sweet, still to sparkling, and even Icewine, there is no other grape variety that has so many faces and matches food superbly. Dry versions make great aperitifs and work well with fish, seafood, poultry and mild cheeses. Medium-dry styles compliment goose, spicy dishes, soufflés and exotic fare. Medium-sweet offerings mesh with strong cheeses, paté and fruit-based desserts and Icewine, dessert by itself, is divine with most rich, decadent goodies. Check out Riesling for a nice change of pace. Enjoy!