Serving Bubbly

No doubt there will be many a bottle of bubbly uncorked for New Year celebrations. Here are a couple of tips on serving it. It is best served slightly chilled at around 10º C. Ideally that means about 15 – 20 minutes in an ice bucket, half filled with water and ice. Romantic too! Alternately, down below in your fridge for about 30 – 40 minutes will do. Never serve too cold or chill it in the freezer. Use only flutes, the elongated narrow glasses with a smaller surface area opening. These maintain the bubbles the longest. And never, ever chill your stemware. This will kill the bubbles instantly upon pouring. Following these simple rules will provide best results. Remember to sip responsibly and Happy New Year.

Holiday Cheer

Happy holidays to one and all! This is the time of year to get together with loved ones and friends and sip a little something special to celebrate the season. It’s a great opportunity to pull out those rare bottles that you’ve been hanging on to for just such an occasion. Something meaningful or really different should suffice. Utilize your best glassware too. Make the experience one that will live in your memory forever. Be sure to provide some food alongside to temper the alcohol and never drive or let someone else drive if they have been drinking. It’s a magical time of year and it’s easy to get carried away, so just remember to party responsibly. Enjoy yourself and play safe. 

Bitters

With the holiday season in full swing and overindulgence a given, here’s a more sophisticated way to ease that stuffed feeling rather than loosening your clothing. Try some “bitters”. They’re traditionally a liquid concoction made from alcohol and water, usually flavoured with botanicals like aromatic herbs, roots, bark, flowers and even fruit. You may know them better as cocktail flavouring agents, but for centuries, people have utilized bitters for medicinal purposes, at the end of a meal to ease the tummy. Available from all over the world and sold at liquor stores and occasionally grocery stores, they’re just the things to have around at this time of year. When you feel too full, they could come in very handy.

Healthier Wine

Ever wonder if some wines are healthier for you than others? One might suspect those with lower alcohol and less sugar would be, especially since these contain more calories. As much as that may be the case, science has shown that red wines with the darkest colour are. They contain more anthocyanins (plant-based antioxidants like resveratrol) which reduce risks of heart disease and stroke. Dark coloured reds usually come from warmer, sunnier climates because the grapes are exposed to more ultraviolet light with higher heat units and more intense sunlight. So if you’re looking for a healthier wine to serve to guests this holiday season, try choosing those from a warmer climate, perhaps closer to the equator. 

Bottle Shapes

Wine generally comes packaged in several, different shaped bottles. The Bordelaise (straight sides, distinctive shoulders) is used for Bordeaux blends or its individual varietals (Cabernet, Merlot, etc.). The Burgundy (sturdy, heavier, gently sloping shoulders) is mostly used for Chardonnay and Pinot Noir. The “flute” or “hock” (long, narrow) used primarily in Alsace and Germany, tends to house Riesling and Gewürztraminer everywhere. Finally, the Rhone (similar to the Burgundy, but slimmer with less girth) is utilized for Rhone-type grapes like Syrah, Grenache, Mourvedre, Cinsault, Viognier and their blends. Bottle shape plays no role other than to distinguish one wine/varietal/style from another

Old World vs. New World

I’m sure you’re familiar with the expressions “Old World” and “New World” when it comes to wine. “Old World” refers to those from Europe (the “old country”). “New World” means wines from anywhere else. Aside from simply geographic indications, these terms have come to signify more of winemaking styles. “Old World” wines tend to be “terroir” driven (flavours evolving from the particular site that give a wine its individual character), with the fruit in the background and less aggressive use of oak. “New World” implies the opposite: fruit upfront, more use of oak and the “terroir” aspect underplayed. Exceptions and crossovers certainly exist, but generally, all wine seems to fall into one category or the other.

Tears of Joy

When you pour yourself a glass of wine, ever notice the beading on the glass that turns into tears or legs that ooze down the side? These droplets are cause by glycerol, a sugar alcohol compound, and are usually an indication of richness once the wine is in the mouth. Higher alcohol, residual sugar, wood contact and higher fermentation temperatures can all increase the definition of the beading and especially the tears and slow down the vertical movement in the glass. Clean stemware is absolutely imperative for this to show properly. For some folks these droplets or legs are merely liquid rolling down the side of a tasting glass, but for wine lovers, anticipating a richer wine, they truly are “tears of joy”. 

Italian Novellos

Most of you are familiar with Beaujolais Nouveau that comes out the 3^rd Thursday in November around the world. However, Beaujolais is not the only “nouveau” wine produced. Most wine regions create them. One of the more interesting is “novello” from Italy. These young, fruity, light reds are created throughout the country, but unlike Beaujolais that are all made from Gamay, these are produced from indigenous varieties of the regions they are created in. No two are alike. With all due respect to Beaujolais Nouveau, if every producer utilizes the same grape, how different can they all be? The official launch date for Italian Novello is November 8, but they are often held back to coincide with the Beaujolais release.

Beaujolais Nouveau

The 3^rd Thursday in November is the annual, worldwide release of Beaujolais Nouveau and has become quite the phenomenon. This easy-drinking, party red wine, made from the Gamay grape, is often packaged in bottles with artistically designed labels. It’s a great excuse for restaurants, bars, hotels, clubs and individuals to throw events and celebrations the night before, urging consumers to be the first to taste the new wine, culminating with the opening of bottles at the stroke of midnight. It truly is a bit of marketing genius. Just keep in mind that the wine was made by cutting some corners and should not be taken too seriously. In reality, it is probably best consumed before the end of the calendar year it is from.  

Winery Owners

Ever wonder about the type of folks who own a winery? Whether individuals or corporations, they’re usually people with a love of creating something tangible. Something with their namesake on it that might endure over time! They’re individuals who embrace life and the finer things it has to offer and are driven to provide something that will enhance it. Passion, dedication, hard working and determination are all attributes of these folks. Perhaps, most importantly, they tend to have money. Let’s face it, it takes a lot of cash to own and operate a winery. From vineyards, harvesting equipment, a vineyard manager, a building, winemaking equipment, barrels, a magician of a winemaker and a bottling line, it does not come cheaply. 

Becoming a Better Taster

I often get asked how to become a better wine taster. I say that it’s like learning to play a musical instrument. Once you’ve mastered the technique, it’s all about practice. Getting out in the world and smelling different things like flowers, trees, vegetables, fruits and other daily items we come across will further provide your memory with scents that you will inevitably come across in wine tasting. That way you’ll have a library of aromatics to call upon. Palate training exercises are also good, especially for sweet, sour, bitter and salt components. Finally, it’s always a good idea to taste with folks whose palates are more advanced than yours where you can learn from them. Remember I’m talking about tasting here, not merely drinking.

The Aging of Wine

Contrary to popular belief, not all wine is age-worthy or gets better with age. Some are meant for the short haul and need to be consumed young. Others definitely require or benefit from some bottle age and will evolve becoming more harmonious and supple. So what is required for a wine to age or evolve? It needs reasonable fruit, alcohol, balance between the fruit and acid (sweet and sour), solid structure, and for reds, some tannin. Sometimes components in a particular wine are not married and need time to harmonize. With enough wine education and tasting experience, one simply gets to know which grape varieties, wine styles and particular wines will generally stand the test of time or get better in the bottle.

Blind Tasting Benefits

Having taught wine appreciation for well over three decades, I’ve found that, once the technique of tasting is grasped, the best way to learn how to become better at it is through blind tasting. Seeing a wine label before tasting the wine can not only provide information about it, but also conjure up both pleasant and unpleasant memories associated with that wine. All of this influences your impression of it. The key to tasting is to use one’s senses: sight, smell and taste. If you don’t know what the wine in your glass is, then you have to rely solely on your senses to decipher what it’s all about. This makes your senses work harder and more acute to stimuli without any pre-conceived notions of what’s in the bottle. 

Make-Your-Own Wine Shops

I often get asked about those make-your-own wine shops and if they’re any good. You know the ones I mean. You pick the style or varietal you want made and have some minimal input into helping produce it, but the majority of the work is done by the store staff. It generally works out to be substantially less inexpensive compared to buying commercial wines and you can put your own customized labels on the bottles. Most of these places utilize concentrated juice from various wine regions of the world. So what of the quality of the finished wines? I have yet to find any that are really good as it’s hard to make great wine from concentrate. However, the experience and overall cost of creating a wine can be rewarding and fun.

Napa Valley

I just returned from a short book tour to California supporting my newly released novel “Pinot Envy”. After an event in the town of Napa, my publisher and I managed to work in a quick visit to Opus One further up in the valley for a tour and tasting. Of course the visit and wine were spectacular, but what was re-enforced was the sheer beauty and uniqueness of this amazing wine-growing region. A world unto itself, it possesses some of the most, expensive, prime real estate on the planet with its own distinct microclimate. Still plenty warm in Napa (compared to San Fran), the grapes are looking great and harvest is underway. From all accounts, it’s looking like it should be another impressive vintage. Can’t wait!

A Drunken Job?

When many people hear that certain folks are in the wine business, they automatically think their life is but a party and they’re loaded all the time. There’s no question that the business is more lifestyle than job and wine folk are certainly lots of fun and enjoy themselves, but drunk all the time? Absolutely not! It’s a business after all, but most consumers only see the hedonistic side of it. Anyone in the business who abuses alcohol tends to not last in it very long. They are either forced out through their own medical problems resulting from over use, from making spectacles of themselves, or ultimately through lack of business because of it. If anything, being in the wine biz, gives one a better appreciation of its potential problems.

Stemless Wine Glasses

Ever use stemless wine glasses that look like short tumblers you’d drink water or juice out of? Although more stable when partying or sipping outdoors, I’m not sure they’re great for wine appreciation. With no stem, you hold the glass by the barrel, blocking the visual aspect of the wine. You can’t see the cleanliness, colour, depth of colour or beading. If the wine is chilled, the heat from your hand warms it up quickly. Furthermore, they’re just not very aesthetic. Lots of tavernas and bistros in Europe that aren’t particularly wine savvy, utilize similar type glasses, not specifically designed for wine, to give the dining experience a rustic, “old world” feel. If you’re serious about wine, they’re probably not the best choice. 

Cleanliness of Wine

We as humans live with our eyes, especially when it comes to food or drink. If you don’t like what you see or the product is not visually appealing, chances are you won’t taste it. Wine is no different in this regard. Cleanliness is the most important aspect. Aside from sediment in reds from age or non-filtering, all wine should be clear and clean. Any wine that is cloudy, hazy, has an oil slick on the surface, or has suspended particles floating in it, says there’s probably some sort of problem with it, ranging from chemical and bacterial to winemaking. You could ignore what you see and taste it, but chances are, most folks would not. Thus, visual cleanliness of a wine in a glass will ultimately determine whether you sip it or not.

Unfiltered Wine

Wine is usually filtered before bottling to remove any solids particles or sediment. This renders the wine visibly clear. Sometimes winemakers will decide to not filter a red wine feeling that filtration removes some of its character. As part of its regular evolution, red wine will throw a deposit in the bottle with age anyway, but if it is not filtered, it will most likely be cloudy with a deposit right away. Older reds are usually decanted off their sediment, but an unfiltered wine, even young, would benefit from this procedure. So if a young red wine you’ve just purchased is cloudy in your glass, chances are it’s unfiltered. Somewhere on the label, front or back, it will probably indicate such.

Emerging Ont. Wine Region

There’s a new wine region immerging in Ontario, presently known as “Ontario’s South Coast”. This region sits south of Lake Ontario, running west along the north shore of Lake Erie, between Stoney Creek and Port Stanley, almost seeming like an eastern extension of the Lake Erie North Shore wine region. Currently, there are about 7 wineries here, with another 4 opening soon. The region, known as Norfolk County was once the heart of tobacco growing in Ontario. Today, tobacco farms are being changed over to vineyards and wineries with some of the tobacco kilns being used to dry wine grapes. It’s an interesting area that could very well become the next official DVA (Designated Viticultural Area).

“Pinot Envy” Book Signings/Readings

It’s customary for authors to do personal appearances and book signings when he or she publishes a new book. With “Pinot Envy” just released and being about wine, this gig could be expanded to include a wine tasting and/or reading, as well. Something a little different! Maybe your group, organization, or bookstore may want to arrange such an event. Simply contact me to discuss the possibility. FYI - I’ll be at Pillitteri Estate Winery in Niagara on August 17, from 1 – 3 pm and at Vineland Estates Winery in Niagara on August 31, from 1 – 3:30 pm doing a meet and greet/ book signing. Drop by either venue, taste some vino, say hello, and purchase a copy of the new novel that I’ll personally sign for you.

The Story Behind a Wine

I’ve always said there is a story in every bottle of wine. Some more than others! Since wine is a product of nature, technology, creativity, and often family, every single one weaves a narrative about its existence. Perhaps it’s in the wine’s name or the reason or circumstances surrounding its birth? Occasionally, a short synopsis of a wine’s story appears on a back label or on the winery website, but the real odyssey can be relayed by the producer or creator themselves. That’s why I love talking to producers and winemakers about their wines’ origin and listen to their passion about it. It gives a wine soul and an interesting tale about a wine’s history, creation and evolution can definitely help sell and market it? 

“Pinot Envy” is Here!

Looking for a light, comic, wine mystery novel for your summer reading? Look no further…”Pinot Envy” is here. My new book just came out July 16 to rave reviews (http://www.winedoctor.ca/mybook.html). Follow quirky, lovable wine guru, Woody Robins, as he tries to recover a stolen, rare, expensive, red Burgundy that once belonged to Napoleon Bonaparte, for a wealthy, Napa Valley grape grower. “Like” it on my Facebook Author page at

www.facebook.com/EdwardDocFinstein?fref=ts. Available at Barnes & Noble, Amazon, bookstores everywhere or through my office, “Pinot Envy” is the first in a series, starring Woody, so pick up a copy and enjoy with a glass of fine Pinot. 

Al Fresco Wining

There’s nothing quite like dining outside in the warm weather. Here’s what you should know wine-wise. First of all, choose wines that are fruity, robust, hearty and crisp, with little, if any, oak. The smell of lawn mowers, gas fumes, charcoal, grass, and other outside aromatics will only rob these of their finesse, so save the complex, oaky or delicate numbers for indoor or cooler weather enjoyment.  Secondly, chill all whites more than usual to combat the heat. An ice bucket, half filled with water and ice should suffice. You can even put reds in the bucket for a short while just to cool them down. There’s nothing worse than a soupy red wine. Finally, sip responsibly, as you’ll feel the alcohol more in the heat.

Wine Infused Snacks

Today the nectar of the grape seems to be everywhere, like in chocolates. Well, a New York-based, artisan popcorn manufacturer teamed up with a New Zealand winemaker to create two new wine-soaked popcorn flavors; Pinot Noir Drizzle and Sauvignon Blanc Kettle. Interesting concept to be sure! Could be expanded to include Cabernet Sauvignon Cheezies, Shiraz Peanuts, Pinotaged Potato Chips, and even Icewined Pretzels. I wonder if they’re restricted to those over drinking age and if one can get a buzz from them. Must you let them “breathe” to bring out the complexity before indulging? One thing we know for sure though…for the perfect liquid match to wash them down, you have to swill the wine they’re made with. 

Growing/Fermenting Wine to Music

A German winemaker has started playing classical music to his fermenting wine claiming that the wine is better because of it. If sound wave frequencies can impact on humans’ health, then why not wine? An interesting concept, but he doesn’t state which variety is the benefactor. Got to wonder if matching up a specific type of music to a specific varietal might make a difference. How about blues with Pinot Noir, pop with Chardonnay, folk with Riesling, jazz with Sauvignon Blanc, rap with Shiraz, rock with Cabernet, opera with Sangiovese, and funk with Merlot? What about a little show music for Gewurzt or big band for Viognier? It would sure be fascinating to find out how the type of music impacts on wines’ character.

New Screw Cap Cork

You knew it had to happen. The world’s largest producer of cork, Amorim from Portugal, and O-I have created the HELIX. This innovative wine closure/bottle combination is an interesting mutation of the cork/screw cap concept. It’s a 100 % natural wine cork stopper with threads on the portion that goes into the bottle, and threads on the inside of the bottle opening for the cork to screw into. The top of the cork has a mushroom cap similar to what closes Sherry bottles so it can be, gripped, opened and reclosed. No corkscrew required! Potential concerns might be consumers trying to pull or push the cork out and into the bottle thus destroying the seal. Sadly, there’d be no ceremonial “pop” of a cork being expelled from a bottle either.