Drinking Upscale for the Holidays

To accompany holiday meals, what you drink should be a notch or two above the ordinary. Nothing is more festive or special than bubbly and the best comes from France in the form of Champagne. For still wine, try single vineyard offerings that use the words “Chateau” or “Domaine” on the label. This means all fruit that went into making the wine came from one property. For French wines, especially Bordeaux and Burgundy, you might vie for “classified growths” (Grand Cru and Ier Cru for examples). Sweet wines are always a perennial, Christmas favourite, so try some Vintage or Date of Harvest Port from Portugal, fabulous Sauternes from France or amazing, world-famous Canadian Icewine. Happy ho ho.

Off-Season at a Winery

Ever wonder exactly what goes on at a winery during the off-season or winter months? While it is a slower time for winery folk in general there are lots of things going on. As the vineyards are dormant, there is very little, if anything, happening in the fields. Inside the winery, the wines from the fall’s harvest are being meticulously tended to finishing off their production, perhaps putting them into oak. Many wineries use this time to repair and update equipment (both vineyard and winery), spruce up winery interiors and plan winemaking and marketing strategies for the next season. Most importantly, it’s a good opportunity for the winery to showcase and sell some of their existing wines to make room for the new vintage. 

Reserve Wines

The term “reserve” on bottles of wine throughout the world implies the wine is somehow different and usually better than regular bottlings. It can mean the wine has possibly been kept back at the winery and aged longer in either barrel or bottle before release. Perhaps it was made with grapes from older vines that produce less fruit, but of better quality. It might signify the grapes came from a very special vineyard that possesses unique terroir. The reason can be any one of the above, another or a combination of several and this info is usually mentioned on the label somewhere. Most reserve wines are small production and will age longer too. Ultimately, this wine is more expensive to produce and most likely will cost more to purchase.

Wine, Music and Lighting

I’m sure you’re aware that wine will taste much better when consumed out of a decent glass or one that is specifically designed for its style or varietal. Music and lighting can also enhance the experience according to research at Oxford University. When serving an ethnic wine, if you play music from the country that that wine was produced in, it will taste much better. I suppose this provides more of an authentic experience, almost like being there. When it comes to lighting, they found that if green lighting is used for ambiance, the wine will taste fresher and sharper and red lighting will make the wine taste fruiter. Now all that’s left to do is some experimentation of your own to see if it works.

“Petit Chateaux” in Bordeaux

Bordeaux is well known for its single-vineyard, red wine produced on such famous appellations as Margaux, Pauillac, etc., especially its expensive “Grand Crus” (classified growths). However, did you know there are many, very good, small producers who share the same appellations and the exact same terroir as the classified growths without the classification. The majority of these wines are made the same way and have somewhat similar flavour profiles as the big guns without the notoriety and price. These “petit chateaux” represent great value in a region where “value for the dollar” doesn’t usually occur to most folks. Simply look for the words “chateaux” on the bottle from one of the famous appellations.

Brandy for the Cold Weather

Now that the cold weather is upon us, nothing warms the cockles of the heart better than a brandy. Made by distilling wine, it is usually aged in oak barrels and is soothing, warm and ethereal. As a distillate, it is high in alcohol, around 40% by volume, so one sips it sparingly. Occasionally used for “medicinal” purposes, it is most often enjoyed socially out of a snifter, a large-barreled glass. Especially great after outdoor activities by a roaring fire! Some folks like it in coffee or hot chocolate. Most countries that make vino produce a brandy of sorts, but perhaps the best and most renown come from France in the form of Cognac and Armagnac. If you’re looking for something to take the edge off of winter, then brandy is just the thing.

Brunch Wines

There’s nothing quite like sleeping in on weekends followed by a hearty brunch. The most popular wine served at brunch is usually bubbly, often mixed with fruit juice. Light and fizzy, it just seems to be the perfect match to this delightful ritual. However, there are other wines that will work, especially whites. Versatile Riesling is also a perennial favourite. Fruity and crisp, it comes in so many styles, it’s hard not to find one that’ll make your meal. Then there’s Vinho Verde. Light, crisp and slightly spritzy, it too does an admirable job. Some folks like Sauvignon Blanc while others prefer an aromatic varietal like Muscat, Torrontes or Gewürztraminer. Whatever your choice, just keep it light, low in alcohol and unoaked. 

World’s Most Popular Varietal Wines

When it comes to what varietal wines are the most popular among consumers around the globe, there are the big six. For whites, Chardonnay has to top the list. Produced or sold almost everywhere, it is considered the “vanilla” of wine. Next would be Riesling, followed by Sauvignon Blanc. Heading the list of reds is Cabernet Sauvignon. Also seen globally, it is indeed the “chocolate” of wine. Then there is Pinot Noir and Syrah/Shiraz. Believe it or not, part of the reason these varietal wines are so popular is because consumers can pronounce the names. Although other indigenous, varietal wines of specific countries are popular, from my experience of traveling the wine world regularly for well over 3 decades, this is what I’ve seen.

Diet and Wine Appreciation

You are what you eat, so your diet can affect your perception of wine, or at least certain components of it. For example, if spicy food is regular part of your daily diet, it could hamper your identification of spice in wine, as well as numb your palate to other complexity. In fact your taste buds could be so burned out that your appreciation of subtle spices and other elements will never be realized. The alternate could happen if you regularly eat a bland diet. Your sensitivity to strong flavours and components could be extremely intense. A fatty diet might rob you of your appreciation of body in wine and a highly acidic diet could obscure balance. Palate training and conditioning can certainly help alleviate these potential problems.

Biodynamic Wine Growing

When it comes to food and drink, we’re all familiar with the concept of organic products. Creating these using only natural ingredients, no man-made fungicides, pesticides and other chemicals is the key. This is also important in winemaking. Many organic producers are going further with “biodynamic” wine growing. This adds a spiritual element to the agricultural process utilizing the stars and cycles of the moon to perform certain tasks in the vineyard. Sounding “hippy-like”, North American native peoples have been practicing biodynamics for growing crops for hundreds of years with great results. Wine producers who now practice biodynamics in the vineyard swear by it in their finished wines.

New Wave Winemakers

For the most part, the winemaker of today is a far cry from what was the norm years ago. More and more are young, talented, environmentally conscious, savvy people with a finger on the pulse of what younger consumers are looking for in wine. This is very prevalent in the New World. However, many, traditional, Old World producers, who were stuck in the past, are turning over the reins of production to their children and other younger folks realizing that they are the future. Even more interesting in all of this is the fact that many of these new wave winemakers are women. And why not? They potentially make better tasters than men and, I believe, have a better handle on how to best market their creations.

Tannat

There’s a dark, thick-skinned grape that makes aggressive, chewy, tannic, red wines originating from France’s southwest. It’s called tannat. Mostly blended with other varietals in France, over the years, it has become the darling of Uruguay for single varietal wines. Having judged several wine competitions years ago in that country, I had tasted many, but had found few that were really good. Today, longer hang time on the vines and cold maceration of the fruit is rendering tannat that is much more vibrant and fruity. It’s still a firm little number, but much easier drinking. Absolutely fab with grilled or roasted red meats and hard, seasoned cheeses! If you get the chance, give tannat from Uruguay a go.

Prisoners Make Wine

There’s an idyllic island some 37 km. off the coast of Tuscany, Italy, in the Mediterranean, whose occupants create wine. Not unusual I suppose, when the entire country is basically one big vineyard. However, it is when all of these folks are prisoners who have been convicted of murder and other violent crimes. The island of Gorgona is a penal colony of the Italian government and they have a working winery whose vineyard is owned by the famed Frescobaldi family. Employees of the family have been teaching winemaking to some of the island’s inmates as part of a rehabilitation program. Apparently some upscale restaurants throughout the country sell the wine produced here on their menus for a hefty price. 

Wine and Soup

As the weather cools down, hot soup becomes more appealing. Matching wine to it is much easier if the soup contains a healthy proportion of solid food like meat, fish, vegetables, beans, pasta or rice. Always match the character of the wine to the character of the soup. A lighter wine with a lighter soup and a heavier one with a richer concoction! Match the wine to the most dominant flavor in the soup like lemon or garlic. Seasonings and spices like curry can alter the soup’s flavour so choose a wine that plays that flavor. For wine/soup affinity, you can add a little of the wine you are going to sip with the soup to its preparation. Finally, serve whites at cellar temperature or very slightly chilled and reds at room temperature.

Visiting Wine Country

A trip to wine country is always a delightful treat. If you’re contemplating one in the next short while, this time of year is ideal. Harvesting of the grapes and winemaking in most northern hemisphere countries takes place in September and October. It’s an exciting time to visit wineries. Aside from tasting lots of vino, you’ll be able to see the entire process of turning grapes into this wonderful nectar. That includes the picking of the grapes (some by machine and others by hand), crushing, pressing and, in many cases, the finished liquid put into barrels for aging. Not only is this a real education, but it will also give you a better appreciation of all the hard work that goes into creating your favourite imbibe. Plan ahead and enjoy.

Maneuvering Wine Fairs/Shows

With the Fall, wine fairs and shows kick into gear big time. Truthfully, these large events are not the ideal environment to taste product. Too many people and extraneous smells all get in the way of your wine appreciation. Some hints. Attend the show right when it opens so exhibitors are fresh and more willing to chat. Avoid the evening when all the “yahoos” come out. Dinnertime is also a good time to steer clear. Before you start tasting, consult the show guide and pick a varietal, vintage, wine style, country, region, etc. and focus only on the wines that fall into that category. Most importantly, DON’T SWALLOW. Don’t taste any more than four to five wines at a stretch, take lots of breaks, drink lots of water and nibble food often.

Wine Infused Ice Cream

No need to read the title of this posting again. You heard right. Mercer’s Dairy in Boonville New York has been creating wine infused ice cream for years. It’s a well-guarded secret as to how they infuse the wine into the confection, but who cares. Producing such wonderful vinous flavours as Cherry Merlot, Chocolate Cabernet, Peach White Zinfandel, Port. Red Raspberry Chardonnay and Riesling, it’s simply a delectable concept for any wine and ice cream aficionado. Containing 5% alcohol by volume you have to be of drinking age to enjoy it. Too bad kids! Winning all kinds of awards covering taste and new products to trends, innovation and marketing, this dairy is really on to something. www.mercersdairy.com

Wine Without Food

Occasionally folks want to sip some wine without food. What’s the best varietal or style to choose? For this purpose, I would go with fruity, unoaked (or minimally so), lighter bodied, crisp (higher acid or sourness), lower alcoholic selections. A little residual sugar in the wine works well here too. One of my all time favourites white varietals is Riesling. It’s so fresh, versatile and easy drinking. Unoaked Sauvignon Blanc from anywhere, Muscadet from France and Vinho Verde from Portugal are also great bets. For reds, try choosing varietals that possess little or no tannin (dry, puckery sensation on gums and lips) as this will render the wine bitter. Gamay or Pinot Noir should do the job nicely.

Wine Computer Programs

If you possess only a dozen or so wines, it’s easy to keep track of what you have. However, if your collection starts to grow to hundred of bottles, then you need some sort of program to keep track of what you have. In the market there are computer programs to help document and monitor your wines at home. These fascinating programs contain maps, wine region information, vintage charts, potential drinking times, food matches, places for tasting notes and much more. You have to keep it updated though. Every time you obtain new wine or drink some, it must be recorded, along with the pertinent information. Otherwise, you could forget you have something in your cellar or overlook wines that need to be consumed. 

Ethnic Restaurants and Wine

Love to dine out at Italian, French or Spanish restaurants? For most people the concept of dining at one of these places is to have a whole ethnic experience, including food and drink. Well here’s a tip on ordering wine at those establishments. Although most ethnic eateries will carry a selection of international wines, it’s best to stick to those of the country they represent. These were created to go with the flavour profile and seasoning palate of that particular cuisine and will most likely work best with it. So in an Italian restaurant, order Italian wine. Stick with French in a French eatery, and so on and so forth. This way your ethnic dining experience will be more accurate and you’ll really feel like you’ve had  a “taste” of that country

Sparkling Wine Corks

Ever notice that sparkling wine corks, once out of the bottle, look very different than still wine corks? Aside from the mushroom-like cap, they are made up of several different pieces of cork glued together. Usually natural, still wine corks are punched whole from the bark, but because bubbly corks are wider, this doesn’t work. Thus, two to three pieces are stuck together. Usually agglomerate cork is used for pieces on the upper portion closer to the cap with natural cork at the very bottom actually touching the wine itself. As might be expected, bubbly corks are generically more expensive because of this process even though some less expensive agglomerate cork is utilized. Bubbly corks do not require a corkscrew for extraction. 

Climate Change and Wine

It’s no secret that climate change is affecting our lives. A reduced ozone layer is altering weather and temperatures around the world affecting agriculture. As wine is an agricultural product, it is most certainly not exempt. In some cases, certain wine regions that could grow specific grape varieties are now having a hard time doing so. Australia with Shiraz is a prime example. Others that couldn’t, are now prolific. The U.K. now makes some great sparkling wine. This whole phenomenon is causing producers to look to new locations within their respective countries to plant, search for new or different varietals/clones that will work, alter their viticultural practices and be more creative in their winemaking. 

Wines for Summer Sipping

Summer’s here and wine styles we sip should reflect the season. Forget about those big, rich, alcoholic, oaky, complex numbers that fuel the cooler weather. Instead, vie for light, crisp, fruit-driven, unoaked or minimally so, uncomplicated, lower alcohol reds and whites. I’m talking white varietals like Riesling, Sauvignon Blanc, Trebbiano, Alvarinho, Gruner Veltliner, Pinot Blanc, Verdicchio and Vidal. For reds, check out Dolcetto, Gamay and Grignolino. Any of these will keep you cool and not weigh you down. They’re also best for “al fresco” sipping and dining as they’re forward and bright enough to combat all the extraneous aromatics that the great outdoors can bombard you with.

Naturally “Lighter” Wines

Previously, I discussed the fact that alcohol in wine has calories, but really never offered any suggested wines that are naturally lower in alcohol without looking for manipulated “light” wines. Generally, those grown in cooler climates and at higher altitudes and certain wine styles and wine regions are known for producing lower alcohol wines. Vinho Verde from Portugal (around 10-11%), Trocken (dry) style German whites (usually well under 12%), Hunter valley Semillon from Australia (usually under 11%), Prosecco from northern Italy (10-12%), Muscadet from France’s Loire Valley (usually under 12%) and Beaujolais, also from France (around 12%) are all great examples.

Calories in Wine

With the warm weather here, most of us are looking at ways to ensure we fit into our swimsuits. That means exercising more and watching calories. When it comes to calories in wine, this can be problematic. Alcohol, in general, contains about 7 calories per gram, so higher alcohol wines will contain more. And if the wine is sweet, the additional sugar will beef up the calories more so. Before you start looking for “light” wines, try this. First of all, look for wines with lower alcohol, around 11%. Secondly, vie for bone-dry wines. These will contain the least amount of sugar keeping the calories in check. Finally, and I can’t stress this enough, consume only a small glass (perhaps 4-5 oz.) with your meal. 

Dinner Wine

How often does this happen to you? You’re invited for dinner and you usually 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 the dish. This subtle gesture is viewed as considerate almost always ensuring that the wine you bring will be consumed.

Increasing Wine Sales

If you own or manage a restaurant and you want to increase wine sales, there are some pretty simple solutions. Have bi-weekly or monthly tastings with your wait staff utilizing some of the wines from your list with your menu items. This empowers them to sell wine. Every week, offer a featured wine at a reduced cost. Try table talkers highlighting specific wines. You could have a display set up in the restaurant somewhere showcasing particular wines, regions or countries. Perhaps most effective is to put wine suggestions right next to the food items on your menu making it extremely easy and less daunting for the consumer to choose a wine for their meal. These simple ideas have proven to increase wine sales.