Chardonnitis!

Have you ever had “Chardonnitis”? The unabashed wine doctor dictionary defines this malady as overindulgence in too much of the world’s most popular white grape variety, Chardonnay. Don’t get me wrong. I love Chardonnay as much as the next person, but sometimes I need a change, some other white variety. Men and women do not live by Chardonnay alone! A nice crisp Riesling, zesty Sauvignon Blanc, fruity Chenin Blanc, nutty Pinot Grigio or minerally Muscadet would do nicely. Then once you’ve had a change, it’s easy to return to Chardonnay with renewed interest. So the good doctor’s prescription for a case of Chardonnitis? Sip a glass or two of non-Chardonnay and call me in the morning.

The Rodney Dangerfield Syndrome

Just like the late Rodney Dangerfield, the American comedian who couldn’t get any respect, some grape varieties don’t garner much from certain winemakers. Some try to turn specific ones into what their not. In some cases, Merlot, which usually produces a softer wine, becomes this big aggressive, tannic number. In other cases, varietals that shouldn’t be oaked or simply don’t take it well, get blasted with it. What happens in these situations is that the inherent character of the variety is lost and they lose their soul to the point of not being able to tell what they are in blind tasting. This is not a good thing. It’s like playing Frankenstein creating a monster, and we all know what happened to Frankie. Let’s respect specific grape varieties for what they are and let their true character shine.

Who are Better Wine Tasters, Men or Women?

Who do you think are better wine tasters, men or women? Sorry guys, but the gals win out here. They make potentially better tasters because of the female hormone estrogen, which provides them with a more acute sense of smell. Since smell is approximately 75% of what wine is all about, they beat us on this basis alone. They also possess a superior sensitivity to touch which increases with age and are more colour-conscious than guys, which makes them better prepared for detecting a wine’s body and exact hue. Notice I use the term “potentially” better tasters than us because they have natural physiological traits that prepare them for the task, however, we gents can learn these things. The battle of the sexes rages on. Vive la difference!

How to Make the Best of a Wine Show

Going to a wine fair or large tasting where there’s lots of product to taste? Trying to taste everything is plain silly and unproductive. Here’s how to manoeuver this event and get the most out of it. Take a few moments beforehand to plan your attack and decide with the program what you want to taste. Focus on a specific region, grape variety, style or vintage. Take a break after every 4-5 wines. Drink plenty of water between tasting. Nibble often. Make notes so you remember what you tasted. Most importantly, DON’T SWALLOW. Bringing along your own plastic cup to spit into is a great idea as spittoons are usually scarce and it beats fighting the crowd. Enjoy!

The Wine Schmooze

The unabashed Wine Doctor dictionary defines a “wine schmooze” as a gathering where people chitchat, network, meet and greet, nibble, and otherwise socialize, all while sipping on some wine. My 7 golden rules for “wine schmoozing” par excellence are as follows. Never use plastic wine glasses. Serve only finger foods. Have lots of non-alcoholic drinks available. Provide a designated driver, if necessary. Provide chairs although standing makes it easier to mingle. Look good, as this is a great opportunity to strut your stuff. Most importantly, always have a wine glass in your hand, one-third full of wine, juice or water, even if you’re not sipping. This is a vital part of the “schmooze” look. See you there.

Preparing Older Wine for Drinking

Preparing older wines for drinking requires a little different treatment than younger wines. These guys need very little breathing time. For argument’s sake, let’s say a wine is older, regardless of the year on the bottle, when examined in your storage space and appears to be cloudy, hazy, has sediment floating it or stuck to the side. Bring it out and let it stand undisturbed for 4-5 hours. When ready to drink it and no sooner, open very carefully, so as to not disturb the sediment. Decant it against a source of light and stop pouring when the sediment reaches the lip of the bottle. Throw away what remains. Don’t run it through a coffee filter or metal strainer to get what’s left. Then pour yourself a glass and enjoy.

Terroir

The term “terroir” in wine is an interesting concept. You often hear it referred to when talking about a wine’s character. This all- encompassing word generally refers to the climate and geography where a wine is grown. More specifically, it takes into account amount of sunlight, temperatures, degree days, rainfall, exposure to the sun, soil composition and lay of the land. All of these elements are part of what makes a particular wine taste the way it does. Wines grown on one, small piece of land, a “single vineyard”, exhibit the most unique terroir as their ultimate character is a direct result of a single growing locale. Wines blended from many different locations or vineyards exhibit less. Now you know!