Unoaked Chardonnay

Chardonnay is one of those grape varieties that takes oak treatment extremely well and consumers just love the toasty, vanilla, creaminess it adds. In fact, oak is what gives the “vanilla of wine” most of its character as it’s pretty bland without. Most producers worldwide use it, often overdoing it. However, some producers choose not to oak their Chardonnay. Chablis in Burgundy was known for its unoaked Chardonnay before many winemakers jumped on the oak bandwagon. Selected producers elsewhere in the world create unoaked version. Truthfully, it is very difficult to make a really good unoaked Chardonnay. Without oak, this grape must rely on other winemaking techniques to add character and even then, great ones are hard to come by.

Mead (Honey Wine)

While reading or studying ancient history or folk literature, you’ll most likely come across an alcoholic beverage called “mead”. Very simply, it is a type of wine made mostly from honey. Fermentation usually includes water, but often other ingredients like spices, fruits, hops or grains for additional flavour. It’s versatile too as it can be made still, sparkling, crackling (naturally sparkling), dry, semi-dry, semi-sweet, or even very sweet. This interesting beverage has really fallen out of grace over the last century, but surprisingly is enjoying a resurgence of sorts. Many wineries and even breweries are producing meads today.

The modern version has come a long way from the somewhat cruder drink of times gone by.

Chaptalization

Sometimes when a producer is making wine, he/she will discover even before fermentation is complete that the finished product will not possess enough alcohol. As to what qualifies as enough alcohol depends on the grape variety, wine structure/style and winemaker’s taste. So what can be done? Sugar can be added, not to increase the sweetness of the wine, but to provide more food for the yeast to feed on creating more alcohol. This is chaptalization. Only one problem! This process is not allowed everywhere in the world. Generally, cooler regions that don’t get substantial heat units to create enough sugar in the grapes that translate into potential alcohol are allowed, but even in some of these, it is forbidden.

Green Wine

“Green wine” is one infused with marijuana and the only place it seems to be commercially available (with a medical marijuana card) is, you guessed it, California. Surprise, surprise! It’s actually been around a long time and its modern version came about in the late ‘70s. It’s meticulously made from organically grown marijuana and biodynamically farmed grapes and tends to be more pungent than potent because higher fermentation temperatures don’t release THC, the active “high” ingredient of pot. The result is a mellow physical feeling as opposed to a mental buzz, one that is apparently effective as a stress reliever, mood elevator and medicine. And the price - anywhere from $120 to $400 a half-bottle!

Hosting a Wine Tasting at Home

Choose a part of your home that is free of traffic and extraneous smells. Limit the number of people to 6 -8 and ask them not to wear perfume or aftershave. Focus on a country, region, style, varietal, or vintage. Taste only about 6 wines. Mask the wines, maybe in paper bags with numbers on them. Use at least 2 glasses or more. Keep pours at around 2 ounzes each. Provide spittoons; water and crackers, bread sticks or bread for cleaning the palate, and paper and pencils for making notes. Afterward, discuss the wines tasted and compare notes. Remember, this is a tasting, so don’t swallow. After the formal tasting portion, you can party on down and drink some wine and nibble food. Be responsible and most importantly, have fun.

Aging Wine Under the Sea

The discovery of intact wine found on sunken ships after many years has led some producers to experiment with aging it under the sea. Aside from space limitations at the winery, they believe that the oceanic factors of consistent temperature, lack of light, relative lack of oxygen, underwater pressure, and tidal movement will affect their wines interestingly. Some age finished bottles (with both cork closures and crown caps), others, barrels. Results vary from wines maturing quicker; having more complexity; being fresher with more tannin; and having more, earthy, saline notes. The extra work involved makes these wines much more expensive. So is it a gimmick or a worthwhile venture? I guess only time will tell.

Social Aspect of Wine

Why is wine such a social drink? Aside from the obvious aspect of promoting relaxation, there are several reasons. One could argue that these apply to most alcoholic drinks, but not as much as to wine. This is most likely due to the fact that wine, more than any other alcoholic drink, is usually consumed with food and breaking bread with others is a very, special, social phenomenon. Sipping with others like this allows for social interaction, promotes conviviality building and strengthening interpersonal bonds and connections between people that endure. It breaks down barriers allowing communication between those of different cultures, races and social status. Generally, it implies friendship, generosity and the joy of sharing something.