Oh, I had to admit it but, many years ago a good friend and I were about to share a bottle of wine and we had no clue how to work a waiter's corkscrew and we shredded the cork.... then tried every tool we could find to get the bottle opened. We finally did it but had bits of nasty cork floating in our merlot.
So, this video is for everyone who has ever wondered how to open a bottle of wine without a corkscrew... watch and remember!
Monday, December 7, 2009
Waiter's Corkscrew
Many people who are new to wine do not know how to use a waiters corkscrew.... it can be very entertaining watching them as they try to figure it out.
Place the foil cutter (the knife part of the tool, may also be a sharp cutting disk) under the lip of the bottle. Press against the foil and turn cutter all the way around the top removing the foil.
The coiled section of a Sommelier knife is called the "worm". Place the tip of the worm just next to the center of the cork. The middle of the worm (where there is no metal) should be over the middle of the cork.
Press the worm into the cork while you twist the worm until it can't go any further into the cork.
Move the lever arm down against the neck of the bottle.
Pull up on the lever (i.e. the handle) firmly. The cork will gently lift up out of the bottle.
Check out the video below to see how to properly use the "waiter's corkscrew".
Sunday, December 6, 2009
Riesling - Another Noble White Grape
Riesling grapes originated in Germany and are considered one of the 'noble' grape varieties for wine making. Riesling is Germany’s leading grape variety and it is considered one of the grape varieties that best expresses the terroir of the soil where it is grown and it is very well suited for slate and sandy clay soil.
| |
| |
| |
Three common characteristics of German Riesling are They are rarely blended with other varietals Rarely ever exposed to commercial yeast Usually never exposed to oak flavor to save its specific tart citrus flavor. In Germany, sugar levels at time of harvest is an important consideration in the wine's production with prädikat levels measuring the sweetness of the wine. As equally important to winegrowers is the balance of acidity between the green tasting malic acid and the more citrus tasting tartaric acid. In cool years, some growers will wait until November to harvest in hopes of having a higher level of ripeness and subsequent tartaric acid.[25] Before modern times, the low winter temperatures in the northern German regions would halt fermentation and leave the resulting wines with natural sugars and a low alcohol content. Every region has its own tradition of wine production, for example in the area of Mosel the wine is usually bottled in tall, green hock bottles. The most prestigious brand of Riesling is the Müller-Thurgau, made in Geisenheim since 1882.  Green - Mosel Brown - Rhine Similar bottles, although brown, are used for Riesling produced in the Rhine region. Riesling is also the preferred grape in production of Deutscher Sekt, German sparkling wine. Riesling wines from Germany cover a vast array of tastes from sweet to off-dry halbtrocken to dry trocken. Late harvest Rieslings can ripen to become very sweet dessert wines of the beerenauslese (BA) and trockenbeerenauslese (TBA) class. Appellations producing the most Riesling wines in the USA: | |
TERROIR - What on earth does this mean?!
From the web site - http://www.globalgourmet.com/food/wine/2005/w0405.htmlPrologue
The Schoonmaker Encyclopedia of Wine, 1955 Edition:
Terrior (tear-wahr) means earth or soil in French. Certain wines have a persistent earthy flavor, called goût de terroir [taste of terroir]. Superior wines rarely if ever have any of this.
1988 Edition:
In addition to meaning earth or soil, terroir is also now being used to describe not only the soil but rather the entire climatic conditions of a vineyard [usually associated with superior wines].
Terrior in CaliforniaSo TERROIR has two meanings, an ominous earthy flavor (a little can be an asset), or it can refer to the total natural physical environment of a winegrowing area, usually as an indication of superiority.
First, let's talk "earthy" flavors. My students usually can spot it in wines from the MOURVÈDRE (also called MATARO). Their favorites, with just enough earth to be an asset, were produced by: • DEAVER• ROSENBLUM
• SOBON
Now to the second meaning of TERROIR. The French created it, and here is how a French vintner describes it in The Vintner's Art by ]ohnson and Halliday: "Terroir looks at all of the natural conditions which influence the biology of the vinestock and thus the composition of the grape itself. It is the coming together of the climate, the soil and the landscape. It is the combination of an infinite number of factors: hours of sunlight, slope and drainage, rainfall distribution, etc." —Bruno Prats, Proprietor of Chateau Cos d' Estournel, St. Estephè While Bordeaux has had centuries to identify, and now promote, areas of superior terrior, California is just starting (somewhat skeptically?) to promote the concept in the Golden State.
The Rutherford Bench in the central Napa Valley is a good example. No district in the New World has a better reputation, or may we say, a better TERROIR, thanks to its remarkable Cabernet Sauvignons. Many of its wines even have a distinctive earthy flavor known as the Rutherford Dust...may we call it a goût de terroir? The best Rutherfords my students have tasted recently were produced by:
• BEAULIEU
• STAGLIN
• PROVENANCE
• SULLIVAN VINEYARDS
• PEJU
• FLORA SPRINGS
• NIEBAUM-COPPOLA
Conclusion
The term TERROIR with several meanings is going to appear more and more in California wine literature. We'll see if it helps all of us with the difficulty of turning wine into words.
Terrior (tear-wahr) means earth or soil in French.
Certain wines have a persistent earthy flavor, called goût de terroir [taste of terroir]. Superior wines rarely if ever have any of this.
In addition to meaning earth or soil, terroir is also now being used to describe not only the soil but rather the entire climatic conditions of a vineyard [usually associated with superior wines].
Grapes used in Winemaking
Grapes are the main ingredient that makes a wine taste the way it does and knowing that a certain type of grape is used in a wine let's you know basic information about the wine and what to expect.
Spending some time getting to know how different grapes taste so you learn which you like and don't like, will give you a heads up for selecting wines you'll be most likely to enjoy. Remember - all grapes take on the flavor of the soil where they grow, so knowing what your favorite grapes are and how they vary in taste depending where they are grown helps you narrow down your very favorite wines even more!
I know you are learning so I will often go back and remind what some of the terms mean so you don't have to stop and look them up - eventually these will become easy to remember and you can just skip those paragraphs. I hope to remember to put all of these "blips of information" in purple font so those who don't need to be reminded can skip over them.
When we talk about "varietals" or "varietal wine tastings" think about grapes like horses. All horses are the same species, they can all breed with another horse yet each breed is very different with characteristics that are unique to each breed. So with wine - think of all grapes as part of the grape species - the variety (think breed) is the set of characteristics that make it unique and distinctly different. So within different categories of horses, say work horses, race horses etc there are different types (in wine we say varieties/varietal) - so the categories are RED or WHITE and each varietal (type of grape) is considered to be either a red or a white.
As a rule, when it comes to the names of grapes, winemakers try to adhere to the industry standard. However, some grapes go by different names or spellings and that adds a lot of confusion.
Take the Syrah (or Sirah) grape, which in
If the listings in the reviews or on the labels confuse you find a grape primer or ask the wine store folks - there is a lot to learn and they are often your best teachers.
Most Common Varieties of grapes in United States
WHITE GRAPES -
chardonnay, sauvignon blanc, gewurztraminer and riesling are all common varietals in
Seyval blanc is a North American hybrid that is sometimes called "Indiana Chardonnay."
Other whites that are sometimes grown in
Pinot Grigio, Petit Manseng and Pinot Blanc.
RED GRAPES -
Most red grapes are
Malolactic Fermentation - what is it and why they do it
Malolactic fermentation is commonly referred to as "MLF", or (in winemaker's speak as) "malo" (pronounced may-low).
Malolactic fermentation (or sometimes malolactic conversion) is a process of a change used in winemaking where tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.
Some people refer to this as Secondary Fermentation and the malolactic fermentation requires monitoring just like the primary fermentation. Malolactic fermentation is a process of fermentation where naturally occurring tart malic acid is converted to softer-tasting lactic acid which imparts a rounder fuller mouth feel. This process is under way before, during and after the primary fermentation and is accomplished by naturally occurring lactic acid.
Malic acid tastes slightly of tart apples while lactic acid is richer and more buttery.
Malolactic fermentation (or sometimes malolactic conversion) is a process of a change used in winemaking where tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.
Some people refer to this as Secondary Fermentation and the malolactic fermentation requires monitoring just like the primary fermentation. Malolactic fermentation is a process of fermentation where naturally occurring tart malic acid is converted to softer-tasting lactic acid which imparts a rounder fuller mouth feel. This process is under way before, during and after the primary fermentation and is accomplished by naturally occurring lactic acid.
Malic acid tastes slightly of tart apples while lactic acid is richer and more buttery.
MLF usually occurs shortly after the end of the primary fermentation (when the grape sugar is converted to alcohol by yeast). The family of lactic acid bacteria (LAB); Oenococcus oeni, and various species of Lactobacillus and Pediococcus makes it happen - these bacteria convert one of the two major grape acids found in wine called L- malic acid, to another type of acid, L+lactic acid. This conversion is accompanied by the production of carbon dioxide (so hence the term, fermentation).
Malolactic fermentation (also called secondary fermentation) of the wine occurs in barrel and converts the sharper tasting Malic acid to the softer Lactic acid and is normally done on all red wines. When Malolactic fermentation is complete, the wine gets a dose of sulfur dioxide to kill any micro-organisms and also to protect the wine from oxidation.Wines that typically undergo, and are improved by MLF, are the full-bodied dry whites, such as the California Chardonnays and medium to full bodied dry reds.
NOT ALL WINES BENEFIT FROM MLF - Rieslings are a classic case of a wine that does not benefit.As a general rule, the quality of lighter-bodied fruit-driven wines that require crisp acidity are reduced by the action of MLF.
There is also a major practical reason why MLF is encouraged during the making of many wines, and in particular reds wines that have previously undergone malo in tank or barrel are far less likely to go through malo when in bottle.
The onset of MLF in the bottle is disastrous as the wine will appear to the consumer to still be fermenting (as a result of CO2 being produced). The wine may also lose its fruit integrity and take on the unpleasant lactic aroma of cured meats.
For more information (and for home winemaker instructions) ... please click here.
Saturday, December 5, 2009
Noble Grape - what does this mean?
The phrase "noble grape" is a classical term, not often heard today, used to describe the grapes traditionally associated with the highest quality wines.
To be considered a NOBLE GRAPE -
- It has to be able to make top quality wine by itself without any additions or modifications.
- It has to be grown in different regions of the world, not just in its native region.
WHITES
Chardonnay
Riesling Merlot
Sauvignon Blanc
REDS
Merlot
Pinot Noir
Cabernet Sauvignon
The term is not as commonly used today, partly because of the huge number of hybrid grape varieties, perhaps that is because some feel the term "noble grape" which (originated in France) may unfairly degrades varieties grown in other regions.
Chardonnay - the most noble grape
(pronounced SHAR-doe-nay)
It’s homeland is the Burgundy region of France, where it produces sublime, complex table wines
It is the base for Champagne and many of the world’s best sparkling wines.
Chardonnay comprising over 40% of all white varieties crushed in the California in 2000 is by far the most widely planted grape crop in that state. It dominates not only California’s cooler, coastal, quality wine regions, but also its hot, dry, bulk-producing areas.
Chardonnay is also grown in more northerly parts of North America such as Oregon, Washington and more recently, British Columbia and even in the colder areas of the midwest, such as NY (Finger Lakes, Niagara and Long Island)
Chardonnay takes oak well, and many higher priced Chardonnays are typically fermented and/or aged in oak barrels. When Chardonnay is aged in oak barrels, it may pick up vanilla overtones in its aromas and flavor.
Chardonnay ages well in the bottle, though it will not age as long as many red wines.
Some Chardonnay wines are said to display a "rich, buttery, taste" - this typically comes from the wine makers putting the grapes through "malolactic fermentation" which reduces crispness and out the buttery flavor. It is said to shorten the life of the wine as far as aging is concerned.
Chardonnay, also known as "Chard" by those who love it, is most commonly "oaked". These wines often smell or taste smoky, spicy, or are said to have a vanilla-like flavor...some even describe it as a butterscotch-like flavor.
FRENCH CHARDONNAY -
Le Montrachet Chardonnay -Wines from Montrachet are composed entirely of Chardonnay grapes but, like most French wines, are referred to by their place of origin rather than by variety. Wines from Le Montrachet are long-lived, and develop an intense, honeyed flavor that can be buttery, nutty, and massive in the mouth -- so intense it might taste sweet, until the finish hits you with a wallop of bright, clean, acid that proves that the wine is dry. This is said to be Chardonnay at its best.
Wines made in this area of Burgundy tend to use new French oak barrles to age their wine
Chardonnay wines have fruity aromas and flavors that range from apple to tropical fruits. Some are described as having an earthy or mineral aroma.
These wines are medium to high acidity and in general, Chardonnay is said to be rich and full-bodied.
Chardonnay is served chilled and matches very well with chicken and with dishes that are served with a lot of butter or a cream sauce. Most Chardonnays lack the acid to match as well with seafood.Sunday, November 29, 2009
Getting Your Wine Education - Language
Most of us learn about wine on a "need to know" basis. We may already know we like it and how to drink it but learning to taste wine has a learning curve so there are a few things you need to know right from the beginning if you want to talk to others about your tasting experience.
The Language of Wine -Basic Terms
AROMA - is the an individual component used to describe the smell of the grapes reveals a lot about its flavor before you actually taste the wine. All of the individual aromas combine to for "The Wine's Bouquet"... the total smell of the wine. The wine's "nose", a term used to describe the bouquet and aroma, are further released by constantly swirling the wine in the glass which exposes the wine to more oxygen, making it release more aromatics. Smells also helps to determine whether the wine is faulty.
Any wine can have many different aromas and the best will often have a complex collection. As knowledge of different wine grape varieties increases, so will your ability to identify different aromas and which belong to each grape.This is learned over time by trial and error.
Smelling the wine should not be rushed. The aroma of the wine, which in most wines corresponds to its flavor, is one of the most important aspects of tasting a wine. It tells the taster about most aspects of the wine's quality. To do this properly, you should inhale deep and long to learn the wine's secrets and to anticipate the taste that will soon be on your tongue.
Check to see if you can detect a musty smell - a wine that presents unpleasant "mildew" or "moldy" aromas can be the result from improperly cleaned storage vessels, moldy grapes or cork and could indicate bacteria growing on the surface of your wine. The wine is said to be "corked" and should be poured out.
BALANCE - a good wine will have elements of acidity, astringency and fruitBODY - is the sense of fullness a wine gives as it enters the mouth.
FINISH - is the aftertaste left in the mouth after the wine has been swallowed. A wine with a finish that lasts for a longer than usual period is said to have a long finish.
TASTING - described with two different impressions - first, as it tastes first in the "mouth" or "palate", followed by the "finish" or aftertaste.
VARIETAL - refers to the type of grape you will be tasting, it's helpful to learn about the characteristics of each grape so you realize what you are tasting and how you would expect it to taste based on the grapes used.
SCORING WINE - trust me, everyday people wine lovers are not expected to score wine nor do they want to. Should you be so inclined to learn more about it you should know that cork dorks use it to have a consistent way to evaluate wines so they are able to make a comparisons between wines they've tasted. There are several systems used to score wine. A very simple one is the UC Davis Wine Scoring system.
Ice Wine - Nectar of the gods
One sip and I was hooked… no wonder they call it nectar of the gods!
This is an intense dessert wine that has been made from very ripe grapes that were frozen on the vine. The frozen water is removed during pressing, leaving a very sweet must. A modern technique called cryroextraction utilizes a freezer in place of mother nature.
It is made from late-season grapes that are allowed to freeze on the vine, then picked before they thaw and pressed while frozen. The grapes are about 80% water, while the remaining 20% is the concentrated juice that is used to make the wine. The ice is essential; the shards puncture the inside of the skin to release more flavor. The production process creates a unique wine that tantalizes the palate with fruity sensations such as apricot, peach and mango.
The difference between ice wine and other dessert wines is that ice wines show a much clearer fruit and varietal character. This is because other sweet wines are made from botrytis (”noble rot”) affected grapes, or with grapes that have been laid out and dried. Because ice wine grapes are healthy at harvest, a good amount of acidity remains, which gives the wine a raciness that other dessert wines generally have to a far lesser degree. While the liquids freeze, the sugars do not, resulting in a concentrated, very sweet wine.
Because there is so little liquid remaining, the juice from many more grapes are required to produce ice wine than traditional wine.
True ice wine is that made from grapes that are kept on the vine until the temperature sinks below 19.4 Fahrenheit. In the
Both methods do employ the same basic idea: a grape is made up mostly of water, and since only the water will freeze at these low temperatures, the sweet grape nectar can be pressed from the grapes while the frozen water remains trapped in the skins.
Legend has it that ice wine, also known as Eiswein, was discovered by accident in
Ice wine was not produced in North America until the early 1980’s Ten years later, Canadian wineries along
Riesling was the original ice wine grape but most ice wine today is made with the Vidal Blanc grape, its thick skin and hardiness allow the grape to remain on the vine longer and resist rot and animal predators. Sometimes a Cabernet Franc may be used, resulting in a rose colored wine.
Scheurebe grape has properties that make it a popular choice for use in crafting great ice wine. Traminer is another aromatic varietal that results in great ice wines. Master winemakers in
In
With its high acidity and sweetness, ice wine is crisp and refreshing. It has medium to full body and a long lingering finish. Ice wine is typically more expensive than table wine due to its difficult processing requirements. Its alcohol content varies from between 8% and 13%.
Although most popular ice wines are white and have the flavor essence of stone fruits (such as peaches) or tropical fruits (like mangoes), the red Cabernet Franc has what is described as a "strawberry characteristic."
The best ice wines strike a balance of sweetness, acidity and flavor -- all elements that blend to create an impeccable character. The acidity is important for balance, because if it's too sweet, it won't ferment properly, and the "flavor won't have a clean finish -- it's cloying," (CLOYING -Too sweet, without balancing acidity. When sweetness and acidity are in good balance the result is a natural, fresh sweetness like that of a good fruit juice, when it lacks balance it is has the artificial sweetness of a Life-Saver.)
How to Select Ice Wine
As with any other wine, buy what you like, although being knowledgeable about the product helps to ensure you are getting real ice wine.
When ice wine is made from artificially frozen grapes -- those not frozen on the vine it is not legally considered ice wine, and the bottle must be labeled "iced wine." Authentic ice wine must be produced using natural methods and cannot contain any additives.
Cost - $$$ Because seasonal grape yields usually produce a small amount of liquid -- about 10% per harvest -- ice wine can be pricey. Ice wine usually is sold in half bottles. Finding a bottle priced less than $30 is rare; a bottle in the $100 range is not unusual. That's why it's important to buy a quality ice wine that truly pleases the individual palate. Knowledgeable buyers read labels carefully and understand how harvest conditions and sweetness affect flavor.
Why is it so expensive? It is essential to harvest on the first freezing night of the year, because grapes left on the vine to go through a freeze-thaw-refreeze cycle can pick up unwanted flavors. Winemakers are often nervous wrecks by harvest time, as they will have spent night after night waking up repeatedly to check the temperature.
How can you be label-savvy? Ideally, ice wine grape harvests should occur when the temperature has dipped below freezing, and the grapes should be crushed immediately. The label cannot read "ice wine" unless this is the case.
Also, brix typically is noted on each bottle, so you should be able to choose a vintage that will appeal to your taste buds. Brix is the measure of ice wine sweetness in degrees of concentration. It usually ranges from 29% (less sweet) to 56% (an intense, honey-like sweetness).
Serve and enjoy
Because ice wine flavor can be intense enjoy it in 4-ounce servings, chilled -- not cold. I think it alone is a dessert but some people enjoy it with a mild fruit or cheese dessert or chocolate.
Finding ice wine is difficult but a good wine store can order them for you…. Expensive yes, but worth it, every last drop.
Created for Everyday People who Love Wine
Some of people I know who are the most passionate about wine are what some would call uninformed or misinformed - but nonetheless, they've pointed me in the direction of some great wines that I love.
Others are called "Cork Dorks" or "Wine Dorks" - their passion for wine and learning is endless.... sometimes their conversations are too.
"Wine Geeks" on the other hand know their stuff and don't have a need to impress others or flaunt it.
The wonderful world of wine has a place for all of us - and an healthy appreciation to learn from each other and to teach others what little we may know to increase their wine drinking pleasure but at the end of the day I feel the best advice is -
Others are called "Cork Dorks" or "Wine Dorks" - their passion for wine and learning is endless.... sometimes their conversations are too.
"Wine Geeks" on the other hand know their stuff and don't have a need to impress others or flaunt it.
The wonderful world of wine has a place for all of us - and an healthy appreciation to learn from each other and to teach others what little we may know to increase their wine drinking pleasure but at the end of the day I feel the best advice is -
Taste a lot of wine and buy what you love
Not sure how to tell a "Cork Dork" from a "Wine Geek" ?
Click here
Not sure how to tell a "Cork Dork" from a "Wine Geek" ?
Click here
Subscribe to:
Comments (Atom)
