How to Clean a Decanter
April 1, 2008
Will you tell me how to clean a decanter? I have a wine decanter that has a very narrow neck and there is stain in it that I can’t make go away. I’ve tried soaking it in vinegar and trying to scrub it with long brushes. What can I do? - Jean in Clovis, NM
Ok, first thing’s first… in order to clean a decanter such as yours. Go out and find some bees. Yes, bees. Its Spring now, they should be out pollinating and rummaging around flowers and such. Go find some. Now, get some super glue, and some very fine grain sand paper along with a needle. Get a tiny drop of super glue on the needle and tear off a small bit of that fine grain sand paper.
Take your first bee and gently rub that drop of super glue all over your little newfound buddy’s back. Carefully attach the sand paper to it and do this with 10 other bees. (Be) careful now… haha. They can sting ya know. After you have completed this most delicate task. Put your little friends into your wine decanter.
Now shake it really fast and sit back and marvel at how pissed off they get as you watch them clean a decanter in no time flat. Seriously, its amazing. But then again by now you are wondering how much I’ve had to drink tonight aren’t you? Well… don’t worry about that.
Here’s, a simpler but less exciting way that isn’t entertaining at all. Put some ice chunks and some salt in your decanter and shake it and swirl it around for a couple minutes. There… easy huh? I still think you should try it with some bees though. Have fun.
Malolactic Fermentation
March 31, 2008
Can you tell me what malolactic fermentation is and what does it do? - Don in Gulfport, MS
Malolactic fermentation is a process where the tart malic acid is converted to a softer tasting lactic acid. Think of malic acid like the taste of green apples which is then converted into lactic acids, an example being the creamy, soft acids in milk. This process can occur at any time during or after the normal wine fermentation process.
It is generally thought to enhance the body and flavor and in turn produces soft and fuller wines. Many wine makers also feel that better a integration of the fruit and oak character is achieved if malolactic fermentation occurs during the time the wine is in barrel.
Yet, not all wines will benefit from this with Riesling being a perfect example. The best wines that get the most out of this process are full bodied dry whites and medium to full bodied dry reds. With these types of wines, malolactic fermentation is sometimes encouraged. The simple and practical reason being is that this process can spontaneously happen even after the wine has been bottled.
So Don, being curious as all wine virgins should be helps you to learn little bits of wine trivia here and there, making you appreciate how incredibly complex and time consuming creating a stable wine really is. Cheers!!
Unctuous Wine
March 27, 2008
A quick question that’s been on my mind since lunch - I over heard a sommelier describing what he said was an unctuous wine. What did he mean by that? - Brandy in Frankfort, IN
So you want to know what unctuous wine is? Pretty easy wine tasting term to describe really, and you seem smart enough to ask before forming an opinion about something.
Mostly the term is used in a positive manner to describe a mellow wine that takes on the soft and full character from the residual sugar left over of the wine fermentation process. However, it’s possible to have too much of a good thing. Sometimes unctuous wine can be perceived as heavy, or even oily.
Very simply, this term can point towards a range of experiences from a rich and full texture to soft tannins that will take your tongue on a deep and interesting trip. But then again, you were very nosey to have even have heard about this term by listening to other peoples conversations… Tell me what else are you curious about? Cheers!!
Wine Body
March 26, 2008
Hello over there Wine Virgin, I want some help with a wine tasting term. Wine body??? What is it???? I have a hard time understanding why they even call it that when all wines are basically flavored water with alcohol right? - Shooshoo in Amsterdam, NY.
My mouth is open at the sacrilege that my eyes have read… 4 quick sentences of wine hatred, all from a person named Shooshoo. Did your mother smoke and drink while she was pregnant? I’m not a wine snob, but what is wrong with you?
You know, it’s been a good half hour since I first read your question and I’m still pissed off. Fortunately for your sake, I had a couple bottles to spare and I’m indifferent enough now to answer the essence of your question for all the curious wine virgins out there.
So Shooshoo, are you ready to understand what this wine tasting term really means?
Wine body is used to allow the taster a means to discern the weight of the liquid and how it feels in their mouth. I’m sure your well acquainted with this process which is good for you so you don’t have to do the equivalent of mental gymnastics to grasp this concept. Franks and beans anyone?
Right now, “think” of the successive viscosity between skim milk, whole milk, and cream and apply it to the idea of wine body. Everyone is able to realize the difference of how these types of milk feel against the tongue and cheeks when you drink them. Something else to “think” about also is the higher the alcohol content, the more likely it will have a fuller body.
Consider it possible that if you have been drinking similar types of wine that they might just have a similar weight and feel to them. This in turn could lead you to the assumption that all wines are just “flavored water with alcohol” and no that one… the whole world over… has anyway of distinguishing them by using this supposedly, esoteric concept.
The quickest and simplest way I can suggest to experience wine body is to try different wines! So let’s broaden your scope a bit shall we?
1. Light body wine - Riesling
2. Medium body wine - Chardonnay
3. Full body wine - Cabernet Sauvignon
There, now do it. Go and get those wines, open all three of them and compare them side by side and you will understand exactly what I’m talking about and when you do…. feel ashamed, very ashamed… woe unto you Shooshoo, woe unto you!!!
Wine Vintage Date
March 25, 2008
Two questions for you Wine Virgin. Why don’t some bottles have a wine vintage date and what is a wine vintage chart used for? Thank you, thank you. - Nikolas in Bangor, ME
You’re welcome, welcome. Have you already had a few while getting ready for an interesting Tuesday night up there in Bangor? Hmmm… well Nikolas, some bottles won’t have a wine vintage date on them because they are actually made with wines that are from different years. As a result these are known as non vintage.
Now to satisfy… your curiosity about what exactly a wine vintage chart is, here’s the answer. A wine vintage chart will show the particular ratings for every year in a certain wine region. But do you think that ratings on a chart could sum up the qualities of certain wines? No way, but they are used to assess a vintage’s reputation.
These charts are however, used in such a way as to get a broad context for determining the characteristics of wines produced in region. They can also be referred to when there is a question as to when one should either let the wine age or to enjoy it while there is still time to do so.
Keep in mind that many who are involved in the production of wine in a certain region will try in subtle ways to slant the charts in their favor, that a wine vintage is unusually great and should be added to a persons collection immediately. It’s never fun getting one pulled over on you so be a wee bit cautious and remember that a wine vintage charts are a guideline to consider and not the rule of thumb. Cheers!!
Coulure
March 24, 2008
Hey could you tell me what grape shatter is please? - Jeanie in Beaumont, TX
Grape shatter which is known as Coulure in French happens when a grape cluster does not fully mature. This is due from either the grapevine’s flowers not getting pollinated or that the berries fell off soon after they formed.
Coulure is triggered by periods of cold, cloudy, rainy weather or very high out-of-season temperatures and the condition is manifested in Spring. Varietals with high proclivity to couloure are Grenache, Malbec, Merlot, and Muscat Ottonel. Other causes of coulure may be vineyard conditions and practices, pruning too early or too severely, excessively fertile soils or overuse of fertilizers, and improper selection of root stocks or clones.
Coulure can also cause irregular bunches of grapes which are less compact than normal. These bunches are more sensitive for diseases. The yield of a vine with coulure will decrease substantially and is what is meant by the term “poor fruit set.”
See, this is why you should always be grateful for that perfect bottle of wine. Think of all the poor, poor souls in the past who literally had their hopes and dreams for lush moments shattered. Drink solemnly in remembrance of their loss. Amen.
Wine Varietal Chart
March 20, 2008
Hello Wine Virgin, would there be anyway possible that you could provide me with a quick wine varietal chart with different wine types listed? I would really appreciate it. Thank you Wine Virgin!! - Charla in Big Lake, AK
I have to say that I am impressed that you truly want to get to know your wines, so just for you Charla, I went and found this wine varietal chart so you can learn exactly what you need to pinpoint those hidden flavors. Cheers!!
|
White Wines |
Aromas and Flavors |
Body |
|
Sparkling Wine |
Apple, pear, yeast |
Medium |
|
Sauvignon |
Herbaceous, |
Light |
|
Chardonnay |
Pear, |
Medium |
|
Viognier |
Floral, |
Medium |
|
Pinot |
Crisp, |
Light |
|
Pinot |
Pear, |
Medium |
|
Chenin |
Peaches, |
Light |
|
Gewurztraminer |
Lychee |
Medium |
|
Riesling |
Apple, |
Light |
|
Red
|
Aromas and Flavors |
Body |
|
Pinot |
Strawberry, |
Light |
|
Merlot |
Blackberry, |
Medium |
|
Zinfandel |
Berries, |
Medium |
|
Cabernet |
Blueberries, |
Heavy |
|
Syrah |
peppery, |
Medium |
|
Blackberry, |
Heavy |
|
|
Sangiovese |
Cherry, |
Light |
|
Raspberry, casis, herbacious |
Medium |
|
|
Barbera |
Berries |
Medium |
Grape Powder
March 19, 2008
Is the grape powder on also where the wine yeast comes from? - Alana in Oceanside, CA
The grape powder is called bloom grape or bloom for short. You’ve probably noticed this before on soft fruits like blueberries and plums and such. It’s a waxy covering that protects fruit from moisture loss and certain types of diseases. The grape powder is flavorless and doesn’t have any effect on juice or wine.
Keep in mind also that some of it is dust as well. Until recently, many believed the white stuff was in part what caused yeast in wine which is responsible for the wine fermentation process. Make sure you wash them first before eating but then again, I’m sure that there are a few of you out there that like having adventures with tasting things au naturale. Cheers!!
Wine Slushies
March 19, 2008
Hey what’s a quick way to make some wine slushies? - Tammy in Victoria, TX
Oooo wine slushies… my favorite, especially with Spring almost here, sitting back with a nice cool glass in my hand letting all the worry in the world float away into a drunken haze. So good, yes.
Tammy, if you want to make slushies, then this recipe for slushies will do you right time and time again. All that you will need for this is a sweet or fruity wine of your choice and from there just mix it with some orange juice concentrate or lemonade. Pour this into a shallow bowl and pop it into the freezer.
After it firms up a bit, take a spoon and swirl it around to it has a slushie nature and serve in a glass with a small dash of unflavored carbonated water and there you go. Wine slushies for you, wine slushies for everyone!!
Botrytized Wine
March 18, 2008
What is botrytized wine? - Lana in Las Cruces, NM
Botrytized wine comes from Botrytis. This is a fungus that is found in humid enviroments and attacks the skins of grapes. The fungus causes them to shrivel and can kill the grapes but it can also lead to what is also known as noble rot.
If given the right conditions, the dehydration concentrates the sugars and can add a variety of flavors. The process that creates botrytized wine leads to a different texture and produces very sweet, white wines that have a unique style and flavor all of their own. See how something seemingly bad like the loss of an entire wine crop can be saved with a little ingenuity?
Think about how dedicated to wine you really must be if you are willing to drink something that has been molding on the vine for a while? The winos of old have set an example for us all. Enjoy!!