Why Grape Shatter Happens
April 10, 2008
Recently, we had a question from one of our readers - Ferhat, hailing from Istanbul, Turkey asked: Could you tell me why grape shatter happens please?
Ferhat, absolutely…
You see, small grapes have a tiny end on them which functions basically like a cap. As the grapes grow larger these caps fall off. But sometimes during a cool, wet spring… like how we are having right now in the southern U.S., a crop of grapes can fail to develop properly and this will lead to the cap at the end becoming very tough.
Now, when the warm weather of summer finally arrives and as the grape matures on the vine, it will begin to push up against this cap that is now very tough. The end result being is that instead of the cap falling off as it normally would, the grape actually shatters against the cap due to the pressure of being pressed up against it. When this occurs it can destroy whole yields and leads to what is known as a poor fruit set with bunches that only have a few grapes.
Grape shatter is a major concern that puts many vineyards at the mercy of the weather each and every year. Also, as a tid bit of wine trivia for you, grape shatter is known in French as Coulure. Click on that term and you will find some more info on the different ways that grape shatter can happen and the other problems that stem from it.
Ferhat, great question and I look forward to hearing more from you again along with our many readers out there that are curious about this beautiful and wonderful drink. Cheers!!
Do Your Wine Legs Have Body?
April 8, 2008
I notice sometimes that there are streaks of wine that flow back down into the glass after I take a sip. I’ve heard of this referred to as wine legs and I wanted to know what makes them. - Heather in Albany, GA
Ahhh… more wine trivia. Wine legs are something that any casual drinker has probably seen at one point or another and this term also goes by the name wine tears as the wonderful French call it. The principal behind why this happens is based upon the Marangoni effect. In simple terms this states that alcohol evaporates faster than water. The alcohol moves up the side of the glass as it evaporates, but since there is a film of water on top, it is pushed up in an arch.
As the ethanol evaporates, gravity takes over and the surface tension that is pulling the wine up is broken and the water runs back down into the glass in rivulets, hence the term. Some think that the more wine legs/wine tears the better the wine. Not necessarily so, to be straight forward, wine legs really won’t tell you that much when judging a wine based on appearance.
Although ethanol, which is the primary type of alcohol in wine is a major contributor to the “body” of a wine, having a bottle that has a high alcohol content does not guarantee a fullness or texture. Also, this phenomenon is usually seen in wines above 12% alcohol.
Regardless if this is a point of debate about a measure of quality for some people, it is definitely something interesting to look at, especially after you’ve had a few glasses. Believe it or not I have had some very curious conversations after I’ve made the comment to the person sitting next to me that they have great legs.
What is a Wine Somalie?
April 2, 2008
Hey Wine Virgin, what is a wine somalie? I’m really curious about starting my adventure in wine, thanks for the help. - Lynn in Douglas, WY
Consider a wine somalie aka wine sommelier to be your go to person at a restaurant where they will help you select the best wines to choose from. The word sommelier is a French term that basically translates into wine steward. They will pair together and suggest wines that are best suited for a particular food and they are especially keen on helping out with selecting a specific wine varietal.
The sommelier is responsible for taking into consideration the tastes of the patron and will work accordingly around what a person is willing to spend on a bottle. Sommeliers also decant wines, when necessary. Decanting, is the process of pouring the wine into a decanter before serving it. This allows the wine to breathe and will help any sediment that’s in the to settle at the bottom of the decanter.
Travel is usually part of a professional sommelier’s career. Many travel to select different wine varietals for their restaurant. So when you go to enjoy a nice dinner, sit back and relax. Allow the wine sommelier to handle all your needs and take pleasure in their knowledge and experience. Cheers!!
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.
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!!
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!!
Mulled Wine Recipe
March 17, 2008
Whats a good mulled wine recipe? I saw your post you had done a while back about making wine at home and you got me thinking and by the way is mulled wine the same as glogg?Thank you much!!! - Kass in Richmond, VA
Absolutely, here is a perfect mulled wine recipe that will put a smile on your face and give you something interesting for your tongue to enjoy. For this mulled wine recipe you will need a lot of sugar. The reason being is that it helps to soften the tang of flavor wine gets when it’s heated. White sugar, brown sugar, any sugar is good sugar along with honey for a sweetener. Use about a cup or so per 750ml bottle of wine and move up or down depending on taste.
To make mulled wine, you have your choice of nutmeg, clove and cinnamon which are the most common ingredients but you can also use ginger, allspice, peppercorns, vanilla beans, star anise, cardamom and juniper. Begin with an 8th of a teaspoon of each spice you will be using per bottle and again per your taste use more or less. If you have access to whole or fresh spices it will taste even better.
Don’t use a terribly fine wine for this endeavor but a good Zinfandel or Shiraz will do because these are fruity and will make a great base to start with. Heat the wine slowly… slowly here, don’t get to excited to taste something new and interesting and be careful to keep it from boiling. If it does boil it won’t be as flavorful. Pay careful attention to it and just barely let it simmer for about 20 minutes so the the spices can become incorporated into the wine. Let it cool and when you’re ready, strain and serve.
The history of this strange brew goes back to medieval times and this concoction was known by the names of Ypocras or Hipocris, which was derived from the physician Hippocrates. Since this wine was heated, it was a bit more sanitary than normal drinking water at that time and through the long winters it was assumed that this contributed to a persons overall health.
As for glogg it’s basically just mulled wine however, these crazy Swedes like to put raisins and almonds in it and glogg has even a lot more sugar along with a higher alcohol content. Interesting huh? Hey, you have to keep toasty up there in the winter… and the more alcohol the better.
As you will discover when you make mulled wine, these are very broad guidelines to follow. Feel free to experiment, sometimes that’s the best thing to do. You now not only have a recipe for homemade wine but also have a recipe for mulled wine that can turn an ordinary bottle into something that is definitely easy to drink. Maybe even too easy, so don’t get hammered, but then again you might see some leprechauns. Happy St. Patty’ Day!
Lead in Wine?
March 17, 2008
Is lead in wine something I should really consider or is it just media hype and paranoia? - Justin in Rochester, MN
One concern has been with very expensive decanters that are made from crystal that some of these do contain a tiny amount of lead because it makes the glass very clear. Research has shown that if you use these types of crystal to store wine or liquor over a long period of months that the alcohol may leach a discernible amount of lead into the contents.
However, the amounts are marginal. But you have to consider that since lead can cause brain damage, it is definitely worth being cautious. Talk about being a hardcore wino, so much that you are willing to risk brain damage to get your kicks. Now if you are still willing to use a crystal decanter I highly advise that you use it only for the evening and from there pour the remainder back into the bottle.
DO NOT use these for long term storage of wine unless you have a fond desire of drooling on yourself while clapping your hands…