Decanting Wine
March 3, 2008
How do you go about the process of decanting wine and does this relate to wine aeration? - Cassie in Fairbanks, AK
Cassie, you are right. Decanting wine does help with allowing it to breathe which is known as wine aeration or to aerate wine but the main focus is to actually help with removing the sediment that gets stirred up when you pour a glass. Long ago, before wines were routinely filtered, it was pretty common for wines that were poured from barrels and bottles to contain a fair amount of solid matter which is also known as wine lees.
When you decant wine, the process lets this sediment settle down to the bottom of the decanter and allows the wine to clear which of course affects the over all taste and experience. You can use a proper wine decanter but all you really need is a simple carafe together with a suitable source of light. A small candle will do or even small butane torch will suffice also.
First, remove the entire capsule from around the neck of the bottle. This is important as will you need to have a clear view into the neck of the bottle when you are pouring it into the decanter. This allows you to observe the sediment that is and you should position your light source in a way so that it is shining through the neck from behind.
With a smooth and steady action, pour the wine into the decanter. Don’t rush when decanting, take time to observe what you are doing so you avoid disturbing the sediment in the wine. Being patient allows you to see the arrowhead of this sediment moving into the neck of the bottle. Once you see begin to see this happen you should stop pouring.
If you have done this correctly you should have a full decanter of clear wine, with just half a glass or so of sediment-laden wine remaining. So basically you have accomplished two things being that you have helped clarify the wine while enabling it the wine aeration process to occur. There you go Cassie, enjoy and remember to have a few glasses for me.
The Amount of Alcohol in Wine
February 29, 2008
I have often wondered about the amount of alcohol in wine. Would you be able to clarify this for me? Thank you. - Christi in Indianapolis, IN
Christi, this is something that actually depends on what kind of wine you are fond of drinking and many other factors combined. I’ll explain. Alcohol in wine is as important an element in the final product as the grape itself. It doesn’t just effect how you feel after drinking it but it also the taste, aroma and also the mouthfeel of a wine and I want to mention that its very important to pay attention to how a wine feels in your mouth, especially for wine virgins.
The alcohol content in wine is measured as a percentage vs. proof, which is how alcohol is measured in hard liquor. In the U.S., if the wine is labeled as a “Table Wine” then it has to have less than 14% alcohol by volume. The law also permits a 1.5% leeway. If a label says 12.5% alcohol by volume, it can actually be as high as 14% or as low as 11%. In the U.S., if a label simply says “Table Wine” then the alcohol content is between 11% and 14%.
For most grapes, after the wine fermentation process has taken place, the amount of alcohol in wine by volume is around 8% on the low end, and 14% on the high end. Today the alcohol in wine can be much higher, especially in hot climates like Australia. And, with new wine growing techniques, and better controls in the winemaking process it is not unusual to see wine over 15% or more in alcohol.
A quick list is provided below about the different varieties and alcohol content in wine.
Table wine: 8 – 14%
Sparkling wine: 8 – 12%
Fortified wine: 17 – 22%
Christi, go ahead and remember this the next time you’re out. You now have the info you need to decide exactly how much fun you are really going to have. Be careful though, you might be surprised at the kick a simple table wine can provide.
Are Sulfites in Wine Dangerous?
February 28, 2008
I’ve heard that sulfites in wine can be potentially dangerous, why would I want to continue drinking wine if this chemical is purposely added in? Anna - Kansas City, KS
Come on, that really can’t be your reason for not tipping back a glass, is it? What is there to do in Kansas City besides drink? I promise that you will not turn into a lush if you have a glass every now and again. So don’t be paranoid, here are the facts on sulfites in wine. Believe it or not all wines contain at least some small amount of sulfites and among other things; they are found on grapes, onions, garlic, and many other common plants and vegetables that make up our diet. No wine can ever be sulfite free, even if they have not been added during the wine fermentation process.
However, wine sulfites are a problem for some drinkers and can lead to serious headaches for those who do have sensitivity to it. For people who do have an allergy, the average level of sulfites in wine can cause heartburns or other side effects. Unpleasant reactions include burning sensations, hives, cramps, and flushing of the skin. For these people, organic wines are an especially good choice since they contain minimal amounts that will in most cases lie below their threshold level.
Makers of wine have been putting additional sulfites in wine for ages. This is because sulfur dioxide (SO2) is used to keep freshly pressed juice from spoiling. The good thing is that modern technology has allowed for the reduction in the amount of sulfur than what was used in the past but some is absolutely necessary to make a stable wine. If you didn’t add sulfites, the wine would turn into vinegar in a matter of months. Not only does sulfur dioxide prevent the growth of bacteria, but it also stops oxidation and helps to preserves the wine’s natural flavor.
Regulations in the United States require that domestic and imported wines carry warning labels if they have sulfites in wine in excess of 10 parts per million. Wines that have less than 10 parts per million are not required to carry the “Contains Sulfites” label but they still contain sulfites in some level.
Truly, sulfites in wine are going to be there regardless, but if you’ve never had an allergic reaction like the ones stated above then you really have nothing to worry about. There are a ton of misconceptions out there about this much slandered drink and this is why I am passionate about delivering the facts to wine virgins so you know exactly what you are pouring down your throat. Now get out to the bar or go pick up a bottle and drink to your health Anna. Cheers!!
What is a Wino?
February 27, 2008
Hi Wine Virgin, how are you? What is a wino? I’ve always heard this term before but I never really knew why people said it or what it meant. - Susan in San Luis Obispo, CA
Ahh my favorite, yes this describes me well. Ever since I had my first glass, I new I would never stop but only turn into more and more of one with each and every passing day… I’ll be a wino forever. But I have to wonder. I mean it’s really not that difficult to figure out from the context of a sentence what a person means by a certain word is it?
Here’s an example. Suppose you’re sitting down at a bar with one of your friends and she leans over to you and whispers “Oh that so and so is such a _____!!” Now, consider for a moment that even though you may not be too familiar with the adjective in which she used to describe this person. You can tell by the tone in her voice and the expression on her face whether what she said was good or bad, right?
Ok, good, so imagine that we are out together and I lean over to you and basically say the same above statement, with the same mysterious adjective… but I have a frowning, disapproving look on my face with an accusatory tone in my voice. On top of that, the term I use is closely related to the general nature of what is being discussed about how this person is acting. So to make it bright and clear, I say, “You know what?” “That so and so is such a wino!!”.
This is said as the person in question stumbles around completely hammered, drooling and mumbling to anyone that is within shouting distance about how much they want to bring about world peace and save god’s children. Make sense? Now pick up a glass and join the wino club!!
The God of Wine
February 27, 2008
This is something that I have always had a question about, who was the god of wine? Was Dionysus the god of wine or Bacchus the god of wine? - Lydia in Milwaukee, WI
The simple answer is that both were. Here is a little ancient history of wine for you. Dionysus was the Greek version of this uninhibited lover of life and drink while Bacchus was the Roman name given to the same deity. They both represented not only the intoxicating power of wine, but also the social and beneficial influences that this strange drink had on society. They were considered to be promoters of civilization, lawgivers and lovers of peace and their divine mission was to bring an end to care and worry.
Both Dionysus and Bacchus were known for the lewd behavior of their followers who worked themselves into a craze during wild festivals and parties. Talk about the perfect place to lose one’s wine virginity. Also, Bacchus was the deity of agriculture and the theatre and he was also known as the Liberator, freeing a person from their normal self, by madness, ecstasy, or wine.
So now you know a little juicy bit of wine trivia that you can tell share with all of your friends, just let them know where you got it and tell them to stop by with their questions and curiosities. A toast to the god of wine!!
Your Recipe for Homemade Wine
February 26, 2008
Hello Wine Virgin, last week I over heard a conversation my co-workers were having about a quick and easy recipe for homemade wine. I was wondering if you had a good answer? - Danielle in Fargo, ND
Isn’t that an interesting question? So basically you were spying on your co-workers and over heard them talking about a subject that brought out the natural lush in you and now you want to know an easy recipe for homemade wine so you can one-up them ehh?
Ok, sure why not? Hey that’s a great quality to have, staying on top of office gossip like that while making sure that you’re always in the know regardless of what you have to do get there.
Now this recipe is really, really simple. Below is everything that you will need to create wine and the exact step by step process to follow.
1.) A gallon of grape juice, red or white grapes are fine.
2.) 1 gallon of water
3.) 3-1/2 Lbs. of cane sugar
4.) 1 packet of wine yeast
5.) A 2.5 gallon food grade plastic bucket
Hey, keep in mind that even bakers yeast will work if you just can’t stand another day without having something unique fermenting in your closet. I would mention that you need to be as careful as you can with making sure that everything you use is sanitized properly… but then again, you did ask about a quick and easy recipe for homemade wine.
Mix the cane sugar with the water and bring it to a boil. Now after the sugar water has cooled down, mix it together with the juice and yeast in a food grade plastic bucket. Cover it with a trash bag, yes dear… a trash bag and make sure that it’s secured with a rubber band. Now, give it a day or two for the wine fermentation process to begin and you will soon notice that the trash bag has become filled with gas.
From here, you will need to siphon, or gently pour your wine mix into another bucket and leave anything that has settled down to the bottom of the bucket behind. Cover the bucket again with a new trash bag and continue siphoning or pouring your wine off into a “clean” bucket every two weeks for a six week wine fermantion process total. By then, most of the solids will have settled and your wine can be bottled. If you can steal a moment from the crazy pace of your Fargo office you will have a chance to enjoy the fruits of your labor.
Remember, this recipe to make your wine will produce about 10 bottles, plenty enough to hand them out to your “friends” at work for their enjoyment, or envy… with more than enough left over to satisfy your cravings for an quick pick-me-up throughout the day. Enjoy!!
Cheese for Wine that Will not Make You Gag
February 26, 2008
I’m having a dinner party later this week and I have some wine questions about what would be the best cheese for wine. I’ll be serving Merlot, thanks your help!! - Jackie in Raleigh, NC
So you want something that’s not going to leave a bad taste in your guest’s mouth huh? You know, being the Wine Virgin I understand the dilemma that you’re in. I used to hate it when I would try something new and it wouldn’t go well with the taste that was already in my mouth. This would usually make me gag.
So I know you want to do all which is in your power to make sure that everything that touches the palate of your guest’s mouth sends nothing but pure excitement trickling down their throats, leaving them in wanton anticipation of what will happen next. As well you should, because I heard recently that a highly acclaimed Democrat was actually leaving the party due to the fact that the leader at the time had left a bad taste in her mouth.
Anyway you try to shoot it, if the flavors aren’t compatible you are going to find yourself with that weird feeling of “Oh no, what have I done?” as you look around and see the uncomfortable expressions on everyone’s face.
So here are the best Merlot cheese choices. Try Merlot with younger wash rind cow’s milk cheeses and many of the Alpine-style cow’s milk cheeses. As well as with sheep’s milk cheese. But remember, the full flavor of Merlot grapes does not pair well with goat’s milk cheeses. If you like to take risks in the mouths of others then try Merlot wine with blue cheese… at your own peril of course.
The Number of Calories in a Glass of Wine
February 25, 2008
Hey Wine Virgin, I have some quick wine questions for you. I just started a diet recently and I wanted to know if having a few or more glasses of wine a day would have any overall effect on me trying to lose weight. So can you tell me what’s the number of calories in a glass of wine? - Kevin in Portland, OR
A few or more glasses of wine a day huh? That doesn’t really equal out to about 10 or more does it? Hey, being a functioning alcoholic isn’t a bad thing, so long as you are able to go to work, run your errands… take care of the kids. I have to commend you though for trying to lose weight while still keeping your alcohol consumption steady. If you can’t indulge on an entire package of bonbons then at least you can have your lush wine.
So as far as the number of calories in a glass of wine, dry varieties have fewer calories than sweeter ones. For example, a dry glass has a little over 100 calories and a glass of sweet dessert wine has a whopping 230 or more calories. If you drink a glass before dinner which I’m sure that you have plenty more than just one, and on top of that another glass with with your food and then a sweeter variety for dessert, you’ve added definitely more than 400 + calories to your meal.
Since I answered your wine questions, I have to ask you this one. Do you think it’s the bonbons that are making you portly or perhaps all those beautiful varieties of fermented grape that you enjoy on an all too regular basis? Come on, I’m curious!!
Why Choose White Wine vs Red Wine
February 21, 2008
Ok our first question has come in from our new friend Tom in Arizona he writes - “Hey Wine Virgin, cool site! I was just wondering why people always say order white wine with chicken and fish or say red wine with beef or lamb. I really don’t care much for red wines myself but I do like a good steak. Am I missing out by drinking chardonnay with a T-Bone”.
Great first question Tom because I know many people wonder the same thing. The first answer to this question is simply hell no it doesn’t matter, drink what you like, eat what you like and have fun doing it.
Now the other side of it. There is a reason that people suggest things like white wine with light pasta or fish and say a nice Cabernet Saviougon with that big beefy T-bone of yours. It is really all about having flavors that can compliment and stand up to each other. Many wine drinkers simply feel that a light white wine is kind of buried by a steak or say a big bold red just over powers a wimpy little chicken breast.
There is some truth to this and many folks like you good sir that “don’t like red wines” will find that they do if they pair it with a steak or lamb, etc. The key is often to eat a bit of your steak first, there are tannins in red wine and they are broken down by the fat in beef and lamb and softened. Give it a try sometime you just might have yet another wonderful first time experience.