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 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 |
Wine Longevity
March 7, 2008
Hi, what different types of wine have good wine longevity? - Miriam in Farmington, NM
With all the talk about different types of wine that are specifically made for aging, most of the world’s wines are meant for immediate use. The rare ones that are crafted for this type of wine longevity require specialized storage at a constant 55F. This is way too cold for constant air conditioning and yet too warm for a refrigerator.
Can you imagine the electric bill after 25 + years? We have to recognize that wines of more than 100 years old, or even 50 in the vast majority of cases, are still going to be anything other than a fascinating piece of curiosity and that these are bought by people to be part of their collection.
However, an affordable wine which does have great wine longevity is Madeira. This strong wine was purposely made to survive while even improving during long ocean voyages to markets around the world. Madeira ranges from dry to very sweet and it will last for quite a long time, even under poor storage conditions.
Believe it or not, Madeira remains very affordable for an age worthy wine. They usually start from $20 to $50 for a recently produced bottle sold here in the states.
Here are a few types that offer the best wine longevity: Bordeaux, Burgundy and Rhones from France, along with Cabernet Sauvignon, Merlot, Pinot Noir and Syrah. Italian reds, dessert wines like Port, Sauternes and Rieslings.
So go buy a few bottles and put them away for that occasion when something from your past can greet you in the pleasure of good company.
A Dry Wine or a Sweet Wine?
March 6, 2008
How do you tell if you have a sweet wine or a dry wine by looking at the label? - June in Grand Junction, CO
Actually, except for dessert wines, almost all table wines are “dry” which simply means un-sweet. Some dry wines can have a more fruity taste than others and this may be considered as a slight sweetness. The list of either a dry wine or a sweet wine can be found below.
Note that there are many exceptions to what is listed so be advised that this isn’t an exact rule of thumb. However, this offers a broad summary of popular wine grapes and types and will give you a general idea of what’s in the bottle.
Sweet - Dessert wines, Port, Sauternes, Cream Sherry. Lightly Sweet - German whites, Riesling, Chenin Blanc, White Zinfandel. Dry Whites - Sauvignon Blanc, Chardonnay and many Italian whites. Dry Reds - Cabernet Sauvignon, Pinot Noir, Syrah, Merlot, Zinfandel, Beaujolais.
As a former virgin myself, my best advice to you June is to get out there and try as many different things as possible because you never know what you might end up liking. Cheers!!
Corked Wine How to Tell
March 5, 2008
How do I know for sure that I have corked wine? This past weekend when I went to open a nice bottle of 2004, Santa Alicia Cabernet Sauvignon it tasted incredibly horrible and smelled like a wet basement after a flood. Is there anything I could possibly do to salvage this bottle? - Clara in Midland, TX
Unfortunately Clara, this is not much you can do other than toss it. Corked wine or corky wine is a broad term referring to a set of undesirable smells or tastes found in a bottle of wine. This can only be detected after bottling, aging and opening. The main cause of cork taint is the presence of 2,4,6-trichloroanisole (TCA) in the wine.
Corked wine containing TCA has a characteristic odor, variously described as resembling a moldy newspaper, wet dog, or your case “a wet basement after a flood” and gives it a corked wine taste. This makes the completely undrinkable and is what has happened to your cherished bottle of Cabernet Sauvignon.
Depending on how long ago you bought the wine you should return it back to the store you got it from. Most wineries completely stand behind their product and will work to ensure customer satisfaction. Getting a bottle of corky wine is something that is rare nowadays but this is the risk we take when we have our hearts desire set on the perfect bottle.
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.