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 |
Refrigerate Red Wine Safe?
March 14, 2008
Can you refrigerate red wine? - Gary in Omaha, NB
Yes you can Gary and it’s even best to refrigerate red wine before you begin drinking it. To really enjoy your bottle, most red wines should be at served close to room temperature 55 to 65ºF which translates to about 30 minutes in the fridge. The caveat is that the red wines that are high in tannins and full bodied reds need warmer temperatures that help to soften these tannins and develop the flavor and aromas.
But again, lighter bodied reds are enjoyed better at slightly lower temperatures. You see, the slightly colder temperature slows the evaporation of alcohol, improving the it overall and making the wine smoother. Don’t over chill red wine as this will make the tannins in the wine taste rough and bitter.
The quickest way to chill red wine is in an ice bath. Now if you aren’t quite up to the task of being a complete lush one night and just can’t finish that opened red wine. It’s perfectly fine to refrigerate red wine after opening for a couple of days and this will give you a bit more time to drink it.
The worst thing a fledgling wino such as yourself could do is waste a bottle of wine. So keep that in mind and do not disappoint the Wine Virgin with such sacrilege!! I just might have to get the whip.
Vidal Ice Wine and Riesling Ice Wine
March 13, 2008
I love Vidal ice wine and Riesling ice wine as well but is there a difference between late harvest wines and ice wines? - Nick in High Point, NC
Right now it is good to note that Vidal ice wine and Riesling ice wine are also late harvest wines, but keep in mind that not all late harvest wines are also ice wines. Late harvest is a term applied to wines made from grapes left on the vine longer than usual. This makes the grapes naturally dehydrate, concentrating their flavors as they take on sweet, raisin like qualities. Both ice wines and late harvest wines are made in a very sweet style but they are not to be confused.
Ice wine is popular in the cold northernly wine regions of Germany and Canada where the grapes can freeze on the vine. As the grapes are pressed, the frozen water crystals are eliminated, leaving the highly concentrated sugar behind. There are also “icebox” or “iced” wines made from grapes that are picked and then frozen mechanically.
It can be a little bit difficult for a wine virgin at times with a ton of different terms to learn and sort through. All you have to do is be patient and be willing to explore and try new things. I assure you that your curiosity will not go unrewarded. Cheers!!
Gout de Terroir
March 11, 2008
Hi Wine Virgin, can you explain what gout de terroir means? Thanks. - Ellen in Douglas, GA
The gout de terroir roughly translates into the taste of the earth. Some believe that it is possible for the soil in which the vine grew was able to impart certain earthy flavors to the wine itself, giving it very unique characteristics. However, there is no hard scientific evidence that the soil can transmit the taste of the soil up through the roots, through the vine and into the grapes.
People seem to have this strange ability to make an association between what they see in a vineyard and what they taste in the wine. Yet even though the dirt that the vine grows in cannot transmit a certain flavor or aroma one may consider that the reason for saying that a particular wine has gout de terroir of a mineral or earthy tone is due to the entire wine making process itself.
Take into account the specific micro-climate that some grapes are grown in along with particular weather variations. You also have to consider how long the grapes were allowed to ripen before they were picked. These simple variables among many others have as much to do with the finished product as anything. Most people seem to stop at the thought that a wine takes on a definite character only during the wine fermentation process.
If you follow this thought process back even further, you will begin to see why the French made the claim that the gout de terroir had its say in the over all aroma and taste of a wine. Ellen, if you sit down and perhaps notice the tint of what you might think of as earthy or even chalky, realize that you are tasting a little bit of everything that went into making that glass in front of you. Cheers!!
Cleanse the Palate
March 10, 2008
Hello, what would I need to do to cleanse the palate so to speak? You glanced over this last week in your “Wine Nose” post about not eating for a couple hours before hand. Is there anything else I can do? - Tawny in Buffalo, WY
Actually, a great way to cleanse the palate is simply by eating bland white bread and a drink of water in between tasting various wines. This is because the bread is neutral in flavor and will give you a base to reference from. Sometimes a social gathering to taste wine can be accompanied with various cheeses or meat based snacks. As simple as some of these may seem, they can have a large influence over your wine palate, making it quite difficult to get the true taste of the wine you are interested in.
Tawny, you now have a very easy way to get a reference point in developing your wine palate and have no more excuses with putting new and interesting flavors into your mouth. Enjoy!!
Wine Nose
March 4, 2008
Hello Wine Virgin, I would like to learn how to develop my wine nose. What do you suggest I do? - Matt in Nova Scotia, Canada
Wow, our first Canadian question… Matt, the first thing I would have to say in order to develop a good wine nose is simply sit back and relax. Try not to eating anything for two to three hours before you actually proceed with this process. Reason being is that the flavors from certain foods would interfere with you being able to fully appreciate the aromas and could possibly taint your first experience. What a horrible thing for a virgin.
Having a nose for wine makes the time spent well worth the effort and here is some information to help you get on your merry way. The nose or smell of a wine describes the perfume that is given off in the form of esters.
Esters are compounds produced by the reaction between acids and alcohol. This happens during the wine fermentation process and also as the wine ages. The contribution of esters to wine is an acetone smell that’s sweet and slightly fruity. Esters also contribute complexity to wine
Also, the nose is determined by the aromas and bouquets which are inherent to the wine itself. Aroma is the part of the smell derived from the grape such as a flowery nose. The bouquet comes from the aging of the wine in a cask or in a bottle e.g. a woody or nutty nose.
A wine virgin should judge the wine nose by sniffing the wine in an open glass. The nose of wine can range from very pronounced to moderate to subtle. A wine would lack nose if there was no discernible smell at all.
As a rule of thumb here are some guidelines for wines that have a nose which are pleasing: Fresh nose is a wine that is pleasant with a zesty charm. Flowery nose is a wine which is fragrant with an intense aroma of flowers that may have been involved during the wine fermentation process. A fruity nose is attractive and has a fresh quality with the smell of ripe grapes.
A fragrant wine nose is attractive and has a natural aroma while a spicy nose has a rich, herbal or spicy aroma. Clean nose is absence of unpleasant odors. Woody nose is a just as it sounds, a wine that has the scent of wood and finally a wine that has a yeasty nose can relate to how the wine was made, such as allowing the wine to remain on the wine lees which will give it certain hints of different flavors.
Now for wines with an unpleasant nose here are a few examples. A metallic nose is usually due or caused by metal contamination during wine-making or aging process. A moldy nose comes from the use of rotten grapes or stale, unclean casks or bottles.
Corky nose will give the faint smell of cork but not to be confused with corked wine. A sulfuric or matchstick nose has a similar smell of rotten eggs. An oxidized nose delivers a stale smell due to exposure to air and finally if wine has a vinegar like nose simply toss it due to it being unfit to drink.
Matt, follow these simple guide lines and let your nose show you the way. Cheers!!
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.
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!!
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.