Pigeage
March 18, 2008
Does pigeage still exist today as a way of getting the juice out of wine? - Jonas in Asheville, NC
Pigeage is a term for the traditional stomping of grapes in open fermentation tanks. This was practiced long ago and there are even ancient sites still around where you find stone pits that were hewn from the ground for this very purpose.
And yes for small scale wine making, the grapes are sometimes crushed by pigeage where the vintner uses their feet like a homemade wine press. But with the advent of mechanical pressers, these are used instead to mass produce wine on a very large scale and to increase their overall output of wine per ton.
Even so, pressing is not always a necessary act of wine making. If the grapes can be crushed by pigeage, the vintner is able to acquire a considerable amount of juice which is called free-run juice. Typically this free-run juice is of a higher quality than what you would normally find with press juice.
But what a fun way to make a few bottles with your friends just by hoping around in a bucket and stomping away. Hopefully for your sake you, you and your friends have clean-uninfected feet. Cheers!!
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…
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!!
Wine Aroma Wheel
March 12, 2008
Will you please tell me what a wine aroma wheel is and possibly where I can get one? Thank you! - Fiona in Tuscon, AZ
The wine scientists at the University of California at Davis many years ago developed this tool as an aid to wine virgins and experts as well. They then organized and categorized these smells and left out all that was not perfectly clear. From there they ended up with a list of 12 major categories of wine smells, subdivided into 29 subcategories and in 94 specific terms. This makes it much easier to arrive at a standardized format for classifying this information.
The wheel is an incredibly useful tool to learn about wines and enhance one’s ability to describe the complexity of wine flavor. The wide variety of wine that this world has to offer allows for thousands of scents in an almost infinite combination. It’s called an aroma wheel because it is a circular table, with relatively similar smells placed close together around its circumference. The wine aroma wheel is made of three tiers. This provides very general terms located in the center which then proceeds to the most specific terms in the outer tier.
These terms are not the only ones that can be used to describe wines but are those that you will most often find. Whether you are a beginner or a wine connoisseur, the use of the wheel during wine tasting will facilitate the description of the flavors you perceive. More importantly, you will be able to recognize and remember specific details about wines and will develop confidence in your ability by practicing with the aroma wheel if a wine really worth your time and expense.
Fiona, look online for to order a proper wine aroma wheel or you might be able to find one that you can download to check it out and get an idea of the various aromas and flavors. Cheers!!
Le Tastevin
March 10, 2008
Will you please explain what a “le tastevin” is? Recently, I went to a very nice restaurant and I noticed what seemed to be a silver cup like ash tray thing hanging around the sommelier’s neck. I asked him what it was and he simply pointed at it with a look of pride and said le tastevin! What the hell is it and what is it used for? Thanks. - Katie in Lake Charles, LA
Wow, I have never quite heard a tastevin or “le tastevin” as your sommelier calls it, described in such a straight forward way. You’re right, come to think of it, it does look sort of like a strange ash tray or how about a miniature urn? The “bling” in which he so proudly pointed to was actually a curious bit of history.
Wine trivia can be so captivating… you see Katie, a tastevin is simply a wine-tasting cup. Long ago, cellar masters created this to sample wines deep down in a cellar, where it was dark and lit only by candle light. As far as the odd shape of the cup itself, it was designed to catch and reflect the little light that was available to make it easier to check the color and clarity of the wine.
Nowadays, there is really no practical use for the tastevin and it is mainly seen as a badge of honor among many sommeliers. If you’re curious to pick one up, look online because a number of wine shops will actually carry them and if you happen to go back to that restaurant and encounter the same guy… look at his cup and give him a knowing smile. 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.
Something Leesy
March 4, 2008
Would you please tell me what leesy means? - Martha in Crandon, WI
Leesy is a term referring to when a wine maker lets the wine sit on the lees for a longer period than normal during the wine fermentation process. As a primer, for those newly christened virgins out there, wine lees are a sediment consisting of dead yeast cells and other solid matter such as grape pulp etc.
Some wines are aged for a time on the wine lees which is a process known as sur lie and from there gives way to the term “leesy”. This produces a distinctive yeasty aroma and can actually give the wine extra flavor and body. Eventually the lees must be removed by racking the wine. As the sediment collects at the bottom of the container the wine is siphoned or poured off into a clean container before it is finally bottled.
If the wine sits too long on the lees if can ruin the flavor and aroma but most importantly, leaving it sit too long without racking will allow the formation of hydrogen-sulfide gas, this basically yields a smell like rotten eggs and after that you may as well just throw it out.
When you sit down after a long day to enjoy a glass of your favorite wine, stop to think about all the time and effort that has been invested in creating this wonderful elixir and really let your mouth savor all the aromas and flavor that high quality wines bring.
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!!