Crusted Wine - Why?
April 14, 2008
Why is crusted wine called as such? - Meg in Portsmouth, VA
Crusted port wine is a type of ruby port. It is also an inexpensive version of vintage port, and in turn receives it’s curious name from being unfiltered. This leads to a very interesting natural sediment that builds up over time from grape skins, twigs and seeds, hence the “crusted” in crusted wine. Appetizing no?
Definitely and absolutely, crusted port wine should be decanted. If not, you might take a sip and end up snacking on something that isn’t quite edible. However, what’s good about crusted wines is that you can enjoy them at a much younger age vs. a good vintage port, some of which can take decades to mature, where they can be fully appreciated.
Keep in mind that when you see the date on the bottle, this is alluding to the bottling date and not the actual year in which the grapes were grown. Cheers!!
Late Bottled Vintage
April 11, 2008
What is meant by saying a bottle is late bottled vintage? - Chandra in Seattle, WA
Late Bottled Vintage is the term given to wines that are left longer in a barrel than what had been planned for, due to a lack of demand. This practice has led to 2 distinct wines. From these 2 types, both of them are bottled between 4 to 6 years after the vintage. The key difference between them is that one is fined and filtered before it is bottled and the other one is not.
Basically, when a wine is filtered like this it can be consumed without having to be decanted first. Now as for the unfiltered wines, these definitely have to be decanted. Some wine lovers feel that the filtering process takes away from the character of the wine. One of the reasons this practice made sense was that late bottled vintage is similar to drinking a vintage port without having to wait 10 plus years before enjoying the bottle.
Kinda like getting your cake and eating it too so to speak and not having to feel all that wine guilt just because you want to indulge. But then again sometimes its good to be cautious. A lot of late bottled vintage wines are worthy of your time but a few, due to the filtering process and how they were crafted can be likened to drinking a shadow and will leave you with an unsatisfied craving for more. Cheers!!
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.
Cooking with Wine
April 3, 2008
Hi Wine Virgin, I’m planning a dinner and I’ll be cooking with wine. Does the type of wine varietal and quality really matter that much or can I choose something off the shelf and go with it? - Marlene in Burbank, CA
Marlene, simply put, when cooking with wine… it will definitely have an impact on the taste, along with your guests willingness to make the leap of faith and eat what you prepare. When selecting a wine to cook with, unless a recipe calls for it, use a dry wine and not a sweet one.
More often than not, white wine goes with fish, chicken and pork dishes. Where cooking with red wine fits nicely with beef. However, don’t be afraid to experiment. Cooking with white wine provides a wide range of opportunities to go after and doesn’t limit you.
When planning to cook with wine, it’s important to know beforehand what items you want to have a heightened flavor. Say for instance, adding a young wine with high acidity to a dish that is a bit on the mellow side to balance it out. Typically, I add a splash of wine to the meal that I know I will drink with the dinner itself. But this isn’t necessary. Also, since you’re cooking the wine, the wine varietal isn’t a big deal.
Select a good wine to cook with but not a wine that you wouldn’t want to drink and don’t use a wine that you would want to enjoy just by itself either. Definitely, do not use one that has been sitting in the fridge for a while and out of wine guilt, you feel like putting it to use.
Hey, I understand with being a lush myself how hard it can be to pour unused wine down the drain but still… don’t use an old oxidized bottle to prepare a meal with. Believe me, you will see that polite but “I really don’t want to eat this” look on their faces as the end up picking it over like a two year old brat.
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.
Malolactic Fermentation
March 31, 2008
Can you tell me what malolactic fermentation is and what does it do? - Don in Gulfport, MS
Malolactic fermentation is a process where the tart malic acid is converted to a softer tasting lactic acid. Think of malic acid like the taste of green apples which is then converted into lactic acids, an example being the creamy, soft acids in milk. This process can occur at any time during or after the normal wine fermentation process.
It is generally thought to enhance the body and flavor and in turn produces soft and fuller wines. Many wine makers also feel that better a integration of the fruit and oak character is achieved if malolactic fermentation occurs during the time the wine is in barrel.
Yet, not all wines will benefit from this with Riesling being a perfect example. The best wines that get the most out of this process are full bodied dry whites and medium to full bodied dry reds. With these types of wines, malolactic fermentation is sometimes encouraged. The simple and practical reason being is that this process can spontaneously happen even after the wine has been bottled.
So Don, being curious as all wine virgins should be helps you to learn little bits of wine trivia here and there, making you appreciate how incredibly complex and time consuming creating a stable wine really is. Cheers!!
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!!!