Beginning Wine Drinker
I have recently begun developing a taste for wine but I do not know anything about it. Have tasted several kinds but would like to become more educated in an easy way! Any suggestions would be appreciated.
You can take the informal approach and simply buy and taste wines from different grapes and regions. There are many tastings that are open to the public and try to attend those that might be of interest. Check out are Events page.
If you want to be more serious, you can enroll in a wine course and by all means, buy a good reference book such as Windows on the World Complete Wine Course by Kevin Zraly.
I am a novice oenophile and have been hearing the term "fruit forward" over and over again. What does the term mean?
A "fruit-forward" wine shows dominant fruit flavors, usually indicating a ripeness and richness to the fruit notes. This can be either a positive or a negative term; a wine can have prominent fruit flavors and still be balanced, but sometimes the term is used to indicate a wine that's out of balance and lacking complexity. You'll have to judge by the context.
What is meant by the term "structured" when used to describe a wine?
"Structure" refers to the relationship of elements in wine such as acid, tannin, glycerol, alcohol and body. That may sound a bit esoteric, but you could think of it this way: Structure doesn't describe flavor, and it doesn't describe texture; structure describes the other impressions of a wine. Think of a building—no matter what architectural style it may embody, the structure might be sturdy or flimsy, so you might expect the building to stay standing for a long time, or risk falling down. Similarly, a wine with good structure is more likely to age well, while a wine lacking in structure is unlikely to improve in the cellar.
What does the term "tight tannins" mean in wine tasting notes?
The wine term "tight" is usually positive, meaning a wine that's highly concentrated yet restrained, or not showing its full potential. As far as tannins are concerned, a tightly tannic or tightly wound bottling would often be a young wine with a lot of structure, which the taster thinks would be more enjoyable if it were less closed up and more expressive. So, a wine with "tight tannins" might be a good candidate for aging in the cellar.
What does the word "notes" refer to when describing a wine? Is it the smell or the taste?
"Notes," as in "notes of green apple," can refer to either aromas or flavors or both. Keep in mind that the relationship between smell and taste is very strong—much of what we "taste" is actually what we smell. The word is simply a device for writers to convey what they're experiencing. Other fancy words wine writers use to indicate aromas and flavors include "hint," "tone," "undertone," and "whiff," among others.
So we all worry and fret about "cooked" wine—but what does it taste like?
If a bottle of wine has been exposed to extremes of heat, the wine might start to expand and leak out of the cork a bit. When you remove the capsule, you might notice a sticky mess. This is evidence your wine may have been exposed to heat, but it doesn't always mean that your wine is toast. A "cooked" wine's flavors will actually taste ... cooked. The fruit flavors might seem stewed, not fresh. There might be baked, burnt or caramel notes. The color may also have changed from deep red to more of a brown or brick tone.
Can one really get a true taste of a wine when spitting?
If you haven't practiced evaluating a wine after spitting, I'm not surprised you found it strange or difficult. But if you don't spit, you'll have much more difficulty evaluating 15 or 20 wines in a sitting, as a professional wine taster must often do; the accumulated alcohol would definitely impair your judgment. With training and experience, you'll find that a swish and a spit gives you all the information you need—a wine's flavors will impact your taste buds and ricochet around your retronasal passages whether or not you swallow it. It just takes practice. Of course, when it comes to pleasure, swallowing has it hands down over spitting.
How long can an uncorked bottle last. Do you keep it in the refrigerator?
The simple answer is to consume a wine at one sitting, or the next day, and you will not have to worry about serious deterioration. The lighter, more delicate the wine, the faster it will deteriorate. To keep opened wine for several days, you may want to purchase a stopper and pump kit which "evacuates" the air partially, or a preservative spray that inserts a layer of inert, non-toxic gas followed by a stopper.
Whites are best kept in the refrigerator. Opinions vary as to the best practice with reds, and some people also keep these in the fridge, allowing them to reach room temperature again before serving. Big, powerful, youthful reds are often better - more open and revealing - the next day, even if you simply put the cork back in the bottle.
When should I use a decanter?
Decanting does two things: separates the wine from any sediment that may have formed and aerates the wine. While some feel that extra boost of oxygen can open up a wine and give it extra life, others feel it makes a wine fade faster, and that swirling wine in a glass is sufficient aeration.
A particularly fragile or old wine should only be decanted 30 minutes or so before drinking. A younger, more vigorous, full-bodied wine (and yes, even whites) can be decanted an hour or more before serving. I've had wines that were decanted for hours and even days that were showing beautifully, but these experiments can be risky.
One more tip about handling an older wine—set it upright for a day or more before drinking, so the sediment can slide to the bottom of the bottle and make it easier to separate while decanting.
After decanting a bottle of wine, is it OK to pour it back into the bottle in order to take it to a friend's house?
Yes, it's OK. But if there's a bit of sediment left in the bottle, you might want to give it a quick rinse first, before pouring the wine back in. I'll use water until all the sediment seems to be gone (although I suppose you could sacrifice some wine to the cause, too). Then I drain the bottle as best I can before pouring the wine back in. Funnels are extremely helpful for this.
It is it necessary to store/cellar wines with a twist-off cap horizontally since there is no cork to keep wet?
You can store wines with screwcaps vertically or horizontally. As you mention, with twist-offs, there isn't a concern about keeping the cork moist to make sure it doesn't dry out. However, it's still a good idea to follow the other rules for storing wine: do your best to keep the bottles away from excessive light, heat, temperature fluctuation and vibrations.
I’ve been told that you’re supposed to cook with the wine you’re serving at the table. But I like to serve special wines at my dinner parties. Do I really have to pour a glass of my Montrachet into the fish stew?
My rule of thumb is never cook with a wine you wouldn’t drink. It is true that adding the drinking wine to your dish will make the food and wine harmonize beautifully, there are some wines to precious to feed to your pot. In this instance I’d recommend reaching for a bottle of your everyday drinking white wine to add to the dinner and reserve your special wine for the guests.
When a recipe calls for a "dry white wine," what wines do they mean?
Whether a wine is considered "dry" or not depends on the amount of residual sugar it has. Technically, wines with less than 10 grams per liter are considered "dry," those with more than 30 grams per liter are "sweet" or dessert wines, and anything in between is considered "off-dry." In practice, different people have different thresholds for tasting sweetness in wine, so what you consider dry another person might taste as sweet.
In general, some whites wines are almost always made in a dry style: Sauvignon Blanc, Pinot Grigio, Spanish Albariños and Austrian Grüner Veltliners, for example. Some wines often fall between dry and off-dry: many New World Chardonnays, Rieslings, Viogniers and Pinot Gris, for example. And some whites are always sweet: Sauternes and "late-harvest" bottlings of grapes such as Riesling and Chenin Blanc are examples.
Regardless, always taste a wine before you cook with it. If it's not fun to drink, it won't improve your dish.
How do you correctly pronounce the name of the glass company "Riedel"?
Riedel, the Austrian producer of fine wineglasses, is pronounced "ree-dle" (rhymes with "needle"). Check out our Riedel Catalog.
What's the difference between utility-blown glass and a hand-blown one?
Hand-blown glass is generally thinner and more graceful than machine-made glass. This is preferable, not only for the way a lighter-weight glass balances better in your hand, but because thin glass enhances wine, especially at the rim or lip of the glass. A thin, smooth edge where your lips meet the glass is best while taking a sip. These days you'll find quite a few "combination" wineglasses with hand-blown bowls and machine-made stems and bases. They can be a good compromise between beauty and cost.
I have broken a few high quality wineglasses during hand washing. Any on ideas on safe and proper washing techniques?
Never twist the bowl from the stem; a wine glass is weak there and you can snap the bowl right off. Carefully hold the bowl in one hand while drying. Or, you can let the glasses air dry on a rack, or inverted on a lint-free, nonaromatic towel.
Can you help me differentiate between New World and Old World wines?
The most basic difference between Old World and New World wines is geographic: "Old World" refers to the traditional winegrowing regions of Europe, while "New World" refers to everything else.
These distinctions can also refer to differences in style. The climates of New World wine regions are often warmer, which tends to result in riper, more alcoholic, full-bodied and fruit-centered wines. These wines are often made in a more highly extracted and oak-influenced style. Old World wines tend to be lighter-bodied, exhibiting more herb, earth, mineral and floral components. While these are gross generalizations, that's how these terms are commonly used.
These days, the terms "Old World" and "New World" can take on even broader connotations and spark debates among wine lovers, usually about tradition vs. modernization. "Old World" implies tradition, history, and an "if it's not broke, don't fix it" mentality, while the term "New World" invokes technology, science, corporations and marketing.
What is a super Tuscan wine?
In the 1970s, rebel Tuscan producers decided to use non-Italian grapes like Cabernet Sauvignon, Merlot and Syrah in their wines, and/or make wines outside of the Chianti zone, disqualifying these wines from using the Chianti name. They were forced to carry the label vino da tavola, or "table wine," normally meant for inexpensive, low-quality wines. These big, rich wines were nicknamed super Tuscans, and it stuck. They're usually expensive, priced at about $100 or more per bottle, and have an appeal for their renegade status. Some of the most famous super Tuscans are Ornellaia, Sassicaia, Solaia, Tignanello and Fontalloro.
What's the difference between a Tawny Port and a Vintage Port?
Tawny Ports become tawny-colored from the oxidation they experience during their long maturation in porous wooden casks—generally 10 years or more, up to 40 years in some cases. They have a mellow, nutty, slightly woody, dried fruit character. Vintage Ports remain in oak barrels for only two years before bottling, and so retain their deep red/purple color and sweet, ripe fruit flavors. Made entirely from grapes of a single declared vintage year, they are usually the richest and most powerful of Ports, and age exceptionally well in the bottle.
What are the grape varieties that go into Port wine?
More than 80 different grape varieties are authorized for Port production, an overwhelming number I can't list here. Instead, let me tell you the most widely used—and most highly regarded—grapes: Touriga Nacional, Touriga Francesa, Tinta Roriz (another name for Tempranillo), Tinta Barroca and Tinta Cão.
What are two red grape varieties used in Bordeaux?
The two principal red grape varieties used in Bordeaux are Merlot and Cabernet Sauvignon, followed by Cabernet Franc, Petit Verdot and Malbec.
What are the differences between the "banks"—the left and right? All I know is a river separates them.
The main river in Bordeaux is the Gironde; two smaller rivers, the Dordogne and the Garonne, feed into it. Together, the rivers are shaped almost like an upside-down Y. If you're standing in Bordeaux facing west, toward the ocean, the "Left Bank" is south of the Garonne and Gironde rivers, and the "Right Bank" is north of the Dordogne and Gironde Rivers. (The area in between is known as Entre-Deux-Mers.)
While red Bordeaux wines are blended together from Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot grapes, the Left Bank vineyards are dominated by Cabernet Sauvignon, while the Right Bank ones focus more on Merlot. This means that the Cabernet-based Left Bank wines tend to be a bit more tannic, while the Merlot-based Right Bank wines tend to have more restrained tannins.
What is the difference between Chianti and Chianti Classico?
Chianti is a district in Italy's Tuscany region, and Chianti Classico is one of the seven subregions within Chianti. (It also happens to be the oldest and most respected area of Chianti.) The other regions in Chianti include Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano and Rufina. Chiantis (Classico or otherwise) are made primarily from Sangiovese, and they tend to have a terrific acidity that pairs them well with food.
What is the Pinotage grape? How do you pronounce it?
Pinotage (pronounced "pee-no-tahj") is a red wine grape—a cross between Pinot Noir and Cinsault. It was created in South Africa in 1925, and that country remains the most important producer of Pinotage wines. Pinotage wines vary greatly in style; most show red fruit flavors, sometimes with berry and banana notes, and it can also have a brambly, earthy, smoky side.
Can you tell me more about the Argentinian Torrontes grape?
Torrontes is a white wine grape that's unique to Argentina. However, I've read that DNA analysis shows it is related to Malvasia. The best examples I've tried are similar to a Viognier or Muscat: aromatic and floral, with refreshing peach, orange, citrus and spice notes.
What is the difference between "Claret" and "Meritage"?
"Claret" is an old English term for red Bordeaux, but these days it has more of a generic "red wine" connotation. "Meritage" is a trademarked name for registered American wines that are blended from Bordeaux grape varieties. Meritage wines can be either red or white.
Is it OK to serve the wine that is brought by the guest that same evening?
A host or hostess gift is traditionally considered a gift for the host, which means there is no obligation to serve it that evening (unless it's a wine potluck). As a good host I have already picked out wines that complement the dinner. But I'm also a gracious host, so if someone brings over a bottle that seems very special, I'll ask them if they would like to share it with everyone that evening, and if it appears that this was the intention, I'll cheerfully accommodate it.
How many liters are in a magnum?
A magnum is the size of two regular (750ml) bottles.
How many grapes are used for one bottle of wine?
Quite a few, actually. About 600 to 800 grapes go into each bottle of wine (some grapes are bigger or juicier than others). This usually translates as about three to 10 clusters of grapes—again, depending on the grapes.
Why do most vineyards have rose bushes at the end of the vine rows?
The reason that rose bushes have been planted at the end of vine rows is that they act as a "canary in a coal mine" for grape growers. The rose bush and grapevine are susceptible to some of the same destructive maladies, particularly cryptogamic diseases like powdery and downy mildew. Both are also attacked by aphids. Roses tend to be affected earlier than nearby vines, thus serving to alert the vineyard caretaker that preventive treatments may need to be applied.
What’s the best temperature to serve wine?
Here is a general guideline:
- Red Wine, Port, Marsala or Madeira – approximately 64°F/18°C.
- Beaujolais, serve at 60°F/15°C.
- White Wine or Dessert Wines – approximately 48°F/9°C. Sparkling Wine – serve at refrigerator temperature, about 42°F/6°C.
- Sherry – Light sherry should be served like a white wine. Sweeter, darker Sherries should be served like red wines or at normal room temperature.
Why does wine give me a headache? Is it because of the sulfites?
Many times a headache is the result of dehydration, so try to drink at least one full glass of water with each glass of wine. Red wine contains different levels of histamines which could cause headaches if you suffer from allergies. Sulfites can cause allergy and asthma symptoms but are not responsible for headaches. All wines contain some sulfites, a natural byproduct of grape fermentation. Some winemakers add sulfur dioxide to the wine as a preservative to prevent oxidation and bacterial growth. The U.S. government mandates that all wine containing ten parts per million of sulfites carry “Contains Sulfites” on the label. The maximum allowable level of sulfites in wines is 350 parts per million but most wines contain less than half that amount.
Common Questions On Sparkling Wines
What is the difference between Champagne and sparkling wine?
Champagne is a sparkling wine from specific grapes, from a delimited French region, from set growing, harvest and production methods. True Champagne comes only from France, from the Champagne district. To the French and the ED, the term Champagne is a trademark.
How do I know how dry the wine is from the label?
Brut is the driest. Extra Dry is a bit sweeter than Brut. These are the most common terms. The term Demi-Sec indicates that the wine is sweet in style.
What makes Champagne so unique?
The cool climate results in high acidities that enable the long aging on the yeast necessary to gain rich toasty characters. The grapes (Pinot Noir, Chardonnay, Pinot Meunier) are all noble varietals. The Champagne "method" (bottle aging and fermentation) offers great complexity and richness.
How do I safely open a bottle?
Tilt bottle 45 degrees to horizontal. Remove foil. Hold and cover wire cage and cork with towel, losen cage. Hold cork, twist bottle. Hold back against pressure, let it escape slowly.Serve chilled.
Does Champagne loses its carbonation over time?
It is true, though how much and how fast varies from bubbly to bubbly. By the 10-year mark, most people will notice a clear drop in carbonation in most bottles of sparkling wine. However, some will keep their sparkle for 30 or even 40 years.
