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Wine Storage- to cool or not to cool?

9/21/2013

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I get asked pretty frequently about wine storage. People get really worried about where to store their wine and why.

Well, I have a few thoughts I’ll expound on, but firstly I want to say you probably don’t really have to worry about it too much. If you’re storing it in your house, not on or near a heating vent, it is probably ok. Most wines aren’t meant to be cellared for years, and should be really consumed within a year or two of buying them. So, unless you’re amassing an expensive and old collection, you don’t really need a true cellar with temperature and moisture control.

The most important thing to remember with wine is that it really needs stability (don’t we all?) Fluctuations between extreme temperatures are what will cause issues with corks expanding and shrinking (thus letting in oxygen) or prematurely age your wine. Extreme heat can also cook your wine, causing off flavors.

Ideally, you should keep your wine in the coolest (not coldest- forget the garage,) darkest part of your house. If you have a basement (that isn’t prone to flooding) then this is the ideal spot.

If you’ve got a lot of money lying around collecting dust, then you can get a temperature controlled wine-fridge. But really, they aren’t necessary.

What about putting whites in the fridge and keeping them there? Well, this isn’t a great idea either. A), it takes up too much room, B) the fridge is too cold and cold air can cause some cork shrinkage, C) it might not be moist enough in there for the cork.

Here’s what you want to remember: You want to have an environment away from light, heat, freezing, and too much sloshing. Also, it is a safer bet to store your wine on its side so that the wine inside makes contact with the cork and keeps it from drying out (this also helps sediment settle so it doesn’t slosh up when you tip it to pour.) Drink most white wine within 3-4 years of bottling, and most red within 3-6. It’s gonna get old otherwise and really not be tasty anymore. That’s it! Relax, open a bottle, and enjoy!

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Sherry, Niles?

9/11/2013

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So, this post is a wee bit of a cheat, since I had to research Sherry for work this week, and am re-working what I wrote there for this purpose. 
Ok, confession over- onward. 

My friends most likely know that I'm a fan of Frasier. It's a funny show. I'm not ashamed. And, what do the finicky brothers Niles and Frasier drink ALL the time? Sherry (incidentally, their dad also dates a woman named Sherry for a while... coincidence?) But after all those years of watching, do you suppose people were wondering what Sherry is? Really? And what does it taste like? I'd tried it before in the past, but it never really left a huge impression- so I decided to do some more research.

Apparently, Sherry is seeing a rise in popularity- it is becoming a hip drink and mixologists are using it in cocktails a lot- who knew? So, to keep myself looking and feeling hip and trendy, here's my best attempt to explain and demystify Sherry-in a nutshell.

Sherry is a fortified wine made from white grapes grown near Jerez (if you wanna be snobby, you should pronounce it "hair-eth") in Andalusia in Southern Spain.  It is impossible to universally classify Sherry because it is produced in a variety of styles made primarily from Palomino grapes. It ranges anywhere from light, acidic, dry versions (similar to white table wines,) such as Manzanilla and Fino, to darker and heavier versions that have been allowed to oxidize during barrel aging, such as Amontillado and Oloroso. Sweet dessert style Sherries are also made, usually from Pedro Ximenez or Moscatel grapes. Cream Sherries are often quite sweet and syrupy- and subsequently, pretty popular. 

Its winemaking process starts out pretty much like any other wine, but after it ferments, Sherry's alcohol content is increased by fortifying it with varying amounts of a grape-based spirit. It is then aged for specific amounts of time, depending on style.  As the lower-alcohol sherries age in barrel, they develop a layer of yeast referred to as “flor”  that imparts unique flavors and also keeps the wine from becoming totally oxidized. Sherries that are intended to be aged for a long, long time have more alcohol added initially, to stave off unwanted infections in the wine. As a consequence, most long aged Sherries don’t develop a layer of flor  and will oxidize slightly over time, giving them a darker color and flavor complexity. Most Sherries are initially fermented to dryness, meaning that that the sweet versions have had sugar added back into them after fermentation is complete.

Now, here comes the really cool part- blending. Wines from different vintages are blended in such a way as to age the wine optimally, while keeping a level of uniformity from bottle to bottle. The blending and aging system used is called the Solera system and it goes pretty much like this: Let’s say we have 8 barrels, and over the course of 8 years, each barrel is filled with one year’s sherry. After the last barrel is filled, then the 1st barrel (the oldest) is tapped and a portion of it is removed and bottled (this would be the rare case of a Sherry being labeled with a vintage.) Then, the empty part of the 1st barrel is filled with sherry from the 2nd barrel (the second oldest,) and then 2 is topped up with sherry from 3, 3 from 4, etc, all the way down to barrel 8, which is then filled with new product. This step is repeated every year (or whatever aging interval is deemed ideal.) No barrel is ever totally emptied. This process can mean that barrel 1 could have traces of the very first sherry every made at the winery! This could go on for 50-100 years. As a consequence of this system, most sherries don’t have a vintage listed on the bottle. Pretty neat and complex, eh? 


I think you should totally give Sherry a chance. It's so diverse, there's bound to be a style to suit everyone. Pick up a bottle of dry fino or oloroso to have with appetizers. They'll be surprisingly light and food-friendly. Then, top the night off with a sweeter dessert version like a cream- they're popular and easy to find! 

Cheers


Did you know?
Yeast is a fungus! Mmm. Fungus makes tasty treats! 
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Transitioning to Fall

9/4/2013

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I am not one of those people who rejoices the coming of fall... in fact, when the smell hits the air, I often get into a little bit of a funk (don't worry, I will come around by Halloween.) That said, I'm trying to look on the bright side, as I start to once again crave red wine instead of white! This got me thinking- what to do in that span where it is no longer the dog-days of summer, but the crispness of fall isn't actually here yet? What to drink? Well, believe it or not, for both of the wines I'm going to recommend, I'm turning to Austria! 


Is it still pretty hot out? Did you get a last-minute heat wave? We did here! Well, then I'd recommend a fresh and tart Gruner Veltliner (I have to confess, this was also one of my summer sipper recommendations- but bear with me.) It is light and acidic, with sort of mineral, lemon, and green apple notes. But what makes it good for fall? It will happily provide balance to all of the creamy, rich, fried food cravings that accompany autumn weather (tell me it isn't just me that starts trying to store up for the winter!) 


My second Austrian pick is a red Zweigelt. It really isn't anything majorly wow-inducing- you aren't going to age this one for years, or save it for your anniversary or birthday. That said, it is a dang tasty, easy-drinking wine. Light in body and easy on the tannins, it has some sort of light cherry and currant notes with a hint of earthy undertone. Simple and delightful. Again, it has enough acidity and low alcohol content to be a great versatile food pairing. It'll go well with whatever food cravings fall brings to YOU. Pick one up and give it a whirl! 


Did you know?
The most widely planted grape variety in the world is... (drumroll please)... Thompson Seedless! That's right! Wine grapes, though pretty popular the world-over make way for those green table grapes you so often see at the grocery store (and though we used them for a demo in a crusher when I was in school, I think Mr. T would have something to say about someone who actually tried to make wine from Thompson Seedless...)
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    I'm a wine-loving actress in the Windy City who holds certificates in Enology and Viticulture from Washington State University. I also own a hilarious cat.

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