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Shaka- What?

8/21/2014

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You've heard me extoll the virtues of Vinho Verde, and the wine I'm going to discuss today is a similarly great summer sipper for hot, sticky days (a rarity in Chicago this summer.) 


Txakolina (pronounced "shahkoleena,") is typically a slightly fizzy, super tart, super light, low-alcohol white wine from Spain's Basque country. (As a side note, in the rest of Spain, you may hear people refer to it as Chakoli or Txakoli- you can do this, but if you wanna be on the inside in Basque country, stick with Txakolina.) Like Vinho Verde, it is incredibly thirst quenching on a hot day, is meant to be consumed young, and goes incredibly well with a large variety of foods. 


While most Txakolina you're likely to find in the US is white, you may also find a rose or even a red. There are some really unique and tasty rose versions out there- I like the Rubentis from Ameztoi (one of the largest and easiest to find producers from the region, they also make a really yummy white) And though I've never tried one, a few producers are making spicy, interesting, spritzy reds. The exact grape content, it seems, is not very important, though most are unique and native to the region, such as hondarrabi zuri, the main grape in white Txakolina.


The white versions I've tried have been the equivalent of a grown-up lemonade to me- tart, with hints of citrus, lemon-lime, and sometimes just a little bit of a floral thing going on. SO GOOD. They'd be just the thing to have with fresh seafood. 


Next time you're invited to hang out by a pool, or are in charge of bringing a little aperitif/appetizer accompaniment, see if you can't find a Txakolina- odds are your friends will be new to it, and they're bound to be impressed.


I shared the Ameztoi- have you tried any Txakolina you'd like to recommend? Share in the comments!

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Time Passes, and Wine Evolves!

8/7/2014

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I'm gonna get this out of the way- I'm sorry for falling off the blog for 4 whole months! It's not lost and gone forever- I've just been stretched a little thin as of late, and it was one of the first things to go. But I'm back, baby! I'm back! 

I had a delightful and most impressive dinner at the home of some friends this week. The food was amazing (this is what you get for knowing chefs!) and we popped open a 2004 Domaine Durand Cornas. Cornas is a region in France's Rhone Valley and the wine is 100% Syrah. (It generally does well to age one, simply because they can have pretty aggressive tannins. Bitter and drying when it's young, but silky and complex as it ages.) Right out of the bottle, it had some serious funk going on- my hostess likened it to band-aids and blue cheese- but its tannins had softened a lot. It had a wee bit of a veggie thing going on at first too.
We sipped slowly and enjoyed, but by the end of dinner, it was nothing but fruit- pretty flat, which was sort of surprising. 

Thinking about why this happened, got me thinking again about how darn cool wine is. It brings me back to the idea that wine is the intersection of art and science. Just awesome. Like everything in our universe, it's really just a series of chemical compounds bonded to other chemical compounds. Some of these are pretty weakly bonded and evaporate right away, and some take a long time, some even form anew inside the bottle, which is why flavors change and evolve! Exposure to oxygen speeds up the breaking away process, which is why we keep wine so closed up. 

In a 10 year old wine, the most volatile of these aroma and flavor compounds had broken away a long time ago, so generally what is left is are the really tightly bonded compounds. Once they get some oxygen exposure, though, they're going to start to break free and become the smells and tastes that you experience! 



You may've heard me say that 80-90% of the wine on the market is meant to be consumed within 5 years. The reason for this is that most wine is not sturdy enough, tannic enough, or complex enough to stand the test of time. Even a perfectly inserted cork will let in some oxygen, so the wine will never be the same as it was the day it went into the bottle (this is actually a beautiful thing. ) So, in the case of the majority of wine on the market, their compounds break down and evaporate too quickly. So, while some people may claim that old wine turns to vinegar, this is usually not the case (unless it has been exposed to bacteria.) It will just be the most boring, characterless wine you've ever tasted. You'll likely get boring, flat fruit flavors, and a weird, dusty, metallic aftertaste- not much more. 


So, what happened with this Cornas? Well, most likely, it was aged just a few years too many. The flavor and aroma compounds had broken just a little too free in the bottle. The ones that were left tasted and smelled pretty great when first poured, but quickly dissipated, leaving only the most simple of flavors and smells. Not bad, certainly not vinegar, but I think my host was disappointed after all these years...


The good news was that he wisely opted not to decant- Decanting would've introduced even more oxygen into the wine, releasing all those compounds super quickly! That would've been a drag (the only benefit I can see of decanting a super aged wine is to get maximum wine out of the bottle without getting sediment into your glass.) Many slightly younger, bolder wines would do well with a decanter, but not this one!


I confess, I've not had any wines much older. I think a 14 year old wine is the oldest I've had. It was a Chateau de Beaucastel Chateauneuf du Pape, and it was, hands-down the coolest wine I've ever had (a kick ass gift from my awesome boss at the time, Mindy.) We did decant it, and it rocked. A divine accompaniment to our Christmas roast.


Any of you have any memorable aged wines (either good or bad?) Share in the comments!
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Taste the price

12/17/2013

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I give a lot of thought to wine quality vs price. I would dare say that most of the time, (yes, most,) more expensive wines are of better quality than cheaper wines. When you jump up to $20 and $30+ bottles, the care exercised by small, boutique winemakers, the quality of the fruit, and the craft of the winemaking really begins to shine. It is difficult for small producers to offer bottles below $15. Some can do it, but will then wind up using their lower quality juice in those batches. I know I've harped on this before. I know... But now, I'm going to give you an assignment. 

Pick a varietal from a region of the world- let's say Washington Cabernet, (I'm pre-disposed towards WA wines, I confess.) Purchase 4 bottles. 
1. One that falls near or under $10
2. One that is between $10 and $20
3. One that is around $20
4. And one that is closer to $30 (or even $40 if you're feeling spendy.) 

Do not research first to see what you know about the producers. Just base your decisions on price. This is important.

Place each bottle in a paper bag once opened and mix them up so you do not know which is which. If you can get help with this, even better (though this assignment is more fun with a friend.) 

Write A, B, C, D on the mixed up paper bags. The letters should have nothing to do with the wine inside at this point. 

Take a piece of paper and set 4 wine glasses on it. Then, write A, B, C, D in front of one of each glass. 
Pour the corresponding wine from each bag into the glass. Check out the color, sniff, taste. Make notes for yourself about your thoughts on each. (If you're tasting with a friend, try not to influence each other's thoughts just yet.)

Once you feel like you have opinions on each, go ahead and take the bottles out of the bag and write down which was which next to your notes. 

How did your likes and dislikes correspond to the prices? Did you notice a quality difference?

Next head to the interwebs. Go to each winery's website. See if you can read up on the winemaker. How many cases were made? Where'd the fruit come from? Did the higher priced wines come from smaller craft producers? 

How did all that info fit together in your mind?

If you didn't notice a difference, then congratulations! You can keep enjoying lower-priced wines. It'll be easier on your pocketbook and you're an easy peasy dinner guest (seriously. I'm not being snotty here.)

If you did notice a difference, what will be your go-to price point? Was the most expensive drastically better? Was the middle-priced wine worth it or was the least expensive wine the best bang for your buck? 

If you do this experiment, please share your wines and thoughts in the comments! 
This would make a fun holiday party activity! (hint, hint!)

Cheers!
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Thanksgiving Wines

11/20/2013

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'Tis the season here in the US- the holidays are upon us and we are often left wondering what to bring to holiday meals. Now, I love Thanksgiving. I love the variety of food, I love cooking, I love the unabashed gluttony I am able to indulge in once a year. And I love wine. Good combo! I personally think you can pair just about anything with Thanksgiving dinner because it has so many varied components. Malbec too much for the turkey? Yeah, probably. But put it alongside bacon and chestnut dressing and it probably does just fine!
That said, there are some more versatile Thanksgiving options out there, so here are my recs. 

1. Dry rose. I know I harp on rose a lot. I love it, what can I say? A dry rose goes with so many things, is juicy and refreshing, and the acid helps you digest your meal. What more can you ask for? Try a blanc de noirs sparkling rose, almost any dry french rose, or, if you can find it, a gamay rose. Mmm...

2. Speaking of Gamay- Gamay! Remember my Beaujolais post? (You should, it was recent.) Beaujolais and Gamay wines are pretty much the perfect turkey wine. Fruit-forward, light bodied, acidic and lightly earthy, they really just rock it. If you're bored of Pinot Noir, give a Beaujolais a whirl. 

3. Sparkling Wine. If you get a good dry sparkler like a blanc de blancs, its fizz and light dryness will again be a great, versatile accompaniment to the myriad of dishes on your Thanksgiving table. Plus, it feels fancy! (Without the necessity of a high price tag. More for your buck = more gluttony! Yay America!)

4. Sauvignon Blanc. Now, this one can run either too fruity or too grassy, but a nice, tart version can be a delish option.

5. Viognier. This grape is a little chameleon. Depending on where it is grown and how the wine is made, it can show off tropical fruit, or even a mineral, oaky funk. Either one goes well with T-Day food. Mmm

6. Pinot Noir. Now, I guess this one is making my list only as a crowd pleaser. I think it is a boring, safe option for this kind of meal, but, it really can work. Depends on your personal tastes. I probably won't be taking one to MY meal, however, wherever that winds up being this year, but you do your thing.

Anyone else have any T-Day faves? Share away! 
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Gateway wines

11/10/2013

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Very few of us are just natural wine lovers. Like beer, coffee, tea, wine can be something of an acquired taste. Some of us acquire the taste faster than others (and how!) but others require more of a gentle introduction. I remember when I first started drinking wine, I really only liked whites, and I preferred something sweeter. Nothing TOO sweet, but something with a hint of sugar was right up my alley. From what I see at work, this is true of a lot of newbie wine lovers- so which ones are likely to grab them? What might be the perfect "gateway wines" for those who don't yet know that they love it?
I'm going to throw out some suggestions, but I'd love to hear other ideas in the comments!

Sweeter wines...There are certainly lots of sweet wines on the market (I'm looking at you, Moscato and White Zinfandel... I've even been asked for a sweet malbec! Apparently such thing exists!) but these are often overwhelmingly sweet, syrupy, and lacking in any sort of complexity or flavor. They are WAY too sweet to drink with food, and will leave you hurting the next day if you don't drink enough water. Not worth it. So, what ARE some good ones?

1. Riesling (sweet or medium-dry.) With its floral nose, a well-balanced Riesling can be the perfect starter wine. If the acidity is right, the sugar will not be cloying, but neither will it be too bitter or too tart. Canada, Germany, and Austria in particular have some great, well-balanced versions, but you can also find good ones in the US.

2. Brachetto. This guy is a little more rare, and is actually a red. It usually is a little fizzy and on the sweeter size (it is compared in style to a Moscato di Asti a lot, but I think it has more to bring to the table.) Whereas lots of sweet wines are pretty one-note, this guy has a little bit more complexity. Now, for me personally, it is usually way too sweet. I'd have it as a dessert wine, but not on its own or with a meal. That said, if someone is really anti-wine, they might still love this one (and you can always use it to hook them and ease them into other stuff. 

3. Gewurztraminer. This one can be cloying. It has very floral aromas and can have pretty high sugar content. That said, one that is medium dry can be just lovely when you've got a sweet tooth. Ask for one that's not so sweet next time you're out shopping.

Now, onto the less sweet wines... Some people who don't have a sweet tooth might be a little easier to introduce to wine, so which should you give them? 

Whites:
1. Pinot Grigio: Trying something mild like a Pinot Grigio might be the way to go. I sometimes criticize them because I think they taste like "white wine." They're a little boring for my taste, but perfect as a gateway wine because they're pretty inoffensive, good with food, and abundant. 

2. Sauvignon Blanc (from anywhere other than New Zealand.) Sauv Blanc tends to be juicy and fruity, which can really appeal to a wide vareity of people and food pairings. I only advise shying away from New Zealand versions because they can be super grassy and vegetal, which isn't everyone's cup of tea.

Rose: See, I love a dry rose and think they're perfect gateway wines for people looking to head toward red. They go with anything and are also great on their own. Try one from Italy or Portugal for a fleshy, fruit-forward version. For a milder rose, try one made from Pinot Noir. (However, many of the roses on the market are VERY sweet. Icky. Sugar added- jolly rancher in a bottle... Make sure you're picking a drier version.) 

Reds: Introducing someone to red wine can be a tricky process. If they are solidly on team white, then you at least know they're wine fans and can proceed accordingly. I'd recommend trying a fruitier wine like a Merlot, or even a lighter bodied wine like Frappato (though they're certainly harder to find) or even a Gamay. If they're more adventurous, you can start getting them into juicy and spicy Syrah/Shiraz, Cabernet and beyond. Some of you might think I've forgotten Pinot Noir- I haven't- I just think its earthy funk is a little bit more of an acquired taste than those I've listed here. If you have your heart set on Pinot, try one from California or Australia as the warm-climate versions tend to have less earth and more fruit going on. 

So, next time you're in mixed company (wine lovers and future wine lovers, that is) these would be my recommendations of wines to bring. They'll hopefully appeal to everyone- what are your recs? What did I miss? 
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Get ready for Beaujolais!

10/20/2013

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Every year, on the 3rd week in November, France celebrates Beaujolais Day- the day that the year's release of Beaujolais Nouveau is made available. These wines are harvested in August/September, fermented, bottled and meant to be consumed very young (within 6 month-ish of release- don't let them go past May!) or they begin to lose their characteristics. So, why does it get such a celebration? What's the good (and bad) hype about? 

Well, in some ways a lot, and in some ways, nothing. Beaujolais as a region has a lot more to offer than just Beaujolais Nouveau, and often gets an unfairly bad rap because of the simplicity of that one wine- however, that wine is also pretty widely loved as a table wine. To top it off, there have been some interesting scandals in the region that I'll go into in a little more detail below.

The Basics: 
Here's the basic deal with the Beaujolais region- The Beaujolais AOC is technically part of France’s Burgundy region (and is Burgundy’s biggest wine producer), but borders on Rhone and shares many of its climatic elements with warmer temperatures than the rest of Burgundy. It is best known for producing red wines but also does some rose and white (which is usually Chardonnay and referred to as Beaujolais Blanc.)

The traditional red grape of Beaujolais is Gamay Noir, an ancient cross between Pinot Noir and the white varietal, Gouais. Its skins are deep purple and it tends to grow well in climates where Pinot Noir can grow. However, it ripens earlier and makes a stronger, fruitier wine than Pinot Noir. Gamay wines from Beaujolais tend to have slightly higher acidity due to water stress in the region and are light bodied and fruity. Gamay’s flavors range from light candied fruit, red cherry, strawberry, and even banana notes, to richer raspberry, and pepper notes. Gamay roses tend to have a candied fruit quality and hints of watermelon. (One of my absolute favorite roses is a Gamay- though not from Beaujolais- it is from Savoie.)

Most of Beaujolais’ red wines are fermented using whole cluster or carbonic maceration. Remember? This is done to extract lots of those juicy, fruity flavors without introducing too much tannin from the grape’s seeds and skins. Therefore, they tend to be deliciously light (a good red choice for American Thanksgiving- something the French surely couldn't have anticipated) yet are still decently complex and flavorful. If you don't love tannins, give red wines from Beaujolais a whirl.

The Categories: 
Of course, so far, I've simplified things a little too much (and frankly, upheld that old stereotype that ALL wines from Beaujolais are like the simple Nouveau.) Not so, actually! There are also some pretty fancy, complex, and ageable wines produced in the region- and, in keeping with the French tradition of breaking things down to super, super, super specific categories, the following general classifications can be used: Beaujolais AOC (this one covers about 60 villages, and Nouveau usually falls into this category.) Beaujolais Village (39 villages,) Cru Beaujolais (higher quality, and includes only 10 villages- often doesn't even put Beaujolais on the label, in order to escape the stigma!)

So, while you generally know that most red wines from the region (especially those from the AOC and Village denominations) will be light, fruity and low on tannins, what if you find a  higher quality Cru Beaujolais wine in the store?What can you expect? Well, it's tricky! There's a lot of variation and they range from light to heavy with varying recommendations for aging! I'll try to break it down a little- just because I find it interesting. If you do not, feel free to skip ahead! Remember, I had to research these, I haven't yet tried them for myself. 

Lighter wines (meant to be consumed within 3 years):
  • Brouilly- Largest Cru in Beaujolais.
  • Régnié- most recently added. Fuller bodied wines. 
  • Chiroubles- High altitudes. 
Medium bodied: 
  • Côte de Brouilly- from slopes of Brouilly volcano. More concentrated, less earthy than Brouilly.
  • Fleurie- Velvety, floral. Meant to be aged 4 years or more. 
  • Saint-Amour- Peachy, spicy. Age well for up to 12 years. 
Full Bodied (meant to be consumed 4-10 years from harvest.)
  • Chénas- Smallest of Crus. Known for aroma of wild roses. Drink 5-15 years after harvest. 
  • Juliénas- Wines are rich, spicy, with aroma of peonies. 
  • Morgon- Deepest colored. Aroma of peaches and apricots. Can take on silky Burgundy texture after 5 years of aging. 
  • Moulin-à-Vent- Similar to nearby Chenas. Longest ageable wines. Can go 10 years. Some producers age in oak, which gives a unique tannin and spice. Reduced yields due to manganese in soil means concentrated berry flavors. 

If so much of the production from the region is Beaujolais Nouveau (50%) and they are popular enough to merit an international celebration, then why do these high quality wines try to shirk its reputation? What gives? 

Well, part of it is that while tasty, the Nouveau wines aren't really much to write home about- you'll drink them, you'll like them, but they won't be game changers for most people. You're unlikely to take extensive notes on them, remember them for years, or rave about them to your friends. However, there's more to the story than just simplicity...

The Scandal(s):
The 2001 vintage was not a universally good one for ol' Beaujolais Nouveau... Some winemakers were accused of making such terrible wines that year, that a lot of it had to be destroyed, in order to salvage the reputation of the other producers who'd made wine that year- a sort of "one bad apple" situation. 

OK, so not the biggest deal- moving on... right? Well, kinda. In 2005, one large producer in the region also had a pretty crappy year. In order to avoid throwing out the whole batch, they secretly blended in some higher quality wines from other vintages (big no-no in France- or anywhere really, but especially France) and did not label the wine as such. Word got out and people were NOT happy. They felt they couldn't trust wines from the region. Then in 2007 (yes, again! the aughts were not good to Beaujolais,) 100 producers were accused of illegally adding sugar to their wines at the beginning of fermentation (a process called Chaptalization.) To the average wine drinker, these things might not seem like the biggest deal, but to the international wine community, it was just another series of reasons not to trust wines from the region or expect quality from them... 

So... What Now? :
Are you wondering what to make of all this? Understandable. Well, I think my bottom line is "give it a whirl!" I'm personally excited to see what the 2013 vintage will have to offer. I've been underwhelmed by Beaujolais Nouveau in the past, but am willing to give them another chance- and, I'll say, on behalf of the region, I've had some pretty tasty Gamay reds that were not Nouveau, so give those a try too! Head to your local wine shop and give them a try! 

Best yet, check out these food pairings for Gamay wines and wines from Beaujolais (hint- it is versatile...) Chicken, Salmon, Morroccan lamb. Mmm.

Questions? Comments? Boring? Overwhelming? Share in the comments! (Sonja, thanks as always, for reading and commenting!)
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Memory Problems...

10/13/2013

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The title of this post could apply to lots of things in life, I'm sure (at least for me these days...) But one thing I've found is that the more wine I taste, the more wine I forget I like (or dislike!) So... what to do? Now, I know this is dorky, but I've started keeping a google spreadsheet of every wine (and beer) I try. I know they make wine journals, but I'm not about to tote one around in my purse, and I want to be able to access it from anywhere- which is where technology saves me. Now, just know, I'm not fancy with my notes, but I do like to keep track of anything from details of each sip and sniff to just a vague lasting impression.  For me, the things that are important to record are the following: 
  • What date did I try it?
  • The vintage?
  • The winery?
  • The wine?
  • And then, I like to put misc notes- like, what grapes were in it? How did it compare to other stuff I tried? Do I have any fun factoids about the winery?
  •  Tasting notes- now really, I'm not fancy. Sometimes I literally put things like "mmm. me likey." I'm usually only this succinct if I'm in a major hurry, but I include it just to show that you don't have to be pretentious for your own private use. I don't think I've ever once discussed a wine's legs in my notes. I might remark if it has a long finish, or if it is super tannic... Basically, I use a language that works for me, so that later, if I look back and go "oh yeah, I said that had an herbal flavor to it," I'll know what I meant. If I put in extraneous info from the back of the bottle about "exquisite notes of granite, cassis, and mountain herbs" that's not going to help me as much as "good acid on the front- falls off on the end," or even "gross. Tasted like raisins, feet and damp, wet leaves." I'll remember that I don't want to drink that again. 
So, there you go- type up a few columns and keep track for yourself! If you want to break it down further, you can do a tab for red wines, a tab for white, a tab for rose, and a tab for sparkling (I don't go this far, but I support you if you do! It'll make indexing easier later.) The important thing is to just take the notes when you taste- even if you don't get around to it till the next day, it's still worth recording your lasting impression of the wine. And then, when you're in the mood for something, you can look back, find stuff you liked, and go out and buy it again! (But beware the rut of only buying the 2 wines you already know you like. Be brave!)


Go forth, drink up! 


Did you know?
One of my favorite fall wines, Blaufrankisch, is also known as Lemberger? I just learned this week that they are one and the same! The more you learn! 
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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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Let's Make some Assumptions!

8/8/2013

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This post was inspired by a comment from Sonja on one of my more recent posts about how to know what to ask for when shopping for wine. She brought up the point that she often finds she isn’t familiar with many wines on restaurant menus, so just winds up ordering the same old things she already knows.

Well, there are some tricks you can use to guess what the wines will be like. I’m getting better at this all the time. Having a baseline knowledge of geography and world climates is actually extremely useful.

As a very general rule of thumb, regions with warmer, sunnier climates will produce bolder, more intensely flavored wines. This is because, (and this is especially true of red wines) the sun and heat causes a concentration of sugar, color and flavor compounds in the berries. This leads to juicier, fruitier flavors, higher alcohol, darker colors, and, depending on how the grapes are treated and whether they’re aged in oak, yields spicier, more tannic wines. Take, for example, Pinot Noir. Pinots from cooler climates tend to be more acidic, lighter in color, not especially fruity, and are earthier and funkier, with more of a wet leaves flavor. Whereas Pinots from warmer regions tend to have more of a jammy fruit flavor up front. They may have some earthy funk underneath, but they’re going to be much bolder with the fruit, darker colored, lower acid, and often, higher in alcohol.

You can make some similar assumptions about white wines (though the distinctions are sometimes less obvious.) Wines from cooler climates are going to have more acid, more subtle fruit flavors (more apple and stone fruit notes) and wines from warmer climates will often have bolder, more tropical fruit notes, due to the concentration of flavor and aroma compounds.

There’s actually a lot more scientific reasoning behind this having to do with respiration of the vines, etc. But it is complicated, and I don’t feel like going into it.

It also helps to know a little bit (and this takes research and experience) about what styles of wine are made in a particular region. For instance, California likes to oak the shit out of their Chardonnay. Very smoky and oaky. (Not my thing, but you know…) Whereas France like to let a little bit of bacteria produce a compound called diacetyl. This gives the wine a buttery flavor. Therefore, French Chardonnay has a more rounded, buttery flavor in your mouth.

So, say you see a red wine from Spain. What, generally would you expect it to be like?
What about a Rhone red blend? Sicily? Northern Italy? Southern France?
What could you expect from a Sauvignon Blanc from Australia versus one from France?

See? You can start to make some educated guesses there. And, once you start to figure out what you like in wines, you can start to order based on those guesses! Not bad, eh? 


Did You Know?
Diacetyl, the compound that gives wine its buttery flavor, is also used in laboratories to give foods a fake butter flavor. Yep, your popcorn and jelly beans have bacterial byproducts in them. Yum! 
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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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