Until nine months ago I was a confirmed beer drinker, and was very happy with my choice. Then it happened. A friend introduced me to her “pleasure” - wine. She thoroughly enjoyed a glass of “vino”, so I thought I’d give it a try. Surprise, I liked it. Then I realized that there were so many varieties based on the grape used in making the wine, the growing season of the grape, climate and the region where the grapes are grown. So much to learn. So much for a simple red or white!
I started my journey into learning the ABC’s of wine and how to select that “perfect” one only to find that wine selection is very personal and often chosen by personal taste, the palette, vintage, region, etc. Not everyone has a taste for wine, but for most novice wine buyers or tasters the learning process can be a bit overwhelming. I enjoy relaxing with a glass of wine now, but by no means am I an expert. However, I don’t want to find myself in an uncomfortable social situation without any knowledge of choosing, serving, or sipping a wine. So, the following are hints that have helped me progress with my new “pleasure”.
Grapes? Wines?
There are over 5,000 different grape varieties, but experts only consider nine to be “classic”. These are: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Chardonnay, Chenin Blanc, Reisling, Sauvignon Blanc and Semillon. Since the early 90’s, California Syrah has become a favorite on restaurant wine lists. Australian versions, Shiraz, are also very popular. An impression of pepper is a common characteristic in Syrah, also in Zinfandel.
Semillon, the popular white wine of Australia is made into outstanding dry wines, and a drop of Chardonnay is often added to the blend. In the United States it’s typically blended with Sauvignon Blanc to help round it out. Toast is associated with Chardonnay and Semillon and also can be a sign that the wine was aged in new oak barrels.
Can I “pour and sip”?
Normally, red wines are ready to drink right when they’re poured. However, very old or very young wines may need some time to release their aromas. Vigorously swirl the wine in the glass to speed the process.
Forget to cool your wine?
Did you forgot to put that bottle of white wine in the refrigerator before dinner? It’s definitely okay to stick it in the freezer for 10 minutes because no harm will be done to the wine.
Screw top vs. Cork
This is a hotly debated topic. Traditionally, corks are used for wine. Screw tops make wine seem “cheap” to a lot of consumers. However, the truth is that screw tops actually keep more air out of the wine, which leads to better storing once the bottle has been opened. But, as far as aging goes, corks allow for the perfect amount of breathing. Because screw tops are a relatively new device there is no telling how it will affect the aging process. The new screw top is said to help maintain the consistency of wine long term. Corks are said to leak.
What is a wines “body”?
A wine’s “body” is the combination of alcohol and fruitiness. Pay attention to how it feels in your mouth. A wine high in alcohol will feel warmer. A wine low in alcohol will feel cooler and refreshing.
What wine will I drink with my meal?
The most important food and wine pairing rule of all: Drink the wine you like with the food you like; there are no wrong answers if you enjoy the match. The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine react differently to each other and finding the right combination of these elements will make the entire dining experience more enjoyable. However, taste and enjoyment are very subjective and what may be a ”textbook perfect” pairing for one taster could be less enjoyable to another. While there are many books, magazines and websites with detailed guidelines on how to pair food and wine, most food and wine experts believe that the most basic element of food and wine pairing is understanding the balance between the “weight” of the food and the weight (or body) of the wine. Heavy, robust wines like Cabernet Sauvignon can overwhelm a light delicate dish like a quiche while light bodied wines like Pinot Grigio would be similarly overwhelmed by a hearty stew.
Still need help?
For brunch, select a wine similar to those you’d choose for a picnic. If egg dishes are involved, go with sparkling wine.
A formal dinner calls for special wines. Cabernet Sauvignon or other full-bodied reds, oak-aged Chardonnay, or higher quality or aged bottling of either hue. Of course, the most best wines of all are the ones that you like.
Should I buy an expensive wine?
Not necessarily. 80% of the time you’re not going to enjoy them any more than a bottle costing less than $10 retail. If you have a stuffy nose, spend very little on wine. 80% of taste is smell (through the back of your mouth, not the front of your nose) and if you’re nose isn’t up for it, you won’t be either.
Why a wine glass?
Drink wine from crystal wine glasses. Fill the glass about 1/3 full. Then, learn to swirl. Practice by placing the glass on the table, hold at the base of the rim of the glass, and move around in a small clock-wise circle. Swirling aerates the wine and brings the aromas up. Finally, quickly smell.
Wine Ratings?
Treat wine ratings with a huge grain of salt. Everyone has different tastes, and this includes wine. Be adventurous in your wine choices.
Who can help me?
Ask for advice from someone more knowledgeable about wine than you.
Wine tastings?
Start going to wine tastings and wine classes. When there, drink all of the same varietal (such as pinot noir) together, rather than jumping from grape to grape. Never wear perfume or cologne to a tasting, nor a white shirt/blouse, or lipstick. Don’t be afraid to spit...all of the serious tasters do that.
How do I sharpen my wine tasting skills?
Get in the habit of jotting down a few quick notes whenever you taste an interesting wine – or one that you just didn’t like.
What to buy?
Is it red or white? Start sampling wines from a particular region. This is a great way to learn more about wine and it’ll help to clarify your wine-buying and tasting in the future. Try buying three or four bottles of the same region. Stick to either red or white, then select from different wineries and from different vintages.
Hopefully these hints will assist both you and I to become more knowledgeable about our new found “pleasure”. I know there is a lot more to learn, but this has been a great start for me. So, the next time we see one another let’s lift our glasses and say “Cheers”.
Article by Brent Thomas
brentt@gmail.com
