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Happygrrls' How-To:
Be a wine connoisseur...
There are three types of aromas: ones produced by grapes, ones introduced by chemical processes (these are called aromas, and are distinctive in young wines), and ones produced by the evolution of wine over time (typically called a bouquet, and only emerges in maturity). The aroma will be affected by the grape variety and growing season. For example, Pinot Noir utilizes red fruits like cherries and strawberries, while darker fruits like black cherries and plums influence Cabernet Sauvignon. The yeasts that cause fermentation can also add aromas. A cool fermentation process will yield fruity aromas, while a warmer fermentation will have spicy and earthy tones. But the biggest impact comes after fermentation, when the wine is stored before bottling. Wine is generally pumped into large vats made of stainless steel, although they can also be stored in oak barrels. New barrels will absorb elements of the wood, adding vanilla, smoke, toast, coffee, and even chocolate to the wine. Once the wine matures, the bouquet can evolve into complex perfumes of cedar, tobacco, tea, mushrooms, or spices.
THE WINE SCALE
The taste is mostly affected by the alcohol level from the ripeness of grapes at harvest, and from additional sugar added during fermentation. The more sugar in the grapes, the stronger the alcohol. The alcohol balances the acidity and bitterness of the grapes. Most wines are 7 to 14 percent alcohol naturally, but most vineyards boost the level to 12 to 13 percent. It is illegal to boost more than 2 percent through added sugar. The more the alcohol, the richer the texture and fuller the body. Malolactic fermentation, which transforms malic acid (found in green apples) to lactic acid (found in milk), is almost always used in reds and selectively in whites. This yields softer wines. In whites, this will give them a buttery or creamy flavour. Young, red wines are also pumped full of tannins (found in grape skins, stems, seeds, and oak barrels), which act as a preservative and add a softer, silkier texture in maturation. But the most indicative of taste is the finish - the taste that lingers when the wine is gone. The longer the finish, the better the wine.
What the Labels Tell You
There are basically three kinds of labels:The producer's name will almost always be prominent, as will the vintage (year the wine was made). Most whites and some reds are best within three years of vintage. Wines that age well will increase in price over time. Beware of old, cheap wines. Most labels will also name the region where the grapes were grown and the wine was made (in terroir-based labels, this will be emphasized). As for price, expect wines under $8.00 to be simple and have alcohol as their prominent virtue; $8.00 - $15.00 wines to offer fresh fruits; and $15.00 - $50.00 wines to offer complex flavours of ripe fruit and new oak. They will also develop with age and have a distinctive character.
- Varietal-based: Named for the grape variety that makes up the juice in a bottle, i.e. Chardonnay.
- Terroir-based: Named for the physical factors that distinguish a given vineyard or wine region, such as soil, exposure, climate, etc., i.e. Pinot Noir.
- Sheer fantasy: Named for the abandonment of traditional approaches - labels are based on fantasy, i.e. Meritage
Wine and Food
There has been much debate over which wines go well with which foods. But most experts will tell you that it's just a matter of personal preference.As a rule of thumb, pair hearty foods with hearty wines (you can refer to the Wine Scale at the side to determine how heavy you want to go). Similarly, lighter wines should be paired with lighter foods, but don't be afraid to try a heavier wine. It will not affect the food's flavours. Try Muscadet with oysters, Cabernet with lamb chops or roast lamb, and Pinot Noir/Burgundy with roast beef.
Convention will tell you that sweet wines are traditionally dessert wines to be paired with sweet foods, but the secret is all in the balance - namely the balance in the sugar and acidity. For example, Sauternes, a dessert wine, greatly complements foie gras.
Don't be afraid to try white wines with red meat, or red wines with fish. Again, simply pair a heavier white with the red meat, and a lighter red with the fish. Mix and match to find your unique preference.
Happygrrls wishes you a happy wine drinking experience, but urges you to drink responsibly and make sure you always have a designated driver on hand. ¤ C.Ho.
[ Storing and serving wine, tasting the wine, what the colour reveals. ]