Decanting is one of those practices that is rarely needed, but insisted upon by many. To decant a wine means only to slowly pour it from its original bottle into another container, from which the wine is then served. Nothing more. There's not even agreement among experts as to whether decanting is beneficial for the average glass!

So the question remains: why decant, and when is it recommended? The main function of decanting is to separate the wine from any sediment that may exist in the bottle, which is discarded. "Sediment" refers to the fine, grainy buildup of solid material that can accumulate in bottles as byproducts of chemical reactions during aging. Before clarification became a standard step in the winemaking process, decanting was absolutely necessary. Today, there is such a demand for sediment-free wine that only bottles labled "unfiltered" or those aged for several years should exhibit any sediment.

Still, some restaurants and hosts will almost automatically decant a wine before serving, even if there's no sediment in the bottle. Why? The simplest reason is because some people find the appearance of wine in a decanter more appealing; an inexpensive wine can also be passed off as a more expensive wine when in a decanter (Richard Nixon was rumored to practice this). The more complicated reason is that some believe the act of transferring wine from bottle to decanter--and the oxygenation that ensues--benefits the wine by opening it up and allowing it to breathe at an accelerated rate. Others feel decanting provides too much oxygen and actually diminishes the wine's aroma. They argue that any necessary aeration can occur in the glass, through swirling.

My stance is that the only thing needed to enjoy a wine is the wine itself; everything else is secondary, though complimentary. Decanting is optional, and something I only worry about with aged reds high in tannins, such as a Barolo or a burly Syrah. However, decanting kits are fun to fuss over, and really do add a dash of class to any wine. The choice is yours!

Posted by Trevor Mead at 05:53 PM | Permalink | Comments (0)

People often ask us about the presence of sulfite in wines, and why it appears that European wines do not contain sulfites. The reality is that all wines contain sulfites, a byproduct of the normal wine making process. For US wines, there is a law that requires them to be labeled with a sulfite warning, something that European wines are not required to do. So though it may appear as if European wines have no sulfites, the truth is that they're simply not required to disclose it.

We are not alone in this view. In their Wine Notes article published November 3, 2007, Dorothy Gaiter and John Brecher from the Wall Street Journal confirmed the skinny on sulfites.

Posted by Matt at 10:37 AM | Permalink | Comments (0)

For all the talk about factors effecting how a wine tastes and smells--from food pairing, to proper tasting etiquette, to even the type of stemware used--it's a shame that the single most important factor often goes overlooked: serving temperature. While most enthusiasts are content with the "serve white wines chilled and red wines at room temperature" rule, it's horribly ambiguous, and in some situations can be downright misleading.

The reason we can smell wine is because volatile flavor compounds evaporate when exposed to air and heated, even to a relatively mild 60 degrees F. The rate of evaporation increases as heat and surface area increase--hence why wine tastes better from a glass instead of straight from the bottle! However, if heated too much, compounds like alcohol can evaporate so much that they overpower the other compounds. Since taste is heavily governed by smell, a wine that's served too warm can taste too alcoholic and unbalanced, even if it's a great, well-balanced wine. Conversely, if a wine is served too cold--even a white--the desired compounds may not evaporate at an ideal rate, leading to a wine that seems to have no smell or taste to speak of.

That's why it's dangerous to assume "room temperature" is a safe temperature to serve red wine at. Room temperature will vary depending on season, location, and whether someone has air conditioning or central heating on. So the question remains, what are the ideal temperatures to serve red and white wines at? Here's the breakdown:

Burly, tannic red wines should be served at a warm 60-64 degrees F. This will cause the tannins and bitter sensations to mellow out, resulting in a smoother, more pleasing wine.

Complex, dry white wines should also be served relatively warm, around 54-61 degrees F. Why serve a white warm? This will allow for more flavors and depth to be revealed. Palettes are also more sensitive to sweetness at higher temperatures, so a warm, dry wine will appear to have enough sweetness to balance out the alcohol content.

Soft, light reds taste their best at a cool 50-55 degrees F. The cooler temperature discourages alcohol evaporation, allowing the more subtle notes to shine through admirably. Cooler temperatures also increase a wine's refreshment quotient, a highly-technical phenomenon explaining why cooler wines taste better in warmer climates. (Yes, that was a joke.)

Finally, sweet, sparkling, or white wines with very low acidity (i.e. oaky Chardonnays) should be served at a chilled 43-50 degrees F. This will keep sweet wines from being too sweet, bubbly wines from being too bubbly, and flabby wines from being too flabby.

So what's the best way to cool down a bottle of wine? Fill a bucket with half ice, half water. It's faster than a refrigerator and safer than a freezer. Try chilling light reds for 5 minutes before opening, sparkling whites for 30-40 minutes. It's better to serve too cold than too warm, since a glass can always be warmed by cupping your hands around it. Try tasting your favorite bottle at different temperatures and see if you notice a difference!

Posted by Trevor Mead at 12:48 PM | Permalink | Comments (0)

It can be difficult to describe the aromatic sensations arising from a glass of wine, especially when so many can be simultaneously present. To simplify this, and to try to standardize the language used to describe wine aromas, Ann C. Noble and others at the University of California at Davis developed the aroma wheel in the early 1980's. It's a great resource to have on hand, for experts and novices alike. Take a big whiff of your glass, then identify aromas by starting at the center of the wheel and drilling down.

More recently, a group of Aussies put their heads together and came up with the mouthfeel wheel, which identifies red wine textures using a similar method.

Is your inner wine geek still not satisfied? PDF copies of the American Wine Society evaluation chart (featuring the aroma wheel) and the Australian Wine Research Institute paper on the mouthfeel wheel are freely available to download or print. Have fun!

Posted by Trevor Mead at 02:57 PM | Permalink | Comments (0)

It's a simple fact that wine tastes better when you know what you're tasting. Without a basic understanding of wine terms, the vast depth and complexity of even a simple wine can prove overwhelming. If you've experienced this, it doesn't mean wine isn't for you; it means its time to taste with intention!

Imagine walking into a fine art gallery and being asked to critique various pieces on display. If you lack an appreciation of concepts like color, balance, composition and art history, how can you be expected to say more than "that one's pretty!" or "that one's a little too weird for me"? The same is true for wine. The following list is a breakdown of common terms, arranged in an order that will hopefully help guide your tasting experience.

Body - How does the wine feel in your mouth? A more viscous feeling is considered "light-bodied", while a denser feeling is considered "full-bodied". This can be a clue to alcohol content, as fuller-bodied wines typically have a higher alcohol content. A wine's body refers only to its perceived "weight", nothing else.

Fruity - What fruits does the taste and smell of the wine remind you of? Strawberries? Blackberries? Plum? Is it citrusy, like a grapefruit or a pineapple? Do the fruit notes remind you of fresh fruit, or of a preserve? Sometimes it helps to think of what "color" fruit you're tasting--red, purple, black, etc.--then narrow the taste from there.

Earthy - Earthy wines are reminiscent of soil (in a good way), minerals, smoke, tobacco, mushrooms or mold. A skilled sommelier can often narrow his or her guess as to where a wine came from by identifying individual mineral tastes, then correlating that taste to the soil composition of a particular growing region!

Mouthfeel - Also referred to as "texture". Does the wine feel smooth, or particulate? Does it remind you of a fabric, like velvet or burlap? Does it seem watery, or so thick it's almost chewy? This can be tough to distinguish from the body, but remember, body refers only to how heavy the wine feels.

Acidity - All wines naturally contain a level of acidity, though this level can be modified to an individual winemaker's preference. A good acidity will complement the bitter and sweet tones that are simultaneously present. If the acidity is too strong, a wine will taste sharp or overly tart, while a wine with too little acidity will taste flat and uninteresting. A higher, but pleasureful amount of acidity can be described as "tight", while a low but pleasureful amount of acidity can be described as "round".

Bigness - Refers to the perceived level of alcohol. The bigger the wine, the stronger the perception of alcohol.

Dryness - How sweet a wine tastes. The drier the wine, the less sweet it is.

Tannins - Naturally occurring chemical compounds that are found in wine, especially reds. Tannins have no taste of their own, but are recognized through texture. Think of the difference between a good cup of tea and one that has steeped for too long. The coarse, puckering sensation found in the latter is caused by an overabundance of tea tannins leaching into the cup. In wine, the best tannins are smooth, soft, "ripe"--meaning they aren't noticed until the very end of a sip--and add a unique complexity to the glass. Rough, gritty tannins can be unappealing on their own, but pair extremely well with foods that are high in protein. A big, juicy steak, for example, all but demands a big, tannic wine to compliment it!

Balance - How well do all of the above sensations mingle with each other? Is there too much of a fruit kick up front, resulting in a "fruit bomb"? Is it "heavy" due to an overabundance of alcohol? Is it lacking in acidity, making it "flabby"? Is it too sweet, or too dry? Are the tannins overpowering and unpleasant? If not, then you probably have a well-balanced glass of wine!

Finish - As the name suggests, this term refers to the very last sensations of taste after the wine is swallowed. How long does the taste remain? Do any new flavors emerge, now that the alcohol is out of the way? Is the aftertaste pleasant or unpleasant, and it what way, using the terms above? If you can answer this, you're well on your way to appreciating wine on a whole new level.

After an entry that long, I need a drink. Hopefully you do as well, out of excitement and not exhaustion. If you found this glossary useful, check out our 4-packs arranged by taste profile. There's no better place to start when exploring wine! By figuring out what taste profiles you enjoy--whether light and fruity, crisp and clean, or big and bold--you can figure out what grapes you enjoy, then start exploring how different regions produce different, unique tastes from the same grapes. It's a fascinating and delicious journey to undertake, and count on Quattro Vino to be there every step of the way.

Cheers!

Posted by Trevor Mead at 01:14 PM | Permalink | Comments (0)

When talking about wines grown in a coastal climate, such as California or New Zealand, you're bound to hear someone mention the beneficial breeze that comes in at night and "cools the grapes down." Well, so what? I enjoy a cool breeze at night after a hot day, but why would a grape?

When heated by the sun, soil and rocks retain far less heat than a neighboring body of water. These features in turn heat the air above, causing that air to rise. The rising air pulls the cooler ocean air inland, resulting in a gentle, humid breeze that relieves stress on the vines and improves conditions for photosynthesis. At night, the soil and rocks cool down quickly, so much so that the relatively warm ocean now pulls the cooler inland air back over the water. This dry breeze wicks away a comfortable amount of moisture brought in during the day, reducing the risk of fungal diseases in the vines and grapes.

This effect is also found near large lakes, such as those in the northeast US and Canada. There, where freezing temperatures during the winter months pose a significant threat, the humidity from the lake will produce thick blankets of snow that actually insulate the vines and prevent freeze damage. After the snow melts, the cold air current from the half-frozen lake will deter new vine buds from growing until the threat of spring frosts has passed.

While the so-called "lake effect" is typically confined to the immediate valley surrounding it, sea and ocean influences can extend deep into the adjacent land mass. Napa Valley enjoys the benefits of a coastal climate, and it's a good fifty miles from the coast! Similarly, the Bordeaux region in France, Hunter Valley in Australia, and most of the major wine regions in Chile benefit from their proximity to ocean bodies. It's by no means an end-all qualifier of a great wine, but when exploring new wine regions, make note of their exact location and compare. Remember, tasting the difference between wines grown in hot, cool, coastal or other climates is always more fun than reading about them!

Cheers!

Posted by Trevor Mead at 01:44 PM | Permalink | Comments (0)

Terroir (Terwar/ in French) was originally a French term in wine and coffee appreciation used to denote the special characteristics of geography that bestowed individuality upon the food product. It can be very loosely translated as "a sense of place" which is embodied in certain qualities, and the sum of the effects that the local environment has had on the manufacture of the product. Terroir is often italicized in English writing to show that it is a French loanword, although many now regard it as a word naturalized into English.

The Terroir-France website asserts that "a 'terroir' is a group of vineyards (or even vines) from the same region, belonging to a specific appellation, and sharing the same type of soil, weather conditions, grapes and wine making savoir-faire, which contribute to give its specific personality to the wine." Some writers include history, tradition, vineyard ownership and other factors.

The contemporary meaning of the term clearly goes beyond mere geography, but at that point disagreement begins. Some assert that terroir is distinct from the characteristics imparted by the plant variety, the vintage and production methods (vinification, etc.), and is the product of a range of local influences that are transmitted into the character of the product.

The question of whether terroir is quantifiable, and the role that terroir plays in producing a "good" wine are matters of some controversy. To complicate the issue even more, some oenophiles use the concept of terroir to refer to wines that are distinctive and unique to their place of origin. In this case, terroir refers not to land but to wine.

Wikipedia.org

Posted by at 05:17 PM | Permalink | Comments (0)

ANTI-CANCER & CORONARY BENEFITS

Moderate consumption of red wine on a regular basis may be a preventative against coronary disease and some forms of cancer. The chemical components thought to be responsible are catechins, also known as flavanoids. Catechins are believed to function as anti-oxidants, preventing molecules known as "free-radicals" from doing cellular damage. There are also compounds in grapes and wine (especially red wine, grape juice, dark beers and tea, but absent in white wine, light beers and spirits) called resveratrol and quercetin. Clinical and statistical evidence and laboratory studies have shown these to boost the immune system, block cancer formation, and possibly protect against heart disease and even prolong life.

One recent study, published in the 2004 year-end edition of the American Journal of Physiology, indicates that resveratrol also inhibits formation of a protein that produces a condition called cardio fibrosis, which reduces the heart's pumping efficiency when it is needed most, at times of stress. More evidence suggests that wine dilates the small blood vessels and helps to prevent angina and clotting. The alcohol in wine additionally helps balance cholesterol towards the good type.

cited:
www.winepros.org

Posted by at 02:04 PM | Permalink | Comments (0)

BOTRYTIZATION

Botrytis cinera (noble rot), affects grapes intenally and does not harm the grapes in any way, in fact this can be very beneficial if caused by particular climatic conditions. The grapes must reach the ripening stage of growth completely intact, without developing excessive water. Some famous botrytized wines are Sauternes, Tokaj, Trockenbeerenauslese and Muffati from Umbria in Italy. The outcome is a rich and viscous wine with an antique-like elegance. While sweetnes is the lamence term for this outcome, a more concentrated juice is the actual reason for this style of wine.

Posted by at 12:15 PM | Permalink | Comments (0)

It's all about tannins. Tannins are the astringent and bitter group of compounds found in the seeds and skins of grapes. In addition to giving wine an agreeable astringency (that slight "pucker" feeling), tannins impart great aging potential to wine by slowing oxidation.


Tannin extraction is an important part of red winemaking. Unlike the juice of white grapes, which is pressed off the skins prior to fermentation, red wine is fermented with the grape skins, sometimes even with whole grapes still intact. Winemakers monitor the extraction of tannins throughout fermentation by manipulating the skins, which rise to the top and form a cap. The cap will be removed when the wine is determined to have extracted enough tannin. Wine also extracts tannins during maceration ("prolonged skin contact"),which may occur before or after fermentation.


When a red wine is young, its tannins are new and bitter. Over time, tannin compounds join with each other and with pigment molecules to form long polymers. When these polymers grow large enough, they settle out of the wine, making it softer and more pleasantly astringent than bitter. This process begins during maceration and fermentation and continues after the wine is bottled.


After a wine is bottled, however, it experiences much less exposure to oxygen than during maceration and fermentation in open tanks. So once the tannins have absorbed the oxygen in the wine and in the headspace (the space in the bottleneck between the wine and the cork), the process becomes anaerobic, now taking place without oxygen. This slows things down. As the wine's varietal components interact with each other, and with the oak imparted from fermentation and barrel aging, and as the tannins and pigment compounds continue to link together, over time, the wine shifts in color from purplish to brick red, and develops increasingly complex flavors and aromas.

cited:
robertmondavi.com

Posted by at 02:29 PM | Permalink | Comments (0)

Headaches, affecting some people during or after consuming wine, may result from individual reactions to one or more of wines' natural compounds. Although clinical trials have produced inconsistent results, red wine is suspected by some sufferers to trigger migraine headaches.

Phenolic flavanoids (the same ones that provide anti-oxidant benefits) are a component in grape skins related to tannins and which recent clinical evidence has shown to be the most probable culprits. Red wine has a much higher content than white wine of both tannins and flavanoids.

Chemicals called amines either dilate (histamines) or constrict (tyramines) blood vessels in the brain, either of which may cause headaches in a small segment of the population. Aged and fermented foods such as cheese, sauerkraut, salami, and sourdough bread are high in histamines. Although both red and white wines contain histamines, reds generally have higher content, especially low-acid reds made from grapes grown in warmer areas. Chocolate, vanilla, beans, nuts, bananas, cultured products like cheese and yogurt and fermented products, especially dark beer, soy sauce and red wine are all significant sources of tyramines. Taking antihistamine drugs, either before or after consuming, won't prevent or cure headaches.

The use of either aspirin or acetaminophen (the active ingredient in Tylenol) either before of after alcohol consumption can seriously damage the lining of the stomach and should be avoided. The combination of acetaminophen and ethanol causes liver damage, so the former should never be used to treat hangover symptoms.

Cited:
winepros.org

Posted by at 01:44 PM | Permalink | Comments (0)

Sulfites exist in nature and are also naturally contained in or even added to preserve a very long list of many common foods, including wine, cheese, yogurt and other processed dairy, bread and baked goods, tortillas, dried fruits, dried spices, shellfish, dried seafood, canned, bottled, or frozen fruits and juices, jams and jellies, tofu and other soy protein products, packaged pasta or rice mixes, etc.. The human body actually produces about 1 gram of sulfites daily through normal metabolism.

About 1% of the general population and about 5% of asthma sufferers may react to sulfites. Symptoms commonly include restricted breathing ability to varying degrees from mild to severe, even life-threatening, especially in asthmatics prescribed to steroids. Skin rashes, hives, itching and nausea are relatively rare symptoms for sulfite allergy. Reactions depend on both the sensitivity of the individual and the level of sulfites ingested. Headaches are not a symptom of sulfite reaction, although this is a common folk tale.

The legal maximum for wine is 350 ppm, but the average content in premium wine is under 40 ppm. White wines are generally higher in sulfites than red wines. Inexpensive wines generally have higher sulfur content than expensive wines. There are no wines that are entirely sulfite-free, even those labeled "organic".

Cited:
winepros.org

Posted by at 01:22 PM | Permalink | Comments (0)