Does the wine make the glass or does the glass make the wine?

     In our cabinet sit a set of beautiful crystal glasses. There are white and red wine glasses and champagne flutes. They are trimmed in gold and are cut with beautiful designs that reflect light like a prism. And they are never used. While these glasses are unique and pretty to look at, they are not functional for anyone who truly wants to have a proper wine experience.

      Conventional wisdom suggests that one does not get the most out of individual wines unless the wine is drunk from a specific glass. The first problem with the crystal glasses we own is their size. While the red wine glasses are the largest, they are not large enough to swirl the wine. Further, they do not accommodate one's nose to fully take in the wonderful aromas wine offers. A red wine glass is round and full with an opening that allows one to dip their nose into the glass to get a sufficient whiff. A red wine needs a large glass with enough surface area so the wine comes in contact with more air.

       Basic-wine-knowledge.com suggests having a Bordeaux and a Burgundy glass. The Bordeaux glass is taller with a smaller bowl. The tallness of the glass allows heavier, full-bodies reds like Cabernet and Merlot, to proceed to the back of the mouth, allowing maximum flavor. A Bugundy glass, on the other hand, is not as tall but has a larger bowl. This design allows the wine to cross the tip of the tongue, letting the individual enjoy the more delicate favors.

     There is also a glass known as a Pinot Noir glass, and, a more specific version known as an Oregon Pinot Noir glass. This glass has a large bowl and a flared top.

     For white wines, the glasses are more upright and U-shaped, allowing aromas to be released while maintaining a cooler temperature. Two white wine glasses are suggested, one for younger, crisp whites which has a larger opening allowing the wine to hit the sides and tip of tongue, so the individual enjoys the sweetness of the wine. The other type of glass is for more mature, fuller wines. This glass is straighter and taller, directing the wine to the sides and back of the tongue, thereby allowing the enjoyment of the bolder favors.

      There are also sparkling and dessert wine glasses. The sparkling wine glass, like a champagne flute, is upright and narrow to retain carbonation and allow the flavors of the wine to emerge. The dessert wine glass, on the other hand, should be smaller, directing the wine to the back of the throat so as not to overwhelm the individual with sweetness. Since a dessert wine has a higher alcohol content, a smaller glass is the perfect portion.

     A few things to remember with your wine glass:

• hold your glass by the stem, so as not to increase the temperature of the wine through the heat in your hands.
• if you are a novice, swirl the glass while it sits on the table, rather than while holding it in the air. (This will allow you to drink your wine, rather than wear it.)
• when smelling your wine, stick your nose into the glass, don't be shy!
• when viewing the wine, tip the glass away from you with a white napkin as the background.
• most of all, enjoy!

"Wine is music, the glass is the speaker." Georg Riedel

Cheers!
Mary Jo

Wine Word of the Week:

Lees:  left over yeast cells from fermentation that settle to the bottom of the container. Wine that is left in contact with the lees (sur lie) can have added complexity, flavor, and viscosity.

Sulfites- What are they really for?

As I was researching for a topic to write about, the term sulfites came to mind.  I’ve heard people talk about not wanting to drink wine because “the sulfites in red wine cause headaches”.  Well, that got me to thinking…could it be sulfites or did you just drink too much or did you not drink enough water and become dehydrated?  Many things can cause headaches.

I’ll concentrate on the sulfites topic.  First, what are sulfites? They are a natural by-product of fermentation and nature uses them to prevent microbial growth. They are found on not only grapes but other growing plants such as onions and garlic.  According to Wine Intro, an easy way to find out if you are allergic to sulfites (i.e. what may be causing those headaches) is to eat a food high in natural sulfites such as dried apricots.  Since, on average, 20 oz. of dried apricots have 10 times the sulfites as a glass of wine does.  If you eat those apricots and have a reaction, then you may want to check with your doctor.

Sulfites are also used as a preservative in wines because of its antioxidant and antibacterial properties.  So if you find a “sulfite free” wine, you may want to drink it soon.  In the United States, labels must state “contains sulfites”.  Just like someone who is allergic to peanuts, humans can be allergic to just about anything and need to be aware of their limitations.  There are natural sulfites that come on the grapes themselves, but wineries will sometimes add sulfites.  According to Wine Intro, this practice has been occurring for millennia.  The Greeks and Romans used sulfur candles to sterilize their wine barrels. Sulfur protects damage to the wine by oxygen, and again helps prevent organisms from growing in the wine.  This allows the wine to “last longer”, therefore lets it age and develop all of those complex flavors we all love and enjoy so much. If you didn’t add sulfites, the wine would turn into vinegar in a matter of months.

One of the myths of sulfites is that red wine contains more the white.  Actually, that is quite the opposite.   According to theKitchen.com red wines contain tannin, which is a stabilizing agent.  Additionally, almost all red wines go through malolactic fermentation.  Therefore, less sulfur dioxide is needed to protect the wine during winemaking and maturation. 

Now, if you have eaten those high sulfite dried fruits and don’t get headaches, then sulfites may not be your problem causing those menaces.  Could it be you enjoyed one too many glasses?  Or better yet, stay hydrated by drinking a glass of water for every glass of wine (ladies maybe two glasses of water)!

Cheers!

Lisa

Word of the Week

Flabby:  A wine that is too fat or obese is a flabby wine.  Flabby wines lack structure and are heavy to taste.

"The First Thing We Do, Let's Kill All The Lawyers" - William Shakespeare

I take issue with this often misinterpreted quote from William Shakespeare.  However, I am sure there are those in the wine world, as well as many other industries, that look sideways at the laws imposed on them.  Believe it or not, laws are in place for a reason.

"Taste cannot be controlled by law."
-Thomas Jefferson

While this is true, the law has its hand in wine just as it does everything else.  As an attorney, it would only be fitting that I write about the wine laws of different countries.  This will just be a brief overview to demonstrate the differences between United States laws and two countries, Italy and France.  Obviously, all countries have their own laws, but so as to not make this blog entry become too cumbersome, I will only examine three.

In the United States, the U.S. Department of the Treasury's Alcohol and Tobacco Tax and Trade Bureau (TTB) govern wine laws in the United States.  They have written a Beverage Alcohol Manual Booklet which establishes clear definitions of wine laws.  These are set forth at www.ttb.gov/regulations.  In the United States, wine laws are more flexible than the European standards with regard to what viticultural and winemaking practice are allowed in each wine region.

In the United States, the Bureau of Alcohol, Tobacco and Firearms defines and approves applications for areas to become American Viticultural Areas.  Augusta AVA in Missouri was the first AVA to be named on June 20, 1980.  There are also standards in the U.S. related to the grape variety and how much is harvested in that vintage year (75% and 95% respectively).  Some states, such as Oregon, have raised the percentages.  The bulk of U.S. laws surround wine labeling practices and include these stipulations that if an AVA name appears on the label, at least 85% of the grapes used to produce that wine must come from that AVA.  In addition to AVA's, every American state and county can produce wine and label it under their state/county wide appellation, provided 75% of the grapes come from that area.

(Information obtained from http://en.wikipedia.org/wiki/Wine_law)

United States' laws state what must be contained on a wine label.  This is another area where the U.S. differs from other countries.  In the U.S., wine labels must contain:

     1.  Brand-Any name is fine as long as it does not mislead the consumer;

     2.  Vintage date-the year in which the grapes were harvested;

     3.  Appellation of Origin-the place in which the dominant grape used were grown.  The appellation

          on the label means that 75% of the grapes were grown from the region named;

     4.  Viticultural Area-grape grown region with soil, climate, history and geographic features which

          set it apart from other areas;

     5.  Net contents-stated in the metric system and is the amount of product in the bottle;

     6.  Varietal designation-names of dominant grape(s) used in the wine.  75% of the grapes must be

          of that varietal and 75% must have come from the appellation of origin stated.

     7.  Estate bottled-100% of the wine came from grapes grown on land owned or controlled by the

          winery which must be located in a viticultural area.

     8.  Name and address-the name and address of the bottler or importer must be on the bottle.

     9.  Country of origin-a country of origin statement is required on all imported wines.

     10. Alcohol content-a statement of alcohol content in percent by volume appears on most labels.

          (Wine with 7-14% alcohol content can be labeled as "light wine" or "table wine".

     11. Declaration of sulfites-required on any bottle that contains more than 10 parts per million of

           sulfur dioxide.

     12. Health Warning Statement-must appear on anything containing .5% or more alcohol.

     13. General requirements-this includes the size of the lettering.

     14. Other designations- Bottles are not required to included a varietal designation.

(information obtained from https://ussommeliercom.terrasite.com/)

ITALIAN WINE


Italian wines are classified under four designations:

     1.  Denominazione di Origine Controllata e Garantita (DOCG):  This is the highest classification
          for quality Italian wine.  Some regions only have DOCG status for certain wines.

     2.  Denominazione di Origine Controllata (DOC):  DOC is the quality classification equivalent to
          the Appellation d'Origine Controlee (AOC) in France.

     3.  Indicazione Geografica Tipica (IGT):  This category is the same level as vin de pays in France.
          Many of the finest wines in Italy may be named IGT to avoid strict DOC or DOCG regulations.

     4.  Vino da Tavola (VdT):  Table wine accounts for the vast majority of Italian wine production.
          It is usually of low quality, but exceptions still exist.

FRENCH WINE

French wines are also classified in four categories:

     1.  Appellation d'Origine Controlee (AOC or AC):  This acts as a guarantee that a wine has been
          produced in a designated area in accordance with local laws and regulations.  Rules cover factors
          such as the boundaries of the appellation, permitted grape varieties, the style of wine, vine
          training, and yield harvest dates, among others.  Some AOC regions in France further rank and
          categorize estates or vineyards (i.e. Bordeaux)

     2.  Vin Delimite de Qualite Superieure (VDQS):  This is a relatively unimportant category which
          is in the process of being phased out.  It is a stepping stone for regions to attain AOC status.

     3.  Vin de pays (VdP):  Country wine originates from a broad, designated area.  Regulations are
          not as strict as those for AOC and VDQS, and certain producers adopt the category in order to
          make wine from grape varieties prohibited under AOC and VDQS.

     4.  Vin de table (VdT):  Humble table wine can originate from any region in France.  This is the
          most basic, least regulated category and neither the vintage, the region, nor the names of
          individual grape varieties are permitted on the label.

(Information obtained from Wines of the World, Susan Keevil.)

These are just a few examples of wine laws that differ from the United States.

United States' laws state what must be contained on a wine label.  This is another area where the U.S. differs from other countries.  In the U.S., wine labels must contain:

Wine Fact:  Thomas Jefferson helped stock the wine cellars of the first five U.S. presidents and was very partial to fine Bordeaux and Madeira.

Wine Fact:  Chilling tones down the sweetness of wine.  If a red wine becomes too warm, it may lose some of its fruity flavor.

(Information obtained from http://www.800wine.com/winefacts.cfm)

There are many on line resources that list the legal classifications of wine in each country.  It is very interesting to note that not everything you see on a U.S. bottle of wine can be found on a European bottle.

Take a good look at the bottle the next time you sit down for a glass of wine!

Cheers!
Mary Jo

Wine word
Must - the juice and liquidy pulp which is a result of pressing or crushing grapes before the fermentation process.

Taste And See!!!

Are you having friends over for wine tonight? How about in thirty minutes? What will you serve with your wine? Do you have something on hand, or will an impromptu get together require a trip to the local grocery store? Are there foods that pair well with both red and white wine? Don't. Stress. (Unless you are having a group of sommeliers over for dinner, then STRESS!!!)

First, pairing food with wine has guidelines, not had and fast rules. And, yes, there are dishes that work with both red and white wine. Further, as the Stay At Home Winos preach, enjoying wine is a subjective experience. If you enjoy wine with a certain dish or a certain cheese, I challenge you to find something or someone to tell you that you cannot drink that wine with that food. Having said that, you may be pleasantly surprised by going out of your comfort zone in pairing wines with food.

There are a few food items that are not recommended with wine. These include: artichokes, asparagus, and egg yolks. Some types of fish (haddock and mackerel) that are high in iodine and won’t work well with red wine. See suggestions for artichokes and asparagus later in this blog. Notice I said “not recommended” not “absolutely prohibited.” :) Never fear, there are still some suggestions!

First, what is the nature of your get together? Is it a few friends mainly coming over for a glass of wine? If so, a couple simple pairings will do, included cheese, crackers and chocolate.

Cheeses range from simple, grocery store cheeses to specialty cheeses that require a visit to a specialty cheese store.

Below are just a few suggestions:

Mild cheddar goes well with Champagne and Chardonnay, while sharp cheddar goes well with Cabernet Sauvignon, Rioja, and Sauvignon Blanc. Cheddar also goes well with Gamay, Pinot Noir, and Syrah/Shiraz.

Aged gouda goes well with Cabernet Sauvignon, Riesling, Syrah/Shiraz and Zinfandel.

Brie goes well with Chardonnay, Gamay, Pinot Blanc, Sauvignon Blanc and sparkling wine.

Manchego goes well with Malbec and Tempranillo.

Gruyere pairs well with Merlot and Cotija.
(Info from gourmetsleuth.com, winemonger.com, marcellathecheesemonger.com)

This is just the tip of the iceberg for wine and cheese pairings. For more complete listings, visit the following sites:
gourmetsleuth.com
winemonger.com
marcellathecheesemonger.com

Also, What To Drink With What You Eat is highly recommended and discussed below.

If you plan to have guests over for a meal, and you want to go by the guidelines, plan your meal out in advance, including appetizers, sauces, side dishes and desserts. The more detailed of a plan you have, the better pairings you will be able to provide. Here are a few generic recommendations:

Beef (roasted or grilled): Cabernet Sauvignon, Merlot, red Bordeaux, Shiraz and Zinfandel.

Chicken (roasted): Chardonnay or white Burgandy.

Pork (simple): Sauvignon Blanc, Chardonnay. If you want a red wine, look to the Loire Valley.

Seafood:
Salmon:  Pinot Noir, Burgandy, or Pinot Gris.
Tuna:   Chardonnay
Sole/Snapper:  Sauvignon Blanc
Caviar:   dry Champagne
Mackeral:  While difficult to pair, What To Drink With What You Eat recommends, Muscadet and New World Sauvignon Blanc.
Haddock:  While difficult to pair, What To Drink With What You Eat recommends, Chardonnay and Riesling.

Vegetables: Chardonnay or Chablis. With tomatoes, pair with a mildly acidic wine such as Sauvignon Blanc.
(Info by foodandwinepairing.org)

Asparagus: It is recommended that you grill the asparagus, serve it with a creamy sauce or dressing and combine it with other wine friendly ingredients, such as cheese or mushrooms.
http://sommelierscribbler.com)
Wine suggestions include: Sauvignon Blanc, Pinot Gris/Grigio, Reisling, Semillon and Chenin Blanc.
What To Drink With What You Eat suggests that asparagus with butter or hollandaise goes well with white Burgandy, Chablis and unoaked Chardonnay.

Artichokes: If grilled, artichokes may pair nicely with merlot or zinfandel. A tomato sauce can be paired with a fruity Italian red or dry rose. A cream based or white sauce may pair well with a  Sauvignon Blanc or Chardonnay. (http://www.oceanmist.com)
What To Drink With What You Eat suggests Chardonnay if you top the artichokes with hollandaise and Champagne with marinated artichokes.

Finally, with BBQ, easy-wine.net recommends chianti or zinfandel.
(info by easy-wine.net)

There are a few great iPhone apps I have found to help you pair wine with food. They are:
 Winestein
 HelloVino
 Selecting a Wine for Dummies

As indicated above, a great print resource is What To Drink With With You Eat by Andrew Dornenburg and Karen Page. This book is incredibly comprehensive. It is a must if you do any entertaining at all!

Ultimately, if you feel like a red, drink a red. If you feel like a white, drink a white. It is all about your likes and dislikes. There will be no enjoyment in a meal paired with a wine according to some chart, if it isn’t what you want.

As Thomas Jefferson said, "Taste cannot be controlled by law."

Cheers!
Mary Jo

Wine Fact of the Week:  Rioja designates both a political region and a wine region. The political region is known as La Rioja. Rioja, the wine region, has three sub regions, Rioja Alta, Rioja Alavesa, and Rioja Baja. It extends outside La Rioja political region into Alava in the Northwest region of Spain, and to the Northeast, Navarre.