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“A meal without wine is like a day
without sunshine.” -
Jean-Antheleme Brillat-Savarin
Welcome to the exotic world of wine! Here is
a simple guide to:
Introduction to Wine
Intro: Wine has a
rich history dating back to around 6000 BC and is thought to have originated in
areas now within the borders of Georgia and Iran. It's an alcoholic beverage
often made by fermenting crushed grapes using various types of yeast which
consume the sugars found in the grapes and convert them into alcohol.
There are hundreds of
different types of wines from all over the world.
The type of grape used in
wine-making determines the variety of wine produced.
Although other fruits such as apples and berries can also
be fermented, the resultant wines are normally named after the fruit from which
they are produced (for example, apple wine or elderberry wine) and are
generically known as fruit wine or country wine.
Color of
wine: The color comes from the skin of the grapes. The juice that comes from
nearly every variety of grape when pressed is white or clear. This is true of
red grapes as well. The color or pigments of red grapes are found
in the skins of the grapes. In order to make a red wine from red grapes, it is
necessary to leave the skins in contact with the juice during fermentation. When
the skins are placed in the fermenting 'must', the pigments leech out of the
skins and color the wine. When red grapes are pressed and the skins are kept
out, the color of the wine remains white and is considered a 'blanc de noirs' (a
white wine from red grapes).
Alcohol in
wine (% by Vol): Alcoholic strength is the ethanol (the main product of
fermentation) in wine. It is measured in percentage as opposed to proof, which
is how alcohol is measured in hard liquor. In the U.S., if a label simply says
“Table Wine” then the alcohol content is between 11% and 14%. In Europe the
variance is between 8.5% and 14%. The dessert wine usually contains 14-20%
alcohol, and Port wine around 20%.
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Vintage Wine: A
vintage wine is one made from grapes that were all, or primarily, grown
and harvested in a single specified year. Most countries allow a vintage
wine to include a portion of wine that is not from the year denoted on
the label. For example, in the United States and European Union, the
requirement is 85%. The opposite of a vintage wine is a non-vintage
wine, which is usually a blend from the produce of two or more
years. This is a common practice for wine-makers seeking a consistent
style of wine, year on year. |
Vintage Port Wine |
| Dry Wine:
Dry wine is the opposite of sweet wine. For cultures where wine is consumed
often, dry is the only wine used with meals. Sweet wine is used only as desserts
wine. A wine is said to be dry when little or no sugar is left after the
fermentation process. It is also said to have "fermented right out". |
Bear Creek Red Dry Wine |
TYPES OF WINE
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Appetizer Wine
As the name suggests,
appetizer wines are served as a cocktail or before the meal to sharpen
the appetite. These are generally soft, light-bodied wines that are
simple and fruity and match up with most hors d'oeuvres.
Examples:
Righetti Amarone, Dry Sherry, Saracco Moscato, Chilled Dry White
Vermouth |
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Sparkling Wine / Champagne
Sparkling wine is
a wine with significant levels of carbon dioxide in it making it fizzy.
The carbon dioxide may result from natural fermentation or as a result
of carbon dioxide injection. The classic example of a sparkling wine is
Champagne, but many other examples are produced in other countries and
regions. The generic Italian term for sparkling wine is Spumante,
whereas in Germany it is known as Sekt. In some parts of the
world, the words "champagne" or "spumante" are used as a synonym for
sparkling wine, although laws in Europe and other countries reserve the
word champagne for a specific type from the Champagne region of France.
While the majority of sparkling
wines are white or rosé, Australia, Italy and Moldova all have a sizable
production of red sparkling wines. In Australia, these sparklers are
often made from the Shiraz grape.
Examples:
Dry champagne (fruity and sweet), Brut champagne (very dry) |
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White Wine
These are usually good for beginners
as they often tend to like the sweet taste. White wines usually contain less alcohol than most reds. Many
wine lovers may not be aware that Germany produces some of the most
spectacular white wines in the world.
White wine should
be served lightly chilled (around 55 degrees). Once opened, the bottle
can be kept in the refrigerator for 3-4 days.
Examples
(based on types /
names of grapes): Chardonnay [Shar-dun-NAY], Sauvignon Blanc [SOH-veen-yown,
blahnk], Chenin Blanc [SHEN-ihn, BLAHN], Riesling [REES-ling]. |
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Red
Wine
Red dinner wines are
usually dry and rich, sometimes tart, always hearty. The best red wines
today are coming from France, Australia, Chile and Italy. Red wine
should be served at room temperature (65 degree ideal) and must never be
chilled. It is recommended that once you open the bottle, allow it to
breathe for 30-60 minutes before serving. And also, once you open the bottle, you
should finish it. Normally, a red wine bottle - once opened, doesn't have shelf
life of more than 1-2 days.
Examples
(based on types /
names of grapes): Merlot [Mehr-LOW],
Cabernet Franc [Cah-burr-NAY Frahnk],
Cabernet Sauvignon
[Cah-burr-NAY Sow-vee-NYOH],
Barbera [Bar-BEAR-ah], Carmenère [kar-men-nar], Malbec [mahl-BEHK],
Pinot Noir [pee-noh NWAHR], Shiraz [SHEAR-oz], Syrah [See-RAH],
Barbarossa [Bar-bar-Roh-sa], Pinotage [pee-noh TAHJ].
Shiraz with
Dark Chocolates: Enjoy a bite first... then have a sip of Shiraz...
followed by another piece of chocolate. Try it... it's awesome! |
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Desert Wine / Pudding Wine / Ice Wine
Dessert wines are
sweet wines typically served with dessert. Despite the name, they are
often best appreciated alone, or with fruit or bakery sweets. Heavier
and sweeter than dinner wines, these can range from grossly sugary to
crisp and refreshing.
Ice wines are very
sweet but with lots of balancing acidity. Most wine laws require
temperatures below at least −7 °C (19 °F) before the grapes for ice wine
can be picked. Due to the low yield from frozen grapes, these are
normally expensive. The most famous ice wines are German Eiswein and
Canadian ice wine.
White dessert wines are
generally served somewhat chilled, but can be easily served too cold.
Red dessert wine are served at room temperature or slightly chilled.
Examples of
dessert wine: Madeira and Sherry. Port wine is also served as
dessert wine. |
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Port Wine
Port wine (also known
as Porto or simply Port) is a Portuguese wine. It is produced from
grapes grown and processed in the Douro region in Portugal. The wine
produced is then fortified with the addition of a Brandy (distilled
grape spirits) in order to stop the fermentation, leaving residual sugar
in the wine, and to boost the alcohol content.
It is typically a
sweet red wine, but also comes in dry, semi-dry and white varieties. It
is often served as a dessert wine.
Wines in the style
of port are produced around the world in several countries, but under
European Union guidelines, only the product from Portugal may be
labeled as Port. |
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Rosé
Wine / Blush Wine
A Rosé (French:
rosé, ‘pinkish’) or Blush (in America) wine has some of the color typical of a red wine, but
only enough to turn it pink. The pink color can range from a pale orange
to a vivid near-purple, depending on the grapes and wine making
techniques. Such wines are generally produced from red grapes by quickly
removing the skins from the juice after the grapes are pressed. This
technique stops the transfer of color from the dark pigments in the
grape's skin, and the wine continues its processing as for white wine. Rosé wine can also be produced as a by-product of red wine
fermentation using a technique known as Saignée, or bleeding
the vats. Rosé wines are more often produced by adding a specific
amount of red wine to an already finished white wine. Rosé wine is
served chilled like white wine.
Example:
Beaujolais Nouveau Nouveau, Zinfandel, Blush, Chablis. |
How to store wine
Wines should be kept in a cool, dark location - away from direct
sunlight and heat. A wine cellar is a storage room for wine in bottles or
barrels. In an active wine cellar, important factors such as temperature
and humidity are maintained by a climate control system. In contrast, passive
wine cellars are not climate-controlled, and are usually built underground
to reduce temperature swings. An aboveground wine cellar is often called a
wine room, while a small wine cellar (less than 500 bottles) is sometimes
termed a wine closet. These days small wine refrigerators are available within a
price range of US$200 - 500, which keep everything at a nice, cool 62 degrees.
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Wine Cellar |
Underground Wine Cellar |
Wine Cooler |
Wine Rack |
How to serve wine
Selection of a particular wine glass for a wine style is
important, as the glass shape can influence its perception. Wine glass is a type
of glass stemware which is used to drink and taste wine. It is generally
composed of three parts: the bowl, stem, and foot. Usually, red wine glasses
have a larger settling area and mouth for breathing purposes. You should fill wine glasses
between one-third and two-thirds full.
Red Wine Glass |
White Wine Glass |
Rosé Wine Glass |
Sparkling Wine Glass |
How to drink wine
Pour yourself a healthy glass, and let it stand or "breathe" for
a moment - to allow the complexity of the flavors to come through. Before
drinking your wine, grab the glass by the stem and gently swirl it in a circular
motion (this mixes up the flavors and tannins of the wine and encourages more of
its flavors and aromas to come out). Deeply inhale the scent of your wine as a
good portion of what we perceive as "taste" is really determined by smell. After
smelling, remove the glass from your nose slightly and get a whiff of fresh-air
(this generally clears your nasal palate and prepares you to enjoy the taste of
the wine). Finally, you are ready to drink. Take a sip and hold it in your mouth
for a moment, noticing the different flavors you detect. Then, swallow and
enjoy. Again, try to recognize aromas and flavors.
The choice between White
and Red wines
One of the oldest rules in
fine dining is that you should attempt to harmonize your choice of food and
drink. If you are going to be eating something delicate with subtle tastes you
should avoid drinking something with a strong flavor that will overshadow the
food. Conversely, a hearty meal will often be best complimented by a strong wine
with flavor of its own. White wines tend to go best with fish and white
meats, like chicken and pork; red wines go best with red meat and red
sauces. However, there is no hard and fast rule as such. There are many people
who always love to have a particular wine regardless of what they are eating.
So, it is also a matter of personal taste and preference. But one thing is
certainly recommended that if you're ordering at a restaurant, you should stick to reds or whites
only. The rosé wine (chilled) is more to be enjoyed at a picnic
on a hot day.
Useful Links on the Web
"If your heart is warm
with happiness, you'll need a glass; If sorrow chills your heart, have two!"
- Hannu
     
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