A Bit of Bubbly

Here is a fun selection of unique, enjoyable, and affordable sparkling wines (not Champagne) that are wonderfully refreshing and perfect for adding some sparkle to your life.

United States, Iron Horse, Sonoma Valley, Wedding Cuvée, Blanc de Noir, 2006, 13.5%

Priced at around $30, the Iron Horse Wedding Cuvée is a favorite for weddings and anniversaries (for obvious reasons). In fact, the wine was originally made in 1980 to celebrate the marriage of one of the owners of Iron Horse. In addition to the catchy name, this sparkler's quality, aromas, and taste are superb.

The Blanc de Noir style, which literally means 'white of black', refers to the Pinot Noir that is used to make this sparkler. Actually, the wine is made with 86% Pinot Noir and 14% Chardonnay, but the wine laws of the United States allow producers to use the name of a grape if it makes up at least 75% of the wine blend. Furthermore, it is good to know the three grapes that are used in the production of true Champagne (from Champagne, France) as well as 'Champagne style' wines. The two red grapes used are Pinot Noir and Pinot Meunier and the one white grape used is Chardonnay. Thus, if you see on the label of a sparkling wine the term 'Blanc de Blanc', which means 'white of white', you can immediately know that the wine is made with Chardonnay grapes.

With a pale peach color, this Iron Horse sparkling wine has elegant aromas of apricot and hazelnuts on the nose. In mouth the wine is smooth and seductive with notes of cinnamon, peaches, and slight hints of lime. Conveniently, this wine is spectacular served with chocolate covered strawberries as well as chocolate cake.

Italy, Foss Marai, Veneto, Prosecco, Extra-Dry, NV, 11.5%

The Foss Marai Extra-Dry Prosecco ($17) is a superb sparkling wine. Prosecco is a white grape from the Veneto region in northeastern Italy, and the sparkling wines that are made from Prosecco grapes are also called 'Prosecco'. The Foss Marai Prosecco has a superb aroma of green apple, lilies, yeast, cream, and citrus. On the palate the wine is crisp and refreshing with notes of vanilla, lemon, and baking flour. Pair this wine with seafood and white meat dishes and you will not be disappointed.

Fun note: The winemakers at Foss Marai have created a wine that is truly on of its kind. To make their sparkling wines, Foss Marai created their own strain of yeast, making the flavor and nose of the wine truly unique. Additionally, Foss Marai hired a renowned Italian glassblower to create their streamlined wine bottles. The bottle design is now patented by Foss Marai, and cannot be found anywhere else in the world.

Spain, Covides, Cava, Gran Gesta, Brut Reserve, NV, 11.5%

I am a huge fan of Cava sparkling wines. Known as "Spanish Champagne" Cavas are from Cava, Spain and are made from three grapes: Macabeo, Parellada, and Xarel-lo. This particular Cava is made by the Covides winery and the brand name is Gran Gesta, which is important to know when you are trying to purchase the wine in a store. If you ask for Covides, no one will know what wine you are searching for, ask instead for Gran Gesta.

This Covides Gran Gesta, which is priced at around $14, has a wonderful nose with aromas of butterscotch, lemon, apple, and pineapple. The bouquet has beautiful notes of yeast, vanilla, and bread dough, attributed to the 18 months that the wine was rested on its lees (dead yeast). On the palate the wine has a light-medium body with intriguing notes of white raisins, peach  cobbler, and spiced vanilla.

United States, Gruet, New Mexico, Sparkling Brut, NV, 12%

The Gruet family originated in France, where the founder of the winery, Gilbert Gruet, was born and raised. Gruet was extremely passionate about French Champagne and wanted to make an affordable, high-quality, and delicious Champagne of his own. Gruet began making his wine in France in the 1960s but in the 1980s, when Gruet and his wife were traveling through New Mexico, he found an inexpensive plot of land that he believed would grow Chardonnay and Pinot Noir grapes extremely well. He and his wife bought the land, started making sparkling wines, and the rest is history.

For only $12, the Gruet Brut is extremely delicious and is made with 75% Chardonnay and 25% Pinot Noir. The nose of this wine is quite fruit-forward, with notes of apple, mango, and citrus. On the palate the wine has nice length and a remarkable full body with accompanying flavors of grapefruit and green apple. This wine is wonderful to have on its own or served with white fish.

That's a Nice Pair of Legs

I have heard many people attempt to identify the quality of a wine by analyzing whether the "legs" are good or not. Firstly, what are good "legs"? Are they long and toned? Short and plump? Whatever good "legs" are they are in no way an indication of whether a wine is good or not.

When people talk about "legs" they are referring to the dripping of the wine down the inside of a glass when the wine is swirled. Overall, "legs", according to The Wine Bible, are a "complex phenomenon related to the rate at which liquids evaporate and the difference in surface tension between water and the wine's alcohol content (MacNeil)." In layman's terms: "legs" are an indication of the amount of alcohol in the wine and the related viscosity. Overall, "legs" have nothing to do with whether a wine is good or not. 

Wonderful Whites

Here is a selection of wonderful white wines that are perfect for enjoying while sitting on the patio during the last few weeks of summer. 
1. France, Domaine Allimant-Laugner, Alsace, Pinot Blanc, 2006, 12.5%

For only $13 (depending of course on the retailer) this Pinot Blanc from France is superb. The wine is clear and straw colored with aromas of apricot, peach pits, and honeysuckle. The wine was aged in stainless steel, and thus has a consistent nose from the bottom to the top of the glass. On the palate this Pinot Blanc is smooth and medium dry in style. Tastes in the mouth include honey, tart lime (malic acid) and salty rock (succinic acid). Additionally, this wine has a beautifully long finish and can be held until 2015. Serve this wine with anything from burgers to pizza.

2. France, Domaine Juliette Avril, Chateauneuf-du-Pape, Blanc, 2006, 14%

My favorite! The 2006 Domaine Juliette Avril from Chateauneuf-du-Pape is an absolute bargain for $30. Chateauneuf-du-Pape,  a district in the Rhone Valley, is famous for their red wines which are made primarily with the Grenache grape. This wine, however, is extremely unique in that it is a white wine made primarily with Grenache Blanc grapes (blended with Roussanne, Clairette, and Bourboulenc).

The wine is clear and canary in color with slight hints of green. The grapes used to make this wine are over thirty years old, creating in the wine a very watery edge. The wine has a very pleasant nose with aromas of orange blossom, orange zest, baked fruit, and peach cobbler. Because the wine was rested on lees (the dead yeast) for a bit of time, the bouquet has gentle and elegant notes of yeast and bread dough.  

On the palate the wine is medium dry and surprisingly medium-full bodied, which is mostly due to the Lee's Treatment the wine has undergone, which increases both body and viscosity of wine. There are beautiful notes of citric acid combined with honey, baking flour, and almonds in the mouth. The wine is relatively young and will be at its peak in 2013. Yet this wine is so good I get impatient. 

Ultimately, this is a red wine disguised as a white wine. The wine will pair well with truffles, seafood, white meats as well as a simply grilled steak. 

3. Spain, La Cana, Rías Baikas, Albariño, 2008, 13%

At around $16, La Cana is a refreshing wine that pairs well with red onions, shrimp, or even a nicely prepared candied walnut salad. The wine has a slight straw color with scents of honeysuckle, rose, and sweet fruit on the nose. On the palate the wine is medium-dry towards slightly-sweet with a light body accompanied with fresh notes of orange zest, pineapple, and salty minerality. Drink this wine now in order to enjoy it at its peak.

Quick Information:

Albariño is the most popular grape grown in the Galicia region of Spain. It is usually very light bodied and is a wonderful summer sipper.

4. United States, Adelsheim, Oregon-Willamette Valley, Pinot Gris, 2007, 13.6%

For around $13 this a unique and delightful Pinot Gris from Oregon. The wine is pale green in color with beautiful clarity. On the nose there is a fun aroma combination of green apple, white pepper, and fresh herbs. The wine has gone through Malolactic Fermentation and has been aged in French Oak, creating a bouquet of vanilla and buttery cream. On the palate the wine is medium-dry and smooth with notes of rose and fresh white flowers. Drink this wine now and pair it with duck and creamy sauces which will complement the acidity in the wine. 

When To Drink Your Wine

There are a few actions that you can take to determine if you should drink your wine now or hold it. 

1. 95% Rule
• 95% of wine has only a 5 year life
• 0.2% of wine has life beyond 10 years 
• Usually only red wines and sometimes white Burgundies 
2. Tannin Indication
• If you have the opportunity to sample wines before purchasing, or if you have multiple bottles of the same wine, testing the maturation of tannins helps give an indication of whether or not the wine is ready to be enjoyed. 
• What are tannins?
• Tannins have no taste but are tactile sensations. Common descriptions of tannins include: the feeling of your teeth sticking to your gums and the feeling of a velvety mouth.
• Tannins come from two sources:
• Skins, stems, and seeds of grapes
• Oak barrels (wood tannins)
• When you are tasting the wine, think about when you start to sense the tannins of the wine. If the tannins attack early on the tongue then hold the wine. If the tannins attack late on the tongue then your wine is ready to drink.

Evaluation of Taste and Finish

Taste

There are four taste sensations that people can sense: sweet, sour, bitter, and salt. Understanding which parts of your tongue identify each sensation will help you understand what you are drinking. 

How to taste wine:

1. Take a "shocker" sip and don't think about what you are tasting at all
2. Take another sip and slowly tilt your head back, letting the wine cover your tongue
3. Think about what you are tasting and try to identify some key components

There are five components that you should try and identify when you are drinking wine:

• Sugar - sweet sensation
• Acidity - sour sensation
• Body - combined
• Tannin - bitter sensation
• Alcohol - tactile sensation
• Flavors and fruit - combined

Acidity in wine:

• Understanding the types of acids that are in your wine can help you become a more knowledgeable wine drinker. For instance, if you sense lactic acid, the only way that acid can be in the wine is if the wine went through Malolactic Fermentation (see Evaluating the Smell of Wine). Knowing this fact can help you identify additional components. These are the key acids in wine:
• Tartaric - not often found in wine but when it is the taste is tart and bitter
• Citric - lemon/lime
• Malic - aggressive tartness
• Lactic - sour buttermilk
• Succinic - slight bitter/salt
• Acetic - slight vinegar (a hint of acetic acid is okay)
• When drinking wine it is often helpful to identify acids in three "attacks". There is an order when acids will be noticeable. Knowing this order will help you identify which acids are present:
• Attack 1: malic and tartaric
• Attack 2: citric then lactic
• Attack 3: succinic
• *acetic acid can attack at any time

Is the wine I am drinking balanced?

• Balance often reveals quality
• Balance is the combination of SUGAR, ACID, TANNINS, and ALCOHOL
• Balance means that these factors are in appropriate combination, not that they are all of equal intensity

Finish

Great wines have a long, pleasant, and persistent finish. However, do not use lingering sweetness, acidity, bitterness or astringency to define persistence. Persistence means that the wine is still in balance and you are still able to identify multiple flavors.


Tasting Chart
This is the tasting chart that I use to help me separate the components of the wine when I am tasting. Using the chart is a helpful tool and will also help you remember the wines you drink.

Publish Post

(from the International Wine Guild)

Evaluating the Smell of Wine

Now that you know what the color of wine indicates, the next step is to understand how to smell wine and what those smells indicate. Smelling wine (particularly the first impression) is used to determine if there are flaws in the wine and whether the wine should be evaluated further. Of importance is that every person perceives smells differently and that many people have "blind spots" when it comes to scent. A great way to enhance your sense of smell is to crush different types of herbs, spices, and fruits into wine glasses and memorize what each one smells like.

1. Take a quick sniff of the wine. Is the smell pleasant? Here are some common (there are many more) unpleasant smells in wine and what they indicate:

o    Burning Match Aromas:

§  An indication of excessive sulfur dioxide

§  Sulfur dioxide is often used in vineyards to protect from mildew and mold

o    Dirty Socks Aromas:

§  Commonly due to bacterial contamination of the wine or unclean barrels (yet there are many other causes)

o    Moldy Aromas:

§  Often caused by bacterial spoilage, moldy grapes, or unclean barrels

o    Nail Polish Remover Aromas:

§  A sign of ethyl acetate, which occurs when acetic acid (common in wine) combines with ethanol (the most common type of alcohol in wine)

o    Wet Cardboard Aromas:

§  A sign that the wine is corked, meaning that the cork, and thus the wine, have been chemically contaminated

*These bad smells will not cause you any harm. Actually, some wine drinkers find small amounts of these smells pleasing. However, if it smells bad to you and you can't drink the wine, return it to the store you bought it from or, if in a restaurant, ask the sommelier for a new bottle. 

2. Now, swirl the glass of wine vigorously (I always swirl 10 times for consistency).The best way to do this is to put the wine on a flat surface, hold the glass from the stem, and rapidly move it as if you were drawing small circles. Tilt the glass towards you on an angle. Put your nose as close to the surface of the wine as possible (don't worry if you get wine on your nose...it happens). Start smelling at the bottom of the glass and work your way towards the top.

• The smells that you get at the bottom of the glass are called the aromas of the wine. These smells include fruit and the type of land that the vines are planted in.
• Examples of smells:
• Fruit
• Floral
• Chemical
• Spicy
• Earthy
• Woody
• The smells that you get at the top of the glass are called the bouquet of the wine. These smells indicate the fermentation techniques used as well as the type of storage used.
• If the smell does not change from bottom to top, the wine has been aged in stainless steel.
• Yeasty/bread dough smell:
• The wine has gone through a process known as Sur Lie (Lee's Treatment) in which the wine is rested on the dead yeast (the yeast that converted the juice into alcohol) for 3 months to 2 years.
• This process increases the body and viscosity of the wine.
• Buttery cream smell:
• The wine has gone through a process known as Malolactic Fermentation which is triggered by bacteria that converts the malic acid (which is tart and has an apple scent) in the wine into lactic acid (buttery cream scent).
• Almost every red wine goes through this process
• This process increases the body and viscosity of the wine but is much more expensive than a Sur Lie treatment.
• Scents of oak:
• The main types of oak that are used in wine-making are American and French oak. However, other types of oak are used (such as South African, Slavinian, and Hungarian) yet they are less common.
• American Oak:
• Dill, light vanilla, vegetables
• Generally more pronounced
• French Oak:
• Vanilla, butterscotch
• Generally less pronounced
• Additionally, if the oak is charred, it is common to get smoky scents in the wine, which often makes the wine more complex. 

Basic Information About the Color of Wine

What does the color of wine indicate?

The color of wine indicates many things, such as age, body, and indication of possible flaws. Here are the steps you should take with each glass of wine if you want to analyze the color:

1. Pour approximately one ounce of wine into the glass and look straight down to view the wine. Look and see how clear the wine is. The ideal glass of wine is clear and reflects light. 
2. Hold the glass by the stem and tilt the glass away from you so that the wine forms a "tongue" in the glass:

Color in White Wine

• Oaking adds canary yellow overtones to wine
• Fruit intensity often adds straw yellow overtones
• Oxidation also adds increased color concentration towards brown
• When white wine gets older it gets darker in hue

Color in Red Wine

• As red wine ages the color shifts to more orange hues
• The following picture gives common characteristics. Thus, there are often variations with color. Use this chart only as a guideline.

United States, Stephen and Walker, California, Portentous, 2004, 20%

This is certainly a delicious port style wine. Made from 65% Tinta Cao, 32% Touriga Nacional, and 3% Mourvedre, Stephen and Walker's Portentous is delicious. The wine has a luscious purple color with a addicting nose of blackberry jam, chocolate, vanilla, and cinnamon. On the palate the wine is sweet (characteristic of a dessert wine), smooth, and well rounded. The in-mouth flavors are pleasant with dried plums, figs, and cooked berries standing out. Pair this wine with rich chocolate desserts and you will experience perfection.

Price: $60

What is Port?

• Port is from Portugal, Spain and is one of the most delicious and rich dessert wines available. Traditionally, "red" Port comes in three styles: Ruby, Tawny, and Vintage. Both Ruby and Tawny have been oaked, fortified, fined, and oxidized. Because of the oxidization, both Ruby and Tawny ports can remain open for up to four months (unlike traditional wine which must be consumed in approximately two days once opened). Vintage Port, however, is not oxidized and thus must be consumed in a timely manner (2 days).
• Traditionally, Port can be made out of 80 different grapes.
• Broad attributes:
• Ruby Port
• Common flavors: plum, cherry, cooked berries
• Common color: Maroon 
• Food pairing: milk chocolate
• Tawny Port
• Common flavors: caramel, butterscotch 
• Common color: Amber
• Food pairing: custards, cigars
• Vintage Port
• Common flavors: fresh fruit (dark fruits)
• Common color: Ruby
• Food pairing: big cheeses (such as Stilton)
• There is also White Port, which is often served over ice.

United States, Seghesio, California - Russian River Valley, Arneis, 2009, 13.2%

Seghesio Family Vineyards is mostly known for their production of high quality and spectacular Zinfandels. However, Seghesio also makes some fabulous wines that are not as largely distributed. One of these wines is the 2009 Arneis.  With a clear, straw green color, the Seghesio Arneis has a pleasant nose with hints of fresh grass, citrus, and vanilla.  On the palate the wine is light bodied and expresses notes of buttercups and sunflower seeds. Pair this wine with fresh oysters or any simply prepared seafood dish. Priced at around $20, I consider this wine a summer must. 

What is Arneis?

Arneis is a white grape originating from northern Italy (specifically the Piedmont region). For many centuries the Arneis grape was used to soften the tannins of the Nebbiolo grape in the Barolo region. Thus, Arneis is often referred to as "Barolo Bianco".