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Wine and Food Pairing
When you add milk to coffee it changes the flavor, texture and smell, and depending on how much, or what kind of milk, you add that can alters the Coffee as well; the same goes for wine and food. The wine can enhance the flavor of the food or the food could bring out the taste of the wine. Wine and food pairing have been around for a while now but the question always arises. What is a good pairing? How do I know which food goes well with what wine? What are the rules to pairing wine and food? Is there a secret? Well, the secret is that there are no rules to pairing wine and food; there are guidelines. Small tips that can help you figure out which types of food or wine goes well with each other. “There are no wrong matches,” says Leslie Sbrocco, author of “The Simple and Savvy Wine Guide” (William Morrow 2006). “But there can be magical matches, there are no rules but there are guidelines.” The pairing of wine and food is a creative process that allows the individual to combine and mix with their own decision. But just like all creative process there are guidelines to help you enhance those decisions. There are many simple guidelines to help decide which pairing of wine and food are good, such as sweet foods taste less sweet with wines that have a strong tannic taste. Salty foods makes the tannins of wines come out more. Salty foods cover the sweetness of the wine while enhancing the fruitiness of the wine. Small tips like that can be found all over the web or in books. www.Grandwinecellar.com is an example of one of these sites; on this site it gives a short bullet point listing of simple guidelines that can help a person decided what kind of flavors go well with different wines. So if you wanted to make something with white beans, the charts and guidelines would explain that Chardonnay is a good choice to go with. It doesn’t tell the person what to cook or how to drink the wine it simply tells them which ingredients would go well together. The list goes on, and this is just one guideline. Pairing food with wine is a very tricky yet fun experiment, there is one universal wine and food pairing rule. That one rule is this, a good pairing of wine and food is when the wine and food do not overshadow each other, rather enhances the flavor and boosts the other up. Now each person has their own preference when it comes to food so what one person enjoys can be different from another person. You just need to find the right pairing that suites your flavor and palate. So how do we start with picking the right type of wine? To beginning there are some key questions you should ask yourself; such as the weight, is the wine heavy, medium, or light body? What about the flavor? Is it strong or weak? What kind of smells does the wine have and of course what kind of flavors. After you mapped out the wine you can than add the right type of food that will match or enhance the wine. For example, Cabernet Sauvignon goes well with red meat because they both are full-bodied, strong flavor and the meat will lighten the tannins. It can also be reversed and you could start with mapping the food. It is a lot of a scientific trial and error. Next are some tips about pairing wine and food together, some ingredients, and type of foods, will mask the flavor of the wine such as artichokes, olives, vinegar, yogurt etc., these will become very helpful when you don’t want the flavor of the wine to come out. Whether it be for other reasons, such as your looking for the texture of the wine rather than the flavor, or it could be that the wine just isn’t that good. Cigarettes and cigars are the worst with wine, they mask and cover up the smell and flavor of the wine and ruins them. Cheese and wine are pretty popular and a contained portion in both will balance out the flavor of both, but too much cheese or the wrong type of cheese and it can cover the taste of the wine. It will not only cover the taste but also the texture and smell as well. Keep in mind every aspect of the wine when pairing food, for example the alcohol level in the wine can be a big factor, a low-alcohol wine goes very well with spicy foods. And sometimes less is more, to enjoy complex food pair it off with a simple wine, or reverse it and if you have a complex wine pair it with a simple dish. Pairing food and wine is a learning experience that grows with the person palate. With simple guidelines and that one golden rule anyone can become a master at pairing the two.
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Whisky Around The World
Throughout the centuries, whisky has proven to be one of the most enduring and popular alcoholic spirits in the world, with a vast range of countries attempting to produce whiskies in their own style today. Whilst we commonly associate whisky with the golden age of Scotland in the 19th century, the Scots were far from the first to make this special and recognisable drink. Indeed, there is much evidence to suggest that the techniques still common to this day were being employed by ancient cultures across the world, with much debate over who was the first to actually make and enjoy this drink. One of the most popular theories points towards the ancient Babylonians of Mesopotamia, who could well have been fermenting grains for the production of whisky as long as four thousand years ago, where it was enjoyed as an aromatic drink, flavoured and perfumed with various spices, and used as a medicinal treatment for a wide range of ailments. Fast forward a few thousand years to the medieval times, and whisky was brought to the British Isles, where it was made in the 15th century by Irish and Scottish monks for both medicinal and recreational drinking. It remained a practice of religious communities for some time, before King Henry VIII of England destroyed the monasteries and set up his own church, forcing whisky production into homes and specially set up distilleries. However, whisky in the 15th and 16th centuries was almost unrecognisable from the drink we widely enjoy today, as the distillate was not left to age and mellow in wooden casks, resulting in a harsh, highly alcoholic and somewhat brutal drink not for the faint of heart. Indeed, it is likely that several people died from drinking this early whisky, as it was difficult to control the alcohol content in the drink. Scottish and Irish Whisky Over time, whisky became an important product for both the Scottish and Irish economies, where the practices involved in making the drink were relatively similar, and resulted in similar whisky styles. However, today Irish whiskey (note the difference in spelling) distinguishes itself from Scotch whisky by being distilled three times, and by law must be aged for a minimum of three years in wood, where it takes on its distinctive earthy and oak tones. Irish whiskey is also usually made from unpeated malt, whilst Scotch whisky prides itself on the peat smoking process (where the grains or malt used in the production are infused with smoke from burning the black peat which is found all over the country) which helps give a beautiful and unusual flavour reminiscent of the highland air. Whiskies of the USA One of the other key countries to involve itself in whisky production over the past couple of centuries has been the United States of America, where immigrants from the British Isles were quick to set up whisky distilleries of their own in the New World. American whiskies differ quite considerably from their Scottish and Irish cousins, as they commonly use both corn and rye in their cereal content – ingredients which were growing extensively in the United States and required little cultivation. American whiskies are split into several categories, being Bourbon, Malt, Rye, Corn, Rye Malt and Wheat whisky, each of which must contain no more than eighty percent alcohol, and must by law be aged in wooden casks (with the exception of corn whisky). It is worth mentioning Tennessee whisky, a style which normally stands out from other American whiskies and which is enjoyed all over the world. In Tennessee, it is common for their whiskies to be filtered through charcoal made from sweet maple, which lends the drink a distinctive and very American flavour. Canadian Whisky Further north, we find the interesting and highly drinkable Canadian whiskies, which are often far lighter and smoother than their USA counterparts. In Canada, whiskies are often sweetened using caramel, and have various flavourings added to their blend. Whilst Canadian whiskies are unlikely to satisfy purists in the Old World, they are widely popular in Canada and various other countries due to their accessibility and unchallenging nature. Other Countries The past few decades has seen an explosion of whisky production all across the globe, and notable countries include those in Scandinavia, where distilling all sorts of grains and herbs has been commonplace for centuries. Scandinavian whiskies – particularly those made in Sweden and Finland – have received critical acclaim recently, and it is expected there will be several more distilleries opened in the next few years. Germany is also establishing a whisky culture, as are countries as far away from whisky's spiritual home as Japan and India, where drinking and collecting fine whisky is very much seen as a status symbol.
What Is Tannin
Read the back of almost any bottle of red or rosé wine, or hear any expert describing such a bottle, and you're sure to hear or read the word 'tannin' at some point. Tannins have become a key component for describing the body or character of any bottle of wine, with wines containing a high tannin content being described as 'full bodied', and those with few tannins being 'light bodied'. It has become very much part of the vocabulary of wine, and yet few of us actually understand exactly what tannins are, and why they are present so predominantly in red wines, and so little in white wines. To understand tannins fully, one would have to know more than just a little about plant biology and the way in which plant life has evolved. However, there are a few simple facts which we can consider to help us improve our knowledge of these special compounds and be able to speak about them with a little more confidence when describing a wine. The Purpose of Tannins Essentially, tannins are found in a wide range of plants, not just grapevines. They occur naturally in leaves, in bark, and noticeably in young fruit on almost all fruit-bearing plants and trees. The tannins present in these lifeforms are responsible for forming complex binding components with the proteins in plants, and in other organic polymers (such as polysaccharides). Most scientists today believe that tannins originally evolved as a sort of defence mechanism for the plant – tannins have a distinctive and bitter taste, and create a powerful astringent effect in the mouth. Think of eating an under-ripe grape or plum, and you can see the effect the tannins have on the tongue and roof of the mouth. This effect could put off herbivores and other animals seeking to eat the plant, and as such they are now present in a wide range of vegetation. When it comes to the grapevines which eventually produce the wines we know and love, the plant itself utilises its strongest tannins rather cleverly. Basically, the vine wants the grapes to be eaten. This is how it spreads its seeds – through the excrement of birds and other animals which eat its juicy fruits. However, when the grapes are young, the seeds within them are not yet ready, and as such, the grapes are extremely astringent and unpleasant to taste. Fascinatingly, it is at the moment when the grapes begin to change colour when the tannin levels drop significantly; the grapes become both more visible (red, blue, black, purple etc) to birds and more delicious to eat at the same time, making the plant more likely to spread its seeds and thrive elsewhere. Tannins and Wine Production When it comes to wine production, the winery wants to have a certain amount of control over how much tannin they have in their wines. The tannins found in wines do not come from the under-ripe fruit of the vine, though, they come from the seeds, the skins and sometimes the stems of the grape. As such, it is the length of time the grape juice has in contact with the skins, seeds and stems of the fruit that dictates just how much tannin there will be in the wine. But why would a winery wish to have tannins in their wine? Why would they insist on keeping these bitter and astringent compounds? Quite simply, wine without tannin, and especially red wine without any tannin, is often flat, uninteresting, and lacking in any character. The 'body' of the wine is what holds the wines complexity, and allows the vintner to balance the different aspects of the wine against each other. Just as if the wine's alcohol content was too low, or flavour or acidity too weak, the wine would be imbalanced and uninteresting, the same applies when it comes to the body, or tannin content of the wine. Tannins and Ageing Tannins are incredibly important when it comes to ageing wines. Young wines often have a stronger tannin presence in the bottle, and this sometimes means that the other, subtler and more complex characteristics of the wine are overshadowed by its astringency. By ageing red wines, either in oak barrels, or in the bottle at home or in a cellar, tannins begin to soften and 'round out', producing more balanced wines capable of expressing more interesting and subtle features. Generally, aged wines are considered far finer than young wines, as there will be a far wider bouquet of aromas and flavours detectable in the bottle, and the wine will be more balanced and interesting on the tongue.
What is Rose Wine
Rose wines are often referred to as “blush wines.” They are not white wines, but they are not dark enough to be red wines. Contrary to the opinion of many, not all rose wines share the same characteristics. Rose wine became popular during the 1970’s. The demand for white wine increased, but there were not enough grapes available for production. Many winemakers tried to produce white wine by using red grapes. Sutter Homes “White Zinfandel” was created in 1975 from a stuck fermentation where the yeast died early and left behind a pink, sweeter wine. The three most popular ways to make rose wines are skin contact, saignee, and blending. Skin Contact Skin contact is when the skins of the crushed grapes are left in contact with the wine for a certain period of time. The skins will usually have contact with the wine for one to three days. While making red wine, the skins would be left in the wine during the entire fermentation period. The longer the skins are left in contact, the darker the shade of the wine will be. Saignee Saignee is also known as bleeding the vats. In order to raise the tannins in a wine, the winemaker releases some of the juice from the must. The juice is lighter in color, and can be made into rose wine. The remaining red wine in the tank will have more tannin. Blending Blending is simply mixing red wine into white wine to give it a little bit of color. This practice is frowned upon, but it is an option as a way to make rose wine. The term “blush” was originally used in North America, but is now used in reference to Austrailian and Italian wines as well. “Blush” was trademarked in 1978 and the name was used to market a more sweet, rose wine. While rose wine was first made to be delicate and dry, after World War II people started to prefer a sweeter taste. Grenache, Syrah, Carignan, and Zinfandel grapes are all popular to use in making this type of wine. Rose wines are more popular than white wines in France, and they also make a great summer drink.
What is a Pot Still
A pot still is more than just a stationary pot – it is a specifically designed pot used for distilling. This distilling device will separate liquids and helps with the production of spirits. A pot still’s applications are many, for it can be used to separate out impurities from water, take nitrogen and oxygen from air, and even refine crude oil. A pot still works simply by heating a liquid and, when its steam rises, capturing those vapors through oddly shaped necks on the pot stills. Distillation makes it appear as though a liquid’s essence, or “spirit,” is being taken out of it. This phenomenon explains why liquor is sometimes dubbed as “spirits.” Ancient alchemists used the pot still to distill all kinds of liquids in their pursuit of gold. Although they never managed to make gold, they did manage to develop and refine the pot still distillation process. One of the pot still’s more infamous applications was during America’s Prohibition era, in which bootleggers would produce a highly potent spirit known as Moonshine. Pot still’s contributed to Moonshine’s characteristic of having extremely high levels of alcohol, nicknamed by many as “white lightning.” Anything from car and home radiators to oil drums were used by bootleggers to create their Moonshine. Although this was highly illegal in the US, bootlegger practices led to many of today’s best known distilleries and contribute to Kentucky and Tennessee’s distinct style of Bourbon. Today, owning your personal pot still is illegal. While you could use a pot still to make your own whiskey, doing so privately and without a license will get you in a lot of trouble. The US government discourages private bootlegging since unreported production and distribution of alcohol could be dangerous for society and because the government makes enormous sums of money off of taxed imported whiskies.
What are the benefits and risks with the use of sulphur dioxide in winemaking
Sulphur dioxide is one of the most common additives in winemaking. In high dosage, it is toxic. But when it is used in a careful and controlled manner, it has many benefits and proves to be important at various stages of winemaking. Its antiseptic and anti-oxidative qualities ensure wines remain stable and safe until opening. However, there are regulations since 1987 in the United States and since 2005 in the EU requiring that a wine to carry a warning label that it contains sulphites. There are reasons that sulphur dioxide, despite its useful characteristics, also presents risks and drawbacks when it is used mindlessly. During winemaking process, protecting a wine from oxidation and spoilage is crucial. Sulphur dioxide is useful in its role both as an antioxidant and an antiseptic. After fermentation is completed, a common clarification first step takes place with racking. Any movement during racking may cause oxygen intake. Thus, as a protective measure, winemakers may add sulphur dioxide to wine. Equipments used during racking are often treated, for example, hose, pipelines and barrels are rinsed with sulphur dioxide. Barrels, used during ageing process, are commonly treated with sulphur dioxide due to their risk in allowing oxygen exchange. It is also crucial to treat used barrels due to their higher risk of bacteria contamination. Right before bottling, it is common to treat bottles with sulphur dioxide to flush out any oxygen and bacteria. Finally, a controlled amount is added at bottling but its level is regulated by the EU according to wine type and sweetness level. When used in a sufficient dosage, sulphur dioxide is an effective antioxidant as it combines with any free oxygen to form sulphuric acid, thus removing the risk of oxidation. It also kills enzymes (called oxidases) that promote oxidation. It is especially important for a white wine to be treated with sulphur dioxide to prevent the ill-effects of oxidation such as browning and off-aromas. If sign of minor oxidation is present, a correct dosage of sulphur dioxide can bind with acetaldehyde, which is the main product of oxidation, to remove any aroma of oxidation and freshen the wine. Acting as an antiseptic, sulphur dioxide kills any bacteria that could cause spoilage. Acetabacter, a common bacteria affecting wine, is the culprit turning wine into vinegar. Sulphur dioxide is effective in that it kills both the bacteria and removes any oxygen that the bacteria relies on to survive. It also kills any yeast that may remain inside a bottled wine, especially critical in the presence of residual sugar, to prevent re-fermentation in the bottle. Without sufficient amount of sulphur dioxide added, a wine runs the risk of spoilage, oxidation, browning, presence of off-aromas, and re-fermentation in the bottle. The addition of sulphur dioxide must be carefully controlled as too high a level brings negative affects. Sulphur dioxide reacts with anthocyanins that are responsible for color in red wines. If there is excessive sulphur dioxide present, it renders the anthocyanins inert causing a wine to lose color. Furthermore, volatile sulphur dioxide smells and affects the aroma profile of a wine, while dissolved sulphur dioxide can be tasted and can negatively affect its flavor. A key reason behind warning label indicating that a wine contains sulphites is that some people may suffer allergic reaction due to it. Despite only affecting a small percentage of the population, it is a health risk that propels recent trends for lower level of sulphur dioxide used in winemaking. Being both an antioxidant and antiseptic, sulphur dioxide is an important additive in winemaking. When correctly used, it ensures safety and freshness of wines until they reach the dinner table. The ill-effects of excessive sulphur dioxide use are obvious and have prompted a trend toward much lower level or in some cases, none at all. Alternative techniques are available but they also present another set of challenges and drawbacks. Good winemaking involves careful and controlled use of sulphur dioxide with awareness to alternative techniques ensuring a minimum amount is only applied to achieve its protective characteristics without any negative impact affecting the finished wine.
Types of Flaws in Wine
Nothing in this world is perfect and wine is no different. The process of making wine is a long and delicate one that must be handled with care. Wine itself is a very delicate drink and a lot can go wrong even after the wine leaves the vineyard. From the vineyard to your glass one little slip up could cause the wine’s taste to be changed or even undrinkable. These are wine flaws, small things that can happen before you drink your wine that can change the flavor, texture and color of the wine. So far most of the different varieties of wine flaws are very controversial but if you know the different types of flaws and know what to look for, than with that knowledge your wine could be saved or you could at least get a refund. Now all these flaws are different for each individual, some may notice the difference while others do not; this is why wine flaws are controversial. Unbalance wine, expert winemakers strive to produce a balance and delicious wine; a good wine is a balanced wine, this means that none of the wines elements stick out or covers the other elements. Generally speaking for red wines the primary elements desirable is the balance in fruits, tannins, and acidity. Since whites generally lack tannins, this is an element of wine that is not a part of the balance. So how can a winemaker achieve a balanced wine? Well in the big picture everything that the winemaker does in producing the wine can affect the wine from being balanced but an important part of this process in the ageing of the wine. Most fine wines cannot become balanced if they do not benefit from a certain number of years of bottle age. Even though a balanced wine is very hard to achieve, depending on the winemakers resources, an unbalanced wine can be categorized as a flaw. So the first flaw in wine is being an unbalanced wine, whether that is from an unbalanced taste of the flavor, or the level of alcohol content masking the elements of the wine. Oxygen, it is much needed during the fermentation process of the wine and the ageing process in the barrels but, it is still an enemy to everyone in the wine world. Too much oxygen can cause the wine to become spoiled. If a wine is exposed to too much oxygen, for whatever reason, that wine becomes an oxidized wine. Oxidized wines will sometimes have an unmistakable note of dark earth such as mushrooms. Oxidized wine is very difficult to avoid, the most common scenario of oxidized wine is when drinking it from the glass, and although many bartenders and wine personnel’s do everything they can to keep a bottle alive it is practically impossible after several days of opening the bottle. Once a bottle is opened it is in threat of becoming oxidized. Cooked, when a wine is “cooked” it means that the wine has been exposed to heat for a long time, or a strong amount of heat for a short time. Cooked wines are sometimes a bit more difficult to identify, because there are different levels to how damaged the wine can become from being cooked. At its worst kind a cooked wine can be compared to eating a canned fruit instead of a fresh fruit. A cooked wine can have the aromas of something dull or stewed but it can also smell sweet like caramel, the smell of a cooked wine is generally a smell of something that has been slow cooked. Cooked wines will generally also lack in fruit and an imbalance of flavor and alcohol content. Some wines, that are not extremely old vintages, will also sometime show an amber or brownish edge to the color of the wine. What heat does is it ages the wine, if the bottle is left in a certain location that absorbs heat then that wine can become aged beyond the drinkable age very quickly, or if left in a room temperature area for a long time, that too could cause slow damage to the wine. It is important to keep the wine at its proper wine temperature in order to preserve the fineness of the wine. Experiencing a “corked” wine is very common in the wine world and is said to public enemy number one. This condition is also known as cork taint; it is when a microbial fungus, which usually comes from the environment, finds its way into the cork. The fungus is known as TCA or trichloroanisole in chemical terms. The fungus contaminates the cork and taints the wine, however due to new research the cork is not the only possible host for this flaw, Other factors such as the barrel or other storage conditions are also responsible for this taint, although the most common is from the cork. Corked wines have very strong characteristics such as the odor of the wine can be described as moldy newspaper, damp cloth or even a wet dog. In most cases of Corked Wine the smell is what changes the most; it becomes very potent but is harmless. Brettanomyces, also known as Brett, is a very controversial flaw because some wine makers say “A little” Brett is a good thing in a wine. Brett is the spoilage yeast that can be introduced into the wine in multiplies ways. Some winemakers make it a part of the wine because it produces several compounds that can alter the palate. At low levels, winemakers agree that the presence of Brett has a positive effect on the wine. Brett wines can also happen because of cork taint. Brett wines can range in flavor and odors; it can produce a funk like flavor that can be described as sweat, body odor, a sweaty saddle or barnyard. And even though some say a little Brett is good, Brettanomyces is very difficult to control once it starts to spread. The yeast can grow anywhere in the vineyards, in the hoses, pipes, tanks, barrels and in other places of the home or vineyard. Although these are just some of the few flaws, there are many more that can get very detailed, some relating to chemical reactions in the wine such as the SO2 flaw and others as simple as leaving the wine in the wrong place at the wrong time. Regardless, wines are very delicate and can become flawed in many ways, but that can also be avoided as well. Knowing what to look for is generally the key factor to know if you have a flawed or balanced wine and that could save you a lot of money when purchasing wines.
The Noble Grapes and the Wines They Make
There are countless varieties of grapes in the world, many of which have been used for wine productionfor thousands of years. Ever since the ancient civilisations of Georgia first began cultivating wildgrapevines over eight thousand years ago, efforts have been made to make the most of indigenous strainswherever they grow. Over time, knowledge of how to cross-breed, clone and enhance nature's bounty hasspread grapes around the world, and vintners and wine scientists created new strains developedspecifically for wine production, prized for their flavour, their aromas, their ability to age well or expressspecific characteristics of the terroir on which they grow. This is an ever-developing field of agriculture,and even today we are seeing new strains come forward or being re-discovered and heralded as importantsteps towards achieving viticultural perfection. Who knows what will happen in the near future? Now thatwe are seeing new countries such as China, India and Brazil stepping up their wine industries, we canexpect to see some huge jumps in viticultural technique and technology over the next few years, and itwouldn't be surprising if some new or forgotten grape varietals begin to appear on bottles on the shelvesof our wine stores or supermarkets.Despite the enormous range of grape varietals in the world, there have always been those strains whichare so revered, so appreciated for the quality and character of the wine which they produce, that they havegone down in history as the grapes of choice for those wineries wishing to produce world-beating andwidely loved produce. These are the 'noble grapes' – a term being used less and less in today's wineindustry, but which still hold some reverence amongst those pursuing perfection in a bottle, and which arehandy signifiers of quality and finery for those unsure about trying something new or unusual. To see anoble grape listed as the only or primary grape varietal on a bottle gives the buyer some idea of what toexpect, as the characteristics, flavours and aromas of these grapes have been written about and discussedextensively, and have, in many ways entered the public's consciousness. As such, the 'noble grapes' offersomething to both the expert and the novice, as they can be appreciated for their subtler points and theirclassic characteristics, just as they can allow a beginner to the world of wine a safe introduction in regardsto what to expect from a quality bottle.A noble grape is one which has proven over the centuries to be able to produce exceptional quality wines,without the use of blending. This is important, as an unblended wine allows the true character of thesingle grape to shine, and hold its own in the bottle. When we blend grape juices, the aim is to highlightthe best features of each selected grape, and cover up its weaker points or balance out certain aspects ofits natural character. Unblended bottles must show the full force of the grape on its own, and rely on theexcellence of the varietal in regards to all its features – from flavour and aroma, to dryness or sweetness,body, length and complexity. Because the noble grape varietals were classified some time ago, it comesas little surprise that they are almost all French. This has led plenty of people to question the list'srelevance today, as plenty of other countries have since proven that their native grapes are more thancapable of producing exceptional quality single variety wines, and this should probably be kept in mind.A modern list of 'noble grapes' would most likely be considerably longer than the small selection we haveinherited from the golden age of French winemaking.In white wine, there are three noble grape varietals. These are Sauvignon Blanc, Chardonnay andRiesling. Each of these white grapes have vastly different characteristics, and make very different whitewines, each considered to be amongst the best in the world. With Chardonnay, we have the soft, rounded,almost buttery nature which comes about through the process of malolactic fermentation associated withthe grape, proving to be a favourite for its subtlety and surprising versatility. Riesling has the ability toexpress terroir through its crispness, and Sauvignon Blanc produces a wide range of excellent whitewines, ranging from the grassy, to the fruity, plump and aged.When it comes to red wine, the noble varietals are Merlot, which is renowned for its ability to producewonderfully soft and rounded medium bodied wines, packed full of jammy and fruity flavours. Theelegant and romantic Pinot Noir also makes the list, loved by all for its lightness, its gorgeous garnetcolour and its delicate flavours. The strong, astringent Cabernet Sauvignon is also included for itsdryness, its full body and the fact that there is surely no other varietal which ages so well in oak, taking onearthy, spicy and fascinating complexity notes in the process.
The Myth of the Taste Map
The science-class diagram is familiar to everyone: a healthy, pink tongue divided into circles and ovals of taste receptors. The very tip of the tongue whispers sweet nothings, and tastes the sweet things in life in return. Receptors for salty tastes flank the sweet on each side. The place for sour notes in food and drink lies not much farther behind. And finally, in the very back of the mouth, lay the receptors for bitter tastes. The chart was said to describe the fundamentals of how the human perception of taste worked. The idea of the taste map originated in the early 20th century, from psychological research on perception. The original research, published in German and translated into English, demonstrated that all areas of the tongue could perceive all tastes, at various levels of sensitivity. Sugars were sweet, salts were savory, and bitters were acrid, no matter where they fell on the tongue. However, researchers documented some variation in the levels of sensitivity to taste stimuli across different parts of the tongue. These statistical differences in sensitivity across regions of the tongue were minute rather than absolute, but that fact became lost in the translation. The results of the translated study produced a precisely zoned map of tasting ability. This mistaken scientific understanding then became the authoritative scientific model of the tongue for the next several decades. The taste map is an admittedly attractive theory, for several reasons. The categories are neatly labeled, mutually exclusive, and seem logical. They complement and contrast: sugar and salt, sweet and sour, and so on. Therein lies the beauty of wine, grapes, cheese, and crackers – their taste profiles complement each other harmoniously. Creating an effective wine pairing often starts with a consideration of the taste profiles of the food and the intended drink. By using the taste map concepts to choose well-paired products, wine enthusiasts from hobbyists to sommeliers can achieve outstanding effect. The descriptive capacity of winemakers and professional tasters and judges has created a wealth of gustatory information from which wine enthusiasts can evaluate their beverages. The existence of the taste map is treated as a part of the oenological canon, even though there is no evidence to support it. The misunderstanding in the translation has created a popular knowledge misconception of taste that has persisted ever since. The very strictest interpretation of taste mapping theory – that tasting abilities are confined to specific zones of the tongue - has long been disproven. However, that doesn’t mean that the theory is left without any sort of legacy. Taste mapping theory achieved long-lasting (and arguably, ongoing) popularity because it offers a straightforward, qualitative measure of taste. The ability to qualify and describe wines in a standardized fashion has enabled greater popular engagement with wine culture. The popularization of wine culture and improvements in perception research methodology has renewed interest in taste mapping theory. Newer research has confirmed the conclusion of the original study, that taste receptors of all kinds are present throughout the tongue. What creates the illusion of the taste map is the density of each type of receptor on the tongue. It’s possible – but not yet proven – that there are more sweet receptors at the front of the tongue, salty on the sides, sour and bitter in the back. How would this impact the nuance of complex tastes? The objective scientific answer is, “not much.” As early as 1875, research on taste supported the idea that taste receptors of all kinds were located throughout the entire tongue. The evidence indicated that there was very little difference in sensitivity across different areas, which suggests that the receptor density and distribution may be fairly uniform. This suggests that the experience of taste may be highly consistent across the tongue, and that this consistency itself might be a feature of taste perception. What does this finding mean to wine drinkers who attend to the entire experience of wine: taste, aroma, aeration, flavor, and mouth feel? What does it say about the engineering efforts that have gone into optimizing glasses, decanters, and other tools of the trade? The technology is still sound and its purpose, still worthy. Even if the experience of tasting each sip is consistent, the quality of that sip is shaped by your serving choices. Choosing serving vessels that bring out the best in your beverage is and always will be a part of the presentation and consumption of fine wines. And that is a matter of the best taste!
The Differences between Appellation and Varietals
Learning all of the differences between how countries label their wines can seem like a trying ordeal. Reading labels from around the world can seem intimidating, but really there are a few simple distinctions you can learn to make that will incredibly increase your ability to comfortable read these labels. One of these differences is between varietal and appellation. When you are familiar with what these terms mean and which countries use them, you will no doubt be better prepared to know what you are drinking from any country. The term varietal is used when talking about the actual grapes used in a wine. This is perhaps a little bit easier to decipher, because when a bottle says “Merlot” you’ll know that those were the grapes that were produced and that’s the kind of wine that you’re drinking. This type of labeling is used in most countries, including North America, Australia, Chile, and South Africa. Many people feel comfortable with this type of labeling since if you know the characteristics of the grape used in production then you will likely be able to know what the wine will taste like. There is one technicality with this type of labeling, though: the labels only show the varietal that is used the most in the wine. For example, a merlot may contain 10% zinfandel, but because the majority of the grapes used in the wine are Merlot, then the wine would be labeled a Merlot. The other labeling style, called appellation, is a system of labeling based on a wine’s location of production. It tells you where the wine’s grapes come from. This style is used most often for the old world wine countries like France, Spain, and Italy, each which labels their wines from the regions. So if you’re reading a French red wine bottle that says “Bordeaux France,” it means they will have certain characteristics of a Bordeaux styled wine. So if red Bordeaux are full-bodied and dry, then you’ll know by reading this label that your red Bordeaux will likely have these characteristics. Many might say that one labeling style or another is better. Others say that both are fine. It is ultimately hard to tell which system of labeling is actually better, but more countries have been using varietal labeling. The appellation style keeps strong regulations on wine production so in order to be labeled as a particular wine it must follow the regulations set up. Hopefully, now whichever label you have in your hand, you’ll be able to read and understand what it’s telling you just a little better. With time and experience, you’ll know what kind of wine is waiting underneath that label. As always, enjoy.
Shiraz Syrah Whats in a Name
Today, countries across the globe are producing wines made from both imported and native grapevarietals, and the practice has spread almost as far as it possibly could in the eight thousand years or sosince the first recorded vineyards in Georgia were being cultivated. The New World wine countries are nolonger so 'new', and recent years have seen countries as diverse as India, Brazil and China beginning toproduce wines for the international market. With so many countries, cultures and people establishing theirown wines, methods and techniques, it should come as no surprise that certain words and terms have beenchanged over time. Indeed, this is nothing new at all – there has long been a huge discrepancy betweenthe names of grape varietals in Latin language countries and Germanic language countries, which stillcauses confusion to this day for those travelling around Europe to taste wines. However, the one grapename which consistently causes confusion and is a source of some annoyance for various Old Worldpurists involves the Syrah/Shiraz debate, an argument regarding the 'real' name of this particular grapevarietal which has its roots back in France, but which has decidedly flourished in the New World.France and AustraliaIn the Northern Rhone Valley of France, the Syrah grape has been cultivated for centuries, and isresponsible for the large, full-bodied and fleshy red wines which epitomise the produce of the region.These deep purple, dusty grapes grow in abundance amongst the mineral rich soils of the valley, and havebeen a stable source of income for vintners of the Rhone for generations. Partly the reason for this is dueto the fact that Syrah grapes are reasonably hardy, and consistently produce quite high yields of decentquality, and partly because the jammy, fruit-forward nature of the wine is a big hit on the internationalmarket.However, it is on the other side of the world where these grapes have really found a spiritual home,somewhere they can thrive in numbers unreachable in the relatively small Rhone Valley. In Australia,where the grapes are known by the name 'Shiraz', the southern regions of this hot and dry land are idealfor growing vast quantities of grapevines, resulting in a wine industry which uses this grape varietal asone of its flagship examples. Australian Shiraz wines are regarded as one of the most reliable andflavourful within any New World country, and being an affordable yet tasty red wine which matches wellwith a variety of international cuisines, it is a supermarket favourite with an enormous fan-base whichreaches around the globe.The History of the NameSo, if Syrah and Shiraz grapes are the same thing, why this discrepancy when it comes to the name?Where do these two names come from? The answer is one which stretches back into history, and remainssurrounded by considerable debate. According to some wine historians and experts in mythology, thename 'Shiraz' comes from Iran, and refers to a town which made a famous 'Shirazi' wine which was muchexported around the Mediterranean. Legend has it that these wines reached the port of Marseilles, andwere so adored that the French demanded the grapes be imported and allowed to flourish in the fertileRhone Valley. This suggests that 'Syrah' is merely a French synonym, and that 'Shiraz' is in fact theoriginal and proper name of the grape. However, this gets called into question when many claim thatwhilst this legend has certainly been told for centuries, the origin of the story itself is French...Other legends involve the wines coming from Syracuse, being brought by Roman Emperors, or beingbrought back from the Holy Land by crusaders. It seems all such legends have some basis in historicalfact, but are impossible to prove and have plenty of evidence suggesting they are unfounded and untrue.What is curious to note is that the name 'Shiraz' has only really been used by Australians, leading some toclaim it comes from nowhere more mysterious or evocative than a simple Anglicisation or spelling error.Interestingly, however, the Shiraz wines of Australia have become so popular on the international market,that other New World countries (notably Chile and Argentina) have, in some regions, begun labellingtheir Syrah wines with 'Shiraz' in order to associate more closely with the quality Australian produce.A Matter of PerspectiveWherever the name comes from, it is vital to remember that both of these grapes are the same, andproduce similar wines despite being grown all over the world. Whilst it can be fun to explore the originsof a grape's name, it has no bearing on the flavours or aromas that the finished product can provide, andthis must surely be the most important factor when it comes to this particular grape varietal. It is perhapsalso worth mentioning that the Syrah/Shiraz grape has, in fact, far more than just two names, being alsoknown as Balsamina, Candive, Hignin Noir, Sirac, Serine, Entournerein, and several more...
Sherry
Sherry isn’t just the name of your cousin’s friend or some girl in a song (think “Sherry Baby”). The name belongs to one of the most popular fortified wine drinks, and sherry is now becoming a more and more popular choice among wine drinkers. A great benefit of sherry is that its versatility allows it to be a desirable ingredient in many dishes, and a cherished drink by cocktail enthusiasts. Sherry has a special boast – no other wine in the world is made like it. Of course, this also means that sherry is an acquired taste. The vast history of sherry is very interesting. It has a wide range of different types and styles, and has been produced since the early 1600s. Sherry originates in southern Spain and is fortified with brandy. Even though the Moors invasion of Spain had many downsides, one of the contributions they brought was the invention of sherry – the Moors introduced distillation to the region. The drink was originally known as Sherish (derived from Arabic). One of sherry’s unique attributes is that it has a much longer shelf life than other wines, and this made it a great choice for transportation over long sea voyages. Sherry is produced in a system called the Solera system, in which newer vintages are mixed with older vintages, which results in a very high-quality wine. This is one of the reasons why you won’t see a vintage on a Sherry – it doesn’t have a single year it was produced. The Many Styles of Sherry There are a wide range of Sherries which range from dry to sweet. Some of the different types include: Fino- Fino is traditionally the palest and driest of the varieties. It is aged under flor yeast to prevent oxygen contact. Amontillado- This is darker than fino and is usually dry, although sometimes you will find it sold lightly sweetened. Oloroso- Oloroso is darker and means “scented” in Spanish. This is a rich wine with a lot of alcohol in it. Manzanilla- This type of sherry is a lighter version of Fino. Manzanilla Pasada- This is a version of Mazanilla that has been aged and exposed to oxygen which gives it a nice, flavorful, nutty taste. Palo Cortado- These Sherries are aged over three years Cream Sherries- Cream or sweet Sherries are made with Moscatel grapes which give it sweetness is mixed with a drier wine. One of the advantages of sherries is that they are both great to drink and great to cook with. So you can enjoy discovering not only which sherries you like the best, but also which sherry recipes are the most pleasing. Check out our wide selection of Sherries at www.CityWineCellar.com. As always this is William Winehart wishing you good friends, good food, and good wine. Enjoy, my friends.
Production of sweet wine
Wine comes in many different forms, shapes and style, from red dries to sweet white, each wine has its own unique flavor and qualities that make them special. Now there are three types of wine; white, red and rose. Each wine is made from a combination of different grapes, and from that point, how the wine is made will determine the style of wine or the type of red, white, or rose wine. It’s all in the process; the way the wine is made will determine not only the quality of the wine but also the type of wine. For example, let us take a look at the production process of sweet wine; but first what is sweet wine? To beginning, there are both sweet red wines and sweet white wines, although generally speaking sweet white wines are much easier to find. Sweet wines are wines that lie on the sweeter side of the spectrum; they are the opposite of a dry wine and have certain flavors and qualities that are very different from other wines. Most sweet wines don’t go that well with full meals but they do go very well with desserts. So when a person is asking for a sweet wine what they are saying is they prefer a wine that is not dry. Now the production of sweet wine is fairly similar to any other wine, such as it goes through the picking of grapes, the crushing with or without its skin, the fermentations and so on, all the way to the bottling and storage. Now what makes the process different is more about the types of grapes, the varieties, and one major step during the fermentation. Grapes, the types of grape really determines what type of wine it is going to be, since a Sweet wine can be red, white or rose, this first step of the process is generally up to the winemaker in which grapes he wishes to use, now the important thing about the grapes though isn’t its diversity but rather it’s age. Wine producers who make Sweet wine will choose grape that had a late harvest, if a grape is left on the vine past the normal harvest time, the grapes will develop more concentration in sugar and flavors. Late harvested grapes will have too much sugar in them when it comes to being converted by yeast to alcohol, meaning that there will be what is called residual sugar, added to the wine which makes it sweeter. Another important fact to know about the grapes that are chosen for Sweet wine production is something called Botrytis which is basically also known as noble rot. This rot is a fungus, why would wine producers who want to make a clear sweet wine want fungus in the wine? Because the fungus saps in moisture from the grapes which leaves the grapes with a higher concentration of sugar and acidity, so in this case fungus means good. Another interesting grape fact about sweet wine is something called Passito; Passito is made with grapes that have been semi-dried and turned into raisins. Passito have significant amount of residual sugar and are very concentrated in flavor. Now after the grapes have been chosen, plucked, and crushed they go on through the process from grapes to must, which is the liquid or grape juice. The must is then placed into a vessel which means it enters the next stage of the wine process, the fermentation stage. During this stage the grape’s natural sugars start to convert into alcohol by the yeast that is also added. Now the difference is in this stage from the dry wines, during this stage instead of fully going through with the fermentation, the wine makes will stop the fermentation process short meaning that some of the wine’s sugar remains unconverted into alcohol and makes up for the wines residual sugar. Now it is this residual sugar that offers the sweet factor in a Sweet wine. From that point on the process is fairly similar compared to the dry reds or dry whites. After fermentation it will go through the other process such as draining the unwanted materials through whichever methods the winemakers decide on, bottling, labeling and then storage for aging. The main difference that a sweet wine undergoes in its process is the types of grapes and the short process during its fermentation. Now Sweet wine can come in many different styles instead of just the regular Sweet white or red, there are also something called dessert wines which are also very sweet, such as Ice wine. Ice wines are really unique because they are made from frozen grapes off the vine, the grapes are literally frozen when picked, and they are then pressed and fermented. The result from a frozen grape is an incredibly, rich, ultra-sweet wine. Another interesting Sweet wine is Moscato; these are semi-sparkling, semi-sweet to sweet wines that are made from Moscato grapes. These wines take aromatics to a whole new level, with fresh floral, ripe stone fruit and exotic spice mark, an extraordinary component to this unique sweet wine. Another Sweet wine is known as a Cherry, this is a fortified wine that is produced in Spain within the “Sherry Triangle” from white wine grapes. Sherry’s are very rich and depending on the style can range from dry to Super Sweet.
