I had a blast, of course, and gained a few discreet pounds, alas.
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( 2.8 / 219 )I’m often asked how wines attain their varied aromas and flavors. When we smell or taste lemon citrus, vanilla, blueberry, anise, pepper, tobacco and myriad other delights (some not so delightful!), are they present because the winemaker has added a dash of lemon or blackberry to the wine? How do they happen?
The short answer is that these aromas and flavors occur naturally in wine. The process of fermentation creates a complex stew of organic compounds and some of them are volatile. It is these volatile compounds which are chiefly responsible for wine’s scents and tastes. There are many groups of these naturally-occurring compounds but we’ll just cover a few of them; I’m not writing a textbook!
Esters: These are a form of organic acids responsible for many of wine’s flavors and aromas. They can be analyzed and replicated, which is one reason why we have the multi-billion dollar artificial flavor and aroma industries developing new food dishes and perfumes. For example, the scent of banana is the ester amyl acetate. If you could analyze and chart all the esters in a wine, some might be similar to the lemon citrus or blueberry notes wafting from the wine glass.
Aldehydes: Acetaldehydes give you that tang you find in many fino style sherries. Those vanilla notes you might observe in oak-treated wines are a type of benzaldehyde.
Terpenes: These are highly aromatic compounds. Those lovely smells of lychee and Alpine mountain flowers in Gewürztraminer result from terpenes.
Methoxypyrazines: A mouthful to say but this class of compound, found in Cabernet and Sauvignon Blanc, can give a wine herbaceous aromas; the grassiness of some Sauvignon Blancs or the green bell pepper scents of some Cabernets.
Sulfur compounds: In high concentrations they can be nasty and responsible for unpleasant compounds like mercaptans, which result from the presence of hydrogen sulfide in the wine. They can smell like a burnt match, cooked cabbage or geraniums – yecch!
This is just a brief, simple discussion of where wine’s aromas and flavors come from. There are many more important compounds I didn’t mention but you get the idea. These scents and tastes, in the right circumstances, give us the magic in wine.
If you'd like to explore this further, check out the book, "The Science of Wine from Vine to Glass" by Jamie Goode. It is an excellent primer on wine science and inspired this posting.
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( 3 / 341 )First thing, you will not see the words “must” or “should” or the phrase “it is essential.” I don’t believe there are any absolutes regarding the way to hold a wine glass.
The main rule to properly holding the wine glass, is that you hold it comfortably for you. I’d suggest holding the glass by the stem, not the bowl, in order to keep your warm hand away from the wine in the bowl. Some people prefer to hold the glass near the base with the thumb and forefinger grasping the stem and the remaining fingers supporting the glass beneath the base; this keeps the hand farthest from the bowl.
If the wine is too cold, by all means feel free to hold the glass with the palms around the bowl in order to warm the wine until it reaches a more acceptable temperature.
Don’t stress if you need to hold the glass by the bowl or near it. It takes quite a few minutes of constant contact before the wine begins to warm. Often you’ll set the glass down so, normally, you’ll not hold onto a glass for an extended period.
I’m not a fan of stemless wine glasses; I prefer stems but this is matter of personal taste. The main idea is to enjoy the wine! A glass can enhance or reduce the enjoyment of wine but good wine will always speak out regardless of the vessel containing it.
For more on wine glasses, please see my post from last August Wine Glasses and Tasting Wine.
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( 3 / 257 )Just when you thought you've had enough, you can check out my mirror-shattering chops on video hawking Esquin or Bubbly.
Esquin Promo on Comcast
KING5 News
Don't say I didn't warn you!
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( 2.9 / 184 )With New Year’s upon us, here are some thoughts and recommendations for a sparkling celebration.
There are many excellent alternatives to expensive Champagne (all are dry, except as noted):
• Cava (Spanish sparkling wine)
• Blanquette de Limoux (from the Languedoc in southern France)
• Cremant – sparkling wines from various French regions like Burgundy/Bourgogne, Alsace, Loire, etc.)
• domestic sparkling
• Prosecco (Italian sparkling wine)
• Moscato and Spumante (more Italian bubbly, slightly sweet)
• Sekt (German bubbly)
Yet Champagne is…ah…Champagne! Its bubbles are smaller, its flavors more subtle and complex, often layered with minerality. It costs much more but some of the best values are found in small grower Champagnes, instead of the larger “brand name” producers (also called the “Grandes Marques”). The small growers produce wine from their own holdings while the big guys purchase most of their fruit from other growers.
Here are some specific recommendations organized by price. I’ve just selected a few wines, based on what I buy for my own use:
Cava – Segura Viudas Reserva for $6.99 – their magnum, a double bottle, is a ton of fun at $12.99! It's crisp, clean, dry with a hint of green apple.
Cremant de Bourgogne – Louis Boulliot Perle de Vigne at $12.99 – I call this Champagne Junior! 80% Pinot Noir,20% Chardonnay. Fermented in the bottle like Champagne but for 2 years on the lees. A great value.
Cremant d’Alsace – Lucien Albrecht Cremant Rosé $17.99 – I love this dry Rosé! Delightful, dry Pinot Noir full of delicate strawberries.
Champagne Dumont – small grower Champagne at $27.99. A terrific value in a true Champagne from the Aube district. Medium body with a nice balance of lemon, toast and crispness.
Champagne Camille Savès – small grower at $42.99. One of my favorites: think dry lemon/vanilla cheesecake.
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