Wine For Newbies

Catherine and I just returned from Pinot Days in Chicago (after a quick detour at Sam’s Wines and Spirits). It was a great event. While I didn’t count, there were roughly 50 wineries there, and each had at least three, if not four, wines. There were also several exhibitors that were not wineries, including one with some really great chocolates. This was the second event to run in Chicago, and I would definitely recommend attending. I’m already thinking about Pinot Days 2009. The nice thing about the event is it taught me a number of things.

1. Spitting wines is important if you hope to taste more than a few wines. I did this (the organizers were wise enough to have plastic cups available–probably for water, but they serve very well as more discreet spit cups), and it helped dramatically. I was able to sample a healthy number and not walk out intoxicated.
2. My palate is out of condition. After about 30 wines, I began to get tired. I could appreciate that some of the Pinots were more to my liking than others, but I could not really assess them well. I tried to break up my tasting by taking advantage of the cheese and bread that was stationed throughout, but I should have done that more often.
3. Public tastings can be frustrating. Too many people get up to the table, receive their samples, and then stand there either a) talking to the winery representative, or b) to each other. Meanwhile, the rest of us are standing behind them, trying to get our samples. I made it a point to receive my sample and then either step back or well off to the side. I hate to say this, but some of the trade people there were the worst offenders of hogging the tables. There were plenty of the “mere mortals” who were misbehaving, but I guess I expected better from those in the business.
4. Some of the best Pinots were found at tables that did not draw crowds. Some of the best known wineries, such as Fess Parker or MacMurray Ranch, were swamped and it was hard to get near them. After deciding I didn’t want to wait since I didn’t have unlimited time, I moved on to other tables that received very little attention. I’m really glad I did! I got to talk to the winemakers, really concentrate on the wines, and find some that are ridiculously inexpensive for the quality.
5. I really needed to allot more time to the event. We arrived a little before it opened to the public, at 1:00. Although we were let in without having to wait for the starting time to arrive, we also could not stay until its end at 5:00. (Having a puppy back home means we had to leave after a couple of hours.) Next time, I want to plan for the full afternoon and pace myself better.
6. Crush Pad is the real deal. Some of the best wines at Pinot Days were from wineries producing via Crush Pad. The Crush Pad reps also brought some barrel samples that prove they are getting top quality fruit from the vineyards. I’m really, really interested in investigating this program and maybe getting involved next year–anyone want to become an investor with me? Crush Pad also has a great product that they had on display: Fuse Box. I won’t say anything more here–just go check it out.
7. Pinot Noir is a fabulous wine. Okay, I knew that already. This event was wonderful for comparing different styles of Pinot Noir in close proximity.
8. I really need to subscribe to the Prince of Pinot’s PinotFile newsletter. Same goes for the Burghound’s newsletter.

I probably learned a lot of other things that I cannot recall right now, but even these eight items made the 90-minute drive into Chicago and the price of admission seem like a great deal. Next year, I’ll better pace myself and try to get through half of the wines. Thirty wines is a good number, but I feel like there were many missed opportunities for me in all those wines I didn’t get to.

Pinot Days is a great opportunity to learn more about this beguiling wine. If you can get to the one in San Francisco or Chicago next year, it will be well worth your efforts.

Maybe it’s the “Sideways Effect.” Maybe it’s something else. Whatever the cause, I’ve fallen in love with Pinot Noir. And I’m excited that Pinot Days is coming to Chicago next month! Fifty bucks for the grand tasting is a steal. I hope to drag some of the wine geek bunch along, but perhaps there is an opportunity here to meet and greet some of you readers and podcast listeners…?

In all seriousness, I strongly encourage people to attend events like these. You get to try many great wines, chat with the winemakers, and you’ll learn a lot–even if it’s simply that there are styles of Pinot Noir that you prefer to others.

Anyone who has walked into a wine shop for the first time has felt it: brain overload. There are literally hundreds (or more, depending on the size of inventory) of different wines. The mind simply cannot begin to absorb all of the data. There are red wines, white wines, pink wines, French wines, Merlots, Ports, sparkling wines, cheap wines, expensive wines, big bottles, small bottles, boxes of wine, even perhaps a wine in a soda-type can.

No wonder so many would-be wine drinkers say, “Screw it. I’m sticking with beer.”

To help you sort through this tidal wave of information, we will examine six particular wines in detail. These wines are frequently called the “Big Six.” No, they don’t form a college athletic conference, but they are the six most popular wine grapes in terms of acreage and wine production. (There are some grapes that are more widely planted, but they may not be as common in the marketplace.)

Once people have a handle on the Big Six, it’s relatively easy to spread your wings and try other wines. With the Big Six, you’ll have a reference point, as in, “This wine is kind of in between a Riesling and a Sauvignon Blanc.” Other wine consumers will understand what you mean–and without the use of adjectives that could come only from a thesaurus.

The other great thing about the Big Six is that they are easy to remember and place in context with each other. If you can memorize the order of the varieties, you will have a scale of light wine to heavy wine. In other words:

Riesling—Light White
Sauvignon Blanc—Medium White
Chardonnay—Heavy White
Pinot Noir—Lighter Red
Merlot—Medium Red
Cabernet Sauvignon—-Heavy Red

The terms “light” and “heavy” refer generally to the characteristics of the wine: how they feel and taste. To put it differently, a light wine can have plenty of flavors, but a heavy wine has many more flavors and is more intense than a light wine.

Don’t worry, it will make sense after you’ve studied the wines in order. By study, of course, I don’t mean reading these articles or any of the gazillion other written wine guides. By study, I mean opening up a bottle, pouring a couple of ounces in a glass, and tasting the things. You can’t learn about wines by reading any more than you can become physically fit by reading a fitness magazine. If a little active homework seems like too much effort, forget about studying wine and pick up an algebra textbook instead.

From here, we’ll launch into Riesling. If you haven’t already bought a couple of Rieslings, then do so before you read the main Riesling article.

Technorati Tags: wine, wine education

As the podcast listeners know, I am a firm believer that you should drink what you like, yet continue to try new things. Drinking wine that you like is perhaps the most important lesson that I can offer. If someone else likes a wine or thinks it is good, you may not necessarily like it. Or you may. Everyone’s palate and preferences differ, so always take wine recommendations with a grain of salt.

A good wine tasting note, one that describes the wine in simple terms, is more helpful than a generic recommendation. If the wine in question appears to match your own preferences, then give it a try. If it seems to be a style that you don’t care for, take a pass.

Life is too short to drink wines that you don’t enjoy. Try new ones, but don’t force yourself to finish a bottle if you don’t like it. The odds are you have a friend or two who will be happy to take the gently used bottle off of your hands. If worse comes to worst, send it to me.

Technorati Tags: wine tasting, good wine, bad wine

Alder from Vinography is wrapping up his trip, and it sounds like it was a major success. As I noted on his blog, it’s interesting that Pinotage makes a good rosé. I say that because a number of Pinotages can be very smoky–I describe it as drinking a campfire. I would be very interested to see how that characteristic would affect a rosé wine. Of course, not all Pinotages are this way, and some of them are downright excellent.

I urge you to read Alder’s articles about his trip to South Africa. He’s putting a wealth of information in there that will build your knowledge base.

Technorati Tags: wine, South African wine, pinotage

Word comes that there is a new blog about the new Pinot harvest. Written by some of California’s top Pinot makers, this should be worth checking out. Do not worry if you think you do not know enough to get anything out of it. As with any topic, as you listen to experts talk you will pick things up and learn some things. The blog is at PinotHarvest.com.

From here on out, we’re getting serious. Very serious. So serious that you’re going to have to do some work. It’s not hard work, but it requires some time and dedication.

The next phase of your wine education (from this site, anyway) is to begin exploring what many people call the “Big Six” grapes: Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon. I don’t know why these six make up the “Big Six” other than they are pretty dominant in terms of plantings and wines available in the marketplace. I don’t know why Syrah/Shiraz isn’t included in place of Merlot. It is what it is, so we’ll have to live with the fact that the “Big Six” may include some grape varieties that you’re not entirely enthusiastic about. Deal with it.

The best way for you to study these wines, and others, is to get a couple of bottles that represent different styles. Then you get to taste them and try to describe them. If you want extra credit, leave your description in the comments for each particular grape variety. (Seriously. If there was a way I could force you to turn in your homework assignments by leaving a comment, I would. Bloggers like me love comments. It tells us you’re reading and we’re not doing the written equivalent of talking to an empty room.)

When you buy the wines, I would aim for bottles that cost at least $10 US. I don’t think you need to go overboard, however, and buy $100 bottles of wine. (Well, if you’re Steve Jobs or Bill Gates, perhaps you can.) It’s getting harder and harder to find well-crafted wines for less than ten bucks. That’s not to say that sub-$10 wines are all bad. Some of them are quite drinkable, but they may not have the extra quality that helps you learn to distinguish a Cabernet Sauvignon from a Merlot, for example.

The other thing you may need unless you plan on finishing both bottles in one sitting is a way to preserve the wine that’s left over. My recommendation is the Vacu-Vin, and it’s dirt cheap. Pop the stopper in the bottle, use the pump to remove the air, and your bottle is preserved for a couple of weeks.

Why do you need to do this, you ask? It’s simple: when wine is exposed to air for too long, it begins to oxidize. Think of an apple you’ve cut and left on the counter for too long. The brownish color the apple begins to take on is oxidation. The same thing happens to wine, so you need to use something like Vacu-Vin to get the air out of the bottle. Otherwise your leftover wine will taste crummy. (Yes, that is the technical term.) (Yes, I was joking–about the term, not that the wine will taste bad.)

Finally, make sure you have a good tulip-shaped wine glass. I’m really partial to the Riedel Overture Magnum glasses. Even if you don’t want to buy Riedels (which at $10/glass are not cheap), take a look at the link so you at least see what they look like. Better yet, let me show you a few pictures:

Two bad wine glasses; don't buy them

A good wine glass; buy ones that look like this

Don’t worry for now about the difference between white wine glasses and red wine glasses. If you buy ones that look like the picture of the good wine glass, they will do just fine. Trust me–I’ve got bunches of Riedel varietal-specific wine glasses, and I find myself just using this stock Overture Magnum glass (it’s technically for reds, but it works fine with everything else, too).

That’s probably enough drill-sergeant barking for one article. Look for the next article where we dive headfirst (figuratively) into Riesling!

Technorati Tags: wine, wine glasses, wine education

Quick hit:

1. d’Arenberg, from Australia–lots of price points, inexpensive ones are as good as the top of the line wines. Check out the red and white versions of The Stump Jump.

2. Dr. Loosen, a producer of Rieslings from Germany. I’m a big fan of the inexpensive (and consistently good) Dr. L.

Any other recommendations from the readership?

Technorati Tags: d’Arenberg, Dr. Loosen, reliable wineries, learn about wine

Hopefully you’ve developed an effective swirling technique. The question that some encounter is how best to sniff and smell the aromas.

Some wine enthusiasts (myself included) feel it’s best to stick your nose as far into the glass as you can. I will put the rim of the glass right against my upper lip and inhale deeply. Others believe that the aromas are best an inch or two above the rim of the glass. I’ve found aromas there, but they are not as strong (to my nose) as deep in the glass.

In the end, the best way to sniff your wine is a personal matter. If you find your nose works best when hovering above the glass, that’s great. If you find you achieve the best results by putting your nose right into the glass, then do it. You can even take some sniffs above the glass and some in the glass.

Bottom line, there’s no right answer. Of course, you aren’t much of a wine enthusiast if you don’t use this topic as an excuse to pour some wine and “do some homework.”

A couple of other topics are worth mentioning here. First, you can sometimes increase the strength of the aromas if you put your hand over the top of the glass while you swirl, thus holding the aromas in until you move your hand away. Second, if you find your sense of smell becoming a bit dulled, smell your hand, your sleeve, or some other item–doing so “resets” your sense of smell so you can go back to the wine and smell it like it’s a new aroma.

Technorati Tags: learn about wine, wine aroma, wine bouquet, wine 101

People who are budding wine enthusiasts often find themselves in a bit of a quandary. They are learning about wine, and friends of family suddenly treat them as “wine connoisseurs.” Novices are being asked to make wine choices at restaurants, to bring wine to a dinner party, to recommend something.

Now, I’ve never been offended when someone thinks I know more about a subject than I really do. Still, it is uncomfortable to be asked to make a recommendation and not be absolutely certain. So, with this in mind, I offer you the three most important wines to know: Riesling, Pinot Noir, and Sangiovese. This information comes from Michael Jordan, general manager at Disney’s Napa Rose restaurant and a soon-to-be Master Sommelier (if he hasn’t achieved that title already!). When it comes to wine, Michael is a guru, so when he gives advice, I listen.

When I interviewed Michael a couple of years ago, he stated that if people can remember Riesling, Pinot Noir and Sangiovese, they would have everything covered. One white, two reds–nice, simple, basic, yet incredibly spot-on. These three wines are perfect for matching up with food or enjoying on their own. Nothing complicated, just solid wines that will not fail you.

What makes these wines so perfect? First, each of them can stand on their own–they don’t “require” food to be enjoyable. Second, each of them pairs up well with a wide range of foods. Let’s look at these in a little more detail.

Riesling is a terrific white wine that almost everyone enjoys. It can be bone-dry (meaning it has no residual sugar in it) to slightly sweet to very sweet. We won’t get into all of the types of Riesling here, but if you pick an American Riesling or a German kabinett style (think “wine cabinet” to help you remember), you’re set. They are slightly sweet, but few people think it’s too sweet. It is crisp, bright, light on the palate and has great acidity. This wine matches up perfectly with all sorts of fare: Asian food, shellfish, salads, chicken with light sauces (or no sauces), even Mexican food. The acidity offsets the spiciness in some ethnic foods.

Pinot Noir is a lighter red wine originally from Burgundy in France. While a red Burgundy will set you back quite a bit, there are great Pinot Noirs to be had from the U.S. and New Zealand. The wine is dry–but not in the sense that it dries your mouth out. (That’s a topic for another post.) It’s soft, approachable, and like liquid velvet. You can pair Pinot Noir up with burgers, steaks, pizza, pasta with red sauce, salmon, tuna, and more.

Sangiovese is not as well known by its grape name, but if you’ve ever seen Chianti, you’ve encountered Sangiovese. This wine is the “big brother” of Pinot Noir in the sense that it’s more powerful and can be paired up with “bigger” foods: game, steaks, lamb, and so on. It also works well with most Italian dishes: spaghetti, lasagna, and more.

We’ll cover each of these wines in more detail soon. But for now, just remember Riesling, Pinot Noir and Sangiovese. You’ll be glad you did!

Technorati Tags: wine, important wine, riesling, pinot noir, sangiovese, chianti