by Lorri | Aug 5, 2009 | UnCorked
The best serving temperature for wine is an ongoing discussion (some might say debate), but it’s safe to say most red wines are served too warm and whites too cold.
When a wine is served warm, the alcohol dominates and when served too cold it loses its refreshing acidity and fruitiness; furthermore the cold can enhance a wine’s bitterness.
White Wine
To savor a white wine for its complexities and character, the ideal serving temperature should be between 48 and 55 degrees. If served at a frigid temperature, the flavors and aromas are dulled, taking away from the complexities and enjoyment.
White wines that have been aged in wood will have a slight tannic feel in the mouth. These big, bold, full-bodied white wines are best treated as reds. The colder the temperature of the wine, the more noticeable the tannins are on the palate.
The exception is with lowerquality wines, which may benefit from being served cold as the qualities that make them less desirable than more expensive wine are dulled.
In general, serve sweet wines chilled. The higher the serving temperature the sweeter the wine will taste, often making the wine taste too sweet.
However, again the quality rule applies — when considering less expensive sweet wines that may be lacking in acidity, chilled is the best method. For fine sweet wines such as sauternes and ice-wine, they can be treated as fine white wines served between 48 and 52 degrees.
Temperature also changes aromas and taste of sparkling wines and Champagne. Higher temperatures can offer an unpleasantly frothy wine.
Red Wine
The basic advice for serving red wines at “room temperature” may need a few adjustments in today’s modern homes. The rule was based on the “room temperature” of the average European cellar with temperatures around 55 degrees. These cellars were used not only for wine but also food and vegetable storage.
As with white wines, temperature has a profound influence on how red wine will taste, smell and match with food. Here are some guidelines for reds: Rich, intense and spicy wines such as shiraz/syrah and cabernet sauvignon are best served at 55 to 65 degrees. Medium light-bodied reds such as Chianti, pinot noir and young wines are best served at 55 to 60 degrees.
THE VALUE
- 2008 Root: 1 Sauvignon Blanc, Chile (about $12 retail)
THE SPLURGE
- NV Roederer Estate Brut (Anderson Valley), California (about $30 retail)
by Lorri | Jul 29, 2009 | UnCorked
Wine and cheese share many similarities. Thumb through books about cheese and you might be surprised to find terms similar to those in your wine vocabulary: fermentation, acidity, light-bodied versus full-bodied and region identity. Cheese also expresses “terroir,” the connection between a milkproducing animal and its environment. And as with wine, cheese takes on characteristics based on age — in its youth straightforward, less complex, and with age more complexities and depth.
The most noticeable similarity of wine and cheese is that each offers a vast array of choices, particularly when it comes to pairing. Anyone who has set out to the supermarket or wine shop to match cheeses and wines can attest to the limitless options. The matches were easier in the past when the primary rule was “eat cheese and wines that share the same home.” This rule would have you match Italian Gorgonzola with Chianti and French brie with Champagne. But the rule is not as useful when trying to pair wine with cheese made in Wisconsin, a state known for superb cheese but with no reputation for wine.
The rule is still a good starting point. When it can’t be invoked, let your taste buds be your guide.
To get you started, here are some suggested pairings featuring popular cheeses.
Explorateur or brie
THE VALUE
- NV Domaine Ste. Michelle Blanc de Blanc, Washington (about $15 retail)
THE SPLURGE
- NV Piper Heidsieck Brut, France (about $30 retail)
Gruyere, Parmesan or Manchego
THE VALUE
- 2008 Geyser Peak Winery Sauvignon Blanc, California (about $12 retail)
THE SPLURGE
- 2008 Honig Sauvignon Blanc, California (about $18 retail)
Aged Gouda
THE VALUE
- 2007 Cellar No. 8 Cabernet Sauvignon, California (about $13 retail)
THE SPLURGE
- 2007 Raymond R Collection Cabernet Sauvignon, California (about $28 retail)
Roquefort, Stilton or other blue cheese
THE VALUE
- NV Cockburn’s Fine Tawny Port, Portugal (about $16 retail)
THE SPLURGE
- NV Taylor Fladgate 10 year Tawny Port, Portugal (about $42 retail)
by Lorri | Jul 22, 2009 | UnCorked
“Exciting,” “refreshing” and “amazingly inexpensive” are words rarely used to describe wine, but Prosecco is unique. It’s Italy’s answer to a wellmade sparkling wine sold at a reasonable price, unlike its competitor, France’s Champagne. It is produced primarily in the district of Valdobbiadene, a region of Veneto.
It is made using a method known as Charmat. The Champagne or “classic” method entails fermentation in the bottle and long aging periods, whereas Prosecco, using the Charmat method is produced in stainlesssteel tanks. This gives the wine its freshness and obvious lower cost. Compared to other wines, Prosecco is lower in alcohol content, usually around 11 percent. It matches well with the lighter summer menus and is a value substitution for pricey Champagne in mixed drinks.
THE VALUES
- NV Villa Sandi Prosecco, Italy (about $16 retail)
- NV Villa Granda Prosecco, Italy (about $14 retail)
- NV Zonin Prosecco, Italy (about $15 retail)
THE SPLURGES
- NV Zardetto Prosecco, Italy (about $20 retail)
- NV Oriel 365 Prosecco, Italy (about $24 retail)
- NV Santa Margherita Prosecco, Italy (about $25 retail)
- NV Canella Prosecco, Italy (about $22 retail)
by Lorri | Jul 15, 2009 | UnCorked
Italy’s Piedmont region is home to the delightful and refreshing wine Moscato d’Asti. If you’re thinking of a frothy, fizzy, fairly neutral wine, you may be thinking of its cousin, Asti Spumante. Many often confuse the two, which are produced in the region with the same moscato bianco grape.
In the past, when the trendy demand for Asti Spumante skyrocketed, the Piedmont area produced millions of bottles of this fizzy, easy-drinking style of wine, more than 80 million bottles a year, to be exact. But as with most trends, the demand dropped off as the world moved on to another more fashionable grape. However, because of the enormous amount of production and an astounding export volume, Moscato d’Asti became lumped with the cheap, cheerful, sweet Asti Spumante, leading consumers to think they were one and the same. For a refreshing light summer wine, consider a glass of the delightful Moscato d’Asti.
THE VALUES
- 2008 Michele Chiarlo Moscato d’Asti Nivole, Italy 375 ml (about $14 retail)
- 2008 Il Conte d’Alba Moscato d’Asti, Italy (about $13, retail)
- NV Mezzacorona Moscato, Italy (about $12 retail)
THE SPLURGES
- 2007 Marchesi di Barolo Moscato d’Asti, Italy (about $20 retail)
- NV Marco Negri Moscato d’Asti, Italy (about $19, retail)
- NV Umberto Fiore Moscato d’Asti, Italy (about $16 retail)
by Lorri | Jul 8, 2009 | UnCorked
Can you imagine trying to describe the taste of an orange to someone who had never eaten one?
Finding words to describe wine flavors can be equally difficult. That’s why most tasters resort to making comparisons to familiar tastes and smells. When a wine description lists flavors and notes of fruits, flowers or even spices, these “tasting notes” are the best way of describing something that isn’t easily explained.
A perfume may be described as floral, but to be more specific the aroma is roses, violets and honeysuckle.
Though it’s a challenging pursuit at first, the tools needed for describing wines are simple: wine, a clean glass, a notepad, a sense of taste and lots of practice.
As far as building a wine vocabulary, here are few tips:
- Use words and descriptions familiar to you, not copied from wine writers and other wine enthusiasts. If you smell “fresh cut grass,” make note of it, even if the person next to you smells something different.
- Take notes. This will help you remember the wine later. Useful tasting notes are straightforward and clear, noting likes and dislikes. The notes can be as simple as a single word or lengthy descriptions of everything you taste and smell.
Many descriptions are benchmarks and unique to specific grape varieties. For example, the strawberry and pepper aromas of pinot noir would not be confused with the citrus and green apple of sauvignon blanc. The following suggestions include benchmark tasting notes for each wine.
Chardonnay: creamy, buttery, melons, tropical fruits
THE VALUE
- 2008 Hess Monterey Chardonnay, California (about $13 retail)
THE SPLURGE
- 2007 Sonoma-Cutrer Sonoma Coast Chardonnay, California (about $29 retail)
Sauvignon blanc: green apples and citrus
THE VALUE
- 2008 Rosemount Sauvignon Blanc, Australia (about $13 retail)
THE SPLURGE
- 2008 Matua Valley Sauvignon Blanc, New Zealand (about $14 retail)
Pinot noir: raspberries, strawberries and floral
THE VALUE
- 2007 Mark West Pinot Noir, California (about $12 retail)
THE SPLURGE
- 2007 Ponzi Pinot Noir, Oregon (about $40 retail)
Cabernet sauvignon: cedar wood, mint, dark berries
THE VALUE
- 2007 Concha y Toro, Casillero del Diablo, Cabernet Sauvignon, Chile (about $11 retail)
THE SPLURGE
- 2007 Bell Napa Valley Cabernet Sauvignon, California (about $40 retail)
by Lorri | Jul 1, 2009 | UnCorked
Independence Day seems the ideal time to reflect on America’s journey in wine.
When the first settlers arrived in the 16th century, they found an abundance of native vines. These indigenous grapes included concord, muscadine and the less known Cynthiana. The challenge for early American winemakers was not the lack of vines but in finding New World grapes that produced wines that met the expectations of their Old World palates.
In an effort to meet this challenge, around 1619, the first European vines were exported to Virginia. The plantings spread across much of the East Coast, but the transplants generally proved to be a poor match for the new terroir’s pests, diseases and climate.
The plantings of these imported vines failed for years until hybrids were created using the native American vines.
But it wasn’t until the late 18th century that America’s place in wine history was secured. That was when Spanish missionaries in California found that European vines could thrive in the region. If you fast forward through vine disease, Prohibition, the World Wars and market instability, it brings us today to a country ranked fourth in the world in wine production behind only France, Spain and Italy.
Today, vines flourish and wine is made in all 50 states. Explore and enjoy the wines of America. To get you started, here are some picks from California.
THE VALUES
- 2008 Cellar No. 8 Pinot Noir, California (about $12 retail)
- 2007 Gallo Family Vineyards Reserve Cabernet Sauvignon, California (about $12 retail)
- 2008 Bonny Doon Big House White, California (about $12 retail)
THE SPLURGES
- 2007 Honig Cabernet Sauvignon, California (about $40 retail)
- 2003 San Simeon Cabernet Sauvignon, California (about $26 retail)
- 2006 Bell Chardonnay, California (about $30 retail)
- 2008 Lot 1 Candor Merlot, California (about $23 retail)
