What You Wanted To Know About Wine But Were Afraid to Ask©
Posted: Saturday, December 03, 2005
by Arlene Wright-Correll
http://www.learn-america.com
How many times have we wanted to ask someone about something and just were too afraid to ask the question for fear of being considered dumb or stupid? Lots of us have done that, me included, many times. Until I realized that many times the person I was asking the question of, might not know the answer, such as I have not known the answers too many questions over the many years of my career.
Upon reflection, I thought that was a grand question and deserved a better answer. So here is a more complete answer, just for you Marty.
Most people believe that green grapes make white wine and red grapes make red wine. That is largely true, but if you care to impress anyone with arcane eno-trivia, you should know that white wine can also be made from red grapes. The inside of red grapes is essentially "white" and it is only their skin that is red. And most wines are made with just the inside of a grape. The red color in red wine is created by allowing the fleshy interior to mix with the pulpy skins when it is being crushed. This process infuses red wines with "tannin," an ingredient that gives red wine its distinctive flavor. So you can make white wine with red grapes - like White Zinfandel, a fine white wine made from a grape with a decidedly red exterior - but not red wine with green grapes. Oh, and most champagnes are made from red grapes. I bet you did not know that!
Another question was how does one make wine?
And the simple answer is that the grapes are crushed with or without the skins and then left to ferment. The nasty bits are removed from the juice and a disinfectant is used to neutralize any contaminants, such as mold and bacteria that may have been on the grapes. This is to take care of the dirt, bugs and other things that have touched the grape while being on the vine and sitting around waiting to be crushed. The fluid, or "must," is then left to complete the fermentation process in either big steel vats or small wooden barrels or car-boys for we home vintners.
Remember barrels call for a longer process and are harder to keep at the right temperature, but supposedly lead to a better finished product, for which you of course will end up paying more. Once the wine is properly fermented, the vintner will need to pluck out all the little nibblets and then mature the clarified vino. The better vineyards will age the wine for years in oak barrels, which infuses the wine with positive woody hints. Many vineyards will use a steel vat just long enough for it to be squirted into cardboard boxes with plastic spigots. I first saw these cardboard boxes in 1984 when I lived in Australia . Now they are quite common and looked down upon by those of us who consider ourselves connoisseurs and not consumers of wine. Personally myself, I like the feel of the bottle in my hand when I pour the wine.
So where does the color come from?
Color is the first and easiest distinguishing feature of wine. Remember what I said earlier that the main difference between red and white wine is that grape juice used to make red wine contains skins, seeds, and stems. This is significant for the following reason: leaving juice to mix together with the woody bits (known as maceration) causes the finished product to contain something called tannins. Tannin is the woody taste we find in a strong cup of tea.
In wine, it can lend a wonderful complexity to a red wine. As a general rule of thumb, red wines are heavier and more complex than white wines. Most wine advisers say beginners should start with white wines because they are initially more palatable to novices since they often tend to be sweeter. However, remember that there are many dry white wines around. My personal preference for all wines tends to be towards the dry wines whether they be red, white, or champagne.
Another question often NOT asked, but thought about is "What is the difference between red and white wines?" Other than the smart a-s answer, "the color" there truly is a difference.
There are four major types of wine: red, white, ros (or blush), and champagne. As far as dining is concerned, lets talk about the first two types since champagne is in its own class and ros is largely considered to be the stepchild of wine. That's not entirely true, but you'll be safer sticking to reds and whites if you're ordering at a restaurant most wine advisors recommend chilled ros only for a picnic on a hot day.
Are there any hard and fast rules about the difference between red and white wines?
We have all heard the old RULE, "Red wine with red meat and white wine with fish and fowl". This is one of the oldest rules in fine dining and one should attempt to harmonize ones choice of food and drink. If you are going to be eating something delicate with subtle tastes, the RULE states, you should avoid drinking something with a strong flavor that will overshadow the food. Conversely, a hearty meal will often be best complimented by a strong wine with flavor of its own. Today's wine guides tell us that the RULE is out of date and the only hard and fast dictate of wine drinking is to choose something you enjoy. I agree with them and if you want to "Serve White Wine with Fish" as per the title of this painting, just put the wine in a glass and the fish on a plate!
In a way it is good to follow the RULE since white wines really do tend to go best with fish and white meats, like chicken and pork and red wines go best with red meat and red sauces. While we are on the subject of RULES one should begin with lighter wines and progress to heavier ones throughout the course of the meal. The reasoning being you should not overburden your palate: if you start with a strong drink, your taste buds will be hindered and you won't be able to enjoy anything that comes after it. It always amazes me that someone will order a scotch and soda or something like that before their meal. That is why aperitifs are typically light drinks while dessert liquids, like port, are rich and heavy.
I remember one time my friend Mary Derbort, asked for a brandy Alexander prior to ordering her meal at this "Von Trapp" type restaurant in Lake Placid and the host/owner practically clicked his heels and sternly said, "Nein! That will ruin your meal."
Is there any kind of guide to distinguish the difference between sweet and dry wines?
Yes there is. Here is a simple chart that will help you, but remember there are relative charts of sweetness or weight within the red or white and remember that the reds are not necessarily of the same sweetness or weight as the whites listed next to them.
Red
White
Sweetest
Pinot Noir
Riesling
Zinfandel
Chardonnay
Cabernet
Chenin Blanc
Syrah
Sauvignon Blanc
Driest
Merlot
Brut
Lightest
Merlot
Brut
Zinfandel
Fume Blanc
Chianti
Pinot Grigio
Pinot Noir
Riesling
Heaviest
Cabernet
Chardonnay
How does one order wine in a restaurant?
Very carefully! No seriously, if you are in a fine restaurant or on a cruise ship the sommelier will usually know a lot more than you do and it is usually at this point you either clam up or chose the most expensive on the menu so everyone at your table will think you know more than he does.
With our little chart above you will be well equipped to tackle any menu you face.
What are wine regions?
Once you have mastered the color scheme, geography (which is not my best subject) will come into play. Anyone can make wine almost anywhere, but we all know that a few places have learned the process better than others. When we think of wine, we think first of France , Italy , and perhaps California . So when you are first starting out, just stick to those regions. As you become more knowledgeable you can expand to Spain , Chile , Australia , Germany , and other parts of the world.
That is why wine tasting parties are so great for here is where you can experiment with your friends at very low costs per head. This way you can all share the costs of tasting about 6 wines in one evening, you can have lots of laughs and you don't become known as a lonely, solo, wino!
As I started traveling around the world, I was able to experience the wines of places like Spain , Australia , Germany , Italy and many other places. When you are in another country and in their wine making regions the wine is usually so cheap that one cannot help but try everything.
With that in mind here is another simple chart to help you along.
French
Italian
American ( California )
Bordeaux
Chianti
Zinfandel
Burgundy
Spumante
Chardonnay
Merlot
Barbaresco
Sauvignon Blanc
Remember this little chart is just a sample to get you on the road to wine knowledge. Each of these regions produces many other wines. You will have to sip and learn along the way by trial and "terror" or trial and tastings.
What does the word vintage mean and are the words vintage and age the same?
Vintage is just a fancy way of saying "year". Those in the "know" or those who want people to think they are in the "know" refer to the different years as vintages. The reason different vintages produce different quality wines despite the fact that the same vintner is using the same wine-making process on the same kind of grapes is that small variations across any number of factors can affect the entire yield of wine in a given season.
Yeast converts the natural sugar in grape juice into alcohol. Each year there are different levels of sugar in the grapes and depending on if the level were higher or lower, one gets a variation in the level of alcohol which in turn, imbues the wine with different levels of kick and other characteristics. What typically regulates the amount of sugar in the grapes is largely the amount of rain that falls close to harvest time, so vintners get very nervous about the weather close to harvest time. And because the weather cooperates to greater and lesser degrees in different years, different vintages will have better or worse wines.
Is it true that the older the wine the better the wine?
Old wine is crude shorthand for good wine you should always remember that keeping a bad vintage around for a many years won't make it better than a two-year-old bottle of wine. "Vin-life" complicates your task because you can't simply order the oldest wine on the list if you're looking for the "best." Go to your local wine merchant and ask for a free vintage chart. On them, they list the major types of wine from major wine-producing regions and rate the quality of each vintage.
Here is a sample chart.
Here is another sample wine chart.
Is there a correct way to open wine?
Short of knocking the neck off with your saber, there sure is. The first time we were in Barcelona , Spain with my brother and his wife, Carl bought a bottle of red wine for 98 cents Euro. It was supposed to be dry and had a nice foil cover over the cap. Back at our suite we discovered that none of us had thought to include a corkscrew in our gear, so it was back to the Ramblas to find one.
We found plenty of them all starting at about 10 Euros and up. We finally came across a sort of flea market and were able to get one for 1.30 Euro. Upon returning to our suite and removing the foil from the bottle, Carl discovered it was a screw cap! We enjoyed the wine nevertheless because it was a very nice bottle of wine, that had it ever been shipped to the USA with all the add-ons, it might have cost at least $10.00 USD.
I recently read that screw cap wines may be the up and coming thing. They are supposed to be able to keep the wine better. However, if you are dealing with a cork, you're probably also going to have to deal with a metal wrapping around that cork. A while back this metal used to be lead, designed to protect the cork. Since we have learned that lead kills human beings we've switched to other alloys now and occasionally plastic.
Whatever it is, you'll want to remove it. For this, you can use any sharp knife, including the one handily provided on many waiter's bottle openers and this kind of opener is known as a "waiter's pull." Using the knife, slice the metal wrapper below the protrusion at the top of the bottle's neck. This involves taking off about a half-inch band of metal. Make sure that there is no metal left near the lip of the bottle, because if the wine touches metal when you are pouring the liquid, the combination can oxidize your precious fluid. So, be safe, and keep it away.
There are three major devices for removing the cork. The easiest, though perhaps least suave, is the "wing lever" and these will get the job done with a minimum of fuss. Simply line up the corkscrew with center of the cork and poke it in. Next hold the neck of the bottle and the barrel of the opener together, start twisting the key at the top. The levers on the side will rise as you twist the key. Once they have gone as high as the can, secure the bottle on a table and then push down on the levers and voila, watch the cork rise easily out of the bottle.
A second opening device is the previously mentioned "waiter's pull." This gadget requires more skill so please practice before trying to anyone. Again place the corkscrew into the center of the cork. Then level out the rest of the "pull" perpendicular to the screw and begin twisting it, driving the screw into the cork. After the metal screw has entered the cork to the depth of about an inch, pivot the pull so that the metal hook rests against the lip of the bottle. Use that metal hook as a pivot, and lever the cork out of the bottle. Again, this requires a modicum of skill.
The final device is known as the "dishonest butler" because it can remove a cork from a bottle without damaging the cork. Insert the longer blade of this device into the gap between the cork and the lip of the bottle. Then insert the shorter blade in the other side. Wiggle the device from side to side, forcing it deeper into the neck of the bottle. When it has descended about an inch or so, it then pulls the cork out with a slow twist of your wrist. Again, no one will be very successful at this maneuver the first time around, so practice so you do not have any accidents. We want to be suave, right?
How much wine should I have for each guest at a wine tasting?
What temperature should wine be served at?
More wine is ruined by being too warm than too cold. A wine that is served too cold is easily warmed, but a wine served too warm can be difficult to chill. Therefore, when in doubt, serve it colder than you might think necessary. A wine that is too warm tastes alcoholic and is not a pleasure to drink.
In general, white wines are served cooler than red wines.
What is the difference between wine and champagne?
Bubbles! No seriously I happen not only to like champagne, but I love it. The drier the better for me! I have been drinking it for over 41 years and am still standing up. Many think it is only for the rich. In fact, it was during the decades after the Champagne region in France was bombed to rubble in World War II that the popularity of champagne exploded. In the twenty years following the War, worldwide consumption of champagne quadrupled and is still rising.
Remember Don Ho's theme song "Tiny Bubbles in the Wine"? Well that is true the tinier the bubbles the finer the wine. Recently I was given a gift of Barefoot Bay Brut Champagne and the bubbles were really tiny and the champagne was delicious.
Marque a nd before you ask what does Marque mean. Here is the answer. Marque (French for "brand" and pronounced as "mark") is a brand name, most commonly used for automobile brands.)
The first thing you will need to figure out is which brand (Marque) and dryness you like. Unlike wines in general, the best champagnes hail from only a few sources. By definition, true "champagne" comes only from that region of France that bears the same name. Specifically, the Champagne region is 90 miles northeast of Paris , close to the border with Belgium . Champagnes themselves typically come from one of three areas within that region: Reims , Marne , or Cote de Blancs.
Unlike most wines that are named after vineyards, champagnes are named for the houses that produce them. These houses, in turn, produce various brands of champagne, which are known as marques. When you ultimately are forced to select a bottle of champagne, it will be these marques from which you must choose. Mercifully, the list of most famous champagne marques is relatively short. Try to memorize it or even just a few items on it the list and you will never fail to find something familiar in a liquor store or on a restaurant menu.
Here is a little chart that may help you.
Marque
Area of the Champagne region
Bollinger
Ay
Charles Heidsieck
Reims
Krug
Reims
Moet et Chandon
Epernay
G. H. Mumm
Reims
Joseph Perrier
Marne
Ruinart
Reims
Taittinger
Reims
Veuve Cliquot-Ponsardin
Reims
I have tasted all of these when I used to make lots and lots of money. However, with inflation, old age, and social security most no longer fit into my wine budget. Occasionally I will get a wonderful gift of one of them, but as my rich friends die off, so do the gifts. You too will have to taste as many as you can and fortunately the above brands come in splits or half bottles. Also one can taste them at those wonderful wine tastings one can put together with about 12 friends. Try it, you'll all like it.
Besides some really great still wines and champagnes are made right here in the good old U.S. of A.
This past summer of 2005 while again traveling through Spain, we got marvelous bottles of "Cava" (their word for Champagne) for as low as $2.50 Euro and at one store it was buy one get one free at that price. We loaded up.
Just like the still wines quality varies across the years, in harmony with the quality of the grapes harvested that year and the weather of the harvesting season. Unlike many wines, however, one needn't sample many years worth of champagnes to identify a good year. Champagne is typically held for up to five years by the manufacturing house, but when it is eventually released for purchase, it should be consumed within two years. Choosing relatively young champagne, therefore, is not considered gauche.
Champagne is often blended across years and for champagne to be considered of a particular year's vintage, at least 80% of the grapes used in producing it must have been harvested in that year. The remaining 20% of the grapes, therefore, can be from other years. Vintners will, accordingly, often blend their champagnes with the "greatest hits" from across the years, which lead to a more uniform quality of beverage. This is yet another reason why choosing any particular vintage of champagne is not that important as all those of a given marque or brand are quite similar.
What is the difference between a regular bottle of champagne and a split?
One thing that is a little trickier about champagne though is the size of the bottle. Champagne comes in a whole universe of sizes, and basic economics tells us that we should buy only as much as we need and no more.
Here is another handy little chart.
Quarter-bottle
6.3 fluid ounces
Half-bottle
12.7 fluid ounces
Bottle
25.4 fluid ounces
Magnum
50.8 fluid ounces
2 bottles
Jeroboam
101.6 fluid ounces
4 bottles
Rehoboam
147 fluid ounces
6 bottles
Methuselah
196 fluid ounces
8 bottles
Salmanazar
304.8 fluid ounces
12 bottles
Balthazar
406.4 fluid ounces
16. bottles
Nebuchadnezzar
508 fluid ounces
20 bottles
I have made it as far as the Jeroboam which I received one year as a gift, but never any further.
When dining alone simply order the smaller bottle as it is cheaper and you probably won't get a DUI after leaving the restaurant.
What is the difference between Dry and Extra Dry Champagne ?
Ironically when the British started to make and export Champagne they added sugar to their Extra dry thus increasing their sales. So if you like dry champagne don't think extra dry is dryer, it is sweeter!
Champagne is not alone among wines in occurring in various levels of dryness, but it is unique in that the dryness is largely determined by the winemaker. To understand the process of making champagne dryer or sweeter than usual, you will need to have an understanding of how champagne is made and u sually grapes are chosen at the height of their ripeness, when they contain a good deal of natural sugar. Yeast is added to the juice of those grapes, which converts their ample sugar into ample alcohol.
The Champagne region, however, is an atypically cool region of France , in which grapes must be harvested before they are fully ripe. Their sugar content, therefore, is too low to make an alcohol of comparable fortitude. Champagne thus has sugar artificially added to it so that the yeast has more fuel to convert into alcohol. Obviously a winemaker can add greater or lesser amounts of sugar to alter the strength of the finished product -- and, of course, adding more sugar is going to make the champagne taste sweeter too. Once you have tried several bottles of champagne, you will develop a taste for whether you prefer it dry or sweet.
Again here is a handy dandy little guide to help you along.
Levels of Dryness
Amount of residual sugar per liter
Extra Brut, Brut Sauvage, Ultra Brut, Brut Integral, Brut Zero
.6%
Brut
1.5%
Extra Dry, Extra Sec
1.2 to 2%
Sec
1.7 to 3%
Demi Sec
3.3 to 5%
Doux (sweetest)
5% and up
The most popular wine is Brut and Champagne makers save their best grapes for this type. Doux should really only be served with a desert wine. I personally find the sweet wines just too sweet for me and give me a headache. So I have a tendency to serve the driest champagnes even with my desert.
Was Champagne really invented by a monk?
One of the most famous and esteemed types of champagne, Dom Perignon, is named after the individual who is often credited with the invention of the bubbles in champagne. This Benedictine monk presided over the wine cellars at the Abby of Hautvillers in 1688. He wasn't so much the inventor of champagne as one of its chief promoters and perfecters of the wine.
In fact, the bubbles that appeared in champagne were originally thought to be an imperfection, since the goal of the vineyard was to create an excellent still white wine. Since the grapes in this cold region of France had to be harvested before the winter frost and fermentation occurs only when it is sufficiently warm the champagne underwent the first fermentation before the winter, then another in the spring.
This dual process of fermentation allowed carbon dioxide to build up in the bottles, creating the bubbles we love so much today. Dom Perignon excelled at combining various wines to create the ultimate blend released by each house.
Was champagne originally a still wine?
Yes it was. Long before champagne had bubbles, it was a still wine and was considered one of the best in France .
Can red grapes make white champagne?
Yes and one of the primary grapes used in the making of champagne is Pinot Noir, which is a red (or black) variety of grape. The interior of a Pinot Noir grape, however, looks very similar to a green grape. When its juice is extracted, therefore, it will look the same as a white wine i.e., a slightly amber hue. Only when the juice is allowed to sit with the skins and stems of the grapes, during a stage known as maceration, does the finished wine become red. Thus, a counterintuitive factoid is that much of the finest clear champagne in the world comes from red grapes.
Is it true that wine glass shapes were taken from Marie Antoinette's breasts?
A common style of champagne glass is the coupe, which is shaped like a shallow bowl. Though no one you know will have heard this rumor, you can show off your knowledge of it and its falsity, by proclaiming that the coupe was not, in fact, modeled on Marie Antoinette's breast. That the two resemble one another is simply a typically French coincidence. I prefer the flute or tulip shape of a champagne glass simple because the bubbles rise better and the champagne doesn't seem to go flat as quickly as in the coupe which was made famous by all those Hollywood movies 50 years ago!
So how do I go about opening a bottle of champagne without loosing it all like they show in those old black and white movies?
The first thing you need to do is chill your bottle of champagne. You should be looking to pour it from the bottle at 43 to 48 degrees Fahrenheit or 7 degrees Celsius. If your bottle isn't yet that cool, you can chill it by either placing it in the refrigerator for a few hours (Do not put it in the freezer as it will screw up the balance of the alcohol and botch all that lovely expensive wine) or by placing it in a bucket filled with a mixture of ice and water. If you need to chill it in a hurry, throw a handful of salt into that slush, which will reduce its temperature below zero and speed the chilling.
How do I remove cork without putting someone's eye out?
Pull off just enough foil to reveal the cork. The cork itself is protected in a wire cage.
Here you can impress your friends by throwing out the following as you are opening the bottle. "Did you know that there is only one company in the whole world that makes these little wire cages for champagne bottles?" "Really", they will answer and you can go on to say, "Do you know how many turns are on these little wire cages?" Then after they have given their guesses, you can say, "Exactly 6 & turns on each one." They will be dazzled!
On the side of that cage, you will see a section of the wire twisted into a cute little handle. Pull that handle away from the side of the cage and untwist the wire. Be careful as you do so, and point the cork away from yourself and every one else as there's a reason that wire is there.
The cork can erupt at any time now, so keep a tight hold on it. Then, firmly gripping the cork with one hand, use your other hand to twist the bottle slowly and smoothly -- remember, twist the bottle, not the cork.
You want the cork to emerge from the bottle with a gentle sigh, not a raucous pop. Think of it this way: the louder the pop, the fewer bubbles you will enjoy later. Be sure to point the cork away from your face and other valuables throughout this procedure, as your gentle opening might not come to pass if you have a particularly effervescent bottle, and hitting a guest in the face with a cork will not endear you to him or her which can easily happen if you open it like shown in this picture.
Finally, while you are uncorking the bottle, you should keep a glass or two handy because if you do it wrong, you will need something to catch all the champagne as it comes flowing out of the bottle.
How do I pour the champagne and do I use any particular kind of glass?
There are two classic types of champagne glass: the coupe and the flute. The coupe is not considered an ideal glass for enjoying champagne. It was designed to allow the greatest surface area for the release of bubbles, which may feel cutesy and fun as they burst upon your face, but this indulgence lowers the ultimate quality of the glass.
The flute, on the other hand, captures the bubbles and ensures that they are released more evenly across the life of the glass. Whichever you choose be sure to clean it with only water and not soap, which can interfere with the bubbles and, of course, the taste.
Consider using a crystal glass. The surface of crystal is rougher than ordinary glass, which stimulates more bubbles in your champagne. On occasion I have drunk champagne out of plastic glasses and paper cups, but simply because of necessity. UGH!
I have even seen movie scenes of people swigging it out of the bottle. I tried that once and could not comprehend why one would do that.
Once your glasses are selected and in place, hold the bottle by placing your thumb into the dimple at the bottom of the bottle, which is known as the "punt," and splay your fingers across the barrel of the bottle. Though this grip appears precarious, just try it and you'll see that you can retain a firm hold.
Grasping it thus, wipe the rim of the bottle with a napkin to remove any dirt, and then pour a small splash into the bottom of each glass. Then return to each glass and fill it two-thirds full with champagne. This process will avoid the dreaded foaming over of the champagne. It is too precious to lose.
Is there any special way to drink champagne?
Yes, but first you need to know how to hold the glass. The reason wine glasses have long stems is so that the heat of your hand will stay well away from the champagne, keeping the beverage closer to its optimal chilled temperature.
Before you drink in any of the champagne, you will want to take a quick look at the color of the liquid and the form of the carbonation. The ideal hue of champagne is light amber, and it is at this point you can exclaim, "what a fine shade of amber this bubbly is!"
Also, the better champagnes release their bubbles in near vertical lines with uniformity again, another element for you to exclaim upon thereby announcing your champagne knowledge publicly.
Finally, when you do take a real taste, you are looking for what you always want in a grossly expensive beverage: something that tastes good.
Over the years I have enjoyed wonderful Australian sparkling wines. "Champers" is what they call it Down Under. (Remember we are not supposed to use the word Champagne as it is supposedly protected and reserved for France by a treaty tucked away some where.) Great Italian ones, other than Asti Spumante which is too sweet for my taste, fine Spanish Cava and wonderful German Sekt! I really enjoy the American made Cook's Grand Reserve which is a nice bottle for about $5 or $6.00 and sometimes they have rebates believe it or not. I have finally classified myself as a wine consumer, not a wine connoisseur!
I drank a bottle of champagne a day for over 35 years. Now it takes me two days to drink a bottle simply because I have to watch my sugar now that I am over 70 years young.
I never needed an excuse to celebrate with champagne. It always was a "great day to still be above ground!" Celebration enough!!
Often I will go a whole week or more without any, but then there is just the urge that right then, right there, right now, at any time of day or night, a glass of champagne to me is better than the purest water!
"Tread the Earth Lightly" and in the meantime may your day be filled with.Peace, light and love,
Arlene Wright-Correll
She is the author of many books which can be seen here
Email askarlene@scrtc.com
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Top-level comments on this article: (3 total)I learned a lot! Thank you!You are quite welcome and thank you for reading my article.
I am glad... If you want to check out some of my books, please email me and will give you the list.
Thank you very much for all this precious information, in 26 y/o, i live in texas, my grandmother (she passed away 2 years ago) she used tell all this things when i was younger and i had forgotten most of them. Good old memories came back to me while reading this article, and i learn a lot of new things thank you for sharing all your knowledge with us.You are very welcome. We need to preserve all the information we can and hopefully you will be able to remember more of what your grandmother said and perhaps write it down and share it with others.
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