Taking the world one wine at a time.
I read this quote recently from Aldo Sohm, Sommelier at Le Bernardin and thought you might find it interesting: “A winemaker I know once did a test to see how plastic corks affect a wines flavor. He filled empty wine bottles with water, put plastic corks in them and stored them in the cellar. After 6 months, certain bottles tasted like a Barbie doll – and those were the best ones!”
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Pyrazine is a heterocyclic aromatic organic compound. Got that? Good! For those of us who don’t have a degree in Chemistry (me included), the relevance of Pyrazine to wine is that it gives it a “green” taste / aroma. It doesn’t take much for you to detect it either, around 2 parts per trillion to be exact. It’s stated that a single grape amongst tonnes of grapes will change the aroma of the entire batch…
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There are thought to be over 1,000 different Pinot Noir clones in the world. By comparison, prudish Cabernet Sauvignon has only 12 identifiable clones.
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Wine temperature is one of the most overlooked things when it comes to serving wine. It may not sound like a big deal to most, however if a red wine is served too warm (as it most often is) the alcohol will show through, and it will taste vinegary. Too cold, and the wine will be “muted” and won’t show its full potential. A simple guideline for getting your wine close to its correct serving…
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I’m what you might call a “cheap date”, at least as far as alcohol goes (i.e. a little alcohol goes a LONG way with me). Alcohol in wines is a hugely debated issue; but how much is too much? You’ll find that some Californian Zin’s can approach 16-17%+ alcohol, whilst dry German Riesling’s can be under 9%. In wine, balance is key. Aussie Shirazes and California Zin’s / Cab’s can hold a higher alcohol quite…
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Romans discovered that mixing lead with wine not only helped preserve wine, but also gave it a sweet taste and smooth texture. Chronic lead poisoning has often been cited as one of the causes of the decline of Rome.
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Oenophobia is an intense fear or hatred of wine. Supposedly, people who suffer from this phobia often do so because of the complexity that involves choosing and drinking wine. Oenophobia is also referred to as a type of social anxiety disorder in which a person will avoid wine altogether, fearing they are not well-knowledgeable about the selection. Individuals may experience anxiety, nervousness, embarrassment, or slight perspiration. I’m NOT making this up I promise! The…
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It’s no secret that all the different terms used to describe the production, style and quality is mind-numbing! Here’s my guide to just about every term imaginable that you will ever find on a Champagne label. Champagne / Sparkling Wine Dryness Levels Brut Nature – You don’t see this used too much, but it means totally dry, no dosage (sweetening) added (less than 3 grams of sugar per liter) Extra Brut (also less than…
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10. The first cultivated grape in the nation is the Scuppernong, which is the official fruit of the state of North Carolina. 9. The annual economic impact of the North Carolina wine and grape industry is $813 million with 5,700 workers employed. 8. Medoc Vineyard in the town of Brinkleyville in Halifax County was the first commercial winery established in North Carolina and led the country’s wine production in 1835.
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Sulfites are the salts of sulfurous acid, which are naturally occurring in grapes which nature uses to prevent microbial growth. They are found in onions, garlic, and many other plants. Sulfites have been known to cause severe allergic reactions in certain individuals, (please note the word “severe”). Through my wine studies, I once read that “If sulfites want to bother you, they will, possibly by triggering your untimely death!” Sulfites are actually the only…
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