Wine: Decanting versus Aerating?

While catching up on some recent reading, I came across an article looking at wine decanting versus aerating. The bottom line presented in the article was that older wines should be decanted and young wines should be aerated. This caused me to pause.

Both of these methods allow a wine to have further exposure to oxygen that typically helps a wine to release any undesirable odors and, more importantly, to help soften the tannins in a red wine.

But, what caused my pause is that older red wines typically have softer tannins just from the aging process. And, an older wine is usually a bit more delicate and can quickly loose its character, or go flabby, if decanted.

Young red wines often have bigger, bolder tannin and benefit the most from decanting. Sometimes for hours.

So, my advice would be a bit different than the article. If you are dealing with a young red wine whose tannins are too bold, I’d recommend pouring it into a decanter. Then, re-sample periodically. Usually after an hour or two, the decanting process has calmed the tannins and you’ll find a noticeable positive difference.

If you are dealing with an older bottle of red wine, I’d recommend trying it immediately out of the bottle. If you detect something odd or the tannins are still too bold, then pour it into a decanter (being especially careful to avoid pouring any sediment into the decanter) and give it 10 to 15 minutes. Then, re-try the wine.

As for an aerator, they are fun pouring accessories, and they do add a bit of oxygen to the wine during the pouring process. But, for really giving a wine some breathing space, give it some time in a broad-based decanter. Cheers!

Ever Wonder? - Table Wine Explained

I was recently shopping in my local grocery store and noticed the overhead signs for the wine aisle included “Red Wines,” “White Wines” and “Table Wines.” Ever wonder what Table Wine really is?

Well, in the U.S., Table Wine is simply a designation for any non-sparkling wine with an alcohol content of 7% (min) to 16% (max). That’s it.

Before the passage of the 2017 Tax Cuts and Jobs Act in the U.S., a Table Wine had been defined simply as any wine up to 14 percent alcohol by volume (ABV) for taxation purposes, but that percentage was increased to 16%

In Europe, there are varying standards for wines designated as Table Wine. But, in general, they are the lowest category of wine and not strictly regulated like other “Old World” European wines. And, they are not often permitted to be sold outside of the country where they are produced.

If you do find a European Table Wine, the label will state “Vin de France” when it’s from France, “Vino da Tabola” when from Italy and “Tafelwein” when it’s from Germany.

Table wines are usually meant for immediate consumption as opposed to aging, and for enjoyment with even the most basic meal.

So, don’t overlook this category of wines. They are very good values and often very tasty. Cheers!

What is that Thing a Sommelier Wears Around Their Neck?

Maybe you've noticed a wine server at a nicer restaurant or in a movie wearing what looks like a large medallion around their neck. You typically can't miss it. It's large, shiny, and normally worn with a silver chain or a ribbon.

What might seem to be a large medallion is actually called a "tastevine" which is pronounced "Taht-vanN."  It's a French word for "taste wine." And, yes, it is (or was) used to taste wine.

This shallow silver metal cup is faceted and convex. And, its original design was intended to be used in the low lighting of a wine cellar. The shiny metal, the facets, its convex shape and its shallowness were designed such that in low light, a small quantity of wine could be poured into it and provide the wine maker with a better view of the color and clarity of the wine.

Today, a tastevin is more of a Sommelier's (“suh-mel-yay”) badge of tradition. A bit of Sommelier bling. But, a Sommelier may still open a bottle of wine either at your table or at a Sommelier station, and pour just a splash of wine in their tastevin to sip it to ensure the wine is not flawed.

So, next time you see a wine server wearing this device around their neck, you'll know that originally it had a very useful purpose. But today, it's a bit more of a show-piece. Cheers!

What is a "Fine" Wine?

I recently heard a radio ad that included the statement "...you will be served fine wine..." It got me thinking - what is "fine" wine?  It sounds really great but begs the question "What is fine wine?

Let's start off with the easiest answer which is that "fine wine" is not well defined and somewhat subjective. So, buyer beware. The phrase leads one to believe that the wine must be something special. But it can end up being a lot of things.

Unfortunately, in this ad, I suspect that the "fine" wines will turn out to be quite ordinary.

Generally, the term "fine wine" is reserved for exceptional wines from the world's best vineyards, the highest quality grapes and the most acclaimed winemakers. And, over a period of years, these wines have usually been recognized for their status.

But many additional factors can go into defining a "fine" wine. These may include the region where the grapes are grown or the vineyard that produced it. It can refer to wines that have stood the test of time and have proven to be age-worthy. It can refer to the wine's characteristics such as balance and structure. The phrase can also have connotations of high monetary value. Or, distinguishing between mass-marketed wines and those that are produced in limited quantities.

Regardless, consumers must first realize that "fine wine" is a very subjective and unregulated term. These wines may be special, or premium wines. But, it may also just be a marketing trick.

What is most important is that you shouldn't let anyone tell you what to drink. Enjoy drinking a wine that makes you happy - fine wine or not! Cheers!

Ever Wonder What 'Expedition Liqueur" Is?

While recently reviewing a sparkling Rosé Brut from Chile, the tech notes mentioned the addition of 'Expedition Liqueur" after fermentation. It might come as a surprise to some that 'liqueur' is added to sparkling wine. But, it's actually a common practice used in the making of Champagne and other sparkling wines.

So first let's do a review of the making of Champagne and sparkling wine. Both begin like all wines, with traditional fermentation of the juice of the grapes to produce a still wine.  After this first fermentation is complete, the wine is bottled and a small amount of yeast and sugar are added to the bottle.

In the past, this process was referred to as the "Champagne method" or "Méthode Champenoise". But these terms were outlawed in 1994 for all wines other than those produced in the Champagne region of France. Now, if this process is used anywhere outside of the Champagne region of France, it must be referred to as the "traditional method". You may also see it referred to on labels as "méthode traditionnelle", "méthode classique", "classic method", or simply "bottle fermented".

Regardless of what it's called, this addition of yeast and sugar to the bottled wine leads to a second fermentation, this time occurring in the bottle. Because the bottle is tightly sealed, the carbon dioxide (CO2) produced during fermentation remains dissolved in the wine. This gives the wine its carbonation.

Once this second fermentation is completed, the bottle is unsealed and the dead yeast is removed (disgorged). But just before the bottle is sealed for the final time with the traditional Champagne-style cork and wire cage (muselet [myz-le]), a small amount of sugar and/or alcohol is added to the bottle.

The added sugar can come in several different ways. Typically, it is in the form of a sweet wine, but it can also be a mixture of sugar and wine. It's a rare practice, but if the sparkling wine needs its alcohol level raised a bit, additional alcohol may be added from a spirit, such as Cognac. Regardless, this final addition of ingredients determines how sweet the final product will be and its final alcohol level.

This final addition of sugar, and sometime alcohol, is most commonly known as 'dosage,' but the added liquid may also be referred to as expedition liqueur (or Liqueur d’expédition in French). So, yes, your Champagne, or sparkling wine, will have 'liqueur' added to it if is made in the traditional method. Cheers!