Wine Terms - Have You Ever Heard of Plonk?

In a recent conversation, the term “plonk” came up. And there was the question “What is Plonk?”

Word has it that plonk came from Australian soldiers during World War I, who borrowed the term from a playful mispronunciation of the French vin blanc (meaning “white wine”). But, over time, the meaning has broadened to refer not just to white wine but any inexpensive or cheap wine.

Others have noted that the word “Plonk” sounds like something being dropped or plunked down, which may have reinforced the association with something low-grade.

“Plonk” is most commonly used in Australia, New Zealand and the United Kingdom, but you’ll also certainly hear it in the U.S. too.

It doesn’t always imply terrible wine—just cheap or unrefined.

Some keys to identifying “Plonk” include:

• Extremely generic labels: “Red Blend,” “White Wine,” “Winemaker’s Selection” with no detail

• No listed vintage

• Vague wine region listing such as “European Union” instead of a specific country/area

• Ultra-low prices

• Heavy oak flavoring from chips or staves

• High residual sugar to otherwise hide any flaws

So, now you know. If someone refers to a wine as being real “Plonk” they are using slang to say the wine is not good.

Here’s to drinking good wine! Cheers!

Behind the Cork™ - Serial XXVI Red Blend

2021 Serial XXVI Red Blend ($35)

Serial Wines is a part of the John Anthony Wine & Spirits portfolio, including John Anthony Vineyards, Serial Wines, Weather, and JaM Cellars.

After decades of grape growing and winemaking in Napa Valley—first on his family’s estate and then under his own label, John Anthony was introduced to the wine growing community in Paso Robles by their current winemaker, Jeff Kandarian - a multi-award-winning winemaker.

This Serial XXVI Red Blend from Paso Robles is 90% Cabernet Sauvignon, 3.5% Petite Sirah, 3.5% Tempranillo, 1.5% Syrah and 1.5% Grenache. It was aged in 25% new French oak and 24% new American oak.

Serial XXVI is a medium ruby red in color with nice red and black fruit aromas. On the palate, this medium-full-bodied wine has red and black fruit flavors with medium tannin and medium-high acidity. It’s got jammy fruit flavors with a touch of sweetness on the finish.

This Serial XXVI Red Blend is very easy-drinking with lots of fruit-forward flavors. It’s a nice fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

Can Yeast Affect the Final Flavor of a Wine?

I was recently in wine country and visited a favorite winery. While tasting some of the recent releases with the owner/winemaker, I posed the question “Does the type of yeast used affect the flavor of with wine?” The simple answer was “Yes!”

Yeast plays a critical role in the fermentation process, where it converts the sugars in the grape’s juice into alcohol and carbon dioxide. But, yeast can also produce a variety of other chemical compounds, including esters, phenols, and other aromatic molecules, that can definitely contribute to the wine's final flavor, its aroma, and even the way the wine feels in your mouth.

There’s also a difference between using cultured commercial yeast and wild yeast. This winemaker that I spoke to preferred to use the wild native yeast as a way to additionally differentiate their wine based on where it’s made (i.e., terrior) since it comes right from the environment - the grapes, winery, and the air.

Here are just a couple of ways yeast can influence wine flavor:

• Chemical Compounds Formed During Fermentation: These include things such as Esters and Aromatic compounds

• Fermentation Byproducts: There’s more that just alcohol that’s being produced in fermentation. Other byproducts such as acetaldehyde, sulfuric compounds and other volatile compounds

• Polysaccharides - These are long chains of sugar molecules that can make a wine feel smoother, creamier or softer in your mouth

So, simply put, Yes! The type of yeast is yet another variable in wine making. Wine making is an art, but there’s also a lot of science/chemistry that goes on too. Cheers!

Behind the Cork™ - Union Sacre Wines Gewurztramminer

Union Sacré Wines Gewürztramminer ($19.99)

For winemaker Xavier Arnaudin, winemaking has always been about people. He was born and raised in France and started his career not in the cellar, but in the kitchen, studying to be a chef. In 1999 he left the Rhône Valley and headed to California where he met Phillip Muzzy. They dreamed of making wine and in 2014 produced their first vintage as Union Sacré Wines co-owners.

This 2021 Union Sacré Gewürztraminer is an "orange" wine from California's Arroyo Seco appellation. It’s called an “orange” wine because the grape skins spend an extended time in contact with the juice, producing its deep golden color. In this case, the 100% Gewürztraminer grape skins were fermented with 40 days of skin contact.

This wine is a golden color with green highlights. On the nose, it has aroma of grapefruit, orange zest, honeysuckle, with hints of spice. On the palate it has soft flavors of lychee, tangerine and tropical fruit along with a hint of spice on the soft, smooth finish. The acidity is well balanced. [ABV: 12.1%]

If you have any hesitations about Gewürztraminer, this is a really nice one that won’t overwhelm you with sweetness or acidity; it’s soft and smooth. And, at this price, is a great fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

Some Thoughts About Gewurztraminer

Gewürztraminer is the name of the grape used to make Gewürztraminer wine. It originated in Germany and has spread to other wine-growing areas, especially Alsace in France, as well as parts of Italy, Austria, and even the U.S.

The grape itself is a mutation of the older Traminer variety, which dates back centuries. It’s known for its distinctive pinkish skin and aromatic qualities.

The name comes from the German words Gewürz, meaning "spice," and Traminer, referring to a variety of grape. So, it's essentially a "spicy Traminer" grape.

Gewürztraminer is best known for its aromatic, spicy, and floral notes.

Aromatics: Gewürztraminer is very aromatic. It often has intense scents of rose petals, lychee fruit, and spicy notes of ginger, cinnamon, and even hints of honey or sweet baking spices.

Flavor: The taste is slightly sweet with flavors that can range from tropical fruits (like lychee, pineapple, and passionfruit) to more floral and spiced elements (such as ginger, clove, and orange zest). It is typically a medium-body wine with a smooth, almost oily mouthfeel.

Acidity: Gewürztraminer typically has lower acidity than other white wines, making it a bit softer on the palate. The lower acidity balances the wine’s richness and fruitiness.

Regions:

• Alsace, France: Alsace is perhaps the most famous region for Gewürztraminer, where it’s known for being a rich, aromatic, and slightly off-dry style. The cool climate in this area helps preserve the wine’s fresh flavors while allowing the grapes to ripen fully.

• Germany: The wine produced here can be similar in style to that of France but it may a bit dryer (less residual sugar) and exhibit more minerality.

• U.S.: In the United States, parts of California, Oregon, and Washington produce Gewürztraminer with a more fruit-forward profile, often with more tropical notes and a less pronounced spice character than those from Europe.

Gewürztraminer's bold aromatics and slight sweetness make it a fantastic match for a wide range of foods, especially dishes with some spice. So, if you're a fan of aromatic wines and enjoy something with a bit of personality and boldness, Gewürztraminer is a great choice. Cheers!